JP2022077882A - Modifier containing starch decomposition product and thickening gelling agent - Google Patents

Abstract

To provide a modifier containing a starch decomposition product and a thickening gelling agent capable of achieving various modifications corresponding to food and drink, and a method for producing food and drink containing a starch decomposition product and a thickening gelling agent.SOLUTION: There are provided a modifier containing a starch decomposition product having a content of 32% or more of a glucose polymerization degree (DP) 8 to 19, a content of 30% or less of DP 20 or more and an iodine color developing value of 0.15 or more and a thickening gelling agent, and a method for producing food and drink containing the starch decomposition product having a content of 32% or more of DP 8 to 19, a content of 30% or less of DP 20 or more and an iodine color developing value of 0.15 or more and the thickening gelling agent and including an addition step of adding the starch decomposition product and the thickening gelling agent.SELECTED DRAWING: None

Description

The present art relates to a modifier containing a starch decomposition product and a thickening / gelling agent, a food or drink composition using the modifier, a food or drink, and a method for producing the food or drink.

Conventionally, in the field of food and drink, starch decomposition products have been used for applications such as sweeteners, taste adjustments, osmotic pressure adjustments, moisturizers, shape-retaining / thickening agents, and powdered base materials. For example, Patent Document 1 describes an existing product having a glucose polymerization degree (DP) of 8 to 19 of 32% or more and a glucose polymerization degree (DP) of 20 or more of 30% or less and showing the same DE value. A novel starch decomposition product exhibiting a lower viscosity, a lower sweetness, and a lower osmotic pressure than a starch decomposition product is disclosed.

Further, Patent Document 2 describes (a) a green value in the range of 0.4 to 1.2; (b) a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. for the preparation of processed food compositions. The jelly strength when allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more; (c) When a 30 wt% dextrin aqueous solution prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes. The viscosity of is 100 mPa · s or less under the condition of 25 ° C.; (d) The ratio (A / B) of the jelly strengths A and B shown below is 2 or less: A: Prepared with distilled water at 80 ° C. Jelly strength (N / cm ² ) when a 30 wt% dextrin aqueous solution was allowed to stand at 5 ° C. for 24 hours, B: A 30 wt% dextrin aqueous solution prepared with distilled water at 25 ° C. was allowed to stand at 5 ° C. for 24 hours. Disclosed is a technique for imparting various properties to processed foods by using dextrin having the property of jelly strength (N / cm ² ) at the time of brewing.

By the way, various thickening / gelling agents are also used in various foods and drinks for the purpose of thickening, gelling, and changing the texture of foods and drinks, and naturally, starch decomposition products and thickening / gelling agents are used in combination. Many foods and drinks are known.

Further, it is known that a phenomenon called ramping of a thickening / gelling agent can be suppressed by using a starch decomposition product in combination. For example, Pat. For the purpose of reducing and miniaturizing the lumps generated in guar gum alone, or in a mixture of guar gum and xanthan gum, lumps are generated for thickening polysaccharides having a xanthan gum content of 50% or less. By finding that it is alleviated and further mixing these thickening polysaccharides so that the content of dextrin is 20 to 80%, the occurrence of lumps is reduced and the size of lumps generated is reduced. It is disclosed that they have found that they are suitable as a target liquid food thickening agent. From the above, there are many opportunities for starch decomposition products and thickening / gelling agents to be used in combination.

Japanese Unexamined Patent Publication No. 2010-226988 Japanese Unexamined Patent Publication No. 2010-11781 Japanese Unexamined Patent Publication No. 10-108633

As described above, when various thickening / gelling agents are used for the purpose of thickening, gelling, or changing the texture of foods and drinks, they are often used in combination with starch decomposition products, but starch decomposition products are decomposed. If the degree is low, the expected effect of modifying the thickening / gelling agent may not be obtained. Further, if the degree of decomposition of the starch decomposition product is high, the sweetness of the food or drink may increase or the osmotic pressure may increase. Further, when the degree of decomposition of the starch decomposition product is high, there is also a problem that the dried product has high hygroscopicity.

Therefore, the main object of this technique is to provide a modifier containing a starch decomposition product and a thickening / gelling agent that can realize various modifications according to foods and drinks.

In this technique, first, the content of glucose polymerization degree (DP) 8 to 19 is 32% or more.
The content of glucose polymerization (DP) of 20 or more is 30% or less,
Starch decomposition products having an iodine coloration value of 0.15 or more,
Thickening / gelling agent and
To provide a modifier containing.
As the modifier according to the present technique, a starch decomposition product having a glucose polymerization degree (DP) of 8 or more and a content of 50% or more can be used.
Further, as the modifier according to the present technique, a starch decomposition product having a residual ratio of 20% or less in the β-amylase digestion test can be used.
The thickening / gelling agent used in the modifier according to the present technology includes starch-based cereal flour, starch, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharide, locust bin gum, and tamarind. One or more thickening / gelling agents selected from the group consisting of seed gum, arabic gum, and sodium alginate can be used.

The modifier according to the present technology can be used in food and drink compositions.
Moreover, the modifier according to this technique or the food and drink composition according to this technique can be used for food and drink.
The food or drink according to the present technology may contain 2 to 50% by mass of the starch decomposition product.

In this technique, next, there is a method for producing food and drink containing a starch decomposition product and a thickening / gelling agent.
The starch decomposition product is
The content of glucose polymerization (DP) 8-19 is 32% or more,
The content of glucose polymerization (DP) of 20 or more is 30% or less,
It is a starch decomposition product having an iodine coloration value of 0.15 or more.
Provided is a method for producing a food or drink, which comprises an addition step of adding the starch decomposition product and a thickening / gelling agent.
In the method for producing foods and drinks according to the present technique, a mixing step of mixing the starch decomposition product with a thickening / gelling agent with a liquid material can be performed.

Hereinafter, suitable embodiments for carrying out this technique will be described. It should be noted that the embodiments described below show an example of a typical embodiment of the present technique, and the scope of the present technique is not narrowly interpreted by this.

1. 1. Modifier The modifier according to this technique contains a specific starch decomposition product and a thickening / gelling agent. Further, other components may be contained if necessary. Hereinafter, each component will be described in detail.

(1) Starch decomposition product The starch decomposition product used in this technique has a glucose polymerization degree (hereinafter referred to as “DP”) of 8 to 19 in a content of 32% or more, a DP of 20 or more in a content of 30% or less, and iodine. The color development value is 0.15 or more. The starch decomposition product used in this technique contains a DP of 20 or more as compared with a general starch decomposition product, specifically, a starch decomposition product obtained by decomposing a starch raw material with an acid and / or α-amylase. Despite the small amount, the content of DP8-19 is high and the iodine coloration value is high. Since the content of DP20 or more is small, there is little flavor peculiar to starch decomposition products that may impair the flavor of foods and drinks. Further, since the content of DP8 to 19 is high, that is, the content of DP1 to 7 is low, low sweetness, low osmotic pressure, and low hygroscopicity are exhibited. Furthermore, since the iodine coloration value is high, details will be described later, that is, since a large amount of linear sugar molecules having a DP of 16 or more are contained, the linear sugar molecules are easily crystallized by interaction, and various foods and drinks are used. Contribute to reforming.

