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`
`Original text full file name: JP5038265A[1].pdf
`Translation full file name: JP5038265A[1]_En_including Tables.doc
`
`This is to certify that the attached translated document in the English language with the above
`title is a true and accurate translation, and has the same meaning as the text of the original
`document of the Japanese language, to the best of our knowledge and belief.
`
`Executed this 22nd day of March, 2013.
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`Legal Advantage LLC
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`

`

`(19) Japan Patent Office (JP)
`
`(12) Unexamined Patent Gazette (A)
`
`(11) Unexamined Patent
`Application Publication No.
`H5—38265
`
`(43) Pubucafion date:
`February 19, 1993
`
`Identification
`Codes
`
`5
`
`(51) Int. CL
`A23L
`1I09
`A21D
`2/18
`A23F
`3114
`5/40
`3/00
`
`A236
`
`.
`JPO F'Ie Numbers
`2121—48
`9162-4B
`8114-43
`8114—48
`9162-48
`
`Fl
`Classification Field
`
`Technical
`
`Request for examination Number of Claims: 10 (Fotal of 7 pages [in
`Not requested yet
`original])
`
`
`
`(21) Application No.
`(22) Filing date
`
`H3-222161
`
`August 7, 1991
`
`000231453
`(71) Applicant
`Nippon Shokuhin Kako Co., Ltd.
`3—4-1 Marunouchi, Chiyoda Ward, Tokyo
`(71) Applicant
`000253503
`Kirin Brewery Co., Ltd.
`6-26-1 Jingumae, Shibuya Ward, Tokyo
`(72) Inventor
`Atsushi Totsuka
`2,-105 Nishoku Kinomiya Apartment
`2954 lmaizumi, Fuji City, Shizuoka
`Prefecture
`
`Shigeru Matsui, Patent attorney
`
`(72) Inventor
`7 Kamo Green Hill. 57 Kamo, Mishima
`Shizuoka Prefecture
`
`Teruo Nakakuki
`
`City,
`
`(74) Agent
`
`
`Continued on last page
`
`(54)
`
`[Title
`
`of
`
`the
`
`STARCH
`
`invention]
`SUGAR-CONTAINING COMPOSITION
`
`AND ITS METHOD OF MANUFACTURE
`
`(57) [Abstract]
`
`base, and a method of manufacture therefor.
`
`[CONSTITUTION] Starch or starch—based sugar
`
`is simultaneously treated with d-amylase of malt
`
`and debranching enzyme to prepare starch
`
`[PURPOSE] To provide a composition for food
`
`sugar containing maltohexaose and
`
`and drink, medicine. or the like containing starch
`
`maltoheptaose as main components thereof and
`
`sugar mainly consisting of maltohexaose and
`
`the resulting starch sugar is added along with
`
`maltoheptaose having low sweetness and
`
`other sweeteners if necessary to one kind of raw
`
`full-body flavor as well as excellent heat
`
`material selected from a group consisting of food
`
`resistance, acid resistance, low coloring
`
`and drink, favorite food, feeding stuff, bait,
`
`properties, coating-forming effect, and glazing
`
`cosmetic, and medicine to manufacture the
`
`effect and that is excellent for a powderizing
`
`respective products.
`
`

`

`[Claims]
`[Claim 1] A composition containing starch sugar which
`comprises one kind of raw material selected from a
`group
`consisting
`of
`food
`and
`drink,
`favorite
`food,cosmetic and medicine, and starch sugar mainly
`consisting of maltohexaose and maltoheptaose as the
`main components thereof.
`[Claim 2] The composition containing starch sugar
`according to Claim 1, wherein the total content of
`maltohexaose and maltoheptaose in the aforesaid
`starch sugar composed mainly of maltohexaose and
`maltoheptaose is 30% by weight or more.
`[Claim 3] The composition containing starch sugar
`according to one of Claim 1 and Claim 2, wherein the
`said
`composition
`further
`comprises
`other
`sweetener(s) along with the aforesaid starch sugar.
`[Claim 4] The composition containing starch sugar
`according to Claim 3, wherein one or more of other
`sweeteners are seiected from a group consisting of
`sucrose, syrup, glucose, maltose, isomerized sugar,
`honey,
`sorbitoi,
`maltitol,
`lactitol,
`L-aspartyl—
`phenylalanine methyl ester, saccharin, glycyrrhizin,
`and stevioside.
