EP4073126A1 - Composition de farine ultra-fine à base d'amidon ou de grain et procédés associés - Google Patents

Composition de farine ultra-fine à base d'amidon ou de grain et procédés associés

Info

Publication number
EP4073126A1
EP4073126A1 EP20898680.2A EP20898680A EP4073126A1 EP 4073126 A1 EP4073126 A1 EP 4073126A1 EP 20898680 A EP20898680 A EP 20898680A EP 4073126 A1 EP4073126 A1 EP 4073126A1
Authority
EP
European Patent Office
Prior art keywords
screw
starch
flour
shearlock
shear mixing
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.)
Pending
Application number
EP20898680.2A
Other languages
German (de)
English (en)
Other versions
EP4073126A4 (fr
Inventor
Alexandra Sanborn
Ali Ayoub
Shireen Baseeth
Ali HALALIPOUR
Baljit Ghotra
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.)
Archer Daniels Midland Co
Original Assignee
Archer Daniels Midland Co
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 Archer Daniels Midland Co filed Critical Archer Daniels Midland Co
Publication of EP4073126A1 publication Critical patent/EP4073126A1/fr
Publication of EP4073126A4 publication Critical patent/EP4073126A4/fr
Pending legal-status Critical Current

Links

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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29B—PREPARATION OR PRETREATMENT OF THE MATERIAL TO BE SHAPED; MAKING GRANULES OR PREFORMS; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIAL CONTAINING PLASTICS
    • B29B7/00—Mixing; Kneading
    • B29B7/30—Mixing; Kneading continuous, with mechanical mixing or kneading devices
    • B29B7/34—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices
    • B29B7/38—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary
    • B29B7/46—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft
    • B29B7/48—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft with intermeshing devices, e.g. screws
    • B29B7/482—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft with intermeshing devices, e.g. screws provided with screw parts in addition to other mixing parts, e.g. paddles, gears, discs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29B—PREPARATION OR PRETREATMENT OF THE MATERIAL TO BE SHAPED; MAKING GRANULES OR PREFORMS; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIAL CONTAINING PLASTICS
    • B29B7/00—Mixing; Kneading
    • B29B7/30—Mixing; Kneading continuous, with mechanical mixing or kneading devices
    • B29B7/34—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices
    • B29B7/38—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary
    • B29B7/46—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft
    • B29B7/48—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft with intermeshing devices, e.g. screws
    • B29B7/488—Parts, e.g. casings, sealings; Accessories, e.g. flow controlling or throttling devices
    • B29B7/489—Screws
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/022—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor characterised by the choice of material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
    • B29C48/50—Details of extruders
    • B29C48/505—Screws
    • B29C48/507—Screws characterised by the material or their manufacturing process
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
    • B29C48/50—Details of extruders
    • B29C48/505—Screws
    • B29C48/54—Screws with additional forward-feeding elements
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/92—Measuring, controlling or regulating
    • 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
    • C08B30/16—Apparatus therefor
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/12—Powdering or granulating
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C2948/00—Indexing scheme relating to extrusion moulding
    • B29C2948/92—Measuring, controlling or regulating
    • B29C2948/92504—Controlled parameter
    • B29C2948/92704—Temperature
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2303/02—Starch; Degradation products thereof, e.g. dextrin

Definitions

  • the present invention relates to a starch or grain-based flour composition and related methods.
  • Starches and grain-based flours are natural occurring ingredients made from agricultural feedstocks.
  • Starch has been refined in industry by grinding, sieving and drying.
  • Native starches occur in crystalline microscopic granules held together by an association of molecules. These granules typically have poor solubility in cold water and high viscosity when gelatinized. These poor solubility and high viscosity characteristics limit the use of native starches and/or require further chemical modification.
  • starch is environmentally friendly, starch particulates, and more specifically, starch particles have received commercial interest and have been suggested as a promising ingredient in a variety of fields including foods, beverages, coatings, cosmetics, and pharmaceuticals, as well as various composites as used in food and industrial applications.
  • U.S. Patent No. 6,677,386 discloses a chemically reactive extrusion process for preparing biopolymer nanoparticles, in which the biopolymer is plasticized using shear forces and a cross-linking agent is added during processing.
  • exemplary cross-linking agents are dialdehydes and poly aldehydes, which reversibly form hemiacetals, acid anhydrides and mixed anhydrides (e.g. succinic and acetic anhydride) and the like.