The starch decomposition product used in the present technique is not particularly limited as long as the content of DP8-19 is 32% or more, but the content is preferably 40% or more, more preferably 43% or more, still more preferably 48%. Is. The higher the content of DP8-19, the lower the sweetness, the lower osmotic pressure, and the lower the hygroscopicity.

The starch decomposition product used in the present technique is not particularly limited as long as the content of DP20 or more is 30% or less, but the content is preferably 10 to 30%, more preferably 15 to 28%, still more preferably 18. ~ 25%. As the content of DP20 or more decreases, the flavor peculiar to dextrin is further reduced, but if it is too small, the number of linear sugar molecules of DP16 or more naturally decreases, and the effect of modifying food and drink by crystallization becomes small.

In the present technique, the iodine coloration value of the starch decomposition product is a value measured by the method described in Examples described later.

The color reaction with iodine indicates the presence of linear sugar chains of DP16 or higher, and the starch decomposition product having a high content of DP20 or higher has many linear sugar chains of DP16 or higher. Although it shows a color reaction, a starch decomposition product having a low content of DP20 or more usually does not show a color reaction, or even if it shows, the iodine color reaction value is very low. Although the starch decomposition product used in this technique has a low content of DP20 or more, it contains a linear sugar molecule of DP16 or more, and therefore exhibits a color reaction with iodine. The starch decomposition product used in the present technique is not particularly limited as long as the iodine coloration value is 0.15 or more, but is more preferably 0.30 or more. The higher the iodine coloration value, the more linear sugar molecules with DP16 or higher are contained, and the higher the effect of modifying foods and drinks by crystallization.

The starch decomposition products used in this technique are derived from starch raw materials such as corn starch, waxy corn starch, rice starch, starch such as wheat starch (terrestrial starch), horse bell starch, tapioca starch, sweet potato starch and the like. It is obtained by decomposing (saccharifying) starch (underground starch) or processed starch obtained by subjecting these starches to physical or chemical processing individually or in combination of two or more. The starch raw material used is not particularly limited, and any starch raw material can be used.

The content of the starch decomposition product used in the present technique is not particularly limited as long as the effect of the present technique is not impaired, but is preferably 50% or more, more preferably 60% or more, still more preferably 70% or more. By using a starch decomposition product having a high content of DP8 or more, it exhibits lower sweetness, lower osmotic pressure, and lower hygroscopicity.

The residual ratio of the starch decomposition product used in the present technique in the β-amylase digestion test is not particularly limited as long as the effect of the present technique is not impaired, but is preferably 20% or less, more preferably 15% or less. By using a starch decomposition product having a low residual rate in the β-amylase digestion test, that is, a starch decomposition product containing a large amount of linear sugar molecules, which will be described in detail later, the effect of modifying food and drink by crystallization is enhanced.

In the present technique, the residual rate in the β-amylase digestion test is a value measured by the method described in Examples described later. Β-amylase is an enzyme that decomposes a glucose polymer from the non-reducing end in maltose units, and it is known that the decomposition stops when there is a branched bond such as α-1,6 bond. Therefore, the evaluation of the starch decomposition product by the β-amylase digestion test is an index showing the degree to which the α-1,4 bond has a continuous linear portion from a structural point of view. That is, it is an index for linear sugar molecules having a DP of 16 or more in the color reaction with iodine, and for the linear sugar molecules of the entire starch decomposition product in the evaluation by the β-amylase digestion test.

The crystallization ratio of the starch decomposition product used in the present technique is not particularly limited as long as the effect of the present technique is not impaired, but the upper limit is 100%, preferably 15% or less, more preferably 10% or less, still more preferably 5%. Below, it is even more preferably 0%. By using a starch decomposition product having a low crystallization ratio, it is easily dissolved in a liquid material such as water, and it becomes a particularly good melt-in-the-mouth in foods and drinks.

In this technique, the crystal fraction in the starch decomposition product has a 2-θ of "5 ° -6.5 °", "8.5 ° -12.5 °", and "13 °" by powder X-ray diffraction analysis. -16 ° ”,“ 16 ° -19 ° ”,“ 19 ° -21 ° ”,“ 21 ° -25.5 ° ”,“ 25.5 ° -27.5 ° ”,“ 27.5 ° −32 ” Since it is measured as a positive peak in each section of "°", "32 ° -35.5 °", and "37 ° -40 °", the starch decomposition product can be calculated based on the area value of each section. The crystallization ratio can be specified.

More specifically, in the chart of Y-axis: diffraction intensity / X-axis: 2-θ of the powder X-ray diffraction measurement result, "total area" and "crystal area" are calculated according to the following criteria, and the following (3) The crystallization ratio can be obtained by the formula of.
(1) Total area (area in the section where 2-θ is "3 ° -40 °");
The straight line connecting the measured values of 2-θ of 3 ° and 40 ° is used as the reference line, and the area of the region surrounded by the reference line and the diffraction intensity curve is the area where the diffraction intensity is stronger than the reference line. Is calculated as.
(2) Crystal area;
2-θ is "5 ° -6.5 °", "8.5 ° -12.5 °", "13 ° -16 °", "16 ° -19 °", "19 ° -21 °", "21 ° -25.5 °", "25.5 ° -27.5 °", "27.5 ° -32 °", "32 ° -35.5 °", "37 ° -40 °" The area in each section is calculated in the same manner as in (1) the total area, and the total value of the areas in all the sections is calculated as the "crystal area".
(3) Calculation formula; Crystallization ratio = (crystal area / total area) x 100

The "crystallization ratio" in this technology was calculated using MiniFlex600 (manufactured by Rigaku Co., Ltd.), the X-ray wavelength was Cu Kα, the X-ray output was 40 kV, and the powder X-ray diffraction measurement results analyzed at 15 mA. The value.

The DE (dextrose equivalent) of the starch decomposition product used in the present technique is not particularly limited as long as the effect of the present technique is not impaired, but is preferably DE30 or less, more preferably DE10 to 25, and further preferably DE13 to 20. When DE uses a starch decomposition product in this range, it exhibits lower sweetness, lower osmotic pressure, and lower hygroscopicity, and has particularly good melting in the mouth in foods and drinks.

The "DE (dextrose equivalent)" is also referred to as dextrose equivalent, and is a value indicating the ratio of the reducing sugar to the total solid content (see the following formula (1)) by measuring the reducing sugar as glucose. This DE value is an index showing the degree of hydrolysis (decomposition degree) of starch, that is, the degree of progress of saccharification.

The content of the starch decomposition product in the modifier according to the present technique is not particularly limited as long as the effect of the present technique is not impaired, but is preferably 20% by mass or more, more preferably 30 to 99.9% by mass, and further preferably. It is 50 to 99% by mass. By using a modifier having a starch decomposition product content in this range, a particularly good reforming effect can be obtained in foods and drinks. When the modifier is liquid, the preferable content of the starch decomposition product of the modifier is in the above range in terms of solid content.

The method for producing a starch decomposition product used in this technique is not particularly limited as long as the effect of this technique is not impaired. For example, a starch decomposition product can be obtained by appropriately combining a starch raw material with a treatment using a general acid or enzyme, and predetermined operations such as various chromatography, membrane separation, and ethanol precipitation.

