KR20240020216A - Powder type composite seasoning composition with low hygroscopicity and manufacturing method of the same - Google Patents

Abstract

An example of the present invention is a powdered complex comprising meat extract, branched dextrin, salt, sweetener powder, synthetic seasoning agent, yeast extract, soy sauce powder, red pepper powder, black pepper powder, paprika extract, ginger powder, and garlic powder. A seasoning composition is provided. The complex seasoning composition in powder form according to an example of the present invention satisfies a specific molecular structure, a dextrose equivalent (DE) value in a predetermined range, a weight average molecular weight (Mw) in a predetermined range, and a degree of branching in a predetermined range. Since it contains branched dextrin as a constituent raw material, it guarantees the desired sensory properties and has low hygroscopicity at the same time, providing excellent storage stability. Therefore, the complex seasoning composition in powder form according to an example of the present invention can be used as ramen soup, basic broth for various foods, etc.

Description

Powder type composite seasoning composition with low hygroscopicity and manufacturing method thereof {Powder type composite seasoning composition with low hygroscopicity and manufacturing method of the same}

The present invention relates to a complex seasoning composition in powder form, etc., and more specifically, to a powder that is added to the main ingredients for making food, such as ramen soup, etc., and is used to enhance or adjust the taste of food, and has low hygroscopicity and excellent storage stability. It relates to a complex seasoning composition and a method of manufacturing the same.

Seasoning is a material that is added to the main ingredients of food to enhance or control the taste of food, and is largely divided into seasonings, sweeteners, acidulants, and seasonings. Meanwhile, in the seasoning market, as economic development and consumer life become more abundant, demand for diversity of taste and convenience in cooking is increasing, and complex seasonings are developing rapidly. Additionally, due to the recent wellness trend, complex seasonings containing natural ingredients are being developed.

Complex seasonings are based on various natural ingredients such as meat, fish and shellfish, seaweed, and vegetables, and are mostly provided in powder form rather than liquid form considering ease of use. In addition, complex seasonings contain various ingredients such as dextrin for smooth powdering during the manufacturing process or for imparting desired sensory properties.

In relation to complex seasoning manufacturing technology, Republic of Korea Patent Publication No. 10-0108424 contains 2-8% dried meat, 1-10% yeast extract powder, 0.5-3% yeast extract paste, 1-10% beef bone extract powder, and 1-10% beef bone extract. Extract paste 1-10%, beef extract 0.5-1.5%, 5'-sodium inosinate 0.5-8%, 5'-sodium guanylate 0.02-4%, beef seasoning extract 0.5-2%, bouillon flavor 3-6%, Meat flavor 0.5-0.8%, powdered soy sauce 5.0-15%, refined salt 24-35%, citric acid 0.01-0.5%, disodium succinate 0.01-1%, sugar 5-7%, glucose 3-7%, soy protein 4-4. Add 5.3-9.2% of seasonings such as dried garlic, dried onion, white pepper, and dried chives to 7%, beef tallow 2-5%, pork 1-3%, dextrin 3.18-7%, mix, and cook for 60 minutes at 40-60°C. A natural complex seasoning composition dried and sterilized for ~120 minutes is disclosed. In addition, Republic of Korea Patent Publication No. 10-1877291 includes the steps of (a) frying kelp and anchovies at 180-220°C for 18-22 minutes, respectively; (b) Crush the kelp and anchovies roasted in step (a), and based on 100 parts by weight of the mixture, 32 to 38 parts by weight of the pulverized kelp, 32 to 38 parts by weight of the pulverized anchovies, and 8 to 12 parts by weight of radish. preparing a mixture by mixing 8 to 12 parts by weight of green onions and 8 to 12 parts by weight of shiitake mushrooms; (c) adding water to the mixture prepared in step (b), followed by high-temperature and high-pressure extraction for 12 to 18 minutes at a temperature of 115 to 130°C and 1.3 to 1.7 atm, followed by filtration and concentration to prepare an extract; (d) preparing a mixed extract by adding 8 to 12% (w/v) of cyclodextrin relative to the extract to the extract prepared in step (c); and (e) spray drying the mixed extract prepared in step (d).

The complex seasoning in powder form presented in the prior art has a problem in that the powder agglomerates due to moisture absorption when stored for a long time, which causes inconvenience in use.

The present invention was derived from the conventional technical background, and the purpose of the present invention is to provide a complex seasoning composition in powder form and a method for producing the same, which ensures predetermined sensory characteristics and has low hygroscopicity and excellent storage stability.

The inventors of the present invention applied various dextrins as raw materials for powdered complex seasoning compositions for smooth powdering or imparting predetermined sensory properties, and as a result, they had a specific molecular structure and dextrose equivalent (dextrose equivalent) within a predetermined range. DE) value, weight average molecular weight (Mw) in a predetermined range, and branching degree in a predetermined range are used when using dextrin, which guarantees predetermined sensory characteristics and has low hygroscopicity at the same time, ensuring excellent storage stability, and the present invention was completed.

In order to solve the above object, an example of the present invention is meat extract, branched dextrin, salt, sweetener powder, synthetic seasoning agent, yeast extract, soy sauce powder, red pepper powder, black pepper powder, paprika extract, ginger powder and garlic powder. It provides a complex seasoning composition in powder form containing a.

In order to solve the above object, an example of the present invention includes the steps of adding branched dextrin to a meat extract solution and stirring it to prepare a mixture solution; spray-drying the mixture solution to obtain a mixture powder consisting of meat extract and branched dextrin; And salt, sweetener powder, synthetic seasoning agent, yeast extract, soy sauce powder, red pepper powder, pepper powder, paprika extract, ginger powder and garlic powder are added to the mixture powder and mixed to obtain a complex seasoning composition in powder form. Provided is a method for manufacturing a complex seasoning composition in powder form comprising the following steps.

In the complex seasoning composition in powder form and its manufacturing method according to an example of the present invention, the branched dextrin is formed on the outside of the main chain and the linear main chain composed of α-1,4 glycosidic bonds of glucose units and the glucose units. A dextrin having a structure containing a branched chain consisting of, wherein the branched chain includes a branched chain with an acyclic structure formed on the outside of the main chain and at least one branched chain with a closed ring structure, dextrose equivalent It is characterized by a (dextrose equivalent, DE) value of 2 to 6, a weight average molecular weight (Mw) of 45,000 to 90,000, and a branching degree of 4.0 to 5.5%.

The complex seasoning composition in powder form according to an example of the present invention satisfies a specific molecular structure, a dextrose equivalent (DE) value in a predetermined range, a weight average molecular weight (Mw) in a predetermined range, and a degree of branching in a predetermined range. Since it contains branched dextrin as a constituent raw material, it guarantees the desired sensory properties and has low hygroscopicity at the same time, providing excellent storage stability. Therefore, the complex seasoning composition in powder form according to an example of the present invention can be used as ramen soup, basic broth for various foods, etc.

