CA1293151C - Method for manufacturing a food composition, the food composition, and a food product such as filled cakes and dishes containing this food composition - Google Patents
Method for manufacturing a food composition, the food composition, and a food product such as filled cakes and dishes containing this food compositionInfo
- Publication number
- CA1293151C CA1293151C CA000523311A CA523311A CA1293151C CA 1293151 C CA1293151 C CA 1293151C CA 000523311 A CA000523311 A CA 000523311A CA 523311 A CA523311 A CA 523311A CA 1293151 C CA1293151 C CA 1293151C
- Authority
- CA
- Canada
- Prior art keywords
- starch
- protein
- food composition
- coagulated
- ratio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, wherein said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97 to 60:3 to 40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97 to 60:3 to 40. In most cases the ratio of search to protein lies between 97 to 70:3 to 30, preferably 90:10. The food product may have the form of filled cake, other bakery products and dish, couscous, anko, snack and the like provided with a granular food composition.
The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, wherein said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97 to 60:3 to 40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97 to 60:3 to 40. In most cases the ratio of search to protein lies between 97 to 70:3 to 30, preferably 90:10. The food product may have the form of filled cake, other bakery products and dish, couscous, anko, snack and the like provided with a granular food composition.
Description
1~93~
The present invention relates -to a method for preparing a subs-tantially yranular food composition which contains digestible starch having a substantially granular structure. The invention further relates to this food composition per se, as well as to food products in which the food composition is processed.
Food compositions containiny starch have to underyo a heat treatment, usually in combination with moisture in order to make the starch diyestible. ~tarch is present in grains that consist of an outer layer and a kernel, both haviny starch compositions that are chemically different from each other. When starch grains are subjected to heat treatment in the presence of moisture the ou~er layer of the starch is broken open and the starch yrain becomes more readily diyestible.
A consequence of breaking open the starch grain is that when the broken yrain is absorbed into water the content of the starch grain is leached and a colloidal, usually viscous solution results. Furthermore the granular structure is lost and a pasty, formless mass results through the absorption of water.
For many food products, it is desired that at least a part of the food compositions processed into them have a yranular structure, this being linked with a determined taste sensation for that food product.
Dutch Published Patent Application NL-A-77.0~281 relates to a method for manufacturing a bakery product with a cellular structure, as occurs in bread, Dutch rusk, biscuit, toast and the like. This foodstuff or dietary substance consists for at least 60% of protein of animal or vegetable oriyin and always contains ~'~Y13~5~
less than 10% starch. This foodstuff or dietary substance has a strongly divergent cellular structure, which is reflected in its composition, namely a large excess of protein relative to starch.
European Puhlished Patent Application EP-A-90775 relates to a crispy savoury that is manufactured by starting from a watery dispersion which is processed into a dough that is heated to 60 to 110C, so that gelatinization of the starch can occur. The crispy savoury comprises an excess of protein relative to starch.
British Published Patent Application A-2,120,518 describes an extruded protein product prepared from a watery protein solution which contains coagulable protein. The texture of this meat analogue is fibrous.
The invention has for its object to provide a food composition which has a substantially granular structure, the digestible starch present preserving its granular structure even after mixing with water or mixtures containing water.
According to the invention this is achieved by providiny the starch with coayulable protein and, prior to further processiny of the food composition, coagulating the protein adhered to the starch. The ratio of starch to protein lies between 97 to ~0:3 to 40.
By applying coa~ulated protein to digestible starch, the water absorbing capacity of the digestible starch grains can be controlled such that no pasty mass results and a granular structure is preserved. An additional advantaye is that the increase in viscosity occurring under normal conditions is markedly lower.
~, 93~5~
In one embodiment it is possible to apply protein to he coagulated to starch grits and to then coagulate the protein and at the same time make the starch digestible in a single heat treatment. In an al~ernative embodiment protein is applied to starch grits containing digestible starch, the protein then being coagulated in a separate heat treatment. Xn order to preserve the granular structure during forming of digestible starch grits, ~he starch grits have to be heated with a small measure of water, for example with steam.
In another embodiment it is possible to start from starch flour that is mixed with protein to be coagulated. The protein can be coagulated and the starch made digestible simultaneously, for example by extrusion. It is also possible to form threads from the mixture of protein to be coagulated and starch flour and to then heat these threads. In both cases the granular structure is obtained by granulating either the extruded product or the formed heated threads to a required granule size distribution.
