Enzymatically modified suspension from oat grains (variants) and method for its preparing

FIELD: food industry, BIOTECHNOLOGY.

SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.

EFFECT: improved preparing method, valuable properties of suspension.

12 cl, 8 ex

 

The technical field

The present invention relates to enzyme suspensions containing enzymes for enzymatic hydrolysis of corn starch. Another aspect of the invention relates to the production of homogeneous and stable suspensions of beans cooked with the use of these enzyme preparations.

the level of technology

The beneficial health effects of dietary fiber is well known. In this regard, there is a growing interest in foods made from grains, such as oats and barley.

Oats is different in many ways from other cereals. It increased content of protein and fat compared to the same crops, as well as a high content of β-glucans.

In recent years there has been growing interest in foods made from oats. The main reason for this is the discovery of the fact that the fiber of oats has a curative effect on people with high cholesterol by reducing cholesterol levels in the serum. Another reason is that oats contain a protein with high nutritional value, as well as a significant amount of mono - and polyunsaturated fats. In addition, oats contain many essential amino acids and minerals.

A great advantage of the allied forces who is immediately after removal of the husk all the whole grain can be used for manufacturing various products. In oats most of the nutrients are almost evenly distributed throughout the grain. In other cereals nutrients are often concentrated in certain parts of the grain.

The nutritional value of the components of oats has contributed to the introduction of oats or parts thereof in some different foods. For example, in the application for European patent No. 0577294 (R. Jenkins) disclosed the process of obtaining substitute fat and thermophoretic gels. The process involves the hydrolysis of grain, such as oats, with this enzyme, as α-amylase, amyloglucosidase, cellulase, pullulanase, cyclodextrin glycosyltransferase, or protease, or combinations thereof. After inactivation of the enzymes soluble fraction (dietary fiber, malto dextrins) is separated from the insoluble fraction. However, dietary fiber, in the form β-glucans and pentosans, suffers from a significant reduction in her level of proteins and lipids caused by the process of separation. Moreover, the use of cellulase decompose β-glucans, and the use of proteases causes further decomposition of proteins.

In the application for European patent No. 0231729 (R.Bergkvist and K.Claesson) disclosed the food production process using zamenitel the th sugar, obtained by the enzymatic decomposition of whole grain cereals at least to the level of oligosaccharides. The process involves two-stage processing enzyme, initially spend processing α-amylase, and then β-amylase. Sequential processing α-amylase may be conducted in combination with the enzyme pullulanase type. To reduce the high viscosity of the suspension, it is recommended to pre-treatment β-glucanases to handle α-amylase or simultaneously with it. However, β-glucanase breaks down beta-glucan, thereby reducing the concentration of β-glucans in the final product.

In the patent US 4,996,063 (G.F.Inglett) disclosed the preparation of water-soluble compositions of dietary fiber by treating the α-amylase products of crushed oats. α-Amylase is intended for dilution oat starch, and in this case you can use any α-amylase. The obtained powder composition of dietary fiber are used as additives to food products, such as fat substitutes. However, these foods not only lack the desired aromatic substances of natural oats, there is also a lack of suitable flavoring substance.

In addition, the process of enzymatic hydrolysis of the starch component of the grain is disclosed in the patent US5,686,123 (L. Lindahl et al.), where is described a method of obtaining a homogeneous and stable suspension of the grains having the taste and smell of natural oats; PCT patent no WO 95/27407 (.Fitchett and P.Latham) refers to the process of preparation of substitute fat-rich dextrins, using single-stage processing of a single enzyme; in the application for European patent No. 0097973 (R.Howrwarth and R.Irbe) described a method of producing fructose from glucose using starch mainly from wheat and maize; and in the United Kingdom patent No. 1495220 (.Muller) disclosed multi-stage method of producing dextrose and dextrins from starch, protein, and separation of these products from proteins and other by-products.

However, there are a number of interesting points regarding the processes and products disclosed in the above patents. In the patent of Bergquist (Bergkvist) assumes the use of enzymes which break down β-glucan, whereas in the patent Genkina (Jenkin) assumes the use of enzymes which break down as β-glucans and proteins. The use of these enzymes leads to the production of product lack of nutritional value, and the processes by which decompose β-glucan, inhibit the impact of this fiber that lowers cholesterol. Multistage processes used in some of these methods take a lot of time is C for sequential processing of various hydrolases, due to increasing cost of production. Moreover, sequential processing enzymes eliminates all the possible synergistic effects that could occur while using α-amylase and β-amylase. In addition, the total viscosity and/or a sugar content in the suspension of the grains does not give effective control or regulation.