Figure 1 shows the results of HPLC analysis of the molecular weight of the reaction product over the branching reaction time in Example 1.2 of the present invention.
Figure 2 shows the results of preparing branched dextrins by varying the amount of branching enzyme added in Example 1.3 of the present invention (Preparation Examples 1 to 4) and measuring the white turbidity level of the prepared branched dextrins.
Figure 3 shows the results of preparing branched dextrins with different dextrose equivalent (DE) values in Example 1.4 of the present invention (Preparation Examples 5 to 8), and measuring the whiteness level of the prepared branched dextrins. It is a result.
Figure 4 shows the preparation of dextrin with a dextrose equivalent (DE) value of about 8 by changing the preparation method in Example 1.5 of the present invention (Preparation Example 7, Comparative Preparation Examples 1 to 3) , This is the result of measuring the white turbidity level of the manufactured dextrin.
Figure 5 is a spectrum of the molecular weight of branched dextrin DE 7 obtained in Preparation Example 9 in an example of the present invention measured by gel permeation chromatography (GPC).
Figure 6 is a spectrum of the branching degree of DE 7 branched dextrin obtained in Preparation Example 9 measured by 1H NMR (500 MHz) in an example of the present invention.
Figure 7 shows refrigerated storage of branched dextrin DE 7 obtained in Preparation Example 9, dextrin DE 11 obtained in Comparative Preparation Example 4, and commercially available waxy corn starch-based dextrin DE 8 in an example of the present invention. This is the result of comparing stability.
Figure 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 an example of the present invention. This is the result of comparison.
Figure 9 shows, in an example of the present invention, 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 under predetermined conditions. This shows the state of the powder over time when stored in a constant temperature and humidity chamber.
Figure 10 is a spectrum of the molecular weight of DE 4 branched dextrin obtained in Preparation Example 10 of the examples of the present invention measured by gel permeation chromatography (GPC).
Figure 11 is a spectrum of the branching degree of DE 4 branched dextrin obtained in Preparation Example 10 among the examples of the present invention measured by 1H NMR (500 MHz).
Figure 12 is a photograph showing the state before and after filtration when the two-step treated starch liquefaction obtained after enzyme deactivation in Preparation Example 10 of the examples of the present invention was filtered through a predetermined filter.
Figure 13 is a photograph showing the state before and after filtration when the solution containing the branching reaction product obtained after the branching reaction in Preparation Example 10 of the examples of the present invention was filtered through a predetermined filter.
Figure 14 shows the results of measuring the refrigerated storage stability of DE 4 branched dextrin obtained in Preparation Example 10 of the examples of the present invention.

Hereinafter, the present invention will be described in detail.

'Dextrin', the term used in the present invention, refers to various hydrolysis products produced in the intermediate stage from starch to maltose when starch is hydrolyzed by acid, heat, or enzymes, and usually has a molecular weight higher than that of starch. It is a general term for small polysaccharides and corresponds to a composition that is a mixture of saccharides with various degrees of polymerization. Dextrins are generally prepared by hydrolyzing starch with amylase and are a mixture of polymers in which the glucose unit structure is linked by α-1,4-glycosidic bonds or α-1,6-glycosidic bonds, ranging from about 1 to 15. It has a dextrose equivalent (DE) value of

'Branched dextrin', a term used in the present invention, refers to the ratio of branched structures made of α-1,6-glucosidic bonds compared to so-called normal dextrin, which is obtained by hydrolyzing starch by a known method. This indicates high dextrin.

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

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

The present invention relates to a complex seasoning composition in the form of a powder that ensures predetermined sensory properties and at the same time has low hygroscopicity and has excellent storage stability, and a method for producing the same.

The complex seasoning composition in powder form according to an example of the present invention includes meat extract, branched dextrin, salt, sweetener powder, synthetic seasoning agent, yeast extract, soy sauce powder, red pepper powder, black pepper powder, paprika extract, ginger powder, and garlic. Contains powder.

The type of meat extract is not limited, and for example, it may be extracted from one or more types of meat selected from beef, pork, chicken, beef bone, pork bone, chicken bone, etc. The meat extract is solidified by drying the meat extract solution. The method of preparing the meat extract solution is to place meat in purified water and treat it at 100 ± 10°C for a predetermined time, for example, 0.5 to 12 hr, then add protease and react to extract and filter proteins from the meat while hydrolyzing them. It may consist of obtaining a meat extract solution.

The branched dextrin is a new branched dextrin that has a low dextrose equivalent (DE) value and at the same time rarely causes white clouding when stored in refrigeration. For technical characteristics of the branched dextrin, refer to the description below.

The type of sweetener powder is not limited as long as it is an ingredient that causes a sweet taste and can be used in food, and may be selected from natural sweeteners or artificial sweeteners. For example, the sweetener powder may be selected from sugar, glucose, fructose, etc., and considering sensory properties, sugar is preferred.

The synthetic flavoring agent is an ingredient that creates a savory taste and may be selected from chemically synthesized nucleic acid-based seasonings or amino acid-based seasonings. The chemically synthesized nucleic acid-based seasonings include disodium 5'-guanylate, disodium 5'-inosinate, disodium 5'-cytydylate, and disodium 5'-uridylate. In addition, the chemically synthesized amino acid-based seasonings include L-glutamic acid, potassium L-glutamate, monosodium glutamate, and sodium succinate.

The yeast extract is a spray-dried product of digestive juice obtained by self-digestion of yeast, and is generally used as a flavor enhancer for brewing, bakery products, patient food, and marine products.

The soy sauce powder is made by concentrating and spray drying soy sauce into powder.

The paprika extract is solidified by concentrating and drying paprika juice or Fabrica hot water extract.

The ginger powder and garlic powder are obtained by drying and pulverizing ginger and garlic, respectively.

Considering sensory characteristics and storage stability, the powder-type complex seasoning composition according to an example of the present invention contains 10 to 30% by weight of meat extract, 5 to 20% by weight of branched dextrin, and 15 to 40% by weight of salt based on the total dry weight. , sweetener powder 5-20% by weight, synthetic sweetener 5-20% by weight, yeast extract 0.5-6% by weight, soy sauce powder 5-20% by weight, red pepper powder 1-15% by weight, pepper powder 0.1-2% by weight %, it is preferable to include 0.2-4% by weight of paprika extract, 0.1-2% by weight of ginger powder, and 0.5-6% by weight of garlic powder, 12-25% by weight of meat extract, 8-15% by weight of branched dextrin, and 20% salt. ~35% by weight, sweetener powder 8~15% by weight, synthetic sweetener 8~15% by weight, yeast extract 1~4% by weight, soy sauce powder 8~15% by weight, red pepper powder 2~10% by weight, pepper powder It is more preferable to include 0.2 to 1.5% by weight, 0.5 to 3% by weight of paprika extract, 0.2 to 1.5% by weight of ginger powder, and 1 to 4% by weight of garlic powder.

A method for manufacturing a complex seasoning composition in powder form according to an example of the present invention includes adding branched dextrin to a meat extract solution and stirring it to prepare a mixture solution; spray-drying the mixture solution to obtain a mixture powder consisting of meat extract and branched dextrin; And salt, sweetener powder, synthetic seasoning agent, yeast extract, soy sauce powder, red pepper powder, pepper powder, paprika extract, ginger powder and garlic powder are added to the mixture powder and mixed to obtain a complex seasoning composition in powder form. Includes steps.

In the method for producing a complex seasoning composition in powder form according to an example of the present invention, the solids concentration of the mixture solution is not greatly limited, and considering smooth spray drying, it is preferably 25 to 45 Brix, and 25 to 40 Brix. (Brix) is more preferable.

Hereinafter, the novel branched dextrin used as a component in the powder-type complex seasoning composition and its manufacturing method according to the present invention will be described in detail.

Branched dextrin with improved white turbidity

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

The dextrose equivalent (DE) value of the branched dextrin according to an example of the present invention is 2 to 6, and considering various physical properties, it is preferably 2.5 to 5.5, and more preferably 3 to 6. In addition, the weight average molecular weight (Mw) of the branched dextrin according to an example of the present invention is 45,000 to 90,000, and considering various physical properties, it is preferably 50,000 to 85,000, and more preferably 60,000 to 80,000. In addition, in the molecular weight distribution of branched dextrin according to an example of the present invention, the minimum molecular weight is 1,400, and considering various physical properties, it is preferably 1,500, and more preferably 1,600. In addition, in the molecular weight distribution of branched dextrin according to an example of the present invention, the maximum molecular weight is 90,000, and considering various physical properties, it is preferably 85,000, and more preferably 80,000. In addition, the branching degree of the branched dextrin according to an example of the present invention is 4.0 to 5.5%, and considering various physical properties, it is preferably 4.2 to 5.4%, and more preferably 4.4 to 5.2%.

Branched dextrin according to an example 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 branching degree is satisfied, it shows better refrigerated storage stability, water solubility, and flowability than corn starch-based dextrin with a higher DE value or waxy corn starch-based dextrin with higher branching degree and 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 example of the present invention does not generate white turbidity even when stored under refrigerated storage conditions (4°C) for 30 days.

