WO2019235142A1 - Produit de dégradation d'amidon cristallin ; composition d'aliment/boisson, produit alimentaire/de boisson, produit médicinal, produit cosmétique, produit industriel, aliment pour animaux, milieu et engrais utilisant ledit produit de dégradation d'amidon cristallin, et modificateur associé ; et procédé de préparation dudit produit de dégradation d'amidon cristallin, de ladite composition d'aliment/boisson, dudit produit alimentaire/de boisson, dudit produit médicinal, dudit produit cosmétique, dudit produit industriel, dudit aliment pour animaux, dudit milieu et dudit engrais - Google Patents

Produit de dégradation d'amidon cristallin ; composition d'aliment/boisson, produit alimentaire/de boisson, produit médicinal, produit cosmétique, produit industriel, aliment pour animaux, milieu et engrais utilisant ledit produit de dégradation d'amidon cristallin, et modificateur associé ; et procédé de préparation dudit produit de dégradation d'amidon cristallin, de ladite composition d'aliment/boisson, dudit produit alimentaire/de boisson, dudit produit médicinal, dudit produit cosmétique, dudit produit industriel, dudit aliment pour animaux, dudit milieu et dudit engrais Download PDF

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Publication number
WO2019235142A1
WO2019235142A1 PCT/JP2019/018953 JP2019018953W WO2019235142A1 WO 2019235142 A1 WO2019235142 A1 WO 2019235142A1 JP 2019018953 W JP2019018953 W JP 2019018953W WO 2019235142 A1 WO2019235142 A1 WO 2019235142A1
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product
food
starch degradation
starch
degradation product
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PCT/JP2019/018953
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English (en)
Japanese (ja)
Inventor
敦 河野
智大 山本
洋則 吉田
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昭和産業株式会社
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Priority to JP2020523584A priority Critical patent/JP7404233B2/ja
Priority to CN201980038803.7A priority patent/CN112292042B/zh
Publication of WO2019235142A1 publication Critical patent/WO2019235142A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • C—CHEMISTRY; METALLURGY
    • C05—FERTILISERS; MANUFACTURE THEREOF
    • C05G—MIXTURES OF FERTILISERS COVERED INDIVIDUALLY BY DIFFERENT SUBCLASSES OF CLASS C05; MIXTURES OF ONE OR MORE FERTILISERS WITH MATERIALS NOT HAVING A SPECIFIC FERTILISING ACTIVITY, e.g. PESTICIDES, SOIL-CONDITIONERS, WETTING AGENTS; FERTILISERS CHARACTERISED BY THEIR FORM
    • C05G3/00—Mixtures of one or more fertilisers with additives not having a specially fertilising activity
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin

Definitions

  • the present technology includes a crystalline starch degradation product, and a composition for foods and drinks using the crystalline starch degradation product, foods and drinks, pharmaceuticals, cosmetics, industrial products, feeds, culture media, fertilizers, and modifiers thereof, and It is related with the manufacturing method of the said crystalline starch decomposition product, the composition for food-drinks, food-drinks, a pharmaceutical, cosmetics, an industrial product, feed, a culture medium, and a fertilizer.
  • starch degradation products have been used for applications such as sweeteners, taste adjustment, osmotic pressure adjustment, moisturizing agents, and powdered base materials.
  • starch degradation products are also used in the pharmaceutical field for applications such as carbohydrate sources for enteral nutrients and excipients for drugs.
  • starch degradation products are also used for applications such as binders for solidifying cosmetics and viscosity adjustment of creamy cosmetics.
  • the starch degradation product is used for various applications as described above by adjusting the basic physical properties such as sweetness, taste, osmotic pressure, viscosity and hygroscopicity.
  • those having a high degree of sweetness are suitable for use as sweeteners, and conversely, those having a low degree of sweetness are suitable for taste modifiers, osmotic pressure regulators, powdered substrates, and the like.
  • the hygroscopicity of the starch degradation product itself is an important factor in selecting the application. For example, if the starch hydrolyzate is too hygroscopic, it may solidify during storage or distribution or stickiness may occur, making it suitable for use in powdered foods or powdered substrates. Absent.
  • Crystalline starch degradation products obtained by crystallizing these starch degradation products are also used in various fields, taking advantage of their low hygroscopic properties.
  • a cyclomaltodextrin / glucanotransferase is allowed to act on an aqueous solution containing cyclodextrin or starch to produce insoluble amylose particles in the aqueous solution, and the amylose particles are collected to obtain the food field.
  • a technique for producing amylose particles that can be used in the fields of pharmaceuticals, cosmetics, and the like is disclosed.
  • Patent Document 2 also discloses that 1,4- ⁇ -D-polyglucan or polysaccharide is melted in water, the molten product is led to precipitation, the mixture is cooled, and the formed particles are separated.
  • Microsphere-like crystals that can be used as additives for cosmetics, carriers for active substances in pharmaceutical and other applications, food additives, fillers for biodegradable polymers or industrial polymers, etc. Techniques for manufacturing lights are disclosed.
  • Crystalline substances used in a wide range of fields including food and medical fields include crystalline glucose and trehalose that dissolve in water, and crystals of cellulose and polymer amylose that are insoluble in water.
  • Crystalline glucose and trehalose are soluble in both low-temperature water and high-temperature water, and therefore cannot be used for suspending, for example.
