JP3066568B2 - Low viscosity solution - Google Patents

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【産業上の利用分野】本発明は、食品又は接着剤等の工
業用製品に利用されるデンプン及び／又は増粘多糖類の
溶液の粘度を低下させる低粘度溶液に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-viscosity solution for reducing the viscosity of a starch and / or thickening polysaccharide solution used for industrial products such as foods and adhesives.

【０００２】[0002]

【従来の技術】デンプン又は増粘多糖類は増粘剤や安定
剤として食品に広く使用されている。しかし低濃度でも
高粘度の物性を呈するため扱い難い。例えば飲料やアイ
スクリームで使用する場合、狭い間隙を通るプレート殺
菌が困難であることや、熱伝導率が低いため加熱、冷却
に長時間必要であることなど種々の製造上の問題を生じ
る。したがって、やむをえず添加量を下げたり、粘度が
出にくい種類のものに変えなければならない。デンプン
に塩類やタンパク質等を加えると粘度が下がるものもあ
るが、溶液の物性、食感及び味質が変化する。BACKGROUND OF THE INVENTION Starch or thickening polysaccharides are widely used in foods as thickeners and stabilizers. However, it is difficult to handle because it exhibits high viscosity properties even at low concentrations. For example, when used in beverages and ice creams, various manufacturing problems arise, such as difficulty in sterilizing plates through narrow gaps, and a long time required for heating and cooling due to low thermal conductivity. Therefore, it is inevitable to reduce the amount of addition or to change to a type that hardly produces viscosity. Addition of salts, proteins, etc. to starch may lower the viscosity in some cases, but change the physical properties, texture and taste of the solution.

【０００３】又、デンプンの高濃度溶液は、病後のカロ
リー補給のため喫食されている。しかし、高粘度のため
食べづらい。近年、増粘多糖類である食物繊維の生理活
性が注目され、グアガムなどを添加した飲料等が市販さ
れている。これらは、いずれも酸や酵素によって繊維を
分解させ低分子化し、飲料全体の粘度を下げて飲みやす
くしている。しかしこのような化学的分解は、本来の食
物繊維の生理活性を消失している可能性が大きいため低
分子化する方法以外で粘度を下げることが必要である。[0003] High-concentration solutions of starch are consumed to replenish calories after disease. However, it is hard to eat because of its high viscosity. In recent years, the physiological activity of dietary fiber, which is a thickening polysaccharide, has attracted attention, and drinks and the like to which guar gum and the like have been added are commercially available. All of these reduce the molecular weight by decomposing the fiber with an acid or an enzyme, lowering the viscosity of the entire beverage and making it easier to drink. However, such chemical decomposition is likely to have lost the original physiological activity of dietary fiber, so it is necessary to lower the viscosity other than by a method of reducing the molecular weight.

【０００４】更に、デンプンは接着剤の原料に使用され
る。しかし、高粘性を呈し、条件によってはゲル化する
ため、薄く広く延ばせない等、接着剤として使い勝手が
悪い。[0004] Furthermore, starch is used as a raw material for adhesives. However, it is highly viscous and gels depending on the conditions, so that it cannot be spread thinly and widely.

【０００５】[0005]

【本発明が解決しようとする課題】したがって、デンプ
ン又は増粘多糖類の含有量を減らさず、かつ、それらの
分子構造を変化させずにそれらを含有した溶液の粘度を
低下させることが課題となる。SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to reduce the viscosity of a solution containing starch or a thickening polysaccharide without reducing the content thereof and without changing the molecular structure thereof. Become.

【０００６】[0006]

【課題を解決するための手段】本願発明者は、デンプン
及び／又は増粘多糖類を含有する溶液にデンプン分解物
を添加したものを発明することで上記課題を解決した。Means for Solving the Problems The present inventor has solved the above-mentioned problem by inventing a solution containing starch and / or a thickening polysaccharide to which a degraded starch is added.

【０００７】本発明を詳しく述べると、以下の〜の
通りである。 デンプン０．１〜４０重量％及び／又は増粘多糖類
０．０１〜５．０重量％を含有する溶液に分子量２０，
０００〜２，５００，０００の画分を半分以上含有する
デンプン分解物又はＤＥ１〜１５のデンプン分解物を添
加した低粘度溶液。 デンプン０．１〜４０重量％及び／又は増粘多糖類
０．０１〜５．０重量％を含有する溶液に分子量８，０
００〜８００，０００で環状構造を有するデンプン分解
物を添加した低粘度溶液。 デンプン分解物をデンプンに対して０．１〜１０倍量
及び増粘多糖類に対して１．０〜５０倍量添加した又
はに記載の低粘度溶液。 溶液がデンプン０．１〜１０重量％を含有するものに
対してデンプン分解物を０．５〜５倍量添加した又は
に記載の低粘度溶液。 溶液がデンプン１０〜４０重量％を含有するものに対
してデンプン分解物を０．２〜２倍量添加した又は
に記載の低粘度溶液。 増粘多糖類に対してデンプン分解物を１．０〜２０倍
量添加した又はに記載の低粘度溶液。The present invention will be described in detail below. A solution containing 0.1 to 40% by weight of starch and / or 0.01 to 5.0% by weight of a thickening polysaccharide has a molecular weight of 20,
A low-viscosity solution to which a starch decomposed product containing at least half of a 000 to 2,500,000 fraction or a starch decomposed product of DE 1 to 15 is added. A solution containing 0.1 to 40% by weight of starch and / or 0.01 to 5.0% by weight of a thickening polysaccharide has a molecular weight of 8.0 or less.
A low-viscosity solution to which a starch decomposed product having a cyclic structure of from 00 to 800,000 is added. The low-viscosity solution according to or, wherein the degraded starch is added in an amount of 0.1 to 10 times the amount of starch and 1.0 to 50 times the amount of the thickening polysaccharide. The low-viscosity solution according to or, wherein a starch decomposed product is added in an amount of 0.5 to 5 times the amount of the solution containing 0.1 to 10% by weight of starch. The low-viscosity solution according to or, wherein the starch decomposed product is added in an amount of 0.2 to 2 times the amount of the solution containing 10 to 40% by weight of starch. The low-viscosity solution according to or described above, wherein a starch hydrolyzate is added in an amount of 1.0 to 20 times the thickening polysaccharide.

【０００８】本発明でいうデンプンとは、通常市販され
ているデンプンであり、例えば、ジャガイモ、米、トウ
モロコシ、モチトウモロコシ及び小麦等のデンプンや化
工デンプンをいう。溶液中のデンプン濃度は、０．１〜
４０重量％がよい。The starch referred to in the present invention is a starch which is usually commercially available, and includes, for example, starches such as potato, rice, corn, waxy corn, wheat and the like, and modified starches. The starch concentration in the solution is between 0.1 and
40% by weight is good.

【０００９】本発明でいう増粘多糖類とは、通常市販さ
れている増粘多糖類であり、例えば、グアガム、ローカ
ストビーンガム、タラガム等の増粘多糖類をいう。溶液
中の増粘多糖類濃度は、０．０１〜５．０重量％がよ
い。The thickening polysaccharides referred to in the present invention are generally commercially available thickening polysaccharides, and include, for example, thickening polysaccharides such as guar gum, locust bean gum and tara gum. The thickening polysaccharide concentration in the solution is preferably 0.01 to 5.0% by weight.

【００１０】に記載のデンプン分解物は、デンプンを
酸や酵素で加水分解したものであり、さらに分子量２
０，０００〜２，５００，０００の画分を半分以上含有
するデンプン分解物、又はＤＥ１〜１５のデンプン分解
物である。分子量２０，０００〜２，５００，０００の
画分を半分以上含有するデンプン分解物はＤＥ１〜１５
のデンプン分解物にほぼ相当する。分子量が２０，００
０〜２，５００，０００の画分を半分以上含有し、且
つ、ＤＥ１〜１５のデンプン分解物として、例えば、三
和澱粉工業株式会社のサンデック＃３０（ＤＥ２〜
５）、松谷化学工業株式会社のパインデックス＃１００
（ＤＥ２〜５）等がある。The starch hydrolyzate described in (1) is obtained by hydrolyzing starch with an acid or an enzyme.
It is a starch hydrolyzate containing at least half of a 000 to 2,500,000 fraction or a starch hydrolyzate of DE1 to 15. Starch hydrolyzate containing more than half of a fraction having a molecular weight of 20,000 to 2,500,000 is DE1 to 15
Almost corresponds to the starch decomposed product. Molecular weight of 20,000
0 to 2,500,000 fraction or more, and as a starch decomposed product of DE1 to 15, for example, SANDEC # 30 (DE2 to DE2)
5), Matsushita Chemical Industry Co., Ltd. par index # 100
(DE2-5).

【００１１】に記載の分子量８，０００〜８００，０
００で環状構造を有するデンプン分解物は、デンプンを
１，４−α−グルカン分枝酵素（以下、枝作り酵素とい
う）やサイクロデキストリングルカノトランスフェラー
ゼ（以下、ＣＧＴａｓｅという）等の酵素で低分子化し
たものであり、α−１，４−グルコシド結合とα−１，
６−グルコシド結合とで形成される内分岐環状構造部分
とその環状構造部分に結合した外分岐構造部分からなる
グルカンである。このグルカンの模式図を図１に示す。
図１において、水平の直線及び曲線は、α−１，４−グ
ルコシド結合でつながったグルカンの鎖を示し、垂直の
矢印は、α−１，６−グルコシド結合を示す。[0011] The molecular weight of 8,000 to 800,0 described in
The starch hydrolyzate having a cyclic structure at 00 is converted to a low-molecular-weight starch by an enzyme such as 1,4-α-glucan branching enzyme (hereinafter referred to as a branching enzyme) or cyclodextrin glucanotransferase (hereinafter referred to as CGTase). And α-1,4-glucosidic bond and α-1,
A glucan comprising an inner branched cyclic structure part formed by a 6-glucoside bond and an outer branched structural part bonded to the cyclic structure part. FIG. 1 shows a schematic diagram of this glucan.
In FIG. 1, horizontal straight lines and curves indicate glucan chains connected by α-1,4-glucosidic bonds, and vertical arrows indicate α-1,6-glucosidic bonds.

【００１２】枝作り酵素の調製方法としては、例えば、
次の方法がある。馬鈴薯塊茎を５ｍＭの２−メルカプト
エタノールを含む適当な緩衝液中でホモジナイズし、遠
心分離して、孔径０．４５μｍの膜を通した後、Ｑ−セ
ファロース（Pharmacia 社）カラムにかけ、５ｍＭの２
−メルカプトエタノールを含む２０ｍＭ Ｔｒｉｓ−Ｈ
Ｃｌ（ｐＨ７．５）（緩衝液Ａ）に１５０ｍＭ ＮａＣ
ｌを含む緩衝液Ｂで洗浄する。そして、緩衝液Ａに４５
０ｍＭのＮａＣｌを含む緩衝液Ｃで枝作り酵素を溶出す
る。これを透析し、５００ｍＭの硫酸アンモニウムを含
むフェニルトヨパール６５０Ｍ（Ｔｏｓｏｈ製）カラム
にかけ、緩衝液Ａ中の硫酸アンモニウム濃度を５００ｍ
Ｍから０ｍＭに変化させることにより溶出を行ない、枝
作り酵素画分を集め、緩衝液Ａに対して透析を行なう。
透析内液を緩衝液Ａで平衡化したＰＬ−ＳＡＸカラム
（Ｐｏｌｙｍｅｒ Ｌａｂｏｒａｔｏｒｙ製(U.K.)）に
かけ、緩衝液Ａ中のＮａＣｌ濃度を１５０ｍＭから４０
０ｍＭに変化させることにより溶出させて、枝作り酵素
画分を集める。As a method for preparing a branching enzyme, for example,
There are the following methods. The potato tubers were homogenized in an appropriate buffer containing 5 mM 2-mercaptoethanol, centrifuged, passed through a membrane having a pore size of 0.45 μm, and then passed through a Q-Sepharose (Pharmacia) column to give 5 mM 2
-20 mM Tris-H containing mercaptoethanol
150 mM NaC in Cl (pH 7.5) (buffer A)
Wash with buffer B containing l. Then, add 45
The branching enzyme is eluted with buffer C containing 0 mM NaCl. This was dialyzed and applied to a phenyltoyopearl 650M (manufactured by Tosoh) column containing 500 mM ammonium sulfate, and the ammonium sulfate concentration in buffer A was adjusted to 500 m.
Elution is performed by changing from M to 0 mM, and the branching enzyme fraction is collected and dialyzed against buffer A.
The dialysis solution was applied to a PL-SAX column (manufactured by Polymer Laboratory (UK)) equilibrated with buffer A, and the NaCl concentration in buffer A was changed from 150 mM to 40 mM.
Elute by changing to 0 mM and collect the branching enzyme fraction.

【００１３】枝作り酵素の酵素活性は、５ｍＭ Ｔｒｉ
ｓ−ＨＣｌ（ｐＨ７．５）、０．０５％（ｗ／ｖ）アミ
ロース、及び酵素を含む１００μＬの反応液を３０℃、
３０分間反応させた後、ヨウ素溶液（１ｍｇ／ｍＬ Ｋ
Ｉ、０．１ｍｇ／ｍＬ Ｉ２、３．８ｍＭ ＨＣｌを含
む）２ｍＬを添加して反応を停止し、波長６６０ｎｍに
おける吸光度を測定して定量する。１分間に吸光度を１
％低下させる酵素量を１単位とする。The enzyme activity of the branching enzyme is 5 mM Tri.
100 μL of the reaction solution containing s-HCl (pH 7.5), 0.05% (w / v) amylose, and enzyme was added at 30 ° C.
After reacting for 30 minutes, an iodine solution (1 mg / mL K
The reaction is stopped by adding 2 mL of I, containing 0.1 mg / mL I2 and 3.8 mM HCl), and quantification is performed by measuring the absorbance at a wavelength of 660 nm. 1 absorbance per minute
The amount of enzyme to be reduced by% is defined as one unit.

【００１４】ＣＧＴａｓｅの調製方法としては、例え
ば、次の方法がある。Alkalophilic Bacillus sp. Ａ２
−５ａ（以下、Ａ２−５ａ株という）由来のＣＧＴａｓ
ｅ（なお、このＡ２−５ａ株は、特開平7-107972号にそ
の性質が開示されており、出願人によって、工業技術院
生命工学工業技術研究所に受託番号(FERM P-13864)とし
て寄託されている。）を用いた場合、Ａ２−５ａ株をＡ
Ｌ液体培地（１％可溶性澱粉、４％コーンスティープリ
カー、０．１％Ｋ2 ＨＰＯ4 、０．０２％ ＭｇＳＯ4
・７Ｈ2 Ｏ、１％ Ｎａ2 ＣＯ3 、ｐＨ１０．０）で、
３３℃、２４時間培養後、遠心分離して培養液から菌体
を除去した培養上清を集める。この培養上清１．６Ｌに
デンプン２０ｇを添加し、４℃で１６時間撹拌し、ＣＧ
Ｔａｓｅをデンプン粒子に吸着させる。これをカラムに
つめ、カラムを１００ｍＬの２２．８％硫酸アンモニウ
ム溶液で５回洗浄後、１００ｍＬの３３ｍＭ Ｎａ2 Ｈ
ＰＯ4 でＣＧＴａｓｅを５回溶出させる。この溶出液に
終濃度で５７％となるように硫酸アンモニウムを添加
し、生じた沈澱を回収後、２０ｍＭＴｒｉｓ−塩酸緩衝
液（ｐＨ７．５）に対して透析する。この溶液全量を２
０ｍＭ Ｔｒｉｓ−塩酸緩衝液（ｐＨ７．５）で平衡化
したＱ−セファロースカラム（８ｍＬ）にロードし、
０．４Ｍ ＮａＣｌを含む同緩衝液５０ｍＬで洗浄した
後、同緩衝液中のＮａＣｌ濃度を０．４Ｍから１Ｍに変
化させることによりＣＧＴａｓｅを溶出させる。活性画
分を集めてＡ２−５ａ株由来の精製ＣＧＴａｓｅを得る
ことができる。As a method for preparing CGTase, for example, there is the following method. Alkalophilic Bacillus sp. A2
CGTas derived from -5a (hereinafter referred to as A2-5a strain)
e (The A2-5a strain is disclosed in Japanese Patent Application Laid-Open No. 7-107972, and deposited by the applicant as a deposit number (FERM P-13864) with the Institute of Biotechnology and Industrial Technology, National Institute of Advanced Industrial Science and Technology. ), The A2-5a strain was
L liquid medium (1% soluble starch, 4% corn steep liquor, 0.1% K2 HPO4, 0.02% MgSO4
・ 7H2O, 1% Na2CO3, pH 10.0)
After culturing at 33 ° C. for 24 hours, the culture supernatant obtained by removing cells from the culture solution by centrifugation is collected. 20 g of starch was added to 1.6 L of the culture supernatant, and the mixture was stirred at 4 ° C. for 16 hours.
Tase is adsorbed on the starch particles. This was packed in a column, and the column was washed five times with 100 mL of a 22.8% ammonium sulfate solution, and then 100 mL of 33 mM Na2H.
CGTase is eluted 5 times with PO4. Ammonium sulfate was added to the eluate to a final concentration of 57%, and the resulting precipitate was collected and dialyzed against a 20 mM Tris-HCl buffer (pH 7.5). The total amount of this solution is 2
Load on a Q-Sepharose column (8 mL) equilibrated with 0 mM Tris-HCl buffer (pH 7.5),
After washing with 50 mL of the same buffer containing 0.4 M NaCl, CGTase is eluted by changing the NaCl concentration in the buffer from 0.4 M to 1 M. By collecting the active fractions, purified CGTase derived from the A2-5a strain can be obtained.

