Enzymatic treatment of starchy food products for shortening the tempering step
AssigneeNovozymes A/S
InventorsJack Bech Nielsen, Tina Spendler
Life of this patent
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Abstract
The addition of a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase with raw materials comprising starch, heating so as to gelatinize the starch, cooling, holding to effect retrogradation of the starch, and heating.
Claims6
A process for producing an edible product, comprising the following sequential steps:
- a) mixing a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase with raw materials comprising starch,
- b) heating so as to gelatinize the starch,
- c) cooling and holding to effect retrogradation of the starch, and
- d) heating and drying.
The process of the preceding claim wherein the edible product is a snack food or a breakfast cereal.
A process for producing snack pellets, comprising the following sequential steps:
- a) mixing a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase with raw materials comprising starch,
- b) heating and extruding the mixture so as to gelatinize the starch and form pellets,
- c) cooling and holding to effect retrogradation of the starch,
- d) heating and drying.
The process of the preceding claim which further comprises a heating step prior to the extrusion.
A process for producing a snack product comprising
- a) producing snack pellets by the process of any preceding claim, followed by
- b) heat treating the pellets, particularly by frying in oil, puffing in hot air, microwave or infrared oven.
A process for producing shredded cereals, comprising the following sequential steps:
- a) mixing a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase with raw materials comprising starch,
- b) cooking so as to gelatinize the starch,
- c) cooling,
- d) holding to effect retrogradation of the starch, and
- e) shredding, and
- f) baking.
Dependencies are inferred from the claim text.