MXPA96004892A - Process for food - Google Patents

Abstract

The present invention relates to a process for the production of cut amylopectin, powder, comprises extruding a flour material comprising more than 83% by weight of amylopectin, optionally with water. The water content of the material under extrusion, including any added water, is in the range of 6 to 30% by weight, preferably 8 to 24%. The temperature of the material during extrusion is in the range of 120 to 220 ° C, preferably 140 to 200 ° C. Suitable meal materials are waxy corn starch and zero rice starch

Description

PROCESS FOR FOOD FIELD OF THE INVENTION The present invention relates to a process for the production of cut amylopectin powder.

BACKGROUND OF THE INVENTION Starches are widely used in food applications as thickeners or food incorporation agents thickened with starch: foods thickened with starch being any fluid food product, in paste or semi-solid, in which, preferably native, a thickening agent is used. of starch to impart a degree of thickening. Examples of such foods include sauces, soups, juices, creams and the like. Starch consists of granules that have ordered structures that are semicrystalline and birefringent. Chemically, starches mainly consist of two types of polysaccharides, amylose and amylopectin. Amylose is a 1-4-linked alpha-D-glucoside, essentially linear and amylopectin is a highly branched macromolecule consisting of short chains of 1-4-linked alpha-D-glucose, with 1-6-linked branches.

When the starch granules are heated in water at a specific temperature (the gelatinization temperature, usually from about 55 ° C to 70 ° C), the granules swell irreversibly and the amylose is preferentially solubilized. During this gelatinization, the birefringence and granule crystallinity disappears and a viscous, solubilized paste forms. The swollen starch granules, when cooled to room temperature, show a strong tendency to associate with each other through hydrogen bonding between hydroxyl groups. This phenomenon is called retrogradation. In diluted starch solutions, the amylose slowly self-aligns in a parallel fashion to give insoluble groups, which make the solution opaque and can cause precipitates. In more concentrated solutions (approximately 5% by weight and higher), the amylose molecules associate in a random fashion and give a cross-linked structure of a gel. If the starch gel freezes, freezing causes separation of discrete crystals of ice and this water is not reconstituted evenly when the system is thawed. As a consequence, the starch paste loses its ability to retain water and an aqueous phase is separated by syneresis. If an appreciable level of native starch (containing amylose) is used in the food product, the product may lose its soft creamy consistency upon freezing and has a lumpy or curdled texture, and reheating will usually not restore the original appearance of the product. The effect is even worsened when the product is subjected to a number of freeze-thaw cycles. Since this effect is less pronounced in systems without freezing, the product can also become gelatinous / lumpy when stored under cold or environmental conditions, even without freezing - a phenomenon that is sometimes described as "solidification" in a sauce; Once this happens, the gel will not sink during reheating. The so-called waxy starches, which essentially consist of amylopectins and their physically and / or enzymatically modified derivatives, associate only with difficulty due to their branched nature. They crystallize very slowly and if any precipitate forms, they can easily be redispersed by heating them in water above about 50 ° C. However, the problem is that if these waxy starches are used at a relatively high level in food products to prevent syneresis from occurring during reheating after freezing, an unacceptable viscous or slippery texture is obtained. Some chemically modified waxy starches can also demonstrate this problem.

