MXPA01000204A - Salt-stable modified starch - Google Patents
Salt-stable modified starchInfo
- Publication number
- MXPA01000204A MXPA01000204A MXPA/A/2001/000204A MXPA01000204A MXPA01000204A MX PA01000204 A MXPA01000204 A MX PA01000204A MX PA01000204 A MXPA01000204 A MX PA01000204A MX PA01000204 A MXPA01000204 A MX PA01000204A
- Authority
- MX
- Mexico
- Prior art keywords
- starch
- salt
- food product
- viscosity
- water
- Prior art date
Links
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 57
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 53
- 239000004368 Modified starch Substances 0.000 title claims abstract description 37
- 229920002472 Starch Polymers 0.000 claims abstract description 132
- 235000019698 starch Nutrition 0.000 claims abstract description 132
- 239000008107 starch Substances 0.000 claims abstract description 114
- 235000013305 food Nutrition 0.000 claims description 62
- 239000011780 sodium chloride Substances 0.000 claims description 52
- 150000003839 salts Chemical class 0.000 claims description 44
- WMGFVAGNIYUEEP-WUYNJSITSA-N Amylopectin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)[C@@H](O[C@@H]3[C@H](O[C@H](O)[C@H](O)[C@H]3O)CO)O2)O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H]1O WMGFVAGNIYUEEP-WUYNJSITSA-N 0.000 claims description 27
- 229920000945 Amylopectin Polymers 0.000 claims description 27
- 235000013372 meat Nutrition 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 235000000346 sugar Nutrition 0.000 claims description 16
- 239000012267 brine Substances 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 10
- 240000001016 Solanum tuberosum Species 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 claims description 6
- 239000005018 casein Substances 0.000 claims description 6
- 235000021240 caseins Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 108010011756 Milk Proteins Proteins 0.000 claims description 4
- 102000014171 Milk Proteins Human genes 0.000 claims description 4
- 235000021239 milk protein Nutrition 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L cacl2 Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 159000000000 sodium salts Chemical class 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 159000000007 calcium salts Chemical class 0.000 claims description 2
- 125000000185 sucrose group Chemical group 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium;(2S)-2-aminopentanedioate Chemical group [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 48
- 229920001592 potato starch Polymers 0.000 description 36
- 239000000203 mixture Substances 0.000 description 26
- 239000000047 product Substances 0.000 description 26
- 239000004615 ingredient Substances 0.000 description 18
- 239000000243 solution Substances 0.000 description 16
- 230000000694 effects Effects 0.000 description 15
- 229920000856 Amylose Polymers 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 235000013580 sausages Nutrition 0.000 description 12
- 239000000843 powder Substances 0.000 description 11
- WFDIJRYMOXRFFG-UHFFFAOYSA-N acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 10
- 238000011049 filling Methods 0.000 description 10
- 239000003792 electrolyte Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 210000004080 Milk Anatomy 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 238000007792 addition Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 235000019832 sodium triphosphate Nutrition 0.000 description 5
- 150000008163 sugars Chemical class 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 108010039811 EC 2.4.1.21 Proteins 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- 230000002829 reduced Effects 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- UGTZMIPZNRIWHX-UHFFFAOYSA-K Sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 3
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 3
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 3
- 150000001450 anions Chemical class 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 238000009924 canning Methods 0.000 description 3
- 150000001768 cations Chemical class 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000005824 corn Nutrition 0.000 description 3
- 235000004634 cranberry Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 235000020997 lean meat Nutrition 0.000 description 3
- 241000238565 lobster Species 0.000 description 3
- 230000001264 neutralization Effects 0.000 description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- ZTHKPSBRWLGUIK-XORBCWOASA-N (2R,3R,4S,5S,6R)-2-[(2R,3S,4R,5R,6S)-6-[[(2R,3S,4R,5R,6R)-3-[(2R,3R,4R,5S,6R)-3,4-dihydroxy-6-(hydroxymethyl)-5-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-[(2R,3S,4R,5R,6R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)[C@@H](O[C@@H]3[C@H](O[C@H](O[C@@H]4[C@H](O[C@H](O)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)O2)O[C@@H]2[C@@H]([C@@H](O)[C@H](O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@@H](CO)O2)O)[C@H](O)[C@H]1O ZTHKPSBRWLGUIK-XORBCWOASA-N 0.000 description 2
- FOCAUTSVDIKZOP-UHFFFAOYSA-N Chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 240000002268 Citrus limon Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004971 Cross linker Substances 0.000 description 2
- 235000019749 Dry matter Nutrition 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- 229920001503 Glucan Polymers 0.000 description 2
- 229960001031 Glucose Drugs 0.000 description 2
- 240000003613 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N Phosphoryl chloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M Sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 229920002486 Waxy potato starch Polymers 0.000 description 2
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000001055 chewing Effects 0.000 description 2
- 235000017168 chlorine Nutrition 0.000 description 2
- 125000001309 chloro group Chemical class Cl* 0.000 description 2
- 229940106681 chloroacetic acid Drugs 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 244000038559 crop plants Species 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 239000003431 cross linking reagent Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002118 epoxides Chemical class 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 125000003055 glycidyl group Chemical group C(C1CO1)* 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 150000003944 halohydrins Chemical class 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- GOOHAUXETOMSMM-UHFFFAOYSA-N propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000004320 sodium erythorbate Substances 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 description 1
- 240000002290 Acorus calamus Species 0.000 description 1
- 235000006480 Acorus calamus Nutrition 0.000 description 1
- 241000209134 Arundinaria Species 0.000 description 1
