KR20230095342A - Bread composition comprising branched dextrin with reduced fat component content - Google Patents

Abstract

An example of the present invention is wheat flour; edible oil; sweetener; and a branched dextrin. In the bread composition according to an example of the present invention, some of the edible oil and fat, which is a component, is replaced with branched dextrin, which has a low dextrose equivalent (DE) value and exhibits various improved physical properties, so that the fat content is low. At the same time, it exhibits similar textural properties and further improved organoleptic properties to bread compositions in which the edible oil is not replaced by branched dextrins.

Description

Bread composition comprising branched dextrin with reduced fat component content}

The present invention relates to a bread composition, etc., and more particularly, to a bread composition in which a significant amount of oil, which is a component, is replaced with a predetermined branched dextrin to reduce fat content and at the same time, tissue properties are not greatly changed and sensory characteristics are improved. will be.

Bread refers to food that is made by mixing salt, sugar, butter, etc. with flour as the main ingredient, or by adding yeast to it, fermenting it, and then baking or steaming it. In general, solid fats such as butter, margarine, shortening, etc., or vegetable oils such as palm oil and rapeseed oil are added to bread to maintain an appropriate level of volume, shape, and soft texture. I prefer baked bread.

In particular, a muffin is a bread made by adding sugar, fat, milk, eggs, baking powder, etc. to flour and putting it in a cup-shaped mold and baking it in an oven. It is necessary to replace fats and oils with other ingredients without compromising texture or organoleptic properties.

Korean Patent Laid-open Publication No. 10-2014-0091085 discloses a premix for making muffins, which includes a fat substitute, flour, edible oil and sugar, and the fat substitute includes low-viscosity octenyl succinate starch or octenyl succinate sodium starch. A composition is disclosed. In addition, Korean Patent Registration No. 10-0737823 discloses 35-50% maltodextrin, 25-40% potato flour, 0.5-1% calcium sulfate, 0.1-0.2% ascorbic acid, and 1-3% methyl. Cellulose, 10-20% of sodium stearyl lactate, 0.1-0.5% of protease, 0.2-0.6% of lipase, 0.2-0.5% of amylase is mixed to form a 100% powder combination. A flour oil substitute composition for baking, in which 3 parts by weight is mixed with 100 parts by weight of wheat flour, is disclosed.

Dextrin is a product obtained by hydrolyzing starch with acid, heat, or an enzyme, and is a general term for polysaccharides having a molecular weight smaller than that of starch. Dextrin is composed of a component that forms a linear structure of α-1,4-glucosidic bonds and a component that forms a branched structure including α-1,6-glucosidic bonds, using glucose as a constituent unit. Among them, a branched structure containing an α-1,6-glucosidic bond is a structure that is difficult to digest (decompose) by digestive enzymes such as amylase. In general, dextrin is characterized by being partially water-soluble or completely water-soluble, and an aqueous solution of dextrin having a dextrose equivalent (DE) value of about 10 or less causes a clouding phenomenon when stored for a long time under refrigerated conditions or the like. To solve this problem, a method of increasing the dextrose equivalent (DE) value by additionally saccharifying the dextrin prepared primarily has been proposed. For example, Korean Patent Registration No. 10-1700826 discloses that beta-amylase and transglucosidase are simultaneously added to dextrin having a DE of about 8 and enzymatically reacted or maltose generating amylase and transglucosidase are added to dextrin having a DE of about 8. A method for producing a branched dextrin having a DE value of about 10 to 52 by simultaneously adding sidase and performing an enzymatic reaction is disclosed. In the case of the prior art, the branched dextrin prepared has a problem in that its use is limited because the DE value is too high.

The present invention has been derived under the conventional technical background, and an object of the present invention is to provide a bread composition with reduced fat content and a manufacturing method thereof.

The inventors of the present invention, when preparing a starch liquefied solution, treat starch with a heat-resistant alpha-amylase to hydrolyze it, and then heat-treat at a high temperature instead of adjusting the pH to inactivate the heat-resistant alpha-amylase to liquefy the starch contained in the liquefied starch solution. The dextrose equivalent (DE) value of starch can be maintained at a constant level, and when the liquefied starch is treated with a branching enzyme to carry out a branching reaction, dextrose equivalent (DE) It was confirmed that a branched dextrin with improved cloudiness was produced with little change in value. In addition, the inventors of the present invention confirmed that when the branched dextrin with improved cloudiness is used as a substitute for oil, which is a component of bread, the sensory characteristics are improved without compromising the tissue characteristics while significantly reducing the fat content of bread. The invention was completed.

In order to solve the above object, an example of the present invention is wheat flour; edible oil; sweetener; and a branched dextrin. The branched dextrin is a dextrin having a structure including a linear main chain composed of α-1,4 glycosidic bonds of glucose units and a branched chain formed outside the main chain and composed of glucose units, wherein the branched chain is Contains a branched chain of an acyclic structure formed on the outside of the chain and at least one branched chain of a closed ring structure, a dextrose equivalent (DE) value of 4 to 10, and a weight average molecular weight (Mw ) is 15,000 to 40,000, and the degree of branching is 4.5 to 5.5%.

In the bread composition according to an example of the present invention, some of the edible oil and fat, which is a component, is replaced with branched dextrin, which has a low dextrose equivalent (DE) value and exhibits various improved physical properties, so that the fat content is low. At the same time, it exhibits similar textural properties and further improved organoleptic properties to bread compositions in which the edible oil is not replaced by branched dextrins.

1 is a result of HPLC analysis of the molecular weight of the reaction product according to the branching reaction time in Example 1.2 of the present invention.
Figure 2 is a result of preparing branched dextrins by varying the addition amount of branching enzyme in Example 1.3 of the present invention (Preparation Examples 1 to 4), and measuring the cloudiness level of the prepared branched dextrins.
3 shows the branched dextrins having different dextrose equivalent (DE) values prepared in Example 1.4 of the present invention (Preparation Examples 5 to 8), and the cloudiness level of the prepared branched dextrins measured. This is the result.
4 shows that dextrin having a dextrose equivalent (DE) value of about 8 was prepared by different manufacturing methods in Example 1.5 of the present invention (Preparation Example 7, Comparative Preparation Examples 1 to 3) , This is the result of measuring the cloudiness level of the prepared dextrin.
5 is a spectrum obtained by measuring the molecular weight of the branched dextrin of DE 7 obtained in Preparation Example 9 in an example of the present invention by gel permeation chromatography (GPC).
6 is a spectrum obtained by measuring the degree of branching of the branched dextrin of DE 7 obtained in Preparation Example 9 in Examples of the present invention by 1H NMR (500 MHz).
Figure 7 shows the refrigerated storage of the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8 in Examples of the present invention. This is the result of comparing stability.
8 shows the solubility of the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8 in Examples of the present invention. is the result of comparison.
Figure 9 shows the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy cornstarch-based dextrin of DE 8 under certain conditions in an embodiment of the present invention. It shows the powder state over time when stored in a constant temperature and humidity chamber.
10 is a photograph showing the appearance of muffins prepared in Preparation Examples 14 to 17 and Comparative Preparation Example 5.

Hereinafter, the present invention will be described in detail.

As used herein, the term 'Dextrin' refers to various hydrolyzed products produced in an intermediate step from starch to maltose when starch is hydrolyzed with acid, heat, or enzymes. It is a general term for small polysaccharides, and corresponds to a composition in which saccharides with various degrees of polymerization are mixed. In general, dextrin is prepared by hydrolyzing starch with amylase, and is a mixture of polymers having a glucose unit structure linked by α-1,4-glycosidic linkages or α-1,6-glycosidic linkages, ranging from about 1 to 13. It has a dextrose equivalent (DE) value of

The term 'branched dextrin' used in the present invention refers to the ratio of branched structures composed of α-1,6-glucosidic linkages compared to so-called common dextrins obtained by hydrolyzing starch by a known method. This refers to high dextrin.

In the present invention, the dextrose equivalent (DE) value of dextrin is an average value contributed by saccharides having various degrees of polymerization.

In the present invention, the weight average molecular weight (Mw) of dextrin is an average value contributed by saccharides having various degrees of polymerization.

The present invention relates to a bread composition having a low fat content and excellent sensory properties at the same time.

Bread composition according to an example of the present invention is wheat flour; edible oil; sweetener; and branched dextrins. The bread composition according to one embodiment of the present invention is characterized in that part of commonly used edible oil is replaced with branched dextrin. Therefore, the bread composition according to an example of the present invention is wheat flour; edible oil; And in a bread composition containing a sweetener, it is characterized in that a portion of the edible oil and fat is replaced with branched dextrin, and the edible oil and fat replacement rate of the branched dextrin is not significantly limited, but the fat reduction effect, the texture characteristics and sensory characteristics of bread, etc. When considering, it is preferable that it is 15 to 65%, and it is more preferable that it is 25 to 55%. Bread composition according to an example of the present invention is preferably wheat flour; edible oil; sweetener; branched dextrin; and eggs. Bread composition according to an example of the present invention is more preferably wheat flour; edible oil; sweetener; branched dextrin; egg; and leavening agents for baking. In addition, the bread composition according to an example of the present invention may further include salt.

