WO1996003892A1 - Aliments contenant des amidons et des farines inhibes par traitement thermique - Google Patents

Aliments contenant des amidons et des farines inhibes par traitement thermique Download PDF

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Publication number
WO1996003892A1
WO1996003892A1 PCT/US1995/009138 US9509138W WO9603892A1 WO 1996003892 A1 WO1996003892 A1 WO 1996003892A1 US 9509138 W US9509138 W US 9509138W WO 9603892 A1 WO9603892 A1 WO 9603892A1
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WO
WIPO (PCT)
Prior art keywords
starch
food
inhibited
thermally
viscosity
Prior art date
Application number
PCT/US1995/009138
Other languages
English (en)
Inventor
David J. Thomas
Chung-Wai Chiu
Eleanor Schiermeyer
Manish B. Shah
Douglas J. Hanchett
Roger Jeffcoat
Original Assignee
National Starch And Chemical Investment Holding Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from PCT/US1994/008559 external-priority patent/WO1995004082A2/fr
Priority claimed from PCT/US1995/000682 external-priority patent/WO1996003891A1/fr
Application filed by National Starch And Chemical Investment Holding Corporation filed Critical National Starch And Chemical Investment Holding Corporation
Priority to EP95928669A priority Critical patent/EP0735827A1/fr
Priority to US08/619,569 priority patent/US6221420B1/en
Priority to AU32340/95A priority patent/AU696688B2/en
Priority to CA002173122A priority patent/CA2173122C/fr
Publication of WO1996003892A1 publication Critical patent/WO1996003892A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • the moderately inhibited granular non- pregelatinized starches and flours have a reduced gelatinization temperature and a lowered ethalapy. It is believed the overall granular structure of the thermally inhibited starches has been altered. In contrast, chemically crosslinked starches are substantially
  • thermally-inhibited starches or flours are dispersed and/or cooked in water, they exhibit the properties characteristic of a chemically crosslinked (i.e., inhibited) starch.
  • Suitable bases for use in the pH adjustment step include, but are not limited to, sodium hydroxide, sodium carbonate, tetrasodium pyrophosphate, ammonium
  • orthophosphate disodium orthophosphate, trisodium
  • the starch or flour (4-5% moisture) is placed on a tray and put into a freeze dryer.
  • a suitable bulk tray freeze dryer is available from FTS Systems of Stone Ridge, New York under the trademark Dura-Tap.
  • the freeze dryer is run through a programmed cycle to remove the moisture from the starch or flour.
  • the starch or flour temperature is held constant at about 20°C and a vacuum is drawn to about 50 milliTorr (mT).
  • the starch or flour is removed from the freeze dryer and immediately placed into a suitable heating apparatus for the heat treatment.
  • the fluidized bed is equipped with a means for removing water vapor, such as, a vacuum or a blower to sweep air or the fluidizing gas from the head-space of the fluidized bed.
  • a means for removing water vapor such as, a vacuum or a blower to sweep air or the fluidizing gas from the head-space of the fluidized bed.
  • Suitable fluidizing gases are air and nitrogen.
  • the source of the starch, initial pH and moisture content of the starch, the dehydrating method, the heating time and temperature, and equipment used are all interrelated variables that affect the amount of inhibition.
  • pregelatinization may be carried out prior to or after other starch reactions used to modify starch, such as, heat- and/or acid-conversion, oxidation, phosphorylation, etherification, esterification, chemical crosslinking, enzyme modification, and the like.
  • starch reactions such as, heat- and/or acid-conversion, oxidation, phosphorylation, etherification, esterification, chemical crosslinking, enzyme modification, and the like.
  • the thermally-inhibited starches are:
  • the viscosity is measured at 5% solids using the pressurized VISCO/Amylo/GRAPH procedure
  • the pregelatinized starch has a low initial cold viscosity, meaning it was not highly cooked out in the pregelatinization process and more cooking is needed to reach the initial peak viscosity, the resulting
  • a combination of selected factors including the pH, moisture content and the type of native starch, determine whether a desirable, non-cohesive, heat- stable starch thickener is produced by the process of this invention.
