JPH11255802A - Indigestible starch and preparation thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a material as food having a favorable mouthfeel and no wrongness feel and besides having an expectation for more preventive effects on fatness, diabetes, etc., namely the one having a high indigestible-component ratio and a good mouthfeel. SOLUTION: An indigestible starch is obtained by a preparing process comprising use of a high-amylose starch contg. 30% or more of amylose, and action of cyclodextrin glucanotransferase to the starch aq. dispersion of a temp. between above the starchy component elution temp. and below the starch particle disappearance temp.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a starch containing a high ratio of indigestible components and a method for producing the same, and provides a food material useful for reducing the calories of food.

[0002]

2. Description of the Related Art In recent years, lipid intake and total calorie intake have been significantly increased in Japan due to the westernization of dietary habits.
An increase in various diseases such as obesity and diabetes accompanying this is regarded as a problem. As a method for preventing these adverse effects, ingestion of low-calorie foods can be considered. Dietary fiber is one of the recent low-calorie foods.

Dietary fiber has been revealed to have various physiological effects, such as a prophylactic effect on obesity and diabetes by delaying the suppression of digestion and absorption of nutrients, as well as a bowel-regulating effect and prevention of colon cancer due to changes in intestinal bacteria. ing.

[0004] However, dietary fibers have different physiological functions depending on their types, and some of them do not provide the expected effect. Further, in order to show the effect, it is necessary to take a large amount in some cases, and furthermore, the texture, taste and color are inferior, so that there is a problem that the quality of the food is deteriorated and it is difficult to take it for a long time.

On the other hand, recently, starch having a high amylose content called HAS has been developed and attracted attention. HAS is a different substance from dietary fiber, but it is commercially available high-amylose corn starch (amylose content: 65 to 70%) by HPLC method used as one of the methods for quantifying dietary fiber.
The measured value of the indigestible component is 25-30%, which is the value of the starch component resistant to digestion. This digestion-resistant starch is a starch that is highly resistant to hydration and passes through the upper part of the digestive tract with little change when ingested. Therefore, it can be said that the material is expected to have various physiological actions in addition to the effect of preventing obesity and diabetes. Recently, digestion resistant starch has become known as a potential source of dietary fiber.

[0006] So-called HAS is known to impart desirable properties to various compositions such as films, foods and industrial products. For example, it is known that HAS is used as a film having excellent gas barrier properties by laminating it on sausage skin, sugar confectionery, food with high gel strength, or a polymer such as polyethylene vinyl alcohol. Further, it has been proposed to mix HAS with ordinary starch and extrude and granulate it into a low-protein rice-like food for renal patients and the like who require a food from which protein has been removed as much as possible. (JP-A-64-37262).

[0007]

However, although this HAS has a little unpleasant texture, it is hard to say that it has a high indigestible component. In view of this situation, as a food material, we provide a material that has a favorable texture and does not cause discomfort and that can be expected to more effectively prevent obesity and diabetes, that is, a material that has a high indigestible component and a good texture. The purpose is to do.

[0008]

As a result of repeated studies, the present inventors have found that a high amylose starch containing at least 30% amylose is used, and a water suspension having a temperature higher than the starch component elution temperature and lower than the starch particle disappearance temperature is used. By reacting cyclodextrin glucanotransferase (hereinafter sometimes abbreviated as CGTase) on the solution, it has been found that a chemically modified starch containing a remarkably large amount of indigestible components (hereinafter referred to as indigestible starch) can be obtained. Thus, the present invention has been completed.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The indigestible starch in the present invention refers to a high amylose starch containing 30% or more of amylose, in which a starch component is easily eluted in a state in which the starch granules are retained, and CGTase is used. The modified starch is a modified starch in which the eluted portion is mainly decomposed to produce cyclodextrin. In the process of the elution, the starch granules substantially retain their original form, and the polarized cross of the starch granules almost remains.

The raw starch used for producing the resistant starch in the present invention may be any commercially available high amylose starch, but a high amylose content is preferred. High amylose corn starch having an amylose content of 60% or more is preferred. Also, a lightly solubilized and derivatized high amylose starch may be used. In addition, solubilization means mild treatment with an acid such as hydrochloric acid or an oxidizing agent such as sodium hypochlorite, and derivatization means acetylation, hydroxyalkylation, and octenyl succinate esterification. Such,
It means all chemicals in which a functional group binds to a starch chain, and includes phosphoric acid crosslinking and glycerol crosslinking.

