KR102603445B1 - Manufacturing method of isomaltooligosaccharide composition with high dietary fiber content - Google Patents
Manufacturing method of isomaltooligosaccharide composition with high dietary fiber content Download PDFInfo
- Publication number
- KR102603445B1 KR102603445B1 KR1020210022763A KR20210022763A KR102603445B1 KR 102603445 B1 KR102603445 B1 KR 102603445B1 KR 1020210022763 A KR1020210022763 A KR 1020210022763A KR 20210022763 A KR20210022763 A KR 20210022763A KR 102603445 B1 KR102603445 B1 KR 102603445B1
- Authority
- KR
- South Korea
- Prior art keywords
- isomaltooligosaccharide
- starch
- liquid
- liquefied
- composition
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/312—Foods, ingredients or supplements having a functional effect on health having an effect on dental health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/28—Hydrolysis, degree of hydrolysis
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
본 발명의 일 예는 배소덱스트린(Pyrodextrin) 슬러리를 가열하여 배소덱스트린 액화액을 준비하는 단계; 및 상기 배소덱스트린 액화액에 베타-아밀라제(β-amylase), 풀루라나제(Pullulanase) 및 트랜스글루코시다제(Transglucosidase)를 첨가하고 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계를 포함하는 이소말토올리고당 조성물의 제조방법을 제공한다. 본 발명의 방법으로 제조된 이소말토올리고당 조성물은 고형분 전체 중량을 기준으로 이소말토올리고당 함량이 10~45%(w/w)로서 대한민국 식품공전상에서 정의되는 이소말토올리고당 제품 규격을 만족한다. 또한, 본 발명의 방법으로 제조된 이소말토올리고당 조성물은 고형분 전체 중량을 기준으로 식이섬유 함량이 30~60%(w/w)로서 일반적인 이소말토올리고당 제품에 대해 매우 높은 식이섬유 함량을 나타낸다. 따라서, 본 발명의 방법으로 제조된 이소말토올리고당 조성물을 감미 소재 등으로 사용하는 경우 통상적인 이소말토올리고당 제품이 가지는 관능 특성과 동시에 식이섬유가 가지는 기능성을 동시에 부여할 수 있다.An example of the present invention includes preparing a liquefied pyrodextrin solution by heating a pyrodextrin slurry; And adding beta-amylase, pullulanase, and transglucosidase to the roasted dextrin liquefaction and performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition. It provides a method for producing an isomaltooligosaccharide composition. The isomaltooligosaccharide composition prepared by the method of the present invention has an isomaltooligosaccharide content of 10 to 45% (w/w) based on the total weight of solids, and satisfies the isomaltooligosaccharide product specifications defined in the Korean Food Code. In addition, the isomaltooligosaccharide composition prepared by the method of the present invention has a dietary fiber content of 30 to 60% (w/w) based on the total weight of solid content, showing a very high dietary fiber content compared to general isomaltooligosaccharide products. Therefore, when the isomaltooligosaccharide composition prepared by the method of the present invention is used as a sweetening material, etc., it can simultaneously provide the sensory properties of a typical isomaltooligosaccharide product and the functionality of dietary fiber.
Description
본 발명은 이소말토올리고당 조성물에 관한 것으로서, 더 상세하게는 식이섬유 함량이 높은 이소말토올리고당 조성물의 제조방법에 관한 것이다.The present invention relates to an isomaltooligosaccharide composition, and more specifically, to a method for producing an isomaltooligosaccharide composition with a high dietary fiber content.
올리고당(oligosaccharides)은 포도당(glucose), 과당(fructose), 갈락토스(galactose)와 같은 단당류가 2~10개 정도 결합한 당이다. 이소말토올리고당(isomaltooligosaccharides)은 α-1,4-글리코시딕 결합으로 연결되며 최소한 하나 이상의 α-1,6-글리코시딕 결합을 가지는 α-D-글루코피라노에이즈(α-D-glucopyranoase) 올리고머로 분지 말토올리고당(Branched maltooligosaccharides)이라고도 한다. 이소말토올리고당에 포함되는 당류로는 이소말토스(isomaltose), 코지비오스(kojibiose), 니게로스(Nigerose), 이소말토트리오스(isomaltotriose), 판노스(panose), 이소말토테트라오스(isomaltotetraose), 이소말토펜타오스(isomaltopentaose), 이소말토헥사오스(isomaltohexaose), 이소말토헵타오스(isomaltoheptaose), 이소말토데카오스(isomaltodecaose) 등이 있다.Oligosaccharides are sugars made by combining 2 to 10 monosaccharides such as glucose, fructose, and galactose. Isomaltooligosaccharides are linked by α-1,4-glycosidic bonds and α-D-glucopyranoases containing at least one α-1,6-glycosidic bond. It is an oligomer and is also called branched maltooligosaccharides. Sugars included in isomaltooligosaccharide include isomaltose, kojibiose, nigerose, isomaltotriose, panose, isomaltotetraose, There are isomaltopentaose, isomaltohexaose, isomaltoheptaose, isomaltodecaose, etc.
이소말토올리고당의 일상 경구적 섭취는 사람 및 동물의 건강을 일반적으로 증가시키는 것과 관계되어 있다고 알려져 있다. 이소말토올리고당의 주된 작용은 대장 내 다수의 비피도박테리아(Bifidobacteria) 및 락토바실러스(Lactobacillus)를 증가시키고 부패 세균의 농도를 감소시키는 것이다. 비피도박테리아는 병원체의 생장을 산 형성, 혹은 항미생물 활성을 통해 억제하는 것으로 이는 건강 촉진과 관련되어있다. 이소말토올리고당은 또한 다른 작용 효과, 예를 들면 면역시스템(항 종양성)의 조절, 트리글리세리드(triglycerides, 중성지방) 및 콜레스테롤(cholesterol)의 레벨의 저하, 비타민 B군의 생성, 혈중 암모니아 농도의 감소, 전이의 예방, 소화 효소의 생성, 항생 물질에 관련되는 부작용의 감소와 관계가 있다[(Kohmoto T.,Fukui F.,Machida Y., 등, Bifidobacteria Microflora, 7(2)(1988), 61-69 ; Kohmoto K.,Tsuji K.,Kaneko Y.,Shiota M.,등, Biosc, Biotech. Biochem., 56(6)(1992), 937-940 ; Kaneko T.,Kohmoto T.,Kikuchi H.,FukuiF., 등, Nippon NqgeikagakuKaishi, 66(8)(1992), 1211-1220 ; Park J-H, Jin-Young Y.,Ok-Ho S.,Hyun-Kyung S.,등, Kor.J.Appl.Microbiol.Biotechnol., 20(3)(1992), 237-242]. 또한, 이소말토올리고당은 위에서 모두 분해되지 않고 일부는 장으로 이동하게 되므로 설탕보다 대사에너지가 적어 다이어트에 효과적이며, 수용성 글루칸 생성에 의한 충치 예방에도 효과적이다.It is known that daily oral intake of isomaltooligosaccharides is associated with generally increased health in humans and animals. The main action of isomaltooligosaccharide is to increase the number of Bifidobacteria and Lactobacillus in the large intestine and to reduce the concentration of putrefactive bacteria. Bifidobacteria inhibit the growth of pathogens through acid formation or antimicrobial activity, which is associated with health promotion. Isomaltooligosaccharides also have other effects, such as regulation of the immune system (anti-neoplastic), lowering of triglycerides and cholesterol levels, production of B vitamins, reduction of ammonia concentration in the blood. , it is related to prevention of metastasis, production of digestive enzymes, and reduction of side effects related to antibiotics [(Kohmoto T., Fukui F., Machida Y., et al., Bifidobacteria Microflora, 7(2)(1988), 61 -69 ; Kohmoto K., Tsuji K., Kaneko Y., Shiota M., et al., Biosc, Biotech. Biochem., 56(6)(1992), 937-940 ; Kaneko T., Kohmoto T., Kikuchi H .,Fukui F., et al., Nippon NqgeikagakuKaishi, 66(8)(1992), 1211-1220 ; Park JH, Jin-Young Y., Ok-Ho S., Hyun-Kyung S., et al., Kor.J.Appl .Microbiol.Biotechnol., 20(3)(1992), 237-242]. In addition, isomaltooligosaccharide is not all broken down in the stomach and some of it moves to the intestines, so it requires less metabolic energy than sugar and is effective in dieting, and is a water-soluble glucan. It is also effective in preventing cavities caused by tooth decay.