  • the starch was adjusted to pH 9.5 and thermally dehydrated and inhibited in the fluidized bed as
  • the judges were given 20 ml samples for tasting. They observed a significant difference between the oven- dehydrated and ethanol-dehydrated starches. Nine out of the twelve judges chose the one different sample. All nine of the judges who could determine the different sample preferred the sample that was ethanol-extracted. Attributes that were used to describe the ethanol- extracted sample included clean, not bitter, and smooth compared to the oven-dehydrated sample.
  • the judge is requested to express a preference based on a specific attribute, here which sample is cleaner.
  • Results are obtained in terms of relative frequencies of choice of the two samples as accumulated for all participants.
  • Six of the eight trained judges identified the ethanol-extracted sample as having a blander, cleaner flavor with less aftertaste.
  • Bostwick Consistometer measures the filling flow in centimeters. The lower the number, the higher the viscosity. The values are taken at 60 seconds.
  • the starch cook had a peak viscosity of 760 B.U., 10 minutes after peak viscosity of 740 B.U., and breakdown of 3%.
  • the key requirements for the starches used in this application are texture and heat stability, i.e., resistance to viscosity breakdown during high temperature retorting.
  • the thermally-inhibited waxy maize starches showed good functionality.
  • the starch inhibited for 180 minutes at 160°C performed the best. Native waxy maize did not hold up under these processing conditions and is not acceptable for this application.
  • This example shows the use of thermally- inhibited (thermally dehydrated heat treated) potato starches in a hot dog (i.e., an emulsified meat).
  • the ingredients used are shown below.
  • Starch tends to help control moisture and potato starch is routinely used as a means to control moisture in meat products.
  • the starches utilized in the formulation are described below.
  • the waxy rice starches had an initial moisture content of 10.6%. Viscosity readings were taken prior to filling the cans and after retorting using a Brookfield RVT Viscometer with a #4 spindle at 10 rpm. The final products were also evaluated for organoleptic quality and subjectively rated from 1-10 (10 is best).
  • the starch cook had a peak viscosity of 695 B.U., 10 minutes after peak viscosity of 690 B.U., and 0.7% breakdown.
  • the blended ingredients were fed into a twin-screw extruder (Werner & Pfleiderer, Model ZSK-30), and
  • Zone Temperatures off/off/60/150/140°C 1 A screw profile consisting of conveying, mixing, and reverse flight elements. Samples were taken in the form of extrudate ropes. After steady state conditions were obtained, the ropes were cut into pieces approximately 1 ⁇ 4 inch long.
  • the cereals were evaluated for expansion and bulk density. Using a set of digital micrometers, diameter readings were taken on 10 samples and the average diameter was determined. Using an Ohaus Triple Beam Balance, bulk density was determined for each sample. The beaker portion was filled to capacity, leveled off (without compacting any extrudate), and weighed. The results are shown below.
  • soup introducing the soup into #1 (10 oz.) cans.
  • the cans are then steam retorted to an internal can temperature of 120°C (250°F) and held for 30 minutes prior to cooling.
  • the resultant canned soup should have an equal
  • the "thin-thick" property of the cross-linked, thermally-inhibited starch should allow for quicker heat penetration during retorting, i.e., the time required to reach a specific center can temperature is reduced, thus allowing for faster thermal processing.
  • pregelatinized, granular thermally-inhibited starch The starch is pregelatinized as described earlier.
  • a lemon pie filling is prepared using the ingredients shown below:
  • Citric acid 0.1 part The dispersion is slowly added to the dry ingredients in the ribbon blender and mixing at room temperature is continued until a homogeneous semi-solid dispersion is obtained. Sufficient water is added during mixing to provide a moisture content of 15%. The semi-solid dispersion is passed through a California Pellet mill and cut into particles of

