JPH02145169A - Preparation of dextrin containing food fiber - Google Patents
Preparation of dextrin containing food fiberInfo
- Publication number
- JPH02145169A JPH02145169A JP63299308A JP29930888A JPH02145169A JP H02145169 A JPH02145169 A JP H02145169A JP 63299308 A JP63299308 A JP 63299308A JP 29930888 A JP29930888 A JP 29930888A JP H02145169 A JPH02145169 A JP H02145169A
- Authority
- JP
- Japan
- Prior art keywords
- dextrin
- amylase
- food
- dietary fiber
- alpha
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920001353 Dextrin Polymers 0.000 title claims abstract description 53
- 239000004375 Dextrin Substances 0.000 title claims abstract description 53
- 235000019425 dextrin Nutrition 0.000 title claims abstract description 53
- 235000013305 food Nutrition 0.000 title abstract description 22
- 239000000835 fiber Substances 0.000 title abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 12
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 12
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 claims description 26
- 238000005984 hydrogenation reaction Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 108010019077 beta-Amylase Proteins 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 150000002482 oligosaccharides Chemical class 0.000 claims description 3
- 150000002772 monosaccharides Chemical class 0.000 claims description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract description 10
- 239000007788 liquid Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000002255 enzymatic effect Effects 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract description 5
- 239000007864 aqueous solution Substances 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 238000000746 purification Methods 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 238000001354 calcination Methods 0.000 abstract 1
- 239000007795 chemical reaction product Substances 0.000 abstract 1
- 239000002085 irritant Substances 0.000 abstract 1
- 231100000021 irritant Toxicity 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229920002245 Dextrose equivalent Polymers 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 239000007868 Raney catalyst Substances 0.000 description 1
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 1
- 229910000564 Raney nickel Inorganic materials 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- FBJQEBRMDXPWNX-FYHZSNTMSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)C(O)O2)O)O1 FBJQEBRMDXPWNX-FYHZSNTMSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 108010075550 termamyl Proteins 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明の焙焼デキストリンを酵素処理することにより、
食物繊維分を含有したデキストリンを製造する方法に関
する。[Detailed Description of the Invention] [Industrial Application Field] By enzymatically treating the roasted dextrin of the present invention,
The present invention relates to a method for producing dextrin containing dietary fiber.
〔従来技術]
焙焼デキストリンは周知の通り澱粉を高熱処理したもの
であって、その処理により澱粉分子は加水分解及び再重
合が起こり、複雑な構造を呈していると言われ、水溶性
になると共に、難消化性のものがかなりの割合をしめて
いる。[Prior art] As is well known, roasted dextrin is made by subjecting starch to high heat treatment, and as a result of this treatment, starch molecules undergo hydrolysis and repolymerization, and are said to have a complex structure, making them water-soluble. In addition, a large proportion of the food is indigestible.
一方近時日本人の食生活が変化し、多様化した結果、繊
維分の摂取量が目立って減少しており、この繊維分の欠
乏は成人病の起因の一つにも挙げられており、食物繊維
の必要性が注目を集め、蛋白質、IJ!類、脂質、ビタ
ミン、ミネラルに次く六番口の栄養素と言われる様にな
って来た。On the other hand, as the dietary habits of Japanese people have changed and become more diverse in recent years, their fiber intake has decreased significantly, and this fiber deficiency has been cited as one of the causes of adult diseases. The necessity of dietary fiber is attracting attention, protein, IJ! It has come to be said that it is the sixth most important nutrient after food, fat, vitamins, and minerals.
現在食物繊維としては植物性のものや、動物性のもので
、水溶性、不溶性と色々挙げられており、又合成品とし
てポリデキストロースが挙げられている。これらはぶど
う糖或いはその誘導体1.ぶどう糖基外の1!類が多数
結合した形の繊維状をなしたもの、或いは蛋白質多糖と
言ったもので形作られている。その構造は複雑で体内に
摂取されてもその消化が困難で、そのまま体外に排出さ
れるため繊維としての効果があると云われている。Currently, there are a variety of dietary fibers, including plant-based and animal-based fibers, water-soluble and insoluble, and polydextrose as a synthetic product. These are glucose or its derivatives 1. 1 outside the glucose base! It is made up of a fibrous structure in which many of the same groups are combined, or a protein polysaccharide. Its structure is complex and it is difficult to digest even if it is ingested into the body, and it is said to be effective as a fiber because it is excreted from the body as is.