Given these shortcomings, there is a need for enzyme preparations for hydrolysis of corn starch with less material and time costs to obtain a product in the form of a suspension of grains, which preserves the flavor and aromatic qualities of natural grains and in which you can adjust or modify the viscosity, content β-glucan and sugar, as well as General structure, with the aim of obtaining the desired end product.

the INVENTION

For the purposes of the present invention the following terms and phrases that are found in the description and the claims, will have the following values:

"Pre-treated suspension of grains"as used here means a product that has been pre-processed using the method disclosed in patent US 5,686,123.

"Grain substrate", as used here, denotes the suspension is selected from the group consisting of insuspense from grain flour, pre-treated suspension of grains and mixtures thereof.

"Suspension of oat flour"as used here, refers to the suspension, including oat flour and/or oats.

Accordingly, the main aim of the present invention is the provision of enzymatic modified suspension, including suspension from the grain substrate and an enzyme for hydrolysis of component parts of the suspension from the grain of the substrate, in which certain properties of the suspension from the grain substrate, such as viscosity and/or sugar, modified by treatment with various combinations of hydrolases and isomers.

Another objective of the present invention is the provision of efficient, selective and economical method of obtaining a suspension of grains with aroma and/or taste of natural grains, with an unexpected improvement in control viscosity and/or sugar content in the suspension of the grains by processing with the help of a number of new enzyme preparations.

An additional objective of the present invention is the provision of a homogeneous and stable suspension of grains with aroma and/or taste of natural grains and containing intact β-glucans are components of the suspension from the grain substrate.

Another objective of the present invention is to provide Uchenie method of making a homogeneous and stable suspension of the grains, having the aroma and taste of natural grains and containing intact β-glucan.

All of the above objectives can be realized using an enzymatic modified suspension, including suspension from the grain substrate and enzyme preparation for enzymatic hydrolysis of component parts of the suspension from the grain substrate. The enzyme preparation comprises at least one hydrolase able to hydrolyze α-glycosidic bonds of component parts of the suspension from the grain of the substrate, and, optionally, combines at least one hydrolase and isomerase.

Component parts may include amylose, amylopectin, maltodextrins, maltose, maltotriose and their mixture. More specifically, the above objectives can be realized using an enzymatic modified suspension, including suspension from the grain substrate and enzyme, where the enzyme preparation comprises at least one hydrolase with the ability to hydrolyze α-glycosidic bonds of component parts of the suspension from the grain substrate. Preferably, the enzyme preparation had no glucanase and/or proteinase activity. Preferred hydrolase can be selected from the group consisting of β-amylase, α-amylase, amyloglucosidase and pullulanase, provided that when the enzyme is report includes β -amylase or α-amylase, it is in a mixture with at least one of the other named α-glycoside hydrolases. When the enzyme preparation includes β-amylase and α-amylase, more preferably, they are both United in suspension from the grain substrate. In addition to the above hydrolases enzyme preparations of the present invention may also include an isomerase, e.g., glucose isomerase.

The above enzyme preparations can be used to obtain a homogeneous and stable improved suspension of grains with the aroma and taste of natural grains and containing intact β-glucan, and this improved suspension of the grains prepared using the method, which includes stages:

a) obtaining a suspension of the grain substrate;

b) treating the suspension of the grain of the substrate stage (a) of the enzyme preparation described above, i.e. the enzyme preparation for enzymatic hydrolysis of corn starch in suspension, comprising about at least one gidrolizny enzyme having the ability to hydrolyze α-glycosidic bonds. Preferably, α-glycosidic hydrolase selected from the group consisting of β-amylase, α-amylase, amyloglucosidase and pullulanase and mixtures thereof, provided that when the enzyme preparation is in the cancel β -amylase or α-amylase, it is in a mixture with at least one of the other named α-glycoside hydrolases. When the enzyme preparation includes β-amylase and α-amylase, preferably, these enzymes were simultaneously introduced into a suspension of grain substrate.

Accordingly, the main purpose of this invention is to provide a modified enzymatic suspension of grains of oats and cooking.

Suspension of grains of oats will have the aroma and/or taste of natural grains and will contain the remains of maltose and maltodextrin, intact β-glucans and proteins. A method of manufacturing a modified suspension from grains of oats includes the hydrolysis suspension of grains of oats by using the composition of enzymes consisting of α-amylase and β-amylase. This composition free from glucanases and proteinase activity. Moreover, the simultaneous introduction α-amylase and β-amylase provides a means for predetermining the viscosity of the suspension. If a particular process is required interval viscosity of from 45 MT 65 MT, it is possible to prepare a composition of enzymes with different amounts of α-amylase and β-amylase, to obtain: (1) the interval viscosity, (2) within a specified period of time and (3) at a given ratio shift, in this case, the AE, approximately 700-1. In addition, conducting simultaneously α-amylase and β-amylase provides acceleration of enzymatic hydrolysis, the regulation of sugar modified suspension from grains of oats, as well as the use of smaller quantities of enzymes than in the case when enzymes are used separately.