- 240000000772 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L Calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- GZCGUPFRVQAUEE-KCDKBNATSA-N D-(+)-Galactose Natural products OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-KCDKBNATSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- JXTHNDFMNIQAHM-UHFFFAOYSA-N Dichloroacetic acid Chemical compound OC(=O)C(Cl)Cl JXTHNDFMNIQAHM-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 101700016564 LATS1 Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 210000003205 Muscles Anatomy 0.000 description 1
- 241001364096 Pachycephalidae Species 0.000 description 1
- 229940005581 Sodium Lactate Drugs 0.000 description 1
- NGSFWBMYFKHRBD-UHFFFAOYSA-M Sodium lactate Chemical compound [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J Tetrasodium pyrophosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- HGINCPLSRVDWNT-UHFFFAOYSA-N acrylaldehyde Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000008064 anhydrides Chemical class 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000013877 carbamide Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
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- 238000001816 cooling Methods 0.000 description 1
- 230000002939 deleterious Effects 0.000 description 1
- 230000001419 dependent Effects 0.000 description 1
- 230000001627 detrimental Effects 0.000 description 1
- 229960000673 dextrose monohydrate Drugs 0.000 description 1
- 229960005215 dichloroacetic acid Drugs 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015244 frankfurter Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 230000005017 genetic modification Effects 0.000 description 1
- 235000013617 genetically modified food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- 239000012263 liquid product Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
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- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 238000006011 modification reaction Methods 0.000 description 1
- 150000004712 monophosphates Chemical class 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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- 239000008188 pellet Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
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- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
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- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 230000001131 transforming Effects 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000014122 turkey meat Nutrition 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N α-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N α-D-glucose Chemical group OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
Abstract
The invention relates to starch used in the food-industry. The invention provides modified starch, and derivatives derived thereof, having improved salt-stability (salt-stable starch), use of such modified starch or derivatives derived from said starch in foodstuff, a method for providing salt-stability to foodstuff comprising use of such modified starch or derivatives derived from said starch and foodstuff comprising said modified starch or derivatives derived from said starch.
Description
STABLE MODIFIED STARCH IN SALT.
Field of Invention
The invention relates to a starch used in the food industry.
Background of the Invention
Food products are often thickened by the inclusion of a certain amount of starch as a binding agent, filler or thickener, for example by providing viscosity to a food product during its automated filling (canning).
For example, when a food product containing solid pieces is industrially cured or sterilized, a certain filling viscosity is required while filling a container to prevent splashing of the liquid contained on the edge of the container. Also, said viscosity provides an equal distribution of said solids during the filling phase. In the canning, after filling, it
Ref: 126240
* "* - * &" "requires a reduced viscosity, and any excess viscosity of the food product after filling is considered undesirable for many applications, however, the viscosity of the starches is, in general, reduced during or after a prolonged heat treatment, said reduction is generally aggravated by the presence of salts in the food products.
Yet another reason to thicken a food product is to provide such a food with a better taste, texture (mouthfeel) and appearance (aspects).
The starch itself has some flavor, which is generally appreciated by the consumer, with the proviso that the food product does not comprise much starch which makes it have a starchy or cereal-like flavor and provides a feeling that a starch well cooked is present, contrary to a "raw" starch that gives a raw sensation. Most flavors in food, however, are derived from (intricate combinations of) salts,
• - ** - - ± - • ** - proteins, short peptides, amino acids, fatty acids and salts thereof, sugars, medium and short chain alcohols, and others.
The texture of a starch comprised in a food is much more dependent on the degree of bound viscosity by adding several grades of starch. Aspects such as smoothness, firmness, cohesion capacity, density, thickness, humidity, cutting capacity or extension capacity, chewing ability and others, may all depend on the viscosity and water retention properties provided by a starch. A high cohesion capacity is generally not appreciated, as consumers often prefer a creamier, softer texture. The choice of the type of starch to be used in a food product is mainly influenced by the properties such as stability during cooking, deep freezing, thawing and storage. Additionally, it is well-remembered that, in general, many starches, although providing a desired viscosity, can change the flavor of the food negatively, in general it is necessary to reduce the dose of starch as much as possible.
The appearance of a starch comprised in the foodstuff refers, among others, to the aspects mentioned with the texture, however, the starches frequently add opacity or cloudiness to the food, making its appearance less palatable.
The above illustrates that, within the food industry, the use of starch for each and every different application, often involves finding the right balance between very little and much, trying to find a product with an attractive value.
A problem other than the present one, is the fact that the starches themselves have a reduced stability to the effects of certain salts, ions or electrolytes present in the food. For example, a starch may initially provide a desired texture (such as softness, firmness, cohesiveness,
I ..-.
density, thickness, humidity, cutting capacity or spread capacity, chewing ability) to a food product, which, however, loses said texture, cohesion capacity or softness over time, since the salt stability of the starch used is very low or inappropriate. The product becomes watery, is divided and separated into moist and less humid fractions, loses flavors, generally loses its appearance and
texture, and loses its attraction to the consumer. Said loss of texture or appearance is generally caused by a very low stability to salt, electrolytes, cations or anions, or other constituents of the food, and is needed
increase the dose of starch, often with deleterious effects on flavor.
