JPH09272702A - Lowly viscous solution - Google Patents

Abstract

PROBLEM TO BE SOLVED: To lower the viscosity of a solution containing starch and/or a thickening polysaccharide without lowering their contents and without changing their molecular structures by adding a specified starch decomposition product to the solution. SOLUTION: This solution is prepared by adding a starch decomposition product containing 50% or above fraction having a molecular weight of 20,000-2,500,000 or a starch decomposition product having a DE of 1-15 to a solution containing 0.1-40wt.% starch and/or 0.01-5.0wt.% thickening polysaccharide or by adding a cyclic starch decomposition product having a molecular weight of 8,000-800,000 to a solution containing 0.1-40wt.% starch and/or 0.01-5.0wt.% thickening polysaccharide. The starch decomposition product is added in an amount usually about 0.1-10 times as large as that of the starch and about 1.0-50 times as large as that of the thickening polysaccharide.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-viscosity solution which lowers the viscosity of a solution of starch and / or thickening polysaccharide used in industrial products such as foods and adhesives.

[0002]

BACKGROUND OF THE INVENTION Starch or thickening polysaccharides are widely used in foods as thickeners and stabilizers. However, it is difficult to handle because it has high viscosity even at low concentration. For example, when used in beverages and ice cream, various manufacturing problems occur such as difficulty in sterilizing a plate passing through a narrow gap and long heating and cooling time due to low thermal conductivity. Therefore, it is unavoidable that the addition amount must be reduced or the type must be changed so that the viscosity does not easily occur. When some salts or proteins are added to starch, the viscosity decreases, but the physical properties, texture and taste of the solution change.

Further, a high-concentration solution of starch is eaten for the purpose of supplementing calories after illness. However, it is hard to eat because of its high viscosity. In recent years, the physiological activity of dietary fiber, which is a polysaccharide thickener, has attracted attention, and drinks and the like to which guar gum and the like have been added are commercially available. In all of these, the fiber is decomposed by acid or enzyme to lower the molecular weight, and the viscosity of the whole beverage is lowered to make it easier to drink. However, such chemical decomposition has a high possibility of losing the original physiological activity of dietary fiber, and therefore it is necessary to reduce the viscosity by a method other than a method of lowering the molecular weight.

Furthermore, starch is used as a raw material for adhesives. However, since it exhibits high viscosity and gels depending on the conditions, it cannot be spread thinly and widely, and it is not convenient as an adhesive.

[0005]

Therefore, it is an object to reduce the viscosity of the solution containing them without reducing the content of starch or thickening polysaccharide and without changing their molecular structure. Become.

[0006]

The inventor of the present invention has solved the above problems by inventing a solution containing starch and / or a thickening polysaccharide to which a decomposed product of starch is added.

The present invention will be described in detail below. A solution containing 0.1 to 40% by weight of starch and / or 0.01 to 5.0% by weight of a polysaccharide thickener has a molecular weight of 20,
A low-viscosity solution to which a starch hydrolyzate containing a fraction of 000 to 2,500,000 or more or a starch hydrolyzate of DE 1 to 15 was added. A solution containing 0.1 to 40% by weight of starch and / or 0.01 to 5.0% by weight of polysaccharide thickener has a molecular weight of 8.0.
A low-viscosity solution added with a starch decomposition product having a cyclic structure at 00 to 800,000. The low-viscosity solution according to or, wherein the starch decomposition product is added in an amount of 0.1 to 10 times the amount of starch and 1.0 to 50 times the amount of the polysaccharide thickener. The low-viscosity solution according to or, wherein the starch decomposition product is added in an amount of 0.5 to 5 times the amount of the solution containing 0.1 to 10% by weight of starch. The low-viscosity solution according to or, in which a starch decomposition product is added in an amount of 0.2 to 2 times the amount of the solution containing 10 to 40% by weight of starch. The low-viscosity solution according to or, in which a starch decomposition product is added in an amount of 1.0 to 20 times the amount of the polysaccharide thickener.

The starch referred to in the present invention is a commercially available starch, for example, starch such as potato, rice, corn, waxy corn and wheat, and modified starch. The starch concentration in the solution is 0.1 to
40% by weight is preferred.

The term "thickening polysaccharide" as used in the present invention means a thickening polysaccharide which is usually commercially available, and examples thereof include thickening polysaccharides such as guar gum, locust bean gum and tara gum. The thickening polysaccharide concentration in the solution is preferably 0.01 to 5.0% by weight.

The starch hydrolyzate described in [1] is obtained by hydrolyzing starch with an acid or an enzyme, and further has a molecular weight of 2
It is a starch hydrolyzate containing half or more of the fraction of 20,000 to 2,500,000, or a starch hydrolyzate of DE 1 to 15. A starch degradation product containing more than half of a fraction having a molecular weight of 20,000 to 2,500,000 is DE 1 to 15
Almost equivalent to the starch degradation product of. Molecular weight is 20,000
As a starch decomposition product of DE1 to 15, containing more than half of the fraction of 0 to 2,500,000, for example, Sandec # 30 (DE2 to DE2 of Sanwa Starch Industry Co., Ltd.)
5), Matsuya Chemical Industry Co., Ltd., Paindex # 100
(DE2-5).

The molecular weight of 8,000 to 800,0
The starch hydrolyzate having a cyclic structure of 00 is made into a low molecular weight starch by an enzyme such as 1,4-α-glucan branching enzyme (hereinafter referred to as branching enzyme) or cyclodextrin glucanotransferase (hereinafter referred to as CGTase). The α-1,4-glucoside bond and α-1,
It is a glucan composed of an inner branched cyclic structure portion formed by a 6-glucoside bond and an outer branched structure portion bonded to the cyclic structure portion. A schematic diagram of this glucan is shown in FIG.
In FIG. 1, horizontal straight lines and curves indicate chains of glucan linked by α-1,4-glucoside bonds, and vertical arrows indicate α-1,6-glucoside bonds.

As a method for preparing the branching enzyme, for example,
There are the following methods. The potato tubers were homogenized in an appropriate buffer containing 5 mM 2-mercaptoethanol, centrifuged, passed through a membrane having a pore size of 0.45 μm, and then passed through a Q-Sepharose (Pharmacia) column to give 5 mM 2
20 mM Tris-H containing mercaptoethanol
Cl (pH 7.5) (buffer A) with 150 mM NaC
Wash with Buffer B containing 1 Then, in buffer A 45
The branching enzyme is eluted with buffer C containing 0 mM NaCl. This was dialyzed and applied to a phenyltoyopearl 650M (manufactured by Tosoh) column containing 500 mM ammonium sulfate, and the ammonium sulfate concentration in buffer A was adjusted to 500 m.
Elution is performed by changing from M to 0 mM, and the branching enzyme fraction is collected and dialyzed against buffer A.
The dialysis solution was applied to a PL-SAX column (manufactured by Polymer Laboratory (UK)) equilibrated with buffer A, and the NaCl concentration in buffer A was changed from 150 mM to 40 mM.
Elute by changing to 0 mM and collect the branching enzyme fraction.

The enzyme activity of the branching enzyme is 5 mM Tri
100 μL of the reaction solution containing s-HCl (pH 7.5), 0.05% (w / v) amylose, and enzyme was added at 30 ° C.
After reacting for 30 minutes, an iodine solution (1 mg / mL K
I, 0.1 mg / mL I2, containing 3.8 mM HCl) (2 mL) is added to stop the reaction, and the absorbance at a wavelength of 660 nm is measured and quantified. 1 absorbance per minute
The amount of enzyme to be reduced by% is defined as one unit.

