Process for preparing dextrin containing food fiber

A process for preparing a dextrin containing a dietary fiber characterized by dissolving a pyrodextrin in water and causing .alpha.-amylase to act on the solution.

The present invention relates to a process for preparing dextrins 
containing dietary fibers by treating a pyrodextrin with an enzyme. 
As is well known, pyrodextrins are prepared by heat-treating a starch at a 
high temperature. When so treated, the starch molecules undergo hydrolysis 
and repolymerization to form a complex structure, giving a water-soluble 
product which contains a considerable proportion of indigestible portion. 
In recent years, the dietary life of the Japanese has changed and 
diversified with a marked reduction in the intake of fibers. The 
deficiency of fibers is mentioned as one of the causes of diseases of 
adults. Attention has been directed to the need for dietary fibers, which 
are called the sixth nutrient following proteins, saccharides, lipids, 
vitamins and minerals. 
The dietary fibers presently available are derived from vegetables and 
animals, and are soluble or insoluble in water. Polydextrose is also 
available as a synthetic dietary fiber. These fibers are composed of 
glucose, derivatives thereof or saccharides, other than glucose, which are 
bonded together into a fibrous form, or of protein polysaccharides. They 
have a complex structure, are difficult to digest even when taken into the 
body, are discharged from the body as they are, and are therefore said to 
be useful as fibers. 
We have conducted research on dietary fibers and conceived the totally 
novel idea that pyrodextrins, having a marked undesirable odor and 
undesirable taste and therefore in no way considered useful as dietary 
fibers, might be usable as food fibers. 
The main object of the present invention is to realize the above idea and 
to provide a process for preparing from a pyrodextrin a dextrin containing 
a dietary fiber which is satisfactory usable as such. 
The object can be fulfilled by a process consisting essentially of 
dissolving a pyrodextrin in water and causing .alpha.-amylase to act on 
the solution. 
Basically, the present invention provides (A) a process for preparing a 
dextrin by treating pyrodextrin with .alpha.-amylase to convert the 
dextrin to .alpha.-limit dextrin and thereby remove the unpleasant odor 
and undesirable taste from the pyrodextrin. The invention includes the 
following modes of practicing this basic process. 
(B) A process (A) wherein the dextrin treated with .alpha.-amylase is 
thereafter hydrogenated. 
(C) A process (A) which comprises causing transglucosidase and/or 
.beta.-amylase to act on the dextrin treated with .alpha.-amylase. 
(D) A process (A) which comprises causing glucoamylase to act on the 
dextrin treated with .alpha.-amylase, filtering, deodorizing and desalting 
the resulting dextrin to obtain a solution of dextrin having a high 
purity, subjecting the solution to chromatography with use of a strongly 
acidic cation exchange resin to separate a dextrin fraction, and 
collecting a dietary fiber from the eluate. 
(E) A process (C) wherein the dextrin treated with transglucosidase and/or 
.beta.-amylase is hydrogenated. 
(F) A process (D) wherein transglucosidase is caused to act on the dextrin 
treated with glucoamylase before the filtration, deodorization and 
desalting. 
(G) A process for preparing a dextrin containing a dietary fiber wherein 
the dietary fiber-containing dextrin obtained by the process (D) or (F) is 
further hydrogenated. 
(H) A process (A), (B), (C) or (E) wherein the pyrodextrin is one obtained 
by roasting by a usual method a starch alone or a mixture of a starch and 
at least one of monosaccharides and oligosaccharides. 
The process of the present invention will be described below stepwise. 
The pyrodextrin to be used as the starting material can be one heretofore 
used. To efficiently remove the stimulating odor or undesirable taste of 
the pyrodextrin therefrom, it is desirable to use in the invention a 
pyrodextrin which is prepared by adding an aqueous solution of a mineral 
acid, preferably of hydrochloric acid, to a starch, predrying the mixture 
to a water content of about 5% and roasting the mixture. The starch can be 
any of various starches such as potato, corn and cassava starches. Also 
usable are processed starches commercially available for food uses. An 
aqueous solution of mineral acid such as sulfuric acid, hydrochloric acid 
or nitric acid, preferably of hydrochloric acid, having a concentration of 
about 1 wt. % is uniformly admixed with the starch, preferably by 
spraying, in an amount of several % by weight. The mixture is predried at 
about 100.degree. to about 120.degree. C. to a moisture content of about 
5%. Subsequently, the mixture is roasted at 150.degree. to 220.degree. C. 
for about 1 to about 5 hours to obtain a pyrodextrin. The pyrodextrin thus 
obtained is preferably about 1 to 10 in DE (dextrose equivalent). 
