JP7371903B2 - New starch decomposition product and its production method - Google Patents

Description

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

Starch decomposition products have been used in food and drink products for a long time. The starch decomposition product can be obtained as a starch decomposition product with a desired DE value by allowing α-amylase (liquefaction enzyme), glucoamylase (saccharification enzyme), and acid to act on the starch suspension serving as the raw material. can.

For example, Patent Document 1 discloses a starch decomposition product that is difficult to retrograde and has a DE value of 5 to 18, which is obtained by two-step hydrolysis of a starch suspension using α-amylase. Further, Patent Document 2 discloses that a glucose polymer is produced by a method for producing a glucose polymer, which comprises a first decomposition step in which starch is decomposed using α-amylase or an acid, and a second decomposition step in which starch is decomposed using at least a debranching enzyme. The content of the sugar composition having a DE value of 27 or less and a molecular weight of 5,000 or more is 18% by weight or less based on solid content, and the monosaccharide contained is 6% by weight or less based on solid content. Characterized glucose polymers are disclosed.

Patent Document 3 discloses that a starch suspension is prepared by a first starch hydrolase that hydrolyzes starch into oligosaccharides, and a second starch hydrolase that hydrolyzes starch or oligosaccharides into glucose. It is disclosed that a syrup rich in monosaccharides was produced by processing. Additionally, Patent Document 4 discloses a method for producing a starch hydrolyzate having a high dextrose content, in which a starch suspension is liquefied and saccharified by enzymes and then obtained as a nanofiltration permeate.

Further, in Patent Document 5, in order to obtain a starch decomposition product with excellent transparency, a starch suspension is treated with an amylolytic enzyme, and a DE value having a molecular weight of about 20,000 to 50,000 Daltons is about 8. A method for separating and obtaining smaller maltodextrins is disclosed. Patent Document 6 describes that a branched dextrin having a DE value of 2 to 9 and a predetermined viscosity was created by reacting a starch hydrolyzate with a branching enzyme for the purpose of creating a dextrin with a rich texture. ing.

Japanese Unexamined Patent Publication No. 49-19049 Japanese Patent Application Publication No. 2007-182563 Japanese Patent Application Publication No. 2004-248673 Japanese Patent Application Publication No. 2000-308499 Japanese Patent Application Publication No. 6-209784 Japanese Patent Application Publication No. 2014-80518

In general, starch decomposition products with a low degree of decomposition, that is, starch decomposition products with a low DE value, have almost no sweetness, but are sometimes used when it is desired to add thickness (richness) to the taste quality of food and drink. However, even if a starch decomposition product with a low DE value can be dissolved in water, it ages and becomes cloudy over time, which poses a problem in that it has an adverse effect on the appearance and texture of foods and drinks.

Therefore, an object of the present invention is to provide a new starch decomposition product that is resistant to aging even though it has a much lower DE value than conventional starch decomposition products.

The present inventors conducted various studies to solve this problem, and found that after hydrolyzing a specific raw material starch with α-amylase under specific conditions to bring the DE value within a predetermined range, It has been found that by hydrolyzing starch until the DE value falls within a predetermined range, a starch decomposition product that is resistant to retrogradation can be obtained.

That is, the present invention was completed based on the above findings, and is comprised of the following [1] to [6].
[1] Starch decomposition product that satisfies the following values (A) to (C):
(A) DE value is 1.2 to 1.7,
(B) The viscosity of the 30% by mass aqueous solution at 30° C. is 250 to 700 mPa·s, and (C) the turbidity of the 30% by mass aqueous solution after freezing and thawing once is 1.0 or less.
[2] The starch decomposition product described in [1] above, which further satisfies the following values (D):
(D) The content of the sugar composition having a molecular weight of 5,000 or more is 90% by mass or more based on solid content.
[3] The starch decomposition product according to [1] or [2] above, wherein the raw material starch is glutinous tapioca starch.
[4] The starch decomposition product according to any one of [1] to [3] above, which is for energy supply or energy sustainment.
[5] A food or drink containing the starch decomposition product according to any one of [1] to [4] above.
[6] Hydrolyze the raw starch with a liquefaction enzyme, stop the hydrolysis reaction when the DE value of the decomposed product is between 0.8 and 1.7, and further hydrolyze it with a liquefaction enzyme for decomposition treatment. The method for producing a starch decomposition product according to any one of [1] to [4] above, wherein the hydrolysis reaction is stopped when the DE value of the product is between 1.5 and 1.8.

