INDIGESTIBLE STARCH HAVING IMPROVED PROCESSABILITY AND METHOD FOR MANUFACTURING SAME

摘要

Provided is a method for manufacturing indigestible starch having improved processability. The method for manufacturing the indigestible starch having improved processibility includes: a step (a) of preparing modified starch deformed by a cross-linked bond; and a step (b) of supplying the modified starch into an extruder to press the modified starch, thereby producing an extrudate. When extracted, an extruding temperature may be about 50°C to about 200°C, the ratio of a supply amount of the modified starch supplied into the extruder to a supply flow rate of pressurized water supplied into the extruder may be about 1.2 ml/g to about 2.0 ml/g, and a moisture content of the extrudate may be about 25 wt/% to about 50 wt/%. The RS 4-type indigestible starch manufactured through the manufacturing method of the present invention has a predetermined total dietary fiber content, and also has greatly increased physical properties such as a moisture content rate and a tregelatinized degree. Thus, when the RS 4-type indigestible starch manufactured through the manufacturing method of the present invention is used as a material for foods to be processed by kneading the indigestible starch together with various components such as baked goods, snacks, cereals, noodles, and the like, uniform dough may be obtained without performing separate heat treatment, and the feeling of irritation may be removed from the final product.