`
`[Claim 5] The composition containing starch sugar
`according to any one of Claims 1 to 4, wherein the
`starch sugar content therein is 1% by weight or more.
`[Claim 6] A method for manufacturing a composition
`containing starch sugar, which is characterized in that
`starch or starch—based sugar is simultaneously treated
`with (Jr—amylase of malt anddebranching enzyme to
`prepare starch sugar consisting of maltohexaose and
`maltoheptaose as main components thereof and the
`resulting starch sugar is added to one kind of raw
`material selected from a group consisting of food and
`drink, favorite food, cosmetic and medicine.
`the
`[Claim 7] The method
`for manufacturing
`composition containing starch sugar according to
`Claim 6, wherein the total content of maltohexaose
`and maltoheptaose in the aforesaid starch sugar
`composed
`mainly
`of
`maltohexaose
`and
`maltoheptaose is 30% by weight or more.
`[Claim 8] The method
`for manufacturing the
`composition containing starch sugar according to
`Claim 6 or Claim 7, wherein the composition further
`comprises other sweetener(s) along with the aforesaid
`starch sugar.
`the
`for manufacturing
`[Claim 9] The method.
`composition containing starch sugar according to
`Claim 8, wherein one or more sweeteners are
`selected from a group consisting of sucrose, syrup,
`glucose, maltose, isomerized sugar, honey, sorbitol,
`maltitol, lactitol, L-aspartyl-phenylalanine methyl ester,
`saccharin, glycyrrhizin, and stevioside.
`[Claim 10] The method for manufacturing the
`composition containing starch sugar according to any
`one of Claims 6 to 9, wherein
`1% by weight or more
`of the starch sugar therein is added thereto.
`[Detailed Description of the Invention]
`[0001]
`[Field of Industrial Application] The present invention
`relates to a composition for food and drink, medicine,
`or the like containing starch sugar mainly consisting of
`maltohexaose and maltoheptaose and a method of
`manufacture therefor.
`[0002] Recently, as our dietary life has been changed
`to what is referred to as the ”age of plenty,” our relish
`has been also changed from “the sweeter, the tastier”
`to “seeking low sweetness which is mellow and close
`
`is
`if the sugar content
`to quality taste.” However,
`reduced to make the sweetness lower, the full-body
`flavor may be lost;
`therefore,
`conventionally,
`a
`relatively high—molecular—weight starch sugar, such as
`dextrin, has been used to lower the sweetness while
`maintaining the sugar concentration. Additionally,
`various dextrins have been used not only as
`sweeteners but also as powderizing bases.
`[0003] However, when the dextrin is added to food
`and drink, medicine, or the like it causes problems that
`the product has a flour smell, the solubility of dextrin is
`poor, and the dextrin ages under low temperature,
`etc.; thus, the low and mild sweetness close to the
`quality taste has not been achieved yet.
`[0004] Therefore,
`recently,
`in addition to dextrins,
`starch sugar containing a maltooligosaccharide, such
`as maltotetraose, has been marketed as starch sugar
`which has low sweetness,
`taste—imparting property,
`coating-forming effect, and glazing effect, etc.
`[0005]
`[Problems to be Solved by the invention] However,
`although the conventional starch sugar contains
`maltooligosaccharide,
`such as maltotetraose,
`the
`contents of maltohexaose and maltoheptaose are
`relatively small;
`therefore such starch sugar is not
`satisfactory in terms of low sweetness, taste-imparting
`property, coating-forming effect, and glazing effect,
`etc.
`
`[0006] The present invention has been completed in
`consideration of
`the above problems,
`and the
`objective is to provide a composition for food and drink,
`medicine, or the like, which has a new taste and
`physicality, and a method of manufacture therefor, by
`using
`starch
`sugar which
`is
`non-conventional
`oligosaccharide having low sweetness and full—body
`flavor as well as heat resistance, acid resistance, low
`coloring properties, a coating-forming
`and glazing
`effect and that is excellent for a powderizing base.
`[0007]
`[Means to Solve the Problems] The inventors of the
`present
`invention conducted intensive research to
`accomplish the above objective, and as a result, the
`low sweetness which is close to quality taste is
`obtained
`by
`adding
`starch
`sugar
`containing
`maltohexaose
`and maltoheptaose
`as
`main
`components to food and drink, medicine, or the like
`and completed the invention.
