Enzymatic Saccharification of Roasted Dextrin for Dietary Fiber
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Solution Overview
Problem
Existing methods for producing dietary fiber require a hydrogen addition process, increasing production costs due to the need for additional catalysts and high temperature, high pressure equipment, which is inefficient and costly.
Innovation Solution
A method involving the liquefaction of roasted dextrin and the simultaneous addition of α-amylase, β-amylase, and maltogenic amylase enzymes to saccharify the dextrin, eliminating the need for hydrogen addition and optimizing saccharification conditions to produce dietary fiber with a mild sweet taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If hydrogen addition process is used to enrich taste and improve feel of the tongue, then product quality is improved, but production costs increase due to additional catalyst and high temperature high pressure equipment
Solution Approach 1:
The patent removes the hydrogen addition process entirely from the production flow, extracting out the costly catalyst and high temperature high pressure equipment requirements while maintaining product quality through alternative enzymatic saccharification methods
Solution Approach 2:
The patent replaces the mechanical/chemical hydrogen addition system with a biological enzymatic system, substituting catalysts and high energy equipment with enzymes that operate under milder conditions, thereby reducing production costs while achieving the desired taste enrichment
2Manufacturing precision
If hydrogen addition process is used, then taste enrichment is achieved, but device complexity increases due to high temperature high pressure equipment
Solution Approach 1:
The patent extracts out the complex high temperature high pressure equipment from the production system, replacing it with simple enzymatic reaction vessels that operate under ambient or mild conditions, thereby reducing device complexity while maintaining taste enrichment capabilities
3Ease of manufacture
If conventional saccharification method is used, then production process is simple, but sugar composition is not optimized leading to higher blood sugar increase
Solution Approach 1:
The patent changes the parameters of saccharification by introducing multiple specific enzymes (α-amylase, β-amylase, glucoamylase) with different specificities, thereby optimizing the sugar composition profile to reduce blood sugar impact while maintaining process simplicity through controlled enzymatic reactions
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach reduces manufacturing costs, enhances yield, and suppresses blood sugar increases after meals by adjusting sugar composition, while producing dietary fiber with high added-value by-products.
Implementation Method 1
adding enzymes including α-amylase, β-amylase, and maltogenic amylase to the liquefied roasted dextrin, and saccharifying the same
Implementation Method 2
saccharifying the same
Data Source
AI summary
The present invention provides a method for producing dietary fiber that has a mild sweet taste by reducing sugars and provides by-products having high added values, and dietary fiber produced by the method. The dietary fiber may be produced by including: liquefying roasted dextrin; and adding enzymes including α-amylase, β-amylase, and maltogenic amylase to the liquefied roasted dextrin, and saccharifying the same.