JPH0347831B2 - - Google Patents
Info
- Publication number
- JPH0347831B2 JPH0347831B2 JP63299308A JP29930888A JPH0347831B2 JP H0347831 B2 JPH0347831 B2 JP H0347831B2 JP 63299308 A JP63299308 A JP 63299308A JP 29930888 A JP29930888 A JP 29930888A JP H0347831 B2 JPH0347831 B2 JP H0347831B2
- Authority
- JP
- Japan
- Prior art keywords
- dextrin
- dietary fiber
- amylase
- roasted
- food
- 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.)
- Expired - Lifetime
Links
- 229920001353 Dextrin Polymers 0.000 claims description 48
- 239000004375 Dextrin Substances 0.000 claims description 48
- 235000019425 dextrin Nutrition 0.000 claims description 48
- 235000013325 dietary fiber Nutrition 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 10
- 108090000637 alpha-Amylases Proteins 0.000 claims description 9
- 102000004139 alpha-Amylases Human genes 0.000 claims description 9
- 229940024171 alpha-amylase Drugs 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 6
- 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
- 239000004382 Amylase Substances 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 150000002772 monosaccharides Chemical class 0.000 claims description 2
- 239000000243 solution Substances 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 238000005984 hydrogenation reaction Methods 0.000 description 8
- 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
- 235000019640 taste Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 229920002245 Dextrose equivalent Polymers 0.000 description 3
- 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 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000000843 powder Substances 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
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 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
- 239000007868 Raney catalyst Substances 0.000 description 2
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 2
- 229910000564 Raney nickel Inorganic materials 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000007864 aqueous solution Substances 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
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009472 formulation 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
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 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
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-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
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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
- 229930003268 Vitamin C Natural products 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
- 230000001580 bacterial effect Effects 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
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 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
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect 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
- 229940061607 dibasic sodium phosphate Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000019688 fish Nutrition 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
- 235000021552 granulated sugar Nutrition 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
- 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
- 235000021027 japanese diet Nutrition 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
- 150000002632 lipids Chemical class 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
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 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
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 108010075550 termamyl Proteins 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 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, essential oils
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
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] The present invention relates to a method for producing dextrin containing dietary fiber by enzymatically treating the roasted dextrin of the present invention.
焙焼デキストリンは周知の通り澱粉を高熱処理
したものであつて、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。
As is well known, roasted dextrin is starch that has been subjected to high heat treatment.As a result of this treatment, starch molecules are hydrolyzed and repolymerized, resulting in a complex structure that becomes water-soluble and indigestible. Sexual matters account for a large proportion.
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つて減少しており、
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、糖類、脂質、ビタミン、ミネラルに次ぐ六
番目の栄養素と言われる様になつて来た。 On the other hand, as the Japanese diet has changed and become more diverse in recent years, the intake of fiber has decreased noticeably.
This lack of fiber has been cited as one of the causes of adult diseases, and the necessity of dietary fiber has attracted attention, and it is now said to be the sixth nutrient after protein, sugars, lipids, vitamins, and minerals. I'm getting used to it.
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、
ぶどう糖以外の糖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つたもので形
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,
It is made up of a fibrous structure in which many sugars other than glucose are bound together, 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つ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つた。
The present inventor has been researching dietary fiber for some time, and in this research, roasted dextrin, which had not been considered as a 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.
従つ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 containing a sufficient amount of dietary fiber that can be used as dietary fiber.
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。
This task involves dissolving roasted dextrin in water,
This can be solved by allowing α-amylase to act on this and further hydrogenating 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−リミツトデ
キストリンまで進行せしめて、焙焼デキストリン
の有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 progress the dextrin to α-limited dextrin, thereby eliminating the irritating odor and unfavorable taste of roasted dextrin.
以下に本発明をその製造法に従つて順に説明す
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、キヤツサバなど何
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
その濃度を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℃程度で予備乾燥する。
この予備乾燥では澱粉の水分を５％前後まで乾燥
する。続いて150℃〜220℃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）１〜10位のものが好ましい。 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, or mackerel, or any starch that is 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 several weight percent based on the raw material, preferably at a concentration of about 1 weight percent, preferably by spraying so that it becomes uniform. Mix well and pre-dry at about 100-120℃.
