JPWO2019126561A5 - - Google Patents

Description

Various aspects of the disclosure are further illustrated by the following non-limiting embodiments, which can be combined in any technically and logically consistent manner.
Embodiment 1
A method of preventing color formation in waxy tapioca starch comprising:
providing waxy tapioca starch;
contacting the waxy tapioca starch with an aqueous decolorizing liquid selected from the group consisting of: an aqueous alkaline liquid; and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch. Method.
Embodiment 2
2. The method of embodiment 1, wherein the aqueous destaining liquid is an alkaline composition.
Embodiment 3
3. The method of embodiment 2, wherein the aqueous alkaline liquid has a pH ranging from about 7.5 to about 12.
Embodiment 4
The aqueous alkaline liquid is about 7.5 to about 10.5, or about 7.5 to about 10, or about 7.5 to 9.9, or about 7.5 to about 9.7, or about 8 to about 11, or about 8 to about 10.5, or about 8 to about 10, or about 8 to 9.9, or about 8 to about 9.7, or about 8.5 to about 11, or about 8.5 to about 10.5, or about 8.5 to about 10, or about 8.5 to about 9.9, or about 8.5 to about 9.7, or about 9 to about 12, or about 9 to about 11 .5, or about 9 to about 11, or about 9 to about 10.5, or about 9 to about 10, or about 9 to 9.9, or about 9 to about 9.7, or about 9.2 to about 11, or about 9.2 to about 10.5, or about 9.2 to about 10, or about 9.2 to 9.9, or about 9.2 to about 9.7. A method according to aspect 2.
Embodiment 5
3. The method of embodiment 2, wherein the pH of the aqueous alkaline liquid ranges from about 9 to about 10, such as from about 9.2 to 9.7, or from about 9 to 9.9.
Embodiment 6
6. The method of any one of embodiments 2-5, wherein the aqueous alkaline liquid comprises a carbonate base such as an alkali metal carbonate, for example potassium carbonate or sodium carbonate.
Embodiment 7
6. The method of any one of embodiments 2-5, wherein the aqueous alkaline liquid comprises a bicarbonate base such as an alkali metal bicarbonate, for example potassium bicarbonate or sodium bicarbonate.
Embodiment 8
6. The method of any one of embodiments 2-5, wherein the aqueous alkaline liquid comprises an alkali metal hydroxide, for example a hydroxide base such as sodium hydroxide.
Embodiment 9
9. The method of any one of embodiments 2-8, wherein the aqueous alkaline solution is used at a rate of at least about 1 L per kg of dry waxy tapioca starch.
Embodiment 10
The aqueous alkaline liquid is used in a ratio of at least about 1.5 L/kg dry waxy tapioca starch, at least about 2 L/kg dry waxy tapioca starch, such as at least about 3 L/kg dry waxy tapioca starch, embodiments 2-8. The method according to any one of .
Embodiment 11
11. The method of any one of embodiments 2-10, wherein the aqueous alkaline liquid is contacted with the waxy tapioca starch for at least about 5 minutes.
Embodiment 12
11. The method of any one of embodiments 2-10, wherein the aqueous alkaline liquid is contacted with the waxy tapioca starch for at least about 10 minutes, such as at least about 15 minutes.
Embodiment 13
13. The method of any one of embodiments 2-12, wherein the aqueous alkaline liquid is contacted with the waxy tapioca starch for about 72 hours or less, such as about 36 hours or less or about 24 hours or less.
Embodiment 14
13. The method of any one of embodiments 2-12, wherein the aqueous alkaline liquid is contacted with the waxy tapioca starch for about 120 minutes or less, such as about 60 minutes or less.
Embodiment 15
2. The method of embodiment 1, wherein the aqueous destaining liquid is an aqueous surfactant liquid.
Embodiment 16
16. The method of embodiment 15, wherein the surfactant of said aqueous surfactant liquid has an HLB value of at least about 11.
Embodiment 17
16. The method of embodiment 15, wherein the surfactant of said aqueous surfactant liquid has an HLB value of at least about 13, such as at least about 16, or at least about 20.
Embodiment 18
18. The method of any one of embodiments 15-17, wherein the surfactant of the aqueous surfactant liquid is an anionic surfactant.
