JP2009112212A - Maltooligosaccharide composition - Google Patents
Maltooligosaccharide composition Download PDFInfo
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- JP2009112212A JP2009112212A JP2007286349A JP2007286349A JP2009112212A JP 2009112212 A JP2009112212 A JP 2009112212A JP 2007286349 A JP2007286349 A JP 2007286349A JP 2007286349 A JP2007286349 A JP 2007286349A JP 2009112212 A JP2009112212 A JP 2009112212A
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- composition
- molecular weight
- maltooligosaccharide
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- sugar
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Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、加工食品全般に対して利用しやすい特性を有し、製造コストが安価なマルトオリゴ糖組成物、その製法及び飲食物に関する。 The present invention relates to a maltooligosaccharide composition, a method for producing the same, and foods and drinks that have properties that are easy to use for processed foods in general and are inexpensive to produce.
近年、食品加工技術の発達に伴って、菓子類、デザート類、飲料、乾燥食品、レトルト食品、練り製品等、様々な加工食品が市場に上市されている。これら加工食品の多くには従来から賦型、増量、品質改良、ボディ感の付与、甘味の付与、エネルギー付与等を目的として、水あめやデキストリンが多く使用されている。水あめやデキストリンは、澱粉を酸や酵素で加水分解することによって製造され、分解度や性状（液状又は粉状）により、水あめ、粉あめ、マルトデキストリン、デキストリン等の名称で呼ばれており、加工食品の目的に応じて使用されている。さらに最近では、風味、味質、嗜好性等の多様化、高品質化志向から、より加工食品に使用しやすい素材が求められている。すなわち、低甘味でクセのない味質を有し、適度な粘性を有した素材であるマルトオリゴ糖の需要が高まってきている。 In recent years, with the development of food processing technology, various processed foods such as confectionery, desserts, beverages, dried foods, retort foods, and paste products have been put on the market. Many of these processed foods have been conventionally used in the form of syrup and dextrin for the purpose of shaping, increasing the amount, improving the quality, imparting a feeling of body, imparting sweetness, imparting energy and the like. Water candy and dextrin are produced by hydrolyzing starch with acid or enzyme, and are called by names such as water candy, powder candy, maltodextrin, dextrin, etc., depending on the degree of degradation and properties (liquid or powder) It is used according to the purpose of food. Furthermore, recently, materials that are easier to use in processed foods are being demanded because of the diversification of flavor, taste, and palatability, and high quality. That is, there is an increasing demand for maltooligosaccharides, which are low-sweetness, tasteless, and have a suitable viscosity.
このようなマルトオリゴ糖の製法については種々の技術が開示されている。例えば、澱粉、または澱粉の液化液に、好ましくは枝切り酵素と同時にマルトテトラオースやマルトペンタオース、マルトへキサオース、マルトへプタオース等の生成酵素を作用させ、これらの糖質を高含有したオリゴ糖を製造する方法（特許文献１〜５）、澱粉加水分解物をクロマト分離、膜分離等の分離技術を用いてオリゴ糖成分を分画する方法（特許文献６）、さらには両方法を組み合わせた方法（特許文献７〜１０）などがあり、製造方法によって様々な組成のものが存在している。例えば、マルトトリオース（３糖類）を高含有するもの、同様にマルトテトラオース（4糖類）、マルトペンタオース（５糖類）をそれぞれ高含有するもの、さらにはマルトへキサオース、マルトへプタオース（６糖類、７糖類）を主成分とするものなどがあげられ、特定のオリゴ糖成分を高含有することにより、低甘味、低粘度、老化抑制、保湿性等の特性を有するとされている。 Various techniques for producing such maltooligosaccharides have been disclosed. For example, a starch or a liquefied liquid of starch is preferably reacted with a debranching enzyme simultaneously with a production enzyme such as maltotetraose, maltopentaose, maltohexaose, maltoheptaose, and an oligo containing a high content of these sugars. A method for producing sugar (Patent Documents 1 to 5), a method for fractionating oligosaccharide components using a separation technique such as chromatographic separation and membrane separation of starch hydrolysates (Patent Document 6), and a combination of both methods There are various methods (Patent Documents 7 to 10), and various compositions exist depending on the production method. For example, high content of maltotriose (trisaccharide), similarly high content of maltotetraose (4 sugar) and maltopentaose (pentasaccharide), maltohexaose, maltoheptaose (6 Saccharides and heptasaccharides) as main components, and a high content of a specific oligosaccharide component is said to have properties such as low sweetness, low viscosity, anti-aging, and moisture retention.
一方、これらのマルトオリゴ糖を加工食品に利用する場合、マルトオリゴ糖の組成が加工食品に好ましくない影響を与えることがある。例えば、低分子領域のマルトオリゴ糖は、糊感は少ないが甘味が強くボディ感に欠けるなどの問題が、また高分子領域のマルトオリゴ糖は、甘味は低いが糊感があり、高分子成分がゲル形成阻害や離水の要因となるなどの問題が生じることがあり、加工食品の食感や物性を損なう恐れがある。
さらに、これらの先行技術に示されるマルトオリゴ糖組成物を製造するためには、マルトテトラオースやマルトペンタオース、マルトへキサオース、マルトへプタオース等を特異的に生成する特殊な酵素を使用する必要があり、酵素反応も長時間を要する。また、澱粉の加水分解物から、好ましくない成分をクロマト分離装置や膜分離装置を用いて分離、除去して製造されるため、コスト的に高くなる傾向にあった。
On the other hand, when these maltooligosaccharides are used in processed foods, the composition of maltooligosaccharides may adversely affect processed foods. For example, malto-oligosaccharides in the low molecular weight region have problems such as a little sticky feeling but strong sweetness and lack of body feeling. In addition, malto-oligosaccharides in the high molecular weight region have a low sweetness but a sticky feeling, and the polymer component is a gel. Problems such as formation inhibition and water separation may occur, and the texture and physical properties of the processed food may be impaired.
Furthermore, in order to produce the maltooligosaccharide composition shown in these prior arts, it is necessary to use a special enzyme that specifically produces maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc. Yes, the enzyme reaction also takes a long time. Moreover, since it manufactures by isolate | separating and removing an unfavorable component from the hydrolyzate of starch using a chromatographic separation apparatus or a membrane separation apparatus, it tends to increase in cost.