  • crystals of cellulose and polymer amylose are insoluble in low-temperature water and high-temperature water, it is difficult to mix them uniformly in an aqueous solution. Therefore, there are cases where it is difficult to exert the intended effect due to restrictions on processing means for products such as food and drink compositions, food and drink, pharmaceuticals, cosmetics, industrial products, feeds, culture media, and fertilizers. is there.
  • the main object of the present technology is to provide a novel crystalline starch degradation product whose solubility varies depending on the temperature.
  • the inventors of the present application conducted intensive research on specific components contained in the starch decomposition product.
  • the present inventors have developed a novel crystalline starch degradation product characterized by containing a very high molecular component and a low molecular component of dextrin among oligosaccharides. It has been found that it contains a portion that is insoluble in low-temperature water, while being completely soluble in high-temperature water, and has completed this technology.
  • the content of glucose polymerization degree (DP) 8 to 19 is 40% or more
  • Content of glucose polymerization degree (DP) 20 or more is 55% or less
  • a crystalline starch degradation product having a crystallization ratio calculated from the result of X-ray diffraction method of 1% or more is provided.
  • the said crystallization ratio of the crystalline starch decomposition product which concerns on this technique can be 10% or more.
  • crystallization starch decomposition product which concerns on this technique can make supernatant Brix value 2.0% or less at the time of disperse
  • the crystalline starch degradation product according to the present technology has different solubility depending on temperature, it should be suitably applied to a composition for food and drink, food and drink, pharmaceuticals, cosmetics, industrial products, feed, medium, fertilizer, etc. Is possible.
  • the crystal starch degradation product according to the present technology has a novel composition itself, and the method for obtaining it is not particularly limited. For example, it is obtained after obtaining starch degradation products by appropriately combining starch raw materials with treatments using general acids and enzymes, and various operations such as chromatography, membrane separation, and ethanol precipitation.
  • the starch degradation product can be obtained by subjecting it to a general crystallization process.
  • a method for producing a crystalline starch degradation product which comprises adding a debranching enzyme and a branching enzyme to starch or a starch degradation intermediate (for example, liquefied liquid) obtained by lightly degrading starch. Simultaneously or after debranching enzyme action, let debranching enzyme act, Content of glucose polymerization degree (DP) 8-19 is 32% or more, An enzyme reaction step for obtaining a starch degradation product having a glucose polymerization degree (DP) of 20 or more and a content of 30% or less; A crystallization step of crystallizing the starch degradation product; A method for producing a crystalline starch degradation product is provided.
  • a debranching enzyme is allowed to act, Content of glucose polymerization degree (DP) 8-19 is 32% or more, An enzyme reaction step for obtaining a starch degradation product having a glucose polymerization degree (DP) of 20 or more and a content of 30% or less; A crystallization step of crystallizing the starch degradation product; A method for producing a crystalline starch degradation product is provided.
  • the starch decomposition product can be crystallized by maintaining the starch decomposition product solution at a predetermined concentration or higher and / or lower than a predetermined temperature. .
  • a separation step of separating the crystalline starch decomposition product may be performed after the crystallization step.
  • the quality of the crystalline starch degradation product according to the present technology can be improved by including it in a composition for food and drink, food and drink, pharmaceuticals, cosmetics, industrial products, feed, culture medium, or fertilizer. That is, the present technology provides a food / beverage composition, a food / beverage product, a pharmaceutical product, a cosmetic product, an industrial product, a feed, a culture medium, or a fertilizer modifier containing the crystalline starch degradation product according to the present technology.
  • the content of glucose polymerization degree (DP) 8 to 19 is 32% or more
  • a composition for a food or drink, a food or drink, a pharmaceutical, a cosmetic, an industrial product, a feed, a medium, or a crystallized product of a starch degradation product having a glucose polymerization degree (DP) of 20 or more and 30% or less Provide fertilizer.
  • These food and drink compositions, food and drink, pharmaceuticals, cosmetics, industrial products, feed, medium, or fertilizer Content of glucose polymerization degree (DP) 8-19 is 32% or more, It can manufacture by performing the crystallization process which crystallizes a part or all of the starch degradation product whose content of glucose polymerization degree (DP) 20 or more is 30% or less.
  • “Debranching enzyme” is a general term for enzymes that catalyze the reaction of hydrolyzing ⁇ -1,6-glucoside bonds, which are the branching points of starch.
  • “Isoamylase, glycogen 6-glucanohydrolase”, “Pullulanase, pullulan 6-glucan hydrolase”, “amylo-1,6-glucosidase / 4-glucanotransferase” (amylo-1,6-glucosidase) / 4- ⁇ glucanotransferase) ” is known.
  • Brainching enzyme is a general term for enzymes that act on linear glucans linked by ⁇ -1,4-glucoside bonds to form ⁇ -1,6-glucoside bonds. . Although it exists in animals and bacteria, it can be purified from plants such as potato, rice seed, and corn seed.
  • the crystalline starch degradation product according to the present technology contains many oligosaccharide polymer components and dextrin low-molecular components (degree of glucose polymerization: DP8 to 19), and therefore does not occur with low-molecular oligosaccharides. Interaction between each other occurs, resulting in high crystallinity and a property including a portion insoluble in cold water. Moreover, since the content of DP20 or more is 55% or less, the crystal starch decomposition product according to the present technology exhibits appropriate crystallinity and exhibits a property of being dissolved in hot water. Therefore, purification in a heated solution state is easy, and when processing a wide range of products, it can be dissolved and used by heating.