As a method for efficiently obtaining the starch decomposition product used in this technique, there is a method in which at least a debranching enzyme and a debranching enzyme are allowed to act on the starch raw material. As an example, the starch raw material is liquefied with acid and / or α-amylase, and then the debranching enzyme and the debranching enzyme are allowed to act in this order. Debranching enzyme is a general term for enzymes that catalyze the reaction of hydrolyzing the α-1,6-glucoside bond, which is the branching point of starch. The branching enzyme is a general term for enzymes having a function of forming an α-1,6-glucoside bond by acting on a linear glucan linked by an α-1,4-glucosidic bond.

That is, the debranching enzyme is an enzyme involved in the decomposition of the branched chain of starch, and the branching enzyme is an enzyme used for the synthesis of the branched chain of starch. Therefore, both are usually not used together. However, by using both enzymes showing completely opposite actions in combination, the starch decomposition product used in this technique can be reliably produced. As for the order of action of both enzymes, as can be seen in Experimental Example 1 of the example, it is better to act the debranching enzyme at the same time or after the action of the debranching enzyme, and to use the modifier of the starch decomposition product obtained thereby. It is preferable because it melts in the mouth well.

The debranching enzyme is not particularly limited. For example, pullulanase (pullulanase, pullulan 6-glucan hydrolase), amylo-1,6-glucosidase / 4-α-glucanotransferase (amylo-1,6-glucosidase / 4-α-glucanotransferase) can be mentioned, and more. As a suitable example, isoamylase, glycogen 6-glucanohydrolase can be used.

Further, the branch-forming enzyme is not particularly limited. For example, those purified from animals, bacteria and the like, those purified from plants such as potatoes, rice seeds and corn seeds, commercially available enzyme preparations and the like can be used.

In the method for producing a starch decomposition product used in the present technique, it is also possible to perform a step of removing impurities after the enzymatic reaction. The method for removing impurities is not particularly limited, and one or two or more known methods can be freely used in combination. For example, methods such as filtration, decolorization of activated carbon, and ion purification can be mentioned.

Further, the starch decomposition product used in this technique can be used as a liquid product containing the starch decomposition product after the enzymatic reaction, but it can also be dehydrated and dried by vacuum drying, spray drying, freeze drying or the like to be powdered. It is possible. It is also possible to fractionate and use some components by chromatography or membrane separation.

(2) Thickening / gelling agent The thickening / gelling agent used in the modifier according to the present technology can be generally used in the food and drink field as long as the effect of the present technology is not impaired. One kind or two or more kinds of agents can be used freely in combination. The thickening / gelling agent used in the modifier according to the present technology also includes a material that thickens by being heated after being mixed with a liquid material in the manufacturing process of food and drink. For example, starch-based grains, starches, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharides, locust bin gum, tamarind seed gum, arabic gum, sodium alginate, etc. may be used alone or in combination. Can be done. Here, the starch-based cereal flours according to the present invention are wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, hie flour, foxtail millet, white sorghum flour and the like, and the starches are corn starch. , Waxi corn starch, rice starch, starch such as wheat starch (terrestrial starch), potato starch, tapioca starch, sweet potato starch and other underground stem or root-derived starch (underground starch) or physical and chemical to these starches. Includes processed starch and the like that have been processed individually or in combination. The thickening / gelling agent used in the modifier according to the present technology is preferably starch-based cereals, starches, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharides, locust bin gum, etc. Tamarind seed gum, Arabic gum, sodium alginate alone or in combination, more preferably starch-based cereals, starches, agar, gelatin, carrageenan, pectin, xanthan gum, locust bin gum, tamarind seed gum alone or in combination, More preferably, starch-based starches, acetylated starches, agar, gelatin, and xanthan gum alone or in combination.

The content of the thickening / gelling agent in the modifier according to the present technology is not particularly limited as long as the effect of the present technology is not impaired, but is preferably 80% by mass or less, more preferably 0.1 to 70% by mass. More preferably, it is 1 to 50% by mass. By using a modifier having a thickening / gelling agent content in this range, a particularly good modifying effect can be obtained in foods and drinks. When the modifier is liquid, the preferable content of the thickener / gelling agent of the modifier is in the above range in terms of solid content.

(3) Other Ingredients The modifier according to the present invention contains one or more other ingredients that can be used in the food and drink field, as long as the effects of the present invention are not impaired. You can also do it. Other components include, for example, sugars other than the starch decomposition products according to the present invention; protein materials such as wheat-derived protein such as gluten, egg-derived protein, soybean-derived protein, and milk-derived protein; powdered fats and oils. , Salad oil, oils and fats such as shortening; dietary fiber such as powdered cellulose, crystalline cellulose, inulin, indigestible starch; swelling agents such as baking soda; salts such as salt; emulsifiers, pH adjusters, spices, seasonings, enzymes, vitamins Ingredients such as cellulose, minerals, pigments and spices can be used.

2. 2. Food and Beverage Composition The modifier according to this technique can be distributed as a food and drink composition together with food and drink materials as long as the effects of this technique are not impaired. Specifically, for example, various food and drink mixes (bakery product mix, noodle skin mix, fried batter mix, etc.), various food and drink sauces (confectionery base, ice cream base, soup base, etc.) , Sauce base, beverage base, etc.) and the like. The content of the modifier in the food and drink composition according to the present technique is not particularly limited as long as the effect of the present technique is not impaired, but is preferably 2% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass. % Or more.

Materials for food and drink include, for example, wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, hie flour, foam flour, soybean flour, white sorghum flour and other grain flours; corn starch, waxy corn starch, rice starch, etc. Starch such as wheat starch (aboveground starch), starch from underground stems or roots such as horse bell starch, tapioca starch, sweet potato starch, etc. (underground starch) or a combination of physical and chemical processing on these starches alone or in combination. Starch such as processed starch; sugars such as dextrin, oligosaccharide, grape sugar, powdered water candy, sugar; wheat-derived protein such as gluten, egg-derived protein, soybean-derived protein, milk-derived protein, etc. Protein material; Fats and oils such as powdered fats and oils, salad oil, shortening; Dietary fibers such as powdered cellulose, crystalline cellulose, inulin, and indigestible starch; Thickeners; Swelling agents such as baking soda; Salts such as salt; Emulsifiers, pH adjustment Examples thereof include agents, spices, seasonings, vitamins, minerals, pigments, fragrances, carrageenan, xanthan gum, guar gum, locust bin gum and the like.

3. 3. Food and Beverage The above-mentioned modifier according to the present technology or the food and drink composition according to the present technology can be suitably used for food and drink. The food and drink composition to which the food and drink composition according to this technique can be used is not particularly limited, and for example, sauces, sauces, creams, soups, various dairy products, bakery products, livestock meat and processed marine products. , Beverages and other foods and drinks can be mentioned. In addition, for foods with health claims (including foods with health claims, foods with functional claims, foods with nutritional claims), so-called health foods (including beverages), liquid foods, infant / infant foods, diet foods, foods for diabetes, etc. Can also use this technique.

