JPH0632802A - Hardly digestible dextrin - Google Patents

Abstract

PURPOSE:To obtain a new dextrin containing dietary fiber, having low caloric value and low color substance content and emitting little stimulating odor by heat-treating corn starch in the presence of an acid, hydrolyzing the obtained roasted dextrin with an enzyme and separating and removing the produced glucose. CONSTITUTION:This hardly digestible dextrin is produced by adding hydrochloric acid to corn starch, heat-treating the starch to obtain roasted dextrin, hydrolyzing with alpha-amylase and glucoamylase and separating and removing >=1/2 of the formed glucose (Glu). The amount of hardly digestible component in the obtained dextrin except for Glu is >=90%, the amount of Glu residue containing exclusively 1 4 glycoside bond is 25-35% in the dextrin except for Glu, the deviation of the value Y calculated by formula [Y is number-average molecular weight of components other than Glu; X is the amount of Glu residue (% in the component other than Glu) having exclusively 1 4 glycoside bond and determined by the Hakomori's methylation method] from the observed value is <=20%, and the ratio of the weight-average molecular weight to the number- average molecular weight is >=25:1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an indigestible dextrin containing dietary fiber and having a low calorie content, which is obtained by hydrolyzing corn starch with an α-amylase and a glucoamylase after an acid heat treatment.

[0002]

BACKGROUND OF THE INVENTION Roasted dextrin is obtained by heating starch containing several% of water in the presence or absence of an acid. The heating conditions for British gum obtained by roasting without adding acid are 10 to 135 to 218 ° C.
Heat treatment is performed for up to 20 hours. The white dextrin is obtained by adding an acid and performing heat treatment at 79 to 121 ° C. for 3 to 8 hours. Similarly, yellow dextrin is obtained by adding an acid and heating at 150 to 220 ° C. for 6 to 18 hours.

It is known that glucose, which is a constituent of starch, is mainly composed of 1 → 4, 1 → 6 glycosidic bonds, and also has a trace amount of 1 → 3, 1 → 2 glycosidic bonds. Has been.

The composition ratio of these glycoside bonds is JD
Geerdes et al, J. Am. Chem. Soc., Vol. 79, P. 4209 (1957)
And GM Christensen et al, J. Am. Chem. Soc., Vol.79, P.44.
92 (1957) and the following document only, but in commercially available hydrochloric acid-added roasted dextrin of cornstarch, 1 → 4 glycoside bond segment (2,3,6-Tri-O) was determined by methylation analysis. -Methyl-D-glucose) is 57.3% or more, and 1 → 6 glycoside bond segment (2,3,4-Tri-O-Meth)
yl-D-glucose) is 2.6%, 1 → 3 glycosidic bond segment (2,4,6-Tri-O-Methyl-D-glucose) is 1.2% or less, 1 → 4 and A segment (2,
3-Di-O-Methyl-D-glucose) is 6.3%, and the fraction having other glycosidic bonds is about 20%.

RL Whistler & EF Paschall, Starch
Chemistry & Technology, Vol.1, p430 (1965), amylopectin, which is a constituent of corn starch, and amylose were fractionated and taken out, and then both components were subjected to acid heat treatment to obtain heat-treated amylopectin and heat treated amylose. The combined analytical value of the product is described by reference. This value is the value obtained by gelatinizing the starch, separating the two components and then heat-treating it. Since the morphology of the powder during heat treatment is different from that of natural starch, direct comparison is not possible, but the value of ordinary cornstarch The composition ratio of both components is about 8: 2
Therefore, when converting this value into corn starch, 1 → 4 glycoside bond category (2,3,6-Tri-O-Methl-
D-glucose) is 67%, 1 → 3 glycoside bond segment (2,
4,6-Tri-O-Methyl-D-glucose) is 2.7%, a segment having both 1 → 4 and 1 → 6 bonds (2,3-Di-O-Methyl-D-gluc).
ose) corresponds to 7.8%.

As a conventional technique for producing roasted dextrin, Tomasik, P. & Wiejak, S., Advance in Carbohydrate
Chemistry, Vol.47, 279-343, (1990) provides the latest review of roasted dextrins.

However, when any of the commercially available roasted dextrins is analyzed, the content of the indigestible component is 30% or less, the content of dietary fiber is 3% or less, and the caloric value 1 is 3.3.
The calorie value 2 is 3.1 kcal / g or more, and if the heating conditions are changed to obtain a content higher than this, the indigestible component is up to about 60% and the dietary fiber is 30%. Can be increased to a certain degree, calorie value 1
Is up to about 2.7 kcal / g and calorie value 2 is 2
Although it can be reduced to about kilocalories / g, it is not practically applicable because purification is required because the coloring substance increases and an irritating odor is generated, and the purification is extremely difficult. Therefore, the objective of the present invention is to obtain a dextrin having an indigestible component of 75% or more, dietary fiber of 20% or more, a calorie value of 2.6 kcal / g or less, and a caloric value 2 of 2 kcal / g or less. It is impossible.

Regarding the enzymatic hydrolysis of roasted dextrin, so-called British gum, which was roasted in B. Brimhall, Ind, Eng. Chem., 36, 72 (1944) without addition of an acid, was used.
-It is described that, when hydrolyzed with amylase, the decomposition limit is 3.5% as maltose, that is, it is about 7.4 when converted to DE.

Further, it was obtained in US Pat. No. 3,974,032 by hydrolyzing roasted dextrin with a degree of branching of 7 to 16% with hydrochloric acid to DE 9 to 20 at 60 to 85 ° C. with α-amylase. , The ratio of the weight average molecular weight to the number average molecular weight is 20 or less, the degree of polymerization is 200 or more oligosaccharides 2
0% or less of starch hydrolyzate is described, but neither hydrolysis by glucoamylase nor dietary fiber.

[0010]

[Problems to be Solved by the Invention] In recent years, along with the improvement of living standards in Japan, the dietary habits have changed and have come close to the Western standards. As a result, the average life expectancy has been extended, and due to the rapid aging phenomenon, the disease structure has changed and the number of adult diseases has significantly increased, resulting in a dramatic increase in health consciousness. Among them, as an example of a food material having a bioregulatory function, dietary fibers and oligosaccharides have a bioregulatory function centering on the improvement of constipation, and thus have been attracting attention as a material for enhancing the functions of foods and feeds.

[0011] These indigestible substances such as dietary fiber and oligosaccharides show various behaviors in the digestive tract and exert physiological effects on the living body. First, in the upper digestive tract,
Water-soluble dietary fiber causes a decrease in the speed of food movement,
Delayed absorption of nutrients occurs. For example, delayed absorption of sugar suppresses an increase in blood sugar level, and accordingly produces effects such as insulin saving. In addition, by promoting the excretion of bile acids, sterol groups in the body are reduced, and serum cholesterol is lowered. In addition, physiological effects via the endocrine system in the body have been reported.

The characteristic feature of these indigestible substances is that they reach the large intestine by avoiding digestive absorption up to the small intestine. Part of the oligosaccharides and dietary fiber that reach the large intestine are assimilated by intestinal bacteria to produce short-chain fatty acids, intestinal gas, vitamins and the like. It has also been reported that acidification of the intestinal environment by short-chain fatty acids brings about intestinal regulation, and absorbed short-chain fatty acids are metabolized into energy and at the same time inhibit cholesterol synthesis. Thus, indigestible substances are strongly desired to appear not only in terms of low energy but also in view of their physiological effects.

The "dietary fiber hypothesis" advocated by Trowell and Burkitt has a negative correlation between the onset of so-called non-infectious diseases such as cholelithiasis, ischemic heart disease and colon cancer and the intake of dietary fiber. It is an epidemiological clarification of its existence. In short, it is said that the lack of dietary fiber intake is one of the causes of the adult disease called the Western European disease. This dietary fiber is defined as "the total of indigestible components in the food that are not digested by human digestive enzymes", and is classified into insoluble dietary fiber and water-soluble dietary fiber according to their solubility in water. Among them, the water-soluble dietary fiber has a strong physiological function, and thus has attracted attention as a functional food and a feed material.

[0014] For example, it is said that strong viscosity inhibits sugar diffusion, delays sugar absorption, and suppresses blood sugar elevation, resulting in insulin-sparing effect. In addition, bile acid feces produced by water-soluble dietary fiber The promotion of excretion into the blood serum leads to a decrease in cholesterol in the serum, and after reaching the large intestine, it is assimilated by intestinal bacteria to produce lactic acid and acetic acid, and these organic acids lower the pH in the large intestine and cause colon cancer. It is said to prevent it.

Examples of these water-soluble dietary fibers include natural gums such as guar gum, glucomannan and pectin, all of which have a high viscosity and are difficult to ingest in large amounts. In addition, when added to processed foods, there are many problems in terms of texture due to problems in food production. The development of a low-viscosity dietary fiber that has the same physiological functions as these and is easy to ingest and does not hinder food processing has long been awaited.

In recent years, the use of processed foods, prepared foods, fast foods, etc. has expanded in Japan due to improvements in food processing technology and distribution technology as the economic environment matures. Along with this, the information on food intake is diversified, and consumers' needs are changing from nutrition-satisfied diets to health-oriented foods intended to prevent nutritional disorders and adult diseases caused by eating habits. Among them, the need for low-calorie foods is particularly strong among middle-aged and elderly people and young women, and bulking agents for low-calorie sweeteners and high-sweeteners have been developed. Among these, as low-calorie sweeteners, various indigestible oligosaccharides and sugar alcohols can be mentioned,
It has many problems such as sweetness, sweetness, oligosaccharide content, and diarrhea.

Further, polydextrose can be mentioned only as a bulking agent for high sweeteners such as aspartame, but this polydextrose also has a limited intake amount, and bitterness and hygroscopicity under acidic conditions. Problems have also been pointed out. Under these circumstances, the advent of a low-calorie bulking agent that satisfies the physical properties of foods and can be used as a safe sweetener is desired.

On the other hand, taking starch as an example, starch and processed products of starch, such as α-starch, roasted dextrin, derivatives, glucose, starch syrup and maltodextrin, are used as food materials in various processed foods in large amounts. It is used. But,
Most of these processed starch products contain 5% of indigestible ingredients.
Below, the content of dietary fiber is 0.5% or less, and both calorie values 1 and 2 are 3.9 kcal / g or more. Therefore, among the starch-based substances, only the roasted dextrin can be expected as a dietary fiber or low-calorie material.

Therefore, the problem to be solved by the present invention is
The content of indigestible components is 75% or more, the content of dietary fiber is 13% or more, the caloric value 1 is 2.6 kcal / g or less, and the caloric value 2 is 2 kcal / g or less, preferably in components other than glucose. Contains 90 indigestible ingredients
% Or more, dietary fiber content is 20% or more, calorie value 1 is 1.8 kcal / g or less, and calorie value 2 is 1.2.
It is to obtain a novel indigestible dextrin having less than kcal / g and having less coloring substances and less irritating odor.

[0020]

In the present invention, hereinafter simply described as dextrin means a heat-treated starch (roasted dextrin).

[0021] The inventors of the present invention have been continuing researches on a method for producing dextrin, a hydrolysis method, a method for producing indigestible dextrin using dextrin as a raw material, and the like. Based on the results, we applied for "Production method of indigestible dextrin" etc., and subsequently researched its physiological action on this dextrin, intestinal regulating action, hypercholesterolemic ameliorating action, insulin saving, hypertensive lowering action, It has been discovered that it has the same effect as dietary fiber such as low calorie, and has applied as a food composition.