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

On utilise de l'amidon ou de la farine granulaire inhibé par traitement thermique en tant qu'ingrédient dans divers aliments. Les amidons inhibés par traitement thermique sont fonctionnellement équivalents à des amidons chimiquement réticulés. On prépare ces amidons ou ces farines selon un procédé consistant à déshydrater ceux-ci afin de les rendre anhydres ou sensiblement anhydres ( < 1 % d'humidité), de préférence à un pH neutre ou basique, puis à traiter à la chaleur l'amidon ou la farine déshydraté suffisamment longtemps pour inhiber l'amidon au degré souhaité. On peut effectuer la déshydratation en chauffant l'amidon, en extrayant celui-ci à l'aide d'un solvant ou par cryodessication. On peut gélatiniser préalablement l'amidon avant ou après l'inhibition thermique à l'aide de techniques connues qui ne brisent pratiquement pas les granules d'amidon.
PCT/US1995/009138 1993-07-30 1995-07-28 Aliments contenant des amidons et des farines inhibes par traitement thermique WO1996003892A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
EP95928669A EP0735827A1 (fr) 1994-07-29 1995-07-28 Aliments contenant des amidons et des farines inhibes par traitement thermique
US08/619,569 US6221420B1 (en) 1993-07-30 1995-07-28 Foods containing thermally-inhibited starches and flours
AU32340/95A AU696688B2 (en) 1994-07-29 1995-07-28 Foods containing thermally-inhibited starches and flours
CA002173122A CA2173122C (fr) 1994-07-29 1995-07-28 Aliments contenant des amidons et des farines inhibes par traitement thermique

Applications Claiming Priority (10)

Application Number Priority Date Filing Date Title
USPCT/US94/08559 1994-07-20
PCT/US1994/008559 WO1995004082A2 (fr) 1993-07-30 1994-07-29 Amidons de farine non cohesifs traites a chaud et procede de production
US29621194A 1994-08-25 1994-08-25
US08/296,211 1994-08-25
USPCT/US95/00682 1995-01-18
PCT/US1995/000682 WO1996003891A1 (fr) 1994-07-29 1995-01-18 Produits alimentaires comprenant des farines et des amidons thermiquement inhibes
US48196395A 1995-06-07 1995-06-07
US47368895A 1995-06-07 1995-06-07
US08/481,963 1995-06-07
US08/473,688 1995-06-07

Publications (1)

Publication Number Publication Date
WO1996003892A1 true WO1996003892A1 (fr) 1996-02-15

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PCT/US1995/009138 WO1996003892A1 (fr) 1993-07-30 1995-07-28 Aliments contenant des amidons et des farines inhibes par traitement thermique

Country Status (4)

Country Link
EP (1) EP0735827A1 (fr)
AU (1) AU696688B2 (fr)
CA (1) CA2173122C (fr)
WO (1) WO1996003892A1 (fr)

