Method for preparing isomaltooligosacharide composition

Abstract

This invention provides an isomaltooligosaccharide (IMO) composite and the method to manufacture. According to this invention, isomaltooligosaccharide with a high level of sweetness can be provided without an additional process of adding fructose.

Claims

1. A method for producing an isomaltooligosaccharide composite comprising 10 to 35% (w/w) isomaltooligosaccharide and 0% (w/w) isomaltose of the total weight of the composite based on the solid weight of the composite, comprised of: a first step to produce a liquefied solution by contacting a starch slurry to a liquifying enzyme; a second step to produce an isomaltooligosaccharide saccharified solution by contacting a primary saccharogenic enzyme and a secondary saccharogenic enzyme with the liquefied solution; and followed by a third step to produce fructose of 30 to 40% (w/w) based on the total solid weight by contacting isomerase with the isomaltooligosaccharide saccharified solution; wherein the primary saccharogenic enzyme is a glucoamylase, alpha-amylase, pullulanase, or a combination thereof, wherein the secondary saccharogenic enzyme is a transglucosidase, wherein the secondary saccharogenic enzyme is in an amount from 0.03 to 0.08% (w/w) based on the total solid weight of the liquefied solution, wherein the primary and secondary saccharogenic enzymes are contacted with the liquified solution for 24 hours to 72 hours at pH 4.7 to 5.5, and at a temperature from 55 to 60° C., and wherein the isomaltooligosaccharide composite is comprised of from 85 to 97% (w/w) of monosaccharides or disaccharides.

2. The method according to claim 1, wherein the isomaltooligosaccharide saccharified solution is comprised of 50 to 90% (w/w) of glucose based on the total solid weight of the saccharified solution.

3. The method according to claim 1, wherein the primary saccharogenic enzyme is in an amount from 0.02 to 0.08% (w/w) based on the total solid weight of the liquefied solution.

4. The method according to claim 1, wherein the secondary saccharogenic enzyme is in an amount from 0.03 to 0.05_(w/w) based on the total solid weight of the liquefied solution.

5. An isomaltooligosaccharide composite comprised of saccharides with the degree of polymerization 3 or higher at 3 to 10% (w/w) based on the total solid weight and 85 to 97% (w/w) of monosaccharides or disaccharides, manufactured by the method of claim 1, wherein the isomaltooligosacharide composite comprises 0% isomaltose.

6. The isomaltooligosaccharide composite according to claim 5, wherein the isomaltooligosaccharide composite is comprised of 75 to 85% (w/w) of monosaccharides.

7. The isomaltooligosaccharide composite according to claim 5, wherein the isomaltooligosaccharide composite is comprised of 30 to 40% (w/w) of fructose.

Description

BRIEF DESCRIPTION OF FIGURES

(1) FIG. 1 is a figure that shows the manufacture process of the isomaltooligosaccharide composite briefly in accordance with one embodiment.

(2) FIG. 2 is a graph that shows the result of the evaluation of the sweetness level of the isomaltooligosaccharide composite in accordance with one embodiment.

DETAILED DESCRIPTION OF INVENTION

(3) Hereafter, recommended examples are provided to help understand this invention. However, these examples provided hereafter are provided to help understand this invention easier and do not limit the scope of this invention.

EXAMPLES

Example 1. Production of Isomaltooligosaccharide Composite

(4) A starch slurry was produced by adding 2,600 g of corn starch and 6,000 g of water in a container.

(5) Alpha-amylase (Liquozyme Supra 2.2X, Novozymes Korea), which is a liquid enzyme) was added to the aforementioned starch slurry at pH 5.5 to 6.0 and 0.04% to 0.05% (w/w) based on the total weight of the solid component of the starch slurry. It was reacted at 100 to 110° C. for 5 to 30 minutes, and a liquefied solution with dextrose equivalent (DE) of 8 to 17 was obtained. Subsequently, a saccharide solution was obtained by mixing the resulting liquefied solution with a saccharogenic enzyme. Specifically, 0.026%-0.06% (w/w) of glucoamylase (Dextrozyme 2.0X, Novozymes) and 0.03%- 0.06% (w/w) of transglucosidase (L “Amano”, AMANO) were added at pH 4.8-5.3 based on the total solid weight of the liquefied solution and incubated at 55-60° C. for 24 hours-70 hours.

