FR2648022A1 - Process for cooking starchy products - Google Patents
Process for cooking starchy products Download PDFInfo
- Publication number
- FR2648022A1 FR2648022A1 FR8907528A FR8907528A FR2648022A1 FR 2648022 A1 FR2648022 A1 FR 2648022A1 FR 8907528 A FR8907528 A FR 8907528A FR 8907528 A FR8907528 A FR 8907528A FR 2648022 A1 FR2648022 A1 FR 2648022A1
- Authority
- FR
- France
- Prior art keywords
- cooking
- starchy products
- nitrous oxide
- starch
- products
- 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
Links
Classifications
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
Abstract
Description
La présente invention concerne la cuisson de produits amylacés contenant des amidons qui sont des polysaccliarides végétaux. The present invention relates to the cooking of starch products containing starches which are vegetable polysaccliarides.
Physiologiquement ce sont des substances de réserve, analogues au glycogène animal, et non des cotistituants de structure de type celluloses ou pectines. Les amidons se trouvent principalement dans les grains de céréales et dans les tubercules carme la poyme de terre ou le manioc.Physiologically these are reserve substances, analogous to animal glycogen, and not co-constituents of structure of the cellulose or pectin type. Starches are found mainly in cereal grains and in tubers such as poyme de terre or cassava.
Outre leur importance nutritive, corme principale source de calories en alimentation huaiye, les amidons jouent également un rôle en technologie alimentaire grâce à leurs propriétés physico-chimiques et fonctionnelles : on les utilise carme agents épaississants, agents stabilisants de gels ou d'émulsion, agents liants, ou agents de rerrplissage à cause de leur pouvoir de rétention d'eau. Besides their nutritional importance, the main source of calories in the huaiye diet, starches also play a role in food technology thanks to their physicochemical and functional properties: they are used as thickening agents, stabilizing agents for gels or emulsions, agents binders, or filling agents because of their water retention capacity.
Les amidons sont présents dans les tissus végétaux sous forme de granules intracellulaires denses, cristallins, pratiquement insolubles dans l'eau froide. Lorsque ces granules d'amidon sont exposés à la fois à la chaleur et à l'humidité, il se produit un phénomène de gélatinisstion : au-dessus de 55 à 70e C, les granules gonflent du fait d'une adsorption d'eau sur les groupements polaires hydroxyles, ce qui résulte en une augmentation considérable de la viscosité de la suspension. Si le traitement hydrothermique est prolongé, les granules éclatent et les molécules d'amidon se dissolvent en subissant une hydrolyse partielle, ce qui abaisse la viscosité de la solution. Cette gélatinisation de l'amidon par cuisson le rend beaucoup plus disgestible par les enzymes amylolytiques. Un traitement hydrothermique semblable intervient également dans la préparation industrielle de sirops de glucose à partir de suspensions concentrées d'amidon. Starches are present in plant tissues in the form of dense, crystalline intracellular granules, practically insoluble in cold water. When these starch granules are exposed to both heat and humidity, a gelatinization phenomenon occurs: above 55 to 70 ° C, the granules swell due to water adsorption on polar hydroxyl groups, which results in a considerable increase in the viscosity of the suspension. If the hydrothermal treatment is prolonged, the granules burst and the starch molecules dissolve undergoing partial hydrolysis, which lowers the viscosity of the solution. This gelatinization of starch by cooking makes it much more digestible by amylolytic enzymes. A similar hydrothermal treatment is also involved in the industrial preparation of glucose syrups from concentrated starch suspensions.
L'invention a pour objectif de faciliter la cuisson de l'amidon (gélatinisation, solubilisation) en traitement industriel de produits amylacés de facon à améliorer la productivité et réduire la consc'mntion d'énergie et cet objectif est atteint selon l'invention en ce que ladite cuisson de produits amylacés a lieu sous atmosphère de protoxyde d'azote sous pression. The invention aims to facilitate the cooking of starch (gelatinization, solubilization) in the industrial treatment of starchy products so as to improve productivity and reduce energy awareness, and this objective is achieved according to the invention by that said cooking of starch products takes place under an atmosphere of nitrous oxide under pressure.
