JP5410004B2 - Ultrasonic irradiation resistant starch - Google Patents

Description

The present invention relates to indigestible treated starch, the proportion of indigestible fraction to ultrasonic irradiation indigestible treated starch which is enhanced by particular ultrasonic irradiation.

  Indigestible starch is a sugar chain compound (starch) that has the property of making it difficult to be degraded by enzymes in contrast to starch that is degraded to monosaccharides such as glucose by enzymes such as amylase. . In particular, a sugar chain compound that is excreted without being completely decomposed in vivo is attracting attention as a kind of dietary fiber. Moreover, the effect which makes the digestion rate of food intake comparatively slow is also pointed out. For these reasons, it has come to be considered effective for lifestyle-related diseases such as diabetes and hypertension, which are increasing in recent years, and digestive diseases. Specific examples include physiologically active effects such as a decrease in blood cholesterol level, suppression of an increase in blood glucose level, and an intestinal regulating action.

  Most starches have an indigestible fraction of about 0-10%. The indigestible fraction is considered to depend on the proportion of amylose, which is a linear component of glucose constituting starch, and amylopectin, which is a branched chain component. In waxy corn starch where most of the starch composition is composed of amylopectin, there is little resistant fraction. On the other hand, in the case of corn starch containing a large amount of amylose, high amylose corn starch which is a high amylose-containing variety, and processed products thereof, approximately 5% to 60% of indigestible fraction is contained. As can be seen from this, the indigestible fraction itself is taken continuously from the daily meal. Therefore, indigestible starch having a significantly increased proportion of indigestible fraction in starch is easy to use as a food material.

  As described above, indigestible starch for which bioactive effects are attracting attention is mainly produced by the following method. For example, there is a production method in which hydrochloric acid is added to corn starch and heated to obtain roasted dextrin, and then the indigestible fraction produced is decomposed with α-amylase (see Patent Document 1). Moreover, there exists a manufacturing method which performs wet heat processing at 130-140 degreeC, maintaining the moisture content of the acid-processed starch at 3-7% (refer patent document 2). Furthermore, there is also a production method in which cyclodextrin glucanotransferase is allowed to act while using a high amylose starch containing 30% or more of amylose as a raw material and maintaining the starch component elution temperature of this starch at a temperature not higher than the starch particle disappearance temperature. (See Patent Document 3).

  The principle of these production methods is based on the use of a by-product having bonds other than α-1,4 bonds generated by recombination of glucose when acid hydrolysis of the original α-1,4 bonds of starch. This starch was used as resistant starch. Of course, it is also due to enzymatically producing another kind of bond.

  Hydrolyzing enzymes such as amylase and glucosidase secreted during digestion accurately recognize α-1,4 bonds between glucoses and finally decompose into monosaccharides. Therefore, when a bond other than α-1,4 bond, for example, 1,2,1,3,1,6, is formed, the resistant starch having these bond forms is produced by an enzyme. It is no longer hydrolyzed. Therefore, indigestible starch degrades more slowly than the original starch, or is excreted without being digested, so it is extremely effective in assisting metabolism suppression and diet therapy.

  However, according to the production methods of Patent Document 1 and Patent Document 2, since hydrochloric acid is used in the process, there is a risk of corroding equipment such as a storage tank and piping. The problem of equipment corrosion should be focused not only on the damage of the equipment itself, but also on the risk that the damaged part will be mixed into the product as a foreign object. Moreover, neutralization after acid treatment is required. In addition, careful cleaning is also required to suppress the characteristic odor after acid treatment.

Moreover, according to the manufacturing method of patent document 3, acquisition of the high amylose starch which is a raw material is never easy. Since the high amylose starch itself already contains a large number of indigestible fractions, there are few advantages of new functional improvements. In the case of a production process that depends on an enzyme reaction, it is necessary to adjust the optimum temperature and pH, and precise control of reaction conditions is required. Therefore, indigestible starch is produced through a complicated process, so that the production cost is high, and it cannot always be procured inexpensively.
JP-A-5-148301 Japanese Patent No. 3530567 JP 11-255802 A

  The inventors, while intensively verifying the processing technology of starch, discovered that, instead of the above-described manufacturing method in the prior art, ultrasonic irradiation of starch gelatinized material is effective in increasing the indigestible fraction. .