As a method for preparing CGTase, for example, there is the following method. Alkalophilic Bacillus sp. A2
CGTas derived from -5a (hereinafter referred to as A2-5a strain)
The characteristics of this A2-5a strain are disclosed in Japanese Patent Laid-Open No. Hei 7-1071972 and deposited by the applicant at the Institute of Biotechnology, Institute of Industrial Science and Technology as a deposit number (FERM P-13864). Is used.) A2-5a strain is
L liquid medium (1% soluble starch, 4% corn steep liquor, 0.1% K2 HPO4, 0.02% MgSO4)
・ 7H2O, 1% Na2CO3, pH 10.0),
After culturing at 33 ° C. for 24 hours, centrifugation is performed to collect the culture supernatant from which the bacterial cells have been removed. To 1.6 L of this culture supernatant, 20 g of starch was added, stirred at 4 ° C. for 16 hours, and
Adsorb Tase to starch particles. This was packed in a column, and the column was washed 5 times with 100 mL of 22.8% ammonium sulfate solution, and then 100 mL of 33 mM Na2H.
Elute CGTase 5 times with PO4. Ammonium sulfate was added to the eluate to a final concentration of 57%, and the resulting precipitate was collected and dialyzed against a 20 mM Tris-HCl buffer (pH 7.5). The total amount of this solution is 2
Loaded on a Q-Sepharose column (8 mL) equilibrated with 0 mM Tris-hydrochloric acid buffer (pH 7.5),
After washing with 50 mL of the same buffer containing 0.4 M NaCl, CGTase is eluted by changing the NaCl concentration in the buffer from 0.4 M to 1 M. By collecting the active fractions, purified CGTase derived from the A2-5a strain can be obtained.

The activity of CGTase was determined by adding a 1.5% soluble starch solution (adjusted to pH 5.5 with a 20 mM sodium acetate buffer) to a thermostatic chamber set at 40 ° C. in advance, and then adding CGTase to this solution. Start the reaction. After 10 minutes of reaction, the reaction solution (0.25 mL)
0.5 mL of 0.5 N acetic acid-0.5 N HCl (5:
1, v / v) solution is added to stop the reaction. Take 0.1 mL of this reaction solution and add 0.005% I2 and 0.05%
Add the solution containing KI, stir and leave at room temperature for 20 minutes. The absorbance of this solution at 660 nm is measured. At this time, a sample without addition of CGTase is prepared as a blank, and the same operation is performed. Under these conditions, the amount of the enzyme that causes a decrease in absorbance at 660 nm of 10% per minute is defined as one unit.

The method for preparing the starch degradation product described in 1 above using a branching enzyme includes, for example, the following method. 500 g of commercially available waxy maize starch (average molecular weight of about 5,000,000 or more) was suspended in 4 L of 50 mM sodium citrate aqueous solution (pH 7.5), and 10
Gelatinize in a 0 ° C water bath and let cool to about 30 ° C. To this paste solution, 1,000,000 units of a branching enzyme is added and reacted at 30 ° C. for 25 hours. 100 parts of this reaction mixture
Heat for 20 minutes at ℃, centrifuge (10,000 rpm,
The enzyme protein denatured by 15 minutes) is removed. To the supernatant is added 2 volumes of ethanol to precipitate. The precipitate was freeze-dried to decompose a starch having a cyclic structure (molecular weight range: 20,000 to 800,000: average molecular weight: about 15).
10,000) about 400 g of powder can be obtained.

The method of preparing the starch degradation product described in 1 above using CGTase includes, for example, the following method. 900 g of mochi corn starch 50 g
Heat-dissolve in 20 mM sodium acetate buffer (pH 5.5) containing 100 mM NaCl. On the other hand, 100 units of purified CGTase are added so as to be 50 units / mL.
Dissolve in 20 mM sodium acetate buffer (pH 5.5) containing mM NaCl. 50 mL of this enzyme solution is added to the solution of the above raw material, and the mixture is reacted at 55 ° C. for 48 hours. The reaction solution is heated at 100 ° C. for 20 minutes, and the denatured enzyme protein is removed by centrifugation (10,000 rpm, 15 minutes). An equal volume of ethanol is added to the supernatant to precipitate. This precipitate was freeze-dried to decompose a starch having a cyclic structure (molecular weight range: 8,000 to 400,000).
0: average molecular weight about 60,000) About 20 g of powder can be obtained.

Gel filtration is a method for determining whether the molecular weight of the decomposed product of starch is within the range described in or.
The gel filtration method is based on the gel filtration resin Sephacryl S-500HR (Phar
(Macia Co.) packed in a column for gel filtration with a diameter of 1 cm and a height of 30 cm, and a gel filtration resin Superose 6 packed in a column for gel filtration with a diameter of 1 cm and a height of 30 cm, which was connected, and connected gel filtration. Column (hereinafter referred to as column 1) or gel filtration resin Superose 6 (Pharmacia)
The gel filtration resin Superdex 30 (Pharmacia) was packed in a cylindrical column for gel filtration with a diameter of 1 cm and a height of 30 cm.
Company) was packed in a cylindrical column for gel filtration with a diameter of 1 cm and a height of 30 cm, and connected gel filtration column (hereinafter referred to as column 2) under the following conditions. Analytical sample: 2% by weight starch hydrolyzate aqueous solution 200 μL Elution solvent: 150 mM sodium acetate aqueous solution Flow rate: 1 mL / min Detector: RI detector

In column 1, the ones that flowed out from 23 minutes were those with a molecular weight of 2,500,000 or less, and those that flowed out by 43 minutes were the decomposed products of starch with a molecular weight of 20,000 or more. Therefore, by using the column 1, it is possible to confirm whether or not it is within the molecular weight range of the starch degradation product described. Further, if the peak area from 23 minutes to 43 minutes in column 1 is more than half of the total peak area,
It can be confirmed that the decomposed product of starch contains at least half of the fraction having a molecular weight of 20,000 to 2,500,000.
In column 2, the molecular weight is 80 after 18 minutes.
What has flowed out by 30,000 or less by 32 minutes is a starch decomposition product having a molecular weight of 8,000 or more. Therefore,
By using the column 2, it can be confirmed whether or not it is within the molecular weight range of the starch degradation product described.

As a method for checking whether the decomposed product of starch is within the range of DE 1 to 15, the DE may be measured and confirmed according to a conventional method.

The starch decomposition product is 0.
1 to 10 times the amount, and 1.0 to 50 times the amount added to the thickening polysaccharide. Preferably, 0.5 to 5 times the amount of the decomposed product of starch relative to 0.1 to 10% by weight of starch,
It is preferable to add 0.2 to 2 times the amount of decomposed starch to 1.0 to 40% by weight, and 1.0 to 20 times to the thickening polysaccharide.

As a method for adding a decomposed product of starch to starch and / or a polysaccharide thickener, any method may be used as long as it is uniformly dispersed. This method also includes the case where a starch decomposition product is added to a "viscous liquid" in which starch and / or thickening polysaccharide is dissolved in water to be gelatinized or thickened. There are the following four types. 1. Powder of starch and / or polysaccharide thickener and powder of decomposed starch are mixed, and water is added to this to dissolve. 2. Powder of starch degradation product is added to "viscous liquid" of starch and / or thickening polysaccharide and dissolved. 3. A solution of a decomposed product of starch is added to and dissolved in the powder of starch and / or polysaccharide thickener. 4. To the "viscous liquid" of starch and / or thickening polysaccharides, add the solution of starch degradation product and mix.

The starch and / or the thickening polysaccharide are dissolved according to a conventional method.

