JP6940973B2 - Modifiers for starch-containing foods and starch-containing foods - Google Patents
Modifiers for starch-containing foods and starch-containing foods Download PDFInfo
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本発明は、澱粉含有食品に関する。より詳しくは、所定の特性を満たす澱粉分解物を含む澱粉含有食品、及び、所定の特性を満たす澱粉分解物を有効成分とする澱粉含有食品用の改質剤に関する。 The present invention relates to starch-containing foods. More specifically, the present invention relates to a starch-containing food containing a starch decomposition product satisfying a predetermined property, and a modifier for a starch-containing food containing a starch decomposition product satisfying a predetermined property as an active ingredient.
食品分野において、食品の食感を改良するニーズは幅広く存在する。例えば、麺類においては、もちもち感、弾力、つるみ感等の向上等、餃子・焼売の皮等の麺皮類においては、もちもち感や弾力の向上等、わらび餅、団子類、くず餅、水饅頭等の和菓子類においては、もちもち感、弾力、粘り、歯切れ等の向上等が求められている。 In the food field, there is a wide range of needs for improving the texture of foods. For example, in noodles, improvement of chewyness, elasticity, slackness, etc., in noodle skins such as dumplings and shumai skins, improvement of chewyness, elasticity, etc. Japanese sweets are required to have improved chewyness, elasticity, stickiness, crispness, and the like.
これらの麺類、麺皮類、和菓子類等の澱粉含有食品の物性を改良することを目的として、乳化剤、酵素、加工澱粉等が添加される技術が報告されているが、添加コストが高いことや、これらは食品添加物であることにより、近年の健康志向によって消費者から敬遠される傾向がある。 Techniques for adding emulsifiers, enzymes, modified starch, etc. have been reported for the purpose of improving the physical properties of starch-containing foods such as noodles, noodle skins, and Japanese confectionery, but the addition cost is high. Since these are food additives, they tend to be shunned by consumers due to recent health consciousness.
食品添加物に分類されないものを用いて、澱粉含有食品の物性を改良する技術も開発されつつある。例えば、特許文献１には、芋類、豆類、カボチャ、及び栗から選ばれた少なくとも１種の乾燥粉末と、デキストリンと、澱粉と、を含有する餅様食品用ミックス粉が開示されている。この餅様食品用ミックス粉では、水を加えたときにダマになることを防止し、粘度を下げて歯切れをよくし、保湿性を向上させて、食感が硬くなるのを防止するために、デキストリンが用いられている。 Techniques for improving the physical characteristics of starch-containing foods by using those not classified as food additives are also being developed. For example, Patent Document 1 discloses a rice cake-like food mixed powder containing at least one dry powder selected from potatoes, beans, pumpkins, and chestnuts, dextrin, and starch. This rice cake-like food mix powder prevents lumps when water is added, reduces viscosity to improve crispness, improves moisturizing properties, and prevents the texture from becoming hard. , Dextrin is used.
また、特許文献２には、原料成分として粉末デキストリンを用いた和菓子類が開示されている。この和菓子類では、粉末デキストリンを用いることにより、経時的な水分蒸発による食品の劣化を防ぎ、しっとり感を保持し、ボリュームが向上し、外観に艶を出すことができる旨が開示されている。 Further, Patent Document 2 discloses Japanese sweets using powdered dextrin as a raw material component. It is disclosed that in these Japanese sweets, by using powdered dextrin, deterioration of food due to evaporation of water over time can be prevented, a moist feeling can be maintained, volume can be improved, and the appearance can be glossed.
その他、特許文献３には、全糖質中のグルコース重合度６００以上に属する糖質の割合が３０％以下で、かつ全糖質中のグルコース重合度２００〜６００に属する糖質の割合が１０％〜１００％であり、グルコース重合度４０未満の糖質を除く糖質中の主鎖並びに分岐鎖を含む全直鎖糖に対する４０糖以上の直鎖糖部分の相対的割合が０．１〜１．０％であることを特徴とする食品物性改良用の糖質が開示されている。この糖質は、澱粉の老化を防止することにより、ソフト感保持効果を達成する旨が開示されている。 In addition, Patent Document 3 states that the proportion of sugars having a glucose polymerization degree of 600 or more in the total sugar is 30% or less, and the proportion of sugars having a glucose polymerization degree of 200 to 600 in the total sugar is 10. The relative ratio of the linear sugar moiety of 40 sugar or more to the total linear sugar including the main chain and the branched chain in the sugar excluding the sugar having a glucose polymerization degree of less than 40 is 0.1 to 100%. A sugar for improving food property properties, which is characterized by being 1.0%, is disclosed. It is disclosed that this sugar achieves a soft feeling-retaining effect by preventing the aging of starch.
麺類、麺皮類、和菓子類等の澱粉含有食品については、前述の通り、もちもち感や弾力等の向上を目的とする改良が続けられており、これまでの改良技術としては、歯ごたえのある食感に改良する方向であった。一方で、最終製品のバラエティー化、差別化、或いは、高齢者用食品や幼児用食品等の製品設計等においては、食感を柔らかく改良するという技術も非常に有用であるが、現在までのところ、麺類、麺皮類、和菓子類等の澱粉含有食品に、当該食品の基本的品質（外観や美味しさ）を維持しつつ、柔らかさを付与するような技術は、ほとんど知られていない。 As mentioned above, starch-containing foods such as noodles, noodle skins, and Japanese sweets have been continuously improved for the purpose of improving chewy texture and elasticity. The direction was to improve the feeling. On the other hand, in the variety and differentiation of final products, or in the design of products such as foods for the elderly and foods for infants, the technique of softening and improving the texture is also very useful, but so far. , Noodles, Noodle Skins, Japanese Confectionery, and other starch-containing foods, while maintaining the basic quality (appearance and deliciousness) of the food, there is little known technique for imparting softness to the food.
また、前述した特許文献３のように、特定の構成の糖質を用いて、澱粉含有食品のソフト感保持効果を達成する技術も存在するが、澱粉の経時的な老化を防止することによって、もともとあるソフト感を維持する効果であり、食品そのものに、更なる柔らかさを付与する技術ではない。 Further, as in Patent Document 3 described above, there is a technique for achieving the softness-preserving effect of starch-containing foods by using a sugar having a specific composition, but by preventing the starch from aging over time, It is an effect that maintains the original softness, and is not a technology that imparts further softness to the food itself.
そこで、本発明では、澱粉含有食品に、外観や美味しさといった基本的品質を維持しつつ、新たな柔らかい食感を付与する技術を提供することを主目的とする。 Therefore, it is a main object of the present invention to provide a technique for imparting a new soft texture to a starch-containing food while maintaining basic qualities such as appearance and deliciousness.
本願発明者らは、澱粉含有食品に新たな柔らかさを付与する技術について鋭意研究を行った結果、特定の構造を有する澱粉分解物を澱粉含有食品に含有させることにより、外観や美味しさといった基本的品質を維持しつつ、澱粉含有食品そのものの柔らかさが向上することを突き止め、本発明を完成させるに至った。 As a result of diligent research on a technique for imparting new softness to starch-containing foods, the inventors of the present application have added starch decomposition products having a specific structure to starch-containing foods to provide basic aspects such as appearance and deliciousness. We have found that the softness of the starch-containing food itself is improved while maintaining the quality of the food, and have completed the present invention.