  The present invention has been made in view of the above points, and the content of the indigestible fraction has been increased relatively inexpensively without depending on existing methods such as acid treatment, heat treatment, or enzyme treatment. A resistant starch is provided.

That is, according to the invention of claim 1, ultrasonic irradiation indigestible process the liquid temperature of the glue product is irradiated with ultrasonic waves while maintaining the 50 ° C., characterized in that dried After the liquid material feed starch Related to starch.

A second aspect of the present invention, indigestible fraction in indigestible process starch of claim 1 which has risen to at least two times the indigestible fraction of the feed starch in a weight ratio Ultra It relates to starch which is resistant to sonication and digestion.

A third aspect of the present invention, indigestible fraction in indigestible processing starch, ultrasonic irradiation indigestible process according to claim 1, which accounts for more than at least 10% by weight of the indigestible treated starch Related to starch.

Invention of Claim 4 concerns the ultrasonic irradiation indigestible process starch of any one of Claim 1 thru | or 3 whose said raw material starch is corn starch.

According to the ultrasonic irradiation indigestible treated starch according to the invention of claim 1, characterized in that the liquid temperature of the glue product of raw starch by irradiating an ultrasonic wave while maintaining the 50 ° C. and dried After the liquid material Therefore, in order to increase the content of indigestible fraction, it is relatively inexpensive and does not depend on production methods such as acid treatment, heat treatment, or enzyme treatment, and it is easy to set treatment conditions. Sex processed starch was completed.

According to the ultrasonic irradiation indigestible processed starch according to the invention of claim 2, in the invention of claim 1, the indigestible fraction in the indigestible processed starch is in the weight ratio of the indigestible fraction of the raw material starch. Therefore, it is possible to impart an indigestible function to the raw material starch, and it is promising to develop a new food using the raw material starch.

According to the ultrasonic irradiation indigestible processed starch according to the invention of claim 3, in the invention of claim 1, the indigestible fraction in the indigestible processed starch is at least 10% by weight of the indigestible processed starch. Since it accounts for the above, it becomes possible to impart an indigestible function to the raw starch, and the development of new foods using the raw starch is promising.

According to the ultrasonically resistant indigestible processed starch according to the invention of claim 4, in the invention of any one of claims 1 to 3, since the raw starch is corn starch, it is obtained because it is inexpensive and has a large amount of trade. It is easy, and the amylose content is reasonably high, so that it is easy to express indigestibility.

Preferred embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a schematic process diagram relating to a method for producing a starch that is resistant to digestion by ultrasonic irradiation .

  Starch that humans can consume and use as nutrients is α-D-glucopyranose (hereinafter referred to as glucose) linearly linked by α-1,4 bonds and glucose α-1,4 bonds. It consists of amylopectin having a straight-chain part due to and a branched part due to α-1,6 bonds. Usually, these sugar chain molecules are complexed and crystallized to form starch granules having a particle size of several tens of μm.

  When heat is applied to starch dispersed in water, water molecules enter into the crystals constituting the starch, and the crystal structure is appropriately collapsed to become viscous. This is called gelatinized starch or pregelatinized starch. Therefore, gelatinized starch is finally decomposed into glucose by the action of various hydrolases such as amylase and absorbed into the body from the intestinal wall. In particular, glucose is an essential component indispensable for the maintenance and metabolism of blood glucose levels.

  Even starch that has been gelatinized is recrystallized by cooling or the like. This is called starch aging or β-aging. Conventionally, in order to stabilize the gelatinization conditions of starch, sugars, salts, acids, and the like have been added to adjust the properties. Starch aging is a factor that reduces the yield of various products including chickenpox, dextrin, and glucose. For this reason, in the starch saccharification industry, suppression of aging of starch has been an issue.

  On the other hand, aged starch is also known to exhibit indegradability against various hydrolases such as amylase. At the beginning, when the starch was gelatinized, the inventors who were studying the possibility of physical processing on starch, while investigating the properties of starch to which ultrasonic irradiation was applied, found that the radiation treatment occupies the difficulty of starch. It was discovered that the digestible fraction increased (see Examples below).

Therefore, the inventors have proposed a completely new indigestible starch based on the knowledge obtained recently. That is, as defined in the invention of claim 1, the ultrasonically resistant indigestible treated starch of the present invention is irradiated with ultrasonic waves to a gelatinized material obtained by appropriately gelatinizing the raw material starch, and this is dried. It is the starch obtained by doing. This ultrasonic irradiation resistant starch is a starch accompanied by ultrasonic irradiation as shown, and is used separately from the resistant starch of the existing production method.

