The present invention relates to a method for improving the flavour of starch comprising incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which icubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is particularly a hydrolyzed starch. Other aspects of the invention are concerned with a starch without bitter-like off-flavour obtainable by the present method. The starch with an improved flavour is particularly suited for incorporation into food products, such as spreads.
申请公布号
DE69205024(T2)
申请公布日期
1996.03.14
申请号
DE1992605024T
申请日期
1992.02.03
申请人
UNILEVER N.V., ROTTERDAM, NL
发明人
HARING, PETRUS GERARDUS M., NL-3130 AC VLAARDINGEN, NL;DE KOK, PETRUS MARIA T., NL-3130 AC VLAARDINGEN, NL;POTMAN, RONALD PETER, NL-3130 AC VLAARDINGEN, NL;WESDORP, JOHANNES JAN, NL-3130 AC VLAARDINGEN, NL