TWI829693B - Modifier, composition for modification containing the modifier, target product, and method for modifying the target product - Google Patents

Abstract

The object of the present invention is to provide a novel use of starch decomposition products.

This technology provides a modifier, which has a starch decomposition product, and the content of the starch decomposition product with a glucose degree of polymerization (DP) of 8 to 19 is more than 32%, and the content of the glucose polymerization degree (DP) of 20 or more is less than 30%; The quality of the target product is improved by crystallizing part or all of the starch decomposition product together with the raw materials of the target product. The modifier used in this technology can modify the hygroscopic resistance, solidification, gelling, shape retention, plasticity, whiteness, water separation resistance, oil separation resistance, taste, touch, etc. of the target product. Aftertaste, frost resistance, heat resistance, viscosity increasing property, aging resistance and other qualities.

Description

Modifiers, modification compositions containing the modifiers, subject products, and Modification method of image products

This technology is about a modifier that improves the quality of beverages and food, pharmaceuticals, cosmetics, industrial products, feed, culture media, fertilizers and other target products. More specifically, the present invention relates to a modifier that modifies the quality of target products such as beverages and foods, pharmaceuticals, cosmetics, industrial products, feed, culture media, and fertilizers; and a modifier containing the modifier. Compositions; and methods for modifying beverages and foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media or fertilizers using the same, and modification methods of these products.

In the past, in the field of beverages and foods, starch decomposition products have been used for sweeteners, flavor adjustment, osmotic pressure adjustment, moisturizers, powdered base materials, etc. In addition, in the field of pharmaceuticals, starch decomposition products are also used as carbohydrate sources for enteral nutrition and as excipients for pharmaceuticals. Furthermore, in the field of cosmetics, starch decomposition products are also used as a binding agent when solidifying cosmetics or for adjusting the viscosity of cream-like cosmetics.

In this way, the starch decomposition product can be used for various purposes as mentioned above by adjusting its basic physical properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity. For example, those with high sweetness are suitable as sweeteners, while those with low sweetness are suitable as taste adjusters, osmotic pressure adjusters, powdered base materials, etc. In addition, the hygroscopicity of the starch decomposition product itself is also an important factor in selecting applications. For example, if the hygroscopicity of the starch decomposition product is too high, it may clump or become sticky during storage or distribution, making it unsuitable for powdered foods or powdered substrates.

In addition, crystallized starch decomposition products that crystallize these starch decomposition products are used in various fields by utilizing characteristics such as hygroscopicity. For example, Patent Document 1 discloses a technology for producing amylose particles in which cyclomaltodextrin-glucan transferase acts on an aqueous solution containing cyclodextrin or starch to generate insoluble linear chains in the aqueous solution. Starch particles can be used in the food field, pharmaceutical field, cosmetic field, etc. by collecting the amylose particles.

In addition, Patent Document 2 discloses a technology for producing microspherical crystallites as follows: dissolving 1,4-α-D-polyglucan or polysaccharide in water, precipitating the dissolved product, cooling the mixture, and then The particles formed by separation can be used as additives for cosmetics, carriers for pharmaceutical and other applicable active substances, food additives, biodegradable polymers or fillers for industrial polymers, etc.

[Prior technical literature]

[Patent Document]

Patent document 1: Japanese Patent Application Publication No. 04-85301.

Patent Document 2: Japanese Patent Publication No. 2004-512405.

The main purpose of this technology is to provide a novel use of starch decomposition products.

The inventor of this case conducted in-depth research on the uses of existing starch decomposition products. As a result, the inventors of the present invention developed a method to improve the quality of starch decomposition products by crystallizing them together with the raw materials of the target product. The quality of the object product was quantified, and this technology was completed.

That is, this technology first provides a modifier, which has a starch decomposition product and has a glucose polymerization degree (DP; Degree of polymerization) of 8 to 19 of 32% or more. The content of the glucose polymerization degree (DP) is 20 or more and 30% or less; by crystallizing part or all of the starch decomposition product together with the raw materials of the target product, the quality of the target product is improved.

The aforementioned starch decomposition product used in the modifier of this technology can have an iodine color value of 0.15 or more.

The starch decomposition product used as the modifier of this technology can be obtained by causing at least a debranching enzyme and a branching enzyme to act on starch or a starch decomposition intermediate.

In addition, the aforementioned starch decomposition product used in the modifier of the present technology can be obtained by at least allowing a debranching enzyme to act on acid-liquefied starch or a starch decomposition intermediate.

Products that can be modified by the modifier of this technology include beverages and foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media, and fertilizers.

The modifier of this technology can be distributed as a composition for modification.

Modifiers and modification compositions of this technology can be used in beverages and foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media, and fertilizers.

That is, this technology provides a beverage and food, pharmaceuticals, cosmetics, industrial products, feed, culture medium or fertilizer, which has a glucose degree of polymerization (DP) of 8 to 19 and a content of 32% or more. A part or all of the starch decomposition products with a content of more than 20% and less than 30% is crystallized together with the raw materials of beverages, foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media or fertilizers.

Next, the present technology provides a method for modifying the aforementioned target product, which involves performing a crystallization step to increase the content of the glucose polymerization degree (DP) of 8 to 19 to 32% or more and the glucose polymerization degree (DP) of 20 or more. Part or all of the starch decomposition products with a content of less than 30% is crystallized together with the raw materials of the target product.

The technical terms used in this technology are explained here. The so-called "debranching enzyme" refers to the general name of enzymes that act as catalysts in the reaction of hydrolyzing the α-1,6-glucosidic bond at the branch point of starch. For example, "Isoamylase (glycogen 6-glucanohydrolase)", "Pullulanase (pullulan 6-glucan hydrolase)" and "Starch-1,6-glucosidase/4-αglucan hydrolase" are known Glycosyltransferase (amylo-1,6-glucosidase/4-α glucanotransferase)". In addition, these debranching enzymes can also be used in combination depending on the purpose.

The so-called "branching enzyme" refers to the general name of enzymes with the following functions: acting on linear glucans linked by α-1,4-glucosidic bonds to produce α-1,6-glucoside. function of the key. Although it exists in animals or bacteria, it can also be refined from plants such as potatoes, rice seeds, and corn seeds.

The starch decomposition product used in the modifier of this technology contains a large amount of high molecular components of oligosaccharides and low molecular components of dextrin (glucose polymerization degree; DP8 to 19), so it will not be produced in low molecular oligosaccharides. The generated linear sugar molecules interact with each other to increase crystallinity. By utilizing this property, the quality of various target products can be improved.

Figure 1 is a diagram showing microscopic photographs (400 times) taken at 0 minutes, 10 minutes, 30 minutes, and 180 minutes after mixing the fatspread material of sample 13 of Experimental Example 5 and the starch decomposition product of Example 3. Alternative photo.

