EP0957691A1 - Agent de texture - Google Patents

Agent de texture

Info

Publication number
EP0957691A1
EP0957691A1 EP97953907A EP97953907A EP0957691A1 EP 0957691 A1 EP0957691 A1 EP 0957691A1 EP 97953907 A EP97953907 A EP 97953907A EP 97953907 A EP97953907 A EP 97953907A EP 0957691 A1 EP0957691 A1 EP 0957691A1
Authority
EP
European Patent Office
Prior art keywords
protein
starch
heat exchanger
mixture
acording
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP97953907A
Other languages
German (de)
English (en)
Inventor
Arturo Guerrero
Luis Roberto King Solis
Kim Carleton Krumhar
Kenneth Richard Moffitt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of EP0957691A1 publication Critical patent/EP0957691A1/fr
Withdrawn legal-status Critical Current

Links

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • 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
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen

Definitions

  • the present invention relates to a texturing agent and more particularly to a texturing and fat replacing agent comprising starch, protein and wwaatteerr iinn ⁇ certain proportions and a process for its preparation.
  • Fat substitutes are used in the food industry as replacements for some or all of the fats normally found in food products. Fat substitutes may consist of substances such as starches, gums or proteins which mimic the mouth- feel of fat. We have found that the combination of heat and shear on a mixture of starch, protein and water in certain proportions produces a product which is not only a fat replacer but also a texturing agent, e.g. the product is smooth and may increase the viscosity, consistency and stability of a product in which it is incorporated.
  • a process for the preparation of a texturing agent which comprises heating a mixture of starch, protein and water to at least partially gelatinise the starch and subjecting the mixture to shear and size reduction wherein the ratio of protein to starch solids is from 1 :10 to 1 :500 by weight and the amount of starch solids is from 1.5 to 25% by weight based on the total weight of the mixture.
  • the starch used may be derived from any source of starch, for instance, rice, wheat, corn, potato, tapioca, oat or soy.
  • the starch may be in the form of a flour, a slurry or it may even be the entire seed.
  • the protein may be any kind of protein such as a gelating protein, pea protein, soy protein, gelatin or albumin but is preferably a milk protein, e.g. derived from non-fat milk, whole milk, cream, whey protein concentrate or caseinate (including acid casein). If desired, other ingredients such as emulsifiers or sugars may be added to the mixture according to the application.
  • the particle size distribution measured as volume distribution of the initial mix may be from 20 to 1000 microns and of the final product may be from 0.01 to 400 microns, preferably with one definite peak within the range of 0.1 to 20 microns and another definite peak within the range of from 100 to 400 microns.
  • the starch, proteins and water are preferably mixed at any temperature below 190°F, heated to a temperature of from 160°F - 280°F and especially from 220°F and 260°F for from 5 seconds to 2 minutes and ideally from 30 seconds to 1 minute.
  • the heating can be accomplished with any heat exchanger currently used for food processing such as a plate heat exchanger, tubular heat exchanger, scraped surface heat exchanger, steam injection, or any combination of them.
  • the product may be cooled if desired and subjected to shear and size reduction, conveniently at any temperature from 280°F to 120°F, for example, by means of a pump, colloid mill, piston homogenizer or any equipment that can induce shear and reduce size of the particles in the mix of starch and proteins.
  • the product may be cooled to any desirable temperature below 190°F, e.g: 35° to 175°F, using either flush cooling, another heat exchanger device (e.g. plate heat exchanger, tubular heat exchanger, scraped surface heat exchanger) or any combination of plate heat exchangers.
  • the pressure used in a homogeniser may be from 10 to 5000psi and preferably from 100 to 700psi.
  • the cooling time is not critical.
  • the mixture of starch, proteins and water may be heated to a temperature from 160° to 280°F, sheared, cooled to a temperature below 190°F and cooled further if necessary.
  • the mixture of starch, proteins and water may be heated to a temperature from 160° to 280°F, cooled to a temperature from 190° to 120°F, sheared and then further cooled, if necessary.
  • the selection and final concentration of the starch, protein source, emulsifier type and source, and any other ingredient that needs to be incorporated will depend on the desired final flavor and aroma impact, final texture and stability of the product in application, color, and raw material availability and price.
  • the ratio of protein to starch solids is preferably from 1 :20 to 1 : 80 by weight.
  • the starch used may be a single flour or starch or it may be a combination of different flours or starches. All the ingredients are mixed before heating.
  • the concentration of starches in the final mixture is preferably from 7 to 18% by weight based on the total weight of the mixture.
  • the texturing agent may be formed as a solution containing, for example, from 3 to 30% solids by weight. However, it may easily be dried using spray drying, vacuum drying and drum drying. The preferred method is spray drying.
  • the shelf life may be extended, in the paste form, by the addition of antimicrobial and antifungal agents (sorbates, bensoates, nisin, etc.).
  • antimicrobial and antifungal agents sorbates, bensoates, nisin, etc.
  • the reduction of the pH, e.g. to less than 4.5 by addition of acids such as lactic, malic, citric, acetic acid is another alternative for extending the shelf life.
  • the incorporation of emulsifiers produces higher viscosity.
  • the emulsifier (s) can be any source of phospholipids, mono and diglycerides, and combinations of the same. It is preferable to use emulsifiers in samples that have to stand long freeze thaw cycles and in frozen foods, such us ice-creams.
