KR101068986B1 - Resistant starch with pasting properties and manufacturing method of the same - Google Patents

Abstract

The present invention comprises the steps of (a) preparing a starch suspension having a starch concentration of 15 to 60% by weight; (b) maintaining the starch suspension for 0.5-12 hours at a pH of 10-14 and a temperature of 40-90 ° C. for pretreatment; (c) adding a crosslinking agent to the pretreated starch suspension and performing a crosslinking reaction; And (d) neutralizing the crosslinked reacted starch suspension, filtration, washing with water, and drying.
RS 4 type indigestible starch prepared by the manufacturing method of the present invention has a total dietary fiber content of at least 20% or more, at least a portion of the particles of the starch swell during the gelatinization process, the gelatinized liquid has a predetermined viscosity, It does not occur and has phase stability. Therefore, RS type 4 indigestible starch of the present invention can be usefully used as a material such as dietary fiber sources and thickeners of health foods for preventing or treating diabetes, hyperlipidemia, obesity, etc., in particular paste, liquid products Its usefulness is maximized.

Description

Retardant starch with pasting properties and Manufacturing method of the same}

The present invention relates to an indigestible starch imparted with gelatinization properties, and more particularly, to a RS type incombustible starch capable of producing a lake solution having a predetermined viscosity by gelatinization and a method for producing the same.

Starch is a major source of carbohydrates in humans, which is digested by digestive enzymes in the small intestine, broken down into glucose molecules, absorbed into the blood, and used as an energy source for our bodies.

In general, starch is classified into three types according to the digestive form in the small intestine: rapid digestible starch (RDS), slow digestible starch (SDS), and resistant starch (RS). Englyst et al., Classification and measurement of nutritionally important starch fractions.European Journal of Clinical Nutrition 46: 33-50., 1992).

Resistant starch is divided into 4 types according to its shape. Specifically, RS 1 and physical starch particles which are physically inaccessible have B-type crystalline form and are present in alpha-amylase. RS 2 resistant, RS 3 formed through the aging process, and RS 4 resistant to enzymes by chemical denaturation.

Many studies have been made on the physiological benefits of the four types of indigestible starch. Indigestible starch has physiological activity similar to oligosaccharides and dietary fiber, is not digested and absorbed in the small intestine, slowly increases post-prandial blood sugar levels, and produces short-chain fatty acids by microorganisms in the large intestine, such as colon cancer, hyperglycemia, hyperlipidemia, etc. It has a variety of efficacy, such as to prevent and to inhibit the accumulation of fat. Indigestible starch having a dietary fiber as described above can be usefully used as a food material.

On the other hand, RS 4 type indigestible starch having enzyme resistance by chemical denaturation is prepared by a variety of known manufacturing methods (Modified starches: Properties and Uses, Ed. Wurzburg, CRC Press, Inc., Florida, 1986) ). Methods for preparing RS 4 type of indigestible starch include cross-linking, esterification, etherification, conversion, and the like. More specifically, the indigestible starch due to the crosslinking reaction includes a starch modified with a crosslinking agent such as sodium trimethaphosphate (STMP), phosphoryl chloride, adipic acid anhydride, and the like. The starch is an acetylated starch, an octenyl succinic acid substituted starch, and the like, and the fire-resistant starch by an etherification reaction is hydroxypropyl starch. In addition, the indigestible starch by the conversion modification is an acid hydrolyzed starch, starch oxidized by sodium hypochlorite, starch modified by enzymes and the like. The above production methods may be used alone or in combination with each other.

In particular, the indigestible starch material produced by the crosslinking reaction has been attempted to develop new technologies due to the advantages such as retention of particulates, relatively high total fiber content, and quality improvement in food manufacturing. However, the indigestible starch prepared by the crosslinking reaction hardly swells the starch particles during the gelatinization process by heat, so they exist in the form similar to the raw starch particles and the completion of the gelatinization liquid is used. There is a problem of imparting a sense of foreign matter to the product, there is a limit that the scope of application is very narrow, such as the viscosity of the gelatinous liquid is not expressed and can not be used as a thickener.

The present invention was derived to solve the conventional problems, an object of the present invention is to swell at least a portion of the particles of starch during the gelatinization process by heat so that the gelatinized liquid has a predetermined viscosity range of RS 4 type indigestible starch It is to provide a RS type 4 indigestible starch prepared by the production method and its manufacturing method and endowed with gelatinization properties.

