WO2006046738A1 - 異性化糖を含む難消化性デキストリンの製造方法 - Google Patents
異性化糖を含む難消化性デキストリンの製造方法 Download PDFInfo
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- WO2006046738A1 WO2006046738A1 PCT/JP2005/019987 JP2005019987W WO2006046738A1 WO 2006046738 A1 WO2006046738 A1 WO 2006046738A1 JP 2005019987 W JP2005019987 W JP 2005019987W WO 2006046738 A1 WO2006046738 A1 WO 2006046738A1
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- Prior art keywords
- glucose
- fructose
- indigestible dextrin
- liquid sugar
- dextrin
- Prior art date
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- 229920001353 Dextrin Polymers 0.000 title claims abstract description 122
- 239000004375 Dextrin Substances 0.000 title claims abstract description 122
- 235000019425 dextrin Nutrition 0.000 title claims abstract description 122
- 238000000034 method Methods 0.000 title claims abstract description 11
- 229930091371 Fructose Natural products 0.000 claims abstract description 47
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 47
- 108700040099 Xylose isomerases Proteins 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 239000005715 Fructose Substances 0.000 claims description 45
- 239000007788 liquid Substances 0.000 claims description 45
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 44
- 230000002829 reductive effect Effects 0.000 claims description 32
- 238000004519 manufacturing process Methods 0.000 claims description 31
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 24
- 239000007864 aqueous solution Substances 0.000 claims description 16
- 239000004382 Amylase Substances 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 69
- 239000008103 glucose Substances 0.000 abstract description 68
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 229960002737 fructose Drugs 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 1
- 102100022624 Glucoamylase Human genes 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 description 31
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 31
- 239000005720 sucrose Substances 0.000 description 31
- 239000000203 mixture Substances 0.000 description 25
- 239000000243 solution Substances 0.000 description 22
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 12
- 238000004128 high performance liquid chromatography Methods 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 6
- 230000006862 enzymatic digestion Effects 0.000 description 6
- 239000003456 ion exchange resin Substances 0.000 description 6
- 229920003303 ion-exchange polymer Polymers 0.000 description 6
- 238000006317 isomerization reaction Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000005909 Kieselgur Substances 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000011259 mixed solution Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000011347 resin Substances 0.000 description 4
- 229920005989 resin Polymers 0.000 description 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 3
- 239000007868 Raney catalyst Substances 0.000 description 3
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 3
- 229910000564 Raney nickel Inorganic materials 0.000 description 3
- 108090000637 alpha-Amylases Proteins 0.000 description 3
- 102000004139 alpha-Amylases Human genes 0.000 description 3
- 229940024171 alpha-amylase Drugs 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000013067 intermediate product Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 108090000769 Isomerases Proteins 0.000 description 2
- 102000004195 Isomerases Human genes 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002500 ions Chemical group 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 108010075550 termamyl Proteins 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
- C07H3/02—Monosaccharides
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
- C07H3/04—Disaccharides
-
- 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
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to an indigestible dextrin containing isomeric sucrose and a method for producing the same.
- Indigestible dextrin has an intestinal regulating action, an action to suppress a rapid increase in postprandial blood glucose, and an action to lower blood neutral fat and cholesterol by long-term intake, and is widely used as a functional food material. It's being used. However, when there are few preparation processes for indigestible dextrin, the content of indigestible components is often low. When there are many preparation processes, for example, amylase and darcoamylase are allowed to act on roasted dextrin to digest it. If the process includes the step of changing the sex fraction into glucose, fractionating by chromatography or membrane, and taking out only the indigestible fraction, the yield was about 40% and the price was high. (Patent Documents 1-2).
- indigestible dextrins used in various beverages, confectionery, desserts, etc. are glucose fructose liquid sugar (the mass ratio of glucose to fructose is 58:42) and fructose glucose liquid sugar ( It has been found that there are many cases where the same ratio is 45:55) and so on.
- Indigestible dextrin containing glucose can be obtained as an intermediate product in the production process of indigestible dextrin (Patent Document 2), but usually the purity of glucose is about 50%. It is.