The indigestible starch of the present invention is converted into an aqueous suspension having a starch component elution temperature or higher and a starch particle disappearance temperature or lower.
After the action of CGTase, the enzyme is inactivated and powdered by spray drying or drum drying without washing or drying. The heating temperature of the aqueous suspension depends on the starch elution temperature of the high amylose starch to be used, and cannot be unconditionally determined, but commercially available high amylose corn starch (amylose content of 70%)
Is in the range of 65 to 100 ° C.
Of course, any higher temperature may be used as long as the enzyme has the activity of the enzyme agent and the starch granules do not disappear. However, it is considered that 100 ° C. or less is appropriate from the viewpoint of heat energy consumption and ease of handling. The concentration of the starch suspension may be within a range that enables uniform stirring throughout the production process, but is preferably 30 to 40%.

CGTase used in the method for producing resistant starch of the present invention may be any known one, but heat-resistant CGTase is particularly preferred. The amount used depends on the activity of the enzyme agent, but may be any amount that can sufficiently decompose the components eluted from the starch granules and produce cyclodextrin. The time for the enzyme agent to act may vary depending on the amount, but may be about 10 minutes to 24 hours. After that,
The enzyme may be deactivated by a conventional method.

The obtained indigestible starch may be subjected to a usual β starch drying method of washing, filtering and drying, or may be dried in a drum or spray. That is, any method may be used as long as it can remove water and can be made into a powder or granules.

[0014] The resistant starch thus obtained is
The amount of the indigestible component measured by the HPLC method shows a significantly higher value than the HAS used as the raw material. Surprisingly,
The amount of indigestible components measured for drum-dried products and spray-dried products is equivalent to that of washed and dried products.
Compared with the raw material high-amylose corn starch, the fact that it was significantly higher was found.

The indigestible starch according to the present invention can be used for all foods intended to reduce calories and increase dietary fiber, such as pasta, noodles, instant noodles, and breakfast. Baked goods such as cereals, breads, biscuits, crackers, cakes, cookies, snack foods, cheese and other milk-based products, as well as fried clothing, etc. It is not exhaustive. The indigestible starch of the present invention can be widely used for shape retention, viscosity improvement, texture improvement, etc. in addition to its use for the purpose of increasing dietary fiber due to its low viscosity. Examples include improving the viscosity of bean jams and pastes, and improving the texture of clothing such as shape-retaining agents and tempura and fries.

Hereinafter, the present invention will be described specifically with reference to Examples, in which all parts are by weight.

[0017]

EXAMPLE 1 100 parts of high amylose corn starch was added to 1700 parts of water.
Add 0 parts, stir to a suspension, adjust to pH 5.5,
The liquid temperature was 70 ° C. Heat resistant CGTase (Toruzy
meL (1.0 L, manufactured by Novo Nordisk) was dissolved in a small amount of water, and added to the stirred suspension.
After allowing to act for a time, the pH was adjusted to 3.3 with hydrochloric acid and deactivated. The suspension was adjusted to pH 5.0 with an aqueous sodium hydroxide solution.
Then, the sample was washed with water, dehydrated, and dried to obtain Sample 1 as an indigestible starch.

Example 2 100 parts of high amylose corn starch was added to 1700 parts of water.
Add 0 parts, stir to a suspension, adjust to pH 5.5,
The liquid temperature was 85 ° C. Heat resistant CGTase (Toruzy
1.0 L of me 3.0L (manufactured by Novo Nordisk) was dissolved in a small amount of water, and added to the stirred suspension.
After allowing to act for a time, the pH was adjusted to 3.3 with hydrochloric acid and deactivated. The suspension was adjusted to pH 5.0 with an aqueous sodium hydroxide solution.
Then, the sample was washed with water, dehydrated, and dried to obtain Sample 2 which is an indigestible starch.

Example 3 100 parts of high amylose corn starch was added to 1700 parts of water.
Add 0 parts, stir to a suspension, adjust to pH 5.5,
The liquid temperature was 85 ° C. Heat resistant CGTase (Toruzy
1.0 L of me 3.0L (manufactured by Novo Nordisk) was dissolved in a small amount of water, and added to the stirred suspension.
After allowing to act for a time, the pH was adjusted to 3.3 with hydrochloric acid and deactivated. The suspension was adjusted to pH 5.0 with an aqueous sodium hydroxide solution.
Then, the mixture was dried and refined with a drum dryer to obtain Sample 3 which is an indigestible starch.

Example 4 100 parts of high amylose corn starch was added to 1700 parts of water.
Add 0 parts, stir to a suspension, adjust to pH 5.5,
The liquid temperature was 85 ° C. Heat resistant CGTase (Toruzy
1.0 L of me 3.0L (manufactured by Novo Nordisk) was dissolved in a small amount of water, and added to the stirred suspension.
After allowing to act for a time, the pH was adjusted to 3.3 with hydrochloric acid and deactivated. The suspension was adjusted to pH 5.0 with an aqueous sodium hydroxide solution.
Then, the mixture was dried with a spray drier to obtain Sample 4 which is an indigestible starch.

