Process for preparing foods and drinks
AssigneeHayashibara Co., Ltd.
InventorsMamoru Hirao, Yoshinori Sato
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Abstract
A process for preparing foods and drinks sweetened and protected against coloration, Strecker's reaction, and moisture absorption, by the addition of high purity maltose, the maltose being produced by action of alpha-1,6-glucosidase and beta-amylase to enzymatically liquefied starch which consists essentially of amylopectin thereby producing straight-chain amylose and then subjecting the resulting amylose to the action of beta-amylase to obtain high purity maltose.
Claims13
A process for preparing foods and drinks sweetened mildly, and protected against dis coloration, Strecker's reaction, and moisture absorption, which comprises:
- adding .alpha.-1,6-glucosidase and .beta.-amylase, under such conditions and in a quantity sufficient to produce straight chain amylose, to enzymatically liquefied starch which consists essentially of amylopectin thereby producing straight-chain amylose;
- and subjecting the resulting amylose to the action of .beta.-amylase and purifying and drying to obtain high purity maltose in crystalline powder form of 90 - 95% maltose;
- and then adding said high purity crystalline maltose powder to foods and drinks as the essential added sweetener.
Dependencies are inferred from the claim text.