EP2696702A1

EP2696702A1 - Method for treating a starchy food

Info

Publication number: EP2696702A1
Application number: EP12715961.4A
Authority: EP
Inventors: Béatrice Conde-Petit; Markus Nussbaumer
Original assignee: Buehler AG
Current assignee: Buehler AG
Priority date: 2011-04-15
Filing date: 2012-04-16
Publication date: 2014-02-19
Also published as: BR112013026225A2; US20140065280A1; EP2510810A1; CN103547170B; WO2012140268A1; CN103547170A

Abstract

The method according to the invention for treating a starchy food comprises a step for providing a starchy food having an initial moisture content in the range from 20% wb to 35% wb. During the method, the starchy food passes through states on the surface which have various pairs of values of temperature of the surface and moisture of the surface. Then, the starchy food is brought to and maintained at a temperature in such a manner that a degree of gelatinization of at least 75% is achieved. Then, at least some of the surface of the starchy food that is brought to and maintained at a certain temperature is cooled to a temperature T that is below the temperature T_{g mid}of the glass transition curve, based on the moisture of the starchy food. Then, the cooled, starchy food is dried at a temperature T which is above the temperature T_{g onset} of the glass transition curve, based on the moisture of the starchy food.

Description

Process for treating a starchy food

The invention relates to a method for treating a starchy foodstuff and an schnellkochbares, stärkehalti ^¬ ges food according to the preambles of the independent claims.

Starchy foods and especially semolina and / or flour from it in many parts of the world Grundnahrungsmit ^¬ tel, which are often used to produce a cooked food. For example, a food is often prepared from corn semolina or cornmeal by cooking.

This however has the disadvantage of a long cooking time of about 25 minutes, which is no longer akzepta ^¬ bel for many consumers these days.

It is also known, faster cooking starchy Le ^¬ bensmittel by extrusion cooking in a Doppelschneckenextru ^¬ the manufacture or by drum drying (TF Schweizer et al., Journal of Cereal Science 4 (1986) 193-203 and

P. Colonna et al. , Cereal Chem. 61 (6): 538-543).

However, these methods have the disadvantage that the thus made Herge ^¬ starchy food texture and consistency does not correspond at least with respect to such as the viscosity of the cooked product from the traditional, non-treated further, starchy foods.

It is therefore an object of the present invention which

To avoid disadvantages of the known and in particular to provide a ^method for treating starch-containing foods as well as a quick-cooking, starch-containing food, To achieve a short cooking time with the best possible consistency in terms of texture and consistency compared to traditional products.

This object is achieved according to the invention with the method and the fast-cooking starchy food according to the independent claims.

The inventive method for treating a stärkehalti ^¬ gen foodstuff comprises a step of providing a starch-containing food having an initial moisture content in the range of 20% to 35% wb wb. Preferably, the initial moisture content is in the range of 21% wb to 30% wb, and more preferably from 22% wb to 25% wb. The process is re insbesonde ^¬ for cereals and pseudocereals and any combinatio ^¬ NEN uses thereof. During the process, the starchy foods passes states at the surface having ver ^¬ different pairs of values of temperature of the surface and humid ^¬ ness of the surface.

This is followed by tempering of the starchy life ^¬ means, so that a degree of gelatinization of at least 75% will be sufficient he ^¬. A gelatinisation is preferably at least 80% ^¬ and particularly preferably in the range of 85% to 99% he ^¬ ranges. In particular, the tempering is carried out at a temperature T above the temperature T _{g end of} the glass transition curve based on the moisture content of the starchy food.

This is followed by cooling of at least a portion of the surface of the tempered, starch-containing food to a temperature T which is below the temperature T _gm i _ttel the glass transition ^¬ curve based on the moisture of the starchy Lebensmit ^{¬ means} . In particular, cooling of the entire surface takes place. area. Cooling takes place for a duration in the range from 1 min to 4 min, in particular from 1 min to 2 min.