In preparing the pyrodextrin, monosaccharides or oligosaccharides can be 
added to the starch so that the resulting dextrin contains an increased 
proportion of indigestible dextrin. Usually 50 to 60 wt. % saccharide 
solution is added in an amount of up to about 10 wt. % based on the 
starch. 
The pyrodextrin is then dissolved in water to a concentration of 30 to 50 
wt. % and neutralized to a pH of 5.5 to 6.5, preferably 5.8. Commercial 
.alpha.-amylase (derived from conventional fungi and bacterial source) is 
added to the solution in an amount of 0.05 to 0.2 wt. % based on the 
pyrodextrin, and the solution is maintained at a temperature of about 
85.degree. to about 100.degree. C. for 30 minutes to 2 hours, permitting 
the enzyme to act on the dextrin, whereby the dextrin is enzymatically 
decomposed to .alpha.-limit dextrin. The temperature is thereafter 
elevated to 120.degree. C. to terminate the activity of .alpha.-amylase. 
The above treatment removes the odor and undesirable taste from the 
pyrodextrin without greatly increasing the low digestibility thereof, 
permitting the dextrin to remain sparingly digestible as contemplated. 
The resulting liquid is subjected to usual purification steps such as 
decolorization with active carbon and desalting, concentrated and 
spray-dried, giving a dextrin powder free from disagreeable odor and taste 
for use in foods. 
According to the invention, the dextrin thus purified can be hydrogenated. 
When hydrogenated, the dextrin (1) becomes colorless, (2) loses the 
reducing property due to the removal of reducing group and becomes less 
amenable to the Maillard reaction, (3) tastes better and feels pleasant on 
the tongue, and (4) becomes difficult to ferment, for example, free from 
the attack by lactic acid bacteria. The method of hydrogenation is not 
limited specifically but can be any known method. 
The dextrin is hydrogenated to such an extent that it becomes free from 
terminal reducing groups. Preferably, the dextrin is hydrogenated, for 
example, by reconstituting the dextrin to an aqueous solution, adjusting 
the pH and contacting the solution with hydrogen in the presence of a 
catalyst such as Raney nickel. For this reaction, the solution may be 
heated when required. 
The present invention further includes a process comprising causing 
transglucosidase and/or .beta.-amylase to act on the pyrodextrin as 
treated with .alpha.-amylase. The treatment with .alpha.-amylase removes 
the undesired taste and odor from the pyrodextrin as already stated but is 
likely to give slightly increased digestibility to the dextrin which is 
preferably completely indigestible. In such a case, at least one of 
transglucosidase and .beta.-amylase is caused to act on the 
.alpha.-amylase-treated dextrin to permit the dextrin to restore the low 
degestibility. 
For this purpose, the dextrin treated with .beta.-amylase is adjusted in 
temperature and pH and then treated with transglucosidase in an amount of 
0.05 to 0.2 wt. % based on the starting pyrodextrin for 24 to 48 hours. 
This reaction repolymerizes with large molecules the small molecules of 
glucose or oligosaccharide which is added as required and further 
increases the complex structure of pyrodextrin. Upon lapse of the 
specified period of time, the temperature is temporarily elevated (for 
example to about 80.degree. C.) to terminate the action of 
transglucosidase. In place of transglucosidase, amylase is usable, or 
these two enzymes may be used in combination. 
The transglucosidase or .beta.-amylase to be used is a usual one which is 
commercially available. 
The present invention includes a process wherein the dextrin resulting from 
the treatment with transglucosidase and/or .beta.-amylase is further 
hydrogenated by the same method as stated above to achieve the same effect 
as already mentioned. 