本発明者は従来から食物繊維について研究を続けてきた
が、この研究に於いて、従来その激しい刺激臭や望まし
くない味覚のために全く食物繊維として考えても見られ
なかった焙焼デキストリンを、新しい食物繊維として利
用することが出来ないであろうかという全く新しい着想
に至った。The present inventor has been researching dietary fiber for some time, and in this research, roasted dextrin, which had not been considered as dietary fiber at all due to its strong pungent odor and undesirable taste, was discovered. I came up with a completely new idea that it might be possible to use it as a new dietary fiber.
従って本発明が解決しようとする課題は、上記新しい着
想を実現し、食物繊維として充分に使用しうる食物繊維
分を含有したデキストリンを焙焼デキストリンから製造
しうる方法を開発することである。Therefore, the problem to be solved by the present invention is to realize the above-mentioned new idea and develop a method for producing dextrin from roasted dextrin that contains enough dietary fiber to be used as dietary fiber.
(課題を解決するための手段〕
この課題は、焙焼デキストリンを水に溶解し、これにα
−アミラーゼを作用させ、必要に応じ更に水素添加する
ことにより解決される。(Means for solving the problem) This problem involves dissolving roasted dextrin in water and adding α
- Solved by applying amylase and further hydrogenation if necessary.
本発明に於いては焙焼デキストリンをα−アミラーゼで
処理してデキストリンをα−リミットデキストリンまで
進行せしめて、焙焼デキストリンの存する刺激臭や好ま
しくない味覚を解消する。In the present invention, roasted dextrin is treated with α-amylase to advance the dextrin to α-limit dextrin, thereby eliminating the pungent odor and unfavorable taste of roasted dextrin.
以下に本発明をその製造法に従って順に説明する。The present invention will be explained below in order according to its manufacturing method.
先ず焙焼デキストリンを原料とするが、この焙焼デキス
トリンとしては、従来から知られているものが使用でき
るが、特に本発明に於いては、その刺激臭や好ましくな
い味覚を効率良く除去するには、次のような方法で製造
された焙焼デキストリンを使用するのが好ましい。即ち
原料澱粉に鉱酸好ましくは塩酸の水溶液を加え、次いで
水分量が5%前後になるまで予備乾燥し、続いて焙焼し
て製造したものが好ましい。この際の原料澱粉としては
、広く各種のものがいずれも使用出来、たとえば馬鈴薯
、トーモロコシ、キャラサバなど何れでもよく、又食品
用加工澱粉として市販されているものでよい。これらの
原料澱粉に硫酸、塩酸、硝酸などの鉱酸好ましくは塩酸
を好ましくはその4度を1重量%程度となして原料に対
して数重量%の量を添加好ましくは噴霧して均一になる
様良く混合し、100〜120°C程度で予備乾燥する
。First, roasted dextrin is used as a raw material. As this roasted dextrin, conventionally known ones can be used, but especially in the present invention, in order to efficiently remove the irritating odor and unpleasant taste, It is preferable to use roasted dextrin produced by the following method. That is, it is preferable to add an aqueous solution of a mineral acid, preferably hydrochloric acid, to the raw material starch, then pre-dry it until the moisture content becomes around 5%, and then roast it. As the raw material starch in this case, any of a wide variety of starches can be used, such as potato, corn, mackerel, or any one commercially available as processed starch for food. A mineral acid such as sulfuric acid, hydrochloric acid, or nitric acid, preferably hydrochloric acid, is added to these raw starches in an amount of about 1% by weight, preferably 4% by weight, based on the raw material, preferably by spraying to make it uniform. Mix well and pre-dry at about 100-120°C.
この予備乾燥では澱粉の水分を5%前後まで乾燥する。In this pre-drying, the water content of starch is dried to around 5%.
続いて150°C〜220°Cに温度を上げて、1時間
〜5時間、程度焙焼して焙焼デキストリンとする。ここ
で出来た焙焼デキストリンはDE(デキストロース当量
)1〜IO位のものが好ましい。Subsequently, the temperature is raised to 150°C to 220°C and roasted for 1 to 5 hours to obtain roasted dextrin. The roasted dextrin produced here preferably has a DE (dextrose equivalent) of 1 to IO.