The branched dextrin according to an example of the present invention may be classified as highly branched cyclic dextrin (HBCD). Highly branched cyclic dextrin refers to a glucan that has an internally branched cyclic structure part and an externally branched structure part and has a degree of polymerization ranging from 20 to 10,000. Here, the internal branch cyclic structure portion refers to a cyclic structure portion formed by an α-1,4-glucosidic bond and an α-1,6-glucosidic bond. The outer branch structural portion refers to a non-annular structural portion bonded to the inner branch annular structural portion. Highly branched cyclic dextrins are different from general cyclodextrins with 6 to 8 glucose bonds, such as α-cyclodextrin (n = 6), β-cyclodextrin (n = 7), and γ-cyclodextrin (n = 8). It's a different substance. Highly branched cyclic dextrins have an overall helical structure, while cyclodextrins have an overall cyclic structure. Highly branched cyclic dextrin is a linear chain in which the branched glucose polymer polysaccharide chain formed through an α-1,6 glucosidic bond is broken, and these broken links are converted into a cyclic chain by a branching enzyme. have it The branching enzyme is a glucan chain transferase widely distributed in animals, plants, and microorganisms, and acts on the joint portion of the cluster structure of amylopectin to catalyze a reaction that circularizes it. Specific examples of the highly branched cyclic dextrin include glucans having an inner-branched cyclic structure portion and an outer-branched structure portion described in Japanese Patent Application Laid-Open No. 8-134104. Additionally, a commercial product of highly branched cyclic dextrin is Cluster Dextrin® supplied by Ezaki Glico, Japan.

The method for producing branched dextrin according to an example of the present invention is (a) adding heat-resistant alpha-amylase to the starch suspension and heat-treating it at 85-115°C to proceed with the liquefaction reaction, and then immediately heat-treating it at 125-145°C to heat-resistant it. After deactivating alpha-amylase, obtaining a liquefied starch solution containing liquefied starch having a dextrose equivalent (DE) value of 2 to 6; and (b) adding a branching enzyme to the liquefied starch solution in an amount of 0.6% (w/w) or more, for example, 0.6 to 2.0% (w/w), based on the dry weight of starch, for 20 hr or more, For example, after the branching reaction was performed for 20 to 72 hr to produce branched dextrin, a branched dextrin-containing solution containing branched dextrin with a dextrose equivalent (DE) value of 2 to 6 was obtained. It includes steps to: The method for producing branched dextrin according to an example of the present invention preferably includes (c) obtaining a branched dextrin-containing solution, then sequentially filtering, decolorizing, and ion exchange purifying the branched dextrin-containing solution to obtain a purified branched dextrin-containing solution. It may further include a step of obtaining. In addition, the method for producing branched dextrin according to an example of the present invention may further preferably include the step of (d) concentrating and drying the solution containing the purified branched dextrin.

In the method for producing branched dextrin according to an example of the present invention, the type of starch constituting the starch suspension is not greatly limited, 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 corn starch is preferred when considering the degree of white turbidity improvement and economic efficiency. In addition, the starch concentration of the starch suspension is not greatly limited, and is preferably 20 to 45% by weight, and more preferably 25 to 40% by weight, considering uniform mixing of heat-resistant alpha-amylase. The pH of the starch suspension is preferably adjusted to the enzyme optimal range for a smooth hydrolysis reaction before the heat-resistant alpha-amylase is added. For example, the pH of the starch suspension can be adjusted to a range of about 5 to 7, and preferably to a range of 5.5 to 6.5. Additionally, the starch suspension may contain metal ions as cocatalysts to improve the hydrolytic activity of heat-resistant alpha-amylase. For example, the starch suspension may contain divalent metal cations such as magnesium ions and calcium ions as cocatalysts for heat-resistant alpha-amylase, and may preferably contain calcium ions.

In the method for producing branched dextrin according to an example of the present invention, a liquefaction reaction proceeds by adding heat-resistant alpha-amylase to the starch suspension and heat treatment in the enzyme's optimal temperature range. The liquefaction reaction causes 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 greatly limited, but from the perspective of easily controlling the dextrose equivalent (DE) value of liquefied starch, it is 0.005 to 0.08% compared to the dry weight of starch. (w/w), and preferably 0.01 to 0.04% (w/w) compared to the dry weight of starch. In addition, the liquefaction reaction involves adding heat-resistant alpha-amylase to the starch suspension and heating at 100-115°C for 2-10 minutes from the viewpoint of easily controlling the dextrose equivalent (DE) value of the liquefied starch. It is preferable to proceed with the first-stage liquefaction reaction, cool it, and heat it at 85-100°C for 5-40 minutes to proceed with the second-stage liquefaction reaction. In addition, the liquefaction reaction is carried out by adding heat-resistant alpha-amylase and heating at 102-110°C for 3-8 minutes, followed by cooling and heat treatment at 90-99°C for 10-30 minutes. It is more preferable to proceed with a two-step liquefaction reaction. In the first-stage liquefaction reaction, starch is rapidly hydrolyzed, making it possible to economically obtain liquefied starch with a certain level of dextrose equivalent (DE), and in the second-stage liquefaction reaction, starch is slowly hydrolyzed. The dextrose equivalent (DE) value of liquefied starch can be easily controlled. In addition, after the starch liquefaction reaction is completed, the heat-resistant alpha-amylase present in the starch liquefaction liquid is immediately deactivated to prevent the dextrose equivalent (DE) value from changing due to additional hydrolysis reaction. In the method for producing branched dextrin according to an example of the present invention, heat-resistant alpha-amylase is deactivated using a method of heat-treating the liquefied starch liquid at high temperature rather than a general method of adjusting the pH of the liquefied starch liquid. If the heat-resistant alpha-amylase is heat-treated at a high temperature, 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 maintained stably. The heat treatment temperature for deactivating the heat-resistant alpha-amylase is preferably 127 to 140° C., considering economic efficiency and suppressing 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 example of the present invention, the starch suspension is hydrolyzed with heat-resistant alpha-amylase to liquefy and the heat-resistant alpha-amylase is heat-treated at high temperature, and the resulting starch liquefied liquid has 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 2 to 6 when considering the aspect of suppressing the occurrence of white cloudiness of branched dextrin.

In the method for producing branched dextrin according to an example of the present invention, a branching reaction occurs when a branching enzyme is added to the liquefied starch liquid and treated in the enzyme's optimal temperature range, and the branching reaction proceeds to the liquefied starch. The existing α-1,4-glycosidic bond is broken and an α-1,6 branch is created within the linear α-1,4 segment. The pH of the starch liquefaction solution is preferably adjusted to the enzyme optimal range for a smooth branching reaction before the branching enzyme is added. For example, the pH of the liquefied starch solution can be adjusted to a range of about 5 to 7, and preferably to a range of 5.5 to 6.5. The amount of branching enzyme added is preferably 0.7 to 1.5% (w/w) based on the dry weight of starch, considering the aspect of suppressing the occurrence of white turbidity of branched dextrin. Additionally, the branching reaction temperature may be selected from a variety of ranges depending on the type of branching enzyme used, 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 example of the present invention, the branched dextrin-containing solution obtained after adding a branching enzyme to the liquefied starch liquid and performing a branching reaction has a predetermined dextrose equivalent (DE). It includes branched dextrin with a value, and the dextrose equivalent (DE) value of the branched dextrin is preferably 2 to 6 when considering the aspect of suppressing the occurrence of white cloudiness of the branched dextrin.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are only intended to clearly illustrate the technical features of the present invention and do not limit the scope of protection of the present invention.

1. 1st experiment: Establishment of branched dextrin manufacturing conditions and confirmation of white turbidity improvement effect

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

Corn starch was suspended in ion exchanged water to prepare a starch suspension with a starch concentration of 30% by weight. Afterwards, the pH of the starch suspension was adjusted to about 5.9, heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added as calcium ion. After adding it to a concentration of about 85 ppm, it was heated at about 105°C for about 5 minutes to proceed with a first-stage liquefaction reaction. The dextrose equivalent (DE) value of the first-stage treated starch liquefied liquid obtained by the first-stage liquefaction reaction was about 4. Afterwards, the first-stage treated starch liquefaction was cooled to about 95°C and left at about 95°C for about 20 minutes to proceed with the second-stage liquefaction reaction. Thereafter, the 2-step treated starch liquefaction was heated at about 130°C for about 5 minutes to deactivate the enzyme. The dextrose equivalent (DE) value of the two-stage processed starch liquefaction obtained after enzyme deactivation was about 7. The second-stage treated starch liquid obtained after enzyme deactivation was cooled to about 90°C and left at about 90°C to measure the freezing point of the second-stage treated starch liquid depending on the standing time. 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 heat-resistant alpha-amylase of the 2-step processed starch liquefied liquid was completely deactivated and that there was no change in freezing point even after standing time.