  • FIG. 2 is a drawing-substituting graph showing a chart of powder X-ray diffraction of Example 1.
  • FIG. 3 is a drawing-substituting graph showing a chart of powder X-ray diffraction of Example 2.
  • FIG. 10 is a drawing substitute graph showing a chart of powder X-ray diffraction of Comparative Example 4.
  • 5 is a drawing-substituting photograph showing an icing donut manufactured in Experimental Example 2.
  • FIG. 6 is a drawing-substituting photograph showing an edible plastic-like substance produced in Experimental Example 2.
  • FIG. It is a drawing substitute photograph which shows the character written with the character pen using this technique.
  • Crystalline starch degradation products according to the present technology are derived from starch raw materials, for example, corn starch, waxy corn starch, starch such as rice starch, wheat starch (terrestrial starch), potato starch, tapioca starch, sweet potato starch, etc.
  • the starch raw material to be used is not particularly limited, and any starch raw material can be used.
  • the content of glucose polymerization degree (hereinafter referred to as “DP”) 8 to 19 is 40% or more, and the content of DP20 or more is 55% or less,
  • the crystallization ratio calculated from the result of the X-ray diffraction method is 1% or more. Since the crystalline starch decomposition product according to the present technology has a content of less than DP20 of 45% or more, it is easy to redissolve in a boiling bath and to be purified in a solution state.
  • the crystalline starch degradation product according to the present technology includes a portion that is insoluble in cold water, unlike crystalline glucose, sugar, trehalose and the like. Specifically, it begins to dissolve in water of about 40 ° C., and there is an insoluble part in cold water of 20 ° C. or less. Therefore, it can also be used for suspending products such as compositions for foods and drinks, foods and drinks, pharmaceuticals, cosmetics, industrial products, feeds, culture media, and fertilizers.
  • the crystalline starch degradation product according to the present technology is soluble in hot water, unlike crystalline cellulose and polymer amylose. Specifically, it has a property of being almost dissolved in water at 60 to 80 ° C. and completely dissolved in hot water at 100 ° C. Therefore, when processing into various products, it can be dissolved and used by heating.
  • the crystalline starch degradation product according to the present technology has digestibility, unlike difficult-to-digest crystalline cellulose and polymer amylose. Therefore, it can be used as a carbohydrate source (calorie source) that can be digested and absorbed.
  • the crystallization ratio of the crystal starch decomposition product according to the present technology may be 100% or less, and may be 80% or less or 60% or less.
  • the crystal fraction in the crystalline starch decomposition product according to the present technology has a 2- ⁇ of “5 ° -6.5 °”, “8.5 ° -12.5 °”, “13” in powder X-ray diffraction analysis.
  • total area (area in a section where 2- ⁇ is “3 ° -40 °”); The area of the region where the diffraction intensity is stronger than the reference line in the range surrounded by the curve of the reference line and the diffraction intensity is defined as the “total area”. ".
  • the “crystallization ratio” in the present technology was calculated using a powder X-ray diffraction measurement result analyzed using MiniFlex600 (manufactured by Rigaku Corporation), an X-ray wavelength of Cu K ⁇ , an X-ray output of 40 kV, and 15 mA. Value.
  • the crystalline starch decomposition product according to the present technology is a crystallized product of starch decomposition product having a content of DP8 to 19 of 32% or more and a content of DP20 or more of 30% or less. That is, the starch degradation product before crystallization of the crystalline starch degradation product according to the present technology has a feature that the content of DP8 to 19 is 32% or more and the content of DP20 or more is 30% or less.
  • the crystalline starch degradation product according to the present technology can reduce the sweetness by performing the separation step. By making it low sweetness, it can be suitably applied to uses that do not require sweetness. Therefore, for example, it can also be used for food additives, foods and drinks, and medicines where crystalline sugars with high sweetness cannot be used.
  • the crystalline starch decomposition product which concerns on this technique also contains the part insoluble in cold water 20 degrees C or less, by performing an isolation
  • products such as food and beverage compositions, foods and drinks, pharmaceuticals, cosmetics, industrial products, feeds, culture media, fertilizers, etc. using the crystalline starch degradation product according to the present technology may absorb moisture. It can be prevented from melting out from the product.
  • the crystalline starch degradation product having low sweetness and low hygroscopicity specifically has a crystallization ratio of 10% or more and is dispersed in water at 20 ° C.
  • the supernatant Brix value is 2.0% or less.
  • the “supernatant Brix value when dispersed in water at 20 ° C.” specifically means that 10% by mass of the crystal starch decomposition product is dispersed in 20 ° C. water and stirred well. This is the Brix value of the supernatant.
  • the crystalline starch degradation product having low sweetness and low hygroscopicity is, in other words, a precipitation step (for example, 20 ° C.) after precipitating the crystalline starch degradation product according to the present technology. It can be easily taken out by washing with the following water.
  • the crystal structure of starch is divided into A type in which water contained in the double helix is contained in 4 molecules and B type in which 36 molecules are contained in the unit cell, based on the result of the powder X-ray diffraction method.