In order to solve the above object of the present invention, the present invention comprises the steps of (a) preparing a starch suspension having a starch concentration of 15 to 60% by weight; (b) maintaining the starch suspension for 0.5-12 hours at a pH of 10-14 and a temperature of 40-90 ° C. for pretreatment; (c) adding a crosslinking agent to the pretreated starch suspension and performing a crosslinking reaction; And (d) neutralizing the crosslinked reacted starch suspension, filtration, washing with water, and drying.

In addition, in order to solve the above object of the present invention, the present invention provides an indigestible starch imparted with gelatinization properties prepared by the above-described manufacturing method, wherein the indigestible starch according to the present invention is preferably total dietary fiber It is characterized in that the content is at least 20% or more.

RS 4 type indigestible starch prepared by the manufacturing method of the present invention has a total dietary fiber content of at least 20% or more, at least a portion of the particles of the starch swell during the gelatinization process, the gelatinized liquid has a predetermined viscosity, It does not occur and has phase stability. Therefore, RS type 4 indigestible starch of the present invention can be usefully used as a material such as dietary fiber sources and thickeners of health foods for preventing or treating diabetes, hyperlipidemia, obesity, etc., in particular paste, liquid products Its usefulness is maximized.

1 is an amylograph showing the viscosity change during the gelatinization process of the indigestible starch prepared by the manufacturing method of the present invention (Example 6) and the indigestible starch prepared by the conventional manufacturing method (Comparative Example 1).
Figure 2 is an amylograph showing the viscosity change during the gelatinization process of the indigestible starch prepared in Example 2 of the present invention.
Figure 3 is an amylograph showing the viscosity change during the gelatinization process of the indigestible starch prepared in Example 4 of the present invention.
4 is an amylograph showing the viscosity change during the gelatinization process of the indigestible starch prepared in Example 7 of the present invention.
5 is starch particles of a gelatinized liquid obtained by gelatinizing an indigestible starch (left) prepared by the manufacturing method of the present invention (Example 6) and an indigestible starch (right) prepared by a conventional manufacturing method (Comparative Example 1). An electron micrograph showing the shape.
Figure 6 is a distillation phenomenon of the gelatin solution obtained by gelatinizing the refractory starch (left) prepared by the production method of the present invention (Example 6) and the refractory starch (right) prepared by the conventional production method (Comparative Example 1) (syneresis) is a picture showing whether or not.

Hereinafter, the present invention will be described in detail. The method for preparing the indigestible starch according to the present invention includes preparing a starch suspension, pretreatment of the starch suspension, and crosslinking reaction of the pretreated starch suspension.

Preparatory step of starch suspension

The starch is prepared by suspending the starch in water. At this time, the starch concentration of the starch suspension is 15 to 60% by weight, preferably 25 to 55% by weight, more preferably 30 to 50% by weight. If the starch concentration of the starch suspension is less than 15% by weight, the efficiency of the crosslinking reaction described below may be inferior, and the total dietary fiber content of the indigestible starch prepared may be less than 20%, and the starch concentration of the starch suspension may be 60% by weight. If exceeded, it is difficult to uniformly stir the starch suspension, making it difficult to prepare a uniform quality of fire-resistant starch. When the starch concentration of the starch suspension is 30 to 50% by weight, it is possible to economically prepare the indigestible starch, and to obtain the indigestible starch having a high total fiber content (for example, 40% or more).

The raw starch used in the starch suspension is not particularly limited in kind, and may be any one selected from, for example, corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, or wheat starch, and these are two kinds. The mixed starch mixed above may be sufficient.

Pretreatment Step of Starch Suspension

In the process for preparing the incombustible starch according to the present invention, the starch suspension is pretreated by heat under alkaline conditions before the crosslinking reaction. By the pretreatment, the indigestible starch according to the present invention is improved in the gelatinization characteristics, specifically, at least a part or the majority of starch particles swell easily during the gelatinization process, the gelatinized liquid has a predetermined viscosity, the gelatinized liquid is dihydrate phenomenon It does not occur and has phase stability.

