KR960010563B1 - Production process of non-fermentable sugar consisting mainly of isomaltose - Google Patents

Abstract

This invention relates to a method of producing non-fermentable sugar only by enzyme reaction. The non-fermentable sugar is produced by (a) liquefying starch suspension to M-amylase ( M-1,4-glucan 4-glucanhydrolase); (b) pressurizing on the condition of 120-130 deg.C and 1-2 kg/cm2; (c) liquefying to above M-amylase; (d) making saccharified liquid containing maltose above 65% by Ù-amylase ( Ù-1,4-glucan maltohydrolase); (e) reacting with transferase. The product contains non-fermentable sugar above 50%.

Description

Manufacturing method of non-fermented sugar which contains isomaltose as a main ingredient

The present invention relates to a method for producing a non-fermentable sugar mainly composed of isomaltose (Isomaltose). Sugars, glucose, fructose, syrup, etc., which are frequently used at present, include sugars, glucose, fructose, syrup, etc., which have advantages and disadvantages in terms of colorability, moisturization, and price due to heating. In addition to its good moisturizing properties, it has been evaluated as a new sweetener that multiplies Bifidus bacteria, which are known to be useful in the gut of humans and animals.

The non-fermented sugars used in the present invention are isomaltorioligosaccharides containing isomaltose as a main component and isomaltose, panose, isomaltotriose, isomaltotetraose and the like having an alpha (α) -1,6 bond. In addition, it refers to a high amount of high-jibiose having alpha-1,2 bond, nigerose having alpha-1,3 bond, and the like. The production of such non-fermented sugars has not been reported in Korea yet, and several kinds have been reported in Japan. However, these methods have relatively high levels of glucose or dextrin in the final product. Most of the content is less than 50%.

In addition, in order to increase the content of such non-fermentable sugars, a sugar transfer type enzyme may be applied to a solution containing maltose only to obtain a relatively high content of non-fermentable sugars. Consideration should be given to the production of fermented sugars.

On the other hand, there is a report to produce a relatively high content of non-fermentable sugars by separating only the non-fermentable sugars using an ion exchange resin from the non-fermentable sugar-containing liquid, but this method becomes cost complicated and the process becomes very complicated.

Therefore, the present inventors focused on the preparation method of a relatively high content of non-fermentable sugars only by enzyme reaction, and as a result of reacting a few steps of the enzyme with a solution of starch suspended in water, the content of the non-fermentable sugars was 50% or more ( Solid content).

The raw materials used in the present invention can be all starch, such as corn starch, potato starch, and the most important process in manufacturing can be referred to as a liquefaction step.

Liquefaction of starch is the process of cleaving tightly aggregated starch granules into dextrins of appropriate size to facilitate the enzymatic reaction of the next process. The cleavage state and decomposition information of starch granules have a great influence on subsequent reactions.

Liquefaction in the present invention is to adjust the pH of the prepared suspension to 6.0 ~ 7.0 and liquefied enzyme is added to the first to 60 ~ 80 ^o C to 85 ~ 100 ^o C as fast as possible to the reaction time at this time 1 Less time is better. Subsequently, the first liquid liquefied liquid is raised to 120 ~ 130 ^o C, 1 ~ 2kg / cm ² , and lowered to normal pressure after 10 ~ 30 minutes of pressure increase. As a result, when the reaction solution is subjected to general high temperature treatment, coloring is more difficult and can be easily achieved at high temperature.

In addition, the pressure change also contributes to the cleavage of starch granules, thereby increasing the yield. As described above, the solution of the pressurized steam is maintained at 85 to 90 ^o C, and then liquefied enzyme is added to decompose it into starch, thereby obtaining an ideal liquefied liquid of D.E6-20. The reaction time is preferably less than 1 hour. Do. The next step, saccharification, is to adjust the pH to 4.5-6.0 to the above-mentioned liquefied liquid and react with the saccharifying enzyme for 30-60 hours at 50-60 ^o C to obtain a sugar solution containing maltose as a main component. At this time, the content of maltose is very important because it is closely related to the content of the non-fermentable sugar in the final product, the content of maltose in the saccharified solution is preferably 65% or more in order to make the content of the non-fermentable sugar 50% or more.

For good production of maltose, lipid enzymes may be used together with glycosylated enzymes. The following transition reaction is obtained by adding sugar-transferase to the above-mentioned saccharified solution and reacting at 50-65 ^o C for 15-30 hours to obtain isomaltorigo sugar having a content of non-fermentable sugar of 50% or more.

Starch sugar containing isomaltose as the main ingredient of the present invention is excellent in moisturizing properties and has no sweetness. Therefore, it is widely used in various foods and at the same time, the general effect of the bifidus bacteria intestinal useful bacterium can be found in general literature or academic journals. Since the introduction is good, it is expected that the application of this point to the animal feed will give a good effect.

In the present invention will be described in more detail through the following examples.

Example 1

500 g of a solution of potato starch suspended in water (30%) was adjusted to pH 6.2, and 7 μl of liquefied enzyme (alpha amylase: α-1,4-Glucan 4-glucanhydrolase) was raised from 70 ^o C to 95 ^o C. React for 20 minutes. After reacting at 125 ^o C for ² minutes at 21.5kg / cm ² , the temperature is lowered to 95 ^o C at normal pressure and 75 μl of the above alpha amylase is added for 25 minutes to complete the liquefaction.

Adjust the liquefied solution to pH5.3, add glycosylated enzyme (beta-amylase: α-1,4-Glucan maltohydrolase) and ground enzyme to 90μl and 448μl, respectively, and react at 42 ^oC for 42 hours to complete saccharification. 150 μl was added and reacted at the same temperature for 20 hours to obtain a product having the following composition.

Example 2

500 g of a solution of corn starch suspended in water (30%) was adjusted to pH 6.4, and 60 μl of the alpha amylase of Example 1 was added, and 75 95 in C Raise to C and react for about 30 minutes.

Next 125 C, 1.5kg / cm After reacting for about 15 minutes at, set the pressure to 95 Lower to C and add 60 µl of the alpha amylase and react for 30 minutes to complete the liquefaction.

Adjust the liquefied liquid to pH 5.4, add 96 μl and 480 μl of beta amylase and phenotypic enzyme of Example 1, respectively. After completion of saccharification by reaction at C for 45 hours, 225 μl of transfer enzyme was added thereto, followed by reaction at the same temperature for 24 hours to obtain a product having the following composition.

Claims (1)

The starch suspension is first liquefied with alpha amylase (α-1,4-Glucan 4-glucanhydrolase), followed by pressure increase at 120 to 130 and 1 to 2 kg / cm ² , followed by secondary pressure to the alpha amylase. Liquefaction is performed to obtain a liquefied liquid, which is a beta amylase (α-1,4-Glucan maltohydrolase) to form a saccharified solution containing maltose content of 65% or more and reacted with a transfer enzyme to thereby contain 50% or more non-fermentable sugars. Method for producing an isomaltoligo sugar, characterized in that.