CN101842025B - 可溶性燕麦或大麦粉以及利用连续蒸煮器的制备方法 - Google Patents
可溶性燕麦或大麦粉以及利用连续蒸煮器的制备方法 Download PDFInfo
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Abstract
使用挤压(连续蒸煮)过程来糊精化和糊化蒸煮燕麦或大麦粉，以一步法制备可溶性燕麦或大麦粉。
Description
发明领域
本发明总地涉及可溶性燕麦或大麦粉。更具体地，本发明涉及制备可溶性燕麦或大麦粉的方法。
背景
由于其健康益处，燕麦粥成为主要的人类饮食已经有许多年了。例如，各种研究已经表明每日食用燕麦粥可以帮助降低血液胆固醇，降低心脏病的风险，促进健康的血液流动以及维持健康的血压水平。此外，燕麦粥具有高含量的复合碳水化合物和纤维，这有助于缓慢的消化和稳定的血糖水平。
随着现今的忙碌生活方式，消费者需要便利性，如可携带和易于制备。消费者希望来自各种食品来源的燕麦粥，包括饮料，和方便食品，如棒、饼干、薄脆饼、思慕思(smoothies)等。
期望制备具有足够可溶性纤维的全燕麦制品以满足证明健康主张是正确的所需要的FDA阈值。例如，全燕麦产品必须具有0.75g可溶性β-葡聚糖纤维/份食物。为了制备含有至少0.75g可溶性燕麦纤维/份食物(约18g整粒燕麦)的燕麦饮料，必须使用高度可溶性燕麦粉。传统上，使用酶如α-淀粉酶来制备高度可溶性面粉。然后将酶处理过的燕麦粉滚筒干燥或喷雾干燥。这种方法以至少两个步骤进行，传统上是昂贵的，并且以低比率产生可溶性燕麦粉。例如，制备一批面粉(燕麦)和水的浆液(70-90％含水量)。然后将一种或几种酶加入到该浆液中并保持在最佳酶反应条件下，接着是酶灭活过程。然后将该浆液转移至喷雾或滚筒干燥器中。期望有更有效的方法来制备燕麦粥制品。
同样，出于健康原因，大麦已经成为理想的主要人类饮食，并且期望合适的方式来加工和制备含有大麦的制品。
概述
本发明的各个方面涉及一步法制备可溶性燕麦或大麦粉，使用挤压(连续蒸煮)过程来糊化和糊精化燕麦粉。
在此公开的这些和其他方面，连同本发明的优点和特征一起，将通过参考以下描述而变得清楚。此外，应当理解在此所述的各种实施方案的特征不是互斥的，而是可以以各种组合和排列存在。
详述
本发明涉及可溶性燕麦或大麦粉，以及在一步法中使用连续蒸煮器糊化和糊精化全燕麦或大麦粉来生产可溶性燕麦或大麦粉的方法。该方法比现有技术的方法更容易、成本更低并且费时更少。
制备含有全燕麦或大麦粉、砂糖、任选的麦芽糖糊精和至少一种抗氧化剂的起始混合物。
全燕麦或大麦粉以起始组合物总重的约50％至约100％重量的量存在。在进一步的方面中，全燕麦或大麦粉以约80％至约100％重量或约90％至约95％重量的量存在。
糖可以是本领域技术人员已知的任何合适的糖。糖的非限制性实例包括蔗糖、果糖、葡萄糖、本领域已知的其他糖及其组合。通常，糖以起始组合物总重的约0至约15％重量的量存在。在进一步的方面中，糖以0至约7％重量的量存在。
麦芽糖糊精以起始组合物总重的约0％至约15％重量的量存在。在进一步的方面中，麦芽糖糊精以3％至约7％重量的量存在。
抗氧化剂可以是任何合适的抗氧化剂，如混合的天然生育酚或人工抗氧化剂，如BHT和BHA。抗氧化剂以0.1％至约2％重量的量存在。在进一步的方面中，抗氧化剂以0.25％至约0.75％重量的量存在。
在挤压之前，可以将混合物在预调节器中预水合。该工业中公知预调节器能够有助于降低所需的挤压机的机械动力以蒸煮混合物。该预调节器将使通过量总体增加。在预调节器中，加入水或蒸汽，以将混合物的含水量提高至约25至约35％，更特别为约28％至约30％。在挤压前，将混合物的整体温度升高至约140°F-160°F。该混合物在挤压之前具有均匀自由流动的润湿物料的特征。
淀粉糊化需要水和热。对于燕麦的糊化温度范围为127°F至138°F(53-59℃)。如果水分低于约60％，那么需要更高的温度。通常，挤压在140°F至250°F之间的桶温下进行。面团温度大约为212°F和260°F。
将混合物供入挤压机中。可以使用任何合适的挤压机，包括合适的单螺杆或双螺杆挤压机。通常，但不限于，螺杆速度为200-300rpm。
