JPH0443624B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing indigestible dextrin for food by treating roasted dextrin with oxygen. [Prior art] As is well known, roasted dextrin is starch treated with high heat.As a result of this treatment, starch molecules are hydrolyzed and repolymerized, and are said to have a complex structure, making them water-soluble. In addition, a large proportion of the food is indigestible. 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 has come to be called the sixth nutrient after protein, sugars, lipids, vitamins, and minerals. I'm getting used to it. 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 also made of a fibrous material in which many sugars other than glucose are bonded together, or a protein polysaccharide. Its structure is complex, making it difficult to digest with amylase, and it is excreted from the body, so it is said to have the effect of fiber. [Problems to be Solved by the Invention] The present inventor has been conducting research on dietary fiber for a long time, and in this research, he discovered that fibers have been considered as dietary fibers at all due to their strong irritating odor and undesirable taste. This led to a completely new idea that it might be possible to use roasted dextrin, which had never been seen before, as a new dietary fiber. Based on this new idea, we continued to conduct intensive research to realize this goal, and we began to develop a means to solve the above-mentioned difficulties of roasted dextrin as a dietary fiber, and to at least maintain its inherent indigestibility as a dietary fiber. did. Therefore, the problem to be solved by the present invention is to realize the above-mentioned new idea and develop a method for producing an indigestible substance from roasted dextrin that can be sufficiently used as dietary fiber. [Means for solving the problem] This problem is solved by dissolving roasted dextrin in water,
This problem can be solved by allowing α-amylase to act on this, and then using transglucosidase in the presence of β-amylase if necessary. [Structure and operation of the invention] In the present invention, roasted dextrin is first converted into α-
The dextrin is treated with amylase to progress to α-limit dextrin, thereby eliminating the pungent odor and unpleasant taste of roasted dextrin. Next, transglucosidase is applied to restore or even further improve the reduced indigestibility. The present invention will be explained below in order according to its manufacturing method. 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 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 several weight percent based on the raw material, preferably at a concentration of about 1 weight percent, preferably by spraying to make it 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. At this time, in the present invention, monosaccharides and oligosaccharides can be added to the starch. These sugars are added for the purpose of increasing indigestible dextrin, and usually the sugar solution with a sugar content of 40 to 60% by weight is
Add about 10% by weight or less to starch. 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 a concentration of 0.05% by weight. 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. Next, the temperature is raised to 120°C to terminate the enzymatic action of α-amylase. After this, lower the liquid temperature, adjust the pH, and add transglucosidase (commercially available) to 0.05 to 0.2 of the original roasted dextrin.
% by weight and allowed to 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 once (eg, to around 80°C) to terminate the enzymatic action of transglucosidase. Note that β-amylase (commercially available) may be added to this transglucosidase at the same time. This accelerates the reaction. The liquid obtained by the above procedure is concentrated and spray-dried through normal starch sugar purification processes such as activated carbon decolorization and ion exchange resin desalination to produce an indigestible dextrin that can be used for food products without off-odor or pungent taste. You can get powder. [Example] The present invention will be explained below with reference to Examples. However, the content of indigestible dextrin was measured by the following method. Method for measuring the content of indigestible dextrin: Accurately weigh 1 g of sample, add 50 ml of water to adjust the pH to 5.8, add 0.1 ml of α-amylase (Termamyl 120, manufactured by Novo), and heat at 9.5°C for 30 minutes. Make it react. Next, after cooling, adjust the pH to 4.5, add 0.1 ml of amyloglucosidase (manufactured by Sigma), and heat at 60℃ for 30 minutes.
After reacting for a minute, the temperature was raised to 90°C to terminate the reaction. After filtration, the finished liquid was concentrated to 5% and subjected to HPLC.
The amount of glucose produced was measured based on the sugar composition. Then, the content of indigestible dextrin was determined from the following formula. Indigestible dextrin content % = 100 - produced glucose % Example 1 100 g of commercially available potato starch was sprayed with 5 ml of 1.0% hydrochloric acid solution using pressurized air, mixed uniformly with a mixer, then placed in an aluminum vat and dried. In a vessel
It was pre-dried at 110°C for 1 hour and then roasted at 150°C for 3 hours. DE of the obtained roasted dextrin is
6.8, viscosity 160 cps (concentration 50%, 30°C), and indigestible dextrin content 57%. 100g of roasted dextrin prepared by the above method
Add 100g of hot water to dissolve, IN sodium hydroxide neutralization pH 5.8, and α-amylase (Termamil).
120) Add 0.1% and react at 95℃, after 1 hour 115
The reaction was terminated by raising the temperature to ℃. Next, PH5.5,
A sugar solution was prepared at a temperature of 55° C., 0.05% of β-amylase (manufactured by Amano Pharmaceuticals) and 0.1% of transglucosidase (manufactured by Amano Pharmaceuticals) were added, and the mixture was reacted for 24 hours to obtain the following dextrin. Sugar composition DP1 15.8%, DP2 10.7% (maltose
