JPH10215893A - Production of dextrin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dextrin with easiness for performance of filtration and deionization, in high yield and with economical advantages, as compared with conventional production methods. SOLUTION: This method comprises addition of water to corn starch to make its slurry having a solid concentration of 5-30wt.%, adjustment, with addition of calcium hydroxide, of the slurry to pH 9.5-12.4 under homogenous mixing, heating at 95-150 deg.C followed by neutralization, and finally, enzymatic liquefaction to obtain a low-viscosity dextrin liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD OF THE INVENTION

[0002] The present invention relates to a method for producing dextrin from starch.

[0003]

2. Description of the Related Art

[0004] Dextrin is a general term for a mixture of decomposition products of various degrees of polymerization obtained by hydrolyzing starch with an acid, amylase or the like. Many dextrins have no special structural features and molecular weight. Is not constant.

Generally, depending on the degree of coloration in the iodine starch reaction, amylodextrin (blue), erythrodextrin (red), acrodextrin (no color),
It is classified into maltodextrin (no coloration).

In recent years, among these dextrins, their use has been focused on low sweetness, water retention, moderate viscosity, elasticity to foods, and crispy texture when used in fried foods. Is growing.

[0007] Conventional dextrin production methods include:
As disclosed in Japanese Patent Application Laid-Open No. 48-6747, a sample was prepared using a starch having a solid concentration of about 10 to 30% by weight and a DE (dextrose equivalent, glucose reducing power: 100) with an acid or an enzyme. Represents the ratio of reducing power.) 5
A liquefied liquid is prepared by hydrolyzing to １５15, and is subjected to decolorization with activated carbon, filtration, deionization with an ion exchange resin, followed by drying, and further heat treatment at 170 to 300 ° C. for 5 minutes to 3 hours. Method for obtaining dextrin, Japanese Patent Publication No. 52-4629
No. 0, a saccharified solution mainly composed of maltose and β-limit dextrin is produced by acting β-amylase on starch, and the saccharified solution is converted to OH.
A method for producing high-purity maltose and β-limit dextrin by chromatographic separation with a type anion exchange resin,
As described in JP-A-61-205494, α-amylase is allowed to act on starch until the DE becomes about 25 to form a saccharified solution comprising branched dextrins and linear oligosaccharides, and then the resulting saccharification is obtained. There has been a method of selectively separating a branched dextrin and a linear oligosaccharide by bringing the liquid into contact with a gel-type ion exchange resin.

However, many problems remain in the conventional method for producing dextrin. For example, the above-mentioned method requires a filtration step after decolorization during the manufacturing process. However, if a low-DE product desired by a recent user is to be obtained, the viscosity becomes extremely high, so that an economical concentration is required. Was difficult to filter. In addition, a phenomenon that a film is formed on the surface of the ion exchange resin at the time of deionization occurs, and there is a problem that the ion exchange resin loses the deionization function in an extremely short time, and the method was obtained by this method. There is also a problem that the use of the product is limited because the product exhibits a deep yellow or brown color when dissolved in water.

[0009] In addition, the above-mentioned method requires an extremely low concentration when the components are chromatographed into a dextrin fraction and an oligosaccharide fraction using an ion exchange resin. In addition, there is a problem that the cost of concentration increases, and there is also a problem that the dextrin component that cannot be separated enters the oligosaccharide fraction because the separation accuracy is not high during the chromatographic separation, and the dextrin recovery rate is low. It was.

[0010]

[Means for Solving the Problems]

In order to solve the above problems, the present inventors have conducted intensive studies on a method for producing dextrin. As a result, calcium hydroxide was added to a corn starch slurry to obtain a pH of 9.
After adjusting the temperature to 5 to 12.4 and heating and neutralizing, the dextrin having various excellent properties suitable for food industry use can be obtained in an extremely short and simple manner by passing through an enzyme liquefaction step. The preparation was successful, and the present invention was completed.

According to the first aspect of the present invention, when producing dextrin, water is added to corn starch to give a solid concentration of 5 to 5.
A slurry of 30% by weight, calcium hydroxide is added to the slurry with uniform mixing, the pH is adjusted to 9.5 to 12.4, the mixture is heated at a temperature of 95 to 150 ° C., neutralized, and then subjected to an enzyme liquefaction step. A method for producing dextrin characterized by the following.

