KR20240126047A - Method for producing novel starch hydrolysate - Google Patents

Abstract

The object of the present invention is to provide a method for inexpensively, simply, and efficiently producing a starch hydrolysate having low DE and high retrogradation stability. By hydrolyzing a mixture in which waxy starch and non-waxy starch are mixed at a specific ratio, the desired starch hydrolysate having high retrogradation stability can be inexpensively, simply, and efficiently obtained. Specifically, starch raw materials mixed in advance so that the mass ratio (solid content mass ratio) of waxy starch to the total mass of waxy starch and non-waxy starch is at least 10 mass% are hydrolyzed with acid and/or α-amylase.

Description

Method for producing novel starch hydrolysate

The present invention relates to a method for simply and efficiently producing a starch hydrolyzate having low DE and not easily aged.

Starch hydrolysate has been used in food products since ancient times. The starch hydrolysate can be obtained as a starch hydrolysate with a desired DE value by reacting α-amylase (liquefaction enzyme) or glucoamylase (saccharification enzyme) or acid on the starch suspension as the raw material.

In general, starch hydrolysates with low decomposition degree, that is, starch hydrolysates with low DE value, are used in powdered foods such as seasonings and soup ingredients, and recently, they are also used in nursing foods such as liquid foods and swallowing aids. However, starch hydrolysates with low DE value have the problem that, even if they are dissolved in water, they age over time and become cloudy, which adversely affects the appearance and texture of food.

Accordingly, a method of removing low-molecular fractions to obtain a starch hydrolyzate with a low DE value and high aging stability is generally known. For example, Patent Document 1 proposes a method of hydrolyzing raw starch to produce a starch hydrolyzate with a high stability of DE 20 to 40, and then separating low-molecular-weight saccharides using a reverse osmosis membrane. In addition, Patent Document 2 discloses a method of treating amylopectin-containing starch with a special enzyme to increase α-1,6 bonds, and then fractionating maltodextrin having a molecular weight of about 20,000 to 50,000 daltons and a DE value of less than 8 by ultrafiltration.

Meanwhile, patent document 3 discloses that a starch hydrolyzate that is not easily aged and has a DE value of 1.2 to 1.7 is obtained by decomposing waxy tapioca starch in two stages with α-amylase under specific conditions without a special process for separating low-molecular-weight saccharides.

[Patent Document 1] Specification of US Patent No. 3756853 [Patent Document 2] Japanese Patent Application Publication No. 6-209784 [Patent Document 3] Japanese Patent Application Publication No. 2021-88623

However, the fractionation/removal of low molecular weight fractions requires the introduction of equipment such as fractionators, which not only increases the cost of the equipment, but also complicates the manufacturing process and reduces the yield of the obtained starch decomposition product. In addition, the cost of employing special enzymes or waxy starches is high, which poses a problem in terms of economic feasibility.

In addition, since the starch decomposition product obtained by the method of Patent Document 3 has a relatively high molecular weight, the viscosity is high, which easily causes adverse effects such as limiting the usable foods or making it difficult to pass through a sterilization filter.

Accordingly, the purpose of the present invention is to provide a method for simply, inexpensively, and efficiently producing a starch hydrolyzate having low DE and high aging stability.

In addition, another object of the present invention is to provide a starch hydrolyzate having low DE and high aging stability, and having relatively low viscosity.

The inventors of the present invention first attempted to solve this problem by blending a specific amount of a starch hydrolyzate using waxy starch as a raw material with a starch hydrolyzate using relatively inexpensive non-waxy starch as a raw material. However, the effect of improving aging stability was very limited, so that the expected effect could not be obtained. Accordingly, the inventors of the present invention discovered that a starch hydrolyzate having low DE and high aging stability can be obtained by mixing a plurality of starch hydrolyzates at the stage of the raw starch, that is, mixing waxy starch in advance at a specific ratio with non-waxy starch, and then hydrolyzing it by acting on it with acid and/or α-amylase, rather than mixing them retroactively.

