DE1767203A1 - Thickener for cooked food - Google Patents

Description

Br. Irjg. A. it * ti £ ■ "; e IVorea

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Lr. k ·. * ·. ■ : .. ^ ~ .r monks £, Luciie-Grahn-Sti ¹ .22

CORH PRODUCTS COMPAtIY

717 Fifth Avenue, Hew York, H.Y., USA

Thickener for cooked dishes «»

- ■ i

Priority: Dutch patent applications Mr. 67/05352 of April 17, 1967 Mr. 68/01430 of January 31, 1968 «

The invention relates to cooked food and, more particularly, to cooked and sterilized pudding or cream with good shelf life and a content of a starch thickener, of which at least 35% by weight Amylose is to give body to food. The invention ^ also refers to methods of making food of this type and on thickeners with which such dishes can be prepared.

It is known that starch, for example ordinary corn starch, is a very suitable thickener for giving creams and puddings a desired consistency. Corn starch is used in large quantities in the preparation of creams and puddings, which are manufactured on a large scale and packaged in sealed containers such as bottles and cans for eventual sale to consumers * 209812 / 03S6 Bad original

It is more common to use creams and puddings of this type in the Vastly produced according to a batch process, even if it is carried out on a large scale. In this process, starch, sugar and coloring and are used flavoring substances mixed with milk. The mixture is heated to the boiling point and to the boiling point with stirring held for about 10-15 minutes. This

Cooking gelatinizes and makes the starch soluble, and as a result the cream or pudding takes on the desired result Body or viscosity and the desired structure or Consistency on "

The cooked product is refrigerated and then packaged; if it is packaged in bottles, only slight refrigeration is required. In this packaging, the product can have a temperature of about 80 to about 85G. If the product is packaged in waxed cartons for immediate delivery to the consumer and immediate consumption, then it must be cooled to a temperature lower than the melting point of the Y / axis of the carton. The product is then often cooled to a considerably lower temperature, for example to about 6 ^{° C.}

A typical formulation for cream or pudding would contain around 40 kg of corn starch and 70 kg of sugar for every 1000 liters of milk (about 1030 kg to 1035 kg) together with small amounts of the desired coloring and flavoring substances. In addition to starch, which is the most important factor contributing to the body or viscosity of the creams or puddings, other body-forming agents are used which act as thickeners. ielaweiae is often guar gum in an amount of some 2098 12/0356 bad original

fo, based on the weight of the starch, added

The dry ingredients for the cream or pudding can be for sale as a powder as a homogeneous one Mixture to be prepared, Such powder is for both commercial, extensive use and for Use in the household, if appropriately packaged, suitable, üs is only necessary to Hilch such Pulve ^ uzetsen to have the complete approach, which is necessary for the preparation of a cream or pudding o

Some of the creams and puddings used in the in the usual manner just described, is that the product has a limited shelf life and is ^ possesses qualifying conditions. ICociien at boiling temperature only causes pasteurization. Therefore, after three or four days of storage, the product is at room temperature no longer suitable for consumption, while when stored in a refrigerator its shelf life is normal not longer than a week This property of such products has limited their usability

An advantage of the invention is the creation of thickened ones Meals, in particular dishes - including creams and puddings, which have good durability. A related advantage of the invention is that the acquisition of new ones is more practical Process for the preparation of meals of the type described »

Another advantage of the invention is the creation of new forms of cooked food, particularly creams and Puddling, with improved properties, in particular

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in terms of durability and structure. Sin still another The advantage of the invention is the creation of practical fire methods for the preparation of dishes of the type described Type for commercial use ο Am more specialized The advantage of the invention is the creation of a new type of creams or puddles which are cheap in a disposable or disposable cardboard for delivery to the household or retail sale can be packaged and under Cooling or at room temperatures for long periods without significant deterioration can be retained

Another and related advantage of the invention is the provision of convenient methods of manufacture of products of the type described. Other advantages of the invention will become apparent from the description and from result in the claims »

In a general form, the invention encompasses a cooked food containing a starch thickener, of which at least 35 is Grew <> $ amylose, being the amylose which gives the food body and viscosity. Pure foods such as pudding and cream have at least the amount of amylose about 1% by weight of the food. For an improved structure, the Food contains an edible water-insoluble in situ formed alginate '"'

According to a preferred embodiment, there is the inventive Process for the preparation of a cooked food from preparing a mixture of an aqueous ve-, hikels and a lot of an amylose-containing thickener, which contains at least one starch material, which one

is a rich source of amylose, e.g. which is at least 35

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Contains amylose, heating the mixture to a 'temperature of at least 130 0 for a short time _} preferably not over about 5 minutes, and then recovering -the cooked product · ~'

In another important aspect the invention encompasses new thickener compositions which are sold to processors such as heaters or others, preferably as dry ones Powders can be sold · The dry mixture can be used as a food preparation, for example duroh Mix with water, milk and other ingredients, yyyyy

Cooking and sterilizing, being processed «

Cooked and sterilized products, manufactured according to of the invention, can be "packaged under aseptic conditions will and will have excellent durability even at room temperature and even when in paper cartons packed up·

The drawings show:

Mg · 1 a schematic diagram of the plant used to run a preferred form of the method according to the invention using direct injection superheated steam a 'about the temperature of the process stream for cooking and sterilization to increase rapidly, can be used, and

Figure 2 is a schematic diagram of another. system for carrying out the method according to the invention in using another preferred form indirect heat exchange for cooking and "sterilizing the product routine"