即ち、本発明では、下記（１）及び（２）を満たす主鎖と分岐鎖とからなる分岐糖質を含む澱粉分解物を含む澱粉含有食品を提供する。
（１）７≦ｘ；但し、ｘは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）である。
（２）３１≦ｙ≦６０；但し、ｙは、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）である。
本発明に係る澱粉含有食品において、前記ｘは、下記（１’）を満たしていてもよい。
（１’）８≦ｘ
本発明に係る澱粉含有食品において、前記ｙは、下記（２’）を満たしていてもよい。
（２’）３５≦ｙ≦６０
本発明に係る澱粉含有食品に用いる前記澱粉分解物において、分子量が１４０００〜８００００である画分には、グルコース重合度（ＤＰ）が８〜９である分岐鎖を有する分岐糖質の少なくとも一部が含まれていてもよい。
That is, the present invention provides a starch-containing food containing a starch decomposition product containing a branched sugar composed of a main chain and a branched chain satisfying the following (1) and (2).
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000.
In the starch-containing food product according to the present invention, the x may satisfy the following (1').
(1') 8 ≤ x
In the starch-containing food product according to the present invention, the y may satisfy the following (2').
(2') 35 ≤ y ≤ 60
In the starch decomposition product used for the starch-containing food according to the present invention, at least a part of the branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9 in the fraction having a molecular weight of 14,000 to 80,000. May be included.
本発明では、また、下記（１）及び（２）を満たす主鎖と分岐鎖とからなる分岐糖質を含む澱粉分解物を有効成分とする澱粉含有食品用改質剤を提供する。
（１）７≦ｘ；但し、ｘは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）である。
（２）３１≦ｙ≦６０；但し、ｙは、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）である。
The present invention also provides a starch-containing food modifier containing a starch decomposition product containing a branched sugar composed of a main chain and a branched chain satisfying the following (1) and (2) as an active ingredient.
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000.
ここで、本発明に用いる技術用語の定義付けを行う。
本発明において、「澱粉含有食品」とは、澱粉を含有する麺類、麺皮類及び和菓子類を含む概念であり、パン等のベーカリー製品は含まない概念である。
本発明において、「麺類」とは、小麦粉又は小麦粉以外の穀粉、澱粉、及び他の原材料を加水混練して製麺したものを指し、特定の麺類に限定するものではない。例えば、うどん、中華麺、そば、そうめん、ひやむぎ、きしめん、パスタ類、冷麺、ビーフン、フォー等が挙げられる。また、麺類の形態も特に限定されるものでなく、例えば、生麺、茹で麺、蒸し麺、乾麺、即席麺、調理麺（チルド麺、冷凍麺、ＬＬ麺（ロングライフ麺）等）等が挙げられる。
本発明において、「麺皮類」とは、小麦粉又は小麦粉以外の穀粉、澱粉、及び他の原材料を加水混練してシート状に伸ばしたものを指し、特定の麺皮類に限定するものではない。例えば、餃子の皮、焼売の皮、小龍包の皮、ワンタンの皮、ラビオリ等のフィリング入りパスタの皮等が挙げられる。
本発明において、「和菓子類」とは、穀粉、澱粉、及び他の原材料を加水混練して所望の形態に成形した日本の伝統的な菓子を指し、特定の和菓子類に限定するものではない。例えば、団子類、わらび餅、くず餅、饅頭、水饅頭、求肥、餅類、大福、ういろう等が挙げられる。
Here, the technical terms used in the present invention are defined.
In the present invention, the "starch-containing food" is a concept including noodles, noodle skins and Japanese confectionery containing starch, and does not include bakery products such as bread.
In the present invention, the term "noodles" refers to noodles made by water-kneading wheat flour or flour, starch, and other raw materials other than wheat flour, and is not limited to specific noodles. For example, udon noodles, Chinese noodles, buckwheat noodles, somen noodles, hiyamugi noodles, kishimen noodles, pasta noodles, cold noodles, rice noodles, pho and the like can be mentioned. The form of the noodles is also not particularly limited, and for example, raw noodles, boiled noodles, steamed noodles, dried noodles, instant noodles, cooked noodles (chilled noodles, frozen noodles, LL noodles (long life noodles), etc.) and the like. Can be mentioned.
In the present invention, "noodle skins" refers to wheat flour or flour, starch, and other raw materials other than wheat flour that have been hydrolyzed and stretched into a sheet, and are not limited to specific noodle skins. .. For example, dumpling skin, shumai skin, Xiaolongbao skin, wonton skin, pasta skin with filling such as ravioli, and the like can be mentioned.
In the present invention, "Japanese confectionery" refers to traditional Japanese confectionery formed by water-kneading flour, starch, and other raw materials into a desired form, and is not limited to specific Japanese confectionery. For example, dumplings, warabi mochi, kuzu mochi, buns, mizu buns, fertilizer, rice cakes, daifuku, uiro and the like can be mentioned.
本発明によれば、食品に分類される澱粉分解物を用いて、澱粉含有食品に、外観や美味しさといった基本的品質を維持しつつ、新たな柔らかい食感を付与することが可能である。 According to the present invention, it is possible to impart a new soft texture to a starch-containing food while maintaining basic qualities such as appearance and deliciousness by using a starch decomposition product classified as a food.
以下、本発明を実施するための好適な形態について説明する。なお、以下に説明する実施形態は、本発明の代表的な実施形態の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 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.
＜澱粉分解物＞
まず、本発明に用いる澱粉分解物について説明する。本発明に係る澱粉含有食品は、以下に説明する澱粉分解物を少なくとも含有する。また、本発明に係る澱粉含有食品用改質剤は、以下に説明する澱粉分解物を、有効成分とする。
<Starch decomposition product>
First, the starch decomposition product used in the present invention will be described. The starch-containing food product according to the present invention contains at least the starch decomposition product described below. Further, the starch-containing food modifier according to the present invention contains the starch decomposition product described below as an active ingredient.
以下に説明する澱粉分解物を澱粉含有食品に用いることで、澱粉含有食品の外観や美味しさといった基本的品質を維持しつつ、澱粉含有食品そのものに、新たな柔らかい食感を付与することが可能である。即ち、本発明は、澱粉含有食品の従来からの問題である澱粉の経時的な劣化に伴う経時的なソフト感の低下を防止する技術ではなく、食品そのものに、新たな柔らかい食感を付与する技術である。 By using the starch decomposition products described below for starch-containing foods, it is possible to give the starch-containing foods themselves a new soft texture while maintaining the basic qualities such as the appearance and deliciousness of the starch-containing foods. Is. That is, the present invention is not a technique for preventing a decrease in softness over time due to deterioration of starch over time, which is a conventional problem of starch-containing foods, but imparts a new soft texture to the food itself. It is a technology.
特に、製造工程又は調理工程において、水の存在下で加熱する工程、即ち、糊化工程を行う澱粉含有食品に、新たな柔らかい食感を付与することが可能である。水の存在下で加熱する工程、即ち、糊化工程において、以下に説明する澱粉分解物を澱粉含有食品中に存在させることにより、後述する実施例で示すように、糊化工程後の澱粉含有食品に新たな柔らかい食感が付与される。 In particular, in the manufacturing process or the cooking process, it is possible to impart a new soft texture to the starch-containing food that is heated in the presence of water, that is, the gelatinization process. In the step of heating in the presence of water, that is, the gelatinization step, by allowing the starch decomposition product described below to be present in the starch-containing food, the starch content after the gelatinization step is contained as shown in Examples described later. A new soft texture is added to the food.
本発明で用いる澱粉分解物は、主鎖と分岐鎖とからなる分岐糖質を含む。そして、この澱粉分解物中の、グルコース重合度（ＤＰ）が８〜９である分岐鎖の含有量（質量％）ｘが、下記（１）を満たすことを特徴とする。
（１）７≦ｘ
The starch decomposition product used in the present invention contains a branched sugar composed of a main chain and a branched chain. The content (mass%) x of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product is characterized by satisfying the following (1).
