Process for producing starch sugar composition

摘要

PCT No. PCT/JP97/01642 Sec. 371 Date Jan. 14, 1998 Sec. 102(e) Date Jan. 14, 1998 PCT Filed May 15, 1997 PCT Pub. No. WO97/43435 PCT Pub. Date Nov. 20, 1997At least one enzyme selected from alpha -amylase of various types, an oligosaccharide-forming amylase, beta -amylase and a debranching enzyme and an enzyme capable of forming nigerooligosaccharide by transglycosylation and/or condensation reaction are allowed to successively or simultaneously act on a material comprised of at least one selected from i) starch, ii) a maltooligosaccharide with a degree of polymerization not lower than maltose and iii) a dextrin, to form nigerooligosaccharide, which is thereafter optionally reduced to obtain a starch sugar composition containing the nigerooligosaccharide or a reduction product thereof. This starch sugar composition may be added to food and drink as at least part of its sweeteners, whereby various advantages can be provided, e.g., not only a sweetness can be imparted, but also the quality of sweetness can be improved, and the moisture retention of foods can be improved.