MXPA01009327A - Ingredients for expanded foods - Google Patents

Abstract

The invention relates to a composition for use in preparing an expanded foodstuff such as snacks, said composition comprising at least a non-cereal amylopectin starch. It is a further object of the present invention to provide a method for obtaining an expanded foodstuff having improved expansion characteristics. Said composition, such as dough, at least comprising a non-cereal amylopectin starch, such as that isolated from potato tubers or tapioca. The preparation is carried out by heating at least part of the composition to a temperature above its glass transition temperature and letting it cool to below said glass transition temperature.

Description

INGREDIENTS FOR EXPANDED FOODS DESCRIPTION OF THE INVENTION The invention relates to the expansion of a food product, in particular with the production of expanded food items such as snacks. Expanded foods are well known to consumers. The highly airy texture is appreciated in toasted items, snacks, crackers and a multitude of different products that are often eaten as a snack. In general, the expansion of some product is obtained by heating a composition such as the mass to a temperature above its vitreous transition temperature and then expanding it, for example by applying a gas which inflates the plasticized mass to a foam. Subsequently this foam is carried below its vitreous transition temperature so that the expanded mass sediments, resulting in a stable, vitreous and brittle foam, and expanded. Perhaps the best known example of such an expanded product is corn rosettes. The corn is heated well above the vitreous transition temperature of the starch. At this temperature, the water boils vigorously and the resulting steam bursts the corn kernel into a foam (the rosette). Since water is a very efficient plasticizer REF: 132928 for starches, the release of water results in a sudden increase in vitreous transition temperature. As a result, the corn rosette cools in its well-appreciated soft and toasted form. In addition to taste, texture is the second most important criterion for determining the acceptability and attractiveness of a food product. For many products, the toasted condition the degree of expansion governs mainly the feeling of texture. Examples of expanded products are extruded snacks, crackers, cookies, coated seeds, Japanese-style snacks, some types of jams, dried toasted seeds, chunk-like products, and so on. In general, such snacks are best appreciated when they are more expanded, that is, they contain more air and are more brittle. Often, such snacks are also described as light and toasted. As already mentioned, the glass transition temperature and the influence of water at this temperature can control the expansion. All starches have their own typical vitreous transition at a fixed moisture content, as illustrated in J-.L. Jane et al, "Effects of starch chemical structures on gelatinisation and pasting properties" in Zywnosc Technological Jakosc, 4 (17) 63-71, Krakow 1998. In addition to these factors, viscosity and viscoelasticity are also important factors that control the properties of foaming of plasticized materials. The degrees of toasted condition and expansion are often obtained by varying the process conditions and formula aspects. For example, in snack preparations a mixture of starches, flour and (most often limited) a quantity of water is prepared. A process step such as extrusion, rolling or coating is carried out in order to obtain a dry or semi-dry mixture, a dough or paste in a certain form or condition. The final process steps can be dried, baked or fried, through which the expansion is obtained as described above. Another typical additional example of an expanded food product is inflated snacks. The flour materials are formed into granules with a different shape. The heating of the granules, for example through frying or with an inflation gun, results in the desired refreshment. In addition, the pieces of corn or potatoes manufactured are an important factor in the market. In U.S. Patent 3,576,647, a process is described in which the preparation of piece-like expanded products is described. In the United States Patent 5, 500, 240, describes the application of pregelatinized waxy corn starch for the production of similar products to pieces of (potato). The machining capacity of the transient mass is rather good, resulting in chunky, low-fat-like products. No comments have been made regarding the expansion. However, the application of cereal starches in potatoes or other snacks that are not cereals can lead to products with unpleasant taste for food products, in general it is desirable that the starch may have an insipid or neutral taste. Starches generally have a more neutral flavor are not cereals, such as the type of tuber or root, starches, such as potatoes or tapioca, when compared with starches such as corn, wheat, rice, sorghum, waxy maize or waxy sorghum, which, when incorporated into a food, provide some undesirable flavor (peculiar to starch) to the food. These unpleasant flavors have been described by some individuals as "woody", "grainy", "starchy", "spicy" or "chalky", and these flavors often become more pungent after heat treatment, among others due to that cereal starches contain considerable amounts of lipids and proteins, when compared to non-cereal starches. An object of the present invention is to provide an expanded food product, which has improved expansion characteristics, which contains more air or which is even lighter or more roasted compared to the comparable expanded food products traditionally found in the market. A further objective of the present invention is to provide an expanded food product wherein the starch used has a non-pronounced or neutral flavor. The invention provides a method for obtaining an expanded food product having improved expansion characteristics, which comprises preparing a composition, such as a dough, a coating mixture, a premix, etc., comprising at least one amylopectin starch which does not is of cereal, heating at least part of the composition to a temperature above its vitreous transition temperature, i.e., expanding the heated composition and allowing it to cool below the glass transition temperature. As mentioned herein, non-cereal amylopectin starch is a starch isolated from non-cereal plants, such as potato or tapioca tubers and having an amylopectin content typically greater than 90% by weight, preferably at least 95% by weight, and preferably at least 98% by weight, or even at least 99% by weight, based on the dry substance. Due to the presence of non-cereal amylopectin starch, preferably a starch having an amylopectin content of at least 90% by weight based on the dry substance of the starch in the composition, an improved expansion is obtained. In a preferred embodiment, a method according to the invention is provided wherein the starch is derived from potato. The invention also provides a composition for use in the preparation of an expanded food product, the composition comprising at least one non-cereal amylopectin starch. Such a composition is for example a dough, a dough (fried food or stir-fries), ready-mixed mixture or premix to which, for example, only water needs to be added to prepare a dough or pasta, such composition optionally contains other starches, carbohydrates, fats, proteins, flavors or flavors, salts or other food components. In a preferred embodiment, a composition according to the invention is provided wherein the non-cereal amylopectin starch has an amylopectin content of at least 90% by weight, based on the dry substance. It is preferred that at least 10%, more preferably at least 25% of starch fraction in the expanded products comprises non-cereal amylopectin starch, being an amylopectin starch which is not a native cereal or an amylopectin starch derivative which is not cereal, provide the desired expansion characteristics for the type of expanded food product.