[0024]

【Example】

Example 1 9 g of potato starch and 15 g of a powdered starch corn starch hydrolyzate having a cyclic structure (average molecular weight of about 150,000) prepared using a branching enzyme (starch: starch hydrolyzate = 1: 1.7) ) To water 2
86 g was added to make 310 g in total, and this was heated and dissolved in boiling water for 20 minutes while stirring well. After the heated solution was cooled to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer (DVL-II type digital viscometer manufactured by TOKIMEC). (Example 2) A mixture powder (starch: starch degradation product = 1: 1.7) of 15 g of potato starch starch and a degraded product of glutinous corn starch having a cyclic structure (average molecular weight of about 60,000) prepared using CGTase was prepared. Water 2
86 g was added to make a total of 310 g, and thereafter the same procedure as in Example 1 was carried out to measure the viscosity. (Example 3) 9 g of potato starch and Sandeck # 3
0 (DE2-5: Sanwa Starch Industry Co., Ltd.) 15 g of mixed powder (starch: starch degradation product = 1: 1.7) was added with 286 g of water to make a total of 310 g. The viscosity was measured. (Example 4) 9 g of potato starch and Pa index # 100 (DE2-5: manufactured by Matsutani Chemical Industry Co., Ltd.) 15
g mixed powder (starch: starch degradation product = 1: 1.
286 g of water was added to 7) to make a total of 310 g, and thereafter the same procedure as in Example 1 was carried out to measure its viscosity. (Example 5) To a mixed powder of 9 g of potato starch and 3.6 g of the starch decomposition product of Example 1 (starch: starch decomposition product = 1: 0.4), 297.4 g of water was added to make a total of 310 g.
The viscosity was measured in the same manner as in Example 1 below. (Example 6) To a mixed powder of 9 g of potato starch and 60 g of the starch decomposition product of Example 1 (starch: starch decomposition product = 1: 6.7) was added 241 g of water to make a total of 310 g,
Thereafter, the same procedure as in Example 1 was performed to measure the viscosity. (Comparative Example 1) 301 g of water was added to 9 g of potato starch to make 310 g in total, and the same procedure as in Example 1 was performed, and the viscosity was measured. (Comparative Example 2) 9 g of potato starch and waxy corn starch (average molecular weight of about 5,000,000 or more) 1
286 g of water was added to 5 g of mixed powder (potato starch: waxy corn starch = 1: 1.7) for a total of 310.
After that, the viscosity was measured in the same manner as in Example 1 and the viscosity was measured. (Comparative Example 3) 9 g of potato starch and 15 g of Pa index # 4 (DE18-20 starch decomposed product: manufactured by Matsutani Chemical Industry Co., Ltd.) mixed powder (starch: Pa index # 4 = 1: 1.7) and 286 g of water. 310g in total
The viscosity was measured in the same manner as in Example 1 below. (Comparative Example 4) To a mixed powder of 9 g of potato starch and 0.7 g of the starch decomposition product of Example 1 (starch: starch decomposition product = 1: 0.08) was added 300.3 g of water to give a total of 310.
After that, the viscosity was measured in the same manner as in Example 1 and the viscosity was measured. (Comparative Example 5) 201 g of water was added to a mixed powder of 9 g of potato starch and 100 g of the decomposed product of Example 1 (starch: decomposed product of starch = 1: 11.1) to make 310 g in total. Then, the viscosity was measured. (Results) The results of Examples 1 to 6 and Comparative Examples 1 to 5 are shown below.

[Table 1] From the above, only in the case of the present invention (Examples 1 to 6), the viscosity of the potato starch solution decreased. Furthermore, the viscosity of Example 1 and Example 2 using the starch hydrolyzate described in 1 was lower than that of Example 3 and Example 4 using the starch hydrolyzate described in 1). Further, among Example 1, Example 5, and Example 6 in which the same starch decomposed product was added in different amounts, Example 1 within the range of 1 showed the lowest viscosity.

(Example 7) 241 g of water was added to 9 g of potato starch to make 250 g in total, and this was heated in boiling water for 20 minutes while stirring well to gelatinize the starch.
The heated liquid was cooled to 25 ° C in cold water. This starch paste solution was decomposed with waxy maize starch having a cyclic structure prepared using a branching enzyme (average molecular weight of about 15).
50,000) 50% by weight aqueous solution (60 g) was added and well stirred. And this solution (starch: starch degradation product =
The viscosity of 1: 3.3) was measured with a rotational viscometer. (Example 8) To the starch paste solution of Example 7, 60 g of a 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added and well stirred. Then, the viscosity of this solution (starch: starch degradation product = 1: 3.3) was measured. (Comparative Example 6) 60 g of water was added to the starch paste solution of Example 7 and well stirred. Then, the viscosity of this solution was measured. (Comparative Example 7) Sandeck # was added to the starch paste solution of Example 7.
180 (DE 18 to 20: average molecular weight about 8,000: manufactured by Sanwa Starch Industry Co., Ltd.) 60 g of a 50% by weight aqueous solution was added and well stirred. Then, the viscosity of this solution (starch: starch degradation product = 1: 3.3) was measured. (Result) Viscosity of Example 7 is 265 mPa.s, Example 8 is 250 mPa.s, Comparative Example 6 is 670 mPa.s, Comparative Example 7
Was 713 mPa · s, and the viscosity of the potato starch paste solution was decreased by the addition of the starch decomposition product described in the claims of the present invention.

Example 9 To 9 g of potato starch was added 276 g of water, and the mixture was heated in boiling water for 15 minutes while stirring well to gelatinize the starch. Decomposition product of mochi corn starch having an annular structure (average molecular weight of about 150,000) prepared by using a branching enzyme in this gelatinization liquid 3
0 g was added, and the mixture was further heated in boiling water for 10 minutes with stirring to be dissolved. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Starch: Starch Degradation Product = 1: 3.3) (Example 10) The indexing liquid of Example 9 was mixed with Paindex # 1.
00 (DE2-5) powder (30 g) was added, and the same procedure was performed thereafter to measure the viscosity. (Starch: Starch degradation product = 1: 3.3) (Comparative Example 8) 30 g of water was added to the gelatinization liquid of Example 9, and the same procedure was performed thereafter, and the viscosity was measured. (Comparative Example 9) Sandec # 180 was added to the gelatinization liquid of Example 9.
(DE18-20: average molecular weight about 8,000) powder 30
g was added, and then the same procedure was performed to measure the viscosity. (Starch: Starch degradation product = 1: 3.3) (Result) The viscosity of Example 9 is 588 mPa · s, and Example 10
Was 496 mPa.s, Comparative Example 8 was 742 mPa.s, and Comparative Example 9 was 971 mPa.s. The viscosity of the potato starch paste solution decreased due to the addition of the starch decomposition product.

Example 11 Decomposition product of mochi corn starch having an annular structure prepared by using 15 g of rice starch and a branching enzyme (average molecular weight about 150,000) 15
280 g of water was added to g of mixed powder (starch: starch degradation product = 1: 1) to make a total of 310 g, and this was heated and dissolved in boiling water for 20 minutes while stirring well. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Example 12) Rice starch 15 g and pa index # 1
280 g of water was added to 15 g of a mixed powder of 00 (DE2 to 5) (starch: starch degradation product = 1: 1) to make a total of 310 g, and the same procedure as in Example 11 was performed, and the viscosity was measured. (Comparative Example 10) 295 g of water was added to 15 g of rice starch to make 310 g in total, and the same procedure as in Example 11 was carried out, and the viscosity was measured. (Result) The viscosity of Example 11 is 175 mPa · s, Example 1
2 is 355 mPa · s, Comparative Example 10 is 565 mPa · s,
The viscosity of the rice starch paste liquid was reduced by the addition of the decomposed product of starch. In addition, Example 11 using the decomposed product of starch described in 1 had a lower viscosity than Example 12 using the decomposed product of starch described in.