In this pre-drying, the water content of starch is dried to around 5%. Subsequently, the temperature is raised to 150°C to 220°C and roasted for about 1 to 5 hours to obtain roasted dextrin. The roasted dextrin produced here preferably has a DE (dextrose equivalent) of 1 to 10.
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PH5.5〜6.5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℃〜100℃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−リミツトデキストリンま
で進む。次いで温度を120℃まで上げα−アミラ
ーゼの酵素作用を終了させる。 Next, dissolve this roasted dextrin in water and add 30 to 50%
% by weight, neutralize to pH 5.5 to 6.5, preferably 5.8, and add commercially available α-amylase (either mold-derived, bacterial-derived, etc.) to roasted dextrin at 0.05%. By adding ~0.2% by weight, the action temperature of the amylase is around 85°C to 100°C,
Hold for 30 minutes to 2 hours. This causes the enzymatic decomposition of dextrin to progress 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ツ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トリンを再び水溶液
の形態となし、PHを調整し、触媒たとえばラネー
ニツ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. By this hydrogenation, the hydrogenated product loses its coloring. Since the reducing group is 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 is, for example, a method in which the purified dextrin is made into an aqueous solution again, the pH is adjusted, a catalyst such as Raney nickel is present, and the solution is brought 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。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0.05〜
0.2重量％添加し、24時間〜48時間作用させる。
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
時間後一旦温度を上げて（たとえば80℃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。尚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。 In the present invention, when hydrogenation is performed,
After the roasted dextrin is treated with α-amylase in the method of the present invention, it can be further enzymatically treated with at least one of transglucosidase and β-amylase. This enzyme treatment is carried out after the above α-amylase treatment is completed, after which the liquid temperature is lowered, the pH is adjusted, and transglucosidase (commercially available) is added to the original roasted dextrin by 0.05~
Add 0.2% by weight and let it act for 24 to 48 hours.
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. After a predetermined period of time, the temperature is raised (for example, to around 80°C).
Terminates the enzymatic action of transglucosidase. In addition, when adding this transglucosidase, β
-Amylase (commercially available) may be used at the same time. 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重量
％程度添加する。 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 about 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。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。 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. In addition, in the case of hydrogenation, by further treatment with transglucosidase or (and) β-amylase,
The cellulose component is further polymerized, and the indigestible component is further increased.
従つ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、
ドレツシング類、菓子類たとえばキヤンデイー、
ゼリー、パン、ケーキ、米菓等、基礎調味料たと
えば味噌、ソール等、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、ミンチカツ等、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, sweets such as candy,
It can be effectively used in jelly, bread, cakes, rice crackers, etc., basic seasonings such as miso, sole, etc., water and livestock paste products such as kamaboko, sausages, etc., cooked foods such as hamburgers, minced meat cutlets, etc., dairy products, frozen desserts, etc.
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5000Kgをリボン式ミキサーに
入れ、撹拌しながら1.0％塩酸150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
ツシユドライヤーで水分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℃
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, 150 kg of 1.0% hydrochloric acid was sprayed.
Subsequently, the mixture was homogenized through a pulverizer, and then further aged in a ribbon mixer for 5 hours. After pre-drying this mixture with a flash dryer to a moisture content of 3%,
Continuously fed into a rotary kiln roaster at 180℃
Roasted for 2 hours.
次に、上記方法で得た焙焼デキストリン2000Kg
に水4000を添加し、PHを6.0に調整し、α−ア
ミラーゼ（ターマミル60、ノボ社）0.2％を添
加し95℃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。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
あつた。 Next, 2000 kg of roasted dextrin obtained by the above method
Add 4,000 ml of water to adjust the pH to 6.0, add 0.2% α-amylase (Termamyl 60, Novo) and hydrolyze at 95°C for 1 hour. Purify the reaction solution by decolorizing, desalting, etc. and dried with a spray dryer to obtain a powder product weighing 1700 kg. The dietary fiber content of the roasted dextrin purified product thus obtained was 35% when determined by the Prosky-AOAC method.
