CN102438458B - 制备高分散性全谷物粉的方法 - Google Patents

制备高分散性全谷物粉的方法 Download PDF

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CN102438458B
CN102438458B CN201080022395.5A CN201080022395A CN102438458B CN 102438458 B CN102438458 B CN 102438458B CN 201080022395 A CN201080022395 A CN 201080022395A CN 102438458 B CN102438458 B CN 102438458B
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grain dust
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CN102438458A (zh
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J·A·弗伦奇
郑容秀
G·卡德尔
R.E.查泰尔
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Quaker Oats Co
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/006—Agglomeration of flour
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain

Abstract

一种通过水解、碾磨和聚集谷物粉来制备高分散性全谷物粉的方法。根据本发明制得的高分散性水解全谷物粉包括水解全谷物粉同时在整个加工过程中保持全谷物完整性的酶。本发明的全谷物粉在液体和半固体介质中是高度分散性的。

Description

制备高分散性全谷物粉的方法
相关申请的交叉参考
本申请要求2009年6月14日提交的U.S.临时专利申请No.61/186,862的优先权，在此特意将其公开内容引入作为参考。
发明领域
本发明总地涉及一种制备高分散性全谷物粉的方法。
背景
由于对高胆固醇、肥胖和心脏病的关注，许多消费者对关于他们的饮食进行更健康的选择有兴趣。为此，存在给消费者提供全谷物、低胆固醇产品的需求。然而，随着快速的生活方式，对于消费者制备健康的膳食或点心是困难的。因此，还存在给消费者提供即食营养产品的需求。此外，在市场中存在对可饮用形式的含有高水平全谷物的食物的需求。
希望制备在加工过程中保持其结构(即，淀粉质胚乳、胚芽和麸皮)以满足证明健康诉求必需的FDA极限的全谷物产品。更具体地，希望制备在加工过程中保持全谷物结构的在液体或半固体介质中高分散性的水解全谷物粉。
在食品工业中已经进行了尝试，以提供在整个加工过程中保持完整谷物结构的水解全谷物；然而，水解的全谷物粉易于结块，具有不可接受的口感和/或对消费者是没有吸引力的。本发明克服了上述问题并且给消费者提供了保持完整谷物结构和营养价值并且在液体和半固体介质中高分散性的水解全谷物粉，由此具有改善的口感和提高的消费者接受度。
简述
本发明的几个方面涉及制备水解全谷物粉的方法。在本发明的一个方面中，酶水解全谷物粉，同时保持全谷物的完整性。
在本发明的另一个方面中，将全谷物细磨并且随后聚集，以改善谷物在液体或半固体介质中的分散性。用于聚集的谷物可以是未处理的/天然的、预糊化的或水解的。
通过参考以下的描述，本发明的这些和其他方面，连同优点和特征，将变得清楚。此外，应当理解在此所述的各种实施方案的特征不互相排斥，并且可以以各种组合和排列存在。
附图简述
基于以下的附图描述，将清楚本发明的许多其他目的、特征和优点。
图1说明了根据本发明制得的玉米和全小麦粉挤压前和挤压后的淀粉值的比较。
图2说明了通过挤出在加工前后以及通过挤压和酶添加在加工前后，全燕麦粉样品的淀粉含量的比较。
发明详述
本发明涉及一种制备高分散性全谷物粉的方法。特别地，本发明涉及在整个加工过程中保持全谷物状态并且在液体和半固体介质中高度分散的水解全谷物粉。全谷物可以是任何合适的谷粒，如燕麦、小麦、玉米(corn)(玉米(maize)、大米、大麦、黑麦、奎奴亚藜、高粱、黍、黑小麦或其组合。如在此所示的，“全谷物状态”、“全谷物特性标准”、“作为全谷物的特性标准”或“保持全谷物的完整性”应当表示由完整的、碾碎的、破碎的或成片的颖果组成的全谷物，其主要的解剖学成分-淀粉质胚乳、胚芽和麸皮-以与它们存在于完整颖果中相同的相对比例存在。
在本发明的一个方面中，水解全谷物粉的方法包括水解、碾磨和聚集全谷物粉。更具体地，使用酶水解谷粉。根据本发明所用的酶使全谷物粉保持其作为全谷物的特性标准。水解全谷物粉同时保持全谷物的完整性的一个酶实例是α淀粉酶。根据本发明所用的酶可以是水解构成全谷物的淀粉部分的amlyopectin分子上的α1-4键的任何酶。食品科学领域的普通技术人员将会认识到根据本发明可以使用一种或多种酶。使用在此所列的方法，全谷物粉(如小麦粉和燕麦粉)的测试和分析，已经检验和证实了在整个加工过程中可保留淀粉分子。图1和2中说明了该测试的结果。如以下表1中所示的，根据本发明的这个方面制得的食品组分的任何变化最好是可以忽略的。
