JP7285052B2 - Starch hydrolyzate, composition for food and drink using the starch hydrolyzate, and food and drink - Google Patents

Description

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

BACKGROUND ART Conventionally, in the field of foods, starch hydrolysates have been used for applications such as sweeteners, taste adjustment, osmotic pressure adjustment, moisturizing agents, and powdered base materials. In the medical field, starch hydrolyzate is also used as a carbohydrate source for enteral nutrition and as an excipient for pharmaceuticals. Furthermore, in the field of cosmetics, the starch hydrolyzate is also used as a binder for solidifying cosmetics and for adjusting the viscosity of creamy cosmetics.

Thus, the starch hydrolyzate can be used for various purposes as described above by adjusting its basic physical properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity. For example, those with high sweetness are suitable for use as sweeteners, while those with low sweetness are suitable for taste modifiers, osmotic pressure modifiers, powdered base materials, and the like. Regarding the viscosity of the starch hydrolyzate, for example, if the viscosity of the starch hydrolyzate is too low, it is not suitable for use in imparting viscosity. Not suitable for use. Regarding the hygroscopicity of the starch hydrolyzate, if the hydrolysate of the starch hydrolyzate is too hygroscopic, it may caking or become sticky during storage or distribution. Not suitable.

Basic physical properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity of starch hydrolysates are said to be influenced by the degree of polymerization (DP) of the constituent glucose. For example, a starch hydrolyzate containing a large amount of glucose with a low degree of polymerization (DP) has a high degree of sweetness but a low viscosity. Conversely, a starch hydrolyzate containing a large amount of glucose having a high degree of polymerization (DP) has a low sweetness but a high viscosity.

Also, as an index for controlling the basic physical properties of starch hydrolysates, the DE value (dextrose equivalent) is often obtained. "DE (dextrose equivalent)" is also called dextrose equivalent, and is a value indicating the proportion of reducing sugar as glucose to the total solid content (see Equation 1). This DE value is an index indicating the degree of hydrolysis (decomposition degree) of starch, that is, the degree of progress of saccharification.

In general, the higher the DE value, the higher the sweetness, osmotic pressure, hygroscopicity, and lower viscosity. Conversely, the lower the DE value, the stronger the flavor peculiar to dextrin, the easier it is to become cloudy, and the higher the viscosity. For example, Non-Patent Document 1 describes that the lower the DE, the higher the viscosity and the lower the solubility.

In recent years, in order to adjust the basic physical properties of the starch hydrolyzate according to the application, techniques have been developed to manipulate the sugar composition in the starch hydrolyzate. For example, in Patent Document 1, yeast cells of the genus Saccharomyces are added to a sugar solution containing a starch degradation product, and low-molecular-weight oligosaccharides below maltotriose in the sugar solution are assimilated, resulting in no sweetness. , discloses a technique for producing a starch hydrolyzate containing maltotetraose or more, which is excellent in the stability of its sugar solution over time.

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

JP-A-09-143191 JP-A-04-108356

Monthly Food Chemical 2000-10

Low DE starch decomposition products such as dextrin (DE 20 or less) have high viscosity and low sweetness, so they are used for thickening foods and imparting body feeling. However, the lower the DE of a starch hydrolyzate, the more characteristic grainy odor and gummyness are produced, which impairs the flavor of foods using this starch hydrolyzate. Conversely, a starch hydrolyzate with a high DE reduces grain odor, but causes other problems such as a decrease in viscosity and an increase in sweetness.

Therefore, the main object of the present technology is to provide a novel starch hydrolyzate that has a viscosity-imparting effect and a good flavor.

The inventors of the present application have conducted intensive research on the composition of a starch hydrolyzate that has a high viscosity imparting effect and a good flavor. As a result, the content of maltotriose and maltotetraose is within a specific range, When the relationship between the content and the viscosity satisfies a certain condition, the inventors have found that grain odor and gummy taste can be suppressed, and have completed the present technology.

That is, in the present technology, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) are as follows. To provide a starch hydrolyzate that satisfies (1) or (2).
(1) When 10≤x≤20, y≥-2.7x+65
(2) y≧−0.2x+15 when 20<x≦40
In the starch hydrolyzate according to the present technology, x and y may satisfy the following (1′).
(1′) when 10≦x≦20, y≧−4.1x+93
In the starch hydrolyzate according to the present technology, x and y may satisfy the following (1'') or (2').
(1'') when 10≤x≤20, y≥-5.0x+115
(2′) when 20<x≦40, y≧−0.2x+19
In the starch hydrolyzate according to the present technology, the x and the content (z (mass%)) having a molecular weight of 2000 to 30000 after the starch hydrolyzate is treated with isoamylase are adjusted so as to satisfy the following (3). You can also
(3) 15≤z when 10≤x≤40

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

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

A preferred embodiment for implementing the present technology will be described below. It should be noted that the embodiments described below are examples of representative embodiments of the present technology, and the scope of the present technology should not be construed narrowly.