  • the crystal structure of the crystalline starch degradation product according to the technology is not limited as long as the effects of the present technology are not impaired, and may be A-type or B-type.
  • the crystal starch decomposition product according to the present technology is not particularly limited as long as the content of DP8 to 19 is 40% or more, but is preferably 50% or more, more preferably 55% or more. As the content of DP8-19 increases, the quality of the crystalline starch degradation product, such as solubility and crystal size, becomes more stable.
  • the crystal starch degradation product according to the present technology is not particularly limited as long as the content of DP20 or more is 55% or less, but is preferably 50% or less, more preferably 45% or less.
  • the crystalline starch degradation product according to the present technology can be pulverized and used as a fine powder product.
  • the crystalline starch degradation product according to the present technology uses a property of different solubility depending on temperature, digestibility, etc., to give a rich feeling of food and drink, whiteness (whiteness enhancement etc.), carbohydrate source ( It can be suitably used for applications as a calorie source.
  • the crystalline starch decomposition product which concerns on this technique can modify
  • it is possible to modify the quality of the composition for food or drink or the food and drink such as hygroscopicity, solidification, gelation, shape retention, whiteness and water separation.
  • Food / beverage products that can contain the crystalline starch degradation product according to the present technology are not particularly limited.
  • beverages such as juice, sports drinks, tea, coffee, tea, seasonings such as soy sauce, sauces, and soups , Cream, various dairy products, ice cream and other frozen desserts, various powdered foods (including beverages), food for preservation, frozen foods, breads, confectionery, cooked rice, noodles, water-dried products, livestock meat products, etc. Etc.
  • health functional foods and beverages including specified health functional foods, functional labeling foods, and functional nutritional foods
  • so-called health foods including beverages
  • liquid foods infant / infant foods, diet foods, diabetic foods, etc. May also contain a crystalline starch degradation product according to the present technology.
  • the method for containing the crystalline starch decomposition product according to the present technology in the composition for food or drink or the food or drink is not particularly limited.
  • a method for allowing the crystalline starch degradation product according to the present technology to be directly contained in a composition for food or beverage or a food or beverage, or a composition for food or beverage in a state where the crystalline starch degradation product according to the present technology is dissolved or dispersed in an arbitrary solvent is not particularly limited.
  • a method for allowing the crystalline starch degradation product according to the present technology to be directly contained in a composition for food or beverage or a food or beverage, or a composition for food or beverage in a state where the crystalline starch degradation product according to the present technology is dissolved or dispersed in an arbitrary solvent is not particularly limited.
  • a form that is distributed as a composition for food and drink can also be adopted.
  • various food mixes hot cake mix, bakery mix, confectionary mix, noodle skin mix, etc.
  • various food flours tempura powder, fried powder, okonomiyaki powder, tako Baked powder, etc.
  • various foods and beverages under confectionery, donuts, cakes, ice cream, soups, beverages, etc.
  • the crystalline starch degradation product according to the present technology is used as a food additive such as a concentrated nutrient, a food extender such as livestock meat, a powdered base material, a taste modifier, a suspending agent, and an osmotic pressure regulator. It is also possible.
  • the crystalline starch degradation product according to the present technology can be suitably applied to all pharmaceuticals by utilizing the property that its solubility differs depending on the temperature, digestibility, and the like.
  • the quality of the crystalline starch degradation product according to the present technology can be improved by adding it to a pharmaceutical product.
  • the hygroscopicity, solidification, gelation, shape retention, whiteness, water separation, and other qualities of the drug can be modified.
  • powdered base materials such as powders and granules, excipients for tablets and the like, suspensions for liquid preparations, semisolid preparations, ointment preparations and the like
  • carbohydrate sources such as agents, osmotic pressure adjusting agents, coloring (white) materials, enteral nutrients, and the like.
  • the method for containing the crystalline starch degradation product according to the present technology in the pharmaceutical is not particularly limited, and is the same as the method for containing in the above-described composition for food or drink or food and drink.
  • the crystalline starch degradation product according to the present technology can be suitably applied to all cosmetics by utilizing the property that its solubility varies depending on the temperature.
  • the crystalline starch degradation product according to the present technology has a relatively uniform shape and size of particles, and is biodegradable. Therefore, it is suitable for various cosmetics using these properties. be able to.
  • the quality of the crystalline starch degradation product according to the present technology can be improved by including it in cosmetics. Specifically, the hygroscopicity, solidification, gelation, shape retention, whiteness, water separation and other qualities of the cosmetic can be modified.
  • the application method to cosmetics is not particularly limited, but for example, powdered base materials such as powdered cosmetics and solid cosmetics, excipients, etc., cosmetics such as liquid, milky, gel, creamy etc. Therefore, it can be applied to suspending agents, osmotic pressure adjusting agents, coloring (white) materials and the like.
  • the method for containing the crystal starch decomposition product according to the present technology in the cosmetic is not particularly limited, and is the same as the method for containing in the above-described composition for food or drink or food and drink.
  • the crystalline starch degradation product according to the present technology can be suitably applied to all industrial products by utilizing the property that its solubility varies depending on the temperature.
  • the crystalline starch degradation product according to the present technology has a linear molecular structure, the shape and size of the particles are relatively uniform, and biodegradable. It can be suitably applied to various industrial products.