Further, as a result of a study on the correlation between the structure of dextrin, the content of indigestible components and dietary fiber, and the caloric value, the results showed that the amounts of indigestible components and dietary fiber contained in dextrin were the same as those in dextrin. There is an inverse relationship between the amount of 1 → 4 glycoside bonds among glycoside bonds, and the caloric value is proportional to the amount of 1 → 4 glycoside bonds among glycoside bonds in roasted dextrin. It was found that there was a relationship between them, and we conducted more detailed research.

As a result of research on various types of roasted dextrins, the content of indigestible components and dietary fiber and the caloric value are closely related to the amount of glycoside bonds such as 1 → 4 glycoside bonds and the average molecular weight, and thus statistically By the numerical analysis, a relational expression with a high degree of correlation was obtained. However, in the commercially available roasted dextrin obtained by the conventional technique, the content of indigestible components is 5 to 30%, the content of dietary fiber is 3 to 12%, and the caloric value 1 is 3.3 to 3.9. Kcal / g, calorie value 2 is 3.1 to 3.85 kcal /
It is extremely high as g, and even if it is attempted to improve it by carrying out a reaction at a high temperature for a long time, a coloring substance or an irritating odor is generated, and it is extremely impossible to put it into practical use.

Therefore, as a result of continuing the research for further increasing the indigestible part and the content of dietary fiber,

1) Most of monosaccharides such as glucose produced when the roasted dextrin is hydrolyzed by α-amylase and glucoamylase (because glucose is the main component, hereinafter referred to as glucose) , That can be separated and removed by ion exchange resin chromatography,

2) The content of the indigestible component in the indigestible section obtained by separating and removing 1/2 or more of the indigestible glucose is 75
%, The dietary fiber content is 13% or more, and the calorie values 1 and 2 are both 2 kcal / g or less,

3) Further, when most of glucose is separated and removed, the content of the indigestible component in the indigestible section is 90% or more, the content of dietary fiber is 20% or more, and the caloric value 1 is 1.8. Calories / g or less, calorie value 2 is 1.
2 kcal / g or less,

4) Furthermore, the present invention has been completed by obtaining new knowledge that the content of dietary fiber can be further increased by separating and removing disaccharides and oligosaccharides together with glucose.

Therefore, this problem is to determine the structural conditions that the roasted dextrin which is the raw material of the present invention should have, and to hydrolyze the roasted dextrin with α-amylase and glucoamylase, followed by ion exchange resin chromatography. It is solved by obtaining indigestible dextrin by separating and removing digestible sections by the method.

[0030]

In the present specification, each analytical data of a sample (particularly dextrin used in the present invention) is a value converted into solid content, the number average molecular weight is MN, the weight average molecular weight is MW, and the weight average is MW. The ratio between the molecular weight and the number average molecular weight is described as MW / MN. Further, a glucose residue having only a 1 → 4 bond is described as a glucose residue having a 1 → 4 bond. The same applies to 1 → 6 bond and 1 → 3 bond. In addition, food examples and feed examples are represented by numerical values of hydrated substances, and these dietary fibers and caloric values are shown in Table 4 of the Japanese Food Standard Ingredients Table (198) for ingredients other than indigestible dextrin.
2. Calculated by the Science and Technology Agency Resource Research Committee).

The starch used as a raw material for the indigestible dextrin of the present invention is corn starch, and it is essential to add an acid as a catalyst. There are various kinds of acids, but they are for foods. It is particularly preferred to use hydrochloric acid. The higher the content of the indigestible component and the higher the dietary fiber content of the product thus obtained is, the more preferable it is for food use. However, the content is 75% or more and 13% or more, respectively, and the caloric value 1 is 2.6. Kcal / g or less, calorie value 2 is 2 kcal / g or less, and more preferably, the content of indigestible components other than glucose is 90% or more, the content of dietary fiber is 20% or more, and the caloric value 1 is 1 The caloric value 2 is limited to 0.8 kcal / g or less and 1.2 kcal / g or less.

Among the roasted dextrins, white dextrin, which has been widely used for foods and pharmaceuticals, has a content of indigestible parts of 30% or less and a content of dietary fiber of 3% or less, and calories. Since the values 1 and 2 are both about 3.9 kcal / g, they cannot be used for food. In addition, the content of indigestible ingredients is 30% or more, the content of dietary fiber is 12% or more, and the calorie value of 1 and 2 is 3
If it is less than kcal / g, it cannot be used because it has a pungent taste.

The roasted dextrin which is the raw material of the present invention is
The amount of hydrochloric acid added is about several percent (3 to 10%) of starch in an aqueous solution having a concentration of about 1%. Since the acid aqueous solution is added before the heat treatment, in order to uniformly mix the starch and the acid,
Unlike the conventional heating condition of acid-added roasted dextrin (white dextrin, yellow dextrin) after stirring and aging in a mixer, it is 10 to 120 minutes at 150 to 200 ° C.
Min, preferably 15 to 60 minutes. When the reaction temperature is higher, the content of the indigestible component and dietary fiber in the target product is increased and the caloric value is decreased, but the coloring substance is increased from around 180 ° C. It is 180 ° C.

Since it is possible to carry out the reaction at a high temperature for a short time by selecting a heating device, the heat treatment can be efficiently carried out by using a device capable of carrying out a uniform reaction. Further, since it is a reaction in a powder state, it is necessary to change the heating conditions in the case of large-scale production, so it is desirable to appropriately change the heating conditions after examining the quality of the product after the heat treatment.

Then, the roasted dextrin is dissolved in water to obtain 2
It is hydrolyzed with α-amylase followed by glucoamylase to a concentration of 0-45%. Although commercially available products can be used as α-amylase, Termamyl (Novo, Bacill
The thermostable α-amylase produced by us licheniformis) is most preferred.

Since the roasted dextrin solution is acidic due to the acid added during roasting, it is necessary to adjust the pH of the amylase to be used to the optimum pH. Although any common alkali can be used, sodium hydroxide is most effectively used since it is commercially available as a solution. pH
Is preferably 5.5 to 6.5. When it is lower than this range, the reaction rate decreases, and when it is high, the coloring becomes remarkable. pH
Although α-amylase is added after the adjustment, the addition amount is usually about 0.05 to 0.2%.

The reaction temperature does not have to be particularly high as in the production of maltodextrin, but rather 80 to 90 ° C. is preferable because coloring is promoted at high temperature. A reaction time of about 1 hour is usually sufficient.

Next, it is hydrolyzed with glucoamylase,
Any commercially available product of this glucoamylase can be effectively used. In addition, some α-in general glucoamylase
Amylase is usually mixed, for this reason it is possible to exert the combined action of α-amylase and glucoamylase even in the case of using glucoamylase alone, but when the mixed amount is small compared to the effect of the present invention It may be slightly lowered, and the most preferable is the combined use of α-amylase and glucoamylase. The pH during the action of glucoamylase is preferably 4.0 to 6.0. Similarly, the amount of glucoamylase added is about 0.05 to 0.2%. Reaction temperature is 5
It is about 5 to 60 ° C., and the decomposition time is usually about 24 to 48 hours.

The addition amount of amylase is not limited to the above range for both amylases, and an equivalent amount may be added depending on the titer of amylase. Further, the reaction time can be freely adjusted by increasing or decreasing the addition amount. Further, after hydrolyzing with α-amylase, the hydrolyzate is subjected to pressure steaming treatment at 115 to 135 ° C., then α-amylase is allowed to act again, and then glucoamylase is allowed to act to increase the filtration rate during purification. You can also

After the action of glucoamylase, the pH
Is lowered to around 3.5, and then the liquid temperature is raised to around 80 ° C., after which ordinary activated carbon decolorization, filtration, desalting with an ion exchange resin, and decolorization are carried out. Next, after concentrating to a concentration of about 50%, the produced glucose is separated and removed by continuous ion exchange resin chromatography. In this case, commercially available strong acid cation exchange resins can be widely used.

Preferred examples thereof include Amberlite IR-116, IR-118 and IR120-.
B, XT-1022E, XT-471F (trade names, manufactured by Organo), Diaion 2K-1B, SK.
K-102, SK-104, SK-106, SK
-110, SK-112, SK-116, FR-
01 (above product name, manufactured by Mitsubishi Kasei), XFS-4328
1.00, 43280.00, 43279.00,
No. 43278.00 (trade name, manufactured by Dow Chemical Japan Co., Ltd.) can be exemplified.

It is preferable that these resins are usually used as an alkali metal type or an alkaline earth metal type before use. In order to improve the separation between the indigestible section and the glucose section, it is preferable to adjust the flow rate during column flow according to the resin used, but the flow rate is SV = 0.1-0.6, preferably SV = 0. .2 to 0.4. Workability and separation tend to be poor outside this flow rate range. The temperature at the time of liquid passage is 20 to 70 ° C, preferably 50 to 70 ° C. If the temperature is lower than this, the separation may be deteriorated and the viscosity of the liquid may be increased, which may impair the resin. Further, if the temperature is higher than this, the liquid may turn brown and other quality may deteriorate.

The glucose content can be reduced to about 0.5% by this separation treatment, but the glucose content can be arbitrarily adjusted by changing the separation conditions. Therefore, when it is desired to use glucose as a sweetening source, it is possible to obtain a product having a high glucose content. For example, when the glucose content after the glucoamylase treatment is 50%, a product having a total glucose content of about 33% can be obtained by separating 1/2 of that, 25%.

Further, the content of dietary fiber can be increased up to about 90% by separating not only glucose but also medium molecular weight fractions such as oligosaccharides during the separation treatment.

Next, the experimental data will be described in detail in order to clarify the characteristics of the present invention.

[0046]

[Experimental example] 1. Measuring method of indigestible component content The measuring method was carried out by an improved method of the following "quantitative method of indigestible component" (Starch Science, Vol. 37, No. 2, p. 107, 1990). 1 g of a sample was precisely weighed and 0.05 M phosphate buffer (pH 6.
0) 50 ml was added, and 0.1 ml of Termamyl (α-amylase manufactured by Novo Co.) was added and reacted at 95 ° C. for 30 minutes. After cooling, the pH is readjusted to 4.5 and 0.1 ml of amyloglucosidase (manufactured by Sigma) is added, and the mixture is reacted at 60 ° C for 30 minutes and heated to 90 ° C to terminate the reaction. The volume of the finished solution was adjusted to 100 ml, the amount of glucose was determined by the pyranose oxidase method, and the content of the indigestible component was calculated by the following formula. Indigestible ingredient content (%) = 100-amount of produced glucose (%) x 0.9

2. Glycosidic bond quantification method The measurement method is described below in “Hakomori's methylation method” (S. Hakomori,
J. Biochem., 55, 205 (1964)), and after hydrolysis, the composition of each glycoside bond type was quantified by gas chromatography.

1) Methylation A dehydrated sample (100 to 200 μg) was placed in a test tube with a screw (15φ × 100 mm), and 0.3 ml of DMSO was added.
Add and dissolve. To this is added 20 mg of NaH, and immediately 0.1 ml of methyl iodide is added. After stirring for 6 minutes with a touch mixer, cooling in ice water and adding 2 ml of water. Two
Add ml of chloroform and shake well. Pipette the upper layer (water layer) and discard. Add 2 ml of water and wash similarly. This operation is repeated 6 times. Spread cotton on the bottom of a Pasteur pipette and add 4 ~ of anhydrous sodium sulfate.
The solution is packed into a 5 cm layer, passed through the solution to dehydrate, and then washed with chloroform. Next, concentrate and dry to dryness using a rotary evaporator.