A method of manufacturing an improved suspension of the grains may also include at least one stage of post-processing to improve the safety of grains, such as: the removal of large particles by centrifugation or decantation; homogenization processed by the enzyme suspension; and/or processing of the product ultra-high temperature (UHT, Ultra High Temperature), disclosed in Food Engineering and Diary Technology, H.G.Kessler, Verlay A. Kessler, 1981, Chapter 6, pp. 139-207. After UHT product can be Packed in aseptic conditions. Additional processing to improve the safety may include pasteurization and freezing or evaporation and subsequent spray drying to obtain a stable powder. Preferably processed by the enzyme, the suspension is homogenized and subjected to the effects of UHT, then Packed in aseptic conditions.

Enzyme activity in the treated enzyme suspension may be destroyed or terminated before processing to improve the save the barb. Alternatively, the enzymatic activity can be destroyed during some processes to improve the safety of the product, for example, UHT process.

Processed by the enzyme suspension after stage (b), but not necessarily, may be sequentially processed second enzyme preparation comprising at least one gidrolizny enzyme having the ability to hydrolyze α-glycosidic bonds selected from the group consisting of β-amylase, α-amylase amyloglucosidase and pullulanase and mixtures thereof. In addition, the above suspension of the grain of the substrate can be processed by joining the hydrolases of the enzyme preparations isomerases, such as glucose isomerase.

Homogeneous and stable improved suspension of grains with the aroma and taste of natural grains containing intact β-glucan, may also be prepared using the method, which includes stages:

a) preparation of suspension of grain flour;

b) treating the suspension of grain flour stage (a) β-amylase, then the sequential introduction α-amylase;

c) processing enzyme treated suspension stage (b) enzyme preparation described above, comprising at least one gidrolizny enzyme having the ability to hydrolyze α-glycoside the e connection. Preferably, α-glycosidic hydrolase selected from the group consisting of β-amylase, α-amylase, amyloglucosidase, pullulanase and mixtures thereof, provided that when the enzyme preparation includes β-amylase or α-amylase, it is in a mixture with at least one of the other named α-glycoside hydrolases.

When the enzyme preparation includes β-amylase and α-amylase, preferably, these enzymes were simultaneously introduced into a suspension of grain substrate.

Processed by the enzyme suspension stage (b) or (C) may be subjected to further processing by destroying enzyme activity and/or through the implementation stage post-processing.

detailed DESCRIPTION of PREFERRED embodiments of the INVENTION

In accordance with the invention results from the enzyme preparation for enzymatic hydrolysis of component parts of the suspension from the grain of the substrate, including at least one gidrolizny the enzyme is able to hydrolyze α-glycosidic bonds. Hydrolases can be selected from the group consisting of β-amylase, α-amylase, amyloglucosidase, pullulanase and mixtures thereof. Preferably, if the enzyme preparation includes β-amylase or α-amylase, it is in a mixture with at least one of the other's name is x α -glycoside hydrolases, more preferably, if the enzyme preparation combined two or more enzymes, these enzymes were introduced into a suspension of the grain of the substrate simultaneously. In addition to the above hydrolases enzyme preparation may also include the isomerase, such as glucose isomerase.

In preferred variants of the invention, the enzyme preparations may include only pullulanase; only amyloglucosidase; or more different combinations of hydrolases, including: a mixture of uniting β-amylase and pullulanase; a mixture of uniting β-amylase, pullulanase and amyloglucosidase; a mixture of uniting β-amylase and α-amylase; and a mixture of uniting α-amylase, β-amylase and amyloglucosidase. Any of the above enzyme preparations comprising only one hydrolase or in combination with another, may also include isomerase, such as glucose isomerase.

The enzyme preparations of the present invention convert the corn starch, which includes both amylose, and amylopectin, a high molecular weight maltodextrins and low molecular weight compounds with varying degrees of modification, such as maltotriose, maltose and glucose. For example, β-amylase consistently hydrolyzes α-1-4-glycosidic bonds with non con is as amylose and amylopectin, and the cleavage product is maltose; α-amylase hydrolyzes internal α-1-4-glycosidic bonds as amylose and amylopectin, and the cleavage product is maltodextrin; and amyloglucosidase α-1-4 and 1-6 glycosidic bonds non end starch, releasing a molecule of glucose. Therefore, the combination of hydrolases, which are able to hydrolyze α-glycosidic bonds, will provide different ratios maltodextrin sugar in the enzyme treated suspension of grains.