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In Pig ο 1 the reference numerals mean the following: 10 denotes a feed line, which is connected to a large equalizing tank 11 is connected. A line 12 connects this Beiiäiter with pump 14, which in a Line 15 promotes the exchangers 16 and 17 connected to the inlet of a pair of heat levels connected in series is. These are designed in such a way as to generate a heat exchange fluid, e.g. Steam, in heat exchange with the to demand the food to be produced * Plate-like tfärme- ■ Exchangers work satisfactory heat exchangers 17 emptied via a line 19 into the high pressure pump 20, which delivers the current to a line 21 * A connector 22 is arranged in line 21, around the injection of high pressure steam into the newspaper to enable a high pressure line 23 "

A valve 25 is behind the steam injector connector 22 arranged in order to enable the transmission of the current either in a line 26 or 28 «

There is a line for starting, stopping and circulating 26 used. It is set up to inject the process stream into a vacuum vessel 29. This vacuum vessel 29 has a conical bottom 30, from which the movement flows through a valve 31 and a line 32 into an aseptic pump 34 "This pump empties itself via a line 35" a cooler 36 and a Line 38 back into line 10 and into the expansion tank 11 during the circulation »

For the operation, valve 25 is set to use 28. This line is set up for injecting the process sir öiaaB into an aviöites vacuum vessel 39. »

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The ■ & efaß 39 has a conical bottom 40 from which the Yerfa rens flow is withdrawn via a valve 41 and a line 42 into an aseptic pump 44

! Both vacuum vessels 29 and 39 are at their upper ends • connected to a distributor 48 via lines 45 and 46, which with the inlet of a vacuum pump or Vfasserviaüipf beam j ector (not shown) is connected *

The pump 44 empties the product stream via a line 49, an aseptic homogenizer §0 and a line f51 into a cooler 52. The product leaves the cooler and can via line 54 to the packaging system (not shown) to be further challenged «

This type of system is usually used in dairies to sterilize dairy products. "

In Pig. 2, the reference symbols mean the following: Reference symbol 60 denotes a line for supplying the ! "mixture from a delivery or Uisch container (not shown) to an expansion tank 61, which

■■■■■■ · ■■■

Emptied through a newspaper 62 into the inlet of a pump 64. The pump 64 supplies the process flow via a line 65 to a high pressure pump 66 The high pressure pump 66 generates sufficient pressure so that the process stream remains in a liquid state during the subsequent further processing · the process stream is passed on from the high pressure pump 66 via line 68 to a main heat exchanger 69

The main heat exchanger 69 is designed with sufficient capacity to bring the process stream to an iDempera

ture of about 65 ^Ö Ö to be heated. The heated G-emic de- 209812/0356 'bad ORIGINAL ·

empties from the main heat exchanger 69 via a line 70 into a first homogenizer 71 · a line 72 is then arranged to convey the stream from the homogenizer to a second heat exchanger 74. A line 75 connects this heat exchanger with the main heat exchanger 76 from which a conduit promotes the product stream in a cooling coil 79. A line 80 connects this coil to a cooler 81, from which the cooled product stream flows through line 82 to a second homogenizer to this homogenizer empties via line 85, a further cooler 86 and a line 88 into the final cooler 89. A line 90 is arranged to supply cooling water to deliver this cooler. The cooled product stream is then conveyed through a line 91 for packaging or other treatments (not shown) »

This type of system is also commonly used in dairy farms to sterilize food »

Both types of systems can be used for continuous cooking and Sterilizing a food according to the invention is used will. Such a food can be, for example, a cream or a pudding made from a mixture of Milk, sugar, coloring and flavoring substances together with a thickener according to the invention a preferred embodiment of the invention this thickener wholly or partly from an amylose-rich starch or an amylose fraction, obtained by durtüi native strength fractionation, ζ · Β. Potato starch

The way in which the inventive method

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running in a system according to Fig. 1 will now be described in detail in connection with special feeding approaches. The following three examples also describe puddings _{or the like made according to the invention}

Example 1

Hers tellung a pudding ^

A mixture was made in a delivery container from the following Components manufactured!

Components . G-ew »parts whole milk 1 * 025 ·

High amylose corn starch

(with about 70 G-ew. ^ amylose) 15 ordinary corn starch '30 sugar 70

Small amounts of a coloring and a flavoring Fabric was added to the mixture.

The mixture was taken from a mixing container (not shown) She was given via the line 10 to the container 11 withdrawn through line 12 into the inlet of pump 14, then emptied through line 15 and passed through heat exchangers 16 and 17. These increased the Temperature of the process stream to about 75 ° ö. the hot G-emic was from the heat exchanger 17 via the line 19 emptied into the inlet of a high pressure pump 20 »

The high-pressure pump 20 pushed the hot process air through the line 21, in which it was heated to a temperature above 140 ⁰ O by injecting high pressure water vapor with a temperature of about 148 ⁰ O, through the connecting piece 22 Mnduroh · for the operation was the Ven <~

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til 25 adjusted to direct the superheated process stream into line 28. This line empties into the vacuum vessel 59 »but with a sufficient dwell or transition time in the line 28 to provide about 3-4 seconds of cooking and sterilization time at an elevated temperature. The observed temperature in the line in this pail was about HO ⁰ O * The vacuum vessel was kept at sub-atmospheric pressure by means of a vacuum pump (not shown), which continuously evacuated the G vessel 39 via lines 46 and 48. The pudding in The amount of steam removed from the vacuum vessel was essentially equal to the amount injected into the connector 22 so that the initial assembly

Don't put the pudding in this one

Level was changed *

The hot process stream was evacuated into the vacuum vessel 39, which acted as a high-speed evaporator to cause a substantially instantaneous reduction in the temperature of the cooked pudding to about 76-770. The pudding collected in the conical bottom 28 of the vessel 39 and flowed quickly through valve 41 and line 42 into the inlet of the aseptic pump 4 $, which it via line 49 to. the homogenizer 50 delivered on. From the homogenizer then the pudding was via line 51 to a final cooler 52, which decreased the temperature of the pudding to approximately room temperature (20 ⁰ C). The chilled pudding then flowed through discharge line 54 to the aseptic Verpaokunga device , not shown.

