JP3142906B2 - Food and drink, taste, cosmetics and pharmaceuticals, and method for producing starch sugar-containing composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to maltohexaose,
Malt heptaose-based beverages containing starch sugar
Foods, tastes, cosmetics and pharmaceuticals, and starch sugar-containing groups
The present invention relates to a method for producing a product .

[0002]

2. Description of the Related Art In recent years, with the change of eating habits, which is said to be the time of satiety, low sweetness and mellow sweetness close to high-grade umami have been demanded from tastes that are said to be delicious if sweet. . However, to make it less sweet,
Simply lowering the sugar content causes the body to lose its body taste. Conventionally, relatively high molecular weight starch sugars such as various dextrins have been used to maintain the sugar content and suppress the sweetness. Various dextrins have been used not only as sweeteners but also as powdered base materials for foods and drinks such as powdered juices.

However, when dextrin is added to foods and drinks, pharmaceuticals, etc., problems such as powdery odor, poor solubility, aging at low temperatures, etc. occur, and the sweetness is low in sweetness and mellow sweetness close to high-grade umami. Could not get.

[0004] Therefore, in recent years, low sweetness, body taste imparted,
As starch sugars having effects such as film formation and polishing, starch sugars containing maltooligosaccharides such as maltotetraose in addition to dextrin are commercially available.

[0005]

However, although conventional starch sugars contain maltooligosaccharides such as maltotetraose, the content of maltohexaose, maltoheptaose and the like is relatively small, and thus low sweetness is obtained. so,
The effects such as kokumi imparting, film formation, and polishing were not satisfactory.

[0006] The present invention has been made in view of the above-mentioned problems, and has a low sweetness and a rich body taste, which is not found in conventional oligosaccharides, and also has a heat and acid resistance, a low coloring property, a film forming effect, and a polishing effect. By using starch starch which is also excellent as a powdered base material, foods and beverages, tastes, chemicals with new taste and physical properties
An object of the present invention is to provide a method for producing cosmetics and pharmaceuticals, and a composition containing starch sugar .

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and have found that starch sugar containing maltohexaose or maltoheptaose as a main component is contained in foods, drinks and pharmaceuticals. As a result, the present inventors have found that low-sweetness and sweetness close to high-grade umami can be obtained, and have completed the present invention.

That is, the food, drink, favorite food, and makeup of the present invention
Goods and medicines, food, preference was contained the raw material of one selected from the cosmetic and pharmaceutical, maltohexaose, and starch sugar composed mainly of maltoheptaose, the lees
Powdered sugar is added to starch or starch-based sugars by malt α-amilla.
And pullulanase and / or
Amylase and 1 unit of the α-amylase in an activity ratio
On the other hand, pullulanase is used as the debranching enzyme.
In case of using 0.225 units or more of isoamylase
22.5 units or more, pullulanase and isoamylase
When using together, 100 times the activity unit of pullulanase
The sum of the calculated value and the activity unit of isoamylase was 22.
To add more than 5 and make the enzyme reaction
Maltohexaose, maltoheptao obtained from
Is a starch sugar containing 30% by weight or more in total .

[0009] In the method of manufacturing starch sugar-containing composition of the present invention, the starch or starch-based carbohydrates and malt α- amylase, pullulanase as debranching enzyme and / or Isoa
And an activity ratio of the amylase to 1 unit of the α-amylase.
And using pullulanase as the debranching enzyme.
0.225 units or more when using isoamylase
Is 22.5 units or more, with pullulanase and isoamylase
When using together, multiply the activity unit of pullulanase by 100
The sum of the measured value and the activity unit of isoamylase was 22.5.
The enzyme reaction is carried out by adding
Ri, maltohexaose, the starch sugar as a main component maltoheptaose prepared, food and drink the starch sugar, taste products,
It is characterized by being added to a kind of raw material selected from cosmetics and pharmaceuticals.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments.