  • the quality of the crystalline starch degradation product according to the present technology can be improved by adding it to an industrial product. Specifically, it is possible to modify the quality of industrial products such as hygroscopicity, solidification, gelation, shape retention, whiteness and water separation.
  • Industrial products to which the crystalline starch degradation product according to the present technology can be applied include, for example, carriers, various films, fibers, capsules, adhesives, mold release agents, anti-adhesive agents, extenders, abrasives, excipients, etc. Can be mentioned.
  • the method for containing the crystalline starch degradation product according to the present technology in the industrial product is not particularly limited, and is the same as the method for containing in the above-described composition for food or drink or food and drink.
  • the crystalline starch degradation product according to the present technology utilizes the property that its solubility varies depending on the temperature, etc., so that it can be used for domestic animals such as cattle, horses and pigs, poultry such as chickens and quails, reptiles, birds and small mammals. It can also be contained in feeds such as pets, farmed fish and insects. Moreover, it can also be contained in a medium or a fertilizer for microbial culture.
  • the quality of the crystalline starch degradation product according to the present technology can be improved by adding it to feeds, culture media, and fertilizers.
  • the quality of feeds, culture media, and fertilizers such as hygroscopicity, solidification, gelation, shape retention, whiteness, and water separation can be modified.
  • the method for containing the crystalline starch degradation product according to the present technology in feed, medium, and fertilizer is not particularly limited, and is the same as the method for containing in the above-described composition for food or drink or food and drink, and therefore the description thereof is omitted here. To do.
  • the crystalline starch degradation product according to the present technology is modified in quality by blending it with a composition for food and drink, food and drink, pharmaceuticals, cosmetics, industrial products, feed, culture medium, or fertilizer. Therefore, it can be used as a modifier for each product.
  • the modifier according to the present invention contains the crystalline starch degradation product according to the present technology as an active ingredient, it may be composed only of the crystalline starch degradation product described above, as long as the effects of the present invention are not impaired.
  • One or more other components can be freely selected and contained. Examples of other components that can be used include excipients, pH adjusters, colorants, corrigents, disintegrating agents, lubricants, stabilizers, and emulsifiers that are commonly used for formulation.
  • the method of blending the modifier according to the present technology into each product is not particularly limited.
  • a method of incorporating the modifier according to the present technology into each product as it is, and after adding the modifier according to the present technology to each product in a state of being dissolved or dispersed in an arbitrary solvent, the product may be reused as necessary. Examples thereof include a crystallization method.
  • the crystal starch decomposition product according to the present technology has a novel composition itself, and the method for obtaining it is not particularly limited.
  • the starch raw material was obtained after obtaining a starch degradation product by appropriately combining the treatment using a general acid or enzyme and various operations such as various chromatography, membrane separation, ethanol precipitation, etc.
  • the starch degradation product can be obtained by applying a general crystallization process.
  • water at 60 to 100 ° C. in accordance with solubility during the production of a starch decomposition product precipitation in a saccharified solution or the like during production can be prevented, and high-quality crystals can be obtained.
  • a debranching enzyme is an enzyme involved in degradation of starch branch chains
  • a branching enzyme is an enzyme used to synthesize starch branch chains. Thus, they are usually not used together. However, by using a combination of both enzymes that exhibit completely opposite actions, the starch degradation product according to the present technology can be reliably produced.
  • the debranching enzyme is allowed to act simultaneously or after the debranching enzyme action.
  • the debranching enzyme is not particularly limited.
  • pullulanase Pullulanase, pullulan 6-glucan hydrolase
  • amylo-1,6-glucosidase / 4- ⁇ glucanotransferase (amylo-1,6-glucosidase / 4- ⁇ glucanotransferase)
  • isoamylase Isoamylase, glycogen 6-glucanohydrolase
  • branching enzyme is not particularly limited. For example, those purified from animals, bacteria, or the like, or those purified from plants such as potato, rice seed and corn seed, commercially available enzyme preparations and the like can be used.
  • the acid that can be used is an acid that can liquefy starch or starch-decomposing intermediate, and can be one or more common acids as long as it does not impair the effects of the present technology.
  • the acid that can be used is an acid that can liquefy starch or starch-decomposing intermediate, and can be one or more common acids as long as it does not impair the effects of the present technology.
  • hydrochloric acid, oxalic acid, sulfuric acid and the like can be mentioned.
  • the starch decomposition product is crystallized.
  • the crystallization step can be performed after the enzyme reaction step, or can be performed simultaneously with the enzyme reaction step.
  • the crystallization method in the crystallization step is not particularly limited, and one or more known crystallization methods can be freely selected and used.
  • the starch decomposition product can be crystallized by maintaining the solution of the starch decomposition product at a predetermined concentration or higher and / or lowering the temperature to a predetermined temperature or lower.
  • the concentration of the starch decomposition product solution in this case is not particularly limited, and can be set freely as long as the effects of the present technology are not impaired.
  • the starch decomposition product is retained by holding at 10% by mass or more. It can be crystallized.
  • the temperature of the starch decomposition product in this case is not particularly limited, and can be set freely as long as the effects of the present technology are not impaired.
  • the starch decomposition product is crystallized by holding at 60 ° C. or lower.
