KR20180015883A - Method for Manufacturing Isomalto-oligosaccarides With A High Content of GABA And Isomalto-oligosaccarides With A High Content of GABA Using Thereof - Google Patents

Abstract

The present invention relates to a method for preparing isomalto-oligosaccharide with high content of GABA, and isomalto-oligosaccharide with high content of GABA prepared thereby. The method of the present invention comprises the steps of: (S1) mixing rice with high content of GABA, distilled water, and 10 to 100 parts by weight of malt with respect to 100 parts by weight of the rice, and saccharifying the same at 35 to 55°C for 3 to 6 hours; (S2) adding transglucosidase to the concentrated sugar solution to transfer sugar; and (S3) adding yeast to the transferred sugar solution, and fermenting the same. According to the present invention, a preparation process is simplified by not including a liquefaction process, and a saccharification time is shortened by adding a large amount of malt in a saccharification step, thereby shortening a preparation time. In addition, the isomalto-oligosaccharide containing 150 mg to 100 g or more of a GABA component by using rice with high content of GABA and a large amount of malt as raw ingredients, can be provided. Furthermore, the isomalto-oligosaccharide having glucose content reduced by fermenting the isomalto-oligosaccharide obtained by a sugar transfer process using yeast, can be provided.

Description

[0001] The present invention relates to a method for producing an isomalto-oligosaccharide containing GABABO and a method for producing the same, and a method for producing the GABABA-containing isomalto-oligosaccharide,

The present invention relates to a process for producing an isomaltooligosaccharide containing GABABA. More particularly, the present invention relates to a method for producing isomaltooligosaccharide having a high content of GABA by using rice germinated rice and a large amount of malt as raw materials, a gabapentone isomaltooligosaccharide, and a use thereof.

Isomalto-oligosaccharide (IMO) is a kind of prebiotics that significantly increases the number of gut microbiota. It has sweetness, activates fermentation of intestinal lactic acid bacteria, proliferation of bifidobacteria, It has been attracting attention as a functional food material because of its effects such as suitability, prevention of cavities, prevention of aging and diet.

Such isomaltooligosaccharides are widely used throughout the food industry, including functional food ingredients, polishes, and excipients.

A general method for producing isomalto-oligosaccharides comprises milling a starch raw material to obtain a starch, liquefying it by adding a liquefying enzyme such as amylase to the gel, and then saccharifying the starch.

However, the conventional method of producing isomalto-oligosaccharides through a process of liquefaction, liquefaction and saccharification has a long process time and / or inconvenience that the process is not easy.

On the other hand, consumers are demanding food materials which are not satisfied with conventional isomaltooligosaccharides and have more functionality due to the increase in living standard and the well-being wind.

Korean Patent Registration No. 10-1446489 Korean Patent Publication No. 10-2011-0085133

An object of the present invention is to provide a soy sauce having a content of gamma aminobutyric acid (GABA) of 150 mg / 100 g or more by using a rice gum and a large amount of malt as a raw material and having a reduced glucose content and a low calorie And a method for producing isomaltooligosaccharide.

It is another object of the present invention to provide a process for producing isomaltooligosaccharide that does not include a liquefaction process, simplifies the manufacturing process, and can further shorten the saccharification time by adding a large amount of malt in the saccharification step.

Accordingly, the present invention provides a method for producing a rice flour according to the first aspect of the present invention, comprising the steps of: (S1) mixing glycerol-containing rice, distilled water and 10-100 parts by weight of maltitol relative to 100 parts by weight of the rice, and saccharifying at 35-55 ° C for 4-6 hours; (S2) adding a transglucosidase to the glycosylated sugar solution to effect sugar-transfer; And (S3) adding yeast to the transferred sugar solution to ferment the isomaltooligosaccharide.

In the method for manufacturing the Gabato-containing isomalto-oligosaccharide according to the above-described embodiment, the step of immersing the rice bran-containing rice for 3 to 6 hours before the step (S1); And boiling the immersed rice for 0.5 to 2 hours.

In the method of manufacturing Gabato-containing isomalto-oligosaccharides according to the above embodiment, the Gaba-rich rice of step (S1) may be at least one selected from brown rice, germinated brown rice, embryo brown rice, black rice, gabba rice and rice rice.