The bread composition according to an example of the present invention is not significantly limited in its type, such as bread, muffins, buns, and croissants, and is preferably a muffin in consideration of the effect of reducing fat content.

The flour may be selected from strong flour, soft flour, medium flour, etc., and is preferably strong flour or soft flour suitable for baking.

The edible fats and oils are all animal and vegetable fats that can be eaten, and the types thereof, such as butter, margarine, shortening, palm oil, and rapeseed oil, are not particularly limited, but are preferably selected from solid fats such as butter, margarine, and shortening suitable for baking. do. In the bread composition according to one embodiment of the present invention, the content of the edible fat and oil may be selected from a wide range according to the type of bread, and considering the texture and sensory characteristics of bread, it is preferably 10 to 45 parts by weight per 100 parts by weight of flour. and more preferably 20 to 40 parts by weight.

The sweetener is a component for imparting sweetness, sucrose, glucose, fructose, maltose, maltooligosaccharide, fructooligosaccharide, isomaltooligosaccharide, stevioside, aspartame, acesulfame potassium, sucralose (Sucralose) may be selected from a variety of well-known sweetening ingredients. In the bread composition according to one embodiment of the present invention, the content of the sweetener may be selected in a wide range according to the type of bread, and considering the texture and sensory characteristics of bread, it is preferably 5 to 80 parts by weight per 100 parts by weight of flour, It is more preferable that it is 20-60 weight part.

The branched dextrin is a novel branched dextrin that has a low dextrose equivalent (DE) value and at the same time hardly causes cloudiness when stored in a refrigerator. The technical characteristics of the branched dextrin are described below. In the bread composition according to an embodiment of the present invention, the content of the branched dextrin may be selected from a range of ranges depending on the type of bread, and considering the fat content reduction effect, the texture characteristics and sensory characteristics of bread, 5 to 5 parts per 100 parts by weight of flour It is preferably 45 parts by weight and more preferably 10 to 30 parts by weight. In the bread composition according to one embodiment of the present invention, the weight ratio of edible oil and fat to branched dextrin is preferably 85:15 to 35:65, and 75:25 to 45: 55 is more preferable.

In the bread composition according to one embodiment of the present invention, the content of the egg may be selected in a wide range according to the type of bread, and considering the texture and sensory characteristics of bread, it is preferably 10 to 80 parts by weight per 100 parts by weight of flour, It is more preferable that it is 20-60 weight part.

The leavening agent for baking is an additive for swelling dough and may be selected from baking powder, sodium bicarbonate, yeast, yeast, and the like. In the bread composition according to one embodiment of the present invention, the bread raising agent may be selected from a wide range according to the type of bread, and considering the texture and sensory characteristics of bread, it is preferably 0.1 to 10 parts by weight per 100 parts by weight of flour, It is more preferable that it is 1-5 parts by weight.

In the bread composition according to an example of the present invention, the content of the salt may be selected in a wide range according to the type of bread, and considering the texture and sensory characteristics of bread, it is preferably 0.01 to 5 parts by weight per 100 parts by weight of flour, It is more preferable that it is 0.1-2 weight part.

The moisture content of the bread composition according to an example of the present invention may be selected from a wide range depending on the type of bread, and considering the texture and sensory characteristics of bread, it is preferably 15 to 35% (w / w), and 20 to 35% (w / w). More preferably, it is 30% (w/w).

A method for producing a bread composition according to an embodiment of the present invention includes preparing a mixture including flour, edible oil, sweetener, and branched dextrin; Adding a liquid medium selected from water or milk per 100 parts by weight of wheat flour to the mixture and uniformly mixing to obtain a dough for baking; and forming and baking the baking dough in a predetermined amount and shape. In the method for producing a bread composition according to an example of the present invention, the amount of raw materials used is 10 to 45 parts by weight of edible oil and 5 to 80 parts by weight of sweetener per 100 parts by weight of flour, considering the effect of reducing the fat content, texture or sensory characteristics of bread. Part by weight, preferably 5 to 45 parts by weight of branched dextrin and 35 to 80 parts by weight of liquid medium, 20 to 40 parts by weight of edible oil and fat per 100 parts by weight of flour, 20 to 60 parts by weight of sweetener, 10 to 30 parts by weight of branched dextrin and It is more preferably 40 to 65 parts by weight of the liquid medium.

Method for producing a bread composition according to a preferred embodiment of the present invention comprises the steps of whipping and creaming edible oil; adding a sweetener and salt to the edible fat and oil and mixing to obtain a first mixture; Adding an egg to the first mixture and whipping to obtain a second mixture; adding flour, branched dextrin and a leavening agent for baking to the second mixture and mixing to obtain a third mixture; obtaining a dough for baking by adding a liquid medium selected from water or milk to the third mixture and mixing it uniformly; and forming and baking the baking dough in a predetermined amount and shape. In the method for producing a bread composition according to a preferred embodiment of the present invention, the amount of raw materials used is 10 to 45 parts by weight of edible oil and 5 to 45 parts by weight of sweetener per 100 parts by weight of flour, considering the effect of reducing the fat content, texture or sensory characteristics of bread. 80 parts by weight, 5 to 45 parts by weight of branched dextrin, 10 to 80 parts by weight of eggs, 0.1 to 10 parts by weight of an expanding agent for baking, 0.01 to 5 parts by weight of salt and preferably 35 to 80 parts by weight of a liquid medium, 100 parts by weight of flour 20-40 parts by weight of sugar edible oil, 20-60 parts by weight of sweetener, 10-30 parts by weight of branched dextrin, 20-60 parts by weight of eggs, 1-5 parts by weight of bread leavening agent, 0.1-2 parts by weight of salt and liquid medium 40 More preferably -65 parts by weight.

Hereinafter, the novel branched dextrin according to an embodiment of the present invention will be described in detail.

Branched dextrin with improved cloudiness

The branched dextrin according to one embodiment of the present invention is a dextrin having a structure including a linear main chain composed of α-1,4 glycosidic bonds of glucose units and a branched chain formed outside the main chain and composed of glucose units. . In the branched dextrin according to an embodiment of the present invention, the branched chain includes an acyclic branched chain formed outside the main chain and at least one closed cyclic branched chain. The branched chain of the acyclic structure is formed by α-1,6 glycosidic bonding with the main chain. In addition, the branched chain of the closed ring structure is formed by α-1,4 glycosidic bond or α-1,6 glycosidic bond with the glucose unit present in the acyclic branch chain formed on the outside of the terminal glucose unit of the main chain. It is formed by α-1,4 glycosidic bond or α-1,6 glycosidic bond between the terminal glucose unit of an acyclic branch chain formed or formed externally with a glucose unit present in another acyclic branch chain.

The dextrose equivalent (DE) value of the branched dextrin according to an embodiment of the present invention is 4 to 10, preferably 5 to 9, more preferably 5.5 to 8, considering various physical properties. In addition, the weight average molecular weight (Mw) of the branched dextrin according to an embodiment of the present invention is 15,000 to 40,000, preferably 19,000 to 30,000, and more preferably 19,500 to 25,000 in consideration of various physical properties. In addition, the minimum molecular weight of the branched dextrin according to an embodiment of the present invention is 1,000, preferably 1,100, and more preferably 1,200 considering various physical properties. In addition, the maximum molecular weight of the branched dextrin according to an embodiment of the present invention is 50,000, preferably 45,000, more preferably 40,000 considering various physical properties. In addition, the branching degree of the branched dextrin according to an embodiment of the present invention is 4.5 to 5.5%, and considering various physical properties, it is preferably 4.8 to 5.2%, and more preferably 4.9 to 5.1%.

The branched dextrin according to an embodiment of the present invention has a molecular structure including a linear main chain and a branched chain, a dextrose equivalent (DE) value in a predetermined range, a weight average molecular weight (Mw) in a predetermined range, and a predetermined range. When the degree of branching is satisfied, it shows better refrigeration stability, water solubility, and flowability than corn starch-based dextrin having a higher DE value or whole waxy corn-based dextrin having a higher branching degree and a higher DE value. It exhibits various physical properties such as low hygroscopicity. For example, a 30% by weight aqueous solution of branched dextrin according to an embodiment of the present invention is a corn starch-based dextrin aqueous solution having a higher DE value or a waxy corn starch-based dextrin aqueous solution having a higher branching degree and a higher DE value. Compared to, cloudiness does not occur even when stored for 7 days under refrigerated storage (4 ° C) conditions. In addition, when the branched dextrin according to one embodiment of the present invention is added in an amount of 10% by weight to 100 ml of distilled water and stirred at 600 rpm, the time for complete dissolution is 2 to 4.5 minutes. In addition, when the branched dextrin according to one embodiment of the present invention is added in an amount of 20% by weight to 100 ml of distilled water and stirred at 600 rpm, the time for complete dissolution is 6 to 9 minutes. In addition, when the branched dextrin according to one embodiment of the present invention is added in an amount of 30% by weight to 100 ml of distilled water and stirred at 600 rpm, the time for complete dissolution is 13 to 18 minutes. In addition, when the branched dextrin according to one embodiment of the present invention is dissolved in distilled water to prepare a solution having a concentration of 50% by weight, and then the viscosity is measured while heating, the viscosity is 250 to 300 centipoise (cPs) at 30 ° C, and 40 ° C The viscosity at 150 to 200 centipoise (cPs), the viscosity at 50 ° C is 110 to 140 centipoise (cPs), and the viscosity at 60 ° C is 80 to 110 centipoise (cPs). In addition, the angle of repose of the branched dextrin according to an embodiment of the present invention is 31 to 36°. In addition, when the branched dextrin according to one embodiment of the present invention was stored in a constant temperature and humidity chamber at a temperature of 30 ° C and a relative humidity of 75%, the moisture content at the time of 24 h or 48 hr was 15.5 to 16.5% (w / w )am.

