Dextrin with improved turbidity, and method for producing same

Abstract

To provide a dextrin with improved turbidity, and a method for producing same.SOLUTION: A dextrin having improved turbidity, wherein, based on a total solid content of 100 wt.%, the content of a carbohydrate having a molecular weight of 100,000 or more is 8 wt.% or less.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a dextrin that does not have or induce cloudiness and a method for producing the same. [Background technology]

[0002] Dextrin is a carbohydrate with a dextrose equivalent (DE) value of 5 to 20, and is a substance containing a large number of polymeric substances with a degree of polymer (DP) of 10 or more. Dextrin has the gelatinization and retrogradation properties of starch, and has the water-soluble properties of sugars and oligosaccharides that dissolve in water.

[0003] Dextrin is used in a variety of industries, including food, clothing, pharmaceuticals, paper, steel, and cosmetics. Most industries prefer liquid dextrin, creating a need for the development of liquid dextrin that is free from the risk of microbial growth. However, solutions with a dextrin content of 50% by weight or more can undergo starch retrogradation during storage, while solutions with a dextrin content of less than 50% by weight can undergo microbial growth during storage, raising concerns about changes in physical properties and sanitation issues. Summary of the Invention [Problem to be solved by the invention]

[0004] One example of the present invention is intended to solve the above-mentioned conventional problems, and provides a dextrin that can be stored in a highly concentrated liquid state without the possibility of microbial growth, and a method for producing the same.

[0005] Another example of the present invention provides a food, food additive, beverage or beverage additive, powdered emulsion composition, cosmetic, medicine, etc. containing the dextrin, such as starch, dextrin, or oligosaccharide. [Means for solving the problem]

[0006] One example of the present invention relates to a dextrin with reduced cloudiness. The dextrin may contain, based on 100% by weight of the total solids content, 8% by weight or less of carbohydrates having a molecular weight of 100,000 or more, 84% by weight or more of carbohydrates having a molecular weight of more than 1,000 but less than 100,000, 14% by weight or less of carbohydrates having a molecular weight of 50,000 or more, 22% by weight or less of carbohydrates having a molecular weight of 25,000 or more, or 2% by weight or less of carbohydrates having a molecular weight of 250,000 or more.

[0007] Another example of the present invention relates to a method for producing dextrin with reduced turbidity, which includes the steps of liquefying starch and reacting it to a dextrose equivalent (DE) of 15 to 30; and separating the reaction product into a high molecular weight fraction and a low molecular weight fraction to obtain the high molecular weight fraction.

[0008] Another example of the present invention relates to a method for producing dextrin and oligosaccharides, which includes the steps of liquefying starch and reacting it to a dextrose equivalent (DE) of 15 to 30; and separating the reaction product into a high molecular weight fraction and a low molecular weight fraction to obtain the high molecular weight fraction and the low molecular weight fraction. [Effects of the Invention]

[0009] The dextrin syrup composition according to one embodiment of the present invention has improved cloudiness and excellent storage stability, and can be used in foods, beverages, livestock feed, livestock health / nutritional foods, pharmaceutical products, cosmetics, etc. The dextrin syrup composition according to one embodiment of the present invention can soften the texture of foods and feeds, increase their volume, increase their concentration, prevent sugar crystallization, and enhance their flavor and sweetness. The dextrin syrup composition according to one embodiment of the present invention can replace all or part of ion starch syrup, malt starch syrup, and low-sugar starch syrup ingredients in foods. [Brief explanation of the drawings]

[0010] [Figure 1]FIG. 1 shows the results of a 20-cycle cooling-thawing stability experiment on a dextrin according to an embodiment of the present invention. [Figure 2] FIG. 1 is a standard graph for determining the molecular weight distribution of a dextrin according to an example of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in detail below. One example of the present invention relates to a dextrin with reduced cloudiness.

[0012] The dextrin according to one embodiment of the present invention may be a starch hydrolysate, a carbohydrate containing a large number of polysaccharides, for example, a large number of saccharides of 10 or more. The dextrin may also be a starch hydrolysate, a high molecular weight fraction of a highly purified separation product of a starch hydrolysate using a simulated moving bed (SMB) with maltotetraose-producing amylase (G4-amylase).

[0013] Therefore, the dextrin according to one embodiment of the present invention may be a mixture of polysaccharides of 10 or more sugars, oligosaccharides of 3 to 9 sugars, monosaccharides, and disaccharides. Specifically, the dextrin may be a starch hydrolysate obtained by using a maltotetraose-producing amylase (G4-amylase), where the 3 to 9 sugars are maltooligosaccharides, and the dextrin is a starch hydrolysate, and may be a high molecular weight fraction of a highly purified separation product of the starch hydrolysate obtained by using a simulated moving bed (SMB) on the maltotetraose-producing amylase (G4-amylase).

