KR100411510B1 - Method for increasing resistant starch by addition of nonvolatile organic acid - Google Patents

Abstract

The present invention relates to a method of increasing the content of starch (enzyme-resistant starch) having resistance to starch degrading enzymes, which comprises adding an organic acid to starch, gelatinizing and cooling it. The method of the present invention can simplify the process and save the manufacturing cost compared to the conventional method for producing enzyme-resistant starch.

Description

Method for increasing the content of enzyme resistant starch by addition of organic acid {Method for increasing resistant starch by addition of nonvolatile organic acid}

The present invention relates to a method of increasing the content of starch having resistance to starch degrading enzymes.

Recently, many studies have been conducted on functional materials such as physiologically active substances that prevent obesity due to an increase in body weight due to excessive ingestion of nutrition, as well as an increase in fat intake due to an increase in the consumption of animal foods. It's going on. In the early 1980s, indigestible starch, which plays almost the same role as dietary fiber, was known.In 1990, European Flair Concerted Action on Resistant Starch (EURESTA) defined the definition of resistant starch. Started. By definition, resistant starch refers to any starch or degradation product of starch that is not absorbed in the small intestine of healthy individuals. Enzyme-resistant starch, like dietary fiber, is not digested and absorbed in the small intestine, and is known to reduce the accumulation of cholesterol and fat in the small intestine to prevent adult diseases. The undigested portion is fermented by microorganisms in the large intestine to produce short-chain fatty acids. The production of butyric acid, which inhibits the incidence of glutamic acid, is higher than that of fibrin intake, which has been reported to have a greater inhibitory capacity for colorectal cancer (Alexander, Cereal Food World 40 (6): p455, 1995; Edward et al., J. Sci. Food Agric. 71 : 209 1996).

Enzyme-resistant starch is known to be produced by forming rigid crystal structures of adjacent starch chains by hydrogen bonding in the cooling process after starch is gelatinized. Various methods have been proposed to increase the enzyme resistance starch content in starch. As an example, a method of repeating the process of adding an appropriate amount of water to starch, heating at 121 ° C., and then cooling to 4 ° C. has been reported several times (Sivert. D et al., Cereal Chem. 66 (4), 342-347). ).

The inventors of the present invention disclose that in Korean Patent 218232, a suspension of starch having an amylose content of 10 to 40% (w / w) is heated and cooled at a gelatinization temperature, the starch solution is dried, and then heat-treated under a certain condition so that the content of enzyme-resistant starch is reduced. A method of increasing is presented. In this method, the enzyme resistance starch content was increased by about 40% even when starch with relatively low amylose content was used, but before the water-heat treatment, the starch suspension was repeatedly heated and cooled at gelatinization temperature. Since the process requires drying, the process is cumbersome, the manufacturing time is long, and the energy consumption is high and the cost is high for the repeated heating and cooling process. In addition, the present inventors have proposed a method of increasing the content of enzyme resistance starch by performing an extrusion process in Korean Patent Application No. 1998-26500.

Beatrix et al. Added about 40% citric acid to starch solids and reacted at 140 ° C. for about 5 hours to produce ester bonds to increase the enzyme resistance starch content (Beatrix et al., Starch / Starke 51 ( 1999) No. 10, S. pp 354-361). In this method, starch is chemically modified by citric acid and OH groups of starch, and is not currently approved as food modified starch, and thus cannot be used for food. Since this method uses a large amount of citric acid, the unreacted citric acid must be washed out, dried and then crushed again.

It is an object of the present invention to provide a method for increasing the content of enzyme resistant starch.

An object of the present invention is to provide a food with increased enzyme resistance starch content.

The present invention relates to a method for increasing the content of enzyme resistant starch. The method of the present invention consists in adding an organic acid to the starch, gelatinizing and cooling it.

By the method of the present invention, the content of the enzyme resistance starch can be increased by about 1.8 to 2.2 times than when no organic acid is added.