1.2. Establishment of branching reaction conditions for liquefied starch through two-step treatment using branching enzyme

The pH of the two-step processed starch liquefaction obtained in Example 1.1 was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 1% (w/w) based on the dry weight of the raw starch. was added and branching reaction was carried out at 70°C to produce branched dextrin. The branching enzyme (EC number: 2.4.1.18) transfers a portion of the α-1,4-D-glucan chain to a free 6-hydroxyl group of the same glucan chain or to a free 6-hydroxyl group of an adjacent glucan chain, thereby forming 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 enzyme (Q-enzyme), branching glycosyltransferase, or glycogen branching enzyme. The branching reaction is a reaction induced by a branching enzyme, in which the α-1,4-glycosidic bond present in starch or liquefied starch is broken and an α-1,6 branch is created within the linear α-1,4 portion. Shiki is a reaction.

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

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

* Column: SB-806M HQ column

* Mobile phase solvent: water or 0.1N sodium nitrate

* Flow rate: 1 ㎖/min

* Column temperature: 40℃

* Penetration time: 20 min

Figure 1 shows the results of HPLC analysis of the molecular weight of the reaction product over the branching reaction time in Example 1.2 of the present invention. In Figure 1, the term “glycosylation” refers to a branching reaction. As shown in Figure 1, the retention time of the liquefied starch contained in the two-stage processed starch liquefied liquid 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 more than 24 hr, 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 further. On the other hand, when the branching reaction time was more than 24 hr, the dextrose equivalent (DE) value of the prepared branched dextrin was almost the same as that of the two-step processed starch liquefaction (liquefied starch) used as a substrate. .

1.3. Measurement of white turbidity level of branched dextrin according to the amount of branching enzyme added

(1) Preparation of branched dextrin

Manufacturing Example 1.

The pH of the two-step processed starch liquefaction obtained in Example 1.1 was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 0.2% (w/w) based on the dry weight of the raw starch. was added and the branching reaction was carried out 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 dextrin.

Manufacturing example 2.

The pH of the two-step processed starch liquefaction obtained in Example 1.1 was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 0.4% (w/w) based on the dry weight of the raw starch. was added and the branching reaction was carried out 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 dextrin.

Manufacturing example 3.

The pH of the two-stage processed starch liquefaction obtained in Example 1.1 was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 0.8% (w/w) based on the dry weight of the raw starch. was added and the branching reaction was carried out 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 dextrin.

Manufacturing example 4.

The pH of the two-stage processed starch liquefaction obtained in Example 1.1 was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 1.2% (w/w) based on the dry weight of the raw starch. was added and the branching reaction was carried out 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 dextrin.

(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 visually observed to see whether white turbidity occurred.

Figure 2 shows the results of preparing branched dextrins by varying the amount of branching enzyme added in Example 1.3 of the present invention (Preparation Examples 1 to 4) and measuring the white turbidity level of the prepared branched dextrins. In Figure 2, sample "Control" is a commercially available dextrin product and has a dextrose equivalent (DE) value of approximately 11. For the sample "Control", the pH of a corn starch suspension with a concentration of about 30% (w/w) was adjusted to about 6.2, and heat-resistant alpha-amylase (product name: KLEISTASE L-1; supplier: AMANO Enzymes) was added to the starch to dry it. After adding it in an amount of 0.08% (w/w) by weight, a liquefaction reaction is carried out at about 86°C, the pH of the starch liquefaction is adjusted to about 3 to deactivate the enzyme, and then further processing such as filtration, decolorization, and ion exchange purification is performed. It is a dextrin manufactured through a series of processes. As shown in Figure 2, when branched dextrin was prepared by treating the two-step processed starch liquid obtained in Example 1 with a branching enzyme, the amount of branching enzyme added was 0.8% (compared to the dry weight of the raw starch used to prepare the starch liquid). w/w) or more, the cloudiness of branched dextrin did not occur. Meanwhile, “Control,” a commercially available dextrin product, developed a significant level of white turbidity after about 7 days of refrigerated storage.

1.4. Determination of cloudiness level of branched dextrin according to dextrose equivalent (DE) value

(1) Preparation of branched dextrin

Manufacturing Example 5.

Corn starch was suspended in ion exchanged water to prepare a starch suspension with a starch concentration of 30% by weight. Afterwards, the pH of the starch suspension was adjusted to about 5.9, heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added as calcium ion. After adding it to a concentration of about 85 ppm, it was heated at about 105°C for about 5 minutes to proceed with a first-stage liquefaction reaction. The dextrose equivalent (DE) value of the first-stage treated starch liquefied liquid obtained by the first-stage liquefaction reaction was about 4. Afterwards, the first-stage treated starch liquefaction was cooled to about 95°C and left to stand at about 95°C for about 10 minutes to proceed with the second-stage liquefaction reaction. Thereafter, the 2-step treated starch liquefaction was heated at about 130°C for about 5 minutes to deactivate the enzyme. The dextrose equivalent (DE) value of the two-step treated starch liquefaction obtained after enzyme deactivation was about 5. Afterwards, the pH of the second-stage processed starch liquefaction was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 0.8% (w/w) based on the dry weight of raw starch and stored at 70°C. The branching reaction was carried out 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 dextrin. The dextrose equivalent (DE) value of the obtained branched dextrin was about 5.

Manufacturing example 6.

The same conditions as Preparation Example 5 except that the second-stage liquefaction reaction was performed at about 95°C for about 15 minutes to obtain a second-stage treated starch liquefaction with a dextrose equivalent (DE) value of about 6. and branched dextrin having a dextrose equivalent (DE) value of about 6 was prepared by the method.

Manufacturing example 7.

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

Production example 8

The same conditions as Preparation Example 6 except that the second-stage liquefaction reaction was performed at about 95°C for about 30 minutes to obtain a second-stage treated starch liquefaction with a dextrose equivalent (DE) value of about 10. and branched dextrin with 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 visually observed to see whether white turbidity occurred.

Figure 3 shows the results of preparing branched dextrins with different dextrose equivalent (DE) values in Example 1.4 of the present invention (Preparation Examples 5 to 8), and measuring the whiteness level of the prepared branched dextrins. It is a result. In Figure 3, sample "Control" is a commercially available dextrin product, and the dextrose equivalent (DE) value is about 11, which is the same as that mentioned in Figure 2. In the process of preparing starch liquefaction as in Preparation Examples 5 to 8, instead of deactivating the heat-resistant alpha-amylase by adjusting the pH, it is deactivated by high temperature heating at about 130°C, thereby completely blocking further hydrolysis reaction and starch liquefaction. The dextrose equivalent (DE) value of the liquid can be stabilized, and when the liquefied starch liquid is treated with a branching enzyme and the branching reaction is completed, the dextrose equivalent (DE) value is almost the same as the liquefied starch liquid. Branched dextrins with DE) values can be prepared. As shown in Figure 3, although the branched dextrin prepared in this way has a low dextrose equivalent (DE) value of less than 10, no white clouding phenomenon occurs when stored in refrigeration for a long time. Meanwhile, "Control", a commercially available dextrin product, showed a higher DE value compared to the branched dextrin prepared in Preparation Examples 5 to 8, but a significant amount of white turbidity occurred after about 7 days of refrigerated storage.

1.5. Measurement of white turbidity level of dextrin according to manufacturing method

(1) Production of dextrin

Comparative manufacturing example 1.