例如，将约140°F-160°F温度的水合混合物供入低剪切的蒸煮挤压机中。低剪切蒸煮挤压由20至35％的水分范围，20至100s-1的剪切速率，0.02至0.05kw-小时/kg的机械能输入和低于或等于150℃的最大面团温度来限定。Judson M.Harper CRC Press 1980的Extrusion of Foods(食品的挤压)。
可以通过挤压机桶壁如使用围绕桶的夹套或包埋在桶内的电加热器来施加热，热介质如蒸汽、水或油通过夹套来循环。还可以通过随着物料在挤压机内移动的摩擦力在物料内生成热。通过挤压机螺杆的设计和螺杆速度来控制剪切。粘度是淀粉结构、温度、含水量、脂肪含量和剪切的函数。挤压机中施用于淀粉尤其是支链淀粉的剪切力和热使它们的平均分子量降低。
挤压的面团从蒸煮挤压机中出来。当它出来时，水立即蒸发冷却面团并使其含水量降至25至30％范围。然后将面团供入第二个成型挤压机中，在其中它被进一步冷却低于水的沸点，迫使其通过模槽并切割成丸状。然后将25至30％水分的丸状物转运至丸状物干燥器中并脱水至大约7-10％水分；尤其是8-9％。然后可以将丸状物造粒。造粒规格可以被拓宽。50-250微米。特别是，目标为178-250微米；最大212微米。
颗粒状的产品可以用于饮料，如即饮饮料，果汁，乳饮料和碳酸软饮料，和各种食品，如棒，谷物制品，布丁，思慕思，粉末饮料，饼干，薄脆饼等中。可溶性燕麦粉还可以用于制备软的食品，如冰淇淋和软酸奶。该列表不是包括全部的，并且本领域技术人员将会认识到根据本发明，可以将可溶性燕麦粉加入到其他饮料和食品中。
例如，饮料含有总饮料重量的约1％至约25％的可溶性燕麦或大麦粉和约70％至约95％，通常约75％至约90％的总水分。按照需要，余者可以包含甜味剂、调味剂、水果和其他物料。
水应当适合用于食品中。总水分可以部分或全部来自可饮用食品的其他部分，尤其是如果使用奶、汁液或其他含水成分。例如，奶可以是乳的(例如，全脂、2％、1％或脱脂的)或非乳的(例如，大豆)。奶还可以产自奶粉和水。
饮料还可以包括水果成分。该水果成分可以包括果汁、含水果的酸奶、果泥；新鲜水果、果脯、水果冰沙、果汁汽水、干果粉及其组合。通常，该水果成分具有足够小的颗粒，使得所述成分不需咀嚼就可以安全地吞咽。可以调节该水果成分和/或添加的酸化剂来获得所需的pH，例如，低于约4.6的pH。
食品包括谷物制品和即食点心棒。将合适量的颗粒状产品加入到食品混合物中。
可以将附加成分加入到饮料和食品中。这样的成分可以包括非谷物基成分。例如，可以包括调味剂、着色剂、甜味剂、盐以及维生素和矿物质。在本发明的一个实施方案中，可以加入调味剂，如草莓、巧克力或肉桂香精以增强产品的口味。其他水果调味剂还可以用于给食品提供不同的口味，例如，草莓、芒果和香蕉及其混合物。可以使用香辛料，特别是肉桂。此外，可以使用任何所需的一种或几种香精。可以在食品中加入合适的甜味剂-人工的或天然的以提供所需的甜度。例如，可以使用红糖、枫糖或水果糖。可以加入产品总重的约10至75wt％范围的非谷物基食品成分。
其他任选的成分，如本领域已知的，包括但不限于，盐、水状胶体、多糖、增稠剂、咖啡因、乳制品、咖啡固体、茶固体、草药、营养补给化合物、电解质、维生素、矿物质、氨基酸、防腐剂、醇、色素、乳化剂和油。
可溶性燕麦或大麦粉包括β-葡聚糖可溶性纤维，如β-1，3-葡聚糖，β-1，6-葡聚糖或β-1，4-葡聚糖或其混合物。除了燕麦中天然存在的β-葡聚糖以外，还可以按照FDA批准的添加β-葡聚糖。在某些实施方案中，燕麦粉优选含有至少约3％至5％或约3.7％至4％β-葡聚糖。在某些实施方案中，含有燕麦粉的液体产品含有0.1％至约1.5％β-葡聚糖，或约0.8％至1.3％β-葡聚糖。其他量的β-葡聚糖也是有用的。
如所述的，本发明提供了健康的可饮用食品，其制备容易和快速，同时方便在进行活动时食用，使其对现今生活方式忙碌的消费者特别有吸引力。
实施例1
用于挤压过程的面粉混合物配方
| 配料 | ％ |
| 全燕麦粉 | 86.5 |
| 糖 | 5 |
| 麦芽糖糊精 | 5 |
| 混合的生育酚 | 0.5 |
| 蜡质玉米淀粉 | 3 |
| 总计 | 100.00 |
实施例2
薄脆饼配方通常由全麦粉或小麦面筋制成。用这种水解的燕麦粉替代所述配方以改善营养益处(心脏健康)以及给待成片并切成薄脆饼的面团提供足够的强度。配方将包括：
| 改性玉米淀粉 | 10.00 |
| 燕麦粉，水解的 | 48.00 |
| 燕麦片，老式的 | 17.00 |
| 红糖，自由流动的 | 12.00 |