  • dialdehydes and polyaldehydes are glutaraldehyde, glyoxal, periodate-oxidised carbohydrates, and the like, and that glyoxal is a particularly suitable cross- linking agent.
  • the patent describes ultra-fine starch particles, aqueous dispersions of said particles, and an extrudate prepared by the process.
  • PCT International Patent Publication No. WO 00/40617 discloses a method for the preparation of starch particles utilizing a two-phase system, wherein the method comprises a) preparing a first phase comprising a dispersion of starch in water, b) preparing a dispersion or emulsion of the first phase in a second liquid phase, with the proviso that the second phase is not water, c) cross-linking of starch present in the first phase, d) separating the starch particles thus formed.
  • cross-linking agents include epichlorohydrin, glyoxal, trisodium trimetaphosphate, phosphoryl chloride or an anhydride of a dibasic or polybasic carboxylic acid.
  • U.S. Patent No. 9,828,441 discloses a process for preparing an extruded pre-gelatinized, partially hydrolyzed starch utilizing acid in an aqueous environment.
  • U.S. Patent 9,510,614 discloses a low shear process for processing soluble whole oat flour (whole grain).
  • Enzyme-treated oat flour is prepared by combining a whole oat flour starting mixture and a suitable enzyme solution in a mixer (sometimes called a pre-conditioner) and then heat treating the mixture.
  • the enzyme-treated mixture is then subjected to an extrusion process to gelatinize, hydrolyze, and cook the oat flour mixture.
  • the patent discloses that low shear is applied to mixture in the extruder.
  • the patent discloses that as the enzyme has preconditioned the starch, high shear is not required for the process.
  • the patent discloses that high shear makes it difficult to control the degree of hydrolysis, and can also increase the dough temperature excessively, which can overcook it resulting in too much cooked grain flavour.
  • the patent discloses that a low shear extrusion process is characterized relative to a high shear extrusion by high moisture and low shear screw design versus low moisture and high shear screw design, and that typical screw speeds for the low shear process are 200-350 rpm.
  • CN102870853 discloses a soybean flour having a particle size of 6.5 ⁇ m ⁇ D ⁇ 13 ⁇ m.
  • the document states that soybean powder is obtained by pulverizing the soybean, and the ultra- fine soy flour is a soy product obtained by extracting soybean oil after the soybean meal is mainly obtained by pressing and extracting soybean meal, and then being pulverized by airflow.
  • the document states that the ultra-fine soy flour has better solubility and is more easily absorbed and digested by the human body.
  • the document discloses a bean nutrition substitute meal prepared by using ultra-fine soy flour as the main raw material, and that the raw materials are all food grade.
  • a method of forming ultra-fine (also called submicron) starch or flour particles comprises mixing a starch or de-germed flour, or a combination thereof, with liquid water or steam, or combination thereof, thus producing a mixture.
  • ultra- fine or submicron is used to characterize particles having a diameter of less than one millionth of a meter.
  • the method of forming an ultra- fine starch or flour product comprises at least one of steps (a) or (b).
  • Step (a) comprises heating a mixture of water and native or modified starch or flour to a temperature in the range of 25° Celsius to less than 200° Celsius, and extruding the mixture with a screw configuration comprising in series at least one low-shear forward conveying screw and at least one high-shear mixing screw to produce an extrudate.
  • modified starch or modified flour means a starch or flour derivative prepared by physically treating a native starch or flour to change its properties.
  • Step (b) comprises forming a mixture of water, a lipid, and native or modified starch or flour, and drying the mixture of water, lipid, and native or modified starch or flour to produce a dried lipid starch intermediate or dried lipid flour intermediate.
  • the method comprises at least one of steps (c) or (d).
  • Step (c) comprises, prior to either steps (a) or (b), milling the native or modified starch or flour to reduce particle size of the native or modified starch or flour.
  • Step (d) comprises breaking apart the extrudate produced in (a), or breaking apart the dried lipid starch intermediate or flour intermediate produced in (b), thus producing an ultra-fine starch or flour particle product with high water solubility as compared to a starch or flour particle product that is produced wherein extruding of the mixture in (a) is with a screw configuration consisting of a low-shear forward conveying screw and devoid of a high- shear mixing screw, or a starch or flour intermediate produced in (b) without a lipid; wherein the method is devoid of chemical or enzyme reaction.