Corn starch was suspended in ion exchanged water to prepare a starch suspension with a starch concentration of 30% by weight. Afterwards, the pH of the starch suspension was adjusted to about 5.9, heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added as calcium ion. After adding it to a concentration of about 85 ppm, it was heated at about 105°C for about 5 minutes to proceed with a first-stage liquefaction reaction. The dextrose equivalent (DE) value of the first-stage treated starch liquefied liquid obtained by the first-stage liquefaction reaction was about 4. Afterwards, the first-stage treated starch liquefaction was cooled to about 95°C and left at about 95°C for about 25 minutes to proceed with the second-stage liquefaction reaction. Thereafter, the 2-step treated starch liquefaction was heated at about 130°C for about 5 minutes to deactivate the enzyme. The dextrose equivalent (DE) value of the two-step treated starch liquefaction obtained after enzyme deactivation was about 8. Thereafter, the two-step treated starch liquefaction obtained after 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 manufacturing example 2.

Corn starch was suspended in ion exchanged water to prepare a starch suspension with a starch concentration of 30% by weight. Afterwards, the pH of the starch suspension was adjusted to about 5.9, heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added as calcium ion. After adding it to a concentration of about 85 ppm, it was heated at about 105°C for about 5 minutes to proceed with a first-stage liquefaction reaction. The dextrose equivalent (DE) value of the first-stage treated starch liquefied liquid obtained by the first-stage liquefaction reaction was about 4. Afterwards, the first-stage treated starch liquefaction was cooled to about 95°C and left at about 95°C for about 20 minutes to proceed with the second-stage liquefaction reaction. Afterwards, the pH of the second-stage treated starch liquefaction was adjusted to about 3 and then heated to 100°C to proceed with enzyme deactivation. After enzyme deactivation, the pH of the starch liquefaction solution is adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) is added in an amount of 0.8% (w/w) based on the dry weight of the raw starch and added to 70%. The branching reaction was carried out at ℃ 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 dextrin. During the ion exchange purification process, about twice the load was applied compared to Preparation Example 7. The dextrose equivalent (DE) value of the obtained branched dextrin was about 8.

Comparative manufacturing example 3.

Corn starch was suspended in ion exchanged water to prepare a starch suspension with a starch concentration of 30% by weight. Afterwards, the pH of the starch suspension was adjusted to about 5.9, heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added as calcium ion. After adding it to a concentration of about 85 ppm, it was heated at about 105°C for about 5 minutes to proceed with a first-stage liquefaction reaction. The dextrose equivalent (DE) value of the first-stage treated starch liquefied liquid obtained by the first-stage liquefaction reaction was about 4. Afterwards, the first-stage treated starch liquefied liquid was cooled to about 95°C and left at about 95°C for about 15 minutes to proceed with the second-stage liquefaction reaction. Afterwards, the pH of the second-stage processed starch liquefaction was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 0.8% (w/w) based on the dry weight of raw starch and stored at 70°C. The branching reaction was carried out 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 dextrin. The dextrose equivalent (DE) value of the obtained branched dextrin was about 8.

(2) Measurement of cloudiness level of dextrin

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 and visually observed to see whether white turbidity occurred.

Figure 4 shows the preparation of dextrin with a dextrose equivalent (DE) value of about 8 by changing the preparation method in Example 1.5 of the present invention (Preparation Example 7, Comparative Preparation Examples 1 to 3) , This is the result of measuring the white turbidity level of the manufactured dextrin. As shown in Figure 4, in the case of the branched dextrin-containing solution prepared in Preparation Example 7, white turbidity did not occur even when stored under refrigerated conditions for 7 days, whereas the dextrin-containing solution prepared in Comparative Preparation Examples 1 to 3 In this case, when stored for 7 days under refrigerated conditions, a significant amount of white turbidity occurred.

2. Second experiment: Dextrin production and various physical properties confirmed

2.1. Preparation of Dextrin

Manufacturing example 9.

Corn starch was suspended in ion exchanged water to prepare a starch suspension with a starch concentration of 30% by weight. Afterwards, the pH of the starch suspension was adjusted to about 5.9, heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added in an amount of 0.04% (w/w) based on the dry weight of starch, and calcium chloride was added as calcium ion. After adding it to a concentration of about 85 ppm, it was heated at about 105°C for about 5 minutes to proceed with a first-stage liquefaction reaction. The dextrose equivalent (DE) value of the first-stage treated starch liquefied liquid obtained by the first-stage liquefaction reaction was about 4. Afterwards, the first-stage treated starch liquefaction was cooled to about 95°C and left at about 95°C for about 20 minutes to proceed with the second-stage liquefaction reaction. Thereafter, the 2-step treated starch liquefaction was heated at about 130°C for about 5 minutes to deactivate the enzyme. The dextrose equivalent (DE) value of the two-stage processed starch liquefaction obtained after enzyme deactivation was about 7. Afterwards, the pH of the second-stage processed starch liquefaction was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 1.0% (w/w) based on the dry weight of the raw starch and stored at 70°C. The branching reaction was carried out 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 dextrin. The dextrose equivalent (DE) value of the obtained branched dextrin was about 7. In addition, the branched dextrin-containing solution was concentrated under reduced pressure to obtain a dextrin-containing concentrate with a solid concentration of about 50 Brix, and this was spray dried to obtain branched dextrin in powder form.

Comparative manufacturing example 4.

Corn starch was suspended in ion exchanged water to prepare a starch suspension with a starch concentration of 30% by weight. Afterwards, 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 in an amount of 0.15% (w/w) based on the dry weight of starch, and then incubated at about 105°C. The liquefaction reaction was carried out by heat treatment for about 20 minutes. The starch liquefaction obtained through the liquefaction reaction was heat-treated at about 130°C for about 5 minutes to deactivate the enzyme. The dextrose equivalent (DE) value of the starch liquefaction obtained after enzyme deactivation was about 8. Afterwards, the temperature of the liquefied starch liquid was cooled to about 85°C, and exo-glucoamylase (product name: AMG; supplier: Novozyme), a sugar-digesting enzyme, was added at 0.15% (w/w) compared to the dry weight of the raw starch. ) was added in an amount and the saccharification reaction was performed at about 85°C for 20 minutes to produce dextrin. Thereafter, the solution containing the saccharification reaction product 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 11. In addition, the dextrin-containing solution was concentrated under reduced pressure to obtain a dextrin-containing concentrate with a solid concentration of about 50 Brix, and this was spray dried to obtain dextrin in powder form.

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

(1) Molecular weight comparison

The molecular weights 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 were measured using gel permeation chromatography (GPC). ) was measured using . First, a sample was prepared by dissolving powdered dextrin in ultrapure water at a concentration of 3 mg/ml and filtering it through a Nylo filter with a pore size of 0.45 μm. Afterwards, the sample was put into a GPC analysis device (Model name: EcoSEC HLC-8320 GPC; Supplier: Tosoh) to obtain a GPC analysis spectrum, and the molecular weight was calculated by comparing it with a polysaccharide standard material. The detailed conditions of GPC analysis are as follows.

* Injection volume: 100 ㎕; Development solvent: 0.1M sodium nitrate solution; Flow rate: 1.0 mL/min; Column: Tskgel guard PWxl + 2 TSKgel GMPWxl + TSKgel G2500PWxl (7.8 mm × 300 mm); Column temperature: 40°C; Detector: RI-detector; Data processing: EcoSEC software

Figure 5 is a spectrum of the molecular weight of branched dextrin DE 7 obtained in Preparation Example 9 in an example of the present invention measured by gel permeation chromatography (GPC). In addition, Table 2 below 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 (corn starch based, DE 7) 1,263 35,391 21,100 Dextrin of Comparative Preparation Example 4 (corn starch-based, DE 11) 1,201 27,260 11,000 Commercial dextrin product (waxy corn starch-based, DE 8) 1,326 35,394 18,300

(2) Comparison of cladograms

The branching degree 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 were measured using 1H NMR (500 MHz). Measured. First, a sample was prepared by dissolving powdered dextrin in heavy water (DO) at a concentration of 5,000 ppm. Standard substances include panose (α-1,4 : α-1,6 = 1 : 1), maltose (α-1,4), and isomaltose (α-1,6). was used. Detailed conditions for NMR analysis are as follows.