また、特許文献１１には、食品風味を損なうデキストリン特有の風味を低減し、かつ低甘味性を維持したグルコースポリマーとその製造方法についての記載がある。しかしながら、同文献に記載の「ＤＥ２７以下であり、かつ分子量５，０００以上の糖組成物含有量が固形分当たり１８重量％以下であり、さらに含まれる単糖類が固形分当たり６重量％以下であることを特徴とするグルコースポリマー」には、市販されているＤＥ＝１５〜２５程度の澱粉加水分解物のほとんどが該当する（例えば、代表的なデキストリンとしてのＴＫ−１６、パインデックス＃４及びＳＰＤ）。そしてこれらの澱粉加水分解物は、上記のマルトオリゴ糖組成物と同様に、糊感、高甘味、高粘性、ゲル形成阻害などが問題となる場合があり、加工食品の食感や物性を損なう恐れがある。また、記載されている製造方法で得られるグルコースポリマーは、製造の第２分解工程で枝切り酵素を使用するためと考えられるが、低温で白濁を起こす性質があり、食品によっては使用が困難となることが予想される。 In addition, Patent Document 11 describes a glucose polymer in which the dextrin-specific flavor that impairs the food flavor is reduced and the low sweetness is maintained, and a method for producing the glucose polymer. However, the content of a sugar composition having a DE of 27 or less and a molecular weight of 5,000 or more described in the same document is 18% by weight or less per solid, and the contained monosaccharide is 6% by weight or less per solid. “Glucose polymer characterized by” includes most commercially available starch hydrolysates having a DE of about 15 to 25 (for example, TK-16 as a typical dextrin, Paindex # 4 and SPD). These starch hydrolysates, like the above-described maltooligosaccharide composition, may cause problems such as pastiness, high sweetness, high viscosity, and inhibition of gel formation, and may impair the texture and physical properties of processed foods. There is. In addition, the glucose polymer obtained by the described production method is thought to be due to the use of a debranching enzyme in the second decomposition step of production, but it has the property of causing white turbidity at low temperatures and is difficult to use depending on food. It is expected to be.
本発明の課題は、加工食品全般に対して利用しやすい特性、すなわち、低甘味で糊感のないマイルドな味質、低粘性、食品の食感や物性に影響を及ぼさない特性を有し、さらに製造コストが安価なマルトオリゴ糖組成物、その製法及びそれを含む飲食物を提供することである。 The problem of the present invention is that it has characteristics that are easy to use for processed foods in general, that is, a mild sweet taste with no sweetness, low viscosity, and characteristics that do not affect the food texture and physical properties of the food, Furthermore, it is providing the maltooligosaccharide composition whose manufacturing cost is cheap, its manufacturing method, and food-drinks containing it.
本発明者らは、上記課題を解決するために鋭意研究した結果、粘度が１０００ｍＰａ・ｓ以下、甘味度が２５以下であって、さらに分子量１０，０００を超える糖成分の割合が３質量％以下で、分子量１，０００〜１０，０００の糖成分に対する分子量１，０００以下の糖成分の質量比が０．８〜１．５であり、糖組成物中のオリゴ糖の割合が６５質量％以上の特性値を有するマルトオリゴ糖組成物は、低分子成分および高分子成分が少なく、組成的に均一性が高いことから、低甘味で糊感のないマイルドな味質を有し、さらに粘性が低く取り扱いが容易で、食品の食感や物性に影響を及ぼさない優れた特性を有することを見出し、本発明を完成するに至った。
すなわち本発明は、加工食品全般に対して利用し易い特性を有し、さらに製造コストが安価な、以下に示したマルトオリゴ糖組成物、その製法及びそれを含む飲食物を提供することである。
１．下記（１）〜（５）の特性値を有するマルトオリゴ糖組成物。
（１）粘度が１０００ｍＰａ・ｓ以下、
（２）甘味度が２５以下、
（３）糖組成物中の分子量１０，０００を超える糖成分の割合が３質量％以下、
（４）分子量１，０００〜１０，０００の糖成分に対する分子量１，０００以下の糖成分の質量比が０．８〜１．５、及び
（５）糖組成物中のオリゴ糖の割合が６５質量％以上。
２．ＤＥが２０〜２５である上記１に記載のマルトオリゴ糖組成物。
３．澱粉を酸で加水分解した後、α−アミラーゼ、又はα−アミラーゼと枝切り酵素で加水分解することを特徴とする上記１及び２に記載のマルトオリゴ糖組成物の製造方法。
４．上記マルトオリゴ糖組成物を含む飲食物。
As a result of intensive research to solve the above problems, the present inventors have found that the viscosity is 1000 mPa · s or less, the sweetness is 25 or less, and the ratio of the sugar component having a molecular weight exceeding 10,000 is 3% by mass or less. The mass ratio of the sugar component having a molecular weight of 1,000 or less to the sugar component having a molecular weight of 1,000 to 10,000 is 0.8 to 1.5, and the ratio of the oligosaccharide in the sugar composition is 65% by mass or more. The malto-oligosaccharide composition having the characteristic value of is low in low molecular weight components and high molecular weight components, has high compositional uniformity, has a mild taste quality with low sweetness and no stickiness, and low viscosity. The present inventors have found that it is easy to handle and has excellent characteristics that do not affect the food texture and physical properties of foods, and has completed the present invention.
That is, this invention is providing the maltooligosaccharide composition shown below, the manufacturing method, and food / beverage products including the same which have the characteristic which is easy to utilize with respect to the whole processed food, and also the manufacturing cost is cheap.
1. A maltooligosaccharide composition having the following characteristic values (1) to (5).
(1) The viscosity is 1000 mPa · s or less,
(2) Sweetness is 25 or less,
(3) The proportion of sugar components having a molecular weight exceeding 10,000 in the sugar composition is 3% by mass or less,
(4) The mass ratio of the sugar component having a molecular weight of 1,000 or less to the sugar component having a molecular weight of 1,000 to 10,000 is 0.8 to 1.5, and (5) the proportion of the oligosaccharide in the sugar composition is 65. More than mass%.
2. 2. The maltooligosaccharide composition according to 1 above, wherein the DE is 20 to 25.
3. 3. The method for producing a maltooligosaccharide composition according to 1 or 2 above, wherein the starch is hydrolyzed with an acid and then hydrolyzed with α-amylase or with α-amylase and a debranching enzyme.
4). A food or drink comprising the maltooligosaccharide composition.
本発明のマルトオリゴ糖組成物は、甘味が低く糊感のないマイルドな味質や低粘性であることから、食品の食感や物性に影響を及ぼすことなく優れた味質や食感、風味発現性等を付与することができ、しかも低コストであることから、加工食品全般に対して利用の拡大が期待できる。 The maltooligosaccharide composition of the present invention has a mild taste and low viscosity with low sweetness and low viscosity, and therefore has an excellent taste, texture and flavor without affecting the texture and physical properties of food. Because of its low cost, it can be expected to expand the use of processed foods in general.