【００１５】ＣＧＴａｓｅの活性は、１．５％可溶性澱
粉溶液（２０ｍＭ酢酸ナトリウム緩衝液でｐＨ５．５に
調整）をあらかじめ４０℃に設定した恒温槽に入れ、次
に、この溶液にＣＧＴａｓｅを加えて反応を開始させ
る。１０分間の反応後、この反応溶液（０．２５ｍＬ）
に０．５ｍＬの０．５Ｎ酢酸−０．５Ｎ ＨＣｌ（５：
１、ｖ／ｖ）溶液を添加し反応を停止させる。この反応
液０．１ｍＬをとり、０．００５％Ｉ2 及び０．０５％
ＫＩを含有する溶液を加え、撹拌し室温に２０分間放置
する。この溶液の６６０ｎｍにおける吸光度を測定す
る。このときＣＧＴａｓｅを添加しないものをブランク
として調製し、同様の操作を行なう。この条件下、１分
間に１０％の６６０ｎｍにおける吸光度の減少を生じる
酵素量を１単位とする。The activity of CGTase is determined by adding a 1.5% soluble starch solution (adjusted to pH 5.5 with a 20 mM sodium acetate buffer) to a constant temperature bath set at 40 ° C., and then adding CGTase to the solution. Initiate the reaction. After 10 minutes of reaction, the reaction solution (0.25 mL)
0.5 mL of 0.5 N acetic acid-0.5 N HCl (5:
1, v / v) solution is added to stop the reaction. Take 0.1 mL of this reaction solution and add 0.005% I2 and 0.05%
Add the solution containing KI, stir and leave at room temperature for 20 minutes. The absorbance of this solution at 660 nm is measured. At this time, a sample without addition of CGTase is prepared as a blank, and the same operation is performed. Under these conditions, the amount of the enzyme that causes a decrease in absorbance at 660 nm of 10% per minute is defined as one unit.

【００１６】枝作り酵素を用いて、に記載のデンプン
分解物を調製する方法としては、例えば、次の方法があ
る。市販のモチトウモロコシデンプン（平均分子量約
５，０００，０００以上）５００ｇを４Ｌの５０ｍＭク
エン酸ナトリウム水溶液（ｐＨ７．５）に懸濁し、１０
０℃の湯浴中で糊化させて、約３０℃まで放冷する。こ
の糊液に、枝作り酵素１，０００，０００単位を添加し
て、３０℃で２５時間反応させる。この反応液を１００
℃で２０分間加熱し、遠心分離（１０，０００ｒｐｍ、
１５分）により変性した酵素タンパク質を除く。上清に
２倍量のエタノールを添加し、沈澱させる。この沈澱を
凍結乾燥し、環状構造を有するデンプン分解物（分子量
範囲２０，０００〜８００，０００：平均分子量約１５
０，０００）約４００ｇの粉末を得ることができる。As a method for preparing the starch degradation product described in 1 above using a branching enzyme, for example, the following method is available. 500 g of commercially available waxy maize starch (average molecular weight of about 5,000,000 or more) is suspended in 4 L of 50 mM sodium citrate aqueous solution (pH 7.5), and
The mixture is gelatinized in a water bath at 0 ° C. and allowed to cool to about 30 ° C. To this paste solution, 1,000,000 units of a branching enzyme is added and reacted at 30 ° C. for 25 hours. This reaction solution is added to 100
At 20 ° C. for 20 minutes and centrifugation (10,000 rpm,
15 minutes) to remove the denatured enzyme protein. To the supernatant is added 2 volumes of ethanol to precipitate. This precipitate was freeze-dried to obtain a starch decomposed product having a cyclic structure (molecular weight range: 20,000 to 800,000: average molecular weight of about 15
(0000) about 400 g of powder can be obtained.

【００１７】ＣＧＴａｓｅを用いて、に記載のデンプ
ン分解物を調製する方法としては、例えば、次の方法が
ある。モチトウモロコシデンプン５０ｇを、９００ｍＬ
の１００ｍＭ ＮａＣｌを含む２０ｍＭ 酢酸ナトリウ
ム緩衝液（ｐＨ５．５）に加熱溶解する。他方、精製し
たＣＧＴａｓｅを５０単位／ｍＬとなるように、１００
ｍＭ ＮａＣｌを含む２０ｍＭ 酢酸ナトリウム緩衝液
（ｐＨ５．５）に溶解する。この酵素溶液５０ｍＬを上
記原料の溶解液に添加し、５５℃で４８時間反応させ
る。この反応液を１００℃で２０分間加熱し、遠心分離
（１０，０００ｒｐｍ、１５分）により変性した酵素タ
ンパク質を除く。上清に等量のエタノールを添加し、沈
澱させる。この沈澱を凍結乾燥し、環状構造を有するデ
ンプン分解物 （分子量範囲８，０００〜４００，００
０：平均分子量約６０，０００）約２０ｇの粉末を得る
ことができる。As a method for preparing a starch degradation product described in the above item by using CGTase, for example, the following method is available. 50 g of waxy maize starch, 900 mL
And dissolved in 20 mM sodium acetate buffer (pH 5.5) containing 100 mM NaCl. On the other hand, the purified CGTase was adjusted to 100 units / mL by 100
Dissolve in 20 mM sodium acetate buffer (pH 5.5) containing mM NaCl. 50 mL of this enzyme solution is added to the solution of the above raw materials, and reacted at 55 ° C. for 48 hours. The reaction solution is heated at 100 ° C. for 20 minutes, and the denatured enzyme protein is removed by centrifugation (10,000 rpm, 15 minutes). An equal volume of ethanol is added to the supernatant to precipitate. This precipitate was freeze-dried to obtain a starch decomposed product having a cyclic structure (molecular weight range: 8,000 to 400,000).
0: average molecular weight of about 60,000) About 20 g of powder can be obtained.

【００１８】デンプン分解物の分子量が又はに記載
の範囲内かどうかを調べる方法にはゲルろ過法がある。
ゲルろ過法は、ゲルろ過樹脂Sephacryl S-500HR （Phar
macia 社）を直径 1cm，高さ 30cm のゲルろ過用円柱カ
ラムに充填したものに、ゲルろ過樹脂 Superose 6 を直
径 1cm，高さ 30cm のゲルろ過用円柱カラムに充填した
ものを繋いだ連結ゲルろ過カラム（以下、カラム１とす
る）、又はゲルろ過樹脂 Superose 6（Pharmacia 社）
を直径 1cm，高さ 30cm のゲルろ過用円柱カラムに充填
したものに、ゲルろ過樹脂Superdex 30 （Pharmacia
社）を直径 1cm，高さ 30cm のゲルろ過用円柱カラムに
充填したものを繋いだ連結ゲルろ過カラム（以下、カラ
ム２とする）にて以下の条件で行なう。 分析試料：２重量％ デンプン分解物水溶液 200 μL 溶出溶媒：150mM 酢酸ナトリウム水溶液 流速：１mL/min 検出器：RI detectorA method for determining whether the molecular weight of the starch degradation product is within the range described in or is gel filtration.
The gel filtration method uses the gel filtration resin Sephacryl S-500HR (Phar
gel filtration column packed with gel filtration resin Superose 6 packed into a 1 cm diameter, 30 cm height column for gel filtration with a gel column packed with a 1 cm diameter, 30 cm height column for gel filtration. Column (hereinafter referred to as column 1) or gel filtration resin Superose 6 (Pharmacia)
Was packed in a column for gel filtration with a diameter of 1 cm and a height of 30 cm, and the gel filtration resin Superdex 30 (Pharmacia)
Is carried out under the following conditions using a connected gel filtration column (hereinafter referred to as column 2), which is packed with a 1 cm diameter, 30 cm height column for gel filtration. Analytical sample: 2% by weight starch hydrolyzate aqueous solution 200 μL Elution solvent: 150 mM sodium acetate aqueous solution Flow rate: 1 mL / min Detector: RI detector

【００１９】カラム１では、２３分から流出したものが
分子量２，５００，０００以下、４３分までに流出した
ものが分子量２０，０００以上のデンプン分解物であ
る。したがって、カラム１を用いることによりに記載
のデンプン分解物の分子量範囲内かどうかを確認するこ
とができる。さらに、カラム１で２３分から４３分まで
のピーク面積が全体のピーク面積の半分以上であれば、
分子量２０，０００〜２，５００，０００の画分を半分
以上含有しているデンプン分解物であると確認できる。
カラム２では、１８分から流出したものが分子量８０
０，０００以下、３２分までに流出したものが分子量
８，０００以上のデンプン分解物である。したがって、
カラム２を用いることによりに記載のデンプン分解物
の分子量範囲内かどうかを確認することができる。In column 1, what desorbed from 23 minutes was a starch decomposed product having a molecular weight of 2,500,000 or less, and desorbed by 43 minutes was a molecular weight of 20,000 or more. Therefore, by using the column 1, it is possible to confirm whether or not the molecular weight is within the molecular weight range of the degraded starch described above. Furthermore, if the peak area from 23 minutes to 43 minutes in column 1 is more than half of the total peak area,
It can be confirmed that it is a starch decomposed product containing at least half of the fraction having a molecular weight of 20,000 to 2,500,000.
In column 2, what flowed out from 18 minutes had a molecular weight of 80.
What has flowed out by 32 minutes or less is a starch decomposition product having a molecular weight of 8,000 or more. Therefore,
By using the column 2, it can be confirmed whether or not it is within the molecular weight range of the starch degradation product described.

【００２０】デンプン分解物がＤＥ１〜１５の範囲内か
どうかを調べる方法は、常法にしたがってＤＥを測定
し、確認すればよい。The method for checking whether the degraded starch is in the range of DE1 to DE15 may be determined by measuring DE according to a conventional method.

【００２１】デンプン分解物は、デンプンに対して０．
１〜１０倍量、増粘多糖類に対して１．０〜５０倍量添
加する。好ましくは、デンプン０．１〜１０重量％に対
してはデンプン分解物を０．５〜５倍量、デンプン１０
〜４０重量％に対してはデンプン分解物を０．２〜２倍
量、増粘多糖類に対しては１．０〜２０倍量添加するの
がよい。[0021] The starch degradation product is 0.1% to starch.
It is added in an amount of 1 to 10 times and 1.0 to 50 times the amount of the thickening polysaccharide. Preferably, the starch decomposed product is 0.5 to 5 times the amount of starch 10 to 10% by weight based on starch 10 to 10% by weight.
It is preferable to add 0.2 to 2 times the amount of degraded starch for に 対 し て 40% by weight, and 1.0 to 20 times the amount for thickening polysaccharide.

【００２２】デンプン及び／又は増粘多糖類にデンプン
分解物を添加する方法としては、均一に分散する限りど
の様な方法を用いてもよい。尚、この方法には、デンプ
ン及び／又は増粘多糖類が水に溶解して糊化又は増粘化
した「粘性液」にデンプン分解物を添加する場合も含ま
れている。これらには、以下の４種類がある。 １．デンプン及び／又は増粘多糖類の粉末とデンプン分
解物の粉末を混合しこれに水を加え溶解させる。 ２．デンプン及び／又は増粘多糖類の「粘性液」にデン
プン分解物の粉末を加え溶解させる。 ３．デンプン及び／又は増粘多糖類の粉末にデンプン分
解物の溶液を加え溶解させる。 ４．デンプン及び／又は増粘多糖類の「粘性液」にデン
プン分解物の溶液を加え混合する。As a method for adding the starch decomposed product to the starch and / or the thickening polysaccharide, any method may be used as long as it is uniformly dispersed. In addition, this method includes the case where a starch decomposed product is added to a “viscous liquid” in which starch and / or a thickening polysaccharide is dissolved in water and gelatinized or thickened. These include the following four types. 1. The starch and / or thickening polysaccharide powder and the starch decomposed powder are mixed, and water is added thereto to dissolve. 2. A starch decomposed powder is added and dissolved in the "viscous liquid" of starch and / or thickening polysaccharide. 3. A starch decomposed solution is added to the starch and / or the thickening polysaccharide powder and dissolved. 4. A starch decomposed solution is added to and mixed with the "viscous liquid" of starch and / or thickening polysaccharide.

【００２３】デンプン及び／又は増粘多糖類は、常法に
したがって溶解する。The starch and / or the thickening polysaccharide are dissolved according to a conventional method.

