Process for the preparation of a hydrolyzed product from whole g

Details Process for the preparation of a hydrolyzed product from whole g Process for the preparation of a hydrolyzed product from whole g

1978-10-13

1981-08-04

Shapiro, Lionel M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Recombinant dna technique included in method of making a...

435 94, 435 96, 435 99, 426 18, 426 28, 426 44, C12P 2106, A23J 112

Patent

active

042823196

ABSTRACT:
The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated whereby this is achieved by treating whole grain, such as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform water insoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form water-soluble starch products, as mono and disaccharides, removing the bran fraction and removing water to obtain a dry, semimoist, or liquid but concentrated derived product. The product is to be added as a sweetening agent in food products as bread, drinks, and cereal products, whereby the bran obtained can be used in bread as fiber additive.

REFERENCES:
patent: 2051017 (1936-08-01), Schwarz et al.
patent: 3157513 (1964-11-01), Allen et al.
patent: 3249512 (1966-05-01), Bode
patent: 3912590 (1975-10-01), Slott et al.
patent: 3958015 (1976-05-01), Gay

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