JPH10150934A - Hardly digestible reduced starch syrup and food formed by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a starch syrup which is low in calorie, has various kinds OF physiological effects, is noncariogenic, has a low browning property and has moderate sweetness and viscosity by hydrolyzing acid-added and broiled dextrin by liquefying type α-amylase, and reducing the hardly digestible starch syrup obtd. by further hydrolyzing the mixture by making combination use of debranching enzyme and β-amylase, etc. SOLUTION: The broiled dextrin is obtd. by heat treating raw material starch (e.g.; corn starch) in the presence of an acid (more preferably hydrochloric acid) and 1 to 10(wt.)% water. Next, the broiled dextrin is dissolved in water to a concn. of 20 to 45% and is adjusted in pH by using a neutralizer, such as sodium hydroxide. The broiled dextrin is then hydrolyzed by adding 0.05 to 0.2% liquefaction type α-amylase. Further, the broiled dextrin is hydrolyzed by making the combination use of the debranching enzyme (more preferably pullulanase) and the β-amylase or the debranching enzyme and saccharifying amylase (more preferably α-amylase derived from fungi) to obtain the hardly digestible starch syrup. The desired starch syrup is obtd. by reducing the hardly digestible starch syrup obtd. in the manner described above.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a reduced indigestible starch syrup obtained by reducing an indigestible starch syrup and a food containing the same.

2. Description of the Related Art In recent years, the eating habits have also changed in Japan as the standard of living has improved, and have approached the level of Europe and the United States. As a result, the average life expectancy has been prolonged, and the rapid aging phenomenon has caused a change in the disease structure and the remarkable increase in adult illness. Among them, as an example of a food material having a biological control function, dietary fiber or oligosaccharide has a biological control function mainly for improving constipation.

[0002] Indigestible substances such as dietary fiber and oligosaccharides exhibit various behaviors in the digestive tract and exhibit physiological effects on living bodies. First, in the upper digestive tract,
Water-soluble dietary fiber reduces the speed of food movement,
Delay in absorption of nutrients occurs. For example, a delay in absorption of sugar suppresses an increase in blood sugar level, and consequently produces effects such as insulin saving. In addition, by promoting the excretion of bile acids, sterol groups in the body are reduced and serum cholesterol is reduced. In addition, physiological effects via the endocrine system in the body have been reported. The characteristic of these indigestible substances is that they escape digestion and absorption to the small intestine and reach the large intestine. Some of the oligosaccharides and dietary fibers that have reached the large intestine are assimilated by intestinal bacteria to produce short-chain fatty acids, intestinal gas, vitamins, and the like. It has also been reported that acidification of the intestinal environment by short-chain fatty acids results in intestinal regulation, and that absorbed short-chain fatty acids are metabolized to energy and simultaneously inhibit cholesterol synthesis. More recently, some dietary fibers have also been reported to be non-cariogenic.

[0003] Among the indigestible substances, maltitol, polydextrose, indigestible dextrin (dietary fiber-containing dextrin) and reduced indigestible dextrin which are reduced products thereof, which are produced from starch, are known. It is water soluble and can be used in a wide range of foods. However, among these water-soluble indigestible substances, sugar alcohols such as maltitol and sorbitol have the same sweetness as sucrose and are hard to brown, so they are a substitute for sucrose. Suitable for use, but may be too sweet for some foods to be unsuitable, or lack viscosity due to low viscosity, and may have poor moisture retention and poor shape retention as a candy In addition, it may not be suitable for other than liquid food, and its use is limited due to its laxity. Polydextrose has low sweetness but lacks richness, is lax, and has some cariogenic properties.

[0004] As a prior art relating to reduced indigestible dextrin, Japanese Patent Application Laid-Open No. 2-145169 discloses an indigestible dextrin prepared by reacting roasted dextrin with α-amylase, and hydrogenating the dextrin to reduce dextrin. A method for producing dextrin, and the action of trans-glucosidase or (and) β-amylase after the action of α-amylase to increase dietary fiber and then hydrogenation,
Methods for producing reduced indigestible dextrin are described. JP-A-2-154664 discloses a method for producing a dextrin having a high dietary fiber content by collecting a dietary fiber by chromatographic fractionation by reacting glucoamylase with α-amylase on a roasted dextrin, and a chromatographic fractionation method. Previously, a method of increasing dietary fiber by the action of transglucosidase, followed by a method of hydrogenating and reducing these dextrins high in dietary fiber have been described.

[0005] These indigestible dextrins have low sweetness, low hygroscopicity, and can give a rich feeling, but on the other hand, because of their low sweetness, they must be used in combination with other sweeteners. It is also slightly corroded by commercial products, is easily browned during the production and storage of foods having a neutral pH, and is liable to burn during boiling. In addition, reduced indigestible dextrin has improved browning of indigestible dextrin and burning during boiling down, but has the same low sweetness as indigestible dextrin. Therefore, indigestible substances which improve the disadvantages of the above-mentioned water-soluble dietary fiber and have not only low energy but also physiological effects and non-cariogenic properties possessed by them and which can be used in a wide range of foods have been developed and commercialized. For this reason, various food industries are eagerly seeking its emergence.