  • the concentration of emulsifier in the final mixture can vary between 0 to 1.%, ideally between 0.05 and 0.2% by weight based on the total weight of the mixture expressed as mono and diceglycerides and or phospholipids.
  • the texturing agent may be used in a variety of foodstuffs and the present invention further provides a foodstuff comprising an effective amount of a texturing agent as herein described.
  • the amount of texturing agent in the foodstuff may be from 0.5 to 98% by weight depending on the requirements.
  • Typical applications of the texturing agent of the present invention are as follows:
  • a solution containing 11.36% rice flour, 2.46% corn starch, 1.48% wheat flour, 0.71%) skim milk powder, 0.1% emulsifier and 83.89% water was mixed at room temperature (final solids content 16% w/w) in an agitated tank. This mix was pumped and heated, using a heat plate exchanger to 160°F, steam injected (90 psi steam) to reach a temperature of 260°F and held at this temperature for 2 min. Then the product was passed through a colloid mill (10,000 rpm) and cooled to 40°F using a tubular heat exchanger. The final solid content was 13% w/w.
  • Example 6 The same procedure as example 1 was followed but the product was heated to 260°F using a scraped surface heat exchanger.
  • Example 6 The same procedure as example 1 was followed but the product was heated to 260°F using a scraped surface heat exchanger.
  • a solution containing 16.14% rice flour, 0.81% skim milk powder, and 83.05% water was mixed.
  • the product was separately heated using steam injection, a tubular heat exchanger, a plate heat exchanger, and a scraped surface heat exchanger to 260°F. Flash evaporation followed steam injection.
  • the holding time at 260°F varied from 30 seconds to 2 min.
  • the product was separately homogenized, using a colloid mill and a piston homogenizer (up to 550 psi), and then cooled using a tubular heat exchanger to 160°F.
  • Rice flour and skim milk powder were combined in a ratio of 22.5:1, mix and diluted with water to a solid level of 25% w/w.
  • the solution was heated to 250°F, using a tubular heat exchanger, held at this temperature for 30 sec, then homogenized separately using a piston homogenizer (500 psi) and a colloid mill (10,000 rpm), and cooled down to 150°F using a tubular heat exchanger.
  • Rice flour, 38% fat cream, and water were mixed in a ratio 1 :1 :7, heated to 250°F using tubular heat exchanger, size reduced separately using piston homogenization and colloid mill, and cooled to 100°F using a tubular heat exchanger.
  • Example 11 The same procedure as example 9 was followed but instead using a mix of wheat flour, corn starch and rice flour in a ratio 1:1:5.
  • Example 11 The same procedure as example 9 was followed but instead using a mix of wheat flour, corn starch and rice flour in a ratio 1:1:5.
  • Rice flour, whole milk powder, and water were mixed in a ratio 8:1:52, heated to 250°F using tubular heat exchanger, size reduced separately using piston homogenization and colloid mill, and cooled to 100°F using a tubular heat exchanger.
  • a solution containing 16.14% rice flour, 0.8% whey protein concentrate (65% protein), and 83.06% water was mixed.
  • Four samples of the product were separately heated using steam injection, tubular heat exchanger, plate heat exchanger, and scraped surface heat exchanger to 260°F. Flash evaporation followed steam injection. The holding time at 260°F varied between 30 sec. to 2 min. After heating the products were separately homogenized, using colloid mill and piston homogenizer (up to 550psi), and then cooled using tubular heat exchanger to 160°F.
  • a solution containing 16.14% rice flour, 0.6% of acid casein, and 83.26% water was mixed.
  • Four sample of the product were separately heated using steam injection, tubular heat exchanger, plate heat exchanger, and scraped surface heat exchanger to 260°F. Flash evaporation followed steam injection. Holding time at 260°F varied between 30 sec. to 2 min. After heating, the products were separately homogenized using colloid mill and piston homogenizer (up to 550 psi), and then cooled using tubular heat exchanger to 160°F.
  • Example 22 The same procedure as example 20 was followed but adding, in addition 0.1% by weight of emulsifier based on the weight of the final mixture.
  • Example 22 The same procedure as example 20 was followed but adding, in addition 0.1% by weight of emulsifier based on the weight of the final mixture.
  • Texturing agent samples containing 0.7% non-fat milk powder together with rice flour and oat flour in ratios 1 :1, 1:2, and 1 :3 were mixed with water to a final concentration of 15% Ts.
  • the mix was heated using a tubular heat exchanger, size reduced using colloid mill and homogenization and cooled to 100°F using a tubular heat exchanger.
  • Texturing agents prepared as in examples 1, 2, 6, 7, 9, 11, 12, 14 and 15 were mixed with olive oil, vinegar, salt, sugar and spices and homogenized using high shear mixing.
  • a solution containing 13.5% rice flour, 0.8% non-fat dried milk and 86.7% water was mixed at room temperature, heat treated using steam injection, heat exchanger or an open kettle at 85°C for 30 seconds, cooled to 60°C and sheared using a piston homogeniser. The product was used for fat reduction in ice cream and frozen foods.
  • Example 27 The same procedure as in Example 27 was followed but using whey protein instead of non-fat dried milk. The product was used for fat reduction in ice cream and frozen foods.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Peptides Or Proteins (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Lubricants (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de préparation d'un agent de texture, consistant à chauffer un mélange d'amidon, de protéine et d'eau, afin de gélatiniser au moins partiellement l'amidon, puis à soumettre ce mélange à un cisaillement ainsi qu'à une réduction de la taille des particules, le rapport protéine/solides d'amidon étant compris entre 1/10 et 1/500 en poids, et la quantité de solides d'amidon représentant 1,5 à 25 % en poids du poids total du mélange.
EP97953907A 1997-01-14 1997-12-22 Agent de texture Withdrawn EP0957691A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US78325597A 1997-01-14 1997-01-14
US783255 1997-01-14
PCT/EP1997/007244 WO1998031240A1 (fr) 1997-01-14 1997-12-22 Agent de texture