`[0008] That is to say, the food containing the starch
`sugar
`according
`to
`the
`present
`invention
`is
`characterized in that the it comprises one kind of raw
`material selected from a group consisting of food and
`drink,
`favorite food, cosmetic, and medicine, and
`starch sugar mainly consisting of maltohexaose and
`maltoheptaose as the main components thereof.
`[0009] Additionally, the method for manufacturing the
`starch sugar according to the present
`invention is
`characterized in that starch or starch-based sugar is
`simultaneously treated with d-amylase of malt and
`debranching enzyme
`to prepare
`starch
`sugar
`containing maltohexaose and maltoheptaose as main
`components thereof and the resulting starch sugar is
`added to one kind of raw material selected from a
`group consisting of food and drink, favorite food,
`feeding stuff, bait, cosmetic, and medicine to provide
`the objective product.
`invention shall be
`[0010] Hereinafter,
`the present
`explained in detail by referring to the preferred
`embodiments thereof.
`
`

`

`the starch sugar
`invention,
`In the present
`[0011]
`containing maltohexaose and maltoheptaose as main
`components may be prepared according to the
`method previously proposed by the inventors of the
`present invention (see Japanese Unexamined Patent
`Application Publication Number H02—410180). This
`method was found based on the fact that when starch
`or starch-based sugar is treated with d—amylase of
`malt, by adding equal to the predetermined or greater
`number of active units of debranching enzyme, the
`reaction is carried out for a prolonged time period, the
`contents of maltohexaose and maltoheptaose will not
`be reduced, and significant amounts will be produced
`and stably accumulated, and if a large excess amount
`of debranching enzyme is added, maltohexaose and
`maltoheptaose may be obtained with higher yield.
`[0012]
`it
`is preferred to produce the starch sugar
`containing maltohexaose and maltoheptaose as main
`components according to the method below.
`[0013] Starch or starch-based sugar is simultaneously
`treated with d-amylase of malt
`in the presence of
`debranching enzyme.
`[0014] The starch or starch—based sugar used as the
`starting material
`is not
`limited in particular and a
`variety of materials,
`for example, potato starch,
`ocarina starch, corn starch, waxy corn starch, and
`cassava starch are preferably used. in addition, these
`starches are liquefied and the resulting liquefied
`starch liquids may also be used.
`[0015] it
`is preferred to use the 0.5 to 50 units of
`d-amylase of malt per 19 of starch or starch-based
`sugar. Meanwhile, the unit of d—amylase in the present
`invention is the unit measured by using a Neoamylase
`test (product name; manufactured by Daiichi Pure
`Chemical industries Co., Ltd.).
`[0016] The debranching enzyme is an enzyme to
`cleave the d-1,6—g|ucoside bonds in starch, and
`pullulanase and/or isoamylase are preferably used.
`The origins of these enzymes are not particularly
`limited, and, for example, pullulanase originated in
`Klebsiella pneumoniae,
`(see: H. Bender and K.
`Wallenfeles, Biochemical J., 334, 79 (1961)) and
`isoamylase
`originated
`in
`Pseudomonas
`amyloderamosa (see: T. Harada etal, Appl. Microbiol.,
`16, 1439 (1968)) are preferably used. Among these,
`by taking the optimum pH of d—amylase of malt into
`consideration, pullulanase is more preferable.
`[0017] The amount of debranching enzyme in terms of
`its activity ratio relative to one unit of o-amylase is
`preferably 0.225 units or more for pullulanase, 2.25
`units or more for isoamylase, and when they are used
`together, the total of 100 times the number of active
`units of pullulanase, and the number of active units of
`isoamylase is preferably 22.5 or greater. Meanwhile,
`the active units of pullulanase is an amount of enzyme
`to produce a reducing power which is equivalent to
`1umol of glucose per minute when pullulan is used as
`the substrate at a pH of 6.0 and at 40 ”C. The active
`unit of isoamylase is an amount which is measured
`according to the method described in Biochim.
`Biophys. Acta, 212, 458—469 (1970).
`the hydrolysis
`[0018]
`It
`is preferable to carry out
`reaction in a pH range of 4.5 to 6.5 and at a
`
`temperature of 40 to 70"C. The reaction time may vary
`depending on the additive amount of (ii—amylase of
`malt; however, generally 3 to 72 hours are preferred.