(1) 7 ≦ x
なお、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）ｘは、澱粉分解物中に含まれるＤＰ８〜９である糖鎖の含有量と、澱粉分解物をイソアミラーゼやプルラナーゼ等の枝切り酵素で処理することにより分岐鎖が切られた状態の、澱粉分解物の枝切り酵素処理物中のＤＰ８〜９である糖鎖の含有量とを測定し、枝切り酵素処理によって増加したＤＰ８〜９である糖鎖の量を算出することにより求めることができる。 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 DP8 to 9 contained in the starch decomposition product. The content of sugar chains, which are DP8-9, in the starch decomposition product debranching enzyme-treated product in a state where the branched chains are cut by treating the starch decomposition product with a debranching enzyme such as isoamylase or pullulanase. It can be obtained by measuring and calculating the amount of sugar chains having DP8 to 9 increased by the treatment with pullulanase.
また、本発明で用いる澱粉分解物は、分子量が１４０００〜８００００である画分の含有量（質量％）ｙが、下記（２）を満たすことを特徴とする。
（２）３１≦ｙ≦６０
Further, the starch decomposition product used in 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
本発明で用いる澱粉分解物は、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）ｘと、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）ｙとが、前記（１）及び（２）の両方を満たすことを特徴とする。後述する実施例で示す通り、これらの２つの条件を同時に満たすことで、澱粉含有食品に新たな柔らかい食感を付与することができる。 The starch decomposition product used in the present invention has a content (mass%) x in the starch decomposition product of a branched chain having a glucose polymerization degree (DP) of 8 to 9, and starch decomposition of a fraction having a molecular weight of 14,000 to 80,000. The content (% by mass) y in the product is characterized by satisfying both (1) and (2) above. As shown in Examples described later, by simultaneously satisfying these two conditions, a new soft texture can be imparted to the starch-containing food.
本発明で用いる澱粉分解物は、前記（１）及び（２）を満たしていれば、澱粉含有食品に、新たな柔らかい食感を付与することができるが、前記ｘは、下記（１’）を満たすことが好ましい。前記ｘが、下記（１’）を満たすと、澱粉含有食品に付与される柔らかい食感を更に向上させることができる。
（１’）８≦ｘ
If the starch decomposition product used in the present invention satisfies the above (1) and (2), a new soft texture can be imparted to the starch-containing food, and the x is the following (1'). It is preferable to satisfy. When the x satisfies the following (1'), the soft texture imparted to the starch-containing food can be further improved.
(1') 8 ≤ x
また、前記ｙは、下記（２’）を満たすことが好ましい。前記ｙが、下記（２’）を満たすと、澱粉含有食品に付与される柔らかい食感を更に向上させることができる。
（２’）３５≦ｙ≦６０
Further, it is preferable that the y satisfies the following (2'). When the y satisfies the following (2'), the soft texture imparted to the starch-containing food can be further improved.
(2') 35 ≤ y ≤ 60
本発明で用いる前記澱粉分解物において、分子量が１４０００〜８００００である画分には、グルコース重合度（ＤＰ）が８〜９である分岐鎖を有する分岐糖質の少なくとも一部が含まれていてもよい。即ち、グルコース重合度（ＤＰ）が８〜９である分岐鎖を有する分岐糖質の一部又は全部が、分子量が１４０００〜８００００である画分に含まれていてもよく、グルコース重合度（ＤＰ）が８〜９である分岐鎖を有する分岐糖質の一部が、分子量が１４０００〜８００００である画分以外の画分に含まれていてもよい。 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 branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9. May be good. That is, a part or all of the branched sugar having a 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) may be contained. ) May be contained in a fraction other than the fraction having a molecular weight of 14,000 to 80,000.
更に、本発明に用いる前記澱粉分解物において、グルコース重合度（ＤＰ）が３〜７である分岐鎖の前記澱粉分解物中の含有量（質量％）ｚは、下記（３）を満たすことが好ましい。
（３）ｚ≦１５
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 can satisfy the following (3). preferable.
(3) z ≦ 15
グルコース重合度（ＤＰ）が３〜７である分岐鎖の澱粉分解物中の含有量（質量％）を１５質量％以下とすることにより、澱粉含有食品に付与される柔らかい食感を更に向上させることができる。 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 soft texture imparted to the starch-containing food is further improved. be able to.
なお、グルコース重合度（ＤＰ）が３〜７である分岐鎖の澱粉分解物中の含有量（質量％）ｚは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）ｘと同様に、澱粉分解物中に含まれるＤＰ３〜７である糖鎖の含有量と、澱粉分解物をイソアミラーゼやプルラナーゼ等の枝切り酵素で処理することにより分岐鎖が切られた状態の、澱粉分解物の枝切り酵素処理物中のＤＰ３〜７である糖鎖の含有量とを測定し、枝切り酵素処理によって増加したＤＰ３〜７である糖鎖の量を算出することにより求めることができる。 The content (% by mass) z in the starch decomposition product of the branched chain having a glucose polymerization degree (DP) of 3 to 7 is the content (mass%) z in the starch decomposition product of the branched chain having a glucose polymerization degree (DP) of 8 to 9. Content (% by mass) x, the content of sugar chains that are DP3 to 7 contained in the starch decomposition product, and the starch decomposition product are branched by treating with a debranching enzyme such as isoamylase or pullulanase. The content of sugar chains with DP3 to 7 in the starch decomposition product debranched enzyme-treated product in the state where the chains were cut was measured, and the amount of sugar chains with DP3 to 7 increased by the debranching enzyme treatment was measured. Can be obtained by calculating.
＜澱粉分解物の製造方法＞
本発明で用いる澱粉分解物は、その組成自体が新規であって、その収得の方法については特に限定されることはない。例えば、澱粉原料を、一般的な酸や酵素を用いた処理や、各種クロマトグラフィー、膜分離、エタノール沈殿等の所定操作を適宜、組み合わせて行うことによって得ることができる。
<Manufacturing method of starch decomposition products>
The starch decomposition product used in 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 chromatographys, membrane separation, ethanol precipitation and the like.
本発明で用いる澱粉分解物を得るために原料となり得る澱粉原料としては、公知の澱粉分解物の原料となり得る澱粉原料を１種又は２種以上自由に選択して用いることができる。例えば、コーンスターチ、米澱粉、小麦澱粉等の澱粉（地上系澱粉）、馬鈴薯、キャッサバ、甘藷等のような地下茎又は根由来の澱粉（地下系澱粉）を挙げることができる。 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 more starch raw materials that can be a known raw material for the starch decomposition product 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.
本発明で用いる澱粉分解物を効率的に得る方法として、澱粉原料を、酸又はαアミラーゼを用いて液化した後、枝作り酵素を作用させる方法がある。酸を用いて液化する場合、本発明で用いる澱粉分解物の製造に用いることができる酸の種類は特に限定されず、澱粉の酸液化が可能な酸であれば、公知の酸を１種又は２種以上、自由に選択して用いることができる。例えば、塩酸、シュウ酸等を用いることができる。 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.
また、澱粉原料の酸液化の前後や、枝作り酵素を作用させる前後に、他の分解酵素（例えば、αアミラーゼ等）による処理を自由に組み合わせることも可能である。例えば、澱粉原料を、酸を用いて液化した後、枝作り酵素を作用させ、更に、他の分解酵素（例えば、αアミラーゼ等）による処理を行う方法を採用することも可能である。このように、酸液化、枝作り酵素による作用の後に、分解酵素を作用させることで、澱粉分解物の分解度を所望の範囲に調整することが容易になる。 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 a 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 decomposing 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.
また、本発明で用いる澱粉分解物は、澱粉原料の酸液化を行わず、澱粉原料をαアミラーゼ等の分解酵素を用いて液化し、次いで、枝作り酵素を用いた処理を行った後、更に、αアミラーゼ等の分解酵素を用いて分解することによっても、製造することができる。 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 decomposing 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.