表1
  全燕麦粉   水解的燕麦粉
 β-葡聚糖，％   4.19   4.12
  TDF，％   10.5   11.99
  脂肪，％   7.49   6.77
  蛋白质，％   14.07   13.81
  淀粉，％   65.02   66.16
  麦芽糖，％   0   0.26
通过在整个加工过程中保持全谷物状态，对于相据本发明制得的水解的全谷物粉可以进行“全谷物”健康诉求。此外，在整个加工过程中保持全谷物的营养主链；因此，通过在此所示的方法产生的水解的全谷物粉可提供与未水解的全谷物粉相同的营养益处。
在本发明的一个方面中，通过用水和蒸汽水解全谷物粉起始混合物，将干的全谷物粉预调节至约30％(dw)的总含水量。然后将至少一种水解全谷物粉同时保持全谷物的完整性的酶加入到该混合物中。在本发明的另一个方面中，将干的全谷物粉与糖、麦芽糖糊精和/或混合的生育酚混合。
在水解全谷物粉合适长度的时间后，然后使酶处理过的混合物接受挤出加工，以继续破坏和水解全谷物粉以及糊化和蒸煮该混合物，以形成蒸煮过的水解的全谷物面团。混合物在挤出机中停留足以糊化和蒸煮淀粉的时间，一般至少1分钟，通常，约1至约1.5分钟。通常，将材料从最初的入口温度加热至最终的出口温度，以给淀粉糊化提供能量。在本发明的一个方面中，在蒸煮挤出机出口的面团压力为约900-1000psi。在离开蒸煮挤出机之前，将面团加热至约250-300℉，例如约265-285℉，使酶完全灭活。
使用成型挤出机将所得到的产品制成丸状并干燥。在本发明的一个方面中，该方法从预调节步即至挤出机和成型挤出机花费约9-10分钟。此外，将丸状物细磨成约50-200微米。可以用于细磨丸状物的一种碾磨加工类型包括逐级粉碎滚筒辗粉机加工。最终，可以将细磨的水解的谷物粉聚集成约400-700微米。丸状物的细磨可改善所得到的水解的燕麦粉的口感，并且因此可提高所得到的产品的消费者接受度。
碾磨后的聚集步骤是有利的，因为其可优化并且显著提高分散性，并且使其自身适于许多用于制备食品的应用。在本发明的一个方面中，使用2％的糖粘合剂溶液来聚集细的全谷粒。例如，可以将聚集的水解的谷物粉加入到液体和半固体介质中，并且在其中高度分散，这些介质例如为水、奶、汁液、酸奶、布丁和其他可饮用的点心形式。此外，由于水解的谷物粉在这些液体或半固体中快速分散，根据本发明制得的聚集的水解的谷物粉易于使消费者使用通常家用的器具不费力地并且有效地将粉末搅拌至他们选择的液体或半固体中。此外，根据本发明制得的聚集的水解的谷物粉可以通过简单振荡以混合各成分来使其分散至液体介质中。
在本发明的一个实施例中，根据本发明制得的聚集的水解的燕麦粉呈现出以下表2中所示的特性：
表2
  筛号   大小，微米   ％残留的
  20号目   841   0％
  40号目   420   20.4％
  60号目   250   48.7％
  80号目   178   21.2％
  100号目   150   5.8％
  通过100号目   ＜150   3.0％
  产率   99.5％
  密度   0.4   克/cc
  含水量   8.52   ％
在本发明的另一个方面中，将未处理的/天然的全谷物细磨成约50-420微米，如约50-200微米的颗粒大小。然后将这些细磨的颗粒聚集成约400-1000微米，如约400-700微米。可以使用工业中已知的任何方法来聚集该细磨的天然全谷物粉，这些方法包括但不限于使用糖粘合剂溶液。
在本发明的另一个方面中，将预糊化的全谷物粉细磨成约50-420微米，如50-200微米的颗粒大小。可以使用任何商业上可接受的方法来预糊化或预处理该全谷物，这些方法包括但不限于蒸汽处理和煮沸。然后将这些细磨的预糊化的全谷粒聚集成约400-1000微米，如400-700微米。
本发明的另一个方面包括细磨选自天然的、预糊化的和水解的全谷物粉的一种或多种全谷物粉。将全谷物粉细磨成约50-420微米，如50-200微米的颗粒大小。然后将这些细磨的预糊化的全谷粒聚集成约400-1000微米，如400-700微米。
目前不存在通过减小颗粒大小并且随后聚集以提高颗粒在液体或半固体介质中的分散性来改善全谷物的口感的方法。此外，为了食用大量全谷物而易于摇混或搅拌根据本发明制得的聚集的全谷物的能力不仅从适销性和消费者接受度立场是有利的，而且在工业上也是未知的。
根据本发明的各个方面制得的聚集的全谷物粉在整个加工过程中保持全谷物状态。因此，对于根据本发明制得的谷粉，可以进行“全谷物”健康诉求。
根据本发明制得的高分散性全谷物粉可以用于给消费者提供可饮用的谷物产品。例如，根据本发明制得的水解的燕麦粉可以加入到水、奶、汁液、酸奶、布丁等中，以制得营养的且易于食用的全谷物燕麦可饮用的点心。此外，由于水解的全谷物粉在液体和半固体中是高度分散性的，可饮用的点心还是快速且容易制备的。相似地，天然的和预糊化的聚集谷粉可以加入到水、奶、汁液、酸奶、布丁等中，以制得全谷物可饮用的点心。
可以以其他特定的形式来实施本发明，而不脱离其精神或实质性特征。因此，认为之前的实施方案在所有方面中都是说明性的，而不是限制在此所述的本发明。因此，本发明的范围由所附权利要求来表示，而不是由之前的描述来表示，并且包括在权利要求等价的含义和范围内的所有变化都旨在包括在其中。

