Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1992-02-10
1993-09-21
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 44, 426578, 426661, 426 48, 435212, 435219, 435220, 435275, 127 71, A23L 10522
Patent
active
052467180
ABSTRACT:
The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.
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De Kok Petrus M. T.
Haring Petrus G. M.
Potman Ronald P.
Wesdorp Johannes J.
Hunter Jeanette
McGowan, Jr. Gerard J.
Van den Bergh Foods Co. Division of Conopco, Inc.
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