A method for producing branched dextrin according to an embodiment of the present invention includes (a) adding heat-resistant alpha-amylase to a starch suspension, heat-treating at 85 to 115 ° C to carry out a liquefaction reaction, and immediately heat-treating at 125 to 145 ° C to obtain heat-resistant Obtaining a starch liquefied liquid containing liquefied starch having a dextrose equivalent (DE) value of 4 to 10 after inactivating alpha-amylase; and (b) adding a branching enzyme to the starch liquefied liquid in an amount of 0.6% (w/w) or more relative to the dry weight of starch, and performing a branching reaction for 20 hr or more to produce branched dextrins, and obtaining a branched dextrin-containing solution containing branched dextrin having a dextrose equivalent (DE) value of 4 to 10. The method for preparing branched dextrin according to one embodiment of the present invention preferably comprises obtaining a branched dextrin-containing solution, and then sequentially filtering, decolorizing, and ion-exchanging the branched dextrin-containing solution to obtain a purified branched dextrin-containing solution. Further steps may be included. Further, the method for preparing branched dextrin according to an embodiment of the present invention may further preferably further include concentrating and drying the purified branched dextrin-containing solution.

In the method for producing branched dextrin according to an embodiment of the present invention, the type of starch constituting the starch suspension is not particularly limited, and for example, corn starch, waxy corn starch, potato starch, sweet potato starch, wheat starch, rice It may be selected from starch, tapioca starch, sago starch, sorghum starch, or high amylose starch, and the like, and considering the degree of cloudiness improvement and economic feasibility, it is preferably corn starch. In addition, the starch concentration of the starch suspension is not particularly limited, and is preferably 20 to 45% by weight, preferably 25 to 40% by weight, in consideration of uniform mixing of the heat-resistant alpha-amylase. The pH of the starch suspension is preferably adjusted to the optimal enzyme range for smooth hydrolysis before adding the heat-resistant alpha-amylase. For example, the pH of the starch suspension can be adjusted in the range of about 5 to 7, preferably in the range of 5.5 to 6.5. In addition, the starch suspension may contain metal ions as cocatalysts to enhance the hydrolysis activity of heat-resistant alpha-amylase. For example, the starch suspension may contain divalent metal cations such as magnesium ions and calcium ions, preferably calcium ions, as cocatalysts for heat-resistant alpha-amylase.

In the method for producing branched dextrin according to an embodiment of the present invention, a liquefaction reaction proceeds when heat-resistant alpha-amylase is added to a starch suspension and heat-treated in the optimum temperature range for the enzyme. By the liquefaction reaction, 1,4-α of starch -Glycosidic bonds are randomly hydrolyzed by thermostable alpha-amylase. The amount of heat-resistant alpha-amylase added for the liquefaction reaction of starch is not particularly limited, but from the viewpoint of easily controlling the dextrose equivalent (DE) value of liquefied starch, it is 0.01 to 0.1% based on the dry weight of starch. It is preferably (w / w), preferably 0.02 ~ 0.08% (w / w) relative to the dry weight of starch. In addition, in the liquefaction reaction, from the viewpoint of easily controlling the dextrose equivalent (DE) value of liquefied starch, heat-resistant alpha-amylase is added to the starch suspension and heat treatment is performed at 100 to 115 ° C. for 2 to 10 minutes. It is preferable to proceed with a first-step liquefaction reaction, followed by cooling, and heat treatment at 85 to 100 ° C. for 1 to 60 minutes to proceed with a second-step liquefaction reaction. In addition, the liquefaction reaction is performed by adding heat-resistant alpha-amylase and heat treatment at 102 to 110 ° C. for 3 to 8 minutes to perform a first-step liquefaction reaction, followed by cooling, and heat treatment at 90 to 99 ° C. for 5 to 50 minutes. More preferably, it consists of proceeding with a two-step liquefaction reaction. In the first-step liquefaction reaction, starch is rapidly hydrolyzed to economically obtain liquefied starch having a certain level of dextrose equivalent (DE) value, and in the second-step liquefaction reaction, starch is hydrolyzed slowly, The dextrose equivalent (DE) value of liquefied starch can be easily controlled. In addition, after the completion of the starch liquefaction reaction, the heat-resistant alpha-amylase present in the starch liquefaction liquid is immediately deactivated to prevent a change in dextrose equivalent (DE) value due to an additional hydrolysis reaction. In the method for preparing a branched dextrin according to one embodiment of the present invention, the heat-resistant alpha-amylase is deactivated by heat-treating the starch liquefied solution at a high temperature, rather than a general method of adjusting the pH of the starch liquefied solution. When the heat-resistant alpha-amylase is heated at a high temperature, an additional hydrolysis reaction by the heat-resistant alpha-amylase does not occur in the branching reaction described later, and the dextrose equivalent (DE) value of the branched dextrin can be stably maintained. The heat treatment temperature for deactivation of the heat-resistant alpha-amylase is preferably 127 to 140 ° C in view of economic feasibility and suppression of thermal decomposition of liquefied starch. In addition, the heat treatment time for deactivation of the heat-resistant alpha-amylase is preferably 2 to 10 minutes, and more preferably 3 to 8 minutes. In the method for producing branched dextrin according to an embodiment of the present invention, a starch suspension is hydrolyzed with heat-resistant alpha-amylase to liquefy, and the heat-resistant alpha-amylase is heat-treated at a high temperature to obtain a starch liquefied liquid having a predetermined dextrose equivalent It includes liquefied starch having a (dextrose equivalent, DE) value, and the dextrose equivalent (DE) value of the liquefied starch is preferably 5 to 9 when considering the aspect of inhibiting the occurrence of cloudiness of the branched dextrin.

In the method for producing branched dextrin according to an embodiment of the present invention, a branching reaction proceeds when a branching enzyme is added to a liquefied starch solution and treated in the optimum temperature range for the enzyme. The existing α-1,4-glycosidic linkage is broken and an α-1,6 branch is created within the linear α-1,4 segment. The pH of the starch liquefied solution is preferably adjusted to the optimal enzyme range for a smooth branching reaction before the branching enzyme is added. For example, the pH of the starch liquefied liquid may be adjusted to the range of about 5 to 7, preferably to the range of 5.5 to 6.5. The addition amount of the branching enzyme is preferably 0.7 to 1.5% (w/w) based on the dry weight of the starch, considering the aspect of inhibiting the occurrence of cloudiness of the branched dextrin. In addition, the branching reaction temperature may be selected from various ranges depending on the type of branching enzyme used, and may be selected from, for example, 50 to 80 ° C, preferably 55 to 75 ° C. In addition, the branching reaction time is preferably 24 to 60 hr from the viewpoint of maintaining a constant dextrose equivalent (DE) value of the branched dextrin produced in the branching reaction. In the method for producing branched dextrin according to an embodiment of the present invention, a branched dextrin-containing solution obtained after adding a branching enzyme to a starch liquefied solution and performing a branching reaction has a predetermined dextrose equivalent (DE) The branched dextrin may have a dextrose equivalent (DE) value of 5 to 9, considering the aspect of inhibiting the cloudiness of the branched dextrin.

Branched dextrin according to an embodiment of the present invention can be classified as highly branched cyclic dextrin (HBCD). Highly branched cyclic dextrin refers to a glucan having an internally branched cyclic structural part and an externally branched structural part and having a degree of polymerization in the range of 20 to 10,000. Here, the internally branched cyclic structural moiety refers to a cyclic structural moiety formed by an α-1,4-glucosidic bond and an α-1,6-glucosidic bond. The externally branched structural part refers to the non-cyclic structural part bonded to the internally branched cyclic structural part. Highly branched cyclic dextrins are different from common cyclodextrins in which 6 to 8 glucoses are linked, such as α-cyclodextrin (n = 6), β-cyclodextrin (n = 7), and γ-cyclodextrin (n = 8). is a different substance. Highly branched cyclic dextrins have an overall helical structure, whereas cyclodextrins have an overall cyclic structure. In highly branched cyclic dextrins, the linkage of the branched glucose polymer polysaccharide chain formed through α-1,6 glucosidic bonds to the linear chain is broken, and this broken linkage is broken into a cyclic chain by a branching enzyme. have The branching enzyme is a glucan chain transferase widely distributed in animals, plants and microorganisms, and catalyzes a reaction to annularize it by acting on the seam of the cluster structure of amylopectin. Specific examples of the highly branched cyclic dextrin include glucan having an internally branched cyclic structural portion and an externally branched structural portion described in Japanese Patent Laid-Open No. 8-134104. In addition, as a commercial product of highly branched cyclic dextrin, there is Cluster Dextrin® supplied by Ezaki Glico of Japan.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are only for clearly illustrating the technical features of the present invention, but do not limit the protection scope of the present invention.