Example 13 15 g of rice starch and 26 parts of water
5 g was added to make a total of 280 g, and this was heated in boiling water for 20 minutes while stirring well to gelatinize the starch. The heated liquid was cooled to 25 ° C in cold water. This starch paste solution was decomposed with waxy maize starch having a cyclic structure prepared using a branching enzyme (average molecular weight: about 150,
000) 30 g of a 50% by weight aqueous solution was added and well stirred. And this solution (starch: starch degradation product =
The viscosity of 1: 1) was measured with a rotational viscometer. (Example 14) 30 g of 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added to the starch paste solution of Example 13.
Was added and stirred well. And this solution (starch:
The viscosity of the starch degradation product = 1: 1) was measured. (Comparative Example 11) 30 g of water was added to the starch paste solution of Example 13.
Was added and stirred well. Then, the viscosity of this solution was measured. (Comparative Example 12) The starch paste solution of Example 13 was mixed with Sandek # 180 (DE18-20: average molecular weight about 8,000).
0) 30 g of 50% by weight aqueous solution was added and well stirred. And this solution (starch: starch degradation product = 1: 1)
Was measured for viscosity. (Result) The viscosity of Example 13 is 468 mPa · s, Example 1
No. 4 was 421 mPa · s, Comparative Example 11 was 682 mPa · s, and Comparative Example 12 was 720 mPa · s, and the viscosity of the rice starch paste solution was decreased by the addition of the decomposed product of starch described in the claims of the present invention.

Example 15 15 g of rice starch and 28 parts of water
5 g was added, and the starch was gelatinized by heating in boiling water for 15 minutes while stirring well. 15 g of powdered degraded glutinous maize starch having an annular structure (average molecular weight of about 150,000) prepared by using a branching enzyme in this gelatinization solution
Was added and heated with stirring for 10 minutes in boiling water to dissolve. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Starch: Starch Degradation Product = 1: 1) (Example 16) The gelatinization solution of Example 15 was mixed with pa index #
15 g of 100 (DE2-5) powder was added, and the same procedure was performed thereafter, and the viscosity was measured. (Starch: Starch Degradation Product = 1: 1) (Comparative Example 13) 15 g of water was added to the gelatinization liquid of Example 15, and the same procedure was followed, and the viscosity was measured. (Comparative Example 14) Sandec # 18 was added to the gelatinizing liquid of Example 15.
0 (DE18-20: average molecular weight about 8,000) powder 1
5 g was added, and the same procedure was performed thereafter, and the viscosity was measured. (Starch: Starch degradation product = 1: 1) (Result) The viscosity of Example 15 is 535 mPa · s, Example 1
No. 6 was 566 mPa · s, Comparative Example 13 was 753 mPa · s, and Comparative Example 14 was 939 mPa · s, and the viscosity of the rice starch paste liquid decreased due to the addition of the starch decomposition product.

Example 17 Decomposition product of mochi corn starch having an annular structure (average molecular weight of about 150,000) prepared by using 40 g of rice starch and a branching enzyme 20
g of mixed powder (starch: starch degradation product = 1: 0.
To 5), 110 g of water was added and stirred well. To this, 30 g of 5N sodium hydroxide was added and stirred well to gelatinize.
Next, 30 g of 5N hydrochloric acid was added and well stirred, and the viscosity was measured with a rotary viscometer. (Example 18) 40 g of rice starch and Pa index # 1
To 110 g of mixed powder (starch: starch degradation product = 1: 0.5) of 20 g of 00 (DE2-5), 110 g of water was added and stirred well. To this, 30 g of 5N sodium hydroxide was added and stirred well to gelatinize. Next, 30 g of 5N hydrochloric acid was added and well stirred, and the viscosity was measured with a rotary viscometer. (Comparative Example 15) 130 g of water was added to 40 g of rice starch and well stirred. To this, 30 g of 5N sodium hydroxide was added and stirred well to gelatinize. Next, 30 g of 5N hydrochloric acid was added and well stirred, and the viscosity was measured with a rotary viscometer. (Comparative Example 16) 40 g of rice starch and Sandeck # 180
(DE18 to 20: average molecular weight about 8,000: manufactured by Sanwa Starch Industry Co., Ltd.) To 20 g of mixed powder (starch: starch degradation product = 1: 0.5), 110 g of water was added and well stirred. To this, 30 g of 5N sodium hydroxide was added and stirred well to gelatinize. Next, 30 g of 5N hydrochloric acid was added and well stirred, and the viscosity was measured with a rotary viscometer. (Result) Viscosity of Example 17 is 8.7 Pa · s, Example 18
Is 17.6 Pa · s, Comparative Examples 15 and 16 are 20 Pa
・ The viscosity of the rice starch paste solution was decreased by adding s or more or by decomposing the starch as described in 1 above. In addition, Example 17 using the decomposed product of starch described in 1 had a lower viscosity than Example 18 using the decomposed product of starch described in.

Example 19 Corn Starch 15
and a hydrolyzed waxy maize starch having a cyclic structure (average molecular weight of about 150,000)
00) 15 g of mixed powder (starch: starch degradation product =
280 g of water was added to 1: 1) to make 310 g in total, and this was heated and dissolved in boiling water for 20 minutes while stirring well. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Example 20) 280 g of water was added to a mixed powder of 15 g of corn starch and 15 g of Paindex # 100 (DE2-5) (starch: starch degradation product = 1: 1) to make a total of 310 g, and thereafter, as in Example 19. Then, the viscosity was measured. (Comparative Example 17) 15 g of corn starch and 295 water
g was added to make a total of 310 g, and the viscosity was measured in the same manner as in Example 19 below. (Result) The viscosity of Example 19 is 239 mPa · s, Example 2
0 was 277 mPa · s, Comparative Example 17 was 620 mPa · s, and the viscosity of the corn starch paste liquid decreased due to the addition of the starch decomposition product. In addition, Example 19 using the decomposed product of starch described in 1 was lower in viscosity than Example 20 using the decomposed product of starch described in.

Example 21 Corn Starch 15
265 g of water was added to g to make a total of 280 g, and this was heated in boiling water for 20 minutes while stirring well to gelatinize the starch. The heated liquid was cooled to 25 ° C in cold water. To this starch paste solution, 30 g of a 50% by weight aqueous solution of a decomposed product of glutinous corn starch having an annular structure (average molecular weight of about 150,000) prepared by using a branching enzyme was added and stirred well. Then, the viscosity of this solution (starch: starch degradation product = 1: 1) was measured with a rotational viscometer. (Example 22) 30 g of 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added to the starch paste solution of Example 21.
Was added and stirred well. And this solution (starch:
The viscosity of the starch degradation product = 1: 1) was measured. (Comparative Example 18) 30 g of water was added to the starch paste solution of Example 21.
Was added and stirred well. Then, the viscosity of this solution was measured. (Comparative Example 19) The starch paste solution of Example 21 was mixed with Sandek # 180 (DE18-20: average molecular weight about 8,000).
0) 30 g of 50% by weight aqueous solution was added and well stirred. And this solution (starch: starch degradation product = 1: 1)
Was measured for viscosity. (Result) The viscosity of Example 21 is 310 mPa · s, Example 2
2 was 315 mPa · s, Comparative Example 18 was 561 mPa · s, and Comparative Example 19 was 619 mPa · s, and the viscosity of the corn starch paste solution was decreased by the addition of the starch decomposed product described in the claims of the present invention.