- a general method for producing isomerized sugar is to cause glucose isomerase to act on high-purity glucose of usually 95% or more. This is because the isomerization reaction is an equilibrium reaction, and the maximum production amount of fructose from glucose is 50%, and the glucose purity of the raw sugar solution is high! (Non-patent document 1).
- Patent Document 1 Japanese Patent Laid-Open No. 2-145169
- Patent Document 2 JP-A-2-154664
- Non-patent literature 1 Encyclopedia of starch science, pp. 464-466, Eiji Fuwa, 3 others (ed.), Asakura Shoten, 2003
- An object of the present invention is to provide an inexpensive method for producing an indigestible dextrin containing high isomeric sucrose having high utility value for food and drink.
- the present inventors After converting the digestible component in the roasted dextrin containing the indigestible component to glucose, the present inventors directly cause glucose isomerase to act on the indigestible dextrin containing the produced glucose. Surprisingly, a portion of glucose is easily converted to fructose with the same efficiency as or more than when acting on a single glucose solution to produce isomeric sucrose, which is an indigestible dextrin containing isomerized sugar. The present inventors have found that efficient production is possible and have reached the present invention. That is, the present invention provides an inexpensive method for producing an indigestible dextrin containing isomeric sucrose as shown below.
- a method for producing non-digestible dextrin containing glucose fructose liquid sugar or fructose glucose liquid sugar wherein dalcoamylase is allowed to act on an aqueous solution of roasted dextrin and then fructose is added.
- dalcoamylase is allowed to act on an aqueous solution of roasted dextrin and then fructose is added.
- An indigestible dextrin containing glucose fructose liquid sugar or fructose glucose liquid sugar characterized in that fructose is further added to the indigestible dextrin containing glucose fructose liquid sugar described in 2 or 3 above. Production method.
- Reduced glucose fructose characterized in that glucose fructose liquid sugar obtained by the production method according to any one of the above 1 to 4 or indigestible dextrin containing fructose glucose liquid sugar is further hydrogenated.
- a method for producing reduced resistant digestible dextrin containing liquid sugar or reduced fructose glucose liquid sugar is further hydrogenated.
- a food or drink comprising the indigestible dextrin containing the glucose fructose liquid sugar or the fructose glucose liquid sugar according to 6 above.
- a food or drink comprising the reduced glucose indigestible dextrin comprising the reduced glucose fructose liquid sugar or the reduced fructose glucose liquid sugar as described in 7 above.
- fructose is added to a mixed solution of glucose and indigestible dextrin obtained as an intermediate product in the production process of indigestible dextrin, and glucose is used as a substrate for glucose isomerase.
- Indigestible dextrin containing isomeric sucrose can be easily obtained, so the separation process of indigestible dextrin can be omitted, and it is highly useful for food and drink. Can be obtained efficiently and inexpensively. Furthermore, inexpensive and efficient production of foods and drinks that simultaneously contain indigestible dextrin and isomeric sucrose is possible. Moreover, the isomeric sucrose obtained by this invention is included. By hydrogenating the indigestible dextrin, it is possible to easily produce a reduced indigestible dextrin containing a reductive isomerized sugar that has low energy, low sweetness, and excellent color stability.
- indigestible dextrin is a dietary fiber analysis method described in Eshin No. 13 (for analysis methods of nutritional components and the like in the nutrition labeling standards!).
- the “whiteness” of roasted dextrin means that the sample is irradiated with a color difference meter (for example, manufactured by Nippon Denshoku Industries Co., Ltd.), the reflected light is measured, The relative value when the whiteness of the plate is 100, the maximum value is 100.
- a color difference meter for example, manufactured by Nippon Denshoku Industries Co., Ltd.
- isomeric sucrose refers to a liquid sugar composed of glucose and fructose.
- glucose fructose liquid sugar means an isomeric sucrose in which the relative concentration of glucose is equal to or higher than that of fructose
- fructose glucose liquid sugar means that the relative concentration of fructose is higher than that of glucose. It shall mean isomeric sucrose.
