Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1998-04-06
2000-06-27
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 18, 426 64, 426618, 435 72, C12P 1914, A23L 1105
Patent
active
060804335
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a process for preparing nutritionally valuable products from cereals by means of an enzymatic degradation of the starch present in the cereals to soluble dextrines and in turn their continued degradation to more simple oligosaccharides in one step, as well as a plant for carrying out the process.
The object of the present invention is to provide a possibility of obtaining nutritionally valuable products from cereals in a simple and rational way, which products are to be used in human and animal applications.
A further object is to obtain a strongly simplified and time-saving process which enables production of products having different amounts of glucose. Hereby different cereals or fractions of cereals can be used as starting materials, such as wheat, oat, barley, rye, maize, sorghum as well as other starch products.
In certain applications the end product can be used directly and does not require drying or further fractionation or drying. In those cases where a dried product is desired, the end product can be dried by spray drying, or varieties thereof, or by a roller dryer. In certain cases the fiber component of the product is separated and dried on its own and used as a high value and pleasant tasting nutritional fibrous product.
A further other object of the invention is to provide a production plant for the process of the invention, particularly for a continuos production.
BACKGROUND OF THE INVENTION
It is known, for instance, from SE-A-7808870-5 to hydrolyze whole cereal grains using protein and starch degradable enzymes. The method disclosed leads to a more complex production process taking 15-30 hrs to carry out to obtain a high content of glucose. These long processing times also leads to the fact that very large plants are needed to be able to produce a larger amount of product. Such a process is further difficult to carry out as a continuos process due to the long retention times. These previously known processes primarily involve the degradation of protein using a proteolytic enzyme at 60.degree. C. (for 2 hours), followed by addition of an alpha-amylase at 75.degree. C., and degradation of starch to form polysaccharides (for 6 hours), followed by the addition of an amyloglucosidase for further degradation of polysaccharides.
It has now surpringly been shown possible to be able to rationalize the production of glucos containing products from cereals by means of the present process and thereby obtaining considerably shortenend production times, which means that the process can be developed into a continous process.
The present invention further comprises a plant suitable for carrying out the present process.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a graph illustrating the percentage increase in carbohydrate solubility against time for glucose and maltose at 70.degree. C.
FIG. 2 is a schematic diagram of an embodiment of a plant as described herein.
FIG. 3 is a cross-sectional diagram of a blending reactor.
FIG. 4 is a cross-sectional diagram of a reaction reactor.
FIG. 5 is a cross-sectional diagram of the reaction reactor shown in FIG. 4.
FIG. 6 is a cross-sectional diagram of an end incubation reactor.
DESCRIPTION OF THE PRESENT INVENTION
The present invention is characterized in that the gelatinization and degradation of the starch to soluble dextrines and their continued degradation to more simple oligosaccharides is carried out in one step.
This is achieved by means of the invention by already in a first phase adding alpha-amylase and amyloglucosidas at the same time as the conditions concerning pH and temperature are so adjusted that the different types of enzymes have a satisfactory activity.
Hereby a rapid degradation of the starch is obtained avoiding the normally existing, very considerable increase of the viscosity obtained in the beginning of a gelatinization. More simple and less cost demanding stirrer systems can thus be used. Simultaneously a very rapid enzymatic degradation of the starch into more simple carbohydrat
REFERENCES:
patent: 4710386 (1987-12-01), Fulger et al.
patent: 5082673 (1992-01-01), Inglett
Bergkvist Rolf
Hansson Bengt
Biowheat AB
Hendricks Keith D.
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