In the second aspect of the present invention, the heating is carried out for 5 to 60 minutes, and the enzyme liquefaction step is carried out at a temperature of 90 to 105 ° C. using 1 to 20 units of heat-resistant liquefying enzyme per 1 g of solid substrate. The method for producing dextrin according to the first aspect of the present invention, wherein the dextrin equivalent is 1.5 to 15 (dextrose equivalent).

According to the third aspect of the present invention, when dextrin is produced, water is added to corn starch to give a solid concentration of 5 to 5.
The slurry was adjusted to pH 10 to 12 by adding calcium hydroxide while uniformly mixing to a slurry of 25% by weight.
After heating at 5 to 135 ° C. for 5 to 60 minutes and neutralizing, a heat-resistant liquefying enzyme is added, liquefied to DE 2 to 10 at a temperature of 90 to 98 ° C., and the enzyme is inactivated at pH 4 or less. A method for producing dextrin, which is characterized by passing through a deionization step and a concentration step.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the contents of the present invention will be described in detail.

The starch used in the present invention can be advantageously employed as long as it is derived from corn. There is no restriction on the source of corn and the method for producing starch. The degree of corn starch used is sufficient.

When the present invention is applied to starch derived from potato or tapioca other than corn, for example, the calcium hydroxide of the present invention is added, and the mixture is heated at pH 9.5 to 12.4 and then treated with dextrin. The use of starch derived therefrom should be avoided, since other components may not be clearly separated in the liquid, making separation difficult during the filtration step.

In practicing the present invention, water is added to corn starch to form a slurry-like mixture called starch milk. The solid content is preferably 5 to 30% by weight, and 5 to 25% by weight. The range of weight% is more preferred.

When the solid content is less than 5%, the reaction of the present invention can be carried out, but the processing capacity per equipment scale is reduced and the cost of concentration is increased in subsequent steps. 30% unfavorable for economic reasons such as
If it exceeds, heating, the viscosity becomes extremely high during stirring, the reaction becomes uneven, and the stirring, moving, filtration, etc. in carrying out the present invention are not preferable because the operation becomes extremely difficult. .

It is sufficient that the calcium hydroxide used in the present invention has the quality of a commercially available food additive, and there is no limitation on its form.
Any of a slurry form and a powder form can be advantageously used.

Next, as a method of uniformly mixing the slurry obtained above, live steam generally used at the time of starch liquefaction and the slurry are instantaneously mixed and retained in a reaction tube. And a method using a jet cooker can be advantageously employed, and the method may be any of a batch type and a continuous type.

One of the major features of the present invention is that the pH of the starch slurry is 9.5 to 12.4, more preferably 10 to 1.
2 and heating at a temperature of 95 to 150 ° C., more preferably 105 to 130 ° C. If the pH at this time is less than 9.5, the reaction is not sufficiently performed. It is not preferable because the effects of the present invention as described below may not be sufficiently obtained without proceeding. On the other hand, since calcium hydroxide is used in the present invention, when the pH exceeds 12.4, other pH is used. It is not preferable because a regulator is required or a side reaction may occur.

The heating temperature is preferably from 95 to 150 ° C. in order to obtain a good effect of the present invention, and is preferably from 105 to 130 ° C.
When the temperature is lower than 95 ° C., the reaction does not proceed sufficiently, and when the temperature is higher than 150 ° C., burning and side reactions may occur.

In the present invention, when neutralizing after heating, the acid used in preparing the starch saccharified product can be advantageously used as a neutralizing agent. Since it is advantageous to remove the precipitated calcium, acids which bind to calcium to form a precipitate, such as oxalic acid, sulfuric acid, and phosphoric acid, are most advantageous.

As a standard of the pH at the time of neutralization, it is preferable to make the pH range advantageous for the subsequent liquefaction of the enzyme, and the preferable pH is, for example, a range in which α-amylase is stable and has high activity. That is, pH 6.0-6.9,
More preferably, the pH is in the range of 6.5 to 6.8.

Next, in the present invention, it is an essential requirement to pass through an enzyme liquefaction step. However, the liquefaction enzyme used in this step may be any of various α-types used in a general starch liquefaction step.
Amylases can be advantageously employed, and among them, heat-resistant liquefying enzymes that can be used at high temperatures are particularly advantageous,
Examples of the type of brand include Termamill (registered trademark) manufactured by Novo Industries.

The amount of the enzyme to be added can be arbitrarily selected as long as it is necessary and sufficient for realizing the present invention. However, from the experience of the inventor, the amount of the enzyme is approximately 1 to 20 international units per gram of starch solids. (IU) degree is appropriate.