`[0019] As described above, after completing the
`enzymatic reaction, the mixture is heated to 80°C or
`more to deactivate the enzymes;
`then the reaction
`mixture
`is
`decolorized with
`active
`charcoal;
`demineralized by passing through a column of ion
`exchanging resin; then is condensed to give a solution
`of
`starch
`sugar
`containing
`high
`contents
`of
`maltohexaose and maltoheptaose.
`“starch sugar
`[0020]
`In
`the present
`invention,
`containing maltohexaose and maltoheptaose as main
`components” means starch sugar wherein the total
`amount of maltohexaose and maltoheptaose is larger
`than glucose, maltose, other maltooligosaccharides,
`or dextrin and preferably the total
`amount of
`maltohexaose and maltoheptaose is 30% by weight or
`more, and more preferably, 35% by weight or more.
`[0021] The starch sugar containing maltohexaose and
`maltoheptaose as main components and which is
`manufactured as described above has low sweetness
`and
`is heat-resistant
`and
`acid-resistant
`sugar,
`therefore, it may be added to food and drink, medicine,
`or
`the
`like as a
`lowintensity sweetener while
`maintaining the sugar content. Thus, the primary taste,
`fragrance, and so forth of food and drink, medicine, or
`the like may be emphasized and the coloring of
`resulting products under processing and storage may
`be reduced. Additionally, this starch sugar can impart
`not only low sweetness but also a moisturizing effect,
`an anti—crystallization effect, glaze, and luster to food
`and drink, medicine, or the like. Additionally,
`the
`content
`of
`a
`high-molecular—weight
`sugar
`of
`maltooctaose or more in the starch sugar containing
`maltohexaose
`and maltoheptaose
`as
`main
`components
`is
`lower
`than
`that
`in
`commercially-available dextrins; therefore, this starch
`sugar may be used as powderizing base without flour
`smell and with a high solubility. Meanwhile, when the
`starch sugar is used as a powderizing base,
`the
`amount may depend on the type of material to be
`powdered;
`however,
`10 to 80% by weight of
`substitution, preferably, 20 to 70% by weight of
`substitution is the most suitable.
`[0022] In the present invention, only the starch sugar
`mainly consisting of maltohexaose and maltoheptaose
`may be added to food and drink , medicine, or the like;
`however other sweeteners may be simultaneously
`used with this starch sugar to adjust the taste more
`‘ effectively.
`[0023] The other sweeteners may be one or more
`materials selected from a group consisting of sucrose,
`syrup, glucose,
`isomerized sugar, honey,
`sorbitol,
`maltitol, lactitol, L-aspartyl-phenylalanine methyl ester,
`saccharin, glycyrrhizin, and stevioside.
`[0024] in the present invention, the one kind of raw
`material selected from a group consisting of food and
`drink,
`favorite food, cosmetic, and medicine may
`particularly include the following.
`[0025] That is, condiments, such as soy sauce, misc,
`mayonnaise, dressing, vinegar, Chinese mix,
`
`

`

`grilled meat
`ketchup,
`sauce,
`sauce,
`Tempura
`drippings, curry roux, stew mix, soup mix,
`instant
`bouillon, combined condiments, and cooking sake;
`Japanese confectionery,
`such as Japanese rice
`crackers, cubic rice crackers, Japanese fried dough
`cookies (Karinto), sticky rice cake (mochi), steamed
`bun, Uiro mochi, bean pastes, adzuki bean jelly, jelly,
`sponge cake (pao de Castella),
`and Japanese
`candies; Western confectionary,
`such as bread,
`biscuits, crackers, cookies, pies, puddings, butter
`cream, choux, sponge cakes, doughnuts, chocolates,
`chewing gums, caramel candies, and hard candies;
`ices, such as ice creams and sherbet; syrups such as
`fruits preserved in syrup, and honey ice; pastes, such
`as flower pastes, peanut pastes, and fruits pastes;
`processed food of fruits, such as jams, marmalades,
`fruits preserved in syrup, and candied fruits; Japanese
`pickles, such as Fukujin-dzuke (sliced vegetables
`pickled in soy sauce), Senmai dzuke (sliced and
`pickled turnips), and pickled scallions; meat products,
`such as hams and sausages; fish products, such as
`fish
`sausages,
`and pipe-shaped fish
`sausages
`(chikuwa); various food delicacies; food boiled in soy
`sauce; alcoholic beverages, such as liquors and Sake;
`soft drinks,
`such as coffee,
`tea,
`cocoa,
`juices,
`carbonated beverages, energy drinks,
`lactic drinks;
`various beverages including instant food and drink
`such as
`instant coffee and instant
`tea;
`coffee
`whiteners; and instant soups;
`tooth pastes; oral
`medicine; mouthwashes; etc. Meanwhile, besides
`the above-mentioned products,
`the starch sugar
`according to the present invention may be used for
`any orally-consumed products to which sweeteners
`are generally added.