ここで、枝作り酵素（branching enzyme）とは、α−１，４−グルコシド結合でつながった直鎖グルカンに作用して、α−１，４−グルコシド結合を切断してα−１，６−グルコシド結合による枝分かれを形成させる働きを持った酵素の総称である。本発明で用いる澱粉分解物の製造で枝作り酵素を用いる場合、その種類は特に限定されず、公知の枝作り酵素を１種又は２種以上、自由に選択して用いることができる。例えば、動物や細菌等から精製したもの、又は、馬鈴薯、イネ種実、トウモロコシ種実等の植物から精製したもの等を用いることができる。 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 glucosidic 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.
以上のように、本発明で用いる澱粉分解物を製造する方法は特に限定されないが、澱粉原料を酸又は酵素で液化した後、枝作り酵素処理を行う方法が好ましい。この方法を用いれば、グルコース重合度（ＤＰ）８〜９の分岐鎖の含有量を所望の範囲に調整しやすいため、本発明で用いる澱粉分解物を安価にかつ、工業的に製造する場合に好適である。更に、澱粉原料の液化の前後や、枝作り酵素を作用させる前後に、αアミラーゼ処理を行う方法が好ましい。この方法を用いれば、澱粉分解物の分解度を所望の範囲に調整することが容易になる。 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 inexpensively and industrially produced. 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.
また、本発明では、目的の澱粉分解物となるように各種処理を行った後に、活性炭脱色、イオン精製等を行い、不純物を除去することも可能であり、不純物を除去することが好ましい。 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.
更に、固形分３０〜８０％に濃縮して液体状にすることや、真空乾燥や噴霧乾燥により脱水乾燥することで粉末化した状態で澱粉含有食品用改質剤として用いることも可能である。 Further, it can be used as a starch-containing food modifier 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.
＜澱粉含有食品用改質剤＞
本発明に係る澱粉含有食品用改質剤は、前述した澱粉分解物を有効成分とすることを特徴とする。そのため、当該澱粉含有食品用改質剤を利用することで、澱粉含有食品に対して、外観や美味しさといった基本的品質を維持しつつ、新たな柔らかい食感を付与することができる。
<Starch-containing food modifier>
The starch-containing food modifier according to the present invention is characterized by containing the above-mentioned starch decomposition product as an active ingredient. Therefore, by using the starch-containing food modifier, it is possible to impart a new soft texture to the starch-containing food while maintaining basic qualities such as appearance and deliciousness.
本発明に係る澱粉含有食品用改質剤は、有効成分として前述した澱粉分解物を含んでいれば、前述した澱粉分解物のみで構成されていてもよいし、本発明の効果を損なわない限り、他の成分を１種又は２種以上、自由に選択して含有させることもできる。他の成分としては、例えば、通常製剤化に用いられている賦形剤、ｐＨ調整剤、着色剤、矯味剤、崩壊剤、滑沢剤、安定剤等の成分を用いることができる。更に、公知の又は将来的に見出される機能を有する成分を、適宜目的に応じて併用することも可能である。前述した澱粉分解物は、食品に分類されるため、当該澱粉分解物以外の成分の選択次第では、当該澱粉含有食品用改質剤を食品として扱うことが可能となる。 The starch-containing food modifier according to the present invention may be composed of only the above-mentioned starch decomposition product as long as it contains the above-mentioned starch decomposition product as an active ingredient, as long as the effect of the present invention is not impaired. , Other components may be freely selected and contained in one kind or two or more kinds. As other components, for example, components such as excipients, pH adjusters, colorants, flavoring agents, disintegrants, lubricants, stabilizers, etc., which are usually used for formulation, can be used. Furthermore, components having known or future functions can be used in combination as appropriate according to the purpose. Since the starch decomposition product described above is classified as a food product, the starch-containing food modifier can be treated as a food product depending on the selection of components other than the starch decomposition product.
＜澱粉含有食品＞
本発明に係る澱粉含有食品は、前述した澱粉分解物を含有することを特徴とする。前述した澱粉分解物を含有することで、当該澱粉含有食品は、外観や美味しさといった基本的品質を維持しつつ、新たな柔らかい食感が付与される。前述した澱粉分解物は、公知の澱粉含有食品に添加することもできるし、澱粉含有食品の原料の一つとして利用して澱粉含有食品を製造することもできる。
<Starch-containing food>
The starch-containing food product according to the present invention is characterized by containing the above-mentioned starch decomposition product. By containing the starch decomposition product described above, the starch-containing food is imparted with a new soft texture while maintaining basic qualities such as appearance and deliciousness. The starch decomposition product described above can be added to known starch-containing foods, or can be used as one of the raw materials for starch-containing foods to produce starch-containing foods.
以下、実施例に基づいて本発明を更に詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な実施例の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 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.
＜実験例１＞
実験例１では、澱粉分解物の具体的な糖組成が、糊化後の小麦澱粉の物性にどのように影響するかを検討した。
<Experimental example 1>
In Experimental Example 1, how the specific sugar composition of the starch decomposition product affects the physical characteristics of wheat starch after gelatinization was examined.
（１）試験方法
［枝作り酵素］
本実験例では、枝作り酵素の一例として、ＷＯ００／５８４４５の方法に則って、精製したRhodothermus obamensis由来の酵素（以下「枝作り酵素」とする）を用いた。
(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.
なお、枝作り酵素の活性測定は、以下の方法で行った。
基質溶液として、０．１Ｍ酢酸 緩衝液（ｐＨ５．２）にアミロース（Ｓｉｇｍａ社製,Ａ０５１２）を０．１質量％溶解したアミロース溶液を用いた。
５０μＬの基質液に５０μＬの酵素液を添加し、３０℃で３０分間反応させた後、ヨウ素-ヨウ化カリウム溶液(０．３９ｍＭヨウ素−６ｍＭヨウ化カリウム−３．８ｍＭ塩酸混合用液）を２ｍＬ加え反応を停止させた。ブランク溶液として、酵素液の代わりに水を添加したものを調製した。反応停止から１５分後に６６０ｎｍの吸光度を測定した。枝作り酵素の酵素活性量１単位は、上記の条件で試験する時、６６０ｎｍの吸光度を１分間に１％低下させる酵素活性量とした。
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 potassium iodide mixture 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 an enzyme activity amount that reduced the absorbance at 660 nm by 1% per minute when tested under the above conditions.
［ＤＥ］
「澱粉糖関連工業分析法」（澱粉糖技術部会編）のレインエイノン法に従って算出した。
[DE]
It was calculated according to the Raineinon method of "Starch sugar-related industrial analysis method" (edited by the Starch Sugar Technology Subcommittee).
［澱粉分解物中の分子量１４０００〜８００００の画分の含有量］
下記の表１に示す条件で、ゲルろ過クロマトグラフィーにて分析を行った。分子量スタンダードとして、ShodexスタンダードGFC（水系GPC）カラム用Standard P-82（昭和電工株式会社製）を使用し、分子量スタンダードの溶出時間と分子量の相関から算出される検量線に基づいて、澱粉分解物中の分子量１４０００〜８００００の画分の含有量を算出した。
[Contents of fractions having a molecular weight of 14,000 to 80,000 in starch decomposition products]
The analysis was performed by gel filtration chromatography under the conditions shown in Table 1 below. Standard P-82 (manufactured by Showa Denko KK) for Shodex standard GFC (water-based GPC) columns is used as the molecular weight standard, and the decomposition product of starch is based on the calibration curve calculated from the correlation between the elution time of the molecular weight standard and the molecular weight. The content of the fraction having a molecular weight of 14,000 to 80,000 was calculated.