[0014] The dextrin according to one embodiment of the present invention may be a starch hydrolysate, wherein the starch contains amylose and / or amylopectin. For example, the amylopectin content of the starch may be 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, 85% by weight or more, 90% by weight or more, 95% by weight or more, 96% by weight or more, 97% by weight or more, 98% by weight or more, or 99% by weight or more. For example, the amylose content of the starch may be 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, or 95% by weight or more. For example, the starch may contain 70 to 95% by weight of amylose and 5 to 30% by weight of amylopectin.

[0015] For example, the starch may be one or more selected from the group consisting of cereal starch, root starch, waxy cereal starch, and high amylose starch. For example, the starch may be one or more selected from the group consisting of corn starch, rice starch, barley starch, wheat starch, tapioca starch, potato starch, sweet potato starch, soybean starch, waxy corn starch, and waxy rice starch.

[0016] A dextrin according to an embodiment of the present invention may contain a plurality of carbohydrates of 10 or more sugars, and may contain specific amounts of high molecular weight carbohydrates and / or low molecular weight carbohydrates among the carbohydrates of 10 or more sugars. For example, a dextrin according to an embodiment of the present invention may have a reduced relative content of high molecular weight carbohydrates among the carbohydrates of 10 or more sugars, specifically, may contain a certain amount or less of high molecular weight polysaccharides and a certain amount or more of low molecular weight polysaccharides.

[0017] The dextrin according to one embodiment of the present invention has a low DE value and a low viscosity, and does not develop or significantly reduces cloudiness. This means that the molecular weight distribution of polymeric saccharides is biased toward relatively low molecular weights. Therefore, it can be inferred that the content of polymeric polysaccharides or carbohydrates having properties similar to starch, which can cause retrogradation (cloudiness), for example, polymeric carbohydrates with a molecular weight of 100,000 or more, is relatively low, which reduces cloudiness; however, the technical features of the present invention are not limited to such theoretical inference.

[0018] For example, the dextrin may have a carbohydrate content of 100,000 or more by weight of 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2% or less, or 1% or less by weight, based on 100% by weight of the total solid content.

[0019] For example, the dextrin may have a carbohydrate content of 50,000 or more by weight of 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, or 3% or less by weight, based on 100% by weight of the total solid content.

[0020] For example, the dextrin may have a carbohydrate content of 25,000 or more by weight of 22% or less, 21% or less, 20% or less, 19% or less, 18% or less, 17% or less, 16% or less, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9% or less, 8% or less, or 7% or less by weight, based on 100% by weight of the total solids content.

[0021] For example, the dextrin may have a carbohydrate content of 250,000 or more by weight or less, 1.9% by weight or less, 1.8% by weight or less, 1.7% by weight or less, 1.6% by weight or less, 1.5% by weight or less, 1% by weight or less, or 0.5% by weight or less, based on 100% by weight of the total solids content.

[0022] For example, the dextrin may have a carbohydrate content of 8% by weight or less, 7.5% by weight or less, 7% by weight or less, 6.8% by weight or less, 6.2% by weight or less, 6% by weight or less, 5.5% by weight or less, 5% by weight or less, or 4.5% by weight or less, based on 100% by weight of the total solid content.

[0023] The molecular weight may be an average molecular weight, for example a weight average molecular weight or a number average molecular weight.

[0024] The dextrin according to one embodiment of the present invention may contain polysaccharides of 11 or more sugars, oligosaccharides of 3 to 10 sugars, monosaccharides, and disaccharides in a specific weight ratio and have a specific dextrose equivalent (DE) value.

[0025] Dextrose equivalent (DE) is an index indicating the degree of starch hydrolysis. It can range from 1 to 100 depending on the degree of starch hydrolysis to glucose, with a DE value of 1 for starch and a DE value of 100 for starch completely hydrolyzed to glucose. Starch hydrolysates are typically classified by DE value, with starch hydrolysates with DE values ​​of approximately 5 to 20 generally referred to as dextrin. Dextrins with DE values ​​of approximately 20 or less have a lower degree of starch hydrolysis than syrups or starch syrups with DE values ​​of approximately 20 or more. They contain a certain amount of high molecular weight polysaccharides, which can lead to cloudiness in liquid form. Therefore, conventional dextrins with DE values ​​of approximately 12 or less are difficult to manufacture into liquid form due to cloudiness at high concentrations. When used in applied products, cloudiness can lead to quality degradation. As a result, they are often distributed only in powder form, reducing production efficiency. The dextrin according to one embodiment of the present invention has a low DE value, does not become cloudy, has improved storage stability, and can be distributed in liquid form.

