Modifiers including starch hydrolysates and thickening / gelling agents

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

[Technical field]

[0001] The present technology relates to a modifier containing a starch hydrolysate and a thickening / gelling agent, a food and drink composition and a food and drink that use the modifier, and a method for producing the food and drink. [Background technology]

[0002] In the field of food and beverages, starch hydrolysates have traditionally been used for applications such as sweeteners, taste quality adjusters, osmotic pressure adjusters, moisturizers, shape retainers and thickeners, powder base materials, etc. For example, Patent Document 1 discloses a novel starch hydrolysate that has a glucose degree of polymerization (DP) of 8 to 19 content of 32% or more and a glucose degree of polymerization (DP) of 20 or more content of 30% or less, and that exhibits lower viscosity, lower sweetness, and lower osmotic pressure than existing starch hydrolysates that exhibit the same DE value.

[0003] In addition, Patent Document 2 describes the preparation of a processed food composition, which has (a) a blue value in the range of 0.4 to 1.2; and (b) a jelly strength of 4 N / cm when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80° C. is allowed to stand at 5° C. for 24 hours. 2 (c) A 30% by weight aqueous solution of dextrin prepared in distilled water at 25°C has a viscosity of 100 mPa s or less when left to stand for 5 minutes at 25°C; (d) The ratio of jelly strength A to jelly strength B (A / B) shown below is 2 or less: A: A 30% by weight aqueous solution of dextrin prepared in distilled water at 80°C has a jelly strength (N / cm) of 100 mPa s or less when left to stand for 24 hours at 5°C. 2 ), B: Jelly strength (N / cm) when a 30% by weight aqueous solution of dextrin prepared with distilled water at 25°C is left to stand at 5°C for 24 hours 2 ), a technique has been disclosed for imparting various properties to processed foods by using dextrin having the above properties.

[0004] Meanwhile, various thickening and gelling agents are also used in a variety of foods and beverages for the purposes of thickening, gelling, and changing the texture of the foods and beverages, and naturally, there are many known foods and beverages that use starch hydrolysates in combination with thickening and gelling agents.

[0005] It is also known that the phenomenon called lumping of thickeners and gelling agents can be suppressed by using starch hydrolysates in combination. For example, Patent Document 3 discloses that, for the purpose of providing a liquid food thickener for people with dysphagia that satisfies a wide range of required quality characteristics, particularly one that reduces and miniaturizes lumps generated when added to and mixed with liquid foods, it has been found that the generation of lumps is reduced for thickening polysaccharides containing 50% or less xanthan gum in guar gum alone or a mixture of guar gum and xanthan gum, and further that by mixing these thickening polysaccharides with a dextrin content of 20 to 80%, the generation of lumps is reduced and the size of the lumps generated is miniaturized, making them suitable as the desired liquid food thickening agent. For these reasons, starch hydrolysates and thickening / gelling agents are often used in combination. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2010-226988 A [Patent Document 2] JP 2010-11781 A [Patent Document 3] Japanese Patent Application Publication No. 10-108633 Summary of the Invention [Problem to be solved by the invention]

[0007] As mentioned above, when various thickening and gelling agents are used for the purpose of thickening, gelling, and texture change of foods and beverages, they are often used in combination with starch hydrolysates. However, if the degree of decomposition of the starch hydrolysate is low, the expected thickening and gelling agent modification effect may not be obtained. Also, if the degree of decomposition of the starch hydrolysate is high, the sweetness of the food and beverage may increase or the osmotic pressure may become high. Furthermore, if the degree of decomposition of the starch hydrolysate is high, there is also the issue of high hygroscopicity in the case of dried products.

[0008] Therefore, the main objective of this technology is to provide a modifying agent containing a starch hydrolysate and a thickening / gelling agent that can realize various modifications according to the nature of food and beverages. [Means for solving the problem]

[0009] In this technology, first, the content of glucose polymerization degree (DP) 8 to 19 is 32% or more, The content of glucose with a degree of polymerization (DP) of 20 or more is 30% or less. A starch hydrolyzate having an iodine color value of 0.15 or more; Thickening and gelling agents, The present invention provides a modifier comprising: The modifier according to the present technology can be a starch hydrolyzate with a glucose degree of polymerization (DP) of 8 or more at 50% or more. Furthermore, the modifier according to the present technology can be a starch hydrolyzate with a residual rate of 20% or less in a β-amylase digestion test. The thickening / gelling agent used in the modifying agent of the present technology can be one or more thickening / gelling agents selected from the group consisting of starch-based cereal flours, starches, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharides, locust bean gum, tamarind seed gum, gum arabic, and sodium alginate.

[0010] The modifier according to the present technology can be used in food and beverage compositions. In addition, the modifier according to the present technology or the food and beverage composition according to the present technology can be used in food and beverage products. The starch hydrolysate may be blended in an amount of 2 to 50% by mass in the food or drink according to the present technology.

[0011] Next, the present technology provides a method for producing a food or drink containing a starch hydrolysate and a thickening / gelling agent, comprising the steps of: The starch hydrolyzate is Glucose polymerization degree (DP) content of 8 to 19 is 32% or more, The content of glucose with a degree of polymerization (DP) of 20 or more is 30% or less. A starch hydrolyzate having an iodine color value of 0.15 or more, The present invention provides a method for producing a food or drink, the method including an adding step of adding the starch hydrolyzate and a thickening / gelling agent. In the method for producing food and drink according to the present technology, a mixing step can be carried out in which the starch hydrolysate and thickening / gelling agent are mixed with a liquid material. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] A preferred embodiment for carrying out the present technology will be described below. Note that the embodiment described below shows an example of a typical embodiment of the present technology, and the scope of the present technology is not to be interpreted narrowly by this.

[0013] 1. Modifier The modifier according to the present technology contains a specific starch hydrolyzate and a thickening / gelling agent. In addition, other ingredients can be added as necessary. Each ingredient will be described in detail below.

[0014] (1) Starch decomposition products The starch hydrolysate used in the present technology has a glucose degree of polymerization (hereinafter referred to as "DP") of 8 to 19 of 32% or more, a DP of 20 or more of 30% or less, and an iodine color value of 0.15 or more. The starch hydrolysate used in the present technology has a high DP8 to 19 content and a high iodine color value, despite a low content of DP20 or more, compared to general starch hydrolysates, specifically, starch hydrolysates obtained by hydrolyzing starch raw materials with acid and / or α-amylase. Since the content of DP20 or more is low, the flavor peculiar to starch hydrolysates that may impair the flavor of food and beverages is low. In addition, since the content of DP8 to 19 is high, i.e., the content of DP1 to 7 is low, the product exhibits low sweetness, low osmotic pressure, and low hygroscopicity. Furthermore, since the iodine color value is high, i.e., since the product contains many linear sugar molecules with DP16 or more (details will be described later), the linear sugar molecules are easily crystallized by interaction, which contributes to various modifications according to food and beverages.

[0015] The starch hydrolyzate used in the present technology is not particularly limited to a DP8-19 content of 32% or more, but is preferably 40% or more, more preferably 43% or more, and even more preferably 48%. The higher the DP8-19 content, the lower the sweetness, the lower the osmotic pressure, and the lower the hygroscopicity.

[0016] The content of the starch hydrolyzate used in the present technology is not particularly limited as long as the content of DP20 or more is 30% or less, but is preferably 10 to 30%, more preferably 15 to 28%, and even more preferably 18 to 25%. The lower the content of DP20 or more, the more the flavor specific to dextrin is reduced, but if it is too low, the number of linear sugar molecules with DP16 or more will naturally decrease, and the effect of improving the quality of food and drink by crystallization will be reduced.

[0017] In the present technology, the iodine color value of the starch hydrolyzate is a value measured by the method described in the examples below.

