Starches with an improved flavor
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsPetrus G. M. Haring, Petrus M. T. De Kok, Ronald P. Potman, Johannes J. Wesdorp
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Abstract
The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.
Claims16
A method for improving the flavor of an essentially gluten-free starch comprising incubating the starch with an enzymatically active peptidase-containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, said starch containing from 0.002-0.3 wt % of oligopeptides before bringing it into contact with the cell preparation, said method further comprising at least one physical purification step preceding or following said enzymatic treatment selected from the group consisting of recrystallization, absorption, adsorption, stripping by gas and extraction by liquid.
Dependencies are inferred from the claim text.