The choice of enzymes and reaction time determines the degree of decomposition and range of products. Different types of di - and monosaccharides get using different enzyme preparations, which include a combination of at least one α-glycoside hydrolases and/or isomerases. The final products could include the disaccharide is maltose, and monosaccharides are fructose and glucose. For example, the effect of splitting the branched structure of the enzyme pullulanase together β-amylase leads to the accumulation of large quantities of maltose. Action amyloglucosidase and isomerase glucose can lead to glucose and fructose. When combined β-amylase and α-amylase α-amylase helps β-amylase, and the result is maltose and fragments of maltodextrin, and use which are smaller amounts of enzymes, than their separate application. Corn starch can be completely converted into low-molecular compounds such as glucose, using a combination of, for example, β-amylase, α-amylase and amyloglucosidase. The action of one glucose isomerase will receive fructose, when added to the grain substrate that already contains glucose. Alternatively, by using the enzyme preparation in which β-amylase, α-amylase and amyloglucosidase are in combination with glucose isomerase, it is also possible to obtain a product with a high content of fructose.

Enzyme preparations, representing a single enzyme or mixture of enzymes that can handle the suspension of grain substrate according to the present invention by the introduction of free enzymes directly into the suspension of the grain of the substrate, or, alternatively, by introducing a suspension of the grain of the substrate into a vessel containing immobilized enzymes.

Available enzymes, as used here, refers to enzymes that can move freely in suspension and are not enclosed in a protective shell or not attached to the substrate. Usually available enzymes or cells are not reused because they are too small to be filtered, and regeneration may require excessive C is spending. Therefore, the destruction of the biocatalytic activity of free enzymes in the present invention is usually carried out by denaturing the enzyme.

Immobilized enzymes, as used here, denotes available enzymes that are physically held by various methods, including, but not limited to, a semi-permeable membrane fibers with a hollow core or ultrafiltration membrane. Immobilized enzymes, soluble or insoluble, allow for the simultaneous immobilization of many enzymes selectively control the substrates and products due to the selectivity of the membranes. When used in the present invention immobilized enzymes provide easy loading and processing of the suspension from grain flour in the reactor constant.

The advantages of immobilized enzymes include full regeneration of the enzyme from the reaction mixture using both periodic and continuous operation. So the enzymes can be used repeatedly, do not contaminate the final product and without the necessity of heating the product to denaturation of the enzyme. In addition, you can use a higher concentration of immobilized enzyme as immobilized enzymes can be regenerated and reused, copepodid to reduce the reaction time and/or dimensions of the vessel, needed to carry it out. Another advantage is the virtual absence of enzyme in the final product, so that the enzyme should be considered only as a means for processing a food product, not as a food additive, even when the process does not include the heating and subsequent inactivation of the enzyme.

The inventors also believe that the enzymes used for the preparation of enzyme-modified suspensions and/or homogeneous and stable improved suspension of the grains may include enzymes, isolated from whole cells, organelles or even micro-organisms used as biological catalysts in the process of fermentation.

In the present invention of the General conditions, including temperature, pH, addition of other substrates, such as cofactors of enzymes or buffer agents, will determine the enzyme activity, and, consequently, yield and quality of the final product. It is known that enzymes can be isolated from different sources, but catalyze the same reaction. For example, α-amylase from a fungal organism Aspergillus oryzae optimal value of pH is 4.7, and the optimum temperature is 50°, and α-amylase from the bacterium Bacillus lichenformis optimal pH value is 7.5, and the optimum temperature is 90°C. So the way is clear, that optimal conditions, including the amount of enzyme, temperature, semi-liquid mass, mixing time and the amount of pH value, select the purpose of obtaining a final product suitable viscosity. Technology to determine the optimal parameters are well known and widely used in this field.

The enzyme preparations of the present invention can be used to obtain a homogeneous and stable improved suspension of grains with the aroma and taste of natural grains and containing intact β-glucan. These enzyme preparations can be used for processing grain substrate, which may include suspension from grain flour, pre-treated suspension of grains or a mixture.

In one of the embodiments of the invention, the suspension of the grain substrate is a suspension of grain flour. A suspension of the grain flour is prepared by dry or wet grinding of cereals or, in another case, grains, previous heat and wet processing, with the purpose of grinding, and the suspension obtained grain flour in water to form a suspension of the grain flour. Optionally, the suspension can be centrifuged or decant to remove large particles of fibers before it will be processed enzyme preparation.

Usually suspe is the Zia from grain flour is prepared on the basis of commercially available pregelatinized oatmeal, preserving the original taste and aroma of oats. Oatmeal is ground up oat flour by using a common, dry or wet grinding. When dry grinding oat flour suspended in water, preferably at a temperature of 50-65°C. When the wet grinding water is also used preferably at a temperature of 50-65°C. Especially good results are obtained when using deionized water.