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％第二リン酸ナトリウム液を加え、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
ーニツケル（日興理化性Ｒ−100）を添加し、温
度21℃、水素ガスゲージ圧95Kg／cm2まで充填した
後オートクレーブを振とうさせながら130℃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 The dietary fiber-containing dextrin obtained in Example 1 was re-adjusted to a 40% concentration, and an 8% dibasic sodium phosphate solution equivalent to 0.4% was added to the solution, followed by a 20% sodium hydroxide solution. In addition, the pH was set to 9.5. This solution was placed in an autoclave, 1% Raney Nickel (Nikko Rikasei R-100) was added to the solution, the temperature was 21℃, and the hydrogen gas gauge pressure was 95Kg/ cm2.The autoclave was heated to 130℃ while shaking. The reduction reaction was completed by heating the mixture to 120 minutes and holding it for 120 minutes. 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.
A 75% solution was obtained.
この濃縮液は無色透明な粘凋液で食物繊維27％
（プロスキー−AOAC法により）含んでいた。 This concentrate is a colorless and transparent viscous liquid with 27% dietary fiber.
(by 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。
また、その食品の食物繊維含量は次のようであつ
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.
In addition, the dietary fiber content of the food was as follows.
食パン 強力粉 250ｇ 砂 糖 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 上記成分を用いて常法に従い食パンとした。Plain bread 250g strong flour 17g sugar 5g table salt 3g pressed yeast Yeast food 6g 11g butter 30g of dextrin obtained in Example 1 190g water Bread was made using the above ingredients according to a conventional method.
食物繊維含量 3.7％
アイスクリーム
バター 6.5
全脂練乳 8.0
脱脂粉乳 6.5
実施例１で得たデキストリン 8.0
砂 糖 5.0
乳化剤 0.3
安定剤 0.2
水 62.5
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 6.5 Whole fat condensed milk 8.0 Skimmed milk powder 6.5 Dextrin obtained in Example 1 8.0 Sugar 5.0 Emulsifier 0.3 Stabilizer 0.2 Water 62.5 Ice cream was produced by a conventional method using the above ingredients.
食物繊維含量 2.8％
炭酸飲料（サイダー味）
グラニユー糖 125ｇ
クエン酸 1.5ｇ
クエン酸Na 0.1ｇ
ビタミンＣ 0.15ｇ
サイダーエツセンス 1.0ml
実施例１で得たデキストリン 50ｇ
炭酸水 520ｇ
水 385ml
上記成分を常法に従つて処理して炭酸飲料を得
た。Dietary fiber content 2.8% Carbonated drink (cider flavor) Granulated sugar 125g Citric acid 1.5g Sodium citrate 0.1g Vitamin C 0.15g Cider essence 1.0ml Dextrin obtained in Example 1 50g Carbonated water 520g Water 385ml The above ingredients were mixed in the usual manner A carbonated beverage was obtained.
食物繊維含量 1.8％
ドレツシング
サラダ油 56ｇ
食用酢 30ｇ
香辛料 3.5ｇ
MSG 0.5ｇ
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ツシングを製
造した。Dietary fiber content 1.8% Dressing Salad oil 56g Edible vinegar 30g Spices 3.5g MSG 0.5g Dextrin obtained in Example 1 10g A dressing was produced using the above ingredients in a conventional manner.
食物繊維含量 3.5％
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。
但し、下記の食品の製造法は夫々の食品の常法に
よつた。また、その食品の食物繊維含量は次のよ
うであつた。Dietary fiber content: 3.5% The dietary fiber-containing dextrin obtained in Example 2 was added to produce a food product with the following formulation.
However, the following food products were manufactured using conventional methods for each food product. In addition, the dietary fiber content of the food was as follows.
キヤンデイー
砂 糖 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
実施例３で得たデキストリンアルコール 20ｇ
食物繊維含量 7.0％
かまぼこ
すり身 100部
食 塩 ３部
澱 粉 ５部
実施例３で得たデキストリンアルコール 7.5部
水 32.5部
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値を持つマルトデキストリン（パインデツク
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 sugar 50g Water Candy 35g Tartaric acid 0.15g Citric acid 0.35g Food coloring Appropriate amount Food flavoring Appropriate amount Dextrin alcohol obtained in Example 3 20g Dietary fiber content 7.0% Fish paste 100 parts Salt 3 parts Starch 5 parts Example Dextrin obtained in Example 3 Alcohol 7.5 parts Water 32.5 parts Dietary fiber content 3.0% Comparative example Same as the roasted dextrin obtained in Example 1
Maltodextrin (Pinedex #1, manufactured by Matsutani Chemical Co., Ltd.) with DE value is concentrated to 50% and 0.2
As a result of adding % transglucosidase and reacting for 48 hours, the following sugars were obtained.