- the method for producing an indigestible dextrin containing the isomeric sucrose of the present invention comprises: (A) a roasted dextrin containing an indigestible component is dissolved in water, and this is reacted with dalcoamylase to convert the digestible component into glucose. (B) a step of adding fructose, or (C) a step of converting a part of the produced glucose into fructose by glucose isomerase, or (D) the steps (B) and (C) A step of hydrogenating the product obtained in at least one of the steps.
- the method for producing an indigestible dextrin containing the isomerized saccharide of the present invention may comprise steps (A), (B), (C) and (D).
- a conventionally known method can be used as a method for producing a roasted dextrin used in the present invention.
- the present invention requires a production method that does not produce as much of its pungent odor and unpleasant taste as possible.
- Various types of raw starch can be used for example, in addition to starches such as corn, wheat, cayassano and potato, various commercially available flours can be used.
- mineral acids such as sulfuric acid, nitric acid, hydrochloric acid, preferably hydrochloric acid, and an aqueous solution having a concentration of preferably about 1% by weight are added, and several weight percent is added to the raw material starch, preferably sprayed. Then, it is mixed so as to be uniform, and preferably pre-dried at about 100 to 120 ° C., and the water content is preferably 2 to 6% by mass, more preferably around 3% by mass.
- the temperature is preferably raised to 130 to 180 ° C. and preferably roasted for about 0.5 to 5 hours to obtain a roasted dextrin.
- the roasted dextrin thus obtained preferably has DE 1 to 10, whiteness of 55 to 65, and content of indigestible components of 50 to 65% by mass.
- darcoamylase digestive enzyme
- a-amylase digestive enzyme
- An example of the enzyme digestion step of the present invention is as follows.
- the roasted dextrin is dissolved in water, preferably 30 to 50% by mass aqueous solution, preferably with a sodium hydroxide aqueous solution or the like, preferably pH 5.5 to 6 .5, more preferably 5.8, sales of mold or bacteria-derived ⁇ -amylase preparations, preferably 0.05 to 0-2% by weight, preferably 50 to 100 ° C. And preferably held for 0.5 to 2.0 hours. Thereafter, preferably cooled to 40 to 60 ° C, preferably pH4. 5 ⁇ 5. 5 After adjusted to, preferably the ⁇ Darko amylase formulation 0.1 to 0.5 mass 0/0 added Caro to Preferably at 45-55 ° C, preferably 1-: hold LO time to convert digestible components to glucose.
- a-amylase may not be used in this enzymatic digestion step.
- this aqueous solution is decolorized with activated carbon, diatomaceous earth, etc., and further desalted and concentrated with ion-exchanged resin to obtain an aqueous solution of indigestible dextrin containing glucose.
- the present invention includes the step of adding fructose to an aqueous solution of indigestible dextrin containing glucose (step (B)), and Z or a part of the produced glucose to glucose isomerase.
- step (C) A step of converting to fructose (step (C)).
- step (C) for example, a part of glucose is continuously converted to fructose by passing an aqueous solution of indigestible dextrin containing glucose through a column packed with glucose isomerase immobilized on a carrier.
- an aqueous solution of indigestible dextrin containing glucose fructose liquid sugar or fructose glucose liquid sugar can be obtained.
- this solution can be decolorized with activated carbon, diatomaceous earth, etc., and then desalted and concentrated with ion exchange resin to obtain a highly concentrated product.
- the composition ratio of glucose and fructose can be appropriately adjusted by changing the amount of fructose added and the operating conditions in step (C).
- the indigestible dextrin containing the isomeric sucrose obtained in the steps (B) and Z or (C) can be reduced by hydrogenation as desired to obtain a reduced indigestible dextrin containing a reductive isomerized sugar.
- a reduced indigestible dextrin containing a reductive isomerized sugar For example, an aqueous solution of indigestible dextrin containing glucose fructose liquid sugar or fructose glucose liquid sugar is decolorized with activated carbon, diatomaceous earth, etc., if necessary, and then desalted and concentrated with ion-exchanged resin, etc., and Raney nickel is catalyzed. Then, hydrogen is introduced by introducing hydrogen gas under pressure by a conventional method.