The temperature of the enzymatic reaction should be within a range in which the liquefied enzyme can exhibit the enzymatic activity in an economically advantageous degree, but the preferred temperature range is from 80 to 108.
° C, more preferably 90 to 105 ° C, most preferably 90 to 98 ° C when using a heat-resistant liquefying enzyme.

In order to obtain the effect of the present invention, the enzyme liquefaction reaction is carried out in the range of 1.5 to 15, more preferably 2 to 10, but when the DE is less than 1.5, the reaction is stopped at the desired DE. It is extremely difficult to make the mixture itself, and it is often difficult to handle the obtained enzyme liquefied liquid because the viscosity is high.If the enzyme concentration exceeds DE15, the amount of maltose and glucose produced increases, and the sweetness becomes strong. Undesirably, properties undesired as dextrin, such as becoming too low and the viscosity becoming too low, increase.

After the enzyme liquefaction reaction of the present invention, an operation for inactivating the enzyme is required. As the method, a method generally used in the starch saccharification industry can be advantageously employed, for example, hydrochloric acid, sulfuric acid, Any of a method of adding acid such as phosphoric acid and oxalic acid to lower the pH and a method of heating to about 110 ° C. to deactivate can be adopted. Among them, a method of adding an acid in order to obtain a product of constant quality. Is most preferred.

In a preferred embodiment of the present invention, the method goes through a decolorizing step. However, a method adopted for a general saccharified product such as glucose or starch syrup can be advantageously applied to the present invention. Most preferably, decolorization is performed in a batch or continuous manner using powdered activated carbon.

When powdered activated carbon is used, it is necessary to insert a filtration step after decolorization. However, in the case of the present invention, the filtration step is extremely easy to perform as compared with the conventional dextrin production method. This is a remarkable effect obtained by implementing the present invention.

When performing the filtration step, a suitable filter aid such as diatomaceous earth used in the production of ordinary saccharified products may be used, or the surface of a filter medium such as a filter cloth may be pre-coated. It can also be advantageously employed to mix with activated carbon or to carry out both of the above.

Further, in a preferred embodiment of the present invention,
Through the deionization step, also in this case, a batch-type or continuous method with an ion-exchange material such as zeolite or a resin for deionization, which is employed in the production of general saccharified products, is also advantageous in the present invention. Can be adopted.

Examples of the combination of resins used in the deionization step include a strongly acidic cation exchange resin, a strongly basic anion exchange resin, a weakly acidic cation exchange resin, a medium basic anion exchange resin, It is also an advantageous deionization method to pass a strongly acidic cation exchange resin and a strongly basic anion exchange resin in a monobed through an ion exchange resin column in this order.

In the deionization step, the viscosity of the liquid is extremely low in the case of the present invention as compared with the conventional dextrin production method, and the deionization material is not formed without forming a viscous film on the surface of the deionization material. Since the present invention is not shortened, the implementation is extremely easy, and this is also a remarkable effect obtained by implementing the present invention.

The aqueous solution of dextrin purified by the above-described decolorization and deionization steps passes through a concentration step in a preferred embodiment of the present invention, and the method is generally employed, for example, in the production of starch saccharified products. Any suitable method for concentrating a relatively high-viscosity substance such as a thin-film flow-down method can be adopted. An appropriate concentration for distribution as a liquid product depends on the DE of the product, It may be concentrated to the extent desired, but if it is intended to obtain a powder product, it is convenient to set the concentration to about 30 to 65%.

After the concentration, the powder or granule can be freely prepared by a known method such as a spray drying method, if necessary.

By carrying out the present invention described above, it becomes possible to carry out steps such as filtration and deionization more easily than conventional methods, and to obtain dextrins having excellent properties. Can be.

[0041]

【Example】

Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited by the following Examples.

In each of the examples,% means weight% unless otherwise specified.

[0044]

Example-1

150 g of commercially available starch [corn starch, manufactured by Nippon Shokuhin Kako Co., Ltd.] was placed in a 10-liter pressure-resistant liquefaction tester equipped with a stirrer, 850 g of water was added, and the mixture was mixed. Add pH
10.5, and at a temperature of 125 ° C.
Heated for minutes.

