JPH0538265A - Starch sugar-containing composition and its production - Google Patents

Abstract

PURPOSE:To obtain the title composition having low sweetness and good body as well as excellent heat resistance, acid resistance and low coloring properties by treating starch, etc., with alpha-amylase and debranching enzyme of malt to prepare starch sugar such as maltohexaose and then adding the resultant starch sugar to raw materials for drink and food, etc. CONSTITUTION:Starch or starch-based sugar is simultaneously treated with alpha-amylase (preferably used at an amount of 0.5-50 unit per g starch) of malt and debranching enzyme (e.g. pullulanase) to prepare starch sugar containing maltohexaose and maltoheptaose as main components and the starch sugar, preferably of >=1wt.% is added to one kind of raw material selected from drink and food, favorite food, cosmetic and medicine to provide the objective composition.

Description

Detailed Description of the Invention

[0001]

The present invention relates to maltohexaose,
The present invention relates to a composition such as a food or drink, a drug, etc., containing starch sugar containing maltoheptaose as a main component, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, along with changes in dietary habits called the satiety era, a mild sweetness that is low in sweetness and close to a high-grade umami has been demanded from the taste that is said to be delicious if sweet. .. But in order to have a low sweetness,
Simply lowering the sugar content loses the rich taste, so in the past, relatively high-molecular-weight starch sugars such as various dextrins have been used in order to maintain the sugar content and suppress the sweetness. Further, various dextrins have been used not only as sweeteners, but also as powdered base materials for food and drink such as powdered juice.

However, when dextrin is added to foods and drinks, pharmaceuticals, etc., problems such as powdery odor, poor solubility, and aging at low temperature occur, resulting in low sweetness and mellow sweetness close to high-grade umami. Couldn't get

Therefore, in recent years, it has a low sweetness and imparts a rich taste,
As dextrin, starch sugars containing maltooligosaccharides such as maltotetraose are commercially available as starch sugars having effects such as film formation and glossing.

[0005]

However, although conventional starch sugars contain malto-oligosaccharides such as maltotetraose, the contents of maltohexaose, maltoheptaose and the like are relatively small, and therefore low sweetness is caused. so,
The effects such as imparting a rich taste, film formation, and gloss were not satisfactory.

The present invention has been made in view of the above problems and has a low sweetness and a rich taste which are not present in conventional oligosaccharides, and has heat and acid resistance, low colorability, film formation, and a glossing effect. It is intended to provide a composition such as a food or drink, a pharmaceutical product, or the like having a new taste and physical properties, and a method for producing the same, by using starch sugar having the above-mentioned properties and being excellent as a powdering base material.

[0007]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have added starch sugars containing maltohexaose and maltoheptaose as main components to foods and drinks, pharmaceuticals and the like. As a result, it was found that low sweetness and sweetness close to high-grade umami can be obtained, and the present invention has been completed.

That is, the starch sugar-containing food of the present invention contains one kind of raw material selected from foods and drinks, favorite foods, cosmetics and pharmaceuticals, and starch sugar containing maltohexaose and maltoheptaose as main components. It is characterized by

The method for producing a starch-sugar-containing food according to the present invention comprises maltohexaose, which is obtained by simultaneously acting malt α-amylase and debranching enzyme on starch or starch-based sugar.
It is characterized in that a starch sugar containing maltoheptaose as a main component is prepared, and the starch sugar is added to one kind of raw material selected from foods and drinks, favorite foods, cosmetics and pharmaceuticals.

The present invention will be described in detail below with reference to preferred embodiments.

In the present invention, the starch sugar containing maltohexaose or maltoheptaose as a main component can be prepared by the production method already proposed by the present inventors (see Japanese Patent Application No. 2-410180). In this method, when malt α-amylase is allowed to act on starch or starch-based sugar, maltohexaose and maltoheptaose are added even if the reaction is continued for a long time by adding a debranching enzyme having a predetermined activity unit or more. The fact that the content is remarkably produced and stably accumulated without decreasing, and that maltohexaose and maltoheptaose can be obtained in a higher yield by adding a large excess of debranching enzyme. It was found based on.

[0012] Specifically, the starch sugar containing maltohexaose and maltoheptaose as the main components is preferably produced as follows.

