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Enzyme-modified cereal suspensions

A suspension and enzyme preparation technology, applied in the direction of enzymes, applications, hydrolytic enzymes, etc., can solve the problem that the overall viscosity and/or sugar content of grain suspensions cannot be effectively controlled or manipulated

Inactive Publication Date: 2001-11-21
OATLY AB
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, the overall viscosity and / or sugar content of the cereal suspension cannot be effectively controlled or manipulated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The pre-gelatinized flaked oats were wet milled at about 52°C-63°C. The concentration of suspended matter is from about 10 to about 15% w / v. An enzyme preparation of the invention containing barley amylase (Genencor Intl., Rochester NY, USA; or Rhodia Ltd, Cheshire, UK) and a pullulanase (debranching enzyme) such as Promozyme (Novo Nordisk, Bagsvaerd, Denmark) Add to the cereal meal suspension at a concentration of about 2 ml per kg of oats and at about 58 to about 61°C. The enzyme concentration in the enzyme preparation is about 500 to about 1000 DP° and about 150 to about 300 PU (pullulanase units) per ml, respectively. Let the enzyme preparation act for 1-2 hours, or until the viscosity of the suspension drops to about 700s -1 The shear rate is about 20 to about 40 mPas. The resulting product contains a large amount of maltose. Most of the starch (approximately 60% of oats) is converted to maltose.

[0062] The suspension is then heated to about 85 to about 90°C...

Embodiment 2

[0064] Pregelatinized ground oatmeal was ground as in Example 1. will contain barley β-amylase (Genencor Intl., Rochester NY, USA; or Rhodia Ltd, Cheshire, UK), pullulanase (debranching enzyme) such as Promozyme (Novo Nordisk, Bagsvaerd, Denmark) and amyloglucosidase such as The enzyme preparation of the invention from AMG (Novo Nordisk, Bagsvaerd, Denmark) or Optidex (Genencor Intl., Rochester, NY, USA) is added to the grain at a concentration of about 3-4 ml per kg of oats and at about 58-about 61 °C Coarse powder suspension. The enzyme concentration in the enzyme preparation is about 400 to about 700 DP°, about 100 to about 200 PU (pullulanase units), and about 90 to about 110 AGU per ml, respectively. Let the enzyme preparation act for about 1-about 2 hours, or until the viscosity of the suspension drops to about 700s -1 The shear rate is about 20 to about 40 mPas. The resulting product contains significant amounts of glucose. Finally, the suspension is heated and trea...

Embodiment 3

[0066] Pregelatinized ground oatmeal was ground as in Example 1. Will contain barley β-amylase (Genencor Intl., Rochester NY, USA; or Rhodia Ltd, Cheshire, UK) and endogenous α-amylase such as Fungamyl (Novo Nordisk, Bagsvaerd, Denmark) or Mycolase (Genencor Intl., Rochester, NY, USA) at a concentration of about 2 ml per kg of oats and added to the cereal meal suspension at about 54 to about 57°C. The enzyme concentration in the enzyme preparation is about 1400 to about 1600 DP° and about 30 to about 70 AU (amylase units) per ml, respectively. Let the enzyme preparation act for about 1 hour, or until the viscosity of the suspension drops to about 700s -1 The shear rate is about 20 to about 40 mPas. Most of the oat starch (60-70%) is converted to maltose and the rest is present as maltodextrin (step 1). Then (step 2), add another externally acting enzyme, such as amyloglucosidase AMG (NovoNordisk, Bagsvaerd, Denmark) or Optidex (Genencor Intl., Rochester, NY, USA), at about ...

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Abstract

Efficient, selective, and economical methods for producing non-dairy ready-to-use milk substitute cereal dispersions having intact beta-glucans, proteins, and natural sugars, while retaining the aroma and flavor of natural cereal. The methods include treating a cereal substrate suspension with an enzyme preparation that comprises at least one hydrolase having the ability to hydrolyze alpha-glycosidic bonds and having no glucanase and proteinase effect. The hydrolase may be selected from the group consisting of beta-amylase, alpha-amylase, amyloglucosidase and pullulanase, with the proviso that when the enzyme preparation comprises alpha-amylase or beta-amylase, there is always a mixture of at least one other of the alpha-glycosidic hydrolases. When beta-amylase and alpha-amylase are selected, they are used as a mixture, i.e., introduced simultaneously, to provide for accelerated enzymatic hydrolysis and for reduced amounts of the enzymes than otherwise needed if the enzymes were used separately. In addition to the above-identified hydrolases, the enzyme preparations of the present invention may further comprise an isomerase, such as glucose isomerase.

Description

[0001] Cross References to Related Applications [0002] This application claims the benefit of US Provisional Application No. 60 / 106,224 (filed 1998.10.30) and US Provisional Application No. 60 / 104,706 (filed 1998.10.19). field of invention [0003] The present invention relates to an enzyme suspension containing an enzyme preparation for the enzymatic hydrolysis of corn starch. In another aspect, the present invention relates to a method for producing a homogeneous and stable cereal suspension by using the enzyme preparation. Background of the invention [0004] The beneficial health effects of dietary fiber are well known and for this reason there is increasing interest in food products made from cereals such as oats and barley. [0005] Oats are different from other grains in many ways. They have higher levels of protein and fat than comparable grains and have high levels of beta glucans. [0006] In recent years, there has been increasing interest in food products ma...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23G9/32A23G9/42A23G9/52A23L2/38A23L7/10A23L7/104
CPCC12Y302/01041A23V2002/00A23G2200/14A23L1/1055A23G9/42C12Y302/01033A23C11/10C12Y302/01001C12Y302/01002A23L2/38A23G9/52A23L7/107A23V2250/5484A23V2250/5034A23L7/104
Inventor 安杰利卡·奥斯特·特里安塔菲洛
Owner OATLY AB
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