2) Hydrolysis 0.5 ml of trifluoroacetic acid was added to the methylated product to give 1
It is hydrolyzed at 00 ° C for 4 hours, concentrated and dried at 60 ° C on a rotary evaporator.

3) Reduction The hydrolyzate was dissolved in 0.5 ml of water, 10 mg of sodium borohydride was added, and the mixture was allowed to stand at room temperature for 2 hours. The reaction is stopped by adding a few drops of acetic acid until bubbling stops. Next, after drying at room temperature, 1 ml of methanol is added and dried at room temperature in order to remove the generated boric acid. This operation is repeated 6 times.

4) Acetylation 0.5 ml of acetic anhydride was added to the reduced product, and the mixture was stirred at 100 ° C. for 4 hours.
The mixture is heated for acetylation for 1 hour, added with 1 ml of toluene, and concentrated to dryness with a rotary evaporator.

5) Desalting The acetylated product was dissolved in 1 ml of chloroform and dissolved in 1 ml.
After adding water and shaking, discard the aqueous layer. This operation is repeated 5 times, and finally chloroform is evaporated by a rotary evaporator.

6) Dissolution The desalted product is dissolved in 0.5 ml of chloroform and analyzed by gas chromatography.

7) Conditions for gas chromatography Column DB-1 fused silica capillary co
lumn60mX0.255mm ID, 1.0μm film Column temperature 50 ° C for 1 minute, temperature up to 280 ° C at 10 ° C / min, and hold Sample vaporization chamber temperature 300 ° C Detection temperature 300 ° C Flow rate 2.5ml / min, Helium detection Unit Hydrogen flame ionization detector

3. Method for measuring MN and MW The solution used for the determination of glucose was passed through a mixed bed type ion exchange resin column at SV1.0 for desalting, and the eluate was concentrated to 5% concentration using a rotary evaporator. Use as the sample solution. 20 μl of this sample is measured by liquid chromatography under the following conditions.

Column Shodex Io
npak S-802, S-804, S-805, S-
806 eluent 1 ml / min. Water Column pressure 40 Kg / cm ² Column temperature 60 ° C. Detector RI data processor Hitachi D-2000 type GPC data processor Standard sample glucose, pullulan (molecular weight known)

From the measurement results, the average molecular weight was calculated using the following formula. ΣHi number average molecular weight (MN) = ─────────
× QFΣ (Hi ÷ Mi)

Σ (Hi × Mi) Weight average molecular weight (MW)
＝ ──────── × QFΣHi

Hi: peak height Mi: molecular weight of pullulan QF: Q factor (Mark-Houwink coefficient)

4. Glucose Quantification Method 1 g of a sample is precisely weighed in a 100 ml volumetric flask, dissolved in distilled water to make a volumetric measurement. Pyranose oxidase (Kyowa Medec: Determiner G)
L-E) method. 5. Quantitative method of dietary fiber content

The amount of dietary fiber was determined by the Prosky method (No. 98
5.29, Total Dietary Fiber in Foods, "Official Method
of Analysis ", AOAC, 15th ed., 1990, P.1105-1106).

6. Measuring method of calorie value-1 The measuring method was carried out by the following "Measurement of physiological heat of combustion of food for specified health use by notification of Ministry of Health and Welfare using water-soluble low-calorie sugar".

(1) Reagents and others (a) Somogyi copper reagent 90 g of potassium sodium tartrate and 225 g of trisodium phosphate (Na ₃ PO ₄ .12H ₂ O) were added to distilled water 700
Dissolve in ml and add to this copper sulphate (CuSO ₄ · 5H ₂ O) 3
0 g and 3.5 g of potassium iodate (KIO ₃ ) are sequentially added and dissolved, and the total amount is made up to 1000 ml with distilled water.

(B) Lowry reagent A solution: A mixture of 1% copper sulfate (CuSO ₄ .5H ₂ O) and 2.2% potassium sodium tartrate in a ratio of 1: 1. Solution B: A mixture of 1 phenol reagent and 0.8 distilled water.

(C) Sugar alcohol measuring kit F-kit: Boehringer Mannheim Yamanouchi Pharmaceutical Co., Ltd. F-kit D-sorbitol / xylitol

(D) Justase solution 2% Justase (Japanese Pharmacopoeia) solution

(E) Hydroxylamine pyridine solution A solution obtained by dissolving 100 mg of hydroxylamine in 10 ml of pyridine.

(F) Conditions FI for gas chromatography
D gas chromatograph, 5% SE30 / chromosolve W, glass column or stainless steel column with inner diameter 3-4 mm, length 2 m, column temperature 185 ° C., carrier gas 80 ml / min.

(2) Measurement of total water-soluble reducing sugar (a) Preparation of test solution If the sample contains only oligosaccharides, water or 80% ethanol is used, and if it contains polysaccharides such as starch, 80 %
Completely extract the oligosaccharides with ethanol. The extract is concentrated under reduced pressure (60 ° C. or lower), and the residue is completely dissolved in a small amount of 50 mM maleic acid-Na buffer (pH 6.0) to prepare glucose at about 500 mg%.

(B) Operation Add 1N-hydrochloric acid 2 to the test solution 1 at a ratio of 100
Heat in boiling water bath at ℃ for 20 hours. After cooling, it was neutralized with 1N-sodium hydroxide (bromthymol blue test paper), and the resulting solution was treated with reducing sugar by the Somogyi method to give 5,
Gas chromatography or F- using 6-carbon sugar alcohol
Measure with a kit. The sum of the obtained sugars is the total amount of water-soluble sugars (A).

(C) Somogyi Method 2.5 ml of somogi solution was added to 7.5 ml of test solution (1 to 10 mg as reducing sugar), heated at 100 ° C. for 10 minutes, cooled, and then 2.5% potassium iodide (KI) solution. 2 ml, 2N
-Add 3 ml of sulfuric acid and mix well. This is 1 / 40N
- titrated with sodium thiosulfate _{(Na 2 SO 3 · 5H 2} O). Glucose is used as the standard sugar. The sugar content of the test solution is obtained from the obtained titration value.

(D) Measurement of Sugar Alcohol The amounts of sorbitol and xylitol are measured using an F-kit by appropriately diluting a test solution hydrolyzed to measure the total amount of water-soluble sugar.

5,6 other than sorbitol and xylitol
When the sugar alcohol is contained, the gas chromatography method is used. The test solution hydrolyzed for measuring the total amount of water-soluble sugars is concentrated under reduced pressure at 60 ° C. or lower, ethanol is added so that the final concentration is 80% or higher, and the mixture is heated and extracted in a boiling water bath for 30 minutes. The obtained extract is concentrated under reduced pressure at 60 ° C or lower. 80% ethanol is added to this to make a fixed amount. 5 ml of this solution is taken, and the solvent is completely removed under reduced pressure. Dissolve the residue in 1 ml of pyridine, add 1 ml of hydroxylamine pyridine solution, and add 5
After standing for a minute, the solvent is removed under reduced pressure. After adding 1 ml of benzene to the residue and completely removing water under reduced pressure, 2 ml of pyridine is added to dissolve the residue. After dissolution, 0.2 ml of hexamethyldisilane and 0.1 ml of trimethylsilane were added, and the contents were thoroughly mixed and then stirred at room temperature for 15 minutes.
After standing for more than a minute, make a fixed amount with pyridine, and quantify by the absolute calibration curve method by gas chromatography.

(3) Measurement of insoluble starch (a) For samples containing starch, 2.5
The 80% ethanol extraction residue obtained by the same method as the extraction of total water-soluble saccharides using a sample corresponding to
Disperse in 00 ml of water, soak it in a boiling water bath and heat for 15 minutes with constant stirring. Then, the mixture was cooled to 55 ° C., 10 ml of the justase solution was added, and the mixture was left at 55 ° C. for 1 hour. Then boil for several minutes, cool to 55 ° C again, add 10 ml of justase solution, stir well 1
Leave for hours. At this time, if the residue in the reaction solution shows a positive iodine starch reaction, the justase solution is added again to perform digestion. Distilled water is added to the Justase-treated solution in which the iodine-starch reaction is negative to make 250 ml, and the solution is filtered with a filter paper. Hydrochloric acid was added to the filtrate so as to be 2.5%, and the mixture was heated in a boiling water bath for 2.5 hours. After cooling, it was neutralized with 10% sodium hydroxide solution, the filtrate was diluted appropriately, and glucose was measured by the Somogyi method.
To obtain the amount of starch. (A ')

(4) Measurement of digested and absorbed sugar in small intestine (a) Measurement of enzyme digested saccharide 1) Preparation of commercially available rat small intestine acetone powder solution Rat physiological saline (0.9% NaCl) was added to Sigma rat small intestine acetone powder. In addition, suspension (100 mg / m
l), ultrasonic treatment (60 seconds, 3 times), centrifugation (3000 rpm, 30 minutes), and the supernatant is used as the enzyme solution.
The protein content of this enzyme solution is measured by the Lowry method. It is prepared so that the titer is about 0.1 mg / mg protein / hour or more in terms of sucrose hydrolyzability.

2) Digestion test with rat small intestine acetone powder 80% prepared as a sample for measurement of total water-soluble saccharides
After concentrating the ethanol or water extract, it is diluted with 50 mM maleic acid-Na buffer (pH 6.0) to prepare a sugar concentration of 1 to 4%. 1.0 ml of this solution
And 1.0 ml of enzyme solution are mixed and reacted at 37 ° C. for 1 hour. After the reaction, the mixture was deactivated by heating in a boiling water bath for 10 minutes, centrifuged (3,000 rpm, 30 minutes), and the supernatant was measured for reducing sugar amount by the Somogi method and sugar alcohol amount by F-kit or gas chromatography. , This sum is taken as the amount of enzyme digestible and absorbable sugar. At this time, the reducing sugar and sugar alcohol which were originally present as monosaccharides in the sample are also measured. The decomposition rate is obtained by dividing the digestible and absorbable sugar amount by the total water-soluble sugar amount and multiplying by 100. As a control test, the same operation is performed with the same amount of sucrose or maltose as the total amount of water-soluble sugar. The decomposition rate when sucrose is used in the control test is 20% or more. The ratio of the decomposition rate for sucrose or maltose obtained here and the decomposition rate obtained for the test sugar was taken as the small intestinal digestion and absorption ratio, and this was multiplied by the amount of total water-soluble reducing sugars (B), and the value obtained by multiplying the total sugar alcohol is the total digestible and absorbable sugar alcohol amount (C).

Whether sucrose or maltose is used as the control sugar is selected by the following method.
Under the same conditions as the digestion test with rat small intestine acetone powder, a digestion test was carried out using 1/2 amount of maltose of the test sugar as a substrate, and the glucose produced by the digestion of sugar and sugar alcohol produced in the digestion test of the test sugar When it is 10 times or less than the sum, maltose is used as a control sugar. If it is more than 10 times, sucrose is used.

3) Quantification of protein 0.1 ml sample (containing 20 to 100 μg of protein)
0.3 ml of 1N-sodium hydroxide is added to, and left for 15 minutes or longer. To this, 3.0 ml of solution A is added and left at room temperature for 10 minutes. Next, add 0.3 ml of solution B, and after 30 minutes 75
The absorbance at 0 nm is measured. Bovine serum albumin is used as the standard protein.