【００２４】[0024]

【実施例】【Example】

（実施例１）ジャガイモデンプン９ｇと枝作り酵素を用
いて調製した環状構造を有するモチトウモロコシデンプ
ン分解物（平均分子量約１５０，０００）１５ｇの混合
粉末（デンプン：デンプン分解物＝１：１．７）に水２
８６ｇを加え計３１０ｇとし、これをよく撹拌しながら
沸騰水中で２０分間加熱溶解した。加熱溶液を冷水中で
２５℃まで冷却後、回転粘度計（TOKIMEC 社、DVL-II型
ディジタル粘度計）でその粘度を測定した。 （実施例２）ジャガイモデンプン９ｇとＣＧＴａｓｅを
用いて調製した環状構造を有するモチトウモロコシデン
プン分解物（平均分子量約６０，０００）１５ｇの混合
粉末（デンプン：デンプン分解物＝１：１．７）に水２
８６ｇを加え計３１０ｇとし、以下、実施例１と同様に
行ない、その粘度を測定した。 （実施例３）ジャガイモデンプン９ｇとサンデック＃３
０（ＤＥ２〜５：三和澱粉工業株式会社製）１５ｇの混
合粉末（デンプン：デンプン分解物＝１：１．７）に水
２８６ｇを加え計３１０ｇとし、以下、実施例１と同様
に行ない、その粘度を測定した。 （実施例４）ジャガイモデンプン９ｇとパインデックス
＃１００（ＤＥ２〜５：松谷化学工業株式会社製）１５
ｇの混合粉末（デンプン：デンプン分解物＝１：１．
７）に水２８６ｇを加え計３１０ｇとし、以下、実施例
１と同様に行ない、その粘度を測定した。 （実施例５）ジャガイモデンプン９ｇと実施例１のデン
プン分解物３．６ｇの混合粉末（デンプン：デンプン分
解物＝１：０．４）に水２９７．４ｇを加え計３１０ｇ
とし、以下、実施例１と同様に行ない、その粘度を測定
した。 （実施例６）ジャガイモデンプン９ｇと実施例１のデン
プン分解物６０ｇの混合粉末（デンプン：デンプン分解
物＝１：６．７）に水２４１ｇを加え計３１０ｇとし、
以下、実施例１と同様に行ない、その粘度を測定した。 （比較例１）ジャガイモデンプン９ｇに水３０１ｇを加
え計３１０ｇとし、以下、実施例１と同様に行ない、そ
の粘度を測定した。 （比較例２）ジャガイモデンプン９ｇとモチトウモロコ
シデンプン（平均分子量約５，０００，０００以上）１
５ｇの混合粉末（ジャガイモデンプン：モチトウモロコ
シデンプン＝１：１．７）に水２８６ｇを加え計３１０
ｇとし、以下、実施例１と同様に行ない、その粘度を測
定した。 （比較例３）ジャガイモデンプン９ｇとパインデックス
＃４（ＤＥ１８〜２０のデンプン分解物：松谷化学工業
株式会社製）１５ｇの混合粉末（デンプン：パインデッ
クス＃４＝１：１．７）に水２８６ｇを加え計３１０ｇ
とし、以下、実施例１と同様に行ない、その粘度を測定
した。 （比較例４）ジャガイモデンプン９ｇと実施例１のデン
プン分解物０．７ｇの混合粉末（デンプン：デンプン分
解物＝１：０．０８）に水３００．３ｇを加え計３１０
ｇとし、以下、実施例１と同様に行ない、その粘度を測
定した。 （比較例５）ジャガイモデンプン９ｇと実施例１のデン
プン分解物１００ｇの混合粉末（デンプン：デンプン分
解物＝１：１１．１）に水２０１ｇを加え計３１０ｇと
し、以下、実施例１と同様に行ない、その粘度を測定し
た。 （結果） 実施例１〜６、比較例１〜５の結果を以下に
示す。(Example 1) Mixed powder of 9 g of potato starch and 15 g of decomposed maize starch having a cyclic structure (average molecular weight of about 150,000) prepared using a branching enzyme (starch: starch decomposed product = 1: 1.7) ) Water 2
86 g was added to make a total of 310 g, which was heated and dissolved in boiling water for 20 minutes with good stirring. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer (TOKIMEC, DVL-II type digital viscometer). Example 2 9 g of potato starch and 15 g of a decomposed corn starch having an annular structure (average molecular weight of about 60,000) prepared using CGTase were mixed into a powder (starch: starch decomposed product = 1: 1.7). Water 2
86 g was added to make a total of 310 g, and the same procedure was followed as in Example 1 to measure the viscosity. (Example 3) 9 g of potato starch and Sandeck # 3
0 (DE2-5: manufactured by Sanwa Starch Kogyo Co., Ltd.) and 286 g of water were added to 15 g of a mixed powder (starch: starch decomposed product = 1: 1.7) to make a total of 310 g. The viscosity was measured. (Example 4) 9 g of potato starch and Paindex # 100 (DE2-5: manufactured by Matsutani Chemical Industry Co., Ltd.) 15
g of the mixed powder (starch: starch decomposed product = 1: 1.
286 g of water was added to 7) to make a total of 310 g, and the viscosity was measured in the same manner as in Example 1 below. (Example 5) 297.4 g of water was added to a mixed powder of 9 g of potato starch and 3.6 g of the degraded starch of Example 1 (starch: degraded starch = 1: 0.4), and a total of 310 g was added.
Thereafter, the same procedure as in Example 1 was performed, and the viscosity was measured. (Example 6) 241 g of water was added to a mixed powder of 9 g of potato starch and 60 g of the starch decomposition product of Example 1 (starch: starch decomposition product = 1: 6.7) to make a total of 310 g,
Hereinafter, it carried out like Example 1 and measured the viscosity. (Comparative Example 1) 301 g of water was added to 9 g of potato starch to make a total of 310 g. (Comparative Example 2) 9 g of potato starch and waxy maize starch (average molecular weight of about 5,000,000 or more) 1
286 g of water was added to 5 g of the mixed powder (potato starch: waxy corn starch = 1: 1.7), and a total of 310 g was added.
g in the same manner as in Example 1, and the viscosity was measured. (Comparative Example 3) 286 g of water was added to a mixed powder (starch: paindex # 4 = 1: 1.7) of 9 g of potato starch and 15 g of paindex # 4 (starch decomposition product of DE18-20: manufactured by Matsutani Chemical Industry Co., Ltd.). 310g in total
Thereafter, the same procedure as in Example 1 was performed, and the viscosity was measured. (Comparative Example 4) 300.3 g of water was added to a mixed powder of 9 g of potato starch and 0.7 g of the starch hydrolyzate of Example 1 (starch: starch hydrolyzate = 1: 0.08), for a total of 310.
g in the same manner as in Example 1, and the viscosity was measured. (Comparative Example 5) 201 g of water was added to a mixed powder of 9 g of potato starch and 100 g of the starch decomposed product of Example 1 (starch: starch decomposed product = 1: 11.1) to make a total of 310 g. And the viscosity was measured. (Results) The results of Examples 1 to 6 and Comparative Examples 1 to 5 are shown below.

【表１】 以上より、本発明の場合（実施例１〜６）にのみ、ジャ
ガイモデンプン溶液の粘度が低下した。さらに、に記
載のデンプン分解物を用いた実施例１及び実施例２の方
がに記載のデンプン分解物を用いた実施例３及び実施
例４の方より粘度が一層低かった。また、同じデンプン
分解物で添加量が異なる実施例１、実施例５及び実施例
６においては、の範囲内である実施例１が最も低粘性
を示した。[Table 1] As described above, only in the case of the present invention (Examples 1 to 6), the viscosity of the potato starch solution decreased. Furthermore, the viscosity of Examples 1 and 2 using the degraded starch described in Example 2 was lower than those of Examples 3 and 4 using the degraded starch described in Example 1. In Examples 1, 5 and 6, which differed in the amount of addition of the same starch hydrolyzate, Example 1, which was within the range, exhibited the lowest viscosity.

【００２５】（実施例７）ジャガイモデンプン９ｇに水
２４１ｇを加え計２５０ｇとし、これをよく撹拌しなが
ら沸騰水中で２０分間加熱し、デンプンを糊化させた。
この加熱液を冷水中で２５℃まで冷却した。このデンプ
ン糊液に、枝作り酵素を用いて調製した環状構造を有す
るモチトウモロコシデンプン分解物（平均分子量約１５
０，０００）５０重量％水溶液６０ｇを加え、よく撹拌
した。そして、この溶液（デンプン：デンプン分解物＝
１：３．３）の粘度を回転粘度計で測定した。 （実施例８）実施例７のデンプン糊液に、パインデック
ス＃１００（ＤＥ２〜５）５０重量％水溶液６０ｇを加
え、よく撹拌した。そして、この溶液（デンプン：デン
プン分解物＝１：３．３）の粘度を測定した。 （比較例６）実施例７のデンプン糊液に、水６０ｇを加
え、よく撹拌した。そして、この溶液の粘度を測定し
た。 （比較例７）実施例７のデンプン糊液に、サンデック＃
１８０（ＤＥ１８〜２０：平均分子量約８，０００：三
和澱粉工業株式会社製）５０重量％水溶液６０ｇを加
え、よく撹拌した。そして、この溶液（デンプン：デン
プン分解物＝１：３．３）の粘度を測定した。 （結果）実施例７の粘度は２６５mPa ・ s 、実施例８は
２５０mPa ・ s 、比較例６は６７０mPa ・ s 、比較例７
は７１３mPa ・ s で、本発明の請求項に記載のデンプン
分解物の添加によりジャガイモデンプン糊液の粘度が低
下した。Example 7 241 g of water was added to 9 g of potato starch to make a total of 250 g, which was heated in boiling water for 20 minutes while stirring well to gelatinize the starch.
This heated liquid was cooled to 25 ° C. in cold water. To this starch paste solution, a decomposed product of a maize starch having a cyclic structure prepared using a branching enzyme (average molecular weight of about 15
60 g of a (000) 50% by weight aqueous solution was added, followed by thorough stirring. And this solution (starch: starch degradation product =
1: 3.3) was measured with a rotational viscometer. (Example 8) To the starch paste liquid of Example 7, 60 g of a 50% by weight aqueous solution of Paindex # 100 (DE2 to 5) was added and stirred well. Then, the viscosity of this solution (starch: starch decomposed product = 1: 3.3) was measured. (Comparative Example 6) To the starch paste liquid of Example 7, 60 g of water was added and stirred well. And the viscosity of this solution was measured. (Comparative Example 7) The starch paste liquid of Example 7 was added to Sandeck #
180 (DE18-20: average molecular weight of about 8,000: manufactured by Sanwa Starch Industry Co., Ltd.) 60 g of a 50% by weight aqueous solution was added, and the mixture was stirred well. Then, the viscosity of this solution (starch: starch decomposed product = 1: 3.3) was measured. (Results) The viscosity of Example 7 was 265 mPa · s, that of Example 8 was 250 mPa · s, that of Comparative Example 6 was 670 mPa · s, and that of Comparative Example 7 was
Was 713 mPa · s, and the viscosity of the potato starch paste liquid was reduced by the addition of the degraded starch according to the claims of the present invention.

【００２６】（実施例９）ジャガイモデンプン９ｇに水
２７６ｇを加え、よく撹拌しながら沸騰水中で１５分間
加熱し、デンプンを糊化させた。この糊化液に枝作り酵
素を用いて調製した環状構造を有するモチトウモロコシ
デンプン分解物（平均分子量約１５０，０００）粉末３
０ｇを添加し、撹拌しながらさらに沸騰水中で１０分間
加熱して、溶解させた。加熱溶液を冷水中で２５℃まで
冷却後、回転粘度計でその粘度を測定した。（デンプ
ン：デンプン分解物＝１：３．３） （実施例１０）実施例９の糊化液にパインデックス＃１
００（ＤＥ２〜５）粉末３０ｇを添加し、以下、同様に
行ない、その粘度を測定した。（デンプン：デンプン分
解物＝１：３．３） （比較例８）実施例９の糊化液に水３０ｇを添加し、以
下、同様に行ない、その粘度を測定した。 （比較例９）実施例９の糊化液にサンデック＃１８０
（ＤＥ１８〜２０：平均分子量約８，０００）粉末３０
ｇを添加し、以下、同様に行ない、その粘度を測定し
た。（デンプン：デンプン分解物＝１：３．３） （結果）実施例９の粘度は５８８mPa ・ s 、実施例１０
は４９６mPa ・ s 、比較例８は７４２mPa ・ s 、比較例
９は９７１mPa ・ s で、デンプン分解物の添加によりジ
ャガイモデンプン糊液の粘度が低下した。Example 9 276 g of water was added to 9 g of potato starch, and the mixture was heated for 15 minutes in boiling water with good stirring to gelatinize the starch. Mochi maize starch decomposed product (average molecular weight: about 150,000) having a cyclic structure prepared by using a branching enzyme in this gelatinized liquid 3
0 g was added, and the mixture was further heated in boiling water for 10 minutes with stirring to dissolve. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Starch: Starch decomposed product = 1: 3.3) (Example 10) Padex # 1 was added to the gelatinized solution of Example 9.
30 g of powder of 00 (DE2 to 5) was added, and the same procedure was followed to measure the viscosity. Comparative Example 8 30 g of water was added to the gelatinized solution of Example 9 and the same procedure was followed to measure the viscosity. (Comparative Example 9) Sandek # 180 was added to the gelatinizing solution of Example 9.
(DE18-20: average molecular weight about 8,000) Powder 30
g was added, and the same procedure was followed to measure the viscosity. (Starch: Starch decomposed product = 1: 3.3) (Result) The viscosity of Example 9 was 588 mPa · s, and Example 10
Was 496 mPa · s, Comparative Example 8 was 742 mPa · s, and Comparative Example 9 was 971 mPa · s, and the viscosity of the potato starch paste liquid decreased due to the addition of the decomposed starch.

【００２７】（実施例１１）米デンプン１５ｇと枝作り
酵素を用いて調製した環状構造を有するモチトウモロコ
シデンプン分解物（平均分子量約１５０，０００）１５
ｇの混合粉末（デンプン：デンプン分解物＝１：１）に
水２８０ｇを加え計３１０ｇとし、これをよく撹拌しな
がら沸騰水中で２０分間加熱溶解した。加熱溶液を冷水
中で２５℃まで冷却後、回転粘度計でその粘度を測定し
た。 （実施例１２）米デンプン１５ｇとパインデックス＃１
００（ＤＥ２〜５）１５ｇの混合粉末（デンプン：デン
プン分解物＝１：１）に水２８０ｇを加え計３１０ｇと
し、以下、実施例１１と同様に行ない、その粘度を測定
した。 （比較例１０）米デンプン１５ｇに水２９５ｇを加え計
３１０ｇとし、以下、実施例１１と同様に行ない、その
粘度を測定した。 （結果）実施例１１の粘度は１７５mPa ・ s 、実施例１
２は３５５mPa ・ s 、比較例１０は５６５mPa ・ s で、
デンプン分解物の添加により米デンプン糊液の粘度が低
下した。さらに、に記載のデンプン分解物を用いた実
施例１１の方がに記載のデンプン分解物を用いた実施
例１２の方より粘度が一層低かった。(Example 11) Decomposition product of waxy maize starch having a cyclic structure (average molecular weight of about 150,000) prepared using 15 g of rice starch and a branching enzyme
g of the mixed powder (starch: starch decomposed product = 1: 1) was added with 280 g of water to make a total of 310 g, which was heated and dissolved in boiling water for 20 minutes with good stirring. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Example 12) 15 g of rice starch and parindex # 1
280 g of water was added to 15 g of the mixed powder (starch: starch decomposed product = 1: 1) of 00 (DE2 to 5) to make a total of 310 g, and the viscosity was measured in the same manner as in Example 11 below. (Comparative Example 10) 295 g of water was added to 15 g of rice starch to make a total of 310 g, and the same procedure as in Example 11 was performed, and the viscosity was measured. (Results) Example 11 had a viscosity of 175 mPa · s, and Example 1
2 was 355 mPa · s, Comparative Example 10 was 565 mPa · s,
The addition of the degraded starch reduced the viscosity of the rice starch paste liquid. Further, the viscosity of Example 11 using the degraded starch described in (1) was lower than that of Example 12 using the degraded starch described in (2).