In the case of most types of starch contained in the grain flour, heating the suspension to a temperature of from 50°to 65°gelatinized corn starch to facilitate hydrolysis. However, some types of oats contain resistant starch, which is not gelatinized at these temperatures, and, therefore, cannot be easily hydrolyzed with enzyme preparations of the present invention. In this case, it is useful to first hydrolyze unstable starch in the first stage of the enzymatic treatment with enzyme preparations of the present invention, and then subjecting the slurry to high temperatures, preferably about 100°to relationality resistant starch. Then the suspension is cooled to an acceptable temperature and standard conditions. This suspension re-treated with enzyme preparations of the present invention. Accordingly, you can gidrol is to use unstable starch in suspension from grain flour using enzyme preparations of the present invention, and heating the suspension to a higher temperature to solubilisate resistant starch. The suspension is cooled to a temperature suitable for enzymatic activity, and then re-treated with the enzyme preparation of the present invention. This method will allow for a more complete hydrolysis of almost all grain starch, including resistant starch in suspension from grain flour.

Typically, in a semi-liquid mass or slurry mass ratio of flour to water is in the range from about 1:6 to about 1:9, which corresponds to the content of dry solids from about 10 to about 15% wt./about. The suspension is stirred until then, until the flour is dispersed completely. Semi-fluid mass must have a pH value of from at least 5 to at least 8. It was found that the addition of enzyme preparations of the present invention is effective in this range of pH values. Within this interval of values of pH the enzyme preparations are acceptable catalytic activity and does not require the use of additives to adjust pH.

To remove large particles, the suspension can then be centrifuged or to decant at 350-450 G for about 10-15 minutes.

In another embodiment, the present invention can be used pre-processing the bedroom suspension of grains. Pre-treated suspension of grains means the suspension is initially prepared in accordance with methods disclosed in the patent US 5,686,123. In the first stage of the enzymatic treatment, the suspension of grain flour handle βamylase, which specifically it remains maltose and has no glucanase and proteinase activity, to achieve a viscosity 3-0 .1 N ratio shift 10-100-1. Then in the second stage of the enzymatic treatment, the suspension is treated αamylase, which specifically it remains maltose and has no glucanase and proteinase activity, to achieve a viscosity of <0.5 P ratio shift 10-100-1. Pre-treated suspension of the grains can then be subjected to further processing enzyme preparations of the present invention. Optional, pre-treated suspension of the grains can be homogenized and/or subjected to UHT processing.

Processing of the suspension from the grain substrate enzyme preparations carried out under carefully controlled operating temperature. The temperature is chosen so that the performance of the enzyme was possible to ensure high speed of hydrolysis and good stability of the enzyme. Usually use a temperature of from about 40°With up to temperature the lower is, than that which will occur denaturation of the enzyme or combination of enzymes, preferably from about 50°to 90°C, depending on the enzyme. At lower temperatures may decrease the activity of the enzyme at higher temperatures may decrease its stability. Accordingly, the temperature of the catalytic reaction is chosen so as to optimize the final product while maintaining the stability of the enzyme preparation. In the present invention can also be used thermostable enzymes decomposing starch, and in this case, the operating conditions have been adapted to the characteristics of these enzymes.

Hydrolase and/or a combination of several hydrolases injected into a suspension of the grain of the substrate in sufficient quantity to hydrolysis α-glycosidic linkages component parts of the suspension from the grain of the substrate to provide the final product with the desired viscosity. A combination of enzymes and quantities of each specific enzyme obtained suspensions, which contain various sugars, but also in different quantities. At high content of low molecular weight sugars such as maltose and glucose, the end product will be suspension with lower viscosity. In contrast, at high levels of maltodextrin, which is th is a high-molecular compound, the final product will be suspension with higher viscosity, which can be used in soups or yogurt due to its thicker consistency. Accordingly, when changing the type and/or number of enzymes in Messi will get the products with the desired properties. The use of a specific combination of enzymes helps to find the standard process conditions so that the quality of the final product depended on the combination of enzymes and reaction time, and other process parameters not provided him significant impact. When implementing the present invention, generally mainly use from about 1 to about 100 ml of enzyme preparation per kilogram of oats or other grain material constituting the suspension of grain substrate. This suspension can be treated enzyme preparation with the final product having a viscosity of from about equal to the viscosity of water, or about 10 MT to several hundred MP ratio shift from about 500 to about 1000-1.