Depending on the type of starch and the natural seasonal variation in it and on the type of protein or the use o~ an additional protein source (leguminous plants, soya beans), the granular structure of the digestible starch is preserved if the ratio of starch to protein lies between 97 to 60:3 to 40, or preferably lies between 97 to 70:3 ~o 30, or more preferably 90:10. If more protein is used than according to the ratios indicated the product becomes technologically unmanageable and expensive.
~9315~
The granular food composition accordiny to the invention is characterized by digestible starch with a granular structure that is provided with coagulated protein. Starting out from starch grits a number of starch grain form a particle, while starting out from starch flour parts of starch grains form a particle.
Coagulable protein applicable in the invention is protein that has a coagulation point of about 100C at the most, this being especially the case for egg yolk proteins and soya bean proteins. Examples of proteins that can be used are egg proteins (frcm egg white and eyg yolk), whey 3a a - - 4~-~
proteins, serum albumin and vegetable proteins (soya beans, leguminous plants). For many applications use need only be made of a protein fraction of technical grade, for example having a protein content of only 30%.
The starch to be used can come from a number of different sources: cereals (wheat, rye, rice, maize, barley, sorghum, millet and teff), leguminous plants (haricot beans, kidney beans, marrow-fat peas, mango beans, cow beans and bean shoots (taugé) prepared from beans.
By starch grits is understood a product rich in starch of broken but not finely ground cereal, leguminous plants.
By starch flour is understood a flour rich in starch from finely sifted flour of cereal, leguminous plants.
With respect to leguminous plants it is noted that these products can serve as a protein source as well as a starch source.
The food composition according to the present invention contains starch provided with coagulated protein, the starch preserving its granular structure in a water-rich environment.
Surprisingly, it has been found that the foodcomposition according to the present invention is especially suitable for processing in cakes with fillings and other bakery products with a paste filling. In this case, namely, use is made for the preparation of the paste of one part food composition, one part water and saccharose. In spite of an environment very rich in water the food composition preserves its granular structure after the products have passed through the baking process.
Other applications of the food product are in couscous, anko and diverse snacks.
The manufacture of the food composition according to the invention and its application in diverse food products will be described with reference to a number of embodiments.
~2931~
Example 1 100 parts by weight wheat flour, (blscuit flour, Meneba, Rotterdam, the Netherlands) is mixed with 10 parts by weight whey protein (BV-l9; DMV, Veghel, the Netherlands) containing circa 50% lacto-albumin and about 20 parts by weight water.
The mixture is extruded in an HTST-extruder (High Temperature Short Time extruder, a co-rotating twin screw extruder (type BC 45, Clextral, Firminy, France), with an extrusion temperature of circa 100 C. The extrusion temperature (preferably lying between 50-150 C) is selected in relation to the residence tLme in the extruder (for example 1 minute) such that a sufficient decapsulation, that is, making digestible, of the starch results. The extruded product obtained has a moisture content of circa 20-40~. By further drying the moisture content decreases to 10-15%, which is safe from a microbiologic viewpoint.
Finally the dried extruded product is ground to a granule size distribution (50-200 u,m) suitable for a substitute product for confectionery paste.
With respect to the substitute product on a basis of haricot beans the food composition according to the inven-tion at least had a markedly improved granular structure in filled cakes,resembling very strongly that of almond paste.
Example 2 100 parts by weight wheat flour, 10 parts by weight egg, 150 parts by weight soya beans, 40 parts by weight water and 5 parts by weight whey protein containing circa i 50% lacto-albumin, are mixed and extruded in an HTST
extruder under the conditions described in example 1. The extruded product with a moisture content of 10-15% is ground to a granule size distribution suitable for a ' confectionery paste.
; Example 3 50 parts by weight rye flour, 100 parts by weight haricot beans, 180 parts by weight soya beans, 20 parts by weight egg yolk and 80 parts by weight water are mixed and extruded in an HTST extruder, with an extrusion temperature - ~ 6 - ~.Z~3~1 of circa 130C. The extrusion temperature (preferably lying between 50-150C) is selected in relation to the time of stay in the extruder (for example 1 minute) such that a sufficient decapsulation, that is, making digestible, of the starch resultsO Finally the non-dried extruded product (moisture content circa 30%) or the dried extruded product (moisture content circa 10%) is ground to a granule size distribution suitable for a confectionery paste.