4. Food and Beverage Production Method, Food and Beverage Modification Method The food and beverage production method according to the present technology is characterized by including an addition step of adding the starch decomposition product described above and the thickening / gelling agent described above. Preferably, it comprises a mixing step of mixing the above-mentioned starch decomposition product and the above-mentioned thickening / gelling agent into a liquid material. Examples of the liquid material include water, liquid eggs (whole egg, egg yolk, egg white, etc.), milk, fruit juice, tea, coffee, soy milk, almond milk, brandy and other alcoholic beverages.

In the mixing step, it is preferable to carry out a dissolution step of dissolving the starch decomposition product described above and the thickening / gelling agent described above in the liquid material. By dissolving the above-mentioned starch decomposition product and the above-mentioned thickening / gelling agent in the liquid material, a reforming effect can be brought about as a whole of food and drink.

The timing of performing the addition step in the method for producing food and drink can be freely set according to the manufacturing process of each food and drink as long as the effect of the present invention is not impaired. For example, a method of producing a food or drink and a modifier according to the present technology, and then adding the modifier according to the present technology to the food or drink, or a liquid used for the food or drink at an arbitrary timing in the manufacturing process of the food or drink. A method of mixing all or part of the material with the modifier according to the present technology, all or part of the liquid material used for food and drink at any timing in the manufacturing process of food and drink, and starch decomposition described above. Examples thereof include a method of mixing the substance with the above-mentioned thickening / gelling agent.

In the method for producing a food or drink according to the present technology, the amount of the starch decomposition product described above to be mixed with the food or drink can be freely set according to the purpose as long as the effect of the present technology is not impaired. In the present technology, it is preferable to add 2% by mass or more of the above-mentioned starch decomposition product to food and drink, more preferably 2 to 50% by mass, still more preferably 2 to 40% by mass, and 5 to 5 to 40% by mass. It is even more preferable to add 20% by mass. By blending the above-mentioned starch decomposition product in an amount of 2% by mass or more in the food or drink, the reforming effect on the food or drink can be sufficiently exerted.

Hereinafter, the present technique will be described in more detail based on examples. It should be noted that the examples described below show an example of a typical example of the present technique, and the scope of the present technique is not narrowly interpreted by this.

<Analysis method>
[Activity of branching enzyme]
As the substrate solution, an amylose solution in which amylose (manufactured by Sigma-Aldrich, A0512) was dissolved in 0.1 M acetate buffer (pH 5.2) in an amount of 0.1% by mass was used. Add 50 μL of enzyme solution to 50 μL of substrate solution, react at 30 ° C. for 30 minutes, and then add 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixing solution). In addition, the reaction was stopped. As a blank solution, a solution to which water was added instead of the enzyme solution was prepared. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. The enzyme activity amount of 1 unit of the branching enzyme was defined as the enzyme activity amount that reduces the absorbance at 660 nm by 1% per minute when tested under the above conditions.

[Contents of DP8-19, DP20 or more, DP8 or more]
Analysis was performed by high performance liquid chromatography (HPLC) under the conditions shown in Table 1 below, and the contents of DP8 to 19 and DP20 or more and DP8 or more were measured based on the detected peak area ratio.

[Measurement of iodine coloration value]
A sample (starch decomposition product) of 25 mg was added as a solid content to a test tube into which 5 mL of water was dispensed, and the mixture was boiled for 10 minutes, dissolved and mixed. To this, 100 μL of an iodine color solution (0.2 mass / volume% iodine and 2 mass / volume% potassium iodide) was added, and after stirring, the mixture was left at 30 ° C. for 20 minutes, and then the optical path was measured with a spectrophotometer. The absorbance at 660 nm was measured using a glass cell having a length of 10 mm, and the difference from the measured absorbance value when no sample was added was taken as the iodine coloration value.

[Residual rate in β-amylase digestion test]
Beta-amylase (manufactured by Nagase ChemteX Corporation) 10 μL was added to 10 mL of a solid content concentration 10% by mass solution prepared by dissolving the starch decomposition product in 10 mM acetate buffer (pH 5.5) by boiling, and 72 at 55 ° C. After reacting for a time, the reaction was stopped by heat-treating at 100 ° C. for 10 minutes. The reaction solution was desalted with an ion exchange resin, the content of DP4 or more was measured by the following method, and the value was taken as the residual ratio.

[Content of DP4 or more]
Analysis was performed by liquid chromatography under the conditions shown in Table 2 below, and the content of DP4 or higher was measured based on the detected peak area ratio.

[Crystallization ratio]
The crystallization ratio was measured by the method described above.

[DE]
The measurement of DE was calculated according to the Raineinon method described on pages 5 to 6 of "Starch Sugar-Related Industrial Analysis Method" (edited by the Starch Sugar Technology Subcommittee).

[Crystalization test]
A solution having a solid content concentration of 30% by mass and a dispersion prepared by dissolving or dispersing the starch decomposition product in water at 20 ° C. was stored at 4 ° C. for 24 hours, and its appearance was observed.

<Manufacturing of starch decomposition products>
In the production of starch decomposition products, as an example of a branching enzyme, an enzyme derived from potatoes purified according to the method of Eur. J. Biochem. 59, p615-625 (1975) (hereinafter referred to as "potato-derived branching enzyme"). , And Branchzyme (manufactured by Novozymes Co., Ltd., hereinafter referred to as "bacterial-derived branch-forming enzyme") were used.

[Starch decomposition product A]
Α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide by 0.2% by mass per solid content (g). % Was added and liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE8 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, 500 units of a bacterial branch-forming enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 40 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 0.5% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 48 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product A.

[Starch decomposition product B]
Α-Amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide. Then, it was liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE9 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, 800 units of a bacterial branch-forming enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 30 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 1.0% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 30 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product B.

[Starch decomposition product C]
Α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added to a 30% by mass tapioca powder slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide in an amount of 0.2% by mass per solid content (g). It was added and liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE15 was reached, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, 2000 units of potato-derived branch-forming enzyme was added per solid content (g), and the reaction was carried out at 35 ° C. for 30 hours. After that, the pH was adjusted to 4.2, 1.0% by mass of a debranching enzyme (isoamylase, manufactured by Sigma-Aldrich Japan Co., Ltd.) was added per solid content (g), and the mixture was reacted at 45 ° C. for 30 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 60% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product C.

[Starch decomposition product D]
A 30% by weight cornstarch slurry adjusted to pH 2 with 10% by weight hydrochloric acid was decomposed to DE13 under a temperature condition of 130 ° C. After returning to normal pressure, the pH of the sugar solution in which the reaction was stopped by neutralizing with 10% by mass sodium hydroxide was adjusted to 5.8, and then the bacterial branching enzyme was added per solid content (g). 400 units were added and reacted at 65 ° C. for 48 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 1.0% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 60 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and pulverized with a spray dryer to obtain starch decomposition product D.

[Starch decomposition product E]
Α-Amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide. Then, it was liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE8 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, 600 units of a bacterial branch-forming enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 15 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 0.5% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 40 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 45% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product E.