【００２８】（実施例１３）米デンプン１５ｇに水２６
５ｇを加え計２８０ｇとし、これをよく撹拌しながら沸
騰水中で２０分間加熱し、デンプンを糊化させた。この
加熱液を冷水中で２５℃まで冷却した。このデンプン糊
液に、枝作り酵素を用いて調製した環状構造を有するモ
チトウモロコシデンプン分解物（平均分子量約１５０，
０００）５０重量％水溶液３０ｇを加え、よく撹拌し
た。そして、この溶液（デンプン：デンプン分解物＝
１：１）の粘度を回転粘度計で測定した。 （実施例１４）実施例１３のデンプン糊液に、パインデ
ックス＃１００（ＤＥ２〜５）５０重量％水溶液３０ｇ
を加え、よく撹拌した。そして、この溶液（デンプン：
デンプン分解物＝１：１）の粘度を測定した。 （比較例１１）実施例１３のデンプン糊液に、水３０ｇ
を加え、よく撹拌した。そして、この溶液の粘度を測定
した。 （比較例１２）実施例１３のデンプン糊液に、サンデッ
ク＃１８０（ＤＥ１８〜２０：平均分子量約８，００
０）５０重量％水溶液３０ｇを加え、よく撹拌した。そ
して、この溶液（デンプン：デンプン分解物＝１：１）
の粘度を測定した。 （結果）実施例１３の粘度は４６８mPa ・ s 、実施例１
４は４２１mPa ・ s 、比較例１１は６８２mPa ・ s 、比
較例１２は７２０mPa ・ s で、本発明の請求項に記載の
デンプン分解物の添加により米デンプン糊液の粘度が低
下した。Example 13 15 g of rice starch and 26 g of water
5 g was added to make a total of 280 g, which was heated in boiling water for 20 minutes with good stirring to gelatinize the starch. This heated liquid was cooled to 25 ° C. in cold water. To this starch paste solution, a decomposed corn starch having a cyclic structure prepared using a branching enzyme (average molecular weight of about 150,
000) 30 g of a 50% by weight aqueous solution was added, and the mixture was stirred well. And this solution (starch: starch degradation product =
The viscosity of 1: 1) was measured with a rotational viscometer. (Example 14) 30 g of a 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added to the starch paste liquid of Example 13.
Was added and stirred well. And this solution (starch:
The viscosity of the starch degradation product (1: 1) was measured. (Comparative Example 11) 30 g of water was added to the starch paste liquid of Example 13.
Was added and stirred well. And the viscosity of this solution was measured. (Comparative Example 12) The starch paste liquid of Example 13 was added to Sandeck # 180 (DE18-20: average molecular weight of about 8,000).
0) 30 g of a 50% by weight aqueous solution was added, followed by thorough stirring. Then, this solution (starch: starch decomposed product = 1: 1)
Was measured for viscosity. (Results) The viscosity of Example 13 was 468 mPa · s, and Example 1
4 was 421 mPa · s, Comparative Example 11 was 682 mPa · s, and Comparative Example 12 was 720 mPa · s, and the viscosity of the rice starch paste liquid was reduced by the addition of the starch decomposition product described in the claims of the present invention.

【００２９】（実施例１５）米デンプン１５ｇに水２８
５ｇを加え、よく撹拌しながら沸騰水中で１５分間加熱
し、デンプンを糊化させた。この糊化液に枝作り酵素を
用いて調製した環状構造を有するモチトウモロコシデン
プン分解物（平均分子量約１５０，０００）粉末１５ｇ
を添加し、撹拌しながらさらに沸騰水中で１０分間加熱
して、溶解させた。加熱溶液を冷水中で２５℃まで冷却
後、回転粘度計でその粘度を測定した。（デンプン：デ
ンプン分解物＝１：１） （実施例１６）実施例１５の糊化液にパインデックス＃
１００（ＤＥ２〜５）粉末１５ｇを添加し、以下、同様
に行ない、その粘度を測定した。（デンプン：デンプン
分解物＝１：１） （比較例１３）実施例１５の糊化液に水１５ｇを添加
し、以下、同様に行ない、その粘度を測定した。 （比較例１４）実施例１５の糊化液にサンデック＃１８
０（ＤＥ１８〜２０：平均分子量約８，０００）粉末１
５ｇを添加し、以下、同様に行ない、その粘度を測定し
た。（デンプン：デンプン分解物＝１：１） （結果）実施例１５の粘度は５３５mPa ・ s 、実施例１
６は５６６mPa ・ s 、比較例１３は７５３mPa ・ s 、比
較例１４は９３９mPa ・ s で、デンプン分解物の添加に
より米デンプン糊液の粘度が低下した。(Example 15) 15 g of rice starch and 28 g of water
5 g was added, and the mixture was heated in boiling water for 15 minutes with good stirring to gelatinize the starch. 15 g of a decomposed product of waxy maize starch (average molecular weight: about 150,000) having a cyclic structure prepared by using a branching enzyme in this gelatinized solution
Was added, and the mixture was further heated in boiling water for 10 minutes with stirring to dissolve. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Starch: Starch decomposed product = 1: 1) (Example 16) Padex # was added to the gelatinized solution of Example 15.
15 (g) of 100 (DE2-5) powder was added, and the same procedure was followed to measure the viscosity. Comparative Example 13 15 g of water was added to the gelatinized solution of Example 15, and the same procedure was followed to measure the viscosity. (Comparative Example 14) Sandek # 18 was added to the gelatinizing solution of Example 15.
0 (DE18-20: average molecular weight about 8,000) powder 1
5 g was added, and the same procedure was followed to measure the viscosity. (Starch: starch decomposed product = 1: 1) (Result) The viscosity of Example 15 was 535 mPa · s, and Example 1
6 was 566 mPa · s, Comparative Example 13 was 753 mPa · s, and Comparative Example 14 was 939 mPa · s, and the viscosity of the rice starch paste liquid was reduced by the addition of the decomposed starch.

【００３０】（実施例１７）米デンプン４０ｇと枝作り
酵素を用いて調製した環状構造を有するモチトウモロコ
シデンプン分解物（平均分子量約１５０，０００）２０
ｇの混合粉末（デンプン：デンプン分解物＝１：０．
５）に水１１０ｇを加えよく撹拌した。これに、５Ｎ水
酸化ナトリウム３０ｇを加え、よく撹拌し糊化させた。
次に５Ｎ塩酸３０ｇを加え、よく撹拌して、回転粘度計
でその粘度を測定した。 （実施例１８）米デンプン４０ｇとパインデックス＃１
００（ＤＥ２〜５）２０ｇの混合粉末（デンプン：デン
プン分解物＝１：０．５）に水１１０ｇを加えよく撹拌
した。これに、５Ｎ水酸化ナトリウム３０ｇを加え、よ
く撹拌し糊化させた。次に５Ｎ塩酸３０ｇを加え、よく
撹拌して、回転粘度計でその粘度を測定した。 （比較例１５）米デンプン４０ｇに水１３０ｇを加えよ
く撹拌した。これに、５Ｎ水酸化ナトリウム３０ｇを加
え、よく撹拌し糊化させた。次に５Ｎ塩酸３０ｇを加
え、よく撹拌して、回転粘度計でその粘度を測定した。 （比較例１６）米デンプン４０ｇとサンデック＃１８０
（ＤＥ１８〜２０：平均分子量約８，０００：三和澱粉
工業株式会社製）２０ｇの混合粉末（デンプン：デンプ
ン分解物＝１：０．５ ）に水１１０ｇを加えよく撹拌
した。これに、５Ｎ水酸化ナトリウム３０ｇを加え、よ
く撹拌し糊化させた。次に５Ｎ塩酸３０ｇを加え、よく
撹拌して、回転粘度計でその粘度を測定した。 （結果）実施例１７の粘度は８．７Pa・ s 、実施例１８
は１７．６Pa・ s 、比較例１５及び比較例１６は２０Pa
・ s 以上で、又はに記載のデンプン分解物の添加に
より米デンプン糊液の粘度が低下した。さらに、に記
載のデンプン分解物を用いた実施例１７の方がに記載
のデンプン分解物を用いた実施例１８の方より粘度が一
層低かった。Example 17 40 g of rice starch and a decomposed product of waxy maize starch having a cyclic structure prepared using a branching enzyme (average molecular weight: about 150,000) 20
g of the mixed powder (starch: starch decomposed product = 1: 0.
To 5), 110 g of water was added and stirred well. To this, 30 g of 5N sodium hydroxide was added, and the mixture was stirred well to gelatinize.
Next, 30 g of 5N hydrochloric acid was added, the mixture was stirred well, and the viscosity was measured with a rotational viscometer. (Example 18) 40 g of rice starch and parindex # 1
110 g of water was added to 20 g of a mixed powder (starch: starch decomposed product = 1: 0.5) of 20 (DE2 to 5), followed by thorough stirring. To this, 30 g of 5N sodium hydroxide was added, and the mixture was stirred well to gelatinize. Next, 30 g of 5N hydrochloric acid was added, the mixture was stirred well, and the viscosity was measured with a rotational viscometer. (Comparative Example 15) 130 g of water was added to 40 g of rice starch, and the mixture was stirred well. To this, 30 g of 5N sodium hydroxide was added, and the mixture was stirred well to gelatinize. Next, 30 g of 5N hydrochloric acid was added, the mixture was stirred well, and the viscosity was measured with a rotational viscometer. (Comparative Example 16) 40 g of rice starch and Sandeck # 180
110 g of water was added to 20 g of a mixed powder (starch: starch decomposed product = 1: 0.5) (DE18-20: average molecular weight: about 8,000, manufactured by Sanwa Starch Industry Co., Ltd.), and the mixture was stirred well. To this, 30 g of 5N sodium hydroxide was added, and the mixture was stirred well to gelatinize. Next, 30 g of 5N hydrochloric acid was added, the mixture was stirred well, and the viscosity was measured with a rotational viscometer. (Results) Example 17 had a viscosity of 8.7 Pa · s, and Example 18 had a viscosity of 8.7 Pa · s.
Is 17.6 Pa · s, Comparative Examples 15 and 16 are 20 Pa
-The viscosity of the rice starch paste liquid was reduced at or above s or by the addition of the degraded starch described in. Further, the viscosity of Example 17 using the degraded starch described in (1) was lower than that of Example 18 using the degraded starch described in (2).

【００３１】（実施例１９）トウモロコシデンプン１５
ｇと枝作り酵素を用いて調製した環状構造を有するモチ
トウモロコシデンプン分解物（平均分子量約１５０，０
００）１５ｇの混合粉末（デンプン：デンプン分解物＝
１：１）に水２８０ｇを加え計３１０ｇとし、これをよ
く撹拌しながら沸騰水中で２０分間加熱溶解した。加熱
溶液を冷水中で２５℃まで冷却後、回転粘度計でその粘
度を測定した。 （実施例２０）トウモロコシデンプン１５ｇとパインデ
ックス＃１００（ＤＥ２〜５）１５ｇの混合粉末（デン
プン：デンプン分解物＝１：１）に水２８０ｇを加え計
３１０ｇとし、以下、実施例１９と同様に行ない、その
粘度を測定した。 （比較例１７）トウモロコシデンプン１５ｇに水２９５
ｇを加え計３１０ｇとし、以下、実施例１９と同様に行
ない、その粘度を測定した。 （結果）実施例１９の粘度は２３９mPa ・ s 、実施例２
０は２７７mPa ・ s 、比較例１７は６２０mPa ・ s 、デ
ンプン分解物の添加によりトウモロコシデンプン糊液の
粘度が低下した。さらに、に記載のデンプン分解物を
用いた実施例１９の方がに記載のデンプン分解物を用
いた実施例２０の方より粘度が一層低かった。(Example 19) Corn starch 15
g and maize starch decomposed with a cyclic structure prepared using a branching enzyme (average molecular weight of about 150,0
00) 15 g of mixed powder (starch: starch degradation product =
280 g of water was added to 1: 1) to make a total of 310 g, which was heated and dissolved in boiling water for 20 minutes with good stirring. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Example 20) 280 g of water was added to a mixed powder (starch: starch decomposed product = 1: 1) of 15 g of corn starch and 15 g of Paindex # 100 (DE2 to 5) to make a total of 310 g. And the viscosity was measured. Comparative Example 17 Water 295 in 15 g of corn starch
g was added to make a total of 310 g, and the same procedure was followed as in Example 19, and the viscosity was measured. (Results) Example 19 had a viscosity of 239 mPa · s, and Example 2 had a viscosity of 239 mPa · s.
0 was 277 mPa · s, Comparative Example 17 was 620 mPa · s, and the viscosity of the corn starch paste liquid was reduced by the addition of the degraded starch. Further, the viscosity of Example 19 using the degraded starch described in (2) was lower than that of Example 20 using the degraded starch described in (2).

【００３２】（実施例２１）トウモロコシデンプン１５
ｇに水２６５ｇを加え計２８０ｇとし、これをよく撹拌
しながら沸騰水中で２０分間加熱し、デンプンを糊化さ
せた。この加熱液を冷水中で２５℃まで冷却した。この
デンプン糊液に、枝作り酵素を用いて調製した環状構造
を有するモチトウモロコシデンプン分解物（平均分子量
約１５０，０００）５０重量％水溶液３０ｇを加え、よ
く撹拌した。そして、この溶液（デンプン：デンプン分
解物＝１：１）の粘度を回転粘度計で測定した。 （実施例２２）実施例２１のデンプン糊液に、パインデ
ックス＃１００（ＤＥ２〜５）５０重量％水溶液３０ｇ
を加え、よく撹拌した。そして、この溶液（デンプン：
デンプン分解物＝１：１）の粘度を測定した。 （比較例１８）実施例２１のデンプン糊液に、水３０ｇ
を加え、よく撹拌した。そして、この溶液の粘度を測定
した。 （比較例１９）実施例２１のデンプン糊液に、サンデッ
ク＃１８０（ＤＥ１８〜２０：平均分子量約８，００
０）５０重量％水溶液３０ｇを加え、よく撹拌した。そ
して、この溶液（デンプン：デンプン分解物＝１：１）
の粘度を測定した。 （結果）実施例２１の粘度は３１０mPa ・ s 、実施例２
２は３１５mPa ・ s 、比較例１８は５６１mPa ・ s 、比
較例１９は６１９mPa ・ s で、本発明の請求項に記載の
デンプン分解物の添加によりトウモロコシデンプン糊液
の粘度が低下した。(Example 21) Corn starch 15
Then, 265 g of water was added to g to make a total of 280 g, which was heated in boiling water for 20 minutes with good stirring to gelatinize the starch. This heated liquid was cooled to 25 ° C. in cold water. To this starch paste solution, 30 g of a 50% by weight aqueous solution of decomposed maize starch (average molecular weight: about 150,000) having a cyclic structure prepared using a branching enzyme was added, and the mixture was thoroughly stirred. Then, the viscosity of this solution (starch: starch decomposed product = 1: 1) was measured with a rotational viscometer. (Example 22) 30 g of a 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added to the starch paste liquid of Example 21.
Was added and stirred well. And this solution (starch:
The viscosity of the starch degradation product (1: 1) was measured. (Comparative Example 18) 30 g of water was added to the starch paste liquid of Example 21.
Was added and stirred well. And the viscosity of this solution was measured. (Comparative Example 19) The starch paste liquid of Example 21 was added to Sandeck # 180 (DE18-20: average molecular weight of about 8,000).
0) 30 g of a 50% by weight aqueous solution was added, followed by thorough stirring. Then, this solution (starch: starch decomposed product = 1: 1)
Was measured for viscosity. (Results) Example 21 had a viscosity of 310 mPa · s, and Example 2
2 was 315 mPa · s, Comparative Example 18 was 561 mPa · s, and Comparative Example 19 was 619 mPa · s. The viscosity of the corn starch paste liquid was reduced by the addition of the degraded starch according to the claims of the present invention.

【００３３】（実施例２３）トウモロコシデンプン１５
ｇに水２８５ｇを加え、よく撹拌しながら沸騰水中で１
５分間加熱し、デンプンを糊化させた。この糊化液に枝
作り酵素を用いて調製した環状構造を有するモチトウモ
ロコシデンプン分解物（平均分子量約１５０，０００）
粉末１５ｇを添加し、撹拌しながらさらに沸騰水中で１
０分間加熱して、溶解させた。加熱溶液を冷水中で２５
℃まで冷却後、回転粘度計でその粘度を測定した。（デ
ンプン：デンプン分解物＝１：１） （実施例２４）実施例２３の糊化液にパインデックス＃
１００（ＤＥ２〜５）粉末１５ｇを添加し、以下、同様
に行ない、その粘度を測定した。（デンプン：デンプン
分解物＝１：１） （比較例２０）実施例２３の糊化液に水１５ｇを添加
し、以下、同様に行ない、その粘度を測定した。 （比較例２１）実施例２３の糊化液にサンデック＃１８
０（ＤＥ１８〜２０：平均分子量約８，０００）粉末１
５ｇを添加し、以下、同様に行ない、その粘度を測定し
た。（デンプン：デンプン分解物＝１：１） （結果）実施例２３の粘度は３６９mPa ・ s 、実施例２
４は４０１mPa ・ s 、比較例２０は６１３mPa ・ s 、比
較例２１は７０４mPa ・ s で、デンプン分解物の添加に
よりトウモロコシデンプン糊液の粘度が低下した。Example 23 Corn Starch 15
285 g of water, add 1 g in boiling water with good stirring.
The mixture was heated for 5 minutes to gelatinize the starch. Decomposition product of waxy maize starch having a cyclic structure prepared by using a branching enzyme in this gelatinized solution (average molecular weight: about 150,000)
Add 15 g of powder, and further stir in boiling water with stirring.
Heat for 0 minutes to dissolve. Heat solution in cold water for 25
After cooling to ° C., the viscosity was measured with a rotational viscometer. (Starch: Starch decomposed product = 1: 1) (Example 24) Padex # was added to the gelatinized solution of Example 23.
15 (g) of 100 (DE2-5) powder was added, and the same procedure was followed to measure the viscosity. Comparative Example 20 15 g of water was added to the gelatinized solution of Example 23, and the same procedure was followed to measure the viscosity. (Comparative Example 21) Sandek # 18 was added to the gelatinized solution of Example 23.
0 (DE18-20: average molecular weight about 8,000) powder 1
5 g was added, and the same procedure was followed to measure the viscosity. (Starch: starch decomposed product = 1: 1) (Result) The viscosity of Example 23 was 369 mPa · s, and Example 2
4 was 401 mPa · s, Comparative Example 20 was 613 mPa · s, and Comparative Example 21 was 704 mPa · s, and the viscosity of the corn starch paste liquid was reduced by the addition of the decomposed starch.