  • breaking apart the extrudate produced in (a), or breaking apart the dried lipid starch intermediate or flour intermediate produced in (b) is performed by roll pressing, grinding, or milling, and combinations
  • the method comprises heating the mixture to a temperature of 25° Celsius to less than 200° Celsius, and extruding the mixture with a screw configuration, thus producing ultra- fine starch particles without chemical or enzyme reaction.
  • the screw configuration comprises in series at least one low-shear forward conveying screw and at least one high-shear mixing screw, in series.
  • the ultra- fine (i.e., submicron) starch or flour particles have high water stability as compared to starch or flour particles extruded with a screw configuration consisting of a low-shear forward conveying screw and devoid of a high-shear mixing screw.
  • the method is devoid of a pulverizing step.
  • an apparatus comprises a source of heat and a screw configuration comprising in series at least one low-shear forward conveying screw and at least one high-shear mixing screw portion, wherein the source of heat is configured to heat a mixture of a starch or de-germed flour or a combination thereof, with water to a temperature of 25° Celsius to less than 200° Celsius, wherein the screw configuration is configured to extrude the mixture to produce ultra-fine starch particles without chemical or enzyme reaction, as compared to starch or flour particles extruded with a screw configuration consisting of a low-shear forward conveying screw and devoid of a high-shear mixing screw.
  • the apparatus is devoid of pulverizing apparatus.
  • an ultra-fine starch or grain-based particle extruded product comprises ultra- fine starch or grain-based particles characterized by a peak size of around 0.12 pm at a volume density of about 4%, wherein the extruded product is preferably devoid of chemical or enzyme reactants.
  • an ultra-fine starch or grain-based particle extruded product comprises ultra- fine starch or grain-based particles characterized by a percent solubility in water in the range of about 75 to 95% of up to at least 48 hours.
  • a method comprises mixing the extruded ultra- fine starch particles with water to produce an aqueous solution having substantially no phase separation.
  • a starch or grain-based flour comprises ultra-fine particles having high solubility and stability in aqueous solution.
  • a starch or grain-based flour comprises ultra-fine particles having high solubility and stability in an oil solution.
  • an aqueous solution comprises a starch or grain-based flour comprising ultra- fine particles devoid of chemical or enzyme reactants.
  • a method comprises forming of particulate starch products by the use of mixing a starch with water so as to subject the non-chemically or non-enzymatically modified feed source to mechanical forces and shear.
  • the present invention provides a process by conducting the extrusion at a temperature of 25° Celsius to less than 200° Celsius over the course of the processing, which surprisingly yields product exhibiting a high solubility and may be carried out without the use of any additives.
  • the process need not be carried out under acid conditions or alkaline conditions or in the presence of chemical additives and/or enzymes.
  • a method of forming an ultra-fine starch or flour product comprises (a) forming a mixture of water, a lipid, and native or modified starch or flour, and drying the mixture of water, lipid, and native or modified starch or flour to produce a dried lipid starch intermediate or dried lipid flour intermediate; and at least one of steps (b) or (c) wherein (b) is prior to step (a) and comprises milling the native or modified starch or flour to reduce particle size of the native or modified starch or flour; wherein (c) comprises breaking apart the dried lipid starch intermediate or flour intermediate produced in (a), thus producing an ultra- fine starch or flour particle product with high water solubility as compared to a starch or flour intermediate produced in (b) without a lipid.
  • the method is devoid of chemical or enzyme reaction.
  • the present invention relates to a novel starch or grain-based flour composition consisting of a unique ultra- fine particulate matter with unique solubility and stability in aqueous systems.
  • the design and use of the process parameters of the present disclosure enable the formation of new and unique starch-based particles.
  • the processes disclosed here yield products and compositions that may be used in a variety of fields including the fields of drugs, cosmetics, coatings, and polymeric compositions.
  • the disclosed ultra-fine product compositions and subsequent powder properties can be used in certain food and beverage products with the following improvements and applications: a. Improved sensory and organoleptic functionality in high moisture food systems. b.
  • FIG. 1 shows a portion of a low shear conveying screw according to aspects of the present invention.
  • FIG. 2 shows a portion of a high shear mixing screw according to aspects of the present invention.
  • FIG. 3 shows a portion of two parallel triple flight cone screws according to aspects of the invention.
  • FIG. 4 shows a portion of two parallel feed screws according to aspects of the invention.
  • FIG. 5 shows a portion of a forward feeding lobed Shearlock screw according to aspects of the invention.
  • FIG. 6 shows a portion of a reverse lobed Shearlock screw according to aspects of the invention.