| 麦芽粉，Briess #10001 | 4.00 |
| 卵磷脂，粉末状，Centrolex F | 2.00 |
| 磷酸铝钠 | 0.80 |
| 碳酸氢钠 | 0.70 |
| 盐，粉末 | 0.60 |
| 玉米油，具有TBHQ，ADM | 5.00 |
| 总计 | 100.00 |
实施例3
用于燕麦冰淇淋的配方
| 配料 | ％ |
| 2％奶 | 87.0 |
| 燕麦粉，水解的 | 6.5 |
| 糖 | 5.4 |
| 可可粉 | 0.8 |
| 香精 | 0.2 |
| 改性淀粉 | 0.1 |
| 总计 | 100.0 |
本发明可以以其他特定的形式来体现而不脱离其精神或必要特征。因此，前述实施方案将被认为在所有方面都是说明性的，而非限制在此所述的本发明。因而，本发明的范围由所附的权利要求而不是之前的描述来表明，并且在权利要求等价的含意和范围内的所有变化都将包括在其中。
Claims (16)
1.生产可溶性全燕麦或大麦粉的方法，包括：
形成含有80％至95％wt全燕麦或大麦粉，砂糖和至少一种抗氧化剂的全燕麦或大麦粉起始混合物；
使所述起始混合物加热至140°F-160°F并水合以形成具有28％-35wt％的含水量的均匀自由流动的润湿物料；
将水合的全燕麦或大麦粉起始混合物加入到低剪切挤压机中；
在挤压机内以200-300rpm的螺杆速度挤压全燕麦或大麦粉起始混合物以获得212°F至260°F的面团温度并将面团糊化和糊精化；和
将从挤压机出来的混合物造粒以形成具有50-250微米粒度的可溶性全燕麦或大麦粉。
2.权利要求1的方法，其中全燕麦或大麦粉起始混合物进一步含有麦芽糖糊精。
3.权利要求1的方法，其中全燕麦或大麦粉起始混合物含有80至95wt％全燕麦或大麦粉，0至15wt％砂糖，其中砂糖的含量不为0，0至15wt％麦芽糖糊精和有效量的至少一种抗氧化剂。
4.权利要求3的方法，其中全燕麦或大麦粉起始混合物含有90至95wt％全燕麦或大麦粉。
5.权利要求1的方法，其中将挤压机加热至140°F至250°F的桶温。
6.权利要求1的方法，其中使用水或蒸汽将起始混合物水合。
7.权利要求1的方法，其中在将起始混合物加入到挤压机中之前，将混合物加热至140°F至250°F。
8.制备含有可溶性全燕麦或大麦粉的饮料的方法，包括：
形成含有80％至90％wt全燕麦或大麦粉，砂糖和至少一种抗氧化剂的全燕麦或大麦粉起始混合物；
使所述起始混合物加热至140°F-160°F并水合以形成具有28％-35wt％的含水量的均匀自由流动的润湿物料；
将水合的全燕麦或大麦粉起始混合物加入到低剪切挤压机中；
在挤压机内以200-300rpm的螺杆速度挤压全燕麦或大麦粉起始混合物以获得212°F至260°F的面团温度并将面团糊化和糊精化，以形成可溶性全燕麦或大麦粉；和
将可溶性全燕麦或大麦粉加入到饮料中。
9.权利要求8的方法，其中所述饮料选自果汁、乳饮料和碳酸软饮料。
10.权利要求8的方法，其中加入可溶性全燕麦或大麦粉以提供具有基于饮料的总重1至25％可溶性纤维的饮料。
11.根据权利要求8的方法制备的饮料。
12.制备含有可溶性全燕麦或大麦粉的食品的方法，包括：
形成含有80％至90％wt全燕麦或大麦粉，砂糖和至少一种抗氧化剂的全燕麦或大麦粉起始混合物；
使所述起始混合物加热至140°F-160°F并水合以形成具有28％-35wt％的含水量的均匀自由流动的润湿物料；
将水合的含有全燕麦或大麦粉，砂糖和至少一种抗氧化剂的全燕麦或大麦粉起始混合物加入到低剪切挤压机中；
在挤压机内以200-300rpm的螺杆速度挤压全燕麦或大麦粉起始混合物以获得212°F至260°F的面团温度并将面团糊化和糊精化；
将从挤压机出来的混合物造粒，以形成具有50-250微米粒度的可溶性全燕麦或大麦粉；和
将可溶性全燕麦或大麦粉加入到用于食品的混合物中。
13.权利要求12的方法，其中所述食品选自棒、谷物制品、布丁、思慕思、冰淇淋和饼干。
14.权利要求12的方法，其中所述食品是薄脆饼。
15.权利要求1的方法，其中以20至100s-1的剪切速率进行挤压。
16.权利要求15的方法，其中以0.02至0.05kw-小时/kg的机械能输入进行挤压。
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| US10689678B2 (en) * | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
