JP2017051124A - Method for producing low-decomposition dextrin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing low-decomposition dextrin that is resistant to aging.SOLUTION: The present invention provides a method comprising the step (1) of separating raw material starch syrup with a degree of decomposition of 15-30 by ion exchange chromatography and fractionating a polymer fraction with a degree of decomposition of 5-20, and the step (2) of concentrating the fractionated polymer fraction so that its solid content becomes 50-70%. By the method, dextrin with a degree of decomposition (DE) of 5-20 and a solid content (DS) of 50-70% is produced.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing dextrin. Specifically, the present invention relates to a method for producing a dextrin having a low decomposition degree that is difficult to age.

  Dextrin (aquatic starch) produced by the decomposition of starch is used for various purposes. Generally, the properties of dextrin vary depending on the degree of degradation (DE: equivalent amount of dextrose). Those having a low degree of decomposition usually tend to be cloudy or cloudy at low temperatures. On the other hand, those having a high degree of degradation have a lower viscosity and a stronger sweetness.

  Depending on the application, the required properties of dextrin vary. In order to provide dextrin suitable for each application, various efforts have been made regarding improvements in dextrin characteristics and production methods (see, for example, Patent Documents 1 to 5).

Japanese Patent Publication No.53-12984 International Publication No. 2006/047176 Pamphlet JP 2000-1502 A JP 2011-130696 A JP2015-43699A

  In general, low-dextrin / dextrose is characterized by low sweetness. Because of this feature, it can be said that it is suitable for various uses where the addition or enhancement of sweetness is not desired (for example, imparting or enhancing viscosity in nursing foods, liquid foods, infant foods, etc.). Usually, however, dextrins with a low degree of decomposition tend to age, and there is a problem that white turbidity occurs when stored for a long time at room temperature or low temperature. Then, this invention makes it a subject to provide the method of manufacturing the dextrin of the low decomposition degree which is hard to age in order to aim at the further utilization of dextrin of a low decomposition degree.

As a result of intensive studies in view of the above problems, the present inventors have succeeded in producing a dextrin that is extremely resistant to aging (not easily clouded) even though the degree of degradation is low, by carrying out a specific treatment step. did. The invention shown below is based on the results.
[1] A method for producing a dextrin having a degree of decomposition (DE) of 5 to 20 and a solid content (DS) of 50 to 70%, comprising the following steps (1) and (2):
(1) A step of separating a raw starch syrup having a decomposition degree of 15 to 30 by ion exchange chromatography and fractionating a polymer fraction having a decomposition degree of 5 to 20;
(2) A step of concentrating the collected polymer fraction so that the solid content is 50 to 70%.
[2] The method according to [1], wherein the dextrin has a sugar composition of 95% or more of tetrasaccharides or more.
[3] The method according to [1] or [2], wherein the ion exchange chromatography is performed by a simulated moving bed method.
[4] The method according to any one of [1] to [3], wherein the high molecular fraction has a sugar composition of 90% or more of 5 sugars or more.
[5] A dextrin having a degree of decomposition (DE) of 5 to 20 and a solid content (DS) of 50 to 70% obtained by the production method according to any one of [1] to [4].
[6] The dextrin according to [5], wherein the degree of decomposition of the dextrin is about 10 and the solid content is about 65.
[7] A method for producing a powdered dextrin, comprising a step of drying the dextrin obtained by the method according to any one of [1] to [4].
[8] A powder dextrin obtained by the production method according to [7].
[9] A care food, a liquid food, a baby food, an infant food, an ice cream, a whipped cream, a seasoning or a powdered base material containing the dextrin of [5] or [6] or the powdered dextrin of [8].

Comparison of dextrin of Example and conventional low DE starch syrup (HPLC chart). The sugar composition was compared by HPLC (using the sugar analysis column MCI GEL CK-08S). Comparison of dextrin of Example and conventional low DE starch syrup (HPLC chart). The amount and composition of the polymer were compared by HPLC (using a column for sugar analysis Shodex KS-802). Aging test results. The presence and extent of aging when freezing and thawing were repeated were compared between the dextrin (DE10) of the example and a conventional low DE starch syrup. The state of the sample at the end of the aging test. In the dextrin (DE10) (left) of the example, unlike the conventional product (low DE water tank), there is no cloudiness due to aging.

  The present invention relates to a method for producing a low-degradation (DE) dextrin. The degree of degradation of dextrin is generally expressed in DE (dextrose equivalent). DE represents the reducing power of liquid sugar per solid content when glucose is set to 100, and is calculated by (direct reducing sugar / solid content) × 100. DE can be determined by the Rain Ainon method, which is an official method. Generally, the higher the DE value, the lower the viscosity and the stronger the sweetness. According to the production method of the present invention, a dextrin having a DE in the range of 5 to 20 and a solid content (DS) of 50 to 70% can be obtained. The dextrin obtained by the production method of the present invention has a contradictory property that it is difficult to age even though it has a low degree of decomposition. According to the production method of the present invention, for example, a dextrin having a DS of about 10 (8 to 12) and a solid content of about 65% (62% to 68%) can be produced.

In the production method of the present invention, the following steps (1) and (2) are performed.
(1) A step of separating raw starch syrup having a degree of decomposition of 15 to 30 by ion exchange chromatography and fractionating a polymer fraction having a degree of degradation of 5 to 20 (2) A step of concentrating so that the content is 50 to 70%

<Step (1)>
Step (1) is a particularly important step in the present invention, and a raw starch syrup having a degree of decomposition of 15 to 30 is prepared and subjected to ion exchange chromatography. In order to distinguish from the dextrin (product) obtained by the production method of the present invention, the dextrin used in step (1) is referred to as a raw material dextrin. The raw material dextrin may be prepared by a conventional method (conventional method). For example, raw material dextrin can be prepared by a series of manufacturing steps including preparation of starch slurry, liquefaction and saccharification. As a raw material of the starch slurry, for example, corn starch, waxy corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch can be used. However, the starch slurry is preferably prepared using yellow dent corn as a raw material. Yellow dent corn is suitable for wet milling mainly used in the starch industry and has a high starch yield. Liquefaction may be performed by acid or enzyme (usually using α-amylase) treatment. Usually, α-amylase is used for saccharification. Various α-amylases can be used, but preferably a thermostable α-amylase is used. Preferred α-amylases include those derived from Bacillus stearothermophilus (wild type or mutant), specifically “Termamyl Mill” from Novozyme, and “Chrytase Y7” from Amano Enzyme. be able to. Two or more kinds of α-amylases may be used in combination. In addition, when a ready-made dextrin or chickenpox having a decomposition degree of 15 to 30 can be obtained or prepared, it may be used as a raw material dextrin.

  The solid content of the raw starch syrup is preferably adjusted to, for example, 40 to 70%, preferably 50 to 60% so as to be suitable for treatment by ion exchange chromatography. Such adjustment can be omitted when a raw material dextrin having a solid content within the above range is used.

  In the present invention, ion exchange chromatography is used for fractionation by molecular weight. Typically, the fraction is divided into a high molecular fraction and a low molecular fraction, and the former is fractionated. The latter is discarded or used for other purposes. The “polymer fraction” herein includes sugars having a degree of decomposition of 5 to 20.

Various ion-exchange chromatography can be used as long as the polymer fraction can be separated, but it is suitable for separation into two fractions and is capable of high-performance separation (for example, Tokuhei) 7-46097), the ion exchange chromatography in step (1) may be performed. The simulated moving bed method can be performed by, for example, a dedicated device (water tank separation device, using UBK530 resin). When the example of the conditions of the chromatography by a simulated moving bed method is given, the liquid passing temperature is 70 to 75 ° C., and the separation flow rate is 4 to 12 m ³ / hour. Under these conditions, a polymer fraction having a sugar composition in which the recovery rate of 5 or more sugars is 75% or more can be obtained at a high recovery rate of 75% or more. In addition, the sugar composition in which more than 5 sugars are 90% or more means that the ratio of 5 sugars and sugars longer than 5 sugars (for example, 6 sugars and 7 sugars) is 90% or more in the total sugar contained Say.