  • FIG. 7 shows a screw configuration according to aspects of the present invention.
  • FIG. 8 is a graph of volume density (%) versus size classes (pm), which shows wet particle size distribution of starch particles produced in accordance with aspects of the present invention as compared to wet particle size distribution of native dent corn starch.
  • FIG. 9 is a graph % solubility versus time, which shows stability by % solubility in real time (RT) for various particles produced in accordance with aspects of the present invention.
  • FIG. 10 depicts a starch product produced in accordance with aspects of the present invention.
  • FIG. 11 depicts a flour product produced in accordance with aspects of the present invention showing high solubility in aqueous solution as compared to a conventional flour product in aqueous solution.
  • FIG. 12 depicts X-ray diffraction (XRD) patterns of com starch samples made in accordance with aspects of the invention.
  • FIG. 1 shows a portion of a low shear conveying screw 100 according to aspects of the present invention.
  • Low shear conveying screw 100 is located within a tube or pipe (not shown).
  • Low shear conveying screw 100 is used to move or convey materials through a tube or pipe.
  • Low shear conveying screw 100 has a helical surface 102 surrounding a central shaft 104.
  • Helical surface 102 comprises external screw threads 106.
  • Screw threads 106 have equal dimensions and are aligned in the same manner as each adjacent screw thread 106.
  • Shaft surfaces 108 are located between adjacent screw threads 106.
  • FIG. 2 shows a portion of an exemplary high shear mixing screw 200 according to aspects of the present invention.
  • High shear mixing screw 200 is located within the tube or pipe (not shown), and has asymmetric surface 202, surrounding a central shaft 204.
  • Asymmetric surface 202 comprises screw threads 206, which are offset from each adjacent screw thread 206.
  • eight screw threads 206 are shown. However, more or less screw threads 206 may be used in embodiments of the invention.
  • FIG. 3 shows a portion of two parallel triple flight cone screws 300 according to aspects of the invention.
  • FIG. 4 shows a portion of two parallel feed screws in combination 400 according to aspects of the invention.
  • FIG. 4 shows two low shear conveying screws depicted in FIG. 1, wherein the screws are aligned so that the threads 106 of one screw align with shaft surfaces 108 between two threads 106 of the other screw.
  • FIG. 5 shows a portion of a forward feeding lobed Shearlock screw 500 according to aspects of the invention. While conveying threads 106 as shown in FIG. 1 put work into extrudate relatively slowly, paddles (Shearlocks) of lobed Shearlock screw 500 put work into the extrudate more rapidly.
  • Paddle 502 is an oval piece that is a poor conveying element, even when configured as part of a group of elements set to “forward conveying.” Forward conveying is lining paddles 502 up so the general direction of the progression of the longest dimension of the paddles (lobe) continue the direction of the conveying elements. Neutral conveying (not shown) is essentially setting the paddles so from one paddle to the next in the profile, the lobes are offset by 90 degrees.
  • FIG. 6 shows a portion of a reverse feeding lobed Shearlock screw 600 according to aspects of the invention.
  • Reverse conveying is essentially lining up the paddles 602 so the general direction of the progression of the lobes are opposite the direction of the conveying elements.
  • paddles 502 may be built up in sets equal to 0.5 D in length.
  • a block of elements may be offset by 90 degrees, so for the forward and reverse conveying paddles, each paddle may be offset by 30 degrees from the paddle upstream.
  • one way to look at the direction of conveying of the paddles is to look at the top or bottom of the group of paddles as they would rotate in the extruder. If the “wave” that comes around goes from left to right, the parts are forward conveying (direction of extrudate flow). If the “wave” that comes around is right to left, the parts are reverse conveying (opposite direction of extrudate flow).
  • the non-chemical and non-enzymatic modified process disclosed herein may be used to produce the unique ultra- fine starch particulates from starch or de-germed flour, or a combination thereof, and water or steam, or a combination thereof.
  • An exemplary, but not limiting, dent corn starch is ADM 106 (Archer Daniels Midland).
  • An exemplary de-germed flour is de-germed corn flour.
  • the starch of de-germed flour may be derived from a plant source selected from the group consisting of com, wheat, peas, rice, tapioca, potatoes and other cereal grains such as rye, barley, and oat as well as from certain legumes such as soybeans, peanuts, and combinations thereof.
  • Starch particles demonstrating high solubility and stability were produced using a pilot scale TX-57 Magnum co-rotating two screw extruder system (Wenger Manufacturing, Sabetha, KS) that can be fitted with screw shafts and barrels of varying lengths and equipped with water cooling capability and steam heating.
