Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1981-02-17
1983-03-22
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426661, A23J 112, A23L 1195
Patent
active
043776027
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, as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform waterinsoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form watersoluble 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 (1976-06-01), Schwarz et al.
patent: 3157513 (1964-11-01), Allen et al.
Hatcher Elizabeth A.
Jones Raymond N.
Nordstjernan AB
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