In general, aqueous solutions of starch decomposition products with low DE values are susceptible to aging, but the starch decomposition products of the present invention are less likely to age despite having a lower DE value than conventional starch decomposition products, and the solution has good transparency. Therefore, a rich feeling can be imparted to the food or drink without impairing its appearance or the original flavor of the food or drink. In addition, the starch decomposition product obtained by this method does not require steps such as fractionation, so it has a good yield and is economically advantageous.

A photograph of the state of a 30% by mass aqueous solution of starch decomposition product after being frozen and thawed once is shown. (From left to right: Comparative Example 1, Example 3, Example 5, Paindex #100, and Foodtex) It shows the change in blood sugar level up to 120 minutes after ingesting the sample. The figure shows changes in insulin up to 120 minutes after sample ingestion.

The "starch decomposition product" in the present invention is also called "starch syrup", "dextrin", "maltodextrin", etc., and refers to a product obtained by hydrolyzing starch with an enzyme.

The "DE value" of the starch decomposition product of the present invention is preferably 1 or more and less than 2, more preferably 1.2 to 1.7, and most preferably 1.3 to 1.6. Within the above range, there is no sweetness, and even when added to foods and drinks, a rich feeling can be imparted without impairing the flavor and appearance of the foods and drinks. In addition, the "DE" value in the present invention is a value determined by the formula "[(mass of direct reducing sugar (expressed as glucose))/(mass of solid content)] x 100", and is a value calculated from the formula of "[(mass of direct reducing sugar (expressed as glucose))/(mass of solid content)] x 100", and is a value determined by the Willstätte This is an analysis value using the Terschudel method.

The DE value of the decomposed product obtained in the first hydrolysis step in the production process of the starch decomposition product of the present invention is the DE value measured using the aqueous solution after the first step hydrolysis step. The DE is preferably 0.5 to 1.9, more preferably 0.7 to 1.8, even more preferably 0.8 to 1.7.

The DE value of the decomposed product obtained in the second hydrolysis step in the production process of the starch decomposition product of the present invention is the DE value measured using the aqueous solution after the second-stage decomposition step. The DE is preferably 1.3 to 2.1, more preferably 1.4 to 1.9, even more preferably 1.5 to 1.8. The reason why the DE value of the starch decomposition product of the present invention that is finally obtained is slightly smaller than the DE value of the decomposed product in the second stage decomposition process is due to the purification process after the second stage decomposition process. .

The viscosity of the "starch decomposition product" in the present invention is a value measured by a BM type viscometer at 30° C. of a 30% by mass aqueous solution of the starch decomposition product. The viscosity is preferably more than 240 mPa·s and less than 800 mPa·s, more preferably 250 to 700 mPa·s, even more preferably 250 to 600 mPa·s, and even more preferably 300 to 550 mPa·s. Within the above range, it is possible to provide a starch decomposition product that can impart an appropriate richness to the food or drink without changing its texture.

In the present invention, "turbidity" refers to the absorbance at 720 nm (10 cm cell) of a 30% by mass aqueous solution of the starch decomposition product, and after freezing the 30% by mass aqueous solution of the starch decomposition product of the present invention at -18°C overnight. The turbidity after natural thawing (hereinafter also referred to as "after one freeze-thaw") is 1.0 or less. Note that the turbidity is more preferably 0.9 or less, still more preferably 0.7 or less, and most preferably 0.5 or less.