[0006]

Accordingly, an object of the present invention is to provide various physiological effects in addition to low energy, non-cariogenic, low browning,
Another object of the present invention is to obtain a reduced indigestible starch syrup having moderate sweetness and viscosity, which can be mixed with other sugar alcohols having high hygroscopicity and poor shape retention to improve these disadvantages.

[0007]

SUMMARY OF THE INVENTION The present invention relates to a novel technique which has not been known for the production of the above-mentioned indigestible dextrin and reduced indigestible starch syrup, namely, acid-added roasted dextrin and liquefied α-amylase. Subsequently, a debranching enzyme represented by pullulanase and β-amylase, or a debranching enzyme and a saccharifying amylase are allowed to act to obtain a hydrolyzate,
By reducing this, the above problem was solved and the present invention was completed. A wide range of starches such as corn starch, potato starch, potato starch, tapioca starch and the like can be used as the raw material starch of the reduced indigestible starch syrup of the present invention. In order to obtain an indigestible starch syrup from this starch, it is essential to add an acid as a catalyst. As the acid, various ones can be cited, and inorganic acids are preferable, and hydrochloric acid is particularly preferable, because it is used for food. An appropriate amount of hydrochloric acid to be added is about several percent by weight (3 to 10 percent by weight) of an aqueous solution having a concentration of about 1% by weight with respect to starch. Since the aqueous acid solution is added before the heat treatment, the mixture is stirred and aged in a mixer to uniformly mix the starch and the acid, and pre-dried so that the water content of the mixture becomes 1 to 10% by weight. Perform processing. The heating conditions are different from the heating conditions of conventional acid-roasted dextrins (white dextrins and yellow dextrins), and are obtained by performing a heat treatment at 150 to 200 ° C. for 10 minutes to 120 minutes, preferably 15 minutes to 60 minutes. Things. The higher the temperature during the reaction, the higher the content of indigestible components in the target product. However, since the coloring substance increases from around 180 ° C, the temperature is more preferably from 150 ° C to 180 ° C.

[0008] By selecting a heating device, it is possible to carry out a reaction at a high temperature for a short time. Therefore, if a device capable of performing a uniform reaction is used, heat treatment can be carried out efficiently. Further, in the case of large-scale production, since the reaction is performed in a powder state, it is necessary to change the heating conditions. Therefore, it is desirable to appropriately change the heating conditions after examining the quality of the product after the heat treatment. As a product obtained in this manner, the dietary fiber content is preferably as high as possible in order to reduce the calories, but on the other hand, it is necessary to develop a moderate sweetness. Preferably, it is limited to 40 to 60% by weight or more.

Then, the roasted dextrin is dissolved in water to obtain 2
After adjusting the pH to about 5.5 to 6.5 using a neutralizing agent such as sodium hydroxide to a concentration of 0 to 45% by weight, usually about 0.05 to 0.2% by weight. The liquefied α-amylase was added and the working temperature of α-amylase was 8
The hydrolysis is usually performed at 0 to 95 ° C. for about 1 hour. Any commercially available liquefied α-amylase can be used, but Termamyl (trade name: heat-resistant α-amylase manufactured by Novo Nordisk Bioindustry) is most preferable.

Subsequently, hydrolysis is carried out using a debranching enzyme and β-amylase or a debranching enzyme and saccharified amylase in combination. Isoamylase can also be used as a debranching enzyme, but pullulanase is most preferred. As the β-amylase and the saccharified amylase, any of malt-derived, mold-derived and bacterial-derived enzymes can be used, and the mold-derived α-amylase is most preferable as the saccharified amylase. When pullulanase and β-amylase or pullulanase and saccharified amylase are allowed to act, the pH is 5.0 to 6.0.
Is preferred. The amount of addition of both enzyme agents is also 0.0
It is about 5 to 0.2% by weight. Reaction temperature is 55-60 ° C
And the decomposition time is usually about 24 to 48 hours.

[0011] The roasted dextrin is first liquefied α-
After hydrolysis with amylase, the hydrolysis solution
By performing pressure steaming treatment at 135 ° C. and then reacting α-amylase again, the filtration rate during purification can be increased. The amount of the enzyme agent to be added is not limited to the above range, and an equivalent amount may be added according to the potency of the enzyme agent. The reaction time can be freely adjusted by increasing or decreasing the amount of addition. After the action of the enzyme agent, the pH is lowered to about 3.5, then the liquid temperature is raised to about 80 ° C., and thereafter, ordinary activated carbon decolorization, filtration, desalting with an ion exchange resin, and decolorization are performed. Next, it is concentrated to a concentration of about 50 to 70% by weight to obtain an indigestible starch syrup.