In the present invention, the starch sugar containing maltohexaose and maltoheptaose as main components can be prepared by the production method already proposed by the present inventors (see Japanese Patent Application No. 2-410180). In this method, malt hexaose and maltoheptaose are added even when the reaction is continued for a long time by adding a branching enzyme having a predetermined activity unit or more when malt α-amylase is allowed to act on starch or starch-based carbohydrate. It is remarkably produced without decreasing the content and stably accumulates, and the fact that maltohexaose and maltoheptaose can be obtained in higher yields by adding a large excess of the debranching enzyme. Was found based on

[0012] The starch sugar containing maltohexaose or maltoheptaose as a main component is preferably produced specifically as follows.

That is, when starch or starch-based saccharide is hydrolyzed with malt α-amylase, the reaction is carried out in the presence of a branching enzyme.

The starch or starch-based saccharide used as a raw material is not particularly limited, and various ones can be used. For example, potato starch, sweet potato starch, corn starch, waxy corn starch, cassava starch and the like are preferably used. Alternatively, a liquefied starch solution obtained by liquefying these may be used.

It is preferable to use 0.5 to 50 units of malt α-amylase per 1 g of starch or starch-based saccharide. The unit of malt α-amylase in the present invention is a unit measured using a neoamylase test (trade name, manufactured by Daiichi Pure Chemicals Co., Ltd.).

The debranching enzyme is an enzyme that cleaves the α-1,6-glucosidic bond in starch, and pullulanase and / or isoamylase are preferably used. The origin of these enzymes is not particularly limited, for example, pullulanase of Klebsiella pneumonia ( Klebsiella pnumoniae ) origin (H. Bender and K. Wallenfels, Biochemical J.,
334, 79 (1961)), isoamylase of Pseudonas amyloderamosa origin
(See T. Harada et al. Appl. Microbiol., 16, 1439 (1968)) and the like. Among these, pullulanase is more preferable in consideration of the optimum pH of malt α-amylase.

The amount of the debranching enzyme used is 0.225 units or more when pullulanase is used, and 2 or more when isoamylase is used in terms of the activity ratio to 1 unit of malt α-amylase.
2.5 units or more, when pullulanase and isoamylase are used in combination, a value obtained by multiplying the activity unit of pullulanase by 100,
An amount in which the total of the isoamylase activity units is 22.5 or more is preferable. The activity unit of pullulanase is one per minute under conditions of pH 6.0 and 40 ° C. using pullulan as a substrate.
The amount of enzyme that produces a reducing power of μmol glucose equivalent, and the activity unit of isoamylase is Biochem. Biophys.
ta, 212, 458-469 (1970).

The hydrolysis reaction is carried out at pH 4.5 to 6.5 at a temperature of 40.
It is preferable to carry out under conditions of ~ 70 ° C. The reaction time varies depending on the amount of malt α-amylase added,
Usually, 3 to 72 hours are preferred.

After the enzymatic reaction is completed as described above, the enzyme is deactivated by heating to 80 ° C. or higher, decolorized with activated carbon according to a conventional method, desalted through a column of ion exchange resin, and concentrated. Thus, a starch sugar solution containing maltohexaose and maltoheptaose at high contents can be obtained.

In the present invention, maltohexaose and starch sugar containing maltoheptaose as the main components are those in which the sum of maltohexaose and maltoheptaose is greater than that of glucose, maltose, other maltooligosaccharides, dextrin, etc. It contains a large amount, preferably maltohexaose and maltoheptaose, in a total amount of 30% by weight or more, more preferably 35% by weight or more.

The starch sugars containing maltohexaose and maltoheptaose as main components are low-sweet, heat- and acid-resistant saccharides. It can be added as a sweetening agent for pharmaceuticals and the like, and can enhance the original taste and aroma of foods and drinks, pharmaceuticals and the like, and can reduce coloring of products during processing and storage. In addition, this starch sugar can impart a moisturizing effect, an effect of preventing crystallization, an effect such as luster and shine to foods and drinks, pharmaceuticals, and the like, as well as reducing sweetness. Furthermore, since maltohexaose and starch sugar containing maltoheptaose as main components have a low content of high molecular weight sugars of maltooctaose or higher as compared with a commercially available dextrin, there is no powdery odor and a powder having good solubility is provided. It can also be used as a functionalized substrate. In addition, in order to use as a powdered substrate,
Depending on the material to be powdered, a substitution of 10 to 80% by weight, preferably 20 to 70% by weight is optimal.