This is followed by drying of the cooled stärkehalti ^¬ gen foodstuff at a temperature T, which is based on the tempera ture ^¬ T _g onset of the glass transition curve on the humidity of the starchy foodstuff. Preferably, the Tem ^¬ temperature T lies between the temperature T _g onset and the temperature T _g end - In particular, the drying is carried out to a final moisture in the Be ^¬ range from 10% wb to 14% wb, preferably from 10% wb to 12% wb.

For the purposes of the present application, a moisture content of, for example, "20% wb" is understood as meaning a moisture content in percent by weight based on the wet basis.

For the purposes of the present application, "cereals" are understood as cultivated plants of the botanical family of the sweet grasses, in particular wheat, rye, oats, barley, rice, millet and maize cereals within the meaning of the present application.

For the purposes of the present application, "pseudocereals" are understood to mean cereal-like grain crops which, however, are not grasses botanically Unlike cereals, they do not contain gluten Pseudocereals in the context of the present application include buckwheat, amaranth and quinoa.

The degree of gelatinization, ie the degree of gelatinization, is determined by means of differential scanning calorimetry known to those skilled in the art, for which the gelatinized sample is ground to a particle size smaller than 200 μm and mixed with water up to a moisture content of 65%. wb. Thereafter, the product is heated in the DSC apparatus from 10 ° C to 100 ° C at a rate of 10 ° C per minute and evaluated the Schmelzentalpie in the range between 55 and 85 ° C ^¬ and compared with the enthalpy of fusion of the crude, ie ungelatinized product.

For the purposes of the present application, the term "particle size" of a particle is understood to mean the greatest longitudinal extent of the particle.

The glass transition curve of a starchy Le ^¬ bensmittels by means of a rheological measurement, such as. The "Phase Transition Analyzer" after (in the publication Brian Plattner et al. Method described The Society for engineering in agricultural, food and biological systems Paper Number: basically analyzes the phase transition Analyzer and Its Impact on extrusion Processing of Food Stuffs) here the entire Le ^¬ bensmittel (ie, for example, the corn flour) According to this method determines a glass transition curve: 01-6067, an ASEA meeting Presentation... which for a defined moisture Ul respectively a first pair (Ul, T _g onset) and a second pair (Ul, T _{g s} d) from moisture and temperature be ^¬ true. These two temperatures define a glass transition range of the moisture Ul. a third between these lying temperature is the arithmetic mean for the pair (Ul, T _g medium) ·

In a temperature-humidity pair (Ul, T) of a starchy food based on the temperature-humidity pair (Ul, T _ge nd) is the food in a rubbery state when T> T _ge nd · at a temperature Feuchtespaarberlin (Ul, T) of a starchy food based on the temperature-humidity pair (Ul, T _{g sett} t) is the food in a glasar ^¬ term state when T <T _g onset · in a temperature-humidity pair (Ul, T) of a starchy foodstuff based on the temperature temperature pair (Ul, T _{g onse} t) and (Ul, T _g end) the foodstuff is in a partially glassy and partially gummy state when T _g onset - T - Tg end ·

The inventive method now has the advantage that during the cooling step the starchy food product is already dried, in particular, but especially at least partially converted to a glassy state (and therein currency ^¬ end of the further drying as possible held). Although the phenomena involved are not fully clarified, is currently believed that the water from the rigid, glasar ^¬ term grid is expelled, leaving voids that ( "hydratability") leads to better water absorption capacity, for example during subsequent cooking the dried starchy food and this in turn leads to a texture and consistency of the food, which is very similar to tradi ^¬ tional products, which is desired by the consumer, too, despite a subsequent to the first cooling drying at higher temperatures, curing and sealing the surface (so-called ". case hardening ").

In addition, the method has the further advantage that the cooling step is similar to the so-called freeze-drying, but without having to cool the food product below the freezing point of water at ambient pressure, which accelerates the drying and reduces the energy requirement.

