KR101340919B1 - Manufacturing method of maltooligosaccharide - Google Patents

Abstract

The present invention relates to a malto oligosaccharide manufacturing method, and in particular to provide a malto oligosaccharide manufacturing method that can increase malto oligosaccharide content and production yield by non-chemical method using environmentally friendly organic rice as a raw material.
To this end, the present invention with respect to 1700 parts by weight of purified water, 1000 parts by weight of organic rice and 3.5 to 4.5 parts by weight of liquefied enzyme (Spezyme Fred) raw materials into the liquefaction and saccharification pot, and heating the raw material to 110 ℃ for 90 minutes Liquefaction, and then heated to 103 ℃ for 5 minutes and then cooled to 60 ℃, to the liquefied raw material 1.5 to 2.5 parts by weight of glycosylase (Mycolase LV), and heated to 70 ℃ for 6 hours to saccharify, After heating to 103 ° C. for 5 minutes and then cooling to 60 ° C., while maintaining the saccharified raw material at 85 ° C., filtering through a filtration and compactor, and placing the filtered raw material in a vacuum concentrator and heating to 120-130 ° C. Disclosed is a method for producing maltooligosaccharide comprising the step of concentrating.

Description

Manufacturing method of maltooligosaccharide using organic rice {Manufacturing method of maltooligosaccharide}

The present invention relates to a method for producing maltooligosaccharide, and more particularly, to a method for producing maltooligosaccharide using organic rice which can greatly improve the content and yield of maltooligosaccharide by non-chemical method using eco-friendly organic rice as a raw material. will be.

Oligosaccharides are processed sugar solution obtained from saccharide raw materials, fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, maltooligosaccharides, xylo oligosaccharides, genthio oligosaccharides, etc. In particular, maltooligosaccharides are used as a sugar raw material Process the sugar solution obtained by applying enzyme to 3 ~ 10 glucose molecules in a liquid or powder form, and prevents protein denaturation, masking effect and soft texture of food. It is a functional sugar that is widely used in various food fields due to an improvement effect.

Such maltooligosaccharides are generally maltose (G2), maltotriose (G3), maltotetraose (G4), maltopentaose (G5), maltohexaose (maltohexaose) (G6)), maltoheptaose (G7), maltooctase (maltoctaose (G8)), maltononaose (maltononaose (G9)), and the like, including maltoheptaose, maltooctaose, Malto oligosaccharides having six or more glucose molecules such as maltononaose are attracting industrial attention due to their functionality.

As a method for producing maltooligosaccharides having a length greater than maltohexaose from starch, chemical acid or hydrolysis and biological enzymes are mainly used. As a hydrolysis method, there is a method of producing malto-oligosaccharide by hydrolyzing amylopectin (Japanese Patent Laid-Open No. 2002-0505108), and by using an enzyme, alpha-amylase derived from a microorganism is acted on starch to maltohexa. There is a method for preparing the oss and maltoheptaose (US Pat. No. 5739024: E. Ben Messaoud et al. Enzyme Microb. Technol. 34: 662-666. 2004).

On the other hand, the production of rice is increasing due to the development of agricultural technology and harvesting, but the consumption of rice per capita decreases due to the westernization of food, and in Korea, the surplus amount is about 200,000 tons annually. In spite of its excellent functionality, it is used only for low value-added applications, and it is urgently needed to develop various rice-related processed products and technologies to secure the competitiveness of the domestic rice industry and promote rice consumption.

In general, malto oligosaccharide manufacturing method using rice is subjected to a liquefaction process, saccharification process, filtration and compression process, and a concentration process. In this process, decolorization, deodorization, and purification through chemical additives such as caustic soda and sulfurous acid or ion exchange resin, etc. Chemical processes such as these can cause serious safety problems if they exceed internationally established limits of use and daily intakes.

In addition, malto oligosaccharides produced through the conventional general process is not only lower yields compared to the amount of rice input, but also because it does not meet the content requirements of more than 40% of the entire product regulated by the Food Sanitation Law In addition, there is a limitation that additional processing is required.

Therefore, the present inventors put emphasis on solving the above-mentioned matters and problems, and in contrast to the general maltooligosaccharide manufacturing method, which undergoes decolorization, deodorization, and purification through chemical additives such as caustic soda and sulfurous acid or ion exchange resin in the production process, eco-friendly organic The invention of the malto oligosaccharides that can increase the content and production yield of malto oligosaccharides by using a non-chemical method as a raw material, while devising the present invention was completed.

Therefore, an object of the present invention is to provide a malto oligosaccharide manufacturing method that can produce malto oligosaccharide non-chemically.

Another object of the present invention to provide a malto oligosaccharide manufacturing method to maximize the content and production yield of malto oligosaccharides.