Therefore, on the one hand, food products containing starches containing native amylose, have no stability to freezing-reheating andOn the other hand, attempts have been made to stabilize the freezing-reheating using mainly starches based on amylopectin (waxy starches), an unacceptable texture is obtained. The invention described in WO 93/22938 solves this problem: WO 93/22938 discloses a liquid food thickened with starch having an improved freeze-reheat stability and good texture, comprising a native component of starch and an amylopectin component . Within the food, the amylopectin component constitutes the continuous phase. The amylopectin component is manufactured by firing a source of amylopectin component to gelatinize the present starch and substituting the amylopectin component source fired to break the structure of cooked starch granules and solubilize the amylopectin component. Preferably, the source of the amylopectin component is a waxy starch. In the examples of W093 / 22938, cooking and shear are conducted independently of one another. This method for making an amylopectin component has several disadvantages. First, the source of the amylopectin component must be diluted with a large amount of water before cooking to form a solution having at least 70% by weight of water. On the other hand, decoction of the source of the amylopectin component results in a mixture that is too viscous for shear stress. Second, if there is not enough water and the mixture is too viscous, effective hydration of the starch granules is prevented. Thirdly, the cooking and shearing of a solution containing at least 70% by weight of water results in a liquid product from which a large amount of water has to be removed if the water is to be formed. desired dry product. The dried product is then ground preferably to form a dry powder. Although the drying can be effected by drum drying or by spraying, both processes are inconvenient. -3? P? - »- >; used for such a wet product; Spray drying is particularly inconvenient in this respect. These processes are also non-economic. In addition, a solution having less than 30% of the source of the amylopectin component ultimately results in a powder that is difficult to disperse; Moistens too easily and forms a lump instead of dispersing. The present invention seeks to provide an improved process for preparing cut amylopectin, by the use of an extruder.

DE3206751 describes a method for producing cereal products containing gelatinized starch, in foam, by extrusion in the presence of a gasification agent. EP 0303460 relates to the preparation of a pregelatinized starch product by extruding a starch composition in the presence of a minor amount of water to form a highly adsorbent starch product. US5211971 describes the application of cereal products containing expanded, pregelatinized starch to cultivate lactic acid bacteria. Preferably, the cereal source containing starch is extruded rye flour, which can be pregelatinized during extrusion. Gums and Stabilizers for the food industry 3, ed. by B 0 Phillips, DJ Wedlock, PA Williams, Elsevier, London-New York (1986), pages 213-220, include an article entitled "Extruded starches - product analysis, structure and properties", which discusses the pregelatinization of starch via the extrusion It establishes that the properties of the product depend mainly on the degree of gelatinization of the starch and the molecular degradation of the amylose and amylopectin by the shear forces generated by the screws; By means of the closed control of the process parameters, the gelatinization and degradation can be varied to give a wide scale of technical properties in the product. GB 1306384 describes the extrusion of a mixture containing an amylopectin product. The starch is gelatinized in an extruder barrel having a temperature of 93-177 ° C and extruded through a die having a temperature of 38-100 ° C. The use of this die at low temperature prevents the breakdown of the gelatinized starch, resulting in a starch product having excellent shape retention properties (ie, which is highly viscous). In contrast, in the present invention, extruder barrels having a low temperature are used (see table 1), because the gelatinization of the starch is not necessary in the ecapa; then, a die having a high temperature (120-220 ° C) is used to gelatinize the starch while breaking to form a dry powder. The resulting starch powder forms 10% of the solutions having low viscosity. In US 2427328, wet waxy starch is fed (30% moisture content) through a gelatinization vessel, such as a screen conveyor having open steam jets. The starch is gelatinized by steam (which increases the water content) and then dried. The gelatinized starch is not broken using this process, as evidenced by the dispersibility of the product in cold water and its capacity for high water adsorption, resulting in highly viscous pastes. Similarly, US 3251702 relates to a process for preparing a product, which is easily dispersible in cold water. The starch is gelatinized in a barrel (17) which has a temperature of 100-204 ° C and is extruded as a highly viscous, porous cylinder of foamy, rigid material. In contrast to the present invention, the gelatinized starch does not break during extrusion.

