Method for producing saccharides with improved flavor

Abstract

To provide a method for producing saccharides selected from starch and / or starch degradation products, which produces less off-taste and flavor than conventional methods; to provide saccharides obtained by the method; to provide saccharide-containing foods; and to provide a method for improving the flavor of saccharides.SOLUTION: A method for producing saccharides with improved flavor, which is selected from the group consisting of starch and / or starch degradation products, is characterized by comprising a bubbling step of bubbling a liquid in which the saccharides and / or saccharide raw materials are dissolved and / or dispersed. By this method, saccharides with improved flavor can be obtained by reducing the off-taste and flavor originating from the raw materials. Therefore, saccharide-containing foods containing this saccharide also have reduced the off-taste and flavor originating from the saccharide raw materials and have improved flavor. The present invention also provides saccharides obtained by the method for producing saccharides, saccharide-containing foods, and a method for improving the flavor of saccharides.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing carbohydrates with improved flavor, carbohydrates, carbohydrate-containing foods, and a method for improving the flavor of carbohydrates. [Background technology]

[0002] Conventionally, when starch is produced from a raw material such as corn, starch is obtained through steps such as soaking, grinding, separating, dehydrating, and drying the raw material.

[0003] Furthermore, the obtained starch was hydrolyzed with an enzyme or an acid to obtain liquid sugar, which was then appropriately purified with activated carbon or an ion exchange resin to obtain a starch hydrolyzate.

[0004] Therefore, by removing undesired components through separation, purification, etc. in the process of producing starch and starch hydrolysates, components that cause unpleasant odors and tastes can be removed from the obtained starch and starch hydrolysates.

[0005] A technique for bubbling sugar similar to that of the present invention will be described. For example, Patent Document 1 discloses a method for producing a sugar solution by bubbling nitrogen. In the examples, it is disclosed that by reducing the amount of dissolved oxygen in the sugar solution to 0.08 mg / L or less by bubbling nitrogen, it is possible to suppress a decrease in pH due to oxidation of the sugar solution over time even at an elevated temperature of 70°C.

[0006] Patent Document 2 discloses a raw sugar and refined sugar production process having a raw sugar production process for producing raw sugar from a sweetener crop, and a refined sugar production process for purifying the raw sugar to obtain refined sugar, in which at least one of the raw sugar production process and the refined sugar production process includes an ozone treatment step for decomposing and removing fine turbid matter contained in the sugar liquid by dissolving ozone consisting of fine bubbles in the sugar liquid. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent Publication No. 2022-127748 [Patent Document 2] International Publication No. 2022 / 014725 Summary of the Invention [Problem to be solved by the invention]

[0008] However, even when starch and starch hydrolysates are produced through conventional separation and purification processes, the resulting starch and starch hydrolysates may still contain unpleasant odors and flavors, and further improvements are required.

[0009] Furthermore, although the method for producing sugar solution in Patent Document 1 suppresses the generation of off-flavors and off-flavors caused by the oxidation of carbohydrates in the sugar solution, it is unclear whether it is possible to suppress the generation of off-flavors and off-flavors that are not caused by the oxidation of carbohydrates.

[0010] Furthermore, Patent Document 2 discloses that ozone consisting of fine bubbles is dissolved in a sugar liquid during the process of obtaining sucrose from a sweetener crop, and fine turbid matter contained in the sugar liquid is decomposed and removed. However, the final product obtained is sucrose that is not decomposed by ozone, and the effect of using ozone in obtaining starch or starch hydrolysates is not disclosed, nor is the effect of applying a gas other than ozone to the process of producing starch or starch hydrolysates.

[0011] As mentioned above, the development of technologies for improving the flavor of carbohydrates is progressing, but the reality is that further technological improvements are required.

[0012] Therefore, an object of the present invention is to provide a production method capable of improving the flavor of carbohydrates. [Means for solving the problem]

[0013] The present inventors have conducted extensive research to achieve the above-mentioned object. As a result, it has been found that the object of the present invention can be achieved by a method for producing a saccharide selected from the group consisting of starch and / or starch hydrolysates, the method including a bubbling step of bubbling a liquid in which the saccharide and / or a raw material of the saccharide is dissolved and / or dispersed.

[0014] In addition, the bubbling step is preferably a step of bubbling with an ozone-containing gas or air.

[0015] Furthermore, it is preferable that the bubbles blown in during the bubbling process are fine bubbles. The definition of fine bubbles is based on ISO 20480-1:2017.

[0016] Moreover, it is preferable that the carbohydrate is selected from the group consisting of corn starch or potato starch (including waxy and high amylose varieties thereof), processed starch starting from the corn starch or potato starch, and starch hydrolysates obtained from corn starch or potato starch, and it is particularly preferable that the carbohydrate is a starch hydrolysate obtained from corn starch or potato starch.

[0017] It is also preferred that the method for producing a carbohydrate further comprises an ion exchange step of contacting the carbohydrate with an ion exchange resin, and that the ion exchange step is carried out prior to the bubbling step.

[0018] Furthermore, the carbohydrate is preferably a starch hydrolyzate having a DE of 60 or less.

[0019] Furthermore, the above-mentioned object of the present invention can also be achieved by the carbohydrate obtained by the method for producing carbohydrate of the present invention, and a carbohydrate-containing food containing this carbohydrate.

[0020] The above-mentioned object of the present invention can also be achieved by a method for improving the flavor of a carbohydrate selected from starch and / or starch hydrolysates, which is characterized by including a bubbling step of bubbling a liquid in which the carbohydrate raw material is dissolved and / or dispersed. Effect of the Invention

[0021] According to the present invention, a carbohydrate having an improved flavor can be obtained, and a carbohydrate-containing food containing this carbohydrate can have a stronger flavor. [Brief description of the drawings]

[0022] [Figure 1] 1 is a flowchart showing a method for producing carbohydrates of the present invention. [Diagram 2] FIG. 1 is a diagram showing the timing of performing a bubbling step in an example of a production flow of starch (corn starch) from a starch raw material (corn). [Diagram 3] FIG. 2 is a diagram showing the timing of performing a bubbling step in an example of a production flow of a starch hydrolysate from starch (corn starch). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] <How sugars are produced> 1 is a flow chart of the method for producing a saccharide of the present invention. The method for producing a saccharide selected from the group consisting of starch and / or starch hydrolysates, which has an improved flavor, is characterized by including a bubbling step (S110) as shown in the figure.