Publications (1)

Publication Number Publication Date
EP0957691A1 true EP0957691A1 (fr) 1999-11-24

Family

ID=25128656

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97953907A Withdrawn EP0957691A1 (fr) 1997-01-14 1997-12-22 Agent de texture

Country Status (11)

Country Link
EP (1) EP0957691A1 (fr)
JP (1) JP2001507939A (fr)
AU (1) AU5763198A (fr)
BR (1) BR9714525A (fr)
CA (1) CA2273980A1 (fr)
CO (1) CO5050286A1 (fr)
GT (1) GT199800010A (fr)
IL (1) IL130134A0 (fr)
IN (1) IN184149B (fr)
WO (1) WO1998031240A1 (fr)
ZA (1) ZA98271B (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2367441C (fr) 1999-03-17 2010-06-01 Pieter Lykle Buwalda Produits alimentaires contenant des particules grenues d'amidon
ATE324803T1 (de) 1999-12-10 2006-06-15 Nestle Sa Pastöses gekochtes lebensmittel
AU2003293761B2 (en) * 2002-11-29 2009-12-03 Campina B.V. Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein
WO2013005069A1 (fr) * 2011-07-07 2013-01-10 Compagnie Gervais Danone Composition dotée d'une texture de type yaourt
AU2013361916B2 (en) 2012-12-19 2016-03-31 Unilever Ip Holdings B.V. Ready-to-drink tea-based beverage comprising cellulose microfibrils derived from plant parenchymal tissue
EP2934163B1 (fr) 2012-12-19 2019-10-16 Unilever N.V. Boisson à base de thé

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3243963C1 (de) * 1982-11-27 1984-04-12 Maizena Gmbh, 2000 Hamburg Verfahren zur Herstellung eines klumpenfrei heissdispergierbaren Basisprodukts fuer gebundene Sossen und Suppen
GB9307717D0 (en) * 1993-04-14 1993-06-02 Grifftih Lab Worldwide Inc Food binder matrix for formed food products
US5393550A (en) * 1993-04-15 1995-02-28 Nurture, Inc. Fat substitute
US5523293A (en) * 1994-05-25 1996-06-04 Iowa State University Research Foundation, Inc. Soy protein-based thermoplastic composition for preparing molded articles
JP3405731B2 (ja) * 1994-07-22 2003-05-12 ソシエテ デ プロデュイ ネッスル ソシエテ アノニム 高アミロースデンプン粒子を含有した食品用銘柄食感剤およびその調製法
WO1996011587A1 (fr) * 1994-10-17 1996-04-25 Griffith Laboratories Worldwide, Inc. Procede de fabrication et utilisation d'un succedane de matiere grasse pour des aliments a faible teneur en matiere grasse et cholesterol

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9831240A1 *

Also Published As

Publication number Publication date
BR9714525A (pt) 2000-05-02
ZA98271B (en) 1999-07-13
GT199800010A (es) 1999-07-08
CO5050286A1 (es) 2001-06-27
JP2001507939A (ja) 2001-06-19
CA2273980A1 (fr) 1998-07-23
IN184149B (fr) 2000-06-17
WO1998031240A1 (fr) 1998-07-23
IL130134A0 (en) 2000-06-01
AU5763198A (en) 1998-08-07

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