That is, when starch or starch-based sugar is hydrolyzed by malt α-amylase, it is reacted in the presence of a debranching enzyme.

The starch or starch-based saccharide used as a raw material is not particularly limited and various ones can be used, for example, potato starch, sweet potato starch, corn starch, waxy corn starch, cassava starch and the like are preferably used. Alternatively, a liquefied starch liquefied solution may be used.

The malt α-amylase is preferably used in an amount of 0.5 to 50 units per 1 g of starch or starch-based sugar. The unit of malt α-amylase in the present invention is a unit measured using a neo-amylase test (trade name, manufactured by Daiichi Pure Chemicals Co., Ltd.).

The debranching enzyme is an enzyme that cleaves α-1,6-glucoside bonds in starch, and pullulanase and / or isoamylase is preferably used. The origin of these enzymes is not particularly limited, but for example, pullulanase (H. Bender and K. Wallenfels, Biochemical J., from Klebsiella pnumoniae ) origin is used.
334, 79 (1961)), an isoamylase originating from Pseudonas amyloderamosa.
(See T. Harada et al. Appl. Microbiol., 16, 1439 (1968)) and the like. Of these, pullulanase is more preferable in view of the optimum pH of malt α-amylase.

The debranching enzyme is used in an activity ratio of 1 unit of α-amylase of malt, which is 0.225 units or more when pullulanase is used and 2 units when isoamylase is used.
2.5 units or more, when using pullulanase and isoamylase together, multiply the activity unit of pullulanase by 100 times,
The amount is preferably 22.5 or more in total with the activity unit of isoamylase. In addition, the activity unit of pullulanase is pullulan as a substrate, pH 6.0, at 40 ℃, 1 per minute
The amount of enzyme that produces the reducing power of glucose equivalent of μmol.The activity unit of isoamylase is Biochem.Biophys.Ac.
It is a value measured by the method described in ta, 212, 458-469 (1970).

The hydrolysis reaction has a pH of 4.5 to 6.5 and a temperature of 40.
It is preferable to carry out under conditions of ~ 70 ° C. The reaction time varies depending on the amount of malt α-amylase added,
Generally, 3 to 72 hours are preferable.

After the enzymatic reaction was completed as described above, the enzyme was inactivated by heating it to 80 ° C. or higher, decolorized with activated carbon according to a conventional method, desalted through a column of ion exchange resin, and concentrated. Thus, a solution of starch sugar containing a high content of maltohexaose and maltoheptaose can be obtained.

In the present invention, maltohexaose and starch sugar containing maltoheptaose as a main component mean that the total amount of maltohexaose and maltoheptaose is higher than that of glucose, maltose, other maltooligosaccharides and dextrin. A large amount is contained, preferably maltohexaose and maltoheptaose in total of 30% by weight or more, more preferably 35% by weight or more.

The starch sugars containing maltohexaose and maltoheptaose as the main components thus produced are sugars having low sweetness, heat resistance and acid resistance. It can be added as a low-sweetening agent for medicines and the like, and it can enhance the original taste and aroma of foods and drinks, medicines, and the like, and reduce the coloring of the product under processing and storage. Further, this starch sugar can impart a moisturizing effect, a crystallization preventing effect, a luster, a shine, etc. to foods and drinks, pharmaceuticals and the like as well as to reduce sweetening. Furthermore, maltohexaose and starch sugars containing maltoheptaose as a main component have a content of high-molecular sugars of maltooctaose or higher as compared with the commercially available dextrin, so that there is no powdery odor and the powder has good solubility. It can also be used as a chemical base material. In addition, in order to use it as a powdered base material,
Although it depends on the material intended for pulverization, 10 to 80% by weight, preferably 20 to 70% by weight, is the most suitable alternative.

In the present invention, it is also possible to add only starch sugar containing maltohexaose or maltoheptaose as a main component as a sweetener to foods and drinks, pharmaceuticals and the like. However, this starch sugar and other sweeteners The taste can be adjusted more effectively in combination with.

Other sweeteners are selected from the group consisting of sucrose, starch syrup, glucose, maltose, isomerized sugar, honey, sorbitol, maltitol, lactitol, L-asparatylphenylalanine methyl ester, saccharin, glycyrrhizin and stevioside. One or two or more of them are preferably used.