* Analysis instrument: JNM-ECZ500R (JEOL, Tokyo, Japan); Measurement temperature: 75℃

The branching degree of the dextrin is defined as the percentage of the number of α-1,6 bonds of the glucose unit structure among the total number of bonds of the glucose unit structure present in the dextrin, and can be calculated as follows.

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

(3) Comparison of refrigerated 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 corn starch-based dextrin of DE 8 were each dissolved in distilled water to prepare a dextrin solution with a concentration of 30% by weight. was prepared and refrigerated at 4°C for 7 days to observe whether white turbidity occurred. Figure 7 shows refrigerated storage of branched dextrin DE 7 obtained in Preparation Example 9, dextrin DE 11 obtained in Comparative Preparation Example 4, and commercially available waxy corn starch-based dextrin DE 8 in an example of the present invention. This is the result of comparing stability. As shown in Figure 7, 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 showed better refrigerated storage stability. In addition, the branched dextrin of DE 7 obtained in Preparation Example 9 had a lower branching degree and dextrose equivalent value than the commercially available waxy corn starch-based dextrin of DE 8, but showed better refrigerated storage stability.

(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 corn starch-based dextrin of DE 8 were each mixed in 100 ml of distilled water at a preset concentration (%). , w/w) and compared the solubility by measuring the time for complete dissolution while stirring at 600 rpm. Figure 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 an example of the present invention. This is the result of comparison. As shown in Figure 8, 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 showed higher solubility. In addition, the branched dextrin of DE 7 obtained in Preparation Example 9 had a lower branching degree and dextrose equivalent value than the commercially available waxy corn starch-based dextrin of DE 8, but showed higher solubility.

(5) Flow comparison

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 using an angle of repose meter (BT-200 Tester with Funnel 5 mm). The angle of repose 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 deposited on a slope. Generally, a smaller angle of repose means better flowability of the powder. 100 g of the sample was passed through a special funnel fixed at a certain height on a completely flat reference plate, and the height of the formed cone was measured to calculate the angle of repose. Table 3 below summarizes the angle of repose measurement results of the DE 7 branched dextrin obtained in Preparation Example 9, the DE 11 dextrin obtained in Comparative Preparation Example 4, and the commercially available waxy corn starch-based dextrin DE 8.

Dextrin classification angle of repose Flow evaluation (refer to flow evaluation index according to angle of repose) Branched dextrin of Preparation Example 9 (corn starch based, DE 7) 34.99° Good Dextrin of Comparative Preparation Example 4 (corn starch-based, DE 11) 35.18° Good Commercial dextrin product (waxy corn starch-based, 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) Hygroscopicity 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 corn starch-based dextrin of DE 8 were placed in a constant temperature and humidity chamber at 30°C and 75% relative humidity. The weight over time was measured while stored and the moisture content (% by weight) was calculated from this. Figure 9 shows, in an example of the present invention, 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 under predetermined conditions. This shows the state of the powder over time when stored in a constant temperature and humidity chamber. In addition, in Table 4 below, 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 stored in a constant temperature and humidity chamber under predetermined conditions. When stored, the moisture content over time was summarized.

Dextrin classification Moisture content over time (%, w/w) 7 hours 24 hours 48hrs Branched dextrin of Preparation Example 9 (corn starch based, DE 7) 16.2 16.2 16.3 Dextrin of Comparative Preparation Example 4 (corn starch-based, DE 11) 17.6 17.8 17.8 Commercial dextrin product (waxy corn starch-based, DE 8) 15.3 16.4 16.4

As shown in Figure 9 and Table 4, the branched dextrin of DE 7 obtained in Preparation Example 9 and the commercially available waxy corn starch-based dextrin of DE 8 did not absorb moisture significantly over time and remained in a powder state. , the dextrin of DE 11 obtained in Comparative Preparation Example 4 showed a phenomenon in which 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 corn starch-based dextrin of DE 8 were dissolved in distilled water to prepare a 50% by weight dextrin solution. It was prepared and the RVA (Rapid Visco Analysis) characteristics were measured according to a predetermined temperature change. Table 5 below shows the temperatures for 50% by weight aqueous solutions of branched dextrin DE 7 obtained in Preparation Example 9, dextrin DE 11 obtained in Comparative Preparation Example 4, and commercially available waxy corn starch-based dextrin DE 8. The viscosity measurement results according to the change were summarized.

Dextrin classification Viscosity according to temperature change (50% by weight aqueous solution, cPs) 30℃ 40℃ 50℃ 60℃ Branched dextrin of Preparation Example 9 (corn starch based, DE 7) 269 176 126 96 Dextrin of Comparative Preparation Example 4 (corn starch-based, DE 11) 129 93 72 58 Commercial dextrin product (waxy corn starch-based, 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 showed better refrigerated 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 degree and dextrose equivalent value than the waxy corn starch-based dextrin of DE 8, but has better refrigerated storage stability, higher solubility, better flowability, and similar low It showed hygroscopicity. These characteristics of the branched dextrin of DE 7 obtained in Preparation Example 9 are due to the fact that the linear main chain consisting of α-1,4 glycosidic bonds of glucose units is converted to α-1,6 glycosidic bonds by the branching enzyme used in the production process. In addition to the branched chain formed on the outside, the terminal glucose unit of the linear main chain is α-1,4 glycosidically bonded or α-1,6 glycosidically bonded to the glucose unit present in the branched chain formed on the outside, or the branch formed on the outside This is because the terminal glucose unit of the chain forms an α-1,4 glycosidic bond or an α-1,6 glycosidic bond with the glucose unit present in another branched chain to form at least one branched chain with a closed ring structure. It is judged.

3. Third experiment: Preparation of branched dextrin with dextrose equivalent (DE) value of 4 and confirmation of various physical properties

3.1. Preparation of branched dextrins

Manufacturing Example 10.

Corn starch was suspended in ion exchanged water to prepare a starch suspension with a starch concentration of 30% by weight. Afterwards, the pH of the starch suspension was adjusted to about 5.9, heat-resistant alpha-amylase (product name: SEBstar HTL; supplier: Advanced Enzymes) was added in an amount of 0.02% (w/w) based on the dry weight of starch, and calcium chloride was added as calcium ion. After adding it to a concentration of about 85 ppm, it was heated at about 105°C for about 5 minutes to proceed with a first-stage liquefaction reaction. The dextrose equivalent (DE) value of the first-stage treated starch liquefied liquid obtained by the first-stage liquefaction reaction was about 2. Afterwards, the first-stage treated starch liquefaction was cooled to about 95°C and left at about 95°C for about 20 minutes to proceed with the second-stage liquefaction reaction. Thereafter, the 2-step treated starch liquefaction was heated at about 130°C for about 5 minutes to deactivate the enzyme. The dextrose equivalent (DE) value of the two-step treated starch liquefaction obtained after enzyme deactivation was about 4. Afterwards, the pH of the second-stage processed starch liquefaction was adjusted to about 6.0, and branching enzyme (product name: Branchzyme; supplier: Novozymes) was added in an amount of 1.0% (w/w) based on the dry weight of the raw starch and stored at 70°C. The branching reaction was carried out 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 dextrin. The dextrose equivalent (DE) value of the obtained branched dextrin was about 4. In addition, the branched dextrin-containing solution was concentrated under reduced pressure to obtain a dextrin-containing concentrate with a solid concentration of about 50 Brix, and this was spray dried to obtain branched dextrin in powder form.

3.2. Verification of various physical properties of branched dextrin

(1) Molecular weight and branching degree

The molecular weight of the branched dextrin of DE 4 obtained in Preparation Example 10 was measured using gel permeation chromatography (GPC), and the degree of branching was measured using 1H NMR (500 MHz).

Figure 10 is a spectrum of the molecular weight of DE 4 branched dextrin obtained in Preparation Example 10 of the examples of the present invention measured by gel permeation chromatography (GPC). The weight average molecular weight (Mw) of the branched dextrin of DE 4 obtained in Preparation Example 10 was 69,745, the minimum molecular weight was 1,744, and the maximum molecular weight was 77,238.