- the indigestible dextrin containing the isomeric sucrose obtained in this way, or the reduced indigestible dextrin containing the reductive isomerized sugar is a variety of foods and drinks containing the indigestible dextrin and the isomeric sucrose simultaneously, For example, it can be suitably used for the production of Japanese and Western sweets such as carbonated drinks, fruit juice drinks, yogurt, jam, jelly, cakes and the like.
- the amount of the indigestible dextrin containing the isomerized sugar of the present invention or the reduced indigestible dextrin containing the reduced isomerized sugar to these foods and drinks is arbitrary.
- the power is usually 5 to 15% by mass.
- Example 1 Put lkg of commercially available corn starch in a heating device with a stirrer, spray 30ml of 1% hydrochloric acid while stirring, then mix evenly, gradually heat up to 110 ° C and pre-dry to 3% moisture After heating at 150 ° C for 40 minutes, a roasted dextrin with a whiteness of 60 was obtained. Dissolve 1000 ml of water in 500 g of the roasted dextrin and dissolve in 4% sodium hydroxide aqueous solution at pH 5.8. and then, alpha-amylase (Termamyl 60L, Nobozaimu Inc.) for 1 hour hydrolyzed in 0.2 mass 0/0 added to 95 ° C.
- alpha-amylase (Termamyl 60L, Nobozaimu Inc.) for 1 hour hydrolyzed in 0.2 mass 0/0 added to 95 ° C.
- Fructose is added to this mixed solution, and 58.6 parts of indigestible dextrin, 41.4 parts of glucose and 30.0 parts of fructose (Fig. 2), 58.6 parts of indigestible dextrin, glucose 41. A mixture of 4 parts and 50.6 parts of fructose ( Figure 3) was obtained.
- Example 2 The mixture of glucose and indigestible dextrin obtained in Example 1 was adjusted to a Brix concentration of 10%, and SV (ml flow rate ZhrZml) was added to the column (57 ml) of the fixed glucose isomerase preparation (Sweetzym, Novozym). Column volume) 3.5, passed through at a column temperature of 70 ° C to obtain a mixture of glucose, fructose and indigestible dextrin. This was passed through mixed ion exchange resin (a mixture of equal amounts of strongly basic ion exchange resin and strong acid ion exchange resin) and desalted to obtain a concentrated solution.
- mixed ion exchange resin a mixture of equal amounts of strongly basic ion exchange resin and strong acid ion exchange resin
- the composition of this solution was 58.6 parts of indigestible dextrin, 21.1 parts of glucose and 20.3 parts of fructose, and the ratio of isomerism from glucose to fructose was 49.0%. It was.
- a comparative control a similar experiment was conducted with a glucose solution having a Brix concentration of 10%, and a composition of 50.5 parts glucose and 49.5 parts fructose was obtained, and the isomerization rate was 49.5% (FIG. 5). ).
- Example 1 The mixed solution of glucose and indigestible dextrin obtained in Example 1 was adjusted to a Brix concentration of 45%, and SV (ml flow rate ZhrZml) was applied to a column (2000 ml) of a fixed glucose isomerase preparation (Sweetzym, Novozym). Column volume) 1. 2. The mixture was passed at a column temperature of 55 ° C to obtain a mixture of glucose, fructose and indigestible dextrin. This was passed through mixed ion exchanged resin to desalinate, and a concentrated solution was obtained.
- SV ml flow rate ZhrZml
- the composition of this solution was 58.6 parts of indigestible dextrin, 21.1 parts of glucose and 20.3 parts of fructose, and the ratio of isomerism from glucose to fructose was 49.0%. It was.
- a similar experiment was conducted with SV1.2 on a glucose solution with a Brix concentration of 45%. As a result, a composition of 55.0 parts glucose and 45.0 parts fructose was obtained, and the isomerization rate was 45.0%. (Fig. 7).