(Example 23) Corn starch 15
Add 285 g of water to 1 g and stir well in boiling water 1
The starch was gelatinized by heating for 5 minutes. Decomposition product of glutinous maize starch having a cyclic structure prepared by using a branching enzyme in this gelatinization liquid (average molecular weight: about 150,000)
Add 15g of powder and stir 1 more in boiling water.
Heated for 0 minutes to dissolve. Heating solution in cold water 25
After cooling to ° C, the viscosity was measured with a rotary viscometer. (Starch: Starch Degradation Product = 1: 1) (Example 24) The indexing liquid # of the gelatinization solution of Example 23 was used.
15 g of 100 (DE2-5) powder was added, and the same procedure was performed thereafter, and the viscosity was measured. (Starch: Starch Degradation Product = 1: 1) (Comparative Example 20) 15 g of water was added to the gelatinization liquid of Example 23, and the same procedure was followed to measure the viscosity. (Comparative Example 21) Sandec # 18 was added to the gelatinizing solution of Example 23.
0 (DE18-20: average molecular weight about 8,000) powder 1
5 g was added, and the same procedure was performed thereafter, and the viscosity was measured. (Starch: Starch degradation product = 1: 1) (Result) The viscosity of Example 23 is 369 mPa · s, Example 2
No. 4 was 401 mPa · s, Comparative Example 20 was 613 mPa · s, and Comparative Example 21 was 704 mPa · s, and the viscosity of the corn starch paste liquid decreased due to the addition of the starch decomposition product.

Example 25 9 g of waxy corn starch and 15 g of hydrolyzed waxy corn starch having a cyclic structure prepared by using a branching enzyme were mixed powder (starch: starch hydrolyzate = 1: 1.7) and 286 g of water. Was added to make 310 g in total, and this was heated and dissolved in boiling water for 20 minutes while stirring well. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Example 26) 286 g of water was added to a mixed powder of 9 g of waxy corn starch and 15 g of Paindex # 100 (DE2-5) (starch: starch degradation product = 1: 1.7) to make a total of 310 g. And the viscosity was measured. (Comparative Example 22) 9 g of waxy corn starch and 30 parts of water
1 g was added to make a total of 310 g, and thereafter, the same procedure as in Example 25 was carried out to measure the viscosity. (Results) The viscosity of Example 25 is 469 mPa · s, Example 2
No. 6 was 331 mPa · s, Comparative Example 22 was 603 mPa · s, and the viscosity of the waxy corn starch paste solution was decreased by the addition of the starch decomposition product.

(Example 27) 27 g of water was added to 9 g of waxy corn starch to make a total of 280 g, and this was heated in boiling water for 20 minutes while stirring well to gelatinize the starch. The heated liquid was cooled to 25 ° C in cold water. To this starch paste solution, 30 g of a 50% by weight aqueous solution of a decomposed product of glutinous corn starch having an annular structure (average molecular weight of about 150,000) prepared by using a branching enzyme was added,
Stir well. Then, the viscosity of this solution (starch: starch degradation product = 1: 1.7) was measured with a rotational viscometer. (Example 28) 30 g of 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added to the starch paste solution of Example 27.
Was added and stirred well. And this solution (starch:
The viscosity of the decomposed product of starch = 1: 1.7) was measured. (Comparative Example 23) 30 g of water was added to the starch paste solution of Example 27.
Was added and stirred well. Then, the viscosity of this solution was measured. (Comparative Example 24) Sandeck # 180 (DE18-20: average molecular weight about 8,000) was added to the starch paste solution of Example 27.
0) 30 g of 50% by weight aqueous solution was added and well stirred. Then, this solution (starch: starch degradation product = 1: 1.
The viscosity of 7) was measured. (Result) Viscosity of Example 27 is 572 mPa · s, Example 2
8 was 505 mPa · s, Comparative Example 23 was 647 mPa · s, and Comparative Example 24 was 715 mPa · s, and the viscosity of the waxy corn starch paste liquid was lowered by the addition of the starch decomposed product described in the claims of the present invention.

(Example 29) 291 g of water was added to 9 g of waxy corn starch, and the mixture was heated in boiling water for 15 minutes while stirring well to gelatinize the starch. Degradation product of glutinous maize starch having a cyclic structure prepared by using a branching enzyme in this gelatinization liquid (average molecular weight of about 150,000)
0) 15 g of powder was added and further heated in boiling water for 10 minutes with stirring to dissolve. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer.
(Starch: Starch Degradation Product = 1: 1.7) (Example 30) The indexing liquid # of the gelatinization liquid of Example 29 was used.
15 g of 100 (DE2-5) powder was added, and the same procedure was performed thereafter, and the viscosity was measured. (Starch: Starch Degradation Product = 1: 1.7) (Comparative Example 25) 15 g of water was added to the gelatinization liquid of Example 29, and the same procedure was followed to measure the viscosity. (Comparative Example 26) Sandeck # 18 was added to the gelatinization liquid of Example 29.
0 (DE18-20: average molecular weight about 8,000) powder 1
5 g was added, and the same procedure was performed thereafter, and the viscosity was measured. (Starch: Starch degradation product = 1: 1.7) (Result) The viscosity of Example 29 is 450 mPa · s, Example 3
0 was 470 mPa · s, Comparative Example 25 was 700 mPa · s, and Comparative Example 26 was 770 mPa · s, and the viscosity of the waxy corn starch paste liquid decreased due to the addition of the starch decomposition product.

(Example 31) Decomposition product of waxy corn starch having an annular structure (average molecular weight of about 150,000) prepared by using 15 g of wheat starch and a branching enzyme 1
5 g of mixed powder (starch: starch degradation product = 1: 1
) Was added with 280 g of water to make 310 g in total, and this was heated and dissolved in boiling water for 20 minutes while stirring well. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. Example 32 15 g wheat starch and pa index #
280 g of water was added to 15 g of 100 (DE2-5) mixed powder (starch: starch degradation product = 1: 1) for a total of 310
After that, the viscosity was measured in the same manner as in Example 31. (Comparative Example 27) 295 g of water was added to 15 g of wheat starch to make a total of 310 g, and the same procedure as in Example 31 was carried out, and the viscosity was measured. (Comparative Example 28) 15 g of wheat starch and Sandeck # 18
0 (DE18-20: average molecular weight about 8,000) 15 g
280 g of water was added to the mixed powder of (2) (starch: starch degradation product = 1: 1) to make a total of 310 g, and the same procedure as in Example 31 was performed, and the viscosity was measured. (Result) The viscosity of Example 31 is 222 mPa · s, Example 3
2 was 318 mPa · s, Comparative Example 27 was 469 mPa · s, and Comparative Example 28 was 500 mPa · s, and the viscosity of the wheat starch paste solution decreased due to the addition of the decomposed product of starch. In addition, Example 31 using the decomposed product of starch described in 1 was lower in viscosity than Example 32 using the decomposed product of starch described in.

(Example 33) 14 g of wheat starch and 2 parts of water
36 g was added to make 250 g in total, and this was heated in boiling water for 20 minutes while stirring well to gelatinize the starch. The heated liquid was cooled to 25 ° C in cold water. This starch paste solution was decomposed with waxy maize starch having a cyclic structure prepared using a branching enzyme (average molecular weight of about 15).
50,000) 50% by weight aqueous solution (60 g) was added and well stirred. And this solution (starch: starch degradation product =
The viscosity of 1: 2.1) was measured with a rotational viscometer. (Example 34) 60 g of 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added to the starch paste solution of Example 33.
Was added and stirred well. And this solution (starch:
The viscosity of the starch degradation product = 1: 2.1) was measured. (Comparative Example 29) 60 g of water was added to the starch paste solution of Example 33.
Was added and stirred well. Then, the viscosity of this solution was measured. (Comparative Example 30) Sandeck # 180 (DE18-20: average molecular weight about 8,000) was added to the starch paste solution of Example 33.
0) 60 g of 50% by weight aqueous solution was added and well stirred. Then, this solution (starch: starch degradation product = 1: 2.
The viscosity of 1) was measured. (Result) Viscosity of Example 33 is 241 mPa · s, Example 3
No. 4 was 264 mPa · s, Comparative Example 29 was 409 mPa · s, and Comparative Example 30 was 526 mPa · s, and the viscosity of the wheat starch paste solution decreased due to the addition of the starch decomposed product described in the claims of the present invention.

