Process for preparing a fat replacer by enzymatic digestion of a ground cereal with alpha-amylase

摘要

PCT No. PCT/GB95/00816 Sec. 371 Date Dec. 20, 1996 Sec. 102(e) Date Dec. 20, 1996 PCT Filed Apr. 10, 1995 PCT Pub. No. WO95/27407 PCT Pub. Date Oct. 19, 1995The invention relates to a process for preparing a food ingredient suitable for use as a fat replacer, the process comprising the steps of: (a) forming an aqueous slurry of ground cereal, the slurry having a dry solids content of 10 to 50 weight percent; (b) enzymatically digesting the slurry at 60-95 DEG C. with an alpha -amylase enzyme capable of being deactivated by temperatures below 100 DEG C., whereby the enzymatic digestion is effected without any significant protein degradation; and (c) thermally deactivating the alpha -amylase enzyme. The products of this process are useful as fat replacers in a wide variety of foods, including baked products, dairy products and meat products. Also disclosed is the use of certain products as fat replacers in food.