Method for producing branched dextrin with improved white turbidity

A method for producing branched dextrin, the method comprising steps of:

• adding heat-resistant alpha-amylase to a starch suspension, heating the mixture to perform a liquefaction reaction, immediately heating the mixture at 127° C. to 140° C. to inactivate the heat-resistant alpha-amylase, and obtaining a liquefied starch solution including liquefied starch having a dextrose equivalent (DE) value of 4 to 8, and
• adding a branching enzyme to the liquefied starch solution in an amount of 0.7 to 1.5% (w/w) based on the dry weight of starch, proceeding with a branching reaction for 22 hours to 48 hours to generate branched dextrin, and then obtaining a solution with branched dextrin comprising branched dextrin having a dextrose equivalent (DE) value of 4 to 8,
• wherein the starch is corn starch,
• wherein the starch concentration of the starch suspension is 25 to 40% by weight,
• wherein the pH of the starch suspension is 5.5 to 6.5,
• wherein the starch suspension includes calcium ion as co-catalyst of heat-resistant alpha-amylase,
• wherein the added amount of the heat-resistant alpha-amylase is 0.02 to 0.08% (w/w) based on the dry weight of the starch,
• wherein the liquefaction reaction consists of the first-step liquefaction reaction to add the heat-resistant alpha-amylase to the starch suspension followed by heat treatment at 102° C. to 110° C. for 3 to 8 minutes, and the second-step liquefaction reaction to cool the resultant followed by heat treatment at 90° C. to 99° C. for 5 to 50 minutes,
• wherein the pH of the liquefied starch solution is adjusted in the range of 5.5 to 6.5, and
• wherein the branching reaction temperature is selected from 55° C. to 75° C.