Example 35 15 g of wheat starch and 2 parts of water
85 g was added, and the starch was gelatinized by heating in boiling water for 15 minutes while stirring well. Decomposition product of mochi maize starch having an annular structure (average molecular weight of about 150,000) powder 15 prepared by using a branching enzyme in this gelatinization solution 15
g was added, and the mixture was further heated in boiling water for 10 minutes with stirring to be dissolved. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Starch:
Starch degradation product = 1: 1) (Example 36) The indexing liquid # of the gelatinization liquid of Example 35 was used.
15 g of 100 (DE2-5) powder was added, and the same procedure was performed thereafter, and the viscosity was measured. (Starch: Starch Degradation Product = 1: 1) (Comparative Example 31) 15 g of water was added to the gelatinization liquid of Example 35, and the same procedure was followed, and the viscosity was measured. (Comparative Example 32) Sandeck # 18 was added to the gelatinizing liquid of Example 35.
0 (DE18-20: average molecular weight about 8,000) powder 1
5 g was added, and the same procedure was performed thereafter, and the viscosity was measured. (Starch: Starch degradation product = 1: 1) (Result) The viscosity of Example 35 is 304 mPa · s, Example 3
No. 6 was 321 mPa · s, Comparative Example 31 was 480 mPa · s, and Comparative Example 32 was 532 mPa · s. The viscosity of the wheat starch paste solution decreased due to the addition of the starch decomposition product.

(Example 37) 1.8 g of guar gum (San-Ei Gen F.F.I., trade name "Bistop D-20") and a waxy corn starch hydrolyzate having a cyclic structure prepared by using a branching enzyme ( Average molecular weight about 150,000
0) 15 g of mixed powder (thickening polysaccharide: starch degradation product =
1: 8.3) to which 293.2 g of water was added to make a total of 310 g,
This was heated and dissolved in boiling water for 15 minutes while stirring well. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. Example 38 1.8 g guar gum and Sandec # 30
(DE2-5) To 15 g of mixed powder (thickening polysaccharide: starch decomposed product = 1: 8.3), 293.2 g of water was added to give a total of 31.
The viscosity was measured in the same manner as in Example 37 except that the viscosity was 0 g. (Example 39) To a mixed powder of 1.8 g of guar gum and 60 g of the starch decomposition product of Example 37 (thickening polysaccharide: starch decomposition product = 1: 33.3) was added 248.2 g of water to make a total of 310 g.
The viscosity was measured in the same manner as in Example 37. (Comparative Example 33) 308.2 g of water was added to 1.8 g of guar gum to make a total of 310 g, and the same procedure as in Example 37 was performed.
The viscosity was measured. (Comparative Example 34) Gua gum 1.8 g and waxy corn starch (average molecular weight about 5,000,000 or more) 15 g
Mixed powder (thickening polysaccharide: waxy maize starch =
1: 8.3) to which 293.2 g of water was added to make a total of 310 g,
Thereafter, the same procedure as in Example 37 was performed, and the viscosity was measured. (Comparative Example 35) 1.8 g of guar gum and Pa index # 4
(DE18-20: manufactured by Matsutani Chemical Co., Ltd.) 15 g of mixed powder (thickening polysaccharide: pa index # 4 = 1: 8.
293.2 g of water was added to 3) to make a total of 310 g, and thereafter, the same procedure as in Example 37 was carried out to measure the viscosity. (Comparative Example 36) 307.2 g of water was added to a mixed powder of 1.8 g of guar gum and 1.0 g of the decomposed product of starch of Example 15 (thickening polysaccharide: decomposed product of starch = 1: 0.6) to make a total of 310 g.
The viscosity was measured in the same manner as in Example 37. (Comparative Example 37) 200.2 g of water was added to a mixed powder of 1.8 g of guar gum and 108 g of the decomposed product of starch of Example 15 (thickening polysaccharide: decomposed product of starch = 1:60) to make a total of 310 g. The same procedure as in 37 was performed, and the viscosity was measured. (Results) The results of Examples 37 to 39 and Comparative Examples 33 to 37 are shown below.

[Table 2] From the above, only in the case of the present invention (Examples 37 to 39),
The viscosity of the guar gum solution decreased. In addition, Example 37 using the decomposed product of starch described in (1) had a lower viscosity than Example 38 using the decomposed product of starch described in (1). In addition, among Example 37 and Example 39 in which the same starch decomposed product was added in different amounts, Example 37 within the range of 1 showed the lowest viscosity.

(Example 40) Locust bean gum (San-ei Gen F / F / I, trade name "Bistop D-3"
0 ") and 1.5 g of a waxy maize starch hydrolyzate having an annular structure (average molecular weight of about 150,000) prepared by using a branching enzyme (gloss thickening polysaccharide: starch hydrolyzate = 1: 8. To 3) was added 293.2 g of water to make 310 g in total.
Heated and melted for minutes. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Example 41) To a mixed powder of 1.8 g of locust bean gum and 15 g of Sandec # 30 (DE2-5) (thickening polysaccharide: starch decomposed product = 1: 8.3) was added 293.2 g of water to make a total of 310 g. Then, the same procedure as in Example 40 was performed, and the viscosity was measured. (Comparative Example 38) 1.8 g of locust bean gum and 30 parts of water
8.2 g was added to make a total of 310 g, and thereafter, the same procedure as in Example 40 was carried out to measure the viscosity. (Result) Viscosity of Example 40 is 29 mPa · s, Example 41
Of 62 mPa · s, Comparative Example 38 was 340 mPa · s, and the viscosity of the locust bean gum solution decreased due to the addition of the decomposed product of starch. Furthermore, the viscosity of Example 40 using the decomposed product of starch described in (1) was lower than that of Example 41 using the decomposed product of starch described in (1).

(Example 42) Tara gum (San-ei Gen F / F / I, trade name "Bistop D-1108") 3.0
and a hydrolyzed waxy maize starch having a cyclic structure (average molecular weight of about 150,000)
(00) 15 g of a mixed powder (thickening polysaccharide: starch decomposed product = 1: 5) was added with 292 g of water to make 310 g in total, and this was heated and dissolved in boiling water for 15 minutes while stirring well. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Example 43) 3.0 g of tara gum and Sandeck # 30
(DE2-5) To a mixed powder of 15 g (thickening polysaccharide: starch decomposed product = 1: 8.3), 292.0 g of water was added to give a total of 31.
The viscosity was measured in the same manner as in Example 42 below with 0 g. (Comparative Example 39) Water (307.0 g) was added to tara gum (3.0 g) to make a total of 310 g.
The viscosity was measured. (Result) Viscosity of Example 42 is 23 mPa · s, Example 43
Is 50 mPa · s, Comparative Example 39 is 814 mPa · s, and the viscosity of the tara gum solution is lowered by the addition of the decomposed product of starch.
Furthermore, Example 42 using the starch degradation product described in
The viscosity was lower than that of Example 43 using the starch degradation product described in.

Example 44 1.8 g of guar gum and water 27
8.2 g was added to make a total of 280 g, and this was heated in boiling water for 20 minutes with sufficient stirring to thicken it. The heated liquid was cooled to 25 ° C in cold water. In this guar gum viscous liquid, a degradation product of waxy maize starch having a cyclic structure prepared by using a branching enzyme (average molecular weight: about 150,0
00) 30 g of 50% by weight aqueous solution was added and well stirred.
Then, this solution (thickening polysaccharide: starch decomposed product = 1:
The viscosity of 8.3) was measured with a rotational viscometer. (Example 45) 30% aqueous solution of 50% by weight of Paindex # 100 (DE2-5) in the viscous liquid of guar gum of Example 44
g was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: starch degradation product = 1: 8.3) was measured. (Comparative Example 40) The guar gum viscous liquid of Example 44 was mixed with water 30
g was added and stirred well. Then, the viscosity of this solution was measured. (Comparative Example 41) To the viscous liquid of guar gum of Example 44, Sandec # 180 (DE18-20: average molecular weight about 8,000) was added.
0) 30 g of 50% by weight aqueous solution was added and well stirred. Then, this solution (thickening polysaccharide: starch decomposed product = 1:
The viscosity of 8.3) was measured. (Result) The viscosity of Example 44 is 115 mPa · s, Example 4
5 was 66 mPa · s, Comparative Example 40 was 446 mPa · s, and Comparative Example 41 was 535 mPa · s, and the viscosity of the guar gum mucus was lowered by the addition of the decomposed product of starch described in the claims of the present invention.