`[0026] The compositions according to the present
`invention are composed of food and drink, favorite
`food, cosmetic and medicine, which are manufactured
`according to each preparation method after starch
`sugar mainly
`consisting
`of maltohexaose
`and
`maltoheptaose and other sweeteners as needed were
`added to the raw material as described above. The
`additive amount of the composition according to the
`present
`invention may depend on the products;
`however,
`it
`is preferred that
`the
`compositions
`according to the present
`invention contain l% by
`weight or more, and preferably, 2% by weight or more
`of the starch sugar in order to sufficiently achieve the
`effect of the invention.
`[0027]
`[Action of the invention] The starch sugar containing
`maltohexaose
`and maltoheptaose
`as main
`components has low sweetness and is heat-resistant
`and acid-resistant sugar; therefore, it may be added to
`food and drink , medicine, or the like as a low-intensity
`sweetener while maintaining the sugar content. Thus,
`in the compositions containing the starch sugar and
`the raw material, such as food and drink or medicine,
`the primary taste, fragrance, and the like of the raw
`material may be emphasized and the coloring of the
`resulting products under processing and storage may
`be
`reduced. Meanwhile,
`the
`content
`of
`high—molecular—weight sugar of maltooctaose or more
`in the starch sugar containing maltohexaose and
`maltoheptaose as main components is lower than that
`in commercially—available dextrins;
`therefore, when
`this starch sugar is used as a low—intensity sweetener,
`the quality of
`the resulting product will not be
`deteriorated in terms of the flour smell, the viscosity
`and solubility, as in case in which the dextrin is added.
`[0028]
`Since
`the
`starch
`sugar
`containing
`maltohexaose
`and maltoheptaose
`as main
`components has low sweetness which is close to
`
`quality taste, the taste of the composition containing
`this starch sugar may be improved.
`In the present
`invention, only the starch sugar mainly consisting of
`maltohexaose and maltoheptaose may be added to
`food and drink , medicine, or the like; however, other
`sweeteners may be simultaneously used with this
`starch sugar. Therefore, the taste of the composition
`may be adjusted more effectively.
`sugar mainly
`[0029]
`Furthermore,
`the
`starch
`consisting of maltohexaose and maltoheptaose can
`impart a moisturizing effect, anti-crystallization effect,
`glaze, and luster when it is mixed with food and drink ,
`medicine, or the like.
`[0030] Additionally, since the starch sugar mainly
`consisting of maltohexaose and maltoheptaose may
`be
`readily
`powdered,
`and
`the
`content
`of
`high-molecular—weight sugar of maltooctaose or more
`in the starch sugar is lower than that in commercially
`available dextrins,
`the powdered food without flour
`smell and with a good solubility may be obtained.
`[0031]
`[Embodiments]
`Manufacturing Examples 1, and 2 (Preparation of the
`starch sugar mainly consisting of maltohexaose and
`maltoheptaose)
`Corn starch was liquefied by using a conventional
`method using ovamylase to give a liquefied liquid
`having a concentration of 24w/w% and 7 of glucose
`equivalence.
`[0032] The pH of this liquid was adjusted to 6.0. Then,
`from this liquid the following two reaction systems
`were formed per 19 of the starch:
`(A) a reaction
`system to which 2 units of q-amylase of malt, and 3.3
`units
`of pullulanase
`(manufactured
`by Amano
`Pharmaceutical Co., Ltd.) were added, and B) a
`reaction system to which 2 units of q-amylase of malt,
`and 0.45 units of pullulanase were added. The sugar
`formation reaction was carried out in each reaction
`system by conducting the hydrolysis reaction at 55 °C
`for 40 hours. After completing the sugar formation
`reaction, the liquid temperature was raised to 80 “C for
`30 minutes to deactivate the enzymes; then according
`to conventional methods, the product was purified by
`active charcoal and ion-exchanging resin and the
`product was concentrated to 72 w/w%. The starch
`syrup prepared under the condition (A) is referred to
`as Manufacturing Example 1, and (B), Manufacturing
`Example 2.
