JPH0384001A - Production of low energy dextrin - Google Patents
Production of low energy dextrinInfo
- Publication number
- JPH0384001A JPH0384001A JP1219703A JP21970389A JPH0384001A JP H0384001 A JPH0384001 A JP H0384001A JP 1219703 A JP1219703 A JP 1219703A JP 21970389 A JP21970389 A JP 21970389A JP H0384001 A JPH0384001 A JP H0384001A
- Authority
- JP
- Japan
- Prior art keywords
- dextrin
- starch
- acid
- lactose
- partially hydrolyzed
- 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 19
- 239000004375 Dextrin Substances 0.000 title claims abstract description 19
- 235000019425 dextrin Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 229920002907 Guar gum Polymers 0.000 claims abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 7
- 239000000665 guar gum Substances 0.000 claims abstract description 7
- 235000010417 guar gum Nutrition 0.000 claims abstract description 7
- 229960002154 guar gum Drugs 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 6
- 239000008101 lactose Substances 0.000 claims abstract description 6
- 150000007522 mineralic acids Chemical class 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 150000007524 organic acids Chemical class 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 4
- 239000003377 acid catalyst Substances 0.000 claims abstract description 4
- 229960001375 lactose Drugs 0.000 claims description 2
- 229960004793 sucrose Drugs 0.000 claims description 2
- 239000003054 catalyst Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract 3
- 229930195733 hydrocarbon Natural products 0.000 abstract 1
- 150000002430 hydrocarbons Chemical class 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 150000002772 monosaccharides Chemical class 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 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
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose 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)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 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 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000008064 anhydrides Chemical class 0.000 description 1
- DLRVVLDZNNYCBX-ZZFZYMBESA-N beta-melibiose 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](O)O1 DLRVVLDZNNYCBX-ZZFZYMBESA-N 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 235000021074 carbohydrate intake Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、デキストリンの製造法に関するものである。[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing dextrin.
本発明のデキストリンは、人体内で消化され難く、低カ
ロリーであるため、カロリーや炭水化物の摂取を制限す
る必要のある人のための低カロリー食品素材として利用
できる。The dextrin of the present invention is difficult to digest in the human body and has low calories, so it can be used as a low-calorie food material for people who need to limit their intake of calories and carbohydrates.
（従来の技術）
従来、低カロリー多糖類の製造法としては、澱粉を酸触
媒下に加熱し、分解再重合させた、いわゆる黄色デキス
トリンの製造法がある。また、例えば、特公昭５６−２
９５１２号公報に示しであるように、澱粉又は澱粉加水
分解物をポリカルボン酸、その無水物を減圧下に加熱す
る方法や、特開昭６２−９１５０２号公報に示しである
ように澱粉又は澱粉部分加水分解物を糖アルコールと無
機酸又は有機酸からなる触媒の存在下に無水条件下で加
熱する方法がある。(Prior Art) Conventionally, as a method for producing low-calorie polysaccharides, there is a method for producing so-called yellow dextrin, in which starch is heated under an acid catalyst and decomposed and repolymerized. Also, for example,
As shown in Japanese Patent Publication No. 9512, starch or starch hydrolyzate is heated with polycarboxylic acid and its anhydride under reduced pressure. There is a method in which a partial hydrolyzate is heated under anhydrous conditions in the presence of a catalyst consisting of a sugar alcohol and an inorganic or organic acid.
また、澱粉とガラクトース、キシロースなどの単糖類と
無機酸の存在下、加熱する方法もある。Another method is to heat it in the presence of starch, monosaccharides such as galactose and xylose, and inorganic acids.
（例えば、中村道徳、貝沼圭二編「澱粉・関連糖質実験
法」 （昭６１．１０．１０）、学会出版センター、Ｐ
２８２〜２８４）
（発明が解決しようとする課題）
上記の方法のうち、黄色デキストリンのように澱粉のみ
のグリコシド結合の切断、再重合では充分な難消化性は
得られない。また、特公昭５６−２９５１２号公報に示
しであるようにポリカルボン酸の澱粉へのエステル結合
により難消化性を増す方法では、充分な難消化性を得る
ためには、ポリカルポン酸の添加量が多くなり、このた
め未反応のポリカルボン酸により味が悪くなるという欠
点がある。(For example, "Starch and Related Carbohydrate Experimental Methods" (October 10, 1986), edited by Noriyoshi Nakamura and Keiji Kainuma, Gakkai Publishing Center, P.
282-284) (Problems to be Solved by the Invention) Among the above methods, sufficient indigestibility cannot be obtained by cutting the glycosidic bonds of starch alone and repolymerizing it, as in the case of yellow dextrin. In addition, as shown in Japanese Patent Publication No. 56-29512, in the method of increasing indigestibility by ester bonding of polycarboxylic acid to starch, in order to obtain sufficient indigestibility, it is necessary to increase the amount of polycarboxylic acid added. The disadvantage is that the taste becomes bad due to unreacted polycarboxylic acid.
また、特開昭６２−９１５０２号公報に示しであるよう
に澱粉に糖アルコールを結合させる方法では非常に高い
減圧下で反応させる必要があり、設備装置費用が高くな
る。Furthermore, in the method of bonding sugar alcohol to starch as disclosed in JP-A No. 62-91502, it is necessary to carry out the reaction under very high reduced pressure, which increases equipment costs.
キシロース、ガラクトース等の単糖類を澱粉に結合させ
る方法では、これら単糖類は高価でありまた、加熱によ
る着色が激しい。また、単糖類は融点が低いため、均一
な反応を行なうには、焙焼温度を融点以下にしなければ
ならず、反応速度が遅くなるという欠点がある。In the method of binding monosaccharides such as xylose and galactose to starch, these monosaccharides are expensive and are subject to severe discoloration when heated. Furthermore, since monosaccharides have a low melting point, in order to carry out a uniform reaction, the roasting temperature must be lower than the melting point, which has the disadvantage of slowing down the reaction rate.
（課題を解決するための手段）
本発明者らは、上記課題を解決するため、鋭意研究の結
果、澱粉または澱粉加水分解物を、２糖類以上の糖類と
無機酸または有機酸からなる触媒の存在下に加熱するこ
とにより、低カロリーデキストリンが生成することを発
見し、本発明を完成した。(Means for Solving the Problems) In order to solve the above problems, the present inventors, as a result of intensive research, found that starch or starch hydrolyzate was treated with a catalyst consisting of disaccharides or more and an inorganic acid or an organic acid. The present invention was completed based on the discovery that low-calorie dextrin can be produced by heating in the presence of dextrin.
本発明に使用できる糖類は、ラクトース、庶糖、ラフィ
ノース、メリビオース、セロビオース、トレハロース、
グアーガム、ローカストビーンガム、タマリンド種子多
糖類、セルロース、アラビアガム、アルギン酸、寒天、
カラギーナン、コンニャクの多糖類、イヌリン、キシラ
ン、キチン及びキトサン等が挙げられる。価格が安い点
や、反応のし易さ等より、ラクトース、庶糖、グアーガ
ム、グアーガム部分加水分解物が好ましい。上記の糖類
のうち１種または２種以上を澱粉または澱粉分解物に重
量比で５〜５０％、好ましくは１０〜３０％混合し、常
法により焙焼デキストリンを製造すれば、難消化性のデ
キストリンが製造できる。Saccharides that can be used in the present invention include lactose, sucrose, raffinose, melibiose, cellobiose, trehalose,
Guar gum, locust bean gum, tamarind seed polysaccharide, cellulose, gum arabic, alginic acid, agar,
Examples include carrageenan, konjac polysaccharides, inulin, xylan, chitin, and chitosan. Lactose, sucrose, guar gum, and guar gum partial hydrolyzate are preferred because of their low cost and ease of reaction. If one or more of the above saccharides are mixed with starch or starch decomposition product in a weight ratio of 5 to 50%, preferably 10 to 30%, and roasted dextrin is produced by a conventional method, it will be indigestible. Dextrin can be produced.