(Example 46) Locust bean gum 2.
Water (277.9 g) was added to 1 g to make a total of 280 g, and this was heated in boiling water for 20 minutes while stirring well to increase the viscosity. The heated liquid was cooled to 25 ° C in cold water. A 50% by weight aqueous solution of a degraded product of glutinous corn starch having an annular structure (average molecular weight of about 150,000) prepared by using a branching enzyme in this locust bean gum viscous liquid 30
g was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: starch degradation product = 1: 7.1) was measured with a rotational viscometer. (Example 47) To a viscous liquid of locust bean gum of Example 46, 30 g of 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: starch degradation product = 1: 7.1) was measured. (Comparative Example 42) To the locust bean gum viscous liquid of Example 46, 30 g of water was added and well stirred. Then, the viscosity of this solution was measured. (Comparative Example 43) To a locust bean gum viscous liquid of Example 46, 30 g of 50% by weight aqueous solution of Sandec # 180 (DE18-20: average molecular weight about 8,000) was added and well stirred. Then, the viscosity of this solution (thickening polysaccharide: starch degradation product = 1: 7.1) was measured. (Result) Viscosity of Example 46 is 96 mPa · s, Example 47
Is 121 mPa · s, Comparative Example 42 is 618 mPa · s, and Comparative Example 43 is 800 mPa · s. The viscosity of the locust bean gum mucus was decreased by the addition of the starch decomposition product described in the claims of the present invention.

(Example 48) 2.4 g of tara gum and 27 parts of water
7.6 g was added to make 280 g in total, and this was heated in boiling water for 20 minutes while being well stirred to thicken it. The heated liquid was cooled to 25 ° C in cold water. In this viscous liquid of tara gum, a degraded product of waxy maize starch having a cyclic structure prepared by using a branching enzyme (average molecular weight: about 150,000)
00) 30 g of 50% by weight aqueous solution was added and well stirred.
Then, this solution (thickening polysaccharide: starch decomposed product = 1:
The viscosity of 6.3) was measured with a rotational viscometer. (Example 49) 50% by weight aqueous solution of Paindex # 100 (DE2-5) 30 was added to the viscous liquid of tara gum of Example 48.
g was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: starch degradation product = 1: 6.3) was measured. (Comparative Example 44) To the viscous liquid of tara gum of Example 48, water 30
g was added and stirred well. Then, the viscosity of this solution was measured. (Comparative Example 45) The viscous liquid of tara gum of Example 48 was mixed with Sandec # 180 (DE18-20: average molecular weight about 8,000).
0) 30 g of 50% by weight aqueous solution was added and well stirred. Then, this solution (thickening polysaccharide: starch decomposed product = 1:
The viscosity of 6.3) was measured. (Result) The viscosity of Example 48 is 112 mPa · s, Example 4
No. 9 was 166 mPa · s, Comparative Example 44 was 476 mPa · s, and Comparative Example 45 was 610 mPa · s, and the viscosity of the tara gum mucus was decreased by the addition of the decomposed product of starch described in the claims of the present invention.

(Example 50) 9 g of potato starch,
A mixed powder of 1.8 g of guar gum and a degraded product of waxy corn starch having an annular structure (average molecular weight of about 150,000) prepared using a branching enzyme (starch: thickening polysaccharide: starch degraded product = 5: 1: 28) in 8.3)
4.2 g was added to make 310 g in total, and this was heated and dissolved in boiling water for 20 minutes while stirring well. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotary viscometer. (Example 51) Potato starch 9 g, guar gum 1.
Mixed powder of 8 g and 15 g of Paindex # 100 (DE2-5) (starch: thickening polysaccharide: starch degradation product =
54.2: 8.3) and 284.2 g of water were added to make a total of 310 g, and the viscosity was measured in the same manner as in Example 50. (Comparative Example 46) 9 g of potato starch and 1.
299.2 g of water was added to 8 g of the mixed powder to make a total of 310 g, and the same procedure as in Example 50 was performed, and the viscosity was measured. (Result) The viscosity of Example 50 is 597 mPa · s, Example 5
1 was 965 mPa · s and Comparative Example 46 was 2000 mPa · s or more, and the viscosity of the mixed starch liquid of potato starch and guar gum decreased due to the addition of the starch decomposition product. In addition, Example 50 using the decomposed product of starch described in (1) had a lower viscosity than Example 51 using the decomposed product of starch described in (1).

High-energy Kuzuto for test food or post-operative food (Example 52) Kuzuto using the following composition, using a hydrolyzed waxy maize starch having an annular structure (average molecular weight of about 150,000) prepared by using a branching enzyme Was prepared. The raw materials 1 to 5 were mixed, water was added thereto, and the mixture was heated and dissolved in boiling water for 20 minutes while stirring well. After that, 70 ℃
It was cooled down to Kuzuyu. (Example 53) A kudzu hot water was prepared in the same manner as in Example 52 with the following formulation, using Paindex # 100 instead of the decomposed product of starch. (Comparative Example 47) Raw materials 1 to 4 were mixed in the following formulation, water was added thereto, and the same procedure as in Example 52 was carried out to prepare a kudzu sauce.

[Table 3] (Result) The viscosity of the kudzu water of Example 52 was 680 mPa · s (70
℃), Example 53 is 980 mPa · s (70 ℃), Comparative Example 4
No. 7 was 1390 mPa · s (70 ° C.), and the viscosity of Kuzuto decreased due to the addition of starch decomposition products. Furthermore, the viscosity of Example 52 using the starch decomposition product described in 1 was lower than that of Example 53 using the starch decomposition product described in 1. In addition, the flavor and texture of Kuzu-to containing starch decomposed products were also good as Kuzu-to. The energy per meal is 147 kcal without starch degradation products.
On the other hand, it contained more calories than 198 kcal, and the inclusion of starch degradation products made it possible to prepare Kuzuto which can ingest high energy.

Carrot Juice (Example 54) A carrot juice (manufactured by Kagome Co., Ltd.) hydrolyzed starch corn starch having a cyclic structure prepared by using a branching enzyme (average molecular weight: about 150,
000) was added in an amount of 5.0% by weight, and guar gum was added in amounts of 0.5, 1.0, 1.5 and 2.0% by weight, respectively, and the mixture was heated and dissolved at 75 ° C. for 15 minutes while stirring well. Then 25 ° C
After cooling, the carrot juice containing thickened polysaccharide was prepared. Example 55 Carrot juice with pa index #
Carat juice containing guar gum was prepared in the same manner as in Example 54, except that 5.0% by weight of 100 was added, and 0.5, 1.0, 1.5 and 2.0% by weight of guar gum were added. (Comparative Example 48) Guar gum was added to carrot juice in an amount of 0.5% and 1.0% by weight, respectively, to prepare a guar gum-containing carrot juice in the same manner as in Example 54. (Results) The results of Example 54 are those of Sample A1
B1, C1 and D2, and Example 55 is A2, B2, C2.
D2 and Comparative Example 48 are E and F.