In the case where transglucosidase is used for treatment, a monosaccharide 
or oligosccharide can be incorporated in the pyrodextrin as the starting 
material. The presence of the saccharide results in an increased fiber 
content. This can be accomplished usually by adding 40 to 60 wt. % 
solution of such saccharide to the starch to be roasted into the 
pyrodextrin, in an amount of about 1 to about 10 wt. % based on the 
starch, and roasting the mixture. Examples of useful monosaccharides are 
those already known as such. Also usable are known oligosaccharides. 
The present invention further includes a process for preparing a dextrin 
having a high dietary fiber content by causing glucoamylase to act on the 
dextrin treated with .alpha.-amylase, subjecting the resulting dextrin to 
a usual purification step to obtain a solution of dextrin having a high 
purity, subjecting the solution to chromatography with use of a strongly 
acidic cation exchange resin to separate a dextrin fraction, and 
collecting a dietary fiber from the eluate. This process will be described 
below. 
Glucoamylase is caused to act on the dextrin as treated with 
.alpha.-amylase by adjusting the liquid resulting from the treatment with 
.alpha.-amylase to a temperature of up to 100.degree. C. and to an acid pH 
value, adding glucoamylase to the liquid in an amount of 0.05 to 0.2 wt. % 
based on the starting pyrodextrin and maintaining the liquid at a 
temperature of about 55.degree. C. for 24 to 48 hours. The small molecules 
as of oligosaccharide present in the liquid are decomposed to glucose by 
this reaction. Upon lapse of the specified period of time, the temperature 
is elevated, for example, to about 80.degree. C. to terminate the 
enzymatic action of glucoamylase. The glucoamylase to be used is a usual 
one commercially available. 
The above treatment affords a mixture of the dietary fiber originally 
contained in the pyrodextrin and a low-molecular-weight component 
corresponding to readily digestible glucose. 
When required, transglucosidase can be caused to act on the mixture 
resulting from the treatment with glucoamylase, whereby the readily 
digestible glucose converted by the glucoamylase is repolymerized and made 
indigestible to substantially increase the proportion of the indigestible 
component. However, the transglucosidase acts to polymerize glucose to 
produce a indigestible portion, so that the resulting product is a mixture 
of the food fiber originally contained in the pyrodextrin and the portion 
thus polymerized and made indigestible. 
In the above process, a monosaccharide or oligosaccharide can be added to 
the starting starch to give an increased content of indigestible dextrin. 
For this purpose, 40 to 60 wt. % solution of such saccharide is added in 
an amount of up to about 10 wt. % based on the starch. The treatment with 
transglucosidase is conducted using this enzyme in an amount of about 0.05 
to about 0.2 wt. % based on the pyrodextrin and maintaining the mixture at 
50.degree. to 65.degree. C., preferably 52.degree. to 57.degree. C., for 
24 to 48 hours. 
The liquid resulting from the above procedure is subjected to usual 
purification steps such as decolorization with activated carbon and 
desalting through ion exchange, concentrated to about 50 wt. % solution 
and thereafter passed through a column of strongly acidic cation exchange 
resin for chromatography to separate a high-molecular-weight fraction 
(indigestible dextrin) from a glucose fraction. The high-molecular-weight 
fraction is collected, concentrated and dried to obtain a indigestible 
dextrin having a high dietary fiber content. 
Examples of useful strongly acidic cation exchange resins are those 
generally available commercially. More specific examples of preferred 
resins are AMBERLITE IR-116, AMBERLITE IR-118, AMBERLITE IR-120B, 
XT-1022E, XT-471F (all products of Japan Organo Co., Ltd.), DIAION SK-1B, 
DIAION SK102, DIAION SK104, DIAION SK106, DIAION SK110, DIAION SK112, 
DIAION SK116, DIAION FR01 (all products of Mitsubishi Chemical Industries, 
Ltd.), XFS-43281.00, XFS-43280.00, XFS-43279.00 and XFS-43278.00 (all 
products of Dow Chemical Co.). 