Figure 11 is a spectrum of the branching degree of DE 4 branched dextrin obtained in Preparation Example 10 among the examples of the present invention measured by 1H NMR (500 MHz). In Figure 11, the peak at 5.86 ppm represents α-1,4 bond and the peak at 5.50 ppm represents α-1,6 bond. The branching degree of the branched dextrin of DE 4 obtained in Preparation Example 10 was 4.8%.

(2) Filterability during manufacturing process

In order to check the filterability of the two-step treated starch liquefied solution obtained after enzyme deactivation in Preparation Example 10 and the branching reaction product-containing solution obtained after branching reaction, they were filtered through a previously prepared filter and the conditions before and after filtration were observed. did. The filter was Watman No. 2 Diatomaceous earth was applied to a thickness of approximately 2 cm on the filter paper. Figure 12 is a photograph showing the state before and after filtration when the two-step treated starch liquefaction obtained after enzyme deactivation in Preparation Example 10 of the examples of the present invention was filtered through a predetermined filter. In addition, Figure 13 is a photograph showing the state before and after filtration when the solution containing the branching reaction product obtained after the branching reaction in Preparation Example 10 of the examples of the present invention was filtered through a predetermined filter. As shown in Figures 12 and 13, the starch liquefied solution of DE 4 obtained through a two-step liquefaction reaction and enzyme deactivation was hardly filtrated, while branching enzyme was added to the starch liquefied solution and the branching reaction was carried out. The obtained solution containing the branching reaction product of DE 4 was smoothly filtered.

(3) Refrigerated storage stability

The DE 4 branched dextrin obtained in Preparation Example 10 was dissolved in distilled water to prepare a dextrin solution with a concentration of 30% by weight, and the solution was refrigerated at 4°C for 30 days to observe whether white turbidity occurred. Figure 14 shows the results of measuring the refrigerated storage stability of DE 4 branched dextrin obtained in Preparation Example 10 of the examples of the present invention. As shown in Figure 14, the branched dextrin of DE 4 obtained in Preparation Example 10 did not develop cloudiness even when refrigerated in solution form at 4°C for 30 days and showed excellent refrigerated storage stability.

4. 4th experiment: Preparation of complex seasoning composition in powder form using dextrin and confirmation of various physical properties

4.1. Manufacturing of complex seasoning composition in powder form

Manufacturing Example 11.

Beef (brisket part) is placed in purified water and treated with high-pressure steam at 100°C for 60 minutes. Endo-protease (Endo-protease; product name: Neutrase®; supplier: Novozymes, DK) is added and reacted to produce protein from beef. was extracted while hydrolyzing, filtered through a screen with a sieve size of 100 mesh, and the filtrate was sterilized by treatment at 121°C for 15 minutes to obtain a beef extract solution. Afterwards, DE 4 branched dextrin obtained in Preparation Example 10 as dextrin was added to the beef extract solution and homogenized for about 10 minutes at a speed of 9,000 to 10,000 rpm using a homogenizer to obtain a solid concentration of about 30 brix. A mixture solution (Brix) was obtained. Thereafter, the mixture solution was spray-dried under the conditions of an inlet temperature of 180-190°C, an outlet temperature of 95-105°C, and an injection speed of 10-12 mL/min to obtain a mixture powder. Afterwards, salt, sugar, monosodium glutamate (MSG), yeast extract powder, soy sauce powder, red pepper powder, black pepper powder, paprika extract powder, ginger powder, and garlic powder were added to the obtained mixture powder. was added in a preset amount and mixed with a food mixer to obtain a complex seasoning composition in powder form, which was then stored in a freezer at -20°C and used for experiments. The raw material content of the obtained complex seasoning composition is 27.78% by weight of salt, 11.11% by weight of sugar, 11.11% by weight of monosodium glutamate (MSG), and 2.22% by weight of yeast extract, based on the dry weight of the complex seasoning composition. , Soy sauce powder 11.11% by weight, red pepper powder 5.56% by weight, pepper powder 0.56% by weight, paprika extract 1.11% by weight, ginger powder 0.56% by weight, garlic powder 2.22% by weight, beef extract 16.67% by weight and dextrin 10.00% by weight. It was.

Manufacturing Example 12.

A composite seasoning composition in powder form was prepared in the same manner and under the same conditions as in Preparation Example 11, except that the dextrin of DE 11 obtained in Comparative Preparation Example 4 was used instead of the branched dextrin of DE 4 obtained in Preparation Example 10 as the dextrin. did.

Manufacturing Example 13.

The same method and conditions were used as in Preparation Example 11, except that commercially available DE 18 corn starch-based maltodextrin (Supplier: Daesang Co., Ltd.) was used instead of the DE 4 branched dextrin obtained in Preparation Example 10. A composite seasoning composition in powder form was prepared.

Manufacturing Example 14.

The same method as in Preparation Example 11 except that commercially available waxy corn starch-based dextrin of DE 5 (supplier: Tate & Lyle, UK) was used instead of the branched dextrin of DE 4 obtained in Preparation Example 10 as dextrin, and A composite seasoning composition in powder form was prepared under the same conditions.

4.2. Physical properties and sensory evaluation of complex seasoning compositions

(1) Oil entrapment, solubility and angle of repose

1) Oil trapping ability

Oil trapping ability was confirmed by measuring the non-trapped EO (Extractable oil) content by applying the method of Gabriela et al. (2013). Specifically, 6 g of the complex seasoning composition was added to 50 ml of nucleic acid, extracted at 25°C for 20 minutes, and then filtered. The above process was repeated two more times for the remaining solids after filtration, and the filtrate was collected. Afterwards, the collected filtrate was dried and weighed to determine the EO value, and the oil trapping properties of the composite seasoning composition were compared by the EO value per g for each sample.

2) Solubility

3 g of the complex seasoning composition was added to 30 ml of distilled water, mixed, heated in a constant temperature water bath at 90°C for 10 minutes, and then centrifuged at 3,000 rpm for 20 minutes to obtain the supernatant. Afterwards, the supernatant was dried at 105°C for 12 hr, then weighed, and the solubility was calculated using the measured weight. Solubility was calculated using the following formula defined by the inventor of the present invention.

3) Angle of repose

The composite seasoning composition was charged into the angle of repose meter and temporarily discharged through a 10 mm diameter nozzle into a 10 cm diameter circular saucer located below. When the discharged powder was piled up in a cone shape, the angle of repose was measured using a digital caliper.

Table 6 below summarizes the results of measuring oil trapping properties, solubility, and angle of repose of the composite seasoning composition. Powdered complex seasoning compositions containing different dextrins showed no significant differences in physical properties such as oil trapping ability, solubility, and angle of repose.

Classification of complex seasoning compositions Classification of dextrins contained in complex seasoning compositions oil trapping ability
(mg/g) solubility
(%, w/w) angle of repose
(°) Production example 11 DE 4 branched dextrin
(Production Example 10) 4.3 49.3 45.4 Production example 12 Dextrin of DE 11
(Comparative Manufacturing Example 4) 4.7 49.0 44.9 Production Example 13 DE 18 maltodextrin
(based on corn starch) 4.5 49.5 44.0 Production example 14 Dextrin of DE 5
(based on waxy corn starch) 4.7 49.4 45.8

(2) Hygroscopicity

3 g of the complex seasoning composition was spread evenly on a glass plate, placed in a thermo-hygrostat fixed at a relative humidity of 90% and a temperature of 60°C, and stored, and changes in appearance and weight were measured every 30 minutes.

Table 7 below and Table 8 below summarize the moisture content change and weight change rate over time when the composite seasoning composition was stored in a constant temperature and humidity chamber, respectively. The weight change rate was calculated as a percentage of the weight increase compared to the initial sample weight. Figure 15 is a photograph showing the change in appearance over time when the composite seasoning composition prepared in Preparation Example 11, Preparation Example 12, Preparation Example 13, and Preparation Example 14 of the examples of the present invention was stored in a constant temperature and humidity chamber. As shown in Table 6, Table 7 and Figure 15 below, the composite seasoning composition prepared in Preparation Example 11 containing the branched dextrin of DE 4 obtained in Preparation Example 10 as a constituent raw material is a composite seasoning composition containing other dextrins as a constituent raw material. It showed lower hygroscopicity compared to the composition, and no clumping or coagulation occurred even when stored in a constant temperature and humidity chamber for a long time.