Embodiment 19
The surfactants of the aqueous surfactant composition are alkylbenzenesulfonates, alkylsulfonates, alkylsulfates, fatty alcohol sulfates, polyoxyethylene fatty alcohol ether sulfates, polyoxyethylene fatty alcohol ether phosphates, sodium dodecylbenzenesulfonate, and the like. 19. The method of embodiment 18 selected from starch sodium octenyl succinate; food starch esterified with sodium lauryl sulfate, sodium laureth sulfate, and n-octenyl succinic anhydride treated with β-amylase.
Embodiment 20
18. The method of any one of embodiments 15-17, wherein the surfactant of the aqueous surfactant liquid is a nonionic surfactant.
Embodiment 21
The surfactants of the aqueous surfactant composition are poly(ethylene oxide)/poly(propylene oxide)/poly(ethylene oxide) block copolymers such as those available under the trade name Poloxamer; 21. The method of embodiment 20 selected from fatty acid esters (eg, coconut oil esters of methyl glucoside); octenyl succinated starches; and polysorbates such as polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65 and polysorbate 80.
Embodiment 22
22. The method of any one of embodiments 15-21, wherein the surfactant is present in the aqueous surfactant liquid in an amount of at least its critical micelle concentration.
Embodiment 23
The method of any one of embodiments 15-22, wherein the surfactant is present in the aqueous surfactant liquid in an amount ranging from about 0.005% to about 1% by weight.
Embodiment 24
The surfactant may be from about 0.005% to about 0.5%, or from about 0.005% to about 0.2%, or from about 0.005% to about 0.5% by weight in the aqueous surfactant liquid. about 0.1 wt%, or about 0.01 wt% to about 1 wt%, or about 0.01 wt% to about 0.5 wt%, or about 0.01 wt% to about 0.2 wt%; or about 0.01 wt% to about 0.1 wt%, or about 0.02 wt% to about 1 wt%, or about 0.02 wt% to about 0.5 wt%, or about 0.02 wt% 23. The method of any one of embodiments 15-22, present in an amount ranging from to about 0.2% by weight, or from about 0.02% to about 0.1% by weight.
Embodiment 25
25. The method of any one of embodiments 15-24, wherein the aqueous surfactant liquid is used at a rate of at least about 1 L per kg of dry waxy tapioca starch.
Embodiment 26
An embodiment, wherein the aqueous surfactant liquid is used in a ratio of at least about 1.5 L/kg of dry waxy tapioca starch, at least about 2 L/kg of dry waxy tapioca starch, such as at least about 3 L/kg of dry waxy tapioca starch. 25. The method according to any one of 15-24.
Embodiment 27
27. The method of any one of embodiments 15-26, wherein the aqueous surfactant liquid is contacted with waxy tapioca starch for at least about 5 minutes.
Embodiment 28
27. The method of any one of embodiments 15-26, wherein the aqueous surfactant liquid is contacted with the waxy tapioca starch for at least about 10 minutes, such as at least about 15 minutes.
Embodiment 29
29. The method of any one of embodiments 15-28, wherein the aqueous surfactant liquid is contacted with the waxy tapioca starch for about 72 hours or less, such as about 36 hours or less or about 24 hours or less.
Embodiment 30
29. The method of any one of embodiments 15-28, wherein the aqueous surfactant liquid is contacted with the waxy tapioca starch for about 120 minutes or less, such as about 60 minutes or less.
Embodiment 31
31. The method of any one of embodiments 1-30, wherein the aqueous decolorizing liquid is an aqueous alkaline liquid comprising a surfactant.
Embodiment 32
32. The method of any one of embodiments 1-31, wherein the aqueous decolorizing liquid has less than about 2 wt%, such as less than about 1 wt%, or less than about 0.5 wt% of any organic solvent. .
Embodiment 33
33. The method of any one of embodiments 1-32, wherein the water of the aqueous bleaching composition is deionized water.
Embodiment 34
34. The method of embodiment 33, wherein the deionized water has a resistivity of at least about 1 MΩ-cm, such as at least about 5 MΩ-cm, or even at least about 10 MΩ-cm.