<Step (2)>
In step (2) following step (1), the polymer fraction obtained by ion exchange chromatography is concentrated to the desired solid content, ie 50-70%. A solid content may be adjusted stepwise by performing a concentration operation a plurality of times. Further, purification treatment such as filtration, treatment with an ion exchange resin, decolorization, and centrifugation may be performed before and after the concentration operation (each concentration operation when a plurality of concentration operations are performed).

  By the above treatment, a dextrin having a sugar composition having a degree of decomposition (DE) of 5 to 20, a solid content of 50 to 70%, and a saccharide composition of 90% or more of 5 sugars or more is obtained. In fact, as shown in the Examples below, by carrying out the method of the present invention, a dextrin having a sugar composition having a degree of decomposition (DE) of about 10, a solid content of about 65%, and a saccharide of 95% or more. Is obtained. The sugar composition with 95% or more of tetrasaccharides or more means that the ratio of tetrasaccharides and sugars longer than 4 sugars (for example, 5 sugars or 6 sugars) to the total sugars contained is 95% or more. Say. In the dextrin obtained by the production method of the present invention, the monosaccharide and disaccharide contents are extremely low. Typically, the glucose content is 1% or less, and the maltose content is 1% or less. The analysis of the saccharide composition can be performed, for example, by HPLC using a saccharide analysis column (for example, MCI GEL CK-08S or Shodex KS-802).

  In one embodiment of the present invention, the dextrin obtained by the above method is subjected to a drying treatment to be powdered to obtain a powdered dextrin. By pulverizing, the product becomes easy to handle. The method for the drying treatment is not particularly limited, but preferably spray drying is employed. Spray drying is suitable for large volume processing.

  The dextrin / powder dextrin produced by the production method of the present invention can be added to various foods. Applicable foods are not limited, but foods that can take full advantage of the property of being difficult to age even though they have a low degree of degradation may have sweetness added or enhanced as viscosity is added or enhanced. Unfavorable food. Examples of applicable foods are nursing foods, liquid foods, baby foods, and infant foods. The dextrin produced by the production method of the present invention is a product for which an increase in sweetness and calories that are not necessary is not desired (especially low-calorie products, diet-use products, etc.), for example, ice creams (ice cream, gelato, frozen yogurt) , Sundae, smoothie, soft cream, etc.), whipped cream, and various seasonings. In addition, dextrin produced by the production method of the present invention can also be used as a raw material for powdered base materials and various saccharified products.

1. Production of dextrin A dextrin having a low resolution (DE is about 10) was produced according to the following steps. First, a starch slurry having a solid content of 23 to 30% (w / w) was prepared using yellow dent corn as a raw material. Next, the pH of the starch slurry was adjusted to 2.0 to 3.5 with water and oxalic acid and treated at 130 to 150 ° C. for 20 to 60 minutes. By this treatment, liquefied liquids of DE17 to 19 were obtained. Subsequently, the pH of the liquefied liquid was adjusted to 4.5 to 6.0 using calcium carbonate and calcium hydroxide. Thereafter, α-amylase (Termamyl SC; Novozyme) was added to the liquefied liquid at an addition amount of 0.01% with respect to the starch raw material (dry basis), and reacted at 70 to 90 ° C. for 2 to 12 hours. . The enzyme was inactivated by adjusting the pH to 3.5 to 4.0 with oxalic acid.

After adjusting the solid content (DS) of dextrin (DE is 20 to 25) obtained by the above steps to 50 to 60%, it was subjected to chromatographic separation with an ion exchange resin. This chromatographic separation used a simulated moving bed method processing apparatus (water tank separation apparatus). As the ion exchange resin, UBK530 resin (Diaion (registered trademark); Mitsubishi Chemical Corporation), which is a cation exchange resin of uniform small particle size and Na type, was used. The treatment conditions were a liquid passing temperature of 70 to 75 ° C., a separation flow rate of 4 to 12 m ³ / hour, and a high molecular fraction (R fraction) and a low molecular fraction (P fraction) were separated. The composition of the polymer fraction (DE is about 10) was analyzed by HPLC. As a result, the polymer content was high (Fig. 2). 1% or less and 8 sugars or more were about 60%) (FIG. 1). In addition, the recovery rate of pentasaccharide or more by chromatographic separation was 75% or more.