[0026] For example, a dextrin according to one example of the present invention may have a dextrose equivalent (DE) of 20 or less, less than 18, 18 or less, 15 or less, 12 or less, less than 12, 11 or less, or 10 or less.

[0027] For example, the dextrin may contain 60% by weight or more, 62% by weight or more, 63% by weight or more, 64% by weight or more, 65% by weight or more, or 66% by weight or more of polysaccharides having 10 or more sugars, based on 100% by weight of the total solid content.

[0028] For example, the dextrin may contain monosaccharides and disaccharides in an amount of 5% by weight or less, 4% by weight or less, less than 4% by weight, 3% by weight or less, 2% by weight or less, 1% by weight or less, or 0.5% by weight or less, based on 100% by weight of the total solids content. Alternatively, the dextrin may be free of monosaccharides and disaccharides.

[0029] For example, the dextrin may contain 3 to 9 sugar oligosaccharides, such as maltooligosaccharides, in an amount of 40 wt% or less, 38 wt% or less, 35 wt% or less, or 34 wt% or less, based on 100 wt% of the total solid content.

[0030] For example, the dextrin may contain 3 to 9 sugar oligosaccharides, such as maltooligosaccharides, in an amount of 0 wt% or more, 5 wt% or more, 10 wt% or more, 15 wt% or more, 20 wt% or more, or 25 wt% or more, based on 100 wt% of the total solid content.

[0031] The maltooligosaccharide is a functional sugar that can be used to prevent protein denaturation, mask foods, and impart a soft texture. Maltooligosaccharides include maltotriose (G3, maltoriose), maltotetraose (G4, maltotetraose), maltopentaose (G5, maltopentaose), maltohexaose (G6, maltohexaose), maltoheptaose (G7, maltoheptaose), maltooctaose (G8, maltooctaose), and maltononaose (G9, maltononaose), and the maltooligosaccharide contained in the dextrin of the present invention may be a 3-10 sugar maltooligosaccharide.

[0032] The dextrin according to one example of the present invention may have a solids content of 10-90 wt%, 20-90 wt%, 30-90 wt%, 40-90 wt%, 50-90 wt%, 10-80 wt%, 20-80 wt%, 30-80 wt%, 40-80 wt%, 50-80 wt%, 10-70 wt%, 20-70 wt%, 30-70 wt%, 40-70 wt%, or 50-70 wt%, based on 100 wt% of the composition, and preferably has a solids content of 50 wt% or more. The dextrin according to one example of the present invention may have improved cloudiness and increased storage stability despite having a high solids content of 50 wt% or more.

[0033] The dextrin according to one embodiment of the present invention has a high solids content and can be stored in a highly concentrated liquid state. As used herein, "improved cloudiness" can mean that cloudiness is improved or prevented in a liquid state, or that the liquid state is transparent. As used herein, "liquid dextrin" refers to a dextrin solution in which dextrin is mixed with a solvent, such as water, or a dextrin syrup. The dextrin according to one embodiment of the present invention is liquid and has improved cloudiness, and may prevent cloudiness during freezing and / or thawing or during refrigerated storage. The presence or absence of cloudiness can be determined by measuring the absorbance of the liquid dextrin. For example, cloudiness may be detected when the absorbance at a wavelength of 720 nm measured using a spectrophotometer is 0.09 or greater, greater than 0.08, greater than 0.07, greater than 0.06, or greater than 0.05. Thus, the dextrin according to one example of the present invention may have an absorbance at a wavelength of 720 nm measured using a spectrophotometer during refrigeration, thawing, and / or refrigerated storage of less than 0.09, 0.08 or less, 0.07 or less, 0.06 or less, or 0.05 or less.

[0034] For example, the dextrin according to one example of the present invention may be one that is prevented from becoming cloudy when frozen and thawed 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 times. Thus, the dextrin according to the present invention is stable against freezing and thawing.

[0035] For example, a dextrin according to one example of the present invention may be one that is prevented from becoming cloudy when stored at refrigerated temperatures for 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, or 20 days. The refrigeration temperature may be 0 to 10° C., 1 to 10° C., 2 to 10° C., 3 to 10° C., 4 to 10° C., 5 to 10° C., 0 to 9° C., 1 to 9° C., 2 to 9° C., 3 to 9° C., 4 to 9° C., 5 to 9° C., 0 to 8° C., 1 to 8° C., 2 to 8° C., 3 to 8° C., 4 to 8° C., 5 to 8° C., 0 to 7° C., 1 to 7° C., 2 to 7° C., 3 to 7° C., 4 to 7° C., 5 to 7° C., 0 to 6° C., 1 to 6° C., 2 to 6° C., 3 to 6° C., 4 to 6° C., or 5 to 6° C., for example, 5° C. Therefore, the dextrin according to the present invention is stable when stored in a refrigerator.

