Angelika Oste Triantafyllou got US patent 6190708 for Swedish company Cereal Base CEBA AB, for her ‘Enzyme preparations for modifying cereal suspensions.’ The invention claims enzymatic enhancement of the flavour, sweetness and flow of cereal (oat) suspensions.
This field of enzymatic modifications is currently being developed only by the USDA, and, in the past, Nabisco. Novo Nordisc is notably absent.
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Abstract:
The present invention provides efficient, selective and economical methods for producing cereal suspensions having the aroma and/or flavor of natural cereals and for modifying the viscosity and/or sugar kind of cereal suspensions. The methods include treating a cereal substrate suspension with an enzyme preparation which comprises at least one hydrolase having the ability to hydrolyze .alpha.-glycosidic bonds and having no glucanase and proteinase effect. The hydrolase may be selected from the group consisting of ß-amylase, .alpha.-amylase, amyloglucosidase and pullulanase, with the proviso that when the enzyme preparation comprises ß-amylase or (.alpha.-amylase there is always a mixture of at least one other of the .alpha.-glycosidic hydrolases. In addition to the above-identified hydrolases, the enzyme preparations of the present invention may further comprise an isomerase, such as glucose isomerase.
First of 21 Claims:
A method of making a modified oat cereal suspension comprising maltose and maltodextrin units, intact ß-glucans and proteins by the steps, which comprise:
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By GlobalData(i) providing an oat cereal substrate suspension;
(ii) providing an enzyme composition comprising ß-amylase and .alpha.-amylase, and
(iii) treating said oat cereal substrate suspension (i) with said enzyme composition (ii), wherein said ß-amylase and .alpha.-amylase enzymes are introduced simultaneously for accelerated enzymatic hydrolysis, reduction of viscosity and regulating sugar content formation of said modified oat cereal suspension, said method allowing use of lesser amounts of said enzymes than otherwise needed when said enzymes are used separately, and
(iv) performing at least one finishing step on the enzyme modified oat cereal suspension of step (iii).
By Navroz Havewala, just-food.com correspondent
