| 摘要 |
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. |