[0036] The dextrin according to one embodiment of the present invention may be characterized by having a low DE value and a low viscosity. Dextrose equivalent (DE) is generally known to be related to viscosity, and when the degree of starch hydrolysis is low and the DE value is low, gelation of high molecular weight sugars occurs, resulting in a high viscosity. However, the dextrin according to one embodiment of the present invention may have a reduced viscosity due to a relatively reduced distribution ratio of high molecular weight sugars, which affect viscosity.

[0037] For example, the viscosity of the dextrin according to one example of the present invention may be, at a temperature of 30°C and based on a 50 Brix standard, 50 to 300 mPa*s, 50 to 250 mPa*s, 50 to 200 mPa*s, 50 to 150 mPa*s, 50 to 140 mPa*s, 50 to 130 mPa*s, 50 to 120 mPa*s, 60 to 300 mPa*s, 60 to 250 mPa*s, 60 to 200 mPa*s, 60 to 150 mPa*s, 60 to 140 mPa*s, 60 to 130 mPa*s, 60 to 120 mPa*s, 70 to 300 mPa*s, 70 to 25 ... It may be 200mPa*s, 70 to 150mPa*s, 70 to 140mPa*s, 70 to 130mPa*s, 70 to 120mPa*s, 80 to 300mPa*s, 80 to 250mPa*s, 80 to 200mPa*s, 80 to 150mPa*s, 80 to 140mPa*s, 80 to 130mPa*s, 80 to 120mPa*s, 90 to 300mPa*s, 90 to 250mPa*s, 90 to 200mPa*s, 90 to 150mPa*s, 90 to 140mPa*s, 90 to 130mPa*s, or 90 to 120mPa*s.

[0038] Another embodiment of the present invention relates to powdered dextrin obtained by powdering the dextrin according to the present invention. The dextrin is as described above, and the powdered dextrin may be obtained by spraying the dextrin and powdering it. The powdered dextrin according to the present invention may have reduced cloudiness when dissolved in water. The cloudiness is as described above, and the powdered dextrin according to the present invention may have the same cloudiness reducing effect as the dextrin with reduced cloudiness according to the present invention after undergoing a dissolution process.

[0039] The dextrin according to the present invention can be produced by a method comprising the steps of liquefying and / or saccharifying starch; and a high-purity separation step using a simulated moving bed (SMB).

[0040] High-purity separation using SMB chromatography (simulated moving bed adsorption separation) is a separation method that easily ensures the stability of materials because there is no phase change during the separation process. Simulated moving bed (SMB) separation uses multiple columns for continuous separation, which has the advantages of superior purity and productivity compared to existing batch chromatography and the ability to use less solvent. The simulated moving bed (SMB) adsorption separation process involves continuous injection of the mixture to be separated and production of the extract.

[0041] In the SMB, a strong acid cation exchange resin containing a salt, which is also widely used in monosaccharide separation processes, is used as the separation resin, and therefore the product obtained after the separation process contains metal ions. An example of the strong acid cation exchange resin is a cation exchange resin with calcium active groups attached.

[0042] The dextrin may be produced by a method that additionally includes, after the liquefaction and / or saccharification step, one or more treatment steps selected from the group consisting of decolorization, ion purification, and concentration.

[0043] The dextrin may be produced by additionally performing an ion purification and / or concentration process after the high-purity separation process. After the concentration process, the sugar composition contained in the concentrate may be substantially the same as that of the high-purity fraction obtained in the SMB chromatography separation process, and the concentrate may be concentrated to a desired solid content.

[0044] The dextrin may be produced by additionally performing a process after the high-purity separation process, or a process after the high-purity separation process and a purification and / or concentration process, followed by a process of drying and powdering, and a process of dissolving the powder in water.

[0045] Another embodiment of the present invention relates to a method for producing dextrin with reduced turbidity, which includes the steps of liquefying starch and reacting it to a dextrose equivalent (DE) of 15 to 30; and separating the reactant into a high molecular weight fraction and a low molecular weight fraction to obtain the high molecular weight fraction. The production method may additionally include the step of concentrating the high molecular weight fraction. The dextrin with reduced turbidity is as described above.

[0046] The reaction product may have a specific sugar composition, and may also produce a high-molecular-weight fraction and a low-molecular-weight fraction, an oligosaccharide fraction, having a DP3 to DP9 sugar content of 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, 75% by weight or more, 80% by weight or more, or 85% by weight or more. For example, the step of obtaining the high-molecular-weight fraction may also obtain the low-molecular-weight fraction, and the low-molecular-weight fraction may have a DP3 to DP9 sugar content of 50% by weight or more.