The starch decomposition product of the present invention is a composition consisting of sugar produced by starch decomposition, and the content of the sugar composition (fraction) having a molecular weight of 5,000 or more is 90% by mass or more based on solid content. It is preferable, and more preferably 93% by mass or more. Within this range, a desirable richness can be imparted to the food or drink without making the taste of the food or drink dull.

The content of the sugar composition having a molecular weight of 5,000 or more in the present invention can be determined from the molecular weight distribution obtained by HPLC (manufactured by Shimadzu Corporation) using gel filtration. The analytical conditions for HPLC are as follows. A calibration curve of molecular weight versus detection time is created using pullulan standard, maltotriose, and glucose. Based on this calibration curve, the detection time for a molecular weight of 5,000 is calculated. The area % of the peak detected before the calculated detection time was defined as the content of the sugar composition having a molecular weight of 5,000 or more.
[Column]: TSKgel G2500PWXL, G3000PWXL,
G6000PWXL (manufactured by Tosoh Corporation)
[Column temperature]: 80°C,
[Mobile phase]: Distilled water,
[Flow rate]: 0.5ml/min,
[Detector]: Differential refractometer,
[Sample injection amount]: 100 μL of 1% by mass aqueous solution,
[Calibration curve]: Pullulan standard product (manufactured by Showa Denko K.K.), maltotriose and glucose

The "osmotic pressure" in the present invention is a measured value obtained by the freezing point depression method in a 10% by mass aqueous solution of a starch decomposition product.

The starch (raw material starch) used as the raw material for obtaining the starch decomposition product of the present invention may be a natural starch found in nature or a plant-derived starch including algae obtained by standard breeding techniques including genetic engineering techniques. Typical sources include grains, tubers, roots, algae, legumes, and fruits. More specifically, examples include corn, pea, potato, sweet potato, banana, barley, wheat, rice, sago, amaranth, tapioca, canna, sorghum, and glutinous varieties thereof.

Preferred raw material starches for obtaining the starch decomposition product of the present invention are glutinous starches such as waxy tapioca starch, waxy corn starch, and waxy potato starch, among which waxy tapioca starch is preferred. If waxy tapioca starch is used as a raw starch, a starch decomposition product having a low DE value and high transparency as an aqueous solution can be obtained. The raw starch of the starch decomposition product referred to in the present invention does not include processed starch such as hydroxypropyl starch.

The liquefaction enzyme used to obtain the starch decomposition product of the present invention is α-amylase. "α-Amylase" refers to an endo-type enzyme that hydrolyzes α-1,4 glucoside bonds in starch, such as Klystase SD-KM (manufactured by Amano Enzymes) and Termamil 120L (manufactured by Novozymes Japan). (manufactured by a company). In the first decomposition step, the amount of α-amylase used is preferably 0.01 to 0.1% by mass, more preferably 0.02 to 0.1% by mass, based on the solid mass of the raw starch. 09% by mass, and in the second decomposition step, it is preferably 0.004 to 0.05% by mass, more preferably 0.007 to 0.02% by mass based on the solid mass of the raw material. It is.

In any of the above decomposition steps, the temperature is preferably 70-100°C, more preferably 80-95°C, and the pH is preferably 5.0-7.0, more preferably 5.5-95°C. 6.5, and the treatment time is preferably 3 to 40 minutes, more preferably 5 to 30 minutes. The concentration of raw starch in the first decomposition step is preferably about 15 to 40% by mass. In these decomposition steps, a heating device such as a heating pressure steamer or a jet cooker may be used.

In the first decomposition step, when the DE of the decomposed product reaches a predetermined range, for example, 0.5 to 1.9, the reaction is terminated by pressure treatment at about 0.1 MPa or by an acid such as oxalic acid. You may let them.

In the second decomposition step, when the DE of the decomposed product reaches a predetermined range, for example, 1.3 to 2.1, the reaction is carried out by pressure treatment at about 0.1 MPa or with an acid such as oxalic acid. You may terminate it.