<Starch degradation product>
The starch degradation product according to the present technology has a content (x (mass%)) with a degree of glucose polymerization (DP) of 3 to 4, and a viscosity (y (mPa s)) at a solid content concentration of 40% at 50 ° C. is a starch decomposition product that satisfies the following (1) or (2).
(1) When 10≤x≤20, y≥-2.7x+65
(2) y≧−0.2x+15 when 20<x≦40

In the starch hydrolyzate according to the present technology, the content of glucose polymerization degree (DP) 3 to 4 (x (mass%)) and the viscosity (y (mPa s)) at a solid content concentration of 40% at 50 ° C. , is not particularly limited as long as it satisfies the above (1) or (2), but in the present technology, it is particularly preferable to satisfy the following (1′).
(1′) when 10≦x≦20, y≧−4.1x+93

By satisfying the above (1′), it is possible to more effectively suppress the occurrence of grain odor and gummyness, and it is possible to further improve the flavor of food and drink using the starch decomposition product according to the present technology. can.

In addition, in the present technology, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) are as follows ( 1'') or (2') is more preferably satisfied.
(1'') when 10≤x≤20, y≥-5.0x+115
(2′) when 20<x≦40, y≧−0.2x+19

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

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

By treating the starch hydrolyzate with isoamylase, the α-1,6 glucoside bonds present in the molecule of the starch hydrolyzate are hydrolyzed, leaving a linear structure. That is, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 is within the range shown in (3) above, and the content of the linear structure after isoamylase treatment is 15. % by mass or more is more preferable. By setting it within this range, the flavor and texture of the food and drink using the starch hydrolyzate according to the present technology can be further improved.

In addition, in the above (3), the upper limit of the content (z (% by mass)) having a molecular weight of 2000 to 30000 after treating the starch degradation product with isoamylase is not particularly limited, but it is 25% by mass or less. is more preferred. By setting it within this range, the flavor of the food and drink using the starch hydrolyzate according to the present technology can be further improved.

<Method for producing starch hydrolyzate>
The starch hydrolyzate according to the present technology is novel in its composition itself, and the method for obtaining it is not particularly limited. For example, a starch raw material can be obtained by appropriately combining predetermined operations such as general acid or enzyme treatment, various types of 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 hydrolyzate according to the present technology, one or more kinds of known starch raw materials that can be used as raw materials for the starch hydrolyzate can be freely selected and used. For example, starch (ground starch) such as corn starch, waxy corn starch, rice starch, waxy rice starch, wheat starch, waxy wheat starch, potato starch, waxy potato starch, tapioca starch, waxy tapioca starch, sweet potato starch, waxy sweet potato starch, etc. and starch derived from underground stems or roots (basement starch).

As a method of efficiently obtaining the starch hydrolyzate according to the present technology, there is a method of liquefying the raw starch material and then reacting the maltotriose synthase and/or the maltotetraose synthase. In this case, the types of the maltotriose synthase and/or the maltotetraose synthase that can be used for the production of the starch hydrolyzate according to the present technology are not particularly limited. It is preferred to use a maltotetraose synthase.

When an endo-type maltotriose synthase and/or an endo-type maltotetraose synthase is used, starch molecules are randomly decomposed into low-molecular-weight starch molecules, whereas enzymes having exo-maltotriose synthase activity and / Or when an enzyme having exo-type maltotetraose-generating activity is used, starch molecules are degraded from the non-reducing end, so compared to starch hydrolysates with the same DE value, more high-molecular components can be left. The polymer component is characterized by containing many linear structures. As a result, it is possible to further improve the flavor and texture of food and drink using the starch hydrolyzate according to the present technology.

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

The type of maltotetraose synthase that can be used in the starch hydrolyzate according to the present technology is also not particularly limited, and one or more known maltotetraose synthases can be freely selected and used. Specific examples include maltotetraose-generating enzymes derived from Pseudomonas microorganisms (e.g., maltotetraose-generating enzymes derived from Pseudomonas saccharophila (e.g., product name “Optimalt4G” manufactured by Genencore), maltotetraose-generating enzymes derived from Pseudomonas stutzeri ( For example, maltotetraose synthase purified according to the method described in Japanese Patent Publication No. 7-89916, etc.).

In addition, treatment with other degrading enzymes (eg, α-amylase, etc.) or branching enzymes may be performed before, after, or simultaneously with the liquefaction of the raw starch material, or before, after, or simultaneously with the action of the maltotriose synthase and/or the maltotetraose synthase. It is also possible to freely combine them. In this way, before and after the action of liquefaction, maltotriose synthase and/or maltotetraose synthase, a degrading enzyme or a branching enzyme is allowed to act, thereby adjusting the degree of degradation of the starch hydrolyzate to a desired range. becomes easier.

In addition, the starch hydrolyzate according to the present technology can be subjected to predetermined operations such as various chromatography, membrane separation, ethanol precipitation, etc., without treating the starch raw material with a maltotriose synthase and/or a maltotetraose synthase. and can be manufactured.

As described above, the starch hydrolyzate according to the present technology can be produced using various methods. is preferred. By using this method, the starch hydrolyzate of the present technology can be obtained without performing operations such as chromatography and membrane separation, so it is suitable for industrially producing the starch hydrolyzate of the present technology at a low cost. be.

In addition, in the present technology, after performing various treatments to obtain the desired starch decomposition product, it is possible to remove impurities by performing activated carbon decolorization, ion purification, etc., and it is preferable to remove impurities.

Furthermore, it is also possible to concentrate to a solid content concentration of 30 to 80% to make a syrup, or to powderize by dehydration drying such as vacuum drying or spray drying.

