Corn sweet steeping
AssigneeDanisco US Inc.
InventorsRobert I Christensen, Jayarama K Shetty
Life of this patent
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Abstract
Described is a process for releasing soluble starch hydrolysates or hydrolysed starch syrup from substantially intact corn kernels during high temperature steeping at a temperature at or above the gelatinization temperature of starch in the corn kernels, and the recovery of protein and oil-enhanced, carbohydrate-depleted residuals that are ideally suited for use as high quality animal feed or other food-grade products.
Claims19
A method for producing soluble starch hydrolysates or hydrolysed starch syrups from corn kernels, comprising steeping substantially intact corn kernels in water at a temperature at or above the gelatinization temperature of starch in the corn kernels, wherein steeping is performed in the presence of an exogenous thermostable α-amylase that produces-soluble starch hydrolysates or hydrolysed starch syrups from starch present in the corn kernels and the steeping temperature is between 83-90° C. and causes inactivation of endogenous corn proteases and carbohydrate hydrolyzing enzymes present in the corn kernels, and subsequently fractionating the steeped corn kernels to obtain a soluble starch hydrolysates or hydrolysed starch syrups fraction and a substantially intact, starch-depleted and protein and oil-enhanced corn kernel residual.
A method for producing substantially intact starch- depleted and protein and oil-enhanced corn kernel residuals, comprising steeping substantially intact corn kernels in steep water at a temperature at or above the gelatinization temperature of starch in the corn kernels, wherein steeping is performed in the presence of an exogenous thermostable a-amylase that releases soluble starch hydrolysates or hydrolysed starch syrups from starch present in the corn kernels and the temperature is between 83-90° C. and at or above the gelatinization temperature of starch in the corn kernels inactivates endogenous corn proteases and carbohydrate hydrolyzing enzymes present in the corn kernels, and subsequently separating soluble starch hydrolysates or hydrolysed starch syrup-containing steep water from the steeped corn kernels to obtain substantially intact, starch-depleted and protein and oil-enhanced corn kernel residuals.
A method for producing oil and gluten from a corn kernel compositions, comprising steeping substantially intact corn kernels in steep water at a temperature at or above the gelatinization temperature of starch in the corn kernels, wherein steeping is performed in the presence of an exogenous thermostable a-amylase that releases soluble starch hydrolysates or hydrolysed starch syrup from starch present in the corn kernel and the temperature is between 83-90° C. and at or above the gelatinization temperature of starch in the corn kernels inactivates endogenous corn proteases and carbohydrate hydrolyzing enzymes present in the corn kernels, and subsequently separating soluble starch hydrolysates or hydrolysed starch syrup-containing steep water from the steeped corn kernels to obtain substantially intact, starch-depleted and protein and oil-enhanced corn kernel residual, and fractionating the starch-depleted and protein and oil-enhanced corn kernel residual into oil and gluten fractions, and
- wherein steeping is performed in the presence of a preselected amount of thermostable protease to partially hydrolyze protein present in the corn kernels and/or to produce amino acids.
Dependencies are inferred from the claim text.