Raw material starch in the present invention is not particularly limited, and all starches commonly used, such as corn starch, waxy corn starch, tapioca starch, rice starch, wheat starch, high amylose starch, sago starch, sweet potato starch, potato starch It can be used as, and is interpreted to include not only purely separated starch, but also grains or powder of grains.

The organic acid that can be used in the method of the present invention is not particularly limited, but a nonvolatile organic acid that is solid at room temperature is preferable. For example, citric acid, lactic acid, tartaric acid, and the like can be used. The addition of the organic acid to the starch can be any form in which the starch is added in the form of dry starch or a solution in which the organic acid is dissolved in water. The amount of the organic acid added may vary depending on the type, form, condition of the gelatinization process, and the like, and may be used, for example, in a range of 0.01 to 20% (w / w), preferably 0.1 to 10%, based on starch anhydride. have. If the amount of acid to be used is high, the starch is sour and not preferable.

In the present invention, the gelatinization process may use any gelatinization process capable of gelatinizing starch. For example, at room temperature, normal pressure, luxury by autoclave, luxury by extruder, luxury by jet cooker, luxury by drum dryer, etc. Is widely known. Gelatinization conditions vary depending on the characteristics of the raw material, so it can be easily selected depending on the type, form, gelatinization, etc. of the starch used. For example, the gelatinization temperature may be selected from 60 to 130 ° C. Generally, the gelatinization temperature can be warmed up to about 100 ° C. in the presence of moisture at normal pressure, and gelatinized by heating to a temperature higher than 100 ° C. when gelatinizing under high pressure.

In the present invention, water may be added if necessary for gelatinization of starch. The amount of water to be added may be added in the range of 1 to 95% with respect to the final starch, and selected as the amount necessary for gelatinization of the starch, and may vary depending on the type, form, gelatinization method, and the like of the starch. For example, in the case of gelatinization by extrusion, a water content of 10 to 30% is generally used, and in the case of batch gelatinization, a range of about 15 to 70% is preferably 30 to 50%. Moisture can be added to the starch together or separately with the organic acid. It is also possible to add water to the starch in advance or to add water during the gelatinization process.

In the present invention, the cooling process includes all the processes performed at a temperature lower than the gelatinization temperature after gelatinization, and includes both of leaving the gelatinization or actively cooling.

By the method of the present invention can be produced modified starch with increased content of enzyme resistance starch. In addition, the starch with increased content of enzyme-resistant starch produced by the method of the present invention produces the final product, such as snacks and noodles

It can be used to

In the present specification, the content of enzyme resistance starch was measured by the enzyme-weight method (AOAC method) described below using a total fiber kit of Sigma.

Separation and Measurement of Enzyme Resistance Starch

1 g of the prepared sample and 50 ml of phosphate buffer (pH 6.0) were added to a beaker, and 50 units of heat-resistant alpha amylase were added and reacted in a boiling water bath for 30 minutes. The solution was cooled to room temperature and the pH was adjusted to 7.5 with caustic soda. . To this solution was added 0.1 ml of a solution of 50 mg of protease dispersed in 1 ml of phosphate buffer solution, the reaction was shaken at 60 ° C. for 30 minutes, cooled to room temperature and adjusted to pH 4.3 with hydrochloric acid, followed by amyloglucosidase. 0.3 ml is added and reacted by shaking at 60 ° C. for 30 minutes. Then add ethanol so that the final alcohol concentration of the solution is 80% (v / v), filter using filter paper (Whatman No. 1), wash with acetone, and leave the insoluble residue at room temperature for one day to dry and weigh it. do. The content of enzyme resistant starch is calculated as follows.

% Of enzyme-resistant starch = (w / w) = (insoluble residue weight (g) / sample weight (g)) x 100

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these examples specifically illustrate the present invention and that the scope of the present invention is not limited by these examples.