[0018] The color reaction with iodine indicates the presence of linear sugar chains with DP16 or more. In starch hydrolysates with a high content of DP20 or more, a color reaction occurs because many linear sugar chains with DP16 or more are present. However, in starch hydrolysates with a low content of DP20 or more, a color reaction does not usually occur, or even if it does, the iodine color value is very low. Although the starch hydrolysate used in this technology has a low content of DP20 or more, it contains linear sugar molecules with DP16 or more, so it exhibits a color reaction with iodine. The starch hydrolysate used in this technology is not particularly limited as long as it has an iodine color value of 0.15 or more, but is more preferably 0.30 or more. The higher the iodine color value, the more linear sugar molecules with DP16 or more are contained, and the higher the effect of improving the quality of food and beverages by crystallization.

[0019] The starch hydrolysates used in the present technology are obtained by decomposing (saccharifying) starch raw materials, for example, starches such as corn starch, waxy corn starch, rice starch, wheat starch, etc. (above-ground starches), starches derived from underground stems or roots such as potato starch, tapioca starch, sweet potato starch, etc. (underground starches), or processed starches obtained by subjecting these starches to physical and / or chemical processing, either alone or in combination. There are no particular limitations on the starch raw material used, and any starch raw material can be used.

[0020] The content of DP8 or more in the starch hydrolysate used in the present technology is not particularly limited as long as it does not impair the effects of the present technology, but is preferably 50% or more, more preferably 60% or more, and even more preferably 70% or more. By using a starch hydrolysate with a high content of DP8 or more, it shows lower sweetness, lower osmotic pressure, and lower hygroscopicity.

[0021] The residual rate of the starch hydrolysate used in the present technology in a β-amylase digestion test is not particularly limited as long as it does not impair the effects of the present technology, but is preferably 20% or less, more preferably 15% or less. By using a starch hydrolysate with a low residual rate in a β-amylase digestion test, that is, a starch hydrolysate containing a large amount of linear sugar molecules (details will be described later), the effect of improving the quality of food and beverages by crystallization is enhanced.

[0022] In this technology, the residual rate in the β-amylase digestion test is a value measured by the method described in the Examples below. β-amylase is an enzyme that decomposes glucose polymers in maltose units from the non-reducing end, and it is known that decomposition stops when branched bonds such as α-1,6 bonds are present. Therefore, the evaluation of starch hydrolyzates by the β-amylase digestion test is an index showing the degree to which they have a linear portion with continuous α-1,4 bonds from a structural point of view. That is, the color reaction with iodine is an index of linear sugar molecules with DP16 or more, and the evaluation by the β-amylase digestion test is an index of linear sugar molecules of the entire starch hydrolyzate.

[0023] The crystallization ratio of the starch hydrolysate used in the present technology is not particularly limited as long as it does not impair the effects of the present technology, but the upper limit is 100%, and is preferably 15% or less, more preferably 10% or less, even more preferably 5% or less, and even more preferably 0%. By using a starch hydrolysate with a low crystallization ratio, it is easily soluble in liquid materials such as water, and has particularly good mouth meltability in foods and beverages.

[0024] In this technology, the crystalline fraction in the starch hydrolyzate is measured by powder X-ray diffraction analysis as positive peaks in each of the 2-θ ranges of "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°", and "37°-40°", and the crystallization ratio of the starch hydrolyzate can be identified by calculation based on the area value of each of the ranges.

[0025] More specifically, in a chart of the powder X-ray diffraction measurement results, Y axis: diffraction intensity / X axis: 2-θ, the "total area" and "crystal area" are calculated according to the following criteria, and the crystallization ratio can be calculated according to the following formula (3). (1) Total area (area in the range of 2-θ from 3° to 40°); The straight line connecting the measured values ​​for 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 where the diffraction intensity is stronger than that of the reference line is calculated as the "total area." (2) Crystal area; The area for each of the 2-θ intervals of "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°", and "37°-40°" is calculated in the same manner as in (1) Total area, and the total area of ​​all the above intervals is calculated as the "crystal area". (3) Calculation formula; Crystallization ratio = (crystal area / total area) x 100

[0026] The "crystallization ratio" in this technology is a value calculated from the results of powder X-ray diffraction analysis using MiniFlex600 (manufactured by Rigaku Corporation) with an X-ray wavelength of Cu Kα and an X-ray output of 40 kV and 15 mA.

[0027] The DE (dextrose equivalent) of the starch hydrolysate used in the present technology is not particularly limited as long as it does not impair the effects of the present technology, but is preferably DE 30 or less, more preferably DE 10 to 25, and even more preferably DE 13 to 20. By using a starch hydrolysate with a DE within this range, it exhibits lower sweetness, lower osmotic pressure, and lower hygroscopicity, and also provides particularly good melt-in-the-mouth properties in foods and beverages.

[0028] "DE (dextrose equivalent)" is a value obtained by measuring reducing sugar as glucose and expressing the ratio of glucose to the total solid content (see formula (1) below). This DE value is an index of the degree of hydrolysis (decomposition degree) of starch, i.e., the degree of saccharification.

[0029]

number

[0030] The content of the starch hydrolysate in the modifier according to the present technology is not particularly limited as long as it does not impair the effect of the present technology, but is preferably 20% by mass or more, more preferably 30 to 99.9% by mass, and even more preferably 50 to 99% by mass. By using a modifier with a starch hydrolysate content in this range, a particularly good modification effect can be obtained in food and beverages. When the modifier is liquid, the preferred content of the starch hydrolysate in the modifier is in the above range in terms of solid content.

[0031] The method for producing the starch hydrolysate used in the present technology is not particularly limited as long as it does not impair the effects of the present technology. For example, starch hydrolysates can be obtained by treating starch raw materials with common acids or enzymes, or by appropriately combining predetermined operations such as various types of chromatography, membrane separation, and ethanol precipitation.

[0032] One method for efficiently obtaining the starch hydrolysate used in this technology is to act at least on a debranching enzyme and a branching enzyme on the starch raw material. In one example, the starch raw material is liquefied with acid and / or α-amylase, and then acted on with a branching enzyme and then with a debranching enzyme. A debranching enzyme is a general term for enzymes that catalyze the hydrolysis of α-1,6-glucosidic bonds, which are the branching points of starch. A branching enzyme is a general term for enzymes that act on linear glucans linked by α-1,4-glucosidic bonds to create α-1,6-glucosidic bonds.

[0033] That is, the debranching enzyme is an enzyme involved in the decomposition of the branched chains of starch, and the branching enzyme is an enzyme used in the synthesis of the branched chains of starch. Therefore, the two are not usually used together. However, by combining the two enzymes, which have completely opposite actions, the starch hydrolysate used in this technology can be reliably produced. As can be seen from Experimental Example 1 of the Examples, the order of action of the two enzymes is preferably such that the debranching enzyme is allowed to act simultaneously or after the action of the branching enzyme, because the starch hydrolysate obtained thereby can be used as a modifier to achieve good melt-in-the-mouth properties.

[0034] The debranching enzyme is not particularly limited, and examples thereof include pullulanase (Pullulan 6-glucan hydrolase) and amylo-1,6-glucosidase / 4-α-glucanotransferase, and a more preferred example is isoamylase (Glycogen 6-glucanohydrolase).

[0035] The branching enzyme is not particularly limited, and may be, for example, one purified from animals or bacteria, or one purified from plants such as potatoes, rice seeds, or corn seeds, or a commercially available enzyme preparation.

[0036] In the method for producing starch hydrolysates used in the present technology, a step of removing impurities can be carried out after the enzyme reaction. The method for removing impurities is not particularly limited, and one or more known methods can be freely combined and used. For example, methods such as filtration, activated carbon decolorization, and ion purification can be used.