【００３４】（実施例２５）モチトウモロコシデンプン
９ｇと枝作り酵素を用いて調製した環状構造を有するモ
チトウモロコシデンプン分解物１５ｇの混合粉末（デン
プン：デンプン分解物＝１：１．７）に水２８６ｇを加
え計３１０ｇとし、これをよく撹拌しながら沸騰水中で
２０分間加熱溶解した。加熱溶液を冷水中で２５℃まで
冷却後、回転粘度計でその粘度を測定した。 （実施例２６）モチトウモロコシデンプン９ｇとパイン
デックス＃１００（ＤＥ２〜５）１５ｇの混合粉末（デ
ンプン：デンプン分解物＝１：１．７）に水２８６ｇを
加え計３１０ｇとし、以下、実施例２５と同様に行な
い、その粘度を測定した。 （比較例２２）モチトウモロコシデンプン９ｇに水３０
１ｇを加え計３１０ｇとし、以下、実施例２５と同様に
行ない、その粘度を測定した。 （結果）実施例２５の粘度は４６９mPa ・ s 、実施例２
６は３３１mPa ・ s 、比較例２２は６０３mPa ・ s 、デ
ンプン分解物の添加によりモチトウモロコシデンプン糊
液の粘度が低下した。Example 25 286 g of water was mixed with 9 g of maize starch and 15 g of a decomposed product of a maize starch having a cyclic structure prepared using a branching enzyme (starch: digested starch = 1: 1.7). Was added to make a total of 310 g, which was heated and dissolved in boiling water for 20 minutes with good stirring. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Example 26) 286 g of water was added to a mixed powder of 9 g of waxy maize starch and 15 g of Paindex # 100 (DE2-5) (starch: starch decomposed product = 1: 1.7) to make a total of 310 g, and the following Example 25 was made. And the viscosity was measured. (Comparative Example 22) 9 g of waxy maize starch and 30 g of water
1 g was added to make a total of 310 g, and the same procedure was followed as in Example 25, and the viscosity was measured. (Results) Example 25 had a viscosity of 469 mPa · s, and Example 2
6 was 331 mPa · s, Comparative Example 22 was 603 mPa · s, and the viscosity of the glutinous maize starch paste liquid was reduced by the addition of a starch decomposed product.

【００３５】（実施例２７）モチトウモロコシデンプン
９ｇに水２７１ｇを加え計２８０ｇとし、これをよく撹
拌しながら沸騰水中で２０分間加熱し、デンプンを糊化
させた。この加熱液を冷水中で２５℃まで冷却した。こ
のデンプン糊液に、枝作り酵素を用いて調製した環状構
造を有するモチトウモロコシデンプン分解物（平均分子
量約１５０，０００）５０重量％水溶液３０ｇを加え、
よく撹拌した。そして、この溶液（デンプン：デンプン
分解物＝１：１．７）の粘度を回転粘度計で測定した。 （実施例２８）実施例２７のデンプン糊液に、パインデ
ックス＃１００（ＤＥ２〜５）５０重量％水溶液３０ｇ
を加え、よく撹拌した。そして、この溶液（デンプン：
デンプン分解物＝１：１．７）の粘度を測定した。 （比較例２３）実施例２７のデンプン糊液に、水３０ｇ
を加え、よく撹拌した。そして、この溶液の粘度を測定
した。 （比較例２４）実施例２７のデンプン糊液に、サンデッ
ク＃１８０（ＤＥ１８〜２０：平均分子量約８，００
０）５０重量％水溶液３０ｇを加え、よく撹拌した。そ
して、この溶液（デンプン：デンプン分解物＝１：１．
７）の粘度を測定した。 （結果）実施例２７の粘度は５７２mPa ・ s 、実施例２
８は５０５mPa ・ s 、比較例２３は６４７mPa ・ s 、比
較例２４は７１５mPa ・ s で、本発明の請求項に記載の
デンプン分解物の添加によりモチトウモロコシデンプン
糊液の粘度が低下した。(Example 27) 271 g of water was added to 9 g of waxy maize starch to make a total of 280 g, which was heated in boiling water for 20 minutes while stirring well to gelatinize the starch. This heated liquid was cooled to 25 ° C. in cold water. To this starch paste solution, 30 g of a 50% by weight aqueous solution of decomposed maize starch (average molecular weight: about 150,000) having a cyclic structure prepared using a branching enzyme was added,
Stir well. Then, the viscosity of this solution (starch: starch decomposed product = 1: 1.7) was measured by a rotational viscometer. (Example 28) 30 g of a 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added to the starch paste liquid of Example 27.
Was added and stirred well. And this solution (starch:
The viscosity of the starch degradation product (1: 1.7) was measured. (Comparative Example 23) 30 g of water was added to the starch paste liquid of Example 27.
Was added and stirred well. And the viscosity of this solution was measured. (Comparative Example 24) The starch paste liquid of Example 27 was added to Sandeck # 180 (DE18-20: average molecular weight of about 8,000).
0) 30 g of a 50% by weight aqueous solution was added, followed by thorough stirring. Then, this solution (starch: starch decomposed product = 1: 1.
The viscosity of 7) was measured. (Results) Example 27 had a viscosity of 572 mPa · s, and Example 2
8 was 505 mPa · s, Comparative Example 23 was 647 mPa · s, and Comparative Example 24 was 715 mPa · s. The viscosity of the glutinous corn starch paste liquid was reduced by the addition of the starch degradation product described in the claims of the present invention.

【００３６】（実施例２９）モチトウモロコシデンプン
９ｇに水２９１ｇを加え、よく撹拌しながら沸騰水中で
１５分間加熱し、デンプンを糊化させた。この糊化液に
枝作り酵素を用いて調製した環状構造を有するモチトウ
モロコシデンプン分解物（平均分子量約１５０，００
０）粉末１５ｇを添加し、撹拌しながらさらに沸騰水中
で１０分間加熱して、溶解させた。加熱溶液を冷水中で
２５℃まで冷却後、回転粘度計でその粘度を測定した。
（デンプン：デンプン分解物＝１：１．７） （実施例３０）実施例２９の糊化液にパインデックス＃
１００（ＤＥ２〜５）粉末１５ｇを添加し、以下、同様
に行ない、その粘度を測定した。（デンプン：デンプン
分解物＝１：１．７） （比較例２５）実施例２９の糊化液に水１５ｇを添加
し、以下、同様に行ない、その粘度を測定した。 （比較例２６）実施例２９の糊化液にサンデック＃１８
０（ＤＥ１８〜２０：平均分子量約８，０００）粉末１
５ｇを添加し、以下、同様に行ない、その粘度を測定し
た。（デンプン：デンプン分解物＝１：１．７） （結果）実施例２９の粘度は４５０mPa ・ s 、実施例３
０は４７０mPa ・ s 、比較例２５は７００mPa ・ s 、比
較例２６は７７０mPa ・ s で、デンプン分解物の添加に
よりモチトウモロコシデンプン糊液の粘度が低下した。(Example 29) 291 g of water was added to 9 g of waxy corn starch, and the mixture was heated for 15 minutes in boiling water with good stirring to gelatinize the starch. A decomposed product of waxy maize starch having an annular structure prepared by using a branching enzyme in this gelatinized solution (average molecular weight of about 150,00
0) 15 g of powder was added, and further heated in boiling water for 10 minutes with stirring to dissolve. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer.
(Starch: Starch degradation product = 1: 1.7) (Example 30) Padex # was added to the gelatinized solution of Example 29.
15 (g) of 100 (DE2-5) powder was added, and the same procedure was followed to measure the viscosity. (Starch: Starch decomposed product = 1: 1.7) (Comparative Example 25) 15 g of water was added to the gelatinized solution of Example 29, and the same procedure was followed to measure the viscosity. (Comparative Example 26) Sandek # 18 was added to the gelatinized solution of Example 29.
0 (DE18-20: average molecular weight about 8,000) powder 1
5 g was added, and the same procedure was followed to measure the viscosity. (Starch: Starch decomposed product = 1: 1.7) (Result) The viscosity of Example 29 was 450 mPa · s, Example 3
0 was 470 mPa · s, Comparative Example 25 was 700 mPa · s, and Comparative Example 26 was 770 mPa · s. The viscosity of the glutinous maize starch paste liquid was reduced by the addition of the decomposed starch.

【００３７】（実施例３１）小麦デンプン１５ｇと枝作
り酵素を用いて調製した環状構造を有するモチトウモロ
コシデンプン分解物（平均分子量約１５０，０００）１
５ｇの混合粉末（デンプン：デンプン分解物＝１：１
）に水２８０ｇを加え計３１０ｇとし、これをよく撹
拌しながら沸騰水中で２０分間加熱溶解した。加熱溶液
を冷水中で２５℃まで冷却後、回転粘度計でその粘度を
測定した。 （実施例３２）小麦デンプン１５ｇとパインデックス＃
１００（ＤＥ２〜５）１５ｇの混合粉末（デンプン：デ
ンプン分解物＝１：１ ）に水２８０ｇを加え計３１０
ｇとし、以下、実施例３１と同様に行ない、その粘度を
測定した。 （比較例２７）小麦デンプン１５ｇに水２９５ｇを加え
計３１０ｇとし、以下、実施例３１と同様に行ない、そ
の粘度を測定した。 （比較例２８）小麦デンプン１５ｇとサンデック＃１８
０（ＤＥ１８〜２０：平均分子量約８，０００）１５ｇ
の混合粉末（デンプン：デンプン分解物＝１：１ ）に
水２８０ｇを加え計３１０ｇとし、以下、実施例３１と
同様に行ない、その粘度を測定した。 （結果）実施例３１の粘度は２２２mPa ・ s 、実施例３
２は３１８mPa ・ s 、比較例２７は４６９mPa ・ s 、比
較例２８は５００mPa ・ s で、デンプン分解物の添加に
より小麦デンプン糊液の粘度が低下した。さらに、に
記載のデンプン分解物を用いた実施例３１の方がに記
載のデンプン分解物を用いた実施例３２の方より粘度が
一層低かった。(Example 31) Decomposition product of waxy maize starch having a cyclic structure (average molecular weight: about 150,000) prepared by using 15 g of wheat starch and a branching enzyme
5 g of mixed powder (starch: starch decomposed product = 1: 1)
) Was added to 280 g of water to make a total of 310 g, which was heated and dissolved in boiling water for 20 minutes with good stirring. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Example 32) 15 g of wheat starch and paindex #
280 g of water was added to 15 g of a mixed powder (starch: starch decomposed product = 1: 1) of 100 (DE2-5), and a total of 310 was added.
g, and the viscosity was measured in the same manner as in Example 31. (Comparative Example 27) 295 g of water was added to 15 g of wheat starch to make a total of 310 g, and the same procedure as in Example 31 was performed, and the viscosity was measured. (Comparative Example 28) 15 g of wheat starch and Sandeck # 18
0 (DE18-20: average molecular weight about 8,000) 15g
280 g of water was added to the mixed powder (starch: starch decomposed product = 1: 1) to make a total of 310 g, and the same procedure as in Example 31 was carried out, and the viscosity was measured. (Results) Example 31 had a viscosity of 222 mPa · s, and Example 3
2 was 318 mPa · s, Comparative Example 27 was 469 mPa · s, and Comparative Example 28 was 500 mPa · s, and the viscosity of the wheat starch paste liquid was reduced by the addition of the degraded starch. Further, the viscosity of Example 31 using the degraded starch described in (1) was lower than that of Example 32 using the degraded starch described in (2).

【００３８】（実施例３３）小麦デンプン１４ｇに水２
３６ｇを加え計２５０ｇとし、これをよく撹拌しながら
沸騰水中で２０分間加熱し、デンプンを糊化させた。こ
の加熱液を冷水中で２５℃まで冷却した。このデンプン
糊液に、枝作り酵素を用いて調製した環状構造を有する
モチトウモロコシデンプン分解物（平均分子量約１５
０，０００）５０重量％水溶液６０ｇを加え、よく撹拌
した。そして、この溶液（デンプン：デンプン分解物＝
１：２．１）の粘度を回転粘度計で測定した。 （実施例３４）実施例３３のデンプン糊液に、パインデ
ックス＃１００（ＤＥ２〜５）５０重量％水溶液６０ｇ
を加え、よく撹拌した。そして、この溶液（デンプン：
デンプン分解物＝１：２．１）の粘度を測定した。 （比較例２９）実施例３３のデンプン糊液に、水６０ｇ
を加え、よく撹拌した。そして、この溶液の粘度を測定
した。 （比較例３０）実施例３３のデンプン糊液に、サンデッ
ク＃１８０（ＤＥ１８〜２０：平均分子量約８，００
０）５０重量％水溶液６０ｇを加え、よく撹拌した。そ
して、この溶液（デンプン：デンプン分解物＝１：２．
１）の粘度を測定した。 （結果）実施例３３の粘度は２４１mPa ・ s 、実施例３
４は２６４mPa ・ s 、比較例２９は４０９mPa ・ s 、比
較例３０は５２６mPa ・ s で、本発明の請求項に記載の
デンプン分解物の添加により小麦デンプン糊液の粘度が
低下した。Example 33 14 g of wheat starch and 2 g of water
36 g was added to make a total of 250 g, which was heated in boiling water for 20 minutes with good stirring to gelatinize the starch. This heated liquid was cooled to 25 ° C. in cold water. To this starch paste solution, a decomposed product of a maize starch having a cyclic structure prepared using a branching enzyme (average molecular weight of about 15
60 g of a (000) 50% by weight aqueous solution was added, followed by thorough stirring. And this solution (starch: starch degradation product =
1: 2.1) was measured with a rotational viscometer. (Example 34) 60 g of a 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added to the starch paste liquid of Example 33.
Was added and stirred well. And this solution (starch:
The viscosity of the degraded starch = 1: 2.1) was measured. (Comparative Example 29) 60 g of water was added to the starch paste liquid of Example 33.
Was added and stirred well. And the viscosity of this solution was measured. (Comparative Example 30) The starch paste liquid of Example 33 was added to Sandeck # 180 (DE18-20: average molecular weight of about 8,000).
0) 60 g of a 50% by weight aqueous solution was added, followed by thorough stirring. Then, this solution (starch: starch decomposition product = 1: 2.
The viscosity of 1) was measured. (Results) Example 33 had a viscosity of 241 mPa · s, and Example 3
4 was 264 mPa · s, Comparative Example 29 was 409 mPa · s, and Comparative Example 30 was 526 mPa · s, and the viscosity of the wheat starch paste was reduced by the addition of the starch hydrolyzate described in the claims of the present invention.