［澱粉分解物中のＤＰ８〜９である分岐鎖又はＤＰ３〜７である分岐鎖の含有量］
ａ．未処理の澱粉分解物中のＤＰ８〜９又はＤＰ３〜７である糖鎖の含有量の測定
Ｂｒｉｘ１％に調整した澱粉分解物溶液について、下記表２に示す条件で液体クロマトグラフィーにて分析を行い、保持時間に基づいて、ＤＰ８〜９又はＤＰ３〜７の含量を測定した。
[Content of branched chain having DP8-9 or branched chain having DP3-7 in starch decomposition product]
a. Measurement of the content of sugar chains with DP8-9 or DP3-7 in the untreated starch decomposition product The starch decomposition product solution adjusted to 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．分岐鎖が切られた状態の澱粉分解物の枝切り酵素処理物中のＤＰ８〜９又はＤＰ３〜７である糖鎖の含有量の測定
Ｂｒｉｘ５％に調整した澱粉分解物溶液２００μＬに、１Ｍ酢酸緩衝液（ｐＨ５．０）を２μＬ、イソアミラーゼ（Ｐｓｅｕｄｏｍｏｎａｓ ｓｐ．由来、Ｍｅｇａｚｙｍｅ製）を固形分（ｇ）当たり１２５ユニット、プルラナーゼ（Ｋｌｅｂｓｉｅｌｌａ ｐｌａｎｔｉｃｏｌａ由来、Ｍｅｇａｚｙｍｅ製）を固形分（ｇ）当たり８００ユニット添加し、水で全量４００μＬになるように調整した。これを４０℃で２４時間酵素反応させた後、煮沸により反応を停止した。これに６００μＬの水を加え、１２０００ｒｐｍにて５分間遠心分離を行った。上清９００μＬを脱塩、フィルター処理後、表２に示す条件で液体クロマトグラフィーにて分析を行い、保持時間に基づいて、ＤＰ８〜９又はＤＰ３〜７の含量を測定した。
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% 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 starch, manufactured by Megazyme) 800 units per solid content (g). , The total volume 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．澱粉分解物中のＤＰ８〜９又はＤＰ３〜７である分岐鎖の含有量の算出
前記ｂで求めたＤＰ８〜９の含量から、前記ａで求めたＤＰ８〜９の含量を引くことにより、澱粉分解物中のＤＰ８〜９である分岐鎖の含有量を算出した。同様に、前記ｂで求めたＤＰ３〜７の含量から、前記ａで求めたＤＰ３〜７の含量を引くことにより、澱粉分解物中のＤＰ３〜７である分岐鎖の含有量を算出した。
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 product 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 obtained in the above a from the content of DP3 to 7 obtained in the above b.
［評価方法］
（ａ）ＲＶＡによる最終粘度測定
澱粉分解物の食感改良効果の簡易的な評価方法として、澱粉分解物のＲＶＡ最終粘度による評価を行った。具体的には、水に、小麦澱粉を６質量％、及び下記表３に示す各澱粉分解物を５質量％（固形分として）で懸濁させ、ＲＶＡ（ラピッド・ビスコ・アナライザー）を用いて、図１に示す条件で処理して、最終粘度（９００ｓｅｃ経過後粘度）を測定し、コントロール（澱粉分解物が無添加の小麦澱粉懸濁液（６質量％））と比較することで、澱粉分解物の食感改良効果を評価した。
なお、ＲＶＡの最終粘度の測定値と、澱粉含有食品の食感との関係については、例えば、日作四国支報４０：３０−３１，２００３に、最終粘度と麺の硬さには、相関関係があることが報告されており、ＲＶＡ最終粘度が低いほど、柔らかい食感となることを示唆している。
[Evaluation method]
(A) Measurement of final viscosity by RVA As a simple evaluation method of the texture improving effect of the starch decomposition product, the evaluation was performed by the RVA final viscosity of the starch decomposition product. Specifically, wheat starch was suspended in water at 6% by mass, and each starch decomposition product shown in Table 3 below was suspended at 5% by mass (as a solid content), and RVA (Rapid Visco Analyzer) was used. , The final viscosity (viscosity after 900 sec) was measured under the conditions shown in FIG. 1 and compared with the control (wheat starch suspension without starch decomposition products (6% by mass)) to produce starch. The effect of improving the texture of the decomposition product was evaluated.
Regarding the relationship between the measured value of the final viscosity of RVA and the texture of starch-containing foods, for example, according to Nisaku Shikoku Bulletin 40: 30-31, 2003, the final viscosity and the hardness of noodles are correlated. It has been reported that there is a relationship, suggesting that the lower the final viscosity of RVA, the softer the texture.
（２）実施例・比較例の製法
［実施例１］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（ターマミルＳＣ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化して、この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ１２になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり６００ユニット添加し、６５℃で４０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例１の澱粉分解物を得た。
(2) Production method of Examples / Comparative Examples [Example 1]
To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Termamil SC, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g), and a jet cooker was added. It is liquefied at (temperature 110 ° C.), the liquefied liquid is kept warm at 95 ° C., DE is measured over time, and when DE12 is reached, the pH is adjusted to 4.0 with 10% hydrochloric acid and boiled. Stopped the reaction. 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. 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.
［実施例２］
１０％塩酸にてｐＨ２．５に調整した３０質量％のコーンスターチスラリーを、１４０℃の温度条件でＤＥ５まで分解した。常圧に戻した後、１０質量％消石灰を用いて中和することにより反応を停止した糖液のｐＨを５．８に調整した後、αアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、９５℃で反応を行い、経時的にＤＥを測定して、ＤＥが９になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり１１００ユニット添加し、６５℃で４０時間反応させた。更にαアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが１５になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度６０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例２の澱粉分解物を得た。
[Example 2]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% 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 10% by mass slaked lime was adjusted to 5.8, and then α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added. , 0.02% by mass per solid content (g) was added, 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 10% hydrochloric acid. , The reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 1100 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 (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 to bring the DE to 15. At that time, the pH was adjusted to 4.0 with 10% 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.
［実施例３］
１０質量％消石灰にてｐＨ５．８に調整した２０質量％のワキシーコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ６になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で２０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度４０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例３の澱粉分解物を得た。
[Example 3]
To 20% by mass of waxy cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g). It was liquefied with a jet cooker (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE6 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. 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 20 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.
［実施例４］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ７になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で５０時間反応させた。更にαアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが１０になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例４の澱粉分解物を得た。
[Example 4]
Α-Amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and jetted. It was liquefied with a cooker (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE7 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. 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. 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), and the reaction was carried out at 80 ° C. At that time, the pH was adjusted to 4.0 with 10% 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.
［実施例５］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ６になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり７００ユニット添加し、６５℃で３０時間反応させた。更にαアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが８になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製、濃縮（固形分濃度５０質量％）して、実施例５の澱粉分解物を得た。
[Example 5]
Α-Amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass slaked lime, and jetted. It was liquefied with a cooker (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE6 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. 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 30 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), and the reaction was carried out at 80 ° C. At that time, the pH was adjusted to 4.0 with 10% 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 concentration: 50% by mass) to obtain the starch decomposition product of Example 5.
［実施例６］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ８になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で５０時間反応させた。更にαアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが１１になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例６の澱粉分解物を得た。
[Example 6]
Α-Amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and jetted. It was liquefied with a cooker (temperature 110 ° C.). The liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE8 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. 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. 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), and the reaction was carried out at 80 ° C. At that time, the pH was adjusted to 4.0 with 10% 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.
