DD256645A1 - PROCESS FOR PRODUCING FOOD PREPARATIONS - Google Patents

Abstract

The invention relates to a process for the preparation of food preparations using structure-forming starch polysaccharides with increased aggregation rate and / or reduced dry substance use. According to the invention, the starch hydrolysis products, preferably maltodextrins with hydrolysis levels of 15% DE or nonstructural starch hydrolysis product derivatives, are admixed with soluble linear chain starch polysaccharides of the same or different potency in amounts of from 0.5 to 10% by weight. Particularly suitable as soluble linear-chain starch polysaccharides are amylose or its derivatives in pure form or amylose in the polysaccharide mixture. After adding further ingredients such as water, milk, alcohol, flavorings, spices, fat, sugar, fruit and vegetable ingredients and emulsifiers and preservatives, the desired food preparation, preferably sweets, pastes, fillers or glazes can be prepared.

Description

Field of application of the invention

The invention relates to a process for the preparation of food preparations, preferably sweets, pastes, fillers and glazes using structure-forming starch polysaccharides with increased yellowing speed and reduced dry substance use than heretofore possible with the low hydrolysis level of starch hydrolysis products (maltodextrins) available, optionally using water-binding additives and the usual ingredients of such food preparations.

Characteristic of the known technical solutions

Food preparations _# such as desserts, pastes, fruit jellies, fillers, glazes, etc., require for thickening, stabilization and consistency conferring content or additives which combine water-binding and structure-forming properties with sensory neutrality and physiological compatibility. This purpose is achieved in a particularly favorable manner, if the required additives alone already have a structure-forming ability to form the desired consistency and a texture typical of the preparation and this property is transferable to the desired food preparation. Starch hydrolysis products with hydrolyzate levels of 5 to 8% DE from potato starch (DD-PS 126992) show this property by solidifying from 15 to 25% aqueous solution at suitable low temperatures to gels which melt depending on the concentration at 50 to 80 ⁰ C. , Due to their structure-forming properties in the food industry, these maltodextrins are preferably used as constituents of food emulsions and as thickeners. Here, the concentrations of these maltodextrins used and the temperature for the technical processing are determining factors. A group of gel-forming starch hydrolysis products on different manufacturing bases but with analogous properties is now being protected by a patent of National Starch and Chemicals Corporation (US Patent 4,510,166-1985). These are preferably tapioca starch hydrolysates (besides corn and potato starch) with DE values <1 to 3%. Their gelation and application as thickening agents or as emulsion stabilizer required concentrations (25%) correspond to those of gel-forming maltodextrins on potato starch basis, as well as the gelation times of 24 hours at 4 ° C.

The most important requirement for such structure-forming polysaccharides, which should be largely soluble, is to build up the desired consistency in a short time and / or at the lowest possible concentration. These available 1 to 8% DE gel-forming starch hydrolysis products from potato starch or tapioca starch (DD-PS 126992) currently used for food preparations (DD-PS 105715 and US Pat. No. 4510166) only have structure structuring with different solubilities insufficient effectiveness, i. H. they require a relatively high dry matter use (> 15%), technically unacceptable long times of several hours and cooling for structure formation and thus for reaching the consistency desired by the consumer. ·

The structure-forming ability of maltodextrins depends on the degree of hydrolysis and the polysaccharide composition and distinguishes the gel-forming maltodextrin types from other known maltodextrins. When structure-forming ability is required and gelation is a practical goal of starch polysaccharide application in food preparations, maltodextrins from potato starch and corn syrup and tapioca starch greater than 8% DE, and chemically substituted maltodextrins and low hydrolysation corn or waxy maize starch maltodextrins are desirable Target unsuitable, since they are either only in even higher concentrations, or after days or not at all able to give thermoreversible gels of the desired strength.

