JPH04135495A - Production of hardly digestible polysaccharide - Google Patents

Abstract

PURPOSE:To improve the nutrient and taste of the subject polysaccharide in high efficiency by adding an inorganic acid, etc., to an aqueous solution of a roasted dextrin, etc., heating under pressure, neutralizing the product and reacting with a saccharifying amylase. CONSTITUTION:Starch such as tapioca starch is added with 0.2-0.5wt.% of an inorganic acid such as HCl, heated under normal pressure at about 120 deg.C for about 30min, neutralized and reacted with glucoamylase, etc., to obtain a roasted dextrin aqueous solution (A) containing about 50wt.% of glucose based on the starch. The component A is heated at 120-140 deg.C for about 20min as it is (pH2.3) or after adjusting the pH to about 1.8 with an inorganic acid or an organic acid. The decomposition of the hardly digestible polysaccharide part is proceeded by this process to obtain an acid-saccharified liquid (B). The component B is reacted with glucoamylase to obtain a saccharified liquid (E) containing glucose (C) (a digestible sugar) and a hardly digestible polysaccharide (D) in mixed state. The component E is fractionated by passing through a get- filtration layer to remove the component C and the filtrate is decolored and purified with activated carbon and an ion exchange resin to produce the objective hardly digestible polysaccharide.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing so-called low-calorie polysaccharides that are difficult to digest in the human body. Since this polysaccharide is low in calories, it is used in dietary therapy for people who limit their calorie and sugar intake, and as dietary fiber, it is used as a food material for maintaining health.

To obtain a low-calorie, indigestible polysaccharide, glucose, maltose, or a mixture thereof is polymerized by heating under reduced pressure in the presence of a polycarboxylic acid catalyst.
So-called polydextrose (Special Publication Publication 1973-
No. 47280) has been proposed. However, when glucose is used as the starting material in this known method, 2
Problems include the production of bitter substances such as gentiobiose, which is the β1-6 bond of the glucose molecule, which impairs the taste of the product, and the low pH caused by the ester-bonded polycarboxylic acid, which limits the scope of its use in foods. Another problem is that when maltose is used as a starting material, the production of bitter substances is reduced, but maltose residues located at the ends of the polymer liberate glucose through the action of amylase, so when glucose is used as a starting material, However, a problem arose in that the calorie content increased.

In order to solve the problem of ridges, the present inventors have developed a method for removing bitter substances and digestible substances from a reaction mixture obtained by heating and polymerizing glucose or maltose in the presence of a weak inorganic acid. They were the first to develop a method for producing digestible polysaccharides and applied for a patent.

(Patent application No. 63-316489).

In addition, the present inventors used Otoroyaki dextrin as a low-calorie food material as a raw material, applied saccharified amylase to the aqueous solution, and removed the digestible sugars produced thereby, thereby improving taste and other properties. We developed an improved indigestible polysaccharide with a high degree of polymerization and a method for producing the same, and filed a patent application (Japanese Patent Application No. 188119/1999). However, since these substances are mixtures of high molecular weight polymers, they have a relatively high viscosity, and depending on the application, even lower viscosity is required.

The present invention is directed to indigestible multi-I compound obtained from roasted dextrin.
! ! As a result of our study to solve the problem of viscosity on the ridges seen on the cheeks, we found that roasted dextrin was used as a raw material, and its aqueous solution was heated or an inorganic acid or an organic acid was added to it and then heated under pressure. After mixing, the resulting solution was treated with saccharified amylase to remove the produced digestible saccharides, thereby successfully obtaining a low-viscosity indigestible polysaccharide.

Therefore, the present invention corresponds to applications requiring low viscosity,
An object of the present invention is to provide a method for efficiently producing an indigestible polysaccharide whose viscosity can be adjusted.

The main feature of the present invention is that the roasted dextrin obtained by roasting starch in the presence of an inorganic acid is made into an aqueous solution, and then the roasted dextrin obtained by roasting starch in the presence of an inorganic acid or an inorganic acid or an organic acid. The objective is to produce an indigestible polysaccharide by adding and heating under pressure, then neutralizing the aqueous solution, and then allowing a saccharified amylase to act on the aqueous solution.