[0024] In the present invention, starch includes raw starch, for example, starch in the state extracted from a plant body, and examples thereof include starches (above-ground starches) such as corn starch, rice starch, wheat starch, sago starch, etc., starches derived from underground stems or roots (underground starches) such as potato starch, tapioca starch, sweet potato starch, etc., and waxy and high-amylose starches thereof, but are not limited thereto. Furthermore, in the present invention, starch includes processed starch. The processed starch includes one or more types selected from processed starches obtained by subjecting the raw starch to a single or a combination of physical or chemical processing treatments such as roasting treatment, gelatinization treatment, enzyme treatment, acid treatment, moist heat treatment, oxidation treatment, alkali treatment, esterification treatment such as acetylation, and etherification treatment such as hydroxypropylation. Examples of such modified starches include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, phosphate cross-linked starch, and sodium starch glycolate.

[0025] In the present invention, the starch hydrolyzate is a product that has been subjected to a process including the step of decomposing (saccharifying) the above-mentioned starch. For example, the concept includes those obtained by the step of decomposing (saccharifying) the above-mentioned starch, as well as those that have been further subjected to isomerization, sugar alcoholization, oxidation, etc., and those that have been subjected to fractionation by chromatographic separation, etc. The decomposition method is not particularly limited, and examples thereof include hydrolysis using an enzyme and / or an acid. In the present invention, the starch hydrolyzate also includes those obtained by sugar transfer that may occur when decomposing starch. Examples of starch hydrolyzate include monosaccharide glucose, glucose isomers fructose, psicose, allose, tagatose, and sorbose, disaccharides maltose, trehalose, kojibiose, nigerose, and isomaltose, trisaccharides or higher, and sugars containing two or more kinds selected from these. Starch syrup, powdered syrup, oligosaccharides, and dextrin are also included in the starch hydrolyzate.

[0026] In the present invention, the DE (Dextrose Equivalent) of the starch hydrolyzate is not particularly limited, but is, for example, DE3 to 100. In a preferred embodiment, the DE is 60 or less, more preferably DE40 or less, even more preferably DE25 or less, and may be DE18 or less, or DE13 or less, because the flavor improving effect is high. In another preferred embodiment, the DE is 33 to 60, because a carbohydrate with a reduced flavor derived from the raw starch is obtained. Note that DE is also called dextrose equivalent, and is a value indicating the ratio of reducing sugar to the total solid content when measured as glucose. This DE value is an index indicating the degree of starch decomposition. In the present invention, DE is a value measured and calculated according to the Laing-Eynon method described on pages 5 to 6 of "Starch Sugar Related Industrial Analysis Method" (edited by Starch Sugar Technology Committee).

[0027] Furthermore, since the carbohydrate according to the present invention has a high effect of improving flavor, it is preferably selected from the group consisting of corn starch or potato starch (including waxy and high amylose types, the same applies below) having a unique flavor, processed starch obtained by processing the corn starch or potato starch, and starch hydrolysates made from corn starch or potato starch, and it is more preferable that the carbohydrate is a starch hydrolysate made from corn starch or potato starch.

[0028] [Bubbling process (S110)] In this step, the liquid in which the carbohydrate and / or carbohydrate raw material is dissolved and / or dispersed is bubbled. Bubbling means blowing a gas into the target liquid. In the present invention, the type of gas to be blown is not particularly limited, and examples thereof include air, nitrogen, argon, oxygen, carbon dioxide, and a gas containing ozone. Among these, the gas blown in in this step is preferably a gas containing ozone or air, and more preferably a gas containing ozone. Note that the gas containing ozone in the present invention is a gas containing ozone having an ozone concentration of 1 g / m 3 More than 5g / m 3 More preferably, 10 g / m 3 More preferably, 30 g / m 3The term "fine bubbles" refers to the above gases. In the present invention, there is no particular restriction on the bubble size of the gas to be blown in, but from the viewpoint of increasing the contact area between the causative substance in the solution and the gas, it is preferable that the bubble size of the gas to be blown in is small, and it is more preferable that the bubble size is fine bubbles with a diameter of less than 100 μm. Note that fine bubbles are a general term for microbubbles and ultrafine bubbles. As a method of blowing gas with fine bubbles, a dedicated device can be used, for example, a fine bubble generator MBT type (manufactured by Maruhachi Pump Manufacturing Co., Ltd.) can be used.

[0029] There are also no particular limitations on the dissolved oxygen concentration in the liquid immediately after carrying out this process. However, since the flavor is more effectively improved when an ozone-containing gas or air is used as the blowing gas, the dissolved oxygen concentration in the solution immediately after carrying out this process is preferably 0.10 mg / L or more, more preferably 0.20 mg / L or more, and even more preferably 1.0 mg / L.

[0030] The amount of gas in bubbling is not particularly limited, but for example, the total amount of gas blown per 1 g of carbohydrate in a liquid in which the carbohydrate is dissolved or dispersed (hereinafter, the total amount of gas blown per unit solid content of carbohydrate, G T The total amount of gas blown in per gram of carbohydrate in the liquid in which the carbohydrate is dissolved or dispersed, G, can be adjusted by adjusting the total amount of gas blown in per gram of carbohydrate in the liquid, G, which is preferably 0.001 (L / g) or more, and more preferably 0.003 (L / g) or more. In one embodiment of the present invention, when the gas blown in is air, nitrogen, argon, oxygen, or carbon dioxide, the total amount of gas blown in per gram of carbohydrate in the liquid in which the carbohydrate is dissolved or dispersed, is more preferably 0.008 (L / g) or more, even more preferably 0.015 (L / g) or more, and particularly preferably 0.025 (L / g) or more. The total amount of gas blown in per unit solid content of carbohydrate, G T (L / g), the amount of gas per unit solid content of carbohydrate G i (L / g), the carbohydrate solids content S of a solution in which carbohydrates and / or carbohydrate raw materials are dissolved and / or dispersed i (g) Bubbling process time T i (min), flow rate of injected gas F iThe following relationship holds between the total gas volume per unit solid content of carbohydrates, G T (L / g) is the number of bubbling times, the carbohydrate solids content S of the solution in which carbohydrates and / or carbohydrate raw materials are dissolved and / or dispersed. i (g) Bubbling process time T i (min), flow rate of injected gas F i This can be adjusted appropriately by changing the parameter (L / min).