In the present invention, as one kind selected from foods and drinks, favorite foods, cosmetics and pharmaceuticals, the followings are specifically mentioned.

That is, soy sauce, miso, mayonnaise, dressing, vinegar, Chinese cabbage, tempura soup, sauce, ketchup, roasted meat sauce, curry roux, stew broth, soup broth, soup stock, compound seasoning, mirin, etc. Various seasonings, rice crackers, hail, karinto, rice cakes, steamed buns, uiro, bean paste, yokan, jelly, castella, candy, and other Japanese sweets, bread, biscuits, crackers, cookies, pies, pudding, butter cream, cream puffs. , Sponge cake, donuts, chocolate, chewing gum,
Various Western sweets such as caramel and hard candy, ice cream, ice candy such as sorbet, syrup pickling of fruit, syrup such as ice honey, flower paste,
Pastes such as peanut paste and fruit paste, fruit products such as jam, marmalade, syrup pickles, sugar fruit, pickles such as Fukugami pickles, Senmai pickles, pickled pickles, live meat products such as ham and sausage, kamaboko,
Fish products such as chikuwa, various delicacies, boiled liquor, alcoholic beverages such as liqueurs and liquors, coffee, tea, cocoa, juice, carbonated drinks, stamina drinks, lactic acid drinks and other soft drinks, instant coffee, instant tea Various kinds of foods and drinks such as coffee whitener, instant foods and drinks such as powdered soup, toothpaste, oral medicine, mouthwash and the like can be used. In addition to the above, the present invention can be applied to various tastes, cosmetics and the like which are generally orally added with a sweetener.

The composition of the present invention is a food or drink as described above,
Raw materials such as pharmaceuticals, maltohexaose, starch sugars containing maltoheptaose as the main component, and other sweeteners as needed, and foods, drinks, tastes, cosmetics and pharmaceuticals produced according to the respective production methods. It consists of Although the composition of the present invention varies depending on each product, it is preferable that the starch sugar is contained in an amount of 1% by weight or more, preferably 2% by weight or more, in order to sufficiently obtain the effects of the present invention.

[0027]

[Function] Since starch sugars containing maltohexaose and maltoheptaose as the main ingredients are sugars with low sweetness and heat and acid resistance, they are low-sweetening agents for foods, drinks and pharmaceuticals while maintaining sugar content. The starch sugar-containing composition containing this starch sugar and raw materials for foods, drinks, pharmaceuticals, etc., can enhance the original taste and aroma of the raw material, and can be added under processing and storage. The coloring of the product can be reduced.
When this starch sugar is used as a low-sweetening agent, the content of high-molecular sugars of maltooctaose or higher is smaller than that of the commercially available dextrin. Therefore, when dextrin is blended in powdery odor, viscosity, and solubility. It doesn't spoil the quality like.

Further, starch sugar containing maltohexaose and maltoheptaose as a main component has a low sweetness, a sweetness close to a good umami, and a rich taste. Therefore, a composition containing it is presented. The taste can be improved. In the present invention, it is possible to add only starch sugar having maltohexaose and maltoheptaose as a main component as a sweetener to foods and drinks, pharmaceuticals, etc., but this starch sugar is used in combination with other sweeteners. It is also possible to adjust the taste more effectively.

Furthermore, by adding this starch sugar to foods and drinks, pharmaceuticals, etc., a moisturizing effect, a crystallization preventing effect, a luster,
Effects such as shining can also be added.

In addition, the starch sugars containing maltohexaose and maltoheptaose as the main components can be easily pulverized, and the content of high-molecular sugars of maltooctaose and higher is higher than that of commercially available dextrin. Since the amount is smaller than that of the above, it is possible to obtain a powdered food product having no powdery odor and good solubility.

[0031]

【Example】

Production Examples 1 and 2 (Preparation of Starch Sugar Containing Maltohexaose and Maltoheptaose) Corn starch was liquefied with α-amylase by a conventional method to obtain a liquefied liquid having a concentration of 24 W / W% and a glucose equivalent of 7. Obtained.