- Example 1 the mixture of glucose and indigestible dextrin obtained in Example 1 was adjusted to a Brix concentration of 45%, and a similar experiment was performed with SV1.75. As a result, 58.6 parts of indigestible dextrin, glucose 24 A composition of 8 parts and fructose 16.6 parts was obtained, with an isomerization rate of 40.1% ( Figure 8). These results indicate that by adjusting the SV, the isomeric reaction of glucose solution containing indigestible dextrin can be performed more efficiently than when using glucose alone solution. Further, the isomeric ratio (49%) in this example is comparable to the maximum isomeric ratio (50%) in the production of conventional industrial isomerized sugar (Non-patent Document 1).
- Fructose was added to 13.7 parts per 100 parts of the indigestible dextrin solution containing the isomeric sucrose obtained under the conditions of SV 1.75 in Example 4. The ratio of fructose to glucose was 5 5 An indigestible dextrin solution containing: 45 isomeric sucrose was obtained. Similarly, indigestible dextrin containing 206.6 parts of fructose and isomeric sucrose with a 90:10 ratio of fructose to glucose A solution was obtained.
- the indigestible dextrin containing the isomeric sucrose obtained in Example 1 (58.6 parts of indigestible dextrin, 41.4 parts of glucose, 50.6 parts of fructose) was adjusted to a Brix concentration of 50%.
- orangeade was prepared according to the recipe shown in Table 1 below. The blended raw materials were mixed and heat filled into a container to obtain a desired beverage. This orangeade contains 3.4 g dextrose, 4.2 g fructose and 4.9 g indigestible dextrin derived from the preparation of the present invention.
- a solution consisting of 20.3 parts of fructose obtained in Example 2, 21. 1 part of glucose and 58.6 parts of indigestible dextrin was adjusted to a Brix concentration of 65%.
- an autoclave made by Nac Autoclave Ne
- Raney nickel R23 9 made by Nikko Rica
- pH 9.6 using 2% disodium phosphate aqueous solution and 21% sodium hydroxide aqueous solution.
- hydrogen gas was introduced at lOOkgZcm 2 and a hydrogenated caro reaction was performed at 130 ° C for 2 hours.
- Raney nickel was removed, decolorized with activated carbon, passed through a column of mixed ion exchange resin, desalted and concentrated.
- the composition of the resulting concentrate was 10.1 parts mantol, 31.1 parts sorbitol, and 58.7 parts reduced indigestible dextrin. And is well known to those skilled in the art.
- the energy of the reduced indigestible dextrin containing this reduced isomeric sucrose was 1.5 kcalZg, and the relative sweetness was 30 when the sweetness of sugar was 100.
- Example 7 A candy was prepared using the reduced indigestible dextrin containing the reduced isomeric sucrose obtained in Example 6.
- the solution containing 200 g of solid content is concentrated to a Brix concentration of 60%, transferred to a stainless steel container, heated to a temperature of 160 ° C with gentle agitation on an electric heater, and then boiled to about 80 ° C. It was allowed to cool, poured into a cavity, molded and solidified to obtain a candy.
- the obtained candy had a good mold release, a transparent appearance, a moderate texture with no surface irregularities, low moisture absorption, excellent shape retention and thermal stability.
- FIG. 1 is an HPLC chart when a mixed solution of glucose and indigestible dextrin obtained by enzymatic digestion of roasted dextrin in Example 1 is analyzed.
- FIG. 2 In Example 1, fructose was added to a mixture of glucose and indigestible dextrin obtained by enzymatic digestion of roasted dextrin, and the ratio of fructose to 41.4 parts of glucose was 30.0 parts. It is a HPLC chart when it is made.
- Example 1 fructose was added to a mixture of glucose and indigestible dextrin obtained by enzymatic digestion of roasted dextrin, so that the ratio of fructose to 41.4 parts of glucose was 50.6 parts. It is the HPLC chart when doing.
- Example 2 an HPLC chart of a mixture of isomeric sucrose and indigestible dextrin obtained by allowing glucose isomerase to act on a mixture of glucose and indigestible dextrin. is there.
- FIG. 5 is an HPLC chart of an isomeric sucrose solution obtained in a comparative control experiment in Example 2.
