The present invention provides a method for preparing non-toxic lacquer by detoxifying stems or sprouts of lacquer trees using a malt juice and a fermented rice bran, and a method for manufacturing a fermented rice bran enzyme with improved preservability or a powdered grain nutrient food with improved preservability and dietary property by using the non-toxic lacquer prepared thereby.

One purpose of the present invention is to provide a high molecular weight glucan having both properties low digestion rate and high digestibility. A high molecular weight glucan that has property digested slowly and contains almost no indigestible ingredients is produced by enzymatic reactions of (1) a specific concentration of branching enzyme and (2) 4-α-glucanotransferase and/or an exo-type amylase to a branched glucan used as a substrate.

One purpose of the present invention is to provide a high molecular weight glucan having both properties low digestion rate and high digestibility. A high molecular weight glucan that has property digested slowly and contains almost no indigestible ingredients is produced by enzymatic reactions of (1) a specific concentration of branching enzyme and (2) 4-α-glucanotransferase and/or an exo-type amylase to a branched glucan used as a substrate.

Disclosed herein are methods for preparing modified starches, and uses thereof. A method for preparing a modified starch includes the steps of: modifying a gelatinized starch suspension with β-amylase; after inactivating the β-amylase, further modifying with a branching enzyme, after inactivating the branching enzyme, further modifying with pullulanase, after inactivating the pullulanase, precipitating a resulting enzymatic hydrolysate with an alcohol to obtain precipitates; and drying the precipitates to obtain the modified starch. The methods disclosed herein substantially increase the number of linear chains with a degree of polymerization (DP) 6-11 in the starch chains and, thus, significantly increase the content of resistant starch (RS) in the modified starch—thereby facilitating the use in foods and medicaments.

Disclosed herein are methods for preparing modified starches, and uses thereof. A method for preparing a modified starch includes the steps of: modifying a gelatinized starch suspension with β-amylase; after inactivating the β-amylase, further modifying with a branching enzyme, after inactivating the branching enzyme, further modifying with pullulanase, after inactivating the pullulanase, precipitating a resulting enzymatic hydrolysate with an alcohol to obtain precipitates; and drying the precipitates to obtain the modified starch. The methods disclosed herein substantially increase the number of linear chains with a degree of polymerization (DP) 6-11 in the starch chains and, thus, significantly increase the content of resistant starch (RS) in the modified starch—thereby facilitating the use in foods and medicaments.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

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.

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.