`[0033] The degrees of sweetness of these starch
`sugars were measured as
`relative degrees
`of
`sweetness compared to that of glucose which was set
`at 100. As a result, the product from Manufacturing
`Example 1 had a degree of sweetness of 20, and
`Manufacturing Example 2 had 19 exhibiting that both
`were starch sugars with low sweetness.
`[0034] The sugar composition and viscosity of
`Manufacturing Examples 1 and 2 were measured. For
`the
`purpose
`of
`comparison,
`the
`results were
`compared with sugar composition and viscosity of a
`commercially-available dextrin whose decomposition
`rate was close to those of Manufacturing Examples.
`These are Comparative Examples
`1 and 2. The
`results are shown in Table 1.
`[0035] The viscosity was measured by a Btype
`viscometer
`under
`conditions
`of Bx
`40,
`and
`temperature of 20 “C. The sugar compositions were
`measured
`by
`using
`a
`high-performance
`liquid
`chromatography under the following conditions:
`Column
`. Aminex HPX 42A (manufactured by
`Bio—Rad Laboratories Inc.)
`Detector
`: differential refractometer
`Column temperature 70 “C
`
`

`

`[0036]
`
`[Table 1]
`
`
`
`Manufacturing Manufacturing Comparative
`Comparative
`
`Exam-le 1
`Examole 2
`Example 1
`Example 2
`13.5
`14.0
`
`Glucose
`4.2
`3.9
`
`
`composition Maltose
`13.1
`12.7
`
`Maltotriose
`7.9
`1 7.2
`
`Maltotetraose
`7.2
`7.0
`
`Maltopentaose
`fl 7.7
`7.0
`Total of maltohexaose
`40.0
`35.7
`and maltoheptaose
`
`
`
`
`
`
`Maltooctaose and higher
`
`19.9
`
`26.5
`
`
`
`is
`it
`[0037] From the results shown in Table 1,
`bottled. The bottled coffee was disinfected by
`autoclaving at 120 “C for 30 minutes. This was used
`understood that
`the starch sugars obtained by
`Manufacturing Examples
`1
`and 2 have
`lower
`as the basic blending of the coffee. The 20% and 50%
`viscosities
`than
`those
`of
`the
`two
`kinds
`of
`of granulated sugar in the basic blend were replaced
`by the starch sugar mainly consisting of maltohexaose
`commercially—available
`dextrins,
`and
`have
`high
`contents of maltohexaose and maltoheptaose and low
`and maltoheptaose from Manufacturing Example 1
`(converted into the solid content), respectively. The
`contents
`of
`high—molecular-weight
`sugars
`of
`maltooctaose or higher.
`taste and fragrance were evaluated by organoleptic
`[0038] Embodiment 1 (Manufacture of coffee drink)
`assessments by 25 panelists.
`[0039] The scores were calculated by averaging their
`After extracting coffee beans 32.59 by boiling water
`520 mL, the coffee drink was filtered to obtain coffee
`evaluations from the least favored (-4 points) to most
`extraction liquid 487.5 mL. It was mixed with milk 32.5
`favored (+4 points), based on 0 points of the basic
`mL and granulated sugar 659;
`then the pH of the
`blending. The results are shown in Table 2.
`mixture was adjusted to 6.5 and the volume was
`[0040]
`[Table 2]
`adjusted to 600 mL and the resulting mixture was
`
`20%
`
`
` by
`Basic blending
`weight
`50% by
`weight
`substitution substitution
`
`
` +0.5
`
`+1 .3
`Taste
`Fragrance
`
`[0041] From the results shown in Table 2, the coffee,
`wherein 20% and 50% of granulated sugar were
`replaced by the starch sugar mainly consisting of
`maltohexaose
`and maltoheptaose,
`respectively,
`exhibited clear tastes which could not be obtained
`only by sugar, and the fragrances were also improved.