Typically, grain, part of the suspension from grain flour, can represent any grain feedstock, including, but not limited to, oats, barley, rice, wheat, maize, rye, sorghum, triticale and pearl millet. Preferably this grain oats. As mentioned above, the oat has its the problem which make it very privlekatelnymi from the point of view of the consumer, because it contains large amounts of high molecular weight β-glucans, which are natural hydrocolloids. In suspensions obtained by enzymatic hydrolysis of fermentee preparations of the present invention, β-glucan found in oats, act as natural stabilizers. Therefore, suspension of the grains according to the present invention can be used in the food industry for thickening, gelling or stabilizing emulsions.

The sweetness of enzyme modified suspension or a homogeneous and stable improved suspension of the grains can be adjusted or changed, using appropriate enzymes. In fact, the enzyme preparations of the present invention can be injected at multiple stages to Refine the final product. For example, the enzyme preparation, including αand β-amylase, allows to obtain a high content of maltose. Secondary treatment with enzyme product, including amyloglucosidase and/or isomerase glucose, maltose can be turned into glucose and fructose. As a result of formation of glucose and, in particular, fructose suspension will be more sweet than the one that only contains maltose. Significant PR is the property of the suspension, including fructose, is that it has no side effects can use people with diabetes.

A specific type of sugar affects not only the properties of the suspension, but on the organoleptic properties of the products obtained with the use of suspensions. Changing the composition of the sugars can be further suspensions receiving end products with functional properties, such as viscosity, nutritional properties and relative sugar content, which satisfy the requirements of the consumer.

The enzymatic activity of enzyme modified suspension from grains or processed by the enzyme suspension of grains you can stop or destroy any of the methods well known in the field, including denaturation, centrifugation, chromatography in the case of free enzyme and/or the termination of contact of the suspension with immobilized enzymes. The enzymatic reaction is terminated by heating a suspension of grains to at least 80°and, preferably, from about 80°to 90°C.

Alternatively, the enzymatic activity can be stopped or destroyed in the final stages of processing, which improves the safety of the product. Examples of the stages of post-processing may include: removal of large particles by centrifugation or decanter and; homogenization processed by the enzyme suspension at a temperature of from about 42 to about 45°at a pressure of from about 200 to 250 bar (1 bar=105PA); or carrying out processing of the product ultra-high temperature (UHT), disclosed in Food Engineering and Diary Technology, H.G.Kessler, Verlay A. Kessler, 1981, Chapter 6, pp. 139-207, the contents of which are incorporated here by reference. After UHT product can be Packed in aseptic conditions. Additional processing methods to improve the safety may include pasteurization and freeze until use; or you can evaporate the final product and then subjected to the spray-dried to obtain a stable powder.

Suspension of grains in accordance with the present invention can be used in the same areas as the products disclosed in the patent US 5,686,123, i.e. as milk substitutes, a major component or additive in the production of ice cream, cereals, yogurts, milk shakes and snacks.

Hereinafter the invention will be described in more detail by the following non-limiting example.

EXAMPLE 1

Pregelatinised oat flakes were milled by a wet method at a temperature of from about 52 to about 63°C. the concentration of the suspension ranged from about 10 to about 15% wt./about. The enzyme preparation according to the invention, which includes β-amylases from the barley (Genencor Intl., Rochester, NY, USA; or Rhodia Ltd, Cheshire, UK) and pullulanase, the enzyme that breaks down a branched structure, e.g., Promozyme (Novo Nordisk, Bagsvaerd, Denmark)was added to a suspension of grain flour at a concentration of approximately 2 ml per kg of oats at a temperature of from about 58°up to about 61°C. the Concentration of enzymes in the enzyme preparation ranged from about 500 to about 1000 DP0and from about 150 to about 300 PU (units pullulanase) per ml, respectively. The enzyme preparation was allowed to proceed for 1-2 hours or until the viscosity of the suspension has not fallen to from about 20 to about 40 MP ratio shift approximately 700-1. The product contained large amounts of maltose. A large portion of starch (approximately 60% oats) was converted into maltose.

Then the suspension was heated to from about 85° to 90°C, to inactivate enzymes. Product decantation to remove excess insoluble fibers, and homogenized. Optional product can be UHT processed and Packed under aseptic conditions, can be pasteurized and stored frozen until use, or evaporated, and then subjected to spray drying to obtain a stable powder.

EXAMPLE 2

Pregelatinised oat flakes were milled as in Example 1. The enzyme preparation according to the invention, in which the cancel β -amylase barley (Genencor International, Rochester, NY, USA; or Rhodia Ltd., Cheshire, UK), pullulanase, the enzyme that breaks down a branched structure, e.g., Promozyme (Novo Nordisk, Bagsvaerd, Denmark), and amyloglucosidase, for example, AMG (Novo Nordisk, Bagsvaerd, Denmark) or Optidex (Genencor International, Rochester, NY, USA) was added to a suspension of oat flour in a concentration of from about 3 to about 4 ml per kg of oats at a temperature of from about 58 to about 61°C. the Concentration of these enzymes in the enzyme preparation ranged from about 400 to about 700 DP0from about 100 to about 200 PU (units pullulanase) and from about 90 to about 110 AGU per ml, respectively. The enzyme preparation was allowed to proceed for from about 1 to about 2 hours, or up until the viscosity of the suspension has not fallen to from about 20 to about 40 MP ratio shift approximately 700-1. The product contained large amounts of glucose. Finally, the suspension was heated and processed as in Example 1.