Embodiment 35
35. The method of any one of embodiments 1-34, wherein the aqueous destaining liquid has a total calcium and magnesium content of less than about 10 ppm, less than about 5 ppm, or even less than about 1 ppm.
Embodiment 36
36. The method of any one of embodiments 1-35, wherein the aqueous decolorizing liquid has less than about 500 ppb, less than about 100 ppb, or even less than about 10 ppb of other metals other than alkali metals, calcium and magnesium.
Embodiment 37
37. The method of any one of embodiments 1-36, wherein contacting with the aqueous decolorizing liquid is performed under conditions that do not gelatinize or paste the waxy tapioca starch.
Embodiment 38
38. The method of any one of embodiments 1-37, wherein contacting with the aqueous destaining liquid occurs at a temperature in the range of about 15°C to 70°C.
Embodiment 39
Contact with said aqueous decolorizing liquid is in the range of about 15°C to about 60°C, or in the range of about 15°C to about 55°C, or in the range of about 15°C to about 50°C, or in the range of about 15°C to about 45°C. range, or about 15°C to about 40°C, or about 20°C to about 65°C, or about 20°C to about 60°C, or about 20°C to about 55°C, or about 20°C to about 50°C, or about 20°C to about 45°C, or about 20°C to about 40°C, or about 30°C to about 65°C, or about 30°C to about 60°C , or in the range of about 30° C. to about 55° C., or in the range of about 30° C. to about 50° C., or in the range of about 40° C. to about 70° C., or in the range of about 50° C. to about 70° C., or in the range of about 40° C. to 38. The method of any of embodiments 1-37, conducted at a temperature in the range of about 60°C.
Embodiment 40
The method includes:
providing a starch milk comprising waxy tapioca starch suspended in an aqueous medium; and adding a base and/or a surfactant to said aqueous medium to bring the waxy tapioca starch into contact with an aqueous decolorizing liquid. 40. The method of any one of embodiments 1-39, comprising providing a
Embodiment 41 The step of providing the starch milk comprises washing the tapioca pulp with water to extract the starch therefrom to form the starch milk as a suspension of waxy tapioca starch in an aqueous medium. , embodiment 40.
Embodiment 42
Embodiments 1-39, wherein the method comprises washing tapioca pulp with an aqueous decolorizing liquid to extract starch therefrom to form a starch milk comprising waxy tapioca starch in contact with the aqueous decolorizing liquid. The method according to any one of .
Embodiment 43
44. A method according to embodiment 42 or 43, wherein said contacting with a base and/or surfactant is performed without isolating the starch from the starch milk.
Embodiment 44
The method includes:
40. The method of any one of embodiments 1-39, comprising providing waxy tapioca starch in solid form; and contacting said solid waxy tapioca starch with an aqueous decolorizing liquid.
Embodiment 45
45. The method of embodiment 44, wherein the waxy tapioca starch is provided in a dry powder form.
Embodiment 46
45. The method of embodiment 44, wherein the waxy tapioca starch is provided in the form of a wet solid.
Embodiment 47
The method comprises providing a starch milk having waxy tapioca starch (i.e., as small particles) suspended in an aqueous medium; isolating starch from the starch milk to provide wet solids; and 40. The method of any one of embodiments 1-39, comprising contacting the wet solids with an aqueous decolorizing liquid without substantially drying the wet solids.
Embodiment 48
48. The method of embodiment 47, wherein the wet solids do not drop below about 25% moisture, about 35% moisture, or even about 45% moisture content.
Embodiment 49
49. The method of any one of embodiments 44-48, wherein said contacting is performed by passing an aqueous decolorizing liquid through a solid bed of waxy tapioca starch.
Embodiment 50
50. The method of any one of embodiments 1-49, further comprising dewatering the waxy tapioca starch to remove the aqueous decolorizing liquid therefrom after the aqueous decolorizing liquid contacts the waxy tapioca starch.
Embodiment 51
51. The method of embodiment 50, wherein the dewatering step is performed using filtration (eg, rotary vacuum filtration, press filtration) and centrifugation.
Embodiment 52
52. The method of any one of embodiments 1-51, further comprising rinsing the starch after removing the aqueous decolorizing liquid from the starch.