Comparative Example 1 100 parts of high amylose corn starch was added to 1700 parts of water.
0 parts were added and stirred to form a suspension. After adjusting the pH to 7, the liquid temperature was adjusted to 85 ° C. 0.7 parts of heat-resistant α-amylase (α-amylase 3A (manufactured by Hankyu Bio-Industry)) is dissolved in a small amount of water, added to the suspension under stirring, allowed to act at 85 ° C. for 1 hour, and then treated with hydrochloric acid. The suspension was adjusted to pH 3.4 and deactivated, and the suspension was adjusted to pH 5.0 with an aqueous sodium hydroxide solution.
Then, the sample was washed with water, dehydrated and dried to obtain Comparative Sample 1 which is an indigestible starch.

Samples 1 to 4 obtained in the above Examples, Comparative Sample 1 and HP of high amylose corn starch used as a raw material
Table 1 shows the values of the content of indigestible components measured by the LC method. From the results in Table 1, the obtained resistant starch is HPL
It is clear that the content of the indigestible component measured by the method C is significantly higher than that of the high amylose corn starch used as the raw material, and shows a higher value than that of the comparative sample 1.

In the HPLC method, 1 g of a sample is precisely weighed and distilled water 5
The pH is adjusted to 5.8 by adding 0 ml, and 0.1 ml of Termamyl (manufactured by Novo Nordisk) is added, followed by reaction at 95 ° C. for 30 minutes. After cooling, the pH was readjusted to 4.5 and 0.1 ml of amyloglucosidase (manufactured by Sigma) was added.
The reaction is performed for 30 minutes, and the temperature is raised to 90 ° C. to terminate the reaction. The finished solution was filtered, desalted, concentrated to 5% and HPLC
(High-performance liquid chromatography) to determine the amount of glucose generated from the sugar composition, and calculate the indigestible component by the following formula. Indigestible component% = 100% -Glucose produced% × 0.9

[0024]

[Table 1]

Example 8 Samples 1 to 4 or high amylose corn starch obtained in the above example were added to prepare a loaf of bread by the straight method. Table 2 shows the compounding ratio. The texture of the obtained bread was a good thing without much difference compared with the high-amylose corn starch-added product prepared as a control.

[0026]

[Table 2]

Example 9 Samples 1 to 4 or high amylose corn starch obtained in the above example were added, and sashimi was prepared by a conventional method. Table 3 shows the mixing ratio. The obtained bean paste was less viscous than the high-amylose corn starch-added product prepared as a control, and was preferable.

[0028]

[Table 3]

Example 10 Samples 1 to 4 obtained in the above examples or the batter solution to which high amylose corn starch was added were immersed in shrimp and heated at 180 ° C.
Fried in white squeezed oil to prepare shrimp tempura. Table 4 shows the mixing ratio of the batter solution. The obtained shrimp tempura was excellent in crispness and light in texture as compared with the tempura prepared by using a batter solution to which high amylose corn starch was added as a control, and was more preferable.

[0030]

[Table 4]

From the above examples, it is clear that the indigestible starch of the present invention clearly contains a large amount of indigestible components and is an excellent low-calorie material. It can be said to be an effective material for disease prevention.

[0032]

By using the starch of the present invention to produce food, the food can be reduced in calories and the texture is not deteriorated. Therefore, it is easy to take in a long term, and it is effective in preventing various diseases caused by a large intake of calories.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Yoko Doi 3-29 No. 3-Mitsuya Kita, Yodogawa-ku, Osaka-shi, Osaka

Claims (4)

[Claims] 1. An aqueous suspension of high amylose starch containing at least 30% amylose is maintained at a temperature not lower than a starchy component elution temperature and not higher than a starch particle disappearance temperature, and is allowed to act by cyclodextrin glucanotransferase. Indigestible starch. 2. An aqueous suspension of high amylose starch containing not less than 30% amylose is maintained at a temperature not lower than a starchy component elution temperature and not higher than a starch particle disappearing temperature to allow cyclodextrin glucanotransferase to act. A method for producing an indigestible starch, which is characterized in that: 3. The high amylose starch is a high amylose cornstarch containing 60% or more of amylose, and the temperature of the aqueous starch suspension is 65 ° C. to 100 ° C., which is obtained by the action of cyclodextrin glucanotransferase. Item 4. The resistant starch as set forth in Item 1. 4. The high amylose starch is a high amylose corn starch containing 60% or more of amylose, and the temperature of the aqueous starch suspension is 65 ° C. to 100 ° C., and cyclodextrin glucanotransferase is acted on. The method for producing an indigestible starch according to claim 2.