Embodiments of the present invention in order to achieve the above-described technical problems and objects, (A) based on 1700 parts by weight of purified water in a state heated to 65 ℃, divided into a grinder of the hole of the one-inch compartment of the earlobe 1000 parts by weight of organic rice sifted in a size of 10-20 mesh and 3.5 to 4.5 parts by weight of liquefied enzyme (Spezyme Fred) into a liquefaction and saccharification pot, (b) liquefy by heating the raw material to 110 ℃ for 90 minutes And again, after heating for 5 minutes to 103 ℃ and cooling, (C) 1.5 ~ 2.5 parts by weight of glycosylase (Mycolase LV) is added to the liquefied raw material, and heated to 70 ℃ for 6 hours to saccharify, again 103 Heating to 5 ° C. for 5 minutes and then cooling to 60 ° C. for 12-18 hours, (d) filtering the raw material through filtration and compaction while maintaining the saccharified raw material at 85 ° C., and (e) vacuum concentrating the filtered raw material. Put it into a 120 ~ 130 ℃ heating process Paper provides a method for preparing maltooligosaccharide.

Thus, the present invention can obtain maltooligosaccharides from rice by a non-chemical method, it is possible to greatly improve the content and yield of maltooligosaccharides.

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The present invention, which has the above-mentioned means and constitutions, uses organic rice as a raw material, unlike the conventional malto oligosaccharide manufacturing method that undergoes decolorization, deodorization, and purification through chemical additives such as caustic soda or sulfurous acid or ion exchange resins. Non-chemical methods can not only produce high quality maltooligosaccharides, but also significantly improve the content and production yield of maltooligosaccharides, thereby improving production efficiency and economic efficiency as well as promoting safety and suitability.

1 is a component analysis result table of maltooligosaccharide concentrate prepared according to an embodiment of the present invention,
2 to 6 is a component analysis result table of maltooligosaccharide concentrate prepared according to a comparative example of the present invention,

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings and tables.

Before describing the present invention, it is to be understood that the following terms are defined in consideration of the functions of the present invention, and that they should be construed in accordance with the technical idea of the present invention and interpreted in a general sense or commonly understood in the technical field.

In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.

<Examples>

(1) Raw material input process

1700 parts by weight of purified water, 1000 parts by weight of organic rice, and 3.5 to 4.5 parts by weight of liquefied enzyme (Spezyme Fred, manufacturer: Vision Biocam) are mixed in a liquefaction and saccharification pot for performing liquefaction and saccharification on one facility.

Here, the purified water is heated to 65 ° C. first, and then mixed with the remaining raw materials, so that the saccharification of organic rice and liquefied enzyme can be made more smoothly.

In addition, the organic rice is divided into a grinder and then squeezed with a sieve of 10 to 20 mesh, and more preferably a sieve of 10 mesh sieve, more preferably liquefied and saccharified, Increase the yield of maltooligosaccharides.

That is, the smaller particles of rice generally have higher protein and fat content than the standard particles, and the protein and fat content are similar to the starch state. In particular, the smaller particles of rice have higher protein content than the original grains of rice because they contain more protein inside the grain structure, and the relatively large surface area for the same weight allows more protein to be adsorbed and not easily removed during purification. Because.

In this process, organic rice was introduced in various forms, and the yield was 82.5% when the organic rice was put in its original form without being pulverized. The yield was 90.07% for the sieve and the yield was 88.06% for the sieve of 20 mesh.

In addition, when the organic rice is pulverized and put into a powder state, a luxury phenomenon occurs in the process of liquefaction and saccharification, like rice cakes, and consequently, the yield of the final product and the content of maltooligosaccharides are significantly decreased.

(2) Liquefaction and Cooling Process

The raw material in the liquefaction and saccharification pot is liquefied by heating to 110 ° C. for 90 minutes, and then heated to 103 ° C. for 5 minutes, and then cooled to 60 ° C.

Here, by rotating the stirring blade mounted inside the liquefaction and saccharification pot to stir the raw material slowly while heating to maintain the inside of the liquefaction and saccharification pot to 110 ℃, the liquefaction enzyme is activated, then the raw material 103 Heating for 5 minutes to deactivate the liquefied enzyme.

Thereafter, the raw material is cooled to about 70 ° C. to prepare the next process for saccharification easily.

(3) Glycation  And cooling process

1.5-2.5 parts by weight of glycosylated enzyme (Mycolase LV, manufacturer: Vision Biocam) was added to the liquefied raw material, and heated to 70 ° C for 6 hours to saccharify it, and then heated to 103 ° C for 5 minutes, and then cooled to 60 ° C. do.

Here, by rotating the stirring blade mounted inside the liquefaction and saccharification pot, while stirring the raw material gradually and heating to maintain the inside of the liquefaction and saccharification pot to go to 70 ℃, the glycosylase is activated, and then the raw material 103 Heating for 5 minutes at &lt; RTI ID = 0.0 &gt;

In addition, when the raw material is cooled to 60 ° C. for 12 to 18 hours, oxidation of the raw material is prevented and a yellowish brown viscous liquid is maintained.

(4) Filtration process

Filter the impurities through the filter and press while maintaining the glycated raw material at 85 ℃.