The effects of salts on starch have been investigated for more than a century (see for example:
Starch: Chemistry and Technology. Eds. Whistler and Paschall, Academic Press, New York and London).
The gelatinization of starch and starch derivatives in the presence of a medium at high concentrations of electrolytes, has already been
studied extensively (BJ Oosten, Die Staerke 31, 228-230 (1979), BJ Oosten, Die Staerke 32, 272-275 (1980), BJ Oosten, Die Staerke 34, 233-239 (1982), BJ Oosten, Die Staerke 35, 160-169 (1983), BJ Oosten, Die Staerke 42, 327-330 (1990)). In low concentration systems, the properties of polymer solutions in the presence of electrolytes, can be taken into account properly for electrostatic, taking into account only the magnitude of the ionic charge, the concentration and the solvent. Biological systems are usually more concentrated and the effects of the specific solvent ion dominate the properties of the solution.
Some electrolytes promote gelatinization and some electrolytes inhibit the process. The promotion or inhibition mainly follows from the well-known Hofmeister or lyotropic series (F. Franks in "Water", Royal Society of Chemistry Paperbacks London 1983). These series are a list of the order in which they affect the polymer (and therefore the starch) in its solubility. An example of such series is:
CNS > C104"> I" > N03"> Cl" > F "> HP03 '> S0¿
Electrolytes on the left (CNS ", C104", I ", N02") promote and those on the right (Cl ", F", HPO32", S042") inhibit gelatinization.
This series can, of course, be extended with other anions and similar series that can be listed for cations, although in general the effects observed for the cations are smaller than for the anions. A completely satisfactory explanation for the phenomenon observed by these series has not been reported yet, but the general belief is that the electrolytes on the right side increase the aqueous structure in this way giving flavor to the solvent-solvent interactions on the starch interactions -solvent (Franks 1983). This induces clogged gelatinization and a lack of stability of the starches in water.
Neutral components, such as hydrocolloids, urea, sorbitol, casein, and sugars such as sucrose, fructose, galactose, and others, have similar effects on the stability of starch to salts. It has been found, for example, that neutral components such as saccharides (sugars) effect the viscosity of the starch and derivatives (I.D. Evans, D.R. Haisman, Die Staerke 34, 224-231 (1982)). The effects have contributed to the same phenomenon as that observed with salts, notably the effects reported in the water structure are similar. 10 The application of starch derivatives in food systems is usually accompanied by the addition of electrolytes, mainly chlorines and phosphates. Especially, chlorines and phosphates
inhibit the development or stability of the viscosity of starch and starch derivatives.
A special case is the addition of calcium ions to potato starch and starch derivatives of
Pope. Potato starch contains bound monophosphate ester groups. In water, these phosphate groups give a negative charge to the starch column, resulting in a high viscosity compared to other starches. When they are added
calcium ions, these form a complex
lát- ~ »& k X ^ * j ..
relatively insoluble with the phosphate groups resulting in a marked reduction in viscosity.
Thus, although the instability of starches to salt is relatively well understood, the problem remains, starches currently used in the food industry generally have low salt stability compromising at least flavor, texture, appearance and others. related aspects of food products.
Description of the invention
The invention provides a modified starch, and derivatives thereof, which have improved salt stability (salt stable starch), the use of such modified starch or derivatives of said starch in food products, a method of providing stability to the salt of a food product comprising the use of such modified starch or derivatives of such starch, and food products comprising said modified starch or derivatives of said starch.
The invention provides a method for improving a food product, which comprises adding to said food product a starch stable to the salt. Such starch has improved stability to salts and other components that are detrimental to the stability of a common starch. The invention, for example, provides a method for improving the texture of a food product, for example, the cohesiveness of relatively solid foods such as meats or meat products or puddings, or the softness of relatively liquid products such as soups. , sauces, creams or fillings. The invention provides a method wherein said salt-stable starch is not a cereal starch, for example derived from tubers or roots, essentially containing only amylopectin molecules.
The invention provides a method for providing a food product with a texture
The present invention is directed to adding a modified starch obtained from said foodstuff to said foodstuff by adding a modified starch obtained therefrom to said foodstuff. For example, tubers or roots, said starch essentially contains only molecules of amylopectin.A modified starch is a native starch treated in such a way that one or more of its physical or chemical properties are modified.The modified starches still have their character of starch: native or pure starches are modified to produce starch products with desirable properties, starches, both those of common variety that contain either amylose and amylopectin, obtained from either cereals and tubers or roots, and from a waxy variety, they contain essentially essentially amylopectin molecules (for example 0-5% amylose), obtained from cereals, and widely used in food products.
A common starch consists of two major components, an essential, linear polymer cc (l-4) D-glucan (branching is at a low level) and a polymer a (1-4 and 1-6) D-glucan elaborately branched, called amylose and amylopectin, respectively. Amylose has,
in solution, a helical conformation with a molecular weight of 104-105. Amylopectin consists of short chains of a-D-glucopyranose units primarily linked by links (1-4) with branches (1-6) and with a molecular weight of up to 107.