[0037] Furthermore, the starch hydrolysate used in the present technology can be used as a liquid product containing the starch hydrolysate after the enzyme reaction, but it can also be dehydrated and dried by vacuum drying, spray drying, freeze drying, etc., and turned into powder. In addition, it is also possible to fractionate some of the components by chromatography or membrane separation and use them.

[0038] (2) Thickening and gelling agents The thickening / gelling agent used in the modifier of the present technology can be any one or more of the thickening / gelling agents that can be generally used in the food and beverage industry, and can be used in any combination, as long as it does not impair the effects of the present technology. The thickening / gelling agent used in the modifier of the present technology also includes materials that thicken when heated after being mixed with liquid ingredients during the manufacturing process of food and beverages. For example, starch-based cereal flours, starches, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharides, locust bean gum, tamarind seed gum, gum arabic, sodium alginate, etc. can be used alone or in combination. Here, the starch-based flour according to the present invention includes wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, barnyard millet flour, white sorghum flour, etc., and the starches include starches (above ground starches) such as corn starch, waxy corn starch, rice starch, wheat starch, etc., starches derived from underground stems or roots (underground starches) such as potato starch, tapioca starch, sweet potato starch, etc., and processed starches obtained by subjecting these starches to physical and / or chemical processing, either alone or in combination. The thickening / gelling agent used in the modifying agent of the present technology is preferably a single or combination of starch-based cereal flours, starches, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharides, locust bean gum, tamarind seed gum, gum arabic, or sodium alginate, more preferably a single or combination of starch-based cereal flours, starches, agar, gelatin, carrageenan, pectin, xanthan gum, locust bean gum, or tamarind seed gum, and even more preferably a single or combination of starch-based cereal flours, acetylated starches, agar, gelatin, or xanthan gum.

[0039] The content of the thickening / gelling agent in the modifier according to the present technology is not particularly limited as long as it does not impair the effect of the present technology, but is preferably 80% by mass or less, more preferably 0.1 to 70% by mass, and even more preferably 1 to 50% by mass. By using a modifier with a thickening / gelling agent content in this range, a particularly good modifying effect can be obtained in food and beverages. In addition, when the modifier is liquid, the preferred content of the thickening / gelling agent in the modifier is in the above-mentioned range in terms of solid content.

[0040] (3) Other ingredients The modifier of the present invention can also contain one or more other ingredients that can be used in the food and beverage field, as long as they do not impair the effects of the present technology. Examples of other ingredients that can be used include carbohydrates other than the starch hydrolyzate of the present invention; protein materials such as wheat-derived proteins such as gluten, egg-derived proteins, soybean-derived proteins, and milk-derived proteins; oils and fats such as powdered oils and fats, salad oils, and shortening; dietary fibers such as powdered cellulose, crystalline cellulose, inulin, and resistant starch; leavening agents such as baking soda; salts such as salt; emulsifiers, pH adjusters, spices, seasonings, enzymes, vitamins, minerals, colorants, and flavorings.

[0041] 2.Food and drink composition The modifier according to the present technology can be distributed as a food and drink composition together with the ingredients of the food and drink as long as it does not impair the effect of the present technology.Specific examples include mixes for various food and drink (mixes for bakery products, mixes for noodle skins, mixes for fried batter, etc.), bases for various food and drink (bases for confectionery, ice cream, soup, sauce, beverage, etc.), etc.The content of the modifier in the food and drink composition according to the present technology is not particularly limited as long as it does not impair the effect of the present technology, but is preferably 2% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more.

[0042] Examples of ingredients for foods and beverages include cereal flours such as wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, barnyard millet flour, millet flour, soy flour, and white sorghum flour; starches (above-ground starches) such as corn starch, waxy corn starch, rice starch, and wheat starch; starches derived from underground stems or roots (underground starches) such as potato starch, tapioca starch, and sweet potato starch; and processed starches obtained by subjecting these starches to physical or chemical processing alone or in combination; dextrin, oligosaccharides, grapes, etc. These include carbohydrates such as sucrose, powdered starch syrup, and sugar; protein materials such as wheat-derived proteins such as gluten, egg-derived proteins, soy-derived proteins, and milk-derived proteins; oils and fats such as powdered oils and fats, salad oils, and shortening; dietary fibers such as powdered cellulose, crystalline cellulose, inulin, and resistant starch; thickeners; leavening agents such as baking soda; salts such as salt; emulsifiers, pH adjusters, spices, seasonings, vitamins, minerals, colorants, fragrances, carrageenan, xanthan gum, guar gum, and locust bean gum.

[0043] 3.Food and beverages The modifier according to the present technology or the food and drink composition according to the present technology can be suitably used in food and drink. Food and drink that can use the food and drink composition according to the present technology are not particularly limited, and examples thereof include sauces, creams, soups, various dairy products, bakery products, meat and fishery products, beverages, and other foods and drinks. In addition, the present technology can also be used in health functional foods (including specific health functional foods, functional foods, and nutritional functional foods), so-called health foods (including beverages), liquid foods, infant and toddler foods, diet foods, and foods for diabetes.

[0044] 4. Methods for producing food and drink, and methods for improving food and drink The method for producing food and beverages according to the present technology is characterized by including an adding step of adding the above-mentioned starch hydrolysate and the above-mentioned thickening / gelling agent. Preferably, the method is characterized by including a mixing step of mixing the above-mentioned starch hydrolysate and the above-mentioned thickening / gelling agent with a liquid material. Examples of the liquid material include water, liquid egg (whole egg, egg yolk, egg white, etc.), milk, fruit juice, tea, coffee, soy milk, almond milk, alcoholic beverages such as brandy, etc.

[0045] In the mixing step, it is preferable to carry out a dissolving step in which the above-mentioned starch hydrolysate and the above-mentioned thickening / gelling agent are dissolved in the above-mentioned liquid material. By dissolving the above-mentioned starch hydrolysate and the above-mentioned thickening / gelling agent in the above-mentioned liquid material, a modifying effect can be brought about on the whole food or drink.

[0046] The timing of the addition step in the manufacturing method of food and beverages can be freely set according to the manufacturing process of each food and beverage, as long as it does not impair the effects of the present invention. For example, the method may include a method of manufacturing the food and beverage and the modifier of the present technology separately, and then adding the modifier of the present technology to the food and beverage, a method of mixing all or a part of the liquid material used in the food and beverage with the modifier of the present technology at any timing in the manufacturing process of the food and beverage, and a method of mixing all or a part of the liquid material used in the food and beverage with the above-mentioned starch hydrolysate and the above-mentioned thickening / gelling agent at any timing in the manufacturing process of the food and beverage.

[0047] In the method for producing food and beverages according to the present technology, the amount of the starch hydrolysate blended into the food and beverages can be freely set according to the purpose, as long as it does not impair the effects of the present technology. In the present technology, the starch hydrolysate is blended into the food and beverages at 2% by mass or more, more preferably 2 to 50% by mass, even more preferably 2 to 40% by mass, and even more preferably 5 to 20% by mass. By blending 2% by mass or more of the starch hydrolysate into the food and beverages, the modifying effect on the food and beverages can be fully exerted. EXAMPLES

[0048] The present technology will be described in more detail below based on examples. Note that the examples described below are representative examples of the present technology, and the scope of the present technology is not to be interpreted narrowly by these examples.

[0049] <Analysis method> [Branch-building enzyme activity] As the substrate solution, an amylose solution was used in which 0.1% by mass of amylose (Sigma-Aldrich, A0512) was dissolved in 0.1M acetate buffer (pH 5.2). 50 μL of enzyme solution was added to 50 μL of substrate solution, and the mixture was reacted at 30° C. for 30 minutes, after which 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 ​​mM potassium iodide-3.8 mM hydrochloric acid mixture) was added to stop the reaction. A blank solution was prepared by adding water instead of the enzyme solution. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. One unit of enzyme activity of the branching enzyme was defined as the amount of enzyme activity that reduces the absorbance at 660 nm by 1% per minute when tested under the above conditions.