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For the sake of simplicity, the system is shown schematically in of the drawing. '. ■ reproduced ο Bine preferred type of Apparatus for cooking and sterilizing the pudding mixture is the Vacu-Therm momentary sterilizer, hereafter referred to from Alfa-Lavalo

The chilled pudding was made under aseptic conditions in lightweight, disposable sealed wax paper boxes packed up"

The packaged pudding had a good short gel structure, body so sufficient after standing for a short time that

he-could be thrown out of the box, which means -w that he kept his shape *

G-cooked and sterilized foods, such as Pudding or cream made according to the invention, have excellent shelf life when aseptically packaged in sealed containers, even in disposable ones Containers, for example, paper cartons flow. Puddings, produced according to Example 1 and palrb under aseptic conditions in sealed paper boxes no noticeable deterioration after storage at room f | temperature for many months, and when removed from their packaging they possessed excellent taste, Consistency and structure

General

The amylose thickener is very resistant to thermal and mechanical treatment and is also characterized by substantial retrogradation · As a result had a pudding product made in the manner described. <was cooked and sterilized, both hot and warm, a relatively low viscosity compared to its

209812/0356 ^ßAD 'original. *

Viscosity or its body after cooling, and especially after storage at low temperatures for a certain time. Thus, a pudding made according to the invention can actually have a desired consistency for consumption after a short period of time. The amylose content of the product gives the desired and pleasant gel structure, iue.; · I- .- : _,; r; ■ in terms of taste and mouthfeel. This is in contrast to a common corn starch product, which can sometimes have the properties of a paste with heavy bodies »

In general, a thickened food product having desirable properties according to the invention can be obtained by using a high amylose thickener _f doh. one which contains at least 35 % by weight of amylose, such as, for example, high-amylose corn starch or an amylose which is obtained by fractionating native starch with or without added stabilizer. While the use of iron amylose in an amount of at least $ 1 and up to about 4 or $ by weight of the food is a preferred mode in the practice of the invention for making a cream or pudding, the amylose need not make the initial mixture as amylose to get worried. Rather, it can be incorporated into the mixture by using a starch, such as, for example, a high-amylose corn starch which naturally contains 35% by weight or more amylose , such as corn, wheat, potato, tapioca ^ Heia, sago and grain orghum starch were introduced

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"V / axis-like strengths can also be used" The term "starch" is used broadly and includes unmodified starch and tails, too also starch, which by treatment with acids, alkalis ,. Enzymes or oxidizing agents have been modified and edible starch derivatives «·

In a particular embodiment of the invention, the amylose is derived from amylose starch, such as Z ₀ B ₀ amylose from corn starch. An amylose-rich starch can be produced on different irons »For example. _It can be obtained from a hybrid amylose-rich corn kernel, or it can be produced by separating an amylose fraction from ordinary starch and mixing the traction with other starch-like substances. soluble or partially soluble modified starches, dextrins, pregelatinized products and starch derivatives are also available for use. Incorporation into the starting diet is suitable when carrying out the invention, provided, of course, that they are edible

As used herein, "amylose" includes amylose any source and in all forms in which the characteristic properties of amylose are preserved are. As for the source, amylose is common are obtained from (1) amylose maize starch, (2) an aaylose fraction obtained from a starch, or • (3) from a combination of amylose from the egg or both of these sources, together with the naturally

ι, ■. ■ ■ ■ - ■ ■ - ■ ■■ ■ ■. ■ ■ ■ - .. ■■ ■. ■■ ■ - ■. ■

coming amylose content of common starch, such as corn starch. Di "amylose can JLn- as just mentioned, the J ¹ orm

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* ■ * 1 ■. ■. . ■ -. "-. ■ ■ ■ ■.

¹ Jl

or, for example, in the form of an edible derivative with a degree of substitution (D.So) not above about 0.15, at this degree of substitution the characteristic properties of amylose are essentially retained as far as ea ctie purposes of the invention relates ο In addition, the amylose can by acid dilution or other treatment may be modified to provide fluidity ranging up to & tw $ 80, although amylose-like Thickener of this type, which has an iluidity in the area . from about jjo to about 50 are preferred.

Several different types of low substituted Amylose derivatives including, for example, esters and ethers of amylose can be used with good results will. Particular derivatives which give satisfactory results include amylose acetate with D.S. values of 0.02, 0.04 and 0.08 and amylose propionate with a D.S. from 0.07 a

Products made according to the invention can be processed continuously and effectively by heating for no more than 5 minutes and preferably for less than 3 minutes to a cooing and sterilizing temperature between about 130 and about 155 ° C. Preferred cooking and sterilizing conditions consist in subjecting a mixture XXX prepared according to the invention to a temperature between about 140 and 150 ⁰ O for an extremely short time, preferably for only 3 or 4 seconds, but not more than 3 minutes Ice-made products, which are then cooled and aseptically packaged, have an excellent shelf life.

