KR930006052A - 난소화성 덱스트린 - Google Patents

난소화성 덱스트린 Download PDF

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KR930006052A
KR930006052A KR1019920017836A KR920017836A KR930006052A KR 930006052 A KR930006052 A KR 930006052A KR 1019920017836 A KR1019920017836 A KR 1019920017836A KR 920017836 A KR920017836 A KR 920017836A KR 930006052 A KR930006052 A KR 930006052A
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glucose
indigestible dextrin
components
indigestible
food
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KR100235141B1 (ko
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가즈히로 오꾸마
요시오 한노
가즈유기 이나다
이사오 마쓰다
야스오 가따
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마쓰따니 히데지로
마쓰따니 가가꾸 고요교 가부시끼가이샤
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    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
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    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • 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
    • 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
    • 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
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    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

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Abstract

난소화성 성분의 함량이 75% 이상으로서 착색물질이나 자주 냄새가 적은 신규의 덱스트린일 난소화성 덱스트린을 얻는 것으로서 옥수수전분에 염산을 첨가해서 가열처리해서 얻은 배소덱스트린을 α-아미라아제와 글루코아 밀라아제로 가수분해 한 후 생성된 글루코오수의 1/2이상을 제거하므로서 얻어지는 난소화성 덱스트린이다.

Description

난소화성 덱스트린
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 각종 물질의 온도와 점도와의 관계를 나타내는 그래프,
제2도는 각종 물질의 반응시간과 착색 도와의 관계를 나타내는 그래프,
제3도는 각종 물질의 반응시간과 착색 도와의 관계를 나타내는 그래프이다.

Claims (14)

  1. (A) 글루코오스 이외의 성분중의 난소화성 성분의 함량이 90%이상이며, (B) 글로코오스 이외의 성분중의 1→4글리코시드 결합만을 갖는 글루코오스 잔기의 양이 25-35%이며, (C) 글루코오스 이외의 성분의 수평균 분자량이 900-1300이며, (D) 또한 다음식의 계산으로 구해지는 수평균 분자량이 계산치 Y의 실측치로부터의 변동범위가 20% 이하이며, Y=3067-71.309.X 단, Y···글루코오스 이외의 성분의 수평균 분자량 X···「하꼬모리의 메틸화법」에 의해 정량한 1→4글리코시드 결합만을 갖는 글루코오스 잔기의 양(글루코오스 이외의 성분 중의 %) (E) 중량평균 분자량과 수평균 분자량의 비가 25:1이상이며, (F) 옥수수 전분에 염산을 첨가해서 가열처리해서 얻은 배소덱스트린올 α-아밀라아제와 글루코 아밀라아제로 가수분해한 후 생성된 글루코오스의 1/2이상을 분리제거하므로서 얻어진 것을 특징으로 하는 난소화성 덱스트린.
  2. 제1항에 있어서, (A) 글루코오스 이외의 성분중의 1→4글리코시드 결합만을 갖는 글루코오스 잔기의 양이 25-30%이며, (B) 글루코오스 이외의 성분의 수평균 분자량이 990∼1300인 것을 특징으로 하는 난소화성 덱스트린.
  3. 제1항 내지 제2항에 있어서, 글루코오스의 함량이 33% 이하이며, 전체중의 난소화성 성분의 함량이 75%이상인 것을 특징으로 하는 난소화성 덱스트린.
  4. 제1항, 제2항 또는 제3항중 어느 한항에 있어서, 글루코오스 이외의 성분중의 식물섬유의 함량이 20%이상이며, 전체중의 식물섬유의 함량이 13% 이상인 것을 특징으로 하는 난소화성 덱스트린.
  5. 제1항, 제2항 또는 제3항중의 어느 한항에 있어서, 글루코오스 이외의 성분의 칼로리값 1이 1.6-1.8Kcal/g이며, 전체의 칼로리 값1이 1.6-2.6Kcal/g인 것을 특징으로 하는 난소화성 덱스트린.
  6. 제1항, 제2항 또는 제3항중의 어느 한항에 있어서, 글루코오스 이외의 성분의 칼로리 값 2가 1.2Kcal/g이며, 전체의 칼로리 값 2가 1-2Kcal/g인 것을 특징으로 하는 난소화성 덱스트린.
  7. 제1항 내지 제6항중 어느 한항에 있어서, 난소화성 덱스트린이 혈청지질 성분의 개선작용을 갖는 것을 특징으로 하는 난소화성 덱스트린.
  8. 제1항 내지 제6항중의 어느 한항에 있어서, 난소화성 덱스트린이 정장작용을 갖는 것을 특징으로 하는 난소화성 덱스트린.
  9. 제1항 내지 제6항중 어느 한항에 있어서, 난소화성 텍스트린이 고혈압강하 작용을 갖는 것을 특징으로 하는 난소화성 덱스트린.
  10. 제1항 내지 제6항중 어느 한항에 있어서, 난소화성 덱스트린이 대장암 예방작용을 갖는 것을 특징으로 하는 난소화성 덱스트린.
  11. 제1항 내지 제4항의 어느것인가의 난소화성 덱스트린을 함유하는 식품.
  12. 제11항에 있어서, 식품이 과자, 빵제품, 냉동, 스택, 음료, 요오구르트인 식품.
  13. 제11항에 있어서, 식품이 수우프, 마요네에즈, 드레싱, 축산육가공품 수산가공품인 식품.
  14. 제5항 내지 제10항중 어느 것인가의 난소화성 덱스트린을 함유하는 식품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019920017836A 1991-09-30 1992-09-30 난소화성 덱스트린 KR100235141B1 (ko)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP28049991 1991-09-30
JP91-280499 1991-09-30
JP91-336314 1991-11-25
JP3336314A JPH05148301A (ja) 1991-09-30 1991-11-25 難消化デキストリン
JP91-336414 1991-11-25

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KR930006052A true KR930006052A (ko) 1993-04-20
KR100235141B1 KR100235141B1 (ko) 1999-12-15

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JP2005263867A (ja) * 2004-03-16 2005-09-29 Oji Cornstarch Co Ltd 食物繊維高含有焙焼デキストリン及びその製造方法
JP5410004B2 (ja) * 2007-03-30 2014-02-05 フタムラ化学株式会社 超音波照射難消化性処理デンプン
JP5152474B2 (ja) * 2007-05-29 2013-02-27 松谷化学工業株式会社 オリゴ糖、その製造方法、及びその用途
JP6896491B2 (ja) * 2017-04-10 2021-06-30 日本食品化工株式会社 呈味向上効果を有する難消化性グルカン

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JPH05148301A (ja) 1993-06-15

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