(6) Isomaltooligosaccharide, which contained dextrose, was obtained in this manner. After this, unreactive substances were filtered, passed and removed color through a carbon column filled with activated carbon granules for 30 minutes to 2 hours at 70 to 75° C. Subsequently, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang) and anion exchange resin (WA30, Samyang) at 40 to 50° C. at a flow rate of 50 to 150 L/min. Subsequently, dextrose included in the isomaltooligosaccharide obtained as above was substituted with fructose. Specifically, after obtaining an isomerized solution with a fructose content of 30 to 45% (w/w) based on the solid weight by passing isomaltooligosaccharide through a column filled with isomerase (Gensweet IGI, Dupont) at temperature of 53 to 60° C. and pH 7.5 to 8.0, ionic substances were removed using a cation exchange resin (PK218, Samyang) and anion exchange resin (WA30, Samyang). Coal powder was added to the ionically purified solution at temperature of 70 to 75° C. for 30 minutes to 1 hour to remove color. The solution was passed through 5A and 5C filters, and the isomaltooligosaccharide composite with a high level of sweetness with 75 to 82 Bx was obtained using a concentrator.

Comparative Examples

Comparative Example 1. Production of Isomaltooligosaccharide Composite

(7) The liquefied solution was obtained using the method identical to the aforementioned Example 1. After this, the liquefied solution was obtained by contacting saccharogenic enzyme with the aforementioned liquefied solution. Specifically, glucoamylase (Dextrozyme 2.0X, Novozymes) 0.05%-0.10% (w/w) pH 4.0-4.5 was added based on the total solid weight of the liquefied solution and reacted for 24 hours at 55-60° C.

(8) The non-reactive material of the dextrose solution, which was obtained in this manner, was filtered, and decolorized by passing through a carbon filter filled with granular activated carbon for 30 minutes to 2 hours at 70 to 75° C. Subsequently, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50° C. and 50 to 150 L/min flow rate. The solution obtained after this was concentrated to 45 to 50 brix and passed through a column filled with isomerase (Gensweet, Dupont) at 54 to 60° C. and pH 7.5 to 8.0 to obtain 40 to 45% isomerized solution based on the solid content of fructose. After this, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50° C. and 50 to 150 L/min flow rate to obtain a concentrated fructose solution of 55 to 60 brix using a concentrator after decolorization using granular carbon. The aforementioned, concentrated fructose solution was filtered using a column filled with separator resin (Dowex Monosphere 99 ca/320, Dow) at 60 to 62° C. to obtain a highly pure fructose solution with the purity greater than 85% based on the solid weight. After this, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50° C. and 50 to 150 L/min flow rate and decolorized using granular carbon to obtain a concentrated fructose solution of 70 to 80 brix using a concentrator after decolorization using granular carbon.

(9) Subsequently, a saccharide solution of 35 to 38 brix was produced by mixing with a concentrated fructose solution (55-60 brix), which contains 40 to 45% of the aforementioned fructose, so that the content of fructose is 55 to 57% based on solid weight. The saccharified raw material was produced by mixing the aforementioned liquefied solution 35 to 38 brix) with the aforementioned saccharide solution to about 40% based on the total weight of the aforementioned saccharide solution. After this, 0.03-0.06% of fungal alpha amylase (Clarase L, Dupont), 0.011-0.014% of pullulanase (Optimase L 1000, Dupont), 0.024-0.027% of transglucosidase (Transglucosidase L “Amano”, Sein Corporation) were added based on the total weight of the solid content of the saccharified raw material to the saccharified raw material obtained as above. An isomaltooligosaccharide solution was obtained by reacting it at 55 to 60° C. and pH 5.2 to 5.6 for 40 to 48 hours. Unreactive materials of the solution obtained as above were filtered and decolorized by passing through a carbon column filled with active carbon granules at 70 to 75° C. for 30 minutes to 2 hours. Subsequently, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50° C. and 50 to 150 L/min flow rate. After this, the solution obtained as above was concentrated to 75 to 77 brix to obtain an isomaltooligosaccharide composite.

