Daesang Corporation

Kyoung Ok Park

Hak Jun Kim

Min Su Kim

Ki Chan Kim

Han Joong Ryu

Kyoung Hee Cho

Ju Yeol Lee

Provided is a method for producing branched dextrin, the method comprising steps of: adding heat-resistant alpha-amylase to a starch suspension, heating the mixture at 85° C. to 115° C. to perform a liquefaction reaction, immediately heating the mixture at 125° C. to 145° C. to inactivate the heat-resistant alpha-amylase, and obtaining a liquefied starch solution including liquefied starch having a dextrose equivalent (DE) value of 2 to 10, and adding a branching enzyme to the liquefied starch solution in an amount of 0.6% (w/w) or more based on the dry weight of starch, proceeding with a branching reaction for 20 hour or more to generate branched dextrin, and then obtaining a solution with branched dextrin comprising branched dextrin having a dextrose equivalent (DE) value of 2 to 10 which stably controls the dextrose equivalent (DE) value of branched dextrin, and significantly suppresses the white turbidity that occurs during refrigeration.

Method for producing branched dextrin with improved white turbidity

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 &#x3b1;-amylase, &#x3b2;-amylase, and maltogenic amylase to the liquefied roasted dextrin, and saccharifying the same.

Method for producing dietary fiber

Growing community of inventors

Icheon-si, South Korea

Kyoung Ok Park