1. 1st experiment: establishment of branched dextrin production conditions and confirmation of cloudiness improvement effect

1.1. Establishment of manufacturing conditions for starch liquefaction through two-stage liquefaction

A starch suspension having a starch concentration of 30% by weight was prepared by suspending corn starch in ion exchanged water. Then, the pH of the starch suspension was adjusted to about 5.9, and heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added thereto in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added to calcium ions. After adding to a concentration of about 85 ppm, a first-step liquefaction reaction was performed by heating at about 105 ° C. for about 5 minutes. The dextrose equivalent (DE) value of the first-step treated starch liquefaction obtained by the first-step liquefaction reaction was about 4. Thereafter, the starch liquefied solution treated in the first step was cooled to about 95° C. and allowed to stand at about 95° C. for about 20 minutes to proceed with the second stage liquefaction reaction. Thereafter, the enzyme inactivation was performed by heating the liquefied starch treated in the second step at about 130° C. for about 5 minutes. The dextrose equivalent (DE) value of the liquefied starch obtained after enzyme deactivation was about 7. The two-step treated starch liquefied liquid obtained after enzyme deactivation was cooled to about 90 ° C and left at about 90 ° C to measure the freezing point of the two-step treated starch liquefied solution according to the standing time, and the results are summarized in Table 1 below.

political time (minutes) 0 30 60 90 120 Freezing point (℃) 75 75 75 75 75

As shown in Table 1, it was confirmed that the liquefied starch treated in the second step did not change the freezing point even after the standing time elapsed because the heat-resistant alpha-amylase was completely deactivated.

1.2. Establishment of branching reaction conditions for liquefied starch in a two-step process using a branching enzyme

The pH of the two-step treated starch liquefied solution obtained in Example 1.1 was adjusted to about 6.0, and a branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 1% (w/w) based on the dry weight of raw starch. and proceeded with a branching reaction at 70 ° C to produce a branched dextrin. The branching enzyme (EC number: 2.4.1.18) transfers a portion of an α-1,4-D-glucan chain to a free 6-hydroxyl group of the same glucan chain or a free 6-hydroxyl group of an adjacent glucan chain to obtain α As an enzyme that creates -1,6-glucosidic bonds and consequently increases the number of branch points, 1,4-α-glucan branching enzyme, Q Also called Q-enzyme, branching glycosyltransferase or glycogen branching enzyme. The branching reaction is a reaction induced by a branching enzyme, and the α-1,4-glycosidic bond present in starch or liquefied starch is broken to generate α-1,6 branches within the linear α-1,4 part. It is a reaction to

[Schematic diagram of branching reaction using liquefied starch in the form of amylose as a substrate]

Reaction products were sampled for each branching reaction time course, and samples were prepared through a series of processes such as filtration, decolorization, and ion exchange purification. The molecular weight of the sampled samples was measured using HPLC. HPLC analysis conditions were as follows.

* Column : SB-806M HQ column

* Mobile phase solvent: water or 0.1N Sodium nitrate

* Flow rate: 1 ml/min

* Column temperature: 40℃

* Passing time: 20 min

1 is a result of HPLC analysis of the molecular weight of the reaction product according to the branching reaction time in Example 1.2 of the present invention. The term “glycosylation” in FIG. 1 refers to a branching reaction. As shown in FIG. 1, the retention time of the liquefied starch contained in the liquefied starch obtained in Example 1 was about 8.7 minutes, and as the branching reaction time elapsed, the retention time of the reaction product ( retention time) increased, but when the branching reaction time was 24 hr or more, the retention time of the reaction product was constant at about 9.2 hr. From the above results, it can be seen that when the branching reaction time is 24 hr, the branching reaction is completed and does not proceed any further. On the other hand, when the branching reaction time was 24 hr or more, the dextrose equivalent (DE) value of the prepared branched dextrin was almost the same as that of the liquefied starch (liquefied starch) used as the substrate for the second step without significant difference. .

1.3. Measurement of cloudiness level of branched dextrin according to branching enzyme addition amount

(1) Preparation of branched dextrin

Preparation Example 1.

The pH of the two-step treated starch liquefied solution obtained in Example 1.1 was adjusted to about 6.0, and the branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 0.2% (w/w) based on the dry weight of raw starch. , and a branching reaction was performed at 70° C. for about 24 hr to produce branched dextrin. Thereafter, the solution containing the branching reaction product was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a solution containing branched dextrins.

Preparation Example 2.

The pH of the two-step treated starch liquefied solution obtained in Example 1.1 was adjusted to about 6.0, and the branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 0.4% (w/w) based on the dry weight of raw starch. , and a branching reaction was performed at 70° C. for about 24 hr to produce branched dextrin. Thereafter, the solution containing the branching reaction product was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a solution containing branched dextrins.

Preparation Example 3.

The pH of the two-step processed starch liquefied solution obtained in Example 1.1 was adjusted to about 6.0, and the branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 0.8% (w/w) based on the dry weight of raw starch. , and a branching reaction was performed at 70° C. for about 24 hr to produce branched dextrin. Thereafter, the solution containing the branching reaction product was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a solution containing branched dextrins.

Preparation Example 4.

The pH of the liquefied starch obtained in Example 1.1 was adjusted to about 6.0, and the branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 1.2% (w/w) based on the dry weight of raw starch. , and a branching reaction was performed at 70° C. for about 24 hr to produce branched dextrin. Thereafter, the solution containing the branching reaction product was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a solution containing branched dextrins.

(2) Measurement of cloudiness level of branched dextrin

The branched dextrin-containing solutions obtained in Preparation Examples 1 to 4 were stored under refrigerated conditions (4° C.) for 7 days, and the occurrence of cloudiness was visually observed.

Figure 2 is a result of preparing branched dextrins by varying the addition amount of branching enzyme in Example 1.3 of the present invention (Preparation Examples 1 to 4), and measuring the cloudiness level of the prepared branched dextrins. In Figure 2, sample "Control" is a commercially available dextrin product, and its dextrose equivalent (DE) value is about 11. In the sample "Control", the pH of a corn starch suspension having a concentration of about 30% (w/w) was adjusted to about 6.2, and a heat-resistant alpha-amylase (product name: KLEISTASE L-1; supplier: AMANO Enzymes) was added thereto to dry the starch. After adding in an amount of 0.08% (w/w) by weight, the liquefaction reaction is performed at about 86 ° C, and the pH of the liquefied starch is adjusted to about 3 to inactivate the enzyme, followed by filtration, decolorization, and ion exchange purification. It is a dextrin produced through a series of processes. As shown in FIG. 2, when the liquefied starch obtained in Example 1 was treated with a branched enzyme to prepare branched dextrin, the amount of added branched enzyme was 0.8% compared to the dry weight of the raw starch used to prepare the liquefied starch ( w/w) or higher, no cloudiness of the branched dextrin occurred. On the other hand, "Control", a commercially available dextrin product, generated a considerable level of cloudiness after about 7 days of refrigerated storage.

1.4. Determination of turbidity levels of branched dextrins according to dextrose equivalent (DE) values

(1) Preparation of branched dextrin

Preparation Example 5.

A starch suspension having a starch concentration of 30% by weight was prepared by suspending corn starch in ion exchanged water. Then, the pH of the starch suspension was adjusted to about 5.9, and heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added thereto in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added to calcium ions. After adding to a concentration of about 85 ppm, a first-step liquefaction reaction was performed by heating at about 105 ° C. for about 5 minutes. The dextrose equivalent (DE) value of the first-step treated starch liquefaction obtained by the first-step liquefaction reaction was about 4. Thereafter, the starch liquefaction solution treated in the first step was cooled to about 95 ° C and allowed to stand at about 95 ° C for about 10 minutes to proceed with the second step liquefaction reaction. Thereafter, the enzyme inactivation was performed by heating the liquefied starch treated in the second step at about 130° C. for about 5 minutes. The dextrose equivalent (DE) value of the liquefied starch obtained after enzyme deactivation was about 5. Then, the pH of the liquefied starch treated in the second step was adjusted to about 6.0, and branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 0.8% (w/w) based on the dry weight of raw starch, and the temperature was 70 ° C. The branching reaction proceeded for 24 hr to produce branched dextrin. Thereafter, the solution containing the branching reaction product was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a solution containing branched dextrins. The dextrose equivalent (DE) value of the branched dextrin obtained was about 5.

