CN103844185A - 可溶性燕麦或大麦粉以及利用酶的制备方法 - Google Patents

可溶性燕麦或大麦粉以及利用酶的制备方法 Download PDF

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CN103844185A
CN103844185A CN201410058951.4A CN201410058951A CN103844185A CN 103844185 A CN103844185 A CN 103844185A CN 201410058951 A CN201410058951 A CN 201410058951A CN 103844185 A CN103844185 A CN 103844185A
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R·查特尔
Y·程
J·弗兰什
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Abstract

在挤压（连续蒸煮）过程之前通过使用酶预调节全燕麦或大麦粉来产生可溶性燕麦或大麦粉。

Description

可溶性燕麦或大麦粉以及利用酶的制备方法
本申请是申请号为200880025660.8、申请日为2009年10月8日、发明名称为“可溶性燕麦或大麦粉以及利用酶的制备方法”的中国发明专利申请的分案申请。
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在挤压（连续蒸煮）过程之前使用酶来预调节全燕麦粉。通过将全燕麦粉起始混合物与合适的酶混合，然后将混合物加热来制备酶处理过的燕麦粉。在开始分解和水解燕麦或大麦粉的合适量的时间后，使酶处理过的混合物经历挤压处理以继续分解和水解燕麦或大麦粉并进一步糊化和蒸煮混合物。因此，与传统方法相比，以低成本和高比率制备可溶性燕麦或大麦粉。
在此公开的这些和其他特征，连同本发明的优点和特征一起，将通过参考以下的描述和附图而变得清楚。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，以及使用预调节器和挤压机或其他合适的连续蒸煮器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。
最初，通过将全燕麦或大麦粉起始混合物与合适的酶溶液在预调节器中混合，然后将混合物加热来制备酶处理过的燕麦或大麦粉。在开始分解和水解燕麦或大麦粉的合适量的时间后，使酶处理过的混合物经历挤压处理以继续分解和水解燕麦或大麦粉并进一步糊化和蒸煮混合物。
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。
酶可以是用来水解燕麦或大麦粉中的淀粉并且不改变或不利地影响燕麦或大麦粉中存在的β-葡聚糖的任何合适的酶。合适的酶包括α-淀粉酶。可以通过任何合适的方法，如通过分析β-葡聚糖的结构，来确定β-葡聚糖是否已经通过水解而改变了。这可以通过激光散射质谱来进行。将酶加入到水中以形成酶水溶液。然后将酶-水溶液与起始混合物在预调节器中混合。
将起始混合物和酶溶液加热至约120°F至约200°F，特别是加热至约140°F至约180°F，持续有效量的时间以开始将燕麦或大麦粉中的淀粉分子水解（分解）成多糖级分。
可以在预调节器中将起始混合物和酶溶液混合，如允许将液体加入到自由流动粉末中的高速混合物。输出的是具有约25至约40%含水量的自由流动的润湿面粉混合物。停留时间是足以获得所需结果的时间。
随后将酶处理过的混合物加入到挤压机（连续蒸煮器）中以继续分解和水解淀粉并糊化和蒸煮淀粉。该混合物在挤压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。一般，从最初的进口温度至最终的出口温度将物料加热以便提供用于淀粉糊化的能量。
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。
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。
将低剪切应用于挤压机中的混合物。因为酶已经预先调节了淀粉，所以对于该过程不需要高剪切。高剪切可以使淀粉糊精化，使其分子量降低太多。这还可能过分升高面团温度，这可能过分蒸煮面团，从而导致过度蒸煮的谷物风味。
该过程平衡限制了面团温度，以避免过度蒸煮的谷物风味并保持酶活性，然后升高温度来使酶失活。相对于高剪切挤压低剪切挤压过程的特征在于高水分和低剪切螺杆设计对低水分和高剪切螺杆设计。
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。
可以使用成型挤压机使所得到的制品成丸状物并干燥，通常干燥至约1.5至约10%，例如6.5至8.5%含水量。可以通过US30筛网将丸状物造粒成Max85%。
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。可溶性燕麦或大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，可以将可溶性燕麦或大麦粉加入到其他饮料和食品中。
例如，饮料含有约1%至约25%的可溶性燕麦或大麦粉和约70%至约95%的总水分，通常约75%至约90%总水分，基于总的可饮用饮料的重量。按照需要，余者可以包含甜味剂、调味剂、水果和其他材料。
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以及可食的饮料和食品，其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 89.35
糖 5.00
麦芽糖糊精 5.00
混合的生育酚 0.50
α-淀粉酶 0.15
总计 100.00
α-淀粉酶的来源：Valley Research－
Figure BDA0000468005280000061
BAA1000L
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适当的强度。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 (11)

1.含有可溶性全燕麦粉的饮料，其中所述可溶性全燕麦粉是这样制备的：
将全燕麦粉起始混合物和合适的α-淀粉酶水溶液混合，以形成具有约25至约40wt%含水量的润湿的酶起始混合物；
将润湿的酶起始混合物加热至约120°F至约200°F；
将加热的润湿的酶起始混合物加入到挤压机中并挤压1至1.5分钟，以形成可溶性全燕麦粉；其中挤压机中所述混合物的温度升高至灭活所述酶的温度；和
将可溶性全燕麦粉加入饮料。
2.权利要求1的饮料，其中所述饮料选自果汁、乳饮料和碳酸软饮料。
3.权利要求2的饮料，其中所述饮料含有基于饮料的总重1至25wt%可溶性纤维。
4.权利要求1的饮料，其中所述饮料含有至少0.75g可溶性燕麦纤维。
5.权利要求1的饮料，其中所述起始混合物进一步含有0至15wt%糖。
6.权利要求1的饮料，其中所述起始混合物进一步含有0至15wt%麦芽糖糊精。
7.权利要求1的饮料，其中所述可溶性全燕麦粉含有3至5wt%β葡聚糖。
8.权利要求1的饮料，其中所述饮料含有0.1至1.5wt%β葡聚糖。
9.权利要求1的饮料，其中所述挤压在面团温度为大约212°F至大约260°F时进行。
10.权利要求1的饮料，其中所述起始混合物还含有抗氧化剂。
11.权利要求1的饮料，其中所述可溶性全燕麦粉在加入到饮料中之前成丸或成粒。
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