# US 2019/0166890 A1 · Process for preparing hydrolysed starch with reduced sugar content > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2019/0166890 A1 - Document ID: US20190166890A1 - Status: Published application - Kind: A1 - Application number: 16/316,668 - Filed: 2017-07-14 - Published: 2019-06-06 - Earliest claimed: 2016-07-15 - Assignees: Nestec S.A. - Applicants: Nestec S.A. - Inventors: Maria-Luiza Mateus; Lukas Hartmann; Jose Daniel Perrin; Jordi Ramos Carnasa; Christina Vafeiadi - Web page: https://patentgrep.com/patent/US20190166890A1 ## CPC - A23L 7/107: {Addition or treatment with enzymes not combined with fermentation with microorganisms} - A23L 7/143: Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products - A23L 7/198: {Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts} - A23L 11/05: {Mashed or comminuted pulses or legumes; Products made therefrom (A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65)} - A23L 11/50: Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50) - A23L 19/10: of tuberous or like starch containing root crops - A23L 19/15: Unshaped dry products, e.g. powders, flakes, granules or agglomerates - A23L 29/35: {Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches} - C08B 30/044: {from corn or maize} - C08B 30/06: Drying; Forming - C08B 30/12: Degraded, {destructured} or non-chemically modified starch {, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch (preparation of chemical derivatives of starch C08B31/00)} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - C08B: POLYSACCHARIDES; DERIVATIVES THEREOF (polysaccharides containing less than six saccharide radicals attached to each other by glycosidic linkages C07H; fermentation or enzyme-using processes C12P19/00; sugar industry C13; production of cellulose D21) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis. ## Claims ### Claim 1 A method for producing a food product comprising hydrolysed starch, the method comprising the steps of: a) providing a starting material which comprises both starch and at least one amylolytic enzyme; b) providing as ingredients: water, and at least one further amylolytic enzyme; c) mixing the starting material of step a) and the ingredients of step b); d) adjusting the temperature of the mixture of step c) to a temperature which leads to gelatinization of the starch in the mixture and inactivation of the at least one amylolytic enzyme which was provided with the starting material in a); e) simultaneously to step d), subjecting the mixture of step c) to high shear mixing; and f) incubating the mixture of step e) such that the desired degree of hydrolysis is achieved, thereby obtaining a food product comprising hydrolysed starch. ### Claim 2 (depends on 1) The method according to claim 1, wherein the at least one further amylolytic enzyme which is provided in step b) is active at or above the temperature to which the mixture is adjusted in step d). ### Claim 3 (depends on 1) The method according to claim 1, wherein in step d) the mixture of step c) is adjusted at a temperature which is greater then 70 deg C. ### Claim 4 (depends on 2) The method according to claim 2, wherein step d) is performed by direct steam injection. ### Claim 5 (depends on 1) The method according to claim 1, wherein the high shear mixing in step e) is achieved by use of a high shear mixer. ### Claim 6 (depends on 5) The method according to claim 5, wherein the high shear mixer is a Ring Layer Mixer. ### Claim 7 (depends on 1) The method according to claim 1, wherein the high shear mixing in step e) is such that the mixture is homogenized within a time period of 1 second to 50 seconds. ### Claim 8 (depends on 1) The method according to claim 1, wherein the starting material is a plant preparation. ### Claim 9 (depends on 8) The method according to claim 8, wherein the starting material is selected from a flour selected from the group consisting of a grain, a tuber, and a legume. ### Claim 10 (depends on 1) The method according claim 1, wherein the at least one further amylolytic enzymes provided in step b) comprises amylase not endogenous to the provided starting material. ### Claim 11 (depends on 1) The method according to claim 1, wherein the mixture of step c) has a total solids content in the range of 20 to 60% w/w. ### Claim 12 (depends on 1) The method according to claim 1, wherein the temperature in step d) is adjusted to a temperature above starch gelatinization and endogenous amylolytic enzyme inactivation, for example above 70 degrees C. ### Claim 13 (depends on 1) The method according to claim 1, wherein the incubation of step f) is performed at a temperature in a range selected such that the at least one further amylolytic enzyme has an optimal activity. ### Claim 14 (depends on 1) The method according to claim 1, wherein the incubation of step f) is performed at a temperature in the range of from 70 to 95 degrees C., for a period of time in the range from 1 minute to 12 hours. ### Claim 15 (depends on 1) The method according to claim 1, further comprising step g) additional heat treatment of the mixture which was obtained by high shear mixing according to steps a) to f). ### Claim 16 (depends on 15) The method according to claim 15 wherein an intermediate Hydrolysed carbohydrate ingredient obtained by high shear mixing according to steps a) to f) is mixed with additional ingredients comprising starch immediately before step g) takes place. ### Claim 17 (depends on 1) The method according to claim 1, wherein the food product comprises reduced levels of maltose as compared to those obtainable in a conventional method. ### Claim 18 (depends on 1) The method according to claim 1, wherein the food product comprises reduced levels of maltose as compared to those obtainable in a corresponding method wherein step e) is not performed under high shear mixing. ### Claim 19 (depends on 1) A food product obtainable by the method according to claim 1.