Preferably, the starchy foodstuff during the Tem ^¬ perierens at least 80% and preferably at least 90% of the duration to the temperature T above the temperature T _ge nd. In particular, the starchy food is tempered for a period of 15 minutes to 120 minutes, preferably from 50 minutes to 70 minutes.

Short-term deviations below the temperature T _{g end} , according to the invention, have no disadvantageous effects on the tempering process or the subsequent process steps.

Particularly preferably, the tempering of the starch-containing foodstuff takes place at a temperature T between 70 and 120 ° C, preferably between 80 and 100 ° C and particularly preferably between 90 and 95 ° C.

This has the advantage that the desired degree of gelatinization is achieved while substantially maintaining the nutrients in the temperate, starchy foods, which are not degraded by excessive temperatures.

Most preferably, during the drying of the abge ^¬ cooled, starchy foods for at least 80% and before ^¬ Trains t for at least 90% of the duration of the temperature T above the temperature T _{g onS} et at.

Short-term deviations below the temperature T _go n _se t have according to the invention no adverse effects on the drying process or the subsequent process steps.

In this case, the term "duration" is understood to mean the time required until the desired final moisture content is reached.

Preferably, the tempered, starchy food is flocculated before cooling and / or sieved, in particular flocculated to a thickness in the range of 0.25 mm to 1.50 mm, preferably from 0.4 mm to 0.6 mm.

By "thickness" the smallest longitudinal extension of the Par ^¬ tikels is understood.

By "flocculation" is meant from here and below a squeezing with, for example, a roller mill to form flake-shaped particles.

In addition, the flocculation has the advantage that the ratio of surface area to volume of the floc is increased, so that the subsequent cooling and / or drying can be carried out more efficiently.

Most preferably, the step of providing the starchy food comprises conditioning to the desired initial moisture.

By "conditioning" is meant the most uniform possible setting of a defined moisture content.

Most preferably, the starchy foodstuff is treated prior to providing at least one of the following methods or any combinations thereof: cleansing, peeling, sterilizing, comminuting.

This has the advantage that unwanted components such as trays, impurities or even environmental toxins can be removed from the starchy food before further processing. Moreover, can be advantageously adjusted by means of crushing a defined particle size or particle size distribution ^¬, so that at least the tempering step is carried out efficiently.

At least one additive, in particular at least one emulsifier, an enzyme or any desired combinations thereof, is preferably added to the starch-containing foodstuffs before the tempering. Particularly suitable emulsifiers are lecithin, mono- and diglycerides as well as food-compatible derivatives of the mono- and

Diglycerides in question. Suitable enzymes are xylanases, hemicelulases, amylases, lipases, proteases or transglutaminases.

This has the advantage that the properties of the starchy foodstuff to the appropriate treatment processes are fitting ^¬ bar.

Examples of suitable additives are emulsifiers for adjusting various properties, such as viscosity, tackiness, gel formation or the degradability of enzymes. In particular, emulsifiers with an amount ranging from 0.25% to 1% based on the stä ^• kehaltige food admixed to.

A nutrient, a protein, starch, or be ^¬ undesirables combinations are particularly preferred the dried, starchy foodstuff at least admixed thereof.

In particular, starch may be blended at a level in the range of 2% to 5% of the starchy food. In particular, proteinaceous flours such as soya or enriched legume flours may be present in the range of 6% to 12% of the starchy Food can be mixed. This has the advantage that the final product extra nutrients such as vitamins or minerals if necessary fed ^¬ can be mixed.

The admixing of starch has the advantage that it is adaptable, among other things, the viscosity and / or texture of the product to desired egg ^¬ properties.

The admixture of proteinaceous flours such as from soybean or fortified powders from legumes has the advantage that the nutritional value is adaptable.