[0050] [DP8~19, DP20 or more, DP8 or more content] Analysis was performed by high performance liquid chromatography (HPLC) under the conditions shown in Table 1 below, and the contents of DP8 to 19, DP20 or more, and DP8 or more were measured based on the detected peak area ratios.

[0051] [Table 1]

[0052] [Iodine color measurement] 25 mg of sample (starch hydrolyzate) was added as solid content to a test tube containing 5 mL of water, and the mixture was boiled for 10 minutes to dissolve and mix. 100 μL of iodine coloring solution (0.2 mass / volume % iodine and 2 mass / volume % potassium iodide) was added to the mixture, stirred, and then allowed to stand at 30°C for 20 minutes. The absorbance at 660 nm was measured using a spectrophotometer with a glass cell with a light path length of 10 mm, and the difference from the absorbance measured when no sample was added was taken as the iodine coloring value.

[0053] [Residual rate in β-amylase digestion test] The starch hydrolyzate was dissolved in 10 mM acetate buffer (pH 5.5) by boiling to prepare a 10% solids solution, to which 10 μL of β-amylase (Nagase ChemteX Corporation) was added, and the reaction was allowed to proceed at 55° C. for 72 hours, after which the reaction was stopped by heating at 100° C. for 10 minutes. The reaction solution was desalted using an ion exchange resin, and the content of DP4 or more was measured by the method described below, and the value was taken as the residual rate.

[0054] [DP4 or higher content] 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.

[0055] [Table 2]

[0056] [Crystallization ratio] The crystallization ratio was measured by the method described above.

[0057] [DE] DE was measured and calculated according to the Lane-Eynon method described on pages 5-6 of "Starch and Sugar Related Industrial Analytical Methods" (compiled by the Starch and Sugar Technology Committee).

[0058] [Crystallization test] Solutions and dispersions with a solid content of 30% by mass prepared by dissolving or dispersing the starch hydrolysate in water at 20° C. were stored at 4° C. for 24 hours, and their appearances were observed.

[0059] <Production of starch hydrolysate> In producing starch hydrolysates, as an example of branching enzymes, a purified potato-derived enzyme (hereinafter referred to as "potato-derived branching enzyme") and Branchzyme (manufactured by Novozymes Inc., hereinafter referred to as "bacterial branching enzyme") were used in accordance with the method described in Eur. J. Biochem. 59, p615-625 (1975).

[0060] [Starch decomposition product A] α-amylase (Licozyme Supra, manufactured by Novozymes Japan 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 calcium hydroxide, and liquefied in a jet cooker (temperature 110°C). This liquefied liquid was kept at 95°C, and the DE was measured continuously. When the DE reached 8, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After the pH of the sugar solution from which the reaction was stopped was adjusted to 5.8, 500 units of bacterial branching enzyme were added per solid content (g) and reacted at 65°C for 40 hours. Then, debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added at 0.5% by mass per solid content (g) and reacted at 50°C for 48 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolyzate A.

[0061] [Starch decomposition product B] α-amylase (Clystase T10S, manufactured by 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 calcium hydroxide, and liquefied in a jet cooker (temperature 110°C). This liquefied liquid was kept at 95°C, and the DE was measured continuously. When the DE reached 9, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After the pH of the sugar solution from which the reaction was stopped was adjusted to 5.8, 800 units of bacterial branching enzyme were added per solid content (g) and reacted at 65°C for 30 hours. Then, debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added at 1.0% by mass per solid content (g) and reacted at 50°C for 30 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolyzate B.

[0062] [Starch decomposition product C] α-amylase (Clystase T10S, Amano Enzyme Co., Ltd.) was added at 0.2% by mass per solid content (g) to a 30% by mass tapioca powder slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and liquefied in a jet cooker (temperature 110°C). This liquefied liquid was kept at 95°C, and the DE was measured continuously. When the DE reached 15, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After the pH of the sugar solution from which the reaction was stopped was adjusted to 5.8, 2000 units of potato-derived branching enzyme were added per solid content (g) and reacted at 35°C for 30 hours. Thereafter, the pH was adjusted to 4.2, and a debranching enzyme (isoamylase, Sigma-Aldrich Japan Co., Ltd.) was added at 1.0% by mass per solid content (g), and the reaction was allowed to proceed at 45°C for 30 hours. The starch hydrolyzate solution was decolorized with activated carbon, ionically purified, and concentrated to a solid content of 60% by mass. The concentrated liquid was powdered with a spray dryer to obtain starch hydrolyzate C.

[0063] [Starch decomposition product D] A 30% by mass corn starch slurry adjusted to pH 2 with 10% by mass hydrochloric acid was decomposed to DE 13 at a temperature condition of 130°C. After returning to normal pressure, the reaction was stopped by neutralizing with 10% by mass sodium hydroxide, the pH of the sugar solution was adjusted to 5.8, and then 400 units of bacterial branching enzyme were added per solid content (g) and reacted at 65°C for 48 hours. Then, 1.0% by mass of debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added per solid content (g) and reacted at 50°C for 60 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and powdered with a spray dryer to obtain starch hydrolyzate D.

[0064] [Starch decomposition product E] 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 calcium hydroxide, and liquefied in a jet cooker (temperature 110°C). This liquefied liquid was kept at 95°C, and the DE was measured continuously. When the DE reached 8, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After the pH of the sugar solution from which the reaction was stopped was adjusted to 5.8, 600 units of bacterial branching enzyme were added per solid content (g) and reacted at 65°C for 15 hours. Then, debranching enzyme (GODO-FIA, Godo Shusei Co., Ltd.) was added at 0.5% by mass per solid content (g) and reacted at 50°C for 40 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 45% by mass. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolyzate E.

[0065] [Starch decomposition product F] A 30% by mass waxy corn starch slurry adjusted to pH 2 with 10% by mass hydrochloric acid was decomposed to DE 6 at a temperature condition of 130°C. After returning to normal pressure, the reaction was stopped by neutralizing with 10% by mass sodium hydroxide, the pH of the sugar solution was adjusted to 5.8, and then 500 units of bacterial branching enzyme per solid content (g) and 0.5% by mass of debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) per solid content (g) were added and reacted at 50°C for 72 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 40% by mass. The concentrated liquid was powdered with a spray dryer to obtain starch hydrolyzate F.

[0066] [Starch decomposition product G] The concentrated starch hydrolyzate A solution before being subjected to the spray dryer was kept at 50° C. for 5 days, and the resulting sugar solution containing a precipitate was powdered using a spray dryer to obtain starch hydrolyzate G.

[0067] [Starch decomposition product H] α-amylase (Clystase T10S, manufactured by 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 calcium hydroxide, and liquefied in a jet cooker (temperature 110°C). This liquefied liquid was kept at 95°C, and the DE was measured continuously. When the DE reached 11, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After the pH of the sugar solution from which the reaction was stopped was adjusted to 5.8, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added at 1.0% by mass per solid content (g) and reacted at 50°C for 30 hours. Then, 500 units of a bacterial branching enzyme were added per solid content (g) and reacted at 65°C for 30 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolyzate H.

[0068] [Starch decomposition product I] α-Amylase (Licozyme Supra, Novozymes Japan Co., Ltd.) was added at 0.3% 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, and liquefied in a jet cooker (temperature 110°C). This liquefied liquid was kept at 95°C and the DE was measured continuously. When the DE reached 30, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was powdered with a spray dryer to obtain starch hydrolyzate I.

[0069] [Starch decomposition product J] α-Amylase (Licozyme Supra, Novozymes Japan 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 calcium hydroxide, and liquefied in a jet cooker (temperature 110°C). This liquefied liquid was kept at 95°C and the DE was measured continuously. When the DE reached 13, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was powdered with a spray dryer to obtain starch hydrolyzate J.