[Starch decomposition product F]
A 30% by weight waxy cornstarch slurry adjusted to pH 2 with 10% by weight hydrochloric acid was decomposed to DE6 under a temperature condition of 130 ° C. After returning to normal pressure, the pH of the sugar solution in which the reaction was stopped by neutralizing with 10% by mass sodium hydroxide was adjusted to 5.8, and then the bacterial branching enzyme was added per solid content (g). 500 units of debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) were added in an amount of 0.5% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 72 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product F.

[Starch decomposition product G]
The starch decomposition product A concentrate before being subjected to a spray dryer was held at 50 ° C. for 5 days, and the sugar solution containing the obtained precipitate was powdered with a spray dryer to obtain a starch decomposition product G.

[Starch decomposition product H]
Α-Amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide. Then, it was liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE11 was reached, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, add 1.0% by mass of a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) per solid content (g) for 30 hours at 50 ° C. It was reacted. Then, 500 units of a bacterial branch-forming enzyme was added per solid content (g), and the mixture was reacted at 65 ° C. for 30 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product H.

[Starch decomposition product I]
Α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide by 0.3% by mass per solid content (g). % Was added and liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE30 was reached, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrate was pulverized with a spray dryer to obtain a starch decomposition product I.

[Starch decomposition product J]
Α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide by 0.2% by mass per solid content (g). % Was added and liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE13 was reached, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product J.

[Starch decomposition product K]
Α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added to a 15% by mass potato starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide in an amount of 0.05% by mass per solid content, and the temperature was 80 ° C. When the temperature reached DE6, the pH was adjusted to 4 with 10% by mass of hydrochloric acid and heated to 90 ° C. to stop the reaction. The solution of this starch decomposition product was decolorized with activated carbon and pulverized with a spray dryer to obtain starch decomposition product K.

[Starch decomposition product L]
Α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to a 20% by mass waxy corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide at 0.05 per solid content (g). It was added in mass% and liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE5 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product L.

[Starch decomposition product M]
The starch decomposition product B concentrate before being subjected to a spray dryer was held at 4 ° C. for 3 days, and the obtained precipitate was separated by repeating washing with water and centrifugation until the solid content did not dissolve, and then freeze-dried to form a powder. A lyophilized starch decomposition product M was obtained.

<Analysis of each starch decomposition product>
About the contents of DP8-19, DP20 or more, and DP8 or more of the starch decomposition products A to M obtained above, the iodine coloration value, the residual rate in the β-amylase digestion test, the crystallization ratio, DE, and the crystallization test. , Evaluated by the method described above. The results are shown in Table 3 below. In the crystallization test, the starch decomposition products A to H having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more are crystallized. It became cloudy.

<Experimental Example 1>
In Experimental Example 1, the difference in effect when various starch decomposition products and a thickening / gelling agent were used in combination was verified.

(1) Preparation of modified starch gel 1. 85 g of water was added to 10 g of each starch decomposition product, and the mixture was mixed with a stirrer for 3 minutes.
2. 2. 5 g of acetylated phosphate cross-linked starch (SF-1700, manufactured by Showa Sangyo Co., Ltd.) was added to the above solution as a thickening / gelling agent, and the mixture was boiled for 20 minutes with good stirring.
Stored at 3.4 ° C for 2 days.

(2) Evaluation [Solubility evaluation]
3 Completely dissolves in less than 1 minute in the modified starch gel preparation step 1 2 Completely dissolves within 1 minute or more and 3 minutes in the modified starch gel preparation step 1 1 Dissolves in the modified starch gel preparation step 1 There is a rest

[Viscosity evaluation]
5 When 1 g is taken out to the bat and tilted 20 degrees, it is very viscous compared to Reference Example 1. 4 When 1 g is taken out to the bat and tilted 20 degrees, it is viscous compared to Reference Example 1. 3 1 g to the bat. When taken out and tilted 20 degrees, it is slightly more viscous than Reference Example 1. 2 When 1 g is taken out to a bat and tilted 20 degrees, it is as viscous as Reference Example 1. 1 g is taken out to a bat and tilted 20 degrees. Has more fluidity than Reference Example 1

[Sweetness evaluation]
3 Almost no sweetness compared to Reference Example 1 2 Slightly sweetness compared to Reference Example 1 1 Feeling the same degree of sweetness as Reference Example 1

[Evaluation of melting in the mouth]
3 Mouth-melting is better than Reference Example 1 2 Mouth-melting is as good as Reference Example 1 1 Mouth-melting is worse than Reference Example 1

(3) Results The results are shown in Table 4 below.

(4) Discussion Test examples using starch decomposition products A to H having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. Was more viscous and less sweet than Reference Example 1 using the starch decomposition product I, and melted in the mouth was as good as or better than that of Reference Example 1.

On the other hand, Test Examples 1-9 and 1-11 using starch decomposition products J and L having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% are for reference. The liquidity was higher than that of Example 1. Further, DP8-19 is less than 32%, DP20 or more exceeds 30%, the iodine coloration value is extremely high, and Test Example 1-10 using starch decomposition product K solidified by crystallization in the crystallization test. Then, although the viscosity was higher than that of Reference Example 1, the melting in the mouth was poor. Iodine coloration value exceeds 0.15, DP8-19 exceeds 32%, but DP20 or more exceeds 30%, the crystallization ratio is high, and starch decomposition that was not dissolved in water at 20 ° C. in the crystallization test. Test Example 1-12 using the substance M had higher viscosity than Reference Example 1, but had poor melting in the mouth.

<Experimental Example 2>
In Experimental Example 2, the difference in shape retention and the effect of melting in the mouth was verified by the difference in the combination of various starch decomposition products and various thickening / gelling agents.

(1) Preparation of thickening / gelling agent-containing gel [Reference Examples 2 to 5, Test Examples 2-1 to 4, 3-1 to 4, 4-1 to 4, 5-1 to 4]
1. 1. Water having a final weight of 100 g was added to 20 g of each starch decomposition product and 30 g of sugar, and the mixture was dissolved by boiling.
2. 2. The above solution was kept warm at 80 ° C., 1 g of various thickening / gelling agents (3 g in the case of pectin) was added while stirring with a stirrer, and the mixture was stirred and dispersed for 20 minutes.
Stored at 3.4 ° C for 2 days.

[Test Examples 3-5 to 7]
1. 1. 49 g of water was added to 1 g of gelatin and 30 g of sugar as a thickening / gelling agent, and the mixture was dissolved at 80 ° C.
2. 2. The above solution was cooled, and when the temperature reached about 50 ° C., each starch decomposition product was added and stirred.
Stored at 3.4 ° C for 2 days.

(2) Evaluation [Evaluation of shape retention]
5 Very shape-retaining compared to each reference example 4 Shape-retaining compared to each reference example 3 Slightly shape-retaining compared to each reference example 2 Retaining to the same degree as each reference example Shapeability 1 Poor shape retention compared to each reference example

[Evaluation of melting in the mouth]
3 Mouth melting is better than each reference example 2 Mouth melting is as good as each reference example 1 Mouth melting is worse than each reference example

(3) Results The results are shown in Table 5 below.