  The action and principle of acquiring indigestibility by raw material starch accompanied by ultrasonic irradiation have not necessarily been elucidated at present. The inventors presume the acquisition of indigestibility by irradiating the gelatinized material of starch with ultrasonic waves as follows. The water molecules that have entered the starch crystals are pushed out of the crystals to the outside as the entanglement of the starch molecules is eliminated by the vibrational energy of the ultrasonic waves. ) Is formed. This is due to the fact that an aging site is generated in the starch, and that the enzyme is resistant to degradation (hard digestibility).

Since the raw material starch used for the ultrasonic irradiation indigestible process starch of this invention is generally available starch, it is not specifically limited. Specifically, the raw material starch is starch such as corn, wheat, barley, rye, rice, sweet potato (sweet starch), potato (potato starch), pea, mung bean, tapioca, cassava and the like. Since starch aging is said to promote the starch species with higher amylose content, types with higher amylose content are preferred. However, as disclosed in the Examples below, even a waxy corn starch that contains almost no amylose content and is substantially composed only of amylopectin is imparted with indigestibility, so that usable starches are widespread.

  The above raw material starch is easy to procure because it is inexpensive and has a large amount of transactions. It is considered that the amylose content is moderately high and indigestibility is easily imparted. Therefore, as defined in the invention of claim 4, ordinary corn starch is suitable as a raw material starch.

With reference to the schematic process diagram of FIG. 1, the ultrasonic irradiation resistant starch is further described. The raw material starch is once dispersed in water such as water, and is then gelatinized in a state where water molecules have entered the starch crystals appropriately by heating or the like (S1). Next, an ultrasonic wave is irradiated with respect to the gelatinized starch solution. By adding this physical energy, the entanglement of the starch molecules, that is, the dispersion is promoted (S2). In this way, a liquid product of starch molecules (water-solubilized finely dispersed starch) dispersed moderately by ultrasonic irradiation is obtained. This starch molecule liquid (starch dispersion) is dried (S3) and finally becomes a dried product (P1).

  In the gelatinization (S1) shown in the schematic process diagram of FIG. 1, the viscosity of the starch after the gelatinization treatment is suitably taken into consideration from the viewpoint of equipment, including the type of starch, the amount of added water, the indigestible performance, and the like. . Usually, the raw starch is prepared in the viscosity range of 0.2 to 40 Pa · s. In particular, since the fluidity between processes is taken into consideration, the raw starch is preferably prepared within a viscosity range of 0.2 to 4 Pa · s.

  In the ultrasonic irradiation (S2), the ultrasonic wave to be irradiated has a general frequency of 20 kHz to 1 MHz, and the output of the ultrasonic oscillator is also appropriately 100 to 2000 W, and further 2 kW to 20 kW. The frequency and output are comprehensively defined by the type of raw starch to be irradiated, concentration, gelatinization properties, desired final viscosity, degree of indigestibility, production scale, and the like.

  A treatment tank, an ultrasonic vibrator, an ultrasonic oscillator, and the like used for ultrasonic irradiation are appropriately selected in consideration of a production scale, a processing capability, and the like. The ultrasonic irradiation with respect to the starch gelatinized material may be either a sequential batch method or a continuous method.

In the drying (S3), freeze drying, drying with a vacuum drum dryer, spray drying (spray drying), or the like is used. By drying, convenience such as antiseptic, storage, and ease of handling is improved. Since it is not desired to maintain the taste and flavor of ultrasonically resistant indigestible processed starch, spray drying excellent in mass productivity is used. The shape of the dried product is not limited, such as powder or an indefinite shape such as flakes. In addition, it is preferable that it is a powder form from a viewpoint of the diffusion performance at the time of food addition, and a particle size classification is performed as needed.

When dissolving raw material starch, warm water and hot water are used from the viewpoint of work efficiency. In addition, in accordance with the addition application of the ultrasonic radiation indigestible processing starch as a product, saline than water, molasses water to dissolve the seasoning solution, soup (bouillon), soup, sauce, raw material soup etc. It is also possible to dissolve starch to obtain a taste starch gelatinized product. In this case, it is possible to suppress the influence of the taste on the food material to which the ultrasonic irradiation resistant starch is added. In addition, when starch is disperse | distributed to the seasoning liquid etc. which have a flavor, in order to avoid the fall of a flavor, it is preferable to use a vacuum drum dryer etc.