次にこの焙焼デキストリンを水に溶かし30〜50重量
%の液となし、中和してpl+5.5〜6.5好ましく
は5.8となし、市販のα−アミラーゼ(カビ由来のも
の、細菌由来のもの等何れでもよい)を焙焼デキストリ
ンに対して0.05〜0.2重量%添加して該アミラー
ゼの作用温度85゛C〜100°C前後となし、30分
〜2時間保持する。これにより酵素によるデキストリン
の分解がα−リミットデキストリンまで進む。次いで温
度を120 ’Cまで上げα−アミラーゼの酵素作用を
終了させる。Next, this roasted dextrin is dissolved in water to make a 30-50% by weight liquid, neutralized to give a pl+5.5-6.5, preferably 5.8, and commercially available α-amylase (derived from mold, Add 0.05 to 0.2% by weight of dextrin (which may be derived from bacteria) to the roasted dextrin to adjust the action temperature of the amylase to around 85°C to 100°C, and hold for 30 minutes to 2 hours. do. This causes the enzymatic decomposition of dextrin to proceed to α-limit dextrin. The temperature is then raised to 120'C to terminate the enzymatic action of α-amylase.
以上の操作により得られた液を活性炭脱色、脱塩等の通
常の精製工程を通し、濃縮、噴霧乾燥して異臭、刺激味
のない食品用に利用できるデキストリン粉末を得ること
が出来る。The liquid obtained by the above operations is subjected to conventional purification processes such as decolorization with activated carbon and desalination, concentrated and spray-dried to obtain a dextrin powder that can be used for food products and has no off-odor or irritating taste.
本発明に於いては上記精製工程が終了したデキストリン
に更に水素添加を施すことが出来る。この水素添加によ
り■水素添加したものは着色がなくなる。■還元基を取
られたため還元性を無くし、メーラード反応を出し難く
する。■味が良くなり、また舌ざわりが良くなる。■難
醗酵性になり、たとえば乳酸菌にアタックされなくなる
等の効果が発揮される。水素添加手段自体は特に限定さ
れない。水素添加の程度は末端還元基が無くなる程度で
ある。好ましい水素添加方法としてはたとえば上記精製
されたデキス) IJンを再び水溶液の形態となし、p
Hを調整し、触媒たとえばラネーニンケル等を共存させ
て、必要に応じ加熱しながら水素と接触せしめる方法を
例示出来る。In the present invention, the dextrin that has undergone the above purification step can be further subjected to hydrogenation. As a result of this hydrogenation, (1) the hydrogenated product loses its coloration; ■Since the reducing group has been removed, it loses reducibility and makes it difficult for the Maillard reaction to occur. ■It tastes better and has a better texture. ■It becomes difficult to ferment, and has the effect of not being attacked by lactic acid bacteria, for example. The hydrogenation means itself is not particularly limited. The degree of hydrogenation is such that terminal reducing groups are eliminated. A preferred hydrogenation method includes, for example, converting the purified dextrose (IJ) into an aqueous solution again,
An example of a method is to adjust H, coexist a catalyst such as Raney-Ninkel, and bring the mixture into contact with hydrogen while heating if necessary.
本発明に於いては、水素添加を施す場合には、焙焼デキ
ストリンを上記本発明の方法でα−アミラーゼで作用さ
せた後、更にトランスグルコシダーゼ及びβ−アミラー
ゼの少なくとも1種で更に酵素処理することも出来る。In the present invention, when hydrogenation is performed, the roasted dextrin is treated with α-amylase in the method of the present invention, and then further enzymatically treated with at least one of transglucosidase and β-amylase. You can also do that.
この酵素処理は上記α−アミラーゼ処理が終了した後、
この後液温を下げ、pHを調整し、トランスグルコシダ
ーゼ(市販品)を元の焙焼デキストリンに対して0.0
5〜0゜2重量%添加し、24時間〜48時間作用させ
る。This enzyme treatment is carried out after the above α-amylase treatment is completed.
After this, the liquid temperature was lowered, the pH was adjusted, and transglucosidase (commercially available) was added to
Add 5-0.2% by weight and let it act for 24-48 hours.