[Table 4] Samples A1, A2 and B1 were guar gum 0.5 or 1.
Compared with guar gum-free carrot juice, it did not feel sticky due to the addition of starch decomposition products, and the flavor and texture were not impaired. It was preferable.

Tomato Juice and Orange Juice (Example 56) Similar to Example 54, a glutinous corn starch hydrolyzate having a cyclic structure prepared by using guar gum and a branching enzyme in the following beverage (average molecular weight: about 150,
000) or Paindex # 100 was added to prepare a thickened polysaccharide-containing beverage. B) Tomato juice (Kagome Co., Ltd.) b) Orange juice (100% Bayarith orange manufactured by Asahi Breweries, Ltd.) (Results) Both beverages have the same results as in Example 54, and have an appropriate concentration of addition, compared to the guar gum-free beverage There was almost no stickiness, and the flavor and texture were not impaired, and it was a preferable beverage with a thickening polysaccharide.

Ice cream (Example 57) 5 units of a degraded product of glutinous corn starch having an annular structure (average molecular weight of about 150,000) prepared by using a branching enzyme were prepared by blending the following ice creams.
An ice cream containing 50% by weight was prepared, and the viscosity measurement of the ice cream mix, the shape retention of the ice cream and the sensory test were performed. 1. Preparation Method of Ice Cream Raw materials 1 to 6 were mixed and dissolved while heating to 70 ° C., then raw materials 7 to 9 were added and well stirred. At this time, the viscosity of the ice cream mix at 70 ° C. was measured. Furthermore, homogenize the ice cream mix by a conventional method (homogenizer 100kg / cm2) and sterilize (plate sterilization: 85 ℃ ・ 15)
Seconds) and cooled and then subjected to aging. After 18 hours, the ice cream mix was taken out, frozen with 100% overrun and frozen. After filling the ice cream after freezing into a 130 mL paper container cup,
Saved for days. A shape retention test and a sensory test were performed on this sample. 2. Shape retention test method Remove the sample from the cup, and the humidity is 80 at 30 ℃.
%, The shape retention of the ice cream in a thermostatic chamber was visually evaluated. (Example 58) In the following formulation, Paindex # 1
An ice cream containing 5% by weight of 00 was prepared in the same manner as in Example 57, and its shape retention test and sensory test were performed. (Comparative Example 49) An ice cream containing no starch hydrolyzate was prepared in the same manner as in Example 57 in the following formulation,
The shape retention test and the sensory test were performed.

[Table 5] (Result) 1. Result of Viscosity Measurement of Ice Mix Example 57 75 mPa · s Example 58 89 mPa · s Comparative Example 49 294 mPa · s 2. Shape-Retaining Test, Sensory Test Results In each of Example 57, Example 58 and Comparative Example 49, the mold was deformed after 25 minutes, and thereafter, it collapsed almost equally.
From this, it was confirmed that these had equivalent shape retention. Moreover, it was sensory equivalent.

Starch glue (adhesive) (Example 59) Starch paste (trade name: Yamato glue, Yamato Co., Ltd.) 200 g of waxy corn starch hydrolyzate having a cyclic structure prepared by using a branching enzyme (average molecular weight: approx. 150,000) 40g and stirred well,
The viscosity of this paste was measured with a rotary viscometer. (Example 60) To 200 g of the above starch paste, 40 g of Paindex # 100 (DE2-5) was added, and after thoroughly stirring, the viscosity of this paste was measured. (Comparative Example 50) To 200 g of the above starch paste, 40 g of water was added and well stirred, and then the viscosity of this paste was measured. (Comparative Example 51) To 200 g of the above starch paste, Sandek # 180 (DE18-20: average molecular weight about 8,000:
40 g (manufactured by Sanwa Starch Industry Co., Ltd.) was added and well stirred, and the viscosity of this paste was measured. (Result) The viscosity of Example 59 is 21.2 Pa · s, Example 6
0 was 36.4 Pa · s, and Comparative Examples 50 and 51 were both 200 Pa · s or more, and the viscosity of starch paste was decreased by the addition of the decomposed product of starch described in the claims of the present invention. In addition, Example 59 using the starch hydrolyzate described in 1) had a lower viscosity than Example 60 using the starch hydrolyzate described in 1). Further, the extensibility as an adhesive was considerably better than that of Comparative Examples 50 and 51. Therefore, it became possible to prepare starch paste with very low viscosity and good spreadability, even if the starch concentration was the same.

[0052]

[Effect] The low-viscosity solution obtained according to the present invention has a viscosity reduced to a level suitable for each use as compared with a solution containing no decomposed product of starch, and maintains or enhances its effect and efficacy. It was something that

The following products can be considered as products for which the method of the present application can be used.

In the fields such as the eclipse before colonography examination (hereinafter referred to as "test meal") and the post-digestive food after digestive system polypectomy surgery (hereinafter referred to as "post-operative meal"), fats that stimulate the digestive organs can hardly be mixed. It is constructed to allow intake of high-energy ingredients centered on easily digestible sugar. If starch hydrolyzate is used to prepare kudzu-to for test food and post-operative food, it has a low viscosity and a pleasant flavor and texture during eating, and more energy is needed for kuzu-to per meal. It is possible to ingest. Furthermore, if the starch or the starch decomposition product is further increased in amount so as to have a viscosity equivalent to that of kudzu root to which the starch decomposition product is not added,
It is possible to prepare Kudzu-to, which can ingest higher energy.

In the field of beverages, it was unsuitable to use thickening polysaccharides as dietary fiber because of the increase in viscosity. However, by simultaneously adding and mixing the thickening polysaccharides and starch decomposed products, the increase in viscosity was suppressed. Therefore, a large amount of thickening polysaccharide can be added to the beverage.

In the field of ice cream, thickening polysaccharides and the like are used for imparting its shape-retaining property. However, the inclusion of a starch decomposition product gives a low viscosity and good production suitability when preparing an ice cream mix. It is possible to prepare an ice cream which has the same quality level as that of a product without adding a starch decomposed product even in the form of a product.

In the field of starch paste, it is possible to reduce the viscosity of starch paste by containing a decomposed product of starch and to prepare starch paste having good extensibility.

[0058]

[Brief description of drawings]

FIG. 1 is a diagram showing a starch degradation product having a molecular weight of 8,000 to 800,000 and a cyclic structure. Horizontal straight lines and curves indicate chains of glucan linked by α-1,4-glucoside bonds, and vertical arrows indicate α-1,6-glucoside bonds.

Claims (6)

[Claims] 1. A solution containing 0.1 to 40% by weight of starch and / or 0.01 to 5.0% by weight of a polysaccharide thickener, and containing more than half of a fraction having a molecular weight of 20,000 to 2,500,000. A low-viscosity solution, characterized in that it contains the decomposed product of starch or the decomposed product of starch of DE 1 to 15 2. A decomposed product of starch having a cyclic structure and a molecular weight of 8,000 to 800,000 in a solution containing 0.1 to 40% by weight of starch and / or 0.01 to 5.0% by weight of a polysaccharide thickener. Low viscosity solution characterized by being added with 3. A starch degradation product is 0.1 with respect to starch.
The low-viscosity solution according to claim 1 or 2, which is added in an amount of 10 to 10 times and 1.0 to 50 times the amount of the thickening polysaccharide. 4. The method according to claim 1, wherein the solution is prepared by adding 0.5 to 5 times the amount of decomposed starch to that containing 0.1 to 10% by weight of starch. Low viscosity solution described in 5. The method according to claim 1 or 2, wherein the solution contains 10 to 40% by weight of starch and 0.2 to 2 times the amount of decomposed starch.
Low viscosity solution described in 6. The low-viscosity solution according to claim 1 or 2, wherein a starch degradation product is added to the thickening polysaccharide in an amount of 1.0 to 20 times.