이소말토올리고당 또는 이를 함유하는 조성물의 통상적인 제조방법은 전분을 가수분해하여 액화 전분을 제조하고, 액화 전분을 베타-아밀라제(β-amylase), 풀루라나제(pullulanase) 및 트랜스글루코시다제(transglucosidase)와 접촉시켜 이소말토올리고당으로 당화시키는 단계로 구성된다. 이소말토올리고당 함유 조성물의 제조와 관련하여, 대한민국 등록특허공보 제10-1228502호에는 (a) 액화 전분에 베타-아밀라제(β-amylase), 풀루라나제(pullulanase), 및 트랜스글루코시다제(transglucosidase)를 첨가하고 가수분해 및 전이반응시켜 당화액을 수득하는 단계; (b) 상기 당화액을 양이온교환수지가 충전된 칼럼에 통과시키면서 분획하여 분획당화액을 수득하는 단계; 및 (c) 상기 분획당화액을 분말화하여 분말 형태의 당류 조성물을 수득하는 단계;를 포함하는 이소말토올리고당 함유 분말 조성물의 제조방법이 개시되어 있다. 또한, 대한민국 공개특허공보 제10-2016-0142189호에는 액화전분에 당화효소 및 당전이효소를 하나의 반응조(one-pot) 내에 함께 첨가하여 당화 및 당 전환 반응을 동시에 진행하는 당화 및 당전환 단계를 포함하고, 상기 당화효소는 말토트리오스 형성 아밀라아제를 포함하는 것인, 이소말토올리고당을 포함하는 혼합당 조성물의 제조 방법이 개시되어 있다. 또한, 대한민국 등록특허 10-0387286호에는 액화전분에 말토오스생성 아밀레이즈와 α-글루카노트랜스퍼레이즈를 첨가하여 반응시키는 것으로 이루어지는 이소말토올리고당 제조 방법이 개시되어 있다. 또한, 대한민국 등록특허공보 제10-1530123호에는 a) 전분 슬러리를 액화 효소와 접촉시켜 액화시킴으로써 액화액을 얻는 단계, b) 얻어진 액화액을 제1 당화 효소와 접촉시켜 덱스트로오스로 당화시키는 단계, c) 얻어진 덱스트로오스-함유 생성물을 이성화 효소와 접촉시켜 프룩토오스로 이성화시키는 단계, 및 d) 단계 c)에서 얻어진 프룩토오스-함유 생성물에 단계 a)에서 얻은 액화액을 첨가하여 얻어진 이소말토올리고당 당화 반응액을 제2 당화 효소와 제3 당화 효소의 혼합물과 접촉시켜 이소말토올리고당으로 당화시키는 단계를 포함하는, 이소말툴로오스를 함유하는 이소말토올리고당 조성물의 제조 방법이 개시되어 있다. 또한, 대한민국 등록특허공보 제10-1344005호에는 (1) 쌀, 보리, 콩, 조, 기장, 수수, 밀, 귀리 및 메밀로 구성되는 군에서 선택되는 1종 이상의 통곡물에 액화효소를 첨가하여 액화하는 단계; (2) 상기 액화 반응액에 베타-아밀라아제를 첨가하여 당화하는 단계; 및 (3) 상기 당화 용액에 트랜스글루코시다아제를 첨가하여 전이하는 단계를 포함하며, 곡물의 제분 단계 및 증자 단계를 생략하는 것을 특징으로 하는, 이소말토 올리고당을 제조하는 방법이 개시되어 있다.A typical method for producing isomaltooligosaccharide or a composition containing it is to hydrolyze starch to prepare liquefied starch, and the liquefied starch is treated with beta-amylase, pullulanase, and transglucosidase. ) and saccharification into isomaltooligosaccharide. In relation to the production of isomaltooligosaccharide-containing compositions, Republic of Korea Patent Publication No. 10-1228502 discloses (a) liquefied starch containing beta-amylase, pullulanase, and transglucosidase; ) and performing hydrolysis and transfer reaction to obtain a saccharification solution; (b) fractionating the saccharification solution while passing it through a column filled with cation exchange resin to obtain a fractionated saccharification solution; and (c) powdering the fractionated saccharification solution to obtain a saccharide composition in powder form. A method for producing a powder composition containing isomaltooligosaccharide is disclosed. In addition, in Republic of Korea Patent Publication No. 10-2016-0142189, saccharification and saccharide conversion steps are performed simultaneously by adding saccharification enzyme and glycosyltransferase to liquefied starch in one reaction tank (one-pot). A method for producing a mixed sugar composition containing isomaltooligosaccharide is disclosed, wherein the saccharification enzyme includes maltotriose-forming amylase. In addition, Republic of Korea Patent No. 10-0387286 discloses a method for producing isomaltooligosaccharide, which consists of adding maltose-generating amylase and α-glucanotransferase to liquefied starch and reacting it. In addition, Republic of Korea Patent Publication No. 10-1530123 discloses the following steps: a) obtaining a liquefied liquid by contacting the starch slurry with a liquefying enzyme to liquefy it, b) saccharifying the obtained liquefied liquid into dextrose by contacting it with a first saccharifying enzyme. , c) contacting the obtained dextrose-containing product with an isomerization enzyme to isomerize it to fructose, and d) adding the liquefied liquid obtained in step a) to the fructose-containing product obtained in step c). A method for producing an isomaltooligosaccharide composition containing isomaltulose is disclosed, comprising the step of saccharifying the isomaltooligosaccharide saccharification reaction solution into isomaltooligosaccharide by contacting it with a mixture of a second saccharification enzyme and a third saccharification enzyme. . In addition, Republic of Korea Patent Publication No. 10-1344005 discloses (1) adding a liquefaction enzyme to one or more types of whole grains selected from the group consisting of rice, barley, beans, millet, millet, sorghum, wheat, oats, and buckwheat; liquefying; (2) adding beta-amylase to the liquefied reaction solution to saccharify it; and (3) adding transglucosidase to the saccharification solution for transfer, and omitting the grain milling and steaming steps.
한편, 상업적으로 판매되고 있는 이소말토올리고당 제품은 설탕 등을 대체하는 감미 소재로 사용되고 있으나 식이섬유 함량이 매우 낮아 건강기능 소재로 사용하는데에 한계를 가지고 있다.Meanwhile, commercially sold isomaltooligosaccharide products are used as a sweetener to replace sugar, but their dietary fiber content is very low, which limits their use as a health functional material.
본 발명은 종래의 기술적 배경하에서 도출된 것으로서, 본 발명의 목적은 올리고당이 가지는 감미 특성 및 식이섬유가 가지는 건강기능적 특성을 동시에 부여할 수 있는 이소말토올리고당 조성물의 제조방법을 제공하는 데에 있다.The present invention was derived from the conventional technical background, and the purpose of the present invention is to provide a method for producing an isomaltooligosaccharide composition that can simultaneously provide the sweet properties of oligosaccharides and the health functional properties of dietary fiber.
상기 목적을 해결하기 위하여, 본 발명의 일 예는 배소덱스트린(Pyrodextrin) 슬러리를 가열하여 배소덱스트린 액화액을 준비하는 단계; 및 상기 배소덱스트린 액화액에 베타-아밀라제(β-amylase), 풀루라나제(Pullulanase) 및 트랜스글루코시다제(Transglucosidase)를 첨가하고 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계를 포함하는 이소말토올리고당 조성물의 제조방법을 제공한다.In order to solve the above object, an example of the present invention includes preparing a liquefied Pyrodextrin solution by heating a Pyrodextrin slurry; And adding beta-amylase, pullulanase, and transglucosidase to the roasted dextrin liquefaction and performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition. It provides a method for producing an isomaltooligosaccharide composition.
상기 목적을 해결하기 위하여, 본 발명의 다른 일 예는 배소덱스트린(Pyrodextrin) 슬러리를 가열하여 배소덱스트린 액화액을 준비하는 단계; 전분 슬러리에 알파-아밀라제(α-amylase)를 첨가하고 가열하여 전분 액화액을 준비하는 단계; 배소덱스트린 액화액과 전분 액화액을 고형분 중량 기준으로 3:7 내지 9.9:0.1의 중량비로 혼합하여 배소덱스트린/전분 혼합 액화액을 준비하는 단계; 상기 배소덱스트린/전분 혼합 액화액에 베타-아밀라제(β-amylase), 풀루라나제(Pullulanase) 및 트랜스글루코시다제(Transglucosidase)를 첨가하고 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계를 포함하는 이소말토올리고당 조성물의 제조방법을 제공한다.In order to solve the above object, another example of the present invention includes preparing a liquefied Pyrodextrin solution by heating a Pyrodextrin slurry; Preparing a liquefied starch solution by adding alpha-amylase to the starch slurry and heating it; Preparing a roasted dextrin/starch mixed liquefied liquid by mixing the roasted dextrin liquefied liquid and the starch liquefied liquid at a weight ratio of 3:7 to 9.9:0.1 based on the weight of solid content; Adding beta-amylase, pullulanase, and transglucosidase to the roasted dextrin/starch mixture liquefaction and performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition. It provides a method for producing an isomaltooligosaccharide composition comprising.
본 발명에 따른 제조방법에 의해 수득되는 액상의 이소말토올리고당 조성물 내에서 이소말토올리고당 함량은 고형분 전체 중량을 기준으로 10~45%(w/w)이고 식이섬유 함량은 고형분 전체 중량을 기준으로 30~60%(w/w)이다.In the liquid isomaltooligosaccharide composition obtained by the production method according to the present invention, the isomaltooligosaccharide content is 10 to 45% (w/w) based on the total weight of solids, and the dietary fiber content is 30% (w/w) based on the total weight of solids. It is ~60% (w/w).
본 발명의 방법으로 제조된 이소말토올리고당 조성물은 고형분 전체 중량을 기준으로 이소말토올리고당 함량이 10~45%(w/w)로서 대한민국 식품공전상에서 정의되는 이소말토올리고당 제품 규격을 만족한다. 또한, 본 발명의 방법으로 제조된 이소말토올리고당 조성물은 고형분 전체 중량을 기준으로 식이섬유 함량이 30~60%(w/w)로서 일반적인 이소말토올리고당 제품에 대해 매우 높은 식이섬유 함량을 나타낸다. 따라서, 본 발명의 방법으로 제조된 이소말토올리고당 조성물을 감미 소재 등으로 사용하는 경우 통상적인 이소말토올리고당 제품이 가지는 관능 특성과 동시에 식이섬유가 가지는 기능성을 동시에 부여할 수 있다.The isomaltooligosaccharide composition prepared by the method of the present invention has an isomaltooligosaccharide content of 10 to 45% (w/w) based on the total weight of solids, and satisfies the isomaltooligosaccharide product specifications defined in the Korean Food Code. In addition, the isomaltooligosaccharide composition prepared by the method of the present invention has a dietary fiber content of 30 to 60% (w/w) based on the total weight of solid content, showing a very high dietary fiber content compared to general isomaltooligosaccharide products. Therefore, when the isomaltooligosaccharide composition prepared by the method of the present invention is used as a sweetening material, etc., it can simultaneously provide the sensory properties of a typical isomaltooligosaccharide product and the functionality of dietary fiber.