In the production of ultrasonically resistant indigestible processed starch, it is usually obtained by irradiating one kind of raw material starch with ultrasonic waves for the convenience of work. In addition to this, the raw material starch can be dispersed by ultrasonic irradiation separately, and different starch dispersions can be mixed in advance at a desired ratio afterwards to prepare a resistant starch. Of course, in the ultrasonic irradiation of the raw material starch, a method of preparing one type of raw material starch for each different irradiation dose and post-mixing, a method of preparing multiple types of raw material starch for different irradiation doses, post-mixing, etc. It can be selected appropriately. For example, in the procurement of raw material starch, there may be fluctuations in quality due to environmental factors such as raw material harvesting place, harvest time, and harvest year. Then, the quality as an ultrasonic irradiation indigestible processing starch can be stabilized as much as possible by mixing starch dispersions afterwards.

The indigestible fraction contained in starch is said to be resistant starch (RS), and varies greatly depending on the type and degree of processing of starch, but is contained in an amount of about 5 to 60% by weight. For example, RS is a common corn starch and occupies about 10% by weight. Through the series of gelatinization and ultrasonic irradiation steps shown in FIG. 1, as defined in the invention of claim 2, the indigestible fraction in the finished ultrasonic irradiation resistant starch is weight The ratio is at least twice as high as the indigestible fraction of the raw starch. In addition, as specified in the invention of claim 3, the indigestible fraction in the finished resistant starch is at least 10% by weight, more preferably 20% by weight or more of the resistant starch. . This makes it possible to impart a higher level of indigestible function that is not expressed by the raw starch itself, and opens the way for new food development using the raw starch. The improvement of the indigestible function and the change of the composition will be clarified from the following examples.

  It is epoch-making in the processing of raw material starch that the indigestible fraction contained in the original raw material starch is increased more than twice by a relatively simple treatment such as gelatinization and ultrasonic irradiation. In particular, in the treatment step, only hot water is sufficient without using an acid or an alkali for neutralization. Further, there is no need to control the temperature and pH optimal for the enzyme reaction. The liquid temperature may be such that the fluidity of the gelatinized material starch is maintained. If considered in this way, the labor of control in reaction can be greatly reduced. Moreover, since continuous processing consistent with gelatinization, ultrasonic irradiation, and drying is possible, it is extremely excellent in mass productivity.

Generally, indigestible starch is added to various foods and ingredients as dietary fiber and consumed as functional food. The ultrasonically resistant indigestible treated starch of the present invention also exhibits indigestibility and can be added to these foods and foods. By using these, it is considered possible to provide a food that does not cause a rapid increase in blood glucose level after eating, which is called a low glucosyl index food (low GI food). Moreover, since there are abundant kinds of starches that can be used as raw material starches, the raw material starches can be properly used according to the finished processed food. In particular, the amount of indigestible fraction contained in the indigestible processed starch can be quantitatively controlled by the time, frequency, etc. of the ultrasonic wave to be irradiated. It is also easy to make sex-modified starch.

The application use and addition use of the ultrasonic irradiation indigestible process starch of this invention are as follows, for example. As a raw material for flour products, rice flour, wheat flour, barley flour, corn flour, sweet potato flour, potato flour, buckwheat flour, tapioca flour, bean flour, kuzu flour, etc. The amount can be increased above the content in the original flour. Furthermore, the percentage of the indigestible fraction contained in the original food by substituting part or all of the carbohydrates such as sugar, glucose, starch syrup, dextrin or various starches used as food ingredients Can also be increased. Examples of such food applications include rice, rice cakes, miscellaneous cooking, fried rice, red rice, pilaf, chimaki, rice cakes such as lasagna, risotto, paella, bread, sweet bread, steamed bread, bagels, croissants, pretzel, etc. , Udon, Kishimen, Hiyamugi, Somen, Chinese noodles, Pasta, Soba, Noodles such as vermicelli, Rice noodles, Gyuhi, Hare, Rice crackers, Crab sweets, Karinto, Bolo, Monaka, Yokan, Shiro, Crepe, Waffle, Donut, Madeleine, Cream puff, castella, eclair, sponge, cake, cookies, biscuits, crackers, scones, chicken, dry bread, fried confectionery, etc., pie, pizza, naan, tortilla, couscous, bun, dumpling, piroshki, rice cake, gnocchi , Rice paper, dumplings, fried rice, wonta , Ravioli, croquettes, batter for fried, including flakes and cereal ingredients, thickeners starchy, the use of such binder can be exemplified.