[0070] [Starch decomposition product K] α-amylase (Clystase T10S, Amano Enzyme Inc.) was added at 0.05% by mass per solid content to a 15% by mass potato starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and the mixture was kept at 80°C while continuously measuring the DE. When the DE reached 6, the mixture was adjusted to pH 4 with 10% by mass hydrochloric acid and heated to 90°C to stop the reaction. This starch hydrolyzate solution was decolorized with activated carbon and powdered with a spray dryer to obtain starch hydrolyzate K.

[0071] [Starch decomposition product L] α-Amylase (Licozyme Supra, Novozymes Japan Co., Ltd.) was added at 0.05% by mass per solid content (g) to a 20% by mass waxy corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and liquefied in a jet cooker (temperature 110°C). The liquefied liquid was kept at 95°C and the DE was measured continuously. When the DE reached 5, the pH was adjusted to 4 with 10% by mass 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 a solid content concentration of 40% by mass. The concentrated liquid was powdered with a spray dryer to obtain starch hydrolyzate L.

[0072] [Starch decomposition product M] The concentrated solution of starch hydrolyzate B before being subjected to the spray dryer was kept at 4°C for 3 days, and the resulting precipitate was separated by repeated washing with water and centrifugation until no more solids were dissolved, and then freeze-dried to obtain powdered starch hydrolyzate M.

[0073] <Analysis of each starch hydrolyzate> The starch hydrolysates A to M obtained above were evaluated by the above-mentioned methods for the contents of DP8-19, DP20 or more, and DP8 or more, iodine color value, residual rate in the β-amylase digestion test, crystallization ratio, DE, and crystallization test. The results are shown in Table 3 below. In the crystallization test, starch hydrolysates A to H, which had a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, crystallized and became cloudy.

[0074] [Table 3]

[0075] <Experimental Example 1> In Experimental Example 1, the difference in effect when various starch hydrolysates were used in combination with a thickening / gelling agent was examined.

[0076] (1) Preparation of modified starch gel 1. 85 g of water was added to 10 g of each starch hydrolyzate and mixed with a stirrer for 3 minutes. 2. 5 g of acetylated phosphate cross-linked starch (SF-1700, Showa Sangyo Co., Ltd.) was added as a thickening and gelling agent to the above solution, and the solution was boiled for 20 minutes with thorough stirring. Store at 3.4°C for 2 days.

[0077] (2) Evaluation [Solubility evaluation] 3 In the preparation step 1 of the modified starch gel, the modified starch gel completely dissolves in less than 1 minute. 2. In the preparation step 1 of the modified starch gel, the gel is completely dissolved within 1 to 3 minutes. 1. In the first step of the modified starch gel preparation, some of the starch remains undissolved.

[0078] [Viscosity evaluation] 5. When 1g is placed on a tray and tilted at 20 degrees, it is very viscous compared to Reference Example 1. 4. When 1g is placed on a tray and tilted at 20 degrees, is there a viscosity that is greater than that of Reference Example 1? 3. When 1g is placed on a tray and tilted at 20 degrees, it is slightly more viscous than Reference Example 1. 2 When 1 g is placed on a tray and tilted at 20 degrees, the viscosity is the same as that of Reference Example 1. 1. When 1g is placed on a tray and tilted at 20 degrees, there is more fluidity than in Reference Example 1.

[0079] [Sweetness rating] 3. Almost no sweetness felt compared to Reference Example 1 2. Slightly sweeter than Reference Example 1 1. Senses the same sweetness as Reference Example 1

[0080] [Melting in the mouth evaluation] 3. Better melt-in-the-mouth feel compared to Reference Example 1 2. Melt in the mouth is as good as that of Reference Example 1 1. Poor meltability in the mouth compared to Reference Example 1

[0081] (3) Results The results are shown in Table 4 below.

[0082] [Table 4]

[0083] (4) Discussion The test examples using starch hydrolysates A to H, which had a DP8 to 19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, were more viscous and less sweet than Reference Example 1, which used starch hydrolysate I, and had a melt-in-the-mouth texture that was equal to or better than Reference Example 1.

[0084] On the other hand, Test Examples 1-9 and 1-11, which used starch hydrolyzates J and L, which had an iodine color value of more than 0.15 but a DP8-19 of less than 32% and a DP20 or more of more than 30%, had higher fluidity than Reference Example 1. Test Example 1-10, which used starch hydrolyzate K, which had a DP8-19 of less than 32%, a DP20 or more of more than 30%, an extremely high iodine color value, and was solidified by crystallization in a crystallization test, had higher viscosity than Reference Example 1, but had poor melting in the mouth. Test Example 1-12, which used starch hydrolyzate M, which had an iodine color value of more than 0.15, a DP8-19 of more than 32%, a DP20 or more of more than 30%, a high crystallization ratio, and was not dissolved in water at 20°C in a crystallization test, had higher viscosity than Reference Example 1, but had poor melting in the mouth.

[0085] <Experimental Example 2> In Experiment 2, we investigated the effect of different combinations of various starch hydrolysates and various thickening / gelling agents on shape retention and melt-in-the-mouth properties.

[0086] (1) Preparation of gel containing thickening and gelling agent [Reference Examples 2 to 5, Test Examples 2-1 to 4, 3-1 to 4, 4-1 to 4, 5-1 to 4] 1. 20 g of each starch hydrolysate and 30 g of sugar were added to water to a final weight of 100 g, and dissolved by boiling. 2. The above solution was kept at 80°C and 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 for 20 minutes to disperse. Store at 3.4°C for 2 days.

[0087] [Test Examples 3-5 to 7] 1. 1g of gelatin as a thickening / gelling agent was added to 30g of sugar and 49g of water, and dissolved at 80℃. 2. The above solution was cooled, and when it reached about 50°C, each starch hydrolyzate was added and stirred. Store at 3.4°C for 2 days.

[0088] (2) Evaluation [Shape retention evaluation] 5. Excellent shape retention compared to other reference examples 4. Shape retention is better than that of other reference examples 3. Slightly more shape-retaining than the reference examples 2. Shape retention is comparable to that of each reference example. 1 Poor shape retention compared to each reference example

[0089] [Melting in the mouth evaluation] 3. Better melt-in-the-mouth texture compared to each reference example 2. The texture is as good as that of each reference example. 1. Poor melt-in-the-mouth quality compared to other reference examples

[0090] (3) Results The results are shown in Table 5 below.

[0091] [Table 5]

[0092] (4) Discussion In Reference Examples 2 to 5 and Test Examples 2-1 to 4, 3-1 to 4, 4-1 to 4, and 5-1 to 4, the test examples using starch hydrolysates A, C, E, and G, which have a DP8 to 19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, had better shape retention than the reference examples using starch hydrolysate I, regardless of the type of thickening / gelling agent, and the melt-in-the-mouth properties were as good as or better than those of the reference examples.

[0093] On the other hand, in the test examples using starch hydrolysate J, which had an iodine color value of more than 0.15 but a DP of 8-19 of less than 32% and a DP of 20 or more of more than 30%, shape retention was equal to or less than that of each reference example, regardless of the type of thickening / gelling agent. In addition, in Test Examples 3-5 to 3-7, Test Examples 3-5 and 3-6 using starch hydrolyzates A and G with a DP8-19 content of 32% or more, a DP20 content of 30% or less, and an iodine color value of 0.15 or more, showed better shape retention and melting in the mouth than Test Example 3-7 using starch hydrolyzate M with a DP8-19 content of 32% or more, an iodine color value of 0.15 or more, but a DP20 content of more than 30%. Comparing the difference in crystallization ratio, Test Example 3-5 using starch hydrolyzate A with a crystallization ratio of 0% showed better melting in the mouth than Test Example 3-6 using starch hydrolyzate G with a crystallization ratio of 7%.