Preparation Example 6.

The same conditions as in Preparation Example 5 except that the second-step liquefaction reaction was performed at about 95 ° C. for about 15 minutes to obtain a two-step processed starch liquefied solution having a dextrose equivalent (DE) value of about 6 and a branched dextrin having a dextrose equivalent (DE) value of about 6 was prepared.

Preparation Example 7.

The same conditions as in Preparation Example 6 except that the second-step liquefaction reaction was performed at about 95 ° C. for about 25 minutes to obtain a two-step treated starch liquefied solution having a dextrose equivalent (DE) value of about 8 and a branched dextrin having a dextrose equivalent (DE) value of about 8 was prepared.

Preparation Example 8

The same conditions as in Preparation Example 6 except that the second-step liquefaction reaction was performed at about 95 ° C. for about 30 minutes to obtain a two-step treated starch liquefied solution having a dextrose equivalent (DE) value of about 10 and a branched dextrin having a dextrose equivalent (DE) value of about 10 was prepared by the method.

(2) Measurement of cloudiness level of branched dextrin

The branched dextrin-containing solutions obtained in Preparation Examples 5 to 8 were stored under refrigerated conditions (4° C.) for 7 days, and the occurrence of cloudiness was visually observed.

3 shows the branched dextrins having different dextrose equivalent (DE) values prepared in Example 1.4 of the present invention (Preparation Examples 5 to 8), and the cloudiness level of the prepared branched dextrins measured. This is the result. In FIG. 3, sample “Control” is a commercially available dextrin product, and its dextrose equivalent (DE) value is about 11, which is the same as that described in FIG. 2. In the process of preparing the starch liquefied solution as in Preparation Examples 5 to 8, when the heat-resistant alpha-amylase is deactivated by heating at a high temperature of about 130 ° C. instead of inactivating by adjusting the pH, the additional hydrolysis reaction is completely blocked and starch liquefaction The dextrose equivalent (DE) value of the liquid can be stabilized, and then, when the starch liquefied liquid is treated with a branching enzyme and the branching reaction is completed, the dextrose equivalent (DE) value is almost the same as that of the starch liquefied liquid. DE) values of branched dextrins can be prepared. As shown in FIG. 3, the branched dextrin prepared in this way does not generate cloudiness when stored in a refrigerator for a long time, despite having a low dextrose equivalent (DE) value of 10 or less. On the other hand, "Control", a commercially available dextrin product, showed a higher DE value than the branched dextrins prepared in Preparation Examples 5 to 8, but a considerable level of cloudiness occurred after about 7 days of refrigerated storage.

1.5. Determination of cloudiness level of dextrin according to manufacturing method

(1) Preparation of dextrin

Comparative Preparation Example 1.

A starch suspension having a starch concentration of 30% by weight was prepared by suspending corn starch in ion exchanged water. Then, the pH of the starch suspension was adjusted to about 5.9, and heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added thereto in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added to calcium ions. After adding to a concentration of about 85 ppm, a first-step liquefaction reaction was performed by heating at about 105 ° C. for about 5 minutes. The dextrose equivalent (DE) value of the first-step treated starch liquefaction obtained by the first-step liquefaction reaction was about 4. Thereafter, the starch liquefaction solution treated in the first step was cooled to about 95 ° C and allowed to stand at about 95 ° C for about 25 minutes to proceed with the second step liquefaction reaction. Thereafter, the enzyme inactivation was performed by heating the liquefied starch treated in the second step at about 130° C. for about 5 minutes. The dextrose equivalent (DE) value of the liquefied starch obtained after enzyme deactivation was about 8. Thereafter, the liquefied starch obtained after the enzyme deactivation was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a dextrin-containing solution. The dextrose equivalent (DE) value of the obtained dextrin was about 8.

Comparative Preparation Example 2.

A starch suspension having a starch concentration of 30% by weight was prepared by suspending corn starch in ion exchanged water. Then, the pH of the starch suspension was adjusted to about 5.9, and heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added thereto in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added to calcium ions. After adding to a concentration of about 85 ppm, a first-step liquefaction reaction was performed by heating at about 105 ° C. for about 5 minutes. The dextrose equivalent (DE) value of the first-step treated starch liquefaction obtained by the first-step liquefaction reaction was about 4. Thereafter, the starch liquefied solution treated in the first step was cooled to about 95° C. and allowed to stand at about 95° C. for about 20 minutes to proceed with the second stage liquefaction reaction. Thereafter, after adjusting the pH of the liquefied starch treated in the second step to about 3, enzyme inactivation was performed by heating to 100 ° C. After enzyme deactivation, the pH of the liquefied starch treated in the second step was adjusted to about 6.0, and a branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 0.8% (w/w) based on the dry weight of the raw material starch, and 70 A branching reaction was performed at °C for 24 hr to produce branched dextrin. Thereafter, the solution containing the branching reaction product was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a solution containing branched dextrins. In the ion exchange purification process, it took about twice as much load as in Preparation Example 7. The dextrose equivalent (DE) value of the branched dextrin obtained was about 8.

Comparative Preparation Example 3.

A starch suspension having a starch concentration of 30% by weight was prepared by suspending corn starch in ion exchanged water. Then, the pH of the starch suspension was adjusted to about 5.9, and heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added thereto in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added to calcium ions. After adding to a concentration of about 85 ppm, a first-step liquefaction reaction was performed by heating at about 105 ° C. for about 5 minutes. The dextrose equivalent (DE) value of the first-step treated starch liquefaction obtained by the first-step liquefaction reaction was about 4. Thereafter, the starch liquefied solution treated in the first step was cooled to about 95° C. and allowed to stand at about 95° C. for about 15 minutes to proceed with the second stage liquefaction reaction. Then, the pH of the liquefied starch treated in the second step was adjusted to about 6.0, and branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 0.8% (w/w) based on the dry weight of raw starch, and the temperature was 70 ° C. The branching reaction proceeded for 24 hr to produce branched dextrin. Thereafter, the solution containing the branching reaction product was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a solution containing branched dextrins. The dextrose equivalent (DE) value of the branched dextrin obtained was about 8.

(2) Determination of the cloudiness level of dextrin

While the dextrin-containing solutions obtained in Preparation Example 7 and Comparative Preparation Examples 1 to 3 were stored under refrigerated conditions (4° C.) for 7 days, the occurrence of cloudiness was visually observed.

Figure 4 shows that dextrin having a dextrose equivalent (DE) value of about 8 was prepared by different manufacturing methods in Example 1.5 of the present invention (Preparation Example 7, Comparative Preparation Examples 1 to 3) , This is the result of measuring the cloudiness level of the prepared dextrin. As shown in FIG. 4, in the case of the branched dextrin-containing solution prepared in Preparation Example 7, cloudiness did not occur even when stored for 7 days under refrigerated conditions, whereas the dextrin-containing solutions prepared in Comparative Preparation Examples 1 to 3 In this case, when stored for 7 days under refrigerated conditions, a significant level of cloudiness occurred.

2. 2nd experiment: Preparation of optimal branched dextrin and confirmation of various physical properties

2.1. Manufacture of Dextrins

Preparation Example 9.

A starch suspension having a starch concentration of 30% by weight was prepared by suspending corn starch in ion exchanged water. Then, the pH of the starch suspension was adjusted to about 5.9, and heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added thereto in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added to calcium ions. After adding to a concentration of about 85 ppm, a first-step liquefaction reaction was performed by heating at about 105 ° C. for about 5 minutes. The dextrose equivalent (DE) value of the first-step treated starch liquefaction obtained by the first-step liquefaction reaction was about 4. Thereafter, the starch liquefied solution treated in the first step was cooled to about 95° C. and allowed to stand at about 95° C. for about 20 minutes to proceed with the second stage liquefaction reaction. Thereafter, the enzyme inactivation was performed by heating the liquefied starch treated in the second step at about 130° C. for about 5 minutes. The dextrose equivalent (DE) value of the liquefied starch obtained after enzyme deactivation was about 7. Then, the pH of the liquefied starch treated in the second step was adjusted to about 6.0, and branched enzyme (product name: Branchzyme; supplier: Novozymes) was added thereto in an amount of 1.0% (w/w) based on the dry weight of raw starch, and the temperature was 70 ° C. The branching reaction proceeded for 48 hr to produce branched dextrin. Thereafter, the solution containing the branching reaction product was subjected to a series of processes such as filtration, decolorization, and ion exchange purification to obtain a solution containing branched dextrins. The dextrose equivalent (DE) value of the branched dextrin obtained was about 7. In addition, the branched dextrin-containing solution was concentrated under reduced pressure to obtain a dextrin-containing concentrate having a solid content concentration of about 50 Brix, and spray-dried to obtain branched dextrin in powder form.

Comparative Preparation Example 4.

