ロースト処理による食品素材からのDFAIII生成に関する研究

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Difructose anhydride III (DFA III) is a nondigestible oligosaccharide that exists in caramels and roasted chicory in trace amounts. DFA III is manufactured from inulin, an extract from root chicory, through microbial fermentation. The present study describes a generation of DFA III and its content determined in hydrothermal extracts of roasted garlic using an HPLC analysis with three types of columns. The optimal roasting period and temperature for DFA III production were then examined. The contents of DFA III in the roasted garlic extracts increased with the treatment processing time and reached about 860 μg/g in fresh content (W/W) when treated for 60 minutes. The optimal treatment temperature was 200℃; the DFA III content decreased at temperatures higher than 200℃. The production of DFAIII in hydrothermal extracts of several roasted foodstuffs (on the market vegetables, fruits and plant extracts) under the above-mentioned optimal conditions (200℃, 60 minutes) was also examined. Extracts of roasted asteraceous and liliaceous vegetables contained DFA III at concentrations of up to 10% in inulin-rich parts like the roots, bulbs and receptacles. Hydrothermal extracts of roasted fruits also contained small quantities of DFA III, with fructose-rich fruits containing more DFA III than fructose-poor fruits. To investigate the mechanisms of DFA III production, the extracts of two types of inulin caramels with different fructose polymer chain lengths and of fructose caramel were examined. Small amounts of DFA III were present in fructose caramel. On the other hand, DFA III content in inulin caramel with long-chain fructose polymers was higher than that in those with short chains. These results suggest that fructose and fructose polymer chains of inulin play a role in DFA III formation mechanism during high thermal treatment and dehydration.
日本食品化学学会の論文
2007-08-31

ロースト処理による食品素材からのDFAIII生成に関する研究

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