Method of producing starch hydrolysis products for use as a food additives
AssigneeAkademie der Wissenschaften der DDR
InventorsManfred Richter, Friedrich Schierbaum, Siegfried Augustat, Klaus-Dieter Knoch
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Abstract
Food additive, having utility for example as a thickener is prepared by mixing an optimum concentration of a starch-hydrolyzing enzyme and a starch or pre-treated starch in water in a concentration of the starch of 15-50% by weight at a pH optimum for the enzyme, heating the mixture to a temperature at which the starch grains swell and permitting the starch to hydrolyze, inactivating the enzyme by additional heating of the mixture, and cooling the mixture to form a gel or dehydrating the mixture to form a dry hydrolyzate.
Claims12
Method of producing a starch hydrolysis product having a dextrose equivalent of at least 5% but below 25% and which forms with water, white, glossy thermoreversible gels having a neutral taste, which are stable to freezing and defrosting and the consistency of which can be varied from pasty to cutting hard, comprising suspending in water a starch or water soluble starch derivative in a concentration of 15-50% by weight and the starch-hydrolyzing enzyme bacterial .alpha.-amylase in a concentration within a range which is optimum for hydrolysis of the starch by the enzyme to produce said starch hydrolysis product, adjusting the pH of the suspension to a value of about 7, which is optimum for hydrolysis of the starch by the enzyme to produce said starch hydrolysis product, heating the suspension from a temperature of 55.degree.C to a temperature of 70.degree.C. in a period of 5 to 30 minutes, heating the suspension from a temperature of 70.degree.C. to a temperature of 95.degree. to 100.degree.C. in a period of 5 to 20 minutes and maintaining the suspension at the latter temperatures for 5 to 20 minutes, whereby a precipitant is formed and the supernatant liquid is a solution of said starch hydrolysis product, and separating the precipitant from the supernatant liquid.
Dependencies are inferred from the claim text.