Example ~
100 parts by weight wheat grits are steeped in 100 parts by weight fresh chicken egg white. The wheat grits are then dried with hot air at circa 100C.
The granulate obtained is suitable for preparing fillings for bakery products and/or snacks, in combination with sugar, spices or other constituents normally used in the preparation.
Example 5 100 parts by weight maize grits are absorbed into a whey protein dispersion consisting of 15 parts by weight whey protç~in (circa 70% lacto-albumin) and 50 parts by weight water. The maize grits are mixed with the whey protein dispersion, steam boiled and then dried. Dishes resembling couscous can be prepared from the granular food composition obtained.
Example 6 From 100 parts by weight leguminous plants or cereal meal and 200 parts by weight fresh chicken egg white a homogenous dough is prepared. The dough is boiled and dried. The dried product is ground to a fine powder. From this powder a sweet filling can be prepared with sugar and water for the Japanese dlsh anko.
,
The present invention relates -to a method for preparing a subs-tantially yranular food composition which contains digestible starch having a substantially granular structure. The invention further relates to this food composition per se, as well as to food products in which the food composition is processed.
Food compositions containiny starch have to underyo a heat treatment, usually in combination with moisture in order to make the starch diyestible. ~tarch is present in grains that consist of an outer layer and a kernel, both haviny starch compositions that are chemically different from each other. When starch grains are subjected to heat treatment in the presence of moisture the ou~er layer of the starch is broken open and the starch yrain becomes more readily diyestible.
A consequence of breaking open the starch grain is that when the broken yrain is absorbed into water the content of the starch grain is leached and a colloidal, usually viscous solution results. Furthermore the granular structure is lost and a pasty, formless mass results through the absorption of water.
For many food products, it is desired that at least a part of the food compositions processed into them have a yranular structure, this being linked with a determined taste sensation for that food product.
Dutch Published Patent Application NL-A-77.0~281 relates to a method for manufacturing a bakery product with a cellular structure, as occurs in bread, Dutch rusk, biscuit, toast and the like. This foodstuff or dietary substance consists for at least 60% of protein of animal or vegetable oriyin and always contains ~'~Y13~5~
less than 10% starch. This foodstuff or dietary substance has a strongly divergent cellular structure, which is reflected in its composition, namely a large excess of protein relative to starch.
European Puhlished Patent Application EP-A-90775 relates to a crispy savoury that is manufactured by starting from a watery dispersion which is processed into a dough that is heated to 60 to 110C, so that gelatinization of the starch can occur. The crispy savoury comprises an excess of protein relative to starch.
British Published Patent Application A-2,120,518 describes an extruded protein product prepared from a watery protein solution which contains coagulable protein. The texture of this meat analogue is fibrous.
The invention has for its object to provide a food composition which has a substantially granular structure, the digestible starch present preserving its granular structure even after mixing with water or mixtures containing water.
According to the invention this is achieved by providiny the starch with coayulable protein and, prior to further processiny of the food composition, coagulating the protein adhered to the starch. The ratio of starch to protein lies between 97 to ~0:3 to 40.
By applying coa~ulated protein to digestible starch, the water absorbing capacity of the digestible starch grains can be controlled such that no pasty mass results and a granular structure is preserved. An additional advantaye is that the increase in viscosity occurring under normal conditions is markedly lower.
~, 93~5~
In one embodiment it is possible to apply protein to he coagulated to starch grits and to then coagulate the protein and at the same time make the starch digestible in a single heat treatment. In an al~ernative embodiment protein is applied to starch grits containing digestible starch, the protein then being coagulated in a separate heat treatment. Xn order to preserve the granular structure during forming of digestible starch grits, ~he starch grits have to be heated with a small measure of water, for example with steam.
In another embodiment it is possible to start from starch flour that is mixed with protein to be coagulated. The protein can be coagulated and the starch made digestible simultaneously, for example by extrusion. It is also possible to form threads from the mixture of protein to be coagulated and starch flour and to then heat these threads. In both cases the granular structure is obtained by granulating either the extruded product or the formed heated threads to a required granule size distribution.