Very particularly preferably, the dried, starchy Le ^¬ bensmittel ground to semolina and / or flour and optional ge seventh ^¬, particularly for setting a central Grössenver- distribution of the particles, preferably having an average size of GroES ^¬ ser 200 μπι, more preferably in the range from 400 μπι to 500 μπι.

This has the advantage that the particle size distribution can be set according to the purpose of further processing the dried, starch-containing food.

The "average size distribution" is understood to mean the mean value of the particle sizes.

Another aspect of the present invention is directed to a schnellkochbares, starchy foodstuffs, which is provided with ^¬ means of a method to manufacture above, and in particular her ^¬.

Yet another aspect of the present invention is directed to a quick-cooking, starchy food such as described above with a cooking time of less than 4 min to achieve a gel stability index greater than 100 g, preferably greater than 150 g, more preferably greater than 200 g and most preferably greater than 250 g is achieved. Preferably, the cooking time is less than 2 min.

The determination of the gel stability index of the quick cook starchy foodstuff is as follows: Mixing 20 g of a starchy foodstuff with a moisture content of 10% wb with 180 ml of boiling water for a cooking time of two minutes; excess water is not removed because the amount is set ^¬ is completely absorbed. Subsequently, the case resulting paste is filled in a cylinder having a diam ^¬ ser of 3 cm and a height of 2 cm, wherein the cylinder is completely filled. Subsequently, the cylinder is ver ^¬ closed and stored at approximately 5 ° C for 20 to 24 hours. For the measurement, the paste is heated to a temperature of 10 ° C ± 2 ° C. The gelled paste is then removed from the cylin ^¬ and compressed by means of a piston with a diameter of 5 cm, the piston is moved at a speed of 1 mm / s. The force for compression at 6.25 mm and about 7 mm of the paste along the cylinder axis is gemes ^¬ sen in grams, wherein the compression is terminated at 7 mm and held. The compression around 6.25 mm corresponds to a force Fl in grams and the compression by 7 mm of a force F2 in grams. After reaching the compression by 7 mm, the force for achieving this compression is measured again after 30 seconds, which corresponds to a force F3.

The gel stability index for traditional maize meal or traditional maize meal, on the other hand, is determined with a cooking time of 30 min., With the further steps for the determination of the Gel stability index are identical to the steps described above.

A strength F is defined as follows: F = Fl in g. An elasticity is defined as follows: E = F3 / F2 * 100 in%. The gel stability index is defined as follows: G = F * E / 100 in g.

The achievement of the Gelstabilitätsindex of at least greater than 100 g has the advantage that the schnellkochbare, starchy Le ^¬ bensmittel has a consistency similar to a traditionally Herge ^¬ notified product, but which has to be boiled for 30 min.

For example, traditional corn meal or traditional corn meal has a gel stability index of 280 g after a cooking time of 30 min. The Gelstabilitätsindex of schnellkochbaren, starchy foodstuff according to the invention, which was made of the same corn, egg has ^¬ NEN similar Gelstabilitätsindex of 282 g, in particular at a mean size distribution of particles in the range of 400 to 500 μπι μπι. On the other hand, a quick-cooking, starch-containing food produced by means of extrusion processes from the prior art has only a gel stability index of 25 g after a cooking time of two minutes.

Preferably, the food product has a viscosity of greater than 3200 cPoise, preferably greater than 6000 cPoise and particularly before Trains t ^¬ 8000 cPoise greater, in particular at a mean GroES ^¬ senverteilung of the particles in the range of 400 to 500 μπι μπι. This final viscosity of at least 3200 cPoise has the advantage that the consistency and texture for the consumer is essentially the same as the traditional product.

The viscosity is determined as follows by means of a Rapid Viscoanalyzer (RVA) from Newport Scientific: 3.5 g of corn flour with a moisture content of 12% wb are mixed with 25 ml of water at a temperature of 25 ° C. in the RVA container. Subsequently, the mixture is heated to 95 ° C within 5 min he ^¬ and kept at this temperature for 3 min. Subsequently, the mixture is cooled to 25 ° C within 5 min. The final viscosity corresponds to the measured viscosity by the end Vis ^¬ after cooling.