A starch suspension having a starch concentration of 30% by weight was prepared by suspending corn starch in ion exchanged water. Then, the pH of the starch suspension was adjusted to about 5.8, and heat-resistant alpha-amylase (product name: Liquozyme supra; supplier: Novozyme) was added thereto in an amount of 0.15% (w/w) based on the dry weight of starch, and then at about 105 ° C. A liquefaction reaction was performed by heat treatment for about 20 minutes. Enzyme inactivation was performed by heating the starch liquefied solution obtained by the liquefaction reaction at about 130° C. for about 5 minutes. The dextrose equivalent (DE) value of the starch liquefied solution obtained after enzyme deactivation was about 8. Thereafter, the temperature of the starch liquefied liquid was cooled to about 85 ° C, and exo-glucoamlase (product name: AMG; supplier: Novozyme), a glycolytic enzyme, was added thereto at an amount of 0.15% (w/w) based on the dry weight of raw starch ) and saccharification was performed at about 85° C. for 20 minutes to produce dextrin. Thereafter, the solution containing the saccharification reaction product was treated through a series of processes such as filtration, decolorization, and ion exchange purification to obtain a dextrin-containing solution. The dextrose equivalent (DE) value of the obtained dextrin was about 11. In addition, the dextrin-containing solution was concentrated under reduced pressure to obtain a dextrin-containing concentrate having a solid concentration of about 50 Brix, and spray-dried to obtain dextrin in powder form.

2.2. Comparison of various physical properties of branched dextrins and other dextrins

(1) Comparison of molecular weight

The branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8 were measured by gel permeation chromatography (GPC). ) was measured using. First, samples were prepared by dissolving powdered dextrin in ultrapure water and filtering through a Nile filter with a pore size of 0.45 μm. Thereafter, the sample was put into a GPC analyzer (model name: EcoSEC HLC-8320 GPC; supplier: Tosoh) to obtain a GPC analysis spectrum, and molecular weight was calculated by comparing it with a polysaccharide standard material. The detailed conditions of GPC analysis are as follows.

* Injection amount: 100 μl; Developing solvent: 0.1 M sodium nitrate solution; flow rate: 1.0 ml/min; Column: Tskgel guard PWxl + 2 TSKgel GMPWxl + TSKgel G2500PWxl (7.8 mm x 300 mm); column temperature: 40°C; Detector: RI-detector; Data processing: EcoSEC software

5 is a spectrum obtained by measuring the molecular weight of the branched dextrin of DE 7 obtained in Preparation Example 9 in an example of the present invention by gel permeation chromatography (GPC). In addition, Table 2 summarizes the molecular weight measurement results of the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8. .

Dextrin Classification minimum molecular weight maximum molecular weight weight average molecular weight Branched dextrin of Preparation Example 9 (based on corn starch, DE 7) 1,263 35,391 21,100 Dextrin of Comparative Preparation Example 4 (based on corn starch, DE 11) 1,201 27,260 11,000 Commercially available dextrin products (based on waxy maize starch, DE 8) 1,326 35,394 18,300

(2) Branching comparison

The branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy cornstarch-based dextrin of DE 8 were evaluated using 1H NMR (500 MHz). measured. The branching degree of the dextrin is defined as the percentage of the number of α-1,6 bonds in the glucose unit structure out of the total number of bonds in the glucose unit structure present in the dextrin, and can be calculated by the following equation.

6 is a spectrum obtained by measuring the branching degree of the branched dextrin of DE 7 obtained in Preparation Example 9 in Examples of the present invention by 1H NMR (500 MHz). In FIG. 6, the peak at 5.86 ppm represents α-1,4 linkage and the peak at 5.50 ppm represents α-1,6 linkage. The branching degree of the branched dextrin of DE 7 obtained in Preparation Example 9 was 5.03%, and the degree of branching of the dextrin of DE 11 obtained in Comparative Preparation Example 4 was 3.93%. The branching degree of the dextrin was 5.24%. The reason why the commercially available waxy corn starch-based dextrin of DE 8 has the highest branching degree is because the waxy corn starch, which is a raw material of dextrin, has a high content of amylopectin having an α-1,6 bond.

(3) Comparison of refrigeration storage stability

The branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy cornstarch-based dextrin of DE 8 were dissolved in distilled water to obtain a 30% by weight dextrin solution. was prepared, and the occurrence of cloudiness was observed while refrigerated at 4° C. for 7 days. Figure 7 shows the refrigerated storage of the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8 in Examples of the present invention. This is the result of comparing stability. As shown in FIG. 7, the branched dextrin of DE 7 obtained in Preparation Example 9 showed better refrigeration storage stability than the dextrin of DE 11 obtained in Comparative Preparation Example 4, although the dextrose equivalent value was lower. In addition, the branched dextrin of DE 7 obtained in Preparation Example 9 showed better refrigeration storage stability than the commercially available waxy cornstarch-based dextrin of DE 8, although its branching degree and dextrose equivalent value were lower.

(4) Comparison of solubility

The branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy cornstarch-based dextrin of DE 8 were each prepared in 100 ml of distilled water at a preset concentration (% , w / w), and the solubility was compared by measuring the time for complete dissolution while stirring at 600 rpm. 8 shows the solubility of the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8 in Examples of the present invention. is the result of comparison. As shown in FIG. 8, the branched dextrin of DE 7 obtained in Preparation Example 9 showed higher solubility than the dextrin of DE 11 obtained in Comparative Preparation Example 4, although the dextrose equivalent value was lower. In addition, the branched dextrin of DE 7 obtained in Preparation Example 9 showed higher solubility than the commercially available waxy cornstarch-based dextrin of DE 8, although its branching degree and dextrose equivalent value were lower.

(5) Comparison of flowability

Branched dextrin of DE 7 obtained in Preparation Example 9, dextrin of DE 11 obtained in Comparative Preparation Example 4, and commercially available waxy corn starch-based dextrin of DE 8 with a repose angle measuring device (BT-200 Tester with Funnel 5 mm) The angle of repose of was measured, and the flowability of the dextrin sample was evaluated based on the angle of repose value. The angle of repose refers to the maximum angle of inclination at which unconsolidated powder can be deposited without flowing down when it is deposited on a slope, and generally means that the flowability of the powder is good when the angle of repose is small. The angle of repose was calculated by passing 100 g of the sample through a special funnel fixed at a constant height on a perfectly flat reference plate and measuring the height of the formed cone. Table 3 summarizes the measurement results of the angle of repose of the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8.

Dextrin Classification angle of repose Flowability evaluation (refer to the flowability evaluation index according to the angle of repose) Branched dextrin of Preparation Example 9 (based on corn starch, DE 7) 34.99° Good Dextrin of Comparative Preparation Example 4 (based on corn starch, DE 11) 35.18° Good Commercially available dextrin products (based on waxy maize starch, DE 8) 40.84° Fair-aid not needed

As shown in Table 3, the branched dextrin of DE 7 obtained in Preparation Example 9 showed better flowability than the commercially available waxy corn starch-based dextrin of DE 8.

(6) Comparison of hygroscopicity

The branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy cornstarch-based dextrin of DE 8 were incubated in a constant temperature and humidity chamber at 30° C. and a relative humidity of 75%, respectively. The weight was measured over time while being put in and stored, and the moisture content (% by weight) was calculated through this. Figure 9 shows the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy cornstarch-based dextrin of DE 8 under certain conditions in an example of the present invention. It shows the powder state over time when stored in a constant temperature and humidity chamber. In addition, in Table 4, the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8 were incubated in a constant temperature and humidity chamber under predetermined conditions. Moisture content was summarized according to the passage of time when stored.

Dextrin Classification Moisture content over time (%, w/w) 7 hours 24 hours 48 hours Branched dextrin of Preparation Example 9 (based on corn starch, DE 7) 16.2 16.2 16.3 Dextrin of Comparative Preparation Example 4 (based on corn starch, DE 11) 17.6 17.8 17.8 Commercially available dextrin products (based on waxy maize starch, DE 8) 15.3 16.4 16.4

As shown in FIG. 9 and Table 4, the branched dextrin of DE 7 obtained in Preparation Example 9 and the commercially available waxy cornstarch-based dextrin of DE 8 did not show a significant degree of moisture absorption over time and maintained a powder state. , In the dextrin of DE 11 obtained in Comparative Preparation Example 4, the powder agglomerated due to moisture absorption over time.

(7) Viscosity Comparison

The branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy cornstarch-based dextrin of DE 8 were dissolved in distilled water to obtain a 50% by weight dextrin solution. It was prepared and RVA (Rapid Visco Analysis) characteristics according to a predetermined temperature change were measured. Table 5 below shows the temperature of 50% by weight aqueous solutions of the branched dextrin of DE 7 obtained in Preparation Example 9, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin of DE 8. The viscosity measurement results according to the change were summarized.