本発明における「マルトオリゴ糖」とは、ブドウ糖を単位構成糖としてグルコース同士がα−１，４‐グルコシド結合で連結した重合度２〜１０の糖質を表し、小林昭一監修、早川幸男編著「オリゴ糖の新知識」ｐ１５５に記載されている。
本発明における「粘度」とは、Rapid Visco Analyser-4(Newport Scientific Pty.Ltd.製)により以下の条件で測定する。
濃度：７０質量％水溶液、測定温度：３０℃、回転数：１６０ｒｐｍ、ホールド時間：７．５分
本発明における「甘味度」とは、砂糖を１００としたときの比較値を意味し、試料溶液と甘味的に近い砂糖溶液を１％間隔で４段階用意して、飲み比べにより相当する砂糖濃度を求め、次式により甘味度を計算する。
甘味度＝相当する砂糖濃度／試料濃度×１００
The term “malto-oligosaccharide” in the present invention refers to a saccharide having a degree of polymerization of 2 to 10 in which glucose is linked as a unit saccharide with α-1,4-glucoside bonds, and is supervised by Shoichi Kobayashi and edited by Yukio Hayakawa. New knowledge of sugar "p155.
“Viscosity” in the present invention is measured by Rapid Visco Analyzer-4 (manufactured by Newport Scientific Pty. Ltd.) under the following conditions.
Concentration: 70% by weight aqueous solution, measurement temperature: 30 ° C., rotation speed: 160 rpm, hold time: 7.5 minutes “Sweetness” in the present invention means a comparative value when sugar is taken as 100, sample solution 4 sugar sugar solutions close to each other in sweetness are prepared at 1% intervals, the corresponding sugar concentration is obtained by drinking comparison, and the sweetness is calculated by the following equation.
Sweetness = corresponding sugar concentration / sample concentration × 100
分子量分析はゲルろ過クロマトグラフィー装置を用いて、以下の条件により測定する。
カラム：TSKgel G2500PWXL、G3000PWXL及びG6000PWXL（東ソー（株）社製）を直列に連結したカラム。カラム温度：８０℃。移動相：蒸留水。流速：０．５ｍｌ／ｍｉｎ。検出器：示差屈折率計。サンプル注入量：１質量％溶液を１００μｌ。検量線：プルラン標準品（分子量７８８，０００〜５，９００の間の８種類）、マルトトリオース（分子量５０４）、及びグルコース（分子量１８０）を標準品として使用。分析装置：マルチステーションＧＰＣ−８０２０（東ソー（株）社製）。
分子量分布の割合は、積分分子量分布曲線から求めるべき分子量の積分分布値（％）を読み取ることにより、また、分子量比率は、一方の分子量分布値と他方の分子量分布値の比を計算することにより、それぞれ求める。
Molecular weight analysis is carried out using a gel filtration chromatography apparatus under the following conditions.
Column: A column in which TSKgel G2500PWXL, G3000PWXL and G6000PWXL (manufactured by Tosoh Corporation) are connected in series. Column temperature: 80 ° C. Mobile phase: distilled water. Flow rate: 0.5 ml / min. Detector: differential refractometer. Sample injection volume: 100 μl of 1% by weight solution. Calibration curve: Pullulan standard products (eight kinds between molecular weights 788,000 to 5,900), maltotriose (molecular weight 504), and glucose (molecular weight 180) were used as standard products. Analyzer: Multi-station GPC-8020 (manufactured by Tosoh Corporation).
The molecular weight distribution ratio is obtained by reading the integral distribution value (%) of the molecular weight to be obtained from the integral molecular weight distribution curve, and the molecular weight ratio is obtained by calculating the ratio between one molecular weight distribution value and the other molecular weight distribution value. Sought each.
本発明では、便宜上、糖組成物中の分子量１０，０００を超える糖成分の質量比を分子量特性値Ａ、分子量１，０００〜１０，０００の糖成分に対する分子量１，０００以下の糖成分の質量比を分子量特性値Ｂと、それぞれ表示することがある。分子量特性値Ｂは、分子量１０，０００以下の糖成分の分散の指標となる。好ましい分子量特性値Ｂは０．８〜１．５であり、１．０に近いほど均一な分布である。また、好ましい分子量特性値Ａは、３質量％以下であり、さらに好ましくは２質量％以下である。
糖組成の分析は高速液体クロマトグラフィーを用いて以下の方法で行い、全ピーク面積に対する単純面積％を組成として表示する。
カラム：ＭＣＩ ＧＥＬ ＣＫ０４ＳＳ（三菱化成（株）社製）。カラム温度：８０℃。移動相：蒸留水。流速：０．３ｍｌ／ｍｉｎ。検出器：示差屈折率計。サンプル注入量：５質量％溶液１０μｌ。
本発明における「ＤＥ」とは、「〔（直接還元糖（ブドウ糖として表示）の質量）／（固形分の質量）〕×１００」の式で表される値で、ウイルシュテッターシューデル法による分析値である。
In the present invention, for the sake of convenience, the mass ratio of saccharide components having a molecular weight exceeding 10,000 in the saccharide composition is the molecular weight characteristic value A, and the mass of the saccharide component having a molecular weight of 1,000 or less relative to the saccharide component having a molecular weight of 1,000 to 10,000. The ratio may be displayed as the molecular weight characteristic value B, respectively. The molecular weight characteristic value B is an index of dispersion of a sugar component having a molecular weight of 10,000 or less. A preferable molecular weight characteristic value B is 0.8 to 1.5, and the closer to 1.0, the more uniform the distribution. Moreover, the preferable molecular weight characteristic value A is 3 mass% or less, More preferably, it is 2 mass% or less.
The analysis of the sugar composition is performed by high performance liquid chromatography by the following method, and the simple area% with respect to the total peak area is displayed as the composition.
Column: MCI GEL CK04SS (manufactured by Mitsubishi Kasei Co., Ltd.). Column temperature: 80 ° C. Mobile phase: distilled water. Flow rate: 0.3 ml / min. Detector: differential refractometer. Sample injection volume: 10 μl of 5% by weight solution.
In the present invention, “DE” is a value represented by the formula “[(mass of direct reducing sugar (expressed as glucose)) / (mass of solid content)] × 100”. This is the analysis value.