<Application of starch hydrolyzate>
Since the starch hydrolyzate according to the present technology has a viscosity-imparting effect and a good flavor, it can be used for purposes such as increasing the viscosity (thickening) of food and drink, adding richness, and imparting texture. .

The food and drink that can contain the starch hydrolyzate according to the present technology is not particularly limited. various dairy products, frozen desserts such as ice cream, various powdered foods (including beverages), preserved foods, frozen foods, breads, confectionery, rice, noodles, water kneaded products, processed foods such as meat products, etc. is mentioned. In addition, it is included in foods with health claims (foods for specified health uses, foods with nutrient function claims, foods with function claims), so-called health foods, concentrated nutritional supplements, liquid diets, and infant and toddler foods (both in the form of beverages). be able to.

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

Furthermore, the starch hydrolyzate according to the present technology can also be used as feed for livestock mammals such as cattle, horses, and pigs, poultry such as chickens and quails, pets such as reptiles, birds, and small mammals, farmed fish, and insects. can be included. It can also be contained in fertilizer.

In addition, the starch hydrolyzate according to the present technology can also be applied to any drug. For example, it can be applied to powdered base materials for dosage forms such as powders and granules, excipients for tablets, carbohydrate sources such as enteral nutrition, and the like. In particular, since the starch hydrolyzate according to the present technology has a viscosity-imparting effect, it can be suitably used as nutritional supplements, medicines, and the like for people with difficulty swallowing.

Hereinafter, the present technology will be described in further detail based on examples. It should be noted that the embodiments described below are examples of representative embodiments of the present technology, and the scope of the present technology should not be interpreted narrowly.

(1) Test method [maltotriose synthase]
In this example, an enzyme derived from Microbacterium imperiale (“AMT1.2L” manufactured by Amano Enzyme Co., Ltd.) was used as an example of a maltotriose synthase.

In addition, the activity measurement of the maltotriose synthase was performed by the following method.
An appropriate amount of enzyme is added to 0.5 mL of 2.0% by mass soluble starch dissolved in 0.1 M phosphate buffer (pH 6.0), and the total volume is 1.0 mL. Maltotriose and other reducing sugars were quantified by the Somogyi-Nelson method. Under these conditions, the amount of enzymatic activity that produces reducing sugars equivalent to 1 μmol of glucose per minute was defined as 1 unit of enzymatic activity.

[Maltotetraose synthase]
In this example, an enzyme derived from Pseudomonas saccharophila (“Optimalt 4G” manufactured by Genencor) was used as an example of a maltotetraose synthase.

The activity of maltotetraose synthase was measured by the following method.
An appropriate amount of enzyme is added to 0.5 mL of 2.0% by mass soluble starch dissolved in 0.1 M phosphate buffer (pH 7.0), and the total volume is 1.0 mL. Maltotetraose and other reducing sugars are quantified by the Somogyi-Nelson method. Under these conditions, the amount of enzymatic activity that produces reducing sugars equivalent to 1 μmol of glucose per minute was defined as 1 unit of enzymatic activity.

[DE]
It was calculated according to the Rein-Eynon method of "Starch-sugar-related industrial analysis methods" (edited by the Starch-sugar Technical Committee).

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

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

[Content of fraction with a molecular weight of 2000 to 30000 in starch hydrolyzate after debranching enzyme treatment]
To 500 μL of the starch hydrolyzate solution adjusted to 5% Brix, 2 μL of 1 M acetate buffer (pH 5.0) and 250 units of isoamylase (derived from Pseudomonas sp., manufactured by Megazyme) were added per solid content (g). After enzymatic reaction was carried out at 40° C. for 72 hours, the reaction was terminated by boiling. 500 μL of water was added thereto, and centrifugation was performed at 12000 rpm for 5 minutes. 900 μL of the supernatant was desalted and filtered, and analyzed by gel filtration chromatography under the conditions shown in Table 2 below. As a molecular weight standard, Shodex standard GFC (aqueous GPC) column Standard P-82 (manufactured by Showa Denko Co., Ltd.) is used. The content of the fraction having a molecular weight of 2,000 to 30,000 was calculated.

(2) Production methods of Examples and Comparative Examples [ Reference Example 1]
To a 20% by mass cornstarch slurry adjusted to pH 5.8 with 10% slaked lime, α-amylase (Spitase HK, manufactured by Nagase ChemteX Corporation) was added at 0.2% by mass per solid content (g), Liquefy in a jet cooker (temperature 110°C), keep the liquefied liquid at 95°C and measure DE over time. When DE reaches 9, adjust pH to 4.0 with 10% hydrochloric acid and boil. The reaction was stopped. After adjusting the pH of the sugar solution in which the reaction had been stopped to 6.0, 2 units of maltotriose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 13, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Reference Example 1.

[ Reference example 2]
To a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (Termamyl 120L, manufactured by Novozymes) was added at 0.2% by mass per solid content (g), followed by jet cooker ( The liquid is liquefied at a temperature of 110°C), the liquefied liquid is kept at 95°C, and the DE is measured over time. When the DE reaches 9, the pH is adjusted to 4.0 with 10% hydrochloric acid, and the reaction is stopped by boiling. bottom. After adjusting the pH of the sugar solution in which the reaction had been stopped to 6.0, 2 units of maltotriose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 23, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Reference Example 2.