(5) Physiological combustion heat calculation formula The physiological combustion heat is the sum of the effective energy amounts by digestion / absorption and fermentation / absorption. Therefore, the physiological combustion heat can be calculated by the following equation. Physiological heat of combustion (kcal / g) = (starch A ′) × 4 +
(Total digestible and absorbable reducing sugar amount (B)) x 4 + (Total digestible and absorbable sugar alcohol amount (C))
× 2.8 + ((total water-soluble sugar A)-(total digestible and absorbable reducing sugar amount (B) + total digestible and absorbable sugar alcohol amount (C)) ×
0.5 (Note) x 1.9 (Note) Ratio of indigestible dextrin that undergoes fermentation in the large intestine.

7. Method of measuring calorie value-2 The effective calorie value of a sample was determined by the sum of the caloric value generated by digestive absorption up to the upper digestive tract and the caloric value generated by intestinal fermentation after reaching the large intestine. Test 1. Measuring method of caloric value caused by digestive absorption in upper digestive tract up to small intestine

The sample was dissolved in 45 mM. (Bis) Tris buffer (pH 6.0) containing 0.9 mM calcium chloride to obtain a 4.55% solution, and human saliva α-amylase (SIGMA Type IX- A) 160U
/ G, and react at 37 ° C. for 30 minutes. After deactivating the enzyme, it is desalted with an ion exchange resin to adjust the concentration to 1.1%. Next, to 2 ml of 50 mM hydrochloric acid-potassium chloride buffer (pH 2.0), 4 ml of this aqueous solution was added, and 3
Hold at 7 ° C for 100 minutes. This is desalted with an ion exchange resin. Next, this desalted solution contains 0.9 mM calcium chloride, 45 mM (bis) Tris buffer (pH
6.0) was added to adjust the concentration to 0.45%, and porcine pancreatic amylase (Boehringer Mannheim Yamanouchi Co., Ltd.) was allowed to act at 400 U / g at 37 ° C.
React for 6 hours. After deactivating the enzyme, it is desalted with an ion exchange resin, concentrated and freeze-dried.

The powder sample thus obtained was treated with 45 mM.
It was dissolved in sodium maleate buffer (pH 6.6) to give a 0.45% solution, and the rat small intestinal mucosal enzyme (SIGMA
86 U / g) and reacted at 37 ° C. for 3 hours, and the amount of glucose produced was measured by the pyranose oxidase method. Next, the caloric value generated by digestion and absorption is calculated by the following formula.

Amount of glucose produced (%) × 4 kcal / g calorie value = ────────────────────
─────100

Test 2. Method for determining caloric value produced by intestinal fermentation

The caloric value of the fraction reaching the large intestine was determined by the growth curve method using rats shown below.

[0086]

[Table 1]

For the purpose of acclimatizing to the laboratory environment and the basic diet shown in Table 1, the rats preliminarily fed for 5 days were divided into groups (10 / group) after confirming their weight and health condition. The average initial weight of all experimental groups was 79.6-80.8 g, and the weight range of each group was 9-16 g. The calorie content of all test ingredients and basic feed was measured with a bomb calorimeter.

[0088]

[Table 2]

After grouping, each rat was individually housed in a steel cage and fed according to the experimental plan shown in Table 2. All rats ingest the basic diet 5.4g / rat / kg
(22.7 kcal / rat / day) was fed. In the test group, glucose, or 0.5, 1.0, 2.0 and 4.0 g of the above sample was further added to the basic feed. That is, the added feed was fed at calories of about 2, 4, 8 and 16 kcal / rat / day. Food consumption was measured daily and weight gain was measured on days 0, 5, 10 and 15. The general condition was observed every day. The results are shown in Table 3.

[0090]

[Table 3]

From the results of Table 3, the caloric value in the animal test is

(0.013 ÷ 0.023 × 3.8 + 0.
009 ÷ 0.051 × 3.8) ÷ 2 = 1.41 kcal / g.

Also, the caloric value generated by digestion and absorption of the sample in the upper digestive tract was from Test 1

9.8 × 4 kcal / g ───────────── = 0.39 kcal / g
It becomes g. 100

Therefore, the caloric value produced by intestinal fermentation is 1.41-0.39 = 1.02 kcal / g.

From this data, the caloric value produced by intestinal fermentation of dextrin is 1.02 ÷ 0.912 (ratio reaching the large intestine) = 1.1
Kcal / g = about 1 kcal / g.

Therefore, the calorie value was calculated by the method of Test 1 and Test 2 using the following formula.

Glucose produced (%) × 4 Caloric value (kilocal / g) = ─────────
───── ＋ 100 (100-Glucose (%) produced) × 1 ─────────────────── 100 3 × Glucose produced (%) = 1 + ── ──────────── 100

[0099]

[Experimental Example 1] 1125 ml of a 1% hydrochloric acid solution was sprayed onto 15 kg of commercially available cornstarch, further uniformly mixed with a mixer, put in an aluminum pad, and predried at 120 ° C for 1 hour in a dryer, and then at 165 ° C for 180 minutes. Heat treated.
During this heat treatment, 10 minutes, 15 minutes, 30 minutes, 60 minutes
After 2 minutes, 120 minutes, and 180 minutes, 2 kg of each sample was collected to obtain a total of 6 samples. About this sample Glucose, content of various glycoside bonds, content of indigestible components and dietary fiber, caloric value 1, caloric value 2 and MN and MW
As a result of the analysis of glucose residues at the non-reducing end, 1 →
Glucose residue having 4 bonds, glucose residue having 1 → 6 bond, glucose residue having 1 → 3 bond, and glucose residue having 1 → 4 bond and 1 → 6 bond in the same glucose residue, A glucose residue having a 1 → 3 bond and a 1 → 4 bond, a glucose residue having a 1 → 2 bond and a 1 → 4 bond, and a glucose residue having another bond were detected. In this quantitative method, glucose is quantified as a glucose residue at the non-reducing end,
The glucose value was subtracted from this value to obtain a glucose residue at the non-reducing end. Table 4 shows these numerical values.

This quantification method is a complicated method, and the usual error is about ± 5%, and at least ± 2% is considered unavoidable.

[0101]

[Table 4]

In Table 4, the sample heated for 180 minutes is presumed to have destroyed the constituent sugars of the starch by heating for a long time. Therefore, when excluding this sample, examination was made of indigestible components and dietary fiber. The content increased in proportion to the heating time, and the caloric value decreased in inverse proportion. The amount of glucose residues having various glycoside bonds was 1 → 6 glycoside bonds, 1 → 3 glycoside bonds, and the same glucose residue. 1 → 4 and 1 → 6 and 1 → 2 and 1 → 4 2 in the group
Those having one glycosidic bond and those having other bonds increased in proportion to the heating time. Also, only the 1 → 4 bond decreases in inverse proportion to the heating time.
Also, MN and MW / MN decreased until heating for 15 minutes, but after 30 minutes, increased again in proportion to heating time. These changes in heating time and various glycosidic bonds and average molecular weight are new findings obtained by this experiment for the first time.

[0103]

[Experimental Example 2] Next, 1 L of each of the six types of samples of Experimental Example 1 was dissolved by adding 2 L of water, and the pH was adjusted to 6.0 with 20% sodium hydroxide, and α-amylase (Termamyl 60 L) was added. (Manufactured by Novo Co., Ltd.) was added and hydrolyzed at 85 ° C. for 1 hour. Next, the liquid was cooled to a temperature of 55 ° C., adjusted to pH 5.5, 0.2% by weight of glucoamylase (manufactured by Daiwa Kasei Co., Ltd.) was added, and hydrolysis was performed for 36 hours. Here, the pH was adjusted to 3.5 to stop the action of glucoamylase. This liquid was purified by decolorizing filtration with activated carbon and desalting with an ion exchange resin. The same analysis as in Experimental Example 1 was performed on this sample solution. The analytical values are shown in Table 5. Table 6 shows the values of MN, MW and MW / MN obtained by using the solution before adding glucoamylase.

[0104]

[Table 5]

[0105]

[Table 6]

The maximum feature in Table 5 is

1) The 1 → 4 glycoside bond section was remarkably reduced, but about 16 to 19% was not decomposed. This means that 16 to 19% of the 1 → 4 glycoside bonds that should be almost completely decomposed by glucoamylase are not decomposed,

2) No significant decomposition occurred in the groups other than the 1 → 4 glycoside bond, and the caloric value hardly increased. The low-calorie section was caused by α-amylase and glucoamylase. It shows that it is hardly decomposed,

3) As another example, in the case of the sample heated for 10 minutes, if 1/2 of glucose is removed, the content of dietary fiber corresponds to 13.3%.

4) MW / MN is 41.6 to 220, which is an extremely large value as compared with 20 or less in the prior art.

Table 6 shows that MW / MN has a high value of about 36 to about 280 even before hydrolysis with glucoamylase. These results are new findings obtained by this experiment for the first time.

[0112]

[Experimental Example 3] Next, the six kinds of sample solutions of Experimental Example 2 were concentrated to obtain about 1.5 L of 50% solution. 1 L of this solution is an alkali metal type strong acid cation exchange resin X
FS-43279.00 (made by Dow Chemical Japan) 10
The column filled with L was passed through the column at a liquid temperature of 60 ° C. and SV = 0.25, and then water was passed through to collect the indigestible segment (separate removal of glucose segment). Table 7 shows the results of the same analysis as in Experimental Example 1 performed on this sample solution, and the analysis values of the average molecular weight. However, in Table 7, the numerical values are expressed as values for components other than glucose. The content (%) of the indigestible component other than glucose is a value obtained by dividing the measured content of the indigestible component by a value obtained by subtracting the glucose content (%) from 100 and multiplying by 100. Similarly, the content (%) of dietary fiber other than glucose is a value obtained by dividing the measured content of dietary fiber by the value obtained by subtracting the glucose content (%) from 100 and multiplying by 100.

Similarly, the caloric value of the components other than glucose is calculated from the measured caloric value by the glucose content (%).
Is multiplied by 4 (calorie value of 1 g of glucose) and divided by 100 to reduce the value. The theoretical yield is a value obtained by subtracting the glucose amount in Table 5 from 100.

[0114]

[Table 7]

In Table 7, the contents of the indigestible ingredient and the caloric value are the same, but the content of dietary fiber increases in proportion to the heating time, and the theoretical yield is the indigestible ingredient, It is equivalent to the production rate of dietary fiber and low-calorie component, and increases in proportion to MN, MW and MW / MN, and when MW / MN is 25 or more, the theoretical yield is about 65.
It became clear that it will increase to more than%. This means that before separating the glucose compartment by the ion exchange resin,
It shows that the content of indigestible components and dietary fiber in the hydrolyzate is high and the caloric value is low.

(The total content of indigestible ingredients including glucose can be easily obtained by multiplying the content of Table 7 by the value obtained by subtracting the glucose content (%) from 100 and dividing by 100. Similarly, the total dietary fiber content including glucose is obtained by multiplying the content in Table 7 by the value obtained by subtracting the glucose content (%) from 100 and dividing by 100. Also, the total calorie content including glucose The value is calculated by adding the caloric value in Table 7 to the glucose content (%) and multiplying it by 4 and dividing by 100.) Then, the relationship between this important MN and each glycoside bond form was calculated. The correlation equation and correlation coefficient were obtained by analysis by regression analysis that can determine In the regression analysis, the amount of glucose residue having each glycosidic bond in the five types of samples excluding the sample heated for 180 minutes, which is considered to have destroyed the constituent sugars, was used as an explanatory variable, and MN was analyzed as an objective variable.
Table 8 shows the obtained eight types of relational expressions and correlation coefficients.