本発明のマルトオリゴ糖組成物は、澱粉を酸で加水分解した後、α−アミラーゼ、又はα−アミラーゼと枝切り酵素で加水分解することによって調製することができる。詳しくは、澱粉をボーメ１８〜２２程度のスラリーとした後、塩酸、蓚酸等の酸を加えてｐＨを１．８〜２．０程度に調整する。次いでオートクレーブ、加熱加圧蒸煮釜等の加熱装置を用いて、１００〜１３０℃に加熱して４０分〜８０分間程度加水分解を行い、ＤＥ＝１０〜１５程度、好ましくは１２〜１３に液化する。このときのＤＥが低すぎると高分子成分が多く残り、高粘性や糊感の要因となり、反対に高すぎるとブドウ糖の発生が多くなり、甘味の要因となる。炭酸カルシウム等により中和後、ｐＨを５．５〜６．５程度に調整し、液化型α−アミラーゼを添加して８０〜９５℃で３０〜８０分程度、酵素反応を行い、ＤＥ＝２０〜２５に加水分解した後、温度を１３０℃まで上げるか、蓚酸などの酸を用いてｐＨを３．５以下に調整してα−アミラーゼの酵素作用を終了させる。この液化型α−アミラーゼとしては市販品、例えばクライスターゼＫＭ（大和化成（株）社製）やターマミル１２０Ｌ（ノボザイムズジャパン社製）などが使用できる。酵素の失活に酸を用いた場合は、炭酸カルシウムなどの中和剤でｐＨを５〜６に調整する。 The maltooligosaccharide composition of the present invention can be prepared by hydrolyzing starch with acid and then hydrolyzing with α-amylase, or α-amylase and a debranching enzyme. Specifically, after the starch is made into a slurry of about 18-22 Baume, an acid such as hydrochloric acid or oxalic acid is added to adjust the pH to about 1.8-2.0. Next, using a heating device such as an autoclave or a heating and pressure cooking kettle, the mixture is heated to 100 to 130 ° C. and hydrolyzed for about 40 to 80 minutes, and liquefied to DE = 10 to 15, preferably 12 to 13 . If the DE at this time is too low, a large amount of polymer components remain, causing high viscosity and a feeling of paste, while if it is too high, glucose is generated more and causes sweetness. After neutralization with calcium carbonate or the like, the pH is adjusted to about 5.5 to 6.5, liquefied α-amylase is added, and an enzyme reaction is performed at 80 to 95 ° C. for about 30 to 80 minutes. DE = 20 After hydrolysis to ˜25, the temperature is raised to 130 ° C. or the pH is adjusted to 3.5 or lower using an acid such as succinic acid to terminate the enzymatic action of α-amylase. As this liquefied α-amylase, commercially available products such as Christase KM (manufactured by Daiwa Kasei Co., Ltd.) and Termamyl 120L (manufactured by Novozymes Japan) can be used. When an acid is used for enzyme deactivation, the pH is adjusted to 5-6 with a neutralizing agent such as calcium carbonate.
本発明のマルトオリゴ糖組成物の原料として使用する澱粉は、特に制限されない。例えば、タピオカ澱粉、コーンスターチ、馬鈴薯澱粉、甘藷澱粉、小麦澱粉、米澱粉、サゴ澱粉、等が挙げられる。 The starch used as a raw material of the maltooligosaccharide composition of the present invention is not particularly limited. Examples include tapioca starch, corn starch, potato starch, sweet potato starch, wheat starch, rice starch, and sago starch.
また、本発明のマルトオリゴ糖組成物は、前記酸分解後、液化型α−アミラーゼでＤＥを１５〜２０程度としてｐＨを４〜５に調整した後、さらに枝切り酵素、または枝切り酵素と糖化型α−アミラーゼによってＤＥ＝２０〜２５に加水分解して製造することもできる。この枝切り酵素、糖化型α−アミラーゼはいずれも市販品が使用できるが、例えば枝切り酵素であればＯｐｔｉｍａｘ Ｌ−１０００（ジェネンコア協和社製）やプロモザイムＤ２（ノボザイムズジャパン社製）などが、また糖化型α−アミラーゼであれば、ファンガミル８００Ｌ（ノボザイムズジャパン社製）やビオザイムＬ（天野エンザイム（株）社製）などがある。その後、活性炭による脱色、イオン交換樹脂による脱塩等によって精製し、濃縮後噴霧乾燥により粉末とするか、７５質量％程度に濃縮して液状品とする。さらに、澱粉加水分解物をクロマト分離装置や膜分離装置を用いて分画処理を行ない、分子量特性値Ｂが０．８〜１．５の範囲を外れない程度に、高分子成分や低分子成分を分離除去しても良い。 In addition, the maltooligosaccharide composition of the present invention, after acid decomposition, after adjusting pH to 4-5 with DE of about 15-20 with liquefied α-amylase, and further saccharifying with debranching enzyme or debranching enzyme It can also be produced by hydrolyzing to DE = 20-25 with a type α-amylase. Commercially available products of this debranching enzyme and saccharified α-amylase can be used. For example, Optimax L-1000 (Genencor Kyowa Co., Ltd.) and Promozyme D2 (Novozymes Japan Co., Ltd.) can be used. In addition, for saccharified α-amylase, there are Fangamyl 800L (manufactured by Novozymes Japan) and Biozyme L (manufactured by Amano Enzyme). Then, it is purified by decolorization with activated carbon, desalting with an ion exchange resin, and the like, and after concentration, it is powdered by spray drying or concentrated to about 75% by mass to obtain a liquid product. Furthermore, the starch hydrolyzate is subjected to fractionation using a chromatographic separation device or a membrane separation device, so that the molecular weight characteristic value B does not deviate from the range of 0.8 to 1.5. May be separated and removed.
このようにして得られるマルトオリゴ糖組成物は、（１）７０質量％、３０℃における粘度が１０００ｍＰａ・ｓ以下であり、（２）甘味度が２５以下であり、（３）分子量１０，０００を超える成分の割合が３質量％以下で、分子量１，０００以下の成分の分子量１，０００〜１０，０００成分に対する比が０．８〜１．５の範囲であり、さらに、（４）糖組成中のオリゴ糖（２糖類〜１０糖類）の割合が６５質量％以上であるという全ての要件を満たす。
甘味度、粘度が上記の値よりも高いと甘味が高く食感的にも糊感が強くなり、さらに粘度的に取り扱いが不便となり好ましくない。さらに分子量の特性値と糖組成が上記の範囲から外れると、低分子成分や高分子成分の比率が高くなり、組成的に均一性が欠けてくるため、味質や風味発現性が悪くなったりゲル形成阻害を起こすなど、食品の食感や物性に対して好ましくない影響を与えてしまう。
The maltooligosaccharide composition thus obtained has (1) 70% by mass, a viscosity at 30 ° C. of 1000 mPa · s or less, (2) a sweetness level of 25 or less, and (3) a molecular weight of 10,000. The ratio of the component exceeding 3% by mass and the ratio of the component having a molecular weight of 1,000 or less to the molecular weight of 1,000 to 10,000 is in the range of 0.8 to 1.5, and (4) sugar composition All the requirements that the ratio of the oligosaccharide (2 saccharides to 10 saccharides) is 65% by mass or more are satisfied.