[0094] <Experimental Example 3> In Experimental Example 3, we investigated the difference in viscosity effect due to different combinations of various starch hydrolysates and various thickening / gelling agents.

[0095] (1) Preparation of thickener containing thickening / gelling agent Thickened products were prepared in the same manner as in Reference Examples 2 to 5 and Test Examples 2-1 to 4, 3-1 to 4, 4-1 to 4, and 5-1 to 4 of Experimental Example 2. The amounts of thickening / gelling agents added were 3 g for guar gum, 5 g for soybean polysaccharides and gum arabic, and 1 g for the others.

[0096] (2) Evaluation [Viscosity evaluation] 5. When 1g is placed on a tray and tilted at 20 degrees, it is very viscous compared to the reference samples. 4. When 1g is placed on a tray and tilted at 20 degrees, what is the viscosity compared to each reference example? 3. When 1g is placed on a tray and tilted at 20 degrees, it is slightly more viscous than the reference samples. 2 When 1g is placed on a tray and tilted at 20 degrees, the viscosity is the same as that of each reference example. 1. When 1g is placed on a tray and tilted at 20 degrees, there is more fluidity than in each reference example.

[0097] (3) Results The results are shown in Table 6 below.

[0098] [Table 6]

[0099] (4) Discussion In the test examples using starch hydrolysates A, C, and E, which have a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, the viscosity results were better than those of the reference examples using starch hydrolysate I, regardless of the type of thickening / gelling agent.

[0100] On the other hand, in the test examples using starch hydrolyzate J, which had an iodine color value exceeding 0.15 but a DP of 8-19 of less than 32% and a DP of 20 or more of more than 30%, the viscosity was equal to or lower than that of each reference example, regardless of the type of thickening / gelling agent.

[0101] <Experimental Example 4> Using this technology, jelly was produced.

[0102] (1) Jelly production A jelly was produced using the ingredients in Table 7 below and according to the method described below. 1. I measured out all the ingredients into a pot. 2. Dissolve and stir while heating. 3. The amount of water was adjusted by weight, then transferred to a container and stored at 4°C for one day.

[0103] (2) Evaluation [Shape retention evaluation] 5. Excellent shape retention compared to Reference Example 13 4. Better shape retention than Reference Example 13 3. Slightly more shape-retaining than Reference Example 13 2. Has the same shape retention as Reference Example 13 1 Poor shape retention compared to Reference Example 13

[0104] [Crispness rating] 5. Very crisp compared to Reference Example 13 4. Crisp compared to Reference Example 13 3. Slightly crisper than Reference Example 13 2. Crispness comparable to that of Reference Example 13 1. Less crisp than Reference Example 13

[0105] [Syneresis evaluation] 5. Very little syneresis compared to Reference Example 13 4. Less syneresis compared to Reference Example 13 3. Slightly less water separation compared to Reference Example 13 2. There is water separation to the same extent as in Reference Example 13. 1. More water separation than in Reference Example 13

[0106] (3) Results The results are shown in Table 7.

[0107] [Table 7]

[0108] (4) Discussion In the test example using starch hydrolyzate B having a DP8 to 19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, shape retention, crispness, and syneresis all showed better results than Reference Example 13. When comparing the differences in the amounts added, Test Examples 13-2 to 13-4, in which starch hydrolyzate B was blended at 5% by mass or more, showed better results in all respects than Test Example 13-1, in which starch hydrolyzate B was blended at 2% by mass.

[0109] On the other hand, in Test Example 13-5, in which half of the starch hydrolysate I in Reference Example 13 was replaced with starch hydrolysate J, which had an iodine color value of more than 0.15 but a DP of less than 32% for 8 to 19 and more than 30% for DP of 20 or more, the shape retention and syneresis results were inferior to those of Reference Example 13, even though the total amount of starch hydrolysates was the same as in Test Examples 13-1 to 13-4.

[0110] <Experimental Example 5> Using this technology, a sauce was produced.

[0111] (1) Sauce production A sauce was prepared using the ingredients in Table 8 below and according to the method described below. 1. Weigh out starch hydrolysate, sugar, xanthan gum as a thickener / gelling agent, and acetylated phosphate cross-linked starch into a pot. 2. Soy sauce, mirin and water were added and stirred while heating. 3. The amount of water was adjusted by weight, then transferred to a container and stored at 4°C for 5 days.

[0112] (2) Evaluation [Viscosity evaluation] 5. When 1g is placed on a tray and tilted at 20 degrees, it is very viscous compared to Reference Example 14. 4. When 1g is placed on a tray and tilted at 20 degrees, it is more viscous than Reference Example 14. 3. When 1g is placed on a tray and tilted at 20 degrees, it is slightly more viscous than Reference Example 14. 2 When 1 g is placed on a tray and tilted at 20 degrees, the viscosity is the same as that of Reference Example 14. 1. When 1g is placed on a tray and tilted at 20 degrees, the fluidity is greater than that of Reference Example 14.

[0113] [Richness evaluation] 5. Compared to Reference Example 14, it feels very rich. 4. It feels richer than Reference Example 14. 3. Slightly richer than Reference Example 14 2. The richness is about the same as that of Reference Example 14. 1. Less rich than Reference Example 14

[0114] [Melting in the mouth] 5. Compared with Reference Example 14, the melting in the mouth is very good. 4. Better melt-in-the-mouth texture than Reference Example 14 3. Meltability in the mouth is slightly better than that of Reference Example 14. 2. The melt-in-the-mouth quality is the same as that of Reference Example 14. 1. Poor meltability in the mouth compared to Reference Example 14

[0115] (3) Results The results are shown in Table 8 below.

[0116] [Table 8]

[0117] (4) Discussion Test examples using starch hydrolyzate D, which had a DP8 to 19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, showed better results in all evaluations than Reference Example 14. Comparing the differences in the amounts added, Test Examples 14-2 to 14-4, which contained 5% or more by mass of starch hydrolyzate D, showed better results in all evaluations than Test Example 14-1, which contained 2% by mass of starch hydrolyzate D.

[0118] On the other hand, Test Example 14-5, which used starch hydrolysate J having an iodine color value exceeding 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, had inferior results in terms of viscosity and richness compared to Reference Example 14.

[0119] <Experimental Example 6> This technology was used to manufacture gummies.

[0120] (1) Gummy manufacturing Gummies were produced using the ingredients in Table 9 below and according to the method described below. 1. Measure out the specified amounts of starch hydrolysate, high-maltose starch syrup, sugar, fruit powder and a little more water than the specified amounts into a pot and dissolve while heating over low heat. 2. Cool to below 100°C, add gelatin solution and citric acid solution as thickeners and gelling agents, and stir. Add water to make a total of 100g. 3. Transfer to a bottle and degass at 80°C for 20 minutes. 4. Pour into a starch mold, let it harden at room temperature overnight, then remove it.

[0121] (2) Evaluation [Hardness evaluation] 3 Harder than Reference Example 15 2 Hardness is about the same as that of Reference Example 15 1 Softer than Reference Example 15

[0122] [Crispness rating] 3. Crisp compared to Reference Example 15 2. Crispness comparable to that of Reference Example 15 1. Less crisp than Reference Example 15

[0123] [Color evaluation] 3. The colors are more vivid than those of Reference Example 15. 2. The color is about the same as Reference Example 15. 1 The color is duller than Reference Example 15

[0124] (3) Results The results are shown in Table 9 below.

[0125] [Table 9]

[0126] (4) Discussion The test examples using starch hydrolysates B, F, and G, which had a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, showed better results in all evaluations than Reference Example 15, which used starch hydrolysate I.

[0127] On the other hand, Test Example 15-4, which used starch hydrolyzate J having an iodine color 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%, had inferior hardness results compared to Reference Example 15.

