TH51359B - Nutrients with intermittent starch particles - Google Patents

Abstract

DC60 (21/02/50) Flour invention used in the food industry. More specifically involved With the flour used in the food that Processed at least in the process of processing One episode is to bring Invention provides for the use of modified starches and how to use them in food (soups, desserts (milk and dairy products), sauces, creams). , Dressing, filling in confectionery etc.) so that, when used in the preparation of food that is brought into practice by heating and / or shearing Provide food Such a division with a smooth, shortened texture as needed and a glossy shape, even after prolonged practice. When the use of other flour will Make the product a sticky, coarse or powdery liquid used in the food industry. More specifically involved With the flour used in the food that Processed at least in the process of processing One episode is to bring Invention provides for the use of modified starches and how to use them in food (soups, desserts (milk and dairy products), sauces, creams). , Dressing, filling in confectionery etc.) so that, when used in the preparation of food that is brought into practice by heating and / or shearing Provide food Such a division with a smooth, shortened texture as needed and a glossy shape, even after prolonged practice. When the use of other flour will Makes the product a sticky, coarse or matte liquid.

Claims (2)

1. Method for providing improved foodstutt with short or smooth texture and / or shiny shape after heat treatment. And / or shear Which includes Adding to nutritional ingredients with non-grain crosslinked starch. The powder has the ability to disintegrate into discrete particles after treatment. And that the batter will be cross-linked by adipic Anhydride at least 0.003%, with sodium trimethaphosphate at least 0.01% or with phosphorus. Oxichloride of at least 0.00010% and such nutritional processes containing such starch, which the processing consists of Heat and / or shear treatment in which such improved food will be provided 2. Method according to claim 1, where the starch is broken 3. Method according to claim Clause 1, where starch is cross-linked with 0.003% to 0.024% adipic anhydride, with 0.01% to 0.25% sodium trimethaphosphate or with phosphorus oxychloride. 0.00010% to 0.01% 1. and where starch is cross-linked with at least 0.003% adipic anhydride, with at least 0.01% sodium trimethaphosphate or with phosphorus removed. Zichloride is at least 0.00010% and the starch has the ability to break down into particles. 5. Mixture according to claim 4, which was obtained starch was obtained from oily mutants. Guava which has been genetically modified or from a mutant potato plant without amylose 6. Mixture according to claim 5, which the starch was treated through stabilization 7. Mixture according to claim 4 which The starch is cross-linked with 0.003% to 0.024% adipic anhydride, with 0.01% to 0.25% sodium trimethaphosphate, or with 0.00010% to 0.01% phosphorus oxychloride. 1. And which powder will be Crosslinked by adipic Anhydride at least 0.003%, with sodium trimethaphosphate at least 0.01% or with phosphorus oxychloride at least 0.00010% 9. Nutritional according to claim 8, which The discontinuous particles were obtained from starch granules 1 0. Nutrient according to claim 8, the starch was cross-linked with 0.003% to 0.024% adipic anhydride, too. Sodium trimethaphosphate 0.01% to 0.25% or with phosphorus oxichloride 0.00010% to 0.01% 1 1. and which starch It will be cross-linked by adipic. Anhydride, at least 0.003%, with at least 0.01% sodium trimethaphosphate, or with at least 0.00010% phosphorus oxychloride, and by heat treatment and nutrition. / Or slash 1 2. Method according to claim 11, in which starch is cross-linked with 0.003% to 0.024% adipic anhydride, with 0.01% to 0.25% sodium trimethaphosphate. Or with phosphorus oxichloride 0.00010% to 0.01%