Disclosed herein is one or more maltose syrup having a (i) viscosity of 10,000 cP or less at 40? C. and 81.5% solids, and/or (ii) distribution of polysaccharides comprising 12% or less DP1, 42% or more DP2, 10% or more DP3, and 20.0%-33.0% DP4+, and the process for making and comestibles containing said syrup.

Disclosed herein is one or more maltose syrup having a (i) viscosity of 10,000 cP or less at 40? C. and 81.5% solids, and/or (ii) distribution of polysaccharides comprising 12% or less DP1, 42% or more DP2, 10% or more DP3, and 20.0%-33.0% DP4+, and the process for making and comestibles containing said syrup.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

The invention relates to a method for producing maltitol, with an increased yield, in which a stage of saccharification of starch is carried out using a stabilised aqueous solution of beta-amylase which also comprises potassium sorbate, glycerol and sodium carbonate.

The invention relates to a method for producing maltitol, with an increased yield, in which a stage of saccharification of starch is carried out using a stabilised aqueous solution of beta-amylase which also comprises potassium sorbate, glycerol and sodium carbonate.

An isoamylase having improved heat resistance and an industrial method for producing maltose from starch. The isoamylase is an isoamylase consisting of the amino acid sequence represented by SEQ ID NO: 1 or an isoamylase resulting from deletion, substitution, or insertion of one to several amino acid residues in the amino acid sequence represented by SEQ ID NO: 1, wherein at least valine at amino acid number 515 and methionine at amino acid number 570 are mutated to other amino acids.

An isoamylase having improved heat resistance and an industrial method for producing maltose from starch. The isoamylase is an isoamylase consisting of the amino acid sequence represented by SEQ ID NO: 1 or an isoamylase resulting from deletion, substitution, or insertion of one to several amino acid residues in the amino acid sequence represented by SEQ ID NO: 1, wherein at least valine at amino acid number 515 and methionine at amino acid number 570 are mutated to other amino acids.

Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10 C. or higher and about 70 C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, -glucosidase, -amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.

Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10 C. or higher and about 70 C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, -glucosidase, -amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.