Stärken mit verbessertem Aroma.

摘要

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.