The present invention consists of the following [1] to [5].

［1] A method for producing a starch hydrolyzate, comprising a process of hydrolyzing a mixed suspension of waxy starch and non-waxy starch by applying at least one of an acid and α-amylase.

［2] A method for producing a starch hydrolyzate according to the above ［1], wherein the waxy starch is at least one selected from the group consisting of waxy tapioca starch, waxy corn starch, waxy potato starch, and glutinous rice starch.

［3] A method for producing a starch hydrolyzate according to ［1] or ［2] above, wherein the non-waxy starch is at least one selected from the group consisting of tapioca starch, corn starch, potato starch, and rice starch.

［4] A method for producing a starch hydrolyzate in any one of the above ［1] to ［3], wherein the mass ratio (solid content mass ratio) of the waxy starch to the total mass of the waxy starch and the non-waxy starch is at least 10 mass%.

［5] A method for producing a starch hydrolyzate in any one of the above ［1] to ［4], wherein the starch hydrolyzate has a number average molecular weight of 1,500 to 4,000 and a sugar composition of DP8 or higher of 70% or higher.

According to the method of the present invention, a starch hydrolyzate having low DE and aging stability can be provided simply, inexpensively and efficiently.

“Starch hydrolyzate”, also called “starch syrup”, “dextrin”, “maltodextrin”, etc., is obtained by hydrolyzing starch with acid and/or an enzyme. The degree of decomposition is generally expressed by the “DE value” (dextrose equivalent), and in the starch hydrolyzate of the present invention, the DE value is 5 to 10, preferably 5 to 8, and more preferably 6 to 8. The DE value referred to here is an analysis value according to the Willstatter Schudel method, and is obtained by the formula “[(mass of direct reducing sugar (expressed as glucose))/(mass of solid content)] × 100”.

In the method of the present invention, the “waxy starch” as the raw material is a starch having an amylopectin content of 90 mass% or more, preferably 95 mass% or more. The “waxy starch” may be a plant-derived starch including algae obtained by standard breeding techniques including genetic engineering techniques in addition to natural starches found in nature, and its representative sources are cereals, tubers, roots, malt, legumes, and fruits. More specific examples of the sources include waxy species of corn, peas, potatoes, sweet potatoes, bananas, barley, wheat, rice, sago, amaranthus, tapioca, canna, and sorghum. Preferably, they are waxy tapioca, waxy corn, waxy potato, or glutinous rice, and among them, waxy tapioca is more preferable.

In the method of the present invention, the “non-waxy starch” used as a raw material refers to something other than the waxy starch, and includes so-called high-amylose starch. The amylopectin content is less than 90 mass%, preferably less than 85 mass%. The “non-waxy starch” may be any starch derived from plants, including algae obtained by standard breeding techniques including genetic engineering techniques, in addition to natural starches found in nature, and its representative sources are cereals, tubers, roots, malt, legumes, and fruits. More specific examples of the sources include corn, peas, potatoes, sweet potatoes, bananas, barley, wheat, rice, sago, amaranthus, tapioca, canna, and sorghum, but tapioca, corn, potatoes, or rice are preferable, and among them, tapioca is more preferable.

The method of the present invention uses a mixed suspension of waxy starch and non-waxy starch. In order to prepare a mixed suspension, a process (raw material mixing process) of mixing waxy starch and non-waxy starch in advance before the hydrolysis process may be included.

The mixed suspension of waxy starch and non-waxy starch is important in its mixing ratio (mass ratio of solids), and the mass ratio of waxy starch to the total mass of waxy starch and non-waxy starch (mass ratio of solids) should be at least 10 mass% or more. Preferably, it is 30 mass% or more, more preferably 50 mass% or more. Above all, since waxy starch is expensive, considering the cost-effectiveness, it is preferable that the mass ratio of waxy starch to the total mass of waxy starch and non-waxy starch (mass ratio of solids) remain in the range of 10 to 50 mass%.

The solvent of the mixed suspension of waxy starch and non-waxy starch is not particularly limited, but can be water, for example.

The total mass fraction of the solid content of waxy starch and non-waxy starch in the mixed suspension provided for hydrolysis is preferably 15 to 40 mass%, and more preferably 20 to 40 mass%.

The method of the present invention essentially involves a process of hydrolyzing a mixed suspension of the waxy starch and the non-waxy starch at a specific mass ratio (hydrolysis process), and may additionally include a process of purifying (purification process).

In the above hydrolysis process, hydrolysis is performed using acid and/or α-amylase. When using an acid, the type of acid used is not particularly limited, but examples thereof include hydrochloric acid and oxalic acid. The amount of acid used can be appropriately adjusted depending on the type of acid, and for example, in the case of oxalic acid, it is preferably 0.1 to 0.6 mass%, and more preferably 0.1 to 0.5 mass%, with respect to the solid content mass of the raw material starch (sum of waxy starch and non-waxy starch).

The temperature in the hydrolysis process using the acid is preferably 100°C to 140°C, more preferably 120°C to 140°C, the pH is preferably 1.0 to 2.0, more preferably 1.6 to 2.0, and the treatment time is preferably 5 to 60 minutes, more preferably 10 to 40 minutes. In addition, the raw material starch concentration at the time of treatment is preferably about 15 to 40 mass%. This hydrolysis process using the acid can also be performed using a heating device such as a heated pressure steamer or a jet cooker. The treatment temperature and treatment time can be controlled by monitoring the progress of the reaction by thin layer chromatography or HPLC, DE value, osmotic pressure, etc.

“α-Amylase” is an endo-type enzyme that hydrolyzes the α-1,4-linked glucosidic bond of starch, and examples thereof include Crystase L1 (Amano Enzyme Co., Ltd.) and Tamamyl 120L (Novozymes Japan Co., Ltd.). The amount of this α-amylase to be used is preferably 0.01 to 0.2 mass%, more preferably 0.02 to 0.18 mass%, with respect to the solid content mass of the raw material starch (total mass of waxy starch and non-waxy starch).

The temperature in the hydrolysis process by α-amylase is preferably 70°C to 100°C, more preferably 75°C to 90°C, and the pH is preferably 5.0 to 7.0, more preferably 5.5 to 6.5.

In addition, the concentration of the raw material starch (the sum of waxy starch and non-waxy starch) when treating with α-amylase is preferably about 15 to 40 mass%. At this time, the hydrolysis reaction by α-amylase can be adjusted by setting the reaction treatment time to preferably 3 to 40 minutes, more preferably 5 to 30 minutes. In addition, it is also possible to adjust by terminating the reaction by pressurizing at about 0.2 MPa or using an acid such as oxalic acid when the DE value or osmotic pressure (15 mass% aqueous solution) of the decomposed product reaches a predetermined range, for example, a DE value of 5 to 10 or an osmotic pressure of 50 to 110 mOSmol/kg. In addition, this hydrolysis process by α-amylase can also utilize a heating device such as a heated pressure steamer or a jet cooker.

The hydrolysis process can be performed not only by acid or α-amylase as described above, but also by two-step hydrolysis by acid and α-amylase. For example, acid hydrolysis under the above conditions can be performed first, and after adjusting the pH to 5.0 to 7.0 with oxalic acid or lime, hydrolysis by α-amylase under the above conditions can be performed. In addition, acid hydrolysis can be performed after α-amylase decomposition, or α-amylase decomposition can be additionally performed after α-amylase decomposition, but the latter is preferable from the viewpoint of manufacturing efficiency.

