TWI426868B - 可溶性燕麥或大麥粉及利用酵素的製造方法 - Google Patents

可溶性燕麥或大麥粉及利用酵素的製造方法 Download PDF

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TWI426868B
TWI426868B TW098134911A TW98134911A TWI426868B TW I426868 B TWI426868 B TW I426868B TW 098134911 A TW098134911 A TW 098134911A TW 98134911 A TW98134911 A TW 98134911A TW I426868 B TWI426868 B TW I426868B
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barley flour
oat
flour
barley
whole oat
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Robert Chatel
Yongsoo Chung
Justin French
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Quaker Oats Co
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Description

可溶性燕麥或大麥粉及利用酵素的製造方法 發明領域
本發明大致關於可溶性燕麥或大麥粉。更特定地，本發明關於製造可溶性燕麥或大麥粉的方法。
 發明背景
多年以來，燕麥片由於其對健康的好處已經成為人類日常飲食的主要食物。例如，許多研究已經顯示每天吃燕麥片可幫助降低血中膽固醇、減少心臟疾病的風險、促進健康的血流以及維持健康的血壓。此外，燕麥片中具有高含量的複雜碳水化合物及纖維，其促進緩慢的消化及穩定的血糖值。
就現今繁忙的生活型態而言，消費者要求方便，諸如製品的可攜帶性及簡易性。消費者想要從包括飲品的各種食物來源及速食品(諸如餅乾條(bars)，餅乾、脆餅，司莫奇(smoothies)及類似物)獲得燕麥片。
製備具有充分可溶性纖維的整個燕麥產品以滿足宣稱健康所必要之FDA的最低標準係想要的。例如，整個燕麥產品於每次食用中必須具有0.75g的可溶性β-葡萄聚糖纖維。為了製備每次食用含有至少0.75g之可溶性燕麥纖維的燕麥飲品(約18g的整個燕麥穀粒)，必須使用高度可溶性的燕麥粉。傳統上，高度可溶性麥粉利用酵素(諸如α-澱粉酶)製備。經酵素處理的燕麥粉然後經由鼔式或噴霧乾燥。此方法具有至少兩步驟以上且傳統上係昂貴，再者以低速生產可溶性燕麥粉。例如，成批的漿體由麥粉(燕麥)及水(70-90%溼度含量)製備。酵素然後加入漿體中並維持在最佳酵素反應狀況，接著進行酵素去活化過程。漿體然後被轉送至噴霧或是鼔式乾燥器中。
類似地，為了健康之故，大麥已經變成人類飲食中想要的主食，而且加工及製備含大麥產品的適當方法也是想要的。
 發明概要
本發明的面向關於在饋出(連續性烹飪)過程之前使用酵素以預先處理整個燕麥粉。藉由結合整個燕麥粉起始混合物及適合的酵素，然後加熱混合物來製備經酵素處理的燕麥粉。在開始分解及水解燕麥或大麥粉一段適當時間之後，經酵素處理的混合物然後進行饋出過程以繼續分解及水解燕麥或大麥粉，且進一步膠化及烹飪混合物。因此，相較於傳統方法，可以低價格與高速率製備可溶性燕麥或大麥粉。
本發明此處揭露的各種面向以及優點和特徵經過參考以下的說明與附加的圖示將變得明顯。再者，應該了解者此處所述之各種實施例的特徵並非是相互排除的，反而是可以各種結合與置換型式存在。
 本發明之詳細說明
本發明關於可溶性燕麥或大麥粉及利用前處理器與饋出機或其他適合的連續性炊具生產可溶性燕麥或大麥粉的方法。本過程較先前技藝為容易、不昂貴且耗時較少。
一開始，藉著在前處理器中結合整個燕麥或大麥粉起始混合物與適合的酵素溶液，然後加熱混合物而製備經酵素處理的燕麥或大麥粉。於一段適當時間以開始分解及水解燕麥或大麥粉之後，經酵素處理的混合物然後進行饋出過程以繼續分解及水解燕麥或大麥粉，與膠化及烹飪混合物。
製備的起始混合物含有整個燕麥或大麥粉、顆粒糖、任意地麥芽糊精與至少一抗氧化劑。
整個燕麥或大麥粉存在數量以重量計為起始組成物總重的約50%至約100。於進一步態樣中，整個燕麥或大麥粉存在數量以重量計為約80%至約100或約90%至約95%。
糖可為習於此藝者所知的任何適合的糖。糖的非限制性實例包括蔗糖、果糖、葡萄糖與其他習於此藝者所知的糖與其等的組合。典型上，糖存在數量以重量計為起始組成物總重的0至約15%。於進一步態樣中，糖的存在數量以重量計為0至約7%。
麥芽糊精存在數量以重量計可為起始組成物總重的約0%至約15%。於進一步態樣中，麥芽糊精的存在數量以重量計為約3%至約7%。
抗氧化劑可為任何適合的抗氧化劑，諸如混合的天然生育酚或人工的抗氧化劑(諸如BHT及BHA)。抗氧化劑的存在數量以重量計為從0.1%至2%。於進一步態樣中，抗氧化劑的存在數量以重量計為約0.25%至約0.75%。
酵素可為任何水解燕麥或大麥粉中之澱粉且不會改變或負面影響燕麥或大麥粉中之β-葡萄聚糖的適合酵素。適合的酵素包括α-澱粉酶。β-葡萄聚糖是否已經被水解而改變可以任何適合的方法(諸如藉由分析β-葡萄聚糖的結構)而決定。可以雷射光散射質譜儀完成此工作。酵素加入水中形成酵素水溶液。然後於前處理器中，酵素水溶液與起始混合物結合。