The amylose / amylopectin ratio in native starches in plants can generally be 10-40 amylose / 90-60% amylopectin, also depending on the variety of plant studied. In a number of mutant plant species it is known that they deviate significantly from the aforementioned percentages. These mutants are well identified in maize and some other cereals. Waxy corn has been studied since the beginning of this century. Therefore, the term "waxy starch" often equates to an amylose-free starch, despite the fact that such starch is not generally known from other sources of starch such as potatoes, but mainly derived from corn. Additionally, the industrial use of an amylose-free potato starch never occurs on a large scale and with a
.
wide range of applications such as waxy starch. The invention provides a method according to the invention wherein said starch has superior salt stability over a common starch. For example, the invention provides a modified cross-linked starch that has superior stability over a common starch when tested in a sodium chloride solution, or when tested in a solution containing calcium ions, which seriously affects the viscosity of a common potato starch. Additionally, the invention provides a crosslinked starch having superior salt stability, even at low viscosity, and its use does not depend in this way on the high viscosity conditions as for example those used in EP 0796868. Another example of the invention is a modified starch according to the invention which provides a meat brine, a food product used in the preparation of meat products, with increased water binding properties and more stable properties than a common starch. Also, the addition of a milk protein, such as casein having viscosity inhibiting properties, or a derivative thereof, to a food product does not substantially compromise the texture of said food product when a modified starch is added in accordance with invention to said food product.
The invention provides a method wherein said modified starch contains essentially amylopectin molecules derived from genetically modified plants. The production of amylose in a plant is, among others, regulated by the granulated enzyme binding starch (GBSS) synthase, which is involved in the generation of the amylose content of starch, and which is found mainly in cereals. mutant warts described above, lacking this enzyme or its activity, thus causing the exclusive character of amylopectin of these mutants. An example of salt-stable starch provided by the invention is a starch obtained from an amylose-free potato plant that is, for example, lacking GBSS activity or completely from the GBSS protein, hence
yy * and < ^ * fc-sw », ... *. -. .. ... .. - .- - -, »'- _! = 4 * - -n - ^? R? - lacking amylose and essentially having only amylopectin molecules.
In a preferred embodiment of the invention, a method is provided wherein the starch is derived from a genetically modified plant such as a potato, sweet potato, cassava or cassava. Genetic modification of such tubers or root plants is a skill available to the artisan, and, for example, involves the modification, removal or insertion in or (antisensitive) reversion of (parts of) a gene, such as a gene. which encodes the granule-bound starch (GBSS) synthase, which is involved in determining the amylose content of the starch. In order to manipulate such crop plants, isolated genes and efficient transformation systems, especially potato, and others found analogously are available. Characteristics, such as absence of amylose, which are introduced into a variety of a crop plant, can easily be introduced into another variety by cross-sowing. 25
-fijüM-rim * 8 * "*" ^ '- * .¿rit & ií * - In the experimental part of this description, a method is provided wherein said modified starch is obtained from a genetically modified potato.
In a preferred embodiment, a method and a modified starch are provided wherein said starch is a crosslinked starch. The crosslinked starch is, in itself, a method available to the artisan, various crosslinking agents are known, examples being epichlorohydrin, sodium trimetaphosphate, phosphorus oxychloride, chloroacetic acid, acrolein, dichloroacetic acid, anhydrideadipic or other reagents. two or more anhydrides, halogen, halohydrin, epoxide or glycidyl groups or combinations thereof, all of which may be used as crosslinking agents. A typical example of such a crosslinked starch is a monophosphate starch.
Additionally, the invention provides a starch that is stabilized. Stabilization by hydroxyalkylation or carboxymethylation of the starch 25 is obtained, for example, with reagents that
^ j ^ ¿tom¡¡í »? ?? i ?? ll eutlm. ... ..... t ft-ftr miirr contain a halogen, halohydrin, epoxide or glycidyl group as a reactive site. Chloroacetic acid (or its salt) is used as a carboxymethylation reagent. In an embodiment of the invention, said starch is stabilized by hydroxypropylation, hydroxybutylation, hydroxyethylation and / or carboxymethylation.
In yet another embodiment of the invention, said starch is a stabilized starch in which some or all of the available hydroxyl groups of the amylopectyla molecules have been esterified by acetyl groups. The addition of acetyl groups is generally given in aqueous suspensions of starch using acetic anhydride or vinyl acetate as the reactants under alkaline conditions.
A modified starch as provided by the invention is preferably derived from amylose free starches derived from root or tubers or native amylopectin such as those obtained from potato starch, tapioca, sweet root starch, sweet potato starch, cane starch or cassava starch. In a preferred embodiment of the invention, a starch such as root or tuber, is derived from a genetically modified plant, for example a variety of genetically modified potato plant. Examples of such variety of potato plant are the Apriori or Apropßc ± variety, or varieties derived from them.
In a much more preferred embodiment, the invention provides a modified starch comprising a starch which is obtained from tubers or roots, said starch contains only essentially amylopectin molecules, and derivatives thereof, having an improved salt stability ( salt-stable starch), the use of such modified starch or derivatives of said starch in a food product, a method of providing a salt stability in the food product comprising the use of such modified starch or derivatives of such starch and a food product comprising said modified starch or derivatives of said starch.