Before the resin is used for chromatography, it is desirable to use the 
resin as an alkali metal type or alkaline earth metal type. To separate 
the high-molecular-weight dextrin from glucose efficiently, it is 
desirable to pass the liquid through the column at a flow rate adjusted to 
the resin used. The flow rate is preferably in the range of SV=0.1 to 0.6. 
If the flow rate is outside this range, inefficient separation tends to 
result. The temperature of the liquid to be passed through the column is 
preferably 20.degree. to 70.degree. C. Lower temperatures entail 
inefficient separation and give an increased viscosity to the liquid to 
produce an adverse effect on the resin, whereas higher temperatures will 
color the liquid brown and otherwise degrade the liquid. 
The indigestible dextrin thus prepared contains 80 to 95% of dietary fiber 
calculated as solids and determined by the Prosky-AOAC method or Southgate 
method. 
According to the invention, the dextrin obtained by the column 
chromatography can be further hydrogenated. The hydrogenation produces the 
effect already described. 
The dextrin obtained by the process of the invention is usable as admixed 
with a wide variety of foods such as beverages, ice cream, bread, 
dressing, candies and processed marine products.

The present invention will be described in greater detail with reference to 
the following examples. 
EXAMPLE 1 
Commercial potato starch (5,000 kg) was placed into a ribbon mixer, 150 
liters of 1.0% hydrochloric acid was sprayed onto the starch with 
stirring, and then uniformly mixed therewith by a crusher, and the mixture 
was aged in the ribbon mixer for 5 hours. The mixture was predried to a 
moisture content of 3% by a flash dryer, then continuously charged into a 
rotary kiln roaster and roasted at 180.degree. C. for 2 hours. 
Water (4,000 liters) was added to 2,000 kg of the pyrodextrin obtained by 
the above method, the mixture was adjusted to a pH of 6.0, and the dextrin 
was hydrolyzed at 95.degree. C. for 1 hour with 0.2% of .alpha.-amylase 
(TERMAMYL 60L, product of Novo Industri A/S) added thereto. The reaction 
mixture was purified by decolorization and desalting and dried by a spray 
dryer, giving 1,700 kg of purified dextrin. The dextrin had a dietary 
fiber content of 35% as determined by the Prosky-AOAC method. 
EXAMPLE 2 
The fiber-containing dextrin prepared in Example 1 was made into a 40% 
solution, to which 8% secondary sodium phosphate solution was added in an 
amount of 0.4% based on the solution. The solution was adjusted to a pH of 
9.5 with 20% sodium hydroxide solution and then placed into an autoclave. 
Raney nickel (R-100, product of Nikko Rika Co., Ltd.) was added to the 
solution in an amount of 1% based thereon, hydrogen gas was introduced 
into the autoclave to a gauge pressure of 95 kg/cm.sup.2 at a temperature 
of 21.degree. C., and the mixture was heated at 130.degree. C. for 120 
minutes while shaking the autoclave to effect a reduction reaction. The 
reaction mixture was allowed to cool, active carbon was added thereto, and 
the mixture was filtered. The filtrate was desalted with ion exchange 
resin and concentrated to obtain a 75% solution. 
The concentrate was in the form of a colorless transparent consistent 
solution having a dietary fiber content of 27% (as determined by the 
Prosky-AOAC method). 
EXAMPLE 3 
Preparation of dietary fiber-containing foods 
Foods were prepared according to the following formulations with addition 
of the dietary fiber-containing dextrin obtained in Example 1. The foods 
had the fiber contents given below. 
______________________________________ 
bread 
Flour 250 g 
Sugar 17 g 
Common salt 5 g 
Expressed yeast 3 g 
Yeast food 6 g 
Butter 11 g 
Dextrin obtained in Example 1 
30 g 
Water 190 g 
The above ingredients were made into 
bread by the usual method. 
Dietary fiber content 3.7% 
Ice cream 
Butter 6.5 g 
Condensed milk 8.0 g 
Skim milk powder 6.5 g 
Dextrin obtained in Example 1 
8.0 g 
Sugar 5.0 g 
Emulsifier 0.3 g 
Stabilizer 0.2 g 
Water 65.5 g 
The above ingredients were made into 
ice cream by the usual method. 
