JPH02145169A - Preparation of dextrin containing food fiber - Google Patents

Abstract

PURPOSE:To obtain a food fiber-containing dextrin sufficiently usable as a food fiber by reacting alpha-amylase to an aqueous solution of calcined dextrin and, as necessary, further hydrogenating the reaction product. CONSTITUTION:A calcined dextrin is prepared preferably by adding an aqueous solution of a mineral acid (especially hydrochloric acid) to raw starch, preliminarily drying to a water-content of about 5% and calcining the product. The calcined dextrin is dissolved in water to a concentration of 30-50wt.%, neutralized to pH5.5-6.5 (preferably 5.8), added with 0.05-0.2wt.% of alpha-amylase and maintained at the working temperature of 85-100 deg.C for 30min-2hr. After proceeding the enzymatic decomposition of dextrin to alpha-limit dextrin, the temperature is raised to 120 deg.C to complete the enzymatic action of the alpha-amylase. The obtained liquid is purified by conventional purification process, concentrated and spray-dried to obtain a food fiber-containing dextrin free from ill odor and irritant taste and utilizable for food.

Description

[Detailed Description of the Invention] [Industrial Application Field] By enzymatically treating the roasted dextrin of the present invention,
The present invention relates to a method for producing dextrin containing dietary fiber.

[Prior art] As is well known, roasted dextrin is made by subjecting starch to high heat treatment, and as a result of this treatment, starch molecules undergo hydrolysis and repolymerization, and are said to have a complex structure, making them water-soluble. In addition, a large proportion of the food is indigestible.

On the other hand, as the dietary habits of Japanese people have changed and become more diverse in recent years, their fiber intake has decreased significantly, and this fiber deficiency has been cited as one of the causes of adult diseases. The necessity of dietary fiber is attracting attention, protein, IJ! It has come to be said that it is the sixth most important nutrient after food, fat, vitamins, and minerals.

Currently, there are a variety of dietary fibers, including plant-based and animal-based fibers, water-soluble and insoluble, and polydextrose as a synthetic product. These are glucose or its derivatives 1. 1 outside the glucose base! It is made up of a fibrous structure in which many of the same groups are combined, or a protein polysaccharide. Its structure is complex and it is difficult to digest even if it is ingested into the body, and it is said to be effective as a fiber because it is excreted from the body as is.

[Problem to be solved by the invention]

The present inventor has been researching dietary fiber for some time, and in this research, roasted dextrin, which had not been considered as dietary fiber at all due to its strong pungent odor and undesirable taste, was discovered. I came up with a completely new idea that it might be possible to use it as a new dietary fiber.

Therefore, the problem to be solved by the present invention is to realize the above-mentioned new idea and develop a method for producing dextrin from roasted dextrin that contains enough dietary fiber to be used as dietary fiber.

(Means for solving the problem) This problem involves dissolving roasted dextrin in water and adding α
- Solved by applying amylase and further hydrogenation if necessary.

[Structure and operation of the invention]

In the present invention, roasted dextrin is treated with α-amylase to advance the dextrin to α-limit dextrin, thereby eliminating the pungent odor and unfavorable taste of roasted dextrin.

The present invention will be explained below in order according to its manufacturing method.

First, roasted dextrin is used as a raw material. As this roasted dextrin, conventionally known ones can be used, but especially in the present invention, in order to efficiently remove the irritating odor and unpleasant taste, It is preferable to use roasted dextrin produced by the following method. That is, it is preferable to add an aqueous solution of a mineral acid, preferably hydrochloric acid, to the raw material starch, then pre-dry it until the moisture content becomes around 5%, and then roast it. As the raw material starch in this case, any of a wide variety of starches can be used, such as potato, corn, mackerel, or any one commercially available as processed starch for food. A mineral acid such as sulfuric acid, hydrochloric acid, or nitric acid, preferably hydrochloric acid, is added to these raw starches in an amount of about 1% by weight, preferably 4% by weight, based on the raw material, preferably by spraying to make it uniform. Mix well and pre-dry at about 100-120°C.

In this pre-drying, the water content of starch is dried to around 5%.

Subsequently, the temperature is raised to 150°C to 220°C and roasted for 1 to 5 hours to obtain roasted dextrin. The roasted dextrin produced here preferably has a DE (dextrose equivalent) of 1 to IO.