In the method for producing Gabato-containing isomalto-oligosaccharides according to the above embodiment, the Gaba rice may be rice of the variety selected from the variety of the registered trademark No. 2332 or the gold tower of No. 2333.

In the method of manufacturing the Gabato-containing isomalto-oligosaccharide according to the above embodiment, the malt in step (S1) may be mixed with 10 to 20 parts by weight of 100 parts by weight of the rice containing Gaba-ko.

In the method for producing a Gabapto-containing isomalto-oligosaccharide according to the above embodiment, the saccharification temperature in the step (S1) may be 35 to 45.

In step (S2), 0.1 to 0.5 parts by weight of transglucosidase may be added to the saccharified sugar solution, and the reaction may be performed at 55 to 65 ° C for 12 to 24 hours.

In the method of manufacturing Gabato-containing isomalto-oligosaccharides according to the above embodiment, the method further comprises adding 0.005 to 0.010 part by weight of alpha amylase to 100 parts by weight of the sugar solution transferred between step (S2) and step (S3) can do.

In the above embodiment, when alpha amylase is added, the reaction can be carried out at 55 to 65 ° C for 30 to 60 minutes.

In the method for producing isobarin-containing isomaltooligosaccharide according to the above embodiment, the method may further comprise treating the sugar solution transferred between step (S2) and step (S3) with alpha glucosidase.

The fermentation step of step (S3) is preferably performed at 25 to 45 ° C for 8 to 16 hours.

The present invention provides, as a second preferred embodiment, an isomalto-oligosaccharide which is prepared according to the above-mentioned preparation method and has a glucose content of 150 mg / 100 g or more and glucose content is reduced.

As a third preferred embodiment of the present invention, there is provided a food composition comprising the above-described Gabato-containing isomaltooligosaccharide.

As a fourth preferred embodiment of the present invention, there is provided a sweetener composition comprising the above described Gabato-containing isomaltooligosaccharide.

As a fifth preferred embodiment of the present invention, there is provided a source comprising the above described Gabato-containing isomaltooligosaccharide.

The present invention provides, as a preferred sixth embodiment, confectionery comprising the above-described Gabato-containing isomaltooligosaccharide.

The present invention can provide an isomaltooligosaccharide containing a GABA ingredient in an amount of 150 mg / 100 g or more by using rice gadolinium-containing rice and a large amount of malt as a raw material. Further, the present invention can provide an isomaltooligosaccharide having reduced glucose content by fermenting isomaltooligosaccharide obtained by the sugar-exchange process using a yeast.

In addition, the method for producing isobutanol-containing isomaltooligosaccharide of the present invention does not include a liquefaction step, simplifying the production process, and adding a large amount of malt in the saccharification step, thereby shortening the saccharification time and shortening the production time.

FIG. 1 is a flow chart showing a process for producing a goat-containing isomaltooligosaccharide according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing an isomaltooligosaccharide containing GABAUGO and a gabapugosomized isomaltooligosaccharide therefrom, and the production process is simplified and the production time is short. Also, an isomaltooligosaccharide containing a glucose component of 150 mg / 100 g or more and having a reduced glucose content is prepared.

To this end, the present invention relates to a method for producing rice, comprising the steps of: (S1) mixing 10-100 parts by weight of maltodextrin with 100 parts by weight of rice, distilled water, and rice, and saccharifying at 35-55 ° C for 4-6 hours; (S2) adding a transglucosidase to the glycosylated sugar solution to effect sugar-transfer; And (S3) adding yeast to the transferred sugar solution and fermenting the sugar solution. 1, a method for producing the Gabasol-containing isomaltooligosaccharide according to an embodiment of the present invention will be described.

In the step (S1), rice germs such as brown rice, germinated brown rice, embryo brown rice, black rice, Gabar rice, rice paddy rice, etc. having a high content of governing Hereinafter referred to as " rice ginger rice "). More specifically, the rice of the present invention contains rice which contains 5 times or more of the amount of governess as compared with that of a common white rice, and rice including rice rice containing such a large amount of the rice can be included. Meanwhile, it is preferable that the above-mentioned GABA rice is a patented rice selected from among varieties selected from among the yellow pears of the variety protection registration No. 2332 or the gold pearls of the No. 2333, which contains the gaba ingredient more than 8 times of the common brown rice. Rice cooked with rice, washed out? Also, it is preferable since the content of GABA is high.