The reaction solution obtained through both of the above decomposition steps is purified through filtration with diatomaceous earth and desalting with an ion exchange resin, and then concentrated to a liquid product or pulverized by spray drying etc. to a powder product. be able to. Then, the purified starch decomposition product can be directly reduced (hydrogenated) to obtain a reduced starch decomposition product.

The starch decomposition product of the present invention obtained in this way has a viscosity of 250 to 700 mPa·s as a 30% by mass aqueous solution at 30° C., and a very low DE value of 1.2 to 1.7. Even though the DE value is very low, the transparency of the aqueous solution is very high, and the turbidity when thawed naturally after being frozen at -18°C overnight was less than 1.0, indicating that it does not age. Hateful.

A typical example of a starch decomposition product with a low DE value is "Paindex #100" manufactured by Matsutani Chemical Industry Co., Ltd. "Paindex #100" has a very low DE value of about 4, and the viscosity of a 30% by mass aqueous solution at 30° C. is 100 mPa·s. When this solution was frozen overnight at -18°C and then thawed naturally, the turbidity was 2.33. In other words, it can be said that the existing starch decomposition product with a "low DE value" represented by Paindex #100 is much more susceptible to aging than the starch decomposition product of the present invention.

On the other hand, there is "Foodtex" manufactured by Matsutani Kagaku Kogyo Co., Ltd., which is an enzymatically decomposed product of processed starch that has a DE value of about 4, like the above-mentioned "Paindex #100". The viscosity of the 30% by mass aqueous solution at 30°C is 250 mPa・s, which is higher than "Paindex #100", and the turbidity when this solution is frozen overnight at -18°C and then naturally thawed is 0.06. It is. In other words, although ``Foodtex'' has a ``low DE value'', it can be said that its solution has very high transparency. However, since the raw material starch is hydroxypropylated phosphate cross-linked starch, which is a processed starch, the product obtained by hydrolyzing this starch is a food additive and may not be used depending on the purpose of use.

From the above, it can be said that the starch decomposition product of the present invention is a new starch decomposition product with a low DE value that is completely different from existing starch decomposition products with a low DE value and which is in the category of food.

Other aspects of the present invention include foods and drinks containing the starch decomposition product of the present invention. The types of food and beverages are not particularly limited, but include, for example, soft drinks such as coffee, tea, and juice, beverages such as alcoholic beverages, milk-containing foods such as ice cream, milk pudding, custard cream, yogurt, and mousse, and desserts such as jelly. Products, soups and sauces, sushi vinegar, dressings, ketchup, seasonings such as sauces, curry, stews, etc. This is particularly advantageous for beverages, dessert products such as mousses, soups, sauces, dressings, and other foods where transparency is important, as they not only have an excellent richness but also good transparency.

The content of the starch decomposition product of the present invention in these foods and beverages is preferably 1 to 30% by weight, more preferably 2 to 15% by weight, and even more preferably 2 to 11% by weight, in which case transparency can be improved. It is possible to obtain food and drink products with excellent richness without spoiling the taste.

Further, another aspect of the present invention is a concentrated liquid diet, an enteral nutritional supplement, an energy sports drink, etc. containing the starch decomposition product of the present invention. The starch decomposition product of the present invention has a low osmotic pressure due to its low DE, and can be incorporated in a larger amount into target products compared to other starch decomposition products, as well as does not lower blood sugar levels for a long period of time, resulting in a sustained Expected to replenish energy. Therefore, it can be used very advantageously for the elderly, patients recovering from illness, and athletes who need energy supply.

Hereinafter, embodiments of the present invention will be described, but the present invention is not particularly limited to the examples. Unless otherwise specified in the examples, "%" means "% by mass".