Next, this roasted dextrin is dissolved in water to make a 30-50% by weight liquid, neutralized to give a pl+5.5-6.5, preferably 5.8, and commercially available α-amylase (derived from mold, Add 0.05 to 0.2% by weight of dextrin (which may be derived from bacteria) to the roasted dextrin to adjust the action temperature of the amylase to around 85°C to 100°C, and hold for 30 minutes to 2 hours. do. This causes the enzymatic decomposition of dextrin to proceed to α-limit dextrin. The temperature is then raised to 120'C to terminate the enzymatic action of α-amylase.

The liquid obtained by the above operations is subjected to conventional purification processes such as decolorization with activated carbon and desalination, concentrated and spray-dried to obtain a dextrin powder that can be used for food products and has no off-odor or irritating taste.

In the present invention, the dextrin that has undergone the above purification step can be further subjected to hydrogenation. As a result of this hydrogenation, (1) the hydrogenated product loses its coloration; ■Since the reducing group has been removed, it loses reducibility and makes it difficult for the Maillard reaction to occur. ■It tastes better and has a better texture. ■It becomes difficult to ferment, and has the effect of not being attacked by lactic acid bacteria, for example. The hydrogenation means itself is not particularly limited. The degree of hydrogenation is such that terminal reducing groups are eliminated. A preferred hydrogenation method includes, for example, converting the purified dextrose (IJ) into an aqueous solution again,
An example of a method is to adjust H, coexist a catalyst such as Raney-Ninkel, and bring the mixture into contact with hydrogen while heating if necessary.

In the present invention, when hydrogenation is performed, the roasted dextrin is treated with α-amylase in the method of the present invention, and then further enzymatically treated with at least one of transglucosidase and β-amylase. You can also do that.

This enzyme treatment is carried out after the above α-amylase treatment is completed.
After this, the liquid temperature was lowered, the pH was adjusted, and transglucosidase (commercially available) was added to
Add 5-0.2% by weight and let it act for 24-48 hours.

This reaction repolymerizes small molecules such as glucose and oligosaccharides that may be present in the liquid into larger molecules and further increases the complex structure of the torrefied dextrin. Thus, after a predetermined period of time, the temperature is increased (
For example, at around 80°C), the enzymatic action of transglucosidase is terminated. When transglucosidase is added, β-amylase (commercially available) may be allowed to act simultaneously. This accelerates the reaction.

Furthermore, in the case of treatment with transglucosidase, monosaccharides and oligosaccharides can be added to the roasted dextrin raw material. Addition of these sugars can increase the fiber content, and usually a sugar solution with a sugar content of 40 to 60% by weight is added to the starch in an amount of 1 to 10% by weight.

The dextrin thus obtained contains cellulose components and has no undesirable odor, making it suitable for use in foods. Moreover, by hydrogenation, it is reduced and the above-mentioned effects are exhibited, making it even more preferable.

In addition, by further treating with transglucosidase or (and) β-amylase when hydrogenating, the cellulose component is further polymerized and the indigestible component is further increased.

Therefore, the dextrin of the present invention can be widely applied as a food raw material to various foods, such as various beverages, dressings, confectionery such as candy, jelly, bread, cake, etc.
It can be effectively used in rice crackers and the like, basic seasonings such as miso and sauces, water and livestock paste products such as kamaboko and sausages, cooked foods such as hamburgers and minced meat, dairy products, and frozen desserts.

〔Example〕

The present invention will be explained below with reference to Examples.

Example 1 5000 kg of commercially available potato starch was placed in a ribbon mixer, and while stirring, 1.0% hydrochloric acid 1502 was sprayed.
Subsequently, the mixture was homogenized through a pulverizer, and then further aged in a ribbon mixer for 5 hours. This mixture was pre-dried to a moisture content of 3% using a flash dryer, and then continuously fed into a rotary kiln roaster and roasted at 180°C for 2 hours.

Next, 2000 kg of roasted dextrin obtained by the above method
Add 4000ffi of water to adjust the pH to 6.0,
Add 0.2% α-amylase (Termamyl 60i!, Novo) and hydrolyze at 95°C for 1 hour, purify the reaction solution by decolorizing, desalting, etc., and dry with a spray dryer. 1700 kg of powder product was obtained.