Embodiment 53
53. The method of embodiment 52, wherein the starch is washed with at least 1 volume of an aqueous wash (eg, water), such as at least 2 or even at least 4 volumes of an aqueous wash.
Embodiment 54
adjusting the pH of the starch-retained aqueous fluid such that the pH of the starch-retained aqueous fluid is about 7.5 or less during further processing operations, such as drying operations. 54. The method of any one of aspects 1-53.
Embodiment 55
55. The method of any one of embodiments 1-54, further comprising, after removing the aqueous decolorizing liquid from the waxy tapioca starch, drying the waxy tapioca starch to provide a dry decolorized starch.
Embodiment 56
56. The method of embodiment 55, wherein said drying is performed at a temperature in the range of about 25°C to about 85°C.
Embodiment 57
Said drying is from about 25°C to about 65°C, or from about 25°C to about 60°C, or from about 25°C to about 55°C, or from about 25°C to about 50°C, or from about 30°C to about 70°C, or about 30° C. to about 65° C., or about 30° C. to about 60° C., or about 30° C. to about 55° C., or about 30° C. to about 50° C., or about 35° C. to about 70° C., or about 35° C. to about 65° C. C., or about 35.degree. C. to about 60.degree. C., or about 35.degree. C. to about 55.degree. C. to about 65.degree. C., or from about 50.degree. C. to about 85.degree. C., or from about 50.degree.
Embodiment 58
58. The method of any one of embodiments 1-57, wherein the method provides a dry waxy tapioca starch that has low color, ie, a yellowness index of about 10 or less, such as about 8 or less.
Embodiment 59
The method comprises drying waxy tapioca starch having low color, i.e., having a yellowness index ranging from about 3 to about 10, or from about 5 to about 10, or from about 3 to about 8, or from about 5 to about 8. 58. The method of any one of embodiments 1-57 provided.
Embodiment 60
The method provides waxy tapioca starch having a paste color of about 7 or less, such as about 6 or less, about 5 or less, about 4 or less, about 3.5 or less, or even about 3 or less, Embodiment 1 60. The method of any one of .
Embodiment 61
The method comprises at least about 2 paste color units, such as at least about 3 paste color units, at least about 3.5 paste color units, or even at least about 2 paste color units when compared to an unwashed sample of the same starch. 61. The method of any one of embodiments 1-60, wherein the color of the starch is improved by about 4 paste color units.
Embodiment 62
An embodiment, wherein said waxy tapioca starch is produced by a method comprising forming tapioca pulp from cassava tubers having at least about 10%, at least about 20%, or even at least about 30% of the epidermis remaining on the tubers. 61. The method of any one of 1-61.
Embodiment 63
63. The method of any one of embodiments 1-62, further comprising inhibiting or modifying (eg, by esterification, etherification, cross-linking, heat treatment, dilution, etc.) the starch.
Embodiment 64
64. The method of any one of embodiments 1-63, further comprising pregelatinizing the starch.
Embodiment 65 The aqueous decolorizing solution is substantially devoid of components that react with starch molecules themselves, e.g., less than about 1 wt%, less than about 0.5 wt%, less than about 0.1 wt%, less than about 0 65. The method of any one of embodiments 1-64, comprising less than 0.05% by weight, or less than about 0.01% by weight of such components.
Embodiment 66
The aqueous decolorizing solution contains a cationizing agent (that is, a compound that adds a cationic functional group to starch such as glycidyltrimethylammonium chloride, 3-chloro-2-hydroxypropyltrimethylammonium chloride, and diethylaminoethyl chloride), anionizing agents (i.e., compounds that add anionic functional groups to starch, e.g., chlorohydroxypropionic acid, succinylating reagents, sodium hexametaphosphate), amylases, proteases, cross-linking agents (i.e., react to cross-link starch) compounds such as POCl ₃ and other phosphate cross-linking reagents, adipic anhydride); etherifying agents (e.g. propylene oxide, ethylene oxide); and esterifying agents (e.g. acetic anhydride, succinic anhydride, vinyl acetate). ), e.g., less than about 0.1 wt%, less than about 0.05 wt%, or less than about 0.01 wt% of such components. or the method described in paragraph 1.