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5846786A (en) * 1997-08-21 1998-12-08 National Starch And Chemical Investment Holding Corporation Thermally-inhibited, subsequently enzymatically-treated starches
WO1999021444A1 (fr) * 1997-10-29 1999-05-06 Danisco A/S Denree alimentaire susceptible d'etre rechauffee
US5904940A (en) * 1997-08-21 1999-05-18 National Starch And Chemical Investment Holding Corporation Use of thermally-inhibited subsequently enzymatically-treated starches in food products
US5904941A (en) * 1997-08-21 1999-05-18 National Starch And Chemical Investment Holding Corporation Use of enzymatically-treated starches as viscosifiers and their use in food products
EP0916268A2 (fr) * 1997-11-14 1999-05-19 Cerestar Holding Bv Composition d'enrobage transparente comprenant un amidon de type dusu2 or aedu acetylé, une dextrine et de la farine de riz, pour enrober des produits à base de pommes de terre
AU707179B2 (en) * 1995-10-13 1999-07-01 Corn Products International, Inc. Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
WO2000073353A1 (fr) * 1999-06-01 2000-12-07 National Starch And Chemical Investment Holding Corporation Amidon inhibe thermiquement prepare avec des oligosaccharides
EP1128846A1 (fr) * 1999-09-15 2001-09-05 Avebe America, Inc. Amidon pregelatinise a epaississement par cisaillement
EP1955600A1 (fr) * 2007-01-24 2008-08-13 Coöperatie AVEBE U.A. Produit de type snack expansé à taux de sel réduit, comprenant de l'amidon à haute teneur en amylopectine
WO2010051181A1 (fr) * 2008-10-31 2010-05-06 The Quaker Oats Company Expansion de céréales extrudées avec une bonne source de fibres
WO2014053833A1 (fr) * 2012-10-02 2014-04-10 Tate & Lyle Ingredients Americas Llc Procédé de préparation d'un amidon inhibé
US10316178B2 (en) 2017-06-07 2019-06-11 Corn Products Development, Inc. Starch suspension for adhesive coatings
CN110392531A (zh) * 2017-03-22 2019-10-29 贝利优瑞米公司 热抑制的淀粉和/或面粉的再润湿
CN111378052A (zh) * 2018-12-28 2020-07-07 玉米产品开发公司 热抑制淀粉及其制备方法
WO2020172062A1 (fr) * 2019-02-21 2020-08-27 Cargill, Incorporated Compositions pour applications alimentaires humides de longue conservation pour animaux de compagnie
CN113163830A (zh) * 2018-11-30 2021-07-23 嘉吉公司 包含热抑制和/或经热湿处理的蜡质木薯的非谷物组合物
CN113454126A (zh) * 2019-02-27 2021-09-28 罗盖特公司 制备热改性淀粉的方法
CN114727631A (zh) * 2019-11-19 2022-07-08 日本食品化工株式会社 溶胀抑制淀粉的制造方法

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US10143224B2 (en) * 2015-07-24 2018-12-04 Corn Products Development, Inc. Low protein yogurts containing modified starches

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US4391836A (en) * 1980-08-08 1983-07-05 National Starch And Chemical Corporation Process for preparing instant gelling starches
WO1995004082A2 (fr) * 1993-07-30 1995-02-09 National Starch And Chemical Investment Holding Corporation Amidons de farine non cohesifs traites a chaud et procede de production

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Cited By (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6410075B1 (en) 1995-10-13 2002-06-25 Corn Products International, Inc. Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
AU707179B2 (en) * 1995-10-13 1999-07-01 Corn Products International, Inc. Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
US6001408A (en) * 1995-10-13 1999-12-14 Corn Products International, Inc. Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
US5904940A (en) * 1997-08-21 1999-05-18 National Starch And Chemical Investment Holding Corporation Use of thermally-inhibited subsequently enzymatically-treated starches in food products
US5904941A (en) * 1997-08-21 1999-05-18 National Starch And Chemical Investment Holding Corporation Use of enzymatically-treated starches as viscosifiers and their use in food products
US5846786A (en) * 1997-08-21 1998-12-08 National Starch And Chemical Investment Holding Corporation Thermally-inhibited, subsequently enzymatically-treated starches
WO1999021444A1 (fr) * 1997-10-29 1999-05-06 Danisco A/S Denree alimentaire susceptible d'etre rechauffee
EP0913099A1 (fr) * 1997-10-29 1999-05-06 Danisco A/S Enrobage pour produit alimentaire
EP0916268A2 (fr) * 1997-11-14 1999-05-19 Cerestar Holding Bv Composition d'enrobage transparente comprenant un amidon de type dusu2 or aedu acetylé, une dextrine et de la farine de riz, pour enrober des produits à base de pommes de terre
EP0916268A3 (fr) * 1997-11-14 2001-01-24 Cerestar Holