Classifications

• • C—CHEMISTRY; METALLURGY
  • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
  • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
  • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
  • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
  • C08B30/14—Cold water dispersible or pregelatinised starch
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
  • A23L13/65—Sausages
• • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Definitions

• Starchy material and its manufacturing process belongs to the technological field of the physical transformation of starch, and it relates to a starchy material having the following interesting properties, which is found for the first time in combination, to know:
• the present invention also relates to a process for manufacturing this new starchy material, as well as to its applications.
• Starch is found in a wide variety of plants, such as cereals, legumes and tubers. It is used for about 50 to 80% by weight (dry matter) in the composition of cereals, for about 25 to 50% by weight (dry matter) in that of legumes, and for about 60 to 95% by weight (dry matter) in that of tubers. It is in the form of dense granular entities (its volumetric mass which is approximately 1.5 g / cm 3 ), which are insoluble in cold water and whose shape and dimensions vary depending on the species and state of maturity.
• These grains normally consist of a mixture of two polysaccharides, namely amylose and amylopectin, as well as lipid (in an amount of about 0.1 to 1.5% by weight) and protein (in the amount of about 0.1 to 0.6% by weight).
• Native starch grains have a molecular organization with a tangential axis at the surface of the grain. In addition, areas crystals give the whole a very strong cohesion in the native state.
• starch grains When subjected to excess water heating, these starch grains absorb water, at a rate of 50 to 59 times their weight of water, and part of their content, essentially consisting of amylose, solubilizes. These two transformations cause an increase in the apparent viscosity of the starch suspension, which constitutes starching. Overall, a job should always be considered as a mixture of swollen, fragmented (ghost) grains and dispersed macromolecules, which have spread out of the granules.
• the dispersibility of starch in aqueous media at high temperature often remains problematic, due to the difficulty of obtaining homogeneous media. However, the state of dispersion thus obtained is strictly unstable below 60-65 ° C.
• amylose and amylopectin solution separates into two phases, namely a phase rich in polymers swollen by the solvent and a phase depleted in polymers.
• a second phenomenon is the subsequent appearance of crystalline zones by the formation of hydrogen bonds between amylose and / or amylopeptin links: the gels thus formed are of the composite type, with particles rich in amylopeptin contained in a network of amyloidosis.
• the properties (a) and (b) mentioned above are important. From the point of view of the implementation of the methods, property (c) is important for obtaining the desired effect, namely the thickening and starch gelling agent after a dispersion step. From this thickening and gelling nature, the binding properties of starch flow directly.
• various physical technologies have been proposed so far, which lead to modified starches.
• the first type of technology that can be mentioned is that of drying the native starch on one or more heating cylinders, this drying possibly being preceded by a treatment by "jet-cooker". This technique leads to gelatinized products, with a high water absorbing power. However, it has the drawback of being difficult to use due to the formation of lumps and of being very costly from an energy point of view. It can be indicated that this technique makes it possible to obtain the property (c) mentioned above, but not the properties (a) and (b).
• the object of the present invention is to overcome the drawbacks of the state of the art observed in the processes for physical modification of starch, in order to obtain the combination of the three properties (a) to (c) previously indicated, these properties being further improved compared to starches complexed with monoglycerides, as described in the aforementioned US patent.
• a physically modified starch in the form of macroscopic particles, easily dispersible in water at all temperatures, having a strong thickening power by absorption of water, dissolving slowly at high temperatures and being insoluble at room temperature.
• the new starchy material which is the subject of the present invention is characterized in that it is in the form of macroscopic particles with a size of between approximately 0.5 and 5 mm, the solubility (S) of which water is between 15 and 65% approximately, and the swelling rate (G) in water is between 15 and 45% approximately, (S) and (G) being calculated according to the formulas below, on samples 0.5 g of dry matter, stirred in 50 ml of water for 1/2 hour in a water bath at 65 ° C, the medium then undergoing centrifugation:
• the starchy material according to the invention can also be characterized by its consistency with the Brabender viscoamylograph, which is between approximately 30 and 900 cmg at the start of the thermal cycle and between approximately 900 and 1500 cmg at the end of the thermal cycle, the samples being studied. at a concentration of 6-7% and the thermal cycle being defined as follows: - heating with constant progression, at a rate of + 1.5 ° C / minute up to 96oC;
• starchy material according to the invention its degree of gelatinization, measured by the swelling test in a 0.01 N potassium hydroxide medium, which is between approximately 50 and 100. In this test , increased sediment volume is correlated with grain damage starch.
• the starchy material according to the invention comes in particular from cassava starch or potato starch, which are common starches of industrial origin.
• the humidity of the starchy material is in particular less than 10% by weight relative to the total material.
• the starchy material of the invention may contain at least one amylose complexing agent, at a rate of at most 3% by weight relative to said starchy material.
• a process for the manufacture of the starchy material of the invention consists in: (1) subjecting to a wave treatment having a frequency between 0.9 and 300 GHz, a medium containing starch, water at a rate from 39 to 50% by weight relative to the mass of the starch, and, optionally, at least one amylose complexing agent at a rate of at most 3% by weight relative to the mass of the starch;
• step (1) the frequency of 2.45 GHz is used in particular; the treatment is carried out until gelatinization of at least 50% of the starch, and preferably all of the starch, for a period of approximately 0.5 to 15 minutes, in particular from 3 to 4 minutes , and at a temperature of the order of 50 to 98 ° C, in particular from 80 to 98 ° C.
• the drying of step (3) it can be carried out at a temperature of the order of 80 to 130 ° C., in an apparatus constituted in particular by an oven, continuous or not, with a circulation of hot air, whose humidity can be controlled or not.
• the starchy material according to the invention is advantageously used as an additive for food products, because of its binding properties, and, in particular, it can constitute an additive for cooked dishes, cold meats, sauces, etc., where it replaces the fat of the formulation, so as to obtain low calorie foods.
• the preparation of the starchy material according to the invention is illustrated, as it has just been defined above.
• Country pâté is prepared according to the two formulations below:
• the preparation is carried out by simple mixing of the ingredients, the mixture then being conventionally subjected to cooking.
• the product containing the starchy material of the invention the latter is incorporated as late as possible in the mixture.
• the comparison of the two products shows that the or gano 1 ep tic qualities are preserved and that the caloric value of the product containing the starchy material of the invention is reduced from 20 to 40%.
• Starchy material of the invention 0 7 qs 100 with spices, lactose, ascorbic acid, polyphosphates
• Example 1 The preparation is carried out as indicated in Example 1 and the results concerning the organoleptic qualities and the caloric value are similar to those of Example 1.

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• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Nutrition Science (AREA)
• Food Science & Technology (AREA)
• Crystallography & Structural Chemistry (AREA)
• Dispersion Chemistry (AREA)
• Biochemistry (AREA)
• Materials Engineering (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Medicinal Chemistry (AREA)
• Organic Chemistry (AREA)
• Molecular Biology (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)
• Grain Derivatives (AREA)
• Jellies, Jams, And Syrups (AREA)

Applications Claiming Priority (2)

Publications (1)

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• 1988
  • 1988-04-06 FR FR8804528A patent/FR2629684B1/fr not_active Expired - Lifetime
• 1989
  • 1989-04-04 WO PCT/FR1989/000153 patent/WO1989009793A1/fr not_active Application Discontinuation
  • 1989-04-04 AU AU34192/89A patent/AU3419289A/en not_active Abandoned
  • 1989-04-04 EP EP89904573A patent/EP0374208A1/de not_active Withdrawn

Non-Patent Citations (1)

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