Pretreatment of the starch suspension in the method of producing a fire-resistant starch according to the present invention is carried out at a pH condition of 10-14 and a temperature condition of 40 ~ 90 ℃. If the pH of the starch suspension is less than 10 during the pretreatment of the starch suspension, the pretreatment effect may be insignificant. If the pH of the starch suspension exceeds 14, the starch may be completely gelatinized, making the stirring of the starch suspension physically difficult and subsequent crosslinking reactions. It becomes difficult to proceed. Pretreatment of the starch suspension is preferably carried out at a pH of 11-13 and a temperature of 50-80 ° C. in view of the improvement of the gelatinization properties for the refractory starch, the economics of the manufacturing process, and the reliability of the manufacturing process. In addition, the pretreatment time of the starch suspension is at least 0.5 hours or more, for example 0.5 to 12 hours, it is preferably 1 to 10 hours in consideration of the improvement of the gelatinization characteristics for the indigestible starch and the economic aspects of the manufacturing process, 1 It is more preferable that it is -5 hours.

Preprocessed  Crosslinking reaction step of starch suspension

The crosslinking reaction step of the pretreated starch suspension in the method of preparing the indigestible starch according to the present invention is characterized in that a predetermined crosslinking agent is added to the pretreated starch suspension and crosslinked. At this time, if the cross-linking agent is to chemically modify the pre-treated starch by cross-linking to impart indigestibility, the type is not particularly limited, for example, phosphoryl chloride, sodium trimetaphosphate (sodium trimetaphosphate, STMP), sodium tripolyphosphate (STPP), adipic acid, adipic acid anhydride, epichlorohydrin and the like can be used, and the efficiency of crosslinking reaction and indigestibility In view of the imparting ability, it is preferred to be a phosphorylating agent. The phosphorylating agent is one selected from the group consisting of phosphoryl chloride, sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), and mixtures thereof. It may be configured, the mixture refers to a mixture of two or more materials. In addition, the phosphorylated crosslinking agent (phosphorylating agent) is most preferably a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP), where sodium trimetaphosphate (STMP) The weight ratio of sodium tripolyphosphate to sodium tripolyphosphate (STPP) is characterized in that 90:10 to 99.9: 0.1. The addition amount of the crosslinking agent is not particularly limited, for example, in order to achieve an appropriate level of total fiber content, it is preferably 1 to 20 parts by weight relative to 100 parts by weight of dry starch of the starch suspension, and 100 parts by weight of dry starch of the starch suspension. It is more preferable that it is 5 to 20 parts by weight, and most preferably 5 to 15 parts by weight in view of economics and food standards.

The crosslinking reaction temperature of the pretreated starch suspension in the preparation method of the indigestible starch according to the present invention is not particularly limited, and is preferably in the range of 30 to 60 ° C., which ensures the reaction efficiency and the reliability of the preparation of the indigestible starch. It is more preferable that it is 50-60 degreeC. In addition, the crosslinking reaction time of the pretreated starch suspension is not particularly limited, and considering the indigestion impartability by the crosslinking reaction, it is at least 0.5 hours or more, for example, 0.5 to 12 hours, In view of the economics of the collateral and the manufacturing process, it is more preferably 1 to 10 hours, most preferably 1 to 5 hours. In addition, the pH of the crosslinking reaction of the pretreated starch suspension is not particularly limited as long as it satisfies the alkali conditions, and in consideration of the reaction efficiency, the pH is preferably 11-13.

Post-treatment step of the crosslinked reacted starch suspension

The crosslinking reaction of the pretreated starch suspension produces an indigestible starch which is endowed with the gelatinizing properties according to the present invention, and the crosslinked reaction starch suspension undergoes neutralization, filtration, washing and drying steps as a post-treatment step. Specifically, the starch suspension subjected to the crosslinking reaction is neutralized to an pH of about 5 to 7 by an acidic solution or the like, the neutralized starch suspension is filtered by a filter cloth or the like, and washed with about 5 to 20 times the water of the dry starch in the filtration process. The cake-shaped indigestible starch obtained after washing is then prepared in powder form through a process such as drying and grinding.