Depending on the type of starch and the natural seasonal variation in it and on the type of protein or the use o~ an additional protein source (leguminous plants, soya beans), the granular structure of the digestible starch is preserved if the ratio of starch to protein lies between 97 to 60:3 to 40, or preferably lies between 97 to 70:3 ~o 30, or more preferably 90:10. If more protein is used than according to the ratios indicated the product becomes technologically unmanageable and expensive.
~9315~
The granular food composition accordiny to the invention is characterized by digestible starch with a granular structure that is provided with coagulated protein. Starting out from starch grits a number of starch grain form a particle, while starting out from starch flour parts of starch grains form a particle.
Coagulable protein applicable in the invention is protein that has a coagulation point of about 100C at the most, this being especially the case for egg yolk proteins and soya bean proteins. Examples of proteins that can be used are egg proteins (frcm egg white and eyg yolk), whey 3a a - - 4~-~
proteins, serum albumin and vegetable proteins (soya beans, leguminous plants). For many applications use need only be made of a protein fraction of technical grade, for example having a protein content of only 30%.
The starch to be used can come from a number of different sources: cereals (wheat, rye, rice, maize, barley, sorghum, millet and teff), leguminous plants (haricot beans, kidney beans, marrow-fat peas, mango beans, cow beans and bean shoots (taugé) prepared from beans.
By starch grits is understood a product rich in starch of broken but not finely ground cereal, leguminous plants.
By starch flour is understood a flour rich in starch from finely sifted flour of cereal, leguminous plants.
With respect to leguminous plants it is noted that these products can serve as a protein source as well as a starch source.
The food composition according to the present invention contains starch provided with coagulated protein, the starch preserving its granular structure in a water-rich environment.
Surprisingly, it has been found that the foodcomposition according to the present invention is especially suitable for processing in cakes with fillings and other bakery products with a paste filling. In this case, namely, use is made for the preparation of the paste of one part food composition, one part water and saccharose. In spite of an environment very rich in water the food composition preserves its granular structure after the products have passed through the baking process.
Other applications of the food product are in couscous, anko and diverse snacks.
The manufacture of the food composition according to the invention and its application in diverse food products will be described with reference to a number of embodiments.
~2931~
Example 1 100 parts by weight wheat flour, (blscuit flour, Meneba, Rotterdam, the Netherlands) is mixed with 10 parts by weight whey protein (BV-l9; DMV, Veghel, the Netherlands) containing circa 50% lacto-albumin and about 20 parts by weight water.
The mixture is extruded in an HTST-extruder (High Temperature Short Time extruder, a co-rotating twin screw extruder (type BC 45, Clextral, Firminy, France), with an extrusion temperature of circa 100 C. The extrusion temperature (preferably lying between 50-150 C) is selected in relation to the residence tLme in the extruder (for example 1 minute) such that a sufficient decapsulation, that is, making digestible, of the starch results. The extruded product obtained has a moisture content of circa 20-40~. By further drying the moisture content decreases to 10-15%, which is safe from a microbiologic viewpoint.
Finally the dried extruded product is ground to a granule size distribution (50-200 u,m) suitable for a substitute product for confectionery paste.
With respect to the substitute product on a basis of haricot beans the food composition according to the inven-tion at least had a markedly improved granular structure in filled cakes,resembling very strongly that of almond paste.
Example 2 100 parts by weight wheat flour, 10 parts by weight egg, 150 parts by weight soya beans, 40 parts by weight water and 5 parts by weight whey protein containing circa i 50% lacto-albumin, are mixed and extruded in an HTST
extruder under the conditions described in example 1. The extruded product with a moisture content of 10-15% is ground to a granule size distribution suitable for a ' confectionery paste.
; Example 3 50 parts by weight rye flour, 100 parts by weight haricot beans, 180 parts by weight soya beans, 20 parts by weight egg yolk and 80 parts by weight water are mixed and extruded in an HTST extruder, with an extrusion temperature - ~ 6 - ~.Z~3~1 of circa 130C. The extrusion temperature (preferably lying between 50-150C) is selected in relation to the time of stay in the extruder (for example 1 minute) such that a sufficient decapsulation, that is, making digestible, of the starch resultsO Finally the non-dried extruded product (moisture content circa 30%) or the dried extruded product (moisture content circa 10%) is ground to a granule size distribution suitable for a confectionery paste.