この反応は液中に存在することがあるぶどう糖やオリゴ
糖の様な小さい分子を大きい分子の方へ再重合させると
共に、焙焼デキストリンの複雑な構造を更に増加させる
ものである。かくして所定の時間後−旦温度を上げて(
たとえば80°C前後に)トランスグルコシダーゼの酵
素作用を終了させる。面このトランスグルコシダーゼの
添加の際β−アミラーゼ(市販品)を同時に作用させて
もよい。これにより反応が促進される。This reaction repolymerizes small molecules such as glucose and oligosaccharides that may be present in the liquid into larger molecules and further increases the complex structure of the torrefied dextrin. Thus, after a predetermined period of time, the temperature is increased (
For example, at around 80°C), the enzymatic action of transglucosidase is terminated. When transglucosidase is added, β-amylase (commercially available) may be allowed to act simultaneously. This accelerates the reaction.
またトランスグルコシダーゼで処理する場合には、原料
焙焼デキストリンに単糖類やオリゴ糖を添加することが
できる。これ等糖類の添加は繊維分を増加せしめること
が出来、通常その糖含有量が40〜60重量%の糖液を
、澱粉に対し1〜10重景%重量添加する。Furthermore, in the case of treatment with transglucosidase, monosaccharides and oligosaccharides can be added to the roasted dextrin raw material. Addition of these sugars can increase the fiber content, and usually a sugar solution with a sugar content of 40 to 60% by weight is added to the starch in an amount of 1 to 10% by weight.
かくして得られたデキストリンは繊維素成分が含有され
、しかも望ましくない異臭がなく、食品用として好まし
いものである。しかも水素添加することにより還元され
前記した諸効果が発揮され、更に好ましいものとなる。The dextrin thus obtained contains cellulose components and has no undesirable odor, making it suitable for use in foods. Moreover, by hydrogenation, it is reduced and the above-mentioned effects are exhibited, making it even more preferable.
加えて水素添加する場合に更にトランスグルコシダーゼ
あるいは(及び)β−アミラーゼで処理することにより
、繊維素成分が更に高分子化され、難消化性成分が更に
増加する。In addition, by further treating with transglucosidase or (and) β-amylase when hydrogenating, the cellulose component is further polymerized and the indigestible component is further increased.
従って本発明デキストリンは食品用原料として広く各種
の食品に適用され、たとえば各種飲料、ドレッシング類
、菓子類たとえばキャンデイ−ゼリー、パン、ケーキ、
米菓等、基礎調味料たとえば味噌、ソース等、水畜産練
り製品たとえばかまぼこ、ソーセージ等、調理食品たと
えばハンバーグ、ミンチカッ等、乳製品、冷菓等に有効
に使用出来る。Therefore, the dextrin of the present invention can be widely applied as a food raw material to various foods, such as various beverages, dressings, confectionery such as candy, jelly, bread, cake, etc.
It can be effectively used in rice crackers and the like, basic seasonings such as miso and sauces, water and livestock paste products such as kamaboko and sausages, cooked foods such as hamburgers and minced meat, dairy products, and frozen desserts.
以下実施例により本発明を説明する。 The present invention will be explained below with reference to Examples.
実施例1
市販の馬鈴薯澱粉5000 kgをリボン式ミキサーに
入れ、撹拌しながら1.0%塩酸1502をスプレー、
続いて粉砕機を通し均一にした後、更にリボン式ミキサ
ー中で5時間熟成した。この混合物をフラッシュドライ
ヤーで水分3%に予備乾燥した後、ロータリーキルン式
焙焼機に連続投入し、180°Cで2時間焙焼した。Example 1 5000 kg of commercially available potato starch was placed in a ribbon mixer, and while stirring, 1.0% hydrochloric acid 1502 was sprayed.
Subsequently, the mixture was homogenized through a pulverizer, and then further aged in a ribbon mixer for 5 hours. This mixture was pre-dried to a moisture content of 3% using a flash dryer, and then continuously fed into a rotary kiln roaster and roasted at 180°C for 2 hours.
次に、上記方法で得た焙焼デキストリン2000 kg
に水4000ffiを添加し、pHを6.0に調整し、
α−アミラーゼ(ターマミル60i!、、ノボ社)0゜
2%を添加し95°Cで1時間加水分解し、この反応終
了液を脱色、脱塩等の精製を行い、スプレードライヤー
で乾燥し、1700kgの粉末品を得た。Next, 2000 kg of roasted dextrin obtained by the above method
Add 4000ffi of water to adjust the pH to 6.0,
Add 0.2% α-amylase (Termamyl 60i!, Novo) and hydrolyze at 95°C for 1 hour, purify the reaction solution by decolorizing, desalting, etc., and dry with a spray dryer. 1700 kg of powder product was obtained.