BRIEF DESCRIPTION OF THE INVENTION In accordance with the present invention, there is provided a process for the production of cut, powdered amylopectin, the process comprising extruding a flour material comprising more than 83% by weight of amylopectin, optionally mixed with water; wherein the water content of the material under extrusion, including any water aggregate, is in the range of 6 to 30% by weight and the temperature of the material during extrusion is in the range of 120 to 220 ° C. The temperature of the material during extrusion is preferably in the range of 140 to 200 ° C, more preferably 140 to 185 ° C and more preferably 170 to 185 ° C. The temperature of the material during extrusion corresponds to the temperature of the extruder die and not to the barrel or barrels of the extruder. The water content of the material under extrusion is preferably in the range of 12 to 24% by weight and more preferably 12 to 18% by weight. Using this process, the meal material is extruded at a temperature high enough to gelatinize the starch, which after breaking by the shear stresses in the extruder to form a dry powder, which is suitable for subsequent grinding. The added water is optional, not mandatory, to obtain the cut amylopectin. At a water content greater than 30% by weight, a product of the glass type is extruded, which is too hard (ie too solid) to subsequently grind it. The meal material is preferably a so-called waxy starch, for example, waxy cereal starches, such as waxy maize starch and waxy rice starch.; waxy tuber starches; fruit starches and waxy legumes; waxy root starches; mutant waxy starches; hybrid waxy starches; modified waxy starches (chemically and / or physically and / or enzymatically modified waxy starches Examples of such starches are starches treated with moisture and heat, starches which have been reacted with monofunctional reagent to introduce substituents such as phosphate, adipate, acetate groups , hydroxyalkyl or succinate) and mixtures thereof. The mealy material may also be a cereal or root starches, such as wheat or potato from which the amylose has been separated or otherwise made unavailable to interact with the native starch components which is used to thicken the food. Preferred waxy starches are waxy cereal starches, waxy root starches, mutant waxy starches and mixtures thereof. The still very preferred waxy starches are cereal starches, such as waxy maize starch and waxy rice starch, and mixtures thereof. Preferably, the meal material comprises at least 90% by weight of amylopectin. As stated above, suitable materials are waxy rice starch (95% by weight of amylopectin), and waxy corn starch (98-100% by weight of amylopectin). Unsuitable materials, for which the method of the present invention does not work, are native starches such as potato starch (79% by weight of amylopectin), tapioca flour (83% by weight of amylopectin) and rye flour ( less than 83% by weight of amylopectin).

An extruder suitable for the process of the present invention comprises a generally cylindrical shell enclosing a pair of parallel, co-rotating advancing screws, along the length of which the flour material is supplied from a hopper towards the rear from the device, forward to an extrusion plate that goes towards the front. The length to diameter ratio of the extruder is preferably between 11 and 22. An air gap of no more than 2 mm is preferably provided between the end and the screws and the extrusion plate. The extruder can be provided with electric induction heating, which allows the extruder to heat to the required temperature and then control the amount in heat in the extruder so that the heat produced by friction during the extrusion process is compensated. The process of this invention results in a dry, cut amylopectin, which is readily dispersible in water, preferably as a light gray or light yellow solution, which has no burning spots. A yellow-brown solution is also acceptable. Under the conditions claimed, the formed starch granules are suitably sheared, so that they break into soluble amylopectin and the viscosity characteristics of the cooked, uncut amylopectin are eliminated. The amylopectin cut, as a result, is functional in terms of causing the amylose to separate into phase, in the same way as the freshly prepared, chopped alylopectin, so that the amylopectin molecules remain essentially intact and retain their ability to separate. in phase with amylose.

DETAILED DESCRIPTION OF THE INVENTION Now examples of the products and processes of the invention will be described to illustrate, but not limited to, the invention.

Examples 1 to 14 Powdered waxy corn starch and optionally water were fed to a twin screw extruder, having three barrels and mixed in the extruder to give the required water content of the mixture (on a scale of 6 to 30 wt.% ). For Examples 5 to 8, the waxy corn starch was pre-dried to reduce its natural moisture content from about 12% to 5.2%. The barrel temperatures and the extrusion gap were adjusted so that, when in equilibrium, the material could leave the extruder at the required temperature (on a scale of 120-220 ° C). Then, the material was extruded and for each example, the samples of the resulting cut amylopectin were cooled and ground to a powder in a hammer mill. The extrusion conditions for each of examples 1 to 14 are shown in Table 1. CPC waxy corn starch was obtained under code 04201 (Cerestar). The extruder used was a cooking extruder Clextral BC 45 that has a length of 100 cm and equipped with elements of double flight screw and a reverse element. In Examples 1 to 14, the screw elements were rotated at 296 rpm.