[Example 3]
To a 20% by mass cornstarch slurry adjusted to pH 5.8 with 10% slaked lime, α-amylase (Spitase HK, manufactured by Nagase ChemteX Corporation) was added at 0.2% by mass per solid content (g), Liquefy in a jet cooker (temperature 110°C), keep the liquefied liquid at 95°C and measure DE over time. When DE reaches 9, adjust pH to 4.0 with 10% hydrochloric acid and boil. The reaction was stopped. After adjusting the pH of the sugar solution in which the reaction was terminated to 6.0, 2 units of maltotetraose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 13, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Example 3.

[Example 4]
To a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (Termamyl 120L, manufactured by Novozymes) was added at 0.2% by mass per solid content (g), followed by jet cooker ( The liquid is liquefied at a temperature of 110°C), the liquefied liquid is kept at 95°C, and the DE is measured over time. When the DE reaches 9, the pH is adjusted to 4.0 with 10% hydrochloric acid, and the reaction is stopped by boiling. bottom. After adjusting the pH of the sugar solution in which the reaction was terminated to 6.0, 2 units of maltotetraose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 20, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Example 4.

[ Reference Example 5]
After adding 0.2% by mass of α-amylase (Kleistase T10S, Amano Enzyme Co., Ltd.) per solid content (g) to 20% by mass of waxy corn starch slurry adjusted to pH 5.8 with 10% by mass of slaked lime. , liquefy with a jet cooker (temperature 110 ° C.), keep the liquefied solution at 95 ° C. and measure the DE over time. When the DE reaches 4, adjust the pH to 4.0 with 10% hydrochloric acid and boil. The reaction was stopped by After adjusting the pH of the sugar solution in which the reaction had been stopped to 6.0, 2 units of maltotriose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 16, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Reference Example 5.

[ Reference Example 6]
0.2% by mass of α-amylase (Termamyl 120L, manufactured by Novozymes) was added to 30% by mass of sweet potato starch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and then the jet cooker was added. (Temperature 110° C.), the liquefied solution was kept at 95° C. and the DE was measured over time. stopped. After adjusting the pH of the sugar solution in which the reaction had been stopped to 6.0, 2 units of maltotriose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 16, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Reference Example 6.

[Example 7]
After adding 0.2% by mass of α-amylase (Kleistase T10S, manufactured by Amano Enzyme Co., Ltd.) per solid content (g) to a 20% by mass sweet potato starch slurry adjusted to pH 5.8 with 10% by mass of slaked lime. , liquefy in a jet cooker (temperature 110 ° C.), keep the liquefied solution at 95 ° C. and measure the DE over time. When the DE reaches 8, adjust the pH to 4.0 with 10% hydrochloric acid and boil. The reaction was stopped by After adjusting the pH of the sugar solution in which the reaction was terminated to 6.0, 2 units of maltotetraose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 10, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 7.

[ Reference Example 8]
To a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% slaked lime, α-amylase (Termamyl 120L, manufactured by Novozymes) was added at 0.2% by mass per solid content (g), followed by jet cooker ( The liquid is liquefied at a temperature of 110°C), the liquefied liquid is kept at 95°C, and the DE is measured over time. When the DE reaches 20, the pH is adjusted to 4.0 with 10% hydrochloric acid, and the reaction is stopped by boiling. bottom. This starch hydrolyzate solution was decolorized with activated charcoal, ion-purified, and adjusted to a solid concentration of 5% by mass. This solution was applied to an ultrafiltration membrane with a molecular weight cutoff of 50,000 (Microza UF pencil type module, manufactured by Asahi Kasei Corp.) to obtain a high molecular weight fraction. On the other hand, 0.2% by mass of α-amylase (Termamyl 120L, manufactured by Novozymes) was added to a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and then jet Liquefy in a cooker (temperature 110°C), keep the liquefied liquid at 95°C and measure the DE over time. When the DE reaches 33, adjust the pH to 4.0 with 10% hydrochloric acid and boil to react. stopped. This starch decomposition product solution was decolorized with activated carbon and ion-purified to adjust the solid content concentration to 20% by mass. This solution was subjected to two gel filtration resins (Bio-Gel P2, manufactured by Bio-Rad, resin volume 500 mL) connected, eluent: water, flow rate: 0.5 mL / min, column temperature: 60 ° C. A low-molecular-weight fraction was obtained under the separation conditions of . The high-molecular-weight fraction and the low-molecular-weight fraction were mixed and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Reference Example 8.

[ Reference Example 9]
To a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (Termamyl 120L, manufactured by Novozymes) was added at 0.2% by mass per solid content (g), followed by jet cooker ( The liquid is liquefied at a temperature of 110°C, and the liquefied liquid is kept at 95°C and the DE is measured over time. When the DE reaches 11, the pH is adjusted to 4.0 with 10% hydrochloric acid, and the reaction is stopped by boiling. bottom. After adjusting the pH of the sugar solution in which the reaction had been stopped to 6.0, 2 units of maltotriose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 16, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Reference Example 9.

[Example 10]
A 20% by mass cornstarch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE9 under a temperature condition of 130°C. After adjusting the pH of the sugar solution in which the reaction was terminated to 6.0, 2 units of maltotetraose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 15, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Example 10.