Next, the indigestible starch syrup is reduced. This reduction (hydrogenation) reaction is performed under the same conditions as those generally used for starch sugars. Usually, Raney nickel, Raney cobalt,
Add a common reducing catalyst such as nickel diatomaceous earth
Hydrogenation is performed under ordinary conditions of 0 to 130 Kg / cm ² and a temperature of about 50 to 150 ° C. Heating at this time is preferably performed after sufficiently dissolving hydrogen in the solution until the solution becomes saturated. On the other hand, when the supply of hydrogen is insufficient, undesirable side reactions such as oxidation and hydrolysis may occur. May occur. This hydrogenation is usually completed within 2 hours, although there are some differences depending on reaction conditions such as temperature and pressure. Next, purification usually used in the technical field, for example, after separation of the catalyst, decolorization of activated carbon, filtration, desalting with an ion exchange resin, and decolorization are performed again.

According to the above-mentioned production method, a reduced indigestible starch syrup having a dietary fiber content of 30 to 60% by weight and a maltitol content of 15 to 40% by weight and an energy value of 2 kcal or less can be obtained. The reduced indigestible starch syrup obtained by the present invention can be used for almost all foods. This food is a general term for human food, animal and livestock feed, pet food, and the like. It is a water-soluble reduced indigestible starch syrup made from starch and contains dietary fiber and can be used as a low-calorie bulking agent in foods, so it is used for conventional dextrin and maltodextrin, syrup, reduced syrup, and reduced maltose. All foods for which syrup and the like can be used are included.

Examples of such foods include liquid and powdered beverages such as coffee, tea, cola, and juice, bakery products such as bread, cookies, biscuits, cakes, pizzas and pies, and udon, ramen, buckwheat and the like. Pasta such as noodles, spaghetti, macaroni, fettuccine, confectionery such as candy, chocolate, chewing gum, etc., oil confectionery such as donut, potato chips, ice cream, shake, sherbet, etc., cream, cheese, milk powder, condensed milk , Creamy powder, coffee whitener, dairy products such as milk drinks, pudding, yogurt, drink yogurt, jelly, mousse, chilled desserts such as bavarois, various soups, stew, gratin, curry, etc., retort pouches or canned foods, various Miso, soy sauce,
Seasonings such as sauce, ketchup, mayonnaise, dressing, bouillon, various roux, meat processed products such as ham, sausage, hamburger, meatball, corn beef and frozen foods thereof, frozen pilaf, croquette, omelet, doria, etc. Processed foods, processed fishery products such as crab sticks and crab sticks, processed agricultural products such as dried mashed potatoes, jams, marmalades, peanut butter, peanuts, and other foods such as boiled tsukudani, rice cakes, snack foods, fast foods, etc. Alcoholic beverages such as cocktails, fizz, liqueurs and the like can be effectively used for any of these.

Hereinafter, the present invention will be described in detail with reference to experimental examples. [Quantitative method of dietary fiber] It is difficult to analyze only dietary fiber by the Prosky method among the analytical methods of dietary fiber specified in the Ministry of Health and Welfare Notification No. 47 of May 23, 1996. Quantification was performed according to the high performance liquid chromatography method applied to foods containing low molecular weight water-soluble dietary fiber. 1) First, the Prosky method (Prosky, L et al, J. Assoc. Off.A
Chem., 68, (2), 399, 1985), digestion with a thermostable α-amylase, digestion with a protease, followed by digestion with amyloglucosidase, adding ethanol to the enzyme reaction solution to form a precipitate, Filter. The residue is weighed dry and the dietary fiber content A (% by weight) is determined. 2) Next, the filtrate was concentrated and the solvent was removed.
A fixed volume is used as an enzyme treatment solution containing low molecular weight water-soluble dietary fiber. This is passed through an ion exchange resin and extruded with distilled water to make the eluate 200 ml. This solution is concentrated and Br
The sample solution was obtained by filtration through a membrane filter having a pore size of 0.45 μm as ix5. 3) Subject to high performance liquid chromatography under the following conditions to obtain a high performance liquid chromatogram. The area of the glucose and dietary fiber fraction or the internal standard and dietary fiber fraction is determined.

<High-performance liquid chromatograph operation conditions> Column temperature: 80 ° C.-85 ° C. Mobile phase: water flow rate: 0.3 ml / min Injection amount: 20 μl 4) The glucose in the sample solution obtained in 2) was converted to pyranose oxidase. And determine its content to use as a standard substance. 5) Calculation Low molecular weight water-soluble dietary fiber weight (mg) (B) = (Dietary fiber peak area) / (Glucose peak area) × (Glucose weight) Low molecular weight water-soluble dietary fiber in dried / defatted sample (Weight) %)
(D) = [weight of dietary fiber B (mg)] / [sample collection amount (mg)] × 100 Low molecular weight water-soluble dietary fiber in raw sample (% by weight) (E) = D
× [1- (weight loss on drying +% weight loss on degreasing) / 10
0] Total dietary fiber in raw sample (% by weight) = Dietary fiber weight% determined by Prosky method (A) + Low molecular weight water-soluble dietary fiber weight% (E)

[Calculation method of energy value] Since the caloric value of the saccharide is 4 kcal / g, the energy value in the raw sample (kcal / g) (F) =
4 × [(100−low molecular weight water-soluble dietary fiber B in raw sample B wt%) / 100] The energy value of sorbitol is specified as 3 kcal, and maltitol and maltotriitol are specified as 2 kcal. Is calculated by the following equation. However, the contents of sorbitol, maltitol and maltotriitol are described as S wt%, M wt% and T wt%, respectively. Energy value (kilocalories / g) = FS × (4-
3) -M x (4-2)-T x (4-2)