이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
대한민국 식품공전상에서 이소말토올리고당 제품은 이소말토올리고당 함량이 10%(w/w) 이상인 당류 제품으로 정의된다. 본 발명에서 사용되는 용어 '이소말토올리고당 조성물'은 대한민국 식품공전상의 이소말토올리고당 제품과 유사한 개념으로 이소말토올리고당에 해당하는 당류의 함량이 10%(w/w) 이상인 당류 조성물이다. In the Korean Food Code, isomaltooligosaccharide products are defined as sugar products with an isomaltooligosaccharide content of 10% (w/w) or more. The term 'isomaltooligosaccharide composition' used in the present invention is a saccharide composition with a content of saccharides corresponding to isomaltooligosaccharide of 10% (w/w) or more, with a similar concept to the isomaltooligosaccharide product in the Korean Food Code.
본 발명에서 사용되는 용어 '배소덱스트린(Pyrodextrin)'은 옥수수전분, 찰옥수수전분, 밀전분, 쌀전분, 타피오카전분, 감자전분, 고구마전분 등과 같은 원료 전분에 염산, 황산, 질산 등과 같은 강산을 소량, 예를 들어 원료 전분의 건조 중량 대비 0.02~0.3%(w/w)의 양으로 첨가하고 혼합한 상태에서 수분 함량이 5%(w/w) 이하가 되게 예비 건조시킨 후, 약 130~180℃ 정도로 가열하여 얻어지는 덱스트린이다. 전분을 산성 조건하에서 고온으로 가열하면 전분이 무작위로 분해되면서 동시에 짧은 사슬의 전분 분해물이 부분적으로 전분 분자와 재중합하여 분지화된 형태의 α-1,6-글리코시딕 결합, α-1,2-글리코시딕 결합, α-1,3-글리코시딕 결합 등을 형성한다. 배소덱스트린은 일반적으로 10~15 범위의 덱스트로오스 당량(dextrose equivalent, DE) 값, 55~65 범위의 백색도 및 50~65%(w/w) 범위의 식이섬유 함량을 가진다.The term 'Pyrodextrin' used in the present invention means adding a small amount of strong acid such as hydrochloric acid, sulfuric acid, nitric acid, etc. to raw starch such as corn starch, waxy corn starch, wheat starch, rice starch, tapioca starch, potato starch, sweet potato starch, etc. , for example, after adding and mixing in an amount of 0.02 to 0.3% (w/w) of the dry weight of the raw starch and pre-drying to a moisture content of 5% (w/w) or less, about 130 to 180 It is a dextrin obtained by heating to about ℃. When starch is heated to high temperature under acidic conditions, the starch is randomly decomposed, and at the same time, short-chain starch decomposition products partially repolymerize with starch molecules to form branched α-1,6-glycosidic bonds, α-1,2 -Forms glycosidic bonds, α-1,3-glycosidic bonds, etc. Roasted dextrin generally has a dextrose equivalent (DE) value in the range of 10 to 15, a whiteness in the range of 55 to 65, and a dietary fiber content in the range of 50 to 65% (w/w).
본 발명은 식이섬유 함량이 높은 이소말토올리고당 조성물의 제조방법에 관한 것이다.The present invention relates to a method for producing an isomaltooligosaccharide composition with high dietary fiber content.
본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법은 배소덱스트린(Pyrodextrin) 슬러리를 가열하여 배소덱스트린 액화액을 준비하는 단계; 및 상기 배소덱스트린 액화액에 베타-아밀라제(β-amylase), 풀루라나제(Pullulanase) 및 트랜스글루코시다제(Transglucosidase)를 첨가하고 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계를 포함한다. 또한, 본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법은 상기 액상의 이소말토올리고당 조성물을 순차적으로 여과, 탈색 및 이온교환정제 처리하여 정제된 액상의 이소말토올리고당 조성물을 수득하는 단계를 더 포함할 수 있다. 또한, 본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법은 정제된 액상의 이소말토올리고당 조성물을 고형분 농도가 70~85 브릭스(Brix), 바람직하게는 75~80 브릭스(Brix)가 되게 농축하는 단계를 더 포함할 수 있다. 또한, 본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법은 이소말토올리고당 조성물의 감미도를 높이기 위해 정제된 액상의 이소말토올리고당 조성물에 수크랄로스 등과 같은 감미료를 소량, 예를 들어 액상의 이소말토올리고당 고형분 중량 대비 0.1~0.5%(w/w)의 양으로 첨가하고 균일하게 혼합한 후 고형분 농도가 70~85 브릭스(Brix), 바람직하게는 75~80 브릭스(Brix)가 되게 농축하는 단계를 더 포함할 수 있다.A method for producing an isomaltooligosaccharide composition according to an example of the present invention includes preparing a liquefied pyrodextrin solution by heating a pyrodextrin slurry; And adding beta-amylase, pullulanase, and transglucosidase to the roasted dextrin liquefaction and performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition. do. In addition, the method for producing an isomaltooligosaccharide composition according to an example of the present invention further includes the step of sequentially filtering, decolorizing and ion exchange purifying the liquid isomaltooligosaccharide composition to obtain a purified liquid isomaltooligosaccharide composition. It can be included. In addition, the method for producing an isomaltooligosaccharide composition according to an example of the present invention is to concentrate the purified liquid isomaltooligosaccharide composition to a solid concentration of 70 to 85 Brix, preferably 75 to 80 Brix. Additional steps may be included. In addition, the method for producing an isomaltooligosaccharide composition according to an example of the present invention is to add a small amount of sweetener such as sucralose to the purified liquid isomaltooligosaccharide composition to increase the sweetness of the isomaltooligosaccharide composition, for example, liquid isomaltooligosaccharide composition. Add it in an amount of 0.1 to 0.5% (w/w) based on the weight of the solids, mix evenly, and further concentrate the solids to a concentration of 70 to 85 Brix, preferably 75 to 80 Brix. It can be included.
본 발명의 일 예에 따른 제조방법에 의해 제조된 액상의 이소말토올리고당 조성물은 소정 범위의 이소말토올리고당 함량 및 식이섬유 함량을 가진다. 구체적으로 상기 액상의 이소말토올리고당 조성물 내에서 이소말토올리고당 함량은 고형분 전체 중량을 기준으로 10~45%(w/w)이고 바람직하게는 11~20%(w/w)이다. 또한, 상기 액상의 이소말토올리고당 조성물 내에서 식이섬유 함량은 고형분 전체 중량을 기준으로 30~60%(w/w)이고 바람직하게는 45~55%(w/w)이다. 또한, 본 발명의 일 예에 따른 제조방법에 의해 제조된 액상의 이소말토올리고당 조성물은 바람직하게는 25~50 범위의 덱스트로오스 당량(dextrose equivalent, DE) 값을 가지고 더 바람직하게는 30~45 범위의 덱스트로오스 당량(dextrose equivalent, DE) 값을 가진다.The liquid isomaltooligosaccharide composition prepared by the production method according to an example of the present invention has an isomaltooligosaccharide content and dietary fiber content within a predetermined range. Specifically, the isomaltooligosaccharide content in the liquid isomaltooligosaccharide composition is 10 to 45% (w/w), and preferably 11 to 20% (w/w), based on the total weight of solids. In addition, the dietary fiber content in the liquid isomaltooligosaccharide composition is 30 to 60% (w/w), and preferably 45 to 55% (w/w), based on the total weight of solid content. In addition, the liquid isomaltooligosaccharide composition prepared by the production method according to an example of the present invention preferably has a dextrose equivalent (DE) value in the range of 25 to 50, and more preferably in the range of 30 to 45. It has a range of dextrose equivalent (DE) values.
상기 배소덱스트린(Pyrodextrin)은 바람직하게는 전분에 약 1.5~3%(w/v) 농도의 염산 용액을 염산 첨가량이 전분 건조 중량 대비 0.05~0.2%(w/w)가 되게 첨가하고 균일하게 혼합한 후 숙성조에서 숙성시키고 약 70~100℃에서 수분 함량이 약 1~4.5%(w/w)가 되도록 예비 건조하고 약 135~150℃에서 1~3 hr 동안 가열하여 얻어진다. 상기 배소덱스트린을 얻기 위해 사용되는 전분의 종류는 크게 제한되지 않으며, 예를 들어 옥수수전분, 찰옥수수전분, 감자전분, 고구마전분, 밀전분, 쌀전분, 타피오카전분, 사고전분(sago starch), 소검전분(sorghum starch) 또는 고아밀로오스전분 등에서 선택될 수 있고, 분지 반응 효율 및 경제성 등을 고려할 때 옥수수전분인 것이 바람직하다. 상기 배소덱스트린은 바람직하게는 10~14 범위의 덱스트로오스 당량(dextrose equivalent, DE) 값, 60~65 범위의 백색도 및 55~60%(w/w) 범위의 식이섬유 함량을 가진다.The pyrodextrin is preferably prepared by adding a hydrochloric acid solution with a concentration of about 1.5 to 3% (w/v) to starch so that the amount of hydrochloric acid added is 0.05 to 0.2% (w/w) based on the dry weight of starch and mixing evenly. After that, it is aged in a maturation tank, pre-dried at about 70 to 100°C to a moisture content of about 1 to 4.5% (w/w), and heated at about 135 to 150°C for 1 to 3 hr. The type of starch used to obtain the roasted dextrin is not greatly limited, and examples include corn starch, waxy corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch, sago starch, and soybean starch. It may be selected from starch (sorghum starch) or high amylose starch, and corn starch is preferred when considering branching reaction efficiency and economic efficiency. The roasted dextrin preferably has a dextrose equivalent (DE) value in the range of 10 to 14, a whiteness in the range of 60 to 65, and a dietary fiber content in the range of 55 to 60% (w/w).