If the sweetness level and viscosity are higher than the above values, the sweetness is high and the feeling of paste is strong, and the handling is inconvenient in terms of viscosity. Furthermore, if the molecular weight characteristic value and the sugar composition are out of the above ranges, the ratio of the low molecular component and the high molecular component increases, and the composition is not uniform, resulting in poor taste quality and flavor expression. Unfavorable effects on food texture and physical properties such as gel formation inhibition.
このような特性値を有するマルトオリゴ糖組成物は、餡類、餅類、饅頭、求肥、羊羹等の和菓子類、パン、ケーキ、シュークリーム、ドーナッツ、パイなどの洋菓子類、プリン、ゼリー等のデザート類、シャーベット、アイスクリーム等の冷菓類、スポーツドリンク、清涼飲料、炭酸飲料、乳飲料等の飲料類、チョコレート、キャンディ等の菓子類、福神漬け、らっきょう、キムチ等の漬物類、ハム、ソーセージ、蒲鉾、竹輪等の練り製品、フラワーペースト、ジャム、スプレッド、粉末茶、粉末調味料等の粉末乾燥食品、経腸栄養剤など広く加工食品に利用することができる。 The maltooligosaccharide composition having such characteristic values includes Japanese confectionery such as potatoes, potatoes, buns, fertilizers, and sheep candy, Western confectionery such as bread, cake, cream puff, donut and pie, and desserts such as pudding and jelly. , Frozen desserts such as sherbet, ice cream, beverages such as sports drinks, soft drinks, carbonated drinks, milk drinks, confectionery such as chocolates and candy, pickles such as Fukujinzuke, rakkyo, kimchi, ham, sausage, rice cake It can be widely used in processed foods such as kneaded products such as bamboo rings, dried powdered foods such as flour paste, jam, spread, powdered tea and powdered seasonings, and enteral nutrients.
以下に実施例を示して本発明をさらに詳しく説明するが、本発明はこれに限定されるものではない。
実施例１（マルトオリゴ糖組成物の製造例１）
タピオカ澱粉３０００ｇに水４０００ｍｌを加え澱粉スラリーとした後、蓚酸を添加してｐＨ＝２に調整した。この澱粉スラリーを加熱加圧蒸煮釜に導入して１２０℃で６０分間反応を行いＤＥ＝１２まで加水分解した後、９０℃まで冷却し炭酸カルシウムを加えてｐＨ＝６に中和した。この澱粉加水分解液を５等分し、ｐＨ＝６に再調整して液化型α−アミラーゼ（ターマミル１２０Ｌ、ノボザイムズジャパン社製）を固形分に対して０．２質量％添加し、９５℃で３０分、４０分、５０分、６０分、及び８０分間それぞれ酵素反応を行った後、１３０℃、１０分間のオートクレーブ処理により酵素反応を終了させた。その後、活性炭により脱色ろ過、イオン交換樹脂により脱塩処理した後、真空濃縮により濃度７５質量％に濃縮して試料Ｎｏ．１〜Ｎｏ．５のマルトオリゴ糖組成物をそれぞれ約６５０ｇ調製した。
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
Example 1 (Production Example 1 of a maltooligosaccharide composition)
After adding 4000 ml of water to 3000 g of tapioca starch to make a starch slurry, oxalic acid was added to adjust the pH = 2. This starch slurry was introduced into a heat and pressure steamer and reacted at 120 ° C. for 60 minutes to hydrolyze to DE = 12, cooled to 90 ° C. and neutralized to pH = 6 by adding calcium carbonate. This starch hydrolyzate is divided into five equal parts, readjusted to pH = 6, and liquefied α-amylase (Termamyl 200L, Novozymes Japan) is added in an amount of 0.2% by mass based on the solid content. The enzyme reaction was performed at 30 ° C., 40 minutes, 50 minutes, 60 minutes, and 80 minutes, and then the enzyme reaction was terminated by autoclaving at 130 ° C. for 10 minutes. Then, after decolorizing filtration with activated carbon and desalting with an ion exchange resin, it was concentrated to a concentration of 75 mass% by vacuum concentration, and sample No. 1-No. About 650 g of each 5 maltooligosaccharide composition was prepared.
実施例２（マルトオリゴ糖組成物の製造例２）
タピオカ澱粉１０００ｇに水１５００ｍｌを加え澱粉スラリーとした後、蓚酸を添加してｐＨ＝２に調整した。この澱粉スラリーをオートクレーブに導入して１２５℃で５０分間反応を行いＤＥ＝１３まで加水分解した後、９０℃まで冷却し炭酸カルシウムを加えてｐＨ＝６に調整して液化型α−アミラーゼ（クライスターゼＫＭ、大和化成（株）社製）を固形分に対して０．１５質量％添加し、８５℃で４０分間酵素反応を行いＤＥ＝１７まで加水分解した。１３０℃、１０分間のオートクレーブ処理により酵素反応を終了させた後、ｐＨ＝４．５に調整して２等分し、一方には枝切り酵素（Ｏｐｔｉｍａｘ Ｌ−１０００、ジェネンコア協和社製）を固形分に対して１．０質量％、もう一方には枝切り酵素（Ｏｐｔｉｍａｘ Ｌ−１０００、ジェネンコア協和社製）を固形分に対して０．１質量％と糖化型α−アミラーゼ（ファンガミル８００Ｌ、ノボザイムズジャパン社製）を固形分に対して０．００５質量％添加し、それぞれ６０℃で１５時間酵素反応を行った後、８０℃まで加熱して酵素を失活した。その後、活性炭により脱色ろ過、イオン交換樹脂により脱塩処理した後濃縮し、スプレー乾燥により粉末化して、試料Ｎｏ．６及び７のマルトオリゴ糖組成物をそれぞれ約４００ｇ調製した。
Example 2 (Production Example 2 of a maltooligosaccharide composition)
After adding 1500 ml of water to 1000 g of tapioca starch to make a starch slurry, oxalic acid was added to adjust the pH to 2. This starch slurry was introduced into an autoclave, reacted at 125 ° C. for 50 minutes, hydrolyzed to DE = 13, cooled to 90 ° C., adjusted to pH = 6 by adding calcium carbonate, and liquefied α-amylase (Chrysanthemum). Tase KM (manufactured by Daiwa Kasei Co., Ltd.) was added in an amount of 0.15% by mass based on the solid content, and the enzyme reaction was carried out at 85 ° C. for 40 minutes to hydrolyze to DE = 17. After the enzymatic reaction was terminated by autoclaving at 130 ° C. for 10 minutes, the pH was adjusted to 4.5 and divided into two equal parts. On one side, a debranching enzyme (Optimax L-1000, Genencor Kyowa Co., Ltd.) was solid. 1.0% by weight with respect to the content, and the other with debranching enzyme (Optimax L-1000, Genencor Kyowa Co., Ltd.) at 0.1% by weight with respect to the solid content and saccharified α-amylase (Fungamil 800L, Novo 0.005% by mass of zymes Japan) was added to the solid content, and each enzyme reaction was performed at 60 ° C. for 15 hours, and then heated to 80 ° C. to deactivate the enzyme. Thereafter, decolorization filtration with activated carbon, desalination treatment with ion exchange resin, concentration, and powderization by spray drying. About 400 g of 6 and 7 maltooligosaccharide compositions were prepared.