Dietary fiber Content 2.8% 
Carbonated drink (soda pop) 
Sucrose 125 g 
Citric acid 1.5 g 
Sodium citrate 0.1 g 
Vitamin C 0.15 g 
Essence 1.0 ml 
Dextrin obtained in Example 1 
50 g 
Carbonated water 520 g 
Water 385 ml 
A carbonated drink was prepared from the above 
ingredients by the usual method. 
Dietary fiber content 1.8% 
Dressing 
Salad oil 56 g 
Vinegar 30 g 
Spice 3.5 g 
MSG 0.5 g 
Dextrin obtained in Example 1 
10 g 
A dressing was prepared from the above 
ingredients by the usual method. 
Dietary fiber content 3.5% 
______________________________________ 
Foods were prepared, each by the usual method, according to the following 
formulations with addition of the dietary fiber-containing dextrin 
obtained in Example 2. The foods had the dietary fiber contents given 
below. 
______________________________________ 
Candy 
Sucrose 50 g 
Starch syrup 35 g 
Tartaric acid 0.15 g 
Citric acid 0.35 g 
Food pigment suitable amount 
Food flavor suitable amount 
Dextrin obtained in Example 2 
20 g 
Dietary fiber content 7.0% 
Boiled fish paste (kamaboko) 
Ground fish meat (surimi) 
100 parts 
Common salt 3 parts 
Starch 5 parts 
Dextrin obtained in Example 2 
7.5 parts 
Water 32.5 parts 
Dietary fiber content 3.0% 
______________________________________ 
Comparative Example 1 
Maltodextrin (PINE DEX #1, product of Matsutani Chem. Ind. Co., Ltd.) 
equivalent in DE value to the pyrodextrin obtained in Example 1 was 
concentrated to 50%, and 0.2% of transglucosidase was added to the 
concentrate to effect reaction for 48 hours, whereby the following sucrose 
was obtained. 
DP1 65%, DP2 10.5% (maltose 2.3%, kojibiose 2.5%, isomaltose 5.7%), DP3 
6.2% (maltotriose 1.2%, panose 3.8%, isomaltotriose 1.2%), and DP4 up 
18.3%, indigestible dextrin content 5.0%. 
EXAMPLE 4 
A 5 ml quantity of 1.0% hydrochloric acid solution was sprayed on 100 g of 
commercial potato starch using compressed air. The starch was then 
uniformly stirred in a mixer, placed into an aluminum vat, predried in a 
dryer at 110.degree. C. for 1 hour and thereafter roasted at 150.degree. 
C. for 3 hours. The pyrodextrin obtained was 6.8 in DE, 160 cps in 
viscosity (concentration 50%, 30.degree. C.) and 57% in indigestible 
dextrin content. 
The pyrodextrin (100 g) prepared as above was dissolved in 100 g of hot 
water, the solution was adjusted to a pH of 5.8 with 1N sodium hydroxide, 
and 0.1% of .alpha.-amylase TERMAMYL 120L, product of Novo Industrie A/S 
was added to the solution to effect reaction at 95.degree. C. One hour 
later, the reaction mixture was heated to 115.degree. C. to complete the 
reaction. The reaction mixture was then adjusted to a pH of 5.5 and a 
temperature of 55.degree. C., and 0.05% of .beta.-amylase (product of 
Amano Pharmaceutical Co., Ltd.) and 0.1% of transglucosidase (product of 
the same) were added to the mixture, followed by reaction for 24 hours to 
give a dextrin having the following composition. 
DP1 15.8%, DP2 10.7% (maltose 0.6%, kojibiose 0.3%, isomaltose 9.8%), DP3 
5.3%, DP4 and up 68.2%, viscosity 75 cps (concentration 50%, 30.degree. 
C.), indigestible dextrin content 72%. 