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It is possible to carry out the process of the invention as a batch procedure, but it is not as effective as a continuous process and not as desirable for commercial purposes. To use the procedure as an approach to run, becomes milk or some other watery one Food vehicle heated and mixed with the thickener and any other desired additives <, Um To achieve the desired properties, the heating should usually be carried out in an autoclave -which are equipped with a stirring device Ä

is »the product? d.rd then homogenized and placed in containers ·

such as bottles packed The containers are then sterilized. This batch process usually requires that the product be brought to an elevated temperature twice is heated, which does not improve the quality, especially in terms of taste «

The used cooking and sterilizing temperature is impaired the results obtained. Warming up on a temperature above 155 ° C has an adverse effect on ^

the taste of the product. Cooking and sterilization temperatures between 140 and 150 ^° C. enable unusually short heating times to be used and are preferred. Temperatures between about 130 and about 140 0 are effective for sterilization, but require a longer heating time, which is generally not desirable if the process is to be carried out on a large scale, it would then also have to be operated continuously

The homogenization / level is optional. It is preferred for many products, especially for puddings and öremes, 209812/0356 BAD orjginal '

To ensure that the product has a smooth texture If a dessert product is chilled quickly after homogenization, it tends to be of a thinner consistency when consumed than is the case when the product is chilled slowly »Slow chilling favors a gel-like consistency. Stirring while cooling, on the other hand, favors a more fluid consistency *

Aseptic packaging can be done in the usual way Use of ultraviolet radiation, disinfectant gases and the like. Be carried out.

Puddings and creams produced according to the invention are usually creamy and smooth in structure, free of semolina, have a short gel structure and are free from surface skin, gummy., and salty taste. Packaged puddings and creams do not collapse as long as the package of the product remains sealed. you are not sticky.

Contrasted with the properties obtained by using the invention are attempts at manufacture comparable products have not been successful in the same way with regular cornstarch. the difficulties encountered when cornstarch became more common Kinds used as a gelling agent are believed to be the strict ones associated with manufacturing mechanical conditions * For example, in the homogenizer, working pressures of up to 250 kg / cm can be combined occur with extreme shear forces. Furthermore, there are the high temperatures involved in conventional sterilization in Connection with large shear forces. These forces combine to destroy the structure of the cream,

»209812/0 3 56 ORIGINAL BATHROOM

• 1 i ι

Corn starch, which is softer than a gelatinous substance, contains ¹ , so that the cream becomes as thin as water and does not solidify again even after cooling and storage. The use of thickeners in such cases, for example guar gum, can lead to a slimy paste-like consistency ^ «-. ■

The use of edible vegetable gums or common starches such as corn starch in conjunction with one amylose-containing thickener with a minimum content of 35 wt. $ Of amylose according to the invention is more used for Stabilize as a thickener These materials s'ta- ^ bilize the amylose against retrogradation when in the invention Preparations used

The consistency and texture of the product depends on the cooling of the character of the thickener and its applied Mange ab »Am easily pourable cream or proportionately stiff pudding can be obtained depending on the amount of amylose present. Using

other materials, which are usually used as thickeners ....... ■■■■■ .., .. Jj

be viewed, in addition au the ^ according to the invention

Amylose thickener it is possible to make further modifications effect in consistency and structure. For example Stabilizers such as sodium carboxymethyl cellulose and guar gum can then advantageously be used the food received is particularly short-lived Structure and gel-like "

A very desirable material for use in products The low calorie content made in accordance with the invention is a combined sweetener-stabilizer. This material is a combination of certain hy-

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2Q981 270356. .

drolyzed cereal solids with one or more artificial sweeteners. Suitable artificial sweeteners close gyclamate (!! - cyclohexylsulfamic acid), saccharin (o-sulfobenzoic acid imide) and mixtures thereof, oyclamate and saecharine salts can also be used and are preferred because they are more soluble * Suitable salts include the sodium, potassium, calcium, Amiiionium and magnesium salts an »In many applications a mixture of a cyclamate and saccharine salt is used. My preferred artificial sweetener is one Mixture of calcium cyclamate and calcium saccharinate «

The hydrolyze barley solids used are starch conversion products “Preferred hydrolyzed cereal solids have a DoiU between about 5 and 13 · Starch conversion products with a D.Ae above 13 are generally not used because such products are combinations result, which are somewhat hygroscopic and sometimes no free flow when stored own. Products with a D.Ä. less than about 5 are not sufficiently soluble

The preparation of suitable hydrolyzed oereal solids with a D.Ä · of about 5-13 includes enzyme conversion of a mixture of starch and water with bacterial alpha-amylase a "The starch is preferably a corn starch or waxy Milo starch"

In addition to a D.I. from about 5 to 13 have suitable ones hydrolyzed cereal solids have a descriptive ratio of at least 2.0. The expression used here "descriptive relationship" means the sum of Percentages of saccharides in the hydrolyze

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hydrolyzed cereal solids (dry basis) with a degree of polymerization of 1 to 6 (DP ₁ -DPg) divided by the Deii. If the descriptive ratio is below, e.g. 1.6, the hydrolyzed gereal solids are not sufficiently water-soluble and their aqueous solution are essentially not free from turbidity

Preferred hydrolyzed cereal solids are made from waxy hi-lo starch and have the following typical analysis:

Dd. - 10

Carbohydrate <fo dry basis

Dextrose (DP ₁ ) 0.3

Di-saccharides (DP ₂ ) 3.4

iri saccharides (DP *) 4.3

• Tetra-saccharides (DP.) 3.5

Penta-Saecharide (DP ₅ ) 3.6

Hexa-saccharides (DPg) 7.0

DP ₇ and higher 77.9

viTasser, ° / o 5 max.

pH 4.5-5.5

GeSaIHtDP ₁ -DPg 22.1

Descriptive ratio 2.2

The relative proportions of artificial sweetener and hydrolyzed cereal solids used in the composition of such material will of course depend on the desired end use of the product. The desired degree of sweetness will generally be the main factor that the relative proportions conditional In general, however, about 0.1 to about 10.0 $ artificial, vorweise about 0.7 to about 7.0 wt. I <> of