[Method of measuring sweetness] Four kinds of sweet sucrose solutions having a sweetness close to a 30% by weight solution of a sample were prepared at 1% by weight concentration intervals, and a sensory test (drinking) was performed. Calculated. Sweetness = [corresponding sucrose solution concentration (% by weight)] / 3
0 (% by weight) × 100 [Measurement method of viscosity] A 50% by weight solution of a sample was prepared, and the viscosity at each temperature was measured with a B-type viscometer. [Method of Measuring Osmotic Pressure and Freezing Degree] The osmotic pressure and freezing degree at each concentration were measured using OSMOTRON-10.

[Measurement Method of Coloring Degree] A 10% by weight solution of a sample was subjected to UV-visible spectrophotometer UV-160 (manufactured by Shimadzu Corporation).
The absorbance at 420 nm and 720 nm was measured using a 10 cm cell at, and the difference was taken as the degree of coloring. [Method for measuring sugar composition] 10 µl of a 5% by weight solution is sampled and analyzed by high performance liquid chromatography under the following conditions. High-performance liquid chromatographic conditions Column Mitsubishi MCI GEL CK04SS Detector Differential refractometer Column temperature 80 ° C Flow rate 0.3 ml / min. Eluent Water DP1, DP2 and DP3 in the analysis results correspond to sorbitol, maltitol and maltotriitol, respectively.

[Measurement method of DE] DE is Dextros
e Equivalent (glucose equivalent) is an index widely used to indicate the degree of hydrolysis of starch hydrolyzate. The reducing sugar is measured as glucose using the Wilstedter-Schüdel method, and its reduction is measured. The ratio of sugar to solids 100 was defined as DE. [Method of Measuring Concentration] The Brix degree measured by a Lev Brix meter (manufactured by ATAGO) was defined as the concentration by weight. Hereinafter, the present invention will be described in detail with reference to experimental examples.

[0021]

[Experimental example]

EXPERIMENTAL EXAMPLE 1 A commercially available corn starch was put into a ribbon mixer, and 1 pp.
m, and then homogenized through a pulverizer, followed by aging in a ribbon mixer for 4 hours.
The mixture was pre-dried with a flash drier to a water content of about 4% by weight, and then charged into a roaster.
Roasting was performed at 0 ° C. for 20 minutes to obtain a roasted dextrin. The roasted dextrin is dissolved in water to form a 35% by weight solution, and 0.2% by weight of Termamyl 60L (trade name: heat-resistant α-amylase preparation manufactured by Novo Nordisk Bioindustry) is added. At 90 ° C. for 10 minutes. Next, heat treatment was performed at 130 ° C. for 20 minutes in a pressure vessel. Dilute the hydrolyzate to a concentration of 30 ゜ Bx,
Was adjusted to 5.5, and 0.2% by weight of Biozyme L (trade name: β-amylase preparation manufactured by Amano Pharmaceutical Co., Ltd.) and 0.215% by weight of pullulanase / Amano (trade name) based on the liquid solid content. : A branching enzyme manufactured by Amano Pharmaceutical Co.)
Hydrolysis at 5 ° C. for 15 hours. This hydrolyzed solution is filtered by decolorization with activated carbon, desalted with an ion exchange resin, and then concentrated in vacuo to a concentration of 65% by weight and a dietary fiber content of 46.2% by weight per liquid solid content. I got syrup.

Next, 1 kg of this indigestible starch syrup solution was placed in a 2 liter reducing reaction vessel, and Raney nickel R2 was used as a catalyst.
39 (trade name: manufactured by Nikko Rika Co., Ltd.) was added, and hydrogen gas was charged until the pressure reached 100 kg / cm ² ,
The reduction reaction was performed at 130 ° C. for 3 hours while stirring at 400 to 600 rpm. After filtering the reduced product, separating the catalyst, decolorizing and filtering with activated carbon, and then desalting with ion exchange resin, the concentration was reduced to 70.
It was concentrated to a weight% to obtain about 710 g of reduced indigestible starch syrup. This reduced indigestible starch syrup (hereinafter referred to as the present product)
Table 1 shows the analysis value per solid content of.

[0023]

Table 1 Degree of polymerization Content of each component (% by weight) DP1 5.6 DP2 47.0 DP3 5.3 DP4 3.4 DP5 4.5 DP6 3.5 DP7 or more 30.7 Dietary fiber content 44.0 Energy Value 1.14 kcal

[0024]

[Physical properties test] For the product of the present invention, sucrose, sorbitol, maltitol, polydextrose, starch, indigestible dextrin (trade name Fibersol-2 manufactured by Matsutani Chemical Industry Co., Ltd.), maltose, maltodextrin (Matsutani Chemical Industry) Co., Ltd. brand name TK-16), powdered candy (Matsuya Chemical Industry Co., Ltd. parindex # 3)
The results of examining the energy value, sweetness, viscosity, digestibility, digestibility and absorbability, caries, fermentability, osmotic pressure, freezing point depression degree, and stability in comparison with are as follows. 1. The energy value is about 1 kcal / g. 2. Table 2 shows the results of the sensory test for the degree of sweetness.

