Method for preparing and using b-starch

Details Method for preparing and using b-starch Method for preparing and using b-starch

A - Human Necessities

21

D

A21D 8/04 (2006.01) A23G 3/00 (2006.01) A23G 9/00 (2006.01) A23K 1/00 (2006.01) A23K 1/16 (2006.01) A23K 1/165 (2006.01) A23K 1/18 (2006.01) A23L 1/09 (2006.01) A23L 1/105 (2006.01) C08B 30/00 (2006.01) C08B 30/04 (2006.01)

Patent

CA 2324597

The invention relates to a method for the enzymatic preparation of the third phase of dough separation containing B starch as well as the soluble components of flour. According to said method, after traditional mechanical separation of the A starch and the gluten the third phase of dough separation is mixed with amylases and hemicellulases, immediately heated to temperatures of between 55 and 75 ~C, preferably between 60 and 70 ~C, and evaporated down immediately after saccharification and partial pentosane hydrolysis. The product obtained in this way can be used as a partial or complete substitute for raw dairy products or vegetable carbohydrates in animal feed, food and ice cream.

Procédé de préparation enzymatique de la troisième phase de séparation de la pâte, contenant l'amidon B ainsi que les constituants solubles de la farine, selon lequel la troisième phase de séparation de la pâte est mélangée, après la séparation mécanique classique de l'amidon A et du gluten, avec des amylases et des hémicellulases, puis est chauffée immédiatement à des températures de 55 à 75 ·C, de préférence de 60 à 70 ·C et est enfin immédiatement concentrée par évaporation après la saccharification et l'hydrolyse partielle du pentosane. Le produit ainsi obtenu peut être utilisé en tant que substitut partiel ou total de matières premières du lait ou d'hydrates de carbone végétaux dans l'alimentation animale, les produits alimentaires et la glace.

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