Process for sugar modulation
The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
1. A method for producing a food product comprising hydrolysed starch, the method comprising:
a) providing a starting material comprising both starch and at least one amylolytic enzyme;
b) providing water;
c) mixing the starting material of step a) and the water of step b) to form a mixture;
d) adjusting the temperature of the mixture of step c) to a temperature ranging from 55 to 75° C.;
e) simultaneously to step d), subjecting the mixture of step c) to high shear mixing in a Ring Layer Mixer;
f) incubating the mixture of step e) such that a desired degree of hydrolysis is achieved; and
thereby obtaining the food product comprising the hydrolysed starch, wherein the food product comprises increased levels of maltose as compared to those obtainable in a conventional method.
2. The method according to claim 1 , wherein in step d) the mixture of step c) is adjusted to a temperature ranging between 60 and 70° C.
3. The method according to claim 1 , wherein step d) is performed by direct steam injection.
4. The method according to claim 1 , wherein the high shear mixing in step e) is performed such that the mixture is homogenized within a time period of 1 second to 50 seconds.
5. The method according to claim 1 , wherein the starting material is a plant preparation.
6. The method according to claim 1 , wherein the starting material is selected from the group consisting of a flour of one or more grains, a flour made from one or more tubers, a flour made from legumes, and combinations thereof.
7. The method according to claim 1 , wherein the starting material comprises wheat flour.
8. The method according to claim 1 , wherein step b) further comprises providing a second amylolytic enzyme of amylase, not endogenous to the starting material.
9. The method according to claim 1 , wherein the mixture of step c) has a total solids content in the range of 20% to 60% w/w.
10. The method according to claim 1 , the method further comprising:
g) additional heat treatment of the mixture obtained by the high shear mixing according to steps a) to f).
11. The method according to claim 1 , wherein the food product comprises increased levels of maltose as compared to those obtainable in a corresponding method wherein step e) is not performed under high shear mixing.
12. A food product obtainable by the method according to claim 1 .
13. The method according to claim 1 , wherein the step a) further comprises providing an additional amylolytic enzyme, and the additional amylolytic enzyme is alpha amylase.
14. The method according to claim 1 , wherein the food product comprises increased levels of the maltose as compared to those obtainable in a corresponding method wherein step e) is not performed in a high shear mixer.
15. The method according to claim 1 , wherein the food product comprises more than 9% w/w of the maltose as compared to those obtainable in a conventional method.
16. The method according to claim 1 , wherein the food product comprises more than 16% w/w to more than 30% w/w of the maltose as compared to those obtainable in a conventional method.
17. The method according to claim 1 , wherein the speed of the Ring Layer Mixer ranges from 500 rpm to 2500 rpm.
18. The method according to claim 1 , wherein the at least one amylolytic enzyme is an endogenous amylolytic enzyme.
19. The method according to claim 18 , wherein the endogenous amylolytic enzyme is selected from the group consisting of an alpha-amylase, a beta-amylase and a gamma-amylase.
20. The method according to claim 18 , wherein the endogenous amylolytic enzyme is a beta-amylase.