Next, the lid of the pressure-resistant container was opened, oxalic acid was added to the mixture to adjust the pH to 6.5 with stirring, and the temperature was adjusted to 95 ° C. while a commercially available heat-resistant liquefying enzyme [manufactured by Novo Industries, Inc .;
Termamyl (registered trademark)], 750 IU was added to liquefy to DE5, oxalic acid was added until pH 3.9 to inactivate the enzyme, and 1 g of commercially available powdered activated carbon was added.
The mixture was stirred and decolorized for 0 minute, added with 1 g of a commercially available diatomaceous earth filter aid [Radiolite (registered trademark) manufactured by Showa Chemical Co., Ltd.], and filtered to obtain a filtrate.

Further, the filtrate is deionized with an ion-exchange resin, and is then subjected to a rotary thin-film concentrator (manufactured by Tokyo Rika Kikai Co., Ltd.
30% concentration with a rotary evaporator (N-1N type)
480 g of a clear and colorless dextrin aqueous solution
I got (The yield of the solid content is 96% when the starch of the raw material is 100).

The properties of the aqueous dextrin solution obtained in Example 1 will be described below.

[Viscosity (concentration)] As a result of measurement at a temperature of 40 ° C., the viscosity of the dextrin aqueous solution obtained in Example 1 was 4 cp at a concentration of 10%, 6 cp at a concentration of 20%, and 30%.
Was 12 cp and 40% at 40%.

[Iodine reaction] The aqueous dextrin solution obtained in Example 1 was subjected to an iodine starch reaction, and as a result, a pale orange color was obtained. From this result, it can be seen that almost no high molecular weight components remain by the operation of the present invention.

[Aging Test] The dextrin aqueous solution having a concentration of 30% obtained in Example 1 was stored at a temperature of 4 ° C., and the light transmittance of the aqueous solution was measured to be 99.2%.
As a result of measurement on each day until the 30th day, the light transmittance did not decrease and was 99.2%. These results indicate that the dextrin obtained according to the present invention has an excellent property of being extremely resistant to aging during the storage period.

[Sugar composition (Glucose unit is indicated by G)] G
1 is 0.5%, G2 is 4.5%, G3 is 8.1%, G4
The above was 86.9%.

[0053]

Example-2

Heating was carried out in the same manner as in Example 1, except that the amount of starch was 70 g, the amount of water was 930 g, the pH after adding calcium hydroxide was 10.9, and the temperature was 110 ° C. for 20 minutes. .

Next, neutralization was carried out in the same manner as in Example 1, and the enzyme was liquefied to DE = 3 in the same manner as in Example 1 except that the amount of the enzyme was 10 IU / g of starch and the temperature was 94 ° C. Activation, decolorization, deionization, and concentration were performed to obtain a dextrin aqueous solution.

In the operation, filtration after decolorization is easy,
The operation was easy at the time of deionization, and there was no operational difficulty.

[0057]

Embodiment-3

Heating was carried out in the same manner as in Example 1 except that the amount of starch was 200 g, the amount of water was 800 g, the pH after adding calcium hydroxide was 10.8, and the temperature was 130 ° C. for 20 minutes. .

Next, the mixture was neutralized in the same manner as in Example 1, and the enzyme was liquefied to DE = 11 in the same manner as in Example 1 except that the amount of the enzyme was 15 IU / g of starch and the temperature was 95 ° C. Activation, decolorization, deionization, and concentration were performed to obtain a dextrin aqueous solution.

Both the filtration step and the deionization step in the process can be performed in the same manner as in the treatment of a normal saccharified product, and there is no operational difficulty due to high viscosity or a viscous substance as in the normal dextrin production. Was.

The properties of the aqueous dextrin solution obtained in Example 3 will be described below.

[Viscosity (concentration)] As a result of measurement at a temperature of 40 ° C., the viscosity of the dextrin aqueous solution obtained in Example-3 was 3.5 cp at a concentration of 10%, 5 cp at a concentration of 20%, and 3 cp at a concentration of 20%.
It was 10 cp at 0% and 30 cp at 40%.

[Iodine reaction] The aqueous dextrin solution obtained in Example 3 was subjected to an iodine starch reaction, and as a result, it was pale orange. From this result, it can be seen that almost no high molecular weight components remain by the operation of the present invention.

[Aging Test] The dextrin aqueous solution having a concentration of 30% obtained in Example 3 was stored at a temperature of 4 ° C., and the light transmittance of the aqueous solution was measured to be 99.1%.
As a result of measurement for each day up to the 30th day, the light transmittance did not decrease and was 99.0%. These results indicate that the dextrin obtained according to the present invention has an excellent property of being extremely resistant to aging during the storage period.

[Sugar composition (Glucose unit is indicated by G)] G
1, 1.5%, G2, 8.3%, G3, 10.3%, G
49.9 or more were 79.9%.