The use of genetically engineered materials has been determined by the possibility of genetically modifying such crops (see, for example, Bruinenberg et al., Chemistry and Industry, November 6, 1995, page 881-884).; de Vries, 5 Foodmarketing and Technology, April 1997, page 12-13). The specific use of amylopectin type potato starch as filling agent or canning viscosity, has been suggested in WO / 97/03573 to prevent excess or unwanted viscosity observed with the commonly used starch. Additionally, EP 0 796 868 suggests the use of a highly crosslinked and hydroxypropylated waxy potato starch to increase the viscosity of a food product. However, none of these provides indications of how the use of starches in the food industry is avoided which generally have low salt stability and compromise at least the taste, texture, appearance or other related aspects of the food products. On the contrary, for example, WO / 97/03573 suggests an amylopectin type potato starch which maintains its viscosity only for a certain period, after which there is no residual viscosity, 5 suggesting that these products are instead
, jü £ S ^.
less stable, and EP 0 796 868 suggests the use of said highly cross-linked and hydroxypropylated waxy potato starch under conditions of high temperature, low temperature and high slip, against conditions, such as aseptic filling, again stuck or freezing, where the viscosity filling may be needed and the salt stability is not finished.
In a preferred embodiment, the invention provides a method according to the invention, wherein said modified starch is an instant starch. In general, starch and starch derivatives for the food industry are not soluble in cold water. The viscosity and agglutum to the water are made by heating or cooking. These starches are referred to as cooking starches. For the convenience of the starches, some of these are pre-gelat ini zan, that is, they are pre-cooked and dried. These starches are referred to as instant starches and are made without heating or cooking in the food product. The pre-gelatinization can be carried out by spray cooking, spray drying, roll drying, cylinder drying, extrusion, heating in water miscible organic solvents or under high pressure or other methods known in the art.
Additionally, the invention provides a method wherein said food product comprises at least 0.1% (w / w), preferably at least
0.5 or 1% (w / w) or even at least 2-10% (w / w) of a sodium salt or combinations of sodium salts, for example where said salt comprises sodium chloride or for example, in wherein said salt comprises monosodium glutamate (vetsin). Also, the invention provides a method wherein said food product comprises at least 0.5% (w / w), preferably at least 1 or 2% (w / w) or even at least 10-20% (w / w) of a protein
of milk or derivative thereof, for example wherein said protein is casein.
Additionally, the invention provides a method wherein said food product
comprises at least 0.5% (w / w), preferably at
less 1% (w / w) or even at least 3-5% (w / w) of a calcium salt, for example where said salt is calcium chloride.
Additionally, the invention provides a method wherein said food product comprises at least 5% (w / w), preferably at least 10% (w / w), more preferably at least 20% (w / w) or even at least 30%. -70% (w / w) of a sugar, for example where said sugar is sucrose.
In the experimental part of this description, examples of improved food products according to the invention are given, wherein various salts or other components, such as milk proteins or sugars, or combinations thereof, are used in various concentrations in combination with a starch according to the invention which provides the desired texture to said food product.
Yet another embodiment of the invention is a method wherein said food product is a meat brine, which is a food product in itself (however, in general it is not intended for primary consumption) and its use for example to prepare a meat product. Such meat brine is generally used to improve the texture of a meat product.
The invention further provides a modified starch for use in a method according to the invention. Examples of such modified starch are described herein
above and in the experimental part of the invention.
Additionally, the invention provides a food product obtained by a method according to the invention. For example, the invention provides a meat brine comprising a modified starch provided by the invention.
The invention is further described in the experimental part of the description, without thereby limiting the invention.
Experimental part
Example 1
The stability of regular, cross-linked or crosslinked (PS) acetylated potato starch is negatively influenced when applied to food products with salt-containing formulations, however, the invention
provides products based on amylopectin potato starch (APS) that are more viscous or stable to water retention than regular potato starch derivatives. Especially, the products that have been developed for meat or
applications of meat products, such as beef injection brine, used for example to prepare or inject meat such as ham or poultry products, such as "Thanksgiving" turkey. The possible products are derived from
regular potato starch, for example cross-linked with sodiot rimetaphosphate and acetylated with acetic anhydride, and are herein, compared with amylopectin potato starch (APS) derivatives. The APS are cross-linked with the
same amount of NaTMP as the PS and it
^ * ^? 2 - "• '- stabilize with acetic anhydride The products are characterized in Brabender gelatinization in demineralised water (as is) and in a 1% NaCl solution.
Materials .
A - Derivative of regular potato starch B - Derivative of amylopectin C potato starch - Derivative of regular potato starch D - Derivative of amylopectin potato starch
The cross-linking of A, B, C and D with NaTMP and esterification with acetic anhydride is given according to routine procedures.
E - Derivative of regular potato starch F - Derivative of amylopectin potato starch
The cross-linking of E and F with POC13 is given in accordance with routine procedures.
The products are characterized by Brabender gelatinization. Gelatinization is measured from a 3% suspension (dry matter) with a Brabender viscograph, type E at 250 cg in demineralized water. The behavior of gelatinization is also measured in a 1% NaCl solution.
Table 1: Brabender gelatinization, as it is, and in a solution of 1% NaCl, Brabender type E, 250 cmg, 75 rpm, 3% (dry matter)
iitós w ^ ^ PS = Potato starch, APS = Amylopectin potato starch.