When additional α-amylase decomposition is performed after performing α-amylase decomposition, for example, 0.01 to 0.2 mass%, more preferably 0.02 to 0.18 mass% of α-amylase is added to raw material starch at a concentration of about 15 to 40 mass%, based on the solid content mass of the raw material starch, and the first-stage α-amylase decomposition is performed. The treatment time is preferably 3 to 40 minutes, more preferably 5 to 30 minutes. In the second-stage α-amylase decomposition process, α-amylase decomposition can be performed by adding, for example, 0.01 to 0.2 mass%, more preferably 0.02 to 0.1 mass% of α-amylase based on the solid content mass of the decomposition liquid of the first stage. In addition, in the α-amylase decomposition process of the second stage, when the osmotic pressure (15 mass% aqueous solution) of the decomposed product reaches a predetermined range, for example, 50 to 110 mOSmol/kg, the reaction can be terminated by pressurization of about 0.2 MPa or by using an acid such as oxalic acid.

When performing α-amylase decomposition (second stage) following α-amylase decomposition (first stage), the treatment temperature in any decomposition process is preferably 70 to 100°C, more preferably 75 to 90°C, and the pH is preferably 5.0 to 7.0, more preferably 5.5 to 6.5. From the viewpoint of manufacturing efficiency, a heating device such as a heating/pressure steamer or a jet cooker can also be used in this decomposition process. It appears that by performing pressurization treatment, etc. following the α-amylase decomposition in the first stage, the shape of the starch chain changes, making it easier for the α-amylase in the second stage to act, thereby enabling uniform and efficient decomposition.

The reaction solution obtained through the above hydrolysis process can be concentrated into a liquid product through filtration using diatomaceous earth and desalination using ion exchange resin, or can be powdered into a powder product through spray drying, etc. In addition, the starch decomposition product liquid after purification can be reduced (hydrogenated) as it is to make a reduced starch decomposition product.

The starch hydrolyzate obtained by the method of the present invention has excellent aging stability. The “aging stability” referred to here is evaluated using the turbidity as an index after refrigerating a 15 mass% aqueous solution of the starch hydrolyzate at 4°C for a certain period of time, and the turbidity is a value obtained by multiplying the absorbance at 720 nm (1 cm cell) of a 15 mass% aqueous solution of the starch hydrolyzate by 10 times. In addition, the turbidity on the 16th day of refrigeration is 10.0 or less, preferably 2.0 or less, and more preferably 1.6 or less.

The molecular weight referred to in the present invention is a number-average molecular weight, and can be obtained from a molecular weight distribution obtained by high-performance liquid chromatography by gel filtration (Shimadzu Corporation). For example, it can be obtained from a molecular weight distribution obtained under the following analysis conditions:

[Column]: TSKgel G2500PWXL, G3000PWXL, G6000PWXL (Tosoh Co., Ltd.),

[Column temperature]: 80℃

[Moving phase]: Distilled water,

[Flow rate]: 0.5㎖/min,

[Detector]: Parallel refractometer,

[Sample injection volume]: 100㎕ of 1 mass% aqueous solution,

[Calibration curve]: Pullulan standard (Showa Denko Co., Ltd.), maltotriose, and glucose.

From the above molecular weight distribution, the number average molecular weight Mn can be calculated by the following equation:

Mn = ΣHi/(Hi/Mi)［Hi: peak height, Mi: molecular weight].

Analysis of the sugar composition in the present invention is performed using the following method using high-performance liquid chromatography, and simple area % is expressed as the composition:

[Column]: MCI GEL CK04SS (Mitsubishi Chemical Co., Ltd.)

[Column temperature]: 80℃

[Moving phase]: Distilled water,

[Flow rate]: 0.3㎖/min,

[Detector]: Parallel refractometer,

[Sample injection volume]: 10㎕ of 5 mass% solution.

The starch hydrolyzate obtained by the method of the present invention has a number average molecular weight of 1,500 to 4,000, preferably 2,000 to 4,000, more preferably 2,000 to 3,000, a sugar composition of which the proportion of DP8 or higher is 70% or more, preferably 80% to 93%, more preferably 80% to 88%, and a DE value of 5 to 10, preferably 5 to 8, more preferably 6 to 8. This DE value is a relatively low value for a starch hydrolyzate. The starch hydrolyzate obtained by the method of the present invention has high aging stability despite its low DE value.