DP1 65％DP2 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1.2％）DP4以上18.3％難消
化性デキストリン含量5.0％であつた。 DP1 65% DP2 10.5% (maltose 2.3%, cordibiose 2.5%, isomaltose 5.7%) DP3
6.2% (maltotriose 1.2%, panose 3.8%,
Isomaltotriose 1.2%) DP4 or higher 18.3% Indigestible dextrin content 5.0%.
Claims (1)
アミ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。 ２ α−アミラーゼを作用させた後、更に水素添
加す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。 ３ α−アミラーゼ作用後、水素添加前にトラン
スグ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。 ４ 焙焼デキストリンとして澱粉単独、或いはこ
れに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。[Claims] 1. Dissolve roasted dextrin in water and add α-
A method for producing dietary fiber-containing dextrin, which is characterized by allowing amylase to act. 2. The method for producing dietary fiber-containing dextrin according to claim 1, which further comprises hydrogenating after the action of α-amylase. 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 allowed to act. 4. The food according to any one of claims 1 to 3, wherein the roasted dextrin is prepared by roasting starch alone or a mixture thereof with at least one of monosaccharides and oligosaccharides in a conventional manner. Method for producing fiber-containing dextrin.
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 |
| EP89309269A EP0368451B1 (en) | 1988-10-07 | 1989-09-12 | Process for preparing dextrin containing dietary 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 |
| 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 JPH02145169A (en) | 1990-06-04 |
| JPH0347831B2 true 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) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0728694B2 (en) * | 1990-02-22 | 1995-04-05 | 松谷化学工業株式会社 | Food composition having intestinal regulating action |
| JPH0745521B2 (en) * | 1990-08-07 | 1995-05-17 | 松谷化学工業株式会社 | Antihypertensive agent having antihypertensive effect |
| JPH082270B2 (en) * | 1990-09-19 | 1996-01-17 | 松谷化学工業株式会社 | Method for producing dextrin containing dietary fiber |
| 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 |
| JPH05178902A (en) * | 1991-10-29 | 1993-07-20 | Matsutani Kagaku Kogyo Kk | Difficultly digestible dextrin |
| US5342631A (en) * | 1992-12-29 | 1994-08-30 | Wm. Wrigley Jr. Company | Wax-free chewing gum including special oligosaccharide binders |
| JP2654529B2 (en) | 1992-03-27 | 1997-09-17 | 大塚製薬株式会社 | Health drink composition |
| JP3980851B2 (en) * | 2001-08-30 | 2007-09-26 | 有限会社ゴトーコーポレーション | Solid preparation, method for producing the same, and food |
| FR2831541B1 (en) * | 2001-10-30 | 2005-08-19 | Roquette Freres | SOLUBLE HYDROGEN STARCH DERIVATIVES CONTAINING NON-DIGESTIBLE FOOD FIBERS |
| JP2005287454A (en) | 2004-04-02 | 2005-10-20 | Matsutani Chem Ind Ltd | Food and beverage for imparting health function and method for imparting health function to food and beverage |
| JP4753588B2 (en) * | 2005-01-28 | 2011-08-24 | 松谷化学工業株式会社 | Method for producing starch degradation product and white 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 |
| JP4989956B2 (en) | 2006-12-11 | 2012-08-01 | 松谷化学工業株式会社 | Powdered plant sterol ester preparation, method for producing the same, and food and drink containing the same |
| JP2007291136A (en) * | 2007-07-31 | 2007-11-08 | Matsutani Chem Ind Ltd | Body fat regulator containing reduced hard-digestive dextrin |
| WO2013072638A2 (en) * | 2011-11-18 | 2013-05-23 | Roquette Freres | Partially soluble dextrins of high molecular weight |
| JP6990548B2 (en) * | 2017-09-26 | 2022-01-12 | 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02145169A (en) | 1990-06-04 |
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