Figure 2 is a diagram replacement showing a micrograph (400 times) of a case where the crystallized starch decomposition product of Example 3 is added after 180 minutes after mixing the materials of the fat spread of Sample 13 of Experimental Example 5. photo.

FIG. 3 is a diagrammatic alternative photograph showing samples 1, 3, and 4 of Experimental Example 2.

FIG. 4 is a schematic replacement photograph showing samples 5 and 6 of Experimental Example 3.

FIG. 5 is a diagram instead of a photograph showing the state of Samples 9 and 11 of Experimental Example 4 after being stored at 4° C. for 24 hours.

FIG. 6 is a schematic replacement photograph showing samples 13 and 16 of Experimental Example 5.

FIG. 7 is a schematic replacement photograph showing samples 17 and 21 of Experimental Example 6.

The following describes embodiments suitable for implementing the present technology. In addition, the embodiment described below is only an example of a representative embodiment of this technology, and the scope of this technology is not interpreted in a narrow sense.

<About starch decomposition products>

Starch decomposition products used in this technology are starch raw materials, for example: corn starch, waxy corn starch, rice starch, wheat starch and other starches (above ground starch), potato starch, cassava starch, sweet potato starch, etc., which come from underground stems or It is obtained by decomposing (saccharifying) root starch (underground starch) or processed starch. The starch raw material used is not particularly limited, and any starch raw material can be used.

As for the composition characteristics of the starch decomposition product used in this technology, the content of glucose polymerization degree (hereinafter referred to as "DP") of 8 to 19 is 32% or more, and the content of DP20 or more is 30% or less. The starch decomposition product used in this technology contains a large amount of high-molecular components of oligosaccharides and low-molecular components of dextrin (DP8 to 19). Therefore, compared with general oligosaccharides, it exhibits lower sweetness, lower osmotic pressure, Resistant to moisture absorption. this In addition, since the content of DP20 or above is small, the unique flavor of dextrin, which may detract from the flavor of drinks and food, is reduced. Therefore, it can be suitably used for applications that do not require sweetness. For example, it can also be used in food additives, drinks and foods, and pharmaceuticals where it is not desirable to use oligosaccharides with high sweetness. In addition, even in beverages and foods where it is difficult to use dextrin due to the strong flavor unique to dextrin, the starch decomposition product of this technology can be used without impairing the flavor of beverages and foods. The starch decomposition product used in this technology contains a large amount of high-molecular components of oligosaccharides and low-molecular components of dextrin (DP8 to 19), so linear sugar molecules that are not produced in low-molecular oligosaccharides are produced. The interaction with each other results in high crystallization ability.

Furthermore, since the starch decomposition product used in this technology contains a large amount of high molecular weight components of oligosaccharides and low molecular weight components of dextrin (DP8 to 19), linear chains are produced that are not produced in low molecular weight oligosaccharides. Sugar molecules interact with each other, but on the other hand, the content of DP20 or more is small, that is, there are also few linear sugar molecules of DP20 or more, so it has moderate crystallization ability. Therefore, excessive crystallization during production or use is suppressed, so it can be used in applications utilizing crystallization.

Furthermore, the starch decomposition product used in this technology can be used in the following ways: to efficiently produce a non-crystallized starch decomposition product that is soluble in water or water-soluble, or to mix it with an object before crystallizing the starch decomposition product. The raw materials of the product are uniformly mixed together and then crystallized.

The starch decomposition product used in this technology is not particularly limited as long as the content of DP8 to 19 is 32% or more, but it is preferably 40% or more, and more preferably 50% or more. As the content of DP8 to 19 increases, the crystallinity becomes higher, and in addition, lower viscosity, lower sweetness, lower osmotic pressure, and hygroscopic resistance are shown.

In addition, the starch decomposition product used in this technology only needs to have a content of DP20 or more and 30% or less. The content is not particularly limited, but it is preferably 28% or less, more preferably 26% or less, and still more preferably 25%. %the following. This is because the lower the content above DP20, the less the unique flavor of dextrin.

The starch decomposition product used in this technology preferably has an iodine color value of 0.15 or above. In this technology, the iodine color value of a starch decomposition product is a value measured by the following iodine color value measurement method.

(Iodine color value measurement method) In a test tube into which 5 ml of water was dispensed, 25 mg of the sample (starch decomposition product) was added as a solid component and mixed, and an iodine color solution (0.2 mass/volume % iodine, and 2 mass/volume iodine) was added. Volume % potassium iodide) 100 μl, after stirring, let it stand at 30°C for 20 minutes, measure the absorbance at 660 nm with a spectrophotometer using a glass tank with an optical path length of 10 mm, and use this absorbance and the absorbance without adding a sample to measure The difference between the values is used as the iodine color value.

The color reaction caused by iodine shows the presence of linear sugar chains of DP16 or more. Since starch decomposition products with a large content of DP20 or more contain a large number of linear sugar chains of DP16 or more, it shows the color reaction. Starch decomposition products with a low content of DP20 or more usually do not show a color reaction, but even if they show an iodine coloration value, the value is very low. However, even if the starch decomposition product used in this technology has a small content of DP20 or more, DP8 to 19 near the lower limit of iodine coloration is the main component and there are many linear components, so it shows a color reaction caused by iodine. That is, in starch decomposition products with a small content of DP20 or more, the iodine color value is an index showing the degree of content of linear components.

This technology can provide a modifier that uses starch decomposition products with an iodine color value of 0.15 or more to more easily produce interactions between linear sugar molecules that do not occur in low-molecular oligosaccharides, and Higher crystallization ability.

<About the production method of starch decomposition products>

The method of obtaining the starch decomposition product used in this technology is not particularly limited as long as the effect of this technology is not impaired. For example, a starch decomposition product can be obtained by subjecting starch raw materials to appropriate combinations of treatments using general acids or enzymes, or predetermined operations such as various chromatography, membrane separation, and ethanol precipitation.

As a method of efficiently obtaining a starch decomposition product used in the present technology, there is a method in which at least a debranching enzyme and a branching enzyme act on starch or a starch decomposition intermediate. Debranching enzymes are enzymes involved in decomposing branched chains of starch, and branching enzymes are enzymes used to synthesize branched chains of starch. Therefore, the two are not typically used together. However, by using two enzymes showing completely opposite effects in combination, the starch decomposition product used in the present technology can be produced reliably. In this case, the order of action of the two enzymes is that the debranching enzyme acts simultaneously or after the branching enzyme acts.

The aforementioned debranching enzyme is not particularly limited. Examples include: pullulanase, pullulan 6-glucan hydrolase, amylo-1,6-glucosidase/4-α glucanotransferase , as a more suitable example, isoamylase (glycogen 6-glucanohydrolase) can be used.

In addition, the aforementioned branching enzyme is not particularly limited. For example, those purified from animals or bacteria, those purified from plants such as potatoes, rice seeds, and corn seeds, or commercially available enzyme preparations can be used.