Comparative Example 2. Production of General Isomaltooligosaccharide Composite

(10) A liquefied solution was obtained using the method identical to Example 1 above. After this, a saccharified solution was obtained by contacting saccharogenic enzyme with the aforementioned liquefied solution. Specifically, 0.03-0.06% of fungal alpha amylase (Clarase L, Dupont), 0.011-0.020% of pullulanase (Optimase L 1000, Dupont), 0.03-0.05% of transglucosidase (Transglucosidase L “Amano”, Sein Corporation) was added based on the total weight of the solid content of the liquefied solution and reacted at 55 to 60° C. and pH 5.2 to 5.6 for 40 to 48 hours to obtain an isomaltooligosaccharide solution. Unreactive materials of the solution obtained were filtered and decolorized by passing through a carbon column filled with active carbon granules at 70 to 75° C. for 30 minutes to 2 hours. Subsequently, ionic components were removed from the aforementioned solution using a cation exchange resin (PK218, Samyang Corp) and anion exchange resin (WA30, Samyang Corp) at 40 to 50° C. and a flow rate of 50 to 150 L/min. After this, the solution obtained as above was concentrated to 75 to 77 brix, and an isomaltooligosaccharide composite was obtained.

Test Example

Analysis of the Composition of Saccharide Types in Isomaltooligosaccharide Composite

(11) The composition of saccharide types in the isomaltooligosaccharide composites obtained as shown in aforementioned Example 1 and Comparative Examples 1-2 was analyzed. Specifically, the aforementioned composites were analyzed using high-performance liquid chromatography (HPLC), and the results are shown in Table 1 below. At this time, φ7.8 mmx 300 mm Aminex HPX-42A Carbohydrate column (Manufacturer: Bio-Rad) and φ4.6 mm×250 mm YMC Polyamine II column were used as the separation columns. The content of each saccharide is the value, which has been converted into percentage based on the total weight of saccharide contained in each saccharide composite or corn syrup, shown in Table 1 below. Also, the content of isomaltooligosaccharide (IMO %) is calculated using the oligosaccharide analysis method of the Food Code.

(12) TABLE-US-00001 TABLE 1 Saccharide Composition Comparative Comparative (DB %) Example 1 Example 1 Example 2 Fructose 39.0 33.2 0.0 Glucose 41.6 35.5 24.4 Isomaltose 0.0 6.0 0.0 Maltose 2.4 6.2 10.80 Isomaltose + kojibiose + 11.9 8.6 11.79 nigerose Maltotriose and other higher 6.9 10.6 53.01 polysaccharides IMO % 15.4 17.8 53.39

(13) As a result shown in Table 1, we were able to confirm the content of fructose and glucose, which are monosaccharide components, at a content higher than 78% in Example 1. On the other hand, we were able to confirm the monosaccharide content of about 69% in Comparative Example 1 and monosaccharide content of about 25% in Comparative Example 2. Thus, Example 1 (level of sweetness 95-100) can give stronger sweet taste than Example 1 (level of sweetness 80-85) and Comparative Example 2 (level of sweetness 45-50) due to the different in the content of monosaccharide, which are the components with a high level of sweetness).

(14) Also, unlike the case shown in Comparative Example 1, we were able to confirm that Example 1 did not contain isomaltose. Thus, Example 1 has a different composition of saccharides compared to Comparative Examples 1-2 with a characteristic difference in the quality of sweetness and level of sweetness.

Analysis of Physical Properties of Isomaltooligosaccharide Solution Composite

(15) The viscosity of the isomaltooligosaccharide composites of aforementioned Example 1 and Comparative Examples 1-2 was analyzed, and the results are shown in Table 1 below. Specifically, the aforementioned composite was adjusted to exactly 75.0 brix and analyzed the viscosity using a viscometer.