さらにくわしく述べれば、上記の混合物に塩酸、硝酸、
リン酸等の無機酸や酢酸、クエン酸などの有機酸の酸触
媒を添加し、混合物の５％水溶液でＰＨを２〜４、好ま
しくは、２８５〜３．５に調整し、１２０〜２２０°Ｃ
１好ましくは１４０〜１８０℃で、１〜６時間、好まし
くは１〜３時間加熱し、デキストリンを製造する。焙焼
装置とじては、通常焙焼デキストリンの製造に使用され
ているパンタイプやキルンタイプや流動床タイプの焙焼
機が使用できる。また減圧方式の焙焼機も使用できる。To be more specific, the above mixture contains hydrochloric acid, nitric acid,
Add an acid catalyst of an inorganic acid such as phosphoric acid or an organic acid such as acetic acid or citric acid, adjust the pH to 2 to 4, preferably 285 to 3.5 with a 5% aqueous solution of the mixture, and heat the mixture to 120 to 220°. C
1. Dextrin is produced by heating preferably at 140 to 180°C for 1 to 6 hours, preferably 1 to 3 hours. As the roasting device, a pan type, kiln type, or fluidized bed type roasting machine, which is usually used for producing roasted dextrin, can be used. A reduced pressure roaster can also be used.
必要ならば、焙焼後、水溶液とし、ケイ藻土濾過、活性
炭処理、次亜塩素酸塩等による脱色およびイオン交換樹
脂カラム処理等の常法による精製の後スプレー乾燥また
はドラム乾燥を行なえば、無色、無臭のデキストリンを
製造できる。If necessary, after roasting, it is made into an aqueous solution, purified by conventional methods such as diatomaceous earth filtration, activated carbon treatment, decolorization with hypochlorite, etc., and treatment with an ion exchange resin column, followed by spray drying or drum drying. Colorless and odorless dextrin can be produced.
（作用）
本発明は以上のように構成されているので、澱粉および
澱粉分解物と、上記の糖類のグルコシド結合の切断、転
移結合および再重合がおこり、アルファーアミラーゼ、
アミログルコシダーゼ等の酵素により分解され難い難消
化性のデキストリンが生成される。(Function) Since the present invention is configured as described above, cleavage, transfer linkage, and repolymerization of the glucoside bonds of starch and starch decomposition products and the above-mentioned sugars occur, and alpha amylase,
Indigestible dextrin that is difficult to be degraded by enzymes such as amyloglucosidase is produced.
（実施例）
実施例１
タピオカ澱粉２．７１ｃｇと乳糖（ラクトース）０．３
ｋｇを混合し濃塩酸６ｍｌを水４００ｍ１で希釈した液
をスプレー散布し、１０５℃にて２０時間乾燥した。こ
れの５％水溶液のＰＨは３３であった。これをパンタイ
プの焙焼機で１６０℃、２時間加熱しデキストリンを製
造した。(Example) Example 1 Tapioca starch 2.71cg and lactose 0.3
kg was mixed, a solution prepared by diluting 6 ml of concentrated hydrochloric acid with 400 ml of water was sprayed on the mixture, and the mixture was dried at 105° C. for 20 hours. The pH of a 5% aqueous solution of this was 33. This was heated in a pan-type roaster at 160°C for 2 hours to produce dextrin.
水晶のデキストロース・エキバレント（以下、ＤＥと略
す）はレーマンショール法による測定で３．６であり、
５０％水溶液の３０°Ｃにおける粘度はＢＭ型粘度計、
３Ｑｒｐｍにて１８０ｃｐてあった。全食物繊維はＦｉ
ｂｅｒ２ｙｍｅ Ｋｉｔ （ＮＯＶＯＢｉ。The dextrose evalence (hereinafter abbreviated as DE) of crystal is 3.6 as measured by the Lehmann-Schor method,
The viscosity of a 50% aqueous solution at 30°C is measured using a BM type viscometer.
It was 180cp at 3Qrpm. Total dietary fiber is Fi
ber2yme Kit (NOVOBi.
Ｌａｂｓ社製）により測定した結果、４４．６％であっ
た。比較として、タピオカ澱粉のみ３ｋｇを同様にして
焙焼したもののＤＥは３．２、粘度は２２０ｃｐ、全食
物繊維は１８，７であった。この結果より明らかなよう
に、本発明によるデキストリンは非常に難消化性になっ
ている。Labs), the result was 44.6%. For comparison, when 3 kg of tapioca starch was roasted in the same manner, the DE was 3.2, the viscosity was 220 cp, and the total dietary fiber was 18.7. As is clear from this result, the dextrin according to the present invention is extremely indigestible.