  • a two-screw configuration was used for a screw configuration identified as conventional screw configuration (conveying screws).
  • a two-screw configuration was used for a novel ADM screw configuration identified as ADM screw configuration (a mix of forward and reverse feeding lobed shearlocks, forward cut flight screw, and a shallow flight, cut flight cone).
  • FIG. 7 shows the novel ADM screw configuration that was used for the above extrusion process.
  • Novel ADM screw configuration shown as screw configuration 700 in FIG.
  • screw configuration 700 has two screws 702 and 704. Each screw 702, 704. Each screw 702, 704 has a respective first segment 706 comprising forward cut flight, 1d screws, i.e., screws having the screw configuration shown in FIG.4. Each screw 702, 704 has a respective second segment 708 comprising 4 x 45° forward Shearlock screw configuration shown in FIG.5.
  • Each screw 702, 704 has a respective third segment 710 comprising forward cut flight, 1d screws, i.e., screws having the screw configuration shown in FIG.4. cut flight, 1.
  • Each screw 702, 704 has a respective fourth segment 712 comprising a 3 x 45° forward Shearlock screw configuration (similar to the configuration shown in FIG.5, but with three Shearlocks or paddles instead of four Shearlocks or paddles shown in FIG.5).
  • Each screw 702, 704 has a respective fifth segment 714 comprising a 3 x 45° reverse Shearlock screw configuration (similar to the configuration shown in FIG.6, but with three Shearlocks or paddles instead of four Shearlocks or paddles shown in FIG.6).
  • Each screw 702, 704 has a respective sixth segment 716 comprising a 2 x 45° reverse Shearlock screw configuration.
  • Each screw 702, 704 has a respective seventh segment 718 comprising a 3 x 30° forward Shearlock screw configuration.
  • Each screw 702, 704 has a respective sixth segment 716 comprising a 2 x 45° reverse Shearlock screw configuration.
  • Each screw 702, 704 has a respective seventh segment 718 comprising a 3 x30° forward Shearlock screw configuration.
  • Each screw 702, 704 has a respective eighth segment 720 comprising a 3 x 45° forward Shearlock screw configuration.
  • Each screw 702, 704 has a respective ninth segment 722 comprising a shallow flight cut flight cone configuration. Segment 722 has the same configuration as parallel tripole flight cone screws 300 as shown in FIG. 300. Zones 1, 2, 3, 4, and 5 (referred to as Barrels 1, 2, 3, 4, and 5 in FIG. 7) have extrusion temperatures as identified in FIG. 7.
  • FIG. 8 is a graph of volume density (%) versus size classes (pm), which shows wet particle size distribution of starch particles produced in accordance with aspects of the present invention (i.e., sample 4 of Table 1 with 20% water added, extruding with novel ADM screw configuration 700) as compared to wet particle size distribution of native dent corn starch that is extruded using a conventional screw configuration consisting of only conventional conveying screws (i.e., sample 3 of Table 1 with 20% water added).
  • ultra-fine starch particles produced with novel ADM screw configuration 700, and devoid of chemical or enzyme reactants are characterized by a peak size of around 0.12 pm at a volume density of about 4%.
  • FIG. 8 is a graph of volume density (%) versus size classes (pm), which shows wet particle size distribution of starch particles produced in accordance with aspects of the present invention (i.e., sample 4 of Table 1 with 20% water added, extruding with novel ADM screw configuration 700) as compared to wet particle size distribution of native dent corn star
  • particles made in accordance with aspects of the present invention i.e., sample 4 of Table 1 have a much greater volume density % and at a smaller size class (see Peak 1) than that of native dent com starch (i.e., sample 3 of Table 1) that is extruded using a conventional screw configuration consisting of only conventional conveying screws (Peak).
  • the products prepared in accordance with the invention will also be substantially completely cold-water soluble, i.e., soluble in water at 25° C (i.e., room temperature).
  • a method for determining solubility is described below.
  • 4.0 g (dry basis) product is dispersed in 80.0 g of distilled water. After stirring for 10 minutes at 25° C, the slurry is transferred into a 100 mL graduated cylinder and diluted to volume. The graduated cylinder is inverted three times and allowed to sit at 25° C for 12 min.
  • Solubility [(dry sample weight)/0.8*100].
  • the product will be deemed high solubility if the solubility is of at least about 70%, and more preferably at least about 80%.