EXAMPLE 3

Pregelatinised oat flakes were milled as in Example 1. The enzyme preparation according to the invention, which includes a mixture of β-amylase (Genencor Intl., Rochester, NY, USA; or Rhodia Ltd, Cheshire, UK) and Andrassy α-amylase, for example, Fungamyi (Novo Nordisk, Bagsvaerd, Denmark) or Mycolase (Genencor Intl., Rochester, NY, USA)was added to a suspension of grain flour at a concentration of approximately 2 ml per kg of oats at a temperature of from about 54° up to about 57°C. the Concentration of the enzymes in the enzyme preparation ranged from about 1400 to about 1600 DP 0and from about 30 to about 70 AU (units of amylase) per ml, respectively. The enzyme preparation was allowed to proceed for about 1 hour, or until such time as the suspension viscosity fell to from about 20 to about 40 MP ratio shift approximately 700-1. A large part of the oat starch (60-70%) was converted into maltose, and the remainder was present in the form of maltodextrins (stage 1). Then (in stage 2), added another actresssexy enzyme, for example, amyloglucosidase AMG (Novo Nordisk, Bagsvaerd, Denmark) or Optidex (Genencor Intl., Rochester, NY, USA)at a dose of approximately 600 AGU (units amyloglucosidase) per kg of oats. The reaction was stopped when the desired amount of glucose. For example, after 30 minutes add amyloglucosidase (glucoamylase) suspension containing equal amounts of maltose and glucose, whereas in stage 1 the content of maltose was 50% suspension. At 1 stage, the maltose content was high, and amyloglucosidase quickly hydrolyzed this substrate. Decreasing the content of maltose is the preferred substrate was maltodextrin, which was quickly hydrolyzed. When complete conversion of the whole starch into glucose. Finally, the suspension was heated and processed as in Example 1.

EXAMPLE 4

Pregelatinised oat flakes were milled as in Example 1. Enzyme, preparat accordance with the invention, which contains a mixture of β-amylase barley (Genencor Intl., Rochester, NY, USA; or Rhodia Ltd, Cheshire, UK), α-amylase, for example, Fungamyl (Novo Nordisk, Bagsvaerd, Denmark) or Mycolase (Genencor Intl., Rochester, NY, USA) and amyloglucosidase, for example, AMG (Novo Nordisk, Bagsvaerd, Denmark) or Optidex (Genencor Intl., Rochester, NY, USA) was added to the suspension at a dose of from about 3 to about 4 ml per kg of oats at a temperature of from about 54 to about 57°C. the Concentration of these enzymes in the enzyme preparation ranged from about 700 to about 900 DP0from about 1 to about 35 AU (units α-amylase) and from about 200 to about 350 AGU per ml, respectively. The enzyme preparation was allowed to act for about 1-2 hours, or until until the viscosity of the suspension has not fallen to from about 20 to about 40 MP ratio shift of about 700 with-1. Finally, the suspension is heated and processed in the same way as in Example 1.

EXAMPLE 5

Suspension of oats prepared in the same way as in the patent US 5,686,123 and processed enzyme preparation in accordance with the invention, which includes β-amylase barley (Genencor Intl., Rochester, NY, USA; or Rhodia Ltd, Cheshire, UK) and pullulanase, the enzyme that breaks down a branched structure, e.g., Promozyme (Novo Nordisk, Bagsvaerd, Denmark), at a concentration of approximately 2 ml per kg of oats. Alternatively, the suspension was treated with the enzyme that breaks down a branched structure, such as pullulanase, e.g., Promozyme (Novo Nordisk, Bagsvaerd, Denmark), at a concentration of CA is approximately 800 PU / kg of oats. Other conditions were the same as in Example 1. The product contained a lot of the maltose, and is substantially free of maltodextrins.

EXAMPLE 6

Suspension of oats prepared in the same way as in the patent US 5,686,123 and processed the same enzyme preparation as in Example 2, or amyloglucosidase as in Example 3 (as in stage 2). As the hydrolytic reaction, the amount contained in the product of maltodextrins decreased, and the amount of glucose is increased.