In the present invention, as a sweetener, only starch sugar containing maltohexaose or maltoheptaose as a main component can be added to foods, drinks, pharmaceuticals, etc., and this starch sugar and other sweeteners can be added. Can also be used to more effectively adjust the taste.

The other sweetener is selected from the group consisting of sucrose, starch syrup, glucose, maltose, isomerized sugar, honey, sorbitol, maltitol, lactitol, L-asparatylphenylalanine methyl ester, saccharin, glycyrrhizin, and stevioside. One or two or more of them are preferably used.

In the present invention, specific examples of one selected from food and drink, favorite foods, cosmetics and pharmaceuticals include the following.

[0025] That is, soy sauce, miso, mayonnaise, dressing, vinegar, Chinese ingredients, tempura, sauce, ketchup, grilled meat sauce, curry roux, stew ingredients, soup ingredients, dashi ingredients, complex seasonings, mirin and the like. Various seasonings, rice crackers, crackers, hail, karinto, rice cakes, buns, seaweed, bean jam, sheep, jelly, castella, candy, bread, biscuits, crackers, cookies, pies, pudding, butter cream, cream puffs , Sponge cake, donut, chocolate, chewing gum,
Various confectionery such as caramel and hard candy, ice confectionery such as ice cream and sherbet, syrup pickled fruit, syrup such as ice honey, flower paste,
Pastes such as peanut paste and fruit paste, jams, marmalade, syrup pickles, fruit processed products such as berries, pickled pickles such as fukugami pickles, senmai pickles, pickled raccoons, meat products such as ham and sausage, kamaboko,
In addition to fish meat products such as chikuwa, various delicacies, boiled tsukudani, liqueurs, alcoholic beverages such as sake, coffee, tea, cocoa, juice, carbonated beverages, stamina drinks, soft drinks such as lactic acid beverages, instant coffee, instant tea Various foods and drinks, such as instant foods and drinks such as coffee whiteners and powdered soups, and toothpastes, oral medicines, and mouthwashes can be used. In addition to the above, the present invention can be generally applied to various foods, cosmetics, and the like which are generally used orally after adding a sweetener.

Food and drink, favorite foods, cosmetics and medicine of the present invention
The product is manufactured according to each manufacturing method by adding starch sugar containing maltohexaose, maltoheptaose as a main component and other sweeteners as necessary to raw materials such as the above-mentioned food and drink, pharmaceutical products, etc. Food, food, cosmetics, and pharmaceuticals. Food and drink of the present invention , taste, cosmetics
Products and pharmaceuticals vary depending on the product,
In order to sufficiently obtain the effects of the present invention, 1% by weight of the starch sugar is used.
More preferably, it is preferable to contain 2% by weight or more.

[0027]

[Action] Starch sugar containing maltohexaose and maltoheptaose as main components is a low-sweetness, heat- and acid-resistant saccharide. addition Ki de be as, raw material original taste, it can emphasize the like smell, also, it is possible to reduce the coloring of the product under processing and storage. In addition, when this starch sugar is used as a sweetening agent, the content of high-molecular sugars of maltooctaose or higher is lower than that of a commercially available dextrin, and therefore, when dextrin is blended in powder smell, viscosity and solubility, The quality is not impaired.

In addition, starch sugars containing maltohexaose and maltoheptaose as main components have a low sweetness, a sweet taste close to good umami, and a kokumi, so that foods and drinks containing the same can be used . The taste can be improved. In the present invention, food and drink, pharmaceuticals, etc., as a sweetener,
It is possible to add only starch sugar containing maltohexaose or maltoheptaose as a main component, but the starch sugar can be used in combination with other sweeteners, so that the taste can be adjusted more effectively.

Furthermore, this starch sugar is blended in foods and drinks, pharmaceuticals and the like to provide a moisturizing effect, an effect of preventing crystallization, a luster,
Effects such as shimmer can also be provided.

In addition, starch sugars containing maltohexaose and maltoheptaose as main components can be easily pulverized, and the content of high-molecular sugars of maltooctaose or higher is higher than that of commercial dextrin. Since the amount is smaller than that, it is possible to obtain a powdered food having no powdery odor and good solubility.