The viscosity levels in demineralized water of products based on regular potato starch do not differ much. It also becomes clear that product D based on APS has the same final viscosity as its counterpart of potato starch, but the
gelatinization temperature is much higher. Product B based on APS still has a peak viscosity. It can be seen from the table that APS-based products are more stable to salt than regular PS-based products. The
final viscosity levels of the samples prepared with potato starch and the APS counterparts do not differ during gelation in demineralized water. Product B and D, based on amylopectin potato starch provide
better stability in the salt solution than samples prepared with regular potato starch, and can, therefore, be used at low concentrations.
~ * ~ ^^ * < ** a *? ~ *. . . ",,,. . 4 i - »,. In Table 2, similar effects of crosslinked starch ethers of P0C13 are shown.
Table 2. Brookfield viscosity of products E 5 and F as they are, and in a Brookfield solution of 1% NaCl: RVDV 11+ # 5, 50 rpm
The reduction in viscosity of the regular potato starch derivative: 70% The reduction in the viscosity of amylopectin potato starch: 40%
- "~ * *» »» &** - ** iii ^^ ti ^ u ^^ íá. * AÉ * d ?? m ^ ¡? I ^ í ^^^ íim? ^ ^ .il .., .. yy ^^ A ^ The viscosity of the regular starch derivative in water (as it is) is greater than that of the APS derivative In a salt solution, it is observed in reverse.
Example 2
Viscosity measurement of crosslinked instant starch derivatives in deionized water, 5% sodium casein solution (w / w) and 1% CaCl solution (w / w).
grams of the product was weighed. 212 ml of the desired solution was added while the mixture was stirred by hand. Then, the mixture was stirred for 1 minute using an Ultra-Turrax at a speed of 4000 rpm. After 29 minutes, the dispersion was again shaken by hand for 1/2 minute and then the viscosity was measured using a Brookfield LVF at 6 rpm with a number 4 pivot. The viscosity is determined by the increased degree of crosslinker. To compare the results, there are Figures 1, 3 and 4.
^ ¡^ ^ Í ^^^ t mtt Example 3.
Measurement of viscosity of instant starch derivatives in the presence of milk powder.
grams of product and 28 grams of milk powder were weighed. 212 ml of deionized water was added while the mixture was stirred by hand. Then, the mixture was stirred for one minute using an Ultra-Turrax at a speed of 4000 rpm. After 29 minutes, the dispersion was again shaken by hand for half a minute, and then the viscosity was measured using a Brookfield LVF at 6 rpm with a number 4 pivot. The viscosity was determined by the increased degree of crosslinker. To compare the results, there are Figures 1 and 2.
Example 4
Water link
Meat injection brines were injected into the entire meat muscles. This provided a desired texture to the meat by dissolving the meat proteins that coagulate during heating. The starch was used to bind the water in order to increase the "level of pumping" (the amount of water incorporated in the meat product) and the texture of the product. This also plays a conservative role due to the salt content of the brine. In these experiments, water was used to replace meat, in order to have a real approximation of the content of the different ingredients. The ingredients of the meat injection brine are the following:
Demineralized water 480 g Salt 8 g Starch 5.5 g Dextrose 4 g Sodium phosphate 2.5 g
The water binding capacity of the brine is measured as follows. The ingredients are mixed and placed on a Brabender viscometer. The initial temperature of the Brabender is placed at 30 ° C, the mixture is heated up to 75 ° C with a slope of 1.5 ° C / minut or. After standing 5 minutes at 75 ° C, the temperature is reduced to 25 ° C with a slope of 3 ° C / m. The mixture is removed from the Brabender and 400 ml are transferred into two transparent centrifuge tubes and centrifuged for 15 minutes at 894 g and 25 ° C. The separation line between the pellet and the sediment and the supernatant is marked and then the tubes are emptied and dried. When the tubes are filled with water to the mark; the weight of the water is the volume of sediment. The binding capacity of water can be expressed in ml of sediments per g of starch. At least two repetitions of each starch sample are given. The standard deviation is 5 ml sediment / 500 ml on average, which is reasonable 15 compared to a medium of 78 ml sediment / 500 ml.
In Figure 5, the water linkage of 3 crosslinked hydroxypropylated derivatives is shown. The water binding is expressed in ml per g of starch. Farinex VA 15 is a product based on regular potato starch. HW 3294 is a product based on amylopectin potato starch and B 990 is a product based on corn starch. The gray bars on the left are the 25 water binding capabilities in water
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ brine. As can be seen from the figure, the binding capacity in demineralized water of the products based on potato starch and amylopectin potato starch are similar, the water binding capacity of the product based on corn starch is much lower.
In brine, the binding capacity of the amylopectin-based derivative is essentially the same as in water. Only one drop of less than 9% in bonding capacity is observed. Potato-based products (30%) and corn-based products (23%) show a much greater drop in water binding capacity.
Example 6
Viscosity measurements of starch derivatives in the presence of sugar.
It has been found that neutral components such as saccharides (sugars) affect the viscosity of starch and its derivatives (I, D. Evans, D.R. Haisman, Die stearke 34, 224-231
iM &- "- *" **** "- * -» - * - "'- --S ^ - * ^" (1982)) Effects have contributed to the same phenomenon as in salts (structure of water.) Example 6 provides effects on viscosity using starch derived from APS in sugar solutions.
The addition of relatively large amounts of sucrose to the common starch causes a reduction in viscosity. Quite surprisingly, the amylopectin potato starch derivatives show an opposite effect, as shown in Table 3.
