KR830001378A - Method for producing non-caries-induced hydrogenated starch hydrolyzate - Google Patents

Abstract

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Description

Method for producing non-caries-induced hydrogenated starch hydrolyzate

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Claims (14)

DP 20 or more polyol 3% by weight or less Maltitol 60% by weight or less (DP2) Sorbitol 19% by weight or less (DP1) The remainder is a non-caries-induced hydrogenated starch hydrolyzate composed of a polyol of DP3-20. A hydrolyzate according to claim 1 consisting of a polyol of DP 20 or more and 3% by weight or less 35-60% by weight of maltitol and 0.1-17% by weight of sorbitol, and the remainder of the polyol of DP3-20. Maltitol of 40-55% by weight or less than 1.5% of a polyol having a DP of 20 or more. Hydrolyzate according to claim 2, consisting of 2.3-14% by weight of sorbitol, the remainder of which is a polyol of DP3-20. -Initial starch is hydrolyzed with acid or enzyme, and the DE is set to 10-35, and the resulting prehydrolyzate is treated with enzymes under the conditions selected so that the DE of the hydrolyzate is 45-53 by the action of at least one β-amylase And, the method for producing a non-caries-inducing hydrogenated starch hydrolyzate according to claims 1, 2 or 3 in which the hydrolyzate is hydrogenated with DE45-53. A method according to claim 4, wherein the prehydrolyzate is acid-treated to prepare DE 27-35, and the DE value is 45-53 by the action of -β-amylase. The initial starch was hydrolyzed with acid or enzyme to make DC 10-27, and the obtained pre-hydrolyzate was treated with β-amylase and the DE of the hydrolyzate was 46-48 by β-amylase. The method according to claim 4, wherein the hydrolyzate is hydrogenated to 48-51 and treated under conditions selected to be 48-51 by α-amylase. Between α-amylase and hydrogenation, the hydrolyzate of DE-48-51 reacts with an enzyme that hydrolyzes 1-6 bonds of amylopectin and β-amylase. The conditions and amount of enzyme action are β-amalase: 200-1000 international units per kg dry sample, pH 5.0-6.0, temperature 50-60℃, duration 30-72 hours. α-amylase: 16,000-48,000 international units per kg of dry substrate pH is 5.0-6.0 The method according to claims 4,5,6 selected with a temperature of 50-60°C and a period of 16-30 hours. The reaction conditions and amount of the enzyme used are -1-6-linked hydrolase: 120-400 international units per kg of dry substrate, 50-100 international units per kg of dry substrate, in the presence of β-amylase, temperature 50-60°C The method according to claim 7 selected to be 24-48 hours. A method of applying a non-cariogen hydrogenated starch hydrolyzate according to claims 1, 2, or 3 to the production of edible substances. Application method according to claim 10, wherein the edible substance is confectionery. Application method according to claim 12 in which "hard candy" and gum are nose-shaped. The application method according to item 10, where the food is about diets and hygiene products. Non-cariogen hydrolyzate-containing food according to claims 1,2, or 3. ※ Note: It is disclosed according to the contents of the initial application.