[0047] The reaction product may have a DP3 or higher sugar content of 75% by weight or more, 80% by weight or more, or 85% by weight or more based on a solid content of 100% by weight.

[0048] The reactant may have a saccharide content of DP 10 or higher of 5 wt% or more, 10 wt% or more, 15 wt% or more, 20 wt% or more, or 30 wt% or more, based on 100 wt% solid content, or the reactant may have a saccharide content of DP 10 or higher of 60 wt% or less, 50 wt% or less, 40 wt% or less, 35 wt% or less, 30 wt% or less, 25 wt% or less, or 20 wt% or less, based on 100 wt% solid content.

[0049] The reaction product may have a DP3 to DP9 sugar content of 40% by weight or more, 50% by weight or more, 60% by weight or more, or 70% by weight or more, based on a solid content of 100% by weight.

[0050] The reactant may have a monosaccharide and disaccharide content of 20% by weight or less, 15% by weight or less, or 10% by weight or less, based on a solids content of 100% by weight.

[0051] For example, the reactant may have a DP10 or higher sugar content of 40% by weight or less, a DP3 to DP9 sugar content of 40% by weight or more, and a monosaccharide and disaccharide content of 20% by weight or less, based on a solid content of 100% by weight.

[0052] The monosaccharides may include one or more selected from the group consisting of glucose, fructose, and galactose, and the disaccharides may include one or more selected from the group consisting of maltose, isomaltose, cellobiose, nigerose, kojibiose, and trehalose.

[0053] More specifically, a method for producing dextrin according to one embodiment of the present invention may include the steps of liquefying starch and saccharifying the starch with maltogenic α-amylase to obtain a starch hydrolysate having a dextrose equivalent (DE) of 15 to 30; and subjecting the starch hydrolysate to high-purity separation using SMB to obtain a high-molecular weight fraction.

[0054] The step of liquefying and reacting starch may preferably involve reacting until the DE is 20 to 30, 20 to 28, 20 to 26, 20 to 24, 21 to 30, 21 to 28, 21 to 26, or 21 to 24. For example, the step of reacting may involve reacting until the DE is 21 to 24 and then performing high-purity separation to obtain a high-molecular weight fraction, or may involve producing a dextrin having a lower average molecular weight of high-molecular weight polysaccharides than conventional dextrins.

[0055] The method for producing dextrin according to the present invention includes a step of liquefying and reacting starch, a step of saccharifying, and a step of high-purity separation using a simulated moving bed (SMB).

[0056] The dextrin may be produced by a method that additionally includes, after the liquefaction and / or saccharification step, one or more treatment steps selected from the group consisting of decolorization, ion purification, and concentration.

[0057] The dextrin may be prepared by additionally carrying out an ion purification and / or concentration process after the high-purity separation process.

[0058] The concentration step may be a step of concentrating the high-purity fraction obtained in the high-purity separation step to a target solids content to obtain dextrin, for example, to a solids content of 30 to 90 wt%, 40 to 90 wt%, 50 to 90 wt%, 30 to 80 wt%, 40 to 80 wt%, 50 to 80 wt%, 30 to 70 wt%, 40 to 70 wt%, or 50 to 70 wt%, and preferably to a solids content of 50 wt% or more.

[0059] The dextrin may be produced by additionally performing a process after the high-purity separation process, or a process after the high-purity separation process and a purification and / or concentration process, followed by a process of drying and powdering, and a process of dissolving the powder in water.

[0060] Another example of the present invention relates to a method for producing dextrin and oligosaccharides in a single batch, comprising the steps of liquefying starch and reacting it to a dextrose equivalent (DE) of 15 to 30; and separating the reaction mixture into a high molecular weight fraction and a low molecular weight fraction to obtain the high molecular weight fraction and the low molecular weight fraction, the reaction mixture having a DP3 or higher sugar content of 85% or more by weight based on a 100% solid content. The single batch production method may additionally include the steps of obtaining dextrin from the high molecular weight fraction and obtaining oligosaccharides from the low molecular weight fraction. The oligosaccharides may have a DP3 to DP9 sugar content of 50% or more by weight. For example, the oligosaccharide may be a G4 oligosaccharide containing maltotetraose (G4) at a concentration of 5% by weight or more, 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 60% by weight or more, or 65% by weight or more, based on a 100% by weight solid content.

[0061] The sugar composition of the reaction product may be as described above. For example, the reaction product may have a DP10 or higher sugar content of 40% by weight or less, a DP3 to DP9 sugar content of 40% by weight or more, and a monosaccharide and disaccharide content of 20% by weight or less, based on a solid content of 100% by weight.