[0031] G T (L / g)=ΣG i (L / g) G i (L / g)=F i (L / min)×T i (minutes) / S i (g)

[0032] The temperature at which this step is carried out is not particularly limited, but is, for example, a temperature between the freezing point and the boiling point of the solution in which the carbohydrate and / or carbohydrate raw material is dissolved and / or dispersed, and is preferably 25 to 90°C, more preferably 30 to 85°C, even more preferably 35 to 80°C, and even more preferably 40 to 75°C. In a method for producing starch other than gelatinized starch, the temperature is preferably below the gelatinization onset temperature so as not to gelatinize, and for example, the upper limit is 60°C or lower, 50°C or lower, or 40°C or lower. The lower limit is, for example, 10°C or higher, 20°C or higher, or 25°C or higher. In a method for producing gelatinized starch or starch hydrolyzate, the lower limit is 25°C or higher, 30°C or higher, 35°C or higher, or 40°C or higher to prevent microbial contamination. The upper limit is 80°C or lower, 70°C or lower, or 60°C or lower to suppress coloration.

[0033] The timing of the bubbling step according to the present invention is not particularly limited, and may be performed at any time during the process of producing carbohydrates from carbohydrate raw materials, or may be performed separately on the produced carbohydrates. Examples of carbohydrate raw materials include corn, potato, wheat, rice, peas, mung beans, cassava, sweet potato, sago palm, etc., and the carbohydrate raw material in the present invention also includes intermediate products obtained in the process of producing starch (such as starch milk (see FIG. 2) described later).

[0034] This step may be carried out in the process of producing starch from a starch raw material such as corn, or in the process of producing a starch hydrolysate from the obtained starch, or may be carried out separately on the produced starch or starch hydrolysate.

[0035] FIG. 2 is a diagram showing the timing of performing a bubbling step in an example of a production flow of starch (cornstarch) from a starch raw material (corn).

[0036] As shown in the diagram, impurities such as cobs, hairs, dust, and metal pieces are removed from the raw corn using winnowing and an electromagnetic separator (screening), and the corn is then sent to a soaking tank for soaking. After soaking, the softened corn is coarsely crushed using a coarse crusher such as a rotary disk crusher (coarse crushing), and the germs are separated using a continuous germ separator or hydrocyclone (germ separation).

[0037] Next, the germ is separated by gravity in a hydrocyclone or similar device, and the resulting endosperm and husk are ground together using an impact grinder entrator (grinding). The mixture of protein, starch, and husk that becomes a slurry from the grinding is separated using several stages of continuous sieving machines (screening) to become a mixed emulsion of starch and protein called mill starch, which is then concentrated using a nozzle-type concentration centrifuge (centrifugal concentration).

[0038] The concentrated mill starch is separated into starch and protein using a starch separator (protein separation). The starch liquid (starch milk) after protein separation is washed using a hydrocyclone or refiner system (starch washing), the washed starch milk is dehydrated using a vacuum filter or basket centrifuge (dehydration), and the cake obtained after dehydration is dried using a flash dryer or similar (drying) to obtain corn starch, which is a starch.

[0039] In such a flow for producing starch from raw corn, as shown in the figure, the bubbling step (S110) can be performed on mill starch in which starch is dispersed or dissolved in liquid from the corn kernels after grinding, or on starch milk, but is preferably performed on starch milk after protein separation.

[0040] In addition, the bubbling step (S110) may be carried out on a liquid obtained by dissolving or dispersing cornstarch in water again.

[0041] The timing of the bubbling step (S110) in the process of producing starch from starch raw materials has been described using the production flow of cornstarch from corn in Fig. 2 as an example, but the present invention is not limited to this production flow, and any conventionally known production flow process can be applied. In addition, the bubbling step can be performed on liquids including those in the process of producing starch from starch raw materials other than corn, such as potato, wheat, and cassava, as well as on starch milk that has undergone a separation process, and on liquids thereafter.

[0042] Next, the timing of the bubbling step (S110) in the process of producing a starch hydrolyzate from starch will be described using a production flow of a starch hydrolyzate from cornstarch as an example. Figure 3 is a diagram showing the timing of performing the bubbling step in an example of a production flow of a starch hydrolyzate from starch (cornstarch).

[0043] As shown in the figure, a cornstarch suspension (starch milk) is heated while simultaneously preparing a liquefied liquid using enzymes or acids (liquefaction step), followed by hydrolysis with enzymes or acids until a desired DE is reached (enzymatic saccharification or acid saccharification), filtration (filtration), decolorization by adding activated carbon (activated carbon treatment), removal of activated carbon by filtration (filtration), purification with ion exchange resin (ion exchange step S100), further decolorization with activated carbon if necessary (activated carbon treatment), filtration (filtration), and concentration to obtain starch hydrolyzate.

[0044] In such a production flow of starch hydrolysates from starch (corn starch), the bubbling step (S110) may be performed at any timing after the starch is dissolved in water, as shown in period (i) of Fig. 3. However, from the viewpoint of reducing off-tastes and off-odors of the obtained starch hydrolysates, it is preferable to perform the bubbling step (S110) after the ion exchange step (S100), as shown in period (ii) of Fig. 3, that is, to perform the ion exchange step (S100) before the bubbling step.