The indigestible starch prepared by the above-described manufacturing method of the present invention is an RS 4 indigestible starch, preferably at least 20% or more, more preferably 40% or more, and most preferably 50% or more of total fiber content. In addition, the swelling of the starch particles in the gelatinization process is easy to obtain a gelatinized liquid having a predetermined viscosity when subjected to gelatinization by heat treatment. Have Therefore, the indigestible starch endowed with the luxury properties according to the present invention can be used in various forms of food, such as confectionery, dressings, syrups, puddings, beverages, in particular health functional foods for preventing or treating diabetes, hyperlipidemia, obesity, etc. Or it may be usefully used as a material such as dietary fiber sources and thickeners of medicines.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples merely illustrate the present invention more clearly and do not limit the protection scope of the present invention.

One. RS  Type 4 Indigestible  Manufacture of starch

(1) Preparation of Inflammable Starch by the Manufacturing Method of the Present Invention

Example 1.

The starch suspension having a corn starch concentration of 40% by weight (based on dry starch) was placed in a temperature-controlled reactor and the temperature of the starch suspension was raised to 50 ° C., and the pH of the starch suspension was adjusted to 11 using 5% aqueous sodium hydroxide solution. After pretreatment for about 1 hour. The pretreatment by the alkali treatment and the heat treatment is to induce swelling of the starch particles in the gelatinization process of the refractory starch. After the pretreatment of the starch suspension was completed, the crosslinking agent was added at 12 parts by weight relative to 100 parts by weight of the dried starch of the starch suspension and crosslinked for 3 hours at a temperature of 50 ° C. and a pH of 11. At this time, a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) was used as a crosslinking agent, and sodium trimetaphosphate (STMP) to sodium tripolyphosphate of the mixture was used. , STPP) was 99: 1. After completion of the crosslinking reaction, the starch suspension was neutralized to pH 5.0 using 15% aqueous hydrochloric acid solution, filtered through a filter for primary dehydration, washed with water about 10 times as much as dry starch, and dehydrated in a cake form. Obtained. The obtained cake-fired starch was placed in a drier, dried at about 50 ° C., and ground to obtain powder-fired starch.

Examples 2 to 23.

Powder form in the same manner as in Example 1 except that the starch concentration of the starch suspension, the pretreatment temperature of the starch suspension, the pretreatment pH of the starch suspension, the amount of crosslinking agent added, the crosslinking reaction time, the crosslinking reaction temperature, and the like were different. An indigestible starch of was obtained. In Examples 1 to 23 above, the crosslinking reaction pH is the same as the pretreatment pH of the starch suspension. Table 1 shows the indigestible starch preparation conditions of Examples 1 to 23.

Example Classification Starch concentration in starch suspension (% by weight) Pretreatment temperature of starch suspension (℃) Pretreatment pH of Starch Suspension Pretreatment time of starch suspension (hr) Crosslinking binder addition amount (relative to 100 parts by weight of dry starch of starch suspension) Crosslinking Reaction Temperature (℃) Crosslink Reaction Time (hr) Example 1 40 50 11 One 12 parts by weight 50 3 Example 2 40 60 11 One 12 parts by weight 50 3 Example 3 40 70 11 One 12 parts by weight 50 3 Example 4 40 80 11 One 12 parts by weight 50 3 Example 5 40 50 12 One 12 parts by weight 50 3 Example 6 40 50 13 One 12 parts by weight 50 3 Example 7 15 50 13 One 12 parts by weight 50 3 Example 8 25 50 13 One 12 parts by weight 50 3 Example 9 35 50 13 One 12 parts by weight 50 3 Example 10 45 50 13 One 12 parts by weight 50 3 Example 11 55 50 13 One 12 parts by weight 50 3 Example 12 40 50 13 One 6 parts by weight 50 3 Example 13 40 50 13 One 8 parts by weight 50 3 Example 14 40 50 13 One 10 parts by weight 50 3 Example 15 40 50 13 One 14 parts by weight 50 3 Example 16 40 50 13 One 20 parts by weight 50 3 Example 17 40 50 13 One 12 parts by weight 50 One Example 18 40 50 13 One 12 parts by weight 50 2 Example 19 40 50 13 One 12 parts by weight 50 4 Example 20 40 50 13 One 12 parts by weight 50 5 Example 21 40 50 13 One 12 parts by weight 30 3 Example 22 40 50 13 One 12 parts by weight 40 3 Example 23 40 50 13 One 12 parts by weight 60 3

(2) Preparation of Inflammable Starch by Conventional Manufacturing Method

Comparative Example 1.