As an example of another production method, an acid is added to starch or a starch decomposition intermediate to liquefy it, and then a debranching enzyme is allowed to act. In this case, the acid that can be used is an acid that can liquefy starch or a starch decomposition intermediate. As long as the acid does not impair the effect of the present technology, one or two or more general acids can be freely selected and used. For example, hydrochloric acid, oxalic acid, sulfuric acid, etc. can be suitably used for applications where sweetness is not required.

The method for producing starch decomposition products used in this technology may also include a step of removing impurities after the aforementioned enzyme reaction. The method for removing impurities is not particularly limited, and one or two or more known methods can be freely combined and used. Examples include methods such as filtration, activated carbon decolorization, and ion refining.

Furthermore, the starch decomposition product used in this technology can be used as a liquid product containing the starch decomposition product after enzymatic reaction, or can be dehydrated, dried and powdered by vacuum drying, spray drying, freeze drying, etc. In addition, some components can be separated by chromatography or membrane separation and used.

<About modifiers and modification compositions containing starch decomposition products>

The modifier and modification composition of this technology contain the aforementioned starch decomposition product, and a part or all of the starch decomposition product is crystallized together with the raw materials of the target product to improve the quality of the target product. The starch decomposition products used in this technology can be crystallized together with the raw materials of target products such as beverages and foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media, or fertilizers, thereby improving the absorption resistance of these target products. Moisture, solidification, gelling, shape retention, plasticity, whiteness, water separation resistance, oil separation resistance, mouthfeel, touch, aftertaste, frosting resistance, heat resistance, viscosity increasing property, aging resistance etc quality.

The modification mechanism of the modifier and modification composition of this technology is not yet clear, but it is speculated that the aforementioned starch decomposition products form fine crystals over time, gradually filling the gaps in the target product, causing the target product Changes in the physical properties of the product.

As an example, micrographs (400 times) taken after 0 minutes, 10 minutes, 30 minutes, and 180 minutes after mixing the fat spread material of Sample 13 of Experimental Example 5 described below are shown in Figure 1 . As shown in Figure 1, it was confirmed that the starch decomposition product formed fine crystals over time and gradually filled the gaps between the oil droplets. The produced fat spread solidifies into a cream shape, has shape retention, is smooth and easy to spread on bread, and exhibits a smooth mouthfeel.

On the other hand, a micrograph (400 times) of the case where a crystallized starch decomposed product was added 180 minutes after mixing the fat spread material of Sample 13 of Experimental Example 5 is as shown in the figure. 2 shown. As shown in FIG. 2 , it was confirmed that even if the crystallized starch decomposition product was added after the fat spread was produced, the crystals were larger than those in FIG. 1 . The fat spread produced was not frosted and had a rough texture.

As shown in these micrographs, the modifier and modification composition of the present technology improve the quality of the target product by crystallizing together with the raw materials of the target product.

The modifier and modification composition of the present invention only need to contain the starch decomposition product used in the present technology as an active ingredient, and may also be composed only of the above-mentioned starch decomposition product, as long as the effect of the present invention is not impaired. , you can freely choose to contain 1 or 2 or more other ingredients. Examples of other components that can be used include excipients, pH adjusters, colorants, flavoring agents, disintegrating agents, lubricants, stabilizers, emulsifiers and other components used in normal formulations. Furthermore, well-known components or components discovered to have functions in the future can also be used together according to appropriate purposes. Since the aforementioned starch decomposition product is classified as a food, the modifier and modification composition of the present invention can be used as a food product by selecting components other than the starch decomposition product.

The application method of the modifier and modification composition of this technology to each product is not particularly limited. Examples include: a method of directly blending the modifier and modifying composition of the present technology into each product, and then crystallizing part or all of the starch decomposition product together with the raw materials of the target product; This is a method in which the modifier is dissolved or dispersed in any solvent and incorporated into each product, and then part or all of the starch decomposition product is crystallized together with the raw materials of the target product.

<About the modification method using starch decomposition products>

The starch decomposition products used in this technology are as mentioned above. They can be crystallized together with the raw materials of target products such as beverages, foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media, or fertilizers to modify these target products. quality. That is to say, the modification method of this technology is to convert the aforementioned starch into A crystallization step in which part or all of the decomposed product is crystallized together with the raw materials of the target product.

The crystallization method in the crystallization step is not particularly limited, and one or two or more known crystallization methods can be freely selected and used. In this technology, for example, the mixture, mixed solution, or dispersion of the starch decomposed product and the raw materials of the target product can be maintained under predetermined conditions, and steamed, smoked, cooled, etc. can be used together with the starch decomposed product. Crystallization.

<About drinks and food>

The starch decomposition products used in this technology can improve the quality of beverages and foods by crystallizing them together with the raw materials of beverages and foods. Specifically, it can improve the moisture absorption resistance, solidification, gelling, shape retention, plasticity, whiteness, water separation resistance, oil separation resistance, mouthfeel, touch, aftertaste, and frosting of drinks and foods. properties, heat resistance, tackiness, aging resistance and other qualities.

The beverages and foods to which this technology can be applied are not particularly limited, and examples include juices, sports drinks, beverages such as tea, coffee, and black tea, seasonings such as soy sauce and sauces, soups, creams, and various dairy products. Products, frozen snacks such as ice cream, various powdered foods (including drinks), preserved foods, frozen foods, breads, snacks, rice, noodles, fish paste products, livestock products and other processed foods, etc. In addition, health functional drinks and foods (including specific health functional foods, functionally indicated foods, nutritional functional foods) or so-called health foods (including beverages), liquid foods, infant foods, diet foods, foods for diabetes, etc. can also be used this technology.

<About pharmaceuticals>

The starch decomposition products used in this technology are crystallized together with the raw materials of pharmaceuticals to improve the quality of pharmaceuticals. Specifically, it can modify the moisture absorption resistance, solidification properties, and gelation properties of pharmaceuticals. , shape retention, plasticity, whiteness, water separation resistance, oil separation resistance, taste, touch, aftertaste, frosting resistance, heat resistance, viscosity increasing, aging resistance and other qualities.

This technology can be applied, for example, to pharmaceuticals for the following purposes: powdered base materials such as powders and granules, excipients for tablets, etc., suspending agents for liquid preparations, semi-solid preparations, ointment preparations, etc., Carbohydrate sources (calorie sources) such as osmotic pressure regulators, colorants, enteral nutrients, etc.

<About cosmetics>

The starch decomposition products used in this technology can be crystallized together with the raw materials of cosmetics to improve the quality of cosmetics. Specifically, it can modify the moisture absorption resistance, solidification property, gelling property, shape retention, plasticity, whiteness, water separation resistance, oil separation resistance, touch, frost resistance, heat resistance, and thickening properties of cosmetics. Quality such as viscosity and aging resistance.