The above-mentioned maltodextrins require a dry matter for gelation; Water ratio of> 3.5: 6.5 at temperatures of 4 ° C and a time to the theological equilibrium setting of the gel formation leading aggregation of> 6 hours. An already known possibility, higher degraded maltodextrins, z. B. to bring those with a DE ~ 9 to gelation in the preparation of mixtures with higher molecular weight, for. B. by acid treatment

solubilized potato starch or Zulkowski starch, wherein between starch and maltodextrins a Masser ratio of 1: 4 to 1: 9 is maintained, and moreover, the two components differ in the molecular order of at least one order of magnitude. Thus gels are obtained after 24 hours at 4 ° C at a dry matter to water ratio of 3: 7 (Patent Application DE 2365850). Despite this known solution variant, the requirement for increasing the efficiency of gel-forming maltodextrins and the induction of gel-forming properties in non-gelatinous starch hydrolysis products is not met by the known technical solutions.

Object of the invention

The aim of the present invention is to reduce the amount of starch products used in the preparation of a wide variety of food preparations and to overcome the technical-economical disadvantages presented.

Explanation of the essence of the invention

The object of the present invention is to indicate the process conditions for the production of food preparations using structure-forming starch polysaccharides with increased aggregation rate and / or reduced dry substance use.

According to the inventive method for the preparation of food preparations to be used as structuring components maltodextrins with Hydrolysengraden <15% DE or non structure-forming Stärkehydrolysenproduktderivaten to achieve or accelerate the aggregation rate or to reduce the necessary structure-forming concentration soluble linear-chain starch polysaccharides such as amylose, amylose derivatives in pure Form or as polysaccharide mixture in very small proportions by weight (0.5 to 10% with respect to maltodextrins, preferably 3 to 7%) admixed or processed with them. Common ingredients used include water, milk, alcohol, flavorings, spices, proteins, fats, sugars, fruit and vegetable ingredients, as well as emulsifiers and preservatives.

The method is based on the surprising finding that the desired effect is achieved with the hot-water-soluble linear-chain starch polysaccharides, although these have no structure-forming properties alone in the added concentration and further, that such linear chain polysaccharides that are structurally capable, the effect of the invention below the gel-forming concentration exercise. It is further characteristic of the solution according to the invention that the gel-forming maltodextrins used in the main composition are used in concentrations in which they would not form stable gels per se, and the fact that chemically weakly substituted maltodextrins (acetyl esters) and maltodextrins from other raw material sources, which also do not form gels above a dry matter to water ratio of 3.5 to 6.5, are caused to gel in the process of the present invention.

The achieved effect of the structure formation and its temporal acceleration is therefore not in the additive nature of the dry matter of the components used but in an over proportional synergistic effect between linear, preferably degraded, but in each case water-soluble carbohydrates and maltodextrins. The mode of action of the starch products used according to the invention is shown by the example of a typical gel-forming maltodextrin according to DD-PS 126992 (Table 1) whose concentration limit of gel formation is between 15% and 18.5%. By 1% amylose this limit is reduced to 10% dry matter with a reduced aggregation time. In addition, a disproportionate increase in strength (shear modulus) is characteristic, while the elasticity of these solidified gels decreases (Table 2).

Maltodextrins with even less or completely lacking gel-forming ability than the acetylated products in Tab. 3 are converted into gels within a short time by addition of only 2% amylose. For the application of important statements on the gelation time and gel strength of SHP amylose water systems are listed in Tab.4. Depending on the desired strength of the gels, the concentrations of SHP are 10 to 15%.

The advantage here is the possibility of instant preparation, d. H. Cooking processes as in the use of the usual granular starches omitted. A favorable form of the technical realization of the method according to the invention consists in the supply of amylose in dissolved form to maltodextrin solutions and joint further processing, for. Example, by spray drying for the production of storage stable powder or by mixing the maltodextrin amylose solution with the other food ingredients.