Classification of complex seasoning compositions Moisture content (%, w/w) change over time when stored in a thermohygrostat 0 minutes 30 minutes 60 minutes 90 minutes Production example 11 3.00 3.01 3.03 3.05 Production example 12 3.00 3.10 3.18 3.25 Production Example 13 3.00 3.11 3.21 3.30 Production example 14 3.00 3.12 3.19 3.29

Classification of complex seasoning compositions Weight change rate (%) change over time when stored in a thermohygrostat 0 minutes 30 minutes 60 minutes 90 minutes Production example 11 0.00 0.33 1.00 1.67 Production example 12 0.00 3.33 6.00 8.33 Production Example 13 0.00 3.67 7.00 10.00 Production example 14 0.00 4.00 6.33 9.67

(3) Sensory evaluation

Sensory evaluation was conducted on the complex seasoning compositions prepared in Preparation Examples 11 to 14 by 20 panelists specializing in sensory evaluation, and the results are summarized in Table 9 below. 10 ml of the composite seasoning composition stored at -20°C was placed in disposable plastic cups and provided to the panelists to consume, and they were asked to rinse their mouths with bottled water every time the sample was changed. Sensory evaluation items were Appearance, Flavor, Taste, Mouthfeel, and Overall preference, and the sensory evaluation results were quantified based on a 7-point scale.

* Appearance: Very poor (1 point) - Average (4 points) - Very good (7 points)

* Flavor: Very poor (1 point) - Average (4 points) - Very good (7 points)

* Taste: Very poor (1 point) - Average (4 points) - Very good (7 points)

* Mouth feel: Very poor (1 point) - Average (4 points) - Very good (7 points)

* Overall preference: Very poor (1 point) - Average (4 points) - Very good (7 points)

Classification of complex seasoning compositions Exterior flavor taste mouse feel overall preference Production Example 11 4.95 5.40 5.95 5.45 5.40 Production example 12 4.95 5.55 5.80 5.30 5.35 Production Example 13 4.80 5.00 5.50 5.00 5.45 Production example 14 4.45 5.20 5.20 5.15 4.90

As a result of the sensory evaluation, the composite seasoning composition prepared in Preparation Example 11 containing the branched dextrin of DE 4 obtained in Preparation Example 10 as a component showed better overall sensory characteristics than the complex seasoning compositions containing other dextrins. , it was found that there was no significant difference between the complex seasoning compositions.

As described above, the present invention has been described through the above-mentioned embodiments, but the present invention is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be interpreted to include all embodiments falling within the scope of the patent claims attached to the present invention.

Claims (10)

A composition comprising meat extract, branched dextrin, salt, sweetener powder, synthetic seasoning agent, yeast extract, soy sauce powder, red pepper powder, black pepper powder, paprika extract, ginger powder and garlic powder,
The branched dextrin is a dextrin with 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, where the branched chain is the main It includes a branched chain with an acyclic structure formed on the outside of the chain and at least one branched chain with a closed ring structure, has a dextrose equivalent (DE) value of 2 to 6, and has a weight average molecular weight (Mw). ) is 45,000 to 90,000, and the branching degree is 4.0 to 5.5%. A composite seasoning composition in powder form.
The method of claim 1, wherein the branched dextrin has a dextrose equivalent (DE) value of 3 to 5, a weight average molecular weight (Mw) of 60,000 to 80,000, and a degree of branching of 4.4 to 5.2%. A complex seasoning composition in powder form.
The method of claim 1, wherein the branched chain of the acyclic structure is formed by an α-1,6 glycosidic bond with the main chain,
The branched chain of the closed cyclic structure is formed by an α-1,4 glycosidic bond or an α-1,6 glycosidic bond between the terminal glucose unit of the main chain and the glucose unit present in the non-cyclic branched chain formed on the outside. , a complex in powder form formed by an α-1,4 glycosidic bond or an α-1,6 glycosidic bond between the terminal glucose unit of an outwardly formed acyclic branched chain and a glucose unit present in another acyclic branched chain. Seasoning composition.
The method of claim 1, based on the total dry weight, 10 to 30% by weight of meat extract, 5 to 20% by weight of branched dextrin, 15 to 40% by weight of salt, 5 to 20% by weight of sweetener powder, and 5 to 20% by weight of synthetic seasoning agent. %, yeast extract 0.5~6% by weight, soy sauce powder 5~20% by weight, red pepper powder 1~15% by weight, pepper powder 0.1~2% by weight, paprika extract 0.2~4% by weight, ginger powder 0.1~2% by weight A complex seasoning composition in powder form containing 0.5 to 6% by weight of garlic powder.
preparing a mixture solution by adding branched dextrin to the meat extract solution and stirring;
spray-drying the mixture solution to obtain a mixture powder consisting of meat extract and branched dextrin; and
Adding salt, sweetener powder, synthetic seasoning agent, yeast extract, soy sauce powder, red pepper powder, pepper powder, paprika extract, ginger powder and garlic powder to the mixture powder and mixing to obtain a complex seasoning composition in powder form. As a method comprising,
The branched dextrin is a dextrin with 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, where the branched chain is the main It includes a branched chain with an acyclic structure formed on the outside of the chain and at least one branched chain with a closed ring structure, has a dextrose equivalent (DE) value of 2 to 6, and has a weight average molecular weight (Mw). ) is 45,000 to 90,000, and the branching degree is 4.0 to 5.5%. A method for producing a complex seasoning composition in powder form.
The method of claim 5, wherein the branched dextrin is produced by a method comprising the following steps:
(a) Heat-resistant alpha-amylase is added to the starch suspension and heat-treated at 85-115°C to proceed with the liquefaction reaction. Immediately heat-treated at 125-145°C to deactivate the heat-resistant alpha-amylase, and then dextrose equivalent ( Obtaining a liquefied starch liquid containing liquefied starch with a dextrose equivalent (DE) value of 2 to 6;
(b) Branching enzyme is added to the starch liquefaction in an amount of 0.6% (w/w) or more based on the dry weight of starch, and branching reaction is performed for more than 20 hr to produce branched dextrin, and then dextrin is added. Obtaining a branched dextrin-containing solution comprising branched dextrins having a dextrose equivalent (DE) value of 2 to 6;
(c) sequentially filtering, decolorizing, and ion exchange purifying the branched dextrin-containing solution to obtain a purified branched dextrin-containing solution; and
(d) Concentrating and drying the purified branched dextrin-containing solution to solidify it.
The method of claim 6, wherein in the liquefaction reaction in step (a), heat-resistant alpha-amylase is added to the starch suspension in an amount of 0.005 to 0.08% (w/w) based on the dry weight of starch and incubated at 100 to 115 ° C. for 2 to 10 minutes. A method for producing a complex seasoning composition in powder form, which consists of performing a first-stage liquefaction reaction by heat treatment for a while, followed by cooling, and then proceeding with a second-stage liquefaction reaction by heat treatment at 85 to 100°C for 5 to 40 minutes.
The method of claim 6, wherein the heat treatment time for deactivation of the heat-resistant alpha-amylase in step (a) is 2 to 10 minutes.
The method of claim 6, wherein the amount of branching enzyme added in step (b) is 0.7 to 1.5% (w/w) relative to the dry weight of starch, and the branching reaction time is 24 to 60 hr. , Method for producing a complex seasoning composition in powder form.
The method of claim 5, wherein the complex seasoning composition in powder form contains 10 to 30% by weight of meat extract, 5 to 20% by weight of branched dextrin, 15 to 40% by weight of salt, and 5 to 20% by weight of sweetener powder, based on the total dry weight. , synthetic seasoning agent 5-20% by weight, yeast extract 0.5-6% by weight, soy sauce powder 5-20% by weight, red pepper powder 1-15% by weight, pepper powder 0.1-2% by weight, paprika extract 0.2-4% by weight %, 0.1 to 2% by weight of ginger powder, and 0.5 to 6% by weight of garlic powder. A method for producing a complex seasoning composition in powder form.