【００３９】（実施例３５）小麦デンプン１５ｇに水２
８５ｇを加え、よく撹拌しながら沸騰水中で１５分間加
熱し、デンプンを糊化させた。この糊化液に枝作り酵素
を用いて調製した環状構造を有するモチトウモロコシデ
ンプン分解物（平均分子量約１５０，０００）粉末１５
ｇを添加し、撹拌しながらさらに沸騰水中で１０分間加
熱して、溶解させた。加熱溶液を冷水中で２５℃まで冷
却後、回転粘度計でその粘度を測定した。（デンプン：
デンプン分解物＝１：１） （実施例３６）実施例３５の糊化液にパインデックス＃
１００（ＤＥ２〜５）粉末１５ｇを添加し、以下、同様
に行ない、その粘度を測定した。（デンプン：デンプン
分解物＝１：１） （比較例３１）実施例３５の糊化液に水１５ｇを添加
し、以下、同様に行ない、その粘度を測定した。 （比較例３２）実施例３５の糊化液にサンデック＃１８
０（ＤＥ１８〜２０：平均分子量約８，０００）粉末１
５ｇを添加し、以下、同様に行ない、その粘度を測定し
た。（デンプン：デンプン分解物＝１：１） （結果）実施例３５の粘度は３０４mPa ・ s 、実施例３
６は３２１mPa ・ s 、比較例３１は４８０mPa ・ s 、比
較例３２は５３２mPa ・ s で、デンプン分解物の添加に
より小麦デンプン糊液の粘度が低下した。Example 35 15 g of wheat starch and water 2
85 g was added and heated in boiling water for 15 minutes with good stirring to gelatinize the starch. Powdered decomposed corn starch (average molecular weight: about 150,000) having a cyclic structure prepared by using a branching enzyme in this gelatinized liquid 15
g was added, and further heated in boiling water for 10 minutes with stirring to dissolve. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Starch:
(Decomposed product of starch = 1: 1) (Example 36) Padex # was added to the gelatinized solution of Example 35.
15 (g) of 100 (DE2-5) powder was added, and the same procedure was followed to measure the viscosity. (Starch: Starch decomposed product = 1: 1) (Comparative Example 31) 15 g of water was added to the gelatinized solution of Example 35, and the same procedure was followed to measure the viscosity. (Comparative Example 32) Sandek # 18 was added to the gelatinized solution of Example 35.
0 (DE18-20: average molecular weight about 8,000) powder 1
5 g was added, and the same procedure was followed to measure the viscosity. (Starch: starch decomposed product = 1: 1) (Result) The viscosity of Example 35 was 304 mPa · s, Example 3
6 was 321 mPa · s, Comparative Example 31 was 480 mPa · s, and Comparative Example 32 was 532 mPa · s, and the viscosity of the wheat starch paste was reduced by the addition of the decomposed starch.

【００４０】（実施例３７）グアガム（三栄源エフ・エ
フ・アイ、商品名「ビストップＤ−２０」）１．８ｇと
枝作り酵素を用いて調製した環状構造を有するモチトウ
モロコシデンプン分解物（平均分子量約１５０，００
０）１５ｇの混合粉末（増粘多糖類：デンプン分解物＝
１：８．３）に水２９３．２ｇを加え計３１０ｇとし、
これをよく撹拌しながら沸騰水中で１５分間加熱溶解し
た。加熱溶液を冷水中で２５℃まで冷却後、回転粘度計
でその粘度を測定した。 （実施例３８）グアガム１．８ｇとサンデック＃３０
（ＤＥ２〜５）１５ｇの混合粉末（増粘多糖類：デンプ
ン分解物＝１：８．３）に水２９３．２ｇを加え計３１
０ｇとし、以下、実施例３７と同様に行ない、その粘度
を測定した。 （実施例３９）グアガム１．８ｇと実施例３７のデンプ
ン分解物６０ｇの混合粉末（増粘多糖類：デンプン分解
物＝１：３３．３）に水２４８．２ｇを加え計３１０ｇ
とし、以下、実施例３７と同様に行ない、その粘度を測
定した。 （比較例３３）グアガム１．８ｇに水３０８．２ｇを加
え計３１０ｇとし、以下、実施例３７と同様に行ない、
その粘度を測定した。 （比較例３４）グアガム１．８ｇとモチトウモロコシデ
ンプン（平均分子量約５，０００，０００以上）１５ｇ
の混合粉末（増粘多糖類：モチトウモロコシデンプン＝
１：８．３）に水２９３．２ｇを加え計３１０ｇとし、
以下、実施例３７と同様に行ない、その粘度を測定し
た。 （比較例３５）グアガム１．８ｇとパインデックス＃４
（ＤＥ１８〜２０：松谷化学工業株式会社製）１５ｇの
混合粉末（増粘多糖類：パインデックス＃４＝１：８．
３）に水２９３．２ｇを加え計３１０ｇとし、以下、実
施例３７と同様に行ない、その粘度を測定した。 （比較例３６）グアガム１．８ｇと実施例１５のデンプ
ン分解物１．０ｇの混合粉末（増粘多糖類：デンプン分
解物＝１：０．６）に水３０７．２ｇを加え計３１０ｇ
とし、以下、実施例３７と同様に行ない、その粘度を測
定した。 （比較例３７）グアガム１．８ｇと実施例１５のデンプ
ン分解物１０８ｇの混合粉末（増粘多糖類：デンプン分
解物＝１：６０）に水２００．２ｇを加え計３１０ｇと
し、以下、実施例３７と同様に行ない、その粘度を測定
した。 （結果）実施例３７〜３９、比較例３３〜３７の結果を
以下に示す。(Example 37) Mochi maize starch hydrolyzate having a cyclic structure prepared using 1.8 g of guar gum (San-Ei Gen FFI, trade name "Vistop D-20") and a branching enzyme ( Average molecular weight about 150,000
0) 15 g of mixed powder (thickening polysaccharide: starch degradation product =
1: 8.3), add 293.2 g of water to make a total of 310 g,
This was heated and dissolved in boiling water for 15 minutes with good stirring. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Example 38) 1.8 g of guar gum and Sandeck # 30
(DE2-5) 293.2 g of water was added to 15 g of the mixed powder (thickened polysaccharide: degraded starch = 1: 8.3), for a total of 31
Then, the viscosity was measured in the same manner as in Example 37. (Example 39) To a mixed powder of 1.8 g of guar gum and 60 g of the degraded starch of Example 37 (thickening polysaccharide: degraded starch = 1: 33.3), 248.2 g of water was added, and a total of 310 g was added.
Thereafter, the same procedure as in Example 37 was carried out, and the viscosity was measured. (Comparative Example 33) 308.2 g of water was added to 1.8 g of guar gum to make a total of 310 g, and the same procedure as in Example 37 was performed.
The viscosity was measured. (Comparative Example 34) 1.8 g of guar gum and 15 g of waxy maize starch (average molecular weight of about 5,000,000 or more)
Mixed powder (thickening polysaccharide: waxy maize starch =
1: 8.3), add 293.2 g of water to make a total of 310 g,
Thereafter, the viscosity was measured in the same manner as in Example 37. (Comparative Example 35) 1.8 g of guar gum and parindex # 4
(DE18-20: manufactured by Matsutani Chemical Industry Co., Ltd.) 15 g of mixed powder (thickening polysaccharide: Paindex # 4 = 1: 8.
293.2 g of water was added to 3) to make a total of 310 g, and the same procedure was followed as in Example 37, and the viscosity was measured. (Comparative Example 36) 307.2 g of water was added to a mixed powder of 1.8 g of guar gum and 1.0 g of the degraded starch of Example 15 (thickened polysaccharide: degraded starch = 1: 0.6), and a total of 310 g was added.
Thereafter, the same procedure as in Example 37 was carried out, and the viscosity was measured. (Comparative Example 37) 200.2 g of water was added to a mixed powder of 1.8 g of guar gum and 108 g of the degraded starch of Example 15 (thickening polysaccharide: degraded starch = 1: 60) to make a total of 310 g. 37, and its viscosity was measured. (Results) The results of Examples 37 to 39 and Comparative Examples 33 to 37 are shown below.

【表２】 以上より、本発明の場合（実施例３７〜３９）にのみ、
グアガム溶液の粘度が低下した。さらに、に記載のデ
ンプン分解物を用いた実施例３７の方がに記載のデン
プン分解物を用いた実施例３８の方より粘度が一層低か
った。また、同じデンプン分解物で添加量が異なる実施
例３７及び実施例３９においては、の範囲内である実
施例３７が最も低粘性を示した。[Table 2] From the above, only in the case of the present invention (Examples 37 to 39),
The viscosity of the guar gum solution decreased. Further, the viscosity of Example 37 using the degraded starch described in (1) was lower than that of Example 38 using the degraded starch described in (3). Further, in Examples 37 and 39 in which the same starch hydrolyzate was used and the amount of addition was different, Example 37, which was within the range, exhibited the lowest viscosity.

【００４１】（実施例４０）ローカストビーンガム（三
栄源エフ・エフ・アイ、商品名「ビストップＤ−３
０」）１．８ｇと枝作り酵素を用いて調製した環状構造
を有するモチトウモロコシデンプン分解物（平均分子量
約１５０，０００）１５ｇの混合粉末（増粘多糖類：デ
ンプン分解物＝１：８．３）に水２９３．２ｇを加え計
３１０ｇとし、これをよく撹拌しながら沸騰水中で１５
分間加熱溶解した。加熱溶液を冷水中で２５℃まで冷却
後、回転粘度計でその粘度を測定した。 （実施例４１）ローカストビーンガム１．８ｇとサンデ
ック＃３０（ＤＥ２〜５）１５ｇの混合粉末（増粘多糖
類：デンプン分解物＝１：８．３）に水２９３．２ｇを
加え計３１０ｇとし、以下、実施例４０と同様に行な
い、その粘度を測定した。 （比較例３８）ローカストビーンガム１．８ｇに水３０
８．２ｇを加え計３１０ｇとし、以下、実施例４０と同
様に行ない、その粘度を測定した。 （結果）実施例４０の粘度は２９mPa ・ s 、実施例４１
は６２mPa ・ s 、比較例３８は３４０mPa ・ s 、デンプ
ン分解物の添加によりローカストビーンガム溶液の粘度
が低下した。さらに、に記載のデンプン分解物を用い
た実施例４０の方がに記載のデンプン分解物を用いた
実施例４１の方より粘度が一層低かった。Example 40 Locust Bean Gum (San-Ei Gen FFI, trade name "Vistop D-3")
0 ") 1.8 g and a mixed powder of 15 g of decomposed corn starch (average molecular weight: about 150,000) having a cyclic structure prepared using a branching enzyme (thickened polysaccharide: degraded starch = 1: 8. To 3), add 293.2 g of water to make a total of 310 g.
Heated and melted for minutes. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Example 41) 293.2 g of water was added to a mixed powder of 1.8 g of locust bean gum and 15 g of Sandeck # 30 (DE2-5) (thickened polysaccharide: degraded starch = 1: 8.3) to make a total of 310 g. Thereafter, the same operation as in Example 40 was performed, and the viscosity was measured. (Comparative Example 38) 1.8 g of locust bean gum and 30 water
8.2 g was added to make a total of 310 g, and the same procedure was followed as in Example 40, and the viscosity was measured. (Results) Example 40 had a viscosity of 29 mPa · s, and Example 41 had a viscosity of 29 mPa · s.
In Comparative Example 38, the viscosity of the locust bean gum solution was lowered by adding 340 mPa · s, and decomposed starch. Further, the viscosity of Example 40 using the degraded starch described in (1) was lower than that of Example 41 using the degraded starch described in (2).

【００４２】（実施例４２）タラガム（三栄源エフ・エ
フ・アイ、商品名「ビストップＤ−１１０８」）３．０
ｇと枝作り酵素を用いて調製した環状構造を有するモチ
トウモロコシデンプン分解物（平均分子量約１５０，０
００）１５ｇの混合粉末（増粘多糖類：デンプン分解物
＝１：５）に水２９２ｇを加え計３１０ｇとし、これを
よく撹拌しながら沸騰水中で１５分間加熱溶解した。加
熱溶液を冷水中で２５℃まで冷却後、回転粘度計でその
粘度を測定した。 （実施例４３）タラガム３．０ｇとサンデック＃３０
（ＤＥ２〜５）１５ｇの混合粉末（増粘多糖類：デンプ
ン分解物＝１：８．３）に水２９２．０ｇを加え計３１
０ｇとし、以下、実施例４２と同様に行ない、その粘度
を測定した。 （比較例３９）タラガム３．０ｇに水３０７．０ｇを加
え計３１０ｇとし、以下、実施例４２と同様に行ない、
その粘度を測定した。 （結果）実施例４２の粘度は２３mPa ・ s 、実施例４３
は５０mPa ・ s 、比較例３９は８１４mPa ・ s 、デンプ
ン分解物の添加によりタラガム溶液の粘度が低下した。
さらに、に記載のデンプン分解物を用いた実施例４２
の方がに記載のデンプン分解物を用いた実施例４３の
方より粘度が一層低かった。Example 42 Tara Gum (San-Ei Gen FFI, trade name "Vistop D-1108") 3.0
g and maize starch decomposed with a cyclic structure prepared using a branching enzyme (average molecular weight of about 150,0
00) 15 g of the mixed powder (thickened polysaccharide: degraded starch = 1: 5) was added with 292 g of water to make a total of 310 g, which was heated and dissolved in boiling water for 15 minutes while stirring well. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. (Example 43) 3.0 g of tara gum and Sandeck # 30
(DE2-5) 292.0 g of water was added to 15 g of the mixed powder (thickened polysaccharide: starch decomposed product = 1: 8.3), and a total of 31
The viscosity was measured in the same manner as in Example 42, and the viscosity was measured. (Comparative Example 39) 307.0 g of water was added to 3.0 g of tara gum to make a total of 310 g, and thereafter, the same as in Example 42,
The viscosity was measured. (Results) Example 42 had a viscosity of 23 mPa · s, and Example 43 had a viscosity of 23 mPa · s.
Was 50 mPa · s, Comparative Example 39 was 814 mPa · s, and the viscosity of the cod gum solution was reduced by the addition of the degraded starch.
Further, Example 42 using the starch degradation product described in
Was lower in viscosity than that in Example 43 using the degraded starch described in.

【００４３】（実施例４４）グアガム１．８ｇに水２７
８．２ｇを加え計２８０ｇとし、これをよく撹拌しなが
ら沸騰水中で２０分間加熱し、増粘化させた。この加熱
液を冷水中で２５℃まで冷却した。このグアガム粘性液
に、枝作り酵素を用いて調製した環状構造を有するモチ
トウモロコシデンプン分解物（平均分子量約１５０，０
００）５０重量％水溶液３０ｇを加え、よく撹拌した。
そして、この溶液（増粘多糖類：デンプン分解物＝１：
８．３）の粘度を回転粘度計で測定した。 （実施例４５）実施例４４のグアガム粘性液に、パイン
デックス＃１００（ＤＥ２〜５）５０重量％水溶液３０
ｇを加え、よく撹拌した。そして、この溶液（増粘多糖
類：デンプン分解物＝１：８．３）の粘度を測定した。 （比較例４０）実施例４４のグアガム粘性液に、水３０
ｇを加え、よく撹拌した。そして、この溶液の粘度を測
定した。 （比較例４１）実施例４４のグアガム粘性液に、サンデ
ック＃１８０（ＤＥ１８〜２０：平均分子量約８，００
０）５０重量％水溶液３０ｇを加え、よく撹拌した。そ
して、この溶液（増粘多糖類：デンプン分解物＝１：
８．３）の粘度を測定した。 （結果）実施例４４の粘度は１１５mPa ・ s 、実施例４
５は６６mPa ・ s 、比較例４０は４４６mPa ・ s 、比較
例４１は５３５mPa ・ s で、本発明の請求項に記載のデ
ンプン分解物の添加によりグアガム粘液の粘度が低下し
た。Example 44 1.8 g of guar gum and water 27
8.2 g was added to make a total of 280 g, which was heated in boiling water for 20 minutes with good stirring to thicken. This heated liquid was cooled to 25 ° C. in cold water. To the guar gum viscous liquid, a decomposed corn starch having a cyclic structure prepared using a branching enzyme (average molecular weight of about 150,0
00) 30 g of a 50% by weight aqueous solution was added, followed by thorough stirring.
Then, this solution (thickening polysaccharide: starch degradation product = 1:
The viscosity in 8.3) was measured with a rotational viscometer. Example 45 The guar gum viscous liquid of Example 44 was mixed with a 50% by weight aqueous solution of Paindex # 100 (DE2-5).
g was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: starch decomposed product = 1: 8.3) was measured. Comparative Example 40 Water 30 was added to the guar gum viscous liquid of Example 44.
g was added and stirred well. And the viscosity of this solution was measured. (Comparative Example 41) To the guar gum viscous liquid of Example 44, Sandeck # 180 (DE18-20: average molecular weight of about 8,000)
0) 30 g of a 50% by weight aqueous solution was added, followed by thorough stirring. Then, this solution (thickening polysaccharide: starch degradation product = 1:
The viscosity of 8.3) was measured. (Results) The viscosity of Example 44 was 115 mPa · s, and Example 4
5 was 66 mPa · s, Comparative Example 40 was 446 mPa · s, and Comparative Example 41 was 535 mPa · s, and the viscosity of the guar gum mucus was reduced by the addition of the starch degradation product described in the claims of the present invention.