[0045] There are also no particular limitations on the dissolved oxygen concentration in the liquid immediately after carrying out this step, but since the effect of reducing unpleasant tastes and odors is high when an ozone-containing gas or air is used as the blown gas, the dissolved oxygen concentration in the solution immediately after carrying out this step is preferably 0.10 mg / L or more, more preferably 0.20 mg / L or more, and particularly preferably 1.0 mg / L (the above is the bubbling step (S110)).

[0046] [Ion exchange process (S100)] This step involves contacting a liquid in which carbohydrates and / or a raw material for said carbohydrates is dissolved and / or dispersed with an ion exchange resin.

[0047] The ion exchange step (S100) itself is a well-known step carried out in the process of obtaining starch hydrolysates from starch, and is mainly employed for the purpose of desalting and decolorization. As the ion exchange resin, a strongly acidic cation exchange resin is employed as the cation exchange resin, and a strongly basic anion exchange resin or a weakly basic anion exchange resin is employed as the anion exchange resin, but is not limited thereto, and various ion exchange resins and combinations thereof can be selected and employed depending on the type of sugar liquid, the amount of impurities, and the purpose of purification.

[0048] As described above, this step is preferably carried out before the bubbling step (S110) (the ion exchange step (S100)).

[0049] As described above, according to the method for improving carbohydrates of the present invention, the off-flavors and off-odors derived from the raw materials are reduced for both the produced starch and starch hydrolysate, and carbohydrates with improved flavor can be obtained. Therefore, even when dent corn is used as the carbohydrate raw material, for example, according to the present invention, starch and starch hydrolysates having the same or less off-flavors and off-odors as starch obtained from cassava (tapioca starch) can be obtained.

[0050] <Carbohydrates> The carbohydrate of the present invention is obtained by the carbohydrate production method of the present invention. Therefore, the carbohydrate is selected from the group consisting of starch and / or starch hydrolyzate, and is subjected to a bubbling step (S110) and, optionally, an ion exchange step (S100) prior to the bubbling step (S110).

[0051] The starch, starch hydrolyzate, the bubbling step (S110) and the ion exchange step (S100) have already been explained in the section on the method for producing saccharides, and therefore their explanation will be omitted here.

[0052] <Sugar-containing foods> The carbohydrate-containing food of the present invention is a carbohydrate-containing food containing the carbohydrate of the present invention.

[0053] The carbohydrate-containing food may be any food containing carbohydrate. For example, it may be beverages such as coffee, tea, black tea, juice, sports drinks, and alcohol; dairy products such as butter, cheese, and yogurt; confectioneries such as jelly, candy, chocolate, and gum; seasonings such as soy sauce, spices, mayonnaise, ketchup, sauce, and dressing; meat and water paste products such as fried chicken, kamaboko, and sausage; sweeteners such as honey and starch syrup; powdered foods such as powdered tea and powdered soup; bakery products such as bread and donuts; frozen desserts such as sherbet and ice cream; cooked rice; noodles; preserved foods; and frozen foods. It may also be health functional foods (specified health foods, nutritional functional foods, and functional foods), health foods, concentrated nutrients, liquid foods, and infant and toddler foods.

[0054] According to the carbohydrate-containing food of the present invention, the off-taste and off-odor derived from the carbohydrate raw materials is reduced, and therefore, the off-taste and off-odor derived from the carbohydrate raw materials is also reduced in the carbohydrate-containing food containing this carbohydrate, and the flavor of the food can be strongly sensed.

[0055] <Methods for improving the flavor of carbohydrates> The method for improving the flavor of carbohydrates of the present invention is a method for improving the flavor of carbohydrates selected from starch and / or starch hydrolysates, and includes a bubbling step of bubbling a liquid in which the carbohydrate raw material is dissolved and / or dispersed.

[0056] Here, the carbohydrates, starch, starch hydrolysates, and carbohydrate raw materials are no different from those explained in the above-mentioned method for producing carbohydrates, so the explanation thereof will be omitted here.

[0057] Moreover, the bubbling step has already been explained in the section on the bubbling step (S110), and therefore the explanation thereof will be omitted.

[0058] Furthermore, like the above-mentioned method for producing saccharides, the method for improving the flavor of saccharides of the present invention may further include an ion exchange step of contacting with an ion exchange resin, and this ion exchange step may be carried out prior to the bubbling step, thereby improving the effect of reducing the off-taste and off-odor of the obtained saccharides and further improving the flavor of the obtained saccharides.

[0059] The ion exchange step of the present invention has also been described in the section on the ion exchange step (S100), and therefore will not be described here.

[0060] According to the method for improving the flavor of saccharides of the present invention, the off-tastes and off-odors derived from the raw materials are reduced, and saccharides with improved flavor can be obtained.

[0061] The present invention is not limited to the configurations and examples of the above-described embodiment, and various modifications are possible within the scope of the gist of the invention. EXAMPLES

[0062] The present invention will be specifically described below by showing examples, but the present invention is not limited to these examples.

[0063] 1. Carbohydrate production Various carbohydrates were produced according to the following production examples.

[0064] [Production Example 1-1 (Production of starch hydrolysate from waxy corn starch)] α-amylase (Klystase T10S, Amano Enzyme Co., Ltd.) was added at 0.2% by mass per solid content (g) to a 25% by mass waxy corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, liquefied in a jet cooker (temperature 110°C), and the resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 5, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and spray-dried to obtain the starch hydrolyzate of Production Example 1-1.

[0065] [Production Example 1-2 (Production of starch hydrolysate from corn starch)] α-amylase (Termamyl 120L, Novozymes) was added at 0.2% by mass per solid content (g) to a 25% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, liquefied in a jet cooker (temperature 110°C), and the resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 9, the pH was adjusted to 4.0 with 10% hydrochloric acid and the reaction was stopped by boiling. After the pH of the sugar solution after the reaction was stopped was adjusted to 6.0, 500 units of a branching enzyme (brand name: Branchzyme, Novozymes) was added per solid content (g) and reacted at 65°C for 24 hours. The starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and spray-dried to obtain the starch hydrolyzate of Production Example 1-2.