상기 배소덱스트린 슬러리는 배소덱스트린을 물(water)에 현탁한 것으로서, 배소덱스트린의 농도는 바람직하게는 20~40%(w/w)이다. 또한, 상기 배소덱스트린 액화액을 준비하는 단계에서 배소덱스트린 슬러리의 가열 온도는 바람직하게는 95~125℃이고 더 바람직하게는 100~115℃이고, 배소덱스트린 슬러리의 가열 시간은 바람직하게는 5~30분이고 더 바람직하게는 8~15분이고, 배소덱스트린 슬러리의 pH는 바람직하게는 5.0~6.5이고 더 바람직하게는 5.0~6.0이다. 한편, 본 발명에 따른 제조방법에서 배소덱스트린의 액화는 α-아밀라아제, 구체적으로는 내열성 α-아밀라제를 이용하여 배소덱스트린을 가수분해하는 것을 포함할 수 있다. α-아밀라제를 이용한 배소덱스트린의 액화 반응은 배소덱스트린을 30 중량% 내지 35 중량%로 물에 현탁시켜 배소덱스트린 슬러리를 제조하고 pH를 5.0 내지 6.0으로 조절한 후, 여기에 α-아밀라제를 배소덱스트린 슬러리 고형분 중량 대비 0.01 중량% 내지 0.5 중량%의 양으로 첨가하고 90℃ 내지 115℃에서 30분 내지 120분 동안 반응시키는 것으로 구성될 수 있다.The roasted dextrin slurry is made by suspending roasted dextrin in water, and the concentration of roasted dextrin is preferably 20 to 40% (w/w). In addition, in the step of preparing the roasted dextrin liquefied solution, the heating temperature of the roasted dextrin slurry is preferably 95 to 125 ° C., more preferably 100 to 115 ° C., and the heating time of the roasted dextrin slurry is preferably 5 to 30 ° C. minutes, more preferably 8 to 15 minutes, and the pH of the roasted dextrin slurry is preferably 5.0 to 6.5, and more preferably 5.0 to 6.0. Meanwhile, in the production method according to the present invention, liquefaction of roasted dextrin may include hydrolyzing roasted dextrin using α-amylase, specifically, heat-resistant α-amylase. The liquefaction reaction of roasted dextrin using α-amylase involves suspending 30 to 35% by weight of roasted dextrin in water to prepare a slurry of roasted dextrin, adjusting the pH to 5.0 to 6.0, and then adding α-amylase to the roasted dextrin. It may be added in an amount of 0.01% to 0.5% by weight based on the weight of the slurry solids and reacted at 90°C to 115°C for 30 to 120 minutes.
본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법에서 배소덱스트린 액화액의 pH는 당화 반응을 위해 바람직하게는 5.5~6.0의 범위로 조정된다. 본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법 중 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계에서 베타-아밀라제(β-amylase), 풀루라나제(Pullulanase) 및 트랜스글루코시다제(Transglucosidase)의 첨가량은 각각 액상의 이소말토올리고당 조성물 내에서 이소말토올리고당 함량 및 식이섬유 함량을 만족하는 범위 내에서 선택되고, 바람직하게는 배소덱스트린 액화액 고형분 중량 대비 0.02~0.1%(w/w), 0.05~0.15%(w/w) 및 0.06~0.2%(w/w)이고, 더 바람직하게는 배소덱스트린 액화액 고형분 중량 대비 0.03~0.08%(w/w), 0.06~0.12(w/w) 및 0.07~0.15%(w/w)이다. 또한, 당화 반응 온도는 바람직하게는 50~70℃이고, 더 바람직하게는 55~65℃이다. 또한, 당화 반응 시간은 바람직하게는 40~80 hr이고, 더 바람직하게는 45~60 hr이다. 또한, 본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법 중 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계는 바람직하게는 당화 반응이 진행되는 동안 배소덱스트린 액화액에 활성탄을 첨가하여 당화 반응과 탈색 반응을 동시에 진행시키는 것으로 구성될 수 있다. 상기 활성탄의 첨가량은 크게 제한되지 않으며, 적정 수준의 탈색 효율을 담보하는 측면을 고려할 때 배소덱스트린 액화액 고형분 중량 대비 1~10%(w/w)인 것이 바람직하고, 2~6%(w/w)인 것이 더 바람직하다.In the method for producing an isomaltooligosaccharide composition according to an example of the present invention, the pH of the roasted dextrin liquefied solution is preferably adjusted to the range of 5.5 to 6.0 for the saccharification reaction. In the method of producing an isomaltooligosaccharide composition according to an example of the present invention, in the step of performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition, beta-amylase, pullulanase and transglucosid are used. The amount of transglucosidase added is selected within a range that satisfies the isomaltooligosaccharide content and dietary fiber content in each liquid isomaltooligosaccharide composition, and is preferably 0.02 to 0.1% (w/ w), 0.05 to 0.15% (w/w) and 0.06 to 0.2% (w/w), more preferably 0.03 to 0.08% (w/w), 0.06 to 0.12 (w) relative to the solid weight of the roasted dextrin liquefied liquid. /w) and 0.07~0.15% (w/w). Additionally, the saccharification reaction temperature is preferably 50 to 70°C, and more preferably 55 to 65°C. Additionally, the saccharification reaction time is preferably 40 to 80 hr, more preferably 45 to 60 hr. In addition, in the method for producing an isomaltooligosaccharide composition according to an example of the present invention, the step of performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition is preferably performed by adding activated carbon to the roasted dextrin liquefied liquid while the saccharification reaction is in progress. Thus, it can be configured to proceed simultaneously with the saccharification reaction and the decolorization reaction. The amount of activated carbon added is not greatly limited, and considering the aspect of ensuring an appropriate level of decolorization efficiency, it is preferably 1 to 10% (w/w) based on the solid weight of the roasted dextrin liquefied liquid, and 2 to 6% (w/w). w) is more preferable.
본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법은 배소덱스트린(Pyrodextrin) 슬러리를 가열하여 배소덱스트린 액화액을 준비하는 단계; 전분 슬러리에 알파-아밀라제(α-amylase)를 첨가하고 가열하여 전분 액화액을 준비하는 단계; 배소덱스트린 액화액과 전분 액화액을 고형분 중량 기준으로 3:7 내지 9.9:0.1의 중량비로 혼합하여 배소덱스트린/전분 혼합 액화액을 준비하는 단계; 상기 배소덱스트린/전분 혼합 액화액에 베타-아밀라제(β-amylase), 풀루라나제(Pullulanase) 및 트랜스글루코시다제(Transglucosidase)를 첨가하고 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계를 포함한다. 또한, 본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법은 상기 액상의 이소말토올리고당 조성물을 순차적으로 여과, 탈색 및 이온교환정제 처리하여 정제된 액상의 이소말토올리고당 조성물을 수득하는 단계를 더 포함할 수 있다. 또한, 본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법은 정제된 액상의 이소말토올리고당 조성물을 고형분 농도가 70~85 브릭스(Brix), 바람직하게는 75~80 브릭스(Brix)가 되게 농축하는 단계를 더 포함할 수 있다. 또한, 본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법은 이소말토올리고당 조성물의 감미도를 높이기 위해 정제된 액상의 이소말토올리고당 조성물에 수크랄로스 등과 같은 감미료를 소량, 예를 들어 액상의 이소말토올리고당 고형분 중량 대비 0.1~0.5%(w/w)의 양으로 첨가하고 균일하게 혼합한 후 고형분 농도가 70~85 브릭스(Brix), 바람직하게는 75~80 브릭스(Brix)가 되게 농축하는 단계를 더 포함할 수 있다.A method for producing an isomaltooligosaccharide composition according to another example of the present invention includes preparing a liquefied pyrodextrin solution by heating a pyrodextrin slurry; Preparing a liquefied starch solution by adding alpha-amylase to the starch slurry and heating it; Preparing a roasted dextrin/starch mixed liquefied liquid by mixing the roasted dextrin liquefied liquid and the starch liquefied liquid at a weight ratio of 3:7 to 9.9:0.1 based on the weight of solid content; Adding beta-amylase, pullulanase, and transglucosidase to the roasted dextrin/starch mixture liquefaction and performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition. Includes. In addition, the method for producing an isomaltooligosaccharide composition according to another example of the present invention includes the steps of sequentially filtering, decolorizing, and ion exchange purifying the liquid isomaltooligosaccharide composition to obtain a purified liquid isomaltooligosaccharide composition. More may be included. In addition, the method for producing an isomaltooligosaccharide composition according to another example of the present invention is to prepare the purified liquid isomaltooligosaccharide composition so that the solid concentration is 70 to 85 Brix, preferably 75 to 80 Brix. A concentration step may be further included. In addition, the method for producing an isomaltooligosaccharide composition according to another example of the present invention is to add a small amount of sweetener, such as sucralose, to the purified liquid isomaltooligosaccharide composition to increase the sweetness of the isomaltooligosaccharide composition. Add oligosaccharide in an amount of 0.1 to 0.5% (w/w) based on the solid weight, mix uniformly, and then concentrate to a solid concentration of 70 to 85 Brix, preferably 75 to 80 Brix. More may be included.
본 발명의 다른 일 예에 따른 제조방법에 의해 제조된 액상의 이소말토올리고당 조성물은 소정 범위의 이소말토올리고당 함량 및 식이섬유 함량을 가진다. 구체적으로 상기 액상의 이소말토올리고당 조성물 내에서 이소말토올리고당 함량은 고형분 전체 중량을 기준으로 10~45%(w/w)이고 바람직하게는 30~40%(w/w)이다. 또한, 상기 액상의 이소말토올리고당 조성물 내에서 식이섬유 함량은 고형분 전체 중량을 기준으로 30~60%(w/w)이고 바람직하게는 35~45%(w/w)이다. 또한, 본 발명의 다른 일 예에 따른 제조방법에 의해 제조된 액상의 이소말토올리고당 조성물은 바람직하게는 25~50 범위의 덱스트로오스 당량(dextrose equivalent, DE) 값을 가진다.The liquid isomaltooligosaccharide composition prepared by the production method according to another example of the present invention has an isomaltooligosaccharide content and dietary fiber content within a predetermined range. Specifically, the isomaltooligosaccharide content in the liquid isomaltooligosaccharide composition is 10 to 45% (w/w), and preferably 30 to 40% (w/w), based on the total weight of solids. In addition, the dietary fiber content in the liquid isomaltooligosaccharide composition is 30 to 60% (w/w), and preferably 35 to 45% (w/w), based on the total weight of solid content. In addition, the liquid isomaltooligosaccharide composition prepared by the production method according to another example of the present invention preferably has a dextrose equivalent (DE) value in the range of 25 to 50.