[Example 11]
To a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% slaked lime, α-amylase (Spitase HK, manufactured by Nagase ChemteX Corporation) was added at 0.2% by mass per solid content (g), Liquefy in a jet cooker (temperature 110°C), keep the liquefied liquid at 95°C and measure DE over time. When DE reaches 13, adjust pH to 4.0 with 10% hydrochloric acid and boil. The reaction was stopped. After adjusting the pH of the sugar solution in which the reaction was terminated to 6.0, 2 units of maltotetraose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 18, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 11.

[Example 12]
After adding 0.2% by mass of α-amylase (Kleistase T10S, manufactured by Amano Enzyme Co., Ltd.) to a 30% by mass tapioca starch slurry adjusted to pH 5.8 with 10% by mass of slaked lime per solid content (g) , liquefy in a jet cooker (temperature 110 ° C.), keep the liquefied solution at 95 ° C. and measure the DE over time. When the DE reaches 9, adjust the pH to 4.0 with 10% hydrochloric acid and boil. The reaction was stopped by After adjusting the pH of the sugar solution in which the reaction was terminated to 6.0, 2 units of maltotetraose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 22, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 12.

[Comparative Example 1]
To a 20% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (Termamyl 120L, manufactured by Novozymes) was added at 0.2% by mass per solid content (g), followed by jet cooker ( The liquid is liquefied at a temperature of 110°C, and the liquefied liquid is kept at 95°C and the DE is measured over time. When the DE reaches 6, the pH is adjusted to 4.0 with 10% hydrochloric acid, and the reaction is stopped by boiling. bottom. After adjusting the pH of the sugar solution in which the reaction had been stopped to 6.0, 2 units of maltotriose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 8, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 1.

[Comparative Example 2]
After adding 0.2% by mass of α-amylase (Kleistase T10S, Amano Enzyme Co., Ltd.) to a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, per solid content (g), Liquefy in a jet cooker (temperature 110°C), keep the liquefied liquid at 95°C and measure DE over time. When DE reaches 9, adjust pH to 4.0 with 10% hydrochloric acid and boil. The reaction was stopped. After adjusting the pH of the sugar solution in which the reaction was terminated to 6.0, 2 units of maltotetraose synthase per solid content (g) were added and reacted at 55°C. The DE was measured over time, and when the DE reached 25, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 2.

[Comparative Example 3]
To a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% slaked lime, α-amylase (Spitase HK, manufactured by Nagase ChemteX Corporation) was added at 0.2% by mass per solid content (g), Liquefy in a jet cooker (temperature 110°C), keep the liquefied liquid at 95°C and measure DE over time. When DE reaches 20, adjust pH to 4.0 with 10% hydrochloric acid and boil. The reaction was stopped. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 3.

[Comparative Example 4]
To a 30% by mass cornstarch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (Termamyl 120L, manufactured by Novozymes) was added at 0.2% by mass per solid content (g), followed by jet cooker ( The liquid is liquefied at a temperature of 110°C), the liquefied liquid is kept at 95°C, and the DE is measured over time. When the DE reaches 33, the pH is adjusted to 4.0 with 10% hydrochloric acid, and the reaction is stopped by boiling. bottom. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 4.

[Comparative Example 5]
To 20% by mass of sweet potato starch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, 0.2% by mass of α-amylase (Termamyl 120L, manufactured by Novozymes) was added to the solid content (g), and then the jet cooker was added. (Temperature 110° C.), the liquefied solution was kept at 95° C. and the DE was measured over time. stopped. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrate was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 5.

(3) Measurement of physical properties For Reference Examples 1 , 2, 5, 6, 8, 9, Examples 3, 4, 7, 10 to 12 and Comparative Examples 1 to 5 obtained above, DE, DP3 to 4 content (x (mass%)), viscosity (y (mPa s)), content of molecular weight 2000 to 30000 after treating starch degradation product with isoamylase (z (mass%)), It was measured by the method. The results are shown in Tables 3 and 4 below.

(4) Grain Odor Evaluation Grain odor evaluation of the starch hydrolyzate aqueous solution was performed for Reference Examples 1 , 2, 5, 6, 8, 9 and Examples 3, 4, 7, 10 to 12 obtained above. Specifically, the starch decomposition products of Reference Examples 1 , 2, 5, 6, 8, 9 and Examples 3, 4, 7, 10 to 12 were dissolved in water so that the solid content was 5% by mass, An aqueous starch hydrolyzate solution was produced. A panel of 10 experts evaluated the grain odor of the produced starch hydrolyzate aqueous solution. As a result, all Reference Examples 1 , 2, 5, 6, 8, 9, Examples 3, 4, 7, 10-12 had a grainy odor compared to existing starch hydrolysates with equivalent DE values. It was not felt and the taste was good.

(5) Use in foods The starch decomposition products of Reference Examples 1 , 2, 5, 6, 8, 9, Examples 3, 4, 7, 10 to 12 and Comparative Examples 1 to 5 obtained above were treated as follows. Each effect was examined when used for the food shown in . Each effect was evaluated by a panel of 10 specialists according to the following evaluation criteria on a scale of 1 to 5, and the average value was used as the evaluation score. In addition, the overall evaluation is the total score of each evaluation, and if each evaluation is 3 points or more and the total evaluation point is 7 points or more when there are 2 evaluation items, and 11 points or more when there are 3 evaluation items, the product is accepted.