The indigestible polysaccharide obtained from roasted dextrin is not an aggregate of a single substance, but an aggregate of glucose residues forming various bonds and having various degrees of polymerization. Of the various bonds, β1-4 and β1-6 bonds derived from starch are also present, but they are not degraded by normal amylase due to their steric hindrance. Also, β1-4, β1
Heterogeneous bonds other than -6 bonds are highly resistant to acids and are difficult to decompose, but β1-4 and β1-6 bonds are easily decomposed under the same acid decomposition conditions as starch.

Therefore, when roasted dextrin is heated under pressure in the presence of an acid, the internal structure of the indigestible dextrin derived from the roasted dextrin is destroyed, resulting in a low-molecular-weight indigestible dextrin.

In the present invention, the roasted dextrin as a starting material uses various starches, such as Japanese kansho starch, potato starch, corn starch, tapioca starch, waxy starch, etc.
The reaction catalyst is obtained by roasting in the presence of an inorganic acid, particularly hydrochloric acid. In this case, it is particularly preferable to use tapioca starch and waxy starch as the starch, as they are superior to other starches in terms of reactivity such as progress of the reaction and improvement in the degree of reaction.

The inorganic acid used in the roasting of starch is preferably hydrochloric acid, preferably 0.2 to 0.5% by weight of concentrated hydrochloric acid based on the starch, particularly about 0.3% by weight for refined starch. When carrying out this roasting, for example, when using cornstarch (moisture 12%), diatomaceous earth impregnated with concentrated hydrochloric acid equivalent to 0.3% by weight of starch is added to the starch and mixed so that it is uniformly dispersed. Then, the temperature is raised to 120"C by heating under normal pressure, and the reaction is allowed to proceed by maintaining it at that temperature. To determine the degree of progress of the reaction, sample the reactant over time and dissolve it in water. After neutralization, this aqueous solution is allowed to react with saccharified amylase, such as glucoamylase, to its limit, and the amount of glucose produced can be measured and the amount of glucose reduced can be determined.According to this measurement method, it is generally found that It seems that the glucose production level of 50% is at the limit of the reaction by roasting, and if the reaction is allowed to proceed beyond this level, coloring will occur rapidly.The reaction time at the temperature of 120°C is approximately It will be completed within 30 minutes.

The roasted dextrin thus obtained is a powder and easily soluble in water, so when water is added and stirred, a concentrated aqueous solution is obtained, which becomes acidic due to the residual hydrochloric acid used as a catalyst.

In the present invention, the aqueous solution of this roasted dextrin is
pl+2.3) or further inorganic or organic acids, etc.
For example, add hydrochloric acid or oxalic acid to adjust the pH to about 1.8,
The mixture is held at 120 to 140°C for about 20 minutes and heated and pressurized to advance the decomposition of the refractory Class IIi moiety.

Of course, under these conditions, the partial decomposition of digestible polysaccharides also progresses and digestible IJ is also produced, so the degree of decomposition of indigestible polysaccharides can be indirectly predicted by, for example, measuring the amount of glucose produced. be able to. The degree of decomposition is adjusted by adjusting the amount of acid, temperature, and time. Next, this acidic saccharification solution is neutralized, saccharification-type amylase is added, and decomposition (saccharification) is advanced by allowing it to work to its limit under its action conditions.

When using glucoamylase as the saccharification type amylase, digestibility I! A saccharified liquid containing a mixture of similar glucose and indigestible polytJjf is obtained.

Since the purpose of the present invention is to obtain a low-calorie indigestible polysaccharide, it is necessary to remove the digestible saccharides mixed in the saccharification solution. Digestible sugars are separated and removed by fractionation through the gel filtration layer used.

The fractionated liquid of indigestible poly-IHa obtained in this way is
It is purified by decolorizing and desalting using activated carbon and an ion exchange resin, and then concentrated and made into a silt, or further spray-dried and powdered to make a product.

The obtained indigestible polysaccharide has almost no shichimi and has low viscosity.
Moreover, since it is not decomposed by amylase and is indigestible in the body, it can be used for various purposes as a low-calorie carbohydrate food material. For example, it is added to beverages, jellies, sweets, etc. as a food ingredient for dietary therapy for people who must limit their calorie intake and sugar intake, and for healthy people to maintain their health.

The present invention will be specifically explained below with reference to Examples.

% in the examples does not represent weight % unless otherwise specified.

Example 1 1 kg of cornstarch (12% moisture) was placed in a direct-fired rotary drum type reactor, and 3 ml of concentrated hydrochloric acid sprinkled on diatomaceous earth was added thereto, and mixed uniformly while rotating the reactor. did. Next, heat the product over an open flame until the temperature reaches 120″C.
It took about 30 minutes for this to happen. Thereafter, the mixture was roasted for 20 minutes while maintaining that temperature.