After adjusting the pH of this liquefied solution to 6.0, starch 1
A reaction system in which (A) 2 units of malt α-amylase and 3.3 units of pullulanase (manufactured by Amano Pharmaceutical Co., Ltd.) were added per g, (B) 2 units of α-amylase of malt, and 0.45 units of pullulanase Two kinds of reaction systems with the added reaction system were prepared, and each was hydrolyzed at 55 ° C. for 40 hours,
Saccharification reaction was performed. After the saccharification was completed, the liquid temperature was adjusted to 80 ° C. and heat treatment was performed for 30 minutes to inactivate the enzyme, and the enzyme was purified by a conventional method using activated carbon and an ion exchange resin and concentrated to a concentration of 72 W / W%. Production Example 1 for starch sugar syrup produced under the condition (A),
The starch sugar syrup produced under the condition (B) is referred to as Production Example 2.

The sweetness of these starch sugar starch syrups was evaluated by the relative sweetness with the sweetness of sugar as 100. Production Example 1 was 20, and Production Example 2 was 19. Both were low sweetness starch sugars. I knew it was.

The sugar composition and viscosity of Production Examples 1 and 2 were measured.
For comparison, commercially available dextrin 2 with a close decomposition rate
The sugar composition and viscosity of the seeds were measured. These are Comparative Examples 1 and 2. The results are shown in Table 1.

The viscosity is Bx. The viscosity at 40 and 20 ℃ is B
It was measured by a viscometer. The sugar composition was analyzed by high performance liquid chromatography under the following conditions. Column: Aminex HPX42A (manufactured by Bio-Rad) Detector: Differential refractometer Column temperature: 70 ° C

[0036]

[Table 1]

From the results in Table 1, the starch sugars of Production Examples 1 and 2 have lower viscosities than the two commercially available dextrins, high maltohexaose and maltoheptaose contents, and high molecular sugars of maltooctaose or higher. It can be seen that the quality content is low.

Example 1 (Production of Coffee Beverage) 32.5 g of coffee beans were extracted with 520 ml (ml) of boiling water and filtered to obtain 487.5 ml of a coffee extract.
, 32.5 ml of milk and 65 g of granulated sugar are mixed to adjust the pH.
It was adjusted to 6.5 and bottled at a volume of 600 ml. The bottle was then sterilized by autoclaving at 120 ° C for 30 minutes. Using this as the basic composition of coffee, 20% by weight and 50% by weight of the granulated sugar in the basic composition were prepared in Production Example 1
Prepared a mixture containing maltohexaose and maltoheptaose as the main components replaced by starch sugar (solid content conversion) obtained in step 2, and sensory tests were conducted by 25 panelists for taste and aroma, respectively. It was

In the evaluation, the basic composition was set to 0 points, and points were scored from the least preferred (-4 points) to the most preferred (+4 points), and the average value was calculated. The results are shown in Table 2.

[0040]

[Table 2]

From the results of Table 2, coffee having a composition in which 20% by weight and 50% by weight of the basic formulation of granulated sugar are replaced with starch sugars containing maltohexaose and maltoheptaose as a main component can be obtained with sugar alone. You can see that the sweetness is refreshing and the aroma is improved.

Example 2 (Production of sponge cake) 200 g of eggs, 120 g of granulated sugar, 15 g of milk and 10.3 g of water were put in a bowl and mixed with a mixer at a high speed for 9 minutes to bring the specific gravity to 0.23 to 0.25. To this, add 100 g of soft flour that has been sifted in advance, mix at low speed for 15 seconds, further add melted butter, mix until the specific gravity becomes 0.48 to 0.50,
A cake seed was prepared.

This seed was poured into a mold having a diameter of 18.0 cm and heated over.
After baking for 30 minutes in an oven at 160 ° C. and lower heat 170 ° C., it was allowed to cool to produce a sponge cake.

A sponge cake containing only sugar as a sweetener is used as a basic composition, and
A sponge cake having a composition in which 20% by weight was replaced with the starch sugar (solid content conversion) containing maltohexaose and maltoheptaose as the main components obtained in Production Example 1 was also produced.

A moisturizing test and a sensory test were conducted on these sponge cakes. The results are shown in Table 3.

For the moisturizing test, the sponge cake was subjected to 2.
Cut into a size of 5 × 2.5 × 2.5 cm, put in a weighing bottle, store at relative humidity of 76% and 25 ° C, measure the weight on the 4th and 7th days, and obtain the rate of weight change. It was done by.