［実施例７］
１０％塩酸にてｐＨ２．５に調整した３０質量％のコーンスターチスラリーを、１４０℃の温度条件でＤＥ４まで分解した。常圧に戻した後、１０質量％消石灰を用いて中和することにより反応を停止した糖液のｐＨを５．８に調整した後、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、９５℃で反応を行い、経時的にＤＥを測定して、ＤＥが８になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で４５時間反応させた。更にαアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが９になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例７の澱粉分解物を得た。
[Example 7]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% 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 10% by mass of slaked lime was adjusted to 5.8, and then α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added. , 0.02% by mass per solid content (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 10% hydrochloric acid. , The reaction was stopped by boiling. 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), and the reaction was carried out at 80 ° C. At that time, the pH was adjusted to 4.0 with 10% 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.
［比較例１］
パインデックス＃１（松谷化学工業株式会社製）を使用した。
[Comparative Example 1]
Paindex # 1 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
［比較例２］
パインデックス＃２（松谷化学工業株式会社製）を使用した。
[Comparative Example 2]
Paindex # 2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
［比較例３］
ＢＬＤ−８（参松工業株式会社製）を使用した。
[Comparative Example 3]
BLD-8 (manufactured by Sanmatsu Kogyo Co., Ltd.) was used.
［比較例４］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（ターマミルＳＣ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ１７になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度６０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、比較例４の澱粉分解物を得た。
[Comparative Example 4]
To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, α-amylase (Termamil SC, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g), 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 10% 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 Comparative Example 4.
［比較例５］
１０％塩酸にてｐＨ２．５に調整した３０質量％のタピオカスターチスラリーを、１４０℃の温度条件でＤＥ３まで分解した。常圧に戻した後、１０質量％消石灰を用いて中和することにより反応を停止した糖液のｐＨを５．８に調整した後、αアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、９５℃で反応を行い、経時的にＤＥを測定して、ＤＥが１４になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり７００ユニット添加し、６５℃で４０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、比較例５の澱粉分解物を得た。
[Comparative Example 5]
A 30% by mass tapioca starch slurry adjusted to pH 2.5 with 10% 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 10% by mass slaked lime was adjusted to 5.8, and then α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added. , 0.02% by mass per solid content (g) was added, 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 10% hydrochloric acid. , The reaction was stopped by boiling. 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 5.
［比較例６］
前記実施例７の澱粉分解物を３０質量％に調整し、ｐＨを６．０に調整した後、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが１９になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度６０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、比較例６の澱粉分解物を得た。
[Comparative Example 6]
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 at 0.02 per solid content (g). Mass% 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 10% 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 Comparative Example 6.
（３）測定
前記で得られた実施例１〜７及び比較例１〜６について、それぞれ、澱粉分解物中のＤＥ、ＤＰ８〜９である分岐鎖の含有量、分子量１４０００〜８００００の画分の含有量を、前述した方法で測定した。また、ＲＶＡによる最終粘度について、前述した方法で評価した。結果を下記の表３に示す。
(3) Measurement For Examples 1 to 7 and Comparative Examples 1 to 6 obtained above, the content of the branched chains having DE and DP8 to 9 in the starch decomposition product and the fraction having a molecular weight of 14,000 to 80,000, respectively. The content was measured by the method described above. In addition, the final viscosity by RVA was evaluated by the method described above. The results are shown in Table 3 below.
表３に示す通り、ＤＰ８〜９の分岐鎖の含有量が７質量％以上、かつ、分子量１４０００〜８００００の画分の含有量が３１〜６０質量％の実施例１〜７は、比較例１〜６に比べて、ＲＶＡの最終粘度が全て低い値となった。これは、実施例１〜７の澱粉分解物を澱粉含有食品に用いた場合、比較例１〜６の澱粉分解物を用いた場合に比べて、糊化直後の食感が柔らかくなることを示している。 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 80000 is 31 to 60% by mass are Comparative Example 1. The final viscosities of RVA were all lower than those of ~ 6. This indicates that when the starch decomposition products of Examples 1 to 7 are used for starch-containing foods, the texture immediately after gelatinization is softer than that of the case where the starch decomposition products of Comparative Examples 1 to 6 are used. ing.
一方、ＤＰ８〜９の分岐鎖の含有量が７質量％未満、かつ、分子量１４０００〜８００００の画分の含有量が３１質量％未満の比較例２、４及び５については、コントロールに比べて比較例５のみＲＶＡの最終粘度が若干低い値であったが、比較例２及び４については、ＲＶＡの最終粘度がコントロールよりも高い値であった。また、分子量１４０００〜８００００の画分の含有量は３１〜６０質量％の範囲内であっても、ＤＰ８〜９の分岐鎖の含有量が７質量％未満である比較例１についても、ＲＶＡの最終粘度がコントロールよりも高い値であった。これは、比較例１、２又は４の澱粉分解物を澱粉含有食品に用いた場合、糊化直後の食感が硬くなってしまうことを示している。 On the other hand, Comparative Examples 2, 4 and 5 in which the content of the branched chains of DP8 to 9 was less than 7% by mass and the content of the fraction having a molecular weight of 14,000 to 80,000 was less than 31% by mass were compared with those of the control. Only in Example 5, the final viscosity of RVA was slightly lower, but in Comparative Examples 2 and 4, the final viscosity of RVA was higher than that of the control. 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 content of the branched chain of DP8 to 9 is less than 7% by mass with respect to Comparative Example 1 of RVA. The final viscosity was higher than the control. This indicates that when the starch decomposition products of Comparative Examples 1, 2 or 4 are used for starch-containing foods, the texture immediately after gelatinization becomes hard.
更に、ＤＰ８〜９の分岐鎖の含有量が７質量％以上であっても、分子量１４０００〜８００００の画分の含有量が３１質量％未満の比較例３及び６については、ＲＶＡの最終粘度がコントロールよりも若干低い値であったが、実施例１〜７とコントロールとのＲＶＡの最終粘度の差に比べると、わずかな低下しか確認できなかった。 Further, for Comparative Examples 3 and 6 in which the content of the branched chains of DP8 to 9 is 7% by mass or more but the content of the fraction having a molecular weight of 14,000 to 80,000 is less than 31% by mass, the final viscosity of RVA is high. Although the value was slightly lower than that of the control, only a slight decrease was confirmed as compared with the difference in the final viscosity of RVA between Examples 1 to 7 and the control.
実施例内で比較すると、分子量１４０００〜８００００の画分の含有量がほぼ同等の実施例１及び６においては、ＤＰ８〜９の分岐鎖の含有量が８質量％以上の実施例６の方がＲＶＡの最終粘度がより低い結果であった。また、ＤＰ８〜９の分岐鎖の含有量がほぼ同等の実施例２及び５においては、分子量１４０００〜８００００の画分の含有量が３５質量％以上の実施例５の方がＲＶＡの最終粘度がより低い結果であった。 Comparing within the examples, in Examples 1 and 6 in which the contents of the fractions having a molecular weight of 14,000 to 80,000 are almost the same, in Example 6 in which the content of the branched chains of DP8 to 9 is 8% by mass or more. The result was a lower final viscosity of the RVA. Further, in Examples 2 and 5 in which the contents of the branched chains of DP8 to 9 are almost the same, in Example 5 in which the content of the fraction having a molecular weight of 14,000 to 80000 is 35% by mass or more, the final viscosity of RVA is higher. The result was lower.
更に、比較例３は、ＤＰ８〜９の分岐鎖の含有量が７質量％以上であり、分子量１４０００〜８００００の画分の含有量が２９．６質量％と、本発明の範囲より少し少ない例であるが、ＤＰ３〜７の分岐鎖の含有量が１５質量％を超えるために、ＲＶＡの最終粘度が実施例１〜７に比べて高い結果であった。 Further, in Comparative Example 3, 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 exceeds 15% by mass, the final viscosity of RVA was higher than that of Examples 1 to 7.