For example, this technology can be applied to cosmetics for the following purposes: powdered base materials or excipients such as powdered cosmetics and solid cosmetics, suspending agents and permeating agents for liquid, milky, gel, cream and other cosmetics. Pressure regulators, colorants, etc.

<About industrial products>

The starch decomposition products used in this technology can be crystallized together with the raw materials of industrial products to improve the quality of industrial products. Specifically, it can modify the moisture absorption resistance, solidification, gelling, shape retention, plasticity, whiteness, water separation resistance, oil separation resistance, touch, frost resistance, heat resistance, etc. of industrial products. Quality such as tackiness and aging resistance.

Examples of industrial products to which this technology is applicable include carriers, various films, fibers, capsules, adhesives, release agents, anti-adhesion agents, extenders, abrasives, excipients, and the like.

<About feed, culture medium and fertilizer>

The starch decomposition products used in this technology can be crystallized together with the raw materials of feed, culture medium, and fertilizer to improve the quality of feed, culture medium, and fertilizer. Specifically, it can modify the hygroscopicity resistance, solidification property, gelation property, shape retention property, plasticity, whiteness, water separation resistance, oil separation resistance, taste, touch, and aftertaste of feed, culture medium, and fertilizer. Frost resistance, heat resistance, tackiness, aging resistance and other qualities.

<About the manufacturing methods of beverages and foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media or fertilizers>

The above-mentioned crystallization step in the above-mentioned modification method of the present technology can be carried out by one of the steps of the manufacturing method of beverages and foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media or fertilizers to produce modified products. Beverages and food, pharmaceuticals, cosmetics, industrial products, feed, culture media or fertilizers.

The timing of performing the crystallization step in the manufacturing method of each product can be freely set according to the manufacturing steps of each product within a range that does not impair the effects of the present invention. Examples include the following methods: a method in which each semi-product contains a starch decomposition product at any time during the manufacturing process of each product, and then the starch decomposition product is crystallized together with the raw materials of each product; a method of blending the starch decomposition product into each product After using the raw materials, the starch decomposition product is crystallized together with each product at any time during the manufacturing process of each product.

[Example]

The present technology will be described in further detail below based on examples. In addition, the embodiment described below is only an example of a representative embodiment of this technology, and the scope of this technology is not interpreted narrowly.

<Experimental example 1>

In Experimental Example 1, it was examined how the specific sugar composition of the starch decomposed product affects the modification properties of the target product. Specifically, the sugar composition and iodine color value of the starch decomposition product used in this technology were measured.

(1)Test method

[branching enzyme]

In this experimental example, as an example of a branching enzyme, an enzyme derived from purified potatoes (hereinafter referred to as "branching enzyme derived from potatoes") and Branchzyme were used based on the method of Eur. J. Biochem. 59, p615-625 (1975). (Manufactured by Novozymes Co., Ltd., hereinafter referred to as "bacteria-derived branching enzyme").

In addition, the branching enzyme activity was measured by the following method.

As a matrix solution, an amylose solution in which 0.1 mass % amylose (A0512 manufactured by Sigma-Aldrich Co. LLC) was dissolved in 0.1 M acetate buffer (pH 5.2) was used. 50 μL of enzyme solution was added to 50 μL of matrix solution, and the reaction was carried out at 30° C. for 30 minutes. Then, 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixed solution) was added to stop the reaction. A blank solution was prepared by adding water instead of the enzyme solution. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. One unit of enzyme activity of a branching enzyme is the amount of enzyme activity that reduces the absorbance at 660 nm by 1% in 1 minute when tested under the above conditions.

[Content from DP8 to 19 and above DP20]

Analysis was performed using high performance liquid chromatography (HPLC) under the conditions shown in Table 1 below. Based on the detected peak area ratio, the content of DP8 to 19 and above DP20 was determined.

[Measurement of iodine color value]

In a test tube into which 5 ml of water was dispensed, 25 mg of the sample (starch decomposition product) was added as a solid component and mixed. Add 100 μl of iodine coloring solution (0.2 mass/volume iodine and 2 mass/volume % potassium iodide) and stir, then let it stand at 30°C for 20 minutes. Use a spectrophotometer using glass with an optical path length of 10 mm. The absorbance at 660 nm was measured using a cell, and the difference between the absorbance and the measured absorbance without adding a sample was used as the iodine coloration value.

(2) Preparation methods of Examples and Comparative Examples

[Example 1]

To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2 mass% of α-amylase (Rico Zyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added per unit solid content (g) %, liquefy using a jet cooker (temperature: 110°C). The liquefied liquid was kept at 95°C, and DE was measured over time. When it reached DE8, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the reaction-stopped sugar solution to 5.8, 1000 units of bacterial-derived branching enzyme were added to the unit solid content (g), and the reaction was carried out at 50° C. for 24 hours. Thereafter, 1.5% by mass of a debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added based on the unit solid content (g), and the reaction was carried out at 50° C. for 24 hours. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 40% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Example 1.

[Example 2]

To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% by mass of α-amylase (KLEISTASET 10S, manufactured by Amano Enzyme Co., Ltd.) was added to the unit solid content (g). Liquefaction was performed in a jet furnace (temperature: 110°C). The liquefied liquid was kept at 95°C and measured over time. Determine DE, and when it reaches DE9, adjust pH to 4 with 10% hydrochloric acid, and stop the reaction by boiling. After adjusting the pH of the reaction-stopped sugar solution to 5.8, 800 units of bacterial-derived branching enzyme were added per unit solid content (g), and the reaction was carried out at 65° C. for 30 hours. Thereafter, a debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added in an amount of 1.0% by mass per unit solid content (g), and the reaction was carried out at 50° C. for 30 hours. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 50% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Example 2.

[Example 3]

To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% by mass of α-amylase (KLEISTASET 10S, manufactured by Amano Enzyme Co., Ltd.) was added to the unit solid content (g). Liquefaction was performed in a jet furnace (temperature: 110°C). The liquefied liquid was kept at 95°C, and DE was measured over time. When it reached DE8, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the reaction-stopped sugar solution to 5.8, 600 units of bacterial-derived branching enzyme were added per unit solid content (g), and the reaction was carried out at 65° C. for 15 hours. Thereafter, 0.5% by mass of a debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added based on the unit solid content (g), and the reaction was carried out at 50° C. for 40 hours. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 45% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Example 3.

[Example 4]

A 30% by mass corn starch slurry adjusted to pH 2 with 10% hydrochloric acid was decomposed to DE13 at a temperature of 130°C. After returning to normal pressure, the pH of the sugar solution after neutralizing the reaction with 10% sodium hydroxide was adjusted to 5.8, and then 400 units of bacterial-derived branching enzyme were added to the unit solid content (g). React at 65°C for 48 hours. Thereafter, 1.0% by mass of a debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added to the unit solid content (g), and the reaction was carried out at 50° C. for 60 hours. Divide the starch into The solution of the decomposed product was decolorized with activated carbon, ion refined, and powdered with a spray dryer to obtain the starch decomposed product of Example 4.