Gabba is an inhibitory neurotransmitter of non-protein constituent amino acids composed of four carbons. It has been in use since the mid 1980s and has been in full use since 2001. It has been used since 2001 and has been used in many fields including neurostabilization, relieving stress, improving memory, strengthening blood pressure, relieving depression, preventing strokes and dementia, And it is known to be effective in inhibiting metastasis and proliferation of stroke, colorectal cancer, and colorectal cancer cells.

In particular, GABA is involved in many physiological mechanisms, and it is known that in animals, the blood flow of the brain is activated and the oxygen supply amount is increased to enhance the metabolic function of brain cells. Through this, it is possible to improve cognitive ability, And has been proven efficacy.

On the other hand, according to literature, rice contains more than 66% of nutrients of rice. Phytic acid, which decodes heavy metals in rice paddies, is six times more abundant than white rice, rich in protein, fat and carbohydrates, and contains fiber and vitamin A, vitamin B ₁ , B ₂ , B ₆ , vitamin E, It is known that vitamin and mineral such as pantothenic acid, linoleic acid and the like are kept in balance, and chelating substances that inhibit the anti-cancer factors are also included. In the present invention, rice rice is rice having a nutritive value higher than that of white rice and having a texture substantially similar to that of white rice, and having a rice husk residual ratio of 60% or more. More specifically, rice having a degree of breadth of 5 to 9.5 . The figure (current percentage) means the degree of peeling of the (fine) steel layer of brown rice. Rice refers to the brown rice itself at 0 minute, and rice for 5 minutes means rice with a percentage of remaining rice of 96%, which is about 90% of residual rice. Also, the rice at 7 minutes means the rice having the above percentage of 94.4% as the rice having a residual ratio of about 70%, and the percentage of the rice at the 9th minute is 92.8% as the percentage of residual rice of about 60% Rice. For reference, rice with a degree of tenor of 10 minutes or more is called white rice, and the residual percentage of white rice is less than 10%.

It is known that rice ginseng contains a large amount of GABA and vitamin B ₁ together with various nutrients mentioned above.

Saccharides are essential for the decarboxylase activity when converted to energy in the body. The decarboxylase enzyme exhibits activity when there is sufficient coenzyme called thiamin pyrophosphate (TPP). Since the component of the coenzyme is vitamin B ₁ , if the vitamin B ₁ is insufficient, even if the sugar is taken, Can occur.

Thus saccharides requirement strong food material because vitamin B ₁ is isopropyl of the present invention using a GABA-containing highly rice such as rice nunssal contained in a large amount maltooligosaccharides method of producing vitamin B ₁ will be a very useful invention in the human body .

Before the step (S1), the step of immersing the burdocked rice for 3 to 6 hours; And pre-treating the immersed rice for 0.5 to 2 hours. It is preferable that the pretreatment step is carried out so that the moisture content of the rice is increased to 20 to 40%, thereby increasing the content of the rice bran.

In step (S1), it is preferable to mix the rice bran, distilled water, and 10-100 parts by weight of maltitol relative to 100 parts by weight of the rice. Further, it is preferable to carry out saccharification at a temperature of 25 to 70 DEG C, more preferably 35 to 55 DEG C for 3 to 8 hours, more preferably 4 to 6 hours.

In the conventional method for producing isomalto-oligosaccharides, a saccharifying enzyme such as a pullulanase, a beta-amylase, a caprolactam, an amylase, a flavum mill or an invertase is usually used in the saccharification step. In the present invention, It is not necessary to separately provide a slurrying step or a liquefaction step before the saccharification step. Further, in the method of the present invention, the saccharification temperature is relatively low by mixing a large amount of malt, and the saccharification time is further shortened as compared with the conventional method.