본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법에서 배소덱스트린 액화액을 준비하는 단계는 본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법에서 설명한 내용을 참조한다.For the step of preparing the roasted dextrin liquefaction in the method for producing an isomaltooligosaccharide composition according to another example of the present invention, refer to the description in the method for producing an isomaltooligosaccharide composition according to an example of the present invention.
본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법에서 전분 액화액을 준비하는 단계는 전분을 물(water)에 현탁하여 전분 농도가 20~40%(w/w)인 전분 슬러리를 제조하고, 전분 슬러리의 pH를 5.0~6.0으로 조절한 후 여기에 내열성 알파-아밀라제(α-amylase)를 전분 건조 중량 대비 0.01~0.1%(w/w)의 양으로 첨가하고 85~115℃에서 20~100분 동안 가수분해 반응을 진행하는 것으로 구성될 수 있다. 상기 전분 액화액을 준비하기 위해 사용되는 전분의 종류는 크게 제한되지 않으며, 예를 들어 옥수수전분, 찰옥수수전분, 감자전분, 고구마전분, 밀전분, 쌀전분, 타피오카전분, 사고전분(sago starch), 소검전분(sorghum starch) 또는 고아밀로오스전분 등에서 선택될 수 있고, 가수분해 효율 및 경제성 등을 고려할 때 옥수수전분인 것이 바람직하다. 또한, 전분 액화액을 준비하는 단계에서 가수분해 반응 온도 및 가수분해 반응 시간은 전분 액화액의 덱스트로오스 당량(dextrose equivalent, DE) 값을 정밀하게 조절하는 측면에서 100~115℃에서 5~15분 및 85~95℃에서 15~85분과 같이 2단계의 순차적인 프로파일로 구성될 수 있다. 상기 전분 액화액의 덱스트로오스 당량(dextrose equivalent, DE) 값은 8~12, 바람직하게는 9~11이다.In the method for producing an isomaltooligosaccharide composition according to another example of the present invention, the step of preparing a liquefied starch solution involves suspending starch in water to prepare a starch slurry with a starch concentration of 20 to 40% (w/w). After adjusting the pH of the starch slurry to 5.0~6.0, heat-resistant alpha-amylase (α-amylase) was added in an amount of 0.01~0.1% (w/w) based on the dry weight of starch, and incubated for 20 minutes at 85~115℃. It may consist of allowing the hydrolysis reaction to proceed for ~100 minutes. The type of starch used to prepare the starch liquefaction solution is not greatly limited, and examples include corn starch, waxy corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch, and sago starch. , sorghum starch, or high amylose starch, etc., and considering hydrolysis efficiency and economic efficiency, corn starch is preferable. In addition, in the step of preparing the starch liquefaction solution, the hydrolysis reaction temperature and hydrolysis reaction time are 5 to 15 degrees Celsius at 100 to 115°C in terms of precisely controlling the dextrose equivalent (DE) value of the starch liquefaction solution. It may consist of a two-step sequential profile, such as 15 to 85 minutes at 85 to 95 degrees Celsius. The dextrose equivalent (DE) value of the starch liquefaction liquid is 8 to 12, preferably 9 to 11.
본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법 중 배소덱스트린/전분 혼합 액화액을 준비하는 단계에서 배소덱스트린 액화액과 전분 액화액의 혼합 중량비는 이소말토올리고당 조성물의 이소말토올리고당 함량 및 식이섬유 함량을 고려할 때 고형분 중량 기준으로 5:5 내지 9.9:0.1인 것이 바람직하고 6:4 내지 9.9:0.1인 것이 더 바람직하다.In the step of preparing the roasted dextrin/starch mixed liquefied liquid in the method for producing the isomaltooligosaccharide composition according to another example of the present invention, the mixing weight ratio of the roasted dextrin liquefied liquid and the starch liquefied liquid is the isomaltooligosaccharide content of the isomaltooligosaccharide composition and Considering the dietary fiber content, it is preferably 5:5 to 9.9:0.1 and more preferably 6:4 to 9.9:0.1 based on solids weight.
본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법에서 배소덱스트린/전분 혼합 액화액의 pH는 당화 반응을 위해 바람직하게는 5.5~6.0의 범위로 조정된다. 본 발명의 다른 일 예에 따른 이소말토올리고당 조성물의 제조방법 중 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계에서 베타-아밀라제(β-amylase), 풀루라나제(Pullulanase) 및 트랜스글루코시다제(Transglucosidase)의 첨가량은 각각 액상의 이소말토올리고당 조성물 내에서 이소말토올리고당 함량 및 식이섬유 함량을 만족하는 범위 내에서 선택되고, 바람직하게는 배소덱스트린/전분 혼합 액화액 고형분 중량 대비 0.02~0.1%(w/w), 0.05~0.15%(w/w) 및 0.06~0.2%(w/w)이고, 더 바람직하게는 배소덱스트린/전분 혼합 액화액 고형분 중량 대비 0.03~0.08%(w/w), 0.06~0.12(w/w) 및 0.07~0.15%(w/w)이다. 또한, 당화 반응 온도는 바람직하게는 50~70℃이고, 더 바람직하게는 55~65℃이다. 또한, 당화 반응 시간은 바람직하게는 40~80 hr이고, 더 바람직하게는 45~60 hr이다. 또한, 본 발명의 일 예에 따른 이소말토올리고당 조성물의 제조방법 중 당화 반응을 진행시켜 액상의 이소말토올리고당 조성물을 수득하는 단계는 바람직하게는 당화 반응이 진행되는 동안 배소덱스트린/전분 혼합 액화액에 활성탄을 첨가하여 당화 반응과 탈색 반응을 동시에 진행시키는 것으로 구성될 수 있다. 상기 활성탄의 첨가량은 크게 제한되지 않으며, 적정 수준의 탈색 효율을 담보하는 측면을 고려할 때 배소덱스트린/전분 혼합 액화액 고형분 중량 대비 1~10%(w/w)인 것이 바람직하고, 2~6%(w/w)인 것이 더 바람직하다.In the method for producing an isomaltooligosaccharide composition according to another example of the present invention, the pH of the liquefied roasted dextrin/starch mixture is preferably adjusted to the range of 5.5 to 6.0 for the saccharification reaction. Among the methods for producing an isomaltooligosaccharide composition according to another example of the present invention, in the step of performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition, beta-amylase, pullulanase, and transglucose are added. The amount of transglucosidase added is selected within a range that satisfies the isomaltooligosaccharide content and dietary fiber content in each liquid isomaltooligosaccharide composition, and is preferably 0.02 to 0.1 based on the solid weight of the roasted dextrin/starch mixed liquefied liquid. % (w/w), 0.05 to 0.15% (w/w) and 0.06 to 0.2% (w/w), and more preferably 0.03 to 0.08% (w/w) relative to the solid content weight of the roasted dextrin/starch mixed liquefied liquid. ), 0.06 to 0.12 (w/w) and 0.07 to 0.15% (w/w). Additionally, the saccharification reaction temperature is preferably 50 to 70°C, and more preferably 55 to 65°C. Additionally, the saccharification reaction time is preferably 40 to 80 hr, more preferably 45 to 60 hr. In addition, among the methods for producing an isomaltooligosaccharide composition according to an example of the present invention, the step of performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition is preferably carried out in a liquefied roasted dextrin/starch mixture while the saccharification reaction is in progress. It may consist of adding activated carbon to proceed simultaneously with the saccharification reaction and decolorization reaction. The amount of activated carbon added is not greatly limited, and considering the aspect of ensuring an appropriate level of decolorization efficiency, it is preferably 1 to 10% (w/w) relative to the solid weight of the roasted dextrin/starch mixed liquefied liquid, and 2 to 6%. (w/w) is more preferable.
이하, 본 발명을 실시예를 통하여 보다 구체적으로 설명한다. 다만 하기 실시예는 본 발명의 기술적 특징을 명확하게 예시하기 위한 것일 뿐, 본 발명의 보호범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, the following examples are only intended to clearly illustrate the technical features of the present invention and do not limit the scope of protection of the present invention.
1. 배소덱스트린 및 배소덱스트린 액화액의 제조1. Preparation of roasted dextrin and roasted dextrin liquefied liquid
옥수수전분에 2.25%(w/v) 농도의 염산 용액을 염산 첨가량이 전분 건조 중량 대비 0.11%(w/w)가 되게 첨가하고 균일하게 혼합하여 pH가 약 2.5±0.1인 전분 혼합물을 수득하였다. 이후, 전분 혼합물을 숙성조에 넣고 약 27±2℃에서 약 3.5 hr 동안 숙성시킨 후 약 90±2℃의 온도 조건에서 수분 함량이 약 3%(w/w)가 되도록 건조하였다. 이후, 전분 혼합물의 온도를 약 140℃로 조정하고 약 2 hr동안 반응시켜 배소덱스트린(Pyrodextrin)을 제조하였다. 제조한 배소덱스트린의 식이섬유 함량은 건조 중량을 기준으로 약 58±1%(w/w)이고 백색도는 약 63±1 이었으며, 덱스트로오스 당량(dextrose equivalent, DE) 값은 약 13.5 이었다. 또한, 배소덱스트린을 정제수에 현탁시켜 30%(w/w) 농도의 배소덱스트린 슬러리를 제조하고 pH를 약 5.5±0.1로 조절한 후 약 105℃에서 약 10분 동안 액화 반응을 진행하여 배소덱스트린 액화액을 수득하였다.A 2.25% (w/v) hydrochloric acid solution was added to corn starch in an amount of 0.11% (w/w) based on the dry weight of starch and mixed uniformly to obtain a starch mixture with a pH of about 2.5 ± 0.1. Thereafter, the starch mixture was placed in a maturation tank and aged at about 27 ± 2°C for about 3.5 hr, then dried to a moisture content of about 3% (w/w) at a temperature of about 90 ± 2°C. Afterwards, the temperature of the starch mixture was adjusted to about 140°C and reacted for about 2 hours to prepare Pyrodextrin. The dietary fiber content of the prepared roasted dextrin was about 58 ± 1% (w/w) based on dry weight, the whiteness was about 63 ± 1, and the dextrose equivalent (DE) value was about 13.5. In addition, roasted dextrin was suspended in purified water to prepare a 30% (w/w) concentration roasted dextrin slurry, the pH was adjusted to about 5.5 ± 0.1, and a liquefaction reaction was performed at about 105°C for about 10 minutes to liquefy the roasted dextrin. A solution was obtained.