Y = A0 + An.Xn where Y ... MN X1 of components other than glucose ... Amount of glucose residue at non-reducing end (%) X2 ... Glucose having 1 → 4 glycoside bond Amount of residue (%) X3 ・ ・ ・ 1 → 6 amount of glucose residue having 6 glycoside bonds (%) X4 ・ ・ ・ 1 → 3 amount of glucose residue having 3 glycoside bonds (%)

X5 ... Amount of glucose residues having 1 → 4 and 1 → 6 glycoside bonds (%) X6 ... Amount of glucose residues having 1 → 3 and 1 → 4 glycoside bonds (%) X7・ ・ ・ Amount of glucose residue having 1 → 2 and 1 → 4 glycoside bond (%) X8 ・ ・ ・ Amount of glucose residue having glycoside bond other than the above (%)

[0119]

[Table 8]

As a result, MN had the highest correlation with X2 (amount of glucose residue having 1 → 4 glycoside bond) among the eight types of glycoside bonds (correlation coefficient of No. 2 in Table 8 was 0). .997) a relational expression was obtained. This relational expression
1)), the smaller the amount of glucose residues having a 1 → 4 glycoside bond is, the larger the MN is, that is, the new finding that the content of indigestible components and dietary fiber is high and the caloric value is low. Is obtained.

[0121]

[Experimental Example 4] Same as Experimental Example 1 except that 5.8 L of 3% hydrochloric acid was added to 300 kg of commercially available cornstarch, the same treatment as in Experimental Example 1 was performed, and then heat treatment was performed at 180 ° C. for 30 minutes. And then in the same manner as in Experimental Examples 2 and 3 to obtain a sample solution. This was analyzed in the same manner as in Experimental Example 3.

[0122]

[Experimental Example 5] 9 L of 2% hydrochloric acid was added to 300 kg of commercially available corn starch, the same treatment as in Experimental Example 1 was performed, and then heat treatment was performed at 150 ° C. for 60 minutes, and the same treatment as in Experimental Example 4 was performed. A sample solution was obtained. This was analyzed in the same manner as in Experimental Example 3. Table 9 also shows the comparison between the analysis results of Experimental Example 4 and Experimental Example 5 and the calculated value of Formula 1 for MN.

[0123]

[Table 9]

The fluctuation range of the calculated value from the measured value was −4.1% in Experimental Example 4 and + 7.9% in Experimental Example 5.

[0125]

[Experimental Example 6] The sample liquid heated in Experimental Example 2 for 30 minutes was concentrated to obtain about 1.5 L of a 50% solution. 100m of this solution
I is a styrene-divinyl-benzene copolymer in which 1 is a sodium type and the molecular weight is corrected by pullulan I
onpack S-2006 (Showa Denko KK) 160m
The column temperature was maintained at 60 ° C. and passed through the column filled with 1 at SV = 0.25, and then water was passed through to separate 4 sections (separate sections of glucose and oligosaccharide). Table 1 shows the results of measuring the content of dietary fiber for each sample solution.
It shows in 0.

[0126]

[Table 10]

In Table 7, the dietary fiber content is 37.
4% was 90.3% at maximum in Table 10.
The result was increased up to.

[0128]

[Comparative Example 1] 1% based on 300 kg of commercially available potato starch
Hydrochloric acid was added in an amount of 22.5 L, the same treatment as in Experimental Example 1 was performed, and then heat treatment was performed at 165 ° C. for 1 hour, and then the same treatment as in Experimental Example 4 was performed to obtain a sample solution. This was analyzed in the same manner as in Experimental Example 4, and the calculated value of MN was obtained by the formula 1.

[0129]

Comparative Example 2 300 kg of commercially available tapioca starch was added with 22.5 L of 1% hydrochloric acid, the same treatment as in Experimental Example 1 was performed, and then heat treatment was performed at 165 ° C. for 1 hour. The same treatment was performed to obtain a sample solution. This is Experimental Example 4
The analysis was performed in the same manner as above, and the calculated value of the MN number was obtained by the formula 1. The results of Comparative Example 1 and Comparative Example 2 are shown in Table 11.

[0130]

[Table 11]

In Table 11, the fluctuation range of the calculated value of MN from the measured value is + 23.7% in Comparative Example 1 and + 21.8% in Comparative Example 2, which is extremely large for all samples. It is clear that there is no correlation between the content of 1 → 4 glycoside bond by 1 and MN, which means that if the raw starch types are different even if heat treatment is performed under the same conditions, the structure of the product is It shows that they are very different.

[0132]

[Experimental Example 6-2] Regarding the total 8 samples of the roasted dextrin obtained in Experimental Examples 1, 4, and 5, the degree of coloring was measured by using a blue filter with a Kett photoelectric whiteness meter to determine the whiteness of magnesium oxide. The whiteness of the sample was measured as 100%. The results are shown in Table 12.

[0133]

[Table 12]

It is shown that the whiteness decreases in inverse proportion to the heating time and the heating temperature. Next, in order to examine the physiological action of the indigestible dextrin of the present invention, the samples of Examples 1 and 3 described later were used. Experimental Example 7 to Experimental Example 1
In 1, the samples are referred to as samples A and B, respectively.

[0135]

[Experimental Example 7] (Clinical test) Ten healthy males were subjected to a dosing test of 10 g of sample A for a test period of 2 weeks. The food content and amount in the 1st and 2nd weeks of the test period should be the same, they should be ingested after breakfast from Monday to Friday, and stools should be collected each time defecation is performed. Wet weight of feces, dry weight of feces, water content of feces Recorded and measured rates and frequency of defecation. As a result, it was revealed that the indigestible dextrin has the effect of increasing the total amount of feces as shown in Table 13.

[0136]

[Table 13]

Numerical values in the table are mean ± standard error of the test, *
Indicates that there is a significant difference at a risk rate of 5% with respect to the non-ingestion period.

[0138]

Experimental Example 8 (Clinical Test) The effect of improving the constipation of Sample B was examined. Twenty-five volunteers with a constipation tendency were administered a fixed amount for 5 days or more, and a questionnaire survey was conducted to examine changes in defecation before and after administration. The survey items in the questionnaire were scored according to the following criteria, and the effects were confirmed by statistical processing before and after administration.

(1) Number of bowel movements: 1 or more / day / day: 4 points, once / day: 3 points, once / 2 days, 2 points, once / three days ...・ ・ ・ 1 point

(2) Defecation volume is high: 4 points Normal: 3 points Low: 2 points None: 1 point

[0]

(3) Characteristics of stool, anamorphic, half-kneaded, 2 points, ticking, 1 point

(4) Sensation after defecation There was a refreshing feeling ... 2 points There was a feeling of remaining stools ... 1 point

The results are shown in Table 14. In the table, * indicates that there is a significant difference with a risk rate of 5% before administration.

[0144]

[Table 14]

From Table 14, it was revealed that administration of 5 g or more of indigestible dextrin improves constipation.

[0146]

[Experimental Example 9] (Animal experiment) Sprag having an initial weight of about 50 g
ue-Dawley male rats (6 / group) 23 ±
After being stored in an individual gauge installed in a small animal breeding room controlled at 2 ° C and preliminarily fed with a semi-synthetic feed for 1 week,
Each of the basic feeds shown in Table 15, 5% of sample A added to the basic feeds, and 5% of cellulose (Avicel, Sanyo Kokusaku Pulp Co., Ltd.) added to the basic feeds were bred for 7 days. Water and food were available ad libitum, and food intake and body weight change were recorded daily. The blood was sacrificed on the 7th day, the cecum was excised, and the weight, pH of the cecal contents and the amount of butyric acid were measured. The results are shown in Table 16. In Table 16, * indicates that there is a significant difference at a risk rate of 5%.

[0147]

[Table 15]

[0148]

[Table 16]

From Table 16, it was confirmed that the indigestible dextrin reaches the large intestine while being indigestible and is metabolized to an organic acid by the action of intestinal bacteria to lower the intestinal pH.

[0150]

[Experimental Example 10] (Animal experiment) The serum lipid-improving effect of Samples A and B was examined in a nutrition experiment using rats. Male Sprague-Dawley rats (3 weeks old, CLEA Japan, Inc.) having an initial body weight of about 50 g were preliminarily fed with a high sucrose diet (basic feed) shown in Table 15 for 2 weeks, and then in 3 groups (16
The first group (control group) has the basic feed, and the second group (sample A group) and the third group (sample B group) have 95 parts of the basic feed or sample A or 5 for each sample B
Partially added test feed was fed and raised for 9 weeks. The feed and drinking water were freely ingested, and after fasting for 4 hours at 9th week, blood was collected and serum total cholesterol level and triglyceride level were measured by an enzyme method kit (Wako Pure Chemical Industries, Ltd.). Table 1 shows the experimental results
7 shows. In Table 17, the mark * indicates that there is a significant difference at a risk rate of 5%.

[0151]

[Table 17]

All results are expressed as mean ± standard error for each test group. Further, the feed efficiency was calculated by the formula 2.

[0153]

[Equation 2]

As shown in Table 17, there was no difference in weight gain and feed efficiency among the three groups. On the other hand, the serum total cholesterol level and the triglyceride level of the rats fed with the feed containing the sample A and the sample B were obviously lower than those of the control group. That is, the effects of both sample A and sample B were proved, and it was revealed that sample A was slightly superior to sample B.

[0155]

[Experimental Example 11] (Clinical test) 10 g of the sample A is 100 m
It was dissolved in 1 l of water and orally administered 3 times a day before each meal. The administration period was 2 months, and during the test period, the dietary habits were not changed and normal daily activities were performed. The age of 10 subjects is 33-
59 years old (average 50.3 years old), height 158-173 cm
(Average 164.8 cm) and the weight was 52 to 82 kg (average 68.8 kg). The results are shown in FIGS.

As shown in FIGS. 1 and 2, the serum total cholesterol level was normal (120 to 250 m after administration of sample A).
g / dl). That is, before administration, it decreased in those with a higher value than the normal value and entered the normal range in those with a lower value than the normal value. Similar results were observed for triglyceride levels. From the above results, it was proved that Sample A had a remarkable serum lipid metabolism improving effect.

[0157]

[Summary of Results of Analysis of Experimental Data] To summarize the results of analysis of the above experimental data, the product obtained by decomposing roasted dextrin according to the present invention with α-amylase and glucoamylase is a conventionally known roasted dextrin. It differs greatly from the following points. That is, for components other than glucose,

1) The maximum content of indigestible ingredients is 98.3%
When the content of dietary fiber is up to 45.1% and the oligosaccharide segment is also removed, the content of dietary fiber reaches up to 90.3% and the caloric value 1 is down to 1.66 kcal / g. And the calorie value 2 is a minimum of 1.05 kcal / g,

2) MN is 13 of the conventional roasting dextrin.
About 00 or more, it is about 990 to 1300, and MW / MN is 2
When it is 5 or more, the theoretical yield is about 65% or more, the content of indigestible components and dietary fiber increases in proportion to the value of MW / MN, and the caloric value decreases in inverse proportion,

3) The content of glucose residues having a 1 → 4 glycoside bond is about 25 to 30% with respect to about 57% or more of known roasted dextrins,

4) The content of glucose residues having a 1 → 6 glycoside bond is about 11% to 14% with respect to about 3% or less of known roasted dextrin,

5) The content of glucose residues having a 1 → 3 glycoside bond is about 8 to 11% with respect to about 1% or less of known roasted dextrin,

6) The content of glucose residues having other glycoside bonds is about 9 to 14% with respect to about 20% of known roasted dextrins,

7) Further, as shown in the equation 1, 1 → 4
There is a close correlation between the content of glucose residues having a glycoside bond and the MN of components other than glucose. This means that the content of glucose residue having 1 → 4 glycoside bond and the production rate of indigestible component and dietary fiber have a close correlation.