【００４４】（実施例４６）ローカストビーンガム２．
１ｇに水２７７．９ｇを加え計２８０ｇとし、これをよ
く撹拌しながら沸騰水中で２０分間加熱し、増粘化させ
た。この加熱液を冷水中で２５℃まで冷却した。このロ
ーカストビーンガム粘性液に、枝作り酵素を用いて調製
した環状構造を有するモチトウモロコシデンプン分解物
（平均分子量約１５０，０００）５０重量％水溶液３０
ｇを加え、よく撹拌した。そして、この溶液（増粘多糖
類：デンプン分解物＝１：７．１）の粘度を回転粘度計
で測定した。 （実施例４７）実施例４６のローカストビーンガム粘性
液に、パインデックス＃１００（ＤＥ２〜５）５０重量
％水溶液３０ｇを加え、よく撹拌した。そして、この溶
液（増粘多糖類：デンプン分解物＝１：７．１）の粘度
を測定した。 （比較例４２）実施例４６のローカストビーンガム粘性
液に、水３０ｇを加え、よく撹拌した。そして、この溶
液の粘度を測定した。 （比較例４３）実施例４６のローカストビーンガム粘性
液に、サンデック＃１８０（ＤＥ１８〜２０：平均分子
量約８，０００）５０重量％水溶液３０ｇを加えよく撹
拌した。そしてこの溶液（増粘多糖類：デンプン分解物
＝１：７．１）の粘度を測定した。 （結果）実施例４６の粘度は９６mPa ・ s 、実施例４７
は１２１mPa ・ s 、比較例４２は６１８mPa ・ s 、比較
例４３は８００mPa ・ s で、本発明の請求項に記載のデ
ンプン分解物の添加によりローカストビーンガム粘液の
粘度が低下した。Example 46 Locust Bean Gum
277.9 g of water was added to 1 g to make a total of 280 g, which was heated in boiling water for 20 minutes while stirring well to thicken. This heated liquid was cooled to 25 ° C. in cold water. To this locust bean gum viscous liquid, a 50% by weight aqueous solution of a decomposed product of waxy maize starch (average molecular weight: about 150,000) having a cyclic structure prepared by using a branching enzyme was added.
g was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: starch decomposition product = 1: 7.1) was measured with a rotational viscometer. (Example 47) To the locust bean gum viscous liquid of Example 46, 30 g of a 50% by weight aqueous solution of Paindex # 100 (DE2-5) was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: starch decomposition product = 1: 7.1) was measured. (Comparative Example 42) To the locust bean gum viscous liquid of Example 46, 30 g of water was added, and the mixture was thoroughly stirred. And the viscosity of this solution was measured. (Comparative Example 43) To the locust bean gum viscous liquid of Example 46, 30 g of a 50% by weight aqueous solution of Sandeck # 180 (DE18-20: average molecular weight: about 8,000) was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: degraded starch = 1: 7.1) was measured. (Results) Example 46 had a viscosity of 96 mPa · s, and Example 47 had a viscosity of 96 mPa · s.
Is 121 mPa · s, Comparative Example 42 is 618 mPa · s, and Comparative Example 43 is 800 mPa · s, and the viscosity of the locust bean gum mucus is reduced by the addition of the degraded starch according to the claims of the present invention.

【００４５】（実施例４８）タラガム２．４ｇに水２７
７．６ｇを加え計２８０ｇとし、これをよく撹拌しなが
ら沸騰水中で２０分間加熱し、増粘化させた。この加熱
液を冷水中で２５℃まで冷却した。このタラガム粘性液
に、枝作り酵素を用いて調製した環状構造を有するモチ
トウモロコシデンプン分解物（平均分子量約１５０，０
００）５０重量％水溶液３０ｇを加え、よく撹拌した。
そして、この溶液（増粘多糖類：デンプン分解物＝１：
６．３）の粘度を回転粘度計で測定した。 （実施例４９）実施例４８のタラガム粘性液に、パイン
デックス＃１００（ＤＥ２〜５）５０重量％水溶液３０
ｇを加え、よく撹拌した。そして、この溶液（増粘多糖
類：デンプン分解物＝１：６．３）の粘度を測定した。 （比較例４４）実施例４８のタラガム粘性液に、水３０
ｇを加え、よく撹拌した。そして、この溶液の粘度を測
定した。 （比較例４５）実施例４８のタラガム粘性液に、サンデ
ック＃１８０（ＤＥ１８〜２０：平均分子量約８，００
０）５０重量％水溶液３０ｇを加え、よく撹拌した。そ
して、この溶液（増粘多糖類：デンプン分解物＝１：
６．３）の粘度を測定した。 （結果）実施例４８の粘度は１１２mPa ・ s 、実施例４
９は１６６mPa ・ s 、比較例４４は４７６mPa ・ s 、比
較例４５は６１０mPa ・ s で、本発明の請求項に記載の
デンプン分解物の添加によりタラガム粘液の粘度が低下
した。Example 48 2.4 g of tara gum and water 27
7.6 g was added to make a total of 280 g, which was heated in boiling water for 20 minutes with good stirring to increase the viscosity. This heated liquid was cooled to 25 ° C. in cold water. This cod gum is added to a decomposed corn starch having a cyclic structure (average molecular weight of about 150,0) prepared using a branching enzyme.
00) 30 g of a 50% by weight aqueous solution was added, followed by thorough stirring.
Then, this solution (thickening polysaccharide: starch degradation product = 1:
The viscosity in 6.3) was measured with a rotational viscometer. (Example 49) The tara gum viscous liquid of Example 48 was mixed with a 50% by weight aqueous solution of Pindex # 100 (DE2-5).
g was added and stirred well. Then, the viscosity of this solution (thickening polysaccharide: starch decomposed product = 1: 6.3) was measured. (Comparative Example 44) The cod viscous liquid of Example 48 was added with water 30
g was added and stirred well. And the viscosity of this solution was measured. (Comparative Example 45) The tackara gum viscous liquid of Example 48 was mixed with Sandeck # 180 (DE18-20: average molecular weight of about 8,000).
0) 30 g of a 50% by weight aqueous solution was added, followed by thorough stirring. Then, this solution (thickening polysaccharide: starch degradation product = 1:
The viscosity of 6.3) was measured. (Results) Example 48 had a viscosity of 112 mPa · s, and Example 4
9 was 166 mPa · s, Comparative Example 44 was 476 mPa · s, and Comparative Example 45 was 610 mPa · s, and the viscosity of the cod gum was reduced by the addition of the starch degradation product described in the claims of the present invention.

【００４６】（実施例５０）ジャガイモデンプン９ｇ、
グアガム１．８ｇと枝作り酵素を用いて調製した環状構
造を有するモチトウモロコシデンプン分解物（平均分子
量約１５０，０００）１５ｇの混合粉末（デンプン：増
粘多糖類：デンプン分解物＝５：１：８．３）に水２８
４．２ｇを加え計３１０ｇとし、これをよく撹拌しなが
ら沸騰水中で２０分間加熱溶解した。加熱溶液を冷水中
で２５℃まで冷却後、回転粘度計でその粘度を測定し
た。 （実施例５１）ジャガイモデンプン９ｇ、グアガム１．
８ｇとパインデックス＃１００（ＤＥ２〜５）１５ｇの
混合粉末（デンプン：増粘多糖類：デンプン分解物＝
５：１：８．３）に水２８４．２ｇを加え計３１０ｇと
し、以下、実施例５０と同様に行ないその粘度を測定し
た。 （比較例４６）ジャガイモデンプン９ｇ、グアガム１．
８ｇの混合粉末に水２９９．２ｇを加え計３１０ｇと
し、以下、実施例５０と同様に行ない、その粘度を測定
した。 （結果）実施例５０の粘度は５９７mPa ・ s 、実施例５
１は９６５mPa ・ s 、比較例４６は２０００mPa ・ s 以
上で、デンプン分解物の添加によりジャガイモデンプン
とグアガムの混合糊液の粘度が低下した。さらに、に
記載のデンプン分解物を用いた実施例５０の方がに記
載のデンプン分解物を用いた実施例５１の方より粘度が
一層低かった。Example 50 Potato starch 9 g,
Mixed powder of 15 g of decomposed corn starch (average molecular weight: about 150,000) having a cyclic structure prepared using 1.8 g of guar gum and a branching enzyme (starch: thickening polysaccharide: degraded starch = 5: 1: 8.3) Water 28
4.2 g was added to make a total of 310 g, which was heated and dissolved in boiling water for 20 minutes with good stirring. After cooling the heated solution to 25 ° C. in cold water, its viscosity was measured with a rotational viscometer. Example 51 Potato starch 9 g, guar gum
8 g and a mixed powder of 15 g of Paindex # 100 (DE2-5) (starch: thickening polysaccharide: degraded starch =
5: 1: 8.3), 284.2 g of water was added to make a total of 310 g, and the viscosity was measured in the same manner as in Example 50. (Comparative Example 46) Potato starch 9g, guar gum 1.
299.2 g of water was added to 8 g of the mixed powder to make a total of 310 g, and the same procedure was followed as in Example 50, and the viscosity was measured. (Results) The viscosity of Example 50 was 597 mPa · s, and Example 5
1 was 965 mPa · s and Comparative Example 46 was 2000 mPa · s or more, and the viscosity of the mixed paste liquid of potato starch and guar gum was reduced by the addition of the decomposed starch. Further, the viscosity of Example 50 using the degraded starch described in (1) was lower than that of Example 51 using the degraded starch described in (2).

【００４７】検査食又は術後食用高エネルギー含有葛湯 （実施例５２）枝作り酵素を用いて調製した環状構造を
有するモチトウモロコシデンプン分解物（平均分子量約
１５０，０００）を用い、下記配合による葛湯を調製し
た。原料１〜５を混合し、これに水を加えよく撹拌しな
がら沸騰水中で２０分間加熱溶解した。その後、７０℃
まで冷却し、葛湯とした。 （実施例５３）下記の配合で、デンプン分解物の代わり
にパインデックス＃１００を用いて実施例５２と同様に
行ない、葛湯を調製した。 （比較例４７）下記の配合で、原料１〜４を混合し、こ
れに水を加え、以下、実施例５２と同様に行ない、葛湯
を調製した。Kuzuto containing high energy containing edible corn starch having a cyclic structure (average molecular weight of about 150,000) prepared using a branching enzyme and having the following composition Was prepared. Raw materials 1 to 5 were mixed, water was added thereto, and the mixture was heated and dissolved in boiling water for 20 minutes with good stirring. Then 70 ° C
Cooled to make Kuzuyu. (Example 53) Kuzuto was prepared in the same manner as in Example 52 with the following composition and using Paindex # 100 instead of the starch degradation product. (Comparative Example 47) Raw materials 1 to 4 were mixed with the following composition, water was added thereto, and the same procedure as in Example 52 was carried out to prepare Kuzuyu.

【表３】 （結果）実施例５２の葛湯の粘度は６８０mPa ・ s （70
℃）、実施例５３は９８０mPa・ s （70℃）、比較例４
７は１３９０mPa ・ s （70℃）で、デンプン分解物の添
加により葛湯の粘度が低下した。さらに、に記載のデ
ンプン分解物を用いた実施例５２の方がに記載のデン
プン分解物を用いた実施例５３の方より粘度が一層低か
った。また、デンプン分解物を含有する葛湯の風味・食
感も葛湯として良好なものであった。１食当たりのエネ
ルギーは、デンプン分解物を含有しないものが147 kcal
であるのに対し、含有するものは198 kcalより高カロリ
ーであり、デンプン分解物を含有させれば、高エネルギ
ーを摂取できる葛湯の調製が可能となった。[Table 3] (Results) The viscosity of Kuzuyu in Example 52 was 680 mPa · s (70
° C), Example 53 is 980 mPa · s (70 ° C), Comparative Example 4
7 was 1390 mPa · s (70 ° C.), and the viscosity of Kuzuto was reduced by the addition of the decomposed starch. Further, the viscosity of Example 52 using the degraded starch described in (1) was lower than that of Example 53 using the degraded starch described in (2). In addition, the flavor and texture of Kuzuto containing the degraded starch were good as Kuzuto. Energy per serving is 147 kcal without starch decomposed matter
On the other hand, it contains more calories than 198 kcal, and it is possible to prepare Kuzuyu that can take high energy by adding starch decomposed matter.

【００４８】キャロットジュース （実施例５４）キャロットジュース（カゴメ株式会社
製）に枝作り酵素を用いて調製した環状構造を有するモ
チトウモロコシデンプン分解物（平均分子量約１５０，
０００）を５．０重量％添加し、さらにグアガムをそれ
ぞれ0.5 、1.0 、1.5 、2.0 重量％添加し、よく撹拌し
ながら７５℃で１５分間加熱溶解した。その後、２５℃
に冷却し、増粘多糖類入りキャロットジュースを調製し
た。 （実施例５５）キャロットジュースにパインデックス＃
１００を５．０重量％添加し、さらにグアガムをそれぞ
れ0.5 、1.0 、1.5 、2.0 重量％添加し、以下、実施例
５４と同様にグアガム入りキャロットジュースを調製し
た。 （比較例４８）キャロットジュースにグアガムをそれぞ
れ0.5 、1.0 重量％添加し、以下、実施例５４と同様に
グアガム入りキャロットジュースを調製した。 （結果）実施例５４の結果は下記の表のサンプルＡ１，
Ｂ１，Ｃ１，Ｄ２に、実施例５５はＡ２，Ｂ２，Ｃ２，
Ｄ２に、比較例４８はＥ，Ｆに示す。Carrot Juice (Example 54) A carrot juice (manufactured by Kagome Co., Ltd.) decomposed product of waxy maize starch having a cyclic structure prepared using a branching enzyme (average molecular weight: about 150,
000) was added at 5.0% by weight, and guar gum was added at 0.5, 1.0, 1.5, and 2.0% by weight, respectively, and dissolved by heating at 75 ° C. for 15 minutes with good stirring. Then 25 ° C
And carrot juice containing a thickened polysaccharide was prepared. (Example 55) Carrot Juice with Paindex #
100 wt% was added, and guar gum was further added at 0.5, 1.0, 1.5, and 2.0 wt%, respectively. Thereafter, carrot juice containing guar gum was prepared in the same manner as in Example 54. (Comparative Example 48) Guar gum was added to carrot juice by 0.5 and 1.0% by weight, respectively, and carrot juice containing guar gum was prepared in the same manner as in Example 54. (Results) The results of Example 54 are shown in Samples A1 and
Example 55 is A2, B2, C2, and B1, C1, and D2.
D2 and Comparative Example 48 are shown in E and F.