In the sensory test, 10 panelists evaluated the aroma, taste, and texture. In the evaluation, the basic composition was set as 0 point and the most liked (+ 4 points) to the most preferred (+
Up to 4 points), scores were obtained and the average value was calculated.

[0048]

[Table 3]

From the results shown in Table 3, the sponge cake prepared by replacing 20% by weight of the granulated sugar in the basic composition with malthexaose and maltheptaose-based starch sugar (as calculated as solid content) is a sweetener. As compared with the sponge cake having the basic composition containing only granulated sugar, the rate of change in weight was small on the 4th and 7th days, and the moisturizing property was excellent. Also, in the sensory test, it was evaluated that the sponge cake in which 20% by weight of starch sugar had been substituted was improved in both aroma, taste and texture and was rich in flavor, compared to the basic formulation.

As for the appearance, the sponge cake of the basic composition has a whitish brown color, whereas 20% by weight of the granulated sugar of the basic composition is used as a starch sugar (solid content) containing maltohexaose and maltoheptaose as the main components. The sponge cake of the composition replaced by (converted) had a yellowish baked color and was glossy.

Example 3 (Production of hard candy) 120 g of granulated sugar, 100 g of enzymatically saccharified starch syrup, and a small amount of water were placed in a copper-clad tin pot and boiled over high heat with stirring. When the temperature of the liquid reached 142 ° C, the heat was turned off and the liquid was left to cool. When the temperature drops to 130 ℃, add 1 g of citric acid and knead well, then add 0.7 g of essence and knead further well, then pour into a stainless steel vat, flatten, add a toe cutter, etc., and add cold water. It was chilled to produce a hard candy.

This candy was used as the basic composition, and the basic saccharified syrup was replaced with the starch sugar (solid content conversion) obtained in Production Example 2 containing maltohexaose and maltoheptaose as the main components. We also made hard candies.

These candies were tasted by 10 panelists and evaluated for taste and aroma. The evaluation method is the same as in Examples 1 and 2. The results are shown in Table 4.

[0054]

[Table 4]

From the results shown in Table 4, the hard candy of the composition in which the basic saccharified syrup was replaced with malthexaose and maltheptaose-based starch sugar had a better taste and aroma than the basic composition. It turns out to be preferable.

The candies containing starch sugars containing maltohexaose and maltoheptaose as a main component have a mellow, umami-like sweetness, and further, the crying preventive effect on the surface of the candy is a basic formula. It was remarkable compared with the one.

Example 4 (Production of powdered juice) In 500 g of orange concentrated and reduced fruit juice, 1500 g of dextrin analyzed as Comparative Example 1, 0.5 g of citric acid, and 0.1 g of ascorbic acid.
1 g was added and mixed well, and powdered with a spray dryer to produce powdered juice. Using this powdered juice as the basic formulation, the basic formulation of dextrin was obtained in Production Example 1,
A powdered juice having a composition in which malthexaose and maltheptaose as the main components were replaced with starch sugar (solid content conversion) was also produced.

10 g of each powdered juice, 100 ml of water
Was added, and the mixture was stirred for 5 minutes, the transparency was observed, and tasting was performed to compare taste and aroma.

As a result, the juice containing starch sugar containing maltohexaose and maltoheptaose as a main component had no powdery odor, excellent taste and aroma, and high transparency as compared with the juice containing dextrin. ..

Example 5 (Production of Honey Lemon Beverage) Lemon concentrated reduced juice 5 g, granulated sugar 5 g and honey 5
g was dissolved in water, adjusted to a volume of 100 ml, and packed in a pressure bottle.
A honey lemon having a basic composition of this honey lemon and having the basic composition of granulated sugar replaced with the malt hexaose and the malt heptaose-based starch sugar (in terms of solid content) obtained in Production Example 1 is also manufactured. did. For each honey lemon, after measuring the pH at the time of adjustment, at 120 ℃,
Repeat the autoclave treatment for 20 minutes 4 times,
The coloring degree at that time was measured. The coloring degree was determined by the following formula 1 by measuring the absorbance at 420 nm and 720 nm using a 10 cm cell. The results are shown in Table 5.

