Use of amylase enzyme
AssigneeDupont Nutrition Biosciences Aps
InventorsYandong Liu, Yolanda Guo
Life of this patent
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Abstract
The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.
Claims19
A method of preparing a food product with improved shelf life, such as retarding the deterioration of mouthfeel and texture flexibility (softness), the food product comprising animal protein and a starch component, said method comprising the steps of
- e) mixing an exogenous exoamylase with a composition comprising a starch component,
- f) processing the mixture obtained under step a) at conditions allowing said exogenous exoamylase to at least partially hydrolyze said starch component,
- g) mixing said composition comprising a starch component either prior to, simultaneously with, or subsequent to any one of the steps a) or b) with an animal protein component, and
- h) processing said composition comprising animal protein and a starch component obtained after steps a)-c) to obtain said food product with improved shelf life.
The process according to claim wherein the retarding deterioration of mouthfeel and texture flexibility (softness) is measured as a lowering of the maximum breaking force 1 day, such as 2 days, such as 3 days, such as 4 days, such as 5 days, such as 6 days, such as 7 days, such as 9 days, such as 11 days, such as 14 days, such as 16 days, such as 18 days, such as 20 days, such as 21 days, such as 24 days, such as 26 days, such as 27 days, such as 28 days, such as 30 days, such as 32 days, such as 34 days, such as 35 days, such as 6 weeks, such as 7 weeks, such as 8 weeks, such as 9 weeks, such as 10 weeks after preparation of the composition comprising animal protein and starch.
Dependencies are inferred from the claim text.