[0062] Another embodiment of the present invention relates to a method for producing powdered dextrin, comprising the step of powdering the dextrin according to an embodiment of the present invention. The dextrin and the powdered dextrin are as described above.

[0063] The present invention will be described in more detail below with reference to the following examples, but these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. [Example]

[0064] Example 1. Production of dextrin with improved cloudiness (1) 7,000 g of corn starch was mixed with 13,000 g of water, and then liquefied at high temperature of 110°C using a liquefaction enzyme (α-amylase) (LpHera (registered trademark), Novozymes) in a hydroheater. The mixture was then passed through a hydroheater again at 130-140°C to inactivate the liquefaction enzyme. The temperature was then lowered to 61°C via a heat exchanger, and high-content maltotetraose was hydrolyzed using exo-maltotetrahydrolase (Amylo-G4™, Samyangsha), a thermostable α-amylase derived from Pseudomonas stutzeri, and the reaction was completed at E20–22. The reaction product was then heated to 80°C, and activated carbon was added in an amount of 0.1 to 0.8% by weight based on the solid content, followed by stirring for 30 minutes or more. The activated carbon was then removed using a filter press, and the mixture was then subjected to ion purification and concentration to obtain 9,600 g of sugar solution (Sample 1). The sugar composition of Sample 1 was analyzed and is shown in weight percent in Table 1. To obtain dextrin from Sample 1, a simulated moving bed (SMB) was used to separate it into high-molecular-weight and low-molecular-weight fractions. UBK530Na type resin was used as the separation resin, and the high-molecular-weight fraction was obtained as a dextrin fraction, and the low-molecular-weight fraction was obtained as an oligosaccharide fraction. The sugar compositions of the dextrin fraction and the oligosaccharide fraction are shown in Table 1 based on a 100% solids content. Thereafter, the dextrin fraction was subjected to ion purification and concentrated to a solid content of 50 wt%, 60 wt%, or 70 wt%, and used in subsequent experiments (sample name: Example 1).

[0065] [Table 1]

[0066] Example 2. Production of dextrin with improved cloudiness (2) The procedure was essentially the same as in Example 1, except that the enzyme reaction was completed at DE 22-24, and the reaction product was purified with activated carbon, filtered, ion-purified, and concentrated in the same manner as in Example 1 to obtain 9,600 g of sugar solution (Sample 2). The sugar composition of Sample 2 was analyzed and is shown in weight percent in Table 2. Sample 2 was separated into high molecular weight and low molecular weight fractions by SMB in a manner substantially similar to that of Example 1, thereby obtaining a dextrin fraction and an oligosaccharide fraction. The sugar compositions of the obtained dextrin fraction and oligosaccharide fraction are shown in Table 2 based on a 100% solids content. Thereafter, the dextrin fraction was concentrated to a solid content of 50 wt%, 60 wt%, or 70 wt% through ion purification, and then used in the subsequent experiments (sample name: Example 2).

[0067] [Table 2]

[0068] Example 3. Production of dextrin with improved cloudiness (3) 7000 g of corn starch was mixed with 13000 g of water, and then subjected to a high-temperature liquefaction reaction at 110°C using a liquefaction enzyme (Lphera (registered trademark), Novozymes) in a hydroheater. The liquefaction enzyme was then inactivated at DE20-24. After heating to 80°C, activated carbon was added in an amount of 0.1 to 0.8% by weight based on the solid content, and the mixture was stirred for 30 minutes or more. The activated carbon was then removed using a filter press, and the mixture was then subjected to ion purification and concentration to obtain 9,600 g of sugar solution (sample 3). The sugar composition of sample 3 is shown in weight % in Table 3. To obtain dextrin from Sample 3, a simulated moving bed (SMB) was used to separate high-molecular-weight and low-molecular-weight fractions. UBK530Na type resin was used as the separation resin, and the high-molecular-weight fraction was obtained as a dextrin fraction, and the low-molecular-weight fraction was obtained as an oligosaccharide fraction. The sugar compositions of the dextrin fraction and the oligosaccharide fraction are shown in Table 3, based on a 100% solids content. The dextrin fraction was then subjected to ion purification and concentrated to a solid content of 50 wt%, 60 wt%, or 70 wt%, and used in subsequent experiments (sample name: Example 3).

[0069] [Table 3]

[0070] Example 4. Cold-thaw stability test of dextrin with improved cloudiness (1) The dextrin fractions produced in Examples 1 to 3 were ion-purified and concentrated to a solids content of 50% by weight, and the cold-thawing stability of the resulting liquid dextrins was tested. As controls, DE7 dextrin (Comparative Example 1), DE12 dextrin (Comparative Example 2), and DE18 dextrin (Comparative Example 3) were concentrated to a solids content of 50% by weight and used. The sugar compositions of the dextrins of Comparative Examples 1 to 3 are shown in Table 4.