[0061]

[Equation 1] Coloring degree = (absorbance at 420 nm) − (absorbance at 720 nm)

[0062]

[Table 5]

From the results shown in Table 5, the honey-lemon having the basic composition is decomposed and colored by granulated sugar when the autoclave treatment is repeated, but the granulated sugar is mainly composed of maltohexaose and maltoheptaose. It can be seen that the coloring degree of the honey lemon having the composition replaced with starch sugar hardly changed even after repeated autoclaving.

[0064]

As described above, one kind of raw material selected from foods and drinks, pharmaceuticals, etc., maltohexaose, maltheptaose-based starch sugar, and other sweeteners as necessary. The starch sugar-containing composition of the present invention containing is imparted with a low sweetness and a sweetness close to a high-grade umami. In addition, the above-mentioned starch sugar has heat resistance, acid resistance, and low coloring property,
Good physical properties as it also has a film forming and polishing effect.
Foods and drinks having a texture and appearance, pharmaceuticals, etc. can be obtained. Further, since the above-mentioned starch sugar is excellent as a powdering base material, it is possible to obtain a powdered food product having no powdery odor and good solubility.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI Technical display location A23G 3/00 101 9161-4B A23L 1/08 2121-4B 1/22 F 8114-4B 2/06 9162-4B 2/08 9162-4B // C12P 19/14 Z 7432-4B 19/16 7432-4B (72) Inventor Takehiro Unno 2954 Imaizumi, Fuji-shi, Shizuoka Sunshine Kinomiyasha 2-201 (72) ) Inventor Masahiro Arima 3 Miyahara-cho, Takasaki-shi, Gunma Kirin Brewery Co., Ltd. Pharmaceutical Development Laboratory (72) Inventor Kozo Tanabe 3 Miyahara-cho, Takasaki-shi, Gunma Kirin Brewery Co., Ltd. Pharmaceutical Development Laboratory (72) Inventor Katsuhiko Yamada Tokyo Kirin Brewery Co., Ltd., 6-26-1, Jingumae, Shibuya-ku, Tokyo (72) Inventor Noriko Katsumata 2833-1, Imaizumi, Fuji City, Shizuoka Prefecture (72) Akemi Watanabe 201-6 Ishizaka, Fuji City, Shizuoka Prefecture

Claims (10)

[Claims] 1. A starch sugar-containing composition, characterized in that it contains one kind of raw material selected from foods and drinks, favorite foods, cosmetics and pharmaceuticals, and starch sugar containing maltohexaose and maltoheptaose as main components. object. 2. The starch sugar-containing composition according to claim 1, wherein the starch sugar mainly composed of maltohexaose and maltoheptaose contains 30% by weight or more of maltohexaose and maltoheptaose in total. object. 3. The starch sugar-containing composition according to claim 1 or 2, which further contains another sweetener together with the starch sugar. 4. The group in which the other sweetener comprises sucrose, starch syrup, glucose, maltose, isomerized sugar, honey, sorbitol, maltitol, lactitol, L-asparatylphenylalanine methyl ester, saccharin, glycyrrhizin, stevioside. The starch sugar-containing composition according to claim 3, which is one kind or two or more kinds selected from the following. 5. The starch sugar-containing composition according to claim 1, which contains 1% by weight or more of the starch sugar. 6. A starch sugar mainly composed of maltohexaose and maltoheptaose is prepared by simultaneously acting malt α-amylase and debranching enzyme on starch or a starch-based sugar, and this starch sugar is consumed. A method for producing a starch-sugar-containing composition, which comprises adding it to one kind of raw material selected from the group consisting of cosmetics, favorite foods, cosmetics and pharmaceuticals. 7. The starch sugar-containing composition according to claim 6, wherein the starch sugar containing maltohexaose and maltoheptaose as a main component contains maltohexaose and maltoheptaose in a total amount of 30% by weight or more. Method of manufacturing things. 8. The method for producing a starch sugar-containing composition according to claim 6, wherein another sweetener is added together with the starch sugar. 9. The group wherein the other sweetener comprises sucrose, starch syrup, glucose, maltose, isomerized sugar, honey, sorbitol, maltitol, lactitol, L-asparatylphenylalanine methyl ester, saccharin, glycyrrhizin, stevioside. The method for producing a starch-sugar-containing composition according to claim 8, which is one kind or two or more kinds selected from the following. 10. The method for producing a starch sugar-containing composition according to claim 6, wherein 1% by weight or more of the starch sugar is added.