[Example 5]

To a 30 mass% tapioca starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, α-amylase (KLEISTASET10S, manufactured by Amano Enzyme Co., Ltd.) was added at 0.2 mass% per unit solid content (g). Liquefaction was performed in a jet furnace (temperature: 110°C). The liquefied liquid was kept at 95° C., and DE was measured over time. When it reached DE15, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the reaction-stopped sugar solution to 5.8, 2000 units of potato-derived branching enzyme were added to the unit solid content (g), and the reaction was carried out at 35° C. for 30 hours. Thereafter, the pH was adjusted to 4.2, 1.0 mass % of a debranching enzyme (isoamylase, manufactured by Sigma-Aldrich Japan Co., Ltd.) was added based on the unit solid content (g), and the reaction was carried out at 45° C. for 30 hours. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 60% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Example 5.

[Example 6]

A 30% by mass waxy corn starch slurry adjusted to pH 2 with 10% hydrochloric acid was decomposed to DE6 under temperature conditions of 130°C. After returning to normal pressure, the pH of the sugar solution after stopping the reaction by neutralizing with 10% sodium hydroxide was adjusted to 5.8, and then 500 units of bacterial-derived branching enzyme were added to the unit solid content (g). A branching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added at 0.5% by mass relative to the unit solid content (g), and the reaction was carried out at 50° C. for 72 hours. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 40% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Example 6.

[Example 7]

To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2 mass% of α-amylase (Rico Zyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added per unit solid content (g) %, liquefaction is carried out in a jet furnace (temperature 110°C). The liquefied liquid was kept at 95° C., and DE was measured over time. When it reached DE16, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the reaction-stopped sugar solution to 5.8, 1500 units of bacterial-derived branching enzyme were added to the unit solid content (g), and the mixture was reacted at 65° C. for 24 hours, and then boiled to stop the reaction. Thereafter, 1.5% by mass of a debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added based on the unit solid content (g), and the reaction was carried out at 50° C. for 24 hours. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 55% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Example 7.

[Example 8]

A 20% by mass corn starch slurry adjusted to pH 2 with 10% hydrochloric acid was decomposed to DE15 under temperature conditions of 130°C. After returning to normal pressure, the pH of the sugar solution after stopping the reaction by neutralizing with 10% sodium hydroxide was adjusted to 5.8, and then 500 units of bacterial-derived branching enzyme were added to the unit solid content (g). A branching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added at 0.5% by mass per unit solid content (g), and the reaction was carried out at 50° C. for 50 hours. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 45% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Comparative Example 3.

[Comparative example 1]

To a 30 mass% corn starch slurry adjusted to pH 5.8 with 10 mass% calcium hydroxide, α-amylase (Rico Zyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added at 0.2% per unit solid content (g) Mass %, liquefaction was carried out in a jet furnace (temperature 110°C). The liquefied liquid was kept warm at 95°C. The DE was measured over time, and when it reached DE13, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 40% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Comparative Example 1.

[Comparative example 2]

To a 30 mass% corn starch slurry adjusted to pH 5.8 with 10 mass% calcium hydroxide, α-amylase (Rico Zyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added at 0.2% per unit solid content (g) Mass %, liquefaction was carried out in a jet furnace (temperature 110°C). The liquefied liquid was kept at 95° C., and DE was measured over time. When it reached DE17, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 40% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Comparative Example 2.

[Comparative example 3]

To a 30 mass% corn starch slurry adjusted to pH 5.8 with 10 mass% calcium hydroxide, α-amylase (Rico Zyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added at 0.3% per unit solid content (g) Mass %, liquefaction was carried out in a jet furnace (temperature 110°C). The liquefied liquid was kept at 95°C, and DE was measured over time. When it reached DE30, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 40% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Comparative Example 3.

[Comparative example 4]

To a 30 mass% corn starch slurry adjusted to pH 5.8 with 10 mass% calcium hydroxide, α-amylase (Rico Zyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added at 0.2% per unit solid content (g) Mass %, liquefaction was carried out in a jet furnace (temperature 110°C). The liquefied liquid was kept warm at 95°C, and DE was measured over time. When it reached DE10, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. Should. After adjusting the pH of the reaction-stopped sugar solution to 5.8, 0.3% by mass of a debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added to the unit solid content (g), and the reaction was carried out at 50° C. for 24 hours. Then, α-amylase (KLEISTASET10S, manufactured by Amano Enzyme Co., Ltd.) was added at 0.2% by mass based on the unit solid content (g), and the temperature was raised to 80°C. DE was measured over time. When DE18 was reached, 10% The pH was adjusted to 4 with hydrochloric acid and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, ion refined, and concentrated to a solid content concentration of 40% by mass. This concentrated liquid was pulverized with a spray dryer to obtain the starch decomposition product of Comparative Example 4.

[Comparative example 5]

In a 10 mass% waxy corn starch slurry adjusted to pH 5.8 with 10 mass% calcium hydroxide, α-amylase (Rico Zyme Supra, manufactured by Novozymes Japan Co., Ltd.) was measured relative to the unit solid content (g) 0.2% by mass was added and liquefied in a jet furnace (temperature: 110°C). The liquefied liquid was kept at 95°C, and DE was measured over time. When it reached DE6, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the reaction-stopped sugar solution to 5.8, 2.0 mass % of a debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) was added to the unit solid content (g), and the reaction was carried out at 50° C. for 24 hours. The starch decomposition product solution was decolorized with activated carbon, ion-refined, and powdered with a spray dryer to obtain the starch decomposition product of Comparative Example 5.

(3) Determination

Regarding the starch decomposition products of Examples 1 to 8 and Comparative Examples 1 to 5 obtained above, the content of DP8 to 19 and DP20 or more, and the iodine color value were measured by the method described above. The results are shown in Table 2 below.

<Experimental example 2>

In Experimental Example 2, among the modification effects of the starch decomposed product used in this technology, solidification and moisture absorption resistance were examined. Specifically, the solidification properties and hygroscopicity resistance of the starch decomposed product used in this technology when used as a binder for granola bars were verified.

(1) Manufacturing of granola bars

Mix and knead according to the preparation shown in Table 3 below. Each of them was mixed with 3 g of oats, filled into a mold, and left to stand at room temperature for 8 hours to prepare oatmeal bars.

(2)Evaluation

The solidification properties and moisture absorption resistance were evaluated by a panel of five people based on the following evaluation criteria.

[Solidification property]

◎: Solidified and very good.

○: Slightly solidified, good.

×: Not solidified, not good.