[Flavor]
5: Good 4: Slightly good 3: Acceptable range 2: Slightly bad 1: Bad

[thickness]
5: Moderate thickening, good 4: Thickening felt, somewhat good 3: Acceptable range 2: Slightly weak thickening, slightly bad 1: Weak thickening, bad

[Kokumi]
5: Very rich and good 4: Rich and somewhat good 3: Slightly rich and normal 2: Weak and slightly bad 1: No rich and bad

[Texture]
5: Good 4: Slightly good 3: Fair 2: Slightly bad 1: Bad

[Melting in the mouth]
5: Good 4: Slightly good 3: Acceptable range 2: Slightly bad 1: Bad

[Fabric formability]
5: Good 4: Slightly good 3: Acceptable range 2: Slightly bad 1: Bad

[Unraveling]
5: Very easy to unravel, good 4: Moderately easy to unravel, somewhat good 3: Acceptable range 2: Hard to unravel, somewhat poor 1: The whole is clumped and cannot be unraveled

<Corn potage soup>
190 g of canned corn cream, 300 g of milk, 5 g of consommé granules, 0.5 g of pepper, and 50 g of the starch hydrolyzate of Reference Example 1, Example 4, Reference Example 5, Example 10 or Comparative Examples 2 and 5 were mixed in a pan. . The mixture was heated over medium heat while stirring, brought to a boil, and then heated over low heat for 5 minutes to produce a corn potage soup. Flavor and thickness of the produced corn potage soup containing starch hydrolyzate were evaluated. The results are shown in Table 5 below.

As shown in Table 5, the content of glucose polymerization degree (DP) 3 to 4 (x (mass%)) is more than 40% by mass Corn potage soup using the starch hydrolyzate of Comparative Example 2, and 10% by mass Compared to the corn potage soup using the starch hydrolyzate of Comparative Example 5, which is less than was good.

When compared among the examples, the content of molecular weight 2000 to 30000 (z (% by mass)) after treating the starch degradation product with isoamylase is more than 25% by mass. Decomposed starches of Reference Examples 1 and 5. Compared to the corn potage soup using the product, the corn potage soup using the starch decomposition products of Examples 4 and 10 within the range of 15 ≤ z ≤ 25 had a better flavor.

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

As shown in Table 6, teriyaki sauce using the starch hydrolyzate of Comparative Example 1 with a glucose polymerization degree (DP) 3 to 4 content (x (mass%)) of less than 10% by mass, and a glucose polymerization degree A comparative example in which the content of (DP) 3-4 (x (mass%)) and the viscosity (y (mPa s) at a solid content concentration of 40% at 50°C) do not satisfy the formula (2) Compared to the teriyaki sauce using the starch decomposition product of 4, the teriyaki sauce using the starch decomposition products of Reference Examples 2, 3, 6 , 8 and 11 had good overall evaluation results. Met.

When compared in the examples, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 and the viscosity (y (mPa s)) at a solid content concentration of 40% at 50 ° C. , Compared to the teriyaki sauce using the starch hydrolyzate of Reference Example 8 that does not satisfy the formula (1'), the teriyaki sauce using the starch hydrolyzate of Reference Example 6 that satisfies the formula (1') but the flavor was better.

Teriyaki sauce using the starch hydrolyzate of Example 3 and Reference Example 6, in which the content (z (mass%)) of molecular weight 2000 to 30000 after treating the starch hydrolyzate with isoamylase exceeds 25 wt%. , and, compared to the teriyaki sauce using the starch decomposition product of Example 11 of less than 15% by mass, the teriyaki sauce using the starch decomposition product of Reference Example 2 within the range of 15 ≤ z ≤ 25, The flavor was even better.

<Blueberry sauce>
Put 100 g of thawed frozen blueberries, 40 g of sugar, and 20 g of the starch decomposition product of Reference Example 2, Example 3, Reference Examples 8 and 9, or Comparative Examples 3 and 5 in a frying pan, and mix over medium heat so that there is no undissolved residue. I brought it to a boil. The heat was turned off, 2 g of lemon juice was added, and the mixture was boiled again over medium heat. The blueberry sauce was manufactured by transferring this to a glass container and cooling at room temperature. The produced blueberry sauce was evaluated for flavor and thickness. Table 7 shows the results.

As shown in Table 7, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) Blueberry sauce using the starch degradation product of Comparative Example 3 that does not satisfy the formula (1), and Comparative Example 5 in which the content (x (mass%)) of glucose polymerization degrees (DP) 3 to 4 is less than 10% by mass. Compared to the blueberry sauce using the starch hydrolyzate of Example Reference Examples 2, 3 , 8 and 9 that satisfy the above formula (1) or the above formula (2) Blueberry sauce using the starch hydrolyzate The result of comprehensive evaluation was better for

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

Further, the content (x (mass%)) of the glucose polymerization degree (DP) 3-4 and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) are expressed by the above formula (1'') Compared to the blueberry sauce using the starch hydrolyzate of Reference Example 9 that does not satisfy the above formula (2'), the blueberry sauce using the starch hydrolyzate of Reference Examples 2 and 3 that satisfies the above formula (2') is more comprehensive The evaluation result was good.

Furthermore, compared to the blueberry sauce using the starch hydrolyzate of Example 3 in which the content (z (mass%)) with a molecular weight of 2000 to 30000 after treating the starch hydrolyzate with isoamylase exceeds 25 wt%, 15 ≤ The blueberry sauces using the starch hydrolysates of Reference Examples 2 and 9 within the range of z≦25 had better flavor.