  • the holding time is not particularly limited, and can be freely set as long as the effects of the present technology are not impaired.
  • a separation step of separating the crystalline starch degradation product from the precipitate after the crystallization step or the powder product after dehydration drying can be performed.
  • the separation step is a step of separating a component having low solubility in water from the crystalline starch decomposition product, and is performed by washing with an organic solvent such as water or alcohol, filtration, centrifugation, or a combination thereof, for example. Can do.
  • the crystal having a crystallization ratio of 10% or more and a supernatant Brix value of 2.0% or less when dispersed in water at 20 ° C. is low sweetness and low hygroscopic crystals. It is possible to obtain a starch degradation product.
  • the method for producing a crystalline starch degradation product it is possible to perform a step of removing impurities after the enzyme reaction step, after the crystallization step, or after the separation step.
  • the method for removing impurities is not particularly limited, and known methods can be used alone or in combination of two or more. For example, methods such as filtration, activated carbon decolorization, and ion purification can be exemplified.
  • the crystalline starch degradation product according to the present technology can be used as a liquid product containing crystals after the crystallization process, but may be dehydrated and dried by vacuum drying, spray drying, freeze drying, or the like. Is possible.
  • the crystallization step in the method for producing a crystalline starch degradation product according to the present technology is performed in one step of a method for producing a composition for food and drink, food and drink, pharmaceuticals, cosmetics, industrial products, feed, medium, or fertilizer.
  • Products, feeds, media, or fertilizers can be produced.
  • the timing of performing the crystallization step in the production method of each product can be freely set according to the production process of each product as long as the effects of the present invention are not impaired.
  • the crystalline starch degradation product according to the present technology is contained in each product in a state of being dissolved or dispersed in an arbitrary solvent, after recrystallization as necessary, each product is manufactured.
  • Example described below shows an example of a typical example of the present technology, and the scope of the present technology is not interpreted narrowly.
  • Test method As an example of a branching enzyme, an enzyme derived from potato purified in accordance with the method of Eur. J. Biochem. 59, p615-625 (1975) (hereinafter referred to as “potato-derived branching enzyme”). Branchzyme (manufactured by Novozymes, Inc., hereinafter referred to as “bacteria-derived branching enzyme”) was used.
  • the activity of branching enzyme was measured by the following method.
  • a substrate solution an amylose solution in which 0.1% by mass of amylose (Sigma Aldrich A0512) was dissolved in 0.1 M acetate buffer (pH 5.2) was used.
  • 50 ⁇ L of the enzyme solution is added to 50 ⁇ L of the substrate solution and reacted at 30 ° C. for 30 minutes, and then 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixing solution) is added.
  • the reaction was stopped.
  • a blank solution was prepared by adding water instead of the enzyme solution.
  • Absorbance at 660 nm was measured 15 minutes after stopping the reaction.
  • One unit of the enzyme activity of the branching enzyme was defined as the amount of enzyme activity that decreased the absorbance at 660 nm by 1% per minute when tested under the above conditions.
  • Dissolution Completely dissolves and becomes a transparent solution.
  • White turbidity Dissolves to some extent and has almost no precipitation, but liquid is cloudy.
  • Insoluble Most of the material does not dissolve and is precipitated.
  • the crystalline starch degradation product was evaluated according to the following evaluation criteria with respect to the state after storage for 1 week at 25 ° C. and 95% relative humidity using a temperature and humidity tester HIFLEX TH401 (manufactured by Enomoto Kasei Co., Ltd.).
  • Example 1 To 30% by mass of corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% by mass of ⁇ -amylase (Lycozyme Supra, Novozymes) was added per solid content (g), Liquefied with a cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., DE was measured continuously, and when DE8 was reached, pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution that had stopped the reaction to 5.8, 1000 units of bacteria-derived branching enzyme were added per solid content (g) and reacted at 50 ° C. for 24 hours.
  • ⁇ -amylase Locozyme Supra, Novozymes
  • Example 2 To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% by mass of ⁇ -amylase (Chrytase T10S, Amano Enzyme Co., Ltd.) per solid content (g) was added, The mixture was liquefied with a jet cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., DE was measured continuously, and when DE9 was reached, pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling.
  • ⁇ -amylase Chrytase T10S, Amano Enzyme Co., Ltd.
  • Example 3 To 30% by mass of cornstarch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% by mass of ⁇ -amylase (Chrytase T10S, Amano Enzyme Co., Ltd.) per solid content (g) was added, The mixture was liquefied with a jet cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., DE was measured continuously, and when DE11 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution which stopped the reaction to 5.8, 600 units of bacteria-derived branching enzyme was added per solid (g) and reacted at 65 ° C. for 15 hours.
  • ⁇ -amylase Chrytase T10S, Amano Enzyme Co., Ltd.
  • a debranching enzyme (GODO-FIA, manufactured by Godo Seisei Co., Ltd.) was added at 0.5 mass% per solid content (g) and reacted at 50 ° C. for 40 hours.
  • This starch decomposition product solution was decolorized with activated carbon and ion purified, and concentrated to a solid content of 50% by mass.
  • the concentrated solution was kept at 50 ° C. for 5 days, and the resulting sugar solution containing the precipitate was powdered with a spray dryer. The powder was separated by repeated washing and centrifuging until the solid content did not dissolve, and then freeze-dried to obtain a powdered crystalline starch decomposition product of Example 3.