  • the product prepared in accordance with the invention has excellent cold-water solubility and is particularly useful in connection with foods, coatings, cosmetics, pharmaceuticals as well as various composites.
  • FIG. 9 is a graph % solubility versus time, which shows stability by % solubility in water at room temperature (RT), i.e., 25°C, for various particles produced in accordance with aspects of the present invention.
  • RT room temperature
  • FIG. 9 products made in accordance with the present disclosure (samples 2 and 4, i.e., extruding with novel ADM screw configuration 700, see Table 1) have % solubility in water over time that was much greater than corresponding products made using a conventional screw configuration consisting only of conventional conveying screws (samples 1 and 3, see Table 1).
  • Sample 4 had % solubility of over 80% at about 2 hours, and greater than 75% at 48 hours, as compared to corresponding sample 3 that had % solubility of about 40% at about 2 hours, and about 10% at 48 hours.
  • Sample 2 had % solubility of over 60% at about 2 hours, and about 43% at 48 hours, as compared to corresponding sample 1 that had % solubility of less than 30% at about 2 hours, and about 10% at 48 hours.
  • FIG. 10 is a photograph that depicts a starch product 1002 produced in accordance with aspects of the present invention (i.e., sample 4 of Table 1, extruding with novel ADM screw configuration 700) after being combined with water according to the process described above in the heading “mixing with water and determining solubility.” As shown in FIG. 10, the starch product 1002 has high stability in aqueous solution, with no phase separation. The photograph of starch product 1002 in water shown in FIG. 10 was taken 24 hours after starch product 1002 was mixed with water.
  • FIG. 11 is a photograph that depicts a flour product 1102 produced in accordance with aspects of the present invention (i.e., extruded with novel ADM screw configuration 700) after being combined with water according to the process described above in the heading “mixing with water and determining solubility,” showing high solubility in aqueous solution as compared to a conventional flour product 1104 in aqueous solution. As shown in FIG.
  • a flour product 1102 made in accordance with the present disclosure has high stability in an aqueous solution, with no phase separation, as compared with a conventional flour product 1104 that is extruded using a conventional screw configuration consisting of only conventional conveying screws, which has significant phase separation as depicted in bottom phase 1106 having more solids than upper phase 1108.
  • the photograph of flour product 1102 in water and conventional flour product shown in FIG. 11 was taken 24 hours after each was mixed with water.
  • Microemulsion (ME) 5 grams of monoglyceride was added to 5% glycerol solution in DI water and well mixed.2 grams of soy lecithin was then added to the solution and well mixed. 12 grams of medium chain triglycerides (“MCT”) was then added to the solution and well mixed.
  • MCT medium chain triglycerides
  • Emulsifier Blend 12.6 grams of monoglyceride was added to 12% glycerol solution and well mixed. 5 grams of soy lecithin was then added to the solution and well mixed.
  • Palmitic Acid Formulation 2.5 grams of monoglyceride was added in 15 grams of DI water and well mixed. 2.5 grams of palmitic acid was then added to the solution and well mixed.
  • Table 3 identifies the composition of the lipid formulations in % by weight. Table 3. Composition of lipid formulations
  • Milling A fluidized bed jet mill (Netzsch Condux CGS 10) was utilized to make ultra- fine starch or flours.
  • the starch or flour was introduced into the mill by a volumetric feeder and milled by compressed gas supplied at 6 bars to three grinding nozzles.
  • the particle size may be tuned by adjusting the rotational speed of an internal classifier. At a classifier speed of 14,000 rpm, starches or flours were produced with a D50 of 3-4 pm and a D90 of less than 10 pm (Table 4).
  • the particle size may also be tuned by adjusting the milling time.
  • Milled corn starch- 1 and milled corn starch-2 have the same starting material, but milled corn starch- 1 was milled for greater milling time than the milling time for milled com starch-2.
  • Ultra- fine products of the present invention have the following improved characteristics as compared to the base material from which it was derived: (i) milled corn starch- 1, a decrease in particle size D10 of 79% (1.82/8.80), and an increase in surface area of 7.6 times (3073/401); (ii) milled corn starch-2, a decrease in particle size D10 of 80.7 % (1.70/8.8), and an increase in surface area of 4.7 times (1892/401); (iii) milled modified tapioca starch, a decrease in particle size D10 of 80% (1.7/8.67), and an increase in surface area of 5.7 times (3286/573); (iv) milled rice flour, a decrease in particle size of D10 of 89.1% (1.42/13.0), and an increase in surface area of 10.3 times (3278/318).