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Süßers and about 90.0 to about 99 f _"t 9 °, preferably about 93» 0 to about 9y '3 wt. $ Of the applied hydrolyze Cerealfeststoffe ·

These sweetener stabilizers can be added simply by drying <

mixing the artificial sweetener and starch hydrolyzate

sats with low D.Ä »produced v / ground. The sweeter stabilizer can advantageously be made Yierden, that it has the same sweetness in terms of volume as sucrose, and if instead of sucrose for the -äerst- ^ treatment of products according to the invention used, generated he then has a desirable stabilizing effect and also the desired sweetness «)

The desired properties, which de; · Use of Amylose can be attributed to many products other than creams, puddings, and desserts will. For example, cream-like soups with the desired consistency, texture, feel in the dog and Appearance can be produced by using a thickener according to the invention, i.e. with an amylose

like thickener with a minimum content of 35 wt. $ Amylose ο cream of tomato soup, cream of sel ± erie soup and Cream of asparagus soups are examples of soups that can be made more appealing by using of small amounts, e.g., up to about 0.3 or more percent by weight of the soup, of an amylose-like thickener with a minimum of $ 35 and preferably at least 50% by weight of amylose in place of part or the all commonly used flour or starch thickener. Such products have when in accordance with the invention cooked and sterilized and under aseptic

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Conditions packed, excellent somersault performance in addition to other good properties «For example, tomato cream soup, made with amylose corn starch, treated according to the invention and in tetrapak« Paper boxes packed, a shelf life of more than a year, although stored even at room temperature

The invention is also illustrated by further specific examples

Example 2

Making pudding 'χ ■

An initial mixture was prepared as follows: identificati rush ■ Grev; othing parts

Whole milk 1032

'' high amylose corn starch

(about 70 G-ew. $ amylose) 12

common corn starch 12

waxy corn starch 12

Sodium carboxymethyl cellulose 3

Sugar 70

A small amount of a colorant and a Yanille flavor were added

The mixture was homogenized and then essentially processed in the manner described in Example 1, but with the modification that the cooking and sterilization, at a (temperature of about 145 0 with a ver ■ dwell time of about 3 - 4 seconds was carried out · The The product obtained was a thick pourable pudding of good durability. The texture was smooth and the pudding 'gave a very pleasant feeling in the mouth *

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Example 3 Making cream

A homogeneous mixture was made from the following ingredients:

Components Parts by weight Völ-miloh 1032 Amylose (potato starch fraction) 22nd Cornstarch 22nd sugar 60

A small amount of a food coloring and a synthetic vanilla flavor were added to the mixture. The mixture was then processed generally according to the procedure of Example 1, except that a cooking and sterilizing temperature was applied of about 140 ⁰ O with a Yerweilzeit of about 6-10 seconds;

After homogenization and cooling, a cream product with good consistency and good shelf life resulted. To Packaging in Tetrapak paper boxes has a shelf life of more than 3 months for several different ones Cardboard boxes of the product found after storage at room temperature without deterioration in taste or texture

Example 4 Cream powder

A dry mix was made in a rotary isoher following components manufactured «

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Components weight parts

■ ■ - ■ high amylose corn starch

(■ about 7j2ßGeWe $ amylose) 5

Shark strength 4

waxy shark starch - .. 3 C arboxymethyl cellulose 1 ■

Sugar 23

In addition, a small amount of food coloring and an artificial flavoring incorporated into the mixture

The mixture resulted in an "excellent powder" which is a cream with a stiff gel-like consistency after mixing with 333 parts by volume of whole milk and Process prepared according to the procedure of Example 1 could be "

"Structure development

In the manufacture of creams and puddings it has been found that the formation in situ of a smaller amount of an edible / water-insoluble alginate gel in the II

Eating improves the texture and feel of the product in the mouth. Presumably this is because the alginate gel the retro-gradation of amylose prevents

Products made in accordance with this improved embodiment of the invention will now be described.

example 5 Pudding with a smooth texture

The following ingredients were in a homogeneous * ' Mixture transferredι

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Components parts by weight

Whole milk 1032

Sugar 70

high amylose corn starch

(about 75 Gewo $ amylose) 8

Corn starch ^v 16

waxy corn starch 16

Carrageenan ■ 3.5

Sodium alginate 3.5

Calcium gluconate 2

Small amounts of a food color and synthetic flavor were incorporated into the mixture.

This mixture was then, using the methods shown in Fig. The apparatus described here was processed through line 60 into the expansion tank 61 funded. The process stream then became continuous withdrawn from the expansion tank 61 via line 62 by means of the centrifugal pump 64

The centrifugal pump 64 evacuated the mixture via line 65 into a high pressure pump 66 which in turn passed the process stream through line 68 into a first heat exchanger 69 in which the temperature of the process stream was increased a few degrees. The heated stream then passed through line 70 into the first homogenizer 71, from which it was evacuated through line 72 to the second heat exchanger 74, in which its temperature was further increased. The process stream continued via line 75 to an indirect steam heater 76 where its temperature was increased to about 147 ^° G.

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The superheated Verfanrensstrom'ging more »The current then flowing from the heat exchanger 76durch line 78 and then through a 'cooling coil 79 after a total cooking and sterilization time of about 2 minutes by line 80 to a cooler 81 wherein the temperature to about 7O ⁰ O humiliated. The thus partially cooled stream then went on through the conduit 82 into the second homogenizer 84 and da'über line 85 to another condenser 86 where its temperature was reduced to about 30 ⁰ C. The product stream was then further line to a final cooler 89, which its temperature to about 6 W ⁰ O decreased. The chilled product was then conveyed through line 91 to an aseptic packaging facility (not shown)

The refrigerated product was aseptically packaged in bottles. It was a thick but pourable cream with good Durability. No deterioration was observed after prolonged storage, the structure was good and the Taste stayed good

The example has been modified with the original. ~ mixture using 7 grain parts of carrageenan instead of 3.5 and omitting the sodium alginate and calcium gluconate repeatedly · The cream obtained then had good durability · However, after longer

Store at room temperature in bottles a little;

gritty structure observed

' Example 6

Making A Hot Pudding From Improved Qe *

t ■ ■ "". ■ ■ ■.

■ ■ ■ ι add through a continuous process

t Eine'Misohung. was added from the following Beatand parts

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rode:

Beatand parts by weight e -

Whole milk 1000

Sugar 70

Ainylose-rich corn starch

(75 wt. "^ Amylose; 24

Corn starch 16

Sodium alginate 5

Calcium lactate 3

Small amounts of food coloring and synthetic flavoring were added

! The "mixture was processed substantially according to the procedure of Example 1 using a cooking and öterililisiertemperatur of about 148 ⁰ O, and a treatment time at this temperature of about 3-4 seconds

The cooked and sterilized product was homogenized, cooled and packed aseptically in Letrapak cardboard boxes. The product was stored for several weeks at room temperature and then tested. It was a stiff one Pudding with a very smooth short structure, good feeling in the Mouth and fine taste. It had excellent durability

Example 7 ! Firm pudding

The following ingredients were carefully mixed in a mixing container »

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■ P 7

Components parts by weight

Yollmilch 1OOO

Sugar 70

high amylose corn starch 20

(about 75 G-ew _e $ amylose)

Cornstarch 20

Sodium alginate 5

Calcium citrate 3

The usual small amounts of food coloring and synthetic G-flavors were added 7-percent

The mixture was boiled and sterilized / as before Example, but not homogenized. It was refrigerated and packed in cartons under aseptic conditions. The pudding so prepared was excellent organoleptic properties and a firm gel-like structure with excellent shelf life ©

Example 8 Powder for pourable oreme

The following ingredients have been carefully selected under Ver ™

Using a rotary mixer mixed:

Components weight steep

high amylose corn starch

(about 70% by weight amylose). 12th

ordinary shark size 28

ITodium alginate 3.5

calcium gluconate 2

Carboxymethyl cellulose 2

Small amounts of food coloring and flavoring ■ were incorporated into the dry powdery mixture »

209812/0 3S6 ^BAD original

This powder can be made into a pourable cream by mixing with 1000 parts by weight of whole milk and 70 parts by weight Sugar and subsequent boiling and sterilization of the product are processed «If under aseptic conditions When packed, this cream has excellent shelf life and flows easily from its container. Br had a pleasant consistency and excellent organoleptic properties

Example 9

Milohous powder for making a soft Puddings

The following dry ingredients were mixed in a rotary mixer *

Components by weight

Whole milk powder 140

Sugar '* 70

high amylose corn starch

(about 75 wt. ^ amylose) 24

waxy corn starch 16

■ sodium alginate 5

Calcium lactate 4

Carrageenan 2

Small amounts of a dry food color and flavor were mixed into this dry powder. The powder can easily be packaged in bulk for dairy farms and other processors * Bs can be processed into a pudding mix with 860 parts by weight of barrel and becomes easy after the process of Example 5 boiled and sterilized. So get-

• 209812/0356 bathroom original

tene product is a soft pudding with good organoleptic properties Properties, Itfach aseptic packaging in paper cartons, it has excellent shelf life

Conclusion

To form the edible water-insoluble alginate gel in situ, the reactants are incorporated into the initial pudding mixture. In general, these components consist of a water-insoluble alginate and a polybasic metal salt. Sodium and potassium alginates are suitable water-soluble salts. The sodium salt is usually preferred because of its lower price. The polyvalent metal salt must be suitable for consumption. Magnesium and calcium salts are generally useful. The preferred calcium salts are Calciumlaotat and öaTciumglukonat which in water are readily soluble "calcium salts that or are poorly soluble in water, Z ₀ B .. calcium citrate and calcium carbonate can be used, but there is always the possibility that they do not completely react with the soluble alginate. If a portion of the öalciumsalzes does not dissolve, it may have a gritty or floury Geaohmaak cause "The soluble polyvalent metal salts γόη strong inorganic acids, ζ" Β "Oaloiuxaohlorid, are not as suitable as the aforementioned salts, because. < they react too quickly with the soluble alginate · The 'rapid ITmetting can produce a less regular and ΐ Dvenigar uniform crosslinking »

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i: jL: '■ ■ ■ ■ ■ "■,' ■ ,: ■■.