なお、一例として、実施例７の澱粉分解物、及び、実施例７の澱粉分解物を前記「ｂ．分岐鎖が切られた状態の澱粉分解物の枝切り酵素処理物中のＤＰ８〜９又はＤＰ３〜７である糖鎖の含有量の測定」における方法で枝切り酵素処理した酵素処理物について、前記表１に示す条件のゲルろ過クロマトグラフィーにて分析したチャートを図２に示す。分子量スタンダードの溶出時間に基づいて算出した、分子量１４０００〜８００００の画分の溶出時間は、約１６〜１９分である。図２に示す通り、澱粉分解物の分子量１４０００〜８００００の画分は、枝切り酵素処理を行うことで、低分子画分へ移行していることが分かった。この結果から、澱粉分解物の分子量１４０００〜８００００の画分に、ＤＰ８〜９の分岐鎖を有する分岐糖鎖が含まれていることが確認できた。 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 having 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 fraction of the starch decomposition product having a molecular weight of 14,000 to 80,000 was transferred to the small molecule fraction 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.
＜実験例２＞
実験例２では、前記実験例１で製造した澱粉分解物を、実際の澱粉含有食品に適用した場合の食感改良効果について、検証した。
<Experimental example 2>
In Experimental Example 2, the texture improving effect when the starch decomposition product produced in Experimental Example 1 was applied to an actual starch-containing food was verified.
（１）試験例１：団子
Ａ．団子の製造
上新粉１００重量部、実施例１，４，７、比較例１，３，７（Ｌ−ＳＰＤ（昭和産業株式会社製）を使用），８（ＳＰＤ（昭和産業株式会社製）を使用）の澱粉分解物２０重量部、水１００重量部をミキサーで混合した後、蒸籠で２０分間蒸し、蒸した生地をミキサーに入れて混捏した後、１５ｇずつに分割し球形に成形した。
(1) Test Example 1: Dumpling A. Manufacture of
Ｂ．評価
（ａ）硬さ測定
テクスチャーアナライザー「TA.XTPlus」（Stable Micro Systems社製）を用い、団子を直径５ｍｍの円筒型プランジャー、プランジャースピード１ｍｍ／ｓの条件で５０％圧縮した時の応力（ｇ）を測定した。なお、応力の測定値が小さいほど、「硬さ」が柔らかいことを示す。
B. Evaluation (a) Hardness measurement Stress when the dumpling is compressed by 50% under the condition of a cylindrical plunger with a diameter of 5 mm and a plunger speed of 1 mm / s using the texture analyzer "TA.XT Plus" (manufactured by Stable Micro Systems). (G) was measured. The smaller the measured value of stress, the softer the "hardness".
（ｂ）官能評価
澱粉分解物を添加しないものを基準品とした上で、１０名の専門パネルが、下記の評価基準に基づいて食感を評価し、その平均点を評価点とした。
５点：基準品と比較して非常に柔らかい
４点：基準品と比較して柔らかい
３点：基準品と同等
２点：基準品と比較して硬い
１点：基準品と比較して非常に硬い
(B) Sensory evaluation Based on the standard product to which no starch decomposition product was added, a panel of 10 specialists evaluated the texture based on the following evaluation criteria, and the average score was used as the evaluation score.
5 points: Very soft compared to the standard product 4 points: Softer than the standard product 3 points: Equivalent to the standard product 2 points: Harder than the standard product 1 point: Very soft compared to the standard product hard
Ｃ．結果
結果を下記表４に示す。
表４に示す通り、実施例１，４及び７の澱粉分解物を使用した団子は、比較例１，３，７及び８の澱粉分解物を使用した団子に比べて、応力の値が小さく（柔らかいことを示す）、また、官能評価においても柔らかく歯切れの良い食感であった。 As shown in Table 4, the dumplings using the starch decomposition products of Examples 1, 4 and 7 had a smaller stress value than the dumplings using the starch decomposition products of Comparative Examples 1, 3, 7 and 8 ( It shows that it is soft), and the texture was soft and crisp in the sensory evaluation.
（２）試験例２：うどん（生麺）
Ａ．うどんの製造
中力粉５５重量部、加工タピオカ澱粉４０重量部、粉末グルテン５重量部に、塩５重量部、実施例２，５，７、比較例１，４の澱粉分解物５重量部（固形分）を水４３重量部（澱粉分解物が液状品である実施例５については、澱粉分解物中の水分相当量を差し引いた３８重量部）に溶解したものを加え、ミキサーにて混合した後、ロール式製麺機で圧延、麺線厚３．１５ｍｍで、切刃角９番を用いて切り出しを行い、生うどんを製造した。製造したうどんを、１１分茹でた後、水洗いして冷却し、下記の評価を行った。
(2) Test Example 2: Udon (raw noodles)
A. Production of udon 55 parts by weight of medium-strength flour, 40 parts by weight of processed tapioca starch, 5 parts by weight of powdered gluten, 5 parts by weight of salt, 5 parts by weight of starch decomposition products of Examples 1, 5 and 4 (5 parts by weight of starch decomposition products of Comparative Examples 1 and 4) (Solid content) was dissolved in 43 parts by weight of water (38 parts by weight after subtracting the equivalent amount of water in the starch decomposition product in Example 5 in which the starch decomposition product was a liquid product), and mixed with a mixer. After that, it was rolled with a roll-type noodle making machine, and the noodle wire had a thickness of 3.15 mm and was cut out using a cutting edge angle of No. 9 to produce raw udon noodles. The produced udon noodles were boiled for 11 minutes, washed with water, cooled, and evaluated as follows.
Ｂ．評価
（ａ）硬さ測定
テクスチャーアナライザー「TA.XTPlus」（Stable Micro Systems社製）を用い、麺をプランジャーＡ／ＬＫＢ−Ｆ、プランジャースピード０．１７ｍｍ／ｓの条件で２ｍｍ切断した時の応力（ｇ）を測定した。なお、応力の測定値が小さいほど、「硬さ」が柔らかいことを示す。
B. Evaluation (a) Hardness measurement Using a texture analyzer "TA.XT Plus" (manufactured by Stable Micro Systems), noodles are cut by 2 mm under the conditions of plunger A / LKB-F and plunger speed of 0.17 mm / s. The stress (g) was measured. The smaller the measured value of stress, the softer the "hardness".
（ｂ）官能評価
澱粉分解物を添加しないものを基準品とした上で、前記団子と同様の評価基準・方法にて、官能評価を行った。
(B) Sensory evaluation After using a product to which no starch decomposition product was added as a standard product, sensory evaluation was performed using the same evaluation criteria and method as for the dumplings.
Ｃ．結果
結果を下記表５に示す。
表５に示す通り、実施例２，５及び７の澱粉分解物を使用したうどんは、比較例１及び４の澱粉分解物を使用したうどんに比べて、応力の値が小さく（柔らかいことを示す）、また、官能評価においても柔らかく歯切れの良い食感であった。 As shown in Table 5, the udon noodles using the starch decomposition products of Examples 2, 5 and 7 have a smaller stress value (indicating that they are softer) than the udon noodles using the starch decomposition products of Comparative Examples 1 and 4. ), And the texture was soft and crisp in the sensory evaluation.