Another aspect of the present invention is directed to the use of a quick cook starchy food as described above for preparing a packaged food product.

The invention will be explained in more detail below with reference to embodiments for better understanding. Show it:

Fig. 1: Temperature / humidity diagram of states which are passed through the inventive method;

Illustration for the determination of the forces Fl, F2 and F3, which are used for the determination of the strength, elasticity and the gel stability index;

FIG. 3: Comparison of the external appearance of traditionally cooked maize meal (left) and a cooked ^food product according to the invention; FIG. FIG. 4: gel properties and viscosity of cooked food products according to the invention, as a function of the particle size; FIG.

Fig. 5-7: Ablaufschchemata various process variants according to the

Invention.

FIG. 1 shows a temperature / humidity diagram of states which are run through in the method according to the invention. On the ordinate the temperature of the food is plotted in ° C; on the abscissa is ^¬ take up of moisture content in wt.% (based on the wet mass, so wet-base "wb"). The glass transition temperatures T _g onset and T _{g s} d are ge ^¬ Mäss that of Brian Plattner et al. described methods (the Society for engineering in agricultural, food and biological systems, Paper Number: 01-6067, An ASEA meeting Presentation: the phase transition Analyzer and Its Impact on extrusion Processing of Foodstuffs) determined; this corresponds to T _g onset of the Plattner et al. as T _g initial described value. For de ^¬ finierte humidity U a first pair are each (U, T _g onset) and a second pair (U, T _{g s} d) is determined from the humidity and temperature, wherein the pairs of values Defining the determination at other humidities U gives a glass transition region in the graph shown in FIG

(not drawn) curves T _g onset and T _{g en} d lies. A third temperature / humidity curve lying between these two curves is the average T _g onset and T _{g en} d, alSO T _g medium).

In the embodiment, it is maize which is at ei ^¬ ner temperature which is above the curve T _{g s} d, tempered (here at> 60 ° C); symbolically represented by S (start Point) . This is followed by cooling (in this case with simultaneous drying, ie reduction of the moisture U, to a temperature which is below T _g medium (in this case about 35 ° C.), followed by further drying, in which temperature / moisture ^value pairs pass through are the mög ^¬ lichst in are through the intermediate range between T _g onset and T _ge nd de ^¬-defined glass transition region. in this case, it is possible that the temperature / humidity value pairs are located above or below T _g medium. it can be seen that a Trock ^¬ voltage at a lower temperature results in a prolongation of the time required, which would be required for an otherwise comparable Trocknungser ^¬ result. therefore, in practice often a we ^¬ sentlicher part of the drying in the range between T _g medium and T _g end will take place , whereby a good compromise between economic ^¬ ness and acceptable product is achieved. Once the desired e (or already close to it), we cooled the product; symbolically represented with X (end point).

In FIG. 2, the illustrated procedure used for determining the measured values in the context of the invention he ^¬ are conducive for the calculation of strength and elasticity as Gelstabilitätsindex. The paste as described above is compressed as described above, wherein s is the piston is moved with a Ge ^¬ speed of 1 mm /. The force (in g) for compressing a first distance is called Fl. This first track is 6.25 mm long. The force (in g) for compression by a second distance longer than the first distance is called F2. This second stretch is 7 mm long. The time to reach this second compression is called t2. The compression is then stopped and held at 7 mm. After reaching the compression by 7 mm, the force to achieve this compression is measured again after another 30 seconds (t2), which corresponds to a force F3. FIG. 3 illustrates the properties of a cooked, starch-containing foodstuff according to the invention, namely cooked corn flour produced according to the invention (on the right, FIG. 2) in comparison with traditional cooked maize flour (left, FIG. 1). The optical texture and the texture are comparable. The following measurements were obtained:

example 1

Gel properties of cooked, commercially available maize flour after 30 minutes cooking time (sample 1):