[Preparation of starch that is resistant to ultrasonic irradiation ]
Example 1
Corn starch Y (Futamura Starch Co., Ltd.) is used as a raw material starch, and water is added to this and suspended. Mini-cooker (manufactured by Noritake Engineering Co., Ltd.) has a 12% concentration and a viscosity of 5.5 Pa · s at 80 ° C. Adjusted to liquid. This starch gelatinization solution was subjected to ultrasonic irradiation using an ultrasonic disperser GSD1200CVP (manufactured by Ginsen Co., Ltd.) under the conditions of a frequency of 20 kHz and an output of 1200 W while maintaining a liquid temperature of about 50 ° C. The liquid was reduced to 0.2 Pa · s. The liquid material was dried with a spray dryer to obtain a powdery material (see the process diagram of FIG. 1 above). The finished powder is the resistant starch of Example 1.

Example 2
In order to examine the presence or absence of property changes of the resistant starch, 8 g of the resistant starch of Example 1 was dissolved in 100 mL of water and allowed to stand at room temperature overnight to gel. This gelled product is the resistant starch of Example 2.

Example 3
Next, other types of starch were also used. Waxy corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) is used as a raw material starch, and water is added to the starch to suspend it. It adjusted to the chemical solution. The starch gelatinization solution was irradiated with ultrasonic waves while maintaining a liquid temperature of about 50 ° C. under the conditions of a frequency of 20 kHz and an output of 1200 W using the same ultrasonic disperser as in Example 1, and the viscosity was about 0. The liquid was reduced to 4 Pa · s. The liquid material was dried with a spray dryer to obtain a powdery material. The finished powder is the resistant starch of Example 3.

  As Comparative Example 1, untreated corn starch Y (Futamura Starch Co., Ltd.) was used. As Comparative Example 2, an untreated waxy corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) was used.

  The measurement of the viscosity is based on the viscosity measurement method in the general test method of the Japanese Pharmacopoeia, using a viscosity analyzer (manufactured by Toki Sangyo Co., Ltd .: TVB-10M), the viscosity at 80 ° C. and 50 ° C. (Pa · s). As measured. In addition, in selecting the above-mentioned viscosity, the knowledge of the emulsion stabilizer of starch finely dispersed by ultrasonic irradiation previously filed by the applicant was referred.

[Measurement of indigestible fraction]
When measuring the indigestible fraction, a resistant starch measurement kit (K-RSTAR) manufactured by Megazyme (manufactured by Nippon Biocon Co., Ltd.) was used and treated according to the procedure prescribed by the kit. In a series of processes, a centrifuge (manufactured by Hitachi Koki Co., Ltd .: CT6D), a rotor (G assembly), and a spectrophotometer (manufactured by Shimadzu Corporation: UV-1700) were used. From this measurement, the indigestible fraction amount (% by weight) occupying the unit weight of starch, and the rate of increase from the indigestible fraction occupying the initial unit weight of the raw material starch were also determined. The results are in Table 1. In the table, the indigestible fraction amount was expressed as RS content (wt%). The RS content (wt%) is calculated from the following resistant starch content and total starch content: “RS content (wt%) = {digestible starch content (mg) / total starch content (mg)} × 100 ".

100 mg of Examples and Comparative Examples were added to 4 mL of a mixed solution of pancreatic α-amylase and amyloglucosidase in terms of dry matter, and non-digestible (digestible) starch was shaken in a 37 ° C. water bath for 16 hours. Disassembled. Thereafter, ethanol is added 4 mL, was stirred and centrifuged 10 minutes at 3000 r pm. Further adding ethanol 6 mL, it was stirred and centrifuged 10 minutes at 3000 r pm. 6 mL of ethanol was added and centrifuged twice. Then, the supernatant was removed to obtain a precipitation residue containing resistant starch.