That is, in the present invention, it is possible to saccharify at a temperature ranging from 35 to 55 ° C for 4 to 6 hours, that is, at a lower temperature for a short time, by mixing a large amount of maltose of 10 to 100 parts by weight with respect to 100 parts by weight of rice And flavor, and can obtain an isomaltooligosaccharide containing 150 mg / 100 g or more of GABA. In addition, the reason why the malt was added in an excessive amount in comparison with the weight of the rice gobava containing rice as described above in the present invention is to include a higher content of the goba ingredient in the isomaltooligosaccharide produced according to the present invention. Further, the present invention makes it possible to prepare isomaltooligosaccharides containing a high content of Gabba components by introducing saccharification conditions such as temperature and time suitable for adding a large amount of maltose.

When the malt is mixed in less than 10 parts by weight in the step (S1), the saccharification temperature may be increased and the saccharification time may be prolonged, and the amount of the saccharide in the isomaltooligosaccharide produced according to the method of the present invention may become insignificant. When the malt content is higher than 100 parts by weight, the malt content does not increase even when the content of the malt increases, which is not economical and unpleasant odor may occur. In this case, in the step (S1), the range of the added amount of maltose is more preferably 10 to 20 parts by weight relative to 100 parts by weight of the rice containing the gargona. In the present invention, the saccharification efficiency is the highest when the added amount of malt is in the above range.

Meanwhile, the malt may be a malt extract prepared by adding 800 to 1500 parts by weight of distilled water to 100 parts by weight of the malt powder, stirring the mixture at 40 to 70, and then allowing the juice obtained by the fermentation to stand and then obtaining only the supernatant.

If the saccharification temperature in step (S1) is less than 35 ° C, saccharification is not performed and the merchantability is lost. If the saccharification temperature is higher than 55 ° C, there is a possibility that the saccharification becomes too slow and the isomaltooligosaccharide There is a possibility that the yield of production of the product is deteriorated. Here, the range of the saccharification temperature in the step (S1) is more preferably 35 to 45 占 폚. When the glycation temperature is in the above range, the content of maltose contained in the sugar solution is the highest and the production yield of isomaltooligosaccharide is the highest.

If the saccharification time is less than 4 hours, the merchantability is lost. If the saccharification time exceeds 6 hours, odor may already occur, and the saccharification may proceed too much, which is preferable from the viewpoint of improving the yield of isomaltooligosaccharide and stabilizing the yield. Can not do it.

It is preferable that the distilled water is mixed in an amount of 200 to 500 parts by weight based on 100 parts by weight of the rice containing gaba root. When the amount of the distilled water to be added is less than 200 parts by weight, the substrate is insufficient. When the amount of the distilled water is more than 500 parts by weight, the saccharification time may be prolonged.

After the saccharification step is completed, it is preferable that the content of maltose contained in the sugar solution is at least 30% by weight or more based on the total weight of the whole sugar solution.

In the step (S2), transglucosidase is added to the concentrated sugar solution, and sugar transfer is carried out.

Preferably, the transglucosidase is added in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of the saccharified solution in the step (S1).

After the addition of the transglucosidase, it is preferable that the transglucosidase is transferred at 55 to 65 ° C for 12 to 24 hours.

Preferably, the method further comprises adding 0.005-0.010 parts by weight of alpha amylase to the transferred sugar solution, relative to 100 parts by weight of the sugar solution, between steps (S2) and (S3).

It is preferable to treat the transfer sugar solution obtained in the step (S2) with alpha amylase in order to make the yeast in step (S3) easier to use. The transfer sugar solution contains hydrolyzed saccharide having four or more sugars in addition to glucose, maltose, maltotriose and the like as a by-product, and it is possible to decompose the by-product saccharide into glucose or maltose by treatment with alpha amylase.

After the addition of the alpha amylase as described above, the reaction is preferably performed at 55 to 65 ° C for 30 to 60 minutes.

Further, it is preferable to further include treating the transferred sugar solution between the step (S2) and the step (S3) with an alpha glucosidase. It is preferable to decompose the maltose into glucose by treating the transfer sugar solution obtained in the step (S2) with alpha glucosidase to facilitate the use of the yeast in the step (S3). At this time, the alpha glucosidase is preferably added in an amount of 0.05-0.2 parts by weight based on 100 parts by weight of the transferred sugar solution. After the addition of the alpha-glucosidase, the reaction is preferably carried out at 40 to 60 DEG C for 40 to 55 hours.