[0066]

Embodiment-4

After the addition of calcium hydroxide, the pH was adjusted to 1
A dextrin aqueous solution was obtained in the same manner as in Example 1 except that the temperature was changed to 0.3 and the temperature was changed to 130 ° C. for 20 minutes.

Both the filtration step and the deionization step in the process can be performed in the same manner as in the treatment of a normal saccharified product, and there is no operational difficulty due to high viscosity or a viscous substance as in the case of normal dextrin production. Was.

The obtained aqueous dextrin solution was further concentrated under reduced pressure, and dried to obtain white powdery dextrin.

The obtained powder had almost no sweet taste, no starch odor, was easily soluble in cold water, and when dissolved, turned into a colorless and clear aqueous solution.

[0071]

[Comparative Example-1]

When calcium hydroxide was added and heated in the same manner as in Example 1 except that the amount of starch was changed to 320 g and the amount of water was changed to 680 g, mixing was impossible due to extremely high viscosity. Could not process.

[0073]

[Comparative Example-2]

The pH after adding calcium hydroxide is set to 8.
Except that the heat treatment was performed and neutralized in the same manner as in Example 1, the enzyme was liquefied in the same manner as in Example 1, and the enzyme was inactivated to perform a decolorization step. It adhered and could not be filtered.

[0075]

[Comparative Example-3]

Except that the heating temperature after the addition of calcium hydroxide was 90 ° C., heat treatment was carried out in the same manner as in Example 1, and after neutralization, the enzyme was liquefied as in Example 1 to lose the enzyme. When activated and subjected to the decolorizing step, the filtration device could not be filtered due to sticking of the mucilage.

[0077]

[Comparative Example-4]

A mixture of 150 g of commercially available starch (corn starch, manufactured by Nippon Shokuhin Kako Co., Ltd.) and 850 g of water was adjusted to a solid content concentration of 15%, adjusted to pH 6.2, and then adjusted to pH 6.2.
The mixture was heated at 105 ° C. for about 3 minutes using an IU heat-resistant liquefying enzyme [Tamamil (registered trademark) manufactured by Novo Industries), then cooled to 65 ° C.
After addition of 0 IU and holding for 30 minutes, oxalic acid was added and p
H3.8, and a dextrin of DE15 was obtained.

The aqueous dextrin solution having a concentration of 30% obtained in Comparative Example-4 was stored at a temperature of 4 ° C., and the light transmittance of the aqueous solution was measured.
As a result of the measurement for each day until the 30th day, white turbidity already occurred on the first day, the light transmittance continued to decrease with time, and the transmittance became about 15% on the 25th day. .

[0080]

【The invention's effect】

Since the enzyme liquefied liquid obtained by carrying out the present invention has a low viscosity and components other than dextrin remain in the liquid in a form that is very easily separated, filtration and deionization are performed as compared with the conventional dextrin production method. It is extremely easy to carry out such manufacturing operations, and the product recovery rate per raw material is significantly higher than the method of obtaining dextrin by performing fractionation after excessively performing the enzyme reaction, which is economically advantageous.
An easy and economically advantageous method for producing dextrin is provided.

Claims (3)

[Claims] In preparing dextrin, water is added to corn starch to form a slurry having a solid content of 5 to 30% by weight, and calcium hydroxide is added to the slurry with uniform mixing to adjust the pH to 9.5 to 12.4. Temperature 95-150
A method for producing dextrin, which comprises heating at a temperature of ° C., neutralizing, and then passing through an enzyme liquefaction step. 2. Heating is carried out for 5 to 60 minutes, and the enzyme liquefaction step is performed using 1 to 20 international units (IU) of heat-resistant liquefying enzyme per 1 g of solid substrate at a temperature of 90 to 105 ° C. and a DE (dextrose equivalent) 1. The method for producing dextrin according to claim 1, wherein the method is carried out in a range from 0.5 to 15. 3. A dextrin is produced by adding water to a corn starch to form a slurry having a solid content of 5 to 25% by weight, adding calcium hydroxide to the slurry with uniform mixing, adjusting the pH to 10 to 12 and adjusting the temperature to 105. After heating at ~ 135 ° C for 5 to 60 minutes and neutralizing, heat-resistant liquefying enzyme is added to liquefy at a temperature of 90 to 98 ° C to DE2 to 10,
4. A method for producing dextrin, comprising deactivating an enzyme at 4 or less, followed by a decolorization step, a deionization step, and a concentration step.