[0128] <Experimental Example 7> Using this technology, white sauce was produced.

[0129] (1) White sauce production A white sauce was produced using the ingredients in Table 10 below and according to the method described below. 1. I measured out all the ingredients except for water and put them in a pot. 2. Water was added and stirred with heating. 3. The amount of water was adjusted by weight, then transferred to a container and stored at 4°C for one day.

[0130] (2) Evaluation [Shape retention evaluation] 3. Higher shape retention compared to Reference Example 16 2. Shape retention is comparable to that of Reference Example 16 1. Poor shape retention compared to Reference Example 16

[0131] [Evaluation of shape retention (after heating)] 3. After heating in a boiling bath for 10 minutes, the shape retention is higher than that of Reference Example 16. 2 After heating in a boiling bath for 10 minutes, the shape retention is the same as in Reference Example 16. 1. After heating in a boiling bath for 10 minutes, the shape retention is poor compared to Reference Example 16.

[0132] [Richness evaluation] 3. It feels richer than Reference Example 16. 2. It has the same richness as Reference Example 16. 1. Less rich feeling compared to Reference Example 16

[0133] [Melting in the mouth evaluation] 3. Better melt-in-the-mouth texture than Reference Example 16 2. The melt-in-the-mouth quality is the same as that of Reference Example 16. 1. Poor meltability in the mouth compared to Reference Example 16

[0134] (3) Results The results are shown in Table 10 below.

[0135] [Table 10]

[0136] (4) Discussion Test Example 16-1, which used starch hydrolyzate A having a DP8 to 19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, showed better results in all evaluations than Reference Example 16, which used starch hydrolyzate I.

[0137] On the other hand, Test Example 16-2, which used starch hydrolysate J, which had an iodine color value exceeding 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, had inferior shape retention and richness results compared to Reference Example 16.

[0138] <Experimental Example 8> Jam was produced using this technology.

[0139] (1) Jam production Jam was produced using the ingredients in Table 11 below and according to the method described below. 1. I measured out all the ingredients except for water and put them in a pot. 2. Water was added and stirred with heating. 3. The amount of water was adjusted by weight, then transferred to a container and stored at 4°C for 3 days.

[0140] (2) Evaluation [Viscosity evaluation] 3. Higher viscosity than Reference Example 17 2 Viscosity is similar to that of Reference Example 17 1. Lower viscosity than Reference Example 17

[0141] [Richness evaluation] 3. It feels richer than Reference Example 17. 2. It has the same richness as Reference Example 17. 1. Less rich feeling compared to Reference Example 17

[0142] [Fruit texture evaluation] 3. Stronger fruity texture compared to Reference Example 17 2. The fruitiness is about the same as that of Reference Example 17. 1. Less pulpy texture compared to Reference Example 17

[0143] (3) Results The results are shown in Table 11.

[0144] [Table 11]

[0145] (4) Discussion Test Example 17-1, which used starch hydrolyzate A having a DP8 to 19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, showed better results in all evaluations than Reference Example 17, which used starch hydrolyzate I.

[0146] On the other hand, Test Example 17-2, which used starch hydrolyzate J having an iodine color value exceeding 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, had inferior results in terms of richness compared to Reference Example 17.

[0147] <Experimental Example 9> Using this technique, a semi-solid dressing was produced.

[0148] (1) Manufacturing of semi-solid dressings Semi-solid dressings were prepared using the materials in Table 12 below and according to the method described below. 1. Weigh out all ingredients except canola oil and stir well until dissolved. 2. While stirring with a homogenizer, add canola oil little by little. Store at 3.4°C for one day.

[0149] (2) Evaluation [Viscosity evaluation] 3. Higher viscosity than Reference Example 18 2 Viscosity is similar to that of Reference Example 18 1. Lower viscosity than Reference Example 18

[0150] [Shape retention evaluation] 3. Higher shape retention compared to Reference Example 18 2. Shape retention is comparable to that of Reference Example 18 1. Poor shape retention compared to Reference Example 18

[0151] (3) Results The results are shown in Table 12.

[0152] [Table 12]

[0153] (4) Discussion Test Example 18-1, which used starch hydrolyzate A having a DP8 to 19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, showed better results in all evaluations than Reference 18, which used starch hydrolyzate I.

[0154] On the other hand, Test Example 18-2, which used starch hydrolysate J, which had an iodine color value exceeding 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, showed inferior results in both viscosity and shape retention compared to Reference 18.

[0155] <Experimental Example 10> Using this technology, a vegetable drink was produced.

[0156] (1) Vegetable drink production A vegetable drink was produced using the ingredients in Table 13 below and according to the method described below. 1. Starch hydrolysate was added to vegetable juice and dissolved. 2. While keeping the mixture at 80℃ and stirring, HM pectin and locust bean gum were added as thickening and gelling agents. Store at 3.4°C for 3 days.

[0157] (2) Evaluation [Viscosity evaluation] 3. Higher viscosity than Reference Example 19 2 Viscosity is about the same as that of Reference Example 19 1. Lower viscosity than Reference Example 19

[0158] [Richness evaluation] 3. It feels richer than Reference Example 19. 2. It has the same richness as Reference Example 19. 1. Less rich feeling compared to Reference Example 19

[0159] (3) Results The results are shown in Table 13.

[0160] [Table 13]

[0161] (4) Discussion Test Example 19-1, which used starch hydrolyzate A having a DP8 to 19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, showed better results in all evaluations than Reference Example 19, which used starch hydrolyzate J.

[0162] On the other hand, Test Example 19-2, which used starch hydrolysate J, which had an iodine color value exceeding 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, had the same viscosity and richness as Reference Example 19, but was inferior in both respects to Test Example 19-1.

[0163] <Experimental Example 11> Using this technology, a cheese-like food product was produced.

[0164] (1) Manufacturing of cheese-like foods A cheese-like food product was produced using the ingredients in Table 14 below and according to the method described below. 1. Water was measured into a pot. 2. All ingredients except water were weighed and mixed, then added to the water and stirred while heating. 3. The amount of water was adjusted by weight, then transferred to a container and stored at 4°C for one day.

[0165] (2) Evaluation [Shape retention evaluation] 3. Higher shape retention compared to Reference Example 20 2. Shape retention is comparable to that of Reference Example 20 1. Poor shape retention compared to Reference Example 20

[0166] [Elongation after heating] 3. Larger elongation after heating compared to Reference Example 20 2 The elongation after heating is the same as that of Reference Example 20. 1. Smaller elongation after heating compared to Reference Example 20

[0167] [exterior] 2. It is white and opaque, and has a cheese-like appearance. 1. It is transparent and has a different appearance from cheese.

[0168] (3) Results The results are shown in Table 14.

[0169] [Table 14]

[0170] (4) Discussion Test Example 20-1, which used starch hydrolyzate A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, showed better results in all evaluations than Reference Example 20.

[0171] On the other hand, Test Example 20-2, which used starch hydrolyzate J having an iodine color value of more than 0.15 but a DP of less than 32% for DP8 to 19 and more than 30% for DP20 or more, had poorer shape retention results compared to Reference Example 20. In terms of appearance, the product did not have a white, opaque appearance similar to that of cheese, as in Test Example 20-1.

[0172] <Experimental Example 12> Using this technology, custard cream was produced.

[0173] (1) Custard cream production Custard cream was produced using the ingredients in Table 15 below and according to the method described below. 1. Weigh out starch hydrolysate, sugar, maltose syrup, skim milk powder, egg yolk, whole egg, xanthan gum as a thickening / gelling agent, and etherified phosphate cross-linked starch into a pot. 2. Milk, water and canola oil were added and stirred while heating. 3. The amount of water was adjusted by weight, then transferred to a container and stored at 4°C for one day.