【表４】 サンプルＡ１，Ａ２及びＢ１は、グアガムを0.5 又は1.
0 ％添加したものであるが、グアガム無添加キャロット
ジュースに比べて、デンプン分解物の添加により粘りを
感じることもほとんどなく、風味・食感も損なっておら
ず、増粘多糖類入りキャロットジュースとして好ましい
ものであった。[Table 4] Samples A1, A2 and B1 contain guar gum at 0.5 or 1.
0% added, but compared to carrot juice without guar gum, the addition of starch decomposed product hardly feels stickiness, does not impair the flavor and texture, and is a carrot juice containing thickened polysaccharide. It was preferable.

【００４９】トマトジュース及びオレンジジュース （実施例５６）実施例５４と同様に、下記飲料にグアガ
ム及び枝作り酵素を用いて調製した環状構造を有するモ
チトウモロコシデンプン分解物（平均分子量約１５０，
０００）又はパインデックス＃１００を添加し、増粘多
糖類入り飲料を調製した。 イ）トマトジュース（カゴメ株式会社） ロ）オレンジジュース（アサヒビール株式会社製バヤリ
ースオレンジ100 ％） （結果）両飲料とも実施例５４と同様な結果で、適量な
添加濃度でグアガム無添加飲料と比べて粘りを感じるこ
とはほとんどなく、風味・食感も損なっておらず、増粘
多糖類入り飲料として好ましいものであった。Tomato juice and orange juice (Example 56) Similarly to Example 54, the following beverage was decomposed with a cyclic structure of waxy maize starch (average molecular weight: about 150,
000) or Paindex # 100 to prepare a thickened polysaccharide-containing beverage. B) Tomato juice (Kagome Co., Ltd.) b) Orange juice (100% Bayaris orange manufactured by Asahi Breweries, Ltd.) (Results) Both drinks have the same results as in Example 54, and compared with the drink without guar gum at an appropriate concentration There was almost no stickiness, and the flavor and texture were not impaired, and the beverage was preferred as a thickened polysaccharide-containing beverage.

【００５０】アイスクリーム （実施例５７）下記アイスクリームの配合により枝作り
酵素を用いて調製した環状構造を有するモチトウモロコ
シデンプン分解物（平均分子量約１５０，０００）を５
重量％含有するアイスクリームを調製し、アイスクリー
ムミックスの粘度測定、アイスクリームの保形性及び官
能検査を行なった。 １．アイスクリームの調製方法 原料１〜６を混合し７０℃まで加熱しながら溶解後、原
料７〜９を添加しよく撹拌した。このとき、７０℃での
アイスクリームミックスの粘度を測定した。さらに常法
によりアイスクリームミックスを均質化（ホモゲナイザ
ー100kg/cm2 ）、殺菌（プレート殺菌：８５℃・１５
秒）、冷却後エージングに供した。１８時間後アイスク
リームミックスを取り出し、オーバーラン１００％でフ
リージングし冷凍した。フリージング後のアイスクリー
ムを１３０ｍＬの紙容器カップに充填後、−２５℃で２
日間保存した。このサンプルで保形性テストと官能検査
を行なった。 ２．保形性テスト方法 カップよりサンプルを取り出し、温度３０℃で湿度８０
％の恒温室におけるアイスクリームの保形性を目視する
ことにより評価した。 （実施例５８）下記配合において、パインデックス＃１
００を５重量％含有するアイスクリームを実施例５７と
同様に調製し、その保形性テストと官能検査を行なっ
た。 （比較例４９）下記配合において、デンプン分解物を含
有しないアイスクリームを実施例５７と同様に調製し、
その保形性テストと官能検査を行なった。Ice Cream (Example 57) A decomposed product of a maize starch having a cyclic structure (average molecular weight of about 150,000) prepared by using a branching enzyme by mixing the following ice creams was used.
An ice cream containing 1% by weight was prepared, and the viscosity of the ice cream mix, the shape retention of the ice cream, and the sensory test were performed. 1. Method for Preparing Ice Cream Raw materials 1 to 6 were mixed and melted while heating to 70 ° C. Then, raw materials 7 to 9 were added and stirred well. At this time, the viscosity of the ice cream mix at 70 ° C. was measured. Furthermore, the ice cream mix is homogenized (homogenizer 100 kg / cm2) and sterilized (plate sterilization: 85 ° C / 15
Seconds), and subjected to aging after cooling. After 18 hours, the ice cream mix was taken out, frozen with 100% overrun, and frozen. After filling the ice cream after freezing into a 130 mL paper container cup,
Saved for days. This sample was subjected to a shape retention test and a sensory test. 2. Shape retention test method Take a sample out of the cup and place it at a temperature of 30 ° C and a humidity of 80
% Of the ice cream in a constant temperature room was evaluated by visual observation. (Example 58) Pindex # 1 in the following composition
An ice cream containing 5% by weight of 00 was prepared in the same manner as in Example 57, and was subjected to a shape retention test and a sensory test. (Comparative Example 49) In the following composition, an ice cream containing no degraded starch was prepared in the same manner as in Example 57.
The shape retention test and the sensory test were performed.

【表５】 （結果） １．アイスミックスの粘度測定結果 実施例５７ ７５mPa ・ s 実施例５８ ８９mPa ・ s 比較例４９ ２９４mPa ・ s ２．保形性テスト、官能検査結果 実施例５７、実施例５８及び比較例４９ともに２５分後
に型くずれが生じ、その後はほぼ同等に崩れていった。
このことから、これらは同等の保形性を有していること
が確かめられた。また、官能的にも同等であった。[Table 5] (Results) 1. 1. Measurement result of viscosity of ice mix Example 57 75 mPa · s Example 58 89 mPa · s Comparative Example 49 294 mPa · s Results of Shape Retention Test and Sensory Inspection In Examples 57, 58 and Comparative Example 49, the mold collapsed after 25 minutes, and then collapsed almost equally.
From this, it was confirmed that they had the same shape retention. It was also functionally equivalent.

【００５１】でんぷんのり（接着剤） （実施例５９）でんぷんのり（商品名：ヤマト糊、ヤマ
ト株式会社）２００ｇに枝作り酵素を用いて調製した環
状構造を有するモチトウモロコシデンプン分解物（平均
分子量約１５０，０００）４０ｇを添加しよく撹拌後、
回転粘度計でこの糊の粘度を測定した。 （実施例６０）上記でんぷんのり２００ｇにパインデッ
クス＃１００（ＤＥ２〜５）４０ｇを添加しよく撹拌
後、この糊の粘度を測定した。 （比較例５０）上記でんぷんのり２００ｇに水４０ｇを
添加しよく撹拌後、この糊の粘度を測定した。 （比較例５１）上記でんぷんのり２００ｇにサンデック
＃１８０（ＤＥ１８〜２０：平均分子量約８，０００：
三和澱粉工業株式会社製）４０ｇを添加しよく撹拌後こ
の糊の粘度を測定した。 （結果）実施例５９の粘度は２１．２Pa・ s 、実施例６
０は３６．４Pa・ s 、比較例５０及び比較例５１は共に
２００Pa・ s 以上で、本発明の請求項に記載のデンプン
分解物の添加によりでんぷんのりの粘度が低下した。さ
らに、に記載のデンプン分解物を用いた実施例５９の
方がに記載のデンプン分解物を用いた実施例６０の方
より粘度が一層低かった。また、接着剤としての伸展性
も比較例５０及び比較例５１に比べるとかなり良いもの
であった。よって、デンプン濃度が同一にもかかわらず
非常に低粘性で伸展性の良いでんぷんのりの調製が可能
となった。Starch paste (adhesive) (Example 59) Starch paste (trade name: Yamato paste, Yamato Co., Ltd.) Mochi maize starch decomposed product having a cyclic structure prepared by using a branching enzyme in 200 g (average molecular weight: about 90%) 150,000) 40 g was added and stirred well.
The viscosity of this paste was measured with a rotational viscometer. (Example 60) 40 g of Paindex # 100 (DE2-5) was added to 200 g of the above starch paste, and after stirring well, the viscosity of this paste was measured. (Comparative Example 50) 40 g of water was added to 200 g of the above-mentioned starch paste, and after stirring well, the viscosity of this paste was measured. (Comparative Example 51) Sandeck # 180 (DE18-20: average molecular weight of about 8,000: 200 g of the above starch paste)
After adding 40 g (manufactured by Sanwa Starch Industry Co., Ltd.) and stirring well, the viscosity of the paste was measured. (Results) Example 59 had a viscosity of 21.2 Pa · s, and Example 6
0 was 36.4 Pa · s, and Comparative Examples 50 and 51 were both 200 Pa · s or more, and the viscosity of starch paste was reduced by the addition of the decomposed starch as described in the claims of the present invention. Further, the viscosity of Example 59 using the degraded starch described in (1) was lower than that of Example 60 using the degraded starch described in (2). Also, the extensibility as an adhesive was considerably better than Comparative Examples 50 and 51. Therefore, it became possible to prepare starch paste having very low viscosity and good extensibility even though the starch concentration was the same.

【００５２】[0052]

【効果】本発明により得られた低粘度溶液は、デンプン
分解物を含まないものに比べてそれぞれの使用に適した
粘度にまで低下したものである上で、その効果・効能を
維持又は増強しているものであった。[Effect] The low-viscosity solution obtained by the present invention has a viscosity reduced to a level suitable for each use as compared with a solution containing no degraded starch, and maintains or enhances its effects and effects. Was what it was.

【００５３】本願の手法を用いることが可能な商品とし
ては、例えば次のようなものが考えられる。The following products can be used as products for which the method of the present invention can be used.

【００５４】大腸造影検査前日食（以下、検査食），消
化器系ポリープ切除手術術後食（以下、術後食）等の分
野では、消化器官に刺激を与える脂肪分はほとんど配合
できないため、易消化性の糖質を中心に高エネルギー成
分の摂取が可能になるよう組み立てられている。ここ
で、検査食用、術後食用の葛湯を調製するのにデンプン
分解物を含有すれば、喫食時に低粘度で快適な風味・食
感を有し、しかも１食当たりの葛湯でより高エネルギー
を摂取することが可能である。さらに、デンプン分解物
を添加していない葛湯と同等の粘度を有するようにデン
プン又はデンプン分解物をさらに増量して調製すれば、
より一層高エネルギーを摂取できる葛湯の調製が可能で
ある。In fields such as a solar eclipse before colonography examination (hereinafter referred to as an inspection diet) and a postoperative meal after digestive system polypectomy (hereinafter referred to as a postoperative meal), fat which stimulates the digestive organs can hardly be incorporated. It is constructed so that high-energy components can be taken mainly from easily digestible sugars. Here, if the starch digest is included in preparing Kuzu-to for test food and post-operative food, it has low viscosity, comfortable flavor and texture during eating, and higher energy per serving of Kuzu-to. It is possible to take. Furthermore, if starch or starch decomposed product is further increased so as to have the same viscosity as Kuzuto to which no starch decomposed product is added,
It is possible to prepare Kuzuto that can take even higher energy.

【００５５】飲料の分野では、増粘多糖類を食物繊維と
して使用することは粘度上昇のため不適であったが、増
粘多糖類とデンプン分解物を同時に添加混合することに
より粘度の上昇が抑制されるので、飲料に対しても多量
の増粘多糖類の添加が可能である。In the field of beverages, the use of thickening polysaccharide as a dietary fiber was unsuitable due to the increase in viscosity, but the increase in viscosity was suppressed by simultaneously adding and mixing the thickening polysaccharide and the degraded starch. Therefore, a large amount of thickening polysaccharide can be added to a beverage.

【００５６】アイスクリームの分野では、その保形性を
付与するために増粘多糖類等が用いられるが、デンプン
分解物を含有させることにより、アイスクリームミック
ス調製時には低粘度で良好な製造適性を有し、製品とし
た時も保形性・食感においてデンプン分解物無添加のも
のと同等の品質レベルを維持しているアイスクリームを
調製することが可能である。In the field of ice creams, thickening polysaccharides and the like are used to impart shape retention. By incorporating starch decomposed products, low viscosity and good production suitability can be obtained at the time of ice cream mix preparation. It is possible to prepare an ice cream which has the same quality level as that without the addition of degraded starch in shape retention and texture when it is used as a product.

【００５７】でんぷんのりの分野では、デンプン分解物
を含有させることによりでんぷんのりを低粘化させ、伸
展性が良いでんぷんのりを調製することが可能である。In the field of starch paste, it is possible to reduce the viscosity of the starch paste by incorporating a starch decomposed product, and to prepare a starch paste with good extensibility.

【００５８】[0058]

【図面の簡単な説明】[Brief description of the drawings]

【図１】 分子量８，０００〜８００，０００で環状構
造を有するデンプン分解物を示す図である。水平の直線
及び曲線は、α−１，４−グルコシド結合でつながった
グルカンの鎖を示し、垂直の矢印は、α−１，６−グル
コシド結合を示す。FIG. 1 is a diagram showing a starch decomposed product having a molecular weight of 8,000 to 800,000 and having a cyclic structure. Horizontal straight lines and curves indicate glucan chains connected by α-1,4-glucosidic bonds, and vertical arrows indicate α-1,6-glucosidic bonds.

───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.⁷，ＤＢ名) C08B 30/00 C08B 30/12 C08B 37/00 ──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. ⁷ , DB name) C08B 30/00 C08B 30/12 C08B 37/00

Claims (6)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】 デンプン０．１〜４０重量％及び／又は
増粘多糖類０．０１〜５．０重量％を含有する溶液に分
子量２０，０００〜２，５００，０００の画分を半分以
上含有するデンプン分解物又はＤＥ１〜１５のデンプン
分解物を添加したものであることを特徴とする低粘度溶
液1. A solution containing from 0.1 to 40% by weight of starch and / or from 0.01 to 5.0% by weight of a thickening polysaccharide is added with a fraction having a molecular weight of 20,000 to 2,500,000 by half or more. A low-viscosity solution characterized by being added with a starch degradation product or a starch degradation product of DE1-15 【請求項２】 デンプン０．１〜４０重量％及び／又は
増粘多糖類０．０１〜５．０重量％を含有する溶液に分
子量８，０００〜８００，０００で環状構造を有するデ
ンプン分解物を添加したものであることを特徴とする低
粘度溶液2. A starch hydrolyzate having a molecular weight of 8,000 to 800,000 and a cyclic structure in a solution containing 0.1 to 40% by weight of starch and / or 0.01 to 5.0% by weight of a thickening polysaccharide. Low viscosity solution characterized by adding 【請求項３】デンプン分解物をデンプンに対して０．１
〜１０倍量及び増粘多糖類に対して１．０〜５０倍量添
加したものであることを特徴とする請求項１又は請求項
２に記載の低粘度溶液3. A starch degradation product is added to starch in an amount of 0.1%.
The low-viscosity solution according to claim 1, wherein the low-viscosity solution is added in an amount of 10 to 10 times and 1.0 to 50 times the amount of the thickening polysaccharide. 【請求項４】 溶液がデンプン０．１〜１０重量％を含
有するものに対してデンプン分解物を０．５〜５倍量添
加したものであることを特徴とする請求項１又は請求項
２に記載の低粘度溶液4. The solution according to claim 1, wherein the solution contains starch in an amount of 0.5 to 5 times the amount of starch containing 0.1 to 10% by weight. Low viscosity solution described in 【請求項５】 溶液がデンプン１０〜４０重量％を含有
するものに対してデンプン分解物を０．２〜２倍量添加
したものであることを特徴とする請求項１又は請求項２
に記載の低粘度溶液5. The method according to claim 1, wherein the solution contains starch in an amount of 0.2 to 2 times the amount of starch containing 10 to 40% by weight.
Low viscosity solution described in 【請求項６】 増粘多糖類に対してデンプン分解物を
１．０〜２０倍量添加したものであることを特徴とする
請求項１又は請求項２に記載の低粘度溶液6. The low-viscosity solution according to claim 1, wherein a starch decomposed product is added in an amount of 1.0 to 20 times the thickening polysaccharide.