0.6, cordibiose 0.3, isomaltose 9.8%),
DP3 5.8% DP4 or higher 68.2% Viscosity 75 cps (concentration 50
%, 30℃), indigestible dextrin content 72% Example 2 100 g of tapioca starch was sprayed with 4 ml of 1.2% hydrochloric acid and 15 g of a 50% glucose aqueous solution using pressurized air, and pre-dried under the same conditions as Example 1. and then roasted at 170°C for 2 hours. The obtained roasted dextrin had a DE of 2.0, a viscosity of 250 cps (50%, 30°C), and an indigestible dextrin content of 45%. 100g of roasted dextrin prepared by the above method
Add 200c.c. of hot water to dissolve, neutralize with calcium carbonate powder, and add α-amylase (Biozyme C,
Amano Pharmaceutical Co., Ltd.) 0.2% was added and reacted at 60°C. After 3 hours, the temperature was raised to 85°C to terminate the reaction. Next, the mixture was concentrated to a concentration of 55%, 0.1% of transglucosidase (manufactured by Amano Pharmaceutical) was added, and the mixture was allowed to react for 48 hours to obtain the following dextrin. Sugar composition DP1
22.5%, DP2 9.4% (maltose 1.3%, cordibiose 0.7%, isomaltose 7.4%), DP3 3.9%
(Maltotriose 0.3%, Panose 1.7%, Isomaltotriose 1.9%) DP4 or higher 64.2% Viscosity 53.5 cps (concentration 50%, 30℃) Indigestible dextrin content 65% Reference example 1 10000 kg of tapioca starch was added to sodium sulfate 1500Kg
Suspend in water containing 12,000 ml, drop 3,000 ml of 3% sodium hydroxide aqueous solution under stirring, further add propylene oxide 800 ml, react at 43°C for 20 hours, neutralize with sulfuric acid, wash with water, and centrifuge. Dehydrate with
Hydroxypropyl starch was obtained by drying with a flash dryer. The hydroxypropyl starch obtained here had a moisture content of 12.5% and a DS.0.145. Example 3 Hydroxypropyl starch 5000 obtained in Reference Example 1
Kg into a ribbon mixer and while stirring.
Commercially available high maltose syrup (MC-75, manufactured by Nihon Shokuhin Kako) adjusted to 1.2% hydrochloric acid 200% and 50%.
500 kg was sprayed using pressurized air, mixed for 1 hour, homogenized through a grinder, and further aged in a ribbon mixer for 12 hours. After pre-drying this mixture with a flash dryer to a moisture content of 3.5%,
Continuously fed into a rotary kiln roaster,
It was allowed to stay in the roaster for 1.5 hours at 175% and roasted. The obtained roasted dextrin has a DE of 9.0 and a viscosity of
200cps (50%, 30℃), indigestible dextrin content
It was 45%. 2000Kg of roasted dextrin prepared by the above method
Add 4,000 ml of hot water to dissolve, adjust the pH to 6.0 with 20% sodium hydroxide, add 0.3% of α-amylase (Termamyl 60 manufactured by Novo), and react at 95°C.
After 1 hour, raise the temperature to 115℃ to complete the reaction.
% concentration and β-amylase (manufactured by Amano Pharmaceutical)
0.2%, transglucosidase (manufactured by Amano Pharmaceutical)
The reaction was carried out for 48 hours to obtain dextrin with the following sugar composition. DP1 7.4%, DP2 8.7% (maltose 1.1, cordibiose 0.6%, isomaltose 7.0%), DP3
6.3% (maltotriose 0.7% panose 2.7
%, isomaltotriose 2.9%) DP4 or higher 77.6%
Viscosity 70cps (50%, 30℃), indigestible dextrin 60% Example 4 Put 5000kg of commercially available potato starch into a ribbon mixer, spray with 1.0% hydrochloric acid 200% while stirring, and then pass through a pulverizer to homogenize. After that, it was further aged in a ribbon mixer for 10 hours. After pre-drying this mixture to a moisture content of 3% using a flash dryer, it was continuously charged into a rotary kiln roaster and roasted at 185°C for 2 hours. The DE of the obtained roasted dextrin was 7.8, the viscosity was 120 cps (50%, 30℃),
Indigestible dextrin content is 56% 2000 kg of roasted dextrin prepared by the above method
Add 4,000 ml of hot water to dissolve, adjust to PH6.0 with 20% sodium hydroxide, and add α-amylase (Termamyl).
60 (manufactured by Novo) was added at 0.2% and hydrolyzed at 95℃ for 1 hour. Next, concentrate to 50%, add 0.2% transglucosidase, and react for 48 hours. After the reaction was completed, purification such as decolorization and desalting was performed to obtain the following dextrin. DP1 10.6%, DP2 9.4% (maltose 0.3%,
cordibiose 0.7%, isomaltose 7.7%),
DP3 5.2% (maltotriose 0.6%, panose
2.0%, isomaltotriose 2.6%) DP4 or higher
74.8% viscosity 55cps (50%, 30℃), indigestible dextrin
67% Example 5 A carbonated drink with the following formulation was manufactured using the indigestible dextrin obtained in Example 4, and a sensory test and investigation of its effect as dietary fiber revealed that it had a good taste and was effective in improving constipation. also admitted. Indigestible dextrin 50g Granulated sugar 125g Citric acid 1.5g Sodium citrate 0.1g Vitamin C 0.15g Carbonated water 520g Water 385g Constipation improvement effect test The above drink was administered to 10 men and women (5 each) who tended to have constipation.
As a result of the 200c.c./day feeding test, 8 people's stools improved to normal after 2 days.

[Table] Comparative example: Same as the roasted dextrin obtained in Example 4.
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% (maltose 2.3%, cordibiose 2.5%, isomaltose 5.7%)
DP3 6.2% (maltotriose 1.2%, panose
3.8%, isomaltotriose 1.2%) DP4 or higher
The content of indigestible dextrin was 18.3% and 5.0%.

Claims (1)

[Claims] 1. Dissolve roasted dextrin in water and add α-
1. A method for producing indigestible dextrin, which comprises allowing amylase to act, and then allowing transglucosidase to act, optionally in the presence of β-amylase. 2. The production of indigestible dextrin according to claim 1, wherein the roasted dextrin is produced by roasting starch alone or a mixture thereof with at least one of monosaccharides and oligosaccharides in a conventional manner. Law.