- FIG. 6 is an HPLC chart of a mixture of isomeric sucrose and indigestible dextrin obtained by reacting glucose and indigestible dextrin with dalcose isomerase in SV1.2 in Example 3. is there.
- FIG. 7 is an HPLC chart of an isomeric sucrose solution obtained in a comparative control experiment in Example 3.
- FIG. 8 is an HPLC chart of a mixture of isomeric sucrose and indigestible dextrin obtained by reacting glucose and indigestible dextrin with dalcose isomerase with SV1.75 in Example 3. is there.
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Abstract
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EP05800367A EP1806366B1 (en) | 2004-10-29 | 2005-10-31 | Process for producing indigestible dextrin containing isomerized sugar |
KR1020077012040A KR100934746B1 (ko) | 2004-10-29 | 2005-10-31 | 이성화당을 포함하는 난소화성 덱스트린의 제조방법 |
CN2005800374719A CN101052657B (zh) | 2004-10-29 | 2005-10-31 | 含有异构化糖的难消化性糊精的制造方法 |
US11/790,766 US20070231454A1 (en) | 2004-10-29 | 2007-04-27 | Method for production of indigestible dextrin comprising isoglucose |
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JP2004316301 | 2004-10-29 | ||
JP2004-316301 | 2004-10-29 | ||
JP2005193842A JP4945096B2 (ja) | 2004-10-29 | 2005-07-01 | 異性化糖を含む難消化性デキストリンの製造方法 |
JP2005-193842 | 2005-07-01 |
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US11/790,766 Continuation US20070231454A1 (en) | 2004-10-29 | 2007-04-27 | Method for production of indigestible dextrin comprising isoglucose |
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EP (1) | EP1806366B1 (ja) |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2008297211A (ja) * | 2007-05-29 | 2008-12-11 | Matsutani Chem Ind Ltd | オリゴ糖、その製造方法、及びその用途 |
CN102960741A (zh) * | 2012-11-02 | 2013-03-13 | 广东省食品工业研究所 | 一种难消化糊精的制备工艺 |
Families Citing this family (5)
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KR100910081B1 (ko) | 2007-12-20 | 2009-07-30 | 재단법인서울대학교산학협력재단 | 지소화성이 증진된 전분의 제조방법 |
WO2009113652A1 (ja) * | 2008-03-14 | 2009-09-17 | 松谷化学工業株式会社 | 分岐デキストリン、その製造方法及び飲食品 |
JP6314340B2 (ja) * | 2014-03-26 | 2018-04-25 | 松谷化学工業株式会社 | 難消化性デキストリンの製造方法 |
KR101693477B1 (ko) | 2015-05-14 | 2017-01-06 | 한림대학교 산학협력단 | 알파 아밀라아제를 이용한 지소화성 전분의 제조방법 |
KR101832799B1 (ko) * | 2016-05-19 | 2018-02-27 | 주식회사 삼양사 | 난소화성 말토덱스트린 제조 방법 |
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- 2005-10-31 KR KR1020077012040A patent/KR100934746B1/ko active IP Right Grant
- 2005-10-31 WO PCT/JP2005/019987 patent/WO2006046738A1/ja active Application Filing
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CN102960741A (zh) * | 2012-11-02 | 2013-03-13 | 广东省食品工业研究所 | 一种难消化糊精的制备工艺 |
CN102960741B (zh) * | 2012-11-02 | 2014-05-14 | 翁源广业清怡食品科技有限公司 | 一种难消化糊精的制备工艺 |
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JP4945096B2 (ja) | 2012-06-06 |
KR100934746B1 (ko) | 2009-12-30 |
EP1806366B1 (en) | 2012-09-05 |
CN101052657A (zh) | 2007-10-10 |
EP1806366A1 (en) | 2007-07-11 |
JP2006149369A (ja) | 2006-06-15 |
US20070231454A1 (en) | 2007-10-04 |
CN101052657B (zh) | 2010-11-03 |
KR20070073945A (ko) | 2007-07-10 |
EP1806366A4 (en) | 2011-08-10 |
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