The reaction between the soluble alginate salt and the polyvalent metal salt is generally slow in cold milk »But when the cream or pudding comes on If an elevated temperature is heated, the reaction takes place rapidly with the formation of the alginate salt of the polyvalent Metal instead of During cooling, the cross-linked alginate forms a gel, which acts as a stabilizer and acts as a protective colloid, causing the retrogradation of the Amylose is regulated or prevented in such a way that any bony structure when consumed is avoided is*

So that the insoluble XXIgM. Alginate gel, a satisfactory effect unfolds its amount should generally be at least 0.1 Gfew _o $, and preferably 0.3 wt '$ be the milk. For the manufacture of oremes and puddings, it is a rule of thumb that the amount of amylose-like thickener in the product is about 3.5 to about 4.5% by weight, based on the weight of the milk used, if the amount of used edible water-insoluble alginate gel is calculated on the basis of the total applied amylose-thickener, the amount of alginate is at least 2.5 wt »$ vorzugsv and / else at least 7.5 wt $ _e should be the total amylose-thickener ingredient ·

Even when an alginate gel is formed in situ in a cream or pudding, it is desirable to have a second strength in addition to the starch material, which is rich in amylose and is used according to the invention to include · The second starch ingredient acts as a stabilizer for the amylose and prevents hard gelation and co-

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fall (regardless of whether an alginate gel is used or not)*

If the previous examples were performed using a ■ Amylose derivative instead of a source of amylose comparable results are obtained. For example, amyl solution acetate with a DcSe of about 0.04 satisfactory results. In the same way, acid-modified amylose-rich shark starch with a Fluidity of about 40 a product with very satisfactory Properties., In addition, there are amylose with J |

Less than $ 0.3 tied 3 ett excellent results with noticeable improvement of the visceral taste (less starchy)

In the examples above, sucrose was cited as a sweetener. However, excellent results are also obtained when the sweetener is supplied in whole or in part by other sweetening substances, such as corn syrup or solids from corn syrup. A very satisfactory composition for sweetening has been made in the following manner. About 99 parts by weight of hydrolyzed cereal solids were mixed with 1.1 parts by weight of an artificial sweetener. The hydrolyzed cereal solids were converted into waxy milk starch by enzyme conversion (for example, by dfts enzyme HiO 1000, a bacterial alpha-amylase preparation from Miles Chemical Labs) manufactured, and had a D.Ä. of about 10 and a descriptive ratio of about 2.2. The artificial sweetener ^; consisted of a mixture of about 94 parts by weight of Ha- '

trium cyclamate and 6 parts by weight of saccharin. The hydrolyzed Cereal solids and the artificial sweetener ■

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were mixed in a Hobart mixer for about 5-10 minutes x 13 parts by weight of the resulting mixture were dissolved in about 87 parts by weight of water, and the solution obtained in the sweetness with a 15% strength aqueous sucrose solution compared

This -synthetische Sweet can be used for preparation of inventive creams and puddings either in dry form or in solution · Additional * - Iich to the fact that he tells ^one sweetness, which is part of improved starch low d.Ae. the Gdi'iL ^ a of the product due to its stabilizing effect on the amylose

Eggs eien to practice the invention in the preparation of the product for sale to ^M the dry powders are a convenient preparation for making puddings and creams, usually the sugar is left out, so that the dairy farm her may impose its own to adapt to local tastes, but this is optional

The term "solubilizing" is used herein in relation to the effect of the process of the invention on the high amylose Amylose thickener used to encompass both molecular and colloidal solutions

While the invention in connection with particular embodiments has been described, it goes without saying that it is capable of further modifications, and these Application is intended to cover all variations, uses, or adaptations of the invention, which generally adhere to the principles of the invention, including such modifications from the present disclosure,

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BATH ORIGINAL

which result from the known and customary in engineering Practice to which the invention belongs and how it relates to the essential features disclosed herein can be used but fall within the scope of the invention *

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Claims (1)