EXAMPLE 5 
A 4 ml quantity of 1.2% hydrochloric acid and 15 g of 50% aqueous glucose 
solution were sprayed on 100 g of tapioca starch using compressed air. The 
starch was then predried under the same condition as in Example 4 and 
thereafter roasted at 170.degree. C. for 2 hours. The pyrodextrin obtained 
was 2.0 in. DE, 250 cps in viscosity (50%, 30.degree. C.) and 45% in 
indigestible dextrin content. 
The pyrodextrin (100 g) obtained as above was dissolved in 200 c.c. of hot 
water, the solution was neutralized with calcium carbonate powder, and 
0.2% of .alpha.-amylase (BIOZYME C, product of Amano Pharmaceutical Co., 
Ltd.) was added to the solution to effect reaction at 60.degree. C. Three 
hours thereafter, the reaction mixture was heated to 85.degree. C. to 
complete the reaction. The reaction mixture was then concentrated to 55%, 
and 0.1% of transglucosidase (product of Amano Pharmaceutical Co., Ltd.) 
was added to the concentrate to effect reaction for 48 hours, giving a 
dextrin of the following composition. 
DP1 22.5%, DP2 9.4% (maltose 1.3%, kojibiose 0.7%, isomaltose 7.4%), DP3 
3.9% (maltotriose 0.3%, panose 1.7%, isomaltotriose 1.9%), DP4 and up 
64.2%. 
Viscosity 53.5 cps (concentration 50%, 30.degree. C.), indigestible dextrin 
content 65%. 
Reference Example 1 
Tapioca starch (10,000 kg) was suspended in 12,000 liters of water 
containing 1,500 kg of sodium sulfate, 3,000 liters of 3% aqueous solution 
of sodium hydroxide was added dropwise to the suspension, and 800 liters 
of propylene oxide was added to the mixture, followed by reaction at 
43.degree. C. for 20 hours. The reaction mixture was neutralized with 
sulfuric acid, washed with water, dewatered by centrifuging and dried by a 
flash dryer to obtain hydroxypropyl starch, which was 12.5% in moisture 
content and 0.145 in DS. 
EXAMPLE 6 
The hydroxypropyl starch (5,000 kg) obtained in Reference Example 1 was 
placed into a ribbon mixer, 200 liters of 1.2% hydrochloric acid and 500 
kg of commercial maltose syrup (MC-75, product of Nihon Shokuhin Kako Co., 
Ltd.) adjusted to a concentration of 50% were sprayed on the starch with 
stirring using compressed air, and the mixture was stirred for 1 hour, 
homogenized with a crusher and therafter aged in the ribbon mixer for 12 
hours. The mixture was predried to a moisture content of 3.5% by a flash 
dryer, then continuously charged into a rotary kiln roaster, and retained 
in the roaster at 175.degree. C. for 1.5 hours for roasting. The 
pyrodextrin obtained was 9.0 in DE, 200 cps in viscosity (50%, 30.degree. 
C.) and 45% in indigestible dextrin content. 
The pyrodextrin (2,000 kg) prepared by the above method was dissolved in 
4,000 liters of hot water, the solution was adjusted to a pH of 6.0 with 
20% sodium hydroxide, and 0.3% of .alpha.-amylase. (TERMAMYL 60L, product 
of Novo Industri A/S) was added to the solution, followed by reaction at 
95.degree. C. One hour thereafter, the reaction mixture was heated to 
115.degree. C. to complete the reaction. The mixture was adjusted to a 
concentration of 55%, and 0.2% of S-amylase (product of Amano 
Pharmaceutical Co., Ltd.) and 0.1% of transglucosidase (product of the 
same) were added to the mixture, followed by reaction for 48 hours to give 
a dextrin having the following composition. 
DP1 7.4%, DP2 8.7% (maltose 1.1%, kojibiose 0.6%, isomaltose 7.0%), DP3 
6.3% (maltotriose 0.7%, panose 2.7%, isomaltotriose 2.9%), DP4 and up 
77.6%, viscosity 70 cps (50%, 30.degree. C.), indigestible dextrin content 
60%. 