  • Example 4 A 30% by mass corn starch slurry adjusted to pH 2.0 with 10% hydrochloric acid was decomposed to DE8 under a temperature condition of 130 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped using sodium hydroxide was adjusted to 5.8, and then 300 units of potato-derived branch-forming enzyme was added per solid content (g) at 35 ° C. After reacting for 48 hours, the reaction was stopped by boiling. Thereafter, the pH was adjusted to 4.2, debranching enzyme (isoamylase, Sigma-Aldrich Japan Co., Ltd.) was added at 1.0 mass% per solid content (g), and the mixture was reacted at 45 ° C. for 40 hours.
  • debranching enzyme isoamylase, Sigma-Aldrich Japan Co., Ltd.
  • This starch decomposition product solution was kept at 4 ° C. for 3 days, and the resulting precipitate was separated by repeated washing with water and centrifugation until the solid content was not dissolved, and then freeze-dried and powdered Example 4 A crystalline starch degradation product was obtained.
  • Example 5 To 30% by mass of tapioca starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% by mass of ⁇ -amylase (Chrytase T10S, manufactured by Amano Enzyme Co., Ltd.) per solid content (g) was added. And liquefied with a jet cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., DE was measured over time, and when DE15 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution which stopped the reaction to 5.8, 2000 units of potato-derived branch-forming enzyme was added per solid content (g) and reacted at 35 ° C.
  • ⁇ -amylase Chrytase T10S, manufactured by Amano Enzyme Co., Ltd.
  • Example 6 A 30% by weight waxy corn starch slurry adjusted to pH 2.0 with 10% hydrochloric acid was decomposed to DE6 under a temperature condition of 130 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped using sodium hydroxide was adjusted to 5.8, and then 500 units of bacterially-derived branching enzyme per unit of solid content (g), debranching enzyme (GODO) -FIA (manufactured by Godo Shusei Co., Ltd.) was added at 0.5 mass% per solid content (g) and reacted at 50 ° C. for 72 hours.
  • the starch decomposition product solution was decolorized by activated carbon and ion purified. The purified sugar solution is kept at 4 ° C. for 10 days, and the resulting precipitate is separated by repeated washing with water and centrifugation until the solid content does not dissolve, and then powdered with a spray drier. A decomposition product was obtained.
  • Example 7 The concentrated sugar solution of Example 2 was held at 4 ° C. for 3 hours, and the resulting sugar solution containing the precipitate was pulverized with a spray dryer to obtain a crystal starch decomposition product of Example 7.
  • Example 8 As the crystalline starch decomposition product of Example 8, the powder after spray drying of Example 3 was used.
  • Example 9 A 20 mass% corn starch slurry adjusted to pH 2.0 with 10% hydrochloric acid was decomposed to DE17 under a temperature condition of 130 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with 10% by mass sodium hydroxide was adjusted to 5.8, and then a debranching enzyme (isoamylase, Sigma-Aldrich Japan Co., Ltd.). Product) was added at 1.0 mass% per solid content (g) and reacted at 45 ° C. for 50 hours. This starch decomposition product solution was decolorized by activated carbon, purified by ion, and concentrated to a solid content of 45% by mass. The concentrated solution was kept at 4 ° C. for 3 days, and the resulting precipitate was washed with water until the solid content was not dissolved. Centrifugation was repeated, and freeze-dried crystal-containing starch decomposition product of Example 9 was obtained.
  • a debranching enzyme isoamylase, Sigma-Aldrich Japan
  • a debranching enzyme (GODO-FIA, manufactured by Godo Seisei Co., Ltd.) was added at 2.0 mass% per solid content (g), and the solution was 48 Reacted for hours. A large amount of precipitate was confirmed during the reaction, and after the reaction, it was allowed to cool at room temperature for 1 day. The precipitate obtained during the reaction and allowed to cool was separated by repeated washing with water and centrifugation until the solid content was not dissolved, and then freeze-dried to obtain a powdered crystalline starch decomposition product of Comparative Example 1.
  • GODO-FIA manufactured by Godo Seisei Co., Ltd.
  • Comparative Example 2 As the crystalline sugar of Comparative Example 2, “Treha” (registered trademark) (Trehalose) from Hayashibara Co., Ltd. was used.
  • Comparative Example 3 As the crystalline sugar of Comparative Example 3, “Endurance MCC VE-050” (crystalline cellulose) manufactured by Koyo Shokai Co., Ltd. was used.
  • Example 4 The starch decomposition product solution of Example 1 was decolorized by activated carbon and ion purified, and then powdered by spray drying as it was without concentrating to obtain the starch decomposition product of Comparative Example 4.
  • Examples 1 to 6 and 9 which have good sweetness evaluation and hygroscopic evaluation, have a crystallization ratio of 10% or more and a supernatant Brix value of 2.0% or less when dispersed in water at 20 ° C. Met. From this result, by performing the separation step, the crystallization ratio is 10% or more, and the supernatant Brix value when dispersed in water at 20 ° C. is 2.0% or less. It was found that a hygroscopic crystalline starch degradation product can be obtained.