[Hygroscopicity resistance]

Hygroscopicity resistance after 15 hours of storage at 25°C and 90% relative humidity

◎: Non-hygroscopic, non-tacky, very good

○: Slightly hygroscopic, feels sticky, good

×: deliquescent, poor

(3)Results

The results are shown in Table 3. In addition, photos of Samples 1, 3, and 4 are shown in Figure 3. Samples 3 and 4 are not solidified and are in a semi-solid or liquid state.

As shown in Table 3, Samples 1 and 2 using the starch decomposition product of Example 1 were endowed with resistance to moisture absorption even though they contained oligosaccharides that tend to solidify oligosaccharides that are not normally solidified and thus bind oatmeal and absorb moisture. sex. On the other hand, in Sample 3 using the starch decomposition product of Comparative Example 2, solidification failed (see Figure 3).

<Experimental Example 3>

In Experimental Example 3, among the modification effects of the starch decomposed product used in this technology, the shape retention, whiteness, and touch improvement properties were examined. Specifically, when the starch decomposition product used in this technology is applied to uiro, the shape retention, whiteness, touch improvement (stickiness), and mouthfeel (goodness of bite) are investigated. to verify.

(1) Manufacturing of Wai Lang Cake

Add 20 parts by mass of water to the materials in Table 4 below and stir thoroughly. Fill the molds and steam for 20 minutes. After that, it was stored at 4° C. for 1 hour, and then removed from the mold to produce Wai Lang cake.

(2)Evaluation

Shape retention, whiteness, touch improvement (stickiness), and texture (goodness of bite) were evaluated by a panel of five people based on the following evaluation criteria.

[Shape retention]

◎: Has hardness and maintains shape retention

○: Slightly hard and shape-retaining

×: Soft, no shape retention

[white sex]

◎：White

○: Slightly white

×: not white

[Tactile improvement (tackiness)]

◎: No stickiness, very good

○: Slightly sticky, but good

×: Sticky, bad

[Taste (goodness of bite)]

◎: Good bite feeling, very good

○: The bite feeling is slightly good and good

×: Poor or unsatisfactory bite

(3)Results

The results are shown in Table 4. In addition, photos of Samples 5 and 6 are shown in Figure 4 .

As shown in Table 4 and Figure 4, it is known that by using the starch decomposition product of Example 3 for Wai Lang cake, it is possible to impart shape retaining properties that do not disintegrate even when cut, and to well reflect the whiteness of the coloring material. , to obtain a good elasticity and good bite texture.

<Experimental Example 4>

In Experimental Example 4, the shape retention and water separation resistance among the modification effects of the starch decomposed product used in this technology were examined. Specifically, the shape retention and water separation resistance of the starch decomposition product used in this technology were verified when it was applied to foamed fresh cream.

(1) Manufacturing of foamed fresh cream

Using a ball cooled with ice water, mix 200g of fresh cream and 20g of each of the ingredients shown in Table 5 below, and stir until it stands up using an electric frother to produce foamed fresh cream. Each foamed fresh cream produced is shaped using a press.

(2)Evaluation

Shape retention and water separation resistance were evaluated by a panel of five experts based on the following evaluation criteria.

[Shape retention]

Shape retention of formed whipped cream after being stored at 4°C for 24 hours

◎: Excellent shape retention

△: Slightly lacking in shape retention, slightly poor

×: No shape retention, poor

[Water resistance]

Resistance to water separation of formed whipped cream after being stored at 4°C for 24 hours

◎: Does not leave water, very good

△: It was observed that part of the ground was out of water and slightly poor.

×: Water separation and poor quality were observed

(3)Results

The results are shown in Table 5. In addition, photos of Samples 9 and 11 after being stored at 4°C for 24 hours are shown in Figure 5 .

As shown in Table 5 and Figure 5, it was found that by using the starch decomposition product of Example 3 for foamed fresh cream, it is possible to provide shape retention and water separation resistance that do not collapse even when stored.

<Experimental Example 5>

In Experimental Example 5, the frosting property and the shape-retaining property among the modification effects of the starch decomposed product used in this technology were examined. Specifically, the plasticity and frostability of the starch decomposition product used in this technology when applied to a fat spread were verified.

(1) Manufacturing of fat smear

8 parts by mass of the starch decomposition products of Examples 2 to 5 (Samples 12 to 15) or the starch decomposition product of Comparative Example 2 (Sample 16), 25 parts by mass of canola oil, 4 parts by mass of sugar, and 1 part by mass of cocoa powder were measured. 2 servings, skimmed milk powder Measure parts and 10 parts by mass of water, dissolve and stir with a blender, transfer to a container and store at 4°C for 24 hours to prepare a fat spread.

(2)Evaluation

Regarding plasticity, a panel of five people agreed and evaluated based on the following evaluation standards.

[plasticity]

◎: Plasticity is very good

○: Slightly malleable, good

×: No plasticity, poor quality

(3)Results

The evaluation results of plasticity are shown in Table 6. Photographs of the fat spread of manufactured Sample 13 and Sample 16 are shown in Figure 6 .

As shown in Table 6, Samples 12 to 15 using the starch decomposition products of Examples 2 to 5 have plasticity, but Sample 16 using the starch decomposition product of Comparative Example 2 has no plasticity. Comparing samples 12 to 15 using the starch decomposition products of Examples 2 to 5, it was found that those with higher iodine color values showed excellent plasticity.

In addition, as shown in FIG. 6 , Sample 13 using the starch decomposition product of Example 3 solidified into a cream shape, had shape retention, was smooth and easy to spread on bread, and was a fat spread with good plasticity. On the other hand, Sample 16 using the starch decomposition product of Comparative Example 2 was not solidified and was liquid.

It can be seen from the results that by using this technology, any liquid oil (for example, oil containing omega-3 fatty acids, sesame oil, olive oil, etc.) can be used as a spread without using hardened fat or saturated oil that is not suitable for large amounts of intake. Fatty acid-based oils make it easy to make spreads that are low in calories and have excellent texture and taste.

<Experimental Example 6>

In Experimental Example 6, among the modifying effects of the starch decomposed product used in this technology, solidification and heat resistance were examined. Specifically, the solidification property and heat resistance of the starch decomposition product used in this technology when applied to chocolate confectionery were verified.

(1) Manufacturing of chocolate snacks

Measure 22 parts by mass of the starch decomposition products of Examples 1, 4, 7, and 8 (samples 17 to 20) or the starch decomposition products of Comparative Examples 1 and 4 (samples 21 and 22), 4 parts by mass of canola oil, and sugar. 3 parts by mass, 1 part by mass of cocoa powder, 2 parts by mass of skimmed milk powder, and 8 parts by mass of water were placed in the ball, fully dissolved using a rubber spatula, moved to a mold, and stored at room temperature for 24 hours to produce chocolate snacks.

(2)Evaluation

Regarding hardness (solidification property), a panel of five people agreed and evaluated based on the following evaluation standards.