8) As starch other than cornstarch, potato starch and tapioca starch were treated under the same conditions as cornstarch, and the content of glucose residue having 1 → 4 glucoside bond in the obtained product was substituted into formula 1. The MN obtained by the calculation has a large difference of about 22% or more from the actually measured value, and it is clear that this relational expression is a relational expression applied only to cornstarch.

9) When the content of the indigestible component increases, the content of dietary fiber increases and the caloric value decreases.

10) Ingestion of indigestible dextrin may improve the intestinal environment by lowering the intestinal pH and increasing the amount of short chain fatty acids having an intestinal regulating action, and may have the effects of eliminating constipation and diarrhea. It was revealed.

11) It was further revealed that it has an action of lowering cholesterol and triglyceride in serum lipids, and this result shows that it has an action of preventing arteriosclerosis and hypertension.

12) Since it has the above-mentioned physiological effects,
The indigestible dextrin of the present invention is extremely useful as a material for diet therapy for achieving the above object.

From the above experimental results, the product of the present invention has an extremely high content of indigestible components and dietary fiber, a low caloric value, and a large difference in structure from the conventional roasted dextrin. It was revealed to be a new substance.

From the experimental data, it was revealed that the whiteness decreased in inverse proportion to the heating time, but the decrease in whiteness indicates that the coloring substances increased due to the heat treatment. If a large amount of coloring substance is generated, purification before the separation treatment becomes difficult, and the efficiency of the ion exchange resin for the separation treatment is reduced. Therefore, it is necessary that the whiteness is 30% or more, and more preferably. It is 40% or more. Therefore, as is clear from Table 12, the heating conditions are preferably 60 minutes or less when the heating temperature is 150 ° C., about 45 minutes or less when the heating temperature is 165 ° C., and 30 minutes or less when the heating temperature is 180 ° C.

Further, the progress of the reaction can be adjusted by increasing or decreasing the amount of acid to be added. However, if the amount of acid is extremely increased, it causes corrosion and wear of the apparatus. To 3000 ppm or less, more preferably 1
The optimum condition is around 000 ppm.

[0173]

EXAMPLES Next, examples of the present invention will be described.

[0174]

Example 1 2500 Kg of commercially available cornstarch was placed in a ribbon mixer, 188 L of 1% hydrochloric acid solution was sprayed with pressurized air while rotating the mixer, and then homogenized through a disintegrator, and then a ribbon mixer. Aged in for 8 hours. This mixture was pre-dried with a flash dryer to a water content of about 4%, then continuously charged into a rotary kiln type roasting machine and roasted at 165 ° C. for 40 minutes to obtain roasted dextrin.

This roasted dextrin is added to 2000 kg of 40
00 L of water was added to dissolve it, the pH was adjusted to 6.0 with a 20% aqueous sodium hydroxide solution, and 0.1% by weight of α-amylase (Termamyl 60 L, manufactured by Novo Co.) was added to 90 ° C.
And hydrolyzed for 1 hour. Next, the liquid is steamed under pressure at 125 ° C. for 10 minutes, discharged to atmospheric pressure, cooled to a temperature of 57 ° C., adjusted to pH 5.5, and glucoamylase (manufactured by Daiwa Kasei Co., Ltd.) is adjusted to 0. 0.1% by weight was added and hydrolysis was carried out for 40 hours. Here, the pH was adjusted to 3.6 to stop the action of glucoamylase. This decomposition solution is decolorized and filtered by activated carbon,
After desalting with ion exchange resin, concentrate to 50%
A solution was obtained. XFS-43279.00, which is a strongly acidic cation exchange resin obtained by converting 20 L of this solution into sodium form
(Manufactured by Dow Chemical Japan Co., Ltd.) was passed through a column of a continuous chromatograph apparatus filled with 10 L at 60 ° C. and SV = 0.25, and then water was passed to obtain a difficult digestion section in which glucose sections were separated and removed. . This solution was concentrated and spray-dried to obtain about 5 kg of indigestible dextrin having a water content of 4.4%.

[0176]

Example 2 2500 kg of commercially available cornstarch was placed in a ribbon mixer, 125 L of a 2% hydrochloric acid solution was sprayed with pressurized air while the mixer was rotating, and then homogenized through a crusher, and then a ribbon mixer was added. Aged in for 10 hours. This mixture was pre-dried with a flash dryer to a water content of about 3%, and then continuously charged into a rotary kiln type roasting machine and roasted at 150 ° C. for 55 minutes to obtain roasted dextrin.

This roasted dextrin is added to 2000 kg of 30
It was dissolved by adding 00 L of water, pH was adjusted to 6.0 with a 20% aqueous sodium hydroxide solution, and 0.2% by weight of α-amylase (Termamyl 60 L, manufactured by Novo Co.) was added to 85 ° C.
For 40 minutes. Subsequently, the mixture was steamed under pressure at 130 ° C for 10 minutes, discharged to atmospheric pressure, cooled to 86 ° C, added with 0.05% of α-amylase, and hydrolyzed for 20 minutes. This liquid was cooled to a temperature of 55 ° C., adjusted to pH 5.5, 0.2% by weight of glucoamylase (manufactured by Daiwa Kasei Co., Ltd.) was added and hydrolyzed for 36 hours. PH 3.5 here
Then, the action of glucoamylase was stopped. The decomposition liquid was purified in the same manner as in Example 1, and then potassium-type Amberlite IR-118 was used as a strongly acidic ion exchange resin.
Treatment was carried out in the same manner as in Example 1 except that (Organo Co.) was used to obtain an indigestible category. This was concentrated to a concentration of 50% and spray-dried to obtain about 4.5 kg of indigestible dextrin having a water content of 4.2%.

[0178]

[Example 3] 2500 kg of commercially available cornstarch was placed in a ribbon mixer, 100 L of a 3% hydrochloric acid solution was sprayed with pressurized air while rotating the mixer, and then homogenized through a crusher, and then a ribbon mixer. Aged in for 10 hours. This mixture was pre-dried with a flash dryer to a water content of about 3%, then continuously charged into a rotary kiln type roasting machine and roasted at 180 ° C. for 25 minutes to obtain roasted dextrin.

50 to 2000 kg of this roasted dextrin
00 L of water was added to dissolve it, the pH was adjusted to 5.8 with 20% sodium hydroxide, and α-amylase (Termamyl 60
L, manufactured by Novo Co., Ltd.) and added at 0.15 wt.
Hydrolyzed for hours. Next, this liquid is cooled to a temperature of 55 ° C. and adjusted to pH 5.6, and glucoamylase (Daiwa Kasei
0.1% by weight was added and the mixture was hydrolyzed for 36 hours. Next, the pH was adjusted to 3.5 to stop the action of glucoamylase. Thereafter, the same treatment as in Example 2 was performed to obtain a water content of 4.
About 4 kg of indigestible dextrin of 8% was obtained.

[0180]

[Example 4] 2500 kg of commercially available cornstarch was put in a ribbon mixer, and 0.5% was added while rotating the mixer.
A 376 L hydrochloric acid solution was sprayed with pressurized air, then homogenized through a crusher and then aged in a ribbon mixer for 8 hours. The mixture was pre-dried with a flash dryer to a water content of about 4%, continuously charged into a rotary kiln type roasting machine, and roasted at 165 ° C. for 15 minutes to obtain roasted dextrin.

This roasted dextrin is added to 2000 kg of 40
00 L of water was added to dissolve it, the pH was adjusted to 6.0 with 20% sodium hydroxide, and α-amylase (Termamyl 60
L, manufactured by Novo Co., Ltd.) was added thereto and hydrolyzed at 82 ° C. for 1 hour. Next, the liquid is steamed under pressure at 125 ° C for 10 minutes, discharged into atmospheric pressure, cooled to a temperature of 57 ° C, adjusted to pH 5.5, and glucoamylase (Daiwa Kasei).
0.1% by weight was added and the mixture was hydrolyzed for 36 hours. Here, the pH was adjusted to 3.6 to stop the action of glucoamylase. This decomposed solution was purified in the same manner as in Example 1 and then concentrated to obtain a 52% solution. A column of a continuous chromatograph apparatus in which 20 L of this solution was packed with 10 L of Diaion SKK-116 (manufactured by Mitsubishi Kasei Co., Ltd.), which is a strongly acidic cation exchange resin in the form of sodium, was placed at 60 ° C. and SV = 0.
3 was passed through, and then water was passed through to separate and remove 52% of the produced glucose to obtain a non-digestible section. The liquid was concentrated to obtain about 8 kg of liquid indigestible dextrin having a concentration of 70%.

Regarding Examples 1 to 4, regarding the glucose amount before the separation treatment and the indigestible dextrin obtained after the separation treatment, the glucose amount, the glucose removal rate, and the various values according to the "box protection methylation method" Glycoside bond content, total indigestible component content, indigestible component content in components other than glucose, MN measured values for components other than glucose, and calculated values using Equation 1, calculated values Table 18 collectively shows the fluctuation range, MW / MN, and whiteness of the roasted dextrin. However, the apparent glucose removal rates were 97.5%, 87.8%, and
It is 79.3% and 51.1%.

[0183]

[Table 18]

The fluctuation range of the calculated value from the measured value is + 8.3%
From -6.1%. Further, the indigestible dextrin of the present invention can be used in almost all foods.
This food is a general term for human food, zoo and livestock feed, pet food and the like. Since it is a water-soluble indigestible dextrin made from starch and contains dietary fiber, it can be used as a low-calorie bulking agent in foods, so that the applications include all foods in which conventional dextrins and maltodextrins can be used. It That is, coffee, tea, cola, juices and other liquid and powder beverages, bread, cookies, biscuits, cakes, pizza, bakeries such as pies, udon, ramen, noodles such as buckwheat,
Pasta such as spaghetti, macaroni, fettuccine, confectionery such as candy, chocolate, chewing gum, oil confectionery such as donuts and potato chips, frozen dessert such as ice cream, shake, sorbet, cream, cheese, milk powder, condensed milk, creamy Powder, coffee whitener, dairy products such as milk drinks, pudding, yogurt, drink yogurt, jelly, mousse, chilled desserts such as bavarois, various soups, stews, gratin, curry and other retort pouches or canned foods, various miso, Seasonings such as soy sauce, sauce, ketchup, mayonnaise, dressing, bouillon, various roux, meat products such as ham, sausage, hamburger, meatballs, corn beef and their frozen foods, pilaf, croquette, omelet, doria, etc. Frozen Processed foods, crab sticks, seafood products such as kamaboko, dried mashed potatoes, jams, marmalade, peanut butter, peanuts and other agricultural products, and other Tsukudani, mochi, rice crackers, snack foods, fast foods, wine, cocktails, It can also be effectively used for alcohol such as fizz and liqueur.

However, when it is used for a W / O type emulsified food such as margarine, it is difficult to use because it easily separates during storage.

The amount of the low-calorie bulking agent that can be added to the food of the present invention is not limited quantitatively as long as the quality of the food is not impaired. However, when a healthy adult ingests 2 g / Kg of the low-calorie bulking agent with the food of the present invention, half of the humans develop diarrhea.
Ingestion up to about g is preferable. However, since the influence on physiological action varies among individuals, it is most preferable to appropriately increase or decrease while observing the effect of low-calorie food intake.

In order to examine the use characteristics of the indigestible dextrin for food, an experiment was conducted to obtain the following characteristic data centering on the product of Example 1.