The starch hydrolyzate obtained by the method of the present invention can be preferably used in foods. The type of the foods is not particularly limited, but it can be particularly preferably used in liquid or fluid foods that emphasize transparency or softness. For example, it can be mentioned as soft drinks such as coffee, black tea, and juice, beverages such as alcoholic beverages, milk-containing foods such as ice cream, milk pudding, custard cream, yogurt, and mousse, dessert products such as jelly, soups and seasonings, seasonings such as sushi vinegar, dressings, ketchup, and sauces, curry, stews, thickened liquid foods, enteric nutrients, etc., and it can be particularly advantageously used in dessert products such as beverages, mousse, soups and seasonings, sauces, and dressings.

In these foods, the content of the starch decomposition product obtained by the method of the present invention is preferably 1 to 30 mass%, more preferably 2 to 15 mass%, and even more preferably 2 to 11 mass%, and when the content is satisfied, a food product can be obtained that is suppressed from becoming cloudy due to aging and does not impair transparency.

Hereinafter, the present invention will be described in detail and specifically by way of examples, but the present invention is not limited to these examples.

[Example]

<Mixing of raw starch>

A mixed raw material was prepared by mixing waxy tapioca starch and tapioca starch in the mass ratio shown in Table 1.

Starch mixture 1 Starch mixture 2 Starch mixture 3 Starch mixture 4 Waxy tapioca starch 10 30 100 0 Tapioca starch 90 70 0 100

<Hydrolysis>

Each mixed raw material in Table 1 was suspended in water to make a 21 mass% starch slurry, which was adjusted to about pH 6.0 with lime and oxalic acid, and α-amylase (Crystase L1, Amanoenzyme Co., Ltd.) was added so that the solid content with respect to the raw material was 0.14 mass%. This enzyme-starch water suspension was put into a heated pressure steamer kept at 83°C, and an enzyme reaction was performed for 29 minutes, and the enzyme was inactivated by pressurization at 0.2 MPa to obtain a decomposition solution. The DE value of this decomposition solution was 4.4 to 4.8. Next, this decomposition solution was adjusted to about pH 6.0 with lime and oxalic acid, and the above-mentioned α-amylase was added again so that the solid content with respect to the raw material was 0.04 mass%, and the reaction was performed at 83°C. Thereafter, when the osmotic pressure (15 mass% aqueous solution) reached 62 to 66 mOSmol/kg, the enzyme was inactivated by lowering the pH to 3.5 or lower with oxalic acid, thereby obtaining a two-stage decomposition solution with a DE value of 6.4 to 6.7.

<Refining and Concentrating>

The obtained two-stage decomposition solution was purified by filtration with activated carbon and diatomaceous earth and desalination with ion exchange resin, and then concentrated to 30 mass% to obtain starch decomposition product starting products 1 to 4 (hereinafter referred to as “starting products No. 1 to No. 4”) corresponding to starch mixtures 1 to 4, respectively.

<Mixing of starch hydrolysates>

Starting material No. 3 (decomposition product of waxy tapioca starch) and starting material No. 4 (decomposition product of tapioca starch) were mixed in the mass ratio shown in Table 2 to prepare 30 mass% aqueous solutions.

Starch hydrolyzate mixture 1 Starch hydrolyzate mixture 2 Starch hydrolyzate mixture 3 Starch hydrolyzate mixture 4 Starch hydrolyzate starting material No.3 10 30 40 50 Starch hydrolyzate starting material No.4 90 70 60 50

(pH, challenge)

The pH was measured using a pH meter (D-51, Horiba, Ltd.) using a 30 mass% aqueous solution. The conductivity was measured using an electrical conductivity meter (ES-71, Horiba, Ltd.) using a 30 mass% aqueous solution.