このようにして得られた焙焼デキストリン精製物の食物
繊維含量はプロスキー−AOAC法で定量した時35%
であった。The dietary fiber content of the roasted dextrin purified product thus obtained was 35% when determined by the Prosky-AOAC method.
Met.
実施例2
実施例1で得られた食物繊維含有デキストリンを40%
濃度に再調製し、液に対して0.4%相当の8%第ユニ
リン酸ナトリウム液加え、更に20%水酸化ナトリウム
液を加えpH9,5とした。この溶液をオートクレーブ
に入れ、液に対して1%のラネーニッケル(日興理化性
R−100)を添加し、温度21°C1水素ガスゲージ
圧95kg/cfflまで充填した後オートクレーブを
振とうさせなから130°Cまで加熱し120分間保持
し還元反応を終了させた。放冷後、反応液に活性炭を加
え触媒も同時にろ過した。ろ液はイオン交換樹脂により
脱塩し、濃縮し75%溶液を得た。Example 2 40% dietary fiber-containing dextrin obtained in Example 1
The concentration was readjusted, and an 8% sodium uniphosphate solution equivalent to 0.4% was added to the solution, followed by a 20% sodium hydroxide solution to adjust the pH to 9.5. This solution was put into an autoclave, 1% Raney nickel (Nikko Rikasei R-100) was added to the solution, the temperature was 21°C, the hydrogen gas gauge pressure was 95kg/cffl, and the autoclave was then shaken and heated to 130°C. C and held for 120 minutes to complete the reduction reaction. After cooling, activated carbon was added to the reaction solution, and the catalyst was also filtered at the same time. The filtrate was desalted using an ion exchange resin and concentrated to obtain a 75% solution.
この濃縮液は無色透明な粘稠液で食物繊維27%(プロ
スキー−AOAC法により)含んでいた。This concentrate was a colorless and transparent viscous liquid containing 27% dietary fiber (according to the Prosky-AOAC method).
実施例3
食物繊維含有食品の製造
実施例1で得られた食物繊維含有デキストリンを添加し
て下記のような処方の食品を製造した。Example 3 Production of dietary fiber-containing food The dietary fiber-containing dextrin obtained in Example 1 was added to produce a food with the following formulation.
また、その食品の食物繊維含量は次のようであった。The dietary fiber content of the food was as follows.
皇バ2
強力粉 250部砂[17g
食塩 5g圧搾酵母
3gイーストフード
6gバター
11g実施例1で得たデキストリン 30g水
190g上記成
上記用いて常法に従い食パンとした。Koba 2 Strong flour 250 parts Sand [17g Salt 5g Pressed yeast
3g yeast food
6g butter
11g Dextrin obtained in Example 1 30g Water
190g of the above ingredients were used to make bread according to a conventional method.
食物繊維含量
3.7%
アイスクリーム
バター
全脂練乳
脱脂粉乳
実施例1で得たデキストリン
砂糖
乳化剤
安定剤
6.5
8.0
6.5
8.0
5.0
0.3
0.2
水 65.
5上記成分を用い常法によりアイスクリームを製造した
。Dietary fiber content 3.7% Ice cream Butter Full fat condensed milk Skimmed milk Dextrin obtained in Example 1 Sugar Emulsifier Stabilizer 6.5 8.0 6.5 8.0 5.0 0.3 0.2 Water 65.
5 Ice cream was manufactured using the above ingredients in a conventional manner.
食物繊維含量 2.8%炭酸飲料
(サイダー味)
グラニュー1!125 g
クエン酸 1.5 gクエン酸
Na 0.1gビタミンC0,1
5g
サイダーエッセンス L、Om1実施例1
で得たデキストリン 50g炭酸水
520g水
385 ml上記成分を常法に従って処理して
炭酸飲料を得た。Dietary fiber content 2.8% Carbonated drink (cider flavor) Granule 1!125 g Citric acid 1.5 g Sodium citrate 0.1 g Vitamin C0,1
5g Cider Essence L, Om1 Example 1
Dextrin obtained from 50g carbonated water
520g water
385 ml of the above ingredients were processed according to a conventional method to obtain a carbonated beverage.