In step (S3), yeast is added to the transferred sugar solution and fermented. At this time, the components such as glucose, maltose and maltotriose remaining in the isomaltooligosaccharide solution are removed by fermentation, so that the high purity isomaltooligosaccharide, especially glucose, is reduced and the isomerized oligosaccharide having low calorie can be obtained.

The yeast may be any yeast such as baker's yeast or brewer's yeast, and the yeast itself or immobilized yeast immobilized on an insoluble carrier may be used.

In the present invention, the yeast is preferably added in the form of a solution rather than the yeast itself or the immobilized yeast, and the yeast solution may have a concentration of 8 to 15% (w / v). In step (S3), the yeast solution is preferably added in an amount of 0.2 to 10 parts by weight based on 100 parts by weight of the sugar solution transferred in step (S2).

After yeast is added, it is preferable to ferment at 25 to 45 DEG C for 8 to 16 hours.

Meanwhile, after each of the above steps, a step for stopping and inactivating the enzyme participating in the reaction may be additionally performed. That is, the method may further include inactivating the enzyme after the saccharification step (S1), the sugar transfer step (S2), and / or the yeast fermentation step (S3).

The enzyme inactivation step may be carried out using conventional physiological and chemical enzymatic deactivation methods known in the art such as temperature elevation and pH adjustment. For example, the reaction solution after each step may be reacted at 65 to 100 ° C, preferably 90 to 100 ° C (S2) and / or the yeast (S3) of step (S1) by inactivating the saccharification enzyme of step (S1), the sugar transferase of step (S2) and / or the yeast of step (S3) by heating for 30 seconds to 60 minutes, preferably 30 seconds to 30 minutes, It can be anger.

According to the above-mentioned method, it is possible to obtain a large amount of isomaltooligosaccharide which is excellent in sweet taste and palatability, contains about 150 mg / 100 g of Gabba component and glucose content is low and calorie is low, Can be produced simply and quickly by adding malt.

That is, the isomaltooligosaccharide according to the present invention prepared as described above is very useful as a food material because it has excellent taste, high palatability, a large amount of Gabba components, and reduced glucose content. In addition, it is possible to simultaneously induce the fermentation of intestinal lactobacillus, which is a characteristic of isomalto-oligosaccharide, the proliferation of bifidobacteria, the action of sugar, the prevention of cavities, the prevention of aging and the diet.

Yet another preferred embodiment of the present invention is a food composition comprising isomaltooligosaccharide having excellent sweet taste and palatability as described above and having a glucose content of 150 mg / 100 g or more and a glucose content reduced. to provide.

The food composition includes all forms such as functional food, nutritional supplement, health food and food additives. Food compositions of this type may be prepared in a variety of forms according to conventional methods known in the art. For example, as a health food, the composition of the present invention may be prepared in the form of tea, juice, and drink and then taken for drinking, granulated, encapsulated and powdered. Functional foods also include beverages (including alcoholic beverages), fruits and their processed foods (e.g., canned fruits, bottled, jam, maalmalade, etc.), fish, meat and processed foods such as ham, Etc.), breads and noodles (eg udon, buckwheat noodles, ramen noodles, spaghetti, macaroni, etc.), fruit juice, various drinks, cookies, , Retort food, frozen food, various kinds of seasoning (for example, soybean paste, soy sauce, sauce, etc.) by adding the composition of the present invention.

The preferred content of the isomaltooligosaccharide of the present invention in the food composition of the present invention is not particularly limited, but is preferably 0.01 to 50% by weight in the finally prepared food. In addition, in order to use the composition as a food additive, it may be used in the form of powder or concentrate.

As another preferred embodiment of the present invention, there is provided a sweetener composition comprising the above described Gabato-containing isomaltooligosaccharide. The sweetener composition containing the Gabasol-containing isomaltooligosaccharide of the present invention is excellent in sweet taste and palatability but can be used as a sweetener very well because it contains more than 150 mg / 100 g of Gabba component.