[0188]

[Experimental Example 12] Sweetness The comparative value of the sweetness of indigestible dextrin when the sweetness of sucrose was set to 100 by a sensory test is shown in Table 19 together with the values of other sugars and maltodextrin of DE25.

[0189]

[Table 19]

The degree of sweetness of the indigestible dextrin is about 10, and the sweetness is slightly felt.

[0191]

[Experimental Example 13] Viscosity A 30% solution of indigestible dextrin at a temperature of 10 to 10
The results of measuring the viscosity at 80 ° C. using a B-type viscometer are shown in FIG. 3 together with the values of sucrose, gum arabic and maltodextrin.

However, the symbols in FIG. 3 indicate the following, respectively. A: Indigestible dextrin of Example 1 B: Sucrose C: Maltodextrin D: Gum arabic

Viscosity is equivalent to maltodextrin,
It shows that even if it is added to food, it can be used without extremely increasing the viscosity.

[0194]

[Experimental Example 14] Coloring by heating in the presence of amino acid 1% (vs. solid content) glycine was added to a 10% aqueous solution of indigestible dextrin, and the pH was adjusted to 10 at pH 4.5 and 6.5.
The increase in the coloring degree when heated at 0 ° C. for 150 minutes is shown in FIGS. 4 and 5, respectively. However, Figure 4 shows pH 4.5, and Figure 5 shows pH.
The case of 6.5 is shown. The symbols are the same as in Fig. 3.

The increase in the degree of coloring is not so different from that of glucose or maltodextrin, indicating that it can be used in almost the same manner.

[0196]

[Experimental Example 15] Freezing and thawing Fig. 6 shows the turbidity of a 30% aqueous solution of indigestible dextrin, which was obtained by repeating freezing and thawing 5 times together with the numerical value of maltodextrin. However, the symbols in FIG. 6 are the same as those in FIG.

The increase in turbidity is much lower than maltodextrin, indicating its suitability for use in frozen foods.

[0198]

[Experimental Example 16] Freezing point depression The freezing point depression degree of a 5 to 30% aqueous solution of indigestible dextrin is shown in Fig. 5 together with the numerical values of sucrose and maltodextrin. However, the symbols in FIG. 7 are the same as those in FIG.

The freezing point depression degree is about intermediate between that of sugar and maltodextrin, which indicates suitability for use in frozen desserts and the like.

[0200]

[Experimental Example 17] Hygroscopic and indigestible dextrin is dried to an anhydrous state,
FIG. 8 shows the hygroscopicity when placed in a constant humidity container having relative humidity of 81%, 52% and 32% at 20 ° C. for 200 hours. However, in FIG. 8, (1) shows the case of RH 81%, (2) and (3) show the case of RH 52% and RH 32%, respectively. Even after long-term storage, the water content does not exceed 18%, indicating that it is suitable for use as a powdered food.

[0201]

[Experimental Example 18] Mixograph In order to study the behavior when the indigestible dextrin is used in a food containing wheat flour, the results of mixograph treatment with the formulations shown in Table 20 are shown in Figs. 9, 10 and 11. However, FIG.
Is the control group, FIG. 10 is the sugar group, and FIG. 11 is the indigestible dextrin group of Example 1 (low calorie group containing dietary fiber).
Indicates.

[0202]

[Table 20]

When indigestible dextrin is used in place of sucrose, viscoelasticity causes a delay of 1.5 minutes. Therefore, the mixing time of the dough should be prolonged, the aging time should be extended, or the middle of mixing. It was found necessary to add in.

[0204]

[Food Examples] Next, food examples of the present invention will be described. The indigestible dextrin used was indicated by the number of the experimentally produced example, and the composition and the amount of dietary fiber were indicated in grams.

[0205]

Example 5 (Food Example 1) Black tea was produced as a trial with the formulations shown in Table 21.

[0206]

[Table 21]

[0207]

[Example 6] (Food example 2) A cola was prototyped with the composition shown in Table 22.

[0208]

[Table 22]

[0209]

[Example 7] (Food example 3) Concentrated fruit juice was prepared by mixing and dissolving powder raw materials in water according to the formulation of Table 23
Flavors were added and homogenized with a homomixer to make orange juice (30%) as a trial.

[0210]

[Table 23]

[0211]

Example 8 (Food Example 4) A sports beverage was produced by mixing all the raw materials in water according to the formulation shown in Table 24 and sterilizing by heating.

[0212]

[Table 24]

[0213]

[Example 9] (Food Example 5) With the formulation shown in Table 25, all raw materials were mixed with water, heated to 80 ° C to dissolve them, and homogenized milk fat with a homogenizer, followed by aging at 5 ° C until the next day. Then after freezing -4
A milk shake was prototyped by rapidly cooling to 0 ° C and then thoroughly mixing.

[0214]

[Table 25]

[0215]

[Example 10] (Food example 6) All raw materials were mixed according to the formulation shown in Table 26, heated to 70 ° C, stirred with a homomixer, and homogenized with a homogenizer. Aging for 1 day in the refrigerator. -40 ℃ after freezing
Ice cream was prototyped by rapidly cooling.

[0216]

[Table 26]

[0217]

[Example 11] (Food example 7) Skim milk was fermented and crushed in advance according to the formulation shown in Table 27, mixed and dissolved with other raw materials, and homogenized with a homogenizer to prepare a trial drink yogurt.

[0218]

[Table 27]

[0219]

Example 12 (Food Example 8) After adding a curing agent to skim milk in the composition shown in Table 28, 3% of a starter was inoculated and refrigerated when the acidity reached 0.7%. Hard yogurt was trial-produced by stirring and mixing other raw materials and refrigerating.

[0220]

[Table 28]

[0221]

Example 13 (Food Example 9) With the formulation shown in Table 29, the water-soluble raw material was dissolved in 66.6% hot water based on the dry matter, the emulsifier was dissolved in oil, and both were emulsified at 60 ° C. and homogenized. Spray-dried to make a powder of coffee whitener.

[0222]

[Table 29]

[0223]

Example 14 (Food Example 10) Bx80 was prepared by dissolving raw materials other than the fragrance in water according to the formulation shown in Table 30.
After concentrating to °, it was boiled with an evaporator. 40 ° C
After cooling, the fragrance was added and mixed, and molded to make a candy.

[0224]

[Table 30]

[0225]

[Example 15] (Food example 11) The ingredients other than sugar and flavor in the formulation shown in Table 31 were placed in a pan, heated and melted and mixed well. The mixture was cooled to 50 ° C., sugar was added and mixed, a flavor was added at 40 ° C., the mixture was molded and allowed to cool, and a chewing gum was experimentally produced.

[0226]

[Table 31]

[0227]

[Example 16] (Food example 12) All raw materials having the composition shown in Table 32 are mixed well at 40 ° C, and further kneaded for a long time with a kneader to make the particles fine. After molding, it was cooled and a sweet chocolate was prototyped.

[0228]

[Table 32]

[0229]

[Example 17] (Food Example 13) A mixture of wheat flour, modified starch, and egg yolk (powder) in a small amount of water with the composition shown in Table 33, and the remaining water at 80 ° C to dissolve other raw materials. Was added while using a whisk and cooked on high heat to prepare a custard cream.

[0230]

[Table 33]

[0231]

Example 18 (Food Example 14) With the formulation shown in Table 34, gelatin is dissolved in 25 g of water, and all the raw materials other than aspartame are dissolved in the remaining water. After cooling to 40 ° C., the whole mixture was mixed and refrigerated to prepare an orange jelly.

[0232]

[Table 34]

[0233]

[Example 19] (Food Example 15) Ingredients other than pectin were mixed according to the formulation shown in Table 35, lightly crushed with a mixer, then heated on low heat to add pectin when 20% of the water had evaporated, and then cooled to form strawberry jam. Was prototyped.

[0234]

[Table 35]

[0235]

[Example 20] (Food Example 16) Granulated sugar, water and indigestible dextrin were added to apples peeled with the composition shown in Table 36, and lemon juice was added when the apples became translucent when cooked over medium heat. , Continue to cook over medium heat without burning. When the apple became soft, it was strained and boiled to Bx70 ° to make an apple jam.

[0236]

[Table 36]

[0237]

[Example 21] (Food example 17) With the composition shown in Table 37, the total amount of indigestible dextrin and stevioside were added to 30 g of water, and a syrup was prepared. Boiled bean paste was prototyped by boiling until the total weight reached 100 g.

[0238]

[Table 37]

[0239]

Example 22 (Food Example 18) 23.6 g of water for swollen water with the formulation shown in Table 38
And indigestible dextrin and stevioside are added, and heated to boil to dissolve and stir, then re-boil and add raw bean paste, boil until it is 100 g, mold, cool and knead Youkan was prototyped.

[0240]

[Table 38]

[0241]

Twenty-third Embodiment (Food Example 19) A cereal was prepared by immersing the cereal in a solution of Bx50 ° indigestible dextrin having the composition shown in Table 39 and drying it at 40 ° C overnight. This trial product has increased sag compared to the control product, and the water retention capacity also increased from 2.7% to 7.0%.

[0242]

[Table 39]

[0243]

[Example 24] (Food Example 20) Spaghetti was produced as a trial by mixing the indigestible dextrin in the composition of Table 40 evenly into wheat flour and kneading it while adding a small amount of water.

[0244]

[Table 40]

[0245]

Example 25 (Food Example 21) A dough having the composition shown in Table 41 was thoroughly kneaded, fermented, and then baked to prepare a loaf of bread.

[0246]

[Table 41]

[0247]

[Example 26] (Food example 22) Milk and eggs were added to wheat flour with the composition shown in Table 42, other ingredients were added while kneading, and the mixture was kneaded until the dough became uniform, then the mold was removed and oil at 160 to 180 ° C was added. Then, fried while turning it over and drained the oil to make an American donut.

[0248]

[Table 42]

[0249]

[Example 27] (Food Example 23) With the composition shown in Table 43, egg white was thoroughly kneaded in water until it became foamy, and the indigestible dextrin, the finely divided cellulose and the strong flour were kneaded in this order so as to be uniform. Freeze-dried egg white was used as a trial product to replace wheat flour so that heat denaturation of egg white would not occur.

[0250]

[Table 43]

[0251]

(Example 28) (Food example 24) Using the flour substitute of Example 30, all ingredients were kneaded in the composition shown in Table 44, and when the elasticity was reached, the mixture was rolled out to a flat surface and the mold was removed. It was baked for a minute and a butter cookie was prototyped.

[0252]

[Table 44]

[0253]

(Example 29) (Food example 25) Using the flour substitute of Example 30, all the raw materials were mixed with water in the shortening dissolved in the composition of Table 45, and the mixture was stirred and dissolved with a whisk to obtain a uniform dough. To finish. 5 at 180 ° C
It was baked for 0 minutes to make a pound cake.

[0254]

[Table 45]

[0255]

[Example 30] (Food example 26) Using the flour substitute of Example 30, all the ingredients are mixed with water according to the formulation shown in Table 46, and the mixture is stirred and mixed with a whisk to contain bubbles. A sponge cake was prototyped by baking at 180 ° C. for 40 minutes.

[0256]

[Table 46]

[0257]

[Example 31] (Food Example 27) Crust dough was thoroughly kneaded with the composition shown in Table 47, then folded in multiple layers to finish, the contents were boiled until the shape remained half, and the dough and contents were molded and baked. I made a prototype apple pie.