(16) The viscometer and conditions used for this were Brookfield, spindle no. SCH25, rpm 12, 20° C.

(17) TABLE-US-00002 TABLE 2 Comparative Comparative Example 1 Example 1 Example 2 Viscosity (cps) 20° C., 75Bx 1,500 1,800 2,240

(18) As a result shown in Table 2, we were able to confirm that the composite of Example 1 had lower viscosity compared to the composites of Comparative Examples 1-2. Thus, there is a benefit that the composite of Example 1 is easier to use with good flowability compared to Comparative Example 2.

Comparison of Level of Sweetness of Isomaltooligosaccharide Solution Composite

(19) The level of sweetness of the isomaltooligosaccharide composite of aforementioned Example 1 was analyzed. Specifically, 10 professional evaluators in the saccharide field tasted diluted sugar and the composite of Example 1 at 7, 10, 13 brix, and the relative level of sweetness was measured. For an accurate measurement, the test was performed in blind manner, and the evaluators gargled with clean water between tasting to ensure that the order of tasting did not have an effect.

(20) As a result shown in FIG. 2, the isomaltooligosaccharide composite of Example 1 was confirmed to show the sugar sweetness level greater than 96%. Thus, the aforementioned composite may be used as a sweetener that can replaced sugar 1 to 1.

Comparison of Sweetness Levels by Content of Saccharide Solution

(21) (1) Comparison of Sweetness Levels by Content of Isomaltooligosaccharide

(22) The levels of sweetness (after isomerization) were compared by content of isomaltooligosaccharide of the isomaltooligosaccharide composite of Example 1 above. Specifically, 10 professional evaluators in the saccharide field tasted appropriate amounts of sugar and the composite of Example 1, and the level of sweetness and quality of sweetness were evaluated using a 5-step grading scale (very similar, similar, slightly similar, weak, very week). For accurate measurements, the test was performed in blind manner, and the evaluators gargled with clean water between tasting to ensure that the order of tasting did not have an effect.

(23) TABLE-US-00003 TABLE 3 Isomaltooligosaccharide Content (w/w based on solid component) Evaluation Items 10%-35% 35%-50% 50%-75% 75%-100% Comparison with the Similar Weak Very weak Very weak level of sweetness of sugar (mean) Degree of similarity Similar Slightly Weak Weak with the quality similar of sweetness of sugar (mean)

(24) As a result shown in Table 3, when the saccharide solution with the isomaltooligosaccharide content of 10-35% (solid content) was isomerized, the level of sweetness and quality of sweetness were confirmed to be similar to sugar. Therefore, if the aforementioned composite is used as a food composite, it may be used as a sweetener that can replace sugar by including the content of the aforementioned composite at 10-35%.

(25) (2) Comparison of the Level of Sweetness after Isomerization by Glucose Content

(26) The levels of sweetness of the isomaltooligosaccharide composites were compared by glucose content at the saccharification step, prior to the isomerization step. Specifically, the isomaltooligosaccharide composite was manufactured by performing the isomerization step using the method identical to the method described in Example 1 except that the content of glucose was adjusted as shown in Table 4 below in the saccharification step. After this, 10 professional evaluators in the saccharide field tasted 10% (w/w) sugar solution and 10% (w/w) composite of Example 1, and the relative level of sweetness was measured with 100 as the level of sweetness of sugar based on the solid weight. For accurate measurements, the test was performed in a blind manner, and the evaluators gargled with clean water between tasting and with a set rest time to ensure that the order of tasting did not have an effect.

(27) TABLE-US-00004 TABLE 4 Glucose Content (w/w based on solid component) Evaluation Items 10%-35% 35%-50% 50%-75% 75%-100% Relative Level of Below 60% 60-75 75-105 105-115 Sweetness

(28) As shown in Table 4, a composite with a better level of sweetness can be manufactured when the content of glucose is above 50-90% in the saccharide solution.