EXAMPLE 7 
Commercial potato starch (5,000 kg) was placed into a ribbon mixer, 200 
liters of 1.0% hydrochloric acid was sprayed onto the starch with stirring 
and then uniformly mixed therewith by a crusher, and the mixture was aged 
in the ribbon mixer for 10 hours. The mixture was predried to a moisture 
content of 3% by a flash dryer, then continuously charged into a rotary 
kiln roaster and roasted at 185.degree. C. for 2 hours. The pyrodextrin 
obtained was 7.8 in DE, 120 cps in viscosity (50%, 30.degree. C.) and 56% 
in indigestible dextrin content. 
Hot water (4,000 liters) was added to 2,000 kg of the pyrodextrin obtained 
by the above method, the solution was adjusted to a pH of 6.0 with 20% 
sodium hydroxide, and the dextrin was hydrolyzed at 95.degree. C. for 1 
hour with 0.2% of .alpha.-amylase (TERMAMYL 60L, product of Novo Industri 
A/S) added thereto. The reaction mixture was concentrated to 50%, 0.2% 
transglucosidase was added to the concentrate to effect reaction for 48 
hours, and the reaction mixture was purified by decolorization, desalting, 
etc. to give a dextrin having the following composition. 
DP1 10.6%, DP2 9.4% (maltose 0.3%, kojibiose 0.7%, isomaltose 7.7%), DP3 
5.2% (maltotriose 0.6%, panose 2.0%, isomaltotriose 2.6%), DP4 and up 
74.8%. 
Viscosity 55 cps (50%, 30.degree. C.), indigestible dextrin content 67%. 
EXAMPLE 8 
A carbonated drink of the following formulation was prepared using the 
indigestible dextrin obtained in Example 7, and was subjected to a sensory 
test and checked for the effect of the dietary fiber contained therein. 
The drink tasted good and found effective for remedying constipation. 
______________________________________ 
Dextrin obtained in Example 7 
50 g 
Granulated sugar 125 g 
Citric acid 1.5 g 
Sodium citrate 0.1 g 
Vitamin C 0.15 g 
Carbonated water 520 g 
Water 385 g 
______________________________________ 
Test for constipation remedy effect 
The drink was given to 10 persons (5 males and 5 females) with constipation 
in an amount of 200 c.c./day for testing. Two days later, 8 persons 
resumed normal bowel movements. 
TABLE 1 
______________________________________ 
Day 1 Day 2 Day 3 Day 4 Day 5 
______________________________________ 
Constipation 
2 1 2 0 1 
Hard feces 
2 1 0 2 2 
Normal 5 7 6 7 6 
Soft feces 
1 1 1 1 1 
Diarrhea 0 0 1 0 0 
______________________________________ 
Comparative Example 2 
Maltodextrin (PINE DEX #1, product of Matsutani Chem. Ind. Co., Ltd.) 
equivalent in DE value to the pyrodextrin obtained in Example 7 was 
concentrated to 50%, and 0.2% of transglucosidase was added to the 
concentrate to effect reaction for 48 hours, whereby a saccharide was 
obtained with the following composition. 
DP1 65%, DP2 10.5% (maltose 2.3%, kojibiose 2.5%, isomaltose 5.7%), DP3 
6.2% (maltotriose 1.2%, panose 3.8%, isomaltotriose 1.2%), DP4 and up 
18.3%, indigestible dextrin content 5.0%. 
In Reference Example 1, Example 4 to 8 and Comparative Example 2, the 
indigestible dextrin content was determined by the following method. 
Method of Determining Dextrin Content 
One gram of sample was accurately weighed out, 50 ml of water was added 
thereto, the solution was adjusted to a pH of 5.8, and 0.1 ml of 
.alpha.-amylase (TERMAMYL 120L, product of Novo Industri A/S) was added to 
the solution, followed by reaction at 95.degree. C. for 30 minutes. The 
reaction mixture was cooled, then adjusted to a pH of 4.5 and reacted with 
0.1 ml of amyloglucosidase (product of Sigma) at 60.degree. C. for 30 
minutes. The reaction mixture was thereafter heated to 90.degree. C. to 
complete the reaction. The reaction mixture was filtered, and the filtrate 
was concentrated to 5% and subjected to HPLC. The amount of glucose was 
determined from the composition of the sugar fraction. The indigestible 
dextrin content was given by the following equation. 