A starch suspension having a corn starch concentration of 40% by weight (based on dry starch) is placed in a temperature-controlled reactor, and sodium sulfate is added to 5 parts by weight based on 100 parts by weight of dry starch of the starch suspension, followed by stirring. The temperature of the was heated to 50 ℃ and the pH of the starch suspension was adjusted to 11.3 using 5% aqueous sodium hydroxide solution. Thereafter, the crosslinking agent was added at 12 parts by weight relative to 100 parts by weight of the dried starch of the starch suspension and crosslinked for 3 hours at a temperature of 50 ° C. and a pH of 11.3. At this time, a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) was used as a crosslinking agent, and sodium trimetaphosphate (STMP) to sodium tripolyphosphate of the mixture was used. , STPP) was 99: 1. After completion of the crosslinking reaction, the starch suspension was neutralized to pH 5.0 using 15% aqueous hydrochloric acid solution, filtered through a filter for primary dehydration, washed with water about 10 times as much as dry starch, and dehydrated in a cake form. Obtained. The obtained cake-fired starch was placed in a drier, dried at about 50 ° C., and ground to obtain powder-fired starch.

2. Manufactured Indigestible  Total fiber content of starch and Alpha Degree  analysis

(1) Determination of total dietary fiber (TDF) content

Total dietary fiber content was determined according to AOAC 991.43. 40 ml of MES-Tris buffer (pH 8.2) at 0.05 M concentration was added to 1.0 g of the starch sample, and 50 µl of heat-stable alpha-amylase was added thereto and reacted with boiling water at 100 ° C. for 30 minutes. The reaction solution was rapidly cooled and placed in a constant temperature water bath at 60 ° C. for 30 minutes to stabilize. An aqueous hydrochloric acid solution at a concentration of 0.567 N was added thereto to adjust the pH to 4.3-4.7, and then 300 µl of amyloglucosidase solution was added thereto and reacted at 60 ° C. for 30 minutes. The digested digest was cooled to room temperature, and the degraded glucose content was measured according to the GOD-POD method. Specifically, 1 ml of the GOD-POD solution was placed in a microtube, and then 100 µl of the digested supernatant was added thereto, followed by incubation for 20 minutes in a constant temperature bath at 37 ° C. The absorbance was measured at 505 nm using an ultraviolet spectrophotometer and converted into a degraded glucose content.

(2) alpha degree measurement

1.0 g of starch sample was added to the tube on the basis of anhydride, followed by adding 1 ml of methanol and adding distilled water at 25 ° C. while stirring with a glass rod to fill the tube up to 50 ml. The tube was then placed in a thermostat at 25 ° C. and heated for 20 minutes. The tube was then centrifuged at 4500 rpm for 30 minutes at 25 ° C, followed by supernatant and the weight of the precipitate was measured. The supernatant was transferred to an evaporator, evaporated and dried at 110 ° C. for 3 hours to determine the dry weight of the remaining supernatant. Swelling degree at 25 ° C. was calculated by the following equation.

Solubility (S) db% = [dry weight of supernatant (mg) x 1000] / dry weight of starch sample (mg)

Swelling degree = [precipitate weight (mg) x 100] / [dry weight (mg) x (100-S) of starch sample]]

In addition, 1.0 g of the same starch sample was placed in a tube, followed by adding 1 ml of methanol and adding distilled water at 25 ° C. while stirring with a glass rod to fill the tube up to 50 ml. The tube was then placed in a thermostat at 95 ° C and heated for 30 minutes. The tube was then centrifuged at 4500 rpm for 30 minutes at 25 ° C, followed by supernatant and the weight of the precipitate was measured. The supernatant was transferred to an evaporator, evaporated and dried at 110 ° C. for 3 hours to determine the precursor weight of the remaining supernatant. Swelling degree in 95 degreeC was calculated | required using the same formula as the formula which calculates swelling degree in 25 degreeC. Since the alpha degree was calculated by the following equation.

% Alpha = swelling degree at [25 ° C × 1000] / 95 ° C

(3) Analysis of measurement results of total dietary fiber content and alpha degree

Table 2 shows the results of measuring the total fiber content and alpha degree of the indigestible starch prepared in Examples 1 to 23 and Comparative Example 1 (only the indigestible starch prepared in Examples 1 to 6). It was.