実施例３（マルトオリゴ糖組成物の分析）
実施例１および実施例２で調製したマルトオリゴ糖組成物、および市販の澱粉加水分解物であるＴＫ−１６（松谷化学工業（株）社製）、パインデックス＃３（松谷化学工業（株）社製）、パインデックス＃４（松谷化学工業（株）社製）、ＳＰＤ（昭和産業（株）社製）、市販のマルトオリゴ糖であるフジオリゴ＃３６０（マルトトリオースが主成分、日本食品化工（株）社製）、フジオリゴ＃４５０（マルトテトラオースが主成分、日本食品化工（株）社製）、フジオリゴＧ６７（マルトヘキサオース、マルトへプタオースが主成分、日本食品化工（株）社製）、ペントラップ（マルトペンタオースが主成分、（株）林原商事社製）について、ＤＥ、粘度、甘味度、分子量、オリゴ糖を分析した。この分析値に加え、各水溶液の風味、味質の官能評価を加味した総合評価を表１にまとめた。評価基準は以下のとおりである。
◎：非常に優れている
○：優れている
△：やや劣る
×：劣る
Example 3 (analysis of maltooligosaccharide composition)
Malto-oligosaccharide composition prepared in Example 1 and Example 2, and commercially available starch hydrolyzate TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Paindex # 3 (Matsutani Chemical Industry Co., Ltd.) ), Paindex # 4 (manufactured by Matsutani Chemical Co., Ltd.), SPD (manufactured by Showa Sangyo Co., Ltd.), Fuji Oligo # 360, which is a commercially available maltooligosaccharide (maltotriose is the main component, Nippon Food & Chemicals ( Fujioligo # 450 (Maltotetraose is the main component, manufactured by Nippon Food Chemicals Co., Ltd.), Fujioligo G67 (Maltohexaose, maltoheptaose is the main component, manufactured by Nippon Food Chemicals Co., Ltd.) The DE, viscosity, sweetness, molecular weight, and oligosaccharide were analyzed for pen traps (maltopentaose as a main component, manufactured by Hayashibara Shoji Co., Ltd.). In addition to this analysis value, a comprehensive evaluation that takes into account the sensory evaluation of the flavor and taste of each aqueous solution is summarized in Table 1. The evaluation criteria are as follows.
◎: Very good ○: Excellent △: Slightly inferior ×: Inferior
酸分解の後、液化型α−アミラーゼで加水分解して調製した試料Ｎｏ．１〜Ｎｏ．５の内、試料Ｎｏ．２、Ｎｏ．３及びＮｏ．４は、分子量特性値Ａ（分子量１０，０００を超える成分の割合）が低く、分子量特性値Ｂ（分子量１，０００〜１０，０００の糖成分に対する分子量１，０００以下の糖成分の比）が１に近い均一な組成を有していることに加え、オリゴ糖の比率が高く全体的なバランスに優れており、低甘味、低粘度で、風味、味質に優れ、総合的な評価で良好であった。
また、枝切り酵素、及び枝切り酵素と糖化型α−アミラーゼの併用により調製した試料Ｎｏ．６及びＮｏ．７についても、低甘味、低粘度で、風味、味質に優れており総合的な評価で良好であった。
しかしながら、試料Ｎｏ．１は粘性が高く食感的にも糊っぽく、また試料Ｎｏ．５は甘味が強く感じられた。
一方、市販の澱粉加水分解物やマルトオリゴ糖についても同様に評価したが、分子量特性値Ａ及びＢや糖組成のバランスが悪く不均一な組成であるため、粘度が高く糊感があったり、甘味が強すぎたり、風味や味質のバランスが悪いなど、総合的な評価で劣っていた。
Sample No. prepared by acid hydrolysis followed by hydrolysis with liquefied α-amylase. 1-No. 5 of Sample No. 2, no. 3 and no. No. 4 has a low molecular weight characteristic value A (ratio of components having a molecular weight exceeding 10,000) and a molecular weight characteristic value B (ratio of sugar components having a molecular weight of 1,000 or less to sugar components having a molecular weight of 1,000 to 10,000). In addition to having a uniform composition close to 1, the ratio of oligosaccharides is high and the overall balance is excellent. Low sweetness, low viscosity, excellent flavor and quality, and good overall evaluation Met.
In addition, sample No. 1 prepared by using a debranching enzyme and a combination of a debranching enzyme and a saccharified α-amylase. 6 and no. No. 7 also had a low sweetness, low viscosity, excellent flavor and quality, and was good in comprehensive evaluation.
However, sample no. No. 1 is highly viscous and sticky in texture. 5 felt a strong sweetness.
On the other hand, commercially available starch hydrolysates and maltooligosaccharides were also evaluated in the same manner. However, since the molecular weight characteristic values A and B and the sugar composition were not well balanced and had a non-uniform composition, the viscosity was high and there was a feeling of paste, However, the overall evaluation was inferior, such as being too strong and having a poor balance of flavor and taste.