The invention also provides an expanded food product comprising an amylopectin starch that is not cereal. Examples of such food products, as provided by the invention, are extruded snacks, crackers, sweet cookies, donuts, chunk-like products, Japanese-style snacks, some types of confectionery, or coated food products such as coated seeds, dry roasted seeds, frying or fried food products, etcetera, or food products, such as snack coatings, bread coatings, potato chip coatings and premixes thereof, comprising an amylopectin starch which is not cereal, particularly those comprising starch or starch granules containing more than 90 or 95%, and usually more than 98% amylopectin. The present invention in particular relates to expanded products in which amylopectin starch or derivatives thereof are applied to impart expansion properties. It has been provided by the invention that the use of non-cereal amylopectin starch, and non-cereal amylopectin starch derivatives for the preparation of expanded food products induces an unexpectedly high expansion when compared to other starches. Most of the starches typically consist of granules in which two types of glucose polymers are present. These are amylose (15-35% by weight, in dry substances) and amylopectin (65-85% by weight of a dry substance). Amylose consists of unbranched or slightly branched molecules that have an average degree of polymerization of 100 to 5000, based on the type of starch. Amylopectin consists of very large and highly branched molecules that have an average degree of polymerization of 1,000,000 or more. The most commercially important types of starch (corn starch, potato starch, wheat starch and tapioca starch) contain 15 to 30% by weight of amylose. Varieties are known of which starch granules consist almost entirely of amylopectin. Calculated as percent by weight in dry substance (% by weight), these starch granules contain more than 95%, and usually more than 98% amylopectin. The amylose content of these cereal starch granules is therefore less than 5%, and usually less than 2%. The above cereal varieties are also referred to as waxy cereal grains, and the amylopectin starch granules isolated therefrom as waxy cereal starches. In contrast to the different cereals, the starch granules of the non-cereal starches, such as the tuber root varieties, which consist (almost) exclusively of amylopectin are traditionally not known in nature. For example, potato starch granules isolated from potato tubers usually contain approximately 20% amylose and 80% amylopectin. However, during the last 10 years, successful efforts have been made to cultivate, through genetic modification, non-cereal foods, such as potato plants which, for example in potato tubers, form starch granules that consist of more of 95% by weight amylopectin. It has even been found feasible to produce potato tubers that contain substantially only amylopectin. In the formation of starch granules, the different enzymes are catalytically active. Of these enzymes, granule-bound starch synthase (GBSS) is involved in the formation of amylose. The presence of the GBSS enzyme depends on an activity of the genes that code for the GBSS enzyme. The elimination or inhibition of the expression of these specific genes results in the production of the GBSS enzyme being prevented or limited. The elimination of these genes can be carried out by genetic modification of the potato plant material or by selection for plants that have a recessive mutation, preferably in homosygotic form of the gene. An example of the latter is the potato amylose free mutant (amf) of which the starch contains substantially only amylopectin through a recessive mutation of the GBSS gene. This mutation technique is described, for example, in J.H.M. Hovenkamp-Hermelink et al., "Isolation of a ylose-free starch mutant of the potato (Solanum. Tuberosum L.)", Theor. Appl. Gent., (1987), 75: 217-221"and E. Jacobsen et al.," Introduction of an amylose-free (amf), mutant-into-breeding of cultivated potato, Solanum tuberosum L. , Euphytica, (1991),: 53: 247-253. The elimination or inhibition of GBSS gene expression in the plant is also possible through the use of what is called antisense inhibition. The genetic modification for example of the potato is described in R.G.F. Visser et al., "Inhibition of the expression of the gene for granule-bound starch synthase in potato by antisense constructs", Mol. Gen. Genet., (1991), 225: 289-296. Through the use of genetic modification, it has become possible to grow and grow roots and tubers that give us cereals, for example potatoes, yams or cassava (South African Patent 97/4383) of which the starch granules contain little or no amylose. As mentioned herein, a non-cereal amylopectin starch is a starch isolated from non-cereal plants such as potato or tapioca tubers and having an amylopectin content typically greater than 90% by weight, preferably of at least 95% by weight, and preferably at least 98% by weight, or even at least 99% by weight, based on the dry substance.