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

As shown in Table 8, the content of glucose polymerization degree (DP) 3 to 4 (x (mass%)) and the viscosity (y (mPa s) at 50 ° C. at a solid content concentration of 40%) Custard cream using the starch decomposition product of Comparative Example 3 that does not satisfy the formula (1), and Comparative Example 5 in which the content (x (mass%)) of glucose polymerization degrees (DP) 3 to 4 is less than 10% by mass Compared to the custard cream using the starch hydrolyzate, the starch hydrolysates of Reference Examples 1, 2 , 7 , 9 and 12 satisfying the formula (1) or (2) were used. The custard cream gave a better overall evaluation.

When compared in the examples, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 and the viscosity (y (mPa s)) at a solid content concentration of 40% at 50 ° C. , Compared to the custard cream using the starch hydrolyzate of Example 7 that does not satisfy the formula (1′), the custard cream using the starch hydrolyzate of Reference Examples 1 and 9 that satisfies the formula (1′) but the flavor was better.

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

Furthermore, compared to the custard cream using the starch hydrolyzate of Reference Example 1, in which the content (z (mass%)) of molecular weight 2000 to 30000 after treating the starch hydrolyzate with isoamylase exceeds 25 wt%, 15 ≤ The custard creams using the starch hydrolyzate of Reference Examples 2 and 9 in the range of z≦25 had better flavor.

<Hot cake>
150 g of sifted soft flour, 40 g of sugar, 10 g of baking powder, and 15 g of the starch decomposition products of Examples 3 and 4, Reference Example 6, Examples 10 and 12, or Comparative Examples 1 and 3 were added and mixed. To this, 50 g of whole egg and 140 g of milk were added and further mixed with a whisk until lumps disappeared to prepare hot cake dough. After heating the frying pan over medium heat, place it on a wet cloth to remove the heat, put it on low heat again, pour 60 g of pancake dough from a height of 20 cm from the frying pan, bake for 3 minutes, turn it over and bake for another 2 minutes to make it hot. made a cake. The produced starch hydrolyzate-containing hotcakes were evaluated for flavor and softness of texture. As for texture, softness was evaluated as good. Table 9 shows the results.

As shown in Table 9, a hot cake using the starch hydrolyzate of Comparative Example 1 with a glucose polymerization degree (DP) 3-4 content (x (mass%)) of less than 10% by mass, and a glucose polymerization degree ( DP) 3 to 4 content (x (mass%)) and viscosity (y (mPa s) at 50 ° C. at a solid content concentration of 40%) do not satisfy the above formula (1) Comparative Example 3 Compared to the hot cake using the starch decomposition product, the content of glucose polymerization degree (DP) 3 to 4 (x (mass%)) and the viscosity at 40% solid concentration at 50 ° C. (y (mPa ・s)) is the hot cake using the starch decomposition products of Examples 3, 4, Reference Example 6, Example 10, and 12 that satisfy the formula (1) or the formula (2) is comprehensively evaluated was good.

When compared in the examples, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 and the viscosity (y (mPa s)) at a solid content concentration of 40% at 50 ° C. , Examples 3 and 4 that satisfy the formula (1'') or the formula (2'), compared to the hot cake using the starch decomposition product of Example 12 that does not satisfy the formula (2'), Reference Example The hot cakes using the starch hydrolyzate of Example 6 and Example 10 had a softer texture and were better.

In addition, the hot cake using the starch hydrolyzate of Example 3 and Reference Example 6 in which the content (z (mass%)) of molecular weight 2000 to 30000 after treating the starch hydrolyzate with isoamylase exceeds 25 wt% In comparison, the hotcakes using the starch decomposition products of Examples 4 and 10 within the range of 15≦z≦25 had a better flavor.

<Bread>
250 g of strong flour, 3 g of dry yeast, 17 g of granulated sugar, 5 g of salt, 6 g of skimmed milk powder, 15 g of the starch decomposition product of Example 4, Reference Example 5, Examples 7 and 11, or Comparative Examples 1 and 4, and 180 g of water. , at a home bakery (“SD-BT113” manufactured by Panasonic Corporation), bread was produced. The produced starch hydrolyzate-containing bread was evaluated for flavor and softness of texture. As for texture, softness was evaluated as good. Table 10 shows the results.

As shown in Table 10, the content of glucose polymerization degree (DP) 3-4 (x (mass%)) is less than 10% by mass bread using the starch hydrolyzate of Comparative Example 1, and glucose polymerization degree (DP ) The content of 3 to 4 (x (mass%)) and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) of Comparative Example 4 that does not satisfy the above formula (2) Compared to the bread using the starch decomposition product, the bread using the starch decomposition product of Example 4, Reference Example 5, Example 7, and 11 that satisfies the formula (1) or the formula (2) is Overall evaluation was good.

When compared in the examples, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 and the viscosity (y (mPa s)) at a solid content concentration of 40% at 50 ° C. , Compared to the bread using the starch hydrolyzate of Example 7 that does not satisfy the formula (1'), the starch hydrolyzates of Example 4, Reference Example 5, and Example 11 that satisfy the formula (2') The bread used had better flavor and texture.