EXAMPLE 7

To any of the products of Examples 2, 3, 4, and 6, i.e., those that contained glucose, was added to the enzyme preparation according to the invention, which includes amyloglucosidase in the amount of from about 50 to about 60 AGU per ml, for example, AMG (Novo Nordisk, Bagsvaerd, Denmark) or Optidex (Genencor International, Rochester, NY, USA) and glucose isomerase (about 3000 GIU per ml), in a concentration of from about 18 to about 70 ml per kg of oats, or only the glucose isomerase, e.g., Spezyme GI (Genencor Intl., Rochester, NY, USA) or Sweetzyme (Novo Nordisk, Bagsvaerd, Denmark), at a concentration of from about 50,000 to about 200,000 GIU (units of glucose isomerase). Within two hours of a 25% glucose turned into fructose.

EXAMPLE 8

Pregelatinised oat flakes were milled as in Example 1. The enzyme preparation according to the invention, which contains a mixture of β-amylase (Genencor International, Rochester, NY, USA; or Rhodia Ltd, Cheshire, UK), and Andrassy α-amylase, nab is emer, Fungarnyl (Novo Nordisk, Bagsvaerd, Denmark) or Mycolase (Genencor International, Rochester, NY, USA)was added to a suspension of grain flour at a concentration of approximately 2 ml per kg of oats at a temperature of from about 54 to about 57°C. the Concentration of these enzymes in the enzyme preparation ranged from about 1400 to about 1600 DP0and from about 1 to about 8 AU (units α-amylase) per ml, respectively. The enzyme preparation was allowed to proceed for about 2 hours, or up until the viscosity of the suspension has not fallen to from about 45 to about 65 MP ratio shift of about 700 with-1. One third of starch into maltose, the remainder was present in the form of maltodextrin. The product turned out to be quite thick because of the high levels of maltodextrin. finally, the suspension was treated in the same way as in Example 1.

1. The method of obtaining a modified suspension from grains of oats, containing the remains of maltose and maltodextrin, intact β-glucans and proteins, including

(i) preparation of suspension of oat grain substrate;

(ii) preparation of a composition of enzymes, including β-amylase and α-amylase, and enzymatic processing of the resulting suspension, at which β-amylase and α-amylase injected simultaneously in quantities smaller quantities of these enzymes necessary in the case when the enzymes IP is resultsa separately, and

(iii) carrying out at least one stage of post-processing enzyme modified suspension from grains of oats.

2. The method according to claim 1, characterized in that the enzyme preparation is not glucanases or proteinase activity.

3. The method according to claim 1, characterized in that the treated enzyme in stage (iii) suspension destroy enzymatic activity before carrying out the final stage of processing.

4. The method according to claim 1, characterized in that the final processing of the suspension from grains of oats in stage (iv) is selected from the group consisting of homogenization, processing ultra-high temperature pasteurization, freezing, evaporation and spray drying.

5. The method according to claim 1, characterized in that a suspension of the grain of the substrate stage (i) is further treated by removing large particles of fibers.

6. The method according to claim 1, characterized in that a suspension of the grain of the substrate stage (i) is prepared by grinding the flakes, grains, past damp or heat treatment, for grinding, and the suspension obtained grain flour in water to form a suspension.

7. The method according to claim 1, characterized in that it further includes the termination of the enzymatic activity in the treated suspension stage (iii) prior to stage (iv).

8. The method according to claim 1, the best of the decomposing those which further includes a heat treatment of the treated suspension stage (iii) to solubilize resistant starch, cooling the suspension to a temperature suitable for enzymatic hydrolysis, and enzyme preparation for further hydrolysis resistant starch.

9. Enzyme modified suspension from grains of oats, including the remains of maltose and maltodextrin, interactie β-glucans and proteins obtained by the process comprising stages

(i) preparation of suspension of oat grain substrate;

(ii) preparation of a composition of enzymes, including β-amylase and α-amylase, and

(iii) enzymatic processing of the resulting suspension, at which β-amylase and α-amylase injected simultaneously in quantities smaller quantities of these enzymes necessary in the case when enzymes are used separately.

10. Enzyme modified suspension from grains of oats according to claim 9, characterized in that the enzymes do not have glucanases or proteinase activity.

11. Enzyme modified suspension from grains of oats according to claim 9, characterized in that it has a viscosity of from about 45 MT to about 65 MP ratio shift of about 700 with-1.

12. Enzyme modified suspension from grains of oats, including the remains of maltose and malted is xtina, intact β-glucans and proteins, obtained by the method according to any one of claims 1 to 8.



 

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17 cl, 1 tbl, 5 ex

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24 cl, 1 dwg, 1 tbl, 3 ex

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2 tbl, 2 ex

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2 tbl, 6 ex

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28 cl, 22 ex

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