Table 3
Example 7
Loss of moisture from sausages during refrigerated storage.
Bolonia sausages are stored in refrigeration at a minimum of 5.5 ° C for one week. The sausages are weighed before and after storage, to calculate their moisture loss.
In the recipes for these sausages, 4 types of starch are used:
- Farinex VA15 a cross-linked acetylated potato starch (sodium trimetaphosphate, acetic acid anhydride) Amylo VA15 an acetylated, cross-linked amylopectin potato starch (sodium trimetaphosphate, acetic acid anhydride) Perfectabind MÍO a hydroxypropylated potato starch, crosslinked, (POC13, propylene oxide)
Amylo MÍO a starch of amylopectin hydroxypropylated, crosslinked, (P0C13, propylene oxide)
Recipe for Bologna sausages: Lean meat 44.7% Meat with fat 11.2% Water 34.4% Salt 2.0% 10 Sodium tripolyphosphate 0.3% Sugar 1.7% Milwalkee seasoning S79608 2.3% Nitrate (150 ppm) 0.14% Starch 3.3% 15 Preparation of the sausage of Bologna
The meat is ground and mixed with water, the ingredients, except the starch, are added and mixed again, the starch is added, it is mixed again until a homogeneous mass is obtained. This is emulsified and placed in Bologna sausage casings. Subsequently the sausages are smoked in a smoking oven.
- «y-y .. yxAyzM **. ^ t »,. . . yy > , -Y *. "> ', .r - »r T t l < 1"'" * "* Table 4. Loss of humidity of the Bologna sausages after cooling for one week.
Type of starch Loss of moisture * Farinex VA15 2.0% Amilo VA15 1.5% Perfectabind MINE 3.8% Amilo MÍO 1.8%
* These figures are an average of 6 individual sausages per type of starch.
Examples of improved food products according to the invention.
Instant fruit filling
Ingredients Instant modified starch 33.3 15.0
Sugar powder 66.7 30.0
Preparation procedure The dry ingredients are mixed The powder mixture (45 g) is added to 200 ml of fruit juice and stirred (low speed) for 1 minute
Dessert of instant lemon smoothie.
Ingredients: Sugar powder 32.0 Instant foamy milk powder 22.2 Powdered fat to beat 22.0 Starch derivative 22.0 Lemon flavor 1.0
Citric acid 0.5
Color 0.3
Use 50 g of the dry mix to 150 ml of cold water 0 Fat-free Bologna sausage
Recipe for fat-free Bologna sausage
Ingredients %
Pork meat (1.2% fat -1.5%) 28.55
Turkey meat (0.7% fat) 24.37
? j ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ -? A &m Water 27.30 Modified starch 7.62 Dextrose 3.13 Salt 2.12 Hydrosilated milk protein 2.06 Flavor / Bolognese seasoning 1.79 Sodium lactate 1.25 Turkey assortment (dry) 0.38 Sodium tripolyphosphate 0.25 Curator (6.25% NaN02) 0.12
Low-fat hot dogs Ingredients% Lean meat B90 39.17 Meat with fat B65 9.36 Water 1.27 Salt 2.05 Sodium tripolyphosphate (TSP) 0.243 Sucrose 1.69 Frankfurter meat seasoning 2.20 Salt curing (containing nitrate of 0.121 sodium at 6.25% ) Sodium erythorbate 0.022 Mustard grain 0.58
a'- * • > * ' * •• * •"•- - " "-*• - - '- ".*.- • - " .*. - ..his, .*,. , .... ... .. . », -rm, ~, -, - < frí» -. • - -frmff.j. - Modified starch 3.3:
Total raw of the meat mixture 100.0
Vending soup
Ingredients Instant modified starch 2.6 5.5 Bouillon powder 1.9 4.0
Water 95.5 200.0
Preparation procedure: Weigh the dry components in a 250 ml beaker. Add hot water and shake. 10 Instant pudding
Ingredients g Instantaneous modified starch 24.2 20.0
Powdered sugar 48.5 40.0
Dextrose Monohydrate 24.2 20.0
Tetrasodium pyrophosphate 2.0 1.8
Calcium Acetate 1.0 0.8
Vanilla color / flavor 0.1 0.4
Preparation procedure
The dry ingredients are mixed The powder mixture (80 g) is added to 500 ml of cold milk and stirred for one minute using an electric hand mixer (at high speed). The pudding is emptied into dessert trays and placed in the refrigerator for 30 minutes.
Stuffed cranberry cake
Ingredients: ~ 6 g A Sugar 19.0 47.5 Modified starch 5.4 13.5 Salt 0.2 0.5 B Cranberry juice 30.0 75.0 Water 45.4 113.5
Total: 100.0 250.0
Preparation procedure mix the dry components (mixture A)
ata £ MMadaa | k? a | aH || aÉMtai | ta tfiMKrißÉÉ aafttM-Mi. fták ^ b ^ MÉM mix cranberry juice and water in a pan (mix B) add mixture A in mixture B and suspend with a manual beater heat to boiling while stirring with a manual beater keep boiling for 1 minute
Lobster soup UHT 10 ingredients Milk 12.1 Cream 6.0 Lobster mix ** 5.1 Lecimultin 100 * 0.02 Instant modified starch 4.3 Water 42.4!