Table 1: Effect of soluble amylose on gelation times and equilibrium viscosities of maltodextrin gels at 4 ° C (Rehotestll, measuring device S1 PD _r u 1.5s " ¹ )

concentration amylose Amylosezusatz aggregation comparison balance [%] bez. on time [min] o.Zusatz viscosity Maltodextrinund 1 samtkohlenhydrat m. amylose m · Pas s [%] 1 [%] m. amylose 10.0 1 9.1 35 no gel 1-10 ⁴ 12.5 1 7.4 20 no gel 3-10 ⁴ 15.0 " 1 6.2 15 no gel 5-10 ⁴ 18.5 5.1 14.5 105 5-10 ⁴ 20.0 4.8 14.5 50 14 10 ⁴

Table 2: Effect of soluble amylose (1%) on the resting structure of 18.5% maltodextrin gels

Shear modulus G lapel. Deformation [N -m- ² ] [%]

1% amylose + 18.5% maltodextrin 31.9 15.5

without amylose 18.5% maltodextrin 2.3 49.0

Table 3: Effect of soluble amylose (2%) on acetylated maltodextrins (30%) with different Ac content at 4 ° C. (Rheotestll, measuring device S1 PD _r = 1.5)

Acetyl content Physical. Behavior without turbidity beginning Physical behavior with amylose t equilibrium viscosity. amylose [m · Pas s] gelation 15 minutes Aggregationszei 1.30 × 10 ⁵ 3d [Min] 7,3-10 ⁴ 1.1 weak gel 14d 10 2,8 -10 ⁴ 3.2 clear solution 36 5.2 clear solution 33

Table 4: Comparison of the consistency and the gelation times of maltodextrin (K-SHP-Foot DD-PS 126992) with and without addition of amylose in dest. water

Concentration of gelation penetration value gelation penetration value maltodextrin ohneAmylose ohneAmylose of maltodextrin the maltodextrin gels + 1.5% amylose with amylose (related to the Total solution) (Min) (10 " ¹ ITIm) (10 ^-1 mm) 8th Phase separation d. - 30 min 370 solution 10 after 24 h still - 30 min 281 liquid 15 2.5 h not measurable 10min 180 20 0.5 h 215 5min 130 25 0.5 h 70 Immediately 50

The invention will be explained in more detail in the following exemplary embodiments:

embodiments example 1 Production of instant desserts

For the preparation of 1 kg of dessert 100g maltodextrin powder according to DD-PS 126992 (K-SHP-F) with 10g of soluble amylose and 50g of sugar with the addition of the desired flavor components and food coloring with the homogenizer in 820 ml of milk introduced. After half an hour's life, the dessert is solidified to a creamy, pudding-like consistency and can be used for consumption.

Example 2 Production of fruit jelly

For the preparation of 1 kg of fruit jelly, 130 g of maltodextrin powder (K-SHP-F according to DD-PS 126992) with 10 g of soluble amylose and 100 g of sugar are homogenized in 740 g of fruit juice and immediately poured into molds. According to Meri, the pieces of fruit jelly are capable of being thrown out of the molds and can be applied and applied in a customary manner to confectionery sugar or icing.

Example 3 Production of icings

To prepare 11 icing, 200 g of maltodextrin powder (DE 6 to 15%) are homogenized with 10 g of soluble amylose and 100 g of powdered sugar in 690 ml of water with the addition of lemon flavor. The glaze can be used immediately to coat baked goods.-It does not crack during storage.

Claims (4)

1. A process for the preparation of food preparations using structure-forming starch polysaccharides and optionally other swelling agents and the conventional ingredients of such food preparations, characterized in that hydrolysis products of the starch, preferably maltodextrins with DE values <15% or nonstructural starch hydrolysis product derivatives, soluble linear-chain starch polysaccharides of the same or another strength, in mass proportions of 0.5 to 10%, preferably from 3 to 7%, based on the dry matter content of starch products of the food preparation, are mixed. 2. The method according to item 1, characterized in that it is amylose or amylose derivatives in pure form in the soluble linear-chain starch polysaccharides. 3. The method according to item 1 and 2, characterized in that it is amylose in the polysaccharide mixture in the soluble linear-chain starch polysaccharides. 4. The method according to item 1 to 3, characterized in that water, milk, alcohol, flavorings, spices, proteins, fats, sugars, fruit and vegetable ingredients, emulsifiers and preservatives are used as conventional ingredients.