[0025]

[Table 2] Sucrose 100 Sorbitol 65 Inventive product 40 3. Viscosity Table 3 shows the measured values of the viscosity.

[0026]

(Unit: cps) 20 ° C. 40 ° C. 60 ° C. Invention product 25 13 8 Sucrose 16 7 4 Maltitol 20 11 7 Polydextrose 42 17 12

4. Digestibility (In vitro test) 1) Digestibility with salivary amylase Test conditions Buffer: 45 mM (bis) Tris buffer (pH 6.0) Test solution concentration: 4.55% by weight Enzyme: Human salivary amylase Type IX-A Reaction temperature: 37 ° C. Reaction time: 30 minutes Sugar analysis: Measurement of reducing sugars produced by the Somogyi-Nelson method Test results are shown in Table 4.

[0028]

Table 4 Sample Degradation rate (% by weight) Inventive product 0.00 Indigestible dextrin 0.67 Starch 25.7

2) Digestibility by small intestinal mucosal enzyme Test conditions Buffer: 45 mM sodium maleate buffer (pH 6.6) Test solution concentration: 0.45% by weight Enzyme: rat small intestinal acetone powder (SIGMA) Reaction temperature: 37 ° C Reaction time: 180 minutes Sugar analysis: The produced glucose was measured with pyranose oxidase. Table 5 shows the test results.

[0030]

Table 5 Sample Degradation rate (% by weight) Inventive product 10.0 Indigestible dextrin 11.2 Maltose 93.2

The results in Tables 4 and 5 show that the product of the present invention was not degraded at all by human salivary amylase, but was only slightly degraded by acetone powder in rat small intestine. 5. Digestion and absorbability (In vivo test) Six healthy adults were ingested with 50 g of the product of the present invention and TK-16 (trade name: maltodextrin having a DE of about 16 manufactured by Matsutani Chemical Industry Co., Ltd.), and blood was collected over time. Blood glucose was measured. As a result, it was confirmed that the product of the present invention did not increase blood glucose as shown in FIG. This can be presumed to reach the large intestine as it is without undergoing digestion and absorption in the upper gastrointestinal tract.

6. Cariogenic S. cerevisiae, the main causative bacterium of caries. Using mutans, the ability of the product of the present invention to inhibit acid production, insoluble glucan production and insoluble glucan production was examined. 1) Acid production S. cerevisiae adjusted to pH 7.0 with aqueous sodium hydroxide solution. m
Table 6 shows the results of measuring the pH when each saccharide was added to the utans suspension and cultured at 37 ° C. for 6 hours.

[0033]

Table 6 Sample pH blank after cultivation for 6 hours (no sugar added) 6.30 Invention product 6.25 Glucose 5.26 Sucrose 5.21 Maltitol 6.27 Polydextrose 5.23

From Table 6, it can be seen that the product of the present invention is similar to maltitol in S. Almost no acid production by mutans was observed. 2) Insoluble glucan producing ability A glucosyltransferase produced by M. mutans was added to each saccharide solution, and cultured at 37 ° C. for 3 hours.
Table 7 shows the results of measuring the absorbance at a wavelength of 550 nm with a spectrophotometer.

[0035]

Table 7 Sample Absorbance after reaction for 3 hours Blank (no added sugar) 0.075 Invention product 0.083 Glucose 0.084 Sucrose 0.352 Maltitol 0.083 Polydextrose 0.083

From Table 7, it was found that the product of the present invention did not produce insoluble glucan by glucosyltransferase. 3) Insoluble glucan production inhibitory ability In the same manner as in 2), glucosyltransferase is added to each saccharide solution, and sucrose is also added. The mixture is reacted at 37 ° C. for 3 hours and 24 hours, and the absorbance at 550 nm is determined for sucrose alone. Tables 8 and 9 show the numerical values calculated with the value of 100.

[0037]

Table 8 Sucrose: Amount of sample added Sample 1: 1 1: 2 1: 4 Inventive product 93.5 87.0 80.9 Glucose 95.3 85.6 76.9 Maltitol 93.1 86. 375.1 Polydextrose 96.8 94.9 84.1

[0038]

Table 9 Sucrose: Amount of sample added Sample 1: 1 1: 2 1: 4 Inventive product 68.2 59.4 44.7 Glucose 69.6 57.4 43.4 Maltitol 63.8 56. 7 45.9 Polydextrose 85.7 81.3 81.0

As is clear from Tables 8 and 9, the product of the present invention was found to have a function of suppressing the production of insoluble glucan from sucrose. From the results of the above 1), 2) and 3), the product of the present invention is S. cerevisiae, which is the main causative bacterium of caries. The production of acid by mutans and the production of insoluble glucan that cause plaque are not observed, and the production of insoluble glucan is suppressed.
It was confirmed that it was a non-cariogenic saccharide.