(coloration, turbidity)

The coloration and turbidity of each starch hydrolyzate were measured by placing a 30 mass% aqueous solution in a 1 cm plastic cell. The coloration was determined using a value that is 10 times the difference in absorbance at 420 nm and 720 nm (spectrophotometer U-2900, Hitachi High-Technologies Co.), and the turbidity was determined using a value that is 10 times the absorbance at a wavelength of 720 nm.

(DE value)

The DE value of the decomposed product at the manufacturing process stage or the finally obtained starch decomposition product was measured by Willstatter Schudel (“Industrial Analysis Methods Related to Starch Sugar”, published by Food Chemical Newspaper (November 1, 1991)).

(Osmotic pressure)

The osmotic pressure of each starch hydrolyzate was measured using an osmometer (Model Osmometer3250, ADVANCED INSTRUMENTS) using a 10 mass% aqueous solution.

(viscosity)

The viscosity of each starch hydrolyzate was measured for 30 seconds using a clay meter (BM-type Toki Sangyo Co., Ltd.) and rotor number 1, which were maintained at 30°C and 60 rpm in a 30 mass% aqueous solution.

(average molecular weight)

The number average molecular weight of each starch hydrolyzate was obtained from the molecular weight distribution obtained by high-performance liquid chromatography by gel filtration. The analysis conditions are shown in Table 3, and the calculation formula for the number average molecular weight Mn is shown in mathematical formula 1.

[column] TSKgelG2500PWXL, G3000PWXL, G6000PWXL (manufactured by Tosoh Co., Ltd.) [Column temperature] 80℃ [Moving image] Distilled water [Flow rate] 0.5㎖/min [Detector] Parallel refractometer [Sample injection amount] 100㎕ of 1 mass% aqueous solution [Calibration curve] Pullulan standard (Showa Denko Co., Ltd.), maltotriose and glucose

[Mathematical formula 1]

Mn = ΣHi/(Hi/Mi) [Hi: peak height, Mi: molecular weight]

(Party composition)

The sugar composition of the starch hydrolyzate was calculated as the simple area % (the ratio when the total peak area (corresponding to the total amount of sugar in the sample) is set to 100%) from the chromatogram obtained by high-performance liquid chromatography under the conditions shown in Table 4, and the sugar composition % (mass %) was used.

[column] 80℃ [Column temperature] Distilled water [Moving image] MCI GEL CK04SS (Mitsubishi Chemical Co., Ltd.) [Flow rate] 0.3㎖/min [Detector] Parallel refractometer [Sample injection amount] 10㎕ of 5 mass% solution

The results of the above analysis are shown in Table 5.

Prototype No.
(Starch decomposition product starting from raw material mixing) Mixed product No.
(mixture of starch decomposition products) 1 2 3 4 1 2 3 4 pH 4.15 4.04 4.16 4.23 4.22 4.21 4.20 4.20 Challenge rate (㎲/cm) 11.9 15.4 16.8 10.3 11.0 12.3 12.9 13.6 Coloration 0.10 0.13 0.31 0.12 0.15 0.19 0.21 0.23 Turbidity 0.00 0.00 0.01 0.00 0.00 0.00 0.00 0.00 DE(WS law) 6.29 6.12 6.21 6.18 6.17 6.14 6.16 6.18 Transmission pressure (mOsm/kg) 37 35 34 35 36 35 35 35 Viscosity (cp) 19.9 20.8 19.1 20.8 21.2 20.7 20.6 20.2 Average molecular weight 2,687 2,854 2,866 2,759 2,773 2,798 2,807 2,823 Party composition DP8+ 85.5 86.4 86.2 86.1 86.1 86.2 86.2 86.2 DP7 3.9 3.7 3.8 3.7 3.7 3.8 3.8 3.8 DP6 3.2 3.1 3.2 3.1 3.1 3.1 3.2 3.2 DP5 1.7 1.5 1.5 1.7 1.6 1.6 1.6 1.6 DP4 1.9 1.8 1.7 1.9 1.8 1.8 1.8 1.8 DP3 2.3 2.1 2.1 2.2 2.1 2.1 2.1 2.1 DP2 1.3 1.1 1.2 1.2 1.2 1.2 1.2 1.2 DP1 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2