[0031]

【Example】

Production Examples 1 and 2 (Preparation of Starch Sugar Containing Maltohexaose and Maltoheptaose as Main Components) Corn starch was liquefied using α-amylase by a conventional method, and a liquefied liquid having a concentration of 24 W / W% and a glucose equivalent of 7 was prepared. Obtained.

After adjusting the pH of the liquefied liquid to 6.0, starch 1 was added.
per g, a reaction system obtained by adding (A) 2 units of malt α-amylase and 3.3 units of pullulanase (manufactured by Amano Pharmaceutical Co., Ltd.), and (B) 2 units of malt α-amylase and 0.45 units of pullulanase Two kinds of reaction systems with the added reaction system were prepared, and each was hydrolyzed at 55 ° C. for 40 hours,
A saccharification reaction was performed. After completion of the saccharification, the solution was heated to 80 ° C. and heat-treated for 30 minutes to inactivate the enzyme, purified using activated carbon and an ion exchange resin by a conventional method, and concentrated to a concentration of 72 W / W%. Production Example 1 of starch sugar syrup produced under the conditions of (A),
The starch sugar starch syrup produced under the condition (B) is referred to as Production Example 2.

When the sweetness of these starch syrups was evaluated by relative sweetness with the sweetness of sugar being 100, Production Example 1 was 20 and Production Example 2 was 19, and both were low-sweet starch sugars. I found it.

The sugar compositions and viscosities of Production Examples 1 and 2 were measured.
For comparison, commercially available dextrin 2 having a similar decomposition rate was used.
The sugar composition and viscosity of the seeds were measured. These are Comparative Examples 1 and 2. Table 1 shows the results.

The viscosity is Bx. The viscosity at 40 and 20 ° C is B
It was measured by a mold viscometer. The sugar composition was analyzed by high performance liquid chromatography under the following conditions. Column: Aminex HPX42A (manufactured by Bio-Rad) Detector: Differential refractometer Column temperature: 70 ° C

[0036]

[Table 1]

From the results shown in Table 1, the starch sugars of Production Examples 1 and 2 have lower viscosities than those of two commercially available dextrins, have higher contents of maltohexaose and maltoheptaose, and are higher than maltooctaose. It can be seen that the quality content is low.

Example 1 (Manufacture of coffee beverage) After extracting 32.5 g of coffee beans with 520 ml (milliliter) of boiling water, 487.5 ml of a coffee extract obtained by filtration was obtained.
And 32.5 ml of milk and 65 g of granulated sugar, and adjust the pH.
Adjusted to 6.5 and bottled to a fixed volume of 600ml. The bottling was then sterilized by autoclaving at 120 ° C. for 30 minutes. This is used as a basic coffee composition, and 20% by weight and 50% by weight of the granulated sugar in the basic composition are produced in Production Example 1.
Prepared by replacing maltohexaose and maltoheptaose with starch sugar (in terms of solid content) as a main component, and conducting a sensory test on the taste and aroma by 25 panelists, respectively. Was.

In the evaluation, the basic composition was set to 0 points, and points were scored from the least preferred (-4 points) to the most preferred (+4 points), and the average value was obtained. Table 2 shows the results.

[0040]

[Table 2]

From the results in Table 2, it can be seen that coffee having a composition in which 20% by weight and 50% by weight of the granulated sugar in the basic composition were replaced with starch sugar containing maltohexaose and maltoheptaose as main components was obtained by using only sugar. It can be seen that the sweetness becomes unclear and the fragrance improves.

Example 2 (Production of sponge cake) 200 g of eggs, 120 g of granulated sugar, 15 g of milk, and 10.3 g of water were put into a bowl, and mixed at a high speed for 9 minutes with a mixer to adjust the specific gravity to 0.23 to 0.25. To this, add 100 g of flour that has been sifted in advance, mix at low speed for 15 seconds, add melted butter, mix until the specific gravity becomes 0.48 to 0.50,
A cake seed was prepared.

Pour this seed into a 18.0 cm diameter mold,
After baking for 30 minutes in an oven at 160 ° C. and a lower heat of 170 ° C., the mixture was allowed to cool to produce a sponge cake.

