Process for the preparation of a hydrolyzed product from whole grain and such a product

The hydrolyzed protein and starch products prepared according to the process for preparing in situ, enzymatically hydrolyzed protein and starch products from whole grain, comprising crushing said grain and thereafter subjecting the crushed grain to a treatment which consists essentially of both the following steps:

• (a) subjecting said grain to an enzymatic treatment in an aqueous medium with an endopeptidase so as to transform substantially all water-insoluble proteins present in the grain to water-soluble protein products, which thereafter are filtered and recovered from the crushed grain as a clear filtrate containing protein products containing about 50 to 60% peptides having at least 25 amino acid residues, 35 to 45% peptides having between about 5 to 20 amino acid residues and 4-8% peptides having up to 4 amino acid residues and subjecting the remaining crushed grain to
• (b) an enzymatic treatment in an aqueous medium with at least one starch hydrolyzing enzyme so as to transform substantially all of the water-insoluble starch fraction in the grain to water-soluble, degraded products of starch, and wherein the starch hydrolyzing enzyme is amylase substantially free from other carbohydrate hydrolyzing enzymes,
• Wherein upon completion of process steps (a) and (b) any remaining water-insoluble husk components of said grain such as bran and water-insoluble starch components are separated, wherein said husk component, after washing, contain at least about 60% by weight of fibers and no more than about 2% by weight of residual starch.