Strength (g): 553

Elasticity (%): 51

Gel stability index: 280

Gel properties of boiled corn flour prepared according to the invention after 2 minutes cooking time (boiled with 27.1% water (wb, after cooking) with corn flour according to sample 1 as starting material):

Strength (g): 660

Elasticity (%): 43

Gel Stability Index: 282

Example 2

Gel properties of cooked, commercially available maize flour after 30 minutes cooking time (sample 2):

Strength (g): 443

Elasticity (%): 44

Gel stability index: 195 Gel properties of cooked maize flour produced according to the invention after 2 minutes cooking time (cooked with 25.6% water (wb, after cooking) with corn flour according to sample 1 as starting material):

Strength (g):

Elasticity (%):

Gelstabilitätsindex

Comparative example

A quick-cooking cornmeal prepared by coextrusion in a twin-screw extruder, as described in the introduction, was measured after two minutes of cooking time:

Strength (g):

Elasticity (%):

Gelstabilitätsindex

It can be seen that such products are far from being comparable to traditional products and expected by the consumer.

4 shows a strength F, an elasticity E and G Gelstabilitätsindex a cooked food products according to the invention as a function of the particle size are Darge ^¬ represents.

D represents the entire cooked food product. A mean particle size is not indicated for D.

On the abscissa in the area of the points A, B and C average particle sizes are given. A is a coarse fraction of the cooked food product with a mean particle size of greater than 400 μπι.

B is a middle fraction of the cooked food product with an average particle size in the range of 200 μπι to 400 μπι.

C is a fine fraction of the cooked food product with an average particle size of less than 200 μπι.

In Figures 5, 6 and 7 various flowcharts il ^¬ are lustriert representing the inventive method. The method ^steps explained above and stated in the claims are correspondingly designated in these figures. It is clearly ^¬ that the step of providing a starch-containing food ^¬ with a defined initial moisture content can make an antecedent conditioning required, as shown in Fig. 5. A method for Konditionie ^¬ ren (here: homogeneous moistening) of cereals and Pseudocerea- lien are familiar to the skilled artisan. Fig. 6 illustration ^¬ riert an embodiment in which no conditioning is required, since the starting material already has a suitable initial Humidity rating. In Fig. 5 it is indicated that a ^{concluding ¬} concluding grinding can take place; Of course, suitable methods for grinding are familiar to the person skilled in the art and require no further explanation here. It is also possible, as indicated in Figure 6 to flaking in the present invention abgekühl ^¬ ten products in a conventional manner, for example in Flockierwalzwerken. This can be done before (as shown) or (preferably) after the final drying. A final grinding is also possible in such process variants. In Fig. 6 is a flow chart is shown with the identical method steps as set forth in claim 1.

Claims

claims

1. A method for treating a starchy food, in particular of cereals and pseudocals and beliebi ^¬ gen combinations thereof, wherein the starchy food ^¬ tel during the process states on the surface by ^¬ runs, the different value pairs of temperature (T) of the O berfläche and humidity (U) having the surface to collectively ^¬ the steps of:

- providing a starch-containing food having an initial moisture content in the range of 20% to 35% wb, wb, preferably from 21% to 30% wb and wb particularly before ^¬ Trains t of 22% to 25% wb wb;

- Tempering the starch-containing food, so that a Gelatinisierungsgrad of at least 75%, preferably of at least ^¬ 80% and particularly preferably in the range of 85% to 99% is achieved, in particular to a temperature T above the temperature T _{g en} d the glass transition curve based on the humidity (U) of the starchy Lebensmit ^¬ means of;