(Example 1)
A 22% by mass aqueous suspension of waxy tapioca starch as a raw material was adjusted to pH 6.0 with slaked lime, and α-amylase (Clistase SD-KM, Amano Enzyme ) was added. This enzyme-starch water suspension was put into a heated and pressurized steaming pot kept at 80°C to perform an enzyme reaction, and the enzyme was deactivated at 0.1 MPa to obtain a first-stage decomposition solution (as described above, (first stage disassembly process). When the enzyme was deactivated and the DE value of the decomposed product was measured, it was 1.7.
Next, the pH of this decomposed solution was adjusted to 6.0 using oxalic acid or slaked lime, and the above-mentioned α-amylase was added again to give a concentration of 0.009% by mass based on the solid content of the raw material. After the reaction, a two-stage decomposition solution was obtained by adding oxalic acid and adjusting the pH to 3.5 or less to inactivate the enzyme (the above is the second decomposition step). When the enzyme was deactivated and the DE value of the decomposed product was measured, it was 1.8.
The obtained two-stage decomposition liquid was purified by filtration with diatomaceous earth and desalting with an ion exchange resin, concentrated to 15% by mass, and powdered by spray drying. The DE value of the starch decomposition product obtained was 1.6. The viscosity of the 30% by mass aqueous solution at 30°C was 300 mPa·s.

(Examples 2-5 and Comparative Examples 1-2)
Each starch decomposition product was prepared according to the conditions listed in Table 1 and the steps of Example 1 above. For each starch decomposition product, (1) the amount of enzyme added in the first decomposition process, (2) the DE value of the decomposed product when the first decomposition process is completed, and (3) the second decomposition process. Table 1 shows the results of measuring the amount of enzyme added in the step and (4) the DE value of the decomposed product upon completion of the second decomposition step. In addition, in Comparative Example 2, the viscosity after the second decomposition step was extremely high and it was extremely difficult to proceed to the subsequent purification step, so the operation was discontinued at this stage.

(Viscosity of aqueous solution of starch decomposition product)
The viscosity of each starch decomposition product was measured by keeping its 30% by mass aqueous solution at 30°C for 30 seconds using a viscometer (Model BM, manufactured by Toki Sangyo Co., Ltd.) set at 60 rotations/min and rotor number 2 or 3. .

(DE value of decomposed product or starch decomposed product)
The DE value of the decomposed product at the manufacturing process stage or the starch decomposed product finally obtained is determined by the Willstätter-Schudel method ("Starch sugar-related industrial analysis method", published by Food Chemical Newspaper Co., Ltd. (November 1991). (issued on the 1st)).

(sensory evaluation)
A 5% by mass aqueous solution of each starch decomposition product was subjected to sensory evaluation by five well-trained panelists. The sensory evaluation item was "richness" (the strength of the richness felt at the moment the sample solution was put in the mouth). The evaluation was performed using a 5-level evaluation of -2, -1, 0, +1, +2, using the Foodtex aqueous solution as the standard (0 points). When the average value of the five panelists exceeded 0, it was marked as "○".

(Aging resistance)
A 30% by mass aqueous solution of each starch decomposition product was placed in a glass vial, frozen at -18°C overnight, and then thawed naturally. The solution was placed in a 10 cm plastic cell and the absorbance at a wavelength of 720 nm was measured. It was measured using a spectrophotometer (U-2900, manufactured by Hitachi High Technologies), and this measured value was defined as "turbidity".

(Sugar composition content with a molecular weight of 5,000 or more)
The content of the sugar composition having a molecular weight of 5,000 or more was determined from the molecular weight distribution obtained by HPLC using gel filtration. The analysis conditions for HPLC are as follows. A calibration curve of molecular weight versus detection time is created using pullulan standard, maltotriose, and glucose, and the detection time for a molecular weight of 5,000 is calculated from this calibration curve. The area % of the peak detected before the detection time was defined as the content of the sugar composition having a molecular weight of 5,000 or more.
[Column]: TSKgel G2500PWXL, G3000PWXL, G6000PWXL (manufactured by Tosoh Corporation)
[Column temperature]: 80°C,
[Mobile phase]: Distilled water,
[Flow rate]: 0.5ml/min,
[Detector]: Differential refractometer,
[Sample injection amount]: 100 μL of 1% by mass aqueous solution,
[Calibration curve]: Pullulan standard product (manufactured by Showa Denko K.K.), maltotriose and glucose

(Osmotic pressure of starch decomposition product)
The osmotic pressure of each starch decomposition product was measured using an osmometer (Model Osmometer 3250, manufactured by ADVANCED INSTRUMENTS) using a 10% by mass aqueous solution.