EQU Indigestible dextrin content (%) 
EQU =100-glucose produced (%) 
EXAMPLE 9 
A 10 kg quantity of a pyrodextrin (ARABIX #7, product of Matsutani Chem. 
Ind. Co., Ltd.) was dissolved in 20 kg of water, the solution was adjusted 
to a pH of 5.5, and 0.2 wt. % of .alpha.-amylase (KLEISTASE KD, product of 
Daiwa Kasei K.K.) was added to the solution to effect reaction at 
85.degree. C. for 1 hour, and the reaction mixture was then heated at 
120.degree. C. for 15 minutes to terminate the action of amylase. The 
reaction mixture was cooled to 55.degree. C., then adjusted to a pH of 4.5 
and reacted with 0.1 wt. % of glucoamylase (product of Daiwa Kasei K.K.) 
added thereto for 36 hours for saccharification, whereupon the reaction 
mixture was adjusted to a pH of 3.5 to terminate the action of 
glucoamylase. The mixture was then purified with active carbon and ion 
exchange resin and thereafter concentrated to give 1.5 kg of 50% solution. 
The solution had the saccharide composition of 51.2% glucose, 2.2% 
disaccharide, 3.9% trisaccharide and 42.8% tetra- to poly-saccharides. A 
100-ml portion of the solution was passed at SV=0.25 through a column 
packed with 5 liters of XFS-43279.00 (product of Dow Chemical Co.) which 
is an alkali metal type strongly acidic cation exchange resin. 
Subsequently, water was passed through the column to collect a 
high-molecular-weight dextrin. The dextrin had the composition of 4.4% 
glucose, 1.2% monosaccharide, 1.7% trisaccharide and 92.1% tetra- to 
poly-saccharides, and a dietary fiber content of 83.9% as determined by 
the Prosky-ACAC method. 
EXAMPLE 10 
Four liters of water was added to 2 kg of a pyrodextrin (Avedex 36LAC, 
product of Avebe), the solution was adjusted to a pH of 6.0, and 4 g of 
alpha-amylase (TERMAMYL 60L, product of Novo Industri A/S) was added to 
the solution to effect reaction at 95.degree. C. for 1 hour. The reaction 
mixture was maintained at 140.degree. C. for 15 minutes to terminate the 
enzymatic activity. The mixture was thereafter treated in the same manner 
as in Example 1 to obtain 1800 g of liquid product (concentration 50%) 
having a high indigestible dextrin. 
The solution (1.0 kg) was adjusted to a pH of 9.5 with addition of 2 ml of 
8% solution of secondary sodium phosphate and 2% solution of sodium 
hydroxide. The solution was placed into an autoclave, 0.1 kg of Raney 
nickel was added to the solution, hydrogen gas to introduced into the 
autoclave to a pressure of 93 kg/cm.sup.2 at 25.degree. C., and the 
mixture was thereafter heated at 130.degree. C. to effect reaction for 90 
minutes. The reaction mixture was allowed to cool, and then filtered with 
addition of active carbon. The filtrate was desalted with an ion exchange 
resin and concentrated to give 0.7 kg of 70% solution. The solution was 
colorless, transparent and consistent and had a dietary fiber content of 
82% (as determined by the Prosky-AOAC method). 
The product before the fractionation with the ion exchange resin (referred 
to as "A" below) was compared with the product as fractionated with the 
resin (referred to as "B" below) in properties. Table 2 shows the result. 
TABLE 2 
______________________________________ 
Average Hygrosco- 
Viscosity** 
molecular picity 
Sweetness* (cps) weight DE (%) 
______________________________________ 
A 10 8.2 About 1500 
10 16 
B 5 7.0 About 2000 
4.6 15 
______________________________________ 
*Relative to sucrose which is taken as 100. 
**30%, 30.degree. C. 
As to the hygroscopicity, the product remained free of deliquescence 
regardless of the fractionation when allowed to stand at 25.degree. C. at 
81% RH for 100 hours.