- cooling at least part and in particular the ge ^¬ entire surface of the tempered, starchy foodstuff at a temperature T, the relation of the temperature ^¬ tur T _g average of the glass transition curve on the Feuch ^¬ ACTION (U) of the starchy foodstuff is for a period in the range of 1 minute to 4 minutes, especially 1 minute to 2 minutes;

- Drying of the cooled, starchy foodstuff at a temperature T which, based on the temperature T _g onset _/ preferably between the temperature T _g onset and the tempera ^¬ tur T _g end _/ the glass transition curve on the Feuch ^¬ ACTION (U) of the starchy foodstuff is, to ^¬ special to a final moisture in the range of 10% to wb 14% wb, preferably from 10% wb to 12% wb.

2. The method according to claim 1, characterized in that for 80% and at least 90% of the duration the temperature has at least ^¬ during tempering the starchy foodstuff preferably T above the temperature T _gen d.

3. The method according to claim 1 or 2, characterized in that the tempering of the starch-containing food is at least partially at a temperature T between 70 and 120 ° C, preferably between 80 and 100 ° C and particularly preferably ^¬ between 90 and 95 ° C. ,

4. The method according to any one of claims 1 to 3, characterized in that during drying the temperature comprises the cooled starch ^¬ containing foods for at least 80% and preferably a minimum of about ^¬ 90% of the duration T to the temperature T _g onset.

5. The method according to any one of claims 1 to 4, characterized in that the drying of the cooled, starch-containing food at a temperature T of at most 80 ° C, preferably ^¬ 40 ° C and more preferably of 20 ° C above the Tem ^¬ temperature T _g onset of the glass transition curve based on the Feuch ^¬ activity (U) of the starchy food is carried out.

6. The method according to any one of claims 1 to 5, characterized in that the tempered, starchy food before cooling is flocculated and / or sieved, in particular flocculated to a thickness in the range of 0.25 mm to 1.50 mm, preferably from 0.4 mm to 0.6 mm.

7. A method according to any one of claims 1 to 6, characterized in that the step of providing the stärkehal ^¬ term food includes a conditioning to the desired An ^¬ fangs humidity.

8. The method according to any one of claims 1 to 7, characterized in that the starch-containing food before ^¬ making at least one of the following methods or any combination thereof is treated: cleaning, peeling, sterilizing, crushing.

9. A method according to any one of claims 1 to 8, characterized in that the starchy foodstuffs are admixed therefrom before Tempe ^¬ Center at least one additive, in particular at least a mulgator E-, an enzyme, or any combination thereof.

10. The method according to any one of claims 1 to 9, characterized in that the dried, starch-containing food at least one nutrient, a protein, starch or any combinations thereof are mixed.

11. The method according to any one of claims 1 to 10, characterized in that the dried, starchy food milled into semolina and / or flour and optionally sieved, in particular for adjusting an average size distribution of the particles, preferably a mean size of larger ^¬ 200 μπι, more preferably in the range of 400 μπι to 500 μπι.

Producible ^¬ bar, in particular produced, Ge 12 Schnellkochbares, starch-containing food (1) by means of a process according to one of claims 1 to 11.

13. Schnellkochbares, starchy foodstuffs (1), and in ^¬ particular according to claim 12, characterized by a cooking time of less than 4 minutes, preferably less than 2 minutes, whereby a Gelstabilitätsindex greater than 100 g, preferably greater than 150 g, particularly preferably greater than 200 g and especially before ^¬ Trains t greater than 250 g in particular at a mitt ^¬ sized size distribution of the particles in the range of 400 is obtained μπι to 500 μπι.

14. Food (1) according to claim 13, characterized by ei ^¬ ne end viscosity of more than 3200 cPoise, preferably greater 6000 cPoise and more preferably greater than 8000 cPoise, ins ^¬ particular with an average particle size distribution in the range of 400 μπι to 500 around.

15. Use of a quick-cooking, starchy food according to any one of claims 12 to 14 for the preparation of a packaged food product (10).