[0066] [Production Example 1-3 (Production of starch hydrolysate from corn starch)] α-amylase (Clystase T10S, Amano Enzyme Co., Ltd.) was added at 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 slaked lime, liquefied in a jet cooker (temperature 110°C), and the resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 15, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and spray-dried to obtain the starch hydrolyzate of Production Example 1-3.

[0067] [Production Example 1-4 (Production of starch hydrolysate from tapioca starch)] α-amylase (Termamyl 120L, Novozymes) was added at 0.2% by mass per solid content (g) to a 30% by mass tapioca starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, liquefied in a jet cooker (temperature 110°C), and the resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 15, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and spray-dried to obtain the starch hydrolyzate of Production Example 1-4.

[0068] [Production Example 1-5 (Production of starch hydrolysate from corn starch)] α-amylase (Clystase T10S, Amano Enzyme Co., Ltd.) was added at 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 slaked lime, liquefied in a jet cooker (temperature 110°C), and the resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 20, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and spray-dried to obtain the starch hydrolyzate of Production Example 1-5.

[0069] [Production Example 1-6 (Production of starch hydrolysate from corn starch)] α-amylase (Termamyl 120L, Novozymes) was added at 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 slaked lime, liquefied in a jet cooker (temperature 110°C), and the resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 8, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling.

[0070] Next, the pH of the sugar solution after the reaction was stopped was adjusted to 5.0, and then 2 units of maltotetraose-forming enzyme (product name: Optimalt4G, manufacturer: DuPont) per solid content (g) and 0.5 mass% of debranching enzyme (Promozyme D2, Novozymes) per solid content (g) were added and reacted at 65°C. The DE was measured over time, and when the DE reached 30, the pH was adjusted to 4.0 with 10% hydrochloric acid and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and spray-dried to obtain the starch hydrolyzate of Production Example 1-6.

[0071] [Production Example 1-7 (Production of starch hydrolysate from corn starch)] 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime was added with α-amylase (Termamyl 120L, Novozymes) at 0.2% by mass per solid content (g), liquefied in a jet cooker (temperature 110°C), the resulting liquid was kept at 95°C, and the DE was measured continuously. When the DE reached 6, debranching enzyme (Promozyme D2, Novozymes) was added at 0.3% by mass per solid content (g) and Termamyl 120L was added at 0.1% by mass, and the reaction was carried out at 65°C. The DE was measured continuously, and when the DE reached 35, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to 75% by mass to obtain the starch hydrolyzate of Production Example 1-7.

[0072] [Production Example 1-8 (Production of starch hydrolysate from corn starch)] α-amylase (Cleistase T10S, Amano Enzyme Inc.) was added at 0.2% by mass per solid content (g) to a 25% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, and liquefied in a jet cooker (temperature 110°C). The resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 5, the temperature was lowered to 65°C.

[0073] Next, soybean whey (Showa Sangyo Co., Ltd.) was added at 5 units of β-amylase activity per g of solid content, and the DE was measured over time. When the DE reached 42, the pH was adjusted to 4.0 with 10% hydrochloric acid to stop the reaction. This starch hydrolyzate solution was decolorized with activated carbon, ionically purified, and concentrated to 75% by mass to obtain the starch hydrolyzate of Production Example 1-8.

[0074] [Production Example 1-9 (Production of starch hydrolyzate from potato starch)] α-amylase (Clystase T10S, Amano Enzyme Inc.) was added at 0.2% by mass per solid content (g) to a 30% by mass potato starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, and liquefied in a jet cooker (temperature 110°C). The resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 5, the temperature was lowered to 65°C.

[0075] Next, soybean whey (Showa Sangyo Co., Ltd.) was added in an amount of 25 units of β-amylase activity per g of solid content, and a debranching enzyme (Promozyme D2, Novozymes) was added in an amount of 0.3% by mass per g of solid content, and the DE was measured over time. When the DE reached 54, the pH was adjusted to 4.0 with 10% hydrochloric acid to stop the reaction. This solution of the starch hydrolyzate was decolorized with activated carbon, ionically purified, and concentrated to 75% by mass to obtain the starch hydrolyzate of Production Example 1-9.

[0076] [Production Example 1-10 (Production of starch hydrolysate from corn starch)] α-amylase (Spitase HK, Nagase Chemtex Corporation) was added at 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 slaked lime, liquefied in a jet cooker (temperature 110°C), and the resulting liquid was kept at 95°C and the DE was measured continuously. When the DE reached 10, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling.

[0077] Next, the pH of the sugar solution after the reaction was stopped was adjusted to 5.0, and then a compounded saccharifying enzyme (Dextrozyme Peak, manufactured by Novozymes) was added at 0.1% by mass per g of solid content, and the reaction was carried out at 62°C. The DE was then measured over time, and the reaction was continued until the DE reached 97. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to 75% by mass, to obtain the starch hydrolyzate (glucose) of Production Example 1-10.

[0078] [Production Example 1-11 (Production of isomerized sugar from starch hydrolyzate of Production Example 1-10)] The starch hydrolyzate obtained in Production Example 1-10 was adjusted to 30% by mass with water, then adjusted to pH 8.0 with 10% by mass hydrated lime, and passed through an immobilized isomerase enzyme (Sweetzyme IT, Novozymes) at 55°C. The starch hydrolyzate after passing through contained 42% by mass of fructose per solid content. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to 75% by mass to obtain the starch hydrolyzate of Production Example 1-11.

[0079] [Production Example 1-12 (Production of starch from corn kernels)] Dent corn kernels were soaked in sulfurous acid water, then roughly crushed to remove the germ. The resulting slurry was further ground and passed through a sieve with a mesh size of 75 μm to remove the husk. The passed slurry was deproteinized in a hydrocyclone, dehydrated, and dried to obtain starch (corn starch) of Production Example 1-12.