(4) Consideration In Reference Examples 2 to 5, Test Examples 2-1 to 4, 3-1 to 4, 4-1 to 4, 5-1 to 4, the content of DP8 to 19 is 32% or more, and DP20 or more. In the test examples using the starch decomposition products A, C, E, and G having a starch content of 30% or less and an iodine coloration value of 0.15 or more, regardless of the type of thickening / gelling agent. , It had a shape-retaining property as compared with each reference example using the starch decomposition product I, and the melting in the mouth was as good as or better than that of each reference example.

On the other hand, in the test example using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, regardless of the type of thickening / gelling agent. However, the shape retention was equal to or less than that of each reference example.
Further, in Test Examples 3-5 to 7, the starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. In Test Examples 3-5 and 3-6 using G, the content of DP8-19 is 32% or more and the iodine coloration value is 0.15 or more, but the content of DP20 or more exceeds 30%. Compared with Test Example 3-7 using the starch decomposition product M, the results of shape retention and melting in the mouth were good. Comparing the differences in the crystallization ratio, the test example using the starch decomposition product A having a crystallization ratio of 0% was compared with the test example 3-6 using the starch decomposition product G having a crystallization ratio of 7%. 3-5 had better melting in the mouth.

<Experimental example 3>
In Experimental Example 3, the difference in the effect of viscosity due to the difference in the combination of various starch decomposition products and various thickening / gelling agents was verified.

(1) Preparation of thickening material containing thickening / gelling agent Reference Examples 2 to 5 of Experimental Example 2 and Test Examples 2-1 to 4, 3-1 to 4, 4-1 to 4, 5-1 to A thickener was prepared in the same manner as in 4. The amount of the thickening / gelling agent added was 3 g for guar gum, 5 g for soybean polysaccharide and arabic gum, and 1 g for the others.

(2) Evaluation [Viscosity evaluation]
5 When 1 g is taken out to the bat and tilted 20 degrees, it is very viscous compared to each reference example. 4 When 1 g is taken out to the bat and tilted 20 degrees, it is viscous compared to each reference example. 3 1 g to the bat. When taken out and tilted 20 degrees, it is slightly viscous compared to each reference example. 2 When 1 g is taken out to a bat and tilted 20 degrees, it is as viscous as each reference example. Has more liquidity than each reference example

(3) Results The results are shown in Table 6 below.

(4) Discussion Starch decomposition products A, C, and E having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more were used. In the test examples, the viscosity results were better than in each reference example using the starch decomposition product I, regardless of the type of thickening / gelling agent.

On the other hand, in the test example using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, regardless of the type of thickening / gelling agent. However, the viscosity was equal to or lower than that of each reference example.

<Experimental Example 4>
Jelly was produced using this technique.

(1) Production of jelly Jelly was produced according to the following method using the materials shown in Table 7 below.
1. 1. All ingredients were weighed in a pan.
2. 2. It was dissolved and stirred while heating.
3. 3. After adjusting the amount of water by weight, it was transferred to a container and stored at 4 ° C. for 1 day.

(2) Evaluation [Evaluation of shape retention]
5 Very shape-retaining compared to Reference Example 13 4 Shape-retaining compared to Reference Example 13 Slightly shape-retaining compared to Reference Example 13 2 Similar to Reference Example 13. Shaped 1 Poor shape retention compared to Reference Example 13

[Evaluation of crispness]
5 Very crisp compared to Reference Example 13 4 Crisp compared to Reference Example 13 Slightly crisp compared to Reference Example 13 2 Similar to Reference Example 13 1 Reference Example 13 Crisp compared to

[Water separation evaluation]
5 Very little water separation compared to Reference Example 13 4 Less water separation compared to Reference Example 13 3 Slightly less water separation compared to Reference Example 13 2 Water separation similar to that of Reference Example 13 1 Reference Example 13 There is more water separation compared to

(3) Results The results are shown in Table 7.

(4) Consideration In the test example using the starch decomposition product B in which the content of DP8-19 is 32% or more, the content of DP20 or more is 30% or less, and the iodine coloration value is 0.15 or more, The results were better than those of Reference Example 13 in all of the shape retention, the crispness, and the water separation. Comparing the difference in the amount of addition, all of Test Examples 13-2 to 4 containing 5% by mass or more of starch decomposition product B were compared with Test Example 13-1 containing 2% by mass of starch decomposition product B. The result was better.

On the other hand, a test example in which half of the starch decomposition product I of Reference Example 13 was replaced with a starch decomposition product J having an iodine coloration value of more than 0.15 but a DP8-19 of less than 32% and a DP of 20 or more of more than 30%. In 13-5, although the total amount of starch decomposition products was the same as that of Test Examples 13-1 to 4, the shape retention and water separation results were inferior to those of Reference Example 13.

<Experimental Example 5>
Sauce was manufactured using this technique.

(1) Production of sauce A sauce was produced according to the following method using the materials shown in Table 8 below.
1. 1. Starch decomposition products, sugar, xanthan gum as a thickening / gelling agent, and acetylated phosphate cross-linked starch were weighed in a pan.
2. 2. Soy sauce, mirin and water were added, and the mixture was stirred while heating.
3. 3. After adjusting the amount of water by weight, it was transferred to a container and stored at 4 ° C. for 5 days.

(2) Evaluation [Viscosity evaluation]
5 When 1 g is taken out to the bat and tilted 20 degrees, it is very viscous compared to Reference Example 14. 4 When 1 g is taken out to the bat and tilted 20 degrees, it is viscous compared to Reference Example 14. 3 1 g to the bat. When taken out and tilted 20 degrees, it is slightly more viscous than Reference Example 14. 2 When 1 g is taken out to a bat and tilted 20 degrees, it is as viscous as Reference Example 14 1 g is taken out and tilted 20 degrees to a bat. Has more fluidity than Reference Example 14

[Richness evaluation]
5 Very rich feeling compared to Reference Example 14 4 Rich feeling compared to Reference Example 14 Slightly rich feeling compared to Reference Example 14 2 Rich feeling compared to Reference Example 14 1 There is no rich feeling compared to Reference Example 14.

[Melting in the mouth]
5 Very good melting in the mouth compared to Reference Example 14 4 Good melting in the mouth compared to Reference Example 14 3 Slightly better melting in the mouth compared to Reference Example 14 2 Similar to Reference Example 14 Melting in the mouth 1 Poor melting in the mouth compared to Reference Example 14.

(3) Results The results are shown in Table 8 below.

(4) Consideration A test example using the starch decomposition product D having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more is In all the evaluations, the results were better than those of Reference Example 14. Comparing the difference in the amount of addition, all of Test Examples 14-2 to 4 containing 5% by mass or more of starch decomposition product D were compared with Test Example 14-1 containing 2% by mass of starch decomposition product D. The result was better.

On the other hand, Test Example 14-5 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was compared with Reference Example 14. The results of viscosity and richness were inferior.

<Experimental Example 6>
Gummies were manufactured using this technique.

(1) Production of gummy candies were produced according to the following method using the materials shown in Table 9 below.
1. 1. A quantity of starch decomposition product, high maltose starch syrup, sugar, fruit powder and more water than the quantity were weighed in a pan and dissolved by heating over low heat.
2. After cooling to 100 ° C. or lower, a gelatin solution and a citric acid solution were added as a thickening / gelling agent, and the mixture was stirred and adjusted with water so that the total amount was 100 g.
3. 3. It was transferred to a bottle and defoamed at 80 ° C. for 20 minutes.
4. It was poured into a starch mold, hardened overnight at room temperature, and removed.

