| abstract |
PURPOSE: To prepare a low-calorific food and drink by roasting starch in the presence of a mineral acid, dissolving the obtained roasted dextrin in water, treating the solution with an α-amylase and using the obtained low-calorific maltodextrin as a component of the food, etc. n CONSTITUTION: Starch (especially potato starch) is treated with a mineral acid and roasted and the obtained roasted dextrin is treated with an α-amylase and filtered and purified by conventional process to obtain a maltodextrin. Various kinds of α-amylase including bacterial α-amylase can be used in the above process. The obtained objective low-calorific dextrin has a calorific value of usually ≤240kcal/100g, especially 160-240kcal/100g which is extremely suitable as a calorific value of a material for low-calorific food. The low-calorific dextrin can be used e.g. in bread and cake such as cookie, doughnut, cake and bread or cream such as custard cream and cream. n COPYRIGHT: (C)1992,JPO&Japio |