Regarding production possibilities and properties, there are important differences between amylopectin potato starch, on the one hand, and waxy cereal starches, on the other. This applies particularly to waxy corn starch which is commercially, by far, the most important waxy cereal starch. The cultivation of waxy corn, suitable for the production of waxy corn starch is not commercially feasible in countries that have a cold or temperate climate, for example the Netherlands, Belgium, England, Germany, Poland, Sweden and Denmark. However, the climate in these countries is adequate for growing potatoes. Tapioca starch, which is obtained from cassava, can be made in countries that have a warm and humid climate and, for example, those found in regions of Southeast Asia and South America. The composition and properties of root and tuber starch, such as amylopectin potato starch and amylopectin tapioca starch, differ from waxy cereal starches. Amylopectin potato starch, for example, has a much lower lipid and protein content compared to waxy cereal starches. Problems with flavor, unpleasant odor and frothing, which, due to lipids or proteins, or both, may occur when using waxy cereal starch products (native or modified) do not occur or present in a much lower degree when the corresponding amylopectin potato starch products are used. In addition, in contrast to waxy cereal starches, amylopectin potato starch contains chemically bound phosphate groups. As a result, the amylopectin potato starch products in a dissolved state have a different polyelectrolyte character. In the present invention, non-cereal amylopectin starch, and non-cereal amylopectin starch derivatives are applied in expanded food products. In relation to the same products based on other starches, the products based on non-cereal amylopectin starch show very good expansion properties. In some cases, amylopectin starch that is not cereal, unmodified, such as for example the potato derivative, even surpasses the modified waxy cereal starch derivatives, traditionally applied. In one embodiment of the present invention, amylopectin starch which is non-cereal, native, unmodified, preferably derived from potato, is used in expanded products. The unmodified starch may or may not be pregelatinized by drum drying, spray cooking, spray drying, extrusion or heating in aqueous alcohol. In a further embodiment, the application of non-cereal amylopectin starch derivatives in expanded products is provided. The starch derivative may or may not be an expandable derivative in cold water that is obtained using the methods described above. The starch derivative may be a crosslinked starch, wherein the crosslinking is obtained by sodium trimetaphosphate, phosphorus oxytrichloride or adipic anhydride using, for example, a method known in the art. These crosslinking agents are more suitable for use in the food industry, but the use of other products is also contemplated. The starch can be stabilized by treatment with acetic anhydride, vinyl acetate or comparable agents. The starch can be stabilized by hydroxypropylation. Stabilization by hydroxyalkylation of the starch is obtained, for example, with reagents containing a halohydrin, or an epoxide group as a reactive site. The addition of hydroxypropyl groups is generally carried out in aqueous suspensions of starch using propylene oxide, under alkaline conditions. Starch can also be derivatized by a combination of crosslinking and stabilization. Cross-linking or stabilization reagents, or both, are generally reacted with starch under alkaline conditions. Suitable alkaline materials are: sodium hydroxide, potassium hydroxide, ammonium hydroxide, magnesium hydroxide, sodium carbonate and trisodium phosphate. Alkali metal hydroxides and carbonates are preferred, sodium hydroxide and sodium carbonate are most preferred. Sometimes salts are added to prevent expansion under alkaline reaction conditions. Preferred are sodium chloride and sodium sulfate. The invention is further described in the detailed description and the examples herein, without limiting the invention.