Here, the filtration and the compressing machine performs the function of compressing the raw material at a pressure of about 60 (psi) and simultaneously filtering the raw material into a clean liquid state through the filter net.

(5) concentration process

The filtered raw material is placed in a vacuum concentrator and concentrated by heating at 120 to 130 ° C. for 10 to 12 hours to obtain a sticky concentrate, that is, a concentrate containing maltooligosaccharide.

Here, if the inside of the vacuum condenser is evaporated and concentrated under reduced pressure, it is possible to prevent discoloration, odor generation, loss of nutrients, and deterioration of activity.

These concentrates have a yellowish brown, viscous liquid, and as a result of testing the ingredients according to the Food Code, the sugar content is about 75.5 (Brix), pH is about 6.05, glucose equivalent (DE) is about 38.7, maltose Oligosaccharides contained about 47.5%, which satisfied the standard conditions in the food industry.

In addition, the yield is very high as 90.07% of the production amount of the organic rice compared to the input amount, which can be confirmed that the difference is much superior to the conventional method.

<Comparative Example>

A comparative example was prepared in which the above-described examples and liquefaction heating temperature, saccharification heating temperature and time were changed. This is summarized in Table 1 below.

Item Liquefaction temperature (℃) Saccharification Temperature (℃) / hour (h) Filtration temperature (℃) Concentration temperature (℃) yield(%) Comparative Example 1 100 60/6 85 120 91.21 Comparative Example 2 100 70/8 80 130 102.06 Comparative Example 3 110 60/8 85 125 106.20 Comparative Example 4 90 65/12 80 80 67.05 Comparative Example 5 120 65/8 85 130 71.32

On the other hand, the concentrate sample produced through the Examples and Comparative Examples according to the present invention was asked to inspect the ingredients to the Korea Food Research Institute. The results are shown in FIGS. 1 to 6.

As shown in Table 1, the comparative examples showed a significant difference in the yield according to the embodiment according to the present invention. In addition, as shown in Figures 1 to 6, the comparative examples (Figs. 2 to 6) showed a relatively small difference in the content of the malto oligosaccharides with the embodiment (Fig. 1) according to the present invention. In other words, Comparative Example 3 was the best in yield, but the content of maltooligosaccharides did not meet the standard value was not the best example.

Therefore, it can be seen that the embodiment according to the present invention is excellent in yield and has the highest content of malto oligosaccharide, which is the most suitable manufacturing method.

<Experimental Example>

Table 2 shows the results of calculating the average value of each item for the sensory test of maltooligosaccharide prepared according to an embodiment of the present invention and maltooligosaccharide in the market.

Thirty housewives in their 20s and 40s were selected in consideration of health, reliability, and interest in experiments. The participants were fully educated about the purpose and evaluation methods of the experiments and then sensory tests.

At this time, the sample was mixed with distilled water in the ratio of maltooligosaccharide syrup in a ratio of 1: 1 (w / w) and put in a white paper cup, and the evaluation method was a 7-point scale method (1 point: very dislike, 4 points: good or dislike). (7 points: very good). The evaluation items were color, flavor, taste, and overall acceptability.

division color incense flavor Overall preference Example product 5.05 ± 1.33 4.48 ± 1.40 5.31 ± 1.13 5.45 ± 0.91 O company 4.38 ± 1.44 4.66 ± 1.20 4.52 ± 1.45 4.59 ± 1.21 Company C 4.38 ± 1.49 4.44 ± 1.22 3.72 ± 1.33 3.93 ± 1.53

As shown in Table 2, when the results are summarized, the Example product and the other company's products showed distinct differences for each item, and the Example product was evaluated to be superior in overall preference compared to the other companies' products.

On the other hand, the present invention is not limited by the above-described embodiment and the accompanying drawings, and can be changed to other embodiments equivalent to substitutions and equivalents within the scope without departing from the spirit of the present invention is common in the art It will be apparent to those who have knowledge.

Claims (5)

The maltooligosaccharide manufacturing method which consists of each of following processes.
(A) Based on 1700 parts by weight of purified water heated to 65 ° C, divided into a grinder, and 1000 parts by weight of organic rice and 3.5 to 4.5 parts by weight of liquefied enzyme in a sieve with a hole size of 10 to 20 mesh. Process of adding raw materials to liquefaction and saccharification pot
(B) process of liquefying the raw material by heating at 110 ° C. for 90 minutes, and heating again at 103 ° C. for 5 minutes and then cooling.
(C) 1.5 to 2.5 parts by weight of saccharifying enzyme is added to the liquefied raw material, and heated to 70 ° C for 6 hours to saccharify, and then heated to 103 ° C for 5 minutes, and then cooled to 60 ° C for 12-18 hours.
(D) Process of filtration and pressing through filtration while maintaining the saccharified raw material at 85 ° C
(E) putting filtered raw materials into a vacuum concentrator and heating them to 120 ~ 130 ℃
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