公开(公告)号：US5562937A

公开(公告)日：1996-10-08

申请号：US358483

申请日：1994-12-19

Applicant: Jamie Senkeleski ,  Chung-Wai Chiu ,  Zu-Feng Xu ,  William R. Mason ,  Karen L. Chicalo-Kaighn

Inventor： Jamie Senkeleski ,  Chung-Wai Chiu ,  Zu-Feng Xu ,  William R. Mason ,  Karen L. Chicalo-Kaighn

IPC: A23G9/32 ,  A23G9/34 ,  A23G9/36 ,  A23G9/52 ,  A23L1/09 ,  A23L1/0522

CPC classification number: A23G9/363 ,  A23G9/34 ,  A23G9/52 ,  A23L29/35 ,  C12Y302/01002 ,  C12Y302/01003 ,  A23G2200/06

Abstract: A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which comprises steam cooking a starch slurry at a temperature of 120.degree. to 170.degree. C. to completely gelatinize the waxy starch; enzymatically hydrolyzing the gelatinized starch with beta-amylase or glucoamylase until up to about 60% by weight of the starch has been degraded to maltose or glucose; terminating the enzyme degradation by deactivating the enzyme and recovering the starch by spray drying.

Abstract translation: 以非淀粉成分与β-淀粉酶或葡糖淀粉酶处理的蜡质淀粉的混合物制备特征在于改善口感和质地的配制的含淀粉的食品，其通过包括蒸煮蒸煮淀粉浆料 在120〜170℃的温度下，使蜡状淀粉完全凝胶化; 用β-淀粉酶或葡糖淀粉酶酶促水解淀粉糊，直至淀粉的高达约60％（重量）降解为麦芽糖或葡萄糖; 通过使酶失活并通过喷雾干燥回收淀粉来终止酶降解。