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2008
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2009
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- 2009-10-08 AU AU2009251227A patent/AU2009251227B8/en not_active Ceased
- 2009-10-08 CN CN200980000588.8A patent/CN101842025B/zh not_active Expired - Fee Related
- 2009-10-08 CA CA2689011A patent/CA2689011C/en active Active
- 2009-10-08 RU RU2009149382/13A patent/RU2427281C1/ru active
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- 2009-10-08 BR BRPI0903896-5A patent/BRPI0903896B1/pt not_active IP Right Cessation
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| EP0634106A1 (en) * | 1993-07-15 | 1995-01-18 | The Quaker Oats Company | Process for treating water-soluble dietary fiber with beta-glucanase |
| US5932264A (en) * | 1997-10-07 | 1999-08-03 | General Mills, Inc. | Method for preparing cooked cereal dough using twin screw preconditioning extruder |
| CN1499940A (zh) * | 2001-03-26 | 2004-05-26 | �Ʒ� | 饮料粉 |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2427281C1 (ru) | 2011-08-27 |
| TWI439232B (zh) | 2014-06-01 |
| BRPI0903896B1 (pt) | 2020-09-15 |
| CA2689011C (en) | 2013-03-05 |
| AU2009251227A1 (en) | 2010-05-20 |
| EP2214509B1 (en) | 2014-02-26 |
| US20100112167A1 (en) | 2010-05-06 |
| CA2689011A1 (en) | 2010-05-04 |
| BRPI0903896A2 (pt) | 2015-06-30 |
| CO6382093A2 (es) | 2012-02-15 |
| AU2009251227B8 (en) | 2014-11-20 |
| WO2010053651A1 (en) | 2010-05-14 |
| MY163034A (en) | 2017-07-31 |
| AU2009251227A8 (en) | 2014-11-20 |
| MX2010000262A (es) | 2010-08-09 |
| RU2009149382A (ru) | 2011-07-10 |
| CN101842025A (zh) | 2010-09-22 |
| US8802177B2 (en) | 2014-08-12 |
| TW201026235A (en) | 2010-07-16 |
| AU2009251227B2 (en) | 2014-09-25 |
| EP2214509A1 (en) | 2010-08-11 |
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