7. Fermentability The fermentability of the product of the present invention was examined with various bacteria. 1) Micro, a major bacterium of ham and sausage
coccus and Leuconostoc suspensions are reduced in a medium containing 0.5% by weight of each saccharide,
After culturing for one day, the pH value and the amount of 1 / 50N sodium hydroxide required to adjust to pH 6.5 were measured.
Table 10 shows the results.

[0041]

Table 10 Micrococcus Leuconostoc sample pH NaOH amount ml pH NaOH amount ml Blank (no added sugar) 5.82 0.62 5.61 0.89 Inventive product 6.20 0.31 5.42 1.25 Glucose 4 .04 5.59 4.03 7.95 Sucrose 4.21 6.00 4.23 8.10 Maltitol 6.13 0.34 5.47 1.15 Polydextrose 5.08 1.75 4.89 2.15

2) Lactic acid bacteria faecalis, L .; a
Cidophilus and B. et al. Longum suspension was inoculated into a medium containing 0.5% by weight of each saccharide,
After culturing for 4 days, the pH was measured. Table 11 shows the results.

[0043]

Table 11 E.faecalis L.acidophilus B.longum Sample pH pH pH Blank (no sugar added) 5.85 6.34 5.81 Product of the present invention 5.64 5.55 4.95 Glucose 4.37 4. 34 4.24 Sucrose 4.25 4.48 4.22 Maltitol 5.75 5.55 5.55 Polydextrose 5.49 5.37 5.35

From the results in Tables 10 and 11, it was confirmed that the product of the present invention was a saccharide having low fermentability. 8. Osmotic pressure and freezing point drop Table 12 shows the results of measuring the osmotic pressure and freezing point drop of each sample as an aqueous solution having a concentration of about 10 ° Bx.

[0045]

Table 12 Sample Concentration (° Bx) Osmotic pressure (mOsm / cm ² ) Freezing degree (° C) Inventive product 11.4 300 1.37 Sucrose 11.5 378 0.70 Maltitol 11.5 333 0 .62 Lites II 11.5 191 0.35

9. Stability test 1) Browning Buffer solution (glycine 1) adjusted to pH 4.5 and 6.5
10% by weight of the product of the present invention and powdered candy using
A solution was prepared and heated in a boiling water bath for 3 hours, during which time an analysis sample was collected over time, and the degree of coloring was measured to examine the browning reaction. The results are shown in FIG. The result of FIG. 2 shows that the product of the present invention hardly browns. 2) Heat stability under acidity Citric acid 0.25% by weight in 10% by weight aqueous solution of the product of the present invention
And after adding 0.05% by weight of ascorbic acid,
The degree of coloring and the sugar composition of the sample heated at 1 ° C. for 1 hour were measured, and the stability was examined. Table 13 shows the results.

[0047]

Table 13 Item Before heating After heating Color degree 0.010 0.050 Sugar composition DP1 9.6 9.8 DP2 29.6 29.8 DP3 3.1 3.1 DP4 6.2 6.2 DP5 4. 8 4.5 DP6 4.1 4.0 DP7 or higher 42.6 42.6

Table 13 shows that the degree of coloring increased only slightly after heating, and no decomposition of the constituent sugars was observed. 3) Stability in boiling under acidity After adding 1.0% by weight of citric acid to 100g of the product of the present invention to adjust the concentration to 75% by weight, the mixture was heated to 160 ° C on a 600W electric stove, and then boiled down. It was poured into a mold and allowed to cool to produce a prototype candy. The coloring degree and the sugar composition (% by weight) before and after boiling were measured, and the boiling stability under acidic conditions was examined. Table 14 shows the results.

[0049]

[Table 14] Items Before heating Color degree after heating 0.010 0.015 Sugar composition DP1 9.6 10.1 DP2 29.6 29.2 DP3 3.1 3.5 DP4 6.2 6.0 DP5 4.0 8 4.8 DP6 4.1 4.2 DP7 or higher 42.6 42.2

From Table 14, it was confirmed that there was no difference in the degree of coloring and the sugar composition before and after boiling, so that it was very stable. Next, examples will be described.

[0051]

Example 1 The roasted dextrin produced in Example 1 was
The hydrolyzed solution obtained by hydrolysis and heat treatment with 60 L of Termamyl under the same conditions as in Experimental Example 1 was diluted to a concentration of 30 ° Bx,
Adjust the pH to 5.5 to 0.2% by weight based on the solid content of the liquid
Of Fungamyl 900L (trade name: saccharified α-amylase derived from mold produced by Novo Nordisk Bioindustry) and 0.215% by weight of pullulanase / amano similarly, and hydrolyzed at 55 ° C. for 15 hours did. The hydrolyzed liquid was decolorized and filtered with activated carbon, desalted with an ion exchange resin, and then concentrated in vacuo to obtain an indigestible starch syrup having a concentration of 65% by weight. 18.55 kg of this indigestible starch syrup was put into a 20-liter reducing reaction vessel, and 423.338 g of Raney nickel similar to that of Experimental Example 1 was added, and hydrogen gas was charged until the pressure reached 96 kg / cm ² . The reduction reaction was performed at 130 ° C. for 3 hours while stirring at 500 rpm. After filtering the reduced product to separate the catalyst, decolorizing and filtering with activated charcoal, desalting with ion exchange resin and concentration of 70
By concentrating to about 14.9 kg, reduced indigestible starch syrup of about 14.9 kg was obtained.