実施例２
ワキシーコーンスターチ２．４ｋｇと庶糖０゜６１（ｇ
を混合し、氷酢酸↓１ｍｌを水４００ｍ１で希釈したｌ
戊をスプレー散布し、１０５℃にて２０時間乾燥した。Example 2 Waxy corn starch 2.4 kg and sucrose 0°61 (g
and diluted 1 ml of glacial acetic acid with 400 ml of water.
It was sprayed and dried at 105° C. for 20 hours.
これの５％水溶液のＰＨは３５であった。これをパンタ
イプの焙焼機で１５０℃、２時間加熱した。本島のＤＥ
は１．２５、粘度は６００ Ｃｐ、全食物繊維は４２３
８％であった。The pH of a 5% aqueous solution of this was 35. This was heated in a bread-type roaster at 150°C for 2 hours. DE on the main island
is 1.25, viscosity is 600 Cp, total dietary fiber is 423
It was 8%.
実施例３
馬鈴薯澱粉２．４ｋｇとグアーガム０．６ｋｇを混合し
、塩酸９ｍｌを水４００ｍ ｌに希釈した液をスプレー
散布し、１０５℃、２０時間乾燥した。これの５％水溶
液のＰＨは２．６であった。Example 3 2.4 kg of potato starch and 0.6 kg of guar gum were mixed, and a solution prepared by diluting 9 ml of hydrochloric acid with 400 ml of water was sprayed on the mixture, followed by drying at 105° C. for 20 hours. The pH of a 5% aqueous solution of this was 2.6.
実施例１と同様に焙焼した。本島のＤＥは１．６、粘度
は１０００ｃｐ、全食物繊維は５８．３％であった。It was roasted in the same manner as in Example 1. The DE of the main island was 1.6, the viscosity was 1000 cp, and the total dietary fiber was 58.3%.
（効果）
本発明は以上のように構成されているので、本発明によ
り製造されるデキストリンは・非常に難消化性で低カロ
リーである。このため、カロリーや炭水化物の摂取を制
限する必要のある人のための低カロリー食品素材として
有用である。(Effects) Since the present invention is configured as described above, the dextrin produced by the present invention is extremely indigestible and low in calories. Therefore, it is useful as a low-calorie food material for people who need to limit their calorie and carbohydrate intake.
Claims (1)
アーガム、グアーガム部分加水分解物よりなる群から選
ばれる１種又は、２種以上の糖類と、無機酸若しくは有
機酸の触媒の存在下に、加熱することを特徴とする低カ
ロリーデキストリンの製造法。Starch or starch partial hydrolyzate is heated in the presence of one or more saccharides selected from the group consisting of lactose, sucrose, guar gum, and guar gum partial hydrolyzate and an inorganic or organic acid catalyst. A method for producing a low-calorie dextrin characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1219703A JP2757035B2 (en) | 1989-08-25 | 1989-08-25 | Method for producing low calorie dextrin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1219703A JP2757035B2 (en) | 1989-08-25 | 1989-08-25 | Method for producing low calorie dextrin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0384001A true JPH0384001A (en) | 1991-04-09 |
| JP2757035B2 JP2757035B2 (en) | 1998-05-25 |
Family
ID=16739645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1219703A Expired - Fee Related JP2757035B2 (en) | 1989-08-25 | 1989-08-25 | Method for producing low calorie dextrin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2757035B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103991872A (en) * | 2014-05-09 | 2014-08-20 | 山东大学 | Organic alcohol/acid low-temperature preparation method of active carbon with high-oxygen-containing functional group |
-
1989
- 1989-08-25 JP JP1219703A patent/JP2757035B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103991872A (en) * | 2014-05-09 | 2014-08-20 | 山东大学 | Organic alcohol/acid low-temperature preparation method of active carbon with high-oxygen-containing functional group |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2757035B2 (en) | 1998-05-25 |
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