(aging stability)

A 15 mass% aqueous solution of each starch hydrolyzate was placed in a glass vial and refrigerated at 4°C for 0, 2, 4, 6, 8, 12, and 16 days, and the turbidity was measured over time. The results are shown in Table 6 below.

Number of days Prototype No.
(Starch decomposition product starting from raw material mixing) Mixed product No.
(mixture of starch decomposition products) 1 2 3 4 1 2 3 4 Day 0
Day 2
Day 4
Day 6
Day 8
Day 12
Day 16 0.00 0.00 0.01 0.00 0.00 0.00 0.00 0.00 0.11 0.01 0.01 0.24 0.16 0.05 0.02 0.01 0.44 0.08 0.01 0.90 0.54 0.18 0.11 0.05 1.10 0.19 0.01 2.39 1.32 0.40 0.23 0.12 2.20 0.35 0.01 4.64 2.67 0.77 0.41 0.33 5.47 0.78 0.01 >10 6.79 1.95 1.03 0.51 9.17 1.56 0.02 >10 >10 3.81 1.93 0.91

When comparing the starting product No. 1 and the mixture No. 1 (both of which are the same at 10 mass%), or the starting product No. 2 and the mixture No. 2 (both of which are the same at 30 mass%), which have the same waxy seed to non-waxy seed ratio, it was found that the starting product has better aging stability than the mixture. In addition, it was found that the starting product No. 2 (the mixing ratio of waxy starch is 30 mass%) has better aging stability than the mixture No. 3 (the mixing ratio of waxy starch is 40 mass%), and that by mixing a small amount of waxy starch at the raw material stage, a starch decomposition product having excellent aging stability can be efficiently obtained.

From the above, in order to efficiently improve the aging stability, the waxy starch and the non-waxy starch should be mixed in a mass ratio (solid mass ratio) of at least 10 mass% based on the total mass of the waxy starch and the non-waxy starch at the raw material stage, and this should be hydrolyzed with an acid and/or α-amylase. Then, the starch hydrolyzate obtained by this method has a DE value of 5 to 10, a number average molecular weight of 1,500 to 4,000, a ratio of DP8 or higher in the sugar composition of 70% or more, and improved aging stability.

Claims (7)

A method for producing a starch hydrolysate, comprising a process of hydrolyzing a mixed suspension of waxy starch and non-waxy starch by acting with at least one of an acid and α-amylase. In the first paragraph,
A method for producing a starch hydrolyzate, wherein the waxy starch is at least one selected from the group consisting of waxy tapioca starch, waxy corn starch, waxy potato starch, and glutinous rice starch. In the first paragraph,
A method for producing a starch hydrolyzate, wherein the waxy starch is at least one selected from the group consisting of tapioca starch, corn starch, potato starch and rice starch. In the second paragraph,
A method for producing a starch hydrolyzate, wherein the waxy starch is at least one selected from the group consisting of tapioca starch, corn starch, potato starch and rice starch. In the first paragraph,
A method for producing a starch hydrolyzate, wherein the mass ratio (solid mass ratio) of waxy starch to the total mass of waxy starch and non-waxy starch is at least 10 mass%. In paragraph 4,
A method for producing a starch hydrolyzate, wherein the mass ratio (solid mass ratio) of waxy starch to the total mass of waxy starch and non-waxy starch is at least 10 mass%. In any one of Articles 1 to 6,
A method for producing starch hydrolysate, wherein the starch hydrolysate has a number average molecular weight of 1,500 to 4,000 and a sugar composition of DP8 or higher of 70% or higher.