KR900006521A - 식물섬유를 함유한 덱스트린의 제조 방법 - Google Patents

식물섬유를 함유한 덱스트린의 제조 방법 Download PDF

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Publication number
KR900006521A
KR900006521A KR1019890013379A KR890013379A KR900006521A KR 900006521 A KR900006521 A KR 900006521A KR 1019890013379 A KR1019890013379 A KR 1019890013379A KR 890013379 A KR890013379 A KR 890013379A KR 900006521 A KR900006521 A KR 900006521A
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South Korea
Prior art keywords
containing plant
plant fiber
producing
dextrin
amylase
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KR1019890013379A
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English (en)
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KR0135075B1 (ko
Inventor
가즈히로 오꾸마
요시오 한노
가즈야끼 이나다
이사오 마쓰다
야스오 가쓰다
Original Assignee
마쓰따니 히데지로
마쓰따니 가가구 고오교 가부시끼가이샤
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Priority claimed from JP63254540A external-priority patent/JPH02100695A/ja
Priority claimed from JP63299308A external-priority patent/JPH02145169A/ja
Priority claimed from JP63307194A external-priority patent/JPH02154664A/ja
Application filed by 마쓰따니 히데지로, 마쓰따니 가가구 고오교 가부시끼가이샤 filed Critical 마쓰따니 히데지로
Publication of KR900006521A publication Critical patent/KR900006521A/ko
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Publication of KR0135075B1 publication Critical patent/KR0135075B1/ko

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Nutrition Science (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Materials Engineering (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

내용 없음

Description

식물섬유를 함유한 덱스트린의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (8)

  1. 배소댁스트린을 물에 용해하고, 여기에 α-아밀라아제를 작용시키는 것을 특징으로하는 식물섬유를 함유한 덱스트린의 제조방법.
  2. 제1항에 있어서, α-아밀라아제를 작용시킨 다음, 수소 첨가하는 것을 특징으로하는 식물섬유를 함유한 덱스트린의 제조방법.
  3. 제1항에 있어서, α-아밀라아제 작용후, 글루코시드 전달효소 및/또는 β-알밀라아제를 작용시키는 것을 특징으로하는 식물섬유를 함유한 덱스트린의 제조방법.
  4. 제1항에 있어서, α-아밀라아제를 작용시킨 다음, 글루코아밀라아제를 작용시키고 여과, 탈취, 탈염하여 고순도의 덱스트린 용액을 만든 다음, 강산성 양이온 교환수지를 상용하는 크로마토그래피에 의해 덱스트린 성분을 분리해서 용출액으로부터 식물섬유분을 채취하는 것을 특징으로하는 식물섬유를 함유한 덱스트린의 제조방법.
  5. 제3항에 있어서, 글루코시드 전달효소 및/또는 α-아밀라아제를 작용시킨후, 수소 첨가하는 것을 특징으로하는 식물섬유를 함유한 덱스티린의 제조방법.
  6. 제4항에 있어서, 클루코아밀라아제 작용후, 여과, 탈취, 탈염하기전에 글루코시드 전달효소를 작용시키는 것을 특징으로하는 식물섬유를 함유한 덱스트린의 제조방법.
  7. 제4항 또는, 제6항의 방법으로 제조한 식물섬유를 함유한 덱스트린에,, 다시 수소첨가를 하는 것을 특징으로하는 식물섬유를 함유한 덱스트린의 제조방법.
  8. 제1항, 제2항, 제3항 및 제5항 가운데 어느 한 항에 있어서, 배소 덱스트린으로서 녹말단독, 또는 여기에 단당류 및 올리고당류 가운데 적어도 1종을 혼합하는 것을 통상적인 방법으로 배소시켜 된 것을 사용하는 식물섬유를 함유한 덱스트린의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019890013379A 1988-10-07 1989-09-12 식이섬유를 함유한 덱스트린의 제조방법 KR0135075B1 (ko)

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
JP63-254540 1988-10-07
JP63254540A JPH02100695A (ja) 1988-10-07 1988-10-07 難消化性デキストリンの製造法
JP299308/1988 1988-11-25
JP63299308A JPH02145169A (ja) 1988-11-25 1988-11-25 食物繊維含有デキストリンの製造法
JP63-299308 1988-11-25
JP63-307194 1988-12-05
JP63307194A JPH02154664A (ja) 1988-12-05 1988-12-05 食物繊維高含有デキストリンの製造法
JP307194/1988 1988-12-05

Publications (2)

Publication Number Publication Date
KR900006521A true KR900006521A (ko) 1990-05-08
KR0135075B1 KR0135075B1 (ko) 1998-04-20

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KR1019890013379A KR0135075B1 (ko) 1988-10-07 1989-09-12 식이섬유를 함유한 덱스트린의 제조방법

Country Status (4)

Country Link
US (1) US5620873A (ko)
EP (1) EP0368451B1 (ko)
KR (1) KR0135075B1 (ko)
DE (1) DE68914401T2 (ko)

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DE68914401D1 (de) 1994-05-11
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EP0368451B1 (en) 1994-04-06
DE68914401T2 (de) 1994-08-25
US5620873A (en) 1997-04-15

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