Embodiment 67
Said aqueous decolorizing solution is devoid of bleaching agents or oxidizing agents (e.g. hypochlorites, peroxides, peracids, persulfates, permanganates, chlorites), e.g. 67. The method of any one of embodiments 1-66, comprising less than .1 wt%, less than about 0.05 wt%, or less than about 0.01 wt% of such components.
Embodiment 68
68. Any one of embodiments 1-67, wherein the aqueous decolorizing solution comprises, other than an aqueous solvent, one or more surfactants and one or more bases, no more than 2% by weight of other optional ingredients. the method of.
Embodiment 69
The aqueous destaining solution contains, in addition to the aqueous solvent, one or more surfactants, and one or more bases, about 1 wt% or less (e.g., about 0.5 wt% or less) of other optional ingredients. 68. The method of any one of embodiments 1-67.
Embodiment 70
The contacting is performed such that the starch molecules of the starch are not substantially modified by covalent reactions (e.g., by cationization, anionization, esterification, etherification, or cross-linking), e.g., to a degree of modification of about 0.05. 70. The method of any one of embodiments 1-69, carried out to less than about 0.01 wt%, or even less than about 0.005 wt%.
Embodiment 71
The contacting is performed such that the starch molecules of the starch are not substantially hydrolyzed, e.g. 70. The method of any one of embodiments 1-69, performed hereinafter unchanged.
Embodiment 72
72. A low color waxy tapioca starch produced by the method of any one of embodiments 1-71.
Embodiment 73
having a yellowness index in dry form of about 10 or less, and/or a paste color of about 7 or less, such as 6 or less, about 5 or less, about 4 or less, about 3.5 or less, or even about 3 or less; Low color waxy tapioca starch.
Embodiment 74
74. The low color waxy tapioca starch of embodiment 73 produced by the method of any one of embodiments 1-71.
Embodiment 75
A method of producing a food product comprising providing starch (optionally in cooked form) in combination with one or more other food ingredients.
Embodiment 76
76. The method of embodiment 75, comprising combining the waxy tapioca starch with one or more other food ingredients comprising water, and cooking the combination of the starch and food ingredient.
Embodiment 77
Cooking comprises pasteurization, retorting, kettle or batch cooking, jet cooking, extrusion, high temperature short cooking, steam injection or ultra high temperature processing, embodiment 75 or the method according to 76.
Embodiment 78
77. The method of embodiment 75 or 76, wherein cooking comprises baking.
Embodiment 79
A food product comprising the waxy tapioca starch of any one of embodiments 72-74, optionally in cooked form.
Embodiment 80
Said food products are, for example, tomato-based products, gravies, sauces such as white sauces or cheese sauces, soups, puddings, salad dressings (e.g. pourable or spoonable), yoghurts, sour creams, puddings. , custards, cheese products, fruit fillings or toppings, cream fillings or toppings, syrups (e.g. light syrups), beverages (e.g. dairy drinks, sodas, bubble teas, punches, juices, aids, coffee drinks, tea drinks, smoothies , shakes, protein drinks, ready-to-eat beverages, prepared foods for infants or babies), glazes, condiments, confectionery, pasta, frozen meals, cereals, or soups. The method or food described in .
Embodiment 81
80. The method or food product of any of embodiments 75-79, wherein the food product is a confectionery bakery such as bread, pastries, pie crusts, donuts, cakes, biscuits, cookies, crackers, or muffins.
Embodiment 82
Said foods include heat processed foods, acidic foods, dry mixes, refrigerated foods, frozen foods, extruded foods, oven-cooked foods, stove-cooked foods, microwave-safe foods, full-fat or low-fat foods, and foods with low water activity. 80. The method or food product of any of embodiments 75-79, comprising:
Embodiment 83
Said foods include high acid foods (pH<3.7) such as fruit-based pie fillings; acidic foods (pH 3.7-4.5) such as tomato-based products and baby food; gravies, sauces and soups, etc. Stove-cooked foods such as sauces, gravies and puddings; Ready-to-eat foods such as puddings; Pourable and spoonable salad dressings; frozen foods such as frozen desserts and frozen dinners; microwaveable foods such as frozen dinners; liquid products such as diet products and hospital foods. any of the methods or foodstuffs described in
Embodiment 84
Said foods include baked foods, breakfast cereals, anhydrous coatings (e.g. ice cream compound coatings, chocolate), dairy products, confectionery, jams and jellies, beverages, fillings, extruded and sheeted snacks, gelatin desserts, snacks. selected from bars, cheeses and cheese sauces, edible and water-soluble films, soups, syrups, sauces, dressings, creamers, icings, frostings, glazes, tortillas, meats and fish, dried fruits, infant foods and doughs and coatings; 80. The method or food product of any of embodiments 75-79.