Also, as another preferred embodiment of the present invention, there is provided a source and confectionery comprising the above-described Gabato-containing isomaltooligosaccharide. The sauces or confections containing the Gabasol-containing isomalto-oligosaccharides of the present invention are excellent in sweet taste and palatability, but can be very usefully used as sauces or confections because they contain more than 150 mg / 100 g of Gabar components.

Hereinafter, the structure of the present invention will be described in more detail with reference to examples.

[Example]

Example  One

First, 5 minutes of rice seedlings were immersed at room temperature for 4 hours, and the rice seedlings were pretreated to have a moisture content of 30% by heating at 110 ° C for 60 minutes.

Then, 1 g of maltose and 22 g of distilled water were mixed with 10 g of rice gruel, and reacted at 40 ° C for 6 hours to prepare a saccharified liquid.

Further, 0.2 part by weight of transglucosinase was added to the saccharified liquid in an amount of 100 parts by weight of the saccharified liquid, and the mixture was reacted at 60 DEG C for 18 hours to prepare a transfer sugar solution. Then, the transfer sugar solution was heated at 90 DEG C for 1 minute to inactivate the enzyme.

Next, 1 part by weight of a yeast solution (10%, w / v) was added to the transition sugar solution to 100 parts by weight of the transfer sugar solution, followed by fermentation at 30 ° C for 12 hours to prepare isomaltooligosaccharide. The yeast was sterilized by heating the isomaltooligosaccharide at 90 DEG C for 1 minute.

Example 1-1

The isomaltooligosaccharide was prepared in the same manner as in Example 1, except that the process of pretreating the rice seedlings was omitted.

Examples 1-2

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1, except that brown rice was used instead of the above-mentioned rice beans.

Example 1-3

An isomaltooligosaccharide was prepared in the same manner as in Example 1-1, except that germinated brown rice was used instead of the above-mentioned rice seeds.

Examples 1-4

Isomaltooligosaccharide was prepared in the same manner as in Example 1-1, except that black rice was used instead of the above-mentioned rice pomace.

Examples 1-5

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1, except that the rice seedlings were used instead of the rice seedlings.

Example 2-1

The isomaltooligosaccharide was prepared in the same manner as in Example 1 except that 1.0 g of malt was added.

Example 2-2

The isomaltooligosaccharide was prepared in the same manner as in Example 1 except that 2.0 g of malt was added.

Example 2-3

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1 except that 1.0 g of malt was added.

Examples 2-4

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1 except that 2.0 g of malt was added.

Example 2-5

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1 except that 10 g of malt was added.

[Comparative Example]

Comparative Example 1-1

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1, except that glutinous rice was used instead of rice gruel.

Comparative Example 1-2

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1, except that white rice was used in place of rice pear.

Comparative Example 1-3

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1, except that rice was used instead of rice.

Comparative Example 2-1

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1 except that 0.05 g of malt was added.

Comparative Example 2-2

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1, except that 12 g of malt was added.

Comparative Example 3-1

The isomaltooligosaccharide was prepared in the same manner as in Example 1 except that the fermentation step was omitted.

Comparative Example 3-2

The isomaltooligosaccharide was prepared in the same manner as in Example 1-1 except that the fermentation step was omitted.

[Test Example]

Test Example  1: Depending on the type of raw material Isomaltooligosaccharide  of mine Gabba  Comparison of contents

In order to analyze the amount of the isomaltooligosaccharides prepared above, 2.5 ml of 4% sulfosalicylic acid and 95% ethyl alcohol were added to 1 g of each sample, and the mixture was stirred for 2 minutes using a vortex, The mixture was stirred at 160 rpm for 30 minutes in a shaking water bath (condition: 40 ° C), and then centrifuged at 3000 rpm at 4 ° C for 15 minutes to pre-treat the produced isomaltooligosaccharide.

The above procedure was repeated 3 times and the supernatant was filtered with 0.20 μm of Advantec, DISMIC-13HP, and analyzed by HPLC. The analytical conditions were column (5 μm C18 (Ⅱ) Dionex boned Silica products) The flow rate was 1.2 ml / min, the column temperature was 40 ° C, the injection volume was 10 μl, and a UV detector was used.

