PROCESS FOR PREPARATION OF FOOD PRODUCT COMPRISING HYDROLYZED STARCH
The present invention relates to a method of preparing a food product comprising hydrolysed starch. In particular, the present invention relates to a method of preparing a food product comprising hydrolysed starch and showing certain texture attributes, in particular a semolina texture.
1 . A method for producing a food product comprising hydrolysed starch, comprising the steps of:
a) providing a starting material which comprises starch;
b) providing as ingredients: water, fat, and at least one amylolytic enzyme;
c) mixing the starting material of step a) and the ingredients of step b);
d) adjusting the temperature of the mixture of step c) to a temperature which leads to gelatinization of the starch in said mixture;
e) simultaneously to step d), subjecting the mixture of step c) to high shear mixing;
f) incubating the mixture of step e) such that the desired degree of hydrolysis is achieved; and
g) drying the mixture which was obtained by previous steps,
thereby obtaining a food product comprising hydrolysed starch.
2 . The method according to claim 1 , wherein the at least one amylolytic enzyme which is provided in step b) is active at or above the temperature to which the mixture is adjusted in step d).
3 . The method according to claim 1 , wherein in step d) the mixture of step c) is adjusted at a temperature which is greater than 55 deg C.
4 . The method according to claim 1 , wherein mixing of the starting material of step a) and of the remaining ingredients of step b) is performed prior to the provision of the amylolytic enzyme of step b).
5 . The method according to claim 1 , wherein mixing of the starting material of step a) and of the ingredients of step b) is performed simultaneously.
6 . The method according to claim 1 , wherein step d) is performed by direct steam injection.
7 . The method according to claim 1 , wherein the high shear mixing in step e) is achieved by use of a high shear mixer.
8 . The method according to claim 7 wherein the high shear mixer is selected from the group consisting of: ring layer mixer, homogenizer, paddle mixer, pin mixer, pelletizer, granulator, and high shear pump.
9 . The method according to claim 7 , wherein the high shear mixer is a Ring Layer Mixer.
10 . The method according to claim 1 , wherein the high shear mixing in step e) is such that the mixture is homogenized for a time period of 1 second to 50 seconds.
11 . The method according to claim 1 , wherein the starting material is a plant preparation.
12 . The method according to claim 11 , 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, and combinations thereof.
13 . The method according to claim 1 , wherein fat ingredient provided in step b) amounts to 1 to 40% w/w of the solids composition.
14 . The method according to claim 1 , wherein the mixture of step c) has a total solids content in the range of 20 to 70% w/w.
15 . The method according to claim 1 , wherein the temperature in step d) is adjusted to a temperature above starch gelatinization.
16 . The method according to claim 1 , wherein the incubation of step f) is performed at a temperature in the range of from 70 to 95 degrees C., for a period of time in the range from 1 minute to 12 hours.
17 . The method according to claim 1 , wherein the food product comprising hydrolysed starch has semolina texture.
18 . (canceled)
19 . A food product obtainable by the method according to claim 1 .
20 . A product according to claim 19 and having semolina texture.