Next, the reactant was gradually added to the water in Step 21 to obtain a concentrated aqueous solution while stirring. The p++ of the aqueous solution was 2.3. Transfer this aqueous solution to a pressure cooker and give 3kg/c+fi (
The reaction was allowed to proceed for 20 minutes at 142°C. The amount of glucose generated at this stage was about 10%. After adding caustic soda to adjust the pH to 5, glucoamylase (manufactured by Novo) was added at a concentration of 100 units/gr based on the solid content, and the mixture was left at 55°C overnight to proceed with ζ-saccharification. The composition of 1! after saccharification was as follows.

Glucose: 55%, Trisaccharide: 5%, Indigestible polysaccharide:
Approximately 40%.

For the purpose of removing digestible saccharides from the obtained saccharified liquid, fractional removal was carried out according to the following procedure.

As the separation apparatus, a simulated moving bed type separation apparatus was used, which was composed of four 11-volume columns with a diameter-to-height ratio of 1:2. Each column was packed with a gel-type cation exchange resin as Na type. The degree of crosslinking of the exchange resin was 4, and the particle size was 60 mesh. The operation was a combination of injection of the stock solution and water, discharge of the fractionated solution, and circulation operation for moving the preliquid by one step, and all operations were automatically controlled by a sequencer.

The concentration of the stock solution was 30% (iv/w), and the fractionation ratio was 55:45, approximately in accordance with the ratio of components to be excluded. The liquid passing temperature and the water temperature were maintained at 60°C. The target indigestible polysaccharide fractionated liquid was purified into Shirabu (water content: 40%) and spray-dried. The viscosity of the obtained product was measured using a B-type viscometer and found to be 32c at 50% concentration.
p (30'C). The viscosity of the indigestible polysaccharide from roasted dextrin used in the conventional technology is approximately 64 cp.
If you compare it with , you can see that it has dropped to 11.

Example 2 1 kg of roasted dextrin obtained in the same manner as in Example 1 was
I! After dissolving it in water and adjusting the pH to 1.8 by adding hydrochloric acid, it was transferred to a pressure cooker and weighed at 1.2 kg/c+fl (1
As a result of proceeding with the reaction at 20° C. for 20 minutes, the amount of glucose generated was 10% of the amount in Example 1. Add caustic soda to adjust the pH to 5.5, add glucoamylase at 100 units/gr based on the solid content, and heat at 55°C.
The mixture was left overnight to proceed with saccharification. The sugar composition was approximately 53% glucose and approximately 47% indigestible polysaccharides. Next, the saccharified liquid was subjected to a fractionation treatment, and the fractionated indigestible polysaccharide collection was purified by decolorizing and desalting, and spray-dried. The viscosity at 50% concentration was 35 cp at 30'C.

Hikari■P Kankaku 1 According to the method of the present invention, the taste is improved with low calories,
Moreover, a sugar solution containing an indigestible polysaccharide or an indigestible polysaccharide with low viscosity can be efficiently obtained. Since the resulting sugar solution and indigestible polysaccharide have low viscosity, they can be added to various foods such as candies, jellies, jams, and beverages by utilizing their properties. Therefore, the sugar solution containing the indigestible polysaccharide or the indigestible polysaccharide according to the present invention is useful as a low-calorie carbohydrate food material.

Claims (3)

[Claims] (1) After making the roasted dextrin obtained by roasting starch in the presence of an inorganic acid into an aqueous solution, it is heated immediately or after adding an inorganic acid or an organic acid under pressure, and then neutralized. A method for producing a sugar solution containing an indigestible polysaccharide, which comprises saccharifying the solution into an indigestible polysaccharide and a digestible saccharide by causing a saccharification type amylase to act on the solution. (2) After making the roasted dextrin obtained by roasting starch in the presence of an inorganic acid into an aqueous solution, it is heated immediately or after adding an inorganic acid or an organic acid under pressure, and then neutralized. , the production of indigestible polysaccharides, characterized in that the solution is saccharified into indigestible polysaccharides and digestible saccharides by the action of saccharified amylase, and the digestible saccharides are removed from the obtained sugar solution by fractionation. Law. (3) The method for producing an indigestible polysaccharide according to claim (2), wherein the fractionation is performed using a simulated moving bed type separation device using a gel-type ion exchange resin.