The results of the analysis are shown in Table 1 below.

division (Mg / 100g) Example 1 232 Example 1-1 171 Examples 1-2 165 Example 1-3 183 Examples 1-4 197 Examples 1-5 298 Comparative Example 1-1 62 Comparative Example 1-2 57 Comparative Example 1-3 76

The results are shown in Table 1. The results are shown in Table 1. According to Table 1, the rice pearl of Examples 1 and 1-1, the brown rice of Examples 1-2, the germinated brown rice of Examples 1-3, the black rice of Examples 1-4, It can be seen that the amount of the glycosaminoglycan in the isomaltooligosaccharide prepared from the yolk material is much higher than that prepared from glutinous rice, white rice, rice, and the like. In addition, it can be seen that the content of the isomaltooligosaccharides prepared by using the rice paddy pretreated to have a moisture content of 30% is significantly higher than that of rice paddy rice which is not pretreated.

Test Example  2: At the saccharification stage  Comparison of characteristics according to addition amount of malt

In the saccharification step, the content of the maltose in the isomaltooligosaccharide produced according to the addition amount of malt was determined or evaluated and compared and analyzed.

Gabba  How to measure content

The content of glucose in the produced isomaltooligosaccharide was measured in the same manner as in Test Example 1. [

Overall likelihood assessment

9 students (8 = very good; 7 = good; 6 = slightly good; 5 = not good or bad; 4 = slightly disliked; The statistical analysis was performed using the SPSS 12.0 statistical program and a Duncan multiple range test (DMR-test) was used to determine the likelihood The significance level was verified at p <0.05.

The results of the above measurement and evaluation are shown in Table 2 below.

division The content of Gabba
(mg / 100g) Overall
Likelihood Example 1 232 8.5 Example 1-1 171 7.5 Example 2-1 201 7.0 Example 2-2 241 7.9 Example 2-3 162 6.3 Examples 2-4 183 6.8 Example 2-5 158 5.9 Comparative Example 2-1 69 6.0 Comparative Example 2-2 103 4.2

According to Table 2, in the case of Comparative Example 2-1 in which maltose was added in an amount of less than 10 parts by weight based on 100 parts by weight of the saccharified liquid in the saccharification step, the amount of the saccharide was remarkably smaller than that in the Examples, In the case of Example 2-2, although the malt was added in a large amount, the content of GABA was smaller than that of the examples, and the degree of preference was lowered due to the occurrence of unpleasant odor.

Test Example  3: The saccharification temperature is  In certain cases Saccharification time  According to the change Glycoside  Maltose content comparison

Using the saccharified liquid prepared by the method of Example 1, the maltose content of the saccharified liquid prepared according to the saccharification time was changed when the saccharification temperature was constant, was measured or evaluated and compared and analyzed.

200 g of the saccharified liquid prepared by the method of Example 1 was crushed with a homogenizer at 5 DEG C for 30 minutes and filtered. Then, 250 mL of the filtrate was taken and analyzed according to Damon et al. That is, it was purified using Sep'pak-C18 and Sep'pak silica, filtered through a 0.45 μm membrane filter, and 10 μl of the filtrate was analyzed by Beckman gradient liquid chromatography (model 334, England). The column used was a Hibar pre-packed column 250-4, Lichrosorb NH ₂ 10 μm 250 mm × ID 4 mm (E.Merk).

Time (hr) Temperature (℃) Maltose content
(weight%) 2 40 18.7 4 40 36.2 6 40 35.9 8 40 20.4 10 40 9.5

As shown in Table 3, when the saccharification time is less than 4 hours, the maltose content in the saccharified liquid is low and the merchantability is lowered. When the saccharification time exceeds 6 hours, not only bad odor but also saccharification proceeds too much, And the content was decreased.

Test Example  4: The saccharification time is  In certain cases Glycation temperature  According to the change Glycoside  Maltose content comparison

Using the saccharified liquid prepared by the method of Example 1, it was measured or evaluated in the same manner as in Test Example 3 to determine how the maltose content of the saccharified liquid produced according to the saccharification temperature was changed when the saccharification time was constant, Respectively.