食物繊維含量 1.8%上士」ヨと
乙久
サラダ油
6g
食用酢 30g香辛料
3.5gM5G
O,5g実施例1で得たデキストリン
10g上記成分を用いて常法によりドレッシングを
訓遺した。Dietary fiber content: 1.8% Yoto Otoku salad oil 6g Edible vinegar 30g Spices
3.5gM5G
O, 5g Dextrin obtained in Example 1
A dressing was prepared using 10 g of the above ingredients in a conventional manner.
食物繊維含量 3.5%食物繊維含
量
上1産二
すり身
食塩
澱粉
7.0 %
100部
3部
5部
実施例2で得られた食物繊維含有デキストリンを添加し
て下記のような処方の食品を製造した。Dietary fiber content: 3.5% Dietary fiber content: 1-year-old two-surimi salt starch 7.0% 100 parts 3 parts 5 parts The dietary fiber-containing dextrin obtained in Example 2 was added to prepare a food with the following formulation. Manufactured.
但し、下記の食品の製造法は夫々の食品の常法によった
。また、その食品の食物繊維含量は次のようであった。However, the following food products were manufactured using conventional methods for each food product. The dietary fiber content of the food was as follows.
キャンデイ−
砂本店
50g水飴
35g酒石酸 0.15g
クエン酸 0.35g食用色素
適量食品香料
適量食物繊維含量 3.
0%比較例
実施例1で得られた焙焼デキストリンと同等のDE[を
持つマルトデキストリン(パインデックス#1、松谷化
学社製)を50%まで濃縮して0゜2%トランスグルコ
シダーゼを添加して48時間反応させた結果、次の様な
糖を得た。Candy Sunamoto store
50g starch syrup
35g tartaric acid 0.15g
Citric acid 0.35g Food coloring Appropriate amount Food flavoring
Appropriate dietary fiber content 3.
0% Comparative Example Maltodextrin (Paindex #1, manufactured by Matsutani Kagaku Co., Ltd.) having the same DE as the roasted dextrin obtained in Example 1 was concentrated to 50% and 0.2% transglucosidase was added. As a result of reacting for 48 hours, the following sugar was obtained.
DPI 65% D P 2 10.5%(マルト
ース2.3%、コージビオース2.5%、イソマルトー
ス5.7%) DP3 6.2%(マルトトリオース
1゜2%、パノース3.8%、イソマルトトリオースl
。DPI 65% D P2 10.5% (maltose 2.3%, cordibiose 2.5%, isomaltose 5.7%) DP3 6.2% (maltotriose 1°2%, panose 3.8%, isomaltotriose l
.
2%) DP4以上18.3% 難消化性デキスト
リン含量 5.0%であった。2%) DP 4 or higher 18.3% Indigestible dextrin content 5.0%.
(以上)(that's all)
Claims (4)
ラーゼを作用させる事を特徴とする食物繊維含有デキス
トリンの製造法。(1) A method for producing a dietary fiber-containing dextrin, which comprises dissolving roasted dextrin in water and allowing α-amylase to act on it.
ることを特徴とする請求項1に記載の食物繊維含有デキ
ストリンの製造法。(2) The method for producing dietary fiber-containing dextrin according to claim 1, which further comprises hydrogenating after the action of α-amylase.
ルコシダーゼまたは(及び)β−アミラーゼを作用させ
ることを特徴とする請求項2に記載の食物繊維含有デキ
ストリンの製造法。(3) The method for producing a dietary fiber-containing dextrin according to claim 2, characterized in that after the action of α-amylase, transglucosidase or (and) β-amylase is acted on before hydrogenation.
単糖類及びオリゴ糖の少なくとも1種を混合したものを
常法で焙焼して製造したものを使用する請求項(1)乃
至(3)のいずれかに記載の食物繊維含有デキストリン
の製造法。(4) The roasted dextrin of claims (1) to (3) is prepared by roasting starch alone or a mixture thereof with at least one of monosaccharides and oligosaccharides in a conventional manner. A method for producing a dietary fiber-containing dextrin according to any one of the above.