[Hardness (solidification)]

◎: Hard, very good

○: Slightly hard, good

×: Liquid, not good

(3)Results

The evaluation results of hardness (solidification property) are shown in Table 7 below. In addition, photos of each of the chocolate-based confectionery products of Samples 17 and 21 produced are shown in FIG. 7 .

As shown in Table 7 and Figure 7, Samples 17 to 20 using the starch decomposed products of Examples 1, 4, 7, and 8 were in a solid state and became confectionery with a hardness and texture close to that of chocolate. In addition, Samples 17 to 20 did not change even if they were heated in an oven at 250°C for 5 minutes. On the other hand, Samples 21 and 22 using the starch decomposition products of Comparative Examples 1 and 4 were not solidified and were liquid.

It can be seen from the results that by using this technology, any liquid oil (for example, oil containing omega-3 fatty acids, sesame oil, olive oil, etc.) can be solidified without using cacaomas or cocoa butter. That is, It is easy to make chocolate-like snacks that are low in fat, low in calories and have high heat resistance.

<Experimental Example 7>

In Experimental Example 7, the viscosity-increasing properties and aging resistance of the modification effect of the starch decomposed product used in this technology were discussed. Specifically, the whiteness, sweetness (sweetness), aftertaste, thickening property (viscosity), and oil separation resistance (oil floating) when the starch decomposition product used in this technology is applied to sesame sauce , and aging resistance are verified.

(1) Manufacturing of sesame sauce

We measured 9 parts by mass of the starch decomposition products of Example 1 or 6 (samples 23 and 24) or the starch decomposition products of Comparative Examples 1, 3, and 5 (samples 25 to 27), 3 parts by mass of sugar, and 2 parts of ground sesame seeds. Mass parts, 1 mass part of vinegar, 1 mass part of soy sauce, 9 mass parts of water, and 6 mass parts of sesame oil were dissolved and stirred with a blender, and then moved to a container and stored at 4°C for 24 hours to prepare sesame dressing.

(2)Evaluation

Whiteness, sweetness (sweetness), aftertaste, viscosity (viscosity), oil separation resistance (oil floating), and aging resistance were evaluated by a panel of five people based on the following evaluation standards. .

[white sex]

◎：White

○: Slightly white

×: not white

[Sweetness (sweetness)]

◎: Very good

○：Good

×: too sweet

[Aftertaste]

◎: Very good

○：Good

×: Poor

[Tackiness (viscosity)]

◎: Very good

○：Good

×: Poor

[Oil separation resistance (oil floating)]

◎: No floating oil

○: There is slight oil slick

×: There is oil slick

[Aging resistance]

Aging resistance of sesame sauce after being stored at 25°C for 1 week

◎：Maintain viscosity

×: Unable to maintain viscosity

(3)Results

The evaluation results of whiteness, sweetness (sweetness), aftertaste, thickening property (viscosity), oil separation resistance (oil floating), and aging resistance are shown in Table 8.

As shown in Table 8, the sesame sauces of Samples 23 and 24 using the starch decomposition product of Example 1 or 6 were both viscous, white, had a good sweetness and aftertaste, and had a smooth texture. In addition, no floating oil was observed in the sesame sauces of Samples 23 and 24 after they were thoroughly shaken and left to stand for 30 minutes. Then, take 25 After being stored at ℃ for 1 week, the viscosity is still maintained and there is no change in taste. On the other hand, the sesame paste of Samples 25 and 26 using the starch decomposition products of Comparative Examples 1 and 3 were both in a liquid form without viscosity. In addition, oil slick was observed after shaking well and letting it sit for 30 minutes. Then, Sample 25 had a bad aftertaste and an unpleasant odor. In addition, Sample 27 using Comparative Example 5 was white and viscous, and the viscosity was still maintained after being stored at 25°C for 1 week. Then, after sample 27 was shaken well and left to stand for 30 minutes, no floating oil was observed, but the aftertaste was poor.

From this result, it can be seen that by using this technology, thickening of sauces or drizzles can be achieved without using thickening polysaccharides classified as food additives. In addition, using this technology eliminates the need for heating, which is usually required when using starches, and can prevent aging during storage. Then, it was found that if this technology is used, oil separation resistance can be provided and oil floating can be suppressed.

<Experimental Example 8>

In Experimental Example 8, the solidification property and the texture improvement property among the modification effects of the starch decomposed product used in this technology were examined. Specifically, the solidification properties and texture improving properties of the starch decomposition product used in this technology were verified when applied to unbaked cheesecake.

(1) Manufacturing of unbaked cheesecake

18 parts by mass of the starch decomposition product (Example 3 or Comparative Example 1), 30 parts by mass of fresh cream, 4 parts by mass of sugar, and 2 parts by mass of pulverized cheese were placed on the ball and fully dissolved using a rubber spatula. This was transferred to a container and stored at 4° C. for 24 hours to prepare unbaked cheesecakes of samples 28 and 29.

In addition, 20 parts by mass of the starch decomposition product (Example 3), 20 parts by mass of milk, 4 parts by mass of salad oil, 4 parts by mass of sugar, and 2 parts by mass of pulverized cheese were measured and fully dissolved using a rubber spatula. Move it to a container and store it at 4°C for 24 hours to make an unbaked cheesecake of sample 30.

(2)Results

The unbaked cheesecakes of Samples 28 and 30 using the starch decomposition product of Example 3 both had a solid and smooth texture. On the other hand, the unbaked cheesecake of sample 29 using the starch decomposition product of Comparative Example 1 remained liquid.

This result shows that by using this technology, the dough can be solidified without using a solidifying agent such as gelatin, and a smooth texture can be obtained without using cream cheese or the like.

<Experimental Example 9>

In Experimental Example 9, among the modification effects of the starch decomposed product used in the present technology, frosting properties, texture improvement properties, and aging resistance were examined. Specifically, when the starch decomposition product used in this technology is applied to milk filling, the frosting properties, texture improving properties, and aging resistance were verified.

(1) Manufacturing of milk filling

Measure 5 parts by mass of the starch decomposition product (Example 1 or Comparative Example 2), 2.5 parts by mass of sugar, 2.5 parts by mass of skimmed milk powder, 4 parts by mass of salad oil, and 6 parts by mass of water, place them in the ball, dissolve them with a mixer, and Stir. This was transferred to a container, stored at 4° C. for 24 hours, and milk filling of samples 31 and 32 was produced.

(2)Results

The milk filling of sample 31 using the starch decomposition product of Example 1 had a creamy and smooth texture. On the other hand, the milk filling of sample 32 using the starch decomposed product of Comparative Example 2 remained liquid.

From this result, it can be seen that by using this technology, filling can be frosted, and since there is no heating required for gelatinization in general paste (flour paste) production, the flavor is not deteriorated and it is not aged and can be used at low temperatures. Preservation also helps with hygiene.