Dextrin Classification Viscosity as a function of temperature (50% by weight aqueous solution, cPs) 30℃ 40℃ 50℃ 60℃ Branched dextrin of Preparation Example 9 (based on corn starch, DE 7) 269 176 126 96 Dextrin of Comparative Preparation Example 4 (based on corn starch, DE 11) 129 93 72 58 Commercially available dextrin products (based on waxy maize starch, DE 8) 365 226 125 112

(8) Review

The branched dextrin of DE 7 obtained in Preparation Example 9 had a lower dextrose equivalent value than the dextrin of DE 11 obtained in Comparative Preparation Example 4, but exhibited better refrigeration storage stability, higher solubility, similar flowability and lower hygroscopicity. . In addition, the branched dextrin of DE 7 obtained in Preparation Example 9 has lower branching and dextrose equivalent values than the waxy corn starch-based dextrin of DE 8, but has better refrigeration storage stability, higher solubility, better flowability and similar low showed hygroscopicity. These characteristics of the branched dextrin of DE 7 obtained in Preparation Example 9 are obtained by converting the α-1,6 glycosidic linkage to the linear main chain composed of α-1,4 glycosidic linkages of glucose units by the branched enzyme used in the preparation process. In addition to the branched chain formed on the outside, the terminal glucose unit of the linear main chain forms an α-1,4 glycosidic bond or an α-1,6 glycosidic bond with the glucose unit present in the branched chain formed on the outside, or an externally formed branch This is because the terminal glucose unit of the chain forms at least one branched chain with a closed ring structure by α-1,4 glycosidic bond or α-1,6 glycosidic bond with the glucose unit present in the other branch chain. judged

3. 3rd experiment: Manufacturing of muffins using dextrin and confirmation of physical properties

3.1. making muffins

(1) Manufacture of muffins with 30% fat replacement

Preparation Example 10.

35 parts by weight of butter was whipped and creamed for about 30 seconds with a hand mixer (product name: KENWOOD HMP30.AoWH; supplier: DeLonghi Korea) at 3-step intensity (300W output). Thereafter, 50 parts by weight of sugar and 0.33 parts by weight of salt were added to the creamed butter and mixed evenly using a hand mixer for about 30 seconds at 3rd level (300W output) and 4th level (450W output) for about 50 seconds. to obtain a first mixture. Thereafter, 50 parts by weight of eggs were added to the first mixture and whipped for about 4 minutes at 3rd or 4th intensity using a hand mixer to obtain a second mixture. Thereafter, 100 parts of wheat flour (soft flour), 15 parts by weight of branched dextrin of DE 7 obtained in Preparation Example 9, and 3.33 parts by weight of baking powder were added to the second mixture and mixed about 35 times with a spatula to obtain a third mixture. Thereafter, 50 parts by weight of purified water was added to the third mixture and mixed about 160 times with a whisk to obtain a muffin dough. Thereafter, parchment paper was laid on a cup-shaped muffin mold, 110 g of muffin dough was filled in the mold, and muffins were prepared by baking in an oven (top temperature 195 ° C, bottom temperature 190 ° C) for about 25 minutes. After cooling the baked muffins for about 1 hr, physical properties and sensory evaluation were performed.

Preparation Example 11.

Muffins were prepared in the same manner and under the same conditions as in Preparation Example 10, except that the dextrin of DE 11 obtained in Comparative Preparation Example 4 was used instead of the branched dextrin of DE 7 obtained in Preparation Example 9.

Preparation Example 12.

Muffins were prepared in the same manner and under the same conditions as in Preparation Example 10, except that commercially available DE 18 maltodextrin (supplier: Daesang Co., Ltd.) was used instead of the DE 7 branched dextrin obtained in Preparation Example 9.

Preparation Example 13.

Muffins were prepared in the same manner and under the same conditions as in Preparation Example 10, except that a commercially available waxy cornstarch-based dextrin of DE 8 was used instead of the branched dextrin of DE 7 obtained in Preparation Example 9.

(2) Manufacture of muffins in which fat is 50% replaced

Preparation Example 14.

25 parts by weight of butter was whipped and creamed for about 30 seconds with a hand mixer (product name: KENWOOD HMP30.AoWH; supplier: DeLonghi Korea) at 3-step intensity (300W output). Thereafter, 50 parts by weight of sugar and 0.33 parts by weight of salt were added to the creamed butter and mixed evenly using a hand mixer for about 30 seconds at 3rd level (300W output) and 4th level (450W output) for about 50 seconds. to obtain a first mixture. Thereafter, 50 parts by weight of eggs were added to the first mixture and whipped for about 4 minutes at 3rd or 4th intensity using a hand mixer to obtain a second mixture. Thereafter, 100 parts of wheat flour (soft flour), 25 parts by weight of branched dextrin of DE 7 obtained in Preparation Example 9, and 3.33 parts by weight of baking powder were added to the second mixture, and mixed about 35 times with a spatula to obtain a third mixture. Thereafter, 50 parts by weight of purified water was added to the third mixture and mixed about 160 times with a whisk to obtain a muffin dough. Thereafter, parchment paper was laid on a cup-shaped muffin mold, 110 g of muffin dough was filled in the mold, and muffins were prepared by baking in an oven (top temperature 195 ° C, bottom temperature 190 ° C) for about 25 minutes. After cooling the baked muffins for about 1 hr, physical properties and sensory evaluation were performed.

Preparation Example 15.

Muffins were prepared in the same manner and under the same conditions as in Preparation Example 14, except that the dextrin of DE 11 obtained in Comparative Preparation Example 4 was used instead of the branched dextrin of DE 7 obtained in Preparation Example 9.

Preparation Example 16.

Muffins were prepared in the same manner and under the same conditions as in Preparation Example 14, except that commercially available DE 18 maltodextrin (supplier: Daesang Co., Ltd.) was used instead of the DE 7 branched dextrin obtained in Preparation Example 9.

Production Example 17.

Muffins were prepared in the same manner and under the same conditions as in Preparation Example 14, except that a commercially available waxy cornstarch-based dextrin of DE 8 was used instead of the branched dextrin of DE 7 obtained in Preparation Example 9.

(3) Manufacture of muffins with 100% fat added

Comparative Preparation Example 5.

50 parts by weight of butter was whipped with a hand mixer (product name: KENWOOD HMP30.AoWH; supplier: De'Longhi Korea) for about 30 seconds at 3-step intensity (300W output) to make it creamy. Thereafter, 50 parts by weight of sugar and 0.33 part by weight of salt were added to the creamed butter and mixed evenly using a hand mixer for about 30 seconds at 3rd level (300W output) and 4th level (450W output) for about 50 seconds to obtain a first mixture. Thereafter, 50 parts by weight of an egg was added to the first mixture and whipped for about 4 minutes at a 3rd level or 4th level using a hand mixer to make it creamy, and a second mixture was obtained. Thereafter, 100 parts of wheat flour (soft flour) and 3.33 parts by weight of baking powder were added to the second mixture and mixed about 35 times with a spatula to obtain a third mixture. Thereafter, 50 parts by weight of purified water was added to the third mixture and mixed about 160 times with a whisk to obtain a muffin dough. Thereafter, parchment paper was laid on a cup-shaped muffin mold, 110 g of muffin dough was filled in the mold, and muffins were prepared by baking in an oven (top temperature 195 ° C, bottom temperature 190 ° C) for about 25 minutes. After cooling the baked muffins for about 1 hr, physical properties and sensory evaluation were performed.

The branched dextrin of DE 7 obtained in Preparation Example 9 used in the manufacture of muffins, the dextrin of DE 11 obtained in Comparative Preparation Example 4, and the commercially available maltodextrin of DE 18 (supplier: Daesang Co., Ltd.) were analyzed by HPLC. It was analyzed, and the results are summarized in Table 6 below.

sugar component Sugar component content of each dextrin (wt%, based on HPLC peak area) Preparation Example 9 (DE 7) Comparative Preparation Example 4 (DE 11) Commercially available maltodextrin (DE 18) DP1 0.2 1.1 1.7 DP2 0.6 2.9 6.9 DP3 1.6 4.5 10.5 DP4+ 97.6 91.5 80.9

* DP1: glucose

* DP2: disaccharide with a degree of polymerization of 2 based on glucose units

* DP3: trisaccharide with a degree of polymerization of 3 based on glucose units

* DP4: Polysaccharides with a degree of polymerization of 4 or more based on glucose units

3.2. Physical properties and sensory evaluation of muffins

(1) Appearance

10 is a photograph showing the appearance of muffins prepared in Preparation Examples 14 to 17 and Comparative Preparation Example 5. In Figure 10, 'Control' represents a muffin prepared in Comparative Preparation Example 5, 'D7' represents a muffin prepared in Preparation Example 14, 'D11' represents a muffin prepared in Preparation Example 15, and 'D18' represents a muffin prepared in Preparation Example 15. Represents the muffin prepared in Preparation Example 16, 'E8' represents the muffin prepared in Preparation Example 17. As shown in FIG. 10, the muffin 'D7' in which 50% of the butter was replaced with the branched dextrin of DE 7 obtained in Preparation Example 9 showed a similar level of shape stability to the muffin 'Control' using 100% butter.