The results and analytical values of the sensory evaluation and visual evaluation of each of the above starch decomposition products are shown in Table 2 below.

From Table 2, the DE value is less than 2, the viscosity of the 30% by mass aqueous solution at 30°C is in the range of more than 240 mPa·s to 700 mPa·s, and the proportion (%) of molecular weights of 5,000 or more is 90 In the above cases, the starch decomposition product had high aging resistance and a sufficiently rich feeling in sensory evaluation. In other words, the starch decomposition product of the present invention, which falls within the above DE, viscosity, and molecular weight distribution ranges, imparts a rich feeling without affecting the flavor or taste quality of foods and drinks, and has high aging resistance. I understand.

On the other hand, as can be seen from the results of the comparative examples, starch decomposition products that did not meet any of the above ranges had aging resistance, but did not provide a sufficient rich feeling in the sensory evaluation.

(Food example 1: Retort corn soup)
Retort corn soup was prepared using the starch decomposition products of Example 3 and Comparative Example 1, and Pine Index #100 and Foodtex as controls, according to the formulations shown in Table 3. Specifically, all the raw materials were treated with a homomixer at 5000 rpm for 5 minutes, then homogenized with a high-pressure homogenizer at 150 kgf/cm2, and then filled into cans and retort sterilized at 125°C for 20 minutes.

The resulting corn soup was evaluated for "thickness" through sensory evaluation by five trained panelists. The evaluation results are shown in Table 4. Note that the subsequent evaluation of the food was performed in accordance with the evaluation method for starch decomposition products described above.

As a result, the corn soup using the starch decomposition product of Example 3 had a firm rich taste. On the other hand, the corn soup using the starch decomposition product of Comparative Example 1 had a lower richness than Foodtex. In addition, in the sensory evaluation of starch decomposition product solutions, Paindex #100 had a richer feel than Foodtex, but in corn soup, Foodtex had a richer feel than Paindex #100.

(Food example 2: ice cream)
Ice cream was prepared using the starch decomposition products of Example 3 and Comparative Example 1, and Paindex #100 and Foodtex as controls, according to the formulations shown in Table 5. Specifically, first, raw materials other than unsalted butter, fresh cream, and vanilla flavor were mixed, stirred and heated until it reached 60°C, then unsalted butter and fresh cream were added, and the mixture was heated and stirred until it reached 85°C. Next, after treatment with a homomixer at 8000 rpm for 5 minutes and homogenization treatment with a high-pressure homogenizer at 150 kgf/cm2, the mixture was cooled to 5°C with cold water and then left to stand in a refrigerator (5°C) for 12 hours. Thereafter, vanilla flavor was added and the mixture was cooled to -4°C in an ice cream freezer, filled into cups, and hardened in a -30°C deep freezer for 1 hour to produce each ice cream.

The resulting ice cream was evaluated for "richness" through sensory evaluation by five trained panelists. The evaluation results are shown in Table 6.

As a result, the ice cream using the starch decomposition product of Example 3 had a rich texture. On the other hand, the richness of the ice cream using the starch decomposition product of Comparative Example 1 was lower than that of Foodtex. Note that, as with the aforementioned corn soup, Pine Index #100 had a lower richness than Foodtex.

(Food example 3: coffee drink)
Coffee beverages were prepared using the starch decomposition products of Example 3 and Comparative Example 1, and Paindex #100 and Foodtex as controls, according to the formulations shown in Table 7. Specifically, coffee beans are first extracted with 10 times the amount of 85°C hot water for 5 minutes, cooled and filtered to obtain a coffee extract, and other raw materials are added and mixed and dissolved, and then extracted with water. The total amount was corrected. After heating this to 60°C, it was treated with a homogenizer at 5000 rpm for 5 minutes and homogenized with a high-pressure homogenizer at 200 kgf/cm2, then filled into cans and sterilized in a retort at 125°C for 20 minutes.