Table 1 = Extrusion Conditions KEY FOR TABLE MCS = moisture content (ie water) of waxy maize starch before processing MCF = moisture content (ie water) of waxy maize starch during extrusion (including any added water) Bl Temp = temperature of the first barrel during extrusion B2 Temp = temperature of the second barrel during extrusion B3 Temp = temperature of the third barrel during extrusion Prod Temp = temperature of the material, including any added water, during extrusion QWMS = amount of waxy corn starch powder added to the extruder QH20 = amount of water added to the extruder Amps = electric power used Pressure = pressure in the extruder resulting from the screws and the mixture that are extruded. In all the tables, the viscosity values are in mPas, measured at a shear rate of approximately 50 sec "-1-, measured after freezing and reheating.

Table 2 and Table 3 = Results Tables 2 and 3 show the results of the evaluation tests conducted on the resulting extruded, cut amylopectin samples. Table 3 illustrates the relationship between the temperature of the extrusion material and the water content of the material being extruded.

Table 2, column 2, describes for each example, the visible appearance of the amylopectin cut by extrusion. Table 2, column 3 and 4 show the results of a dispersibility test in a 10% solution of cut amylopectin; This test is described in the following. 100 g of powder were added to 900 g of water and beaten for 30 seconds using an electric hand mixer. Visual observations were made immediately and after 2 hours. Dispersibility was analyzed by visually observing how the powder was easily mixed in the water when it was shaken. A classification was given for this parameter; 1 being very poor and 10 being very good. Other observations were also recorded at this stage. The color was observed and recorded at this initial stage and, after resting for 2 hours, the solution was observed to see if the powder settled or remained in the solution. Microscopy was also carried out in solutions of 10% samples of cut amylopectin, under a contrast phase, to see if some starch grains were present. The cut amylopectin samples were placed on a glass plate and spread to a thin layer under a coverslip. Samples were observed under a phase X20 objective with a corresponding illumination ring in a Leitz DMRB light microscope. The results are shown in Table 2, column 6 and Table 3 ba or "Starch Remnants". The relative thicknesses of the 10% solutions of cut amylopectin were analyzed visually after the dispersion and compared with a freshly prepared solution of cut amylopectin (eg, prepared according to the teaching of W093 / 22938) at room temperature . Subsequently, the frozen and reheated samples were measured at 60 ° C in a Contraves 115 rheometer via a stepped protocol over a shear rate of 10 to 500 sec-1 and viscosity values were obtained at approximately 50 sec "1. of thickness and viscosity values are shown in Table 3. (For comparison, a freshly prepared solution of 10% amylopectin cut has a viscosity of about 100 mPas to about 50 sec "1). Also with reference to Table 3, the total functionality of the properties of amylopectin cut alone and its interaction with amylose / wheat starch was analyzed, as described in the following, the key to these functionalities are: low = shear stress low, in such a way that the fragments of uncut starch remain and / or the viscosity is high (> 100 mPas at 50 sec. "1) OK = optimum shear, such that the starch granules were completely cut and the formation of lumps (ie, the amylose is caused to the separated phase) was avoided on = higher shear stress, so that the lumpiness was not prevented (ie the amylose did not separate in the phase) NB. very low and the smallest glucose chain lengths are pointers.

Preparation of amylose extract A 5% solution of trigc starch was prepared by forming a slurry of the starch with a little water and heating the rest of the water to boiling in a water bath. The wheat starch sludge is added to it and kept at 95 ° C for 45 minutes to allow the starch to gelatinize completely. Any water loss after 45 minutes is added, then the hot solution is centrifuged (in a heated centrifuge) at 10,000 rpm for 50 minutes. The supernatant was decanted and maintained at 70 ° C - this contained the amylose solution, which contains approximately 1.5-2.0% amylose and approximately 0.5% other solids - (mostly amylopectin).

Preparation of amylose extract and mixtures of cut amylopectin % solutions of amylopectin cut at 70 ° C were heated in a water bath, together with a little distilled water. The amylose extract is added hot to the amylopectin cut in the following amounts for each sample: 60 g of amylose extract + 40 g of 10% of cut amylopectin solution (to give 4% of cut amylopectin) 60 g of extract of amylose + 20 g of 10% cut amylopectin solution + 20 g of water (to give 2% cut amylopectin). Afterwards, the samples were frozen and after 2 days they were thawed to see if the sample degenerated or remained smooth. The degenerated samples were heated to see if they became smooth with heat.