As a sweetener, a sponge cake containing only sugar is used as a basic blend, and
A sponge cake was prepared in which 20% by weight of malt hexaose and malt heptaose obtained in Production Example 1 were replaced with starch sugar (in terms of solid content).

These sponge cakes were subjected to a moisture retention test and a sensory test. Table 3 shows the results.

In the moisture retention test, the sponge cake was subjected to 2.
Cut into 5 x 2.5 x 2.5 cm pieces, put in a weighing bottle, store at 25% relative humidity of 76%, measure the weight on the 4th and 7th day, and calculate the weight change rate Performed by

In the sensory test, the scent, taste, and texture were evaluated by 10 panelists. In the evaluation, the basic composition was set to 0 point, and the most preferred (+) was selected from the least preferred (-4 points).
Up to 4 points), scores were obtained, and the average value was obtained.

[0048]

[Table 3]

From the results shown in Table 3, the sponge cake in which 20% by weight of the granulated sugar in the basic composition was replaced with starch sugar (in solid content) containing maltohexaose or maltoheptaose as a main component was a sweetener. It can be seen that the weight change rate is small and the moisture retention is excellent on the fourth day and the seventh day as compared with the sponge cake having the basic composition containing only the granulated sugar. In addition, in the sensory test, the sponge cake with 20% by weight replacement with starch sugar was improved in both aroma, taste, and texture, and was rich in flavor, as compared with the basic formulation.

The sponge cake of the basic composition has a whitish baking color, whereas 20% by weight of the granulated sugar of the basic composition contains starch sugar containing maltohexaose and maltoheptaose as main components (solid content). The sponge cake of the composition replaced by (converted) had a yellowish baking color and was glossy.

Example 3 (Production of Hard Candy) 120 g of granulated sugar, 100 g of enzymatic saccharified starch syrup, and a small amount of water were placed in a copper-clad tin pot and boiled down over high heat with stirring. When the temperature of the solution reached 142 ° C., the fire was stopped and the solution was left to cool. When the temperature has dropped to 130 ° C, add 1 g of citric acid and knead well, then add 0.7 g of essence and knead it well, pour it into a stainless steel vat, flatten it, cut it with a tow cutter, etc., and add cold water To make hard candy.

This candy was used as a basic blend, and the enzyme saccharified starch syrup of the basic blend was replaced with the starch sugar (in solid content conversion) containing maltohexaose and maltoheptaose as main components obtained in Production Example 2. Hard candy was also made.

These candies were tasted by 10 panelists and evaluated for taste and aroma. The evaluation method is the same as in Examples 1 and 2. Table 4 shows the results.

[0054]

[Table 4]

From the results in Table 4, it can be seen that the hard candy in which the basic enzymatic saccharified starch syrup was replaced with maltohexaose and starch sugar containing maltoheptaose as a main component had a better taste and aroma than the basic compound. It turns out to be preferable.

The candy containing starch sugar containing maltohexaose and maltoheptaose as main components has a mellow, near-umami sweetness. It was remarkable compared to the one.

Example 4 (Production of powdered juice) To 500 g of orange concentrated and reduced juice, 1500 g of dextrin, 0.5 g of citric acid and 0.5 g of ascorbic acid were analyzed as Comparative Example 1.
1 g was added, mixed well, and powdered with a spray drier to produce a powdered juice. This powdered juice was used as a basic formulation, and a dextrin of the basic formulation was obtained in Production Example 1.
Powdered juices were also prepared in which malthexaose and maltoheptaose were replaced by starch sugars (in terms of solid content) containing main components.

[0058] To 10g of each powder juice, 100ml of water
Was added, and the mixture was stirred for 5 minutes. Observation of the transparency was carried out, taste was tasted, and the taste and aroma were compared.

As a result, the juice containing starch sugar containing maltohexaose and maltoheptaose as main components had no powdery smell, was superior in taste and aroma, and had higher transparency than the juice containing dextrin. .