`[0042] Embodiment 2 (Manufacture of sponge cakes)
`Eggs 2009, granulated sugar 1209, milk 159, and
`water 10.39 were placed in a bowl; then the contents
`were mixed with a mixer at high velocities for 9
`minutes to adjust the specific gravity to 0.23 to 0.25.
`To this was added soft flour previously shifted 1009,
`and the mixture was mixed for 15 seconds at low
`velocities; then melted butter was added thereto; then
`the mixture was mixed until
`the specific gravity
`became 0.48 to 0.50 to obtain the cake dough.
`[0043] This dough was poured into a mold with a 18.0
`cm diameter, and the dough was baked in an oven
`having an upper flame of 160 °C and lower flame of
`170 "C for 30 minutes; then the product was cooled to
`give a sponge cake.
`[0044] This sponge cake containing only sugar as a
`sweetener was used as a basic blend. Then, a sponge
`
`cake, wherein 20% of sugar in the basic blend was
`replaced by the starch sugar mainly consisting of
`maltohexaose and maltoheptaose from Manufacturing
`Example 1 (based on the solid content) was made.
`[0045] Moisture-retaining
`property
`tests
`and
`organoleptic assessments were conducted for these
`cakes. The results thereof are shown in Table 3.
`[0046] The moisture—retaining property test was
`carried out by cutting the cake into
`2.5x2.5x2.50m
`pieces, and the pieces were preserved in weighing
`bottles under a relative humidity of 76% at 25 "C; then
`the weight were measured at 4 days and 7 days to
`obtain the rate of change in weight.
`[0047] The organoleptic assessment was performed
`by making 10 panelists evaluate the fragrance, taste
`and texture. The score of the basic blend was set at O,
`and the scores for the Embodiment were calculated
`by averaging their evaluations from the least favored
`(-4 points) to the most favored (+4 points).
`[0048]
`[Table 3]
`
`

`

`
`
`
`Rate of Change in Weight (%)
`Organoleptic Assessment
`
`
`Day 4
`Fragrance
`Taste
`Texture
`
`
`
`
`Basic blend
`
`-10.7
`
`20%
`
`by
`
`weight
`
`-9.7
`
`+1.3
`
`substitution
`
`0
`
`+1.3
`
`0
`
`+1.4
`
`Granulated sugar 1209, enzyme saccharified syrup
`[0049] From the results shown in Table 3, the
`1009 and a small amount of water were placed in a
`sponge cake, wherein the 20% by weight of the
`copper-covered tin pan, and the mixture was boiled
`sugar in the basic blend was replaced by the starch
`down with stirring. When the temperature of the
`sugar mainly consisting of maltohexaose and
`liquid was 142 ”C, the fire was turned off; then when
`maltoheptaose from Manufacturing Example 1
`the temperature was decreased to 130 ”C, 19 of
`(based on the solid content) had smaller rate of
`citric acid was added thereto and the mixture was
`change in weight on the 4th day and 7th day; thus,
`kneaded well foliowed by the addition of an essence
`this cake had better moisture-retaining property than
`that of the basic blend. Additionally, in the
`0.79; then after the mixture was kneaded very well,
`the mixture was poured into a stainless fiat tray; the
`organoleptic assessment, the cake, wherein 20 by
`mixture was kept in a horizontal position and was
`weight of sugar in the basic blend was replaced by
`nicked with a tow cutter etc; then the mixture was
`the starch sugar mainly consisting of maltohexaose
`cooled with cold water to obtain hard candies.
`and maltoheptaose from Manufacturing Example 1
`[0052] This hard candy was used as the basic blend,
`(converted into the solid content) had improved
`and the enzyme saccharified syrup in the basic
`fragrance, taste and texture; thus it was evaluated
`as a cake with full of flavor.
`blend was replaced by the starch sugar mainly
`consisting of maltohexaose and maltoheptaose from
`[0050] Meanwhile, the appearance of the sponge
`cake of basic blend had a whitish roasted color, and
`Manufacturing Example 2 (based on the solid
`content) to prepare the hard candies.
`the cake, wherein 20% by weight of sugar in the
`basic blend was replaced by the starch sugar mainiy
`10
`[0053] These candies were evaluated by
`consisting of maltohexaose and maltoheptaose
`panelists for the taste and fragrance. The method for
`evaluation was same as those in Embodiments 1
`(based on the solid content) had a yellowish roasted
`and 2. The results thereof are shown in Table 4.