Preparation of mixtures of wheat starch and cut amylopectin 10% solutions of cut amylopectin were diluted with distilled water to give 4% and 2% amylopectin cut. 5% wheat starch was added to the cold cut amylopectin mixture and this was boiled while stirring to prevent the starch from sticking to the tray while it was gelatinizing. The starch solution is then packaged in bags and chilled in ice water before freezing and kept at -20 ° C for 2 days.

Mixtures for amylose extract and cut amylopectin For cut amylopectin and amylose extract, direct microscopy is used to see if the cut amylopectin causes the amylose extract to separate into small beads in phase. A portion of the amylose extract in the cut amylopectin is placed on a glass cover, surrounded by an iodine solution and left for .2-3 minutes for the iodine solution to infiltrate the sample. Then, the excess of the iodine solution is removed from the edges using absorbent paper and the sample extends to a thin film under a coverslip, as in the above. The covers were seen under a X20 objective lens in a Leitz DMRB microscope giving a total amplification of X246 on a direct image paper from OASIS Image Archiving and Filing System. (The iodine solution is prepared by stirring 2 g of KI, followed by 1 g of iodine, in about 10 cm3 of distilled water until it dissolves and causes the solution to reach 500 cm3). After 2 days at -20 ° C the amylose extract and the cut amylopectin mixtures are thawed at room temperature and then reheated to visually analyze the solutions to form the lumpiness. If the sample shows lumps then retrogradation has occurred, suggesting that the amylopectin cut does not have phase separation the amylose extract in small beads. If the sample is smooth, then the cut amylopectin was functional in preventing retrogradation.

For mixtures of wheat starch and cut amylopectin After 2 days at -20 ° C, the mixtures of wheat starch and cut amylopectin were thawed at room temperature and then reheated to visually analyze the solutions to see if granules were formed. If the sample was granular then retrogradation occurred, suggesting that the cut amylopectin did not present phase separation of the amylose in the wheat starch to small beads. If the sample was smooth then the cut amylopectin was functional in preventing retrogradation. The effects on the wheat starch extract (for example, the prevention of amylose gel formation, and the amylose visible as small beads or as a film) are shown in Table 2, column 5. Finally, the samples of cut amylopectin were subjected to Nuclear Magnetic Resonance (NMR) to classify the molecular weight. The samples were D20 exchanged before measurement and then dispersed in D20 at 3% w / w heating and mixing in a swirling manner. Their 1 H NMR spectra were acquired at 90 ° C, recirculation time 10 seconds (90 ° pulses) with very weak solvent presaturation. The samples were measured in a reverse probe. The molecular weight results were determined by calculating the average number of glucose residues by the reduction end, from the integral of the reduction end ß compared to the resonance a- (1? 4) = 100. N.B. These values became enormously unreliable as the length became larger, with errors in the 6,000 values easily found as large as ± 50% and possibly higher. The glucose residue figures, for each cut amylopectin sample, in powder form, are shown in Table 3. For comparison, cut, dried, frozen amylopectin has approximately 11,400 glucose residues per reduction end and cooked amylopectin (no cut) has at least 11,000 glucose residues per reduction end. In Tables 2 and 3, it can be seen that samples prepared at higher temperatures gave darker colors when a solution of 10% amylopectin cut was prepared. They also had less glucose residues and visually, appear thinner. The dispersibility of the powder in 90% of water was slightly worsened at higher moisture contents, although the most difficult was seen with the samples of low volumetric density (examples 12 and 13), which did not have very good dispersibility and had a layer foamy on its surfaces after mixing. More starch fragments and higher viscosities were given as the moisture content increased. At higher moisture contents and lower temperatures, amylopectin was little cut and retained some of the viscous properties of the original amylopectin starch; conversely, at higher temperatures, the starch was overcut and most of it required that the amylose be separated into small beads. When the cut amylopectin was functional a smooth material was obtained; when it was not functional, a lumpy / pulpy appearance was observed.