Example and Comparative Example Total dietary fiber content (%) Alpha Degree (%) Example 1 37 71 Example 2 39 72 Example 3 48 81 Example 4 56 89 Example 5 48 83 Example 6 58 95 Example 7 20 - Example 8 25 - Example 9 42 - Example 10 61 - Example 11 53 - Example 12 34 - Example 13 40 - Example 14 44 - Example 15 63 - Example 16 65 - Example 17 43 - Example 18 49 - Example 19 59 - Example 20 67 - Example 21 48 - Example 22 52 - Example 23 67 - Comparative Example 1 55 -

Looking at the total dietary fiber content and alpha degree of the indigestible starch according to the pretreatment temperature of the starch suspension through Examples 1 to 4, the total diet of the indigestible starch as the pretreatment temperature increases in the pretreatment temperature range of 50 ~ 80 ℃ Fiber content and alpha degree also increased. Looking at the total fiber content and alpha degree of indigestibility of the starch suspension according to the pretreatment pH of the starch suspension through Examples 1, 5, and Example 6, as the pretreatment pH is increased in the range of pretreatment pH 11-13 The total fiber content and alpha degree of starch also increased. Looking at the total dietary fiber content of the indigestible starch according to the starch concentration of the starch suspension through Examples 6 to 11, the starch concentration of the starch suspension in the range of 15 to 45% by weight as the starch concentration of the starch suspension increases The total dietary fiber content of was increased, but the total dietary fiber content was decreased when the starch concentration of the starch suspension was 55% by weight. Looking at the total dietary fiber content of the indigestible starch according to the amount of the crosslinking agent added through Examples 6, Examples 12 to 16, the amount of the crosslinking agent in the range of 6 to 20 parts by weight relative to 100 parts by weight of the dry starch The total dietary fiber content of the indigestible starch also increased with the addition amount. Crosslinking also in the range of 1-5 hr of crosslinking reaction time (refer Example 6 and Examples 17-20), and the crosslinking reaction temperature of 30-60 degreeC (refer Example 6 and Examples 21-23). It showed the same tendency as the binder.

3. manufactured Indigestible  Luxury of starch During the course  Viscosity Change Characterization

(1) Measurement of Viscosity Change Characteristics during Gelatinization of Starch

Starch gelatinization is the process of breaking internal bonds between starch molecules by applying heat in the presence of water. Generally, starch gelatinization and starch particle breakdown are measured by measuring the viscosity change of starch at a predesigned temperature profile. down, and the setback properties of starch can be seen and the graph obtained is called amylograph or amylogram.

Viscosity change characteristics during the gelatinization process of starch in the present invention was measured using a Rapid Visco Analyzer (RVA). A starch suspension of 15 wt% concentration was first prepared and the viscosity change was measured while heating and cooling with a predesigned temperature profile. Specifically, the temperature of the starch suspension was raised from 55 ° C to 95 ° C to measure the gelatinization temperature and peak viscosity of the starch, and the minimum viscosity was measured while maintaining at 95 ° C for 2 minutes to disintegrate the starch particles. After measuring the degree, the viscosity change in the aging process of the starch gelatinized liquid was measured while cooling to 50 ℃ and maintaining the cooling temperature.

(2) Viscosity change measurement result during the gelatinization process of starch

1 is an amylograph showing the viscosity change during the gelatinization process of the indigestible starch prepared by the manufacturing method of the present invention (Example 6) and the indigestible starch prepared by the conventional manufacturing method (Comparative Example 1). In addition, Figure 2 is an amylograph showing the viscosity change during the gelatinization process of the indigestible starch prepared in Example 2 of the present invention, Figure 3 is a viscosity during the gelatinization process of the indigestible starch prepared in Example 4 of the present invention Amylograph showing the change, Figure 4 is an amylograph showing the change in viscosity during the gelatinization process of the indigestible starch prepared in Example 7 of the present invention. As shown in FIG. 1, the indigestible starch prepared by the conventional manufacturing method (Comparative Example 1) did not have any swelling of the starch particles even when the temperature was increased, and thus the gelatinized liquid did not have a viscosity. On the other hand, as shown in Figures 1 to 4, the indigestible starch prepared by the manufacturing method of the present invention (silver starch particles swell with increasing temperature, so that the gelatinized liquid is about 500 centipoise (cP) or more, preferably It showed a viscosity of 1000 centipoise (cP) or more.