2. 전분 액화액의 제조2. Preparation of starch liquefaction
옥수수전분을 정제수에 현탁시켜 30%(w/w) 농도의 전분 슬러리를 제조하고 pH를 약 5.5±0.1로 조절한 후 여기에 알파-아밀라제(상품명 : Liquozyme® Supra 2.2X; 공급사 : Novozymes)를 전분 건조 중량 대비 0.025%(w/w)의 양으로 첨가하고 105℃에서 10분, 95℃에서 60분 동안 순차적으로 액화 처리하여 전분 액화액을 수득하였다. 수득한 전분 액화액의 덱스트로오스 당량(dextrose equivalent, DE) 값은 약 9.7 이었다.Corn starch was suspended in purified water to prepare a starch slurry with a concentration of 30% (w/w), the pH was adjusted to about 5.5 ± 0.1, and alpha-amylase (Product name: Liquozyme® Supra 2.2X; Supplier: Novozymes) was added to it. Starch was added in an amount of 0.025% (w/w) based on the dry weight and liquefied sequentially at 105°C for 10 minutes and at 95°C for 60 minutes to obtain a liquefied starch solution. The dextrose equivalent (DE) value of the obtained starch liquefaction was about 9.7.
3. 이소말토올리고당 조성물의 제조3. Preparation of isomaltooligosaccharide composition
제조예 1.Manufacturing Example 1.
위에서 제조한 배소덱스트린 액화액의 온도를 약 60℃로 유지하고 pH를 약 5.7±0.1로 조절한 후, 여기에 베타-아밀라제(상품명 : OPTIMALT® BBA; 공급사 : Dupont), 풀루라나제(상품명 : OPTIMAX® L-1000; 공급사 : Dupont) 및 트랜스글루코시다제(상품명 : Transglucosidase L "Amano"; 공급사 : Amano Enzyme Inc.)을 각각 배소덱스트린 액화액 고형분 중량 대비 0.06%(w/w), 0.096%(w/w) 및 0.105%(w/w)의 양으로 첨가하고 약 48 hr 동안 당화 반응을 진행하여 액상의 이소말토올리고당 조성물을 수득하였다. 한편, 당화 반응을 진행하는 동안 활성탄을 배소덱스트린 액화액 고형분 중량 대비 4%(w/w)의 양으로 첨가하고 당화 반응과 탈색 반응을 동시에 진행하였다. 이후, 액상의 이소말토올리고당 조성물을 여과, 탈색 및 이온교환정제 등과 같은 일련의 과정으로 처리하여 정제된 액상의 이소말토올리고당 조성물을 수득하였다. 정제된 액상의 이소말토올리고당 조성물의 고형분 농도는 약 25±2 브릭스(Brix) 이었다. 또한, 정제된 액상의 이소말토올리고당 조성물의 덱스트로오스 당량(dextrose equivalent, DE) 값은 약 38.4 이었다.After maintaining the temperature of the roasted dextrin liquefied solution prepared above at about 60°C and adjusting the pH to about 5.7 ± 0.1, beta-amylase (Product name: OPTIMALT® BBA; Supplier: Dupont) and Pullulanase (Product name: OPTIMAX® L-1000; Supplier: Dupont) and transglucosidase (Product name: Transglucosidase L "Amano"; Supplier: Amano Enzyme Inc.) at 0.06% (w/w) and 0.096%, respectively, based on the solid weight of the roasted dextrin liquefied liquid. (w/w) and 0.105% (w/w), and the saccharification reaction was performed for about 48 hr to obtain a liquid isomaltooligosaccharide composition. Meanwhile, during the saccharification reaction, activated carbon was added in an amount of 4% (w/w) based on the solid content of the roasted dextrin liquefied liquid, and the saccharification reaction and decolorization reaction were carried out simultaneously. Thereafter, the liquid isomaltooligosaccharide composition was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a purified liquid isomaltooligosaccharide composition. The solids concentration of the purified liquid isomaltooligosaccharide composition was about 25 ± 2 Brix. Additionally, the dextrose equivalent (DE) value of the purified liquid isomaltooligosaccharide composition was about 38.4.
제조예 2.Manufacturing example 2.
위에서 제조한 배소덱스트린 액화액의 온도를 약 60℃로 유지하고 pH를 약 5.7±0.1로 조절한 후, 여기에 베타-아밀라제(상품명 : OPTIMALT® BBA; 공급사 : Dupont), 풀루라나제(상품명 : OPTIMAX® L-1000; 공급사 : Dupont) 및 트랜스글루코시다제(상품명 : Transglucosidase L "Amano"; 공급사 : Amano Enzyme Inc.)을 각각 배소덱스트린 액화액 고형분 중량 대비 0.034%(w/w), 0.062%(w/w) 및 0.070%(w/w)의 양으로 첨가하고 약 48 hr 동안 당화 반응을 진행하여 액상의 이소말토올리고당 조성물을 수득하였다. 한편, 당화 반응을 진행하는 동안 활성탄을 배소덱스트린 액화액 고형분 중량 대비 4%(w/w)의 양으로 첨가하고 당화 반응과 탈색 반응을 동시에 진행하였다. 이후, 액상의 이소말토올리고당 조성물을 여과, 탈색 및 이온교환정제 등과 같은 일련의 과정으로 처리하여 정제된 액상의 이소말토올리고당 조성물을 수득하였다. 정제된 액상의 이소말토올리고당 조성물의 고형분 농도는 약 25±2 브릭스(Brix) 이었다.After maintaining the temperature of the roasted dextrin liquefied solution prepared above at about 60°C and adjusting the pH to about 5.7 ± 0.1, beta-amylase (Product name: OPTIMALT® BBA; Supplier: Dupont) and Pullulanase (Product name: OPTIMAX® L-1000; Supplier: Dupont) and transglucosidase (Product name: Transglucosidase L "Amano"; Supplier: Amano Enzyme Inc.) at 0.034% (w/w) and 0.062%, respectively, based on the solid weight of the roasted dextrin liquefied liquid. (w/w) and 0.070% (w/w), and the saccharification reaction was performed for about 48 hr to obtain a liquid isomaltooligosaccharide composition. Meanwhile, during the saccharification reaction, activated carbon was added in an amount of 4% (w/w) based on the solid content of the roasted dextrin liquefied liquid, and the saccharification reaction and decolorization reaction were carried out simultaneously. Thereafter, the liquid isomaltooligosaccharide composition was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a purified liquid isomaltooligosaccharide composition. The solids concentration of the purified liquid isomaltooligosaccharide composition was about 25 ± 2 Brix.
제조예 3.Manufacturing example 3.
위에서 제조한 배소덱스트린 액화액과 전분 액화액을 고형분 중량 기준으로 7:3의 중량비로 혼합하여 배소덱스트린/전분 혼합 액화액을 제조하였다. 이후, 배소덱스트린/전분 혼합 액화액의 온도를 약 60℃로 유지하고 pH를 약 5.7±0.1로 조절한 후, 여기에 베타-아밀라제(상품명 : OPTIMALT® BBA; 공급사 : Dupont), 풀루라나제(상품명 : OPTIMAX® L-1000; 공급사 : Dupont) 및 트랜스글루코시다제(상품명 : Transglucosidase L "Amano"; 공급사 : Amano Enzyme Inc.)을 각각 혼합 액화액 고형분 중량 대비 0.034%(w/w), 0.062%(w/w) 및 0.070%(w/w)의 양으로 첨가하고 약 48 hr 동안 당화 반응을 진행하여 액상의 이소말토올리고당 조성물을 수득하였다. 한편, 당화 반응을 진행하는 동안 활성탄을 혼합 액화액 고형분 중량 대비 4%(w/w)의 양으로 첨가하고 당화 반응과 탈색 반응을 동시에 진행하였다. 이후, 액상의 이소말토올리고당 조성물을 여과, 탈색 및 이온교환정제 등과 같은 일련의 과정으로 처리하여 정제된 액상의 이소말토올리고당 조성물을 수득하였다. 정제된 액상의 이소말토올리고당 조성물의 고형분 농도는 약 25±2 브릭스(Brix) 이었다.A roasted dextrin/starch mixed liquefied liquid was prepared by mixing the roasted dextrin liquefied liquid prepared above and the starch liquefied liquid at a weight ratio of 7:3 based on the weight of solids. Afterwards, the temperature of the roasted dextrin/starch mixture liquefaction was maintained at approximately 60°C and the pH was adjusted to approximately 5.7±0.1, after which beta-amylase (Product name: OPTIMALT® BBA; Supplier: Dupont) and pullulanase ( Product name: OPTIMAX® L-1000; Supplier: Dupont) and transglucosidase (Product name: Transglucosidase L "Amano"; Supplier: Amano Enzyme Inc.), respectively, 0.034% (w/w), 0.062, based on the weight of solids in the liquefied liquid. It was added in amounts of % (w/w) and 0.070% (w/w), and saccharification reaction was performed for about 48 hr to obtain a liquid isomaltooligosaccharide composition. Meanwhile, during the saccharification reaction, activated carbon was added in an amount of 4% (w/w) based on the solid content of the mixed liquefied liquid, and the saccharification reaction and decolorization reaction were carried out simultaneously. Thereafter, the liquid isomaltooligosaccharide composition was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a purified liquid isomaltooligosaccharide composition. The solids concentration of the purified liquid isomaltooligosaccharide composition was about 25 ± 2 Brix.