In Examples 14, 2 and 3, the fragments contained in the 10% solutions, possibly, due to an incomplete dispersion instead of an inadequate breakage of the starch granules, since these extruded products were crystalline in nature. Glucose residue figures suggest that the extrusion process results in a slight breakdown of the amylopectin molecules, but not to the extent that the functionality of the cut amylopectin will be damaged. A slight breakdown of the amylopectin molecules is also illustrated by the fact that the 10% solutions of cut amylopectin prepared according to this invention are thinner than the 10% solutions of the freshly prepared cut amylopectin (e.g. , as prepared in accordance with the teaching of W093 / 22938). From Table 3, it can be seen that the relationship between the temperature of the material in extrusion and the moisture content of the material being extruded can be represented roughly and graphically as follows, where the shaded area represents the conditions for the production of cut amylopectin, powder, which has excellent functionality.

Although extrusion materials having a temperature of 140 to 200 ° C and moisture contents of 8 to 24% by weight are preferred, cut amylopectin, powder, with an acceptable functionality, can be prepared by extruding materials having temperatures of 120 ° C. at 220 ° C and moisture contents of 6 to 30% by weight. However, most of the preferred temperatures of the extrusion materials are from 140 to 185 ° and the most preferred contents of the materials being extruded are from 12 to 18% by weight.

Examples 15 to 17 The extrusion and evaluation methods, described in the foregoing with regard to Examples 1 to 14, were also conducted with respect to rye flour and tapioca flour, both having amylopectin contents of 8% by weight or less, and starch of waxy rice (remyline AC from Remy Industries, Belgium), which has an amylopectin content of 98% by weight. Table 4 shows the extrusion conditions used, while Table 5 shows the results of the evaluation tests.

KEY FOR TABLE 4 Qfl = amount of flour added to the extruder. Both of the rye and tapioca flours were easily dispersed, the rye flour giving a brown color and the tapioca flour giving a white color. The 10% solutions had many fragments, when viewed under the microscope and none prevented the formation of amylose gels and there were no small beads of amylose when mixed with the amylose extract. The waxy rice starch was easily dispersed; the 10% solution had many fragments which were seen under the microscope; When mixed with wheat starch, it was functional to prevent retrogradation.

Table 2 'when compared to the 10% solution of aminopecuna cut, recently prepared Table 3 t? co (as for Table 2) continues ..

Table 3 (continued) t 0 Table 5

Claims (11)

1. A process for the production of amylopectin cut, powder, characterized in that it comprises extruding a process farinaceous material comprising greater than 83% by weight amylopectin, optionally mixed with water; wherein the water content of the material under extrusion, including any added water, is in the range of 6 to 30% by weight and the temperature of the material during extrusion is in the range of 120 to 220 ° C.

2. The process in accordance with the claim ~ \ < - »=? - a n < r -v ^ n -i to nnrm i-i and l i ma l- or l has to i NoSo nnninrßnflD má to 90% by weight amylopectin.

3. The process according to any preceding claim, characterized in that the temperature of the material during extrusion is in the range of 140 to 200 ° C.

4. The process according to claim 3, characterized in that the temperature of the material during extrusion is in the range of 140 to 185 ° C.

5. The process according to any preceding claim, characterized in that the water content of the material under extrusion is in the range of 12 to 24% by weight.

6. The process according to claim 5, characterized in that the water content of the material under extrusion is in the range of 12 to 18% by weight.

7. The process according to any preceding claim, characterized in that the flour material is a waxy starch.

8. The process according to claim 7, characterized in that the flour material is selected from the group consisting of waxy maize starch, waxy rice starch and mixtures thereof.

9. The process according to any preceding claim, characterized in that the extrusion is conducted in an extruder having at least two screw elements.

10. A cut amylopectin, powder, prepared according to the method according to any preceding claim.

11. starch thickened food characterized in that it comprises amylopectin prepared according to the process according to any of claims 1 to 9.