DETAILED DESCRIPTION Example 1 Method for coating seeds Preparation of dry mix A mixture of a native starch is prepared, here 400 g of native potato starch and expandable starch in cold water (pregelatinized), here 200 g of expandable adipate acetate in cold water based on waxy corn starch. With the present, a dough coating is prepared from: 400 g of starch mixture 80 g of powdered sugar 10 g of salt 10 g of glutamate water Prosecution Cover 400 g of covered peanuts in an Er eka AR 400 rotating coating tray (30 rpm, approximately 30 ° inclination) Previous coating During this experiment the peanuts are kept in rotation. 8 g of water are sprinkled on the peanuts. The peanuts are coated with powder with maltodextrin such as AVEBE Paselli SA 2, Paselli MD 10, Paselli MD6 and again 10 g of water are sprayed by sprinkling. Immediately afterwards, 65 g of a coating mixture is sprinkled on the peanuts.

Main coating The main coating is performed in several stages, according to a scheme, for example as shown in the following.

Stages of final coating and processing The peanuts are sprinkled with 15 g of coating mixture. The rotation is maintained for approximately 10 minutes.

Fried The coated peanuts are fried in oil at 155-160 ° C for 5 minutes. The cooling peanuts are evaluated to determine their organoleptic characteristics. The volume of 200 g of coated peanuts is measured in a 1 1 cylinder. The results are summarized in Table 1, where Example 1 is compared to Examples 2-4.

Example 2 In example 2, potato starch is exchanged for amylopectin potato starch. The results are summarized in table 1.

Example 3 Example 3 is a repeat of example 2, except that waxy corn starch based on cold expandable adipate / acetate is replaced by an unmodified cold expandable waxy corn starch. The results are summarized in table 1.

Example 4 Example 4 is a repeat of example 3, except that the cold expandable waxy corn starch has been replaced by a cold expandable amylopectin potato starch. The results are summarized in table l.

Table 1.

Several conclusions can be derived from examples 1-4 and table 1. - By changing the native starch from normal potato starch to amylopectin potato starch improves the expansion and the toasted quality.

• When changing the expandable starch in cold water of the waxy maize starch modified by unmodified waxy corn starch, they decrease the expansion and roasting. • Change the expandable starch in cold water from unmodified or modified waxy corn to unmodified amylopectin potato starch, which improves the expansion and roasting • It is possible to avoid the unpleasant taste generated in waxy corn starch. replace it with an amylopectin starch that is not cereal.