Comparative Example 1. Preparation of enzyme resistance starch by autoclave method

100g of amylose (about 23%) of corn starch (anhydrous basis) and water were mixed 1: 1, and then placed in a sterile bottle and heated at 121 ° C. for 10 minutes in an autoclave. The gelatinized starch was cooled to room temperature and dried at 40 ° C. The dried sample was ground and passed through a 100 mesh sieve to obtain an analytical sample. The enzyme resistance starch was isolated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 1 below.

Example 1

0.5 g of citric acid was previously dissolved in 100 g of water, and this water was mixed 1: 1 with starch (starch anhydride), and put into a sterile bottle and heated at 121 ° C. for 10 minutes in an autoclave. The gelatinized starch was cooled to room temperature and dried at 40 ° C. The dried sample was ground and passed through a 100 mesh sieve to obtain an analytical sample. The enzyme resistance starch was isolated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 1 below.

Example 2

The experiment was the same as in Example 1 except that 1 g of citric acid was used. The enzyme resistance starch was isolated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 1 below.

Example 3

The experiment was the same as in Example 1 except that 5 g of citric acid was used. The enzyme resistance starch was isolated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 1 below.

Example 4

Experiment was the same as in Example 1 except that starch and water (citric acid lysate) were mixed at a ratio of 1: 3.5. The enzyme resistance starch was isolated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 1 below.

Example 5

The experiment was the same as in Example 1 except that lactic acid was used instead of citric acid. The enzyme resistance starch was isolated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 1 below.

Experiment Zone Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Enzyme Resistance Starch Content (%) 4.3 14.7 13.9 15.3 14.1 12.0

Comparative Example 2. Preparation of enzyme resistance starch by extrusion process

Extrusion experiments were carried out using a twin screw extruder (Corotating, screw diameter; 31 mm, die diameter; 4 mm, L / D; 25) from Kongju National University. While injecting a dry starch of about 13% of water into the extruder, it was extruded while continuously supplying water such that the barrel temperature was 110 ° C, the screw speed was 200 rpm, and the water content was 30%. The extruded sample was cooled with a fan, dried and pulverized with a grinder to pass 100 mesh sieve to obtain an analytical sample. The enzyme resistance starch was separated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 2.

Example 6

The experiment was carried out in the same manner as in Comparative Example 2 except for mixing the citric acid to 0.5% (v / v) in advance based on starch anhydride. The enzyme resistance starch was separated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 2.

Example 7

The same experiment as in Example 6 was carried out except that citric acid was mixed at 1% with dry starch. The enzyme resistance starch was separated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 2.

Example 8

The same experiment as in Example 6 was carried out except that citric acid was mixed at 5% with dry starch. The enzyme resistance starch was separated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 2.

Example 9

The experiment was the same as in Example 6, except that tartaric acid was added instead of citric acid. The enzyme resistance starch was separated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 2.

Example 10

The operating conditions of the extruder were tested in the same manner as in Example 6 except that the water was continuously supplied such that the barrel temperature was 130 ° C., the screw speed was 300 rpm, and the water content was 25%. The enzyme resistance starch was separated by the enzyme weight method described above, and the yield was measured. The results are shown in Table 2.

Experiment Zone Comparative Example 2 Example 6 Example 7 Example 8 Example 9 Example 10 Enzyme Resistance Starch Content (%) 8.4 17.8 16.1 18.9 18.5 15.2

The method of the present invention can increase the enzyme resistance starch content in the final product. In addition, the present invention not only does not require the use of high amylose starch, but also can simplify the process required to increase the enzyme resistance starch content, thereby reducing the enzyme resistance starch manufacturing cost.

Claims (3)

A method of increasing the content of enzyme-resistant starch, comprising the step of adding water and non-volatile organic acids to starch, gelatinizing in starch emulsion, and cooling. The method of claim 1, wherein the nonvolatile organic acid is selected from the group consisting of citric acid, lactic acid and tartaric acid. The method according to claim 1, wherein the nonvolatile organic acid is added in an amount of 0.01% to 20% (w / w) based on starch anhydride.