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63299308A JPH02145169A (en) | 1988-11-25 | 1988-11-25 | Preparation of dextrin containing food fiber |
DE68914401T DE68914401T2 (en) | 1988-10-07 | 1989-09-12 | Process for the production of fibrous food products containing dextrin. |
KR1019890013379A KR0135075B1 (en) | 1988-10-07 | 1989-09-12 | Preparation process of dextrin containing food fiber |
EP89309269A EP0368451B1 (en) | 1988-10-07 | 1989-09-12 | Process for preparing dextrin containing dietary fiber |
US08/438,113 US5620873A (en) | 1988-10-07 | 1995-05-08 | Process for preparing dextrin containing food fiber |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63299308A JPH02145169A (en) | 1988-11-25 | 1988-11-25 | Preparation of dextrin containing food fiber |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02145169A true JPH02145169A (en) | 1990-06-04 |
JPH0347831B2 JPH0347831B2 (en) | 1991-07-22 |
Family
ID=17870858
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63299308A Granted JPH02145169A (en) | 1988-10-07 | 1988-11-25 | Preparation of dextrin containing food fiber |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02145169A (en) |
Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0491765A (en) * | 1990-08-07 | 1992-03-25 | Matsutani Kagaku Kogyo Kk | Food composition having hypotensive action |
JPH04173094A (en) * | 1990-11-08 | 1992-06-19 | Matsutani Kagaku Kogyo Kk | Production of low calorie dextrin |
JPH04207173A (en) * | 1990-09-19 | 1992-07-29 | Matsutani Kagaku Kogyo Kk | Method for preparing edible fiber-containing dextrin |
US5236719A (en) * | 1991-09-27 | 1993-08-17 | Wm. Wrigley Jr. Company | Chewing gum and other comestibles containing purified indigestible dextrin |
WO1993019625A1 (en) | 1992-03-27 | 1993-10-14 | Otsuka Pharmaceutical Co., Ltd | Health drink composition |
US5342631A (en) * | 1992-12-29 | 1994-08-30 | Wm. Wrigley Jr. Company | Wax-free chewing gum including special oligosaccharide binders |
US5380717A (en) * | 1990-02-22 | 1995-01-10 | Matsutani Chemical Industries Co., Ltd. | Food composite for performing function of large bowel regulation |
JPH11209403A (en) * | 1991-10-29 | 1999-08-03 | Matsutani Chem Ind Ltd | Liquor containing indigestible dexrin |
JP2003073262A (en) * | 2001-08-30 | 2003-03-12 | Gotoo Corporation:Kk | Inclusion coating agent for solid preparation, the resultant solid preparation, method for producing the same, and foods |
JP2003183304A (en) * | 2001-10-30 | 2003-07-03 | Roquette Freres | Soluble hydrogenated starch derivative containing indigestible food cellulose |
JP2006204207A (en) * | 2005-01-28 | 2006-08-10 | Matsutani Chem Ind Ltd | Method for producing starch decomposition product and white dextrin |
KR100682453B1 (en) * | 2006-05-19 | 2007-02-16 | 주식회사 뜨레봄 | Method for manufacturing organic gain syrup and dextrin |
JP2007205782A (en) * | 2006-01-31 | 2007-08-16 | House Foods Corp | Qualification method for reduced less-digestible dextrin |
JP2007291136A (en) * | 2007-07-31 | 2007-11-08 | Matsutani Chem Ind Ltd | Body fat regulator containing reduced hard-digestive dextrin |
JP2008099681A (en) * | 2006-09-22 | 2008-05-01 | Sanei Gen Ffi Inc | Method for masking unfavorable taste of composition containing dietary fiber and/or dextrin |
US8618078B2 (en) | 2004-04-02 | 2013-12-31 | Matsutani Chemical Industry Co., Ltd. | Foods and drinks having health benefits and method for adding health benefits to foods and drinks |
JP2015500352A (en) * | 2011-11-18 | 2015-01-05 | ロケット・フルーレ | High molecular weight partially soluble dextrin |
US9462823B2 (en) | 2006-12-11 | 2016-10-11 | Matsutani Chemical Industry Co., Ltd. | Powdered plant sterol ester-containing preparations, method for preparing the same and foods and drinks containing the same |