Temperature (℃) Time (hr) Maltose content
(weight%) 20 5 16.5 30 5 19.1 35 5 35.8 40 5 39.3 45 5 36.6 50 5 33.4 60 5 22.7

According to Table 4, when the temperature is lower than 35 ° C, the glycation is not performed completely and the merchantability is low. When the temperature exceeds 55 ° C, the maltose content in the glycation solution is lowered.

Test Example  5: Comparative analysis of characteristics according to yeast fermentation conditions

Whether or not the properties of the isomaltooligosaccharide produced in the fermentation step according to the present invention such as the content of glucose, glucose content and overall acceptability are measured or evaluated in the same manner as in Test Example 2 and / or Test Example 3, .

Overall likelihood

The overall acceptability of the produced isomaltooligosaccharides was evaluated in the same manner as in Test Example 2.

The results of the above measurement and evaluation are shown in Table 5 below.

division The content of Gabba
(mg / 100g) Glucose content
(weight%) Overall
Likelihood Example 1 232 3.78 8.5 Example 1-1 171 2.61 7.5 Comparative Example 3-1 239 12.43 8.1 Comparative Example 3-2 168 11.64 7.2

According to Table 5, the presence or absence of the fermentation step does not significantly affect the content of the GABA or the overall acceptability, but the glucose content in the isomaltooligosaccharide is remarkably reduced when the fermentation step is carried out.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. It is natural.

Claims (16)

(S1) mixing 10 to 100 parts by weight of maltodextrin with 100 parts by weight of rice, distilled water, and rice, and saccharifying at 35 to 55 DEG C for 4 to 6 hours;
(S2) adding a transglucosidase to the glycosylated sugar solution to effect sugar-transfer; And
(S3) adding yeast to the transferred sugar solution and fermenting the sugar solution.
The method according to claim 1, wherein, prior to step (S1)
Soaking the rice containing garlic for 3 to 6 hours; And
Further comprising the step of growing the immersed rice for 0.5 to 2 hours.
The method according to claim 1, wherein the step (S1) comprises adding at least one selected from the group consisting of brown rice, germinated brown rice, embryo brown rice, black rice, gaba rice and rice rice.
4. The method according to claim 3, wherein the Gabara rice is a varietal patented rice selected from the variety of rice cultivars selected from the variety control registration No. 2332 or the gold tower of No. 2333.
The process according to claim 1, wherein the malt in step (S1) is mixed in an amount of 10 to 20 parts by weight with respect to 100 parts by weight of the rice containing gaba root.
The process according to claim 1, wherein the saccharification temperature in step (S1) is 35 to 45 占 폚.
The method according to claim 1,
(S 2), 0.1 to 0.5 parts by weight of transglucosidase is added to 100 parts by weight of the saccharified sugar solution, and the mixture is reacted at 55 to 65 ° C for 12 to 24 hours. Way.
2. The method according to claim 1, further comprising the steps of (S2) and (S3)
Further comprising adding 0.005-0.010 parts by weight of alpha amylase to the transferred sugar solution to 100 parts by weight of the sugar solution.
9. The method of claim 8,
Alpha amylase is added and the reaction is carried out at 55 to 65 DEG C for 30 to 60 minutes.
2. The method according to claim 1, further comprising the steps of (S2) and (S3)
Further comprising the step of treating the transferred sugar solution with alpha glucosidase.
The method according to claim 1,
Wherein the fermentation step of step (S3) is carried out at 25 to 45 DEG C for 8 to 16 hours.
11. A Gabapto-containing isomalto-oligosaccharide, which is produced by the production method of any one of claims 1 to 11 and contains less than 150 mg / 100 g of gamma aminobutyric acid (GABA) component and has reduced glucose content.
A food composition comprising the Gabasol-containing isomaltooligosaccharide of claim 12.
12. A sweetener composition comprising the Gabasol-containing isomaltooligosaccharide of claim 12.
14. A source comprising the Gabasol-containing isomalto-oligosaccharide of claim 12.
12. A confectionery comprising the Gabasol-containing isomaltooligosaccharide of claim 12.

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