[0258]

[Table 47]

[0259]

[Example 32] (Food example 28) A corn cream soup was prepared as a corn cream soup after the corn having the composition shown in Table 48 was boiled up with water until the shin disappeared, and the other ingredients were added and boiled down.

[0260]

[Table 48]

[0261]

[Example 33] (Food product example 29) According to the formulation of Table 49, the rose meat was fried in a frying pan and transferred to a pan. Separately, the vegetables were also fried and transferred to a pan. We made brown roux while frying wheat flour and curry powder, and boiled the whole in a pan to make a retort curry.

[0262]

[Table 49]

[0263]

[Example 34] (Food example 30) With the composition shown in Table 50, the meat is thoroughly sautéed in a frying pan and then transferred to a pan, and vegetables are also sautéed mainly onion. All the ingredients were put in a pan and boiled for 3 hours to make a beef stew.

[0264]

[Table 50]

[0265]

(Example 35) (Food example 31) A non-oil dressing was produced by mixing the liquid raw materials in the formulations shown in Table 51 and then dissolving the powder raw materials.

[0266]

[Table 51]

[0267]

[Example 36] (Food example 32) Powder materials other than xanthan gum are dissolved in water according to the formulation shown in Table 52 and heated to 80 ° C. When the temperature reaches 40 ° C, vinegar is added, and a homomixer is operated at a medium speed to add salad oil in small amounts to emulsify. An emulsified type dressing was made by dissolving xanthan gum at a low speed.

[0268]

[Table 52]

Emulstar # 30 in Table 52 is a lipophilic modified starch (made by Matsutani Chemical Co., Ltd.).

[0270]

[Example 37] (Food example 33) A powder raw material is dissolved in water and vinegar in the composition shown in Table 53, and egg yolk is mixed. A mayonnaise was prototyped by emulsifying while adding a small amount of salad oil with a homomixer at a medium speed.

[0271]

[Table 53]

[0272]

Example 38 (Food Example 34) Raw peanuts were crushed in the formulations shown in Table 54, crushed with a raider and mixed with other raw materials to prepare peanut butter.

[0273]

[Table 54]

[0274]

[Example 39] (Food product example 35) Cheese powder was trial-produced by uniformly mixing powders in the formulations shown in Table 55.

[0275]

[Table 55]

[0276]

[Example 40] (Food example 36) A lactic acid bacterium starter and rennet were added to a mixture of fresh cream and indigestible dextrin in the composition shown in Table 56, and the mixture was added at 20 ° C.
Left for 15 hours. After adding the fragrance, the mixture was kneaded with a raider and then cooled to produce a cream cheese.

[0277]

[Table 56]

[0278]

[Example 41] (Food product example 37) A white sauce was trial-produced by frying the soft flour with butter in the composition shown in Table 57, mixing the other raw materials, and boiling until the thyme was formed.

[0279]

[Table 57]

[0280]

[Example 42] (Food Example 38) Minced pork, onion and carrot with the composition shown in Table 58 are fried with beef tallow, and then flour is added and the mixture is fried again. Other ingredients were added to this, and it was boiled until it became thick.

[0281]

[Table 58]

[0282]

[Example 43] (Food product example 39) Raw materials having the composition shown in Table 59 are crushed in a raw state, mixed, and filled into a film. Leave it as salted at 5 ℃ for 12 hours, boil at 75 ℃ for 90 minutes, then refrigerate and beef
I made a pork sausage.

[0283]

[Table 59]

[0284]

[Example 44] (Food product example 40) Beef was salted in a salting solution for 5 days in the formulation shown in Table 60, and then 11
Boil for 90 minutes at 5 ° C and then remove water and oil. To this was added a mixture of beef tallow with other raw materials, and the mixture was made uniform, filled into a film, sterilized at 75 ° C. for 60 minutes, and then refrigerated to prepare a corn beef.

[0285]

[Table 60]

[0286]

[Example 45] (Food example 41) After chopping onion and beef tallow according to the composition of Table 61,
Mix all raw materials and knead until the whole is uniform, and after molding 1
Bake each side for 30 seconds on an iron plate at 80 ° C. Next, it was steamed at 100 ° C. for 10 minutes, cooled and then frozen to prepare a frozen hamburger.

[0287]

[Table 61]

[0288]

[Example 46] (Food example 42) The raw materials were crushed and mixed in the formulations shown in Table 62, and the mixture was filled in a film having a diameter of 8 cm, frozen at -30 ° C, and sliced for 8 m.
A hamburger putty was prototyped by slicing to a thickness of m.

[0289]

[Table 62]

[0290]

[Example 47] (Food Example 43) Liver, beef, and berry meat were blended at 100 ° C with the composition of Table 63 at 5 ° C.
After boiling for 2 seconds, it is crushed, mixed with other raw materials, and boiled up to 80 ° C. with good stirring. This was refrigerated and a lever paste was trial-produced.

[0291]

[Table 63]

[0292]

[Example 48] (Food Example 44) A pizza having the composition shown in Table 64 was thoroughly kneaded, and then fermented for 30 minutes in a warmer at 40 ° C, cut into a suitable size, and rolled with a rolling pin. For pizza sauce, all ingredients were mixed well and left for more than 1 hour before use. Apply the sauce to the pizza crust for about 2
It was put in an oven at 30 ° C for 12 minutes and baked to make a pizza.

[0293]

[Table 64]

[0294]

[Example 49] (Food Example 45) Indigestible dextrin having the composition shown in Table 65 was dissolved in milk,
The egg was mixed with other ingredients, and salad oil was added to a frying pan and baked to make an omelet.

[0295]

[Table 65]

[0296]

[Example 50] (Food example 46) Raw materials were crushed and mixed with the ingredients shown in Table 66 to prepare a meat pie, which was wrapped in a pie dough and baked in an oven at 200 ° C for about 30 minutes until it became brown. I made a meat pie.

[0297]

[Table 66]

[0298]

[Example 51] (Food example 47) Each vegetable was cut according to the formulation shown in Table 67, dehydrated and mixed with other raw materials to prepare a dumpling ingredient, wrapped in a skin, steamed at 100 ° C for 5 minutes, and then cooled. , Frozen and made frozen dumplings.

[0299]

[Table 67]

[0300]

[Embodiment 52] (Food product example 48) With the composition shown in Table 68, surimi, salt and a small amount of ice were mixed, and rupture mixing was carried out for 5 minutes with a silent cutter, and then the remaining ice and raw materials were added and the mixture was continued. Mix for 10 minutes. Finish at the point where the mixture becomes sticky at 15 ° C, take a mold, and add 4 ° C with oil at 160 ° C.
Fry for a minute to make a kamaboko prototype.

[0301]

[Table 68]

[0302]

Example 53 (Food Example 49) After immersing blackberries in the formulation of Table 69 for 40 days,
The blackberries were discarded and aged for 2 more months to make a blackberry liquor.

[0303]

[Table 69]

[0304]

[Example 54] (Feed example 1) A dog food was trial-produced with the formulations shown in Table 70.

[0305]

[Table 70]

[0306]

[Example 55] (Feed example 2) Cat foods were trial-produced with the formulations shown in Table 71.

[0307]

[Table 71]

[0308]

[Example 56] (Feed example 3) A feed for fattening pigs was trial-produced with the composition shown in Table 72.

[0309]

[Table 72]

[0310]

[Example 57] (Feed example 4) A feed for a broiler early period was experimentally prepared with the composition shown in Table 73.

[0311]

[Table 73]

[0312]

[Example 58] (Feed example 5) An experimental rat feed was trial-produced with the formulations shown in Table 74.

[0313]

[Table 74]

[0314]

[Brief description of drawings]

[0315]

[Figure 1]

[0316] Fig. 37 is a graph showing changes in total cholesterol due to administration of indigestible dextrin.

[0317]

[Fig. 2]

[0318] Fig. 37 is a graph showing changes in neutral fat due to administration of indigestible dextrin.

[0319]

[Figure 3]

[0320] A graph showing the relationship between temperature and viscosity of various substances.

[0321]

[Figure 4]

[0322] A graph showing the relationship between the reaction time of various substances and the degree of coloring.

[0323]

[Figure 5]

[0324] A graph showing the relationship between the reaction time of various substances and the degree of coloring.

[0325]

[Figure 6]

[0326] Fig. 36 is a graph showing the relationship between the number of freeze-thaw cycles and turbidity.

[0327]

[Figure 7]

It is a graph showing the relationship between turbidity and freezing point depression.

[0329]

[Figure 8]

[0330] A graph showing the relationship between time and moisture when placed in a predetermined relative humidity.

[0331]

[Figure 9]

It is a mixograph of the control group.

[0333]

[Figure 10]

It is a mixograph of sugar plot.

[0335]

FIG. 11

[0336] Fig. 9 is a mixograph of the indigestible dextrin section of Example 1.

Claims (14)

[Claims] 1. The content of indigestible components in components other than (A) glucose is 90% or more, and (B) the amount of glucose residues having only 1 → 4 glycoside bonds in components other than glucose is 25 to 35%, and (C) the number average molecular weight of components other than glucose is 900 to
1300, and the variation range of the calculated value Y of (D) and the number average molecular weight calculated by the following equation is 20% or less from the actually measured value. However, Y ・ ・ ・ Number average molecular weight of components other than glucose X ・ ・ ・ Quantified by "Makoto method of Hakomori" 1 → 4
Amount of glucose residue having only glycoside bond (% in components other than glucose) (E) The ratio of the weight average molecular weight to the number average molecular weight is 25: 1 or more, and (F) corn starch is added with hydrochloric acid and heated. It is characterized by being obtained by hydrolyzing roasted dextrin obtained by treatment with α-amylase and glucoamylase, and then separating and removing ½ or more of the produced glucose. dextrin. 2. The amount of glucose residue having only 1 → 4 glycosidic bond in components other than (A) glucose is 25 to 25.
30%, and (B) the number average molecular weight of components other than glucose is 990 to 990.
The indigestible dextrin according to claim 1, which is 1300. 3. The glucose content is 33% or less, and the content of the indigestible component in the whole is 75% or more, according to any one of claims 1 to 2. Indigestible dextrin. 4. The content of dietary fiber in components other than glucose is 20% or more, and the content of dietary fiber in the whole is 13%.
% Or more, The indigestible dextrin according to any one of claims 1 to 3 characterized by the above-mentioned. 5. The caloric value 1 of components other than glucose is 1.6 to 1.8 kcal / g, and the total caloric value 1 is 1.6 to 2.6 kcal / g. The indigestible dextrin according to any one of claims 1 to 3. 6. The caloric value 2 of components other than glucose is 1
~ 1.2 kcal / g, total calorie value 2
Is 1 to 2 kcal / g, The indigestible dextrin according to any one of claims 1 to 3, characterized in that 7. The indigestible dextrin according to any one of claims 1 to 6, wherein the indigestible dextrin has an action of improving a serum lipid component. 8. The indigestible dextrin according to any one of claims 1 to 6, wherein the indigestible dextrin has an intestinal regulating action. 9. The indigestible dextrin according to any one of claims 1 to 6, wherein the indigestible dextrin has a hypotensive action. 10. The indigestible dextrin according to any one of claims 1 to 6, wherein the indigestible dextrin has a colon cancer preventive action. 11. A food containing the indigestible dextrin according to any one of claims 1 to 4. 12. The food according to claim 11, wherein the food is a confectionery, a bakery product, a frozen dessert, a snack, a beverage, or a yogurt. 13. The food according to claim 11, wherein the food is a soup, mayonnaise, dressing, processed meat product, or fish paste product. 14. A food containing the indigestible dextrin according to any one of claims 5 to 10.