(2) Measurement of moisture content, weight, volume, specific volume, and baking loss rate

The moisture content, weight, volume, specific volume (mL/g), and baking loss (%) of the muffins prepared in Preparation Examples 10 to 17 and Comparative Preparation Example 5 were measured, and the results It is summarized in Table 7 below. Moisture content was measured by AOAC atmospheric pressure drying method, weight was measured by electronic balance, volume was measured by seed replacement method of AACC 72-10, and baking loss rate was calculated through weight change before and after baking.

Muffin division water content
(%, w/w) bread weight
(g) bread volume
(ml) cost
(mL/g) burning loss rate
(%) Preparation Example 10 25.06 101.54 175.50 1.87 6.52 Preparation Example 11 25.37 102.56 178.67 1.76 6.77 Preparation Example 12 24.90 102.79 168.33 1.63 6.56 Preparation Example 13 26.04 102.99 180.75 1.76 6.38 Preparation Example 14 28.90 101.14 226.67 2.24 8.05 Preparation Example 15 25.18 102.26 221.00 2.18 7.04 Preparation Example 16 25.18 101.60 231.00 2.28 7.64 Preparation Example 17 27.45 100.47 223.67 2.24 8.66 Comparative Preparation Example 5 24.85 102.67 169.33 1.64 6.66

As shown in Table 7, there was no significant difference in moisture content and weight between the muffins. On the other hand, the volume, specific volume and baking loss rate of muffins showed larger values as the amount of dextrin added increased.

(3) Chromaticity

The chromaticity of the muffins prepared in Preparation Examples 10 to 17 and Comparative Preparation Example 5 was measured with a color difference colorimeter (product name: CR-300; supplier: Minolta, JP), and the results are shown in Table 8 below.

Muffin division Hunter value L(lightness) a (redness) b (yellowness) Preparation Example 10 80.45 -2.56 34.04 Preparation Example 11 77.96 -1.35 34.44 Preparation Example 12 81.82 -3.82 30.49 Preparation Example 13 76.88 -3.19 28.56 Preparation Example 14 75.55 -3.05 31.81 Preparation Example 15 73.42 -3.63 28.36 Preparation Example 16 76.02 -3.69 30.89 Preparation Example 17 77.07 -3.55 31.50 Comparative Preparation Example 5 81.74 -2.89 31.64

As shown in Table 8 above, there was no significant difference in color between the muffins.

(4) Tissue characteristics

The texture characteristics of the muffins prepared in Preparation Examples 10 to 17 and Comparative Preparation Example 5 were measured using a texture analyzer (product name: TA-XT2i; supplier: Stable Micro Systems, UK). The measured tissue characteristics were Hardness, Cohesiveness, Springiness, Adhesiveness, Chewiness, and Gumminess, and the results are summarized in Table 9 below.

Muffin division tissue characteristics Hardness cohesiveness Shout adhesiveness chewiness Sword Saint Preparation Example 10 392.77 0.49 0.83 0.24 174.45 210.26 Preparation Example 11 382.43 0.53 0.87 0.41 175.54 203.50 Preparation Example 12 323.20 0.56 0.86 0.03 154.83 180.17 Preparation Example 13 397.12 0.55 0.88 1.70 191.99 218.84 Preparation Example 14 324.25 0.56 0.89 0.84 161.84 181.59 Preparation Example 15 376.23 0.61 0.94 0.04 213.05 226.68 Preparation Example 16 367.22 0.62 0.93 0.02 210.16 226.64 Preparation Example 17 377.38 0.60 0.93 0.10 209.74 225.89 Comparative Preparation Example 5 299.44 0.57 0.90 0.43 154.24 171.82

As shown in Table 9, the muffins of Preparation Example 14 in which 50% of the butter was replaced with the branched dextrin of DE 7 obtained in Preparation Example 9 were the muffins of Comparative Preparation Example 5 using 100% butter in hardness, chewiness, gumminess, etc. showed similar tissue characteristics.

(3) Sensory evaluation

Sensory evaluation was conducted on the muffins prepared in Preparation Examples 10 to 17 and Comparative Preparation Example 5 for 20 sensory evaluation panelists, and the results are summarized in Table 10 below. The sensory evaluation items were color, flavor, taste, texture, and overall preference, and the sensory evaluation results were quantified based on a 7-point scale.

* Color: Very poor (1 point) - Very good (7 points)

* Flavor: Very poor (1 point) - Very good (7 points)

* Taste: Very poor (1 point) - Very good (7 points)

* Texture: Very poor (1 point) - Very good (7 points)

* Overall acceptability: very poor (1 point) - very good (7 points)

Muffin division Sensory evaluation items color flavor taste texture full signage Preparation Example 10 5.35 5.45 5.35 5.25 5.45 Preparation Example 11 5.45 4.55 4.75 3.85 4.25 Preparation Example 12 5.35 5.40 5.20 4.75 5.00 Preparation Example 13 5.50 5.05 5.20 4.75 4.85 Preparation Example 14 5.10 5.05 5.10 5.05 5.15 Preparation Example 15 4.55 4.80 4.35 4.60 4.30 Preparation Example 16 4.65 4.65 4.55 4.50 4.65 Preparation Example 17 5.10 4.40 4.55 4.30 4.20 Comparative Preparation Example 5 5.40 4.85 3.95 4.15 3.80

As shown in Table 10, when muffins were prepared by replacing some of the butter with dextrin, the sensory characteristics of the muffins tended to be improved. In particular, the muffin of Preparation Example 10 in which 30% of the butter was replaced with the branched dextrin of DE 7 obtained in Preparation Example 9 showed a very remarkable improvement in sensory properties, and 50% of the butter was obtained in Preparation Example 9. The muffin of Preparation Example 14, which was replaced with the branched dextrin of DE 7, also showed the highest fat reduction effect and significantly improved sensory characteristics compared to the case of using other dextrin.

As described above, the present invention has been described through the above embodiments, but the present invention is not necessarily limited thereto, and various modifications are possible without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be construed to include all embodiments falling within the scope of the claims appended hereto.

Claims (10)

flour; edible oil; sweetener; and a branched dextrin,
The branched dextrin is a dextrin having a structure including a linear main chain composed of α-1,4 glycosidic bonds of glucose units and a branched chain formed outside the main chain and composed of glucose units, wherein the branched chain is Contains a branched chain of an acyclic structure formed on the outside of the chain and at least one branched chain of a closed ring structure, a dextrose equivalent (DE) value of 4 to 10, and a weight average molecular weight (Mw ) is 15,000 to 40,000, and the bread composition is characterized in that the branching degree is 4.8 to 5.2%.
The method of claim 1, wherein the branched dextrin has a dextrose equivalent (DE) value of 5 to 9, a weight average molecular weight (Mw) of 19,000 to 25,000, a minimum molecular weight of 1,000 and a maximum molecular weight of 50,000, Bread composition, characterized in that the branching degree is 4.9 to 5.1%.
The method of claim 1, wherein the branched chain of the acyclic structure is formed by α-1,6 glycosidic bonding with the main chain, and the branched chain of the closed ring structure is formed with the terminal glucose unit of the main chain on the outside. Formed by α-1,4 glycosidic bond or α-1,6 glycosidic bond with the glucose unit present in the cyclic branch chain, or the terminal glucose unit of the acyclic branch chain formed outside is present in another acyclic branch chain A bread composition formed by glucose units and α-1,4 glycosidic bonds or α-1,6 glycosidic bonds.
4. The bread composition according to any one of claims 1 to 3, characterized in that the branched dextrin is prepared by the following steps:
(a) Heat-resistant alpha-amylase is added to the starch suspension, heat-treated at 85-115 ° C to proceed with liquefaction, and heat-treated immediately at 125-145 ° C to inactivate the heat-resistant alpha-amylase, followed by dextrose equivalent ( Obtaining a starch liquefied liquid containing liquefied starch having a dextrose equivalent, DE) value of 4 to 10; and
(b) branching enzyme was added to the starch liquefied liquid in an amount of 0.6% (w/w) or more relative to the dry weight of starch, and a branching reaction was performed for 20 hr or more to generate branched dextrin, and then dex Obtaining a branched dextrin-containing solution containing branched dextrin having a dextrose equivalent (DE) value of 4 to 10.
The method of claim 4, wherein the liquefaction reaction is performed by adding heat-resistant alpha-amylase to the starch suspension and heat-treating at 100 to 115 ° C. for 2 to 10 minutes to perform a first-step liquefaction reaction, followed by cooling, and at 85 to 100 ° C. A bread composition comprising heat treatment for -60 minutes to undergo a two-step liquefaction reaction.
The bread composition according to claim 4, wherein the addition amount of the heat-resistant alpha-amylase is 0.01 to 0.1% (w/w) based on the dry weight of starch.
The bread composition according to claim 4, wherein the heat treatment time for deactivation of the heat-resistant alpha-amylase is 2 to 10 minutes.
The bread composition according to claim 4, wherein the addition amount of the branching enzyme is 0.7 to 1.5% (w/w) based on the dry weight of the starch.
The bread composition according to claim 4, characterized in that the branching reaction time is 24-60 hr.
4. The bread composition according to any one of claims 1 to 3, characterized in that the branched dextrin is a highly branched cyclic dextrin (HBCD).

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