<Experimental Example 10>

In Experimental Example 10, the solidification property and moisture absorption resistance among the modification effects of the starch decomposed product used in this technology were examined. Specifically, the solidification property and moisture absorption resistance of the starch decomposition product used in this technology when applied to a powdered base material were verified.

(1) Manufacturing of powder products 1

Measure the materials shown in Table 9 below and place them on the ball for kneading. This was moved to a container, stored at 60° C. for 12 hours, and crystallized. The solidified product was pulverized with a mill to produce powder products of samples 33 to 36. In addition, Sample 36 using the starch decomposition product of Comparative Example 2 was not solidified and a powder product could not be produced.

(2) Manufacturing of powder products 2

25 g of the starch decomposition product of Example 1, 25 g of water, and 500 μL of 0.1N iodine solution were placed in a small glass bottle (vial), stirred at room temperature for 3 days using a stirrer, and allowed to precipitate. The solution containing the precipitate was diluted and filtered, and the obtained product was washed with water, air-dried, and then pulverized to prepare a powder product of Sample 37. The powder was confirmed to be purple in color and iodine intake was confirmed.

(3)Results

Samples 33 to 35 and 37 using the starch decomposition product of Example 1 or 3 can be powdered. Even if each powder product is stored at a high humidity of 25°C and a relative humidity of 94% for 24 hours, all products will not absorb moisture and remain in powder form.

From this result, it can be seen that by using this technology, a wide range of things can be powdered. Specifically, it was found that when oligosaccharides, soy sauce, etc. are spray-dried together with a powdered base material to form a powder, even for substances that are very susceptible to hygroscopicity, a powder having hygroscopicity resistance can be obtained. In addition, it was found that even if spray drying after normal emulsification treatment is required for drying oil or the like, it can be easily powdered. Furthermore, substances known to be included by amylose, such as iodine and fatty acids, can be ingested and powdered by the inclusion effect.

<Experimental Example 11>

In Experimental Example 11, the shape retention, whiteness, and aftertaste among the modification effects of the starch decomposed product used in this technology were examined. Specifically, the shape retention, whiteness, and aftertaste of the starch decomposition product used in this technology were verified when it was applied to almond tofu.

(1) Manufacturing of almond tofu

The materials shown in Table 10 below were stirred and dissolved at 65°C, then moved to a mold and solidified at 4°C to obtain almond tofu.

(2)Evaluation

Shape retention, whiteness, and aftertaste were evaluated by a panel of five people based on the following evaluation criteria.

[Shape retention]

◎: Excellent shape retention

○: Slightly good shape retention

×: No shape retention, poor

[white sex]

◎：White

○: Slightly white

×: not white

[Aftertaste]

◎: Very good

○：Good

×: Poor

(3)Results

The evaluation results of shape retention, whiteness, and aftertaste are shown in Table 10 below.

As shown in Table 10, samples 38 and 39 using the starch decomposition product of Example 2 or Example 7 had good shape retention and whiteness, and almond tofu with a good aftertaste could be obtained. On the other hand, Sample 40 using the starch decomposition product of Comparative Example 2 was rated as poor in all evaluations. In addition, Sample 41 using the starch decomposition product of Comparative Example 5 had good shape retention and whiteness, but had a poor aftertaste.

From this result, it can be seen that those with a high iodine color value show excellent shape retention and whiteness; those with a low content of DP20 or above show an excellent aftertaste.

<Experimental Example 12>

In Experimental Example 12, the solidification property in the modification effect of the starch decomposed product used in this technology was examined. Specifically, the solidification property of the starch decomposition product used in this technology is verified when it is applied to care food.

(1) Manufacturing and evaluation of nursing foods

Add 20 parts by mass each of boiled vegetables (taro, carrots, mung beans, burdock), chicken, 12 parts by mass of starch decomposition material (Example 3 or Comparative Example 1), 1 part by mass of salad oil, and 5 parts by mass of soup stock. Crush with a mixer until uniformly mixed, and move to a container to keep at 4°C for 4 hours to prepare nursing foods for samples 42 and 43. As a result, the sample 42 using the starch decomposition product of Example 3 was formed by solidification, while the sample 43 using the starch decomposition product of Comparative Example 1 remained liquid.

Sample 42 was reshaped into the shapes of vegetables and chicken, placed on a plate, poured with a warm seasoning liquid of about 40°C, and cooked into reshaped food. The results showed that the reshaped materials were solid and stable. And there is almost no fiber feel when eating, making it easy to chew.

From this result, it can be seen that by using this technology, it is possible to produce easily chewable reformed food by simply crushing and mixing it with added ingredients without heating, etc., and at the same time, carbohydrates can be supplied.

Claims (8)

A modifier having a starch decomposition product, the content of the starch decomposition product having a glucose polymerization degree (DP) of 8 to 19 is 32% or more; the content of the glucose polymerization degree (DP) 20 or more is 30% or less; the aforementioned starch decomposition product The system is obtained by causing at least a debranching enzyme and a branching enzyme to act on starch or a starch decomposition intermediate; and is modified by crystallizing part or all of the starch decomposition product together with the raw materials of the target product. Qualify the quality of the product. A modifier having a starch decomposition product, the starch decomposition product has a glucose degree of polymerization (DP) of 8 to 19 and a content of 32% or more; a glucose polymerization degree (DP) of 20 or more and a content of 30% or less; the aforementioned starch decomposition product The substance is obtained by causing at least a debranching enzyme to act on acid-liquefied starch or a starch decomposition intermediate; and is modified by crystallizing part or all of the starch decomposition product together with the raw materials of the target product. Qualify the quality of the product. The modifier according to claim 1 or 2, wherein the starch decomposition product is an iodine color value of 0.15 or more. The modifier according to claim 1 or 2, wherein the aforementioned target products are beverages and foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media or fertilizers. A modification composition containing the modification agent described in any one of claims 1 to 4. A subject product, which is a beverage or food, a medicine, a cosmetic, an industrial product, a feed, a culture medium or a fertilizer, which uses a modifier as described in any one of claims 1 to 4 or a modifier as described in claim 5 Recorded modification compositions. A target product, used as beverages and foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media or fertilizers, containing a glucose degree of polymerization (DP) of 8 to 19 of 32% or more and a glucose degree of polymerization (DP) of 20 or more The content is less than 30% A part or all of the powdery decomposition product is crystallized together with the raw materials of beverages, foods, pharmaceuticals, cosmetics, industrial products, feeds, culture media, or fertilizers. A method for modifying an object product by performing a crystallization step to obtain a starch decomposition product with a glucose degree of polymerization (DP) of 8 to 19 and a content of 32% or more and a glucose degree of polymerization (DP) of 20 or more and a content of 30% or less. Part or all of it is crystallized together with the raw materials of the target product.