  • the tuneable process technology of producing ultra-fine products in accordance with this disclosure may provide increased surface area up to 4,000 m 2 /kg by decreasing particle size of D10 down to 1 pm compared to the base material from which it was derived.
  • ultra-fine products in accordance with this disclosure may have a surface area of 100-4,000 m 2 /kg and a particle size D10 of 1-200 pm.
  • lipid formulation e.g., PAF formulation
  • PAF formulation provides protection against loss in whiteness in ultra-fine starch or flour particle products, specifically spray dried milled modified tapioca starch, milled rice flour, spray dried milled rice flour, milled corn starch, spray dried milled com starch, with the exception of milled modified tapioca starch (without spray drying).
  • a suitable lipid formulation e.g., PAF formulation
  • PAF formulation provides protection against loss in whiteness in ultra-fine starch or flour particle products made using spray drying.
  • Ultra-fine starch or flour particle products made with a PAF formulation and spray drying provides increased heat stability as evidenced by reduced whiteness loss over products made with spray drying and without a PAF formulation.
  • DSC Differential Scanning Calorimetery
  • Peak temperature characteristics analyzed by DSC are shown in Table 8. As shown in Table 8, milling and addition of lipid formulation, in e.g., PAF formulation, provides improved heat stability as characterized by higher DSC peak temperature compared to the base material where it is derived.
  • X-ray diffraction (XRD) patterns of corn starch samples are shown in FIG. 12. The crystallinity and amylose- lipid complexation characteristics of dry products were monitored using
  • the relative intensities were recorded in a scattering angle range (2 ⁇ ) of 4.0-34.0° with a scintillation counter at a scanning speed of 0.02° min -1 in coupled two theta scanning type.
  • Paste was made by cooking starting ingredient in deionized water (DI) water at 95 °Celsius for 30 min and immediately freeze dried. X-ray diffraction of the paste was used as amorphous area (I a ) with RC of 0% (as shown in FIG. 12).
  • Example 17 Color absorbance. The absorption capacity of products was monitored by absorbed color using spectrophotometric analysis. A 1% w/w solution of dye, in e.g., Brilliant Green, was made in DI water. 0.1 grams DS of starch/flour and 9.9 grams of DI water were added in a centrifuged tube and well mixed. The tube then centrifuged for 5 minutes at 1000 xg and supernatant was analyzed at 625nm using an Agilent Cary 60 UV-Vis.
  • dye in e.g., Brilliant Green
  • Benefits of the present disclosure include: a. A method of developing heat stable lipid complexes by retaining granular integrity and native crystallinity due to improved interactions resulted from increase in surface areas of lipids and ultrafine starch/flour; b. A tune-able process technology is disclosed to increase surface area and incorporate lipid formulation while whiteness of product is highly retained; c. Improved dispersion/opacity was observed due to incorporation of claimed lipid formulation with ultra-fine starch/flour; d. Retention of crystallinity and granular integrity was observed in the milled and incorporated with lipid formulation product; e.
  • the higher amylose-lipid complex making ability was observed for the starch/flour with lower particle size (as determined using XRD); and f.
  • the disclosed technology enables formation of amylose-lipid inclusion complex with easily oxidizable lipids and heat sensitive ingredients such as flavors, colors, and botanical extracts.
  • the present invention provides selection of simple, clean and cost-effective processes and conditions to produce a variety of ultra-fine starch/flour particles exhibiting water solubility of greater than 75% and stability to at least about a 48-hour time span. These stabilities and solubilities of the ultra-fine starch/flour particles of the present invention exceed those typical of conventional products in the market.
  • the ultra- fine starch/flour particles of the present invention provide an improved utility in food and industrial applications not attainable by conventional products.
  • Those of skill in the art having the benefit of the present disclosure will recognize that the unique ultra-fine (also called submicron) starch/flour particles and products, compositions, and powder formulations disclosed herein provide the following benefits: a. Use of ultra-fine starch particles produced using a simple, cost effective, non- chemically modified process as a bulking agent for certain food applications such as dry mixes, sweeteners, etc. b.
  • Improved sensory and organoleptic functionality in food systems such as bakery filings and icing, cereal bars, extruded snacks, margarines, low fat spreads, shortenings, confectionary, certain high moisture foods-like sour cream, yogurt, cheese, processed cheese, and beverages.