[0071] [Table 4]

[0072] Six liquid dextrin samples were thawed by leaving them in a freezer at -20°C for one hour, then leaving them at room temperature for one hour, and then repeating the process of leaving them in the freezer and at room temperature for one hour each. After each step, the absorbance was measured at 720nm using a spectrophotometer to check whether the solution became cloudy. This was done to check the product quality stability by inducing aging of the water-soluble polymeric dextrin.

[0073] The results of the cold-thaw stability test are shown in Table 5. As shown in Table 5, the dextrin solutions of Examples 1 and 2 did not develop cloudiness until the 20th repetition. The dextrin syrup of Comparative Example 1 developed cloudiness from the second repetition, the dextrin syrup of Comparative Example 2 developed cloudiness from the eighth repetition, and the dextrin solution of Comparative Example 3 developed cloudiness from the 12th repetition.

[0074] [Table 5]

[0075] Example 5. Cold-thaw stability test of dextrin with improved cloudiness (2) The dextrin fractions prepared in Examples 1 to 3 were ion-purified and concentrated to a solid content of 60% by weight in the same manner as in Example 4, and the cold-thaw stability of the liquid dextrin was tested. As a control, the dextrins prepared in Comparative Examples 1 to 3 were concentrated to a solid content of 60% by weight and used. The results of the cold-thaw stability test are shown in Table 6. As shown in Table 6, the liquid dextrins of Examples 1 to 3 did not develop cloudiness up to the 20th time. The dextrin syrup of Comparative Example 1 developed cloudiness after the first time, the liquid dextrin of Comparative Example 2 developed cloudiness after the fifth time, and the liquid dextrin of Comparative Example 3 developed cloudiness after the eighth time.

[0076] [Table 6]

[0077] Example 6. Cold-thaw stability test of dextrin with improved cloudiness (3) The dextrin fractions prepared in Examples 1 to 3 were ion-purified and concentrated to a solid content of 70% by weight in the same manner as in Example 4, and the cold-thaw stability of the liquid dextrin was tested. As a control, the dextrins prepared in Comparative Examples 1 to 3 were concentrated to a solid content of 70% by weight and used. The results of the cold-thaw stability test are shown in Table 7. As shown in Table 7, the liquid dextrins of Examples 1 to 3 did not develop cloudiness up to the 20th time. The dextrin syrup of Comparative Example 1 developed cloudiness after the first time, the liquid dextrin of Comparative Example 2 developed cloudiness after the second time, and the liquid dextrin of Comparative Example 3 developed cloudiness after the fourth time. The appearance of each sample after the 20th time of the cold-thaw stability test is shown in Figure 1.

[0078] [Table 7]

[0079] Example 7. Refrigerated stability test of dextrin with improved cloudiness The same method as in Example 6 was used, except that 70 wt % of six types of liquid dextrin were stored in a refrigerator at 5°C, and the occurrence of cloudiness was checked every 24 hours in the same manner as in Example 4. The results of the refrigeration stability test are shown in Table 8. As shown in Table 8, the liquid dextrins of Examples 1 to 3 did not develop cloudiness up to the 20th storage, while the liquid dextrins of Comparative Examples 1 to 3 developed cloudiness after one day of storage.

[0080] [Table 8]

[0081] Example 8. Viscosity Analysis The viscosities of the dextrins prepared in Examples 1 to 3 were measured. A Brookfield viscometer was used to measure the viscosity at Speed ​​30 using Spindle No. 62. The dextrin samples prepared in Examples 1 to 3 were heated to 50 Brix at temperatures ranging from 30 to 70°C in 10°C intervals for 1 hour, and the viscosity was measured. The results are shown in Table 9 in mPa*s. The dextrin samples prepared in Examples 1 to 3 were also measured for viscosity at 20°C in 10 Brix intervals from 10 to 50 Brix, and the results are shown in Table 10 in mPa*s.

[0082] [Table 9]

[0083] [Table 10]

[0084] As shown in Tables 9 and 10, the dextrins of Examples 1 to 3 had significantly lower viscosities than Comparative Example 1, which had similar DE values, and had viscosities similar to that of dextrin with a DE of 18. Generally, a lower DE value leads to an increase in viscosity, but the dextrins of Examples 1 to 3 exhibited significantly lower viscosities despite having lower DE values ​​than Comparative Examples 1 and 2. This meant that the dextrins of Examples 1 to 3 had a relatively reduced distribution ratio of high molecular weight sugars, which affect viscosity.