起始混合物及酵素溶液加熱至約120℉與約200℉之間，特別是至約140℉與約180℉之間，達一段有效的時間來開始將燕麥或大麥粉中的澱粉分子水解(分解)成為多醣分液。
起始混合物及酵素溶液可在前處理器中混合，前處理器諸如允許液體被加入自由流動麥粉的高速混合器。產出物為具有溼度含量約25至約40%之自由流動的濕麥粉混合物。滯留時間為欲獲得所要結果的充分時間。
經酵素處理的混合物接著被加入饋出機(連續性炊具)中以繼續分解及水解澱粉與膠化及烹飪澱粉。混合物停留在饋出機達一段充分的時間以膠化及烹飪澱粉，大致至少1分鐘，典型上，約1至約1.5分鐘。大致上，材料從開始入口溫度加熱至最終出口溫度以提供澱粉膠化所要的能量。
澱粉膠化需要水及熱。燕麥的膠化溫度範圍為127℉至138℉(53-59℃)。若溼度少於約60%，則需要較高的溫度。典型上，饋出發生於料管融膠(barrel)溫度140℉及250℉之間。麵糰(dough)溫度大致為212℉及260℉之間。
可通過饋出機料管壁諸如圍著料管的套殼而施加熱氣，熱介質如蒸氣、水或油會通過套殼而循環，或者經由埋在料管中的電熱器而施加熱氣。藉由材料於饋出機內部移動時的摩擦也可產生熱。剪力由饋出機旋槳的設計及旋槳速度控制。黏度為澱粉結構、溫度、溼度含量、脂肪含量及剪力的函數。
低剪力被施加至饋出機中的混合物。當酵素已經前處理澱粉，此過程不需要高剪力。高剪力會糊精化澱粉，使它的分子量下降太多。也可過度增加麵糰溫度，如此會過度烹飪導致過量的烹飪穀粒氣味。
加工過程的平衡會限制麵糰溫度以避免過多的烹飪穀粒氣味並保持酵素的活性，然後再增加溫度以去活化酵素。相對於高剪力饋出過程，低剪力饋出過程的特性在於高溼度及低剪力旋槳設計相較於低溼度及高剪力旋槳設計。
任一適合的饋出機都可使用，包括適合的單一旋槳或雙旋槳饋出機。典型上，但非限制的，旋槳速度為200-300rpm。
所得產品可利用形成饋出機成型為小粒及乾燥，典型上至約1.5至約10%，例如6.5至8.5%的溼度含量。小粒可以通過US 30篩子顆粒化至最大85%。
顆粒化產品可用於飲品，諸如易開罐飲品、果汁、乳品飲品與碳酸清涼飲料，及各種食品，諸如糖果棒、穀類食物、布丁、司莫奇(smoothies)、粉狀飲品、餅乾、脆餅等等。可溶性燕麥或大麥粉也可被用於製造軟食品，諸如冰淇淋及軟優格。上述的名單並非是排它的，習於此藝者將會認知到依據本發明可溶性燕麥或大麥粉可被添加至其他飲品及食品中。
例如，飲品含有約1%至約25%之可溶性燕麥或大麥粉及約70%至約95%全部水分，典型上，約75%至約90%全部水分，基於全部可飲用飲品的重量。若想要的話，平衡物中可含有甜味劑、香料、水果及其他材料。
水應該適合用於食品中。全部水分可以部分來自或全部來自可飲用食品的其他部分，特別是使用奶品、果汁或其他含水成分時。例如，奶品可以是乳品(如整個、2%、1%或無脂肪)或非乳品(如大豆)。奶品亦可來自奶粉與水。
飲品也可包括水果組份。水果組份可包括果汁、含優格水果、水果泥；新鮮水果、水果醬、水果冰沙、水果粉糖，乾燥水果粉與其等的組合。典型上，水果組份具有足夠小的顆粒使得其可無須咀嚼而安全吞下。水果組份及/或添加的酸味劑可以調整以獲得所要的pH值，例如少於約4.6的pH值。
食品包括穀類食物及即可吃零食糖果棒。適合數量的顆粒化產品被加入食物混合物中。
另外的成分可加入飲品及食品中。這種成分包括非穀粒為底成分。例如，包括香味劑、著色劑、甜味劑、鹽分以及維他命與礦物質。於本發明一實施例中，香味劑諸如草莓、巧克力或肉桂氣味被加入以增加產品的味道。其他水果香味劑也是有用的，以提供食品不同的味道，例如，草莓、芒果與香蕉及其等混合物。香料，特別是肉桂可以使用。此外，任何所要的氣味或香味可以使用。適合的甜味劑(人工的或天然的)可加入食品中以提供所要的甜度。例如，黑糖、楓糖或果糖可以使用。非穀粒為底之食物成分的添加範圍為產品總重的約10至75wt%。
其他隨意的成分包括，但不限於此，鹽分、親水膠質、多醣、黏稠劑、咖啡因、乳品、咖啡固體、茶固體、藥草、保健化合物、電解質、維他命、礦物質、胺基酸、防腐劑、酒精、著色劑、乳化劑與油類，如習於此藝者所知者。
可溶性燕麥或大麥粉包括β葡萄聚糖可溶性纖維，諸如β-1，3-葡萄聚糖，β-1，6-葡萄聚糖或β-1，4-葡萄聚糖或其等混合物。除了天然存在於燕麥的β葡萄聚糖之外，β葡萄聚糖也可被加入，如為FDA所核准的。在某些實施例中，燕麥粉較佳地含有至少約3%至5%或約3.7%至4%的β葡萄聚糖。在某些實施例中，含燕麥粉的液體產品中含有0.1%至約1.5%的β葡萄聚糖，或約0.8%至1.3%的β葡萄聚糖。其他數量的β葡萄聚糖也是有用的。
如說明的，本發明提供健康可飲用及可食用的飲品與食品，其非常方便而可隨時隨地的消費，使得它特別吸引今日繁忙生活型態的消費者。
實例1
用於饋出過程的麥粉混合配方。
α-澱粉酶的來源：Valley Research-ValidaseBAA 1000L
實例2
脆餅配方典型上由整個小麥粉或小麥麩質製成。但是配方可用此水解的燕麥粉取代以增進營養的好處(心臟健康)以及提供適當的強度給被片狀化及切成脆餅之麵糰。配方包括：
實例3
燕麥冰淇淋配方
本發明可以其他特別的型式具體化而依然不會逸脫其精神或基本特徵。因此，上述實施例在任何方面應該被認為只是說明而非對於此處描述發明的限制。本發明的範圍由附加的申請專利範圍而不是由前面的描述界定，而且落入申請專利範圍均等意義與範疇之內的所有改變將為本發明所含括。