* distributed by Lucas Meyer ** distributed by Rieber & They are
process steps for lobster soup
Preheat to 70 ° C in a PHE Homogenization at 50 bar
^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^ ~? ^^ - ^ - ~ ^^^ - * - ^ - - ~ ^^ - ^ - J-i - ^^ --- 'ii ** - sterilization at 135 ° C resting for 28 seconds cool at 20 ° C in tubes (20 QC heb ik veranderg in ° C) fill temperature at 20 ° C
Recipe for spicy soup UHT
Ingredients Salt (NaCl) 0.8 Butter 0.6 Tomato paste 12.5 Instantaneous modified starch 2.0 Spicy mix 0.8 Chicken broth 0.2 Lecimultin 100 * 0.03 Water 83.07
distributed by Lucas Meyer
Processing steps for tomato soup preheat at 70 ° C in a PHE 15 - homogenize at 50 bar sterilize at 135 ° C
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ B ^ -B ^ -1 ^ B ^ B ^ BB ^ B ^^^^^^^ ßfi? ^ I ^. ^. ßßßßßßßß? ß "" ^ wait for 20 seconds to cool to 20 ° C in tubes refilling temperature 20 ° C
Instant bakery cream
Ingredients: 'or g Instantaneous modified starch 20.0 80.0 Whole milk powder 30.0 120.0 Powdered sugar 47.5 130.0 Mixed alginate 2.25 20.0 Vanilla color / flavor 0.25 1.0
Preparation procedure: - the dry ingredients are mixed the powder mixture (400 g) is added to 1000 ml of tap water and stirred for 3 minutes using a Hobart mixer (high speed)
"Hot Dogs" and Bologna (15% formulation low in fat) Food formulated for 50 Lbs (22.7 kgs) Ingredients% Lean meat B85 44.740%
jyg ^ _ ^ _ * * * * - - * --- • * - 'M, McatMiaii Meat with Fat B50 11.180% Water 34.380% Salt 2.030% Sodium Tripolyphosphate 0.280% Sucrose 1.692% Milwaukee Seasoning * 2.280% Nitrate ( 150 PPM) 0.140% Sodium erythorbate (550 PPM of 0.000% Starch 3.288% Total 99.997%
Figures:
Figure 1 is a measurement of the viscosity of the instant starch derivatives crosslinked in deionized water.
Figure 2 is a measurement of the viscosity of the instant starch derivatives crosslinked in a milk solution, prepared herein by adding milk powder.
^^ gjj ^ gj &ggi Figure 3 is a measurement of the viscosity of the instant starch derivatives crosslinked in a 1% (w / w) CaC12 solution.
Figure 4 is a measurement of the viscosity of the crosslinked instant starch derivatives in a 5% (w / w) sodium casein solution.
Figure 5 shows the water binding properties of cross-linked hydroxylpropylated starch derivatives in water and brine.
It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.
Having described the invention as above, the content of the following is claimed as property.
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Claims (20)
1. A method for improving a food product, characterized in that it comprises adding a starch stable to the salt to the food product.
2. The method according to claim 1, characterized in that the texture 10 of the food product is improved.
3. The method according to claim 1 or 2, characterized in that the starch is a non-cereal starch, which contains, 15 essentially, only amylopectin molecules.
4. The method according to any of claims 1 to 3, characterized in that the starch is derived from a plant 20 genetically modified.
5. The method according to claim 4, characterized in that the plant is a potato. 25
6. The method according to any one of claims 1 to 5, characterized in that the starch is a crosslinked starch, such as a crosslinked starch of oxityl phosphorus ricoride or trimathous acid sodium.
7. The method according to any of claims 1 to 6, characterized in that the starch is a stable starch, such as a hydroxyalkylated or acetylated starch.
8. The method according to any of claims 1 to 7, characterized in that the starch is an instant starch.
9. The method according to any of claims 1 to 8, characterized in that the food product comprises at least 0.1% (w / w), preferably at least 0.5% (w / w), more preferably at least 1% (w / w) ) of a sodium salt.
10. The method according to claim 9, characterized in that the salt is sodium chloride. £ & ^ *
11. The method according to claim 9, characterized in that the salt is sodium monoglutamate.
12. The method according to any of claims 1 to 8, characterized in that the food product comprises at least 0.5% (w / w), preferably at least 1% (w / w) of a milk protein or derivative thereof.
13. The method according to claim 12, characterized in that the protein is casein.
14. The method according to any of claims 1 to 8, characterized in that the food product comprises at least 0.5% (w / w), preferably at least 1% (w / w) of a calcium salt. 15. The method according to claim 14, characterized in that the salt is calcium chloride.
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16. The method according to any of claims 1 to 8, characterized in that the food product comprises at least 5% (w / w), preferably at least 10% (w / w), more preferably at least 20% (w / w) ) of a sugar.
17. The method according to claim 16, characterized in that the sugar is sucrose.
18. The method according to any of claims 1 to 17, characterized in that the food product is meat brine.
19. A modified starch for use in a method according to any of claims 1 to 18.
20. A food product, characterized in that it is obtained by a method according to any of claims 1 to 18. • - - «-. - -fr - »- -« * - "- - * - > • ** -» - * Hft
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP98202232.9 | 1998-07-02 |
Publications (1)
Publication Number | Publication Date |
---|---|
MXPA01000204A true MXPA01000204A (en) | 2002-07-25 |
Family
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