Classifications

• • 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
  • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
• • 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
  • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

• This invention relates to rapid cooking foodstuffs, for example starchy cereal grains such as rice, wheat, oats, etc., and flour products such as pastas.
• This invention provides a process for producing a rapid cooking starchy foodstuff such as, for example, cereal grains and pasta, which comprises subjecting the foodstuff to the action of one or more starch degrading enzymes under starch degrading conditions.
• the starch degrading enzymes are those that attack the 1, 4-glucoside links or the 1, 6-glucoside links.
• those enzymes that ' attack the 1,4-glucoside links there may be mentioned ⁇ -amylase (an endoamylase) , 3 -amylase (an exoamylase) and amylomaltase, which enzymes have the Enzyme Numbers 3.2.1.1., 3.2.1.2., and 2.4.1.3., respectively.
• pullulanase As enzymes that attack the 1, 6-glucoside links there may be mentioned pullulanase, isoamylase and dextrine-1, 6-glucosiddase, which enzymes have the Enzyme Numbers 3.2.1.41., 3.2.1.68., and 3.2.1.33, respectively. These enzymes all serve to degrade the starch granules in the starchy foodstuff by breaking the linkages in and between the individual starch molecules of the starch granule.
• the enzymes for example those described hereinbefore may be used singly or in combination but preferably ⁇ . -amylase or pullulanase or a mixture thereof are used.
• the enzymes are usually operative at a temperature within the range of from about 20°C to 120°C and can be used under pH conditions ranging from approximately 3 to 9. Individual enzymes of a given type, however, depending on their source, will normally operate at optimum efficiency under fairly narrow process conditions within the ranges specified, these conditions normally being specified by the manufacturer.
• the enzymes may be used in any concentration above the minimum concentration at which the enzyme activity is so slow as to be negligible but is preferably not used in a concentration of more than 30 thousand enzyme units per kilogram of foodstuff to be treated although this is merely an economic limit since concentrations greatly in excess of this could be used without producing any advantage.
• the • concentration of enzymes used is such that the enzyme treatment to produce a desired product can be continued for a period within the range of from 5 minutes to 24 hours, preferably from 30 minutes to 4 hours.
• the period of exposure to the enzyme is related to the concentration of enzyme used and is primarily determined by the amount of degradation required, the higher the concentration of enzyme the shorter the period of exposure needed to achieve a given degree of degradation.
• the treatment is carried out until a desired proportion of the links in and between the individual starch molecules forming the starch granule are broken. The exact proportion desired to be broken depends on the nature of the product desired but it is necessary to strike a balance between the desired rapid cooking time and the need to retain the desired organoleptic and other characteristics of the product. After treatment the product is dried to a moisture content at which the product has adequate stability against spoilage to enable satisfactory packaging, storage and distribution.
• enzyme activity can be removed at any one of several stages following the action of the enzyme on the starch grains by the use of conventional technigues, e.g. pH adjustment and raising to high temperatures.
• Rice grains to be treated according to the invention may be in any form such as for example, paddy, cargo, brown, white or parboiled rice grains.
• Other cereals that can be treated are for example wheat and oats, and cereal flour products such as pasta, for example macaroni and spaghetti.
• the enzyme treatment alone produces a product that can be cooked very much more quickly than the corresponding untreated product, (in the case of rice, for example, the cooking time can be reduced to 6 minutes or less) the cooking time of the foodstuff can be considerably further reduced if, during or after the enzyme treatment, the foodstuff is contacted with an electrolyte, especially a common food approved electrolyte such as, for example, sodium or potassium chloride or sodium or potassium iodide or sodium gluta ate.
• an electrolyte especially a common food approved electrolyte such as, for example, sodium or potassium chloride or sodium or potassium iodide or sodium gluta ate.
• Very quick cooking can be achieved by heating the product after the enzyme treatment, for example for a period of about 5 minutes in water with or without an electrolyte such as one of those described above.
• the treatment of the invention in addition to providing a rapid cooking foodstuff, for example rice that can be cooked in under 10 minutes and especially in under 5 minutes and more ideally can be cooked merely by pouring boiling water over the grains, also provides a rice with a lower starch " content per rice grain and which may therefore be described as being a "diet rice".
• Samples 1 and 2 were dried overnight at 40°C 200 grams of each sample were soaked in 800 ml of water containing 4,800 units of pullulanase and 1,200 units of bacterial ⁇ -amylase for 2 hours at 45°C At the end of the incubation period 20 grams of salt was added to each sample followed by boiling for 5 minutes. The samples were dried overnight at 40°C The cooking times were:-
• Example 2 was repeated except that milled, non-parboiled rice was used and the boiling period was reduced to 1 minute. The product could be cooked in less than 5 minutes in boiling water, it was however more sticky than when parboiled rice was used.
• EXAMPLE 8 is repeated except that milled, non-parboiled rice was used and the boiling period was reduced to 1 minute. The product could be cooked in less than 5 minutes in boiling water, it was however more sticky than when parboiled rice was used.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Biotechnology (AREA)
• Microbiology (AREA)
• Cereal-Derived Products (AREA)
• Noodles (AREA)

Applications Claiming Priority (4)

Publications (1)

Family

ID=26282265

Family Applications (1)

Country Status (10)

Cited By (1)

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Family Cites Families (6)

• 1983
  • 1983-03-09 PT PT76367A patent/PT76367B/pt unknown
  • 1983-03-10 ES ES520461A patent/ES520461A0/es active Granted
  • 1983-03-10 CA CA000423349A patent/CA1202810A/en not_active Expired
  • 1983-03-15 GR GR70802A patent/GR77156B/el unknown
  • 1983-03-15 IT IT20077/83A patent/IT1161643B/it active
  • 1983-03-16 AU AU13387/83A patent/AU1338783A/en not_active Abandoned
  • 1983-03-16 WO PCT/GB1983/000077 patent/WO1983003184A1/en not_active Application Discontinuation
  • 1983-03-16 EP EP83900946A patent/EP0103604A1/en not_active Withdrawn
  • 1983-03-16 JP JP58500995A patent/JPS59500398A/ja active Pending
  • 1983-11-04 FI FI834056A patent/FI834056A/fi not_active Application Discontinuation

Non-Patent Citations (1)

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