[0080] [Production Example 1-13 (production of starch from corn kernels)] High amylose corn kernels were soaked in sulfurous acid water, then roughly crushed to remove the germ. The resulting slurry was further ground and passed through a sieve with a mesh size of 75 μm to remove the husk. The passed slurry was deproteinized in a hydrocyclone, dehydrated, and dried to obtain starch (high amylose corn starch) of Production Example 1-13.

[0081] [Production Example 1-17 (Production of oxidized starch from corn starch)] The starch obtained in Production Example 1-12 was adjusted with water to a solid content of 40%, and sodium hypochlorite was added to the starch solid content in an amount of 2% by weight in terms of available chlorine concentration, over a period of 4 hours while maintaining the pH at 10.5, and the mixture was allowed to react. After confirming that no chlorine remained as an oxidizing agent, the mixture was neutralized, washed, dehydrated, and dried to obtain the starch of Production Example 1-17 (oxidized starch).

[0082] [Production Example 1-18 (Production of oxidized starch from waxy corn starch)] Waxy cornstarch was adjusted with water to a solid content of 35%, and sodium hypochlorite was added to the starch solid content in an amount of 2% by weight in terms of effective chlorine concentration, and reacted over 4 hours while maintaining the pH at 10.5. After confirming that no chlorine remained as an oxidizing agent, the mixture was neutralized, washed, dehydrated, and dried to obtain starch (oxidized starch) of Production Example 1-18.

[0083] [Production Example 1-19 (Production of oxidized starch from potato starch)] Potato starch was adjusted with water to a solid content of 40%, and sodium hypochlorite was added to the starch solid content in an amount of 2% by weight in terms of available chlorine concentration over a period of 4 hours while maintaining the pH at 10.5 to cause a reaction. After confirming that no chlorine remained as an oxidizing agent, the mixture was neutralized, washed, dehydrated, and dried to obtain starch (oxidized starch) of Production Example 1-19.

[0084] [Production Example 1-20 (Production of oxidized starch from tapioca starch)] Tapioca starch was adjusted with water to a solid content of 40%, and sodium hypochlorite was added to the starch solid content in an amount of 2% by weight in terms of available chlorine concentration over a period of 4 hours while maintaining the pH at 10.5 to cause a reaction. After confirming that no chlorine remained as an oxidizing agent, the mixture was neutralized, washed, dehydrated, and dried to obtain starch (oxidized starch) of Production Example 1-20.

[0085] 2. Carbohydrate bubbling test and evaluation The flavors of the carbohydrates of Production Examples 1-1 to 1-13, 1-17 to 1-20, potato starch, tapioca starch, wheat starch, hydroxypropyl phosphate cross-linked waxy corn starch (SF-2900, Showa Sangyo Co., Ltd.), and hydroxypropyl phosphate cross-linked tapioca starch (SF-2800, Showa Sangyo Co., Ltd.) were evaluated either as is or after bubbling treatment.

[0086] Specifically, among the above carbohydrates, the starch hydrolysates (including isomerized sugar) were adjusted with water to a solid content of 10% by mass, and with water to a solid content of 30% by mass, and subjected to a bubbling treatment (gas was blown in using a 6 mm diameter tube) under the conditions in Table 1, and then adjusted with water to a solid content of 10% by mass, and subjected to sensory evaluation (Test Nos. 1-1 to 1-11).

[0087] Furthermore, among the above-mentioned carbohydrates, starch (including processed starch such as oxidized starch) was adjusted with water to a solid content of 6% by mass, heated to 95°C with stirring, and the gelatinized starch was cooled to 50°C. Alternatively, starch was adjusted with water to a solid content of 30% by mass, and subjected to a bubbling treatment (gas was blown in using a 6 mm diameter tube) under the conditions in Table 1, and then adjusted with water to a solid content of 6% by mass, heated to 95°C with stirring, and the gelatinized starch was cooled to 50°C. These were then subjected to sensory evaluation (Test Nos. 1-12 to 1-22).

[0088] [Table 1]

[0089] The sensory evaluation of the carbohydrates was carried out by a panel of 10 trained experts on the presence and level of off-flavors and off-flavors, based on the following criteria, and the average score was calculated. The comparison subjects were test numbers 1-1 to 1-11: DE15 starch hydrolysates using tapioca starch as a raw material, test numbers 1-12 to 1-16: tapioca starch, test numbers 1-17 to 1-20: oxidized starch using tapioca starch as a raw material, and test numbers 1-21 to 1-22: hydroxypropylated phosphate cross-linked starch using tapioca starch as a raw material. The results are shown in Table 2. 5: No unpleasant taste or odor is detected at all compared to non-bubbling tapioca starch, or processed starch or starch hydrolysate made from tapioca starch. 4: Compared to non-bubble tapioca starch, or processed starch and starch hydrolysates made from tapioca starch, the off-flavor and off-odor are weak. 3: The product has an unpleasant taste and odor similar to that of tapioca starch that has not been bubbled, or processed starch or starch hydrolysate that uses tapioca starch as a raw material. 2: Compared to non-bubble tapioca starch, or processed starch or starch hydrolysate made from tapioca starch, there is a strong unpleasant taste or odor. 1: Compared to non-bubble tapioca starch, or processed starch or starch hydrolysate made from tapioca starch, the off-flavor or off-odor is very strong.

[0090] [Table 2]

[0091] As shown in Table 2, the bubbling treatment reduced the off-flavors and off-odors of all the saccharides of Test Nos. 1-1 to 1-22. In particular, it was confirmed that the off-flavors and off-odors of starches and starch hydrolysates that have relatively strong off-flavors and off-odors derived from the raw materials, such as corn starch, potato starch, and starch hydrolysates made from these raw materials, were reduced by the bubbling treatment compared to tapioca starch before the bubbling treatment.

[0092] In addition, a comparison of Test Nos. 1-1 to 1-9 confirmed that the smaller the DE of the starch hydrolyzate, the greater the effect of improving flavor before and after bubbling.

