| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a new starch degradation product having excellent balance of basic properties such as sweetness, quality of taste, osmotic pressure, viscosity and hygroscopicity, and also having flavor-enhancing effects. <P>SOLUTION: The starch degradation product includes a content of 70-88% of glucose having a polymerization degree (DP) of 3-19, and a content of 12-28% of the glucose having a polymerization degree (DP) of 8-12. The method for producing the starch degradation product at least includes a step of reacting α-amylase (1, 4-α-D-glucan glucanohydrolase) with an intermediate of starch degradation obtained by degrading starch, a step of reacting a debranching enzyme in an amount of ≥300 times as much as the action of the α-amylase enzyme. The starch degradation product has excellent balance of the basic properties such as sweetness, quality of taste, osmotic pressure, the viscosity and the hygroscopicity, and also has flavor-enhancing effects because the molecular weight distribution of constituent sugar is consolidated in a specific range. <P>COPYRIGHT: (C)2011,JPO&INPIT |