ＤＥ：ウイルシュテッターシューデル法
粘度：７０質量％、３０℃（ｍＰａ・ｓ）
甘味度：砂糖１００に対する相対値
分子量特性値Ａ：分子量１０，０００を超える糖成分の割合（質量％）
分子量特性値Ｂ：分子量１，０００〜１０，０００の糖成分に対する分子量１，０００以下の糖成分の比
オリゴ糖組成：２糖類〜１０糖類の割合（質量％）
総合評価：上記特性値と３０％水溶液の風味、味質の官能評価を加味した総合的な評価
DE: Wilstetter-Schudel viscosity: 70% by mass, 30 ° C. (mPa · s)
Sweetness: relative value to sugar 100 Molecular weight characteristic value A: ratio (% by mass) of sugar component having a molecular weight exceeding 10,000
Molecular weight characteristic value B: Ratio of sugar component having a molecular weight of 1,000 or less to sugar component having a molecular weight of 1,000 to 10,000 Oligosaccharide composition: Ratio of disaccharide to 10 saccharide (mass%)
Comprehensive evaluation: Comprehensive evaluation including the above characteristic values, flavor of 30% aqueous solution, and sensory evaluation of taste quality
実施例４（さらし並餡への配合による評価試験）
表１に記載の各試料２１ｇ（固形分換算）とグラニュー糖５０ｇに、固形分が５５質量％になるように加水し、加熱し沸騰させた。これに小豆生餡３４ｇを加えて10分間加熱攪拌し、小豆生餡３３ｇを追加して１０分間加熱攪拌し、さらに小豆生餡３３ｇを加え、続いて食塩０．１５ｇを加えて加熱攪拌し、Ｂｒｉｘ５８％になるまで炊き上げ、さらし並餡を調製した。得られたさらし並餡を試食し、甘味の強さを評価した。甘味の低いものから順位をつけた結果（さらし並餡の甘味度）を表２に示す。
Example 4 (Evaluation test by blending into shinshi-nami)
Each sample 21 g (solid content conversion) listed in Table 1 and granulated sugar 50 g were added with water so that the solid content was 55% by mass, and heated to boiling. Add 34 g of red bean ginger and stir for 10 minutes. Add 33 g of red bean ginger and stir for 10 minutes. Add 33 g of red bean ginger, then add 0.15 g of salt and stir. Cooked until Brix was 58%, and prepared a plain mash. The obtained sashimi average was tasted and the intensity of sweetness was evaluated. Table 2 shows the results of ranking from those with the lowest sweetness (the degree of sweetness of bleaching average).
実施例５（水羊羹への配合による評価試験）
水１５０ｇに粉寒天１．５ｇを加え攪拌しながら加熱溶解した。これにグラニュー糖６５ｇを加えて溶解し、次いで小豆生餡１００ｇを加えて攪拌した後、予めＢｒｉｘ７０％に調整しておいた表１の試料水溶液８５ｇを加えて攪拌し、さらに食塩１ｇを加えて加熱しながら攪拌した。Ｂｒｉｘ４２％になったところで加熱をやめ、６０℃になるまで冷却した後、型に流し込み４℃の冷蔵庫内で硬化させ水羊羹を調製した。得られた水羊羹を試食し、甘味の強さを評価した。甘味の低いものから順位をつけた結果（水羊羹の甘味度）を表４に示す。
Example 5 (Evaluation test by blending with water sheep)
To 150 g of water, 1.5 g of powder agar was added and dissolved by heating with stirring. After adding 65 g of granulated sugar and dissolving it, 100 g of red bean ginger was added and stirred, 85 g of the sample aqueous solution in Table 1 previously adjusted to Brix 70% was added and stirred, and 1 g of salt was further added. Stir while heating. When the Brix was 42%, the heating was stopped and the mixture was cooled to 60 ° C., then poured into a mold and cured in a refrigerator at 4 ° C. to prepare water sheep. The obtained water sheep cake was sampled and the intensity of sweetness was evaluated. Table 4 shows the results of ranking from the lowest sweetness (sweetness of water goat candy).
実施例６（スポンジケーキ）
上白砂糖８０ｇ、表１に記載の試料Ｎｏ．７の粉末４０ｇ、全卵１４０ｇ、薄力粉１００ｇ、水１８ｇ、乳化油脂１５ｇを、オールインミックス法にて比重が０．４４から０．４７になるまで攪拌し、ケーキ種を調製した。この種を直径１８ｃｍの型に流し込み、上下火１８０℃のオーブンにて３０分焼成後、放冷してスポンジケーキを調製した。官能評価の結果、試料Ｎｏ．７を含有するスポンジケーキは、マイルドな甘味を有し、口融けが良く、風味の立ち上がりに優れたものであった。
Example 6 (sponge cake)
Super white sugar 80g, sample No. No. 7 powder 40 g, whole egg 140 g, soft flour 100 g, water 18 g, and emulsified oil 15 g were stirred by an all-in-mix method until the specific gravity became 0.44 to 0.47 to prepare a cake seed. This seed was poured into a mold having a diameter of 18 cm, baked in an oven at 180 ° C. for 30 minutes, and then allowed to cool to prepare a sponge cake. As a result of sensory evaluation, sample No. The sponge cake containing 7 had mild sweetness, melted well, and had excellent flavor.
実施例７（レモンゼリー）
表１に記載の試料Ｎｏ．４を３０ｇ（固形分換算）と砂糖３０ｇを水１００ｇに加えて加熱溶解し、予め水１２ｇにゼラチン６ｇを加えて加熱溶解しておいたものを加えて攪拌した後、レモン果汁９ｇを加え、さらに全量３００ｇになるように加水し攪拌した後容器に充填し、４℃の冷蔵庫中に３時間保持し、レモンゼリーを調製した。官能評価の結果、試料Ｎ０．４を含有するレモンゼリーは、レモンの果汁感、風味に優れ、さらに低甘味で口融けが良く、またゼラチン特有の弾力性が感じられ、離水の少ないものであった。
Example 7 (lemon jelly)
Sample No. described in Table 1 4 30 g (converted to solid content) and 30 g sugar added to 100 g water and dissolved by heating. After adding 6 g gelatin and heating dissolved in advance to 12 g water, 9 g lemon juice was added. Further, the mixture was added to a total amount of 300 g, stirred, filled into a container, and kept in a refrigerator at 4 ° C. for 3 hours to prepare lemon jelly. As a result of sensory evaluation, lemon jelly containing sample N0.4 was excellent in lemon juice and flavor, low in sweetness, melted in the mouth, felt gelatin-like elasticity, and had little water separation. It was.