（３）試験例３：うどん（乾麺）
Ａ．うどんの製造
中力粉を１００重量部、実施例１，３，６、比較例１，２，５の澱粉分解物１重量部に、水３３重量部に塩５重量部溶解したものを加え、ミキサーにて混合した後、ロール式製麺機で圧延、麺線厚１．７ｍｍで、切刃角１０番を用いて切り出した生うどんを乾燥条件３０℃にて２４時間乾燥し、乾麺を製造した。製造したうどん（乾麺）は、１５分茹でた後、水洗いして冷却し、下記の評価を行った。
(3) Test Example 3: Udon (dried noodles)
A. Production of
Ｂ．評価
（ａ）官能評価
澱粉分解物を添加しないものを基準品とした上で、前記団子と同様の評価基準・方法にて、官能評価を行った。
B. Evaluation (a) Sensory evaluation After using a product to which no starch decomposition product was added as a standard product, sensory evaluation was performed using the same evaluation criteria and method as for the dumplings.
Ｃ．結果
結果を下記表６に示す。
表６に示す通り、実施例１，３及び６の澱粉分解物を使用したうどんは、比較例１，２及び５の澱粉分解物を使用したうどんに比べて、柔らかくソフトな食感であった。 As shown in Table 6, the udon noodles using the starch decomposition products of Examples 1, 3 and 6 had a softer and softer texture than the udon noodles using the starch decomposition products of Comparative Examples 1, 2 and 5. ..
（４）試験例４：餃子の皮
Ａ．餃子の製造
準中力粉１００重量部に、塩１重量部、実施例２，５，７、比較例３，４，６の澱粉分解物３重量部（固形分）を水３８重量部（澱粉分解物が液状品である実施例５については、澱粉分解物中の水分相当量を差し引いた３５重量部）に溶解したものを加え、ミキサーにて混合した後、ロール式製麺機で圧延して得られた麺帯を型抜きして、餃子の皮（直径９０ｍｍ、皮厚み１ｍｍ）を調製した。豚挽き肉２８質量部、野菜（キャベツ、にら、ニンニク）６４質量部、醤油２質量部、粒状植物性たん白２質量部、みりん１質量部、ごま油１質量部、ラード１質量部、調味料類１質量部を混合し、ペースト状にして餡を調製した。上記餃子の皮で上記餡（１５ｇ）を包み、約２３ｇの生餃子を調製した。調製した生餃子を、フライパンで７分間焼き調理し、餃子を製造した。
(4) Test Example 4: Dumpling skin A. Production of dumplings 1 part by weight of salt, 3 parts by weight of starch decomposition products (solid content) of Examples 2, 5 and 7, and Comparative Examples 3, 4 and 6 are added to 100 parts by weight of semi-medium-strength flour, and 38 parts by weight of water (starch). For Example 5, in which the decomposed product is a liquid product, the dissolved product is added to 35 parts by weight (35 parts by weight after subtracting the amount of water equivalent in the starch decomposed product), mixed with a mixer, and then rolled with a roll-type noodle making machine. The noodle band thus obtained was die-cut to prepare dumpling skin (
Ｂ．評価
（ａ）官能評価
澱粉分解物を添加しないものを基準品とした上で、前記団子と同様の評価基準・方法にて、官能評価を行った。
B. Evaluation (a) Sensory evaluation After using a product to which no starch decomposition product was added as a standard product, sensory evaluation was performed using the same evaluation criteria and method as for the dumplings.
Ｃ．結果
結果を下記表７に示す。
表７に示す通り、実施例２，５及び７の澱粉分解物を使用した餃子の皮は、比較例３，４及び６の澱粉分解物を使用した餃子の皮に比べて、柔らかく噛み切りやすい食感であった。 As shown in Table 7, the gyoza rind using the starch decomposition products of Examples 2, 5 and 7 is softer and easier to chew than the gyoza rind using the starch decomposition products of Comparative Examples 3, 4 and 6. It was a texture.
（５）試験例５：わらび餅
Ａ．わらび餅の製造
加工タピオカ澱粉５０重量部、砂糖１００重量部、水２００重量部、わらび粉３．５重量部、実施例３，４，６、比較例２，５，６の澱粉分解物１７．５重量部をあらかじめフライパンに移してよくかき混ぜ、次いで撹拌しながら加熱し、澱粉が糊化し透明になるまで混練し、型に入れ、冷やし固めてから切り分け、わらび餅を製造した。
(5) Test Example 5: Warabimochi A. Production of Warabimochi
Ｂ．評価
（ａ）官能評価
澱粉分解物を添加しないものを基準品とした上で、前記団子と同様の評価基準・方法にて、官能評価を行った。
B. Evaluation (a) Sensory evaluation After using a product to which no starch decomposition product was added as a standard product, sensory evaluation was performed using the same evaluation criteria and method as for the dumplings.
Ｃ．結果
結果を下記表８に示す。
表８に示す通り、実施例３，４及び６の澱粉分解物を使用したわらび餅は、比較例２，５及び６の澱粉分解物を使用したわらび餅に比べて、柔らかく歯切れの良い食感であった。 As shown in Table 8, the warabi mochi using the starch decomposition products of Examples 3, 4 and 6 has a softer and crisper texture than the warabi mochi using the starch decomposition products of Comparative Examples 2, 5 and 6. Met.
Claims (5)
該澱粉分解物は、酸又はαアミラーゼで液化された、コーンスターチ、ワキシーコーンスターチ、米澱粉、小麦澱粉、及び、馬鈴薯、キャッサバ、又は甘藷由来の澱粉から選ばれる１種又は２種以上の澱粉原料を、酸および／又はαアミラーゼによりＤＥを６〜１５に調整し、α−１，４−グルコシド結合を切断してα−１，６−グルコシド結合による枝分かれを形成させる枝作り酵素により処理することで得られる、澱粉含有食品。
（１）７≦ｘ；但し、ｘは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）である。
（２）３１≦ｙ≦６０；但し、ｙは、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）である。 It contains a starch decomposition product containing a branched sugar consisting of a main chain and a branched chain satisfying the following (1) and (2).
The starch decomposition product is one or more starch raw materials selected from corn starch, waxy corn starch, rice starch, wheat starch, and starch derived from potato, cassava, or sweet potato, which are liquefied with acid or α-amylase. By adjusting DE to 6-15 with acid and / or α-amylase and treating with a pruning enzyme that cleaves the α-1,4-glucoside bond to form a branch by the α-1,6-glucoside bond. The resulting starch-containing food.
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000.
（１’）８≦ｘ The starch-containing food according to claim 1, wherein x satisfies the following (1').
(1') 8 ≤ x
（２’）３５≦ｙ≦６０ The starch-containing food according to claim 1 or 2, wherein y satisfies the following (2').
(2') 35 ≤ y ≤ 60
該澱粉分解物は、酸又はαアミラーゼで液化された、コーンスターチ、ワキシーコーンスターチ、米澱粉、小麦澱粉、及び、馬鈴薯、キャッサバ、又は甘藷由来の澱粉から選ばれる１種又は２種以上の澱粉原料を、酸および／又はαアミラーゼによりＤＥを６〜１５に調整し、α−１，４−グルコシド結合を切断してα−１，６−グルコシド結合による枝分かれを形成させる枝作り酵素により処理することで得られる、澱粉含有食品用改質剤。
（１）７≦ｘ；但し、ｘは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）である。
（２）３１≦ｙ≦６０；但し、ｙは、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）である。 The active ingredient is a starch decomposition product containing a branched sugar consisting of a main chain and a branched chain that satisfy the following (1) and (2).
The starch decomposition product is one or more starch raw materials selected from corn starch, waxy corn starch, rice starch, wheat starch, and starch derived from potato, cassava, or sweet potato, which are liquefied with acid or α-amylase. By adjusting DE to 6-15 with acid and / or α-amylase and treating with a pruning enzyme that cleaves the α-1,4-glucoside bond to form a branch by the α-1,6-glucoside bond. The resulting starch-containing food modifier.
(1) 7 ≦ x; However, x is the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product.
(2) 31 ≦ y ≦ 60; However, y is the content (mass%) in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000.
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