Dans le cadre d'analyses systématiques d'effet des gaz industriels en cuisson d'aliments, la déposante a découvert que des échantillons de pommes de terre, dans de l'eau sous une pression de protoxyde d'azote fixée à 6 bar à 200C, cuisent à 800C deux fois plus rapidement que dans les marres conditions sous pression d'air comme le nrntre la figure 1 où l'on a procédé à la cuisson de fragments de I g de parmes de terre, dans 20 ml d'eau sous pression de gaz de 6 bar à 200C, en flacons aérosols 50 ml. L'état de cuisson des fragments a été mesuré par la résistance à la pénétration. L'ordonnée représente, en grammes, la force de résistance à la pénétration sur une surface de 12 mm2. L'état "cru" correspond à une résistance supérieure à 1200 g, limite d'étalonnage de l'appareil. L'état "cuit" a été estimé de facon gustative, et correspond à une résistance de 300 g, ou inférieure, pour une surface de 12 mm2. As part of systematic analyzes of the effect of industrial gases on food cooking, the applicant discovered that samples of potatoes in water under a nitrous oxide pressure fixed at 6 bar at 200C , bake at 800C twice as fast as in ponds conditions under air pressure as nrntre figure 1 where one proceeded to the cooking of fragments of I g of parmes of earth, in 20 ml of water under gas pressure from 6 bar to 200C, in 50 ml aerosol cans. The state of cooking of the fragments was measured by the resistance to penetration. The ordinate represents, in grams, the force of resistance to penetration on a surface of 12 mm2. The "raw" state corresponds to a resistance greater than 1200 g, the device's calibration limit. The "cooked" state has been estimated by taste, and corresponds to a resistance of 300 g, or less, for a surface of 12 mm 2.
Dans cette expérience, la cuisson a été mesurée par un paramètre de texture. L'effet du protoxyde d'azote sur la cuisson est spécifique de la parme de terre, par opposition à la carotte, par exenple, sur laquelle il ne produit aucun effet cinétique. On en conclut que le protoxyde d'azote agit sur l'amidon qui est caractéristique de la parme de terre. In this experiment, cooking was measured by a texture parameter. The effect of nitrous oxide on cooking is specific for parma earth, as opposed to carrot, for example, on which it produces no kinetic effect. It is concluded from this that nitrous oxide acts on the starch which is characteristic of the earth.
Des essais antérieurs avaient montré que le protoxyde d'azote sous pression favorisait la solubilisation de certains polymères organiques et l'on forme donc l'hypothèse que le protoxyde d'azote accélère la cuisson de parmes de terre en favorisant la solubilisation-gélification de l'amidon. Previous tests had shown that nitrous oxide under pressure promotes the solubilization of certain organic polymers and we therefore form the hypothesis that nitrous oxide accelerates the cooking of parmes de terre by promoting the solubilization-gelling of l 'starch.
L'er,ploi de ce gaz pour les traitements industriels de produits amylacés (traitement de l'amidon de malus, précuisson industrielle de pomnes de terre en 5ème gamine, etc...) s'avère donc tout à fait avantageuse. The use of this gas for industrial treatments of starchy products (treatment of malus starch, industrial pre-cooking of potatoes in 5th kid, etc.) therefore proves to be entirely advantageous.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8907528A FR2648022A1 (en) | 1989-06-07 | 1989-06-07 | Process for cooking starchy products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8907528A FR2648022A1 (en) | 1989-06-07 | 1989-06-07 | Process for cooking starchy products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2648022A1 true FR2648022A1 (en) | 1990-12-14 |
Family
ID=9382468
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8907528A Pending FR2648022A1 (en) | 1989-06-07 | 1989-06-07 | Process for cooking starchy products |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2648022A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2318595A1 (en) * | 1975-07-21 | 1977-02-18 | Izumi Masahiko | KOJI MANUFACTURING PROCESS |
| GB2074889A (en) * | 1980-04-01 | 1981-11-11 | Johnson Matthey Co Ltd | Heat treatment of foodstuff |
| EP0059565A1 (en) * | 1981-02-26 | 1982-09-08 | Geoffrey Greethead Pty. Limited | Method of heat-treating a cereal |
-
1989
- 1989-06-07 FR FR8907528A patent/FR2648022A1/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2318595A1 (en) * | 1975-07-21 | 1977-02-18 | Izumi Masahiko | KOJI MANUFACTURING PROCESS |
| GB2074889A (en) * | 1980-04-01 | 1981-11-11 | Johnson Matthey Co Ltd | Heat treatment of foodstuff |
| EP0059565A1 (en) * | 1981-02-26 | 1982-09-08 | Geoffrey Greethead Pty. Limited | Method of heat-treating a cereal |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN * |
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