Although not shown in Figures 1 to 4, the indigestible starch of the present invention prepared in other embodiments also showed a similar tendency to the results shown in Figures 1 to 4 during the gelatinization process.

4. Manufactured Indigestible  Starch Sum of money  Particle Morphology Analysis

The starch suspension was heated to prepare a starch gelatinate, which was stained with iodine and observed for particle morphology using an electron microscope. 5 is starch particles of a gelatinized liquid obtained by gelatinizing an indigestible starch (left) prepared by the manufacturing method of the present invention (Example 6) and an indigestible starch (right) prepared by a conventional manufacturing method (Comparative Example 1). An electron micrograph showing the shape. As shown in FIG. 2, in the gelatinized liquid of the indigestible starch (right) prepared by the conventional manufacturing method (Comparative Example 1), the shape of the raw starch particles was maintained without the particle deformation caused by heat. On the other hand, in the gelatinized liquid of the indigestible starch (left) prepared by the production method of the present invention (Example 6), most of the particles were swollen by heat, so that the polygonal shape of the original particles disappeared and showed an irregular shape.

5. Manufactured Indigestible  Starch Sum of money  Analysis

A starch suspension at 20 wt% concentration was prepared and heated to prepare a starch gelatinizer. The prepared starch gelatin solution was left at room temperature for 24 hours, and then the completion of the gelatinization liquid was observed. Figure 6 is a distillation phenomenon of the gelatin solution obtained by gelatinizing the refractory starch (left) prepared by the production method of the present invention (Example 6) and the refractory starch (right) prepared by the conventional production method (Comparative Example 1) (syneresis) is a picture showing whether or not. As shown in FIG. 3, in the gelatinized liquid of the indigestible starch (right) prepared by the conventional manufacturing method (Comparative Example 1), a considerable amount of water is separated from the starch gelatinized liquid and the dihydrate phenomenon is large, whereas the manufacturing method of the present invention ( In the gelatinized liquid of the indigestible starch (left side) manufactured in Example 6), almost no muft occurred.

Although the present invention has been described through the above embodiments as described above, the present invention is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Therefore, the protection scope of the present invention should not be construed as limited to the specific embodiments disclosed as the best mode contemplated for carrying out the invention, but including all embodiments falling within the scope of the claims appended hereto.

Claims (10)

(a) preparing a starch suspension having a starch concentration of 15-60 wt%;
(b) maintaining the starch suspension for 0.5-12 hours at a pH of 10-14 and a temperature of 40-90 ° C. for pretreatment;
(c) adding a crosslinking agent to the pretreated starch suspension and subjecting the crosslinking reaction to pH conditions of alkali; And
(d) neutralizing the crosslinked reacted starch suspension, filtration, washing with water and drying.
The method of claim 1, wherein the amount of the crosslinking agent added in step (c) is 5 to 20 parts by weight based on 100 parts by weight of the dried starch of the starch suspension.
The method of claim 2, wherein the crosslinking agent of step (c) comprises phosphoryl chloride (Phosphoryl chloride), sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), and mixtures thereof It is any one selected from the group, The manufacturing method of the indigestible starch provided with gelatinization characteristic.
The method of claim 3, wherein the crosslinking agent of step (c) is a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP), sodium trimetaphosphate of the mixture (sodium trimetaphosphate, STMP) to sodium tripolyphosphate (STPP) is a weight ratio of 90:10 to 99.9: 0.1, characterized in that the gelatinization endowed indigestible starch.
The method of claim 1, wherein the crosslinking reaction temperature in step (c) is 30-60 ° C.
The method of claim 1, wherein the crosslinking reaction time in step (c) is 0.5 to 12 hours.
The method of claim 1, wherein the crosslinking reaction pH of step (c) is 11-13.
The method of claim 1, wherein the starch of step (a) is any one selected from the group consisting of corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch and mixed starch thereof. A method for producing an indigestible starch provided with a gelatinizing property.
An indigestible starch imparted with gelatinization characteristics, characterized in that it is produced by the method of any one of claims 1 to 8.
10. The indigestible starch of claim 9, wherein the total dietary fiber content is at least 20% or more.

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