제조예 4.Manufacturing example 4.
위에서 제조한 배소덱스트린 액화액과 전분 액화액을 고형분 중량 기준으로 5:5의 중량비로 혼합하여 배소덱스트린/전분 혼합 액화액을 제조한 점을 제외하고는 제조예 3과 동일한 조건 및 동일한 방법으로 정제된 액상의 이소말토올리고당 조성물을 수득하였다. 정제된 액상의 이소말토올리고당 조성물의 고형분 농도는 약 25±2 브릭스(Brix) 이었다.Purified under the same conditions and using the same method as Preparation Example 3, except that the roasted dextrin/starch mixed liquefied liquid was prepared by mixing the roasted dextrin liquefied liquid and the starch liquefied liquid prepared above in a weight ratio of 5:5 based on the weight of solid content. A liquid isomaltooligosaccharide composition was obtained. The solids concentration of the purified liquid isomaltooligosaccharide composition was about 25 ± 2 Brix.
제조예 5.Manufacturing Example 5.
위에서 제조한 배소덱스트린 액화액과 전분 액화액을 고형분 중량 기준으로 3:7의 중량비로 혼합하여 배소덱스트린/전분 혼합 액화액을 제조한 점을 제외하고는 제조예 3과 동일한 조건 및 동일한 방법으로 정제된 액상의 이소말토올리고당 조성물을 수득하였다. 정제된 액상의 이소말토올리고당 조성물의 고형분 농도는 약 25±2 브릭스(Brix) 이었다.Purified under the same conditions and using the same method as Preparation Example 3, except that the roasted dextrin/starch mixed liquefied liquid was prepared by mixing the roasted dextrin liquefied liquid and the starch liquefied liquid prepared above at a weight ratio of 3:7 based on the weight of solid content. A liquid isomaltooligosaccharide composition was obtained. The solids concentration of the purified liquid isomaltooligosaccharide composition was about 25 ± 2 Brix.
제조예 6.Manufacturing example 6.
위에서 제조한 배소덱스트린 액화액과 전분 액화액을 고형분 중량 기준으로 2:8의 중량비로 혼합하여 배소덱스트린/전분 혼합 액화액을 제조한 점을 제외하고는 제조예 3과 동일한 조건 및 동일한 방법으로 정제된 액상의 이소말토올리고당 조성물을 수득하였다. 정제된 액상의 이소말토올리고당 조성물의 고형분 농도는 약 25±2 브릭스(Brix) 이었다.Purified under the same conditions and using the same method as Preparation Example 3, except that the roasted dextrin/starch mixed liquefied liquid was prepared by mixing the roasted dextrin liquefied liquid and the starch liquefied liquid prepared above at a weight ratio of 2:8 based on the weight of solid content. A liquid isomaltooligosaccharide composition was obtained. The solids concentration of the purified liquid isomaltooligosaccharide composition was about 25 ± 2 Brix.
제조예 7.Manufacturing example 7.
위에서 제조한 전분 액화액의 온도를 약 60℃로 유지하고 pH를 약 5.7±0.1로 조절한 후, 여기에 베타-아밀라제(상품명 : OPTIMALT® BBA; 공급사 : Dupont), 풀루라나제(상품명 : OPTIMAX® L-1000; 공급사 : Dupont) 및 트랜스글루코시다제(상품명 : Transglucosidase L "Amano"; 공급사 : Amano Enzyme Inc.)을 각각 전분 액화액 고형분 중량 대비 0.034%(w/w), 0.062%(w/w) 및 0.070%(w/w)의 양으로 첨가하고 약 48 hr 동안 당화 반응을 진행하여 액상의 이소말토올리고당 조성물을 수득하였다. 이후, 액상의 이소말토올리고당 조성물을 여과, 탈색 및 이온교환정제 등과 같은 일련의 과정으로 처리하여 정제된 액상의 이소말토올리고당 조성물을 수득하였다. 정제된 액상의 이소말토올리고당 조성물의 고형분 농도는 약 25±2 브릭스(Brix) 이었다.After maintaining the temperature of the starch liquefaction prepared above at about 60℃ and adjusting the pH to about 5.7±0.1, beta-amylase (Product name: OPTIMALT® BBA; Supplier: Dupont) and pullulanase (Product name: OPTIMAX) ® L-1000; Supplier: Dupont) and transglucosidase (Product name: Transglucosidase L "Amano"; Supplier: Amano Enzyme Inc.) at 0.034% (w/w) and 0.062% (w), respectively, based on the solid weight of the starch liquefied liquid. /w) and 0.070% (w/w), and the saccharification reaction was performed for about 48 hr to obtain a liquid isomaltooligosaccharide composition. Thereafter, the liquid isomaltooligosaccharide composition was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a purified liquid isomaltooligosaccharide composition. The solids concentration of the purified liquid isomaltooligosaccharide composition was about 25 ± 2 Brix.
제조예 8.Manufacturing example 8.
위에서 제조한 전분 액화액의 온도를 약 60℃로 유지하고 pH를 약 5.7±0.1로 조절한 후, 여기에 베타-아밀라제(상품명 : OPTIMALT® BBA; 공급사 : Dupont), 풀루라나제(상품명 : OPTIMAX® L-1000; 공급사 : Dupont) 및 트랜스글루코시다제(상품명 : Transglucosidase L "Amano"; 공급사 : Amano Enzyme Inc.)을 각각 전분 액화액 고형분 중량 대비 0.017%(w/w), 0.031%(w/w) 및 0.035%(w/w)의 양으로 첨가하고 약 48 hr 동안 당화 반응을 진행하여 액상의 이소말토올리고당 조성물을 수득하였다. 이후, 액상의 이소말토올리고당 조성물을 여과, 탈색 및 이온교환정제 등과 같은 일련의 과정으로 처리하여 정제된 액상의 이소말토올리고당 조성물을 수득하였다. 정제된 액상의 이소말토올리고당 조성물의 고형분 농도는 약 25±2 브릭스(Brix) 이었다. 또한, 정제된 액상의 이소말토올리고당 조성물의 덱스트로오스 당량(dextrose equivalent, DE) 값은 약 50.1 이었다.After maintaining the temperature of the starch liquefaction prepared above at about 60℃ and adjusting the pH to about 5.7±0.1, beta-amylase (Product name: OPTIMALT® BBA; Supplier: Dupont) and pullulanase (Product name: OPTIMAX) ® L-1000; Supplier: Dupont) and transglucosidase (Product name: Transglucosidase L "Amano"; Supplier: Amano Enzyme Inc.) at 0.017% (w/w) and 0.031% (w), respectively, based on the solid content of starch liquefied liquid. /w) and 0.035% (w/w), and the saccharification reaction was performed for about 48 hr to obtain a liquid isomaltooligosaccharide composition. Thereafter, the liquid isomaltooligosaccharide composition was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a purified liquid isomaltooligosaccharide composition. The solids concentration of the purified liquid isomaltooligosaccharide composition was about 25 ± 2 Brix. In addition, the dextrose equivalent (DE) value of the purified liquid isomaltooligosaccharide composition was about 50.1.
4. 이소말토올리고당 조성물의 당류 조성 분석 및 관능 평가4. Saccharide composition analysis and sensory evaluation of isomaltooligosaccharide composition
(1) 이소말토올리고당 조성물의 당류 조성 및 식이섬유 함량 분석(1) Analysis of saccharide composition and dietary fiber content of isomaltooligosaccharide composition
제조예 1 내지 제조예 8에서 제조한 이소말토올리고당 조성물과 비교군으로 상업적으로 시판되고 있는 프락토올리고당 제품의 당류 종류 및 당류 함량(고형분 기준, 중량%), 그리고 식이섬유 함량을 HPLC를 이용하여 분석하였고, 그 결과를 하기 표 1 내지 표 3에 요약하였다.The saccharide type and saccharide content (solid content, weight %), and dietary fiber content of the isomaltooligosaccharide composition prepared in Preparation Examples 1 to 8 and the commercially available fructooligosaccharide product as a comparison group were determined using HPLC. It was analyzed, and the results are summarized in Tables 1 to 3 below.
* 이소말토올리고당 함량 분석 방법 : 대한민국 식품공전 제 8. 일반시험법→ 6. 식품별 규격 확인 시험법→ 6.2 당류→ 6.2.1 올리고당→ 나. 이소말토올리고당 참조* Method for analysis of isomaltooligosaccharide content: Korea Food Code, Article 8. General test methods → 6. Test methods for confirming specifications for each food product → 6.2 Saccharides → 6.2.1 Oligosaccharides → B. See Isomaltooligosaccharide
* 프락토올리고당 함량 분석 방법 : 대한민국 식품공전 제 8. 일반시험법→ 6. 식품별 규격 확인 시험법→ 6.2 당류→ 6.2.1 올리고당→ 가. 프락토올리고당 참조* Fructooligosaccharide content analysis method: Korea Food Code, Article 8. General test method → 6. Test method for confirming specifications for each food product → 6.2 Saccharide → 6.2.1 Oligosaccharide → A. See Fructooligosaccharide
* 식이섬유 함량 분석 방법 : 대한민국 식품공전 제 8. 일반시험법→ 2. 식품성분시험법→ 2.1 일반성분시험법→ 2.1.4 탄수화물→ 2.1.4.3 식이섬유→ 나. 액체크로마토그래프를 이용한 수용성 식이섬유의 정량 참조* Dietary fiber content analysis method: Korea Food Code, Article 8. General test method → 2. Food ingredient test method → 2.1 General ingredient test method → 2.1.4 Carbohydrate → 2.1.4.3 Dietary fiber → B. See Quantification of Soluble Dietary Fiber Using Liquid Chromatography
* 프락토올리고당 제품 : 원당((原糖, 미정제 설탕)에 인버타제(Invertase)인 베타-프럭토푸라노시다제(β-fructofuranosidase)를 첨가하고 당화시켜 프락토올리고당 함량이 50% 이상인 당화액을 수득하고, 당화액을 여과, 탈색 및 이온교환정제 등과 같은 일련의 과정으로 처리하여 정제하고, 고형분 농도가 약 76 브릭스(Brix) 이상이 되게 농축한 제품으로서, 덱스트로오스 당량(dextrose equivalent, DE) 값은 약 56.9 이다.* Fructo-oligosaccharide products: saccharified by adding beta-fructofuranosidase, an invertase, to raw sugar (unrefined sugar) and saccharifying it to have a fructo-oligosaccharide content of more than 50% The liquid is obtained, the saccharified liquid is purified by processing it through a series of processes such as filtration, decolorization, and ion exchange purification, and the product is concentrated to a solid concentration of about 76 Brix or more, and is referred to as dextrose equivalent. , DE) value is about 56.9.