[0052]

Example 2 The roasted dextrin produced in Experimental Example 1 was
The hydrolyzed solution obtained by hydrolysis and heat treatment with 60 L of Termamyl under the same conditions as in Experimental Example 1 was diluted to a concentration of 30 ° Bx,
Adjust the pH to 5.5 to 0.2% by weight based on the solid content of the liquid
Was added, and 0.215% by weight of pullulanase / amano was added in the same manner as above and hydrolyzed at 55 ° C. for 15 hours. The hydrolyzed liquid was decolorized and filtered with activated carbon, desalted with an ion exchange resin, and then concentrated in vacuo to obtain an indigestible starch syrup having a concentration of 65% by weight. 19.80K of this indigestible starch syrup
g in a 20 l reducing reaction vessel, 420.2 g of Raney nickel similar to that of Experimental Example 1 was added, and
Fill until a pressure of Kg / cm ² is reached, 500 rpm
The mixture was subjected to a reduction reaction at 130 ° C. for 3 hours with stirring. After filtering the reduced product to separate the catalyst, decolorizing and filtering with activated carbon, desalting with an ion exchange resin, concentrating to a concentration of 70% by weight, and
5.7 kg of reduced indigestible starch syrup was obtained. Table 15 shows the analysis values of the reduced indigestible starch syrup of Examples 1 and 2 per solid content.

[0053]

[Table 15]

[0054]

Example 3 500 g of the reduced indigestible starch syrup produced in Experimental Example 1 as a solid was placed in a 1-liter stainless steel
The product was heated to 160 ° C. with gentle stirring on a W electric heater, then allowed to cool to about 80 ° C., poured into a stainless steel cavity, and molded and solidified. About 15
After a minute, the cavity was turned upside down and the edge was twisted off the mold to obtain the candy of the present invention. The resulting candy had good mold release, a moisture content of 0.3% by weight, a transparent appearance, no surface irregularities, and a moderate tooth brittleness when chewed.

[0055]

Comparative Example 1 Granulated sugar 300 g, Fuji syrup 38
(Trade name: syrup made by Kato Chemical Co., Ltd.) at a solid content of 20
A candy was made in the same manner as in Example 3 except that 0 g was used. The obtained candy had a good mold release, a moisture content of 0.4% by weight, a slightly yellowish transparent appearance, no irregularities on the surface, and a moderate tooth brittleness when chewed.

[0056]

Comparative Example 2 A candy was trial-produced in the same manner as in Example 3, except that 500 g of a solid content of malbit (trade name: reduced maltose syrup made by Hayashibara Biochemical Laboratory) was used. The resulting candy was poor in mold release, had a moisture content of 0.3% by weight, and was transparent in appearance, but when bitten, the candy bitten into the teeth and was attached to the teeth and felt unpleasant.

[0057]

Comparative Test 1 (Moisture Absorption Test) Using the candy prepared in Example 3 and Comparative Examples 1 and 2, a candy shape retention test was performed by the following method.
Each candy is stored in a weighing can one by one in a constant humidity desiccator at a relative humidity of 81% and a temperature of 30 ± 1 ° C., and is weighed over time. Was calculated. Table 16 shows the results. Weight change rate (% by weight) = Weight after storage / Weight before storage x
100-100

[0058]

Table 16 Sample 24 hours after 48 hours after 72 hours Example 3 3.8 8.4 11.3 Comparative Example 1 4.9 9.4 12.7 Comparative Example 2 6.6 14.8 17.4

[0059]

[Comparative Test 2] (Shape Retention Test) Each candy prepared in Example 3 and Comparative Examples 1 and 2 was placed in a Petri dish covered with graph paper and placed in a desiccator at 30 ± 1 ° C. and 81% relative humidity. For 48 ± 1 hours, the area from which the candy flowed out due to moisture absorption was measured, and “flow (%)” was calculated by the following equation. Table 17 shows the results. Flow (%) = candy area after storage / candy area before storage x 100

[0060]

Table 17 Sample flow (%) Example 3 400 Comparative Example 1 400 Comparative Example 2 855

The results in Table 17 show that the "flow" of the candy of Example 3 was equivalent to that of Comparative Example 1, and all were less than half of Comparative Example 2.

[Comparative test 3] (Thermal stability test) Each candy prepared in Example 3 and Comparative Examples 1 and 2 was hermetically sealed and packaged with aluminum packaging immediately after production.
Stored at 40 ° C., 45 ° C. and 50 ° C .;
The thermal stability of the candy was observed over time. The evaluation method was as follows: が な い: no change in condition, キ ャ ン: candy lightly adhered to each other, but easily separated by hand ○: candy strongly adhered, hard to separate 難: candy Is melted and the shape is broken is represented by the symbol x. The results are shown in Table 18. However, the symbols on the left side of each column indicate the first day, and the symbols on the right side indicate the second day.