`color and a glaze.
`[0054]
`[0051] Embodiment 3 (Manufacture of hard candies)
`[Table 4]
`
`Replaced by starch sugar
` Taste
`
`
`Fragrance
`0
`
`
`
`Basic blend
`
`[0055] From the results shown in Table 4, the hard
`candies, wherein the enzyme saccharified syrup
`was replaced by the starch sugar mainly consisting
`of maltohexaose and maltoheptaose, had better
`taste and fragrance than those of basic blend.
`[0056] Meanwhile, the candies containing the starch
`sugar mainly consisting of maltohexaose and
`maltoheptaose had a mellow sweetness taste close
`to a quality taste. Furthermore, the surfaces of
`candies containing the starch sugar had significantly
`improved anti-liquidization effect over that of the
`basic blend.
`[0057] Embodiment 4 (Manufacture of powder juice
`mix)
`Dextrin 1,5009, which was analyzed as the
`Comparative Example 1, citric acid 0.59 and
`ascorbic acid 0.19 were added to concentrated fruit
`juice from oranges 5009. The mixture was mixed
`well and powdered by a spray drier to obtain the
`powder juice mix. This powderjuice mix was used
`as the basic blend, and juice, wherein the dextrin
`was replaced by the starch sugar mainly consisting
`of maltohexaose and maltoheptaose obtained from
`
`Manufacturing Example 1 (based on the solid
`content), was also manufactured.
`[0058] Water 100 mL was added to each powder
`juice mix 109 and the mixture was stirred for 5
`minutes, and the transparency was observed and
`the taste and fragrance were evaluated by tasting.
`[0059] As a result, the powderjuice mix containing
`the starch sugar mainly consisting of maltohexaose
`and maltoheptaose had no flour smell, better taste
`and fragrance and the transparency thereof was
`higher than the juice mix containing dextrin.
`[0060] Embodiment 5 (Manufacture of honey lemon
`drink)
`Concentrated fruit juice from lemons 59, granulated
`sugar 59, and honey 59 were dissolved in water and
`the volume was adjusted to 100mL by water. The
`liquid was bottled in a pressure-resistant bottle. This
`honey lemon drink was used as the basic blend, and
`the honey lemon drink, wherein the sugar in the
`basic blend was replaced by the starch sugar mainly
`consisting of maltohexaose and maltoheptaose from
`Manufacturing Example 1 (based on the solid
`content), was also manufactured.
`
`

`

`The pH of each honey lemon drink was measured,
`and subsequently autoclaved 4 times at 120 °C for
`20 minutes and the degrees of coloration were
`measured. Meanwhile, the degree of coloration was
`measured by using a 10-cm cell and the absorbance
`at 420nm and 720nm were measured, respectively,
`according to the formula below. The results are
`shown in Table 5.
`
`[0061]
`[Formula 1]
`Degree of coloration = (absorbance at 420nm) —
`(absorbence at 720nm)
`[0062]
`[Table 5]
`
`
`
`
`pH
`Coloration
`During
`During
`13 Time
`5"“ Time
`4 Time
`
`Preparation
`Preparation
`Basic blend
`2.70
`0.362
`0.451
`1.125
`1.649
`Substituted by
`2.80
`0.345
`0.392
`0.391
`0.400
`starch sugar
`
`
`
`
`[0063] From the result shown in Table 5, the honey
`lemon with the basic blend was colored as the
`autoclave
`treatment was
`repeated
`and
`the
`granulated sugar was decomposed; however,
`the
`coloration
`of
`the honey lemon, wherein the
`granulated sugar was replaced by the starch sugar
`mainly
`consisting
`of
`maltohexaose
`and
`maltoheptaose, was changed little as the autoclave
`treatment was repeated.
`[0064]
`[Advantages of the Invention] As described above,
`the composition comprising one kind of raw material
`selected from a group consisting of food and drink,
`medicine, or the like, and the starch sugar containing
`
`as main
`and maltoheptaose
`maltohexaose
`components thereof and other sweeteners, as
`needed, may acquire the low sweetness close to the
`quality
`taste.
`Additionally,
`since
`the
`above—mentioned starch sugar is heat-resistant and
`acid-resistant and has low coloring properties, a
`coating—forming effect, and a glazing effect,
`food
`and beverage,
`, medicine, or the like having good
`physicality, good texture, and good