Claims (10)

1.一种制备高分散性全谷物粉的方法，包括步骤：
a）使用α-淀粉酶水解全谷物粉，该α-淀粉酶水解全谷物粉，同时保持全谷物的完整性，然后将水解的全谷物粉加热到使所述α-淀粉酶失活的温度；
b）细磨水解的全谷物粉至50-200微米的颗粒大小；和
c）聚集全谷物粉。
2.权利要求1的方法，其中全谷物粉选自燕麦、小麦、玉米、大米、大麦、黑麦、奎奴亚藜、高粱、黍、黑小麦及其组合。
3.权利要求1的方法，其中聚集的全谷物粉的颗粒大小为400-1000微米。
4.权利要求3的方法，其中聚集的全谷物粉的颗粒大小为400-700微米。
5.一种制备高分散性全谷物粉的方法，包括步骤：
a）将全谷物粉起始混合物与α-淀粉酶混合，以形成酶起始混合物，该α-淀粉酶水解全谷物粉，同时保持全谷物的完整性；
b）将酶起始混合物引入挤出机中；
c）通过机械作用糊化全谷物粉，且加热挤出机，以形成水解的全谷物粉面团，并将挤出机中的面团温度提高到使所述α-淀粉酶失活的温度；
d）将水解全谷物粉面团制成丸状，以形成水解全谷物丸；
e）细磨水解全谷物丸，以形成具有50-200微米的颗粒大小的水解全谷物颗粒；和
f）聚集水解全谷物颗粒，以形成高分散性的水解全谷物粉。
6.权利要求5的方法，其中全谷物粉选自燕麦、小麦、玉米、大米、大麦、黑麦、奎奴亚藜、高粱、黍、黑小麦及其组合。
7.权利要求5的方法，进一步包括将高分散性水解全谷物粉加入食品中。
8.权利要求7的方法，其中食品选自水、奶、汁液、酸奶和布丁。
9.权利要求5的方法，其中将水解全谷物颗粒聚集成400-1000微米的颗粒大小。
10.权利要求9的方法，其中将水解全谷物颗粒聚集成400-700微米的颗粒大小。
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AU2010260219A1 (en) 2011-12-01
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US20100316765A1 (en) 2010-12-16
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BRPI1013915A2 (pt) 2015-08-25
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EP2442661A1 (en) 2012-04-25
CN102438458A (zh) 2012-05-02
US8586113B2 (en) 2013-11-19
RU2498624C2 (ru) 2013-11-20
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