Claims (16)

  1. 一種生產具有可溶性纖維之全燕麥或大麥粉的方法，其包括：結合全燕麥或大麥粉起始混合物及適合的酵素水溶液以形成一濕潤的酵素起始混合物；加熱該濕潤的酵素起始混合物至120℉及200℉之間；於140℉及250℉之料管溫度下，將該經加熱之濕潤的混合物壓出1至1.5分鐘，以形成該具有可溶性纖維之全燕麥或大麥粉；及增加該壓出機中的溫度以去活化該酵素。
  2. 如申請專利範圍第1項的方法，其中該全燕麥或大麥粉起始混合物包括全燕麥或大麥粉、顆粒糖及至少一抗氧化劑。
  3. 如申請專利範圍第2項的方法，其中該全燕麥或大麥粉起始混合物更包括麥芽糊精。
  4. 如申請專利範圍第1項的方法，其中該全燕麥或大麥粉起始混合物包括50至100%的全燕麥或大麥粉，0至15%的顆粒糖，0至15%的麥芽糊精，及有效量的至少一抗氧化劑。
  5. 如申請專利範圍第4項的方法，其中該全燕麥粉或大麥起始混合物包括80至100%的全燕麥或大麥粉。
  6. 如申請專利範圍第4項的方法，其中該全燕麥粉或大麥起始混合物包括90至95%的全燕麥或大麥粉。
  7. 如申請專利範圍第1項的方法，更包括形成小粒化的可溶性燕麥或大麥粉。
  8. 如申請專利範圍第7項的方法，更包括顆粒化該小粒化的可溶性燕麥或大麥粉。
  9. 如申請專利範圍第1項的方法，其中該饋出發生於料管融膠溫度(barrel temperature)為140℉至250℉。
  10. 如申請專利範圍第1項的方法，其中該饋出發生於麵糰溫度(dough temperature)為212℉至260℉。
  11. 如申請專利範圍第1項的方法，其中該酵素起始混合物加熱至140℉至180℉。
  12. 一種供製備含有可溶性燕麥或大麥粉之飲品或食品的方法，其包括如申請專利範圍第1項之生產具有可溶性纖維之全燕麥或大麥粉的方法，及將該可溶性燕麥或大麥粉添加至飲品或食品混合物。
  13. 如申請專利範圍第12項的方法，其中該飲品選自由果汁、乳品飲品及碳酸清涼飲料組成的群組。
  14. 如申請專利範圍第13項的方法，其中添加該可溶性麥粉以提供具有基於該飲品總重1至25%之可溶性纖維的飲品。
  15. 如申請專利範圍第12項的方法，其中該食品選自由糖果棒(bars)、穀類食物、布丁、司莫奇(smoothies)、冰淇淋、餅乾及脆餅(crackers)組成的群組。
  16. 一種飲品，其係依據如申請專利範圍第12項的方法所製備。
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