  The polymer fraction (DS was 30%) was subjected to preconcentration, and the DS was 45%. Thereafter, activated carbon decolorization, treatment with an ion exchange resin, and concentration (adjusted DS within a range of 50% to 70%) were performed. The properties of DE10 dextrin (liquid dextrin) thus obtained were examined by the following method. Note that the dextrin of DE10 is subjected to a drying treatment as necessary, and is converted into powdered dextrin (water content is, for example, 4 to 10%).

Dextrin (DE10) was diluted to give a sample with a DS of 30%. This sample was subjected to a freeze-thaw treatment. It was frozen by being kept in a freezer at −5 ° C. and thawed by being left at room temperature. Freezing and thawing were one cycle, and several cycles were repeated. The absorbance (OD720) of the sample was measured at the end of each cycle to evaluate the presence / absence of aging. As a comparison object, a conventional product manufactured by the following manufacturing method was used.
(Conventional manufacturing method)
After adjusting the pH of the corn starch slurry of about 25% (w / w) to 5-6, 0.03% of thermostable α-amylase was added to the starch raw material (dry weight basis) and cooked. After the treatment, the liquefied liquid was reacted at 90 ° C. to 98 ° C., and after DE reached 22% to 27%, the pH was adjusted to deactivate the enzyme. Thereafter, pre-concentration, activated carbon decolorization, treatment with an ion exchange resin, and concentration were performed in the same manner as in the above-described example to obtain a water tank (conventional product) having a DE of about 25.

  The test results are shown in FIG. The DE10 dextrin prepared by the above method did not cause white turbidity due to aging even after 5 cycles of freezing and thawing (FIG. 4). In contrast, the conventional low DE varicella was aged with repeated freezing and thawing, and became cloudy. It is surprising that white turbidity did not occur due to aging, although the degree of degradation was lower than that of conventional low DE water tanks.

  As described above, it was confirmed that the dextrin of the example had excellent characteristics that it was difficult to age even though the degree of degradation was low.

  According to the production method of the present invention, a dextrin that is extremely resistant to aging can be obtained despite its low degree of degradation (low DE). The dextrin is expected to be applied to various uses by taking advantage of its low sweetness and resistance to aging. For example, use / application to raw materials of nursing food, liquid food, baby food, infant food, ice creams, whipped cream, various seasonings, powdered base materials, and various saccharified products is envisaged.

  The present invention is not limited to the description of the embodiments and examples of the invention described above. Various modifications may be included in the present invention as long as those skilled in the art can easily conceive without departing from the description of the scope of claims. The contents of papers, published patent gazettes, patent gazettes, and the like specified in this specification are incorporated by reference in their entirety.

Claims (9)

A method for producing a dextrin having a degree of decomposition (DE) of 5 to 20 and a solid content (DS) of 50 to 70%, comprising the following steps (1) and (2):
(1) A step of separating a raw starch syrup having a decomposition degree of 15 to 30 by ion exchange chromatography and fractionating a polymer fraction having a decomposition degree of 5 to 20;
(2) A step of concentrating the collected polymer fraction so that the solid content is 50 to 70%.   The method according to claim 1, wherein the dextrin has a sugar composition of 95% or more of tetrasaccharide or more.   The method according to claim 1 or 2, wherein the ion exchange chromatography is performed by a simulated moving bed method.   The said high molecular fraction is a method as described in any one of Claims 1-3 which consists of 90% or more of sugar composition more than 5 sugars.   A dextrin having a degree of decomposition (DE) of 5 to 20 and a solid content (DS) of 50 to 70% obtained by the production method according to any one of claims 1 to 4.   6. The dextrin according to claim 5, wherein the degree of decomposition of the dextrin is about 10 and the solid content is about 65.   The method to manufacture powder dextrin including the process of drying-processing the dextrin obtained by the method as described in any one of Claims 1-4.   The powder dextrin obtained by the manufacturing method of Claim 7.   A care food, liquid food, baby food, infant food, ice cream, whipped cream, seasoning or powdered base material containing the dextrin of claim 5 or 6 or the powdered dextrin of claim 8.

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