Process for sugar modulation

Abstract

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

1 . A method for producing a food product comprising hydrolysed starch, said method comprising the steps of:
 a) Providing a starting material which comprises both starch and at least one amylolytic enzyme,   b) Providing as ingredients: water, optionally at least one further amylolytic enzyme and optionally one or more other ingredients,   c) Mixing the starting material of step a) and the ingredients of step b)   d) adjusting the temperature of the mixture of step c) to a temperature lower than 55 deg C., and   e) simultaneously to step d), subjecting said mixture of step c) to high shear mixing,   f) Incubating the mixture of step e) such that the desired degree of hydrolysis is achieved,   
       thereby obtaining a food product comprising hydrolysed starch. 
     
     
         2 . The method according to  claim 1 , wherein in step d) the mixture of step c) is adjusted at a temperature which is below 55 deg C. 
     
     
         3 . The method according to  claim 2 , wherein in step d) the mixture of step c) is adjusted to a temperature ranging from 20 to 50 deg C. 
     
     
         4 . The method according to  claim 2 , wherein step d) is performed by direct steam injection. 
     
     
         5 . The method according to  claim 1 , wherein said high shear mixing in step e) is achieved by use of a high shear mixer. 
     
     
         6 . The method according to  claim 5 , wherein said high shear mixer is a Ring Layer Mixer. 
     
     
         7 . The method according to  claim 1 , wherein said high shear mixing in step e) is such that the mixture is homogenized within a time period of 1 second to 50 seconds. 
     
     
         8 . The method according to  claim 1 , wherein said starting material is a plant preparation. 
     
     
         9 . The method according to  claim 8 , wherein the starting material is selected from a flour of one or more grains, wherein the flour consists of: wheat flour, rice flour, maize flour, barley flour, rye flour, oat flour, buckwheat flour, millet flour, quinoa flour, sorghum flour; a flour made from one or more tubers, such as potato, cassava; a flour made from legumes such as pea flour; or combinations thereof. 
     
     
         10 . The method according to  claim 8 , wherein the starting material comprises wheat flour. 
     
     
         11 . The method according to  claim 1  wherein said at least one further amylolytic enzymes provided in step b) comprises amylase, for example alpha-amylase, not endogenous to the provided starting material. 
     
     
         12 . The method according to  claim 11  wherein the amylase is an alpha-amylase, not endogenous to the provided starting material. 
     
     
         13 . The method according to  claim 1 , wherein said mixture of step c) has a total solids content in the range of 20 to 60% w/w. 
     
     
         14 . The method according to  claim 1 , further comprising step
 g) additional heat treatment of the mixture which was obtained by high shear mixing according to steps a) to f).   
     
     
         15 . The method according to  claim 1  wherein the food product comprises reduced levels of maltose as compared to those obtainable in a conventional method 
     
     
         16 . The method according to  claim 1  wherein the food product comprises reduced levels of maltose as compared to those obtainable in a corresponding method wherein step e) is not performed under high shear mixing. 
     
     
         17 . The method according to  claim 1  wherein the food product comprises reduced levels of maltose as compared to those obtainable in a corresponding method wherein step e) is not performed in a high shear mixer. 
     
     
         18 . A food product made by the method of  claim 1 .