  • c. Use as a carrier for flavors, micro/macro nutrients, enzymes and dietary supplements.
  • d. Improved texture delivery in foods where a range of solubility and stability can be dialed in for improved adhesion and building desirable textures such as crisp, crunch, etc. that is important for end user’s eating experience.
  • e. Improved carbohydrate and protein solubility for favorable nutritional functionality in foods and feeds.
  • f. Improved particulate composition for coating application in industrial, cosmetics, paper and improved adhesion.

Abstract

L'invention concerne un procédé de formation d'un produit ultra-fin à base d'amidon/de farine, comprenant au moins l'une parmi l'étape (a) ou (b). L'étape (a) comprend le chauffage d'un mélange d'eau et d'amidon/de farine natif/modifié, et l'extrusion du mélange avec une configuration à vis comprenant, en série, au moins une vis de transport avant à faible cisaillement et au moins une vis de mélange à cisaillement élevé pour produire un extrudat. L'étape (b) comprend la formation d'un mélange d'eau, d'un lipide et d'amidon/de farine natif/modifié, et le séchage du mélange pour produire un intermédiaire d'amidon/farine lipidique séché. L'amidon/farine de départ peut être broyé avant ou après les étapes (a) ou (b). Le produit à base de particules ultra-fines d'amidon/de farine a une solubilité dans l'eau plus élevée que celle d'un produit à base de particules d'amidon/farine qui est produit avec une configuration de vis dépourvue d'une vis de mélange à cisaillement élevé, ou d'un amidon/farine intermédiaire produit en (b) sans lipide. Dans un mode de réalisation, le procédé est dépourvu de réaction chimique ou enzymatique.
EP20898680.2A 2019-12-12 2020-12-11 Composition de farine ultra-fine à base d'amidon ou de grain et procédés associés Pending EP4073126A4 (fr)

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JPS5533879B1 (fr) * 1969-01-24 1980-09-03
US4500558A (en) * 1983-01-14 1985-02-19 General Foods Corporation Modification of bran by extrusion
US4985269A (en) * 1990-06-12 1991-01-15 Borden, Inc. Continuous extrusion for tortilla chip production
US6001408A (en) * 1995-10-13 1999-12-14 Corn Products International, Inc. Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
EP1148067A1 (fr) * 2000-04-18 2001-10-24 Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. Extrusion d'un amidon possedant une teneur elevee en amylopectine
US7595015B1 (en) * 2000-05-25 2009-09-29 Grain Processing Corporation Cold-water soluble extruded starch product
US6737099B2 (en) * 2001-03-29 2004-05-18 The United States Of America As Represented By The Secretary Of Agriculture Process for the deagglomeration and the homogeneous dispersion of starch particles
JP4297664B2 (ja) * 2002-08-21 2009-07-15 フジカーボン株式会社 バイオマス物質の液化物の製造装置及び製造方法
AU2005334397B2 (en) * 2005-07-12 2009-08-20 Borealis Technology Oy Counter-rotating twin screw extruder
EP2069431B1 (fr) * 2006-08-15 2017-04-05 EcoSynthetix Ltd. Procédé de fabrication d'un produit biopolymère-nanoparticules
US20080171114A1 (en) * 2006-12-20 2008-07-17 Castillo Rodriguez Francisco B Process for the production of refined whole-wheat flour with low coloration
US20090169707A1 (en) * 2007-12-28 2009-07-02 Nisshin Flour Milling Inc. Process of producing whole wheat flour
CN102783601B (zh) * 2012-06-05 2016-04-06 舒兰市天永有机食品基地有限责任公司 一种荞麦鲜食面及其制备方法
WO2015144983A1 (fr) * 2014-03-28 2015-10-01 Teknologian Tutkimuskeskus Vtt Oy Nanoparticules d'amidon et procede de fabrication de celles-ci
CN106333226A (zh) * 2016-05-20 2017-01-18 临泉县曙光食品有限公司 一种麦纤散功能性保健面粉的制备方法
CN108925831A (zh) * 2018-08-15 2018-12-04 南京财经大学 一种挤压改性杂粮粉改善全杂粮面制食品品质的加工方法

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BR112022011637A2 (pt) 2022-08-30
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KR20220115594A (ko) 2022-08-17
MX2022007266A (es) 2022-10-10
AU2020398975A1 (en) 2022-07-07
WO2021119532A1 (fr) 2021-06-17
CN115052904A (zh) 2022-09-13
ZA202207602B (en) 2024-01-31

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