FOOD PRODUCTS COMPRISING SLOWLY DIGESTIBLE OR DIGESTION RESISTANT CARBOHYDRATE COMPOSITION

• Main Authors: PURDUE JAMES C, BUNCH MICHAEL, CLAESSENS MARIANNE, REAMER ERIC M, AVASHIA SANJIV H, GADDY JAMES M, SCHANEFELT ROBERT V, SPRANKLE SHAWN E, OLSEN ROBERT L, TURNER JUDY L, LIU CHI-LI, SCHWENK MICHELLE P, HOFFMAN ANDREW J, ARMENTROUT RICHARD C, GAUTCHIER PETER M, NAPIER LORI, LOPEZ MICHEL, SANTHANAGOPALAN RAM, WICKLUND RACHEL A, PATTON PENELOPE A, MICHAEL D HARRISON, MERTZ TIMOTHY C, DOUGHERTY DORIS A
• Format: Patent
• Language: English; Japanese
• Published: 26.03.2015
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; DERIVATIVES THEREOF; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; NUCLEIC ACIDS; NUCLEOSIDES; NUCLEOTIDES; ORGANIC CHEMISTRY; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; SUGARS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a process for preparing an oligosaccharide composition that enhances the dietary fiber content or reduces the caloric content of food, and is digestion-resistant or slowly digestible, and is suitable for use in food products.SOLUTION: The process for preparing an oligosaccharide comprises: heating an aqueous feed composition that comprises at least one monosaccharide or linear oligosaccharide, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40°C; and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear oligosaccharides, wherein a product composition is produced that contains a higher concentration of non-linear oligosaccharides than linear oligosaccharides. 【課題】食物繊維分を高め又は食品のカロリー分を減らす、消化抵抗性又は遅消化性である、食物製品での使用に適したオリゴ糖組成物の製造方法の提供。【解決手段】少なくとも１種の単糖又は線状糖オリゴマーを含んでなり、少なくとも約７０重量％の固形濃度を有する水性供給原料組成物を、少なくとも約４０℃の温度に加熱すること、及び非線状糖オリゴマーの形成を引き起こすために十分な時間にわたりグルコシル結合の開裂または形成の速度を高める少なくとも１種の触媒と該供給原料組成物を接触させ、ここで、線状糖オリゴマーより高濃度の非線状糖オリゴマーを含む産生組成物が産生されること、を含んでなる、糖オリゴマーの製造方法。【選択図】図１