The resulting coffee beverage was evaluated for "richness" through sensory evaluation by five trained panelists. The evaluation results are shown in Table 8.

As a result, the coffee beverage using the starch decomposition product of Example 3 had a rich taste. On the other hand, the richness of the coffee beverage using the starch decomposition product of Comparative Example 1 was lower than that of Foodtex. Note that, as with the corn soup and ice cream described above, Pine Index #100 had a lower richness than Foodtex.

(glucose tolerance test)
Seven healthy adult men and women (average age 38.1±2.6 years) were prohibited from eating or drinking anything other than water after 9:00 pm on the day before the test. The starch decomposition product of Example 3 (DE1.5, osmolality: 4 mOSmol/kg (10% by mass)) or the normal starch decomposition product (“Glister P” manufactured by Matsutani Chemical Co., Ltd., DE15, osmolality: 92 mOSmol/kg ( 10% by mass)) 50g of each was dissolved in water to make 200g, and the sample was taken at 9 am on the day of the test. Blood was collected from the fingertip into a hematocrit tube before sample intake, 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, and 120 minutes after sample intake, and the blood glucose concentration and blood insulin concentration were measured. did. The results are shown in FIGS. 2 and 3. Note that Glister P is a starch decomposition product often used in nutritional supplements for the purpose of energy supplementation, and was selected as a comparative sample.

Generally, when food with high osmotic pressure is ingested, the osmotic pressure is adjusted in the stomach, meaning that the ingested food stays in the stomach, slowing down the rate at which it passes through the stomach. On the other hand, when foods with low osmotic pressure are ingested, the osmotic pressure does not need to be adjusted as much in the stomach, so the food passes through the stomach faster than food with high osmotic pressure. Therefore, it was expected that when the starch decomposition product of Example 3, which had a low osmotic pressure, was ingested, the blood sugar level would rise relatively quickly. However, in reality, the rise in blood sugar levels after ingestion was slower than when ingesting common starch decomposition products with high osmotic pressure, and blood sugar levels did not fall for a long period of time. In particular, a significant difference was observed in the t-test 90 minutes after ingestion.

On the other hand, the blood insulin concentration was lower than that when ingesting a general starch decomposition product from 0 to 45 minutes, when the starch decomposition product of Example 3 showed a low blood sugar level, and the blood sugar level was high. During the period of 45 to 120 minutes shown, the values were equivalent to those obtained when ingesting general starch decomposition products. In other words, excessive secretion of insulin to lower blood sugar levels was not confirmed.

From the above results, the starch decomposition product of the present invention is considered to be useful as a long-lasting energy supply that can supply a nutritional source as blood glucose for a long time without excessively secreting insulin. It can be advantageously used in energy-sustaining foods such as supplements, diet foods, and sports drinks.

Claims (5)

A starch decomposition product made from glutinous tapioca starch that satisfies the following values (A) to (C):
(A) DE value is 1.2 to 1.7,
(B) The viscosity of the 30% by mass aqueous solution at 30° C. is 250 to 700 mPa·s, and (C) the turbidity of the 30% by mass aqueous solution after freezing and thawing once is 1.0 or less. The starch decomposition product according to claim 1, which further satisfies the following numerical value (D):
(D) The content of the sugar composition having a molecular weight of 5,000 or more is 90% by mass or more based on solid content. The starch decomposition product according to claim 1 or 2 , which is for supplying nutritional energy or sustaining nutritional energy. A food or drink containing the starch decomposition product according to any one of claims 1 to 3 . The raw material , glutinous tapioca starch, is hydrolyzed with a liquefaction enzyme, and when the DE value of the decomposed product is between 0.8 and 1.7, the hydrolysis reaction is stopped, and further hydrolyzed with a liquefaction enzyme to decompose it. The method for producing a starch decomposition product according to any one of claims 1 to 3 , wherein the hydrolysis reaction is stopped when the DE value of the treated product is between 1.5 and 1.8.