The dietary fiber content of the roasted dextrin purified product thus obtained was 35% when determined by the Prosky-AOAC method.
Met.

Example 2 40% dietary fiber-containing dextrin obtained in Example 1
The concentration was readjusted, and an 8% sodium uniphosphate solution equivalent to 0.4% was added to the solution, followed by a 20% sodium hydroxide solution to adjust the pH to 9.5. This solution was put into an autoclave, 1% Raney nickel (Nikko Rikasei R-100) was added to the solution, the temperature was 21°C, the hydrogen gas gauge pressure was 95kg/cffl, and the autoclave was then shaken and heated to 130°C. C and held for 120 minutes to complete the reduction reaction. After cooling, activated carbon was added to the reaction solution, and the catalyst was also filtered at the same time. The filtrate was desalted using an ion exchange resin and concentrated to obtain a 75% solution.

This concentrate was a colorless and transparent viscous liquid containing 27% dietary fiber (according to the Prosky-AOAC method).

Example 3 Production of dietary fiber-containing food The dietary fiber-containing dextrin obtained in Example 1 was added to produce a food with the following formulation.

The dietary fiber content of the food was as follows.

Koba 2 Strong flour 250 parts Sand [17g Salt 5g Pressed yeast
3g yeast food
6g butter
11g Dextrin obtained in Example 1 30g Water
190g of the above ingredients were used to make bread according to a conventional method.

Dietary fiber content 3.7% Ice cream Butter Full fat condensed milk Skimmed milk Dextrin obtained in Example 1 Sugar Emulsifier Stabilizer 6.5 8.0 6.5 8.0 5.0 0.3 0.2 Water 65.
5 Ice cream was manufactured using the above ingredients in a conventional manner.

Dietary fiber content 2.8% Carbonated drink (cider flavor) Granule 1!125 g Citric acid 1.5 g Sodium citrate 0.1 g Vitamin C0,1
5g Cider Essence L, Om1 Example 1
Dextrin obtained from 50g carbonated water
520g water
385 ml of the above ingredients were processed according to a conventional method to obtain a carbonated beverage.

Dietary fiber content: 1.8% Yoto Otoku salad oil 6g Edible vinegar 30g Spices
3.5gM5G
O, 5g Dextrin obtained in Example 1
A dressing was prepared using 10 g of the above ingredients in a conventional manner.

Dietary fiber content: 3.5% Dietary fiber content: 1-year-old two-surimi salt starch 7.0% 100 parts 3 parts 5 parts The dietary fiber-containing dextrin obtained in Example 2 was added to prepare a food with the following formulation. Manufactured.

However, the following food products were manufactured using conventional methods for each food product. The dietary fiber content of the food was as follows.

Candy Sunamoto store
50g starch syrup
35g tartaric acid 0.15g
Citric acid 0.35g Food coloring Appropriate amount Food flavoring
Appropriate dietary fiber content 3.
0% Comparative Example Maltodextrin (Paindex #1, manufactured by Matsutani Kagaku Co., Ltd.) having the same DE as the roasted dextrin obtained in Example 1 was concentrated to 50% and 0.2% transglucosidase was added. As a result of reacting for 48 hours, the following sugar was obtained.

DPI 65% D P2 10.5% (maltose 2.3%, cordibiose 2.5%, isomaltose 5.7%) DP3 6.2% (maltotriose 1°2%, panose 3.8%, isomaltotriose l
.

2%) DP 4 or higher 18.3% Indigestible dextrin content 5.0%.

(that's all)

Claims (4)

[Claims] (1) A method for producing a dietary fiber-containing dextrin, which comprises dissolving roasted dextrin in water and allowing α-amylase to act on it. (2) The method for producing dietary fiber-containing dextrin according to claim 1, which further comprises hydrogenating after the action of α-amylase. (3) The method for producing a dietary fiber-containing dextrin according to claim 2, characterized in that after the action of α-amylase, transglucosidase or (and) β-amylase is acted on before hydrogenation. (4) The roasted dextrin of claims (1) to (3) is prepared by roasting starch alone or a mixture thereof with at least one of monosaccharides and oligosaccharides in a conventional manner. A method for producing a dietary fiber-containing dextrin according to any one of the above.