[0085] Example 9. Molecular weight distribution analysis To analyze the molecular weight distribution of the dextrins prepared in Examples 1 to 3, an HPLC-RI system was used. The analytical equipment consisted of Tosoh's TSKgel G3000PWxl and G4000PWxl columns. Triply distilled water was used as the mobile phase at 80°C, and the flow rate was 0.5 mL / min for 60 minutes per sample. The dextrins of Comparative Examples 1 and 2 were used as controls. In addition, to compare molecular weight distribution, three corn syrup samples with DE20 or higher (Sugar Syrup 1 (DE24): Samyang Co., Ltd. low-sweetness starch syrup; Sugar Syrup 2 (DE22): Samyang Co., Ltd. maltooligosaccharide G4; Sugar Syrup 3 (DE26): G4 oligosaccharide syrup prepared in the same manner as Sample 1 but with a G4 content of 50% by weight or higher at DE26) were also analyzed. The sample was diluted to 2 wt% and analyzed with a 20 μL injection volume. To confirm the molecular weight distribution, Showa Denko's Shodex Pullulan Standard (P-5, 10, 20, 50, 100, 200, 400, 800) was used. The standard graph was confirmed as shown in Figure 2. The molecular weight distribution analysis results are shown in Table 11. As shown in Table 11, the dextrins of Examples 1 to 3 had a lower content of carbohydrates with a molecular weight of 100,000 or more than those of Comparative Examples 1 and 2, and a relatively low content of high molecular weight polymers that induce turbidity, preventing turbidity. Furthermore, the dextrins of Examples 1 to 3 had a low DE value of less than DE12, with a similar content of carbohydrates with a molecular weight of 1,000 or less as compared to Comparative Example 1. Furthermore, the dextrin of one example of the present invention had a distribution of carbohydrates with a molecular weight of 100,000 or more similar to that of sugar syrup with a DE of 20 or more. Although the dextrin had a low DE value due to a low content of monosaccharides and disaccharides, it was found that turbidity, like that of sugar syrup with a DE of 20 or more, was prevented. Specifically, when the molecular weight distribution of the dextrin according to one example of the present invention was compared with that of sugar syrup having a DE of over 20, it was found that while more than 70% by weight of the total solids in the sugar syrup were present at a molecular weight (MW) of 2,500 or less, the content of MW of 2,500 or less in the dextrins of Examples 1 to 3 was reduced by at least 20% compared to the sugar syrup. Therefore, while the dextrin according to one example of the present invention has a lower proportion of low molecular weight molecules than existing starch syrup, it also has a lower proportion of high molecular weight molecules above 100,000 compared to existing dextrins, which can impart a soft, bodied texture to foods. It also reduces the grainy odor of existing high molecular weight dextrins, thereby enhancing the sweetness and flavor of products. Furthermore, it has the same spray excipient function as existing dextrins, prevents cloudiness, and has a viscosity similar to that of sugar syrup.

[0086] [Table 11]

[0087] Example 10. Simultaneous production of dextrin and maltooligosaccharides In Examples 1 to 3, the sugar compositions of Samples 1 to 3 before SMB separation during dextrin production are shown in Table 12 based on a solid content of 100% by weight, and the sugar compositions of the low molecular weight fractions obtained after the SMB separation process are shown in Table 13 based on a solid content of 100% by weight.

[0088] [Table 12]

[0089] [Table 13]

[0090] As shown in Table 12, the DE value of the separated raw solution was 20 to 28, and the content of maltooligosaccharides (3 to 9 sugars) was 40 wt% or more, the content of polymers (10 sugars or more) was 40 wt% or less, and the content of monosaccharides and disaccharides was 15 wt% or less, based on a solid content of 100 wt% of the separated raw solution. Alternatively, the total content of maltooligosaccharides (3 to 9 sugars) and saccharides (10 sugars or more) was 85 wt% or more, based on a solid content of 100 wt% of the separated raw solution. As described above, a separation stock solution having a specific sugar composition was subjected to SMB separation to simultaneously obtain a dextrin fraction and a high-quality oligosaccharide fraction. Specifically, as shown in Table 13, the oligosaccharide fraction, which is a by-product (raffinate) generated during the dextrin production process according to one embodiment of the present invention, is an oligosaccharide fraction containing 50% or more by weight of maltooligosaccharides of DP3 to DP9. Since the maltooligosaccharide content is 50% or more per gram of solids, it is highly useful. Therefore, the production method according to one embodiment of the present invention can simultaneously produce dextrin with reduced turbidity and maltooligosaccharides with a purity of 50% or more.

Claims

[Claim 1] A dextrin with reduced cloudiness, which contains 8% by weight or less of carbohydrates having a molecular weight of 100,000 or more, based on 100% by weight of the total solid content.

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