JP2019058108A (en) * | 2017-09-26 | 2019-04-18 | 理研ビタミン株式会社 | Bread quality improver |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4947547A (en) * | 1972-09-11 | 1974-05-08 | ||
US3974032A (en) * | 1973-03-05 | 1976-08-10 | Cpc International Inc. | Low D.E. starch hydrolysates of improved stability prepared by enzymatic hydrolysis of dextrins |
-
1988
- 1988-11-25 JP JP63299308A patent/JPH02145169A/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4947547A (en) * | 1972-09-11 | 1974-05-08 | ||
US3974032A (en) * | 1973-03-05 | 1976-08-10 | Cpc International Inc. | Low D.E. starch hydrolysates of improved stability prepared by enzymatic hydrolysis of dextrins |
Cited By (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5380717A (en) * | 1990-02-22 | 1995-01-10 | Matsutani Chemical Industries Co., Ltd. | Food composite for performing function of large bowel regulation |
JPH0491765A (en) * | 1990-08-07 | 1992-03-25 | Matsutani Kagaku Kogyo Kk | Food composition having hypotensive action |
JPH04207173A (en) * | 1990-09-19 | 1992-07-29 | Matsutani Kagaku Kogyo Kk | Method for preparing edible fiber-containing dextrin |
JPH04173094A (en) * | 1990-11-08 | 1992-06-19 | Matsutani Kagaku Kogyo Kk | Production of low calorie dextrin |
US5236719A (en) * | 1991-09-27 | 1993-08-17 | Wm. Wrigley Jr. Company | Chewing gum and other comestibles containing purified indigestible dextrin |
US5458892A (en) * | 1991-09-27 | 1995-10-17 | Wm. Wrigley Jr. Company | Chewing gum and other comestibles containing indigestible dextrin |
JPH11209403A (en) * | 1991-10-29 | 1999-08-03 | Matsutani Chem Ind Ltd | Liquor containing indigestible dexrin |
WO1993019625A1 (en) | 1992-03-27 | 1993-10-14 | Otsuka Pharmaceutical Co., Ltd | Health drink composition |
US5342631A (en) * | 1992-12-29 | 1994-08-30 | Wm. Wrigley Jr. Company | Wax-free chewing gum including special oligosaccharide binders |
JP2003073262A (en) * | 2001-08-30 | 2003-03-12 | Gotoo Corporation:Kk | Inclusion coating agent for solid preparation, the resultant solid preparation, method for producing the same, and foods |
JP2003183304A (en) * | 2001-10-30 | 2003-07-03 | Roquette Freres | Soluble hydrogenated starch derivative containing indigestible food cellulose |
US8618078B2 (en) | 2004-04-02 | 2013-12-31 | Matsutani Chemical Industry Co., Ltd. | Foods and drinks having health benefits and method for adding health benefits to foods and drinks |
JP2006204207A (en) * | 2005-01-28 | 2006-08-10 | Matsutani Chem Ind Ltd | Method for producing starch decomposition product and white dextrin |
JP2007205782A (en) * | 2006-01-31 | 2007-08-16 | House Foods Corp | Qualification method for reduced less-digestible dextrin |
JP4570572B2 (en) * | 2006-01-31 | 2010-10-27 | ハウス食品株式会社 | Qualitative method for reducing indigestible dextrin |
KR100682453B1 (en) * | 2006-05-19 | 2007-02-16 | 주식회사 뜨레봄 | Method for manufacturing organic gain syrup and dextrin |
JP2008099681A (en) * | 2006-09-22 | 2008-05-01 | Sanei Gen Ffi Inc | Method for masking unfavorable taste of composition containing dietary fiber and/or dextrin |
US9462823B2 (en) | 2006-12-11 | 2016-10-11 | Matsutani Chemical Industry Co., Ltd. | Powdered plant sterol ester-containing preparations, method for preparing the same and foods and drinks containing the same |
JP2007291136A (en) * | 2007-07-31 | 2007-11-08 | Matsutani Chem Ind Ltd | Body fat regulator containing reduced hard-digestive dextrin |
JP2015500352A (en) * | 2011-11-18 | 2015-01-05 | ロケット・フルーレ | High molecular weight partially soluble dextrin |
JP2019058108A (en) * | 2017-09-26 | 2019-04-18 | 理研ビタミン株式会社 | Bread quality improver |
Also Published As
Publication number | Publication date |
---|---|
JPH0347831B2 (en) | 1991-07-22 |
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