[0093] 3. Implementation and evaluation of bubbling tests on carbohydrate-containing foods 3-1. Consideration of bubbling conditions Starch hydrolysates of DE9 were prepared in the same manner as in Production Example 1-2 above (Production Examples 2-3 to 2-11), except that a bubbling process was carried out after ion purification. The bubbling process was carried out under the conditions shown in Tables 3 and 4 (in Table 3, ozone gas was blown in using a 6 mm diameter tube, and air and nitrogen were blown in using a fine bubble device. In Table 4, gas was blown in using a 6 mm diameter tube). In addition, starch hydrolysates of DE9 were prepared in the same manner as in Production Example 1-2 above (Production Example 2-1), except that tapioca starch was used as the raw material. A sensory evaluation test was carried out on the obtained starch hydrolysates and ice cream produced using the starch hydrolysates of Production Example 1-2 above. The ice cream was produced by putting 100 g of egg yolk and 100 g of sugar in a bowl and mixing with a hand mixer until it became whitish, then adding 500 g of fresh cream, 150 g of milk, and 90 g of a starch hydrolysate solution adjusted with water to a solid content of 50% by mass, mixing, cooling, and freezing the mixture in an ice cream freezer. The sensory evaluation was carried out by a panel of 10 trained experts who assessed the presence or absence of off-flavors and off-odors and the degree of flavor of the foods based on the following criteria, and the average scores were calculated. 5: No strange taste or odor is detected, and the flavor of the food can be felt very strongly. 4: Almost no strange taste or odor is detected, and the flavor of the food can be strongly felt. 3: There is little strange taste or smell, but the flavor of the food can be detected. 2: There is an unusual taste or smell, and the food has a weak flavor. 1: There is a strong strange taste or smell, and the food has a weak flavor. The results are shown in Tables 3 and 4.

[0094] [Table 3]

[0095] In Example 2-9, the residual oxygen concentration after bubbling was 0.26 mg / L.

[0096] [Table 4]

[0097] A comparison of Comparative Example 2-2 with Examples 2-3 to 2-11 revealed that by subjecting carbohydrates to a bubbling process, the unpleasant taste and odor of ice cream (carbohydrate-containing food) containing the carbohydrates was reduced, and the flavor of the food became noticeable.

[0098] In addition, by comparing Reference Example 2-1 with Examples 2-4, 2-5, 2-7 to 2-9, and 2-11, it was found that, in the bubbling step, when ozone is used and the amount of gas relative to the carbohydrate solid content is 0.004 L / g or more, and when air or nitrogen is used and the amount of gas relative to the carbohydrate solid content is 0.020 L / g or more, even ice cream containing starch hydrolysates obtained from cornstarch has less off-flavor and off-odor and has a stronger food flavor than ice cream containing starch hydrolysates obtained from tapioca starch that has not been bubbled. Furthermore, it was found that this effect is enhanced by bubbling with fine bubbles.

[0099] 3-2. Examination of the effect of DE of starch hydrolysate Starch hydrolysates of DE20 were prepared in the same manner as in Production Example 1-5 (Production Examples 3-3 to 3-6), and starch hydrolysates of DE30 were prepared in the same manner as in Production Example 1-6 (Production Examples 4-3 to 4-5), except that a bubbling process was performed after ion purification. The bubbling process was performed under the conditions shown in Tables 5 and 6, respectively (ozone gas was blown in using a 6 mm diameter tube, and air and nitrogen gas were blown in using a fine bubble device). In addition, starch hydrolysates of DE20 were prepared in the same manner as in Production Example 1-5 (Production Example 3-1), and starch hydrolysates of DE30 were prepared in the same manner as in Production Example 1-6 (Production Example 4-1), except that tapioca starch was used as the raw material. The obtained starch hydrolysates, the starch hydrolysates of Production Example 1-5, and ice creams produced using the starch hydrolysates of Production Example 1-6 were subjected to sensory evaluation tests. The ice cream production method and sensory evaluation test method were the same as those in "3-1. Examination of bubbling conditions".

[0100] The respective results are shown in Tables 5 and 6.

[0101] [Table 5]

[0102] In Example 3-5, the residual oxygen concentration after bubbling was 0.22 mg / L.

[0103] [Table 6]

[0104] In Example 4-4, the residual oxygen concentration after bubbling was 0.25 mg / L.

[0105] According to Tables 5 and 6, it was found that by subjecting carbohydrates to a bubbling process, the off-flavors and off-odors of ice cream containing the carbohydrates (carbohydrate-containing food) were reduced compared to ice cream containing carbohydrates that had not been subjected to a bubbling process. It was also found that by subjecting carbohydrates to a bubbling process, even ice cream containing a starch hydrolyzate obtained from cornstarch had less off-flavors and off-odors and a stronger food flavor was achieved compared to ice cream containing a starch hydrolyzate obtained from non-bubbling tapioca starch.

[0106] 3-3. Confirmation of the effect of changing starch hydrolysate as carbohydrate to starch Potato starch was adjusted with water to a solid content concentration of 30% by mass, and a bubbling process (gas was blown in using a tube with a diameter of 6 mm) was carried out under the conditions shown in Table 7 to obtain potato starch that had been subjected to bubbling treatment (Production Examples 5-3 to 5-6). A sensory evaluation test was carried out on the obtained potato starch, the potato starch used as the raw material (Comparative Example 5-2), and the corn soup produced using tapioca starch (Reference Example 5-1). The sensory evaluation test method was the same as that in "3-1. Examination of bubbling conditions".

[0107] To prepare the corn soup, 60g of commercially available powdered corn soup and 5g of potato starch were put into a bag and mixed together. 150g of boiling water was poured into 10g of this mixture and thoroughly stirred to obtain the corn soup. The results are shown in Table 7.