In addition, the content of molecular weight 2000 to 30000 (z (mass%)) after treating the starch hydrolyzate with isoamylase is more than 25 wt% bread using the starch hydrolyzate of Example 5 and 15 wt% Compared to the bread using the starch decomposition product of Example 11 with less than 15 ≤ z ≤ 25, the bread using the starch decomposition product of Example 4 had a better flavor.

<cookie>
In a bowl, 50 g of butter softened at room temperature, 20 g of sugar, and 20 g of the starch decomposition products of Examples 10 and 12 or Comparative Examples 2 and 3 were added and mixed, then 30 g of whole eggs were added and further mixed. 90 g of sifted soft flour was added to this, and the mixture was mixed until the whole was crumbly. After standing at 4° C. for 1 hour, the dough was stretched to a thickness of 3 mm with a rolling pin, punched into a 4 cm square, and baked at 160° C. for 28 minutes to produce a starch decomposition product-containing cookie. The produced starch hydrolyzate-containing cookies were evaluated for flavor, meltability in the mouth, and moldability of dough. Table 11 shows the results.

As shown in Table 11, the content of glucose polymerization degree (DP) 3-4 (x (mass%)) exceeds 40 mass% Cookie using the starch hydrolyzate of Comparative Example 2, and the formula (1) Compared to the cookies using the starch hydrolyzate of Comparative Example 3, which does not satisfy the above formula (1) or (2), the cookies using the starch hydrolyzates of Examples 10 and 12 have an overall evaluation of It was good.

When compared among the examples, the content of molecular weight 2000 to 30000 (z (mass%)) after treating the starch hydrolyzate with isoamylase is less than 15% by mass. Cookies using the starch hydrolyzate of Example 12 Compared to , the cookie using the starch hydrolyzate of Example 10 within the range of 15 ≤ z ≤ 25 had a better flavor.

<Rice>
After immersing 800 g of uncooked rice in 1160 g of water for 40 minutes, 12 g of the starch hydrolyzate of Reference Example 1, Example 4, or Comparative Examples 1 and 4 was added, cooked, and steamed for 25 minutes to produce cooked rice. After adjusting the temperature of the produced starch hydrolyzate-containing boiled rice to 25°C with a vacuum cooler, it was packed in a lidded container and stored at 20°C for 24 hours, and flavor, elasticity of texture, and loosening property were evaluated. . The food texture was judged to be good when it had elasticity. Table 12 shows the results.

As shown in Table 12, the content of glucose polymerization degree (DP) 3 to 4 (x (mass%)) is less than 10% by mass. ) The content of 3 to 4 (x (mass%)) and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) of Comparative Example 4 that does not satisfy the above formula (2) Compared to the cooked rice using the starch hydrolyzate, the cooked rice using the starch hydrolyzate of Reference Example 1 and Example 4 satisfying the above formula (1) or the above formula (2) had good overall evaluation.

When compared among the examples, the content of molecular weight 2000 to 30000 (z (mass%)) after treating the starch hydrolyzate with isoamylase exceeds 25 wt%. Rice using the starch hydrolyzate of Reference Example 1 Compared to , the cooked rice using the starch decomposition product of Example 4 within the range of 15 ≤ z ≤ 25 had a better flavor.

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

As shown in Table 13, the content (x (mass%)) of the degree of glucose polymerization (DP) 3 to 4 and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) Compared to the noodles using the starch decomposition product of Comparative Example 3 that does not satisfy the formula (1), the noodles using the starch decomposition products of Reference Example 2 and Example 3 that satisfy the formula (2) are more comprehensive Evaluation was good.

When compared among the examples, the content of molecular weight 2000 to 30000 (z (mass%)) after treating the starch hydrolyzate with isoamylase exceeds 25 wt% Noodles using the starch hydrolyzate of Example 3. Compared to , the noodles using the starch decomposition product of Reference Example 2 within the range of 15 ≤ z ≤ 25 had a better flavor.

Claims (7)

The content of glucose polymerization degree (DP) 3-4 (x (mass%)) and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) are the following (1) or (2 ), has a viscosity of 40.0 mPa·s or less, and is a maltotetraose-generating enzyme-treated product of a liquefied starch raw material.
(1) When 10≤x≤20, y≥-2.7x+65
(2) y≧−0.2x+15 when 20<x≦40 The starch hydrolyzate according to claim 1, wherein the starch hydrolyzate has a DE of 10-22. The starch degradation according to claim 1 or 2, wherein x and the content (z (% by mass)) having a molecular weight of 2000 to 30000 after treating the starch degradation product with isoamylase satisfy the following (3). thing.
(3) 15≤z when 10≤x≤40 A step of treating the liquefied starch raw material with a maltotetraose synthase,
The content of glucose polymerization degree (DP) 3-4 (x (mass%)) and the viscosity (y (mPa s) at a solid content concentration of 40% at 50 ° C.) are the following (1) or (2 ) and having a viscosity of 40.0 mPa·s or less.
(1) When 10≤x≤20, y≥-2.7x+65
(2) y≧−0.2x+15 when 20<x≦40 The method for producing a starch hydrolyzate according to claim 4, wherein the starch hydrolyzate has a DE of 10 to 22. A method for producing a food and drink composition, comprising the step of producing a food and drink composition using the starch hydrolyzate produced by using the production method according to claim 4 or 5. A step of producing a food or drink using a starch hydrolyzate produced using the production method according to claim 4 or 5 or a food or drink composition produced using the production method according to claim 6 A method of manufacturing a food or drink product, including;