Example 5 (Production of honey lemon beverage) 5 g of concentrated lemon juice, 5 g of granulated sugar and 5 honey
g was dissolved in water, made up to 100 ml, and filled in a pressure bottle.
This honey lemon is used as a basic blend, and a granulated sugar of the basic blend is replaced with maltohexaose and maltoheptaose obtained in Production Example 1 to produce a honey lemon having a starch sugar (in terms of solid content). did. After measuring the pH at the time of adjustment for each honey lemon, at 120 ° C,
Repeat the autoclave treatment for 20 minutes four times,
The degree of coloring at that time was measured. The degree of coloration was determined by measuring the absorbance at 420 nm and 720 nm using a 10-cm cell, and by the following equation (1). Table 5 shows the results.

[0061]

## EQU1 ## Color degree = (absorbance at 420 nm) − (absorbance at 720 nm)

[0062]

[Table 5]

From the results shown in Table 5, it can be seen that the honey lemon of the basic composition is decomposed and colored by repeating the autoclave treatment, and the granulated sugar is mainly composed of maltohexaose and maltoheptaose. It can be seen that the degree of coloring of the honey lemon of the formulation replaced with starch sugar hardly changes even if the autoclave treatment is repeated.

[0064]

As described above, food and drink, favorite foods,
The raw material of one selected cosmetic and pharmaceutical products or al, maltohexaose, and starch sugar composed mainly of maltoheptaose, starch sugar-containing composition of the present invention containing other sweeteners optionally Has low sweetness and sweetness close to high-grade umami. In addition, since the above-mentioned starch sugar is heat-resistant and acid-resistant and has low coloring properties, and also has a film forming and polishing effect, foods and drinks having good physical properties, texture and appearance, tastes, cosmetics
And pharmaceuticals. Further, since the above-mentioned starch sugar is also excellent as a powdered base material, it is possible to obtain a powdered food having no powdery odor and good solubility.

Continued on the front page (51) Int.Cl. ⁷ Identification code FI A23G 3/00 101 A23G 3/00 101 A23L 1/08 A23L 1/08 1/22 1/22 F 2/06 2/06 2/08 2 / 08 // C12P 19/14 C12P 19/14 Z 19/16 19/16 (72) Inventor Takehiro Umino 2954 Imaizumi, Fuji-shi, Shizuoka Prefecture 2-2-1 Nishikokinomiya Company House 2-201 (72) Inventor Masahiro Arima Gunma Kirin Brewery Co., Ltd., Pharmaceutical Development Laboratory, Takasaki City, Takasaki Pref., Japan (72) Kozo Tanabe, Inventor Kozo Tanabe, Miyazakicho, Takasaki City, Gunma Prefecture Pharmaceutical Development Laboratory, Kirin Brewery Co., Ltd. (72) Inventor, Katsuhiko Yamada Jingumae, Shibuya-ku, Tokyo 6-26-1 Kirin Brewery Co., Ltd. (72) Inventor Noriko Katsumata 283-1-1, Imaizumi, Fuji City, Shizuoka Prefecture (72) Inventor Akemi Watanabe 201-6 Ishizaka, Fuji City, Shizuoka Prefecture (56) References 54-11954 (JP, A) JP-A-4-210597 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/05-1/09 A23G 3/00 A23L 1 / twenty two

Claims (16)