An appropriate amount of a 2 mol / L potassium hydroxide solution was added to the precipitation residue containing resistant starch and stirred for 20 minutes. After adding 8 mL of sodium acetate buffer solution and stirring, 0.1 mL of amyloglucosidase solution was added and allowed to stand in a 50 ° C. water bath for 30 minutes to decompose resistant starch. This solution was transferred to a 100 mL volumetric flask and diluted. And centrifuged for 10 min at 3000 r pm that extracts a portion of the dilute solution after. 0.2 mL was separated from the supernatant after centrifugation, 3 mL of the glucose measurement reagent (GOPOD) of the same measurement kit was added, and the mixture was allowed to stand in a 50 ° C. water bath for 20 minutes for color development. This was measured by absorbance at 510 nm, and the resistant starch content was determined from the amount of glucose produced. In addition, the same operation was performed on the solution after the digestible starch decomposition treatment, and the total starch amount obtained by totaling the easily digestible starch content and the hardly digestible starch content was determined.

[Results and Discussion]
In the results of Table 1, an increase rate of 1.0 in the comparative example means no change. As seen in Examples 1 and 2, from the comparison with Comparative Example 1, the RS content (indigestible fraction) increased more than twice, and the RS content in the unit weight of starch exceeded 20%. As much as 30%. Even after being dissolved in water as in Example 2, the RS content does not decrease. From this, it can be seen that the applicability of processed foods as raw material applications is high. That is, it has been clarified that ultrasonic irradiation of starch after gelatinization and dissolution increases the amount of indigestible fraction in starch.

  The results of Example 3 and Comparative Example 2 show that, even for waxy corn starch having a low amylose content and hardly containing an indigestible fraction, ultrasonic irradiation of starch after gelatinization and dissolution is difficult in starch. It shows that the digestible fraction is increased more than originally.

  Based on the above findings, the inventors assume that an increase in the amount of indigestible fraction by ultrasonic irradiation is effective regardless of the type of starch. Therefore, it is possible to use different types of starch depending on the food to be added. As a result, it is possible to increase the amount of indigestible fraction in each food, and thus it is possible to produce foods such as low GI foods that assist in new metabolic suppression and dietary therapy that have never been achieved.

[Example of use]
The inventors manufactured cookies using the resistant starch of Example 1 (derived from corn starch) (Use Example 1). At the same time, ordinary cookies were also produced without using the resistant starch of Example 1 (Conventional Example 1). Moreover, the total starch amount (% by weight), the total RS (indigestible fraction amount) content (% by weight), and the RS content per unit starch (% by weight) in the cookies of Use Example 1 and Conventional Example 1 are also described above. It measured using the resistant starch measurement kit (refer Table 2). The wt% in the table is weight%.

  Based on the raw materials in Table 2 below and the blending ratio thereof, after kneading the cookie dough comprising the blends of Use Example 1 and Conventional Example 1, each dough is divided into appropriate sizes and formed into a disk shape, Were baked at 180 ° C. for 14 minutes.

  The feel when the dough of Use Example 1 was kneaded was not different from that of Conventional Example 1. The baked cookies in Use Example 1 were slightly whiter than in Conventional Example 1. When the inventors ate the cookies of Use Example 1, the texture was as soft as the cookies of Conventional Example 1, and was delicious without any particular change. In contrast to the RS content per unit starch, the cookie of Use Example 1 maintains a significantly higher value than the cookie of Conventional Example 1. It can be said that the defect by the heating at the time of cooking, etc. was avoided by this. Therefore, it was possible to obtain a powerful demonstration example for practical application in the future food processing field.

It is a schematic process figure which concerns on the manufacturing method of an ultrasonic irradiation indigestible process starch.

Claims (4)

Ultrasonic irradiation indigestible treated starch, characterized in that dried after the liquid temperature of the glue product of raw starch by irradiating an ultrasonic wave while maintaining the 50 ° C. was liquid. The ultrasonically resistant resistant starch according to claim 1, wherein the resistant starch in the resistant starch is at least twice as high as the resistant starch of the raw starch in weight ratio. . 2. The ultrasonic irradiation resistant digestible processed starch according to claim 1, wherein the resistant digestible fraction in the resistant digested starch comprises at least 10% by weight or more of the resistant digestible starch. The raw material starch is corn starch, ultrasonically resistant resistant starch according to any one of claims 1 to 3.

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