METHOD OF PREPARING THE SUGARY PRODUCTS FROM RYE Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves mixing rye flour with water up to suspension formation, suspension is liquefied with flour amylolytic and cytolytic enzymes at heating to 80 C at the rate 1 degree C/min at 30 min intervals at 40 C, 60 C and 70 C. Then thermic treatment is carried out at 120-125 C for 2-3 min. Then hydrolysis is carried out with enzyme preparations composition containing cytase at high xylacase activity at amount 0.5-0.7 U cytolytic activity per 1 g anhydrous flour, fungal alpha-amylase at amount 2-2.5 U amylolytic activity and/or amylase at amount 0.5-1.5 U glucoamylase activity per 1 g starch in flour. Process is carried out at 55-57 C for 16-20 h. Hydrolyzate is heated to 80 C, separated and concentrated under vacuum. EFFECT: improved method of preparing. 5 cl