Example ~
100 parts by weight wheat grits are steeped in 100 parts by weight fresh chicken egg white. The wheat grits are then dried with hot air at circa 100C.
The granulate obtained is suitable for preparing fillings for bakery products and/or snacks, in combination with sugar, spices or other constituents normally used in the preparation.
Example 5 100 parts by weight maize grits are absorbed into a whey protein dispersion consisting of 15 parts by weight whey protç~in (circa 70% lacto-albumin) and 50 parts by weight water. The maize grits are mixed with the whey protein dispersion, steam boiled and then dried. Dishes resembling couscous can be prepared from the granular food composition obtained.
Example 6 From 100 parts by weight leguminous plants or cereal meal and 200 parts by weight fresh chicken egg white a homogenous dough is prepared. The dough is boiled and dried. The dried product is ground to a fine powder. From this powder a sweet filling can be prepared with sugar and water for the Japanese dlsh anko.
,
Claims (22)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, wherein said starch is provided with coagulable protein and said protein is subsequently coagulated, the ratio of starch to protein being between 97 to 60:3 to 40.
2. Method as claimed in claim 1, characterized in that the ratio of starch to protein lies between 97 to 70:3 to 30.
3. Method as claimed in claim 1, characterized in that the ratio of starch to protein is about 90:10.
4. Method as claimed in claim 1, 2 or 3 characterized in that starch grits are provided with coagulable protein.
5. Method as claimed in claim 4, characterized in that, prior to being provided with the coagulable protein, the starch grits contain digestible starch.
6. Method as claimed in claim 4, characterized in that, prior to being provided with the coagulable protein, the starch grits contain indigestible starch and that said starch is converted into digestible starch at the same time as the protein is coagulated.
7. Method as claimed in claim 1, characterized in that starch flour is mixed with the coagulable protein.
8. Method as claimed in claim 7, characterized in that the mixture of the coagulable protein and the starch flour is extruded.
9. Method as claimed in claim 7, characterized in that from the mixture of the coagulable protein and the starch flour threads are formed and that said threads are heated.
10. Method as claimed in claim 8, characterized in that the extruded product is subsequently granulated.
11. Method as claimed in claim 9, characterized in that the formed threads are subsequently granulated.
12. Granular food composition prepared as claimed in any one of claims 1 to 3 and 5 to 11, characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97 to 60:3 to 40.
13. Food composition as claimed in claim 12, characterized in that the ratio of starch to protein lies between 97 to 70:3 to 30.
14. Food composition as claimed in claim 12, characterized in that the ratio of starch to protein is about 90:10.
15. Food composition as claimed in any one of claims 12 to 14 characterized in that starch grits are coated with coagulated protein.
16. Food composition as claimed in claim 15, characterized in that digestible starch grits are coated with protein to be coagulated and that the protein coating is coagulated.
17. Food composition as claimed in claim 15, characterized by the digestible starch flour provided with coagulated protein being in granular form.
18. Food composition as claimed in claim 17, characterized in that the mixture is an extruded product.
19. Food composition as claimed in claim 17, characterized in that the mixture contains formed, heated threads.
20. Food product characterized by a food composition as claimed in any one of claims 12 to 14 and 16 to 19.
21. Filled cake and other bakery products provided with the granular composition as claimed in any one of claims 12 to 14 and 16 to 19.
22. Dish, couscous, anko or snack provided with a granular food composition as claimed in any one of claims 12 to 14 and 16 to 19.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000523311A CA1293151C (en) | 1985-11-26 | 1986-11-19 | Method for manufacturing a food composition, the food composition, and a food product such as filled cakes and dishes containing this food composition |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL85.03271 | 1985-11-26 | ||
| CA000523311A CA1293151C (en) | 1985-11-26 | 1986-11-19 | Method for manufacturing a food composition, the food composition, and a food product such as filled cakes and dishes containing this food composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1293151C true CA1293151C (en) | 1991-12-17 |
Family
ID=4134388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000523311A Expired - Fee Related CA1293151C (en) | 1985-11-26 | 1986-11-19 | Method for manufacturing a food composition, the food composition, and a food product such as filled cakes and dishes containing this food composition |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1293151C (en) |
-
1986
- 1986-11-19 CA CA000523311A patent/CA1293151C/en not_active Expired - Fee Related
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| Date | Code | Title | Description |
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| MKLA | Lapsed |