[0062]

[Table 18] Sample 40 ° C 45 ° C 50 ° C Example 3 ◎ / ◎ ◎ / ◎ ○ / ○ Comparative Example 1 ◎ / ◎ ◎ / ◎ ○ / ○ Comparative Example 2 × / × × / × × / ×

Similarly, the results in Table 18 show that the candy of Example 1 was equivalent to that of Comparative Example 1, and all obtained better results than Comparative Example 1.

[Comparative test 4] (Tooth brittleness test) One hour after preparation, each of the candy prepared in Example 3 and Comparative examples 1 and 2 was chewed at three places for each candy. If the tooth brittleness is the same based on candy,
If it is hard but the candy breaks, it is regarded as having tooth brittleness,
Those that were hard and did not crack were represented by the symbol x without tooth brittleness. The results are shown in Table 19.

[0064]

[Table 19] Sample Tooth brittleness Example 3 ○ Comparative example 1 ○ Comparative example 2 ×

Example 3 was equivalent to Comparative Example 1 and was superior to Comparative Example 2.

Example 4 The reduced indigestible starch syrup of Example 1 was solidified at 7%.
5 g of the reduced maltose starch syrup used in Comparative Example 2 in a solid content of 4 g
25 g was heated to 170 ° C. in the same manner as in Example 3, then allowed to cool to about 80 ° C., poured into a stainless steel cavity, and molded and solidified. The obtained candy had good mold release, a moisture content of 0.2% by weight, a transparent appearance, no surface irregularities, and a good candy with good shape retention.

[0066]

Example 5 The reduced indigestible starch syrup of Example 1 was added at a solid content of 1
50 g and 350 g of the reduced maltose starch syrup used in Comparative Example 2 at a solid content were heated to 170 ° C. in the same manner as in Example 3, and then allowed to cool to about 80 ° C. to form a stainless steel cavity. It was poured, molded and solidified. The obtained candy was good in demolding, had a moisture content of 0.3% by weight, was transparent in appearance, had no surface irregularities, and had good shape retention.

[0067]

Example 6 The reduced indigestible starch syrup of Example 1 was used in solid content of 1
50 g of lactitol (manufactured by Niken Chemical Co., Ltd.) is 35
0 g was heated to 170 ° C. in the same manner as in Example 3, then allowed to cool to about 80 ° C., poured into a stainless steel cavity, and molded and solidified. The obtained candy had good mold release, a moisture content of 0.2% by weight, a transparent appearance, no surface irregularities, and a good candy with good shape retention.

[0068]

[Example 7] The reduced indigestible starch syrup of Example 1 was converted to a solid content of 3%.
After heating 50 g and erythritol (manufactured by Niken Kagaku Co., Ltd.) at a solid content of 150 g to a product temperature of 170 ° C. in the same manner as in Example 3, it was allowed to cool to about 80 ° C. and poured into a stainless steel cavity. Molded and solidified. The obtained candy had good mold release, a moisture content of 0.2% by weight, a transparent appearance, no surface irregularities, and a good candy with good shape retention.

[0069]

Example 8 The reduced indigestible starch syrup of Example 1 was converted to a solid content of 3%.
50 g and 150 g of sorbitol (trade name: sorbitol manufactured by Niken Kagaku Co., Ltd.) as a solid content were heated to 170 ° C. in the same manner as in Example 3 and then allowed to cool to about 80 ° C. to obtain stainless steel. It was poured into a cavity and molded and solidified. The obtained candy had good mold release, a moisture content of 0.2% by weight, a transparent appearance, no surface irregularities, and a good candy with good shape retention.

[0070]

According to the present invention, it is possible to obtain reduced indigestible starch syrup having low energy, various physiological effects, non-cariogenic, low browning, and moderate sweetness and viscosity. And a food having these effects was obtained.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 shows changes in blood glucose level when six healthy adults ingest the product of the present invention and maltodextrin.

FIG. 2 shows the browning reaction over time when an aqueous solution of the product of the present invention and powdered candy adjusted to pH 4.5 or 6.5 was heated in a boiling oil bath.

Claims (6)

[Claims] A roasted dextrin obtained by heating starch in the presence of an acid and 1 to 10% by weight of water is converted to a liquefied α-
It is hydrolyzed by amylase, and further, the debranching enzyme and β
-A reduced indigestible starch syrup obtained by reducing an indigestible starch syrup obtained by hydrolyzing an amylase or a debranching enzyme in combination with a saccharifying amylase. 2. The reduced indigestible starch syrup according to claim 1, wherein the content of dietary fiber is 30 to 60% by weight. 3. The content of the reduced disaccharide is 15 to 40% by weight.
The reduced indigestible starch syrup according to claim 1 or 2, wherein 4. The content of the reduced disaccharide is 20 to 30% by weight.
The reduced indigestible starch syrup according to claim 1 or 2, wherein 5. The reduced indigestible starch syrup according to any one of claims 1 to 4, wherein the energy value is 2 kcal / g or less. 6. A food containing the reduced indigestible starch syrup according to any one of claims 1 to 5.