Method of manufacturing a maltose-rich syrup

• Main Authors: FOUACHE CATHERINE, QUENON BRUNO, DELOBEAU DIDIER
• Format: Patent
• Language: English
• Published: 04.09.2001
• Edition: 7
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES; SPIRITS; SUGAR INDUSTRY; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention relates to a method of manufacturing a maltose-rich syrup, comprising the successive stages consisting of:(a) carrying out a liquefaction of a starch milk;(b) carrying out a saccharification of the liquefied starch milk in the presence of a maltogenic alpha-amylase;(c) continuing the saccharification of the liquefied starch milk in the presence of a beta-amylase and at least one debranching enzyme chosen from the group consisting of pullulanases and isoamylases with a view to obtaining a syrup which is rich in maltose.