  • Comparative Example 1 in which the content of DP8-19 is less than 40% and the content of DP20 or more exceeds 55%, the crystallization ratio was 15%, but it was not completely dissolved even at 100 ° C. . It is considered that the undissolved residue of the polymer component has an influence.
  • the comparative example 2 which is a trehalose is a crystal
  • Examples 2, 4, 6, 7, and 9 that were crystallized at a temperature lower than room temperature B-type crystals were formed, and Examples 1, 3, and 3 that were crystallized at a temperature higher than room temperature were used. For 5 and 8, it was found that A-type crystals were formed.
  • Example 2 In Experimental Example 2, the case where the crystalline starch degradation product or the pre-crystallized starch degradation product produced in Experimental Example 1 was applied to a composition for foods and drinks, foods and drinks, pharmaceuticals, cosmetics, and industrial products was verified. .
  • the crystalline starch decomposed product powder of Example 2 was polished as it was with an sponge as it was against the dirt around the kitchen sink. As a result, the dirt was removed well.
  • the crystalline starch degradation product according to the present technology is a solid that does not dissolve in water, and its particle shape and size are relatively uniform, and also has the characteristics of being biodegradable, so as an abrasive. It could be used suitably.
  • DE 16.5 dextrin (trade name “L-SPD” (manufactured by Showa Sangyo Co., Ltd.)) and powdered sugar were used in place of the starch decomposition product, respectively.
  • 4 parts by mass of water was added to and dissolved in parts by mass and powdered sugar to produce an icing donut in the same manner as described above.
  • Each manufactured donut was stored at 25 ° C. and 90% relative humidity for 48 hours.
  • the icing using the starch decomposition product before crystallization of Example 1 or Example 9 was the result of maintaining a good state before storage even after storage for both whiteness and stickiness (Fig. 4).
  • the glaze using the starch decomposition product before crystallization of Example 1 or Example 9 was also a result of inconspicuous whiteness due to the thin film shape, but the state before storage was maintained after storage.
  • the stickiness was a result of maintaining a good state before storage even after storage.
  • Edible plastic-like substance 15 g of water was added to 50 g of the starch decomposition product before crystallization in Example 3 and kneaded well in a bag, then placed in a mold and left for 3 hours, then removed from the mold. An edible plastic-like material was produced.
  • an edible plastic like DE 16.5 dextrin (trade name “L-SPD” (manufactured by Showa Sangyo Co., Ltd.)) is used in the same manner as described above, instead of the starch decomposition product. The material was manufactured.
  • Example 3 When the starch lysate before crystallization of Example 3 was used, a resin-like edible plastic-like substance as shown in FIG. 5 was obtained, but the dextrin of DE 16.5 (trade name “L-SPD” (When using Showa Sangyo Co., Ltd.)), only candy-like products were obtained.
  • DE 16.5 trade name “L-SPD” (When using Showa Sangyo Co., Ltd.)

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Abstract

La présente invention concerne un nouveau produit de dégradation d'amidon cristallin dont la solubilité diffère en fonction de la température. La présente invention concerne un produit de dégradation d'amidon cristallin dans lequel la teneur en glucose ayant un degré de polymérisation (DP) de 8-19 est supérieure ou égale à 40 %, la teneur en glucose ayant un degré de polymérisation (DP) supérieur ou égal à 20 ou plus est inférieure ou égale à 55 %, et le taux de cristallisation détecté par diffraction des rayons X est supérieur ou égal à 1 %. Étant donné que les propriétés du produit de dégradation d'amidon cristallin selon la présente invention sont telles que le produit de dégradation d'amidon cristallin contient des composants qui sont insolubles dans l'eau froide mais se dissolvent dans de l'eau chaude, il est possible d'utiliser de façon appropriée le produit de dégradation d'amidon cristallin dans une composition de produit alimentaire/de boisson, un produit d'aliment/boisson, un produit médicinal, un produit cosmétique, un produit industriel, un aliment pour animaux, un milieu, un engrais, etc.
PCT/JP2019/018953 2018-06-08 2019-05-13 Produit de dégradation d'amidon cristallin ; composition d'aliment/boisson, produit alimentaire/de boisson, produit médicinal, produit cosmétique, produit industriel, aliment pour animaux, milieu et engrais utilisant ledit produit de dégradation d'amidon cristallin, et modificateur associé ; et procédé de préparation dudit produit de dégradation d'amidon cristallin, de ladite composition d'aliment/boisson, dudit produit alimentaire/de boisson, dudit produit médicinal, dudit produit cosmétique, dudit produit industriel, dudit aliment pour animaux, dudit milieu et dudit engrais WO2019235142A1 (fr)

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WO2023152823A1 (fr) * 2022-02-09 2023-08-17 昭和産業株式会社 Composition d'émulsion huile-dans-eau et produit alimentaire utilisant la composition d'émulsion huile-dans-eau
WO2023153370A1 (fr) * 2022-02-09 2023-08-17 昭和産業株式会社 Composition d'émulsion de type huile dans l'eau et produit cosmétique l'utilisant
WO2023162988A1 (fr) * 2022-02-25 2023-08-31 株式会社アルファテック Procédé pour la production d'une poudre sèche d'amidon gélatinisé, poudre sèche d'amidon gélatinisé, poudre sèche de sarrasin gélatinisé et dispositif pour la production de poudre sèche d'amidon gélatinisé

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