Claims 1β thickener for use in the manufacture of cooked food, characterized in that it contains a mixture of at least one starch material, which is a rich source of amylose, with at least one other material which comprises as Stabilisatpr for the starch material after a Cooking the mixture at a temperature of at least 130 ° C can work. 3 · thickener according to claim 1, characterized in that the rich source of amylose an amylose content of at least 35 Gew.5ε on it owns 3. Thickener according to claim 1 or 2, characterized in that the rich source of amylose is a high-amylose corn starch 4 · thickener according to claim 1 or 2, characterized in that the rich source of amylose an amylose-rich starch fraction is 5 · thickener according to claim 1 or 2, characterized in that the rich source of amylose an edible amylose derivative with a noun degree of transformation is not above about 0.13 ο ^ 6. Thickener naoh claim 1 or 2, characterized to marked that the rich AmXybse- source is a modified amylose in a fluidity range up to about 80 fluidity. 7. Thickener naoh one of claims 1 to 6, thereby marked that «the material, BATH ORIGINAL which can act as a stabilizer is a second starch material. 8. Thickener according to claim 7, characterized in that the stabilizer is corn starch is. 9 · Thickener according to one of claims 1-6, characterized characterized in that the stabilizer is carrageenan, guar gum, sodium carboxymethyl cellulose or mixtures thereof 10. Thickener according to one of claims 1-9, φ characterized by a further content of substances, which when mixing the thickener Form an edible, water-insoluble alginate gel in situ with an aqueous vehicle 11 · Thickener according to one of claims 1-10, characterized by a content of Milk solids. 12. Thickener according to one of claims 1-11, marked by an M Content of a sweetie. 13 · Thickener according to claim 12, characterized in that the sweetener consists of a mixture an artificial sweetener and a starch hydrolyzate with low D.E. consists· 14 · Dry mixture, suitable for use in the manufacture of a pudding, characterized in that the mixture has a thickener according to claim 11, 12 or 13 and optionally other dry pudding ingredients. 15. Mixture according to claim 14 »characterized in that the amylose is sufficient Amount present is at least about 1 wt. 56 one to be puddings made from the mixture 16 · Cooked food containing a thickener as claimed in any one of claims 1-13. 17. Cooked food according to claim 16, characterized in that the amount of amylose in the food is at least about 1 wt. # Of the food _e 18. Cooked food according to claim 16 or 17, characterized by a content of an aqueous vehicle comprising milk and a thickener dispersed in the vehicle. 19 · Cooked food according to claim 16, 17 or 18, characterized in that the stabilizer component of the thickener an edible, water-insoluble one Alginine gel formed in situ includes 20. Cooked food in the form of a pudding, characterized in that it comprises: a milk vehicle, sucrose and a flavoring agent, both dissolved in the milk and a thickener as claimed in any one of claims 1-13 dispersed in of milk, in which the amylose of the breadwinner Body lends and is based on at least 1 Gew.jG the Food amounts. 21. A package of cooked food which is storable at room temperature, comprising a sterilized and aseptically packaged food as claimed in any one of claims 1 6-20. 209812/0356 bathroom original 22. Pack according to claim 21, characterized in that the food in a one-way package is packed, 23 »Pack according to claim 21 or 22, characterized in that the packaging is a disposable paper carton. 24 · Process for the production of a dish, marked by preparing a mixture of bigger ones
a g »Tf *» g »T» ^ portion of an aqueous vehicle and a smaller amount of a thickener, as claimed in one of claims 1-U, heating the mixture to a temperature of at least 130 C for not exceeding 5 minutes Time to cook the food and then recover the cooked product. 25 »Method according to claim 24» marked by sterilizing the food at the same time. 26, Continuous process according to claim 24 for Durable, the preparation of a food with good nutrients, characterized by boiling and sterilizing a stream of a mixture of a larger portion of an aqueous vehicle and a smaller portion of a thickener, as in any one of claims 1-13 claimed, exposure to a temperature of at least 130 ⁰ B for a sioh of a few seconds to not about 5 minutes, cooling the stream of the cooked product and obtaining the cooled products ßAD 209812/0356 27 · Method according to claim. 24, 25 or 26, thereby indicated that the cooking and / or sterilizing temperature does not exceed about 155 ° C 28. Continuous process according to claim 26 or 27 for making a pudding-style dish durability marked with good flMUHilJBUiUiiJiuiLgjlügiPt ^ by boiling and sterilizing a stream one
of / mixture of an aqueous vehicle which contains milk, a sweetener which can be dissolved in the aqueous vehicle, and a minor proportion of a thickener as claimed in any one of claims 1-13 which is dispersed in the aqueous vehicle , heating to a temperature range of about 13O ⁰ C to about 155 C for a period of a few seconds to not more than about 5 minutes, and anschliessendee cooling and recovering the product · 29 · Method according to one of claims 24-28, characterized in that the cooking and sterilizing temperature is in the range from about 140 C to about 150 ⁰ C and the heating time is a few seconds 30. A method according to claim 28 or 29 for manufacture of pudding or cream, characterized in that a stream of a mixture a milk vehicle, sucrose, a flavoring agent and a minor portion of the thickener dispersed in the milk vehicle by heating to a temperature in the range of about 140 C to about C cooked for a period of a few seconds and is eteriliaiert. ORIGINAL 9nofiio / nnc ^{BAD 0RIGINAL} 31 · Method according to one of claims 24-30, characterized in that the amylose content of the initial mixture is at least about 1 tiew.56 of the pudding is. 32. Continuous process according to one of the claims 28-31 for making (a pudding or cream durability
with good aoaxäiBsdaänckbgtoecbdsi characterized by preparing a mixture of a dairy vehicle, a sweetener of sugar and a smaller amount of a thickener as claimed in claims 1-13, the total amount of amylose in this mixture in the range iron about 1 to about 5 wt. ? 6 is to make injection of superheated steam into a stream of the mixture at superatmospheric pressure to the Amyloseverdicker soluble and to sterilize the mixture and then rapidly cooling the ^above tromes to a temperature below 100 G, and then recovering the cooled product. 33 · Method according to one of Claims 24-32, characterized by incorporation of reactive material in the initial mixture of the aqueous vehicle and the thickener in order to to form edible water-insoluble alginate gel in situ 34 · Method according to one of Claims 24-33, characterized by homogenizing the cooked and sterilized mixture 35 · The method according to any one of claims 25-34, characterized by packaging of the chilled product under aseptic conditions 209812/0356 36, method according to claim 35, characterized by packing the refrigerated product in disposable packaging 37 · Method according to claim 36 »characterized by packaging the refrigerated product under aseptic conditions in disposable paper cartons 38 · Continuous process for thickening a flowable food, characterized by preparation containing a a mixture of a flowable food _f xpdcix "SJH" smaller portion of an amylose-like thickener with an amylase content of at least 35 wt superheated steam in a stream of Mixture, at such a pressure that the amylose-containing Thickener is solubilized, and obtaining a cooked product » 39 · Method according to claim 38, characterized by homogenizing the cooked food 40 »Method according to claim 38 or 39» characterized by packing the cooked food under aseptic conditions « 4-1 · Method according to Claim 38, 39 or 40, characterized by packing the cooked food in disposable paper boxes 42. Thickened flowable food, prepared according to one Method of claims 38 or 39 43 · Thickened and packaged food, prepared according to a method of claims 40 or 41 44 · Thickener for use in the preparation of a cooked food, essentially as above described with particular reference to the examples. 2 0 9 8 12/0356 «ad original 45 «dry mixture, suitable for use with the preparation of a pudding, essentially as described with particular reference to FIG Examples. 56 G-cooked food containing a thickener, essentially as described above with particular reference to the examples, 47. Process for making a dish, essentially special without as previously described with / with reference to the Examples 48. Continuous process for making a Food with good shelf life, essentially as described with particular reference to the examples 49. Continuous process for thickening a liquid food, essentially as described with particular reference to the examples 50. Thickened food, essentially as described with particular reference to the examples, if produced by the method of claim 49 * 209812/0356