상기 표 1 내지 표 3에서 보이는 바와 같이 제조예 1에서 제조한 이소말토올리고당 조성물의 이소말토스를 제외한 1당류와 2당류 총 함량은 약 29%로서, 제조예 8에서 제조한 이소말토올리고당 조성물보다 낮고 특히 상업적으로 시판되고 있는 프락토올리고당 제품(약 47.6%)에 비해 39.1% 낮았다. 또한, 제조예 1에서 제조한 이소말토올리고당 조성물의 덱스트로오스 당량(dextrose equivalent, DE) 값도 제조예 8에서 제조한 이소말토올리고당 조성물보다 낮고 특히 상업적으로 시판되고 있는 프락토올리고당 제품에 비해 약 32.5% 낮았다.As shown in Tables 1 to 3, the total content of monosaccharides and disaccharides, excluding isomaltose, of the isomaltooligosaccharide composition prepared in Preparation Example 1 is about 29%, which is higher than that of the isomaltooligosaccharide composition prepared in Preparation Example 8. It was low, especially 39.1% lower than commercially available fructooligosaccharide products (about 47.6%). In addition, the dextrose equivalent (DE) value of the isomaltooligosaccharide composition prepared in Preparation Example 1 is lower than that of the isomaltooligosaccharide composition prepared in Preparation Example 8, and is especially lower than that of the commercially available fructooligosaccharide product. It was 32.5% lower.
(2) 이소말토올리고당 조성물의 관능 평가(2) Sensory evaluation of isomaltooligosaccharide composition
제조예 1에서 제조한 액상의 이소말토올리고당 조성물에 수크랄로스(Sucralose) 분말을 액상의 이소말토올리고당 고형분 중량 대비 0.17%(w/w)의 양으로 첨가하고 균일하게 혼합한 후 최종 고형분 농도가 약 76 브릭스(Brix)가 되도록 농축하여 양념장 제조에 사용할 올리고당 제품을 제조하였다. 또한, 제조예 8에서 제조한 액상의 이소말토올리고당 조성물을 최종 고형분 농도가 약 76 브릭스(Brix)가 되도록 농축하여 양념장 제조에 사용할 올리고당 제품을 제조하였다.Sucralose powder was added to the liquid isomaltooligosaccharide composition prepared in Preparation Example 1 in an amount of 0.17% (w/w) based on the solid weight of the liquid isomaltooligosaccharide and mixed uniformly, so that the final solid concentration was about 76. An oligosaccharide product to be used in making seasoning sauce was prepared by concentrating it to Brix. In addition, the liquid isomaltooligosaccharide composition prepared in Preparation Example 8 was concentrated to a final solid concentration of about 76 Brix to prepare an oligosaccharide product to be used in making a marinade.
다진 마늘, 참기름, 간장 및 올리고당 제품을 1:2:1:3의 중량 비율로 혼합하여 양념장을 제조하였다. 또한, 식용유를 두른 팬에 멸치를 넣고 약 2분 동안 볶아서 볶은 멸치를 준비하였다. 이후, 양념장과 볶은 멸치를 섞고 중불로 약 5분 동안 볶은 후, 약불로 약 10분 동안 더 볶아 관능 평가용 멸치볶음을 제조하였다.A marinade was prepared by mixing minced garlic, sesame oil, soy sauce, and oligosaccharide products in a weight ratio of 1:2:1:3. Additionally, stir-fried anchovies were prepared by putting anchovies in a pan coated with cooking oil and frying them for about 2 minutes. Afterwards, the seasoning sauce and stir-fried anchovies were mixed, stir-fried over medium heat for about 5 minutes, and then stir-fried over low heat for about 10 more minutes to prepare stir-fried anchovies for sensory evaluation.
제조한 멸치볶음에 대해 관능 평가 전문패널을 대상으로 끈기(부착성), 윤기, 감미도, 갈변도, 선호도 등과 같은 다양한 항목의 관능을 평가하게 하였고, 그 결과를 하기 표 4에 요약하였다.The prepared stir-fried anchovies were evaluated by a sensory evaluation panel for various sensory items such as stickiness (adhesion), gloss, sweetness, browning degree, preference, etc., and the results are summarized in Table 4 below.
* 관능 평가 점수 기준* Based on sensory evaluation score
+ 낮음; ++ 보통; +++ 높음+ low; ++ normal; +++ High
상기 표 4에서 보이는 바와 같이 제조예 1에서 제조한 이소말토올리고당 조성물을 사용한 멸치볶음은 물엿 수준의 끈기(부착성)를 보였고, 전체적인 선호도도 높은 것으로 평가되었다. 제조예 1에서 제조한 이소말토올리고당 조성물은 제조예 8에서 제조한 이소말토올리고당 조성물 및 상업적으로 시판되고 있는 프락토올리고당 제품에 비해 이소말토올리고당 함량 및 이소말토스를 제외한 1당류와 2당류 총 함량은 낮은 반면 식이섬유 함량은 높음에도 불구하고 제조예 8에서 제조한 이소말토올리고당 조성물보다 우수한 관능 특성을 보였고, 상업적으로 시판되고 있는 프락토올리고당 제품과 유사한 관능 특성을 보였다.As shown in Table 4, stir-fried anchovies using the isomaltooligosaccharide composition prepared in Preparation Example 1 showed stickiness (adhesion) comparable to that of starch syrup, and the overall preference was evaluated as high. The isomaltooligosaccharide composition prepared in Preparation Example 1 has an isomaltooligosaccharide content and a total content of monosaccharides and disaccharides excluding isomaltose compared to the isomaltooligosaccharide composition prepared in Preparation Example 8 and commercially available fructooligosaccharide products. Although it was low and the dietary fiber content was high, it showed superior sensory properties than the isomaltooligosaccharide composition prepared in Preparation Example 8, and showed similar sensory properties to commercially available fructooligosaccharide products.
이상에서와 같이 본 발명을 상기의 실시예를 통해 설명하였지만 본 발명이 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. 따라서, 본 발명의 보호범위는 본 발명에 첨부된 특허청구의 범위에 속하는 모든 실시 형태를 포함하는 것으로 해석되어야 한다.As described above, the present invention has been described through the above-mentioned embodiments, but 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. Accordingly, the scope of protection of the present invention should be interpreted to include all embodiments falling within the scope of the patent claims attached to the present invention.
Claims (10)
상기 배소덱스트린 슬러리의 pH는 5.0~6.5이고 가열 온도는 100~115℃이고 가열 시간은 8~15분이며,
상기 베타-아밀라제(β-amylase), 풀루라나제(Pullulanase) 및 트랜스글루코시다제(Transglucosidase)의 첨가량은 각각 배소덱스트린/전분 혼합 액화액 고형분 중량 대비 0.03~0.08%(w/w), 0.06~0.12%(w/w) 및 0.07~0.15%(w/w)이며,
상기 당화 반응 온도는 55~65℃이고 당화 반응 시간은 45~60 hr이며,
상기 액상의 이소말토올리고당 조성물 내에서 이소말토올리고당 함량은 고형분 전체 중량을 기준으로 30~45%(w/w)이고 식이섬유 함량은 고형분 전체 중량을 기준으로 30~45%(w/w)인 것을 특징으로 하는 이소말토올리고당 조성물의 제조방법.
Preparing a liquefied pyrodextrin solution by heating a pyrodextrin slurry; Preparing a liquefied starch solution by adding alpha-amylase to the starch slurry and heating it; Preparing a roasted dextrin/starch mixed liquefied liquid by mixing the roasted dextrin liquefied liquid and the starch liquefied liquid at a weight ratio of 3:7 to 7:3 based on the weight of solid content; And adding beta-amylase, pullulanase, and transglucosidase to the roasted dextrin/starch mixed liquefaction and performing a saccharification reaction to obtain a liquid isomaltooligosaccharide composition. A method comprising the steps:
The pH of the roasted dextrin slurry is 5.0 to 6.5, the heating temperature is 100 to 115 ° C., and the heating time is 8 to 15 minutes,
The amount of beta-amylase, pullulanase, and transglucosidase added is 0.03~0.08% (w/w), 0.06~0.06~, respectively, based on the solid weight of the roasted dextrin/starch mixed liquefied solution. 0.12% (w/w) and 0.07-0.15% (w/w);
The saccharification reaction temperature is 55-65°C and the saccharification reaction time is 45-60 hr,
In the liquid isomaltooligosaccharide composition, the isomaltooligosaccharide content is 30 to 45% (w/w) based on the total weight of solids, and the dietary fiber content is 30 to 45% (w/w) based on the total weight of solids. A method for producing an isomaltooligosaccharide composition, characterized in that.
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