(57) [Claims] The raw material of claim 1. A food or taste thereof, maltohexaose, contains a starch sugar composed mainly of maltoheptaose, the starch sugar, starch or starch-based sugars,
Malt α-amylase and pullulaner as branching enzyme
Enzyme and / or isoamylase in an activity ratio of α-a
For 1 unit of the enzyme, pull
When using lanase, 0.225 units or more
22.5 units or more when using lulase
If pullamase and isoamylase are used together, pullulanase activity
The value obtained by multiplying the sex unit by 100 and the activity unit of isoamylase
And the enzyme is added in such an amount that the total
Maltohexaose obtained by reacting ,
A food or drink or a favorite food, which is starch sugar containing maltoheptaose in a total amount of 30% by weight or more . 2. The food or drink or favorite food according to claim 1, further comprising another sweetener in addition to the starch sugar. 3. The group of other sweeteners comprising sucrose, starch syrup, glucose, maltose, isomerized sugar, honey, sorbitol, maltitol, lactitol, L-asparatylphenylalanine methyl ester, saccharin, glycyrrhizin, and stevioside. The food or drink or taste according to claim 1 or 2, which is one or more selected from the group consisting of:
Favorite . 4. A food or preferences of any one of claims 1 to 3 containing the starch sugar 1% by weight or more. 5. A raw material for cosmetics, maltohexaose,
Containing starch sugar containing maltoheptaose as a main component ,
The starch sugar is added to starch or starch-based sugars by malt α-
Amylase and pullulanase and / or as branching enzymes
Represents an isoamylase and an α-amylase 1 in an activity ratio.
For the unit, pullulanase was used as the branching enzyme.
If used, use 0.225 units or more of isoamylase
If present, 22.5 units or more, pullulanase and isoaminas
When combined with the enzyme, the activity unit of pullulanase should be 1
The sum of the 00-fold value and the activity unit of isoamylase is
Enzyme reaction by adding in an amount of 22.5 or more
Obtained by, maltohexaose, cosmetics, characterized in that the starch sugar containing more than 30 wt% of maltoheptaose in total. 6. A sweetener is contained together with the starch sugar.
The cosmetic product according to claim 5, which is used. 7. The sucrose, water, or other sweetener,
Candy, glucose, maltose, isomerized sugar, honey, sorbitol
, Maltitol, lactitol, L-asparatyl
Phenylalanine methyl ester, saccharin, glich
A kind selected from the group consisting of ruritin and stevioside
7. The cosmetic according to claim 6, wherein there are two or more kinds. 8. The method according to claim 1, wherein said starch sugar is contained in an amount of 1% by weight or more.
Item 8. The cosmetic according to any one of Items 5 to 7. 9. A medicine raw material, maltohexaose,
Containing starch sugar containing maltoheptaose as a main component ,
The starch sugar is added to starch or starch-based sugars by malt α-
Amylase and pullulanase and / or as branching enzymes
Represents an isoamylase and an α-amylase 1 in an activity ratio.
For the unit, pullulanase was used as the branching enzyme.
If used, use 0.225 units or more of isoamylase
If present, 22.5 units or more, pullulanase and isoaminas
When combined with the enzyme, the activity unit of pullulanase should be 1
The sum of the 00-fold value and the activity unit of isoamylase is
Enzyme reaction by adding in an amount of 22.5 or more
Obtained by, maltohexaose, pharmaceuticals, characterized in that the starch sugar containing more than 30 wt% of maltoheptaose in total. 10. A starch containing other sweeteners together with the starch sugar.
The pharmaceutical product according to claim 9, which has 11. The method of claim 11, wherein the other sweetener is sucrose,
Starch syrup, glucose, maltose, isomerized sugar, honey, sorbie
Toll, maltitol, lactitol, L-asparati
Luphenylalanine methyl ester, saccharin, guri
A kind selected from the group consisting of tillitin and stevioside
Or the pharmaceutical preparation according to claim 10, which is a combination of two or more. 12. A starch containing at least 1% by weight of said starch sugar.
The drug according to any one of claims 9 to 11. 13. Malt α-starch or starch-based carbohydrate.
-Amylase and pullulanase and / or
Or isoamylase, the activity ratio of the α-amylase
For one unit, pullulanase was used as the branching enzyme.
When using 0.225 units or more of isoamylase
If used, 22.5 units or more, pullulanase and isoa
When used in combination with milases, the activity unit of pullulanase
The sum of the value multiplied by 100 and the activity unit of isoamylase
And the enzyme reaction
By preparing maltohexaose and maltoheptaose as main components, a starch sugar is prepared, and the starch sugar is added to a kind of raw material selected from foods, drinks, foods, cosmetics and pharmaceuticals. A method for producing a starch sugar-containing composition. 14. The method for producing a starch sugar-containing composition according to claim 13, wherein another sweetener is added together with the starch sugar. 15. The method of claim 15, wherein the other sweetener is sucrose,
Syrup, glucose, maltose, isomerized sugar, honey, sorbitol, maltitol, lactitol, L- aspartyl-phenylalanine methyl ester, saccharin, glycyrrhizin, to claim 14 is from selected one or two or more group consisting of stevioside A method for producing the starch sugar-containing composition according to the above. 16. The method for producing a starch sugar-containing composition according to any one of claims 13 to 15 , wherein the starch sugar is added in an amount of 1% by weight or more.