Embodiment 85
80. The method or food product of any of embodiments 75-79, wherein the food product is a medical food product.
Embodiment 86
80. The method or food product of any of embodiments 75-79, wherein the food product is pet food.
Embodiment 87
A dry mix comprising the waxy tapioca starch of any of embodiments 72-74 in admixture with one or more additional dry food ingredients.
Embodiment 81
Said dry mix is a manufacturing dry mix selected from confectionery bakery products, gravies, sauces, puddings, baby food, hot cereals; 88. The dry mix of embodiment 87, which is a mix.
Embodiment 89
89. The dry mix of embodiment 87 or 88, wherein said waxy tapioca starch is pregelatinized.

Claims (13)

A method of preventing color formation in waxy tapioca starch comprising:
providing waxy tapioca starch;
Waxy tapioca starch
an aqueous alkaline solution having a pH in the range of 8 to 9.9 ; and
contacting with an aqueous decolorizing liquid selected from the group consisting of an aqueous surfactant liquid comprising a surfactant having a hydrophilic-lipophilic balance (HLB) value of at least 11; and substantially removing from
The method of claim 1, wherein said aqueous decolorizing liquid is substantially devoid of bleaching agents or oxidizing agents . 2. The method of claim 1, wherein the aqueous decolorizing liquid is an alkaline composition. 3. The method of claim 1 or 2 , wherein the aqueous alkaline liquid comprises one or more of a carbonate base, a bicarbonate base, and a hydroxide base. The method according to any one of claims 1 to 3 , wherein the aqueous decolorizing liquid is an aqueous alkaline liquid containing a surfactant. A method according to any one of claims 1 to 4 , wherein the surfactant of the aqueous depigmenting liquid has a Hydrophilic-Lipophilic Balance (HLB) value of at least 13. A method according to any one of the preceding claims, wherein the aqueous decolorizing liquid is used at a rate of at least 2 L per kg of dry waxy tapioca starch. The water-based decolorizing solution contains 0 . A process according to any one of claims 1 to 5 , having less than 5% by weight of any organic solvent. A method according to any preceding claim, wherein the water of the aqueous bleaching composition is deionized water having a resistivity of at least 1 MΩ- cm . 9. The contact according to any one of claims 1 to 8 , wherein the contact is carried out so that the starch molecules of the starch are not modified , and the contact with the aqueous decolorizing solution is carried out under conditions in which the waxy tapioca starch does not gel or paste. or the method described in paragraph 1. The method includes:
(a) providing a starch milk comprising waxy tapioca starch suspended in an aqueous medium; and adding a base and/or surfactant to said aqueous medium for contact with an aqueous decolorizing liquid. providing waxy tapioca starch; or
(b) washing tapioca pulp with an aqueous decolorizing liquid to extract starch therefrom to form a starch milk comprising waxy tapioca starch in contact with said aqueous decolorizing liquid;
A process according to any one of claims 1 to 9 , wherein said contacting with a base and/or surfactant is carried out without isolating the starch from the starch milk. The method comprises the steps of providing a starch milk having waxy tapioca starch suspended in an aqueous medium; isolating starch from the starch milk to provide wet solids; A method according to any one of claims 1 to 10 , comprising contacting the wet solid with an aqueous decolorizing liquid without drying the wet solid. The method provides a dried waxy tapioca starch having low color, i.e., a yellowness index of 8 or less, and/or a paste of at least 3 when compared to an unwashed sample of the same starch. A method according to any one of claims 1 to 11 , wherein the color of starch is improved only by hue. 13. The waxy tapioca starch according to any one of claims 1 to 12 , wherein the waxy tapioca starch is produced by a process comprising forming tapioca pulp from cassava tubers having at least 10 % of the epidermis remaining on the tubers. Method.