[0174] (2) Evaluation [Viscosity evaluation] 3. Higher viscosity than Reference Example 21 2. Viscosity is similar to that of Reference Example 21 1. Lower viscosity than Reference Example 21

[0175] [Richness evaluation] 3. It feels richer than Reference Example 21. 2. It has the same richness as Reference Example 21. 1. Less rich feeling compared to Reference Example 21

[0176] [Melting in the mouth evaluation] 3. Better melt-in-the-mouth texture than Reference Example 21 2. The melt-in-the-mouth quality is the same as that of Reference Example 21. 1. Poor meltability in the mouth compared to Reference Example 21

[0177] (3) Results The results are shown in Table 15.

[0178] [Table 15]

[0179] (4) Discussion Test Example 21-1, which used starch hydrolyzate A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, showed better results in all evaluations than Reference Example 21.

[0180] 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 starch hydrolyzate A, had inferior meltability in the mouth compared to Reference Example 21. Test Example 21-3, in which only the amount of maltose starch syrup was increased, showed an improved meltability in the mouth, but not as good as Test Example 21-1.

[0181] <Experimental Example 13> Using this technology, sherbet was produced.

[0182] (1) Production of sherbet A sorbet was produced using the ingredients in Table 16 below and according to the method described below. 1. Weigh out starch hydrolysate, HM pectin as a thickening / gelling agent, locust bean gum, tamarind seed gum, and sugar into a container. 2. While keeping the temperature at 80℃, grape juice was added and stirred to disperse. 3. Homogenize at 10,000 rpm for 3 minutes. 4. Transfer to a container and age at 4°C for one day. 5. The mixture was frozen while stirring for 15 minutes using an ice cream maker (KID665, Twinbird Corporation). 6. Transfer to a container and store at -35°C for one day.

[0183] (2) Evaluation [Viscosity evaluation] 3. The viscosity of the sherbet after the completion of the manufacturing process 4 is higher than that of Reference Example 22. 2 The viscosity of the sherbet after the completion of the manufacturing process 4 is the same as that of Reference Example 22. 1. The viscosity of the sherbet after the completion of the manufacturing process 4 is lower than that of Reference Example 22.

[0184] [Overrun] After step 5, the overrun (%) was measured.

[0185] (3) Results The results are shown in Table 16.

[0186] [Table 16]

[0187] (4) Discussion Test Example 22-1, which used starch hydrolyzate A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, had a higher viscosity rating and higher overrun than Reference Example 22, which used starch hydrolyzate I.

[0188] On the other hand, Test Example 20-2, which used starch hydrolysate J having an iodine color value exceeding 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, had a similar viscosity to Reference Example 22 but a lower overrun.

[0189] <Experimental Example 14> Using this technology, fish sausage was produced.

[0190] (1) Manufacture of fish sausages Fish sausages were produced using the ingredients in Table 17 below and according to the method described below. 1. Starch hydrolysate, phosphate crosslinked starch as a thickener and gelling agent, canola oil, salt and water were added to Alaska pollack surimi and mixed thoroughly. 2. The mixture was stuffed into casings and boiled at 80°C for 20 minutes. 3. Store in the refrigerator for one day.

[0191] (2) Evaluation [Hardness evaluation] 3. Harder and chewier than Reference Example 23 2. The texture is about the same as that of Reference Example 23. 1. Compared to Reference Example 23, it is soft and not chewy.

[0192] (3) Results The results are shown in Table 17.

[0193] [Table 17]

[0194] (4) Discussion Test Example 23-1, which used starch hydrolyzate A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, was rated higher in hardness than Reference Example 23, which used starch hydrolyzate I.

[0195] On the other hand, Test Example 23-2, which used starch hydrolyzate J, which had an iodine color value exceeding 0.15 but a DP of 8 to 19 of less than 32% and a DP of 20 or more of more than 30%, had a hardness similar to that of Reference Example 23, but was rated lower than Test Example 23-1.

[0196] <Example 15> Using this technology, whipped cream was produced.

[0197] (1) Whipped cream production Whipped cream was produced using the ingredients in Table 18 below and according to the method described below. 1. Starch hydrolysate, xanthan gum as a thickener and gelling agent, and sugar were added to the cream, then mixed and dispersed. 2. Whip the mixture using a mixer (Kenmix Chef KM300, manufactured by Aikosha Seisakusho Co., Ltd.). 3. Transfer to a container and store in the refrigerator for one day.

[0198] (2) Evaluation [Melting in the mouth evaluation] 3. Better melt-in-the-mouth texture than Reference Example 24 2. The melt-in-the-mouth quality is the same as that of Reference Example 24. 1. Poor meltability in the mouth compared to Reference Example 24

[0199] [Flavor evaluation] 3. Better flavor than Reference Example 24 2. Flavor is similar to that of Reference Example 24 1. Poor flavor compared to Reference Example 24

[0200] (3) Results The results are shown in Table 18.

[0201] [Table 18]

[0202] (4) Discussion Test Example 24-1, which used starch hydrolyzate A having a DP8-19 content of 32% or more, a DP20 or more content of 30% or less, and an iodine color value of 0.15 or more, was evaluated as having high melting in the mouth and flavor compared to Reference Example 24, which used starch hydrolyzate I.

[0203] On the other hand, Test Example 24-2, which used starch hydrolyzate J having an iodine color value of more than 0.15 but a DP of less than 32% for 8 to 19 and more than 30% for DP of 20 or more, had a lower flavor rating than Reference Example 24.

Claims

1. The content of glucose polymerization degree (DP) 8 to 19 is 32% or more, The content of glucose with a degree of polymerization (DP) of 20 or more is 30% or less, A starch hydrolyzate having an iodine color value of 0.15 or more; one or more thickening / gelling agents selected from the group consisting of corn starch, waxy corn starch, rice starch, wheat starch, potato starch, tapioca starch, sweet potato starch, processed starches obtained by subjecting these starches to physical and / or chemical processing alone or in combination, wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, barnyard millet flour, foxtail millet flour, white sorghum flour, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharides, locust bean gum, tamarind seed gum, gum arabic, and sodium alginate; A modifier comprising:

2. The modifier according to claim 1 , wherein the starch hydrolysate has a content of glucose with a degree of polymerization (DP) of 8 or more of 50% or more.

3. The modifying agent according to claim 1 or 2, wherein the remaining rate of the starch hydrolyzate in a β-amylase digestion test is 20% or less.

4. A food or beverage composition comprising the modifier according to any one of claims 1 to 3.

5. A food or drink comprising the modifier according to any one of claims 1 to 3 or the food or drink composition according to claim 4.

6. The food or drink according to claim 5, wherein the starch hydrolysate is blended in an amount of 2 to 50% by mass.

7. A method for producing a food or drink containing a starch hydrolysate and a thickening / gelling agent, comprising: The starch hydrolyzate is The content of glucose polymerization degree (DP) 8 to 19 is 32% or more, The content of glucose with a degree of polymerization (DP) of 20 or more is 30% or less, A starch hydrolyzate having an iodine color value of 0.15 or more, The thickening / gelling agent is one or more thickening / gelling agents selected from the group consisting of corn starch, waxy corn starch, rice starch, wheat starch, potato starch, tapioca starch, sweet potato starch, processed starches obtained by subjecting these starches to physical and / or chemical processing alone or in combination, wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, barnyard millet flour, foxtail millet flour, white sorghum flour, agar, gelatin, carrageenan, pectin, xanthan gum, guar gum, soybean polysaccharides, locust bean gum, tamarind seed gum, gum arabic, and sodium alginate; A method for producing a food or beverage, comprising an adding step of adding the starch hydrolysate and a thickening / gelling agent.

8. The method for producing a food or beverage according to claim 7, further comprising a mixing step of mixing the starch hydrolysate and the thickening / gelling agent with a liquid material.

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