Example 5 Method A mass of 14.4 kg of fresh potato flakes (Rixona, German flakes), 5.80 kg of pregelatinized potato starch (with a moisture content of 9.3%), small components (0.39 kg of salt, 0.28 kg of sodium bicarbonate) is prepared. , 0.11 kg of citric acid, 0.14 kg of sodium acid pyrophosphate, 0.19 kg of sunflower oil, 0.11 kg of lecithin) and 14.5 kg of water. The combination of dry ingredients is combined for 30 seconds at low speed (52 rpm) in a high speed mixer. Oil and lecithin are added and mixed for 2 minutes at high speed (104 rpm). Water is added and mixing is continued for 2.5 minutes. The dough is left to rest for 60 minutes. A line of biscuits with dough is fed and the thickness of the dough is reduced to 0.6 'cm. Round pieces are cut and placed on shelves. The products are baked in a continuous oven with two zones (front: 215 ° C, rear: 185 ° C) for 2.8 minutes. The final products are evaluated to determine the expansion, hardness in pieces and the toasted condition. The results are summarized in table 2.

Expansion measurement Determine the weight of the amount used to fill a 2 1 measuring cylinder with baked snacks. The results are expressed as the volume which is occupied by 200 g.

Example 6 In example 6, the present starch is derived from waxy corn starch. It is shown that it is very difficult to prepare a workable mass from this starch. The results are summarized in Table 2. It is clearly shown that waxy corn starch induces less expansion in this application.

Example 7 In Example 7, the present starch is a middle crosslinked potato starch derivative. This example clearly shows that regular potato starch derivatives provide low expansion values. The product is also very hard, which leads to a low appreciation.

Example 8 In Example 8, the present starch is a low crosslinking amylopectin potato starch derivative (STMP). The results clearly show that this product has very good expansion characteristics and good toasted condition.

Example 9 In example 9, the present starch is a potato starch adipate / acetate and middle crosslinked amylopectin. It can be seen that the food characteristics are still satisfactory but lower than those of the product of example 8.

Example 10 In Example 10, the dosage of the starch derivative is increased by 50% compared to the example. The resulting product has very good characteristics.

Example 11 Example 11 is a repeat of Example 7, except that 40% additional water dosage has been added. This example shows that it is possible to obtain higher expansion values with regular starch derivatives, although the expansion is not yet as high as the potato starch and amylopectin derivatives and the final product is harder. However, an additional dosage of 40% water in most cases is not appreciated. When frying after extrusion, the fat will deteriorate more quickly and in other processes more energy must be applied in order to obtain the same dry toasted product.

Table 2 STMP = sodium trimetaphosphate, adip / ac adipate / acetate * = 1, .5 times the dosage of starch ** = 40% of additional water dosage.

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.

Claims (15)

CLAIMS Having described the invention as above, the content of the following claims is claimed as property:

1. A method for obtaining an expanded food product having improved characteristics is expanded, characterized in that it comprises the preparation of a composition comprising at least one amylopectin starch which is not cereal, wherein the starch has an amylopectin content of at least 90% by weight, based on the dry substance, heating at least part of the composition at a temperature above its vitreous transition temperature and allowing it to cool to a temperature below its vitreous transition temperature.

2. The method according to claim 1, characterized in that the composition is a mass.

3. The method according to any of claims 1 or 2, characterized in that the starch is derived from potato.

4. A composition, for use in the preparation of an expanded food product, the composition is characterized in that it comprises at least one amylopectin starch which is not cereal.

5. The composition according to claim 4, characterized in that the starch has an amylopectin content of at least 95% by weight, based on the dry substance.

6. The composition according to claim 4 or 5, characterized in that the starch is derived from potato.

7. The composition according to any of claims 4 to 6, characterized in that the starch is crosslinked.

8. The composition according to any of claims 4 to 7, characterized in that the starch is stabilized.

9. An expanded food product, characterized in that it comprises at least one non-cereal amylopectin starch.

10. The expanded food product according to claim 5, characterized in that the starch has an amylopectin content of at least 95% by weight, based on the dry substance.

11. An expanded food product, according to claim 5 or 10, characterized in that the starch is derived from potato.

12. The use of a non-cereal amylopectin starch, characterized in that it is used for the preparation of an expanded food product.

13. The use according to claim 12, characterized in that the starch is modified.

14. The use according to claim 12 or 13, characterized in that the food product is a snack.

15. The use according to any of claims 12 to 14, characterized in that the food product comprises a coating.