[0108] [Table 7]

[0109] It was found that even when starch was used as the carbohydrate, the off-flavor and off-odor of the corn soup containing starch that had been subjected to the bubbling process was smaller than that of the corn soup containing carbohydrate that had not been subjected to the bubbling process. It was also found that the off-flavor and off-odor caused by carbohydrates can be reduced not only in cold foods such as ice cream, but also in hot foods such as soups, by subjecting the bubbling process to the carbohydrate. It was also found that by subjecting the carbohydrate to the bubbling process, even the corn soup containing oxidized starch obtained from potato starch had less off-flavor and off-odor and had a stronger flavor than the corn soup containing oxidized starch obtained from tapioca starch that had not been bubbling.

[0110] 3-4. Consideration of the order of bubbling processes Starch hydrolysates of DE30 were prepared in the same manner as in Production Example 1-6 above (Production Examples 6-3 to 6-6), except that a bubbling step was carried out before or after ion purification. The bubbling step was carried out (gas was blown in using a tube with a diameter of 6 mm) under the conditions and timing shown in Table 8. A sensory evaluation test was carried out on the obtained starch hydrolysates and the custard creams produced using the starch hydrolysates of Production Examples 1-6 and 4-1 above. The sensory evaluation test method was the same as in "3-1. Examination of bubbling conditions".

[0111] The custard cream was produced by putting 60 g of egg yolk, 50 g of sugar, and 20 g of cornstarch in a pot, mixing with a whisk, gradually adding 82 g of starch hydrolysate solution adjusted with water to a solid content of 40% by mass and 500 g of milk heated to 50°C, passing the mixture through a sieve, and stirring over medium heat until it became creamy. The results are shown in Table 8.

[0112] [Table 8]

[0113] A comparison between Examples 6-3 and 6-5 in Table 8 shows that by performing the bubbling step after the ion purification (ion exchange step) in the production of a starch hydrolysate, rather than before, the off-taste and off-odor derived from the carbohydrates in the carbohydrate-containing food containing the obtained starch hydrolysate is further reduced, and the flavor of the food is more strongly felt. Also, a comparison between Examples 6-4 to 6-6 shows that by setting the temperature during the bubbling step to 40 to 80°C rather than 25°C, the off-taste and off-odor derived from the carbohydrates in the carbohydrate-containing food containing the obtained starch hydrolysate is further reduced, and the flavor of the food is more strongly felt.

[0114] 3-5. Confirmation of the effects of various carbohydrate-containing foods A sensory evaluation test was carried out on the coffee beverages produced using the starch hydrolysates of Production Examples 1-5 and 3-3. The sensory evaluation test method was the same as that in "3-1. Examination of bubbling conditions."

[0115] The coffee beverage was produced by mixing 60 g of commercially available bottled coffee, 16 g of milk, 5 g of granulated sugar, 3 g of a starch hydrolysate solution adjusted with water to a solid content of 50% by mass, and 16 g of water. The results are shown in Table 9.

[0116] Moreover, oxidized starch was prepared in the same manner as in Production Example 1-17 above (Production Example 8-1), except that the bubbling step was carried out after the washing step. In the bubbling step, bubbling (gas was blown in using a tube with a diameter of 6 mm) was carried out under the conditions shown in Table 10. A sensory evaluation test was carried out on the obtained oxidized starch and on fried chicken produced using the oxidized starch of Production Example 1-17 above. The sensory evaluation test method was the same as in "3-1. Examination of bubbling conditions".

[0117] The fried chicken was produced by placing 30 g of soy sauce, 30 g of cooking sake, and 10 g of grated ginger in a bowl, soaking 300 g of chicken thigh meat in it, coating it with the starch, and frying it in a fryer at 170° C. for 4 minutes. The results are shown in Table 10.

[0118] Furthermore, a sensory evaluation test was carried out on the grapefruit sours produced using the starch hydrolysates of Production Examples 1-6 and 4-3. The sensory evaluation test method was the same as that in "3-1. Examination of bubbling conditions."

[0119] Grapefruit sour was produced by mixing 25g of 40% alcohol vodka (Smirnoff), 10g of grapefruit juice, 0.4g of sour oligo (Sanei Saccharification), 0.6g of starch hydrolysate (DE30), and 164g of carbonated water. The results are shown in Table 11.

[0120] [Table 9]

[0121] [Table 10]

[0122] [Table 11]

[0123] As shown in Tables 9 to 11, when carbohydrates that had undergone a bubbling process were used in coffee drinks, fried chicken, and grapefruit sours, the off-flavors and off-odors caused by the carbohydrates were reduced in foods containing those carbohydrates.

Claims

1. A method for producing carbohydrates selected from the group consisting of starch and / or starch hydrolysates, characterized in that the method includes a bubbling step of bubbling a liquid in which the carbohydrates and / or raw materials for the carbohydrates are dissolved and / or dispersed, resulting in a carbohydrate with improved flavor.

2. The method for producing carbohydrates according to claim 1 , wherein the bubbling step is a step of bubbling with an ozone-containing gas or air.

3. 2. The method for producing carbohydrates according to claim 1, wherein the bubbles blown in during the bubbling step are fine bubbles.

4. 2. The method for producing carbohydrates according to claim 1, wherein the carbohydrates are selected from the group consisting of corn starch or potato starch (including waxy and high amylose varieties thereof), processed starches starting from corn starch or potato starch, and starch hydrolysates obtained from corn starch or potato starch.

5. The method for producing carbohydrates according to claim 4, wherein the carbohydrates are starch hydrolysates obtained from corn starch or potato starch.

6. The method for producing carbohydrates according to claim 1, further comprising an ion exchange step of contacting the carbohydrate with an ion exchange resin, the ion exchange step being carried out prior to the bubbling step.

7. The method for producing carbohydrates according to claim 1 , wherein the carbohydrates are starch hydrolysates having a DE of 60 or less.

8. A carbohydrate obtained by the method for producing carbohydrates according to any one of claims 1 to 7.

9. A carbohydrate-containing food comprising the carbohydrate according to claim 8.

10. A method for improving the flavor of a carbohydrate selected from starch and / or starch hydrolysates, characterized in that it includes a bubbling step of bubbling a liquid in which the carbohydrate raw material is dissolved and / or dispersed.

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