(2) Evaluation [Hardness evaluation]
3 Harder than Reference Example 15 2 Hardness similar to Reference Example 15 1 Softer than Reference Example 15

[Evaluation of crispness]
3 Crispness is better than Reference Example 15 2 Crispness is about the same as Reference Example 15 1 Crispness is worse than Reference Example 15

[Color evaluation]
3 The color is brighter than that of Reference Example 15. 2 The color is about the same as that of Reference Example 15. 1 The color is dull compared to Reference Example 15.

(3) Results The results are shown in Table 9 below.

(4) Discussion Starch decomposition products B, F, and G having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more were used. The test examples showed better results in all evaluations as compared with the reference example 15 using the starch decomposition product I.

On the other hand, Test Example 15-4 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was compared with Reference Example 15. The result of hardness was inferior.

<Experimental Example 7>
A white sauce was produced using this technique.

(1) Production of white sauce A white sauce was produced according to the following method using the materials shown in Table 10 below.
1. 1. Ingredients other than water were weighed into a pan.
2. 2. Water was added and the mixture was stirred while heating.
3. 3. After adjusting the amount of water by weight, it was transferred to a container and stored at 4 ° C. for 1 day.

(2) Evaluation [Evaluation of shape retention]
3 Higher shape retention than Reference Example 16 2 Same level of shape retention as Reference Example 16 1 Low shape retention compared to Reference Example 16

[Evaluation of shape retention (after heating)]
3 High shape retention compared to Reference Example 16 after heating in a boiling bath for 10 minutes 2 Shape retention similar to Reference Example 16 after heating in a boiling bath for 10 minutes 1 Reference example after heating in a boiling bath for 10 minutes Low shape retention compared to 16.

[Richness evaluation]
3 There is a feeling of richness compared to Reference Example 16 2 It is a feeling of richness similar to that of Reference Example 16 1 There is less feeling of richness compared to Reference Example 16.

[Evaluation of melting in the mouth]
3 Good melting in the mouth compared to Reference Example 16 2 Same degree of melting in the mouth as in Reference Example 16 1 Poor melting in the mouth compared to Reference Example 16

(3) Results The results are shown in Table 10 below.

(4) Discussion Test Example 16-using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. 1 was a good result in all evaluations as compared with Reference Example 16 using the starch decomposition product I.

On the other hand, Test Example 16-2 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was compared with Reference Example 16. The results of shape retention and richness were inferior.

<Experimental Example 8>
Jam was manufactured using this technique.

(1) Jam production Jam was produced according to the following method using the materials shown in Table 11 below.
1. 1. Ingredients other than water were weighed into a pan.
2. 2. Water was added and the mixture was stirred while heating.
3. 3. After adjusting the amount of water by weight, it was transferred to a container and stored at 4 ° C. for 3 days.

(2) Evaluation [Viscosity evaluation]
3 Viscosity is higher than that of Reference Example 17 2 Viscosity is about the same as that of Reference Example 17 1 Viscosity is lower than that of Reference Example 17.

[Richness evaluation]
3 There is a feeling of richness compared to Reference Example 17 2 It is a feeling of richness similar to that of Reference Example 17 1 There is less feeling of richness compared to Reference Example 17.

[Fruit feeling evaluation]
3 The flesh feeling is stronger than that of Reference Example 17 2 The flesh feeling is about the same as that of Reference Example 17 1 The flesh feeling is weaker than that of Reference Example 17.

(3) Results The results are shown in Table 11.

(4) Discussion Test Example 17- using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. 1 was a good result in all evaluations as compared with Reference Example 17 using the starch decomposition product I.

On the other hand, Test Example 17-2 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was compared with Reference Example 17. , The result of the rich feeling was inferior.

<Experimental Example 9>
A semi-solid dressing was produced using this technique.

(1) Production of semi-solid dressing A semi-solid dressing was produced according to the following method using the materials shown in Table 12 below.
1. 1. Materials other than canola oil were weighed, stirred well and dissolved.
2. 2. Canola oil was added little by little while stirring with a homomixer.
Stored at 3.4 ° C for 1 day.

(2) Evaluation [Viscosity evaluation]
3 Viscosity is higher than that of Reference Example 18 2 Viscosity is about the same as that of Reference Example 18 1 Viscosity is lower than that of Reference Example 18.

[Evaluation of shape retention]
3 Higher shape retention than Reference Example 18 2 Same level of shape retention as Reference Example 18 1 Low shape retention compared to Reference Example 18

(3) Results The results are shown in Table 12.

(4) Discussion Test Example 18-using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. 1 was a good result in all evaluations as compared with Reference 18 using the starch decomposition product I.

On the other hand, Test Example 18-2 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was compared with Reference 18. Both viscosity and shape retention results were inferior.

<Experimental Example 10>
A vegetable beverage was produced using this technique.

(1) Production of vegetable beverage A vegetable beverage was produced according to the following method using the materials shown in Table 13 below.
1. 1. A starch decomposition product was added to the vegetable juice and dissolved.
HM pectin and locust bin gum were added as a thickening / gelling agent while keeping warm and stirring at 2.80 ° C.
Stored at 3.4 ° C for 3 days.

(2) Evaluation [Viscosity evaluation]
3 Viscosity is higher than that of Reference Example 19 2 Viscosity is about the same as that of Reference Example 19 1 Viscosity is lower than that of Reference Example 19.

[Richness evaluation]
3 There is a feeling of richness compared to Reference Example 19 2 It is a feeling of richness similar to that of Reference Example 19 1 There is less feeling of richness compared to Reference Example 19.

(3) Results The results are shown in Table 13.

(4) Discussion Test Example 19-using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. No. 1 was a good result in all evaluations as compared with Reference Example 19 using the starch decomposition product J.

On the other hand, Test Example 19-2 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was about the same as that of Reference Example 19. The feelings of viscosity and richness were inferior to those of Test Example 19-1.

<Experimental Example 11>
This technique was used to produce cheese-like foods.

(1) Production of cheese-like food A cheese-like food was produced according to the following method using the materials shown in Table 14 below.
1. 1. Weighed water in a pot.
2. 2. Materials other than water were weighed and mixed, then added to water and stirred while heating.
3. 3. After adjusting the amount of water by weight, it was transferred to a container and stored at 4 ° C. for 1 day.

(2) Evaluation [Evaluation of shape retention]
3 Higher shape retention than Reference Example 20 2 Same level of shape retention as Reference Example 20 1 Low shape retention compared to Reference Example 20

[Elongation after heating]
3 Elongation after heating is large compared to Reference Example 20 2 Elongation after heating is about the same as Reference Example 20 1 Elongation after heating is small compared to Reference Example 20

[exterior]
2 It is white and opaque and has an appearance similar to cheese. 1 It has a transparent feeling and has an appearance different from cheese.

(3) Results The results are shown in Table 14.

(4) Discussion Test Example 20-using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. 1 was a good result in all evaluations as compared with Reference Example 20.

On the other hand, Test Example 20-2 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was compared with Reference Example 20. , The result of shape retention was inferior. In addition, the appearance was not as white and opaque as in Test Example 20-1 and did not look like cheese.

<Experimental Example 12>
Custard cream was produced using this technique.

(1) Production of custard cream Custard cream was produced according to the following method using the materials shown in Table 15 below.
1. 1. Weighed starch decomposition products, sugar, maltose water candy, defatted milk powder, egg yolk, whole eggs, xanthan gum as a thickening / gelling agent, and etherified phosphate cross-linked starch in a pan.
2. 2. Milk, water and canola oil were added and stirred while heating.
3. 3. After adjusting the amount of water by weight, it was transferred to a container and stored at 4 ° C. for 1 day.

(2) Evaluation [Viscosity evaluation]
3 Viscosity is higher than that of Reference Example 21 2 Viscosity is about the same as that of Reference Example 21 1 Viscosity is lower than that of Reference Example 21

[Richness evaluation]
3 There is a feeling of richness compared to Reference Example 21 2 It is a feeling of richness similar to that of Reference Example 21 1 There is less feeling of richness compared to Reference Example 21

[Evaluation of melting in the mouth]
3 Good melting in the mouth compared to Reference Example 21 2 Same degree of melting in the mouth as in Reference Example 21 1 Poor melting in the mouth compared to Reference Example 21

(3) Results The results are shown in Table 15.

(4) Discussion Test Example 21-using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. 1 was a good result in all evaluations as compared with Reference Example 21.

On the other hand, Test Example 21-2 in which the amount of maltose starch syrup and etherified phosphate cross-linked starch was increased instead of the starch decomposition product A was inferior in melting in the mouth as compared with Reference Example 21. Test Example 21-3 in which only the amount of maltose starch syrup was increased was not as good as Test Example 21-1 although the effect of melting in the mouth was improved.

<Experimental Example 13>
Sherbet was manufactured using this technique.

(1) Manufacture of sherbet Sherbet was manufactured according to the following method using the materials shown in Table 16 below.
1. 1. Weighed starch decomposition products, HM pectin, locust bin gum, tamarind seed gum, and sugar as thickening / gelling agents in a container.
Grape juice was added while keeping the temperature at 2.80 ° C., and the mixture was stirred and dispersed.
3.10000 rpm homogenized for 3 minutes.
4. It was transferred to a container and aged at 4 ° C. for 1 day.
5. Freezing with stirring for 15 minutes in an ice cream maker (KID665, manufactured by Twinbird Corporation).
6. Transferred to a container and stored at −35 ° C. for 1 day.

(2) Evaluation [Viscosity evaluation]
3 Viscosity after the completion of the sherbet manufacturing process 4 is higher than that of Reference Example 22 2 Viscosity after the completion of the sherbet manufacturing process 4 is about the same as that of Reference Example 22 1 Viscosity after the completion of the sherbet manufacturing process 4 However, it is lower than that of Reference Example 22.

[overrun]
After step 5, overrun (%) was measured.

(3) Results The results are shown in Table 16.

(4) Discussion Test Example 22- using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. In No. 1, the evaluation of viscosity was high and the overrun was also high as compared with Reference Example 22 using the starch decomposition product I.

On the other hand, Test Example 20-2 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was compared with Reference Example 22. The viscosity was similar, but the overrun was low.

<Experimental Example 14>
Fish sausage was produced using this technique.

(1) Production of fish sausage Fish sausage was produced according to the following method using the materials shown in Table 17 below.
1. 1. Starch decomposition products, phosphoric acid cross-linked starch as a thickening / gelling agent, canola oil, saline solution, and water were added to Alaska pollack surimi and kneaded well.
2. 2. The casing was filled and boiled at 80 ° C. for 20 minutes.
3. 3. Stored in the refrigerator for 1 day.

(2) Evaluation [Hardness evaluation]
3 It is harder and more chewy than Reference Example 23. 2 It is as chewy as Reference Example 23. 1 It is softer and less chewy than Reference Example 23.

(3) Results The results are shown in Table 17.

(4) Discussion Test Example 23-using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. No. 1 had a higher evaluation of hardness as compared with Reference Example 23 using the starch decomposition product I.

On the other hand, Test Example 23-2 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was about the same as that of Reference Example 23. Although it was hard, the evaluation was lower than that of Test Example 23-1.

<Example 15>
Whipped cream was produced using this technique.

(1) Production of whipped cream A whipped cream was produced according to the following method using the materials shown in Table 18 below.
1. 1. A starch decomposition product, xanthan gum as a thickening / gelling agent, and sugar were added to the cream, and the mixture was mixed and dispersed.
2. 2. Whip with a mixer (Kenmix Chef KM300, manufactured by Aikosha Seisakusho Co., Ltd.).
3. 3. Transferred to a container and stored refrigerated for 1 day.

(2) Evaluation [Mouth melting evaluation]
3 Good melting in the mouth compared to Reference Example 24 2 Same degree of melting in the mouth as in Reference Example 24 1 Poor melting in the mouth compared to Reference Example 24

[Flavor evaluation]
3 Good flavor compared to Reference Example 24 2 Similar flavor to Reference Example 24 1 Poor flavor compared to Reference Example 24

(3) Results The results are shown in Table 18.

(4) Discussion Test Example 24-using starch decomposition product A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine coloration value of 0.15 or more. No. 1 had a higher evaluation of melting in the mouth and flavor as compared with Reference Example 24 using the starch decomposition product I.

On the other hand, Test Example 24-2 using the starch decomposition product J having an iodine coloration value of more than 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30% was compared with Reference Example 24. , The evaluation of flavor was low.

Claims (9)

The content of glucose polymerization (DP) 8-19 is 32% or more,
The content of glucose polymerization (DP) of 20 or more is 30% or less,
Starch decomposition products having an iodine coloration value of 0.15 or more,
Thickening / gelling agent and
A modifier containing. The modifier according to claim 1, wherein the starch decomposition product has a glucose polymerization degree (DP) of 8 or more and a content of 50% or more. The modifier according to claim 1 or 2, wherein the starch decomposition product has a residual ratio of 20% or less in a β-amylase digestion test. The thickening / gelling agent comprises starch-based grains, starches, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharides, locust bin gum, tamarind seed gum, arabic gum, and sodium alginate. The modifier according to any one of claims 1 to 3, which is one or more thickening / gelling agents selected from the group. A food or drink composition containing the modifier according to any one of claims 1 to 4. A food or drink using the modifier according to any one of claims 1 to 4 or the food and drink composition according to claim 5. The food or drink according to claim 6, wherein the starch decomposition product is blended in an amount of 2 to 50% by mass. A method for producing foods and drinks containing starch decomposition products and thickening / gelling agents.
The starch decomposition product is
The content of glucose polymerization (DP) 8-19 is 32% or more,
The content of glucose polymerization (DP) of 20 or more is 30% or less,
It is a starch decomposition product having an iodine coloration value of 0.15 or more.
A method for producing a food or drink, which comprises an addition step of adding the starch decomposition product and a thickening / gelling agent. The method for producing a food or drink according to claim 8, which comprises a mixing step of mixing the starch decomposition product and a thickening / gelling agent with a liquid material.