実施例８（アイスクリーム）
表１に記載の試料Ｎｏ．３の溶液（Ｂｒｉｘ７５％）１４７ｇと加糖卵黄５０ｇを１０９６ｇの水に加えて攪拌した。これに、脱脂粉乳１６６ｇ、砂糖２５０ｇ及びローカストビーンガム３ｇの混合物を加え、６０℃に加熱しながら攪拌して溶解した。これに生クリーム２１４ｇと無塩バター７２ｇを加えて８５℃に達するまで加熱攪拌し、次に高圧ホモジナイザー（圧力１５０ｋｇ／ｃｍ２、一回パス）を用いて均質化し、４℃の冷凍庫内で１２時間保存後、２ｇのバニラフレーバーを加えてアイスクリームフリーザーに投入し、−４℃で取り出してカップに充填し、−３０℃の冷凍庫にて硬化させ、乳脂肪分８％、無脂乳固形分８％のアイスクリームを調製した。官能評価の結果、試料Ｎｏ．３を含有するアイスクリームは、マイルドな甘味を有し、口融けの良いものであった。
Example 8 (Ice cream)
Sample No. described in Table 1 3 (Brix 75%) 147 g and sweetened egg yolk 50 g were added to 1096 g of water and stirred. To this, a mixture of 166 g of skim milk powder, 250 g of sugar and 3 g of locust bean gum was added and dissolved while stirring at 60 ° C. To this was added 214 g of fresh cream and 72 g of unsalted butter, heated and stirred until it reached 85 ° C., then homogenized using a high-pressure homogenizer (pressure 150 kg / cm 2 , once pass) in a freezer at 4 ° C. After storage for 2 hours, add 2g vanilla flavor and put into ice cream freezer, take out at -4 ° C, fill into cup, harden in -30 ° C freezer, 8% milk fat, non-fat milk solids 8% ice cream was prepared. As a result of sensory evaluation, sample No. The ice cream containing 3 had a mild sweetness and was well melted.
実施例９（コーヒー飲料）
コーヒー豆を１０倍の熱水で８５℃、５分間抽出し、冷却後ろ過し、コーヒー抽出液を調製した。このコーヒー抽出液５０ｇに、牛乳２５ｇ、砂糖４ｇ、表１に記載の試料Ｎｏ．２を固形分換算で４ｇ加えて攪拌し、６０℃まで加温した後、高圧ホモジナイザー（圧力２００ｋｇ／ｃｍ２、一回パス）を用いて均質化し、缶詰後、レトルト殺菌機にて１２５℃、２０分間の条件で殺菌し、コーヒー飲料を調製した。官能評価の結果、試料Ｎｏ．２を含有するコーヒー飲料は、コーヒー本来の風味が十分に引き出され、マイルドな甘味と適度なこくみを有し、喉越しが良いものであった。
Example 9 (coffee beverage)
Coffee beans were extracted with 10 times hot water at 85 ° C. for 5 minutes, cooled and filtered to prepare a coffee extract. 50 g of this coffee extract, 25 g of milk, 4 g of sugar, sample No. 4 g in terms of solid content was added and stirred, heated to 60 ° C., homogenized using a high-pressure homogenizer (pressure 200 kg / cm 2 , one pass), and after canning, 125 ° C. in a retort sterilizer. Sterilized under conditions of 20 minutes to prepare a coffee drink. As a result of sensory evaluation, sample No. The coffee beverage containing No. 2 had a sufficient original taste of coffee, had a mild sweetness and a proper kokumi, and had a good throat.
実施例１０（チョコレート）
原料用チョコレート（スイートチョコレート、カカオ５２％、不二製油株式会社製）１００質量部を６０℃の湯煎上にて加熱融解した後、予め３３０メッシュ篩を通し粒径を４５μｍ以下にした表１に記載の試料Ｎｏ．６の粉末を、チョコレート１００質量部に対して１０質量部加えてよく練り合わせ、３３℃まで温度を下げた後、予め粉砕しておいた原料用チョコレート４部を加えてよく練り合わせた。これを型に流し込み４℃の冷蔵庫内に３０分間保持し冷却硬化させた後、型から取り出しチョコレートを調製した。官能評価の結果、試料Ｎｏ．６を含有するチョコレートは、チョコレート本来の風味が十分に引き出され、甘味が低くマイルドであり、口融けの良いものであった。
Example 10 (chocolate)
In Table 1, the raw material chocolate (sweet chocolate, cacao 52%, manufactured by Fuji Oil Co., Ltd.) 100 parts by mass was heated and melted on a 60 ° C. hot water bath, and then passed through a 330 mesh sieve to make the particle size 45 μm or less. Sample No. described 10 parts by weight of powder 6 was added to 100 parts by weight of chocolate and kneaded well. After the temperature was lowered to 33 ° C., 4 parts of pre-ground chocolate for raw material was added and well kneaded. This was poured into a mold, kept in a refrigerator at 4 ° C. for 30 minutes and cooled and cured, and then removed from the mold to prepare chocolate. As a result of sensory evaluation, sample No. The chocolate containing 6 was sufficiently extracted with the original flavor of chocolate, low in sweetness, mild, and melted.
Claims (4)
（１）粘度が１０００ｍＰａ・ｓ以下、
（２）甘味度が２５以下、
（３）糖組成物中の分子量１０，０００を超える糖成分の割合が３質量％以下、
（４）分子量１，０００〜１０，０００の糖成分に対する分子量１，０００以下の糖成分の質量比が０．８〜１．５、及び
（５）糖組成物中のオリゴ糖の割合が６５質量％以上。 A maltooligosaccharide composition having the following characteristic values (1) to (5).
(1) The viscosity is 1000 mPa · s or less,
(2) Sweetness is 25 or less,
(3) The proportion of sugar components having a molecular weight exceeding 10,000 in the sugar composition is 3% by mass or less,
(4) The mass ratio of the sugar component having a molecular weight of 1,000 or less to the sugar component having a molecular weight of 1,000 to 10,000 is 0.8 to 1.5, and (5) the proportion of the oligosaccharide in the sugar composition is 65. More than mass%.
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| JP2015043699A (en) * | 2013-08-27 | 2015-03-12 | 加藤化学株式会社 | Method for manufacturing starch syrup |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH03133387A (en) * | 1989-10-19 | 1991-06-06 | Nichiden Kagaku Kk | Production of maltooligosaccharide |
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| JPH03133387A (en) * | 1989-10-19 | 1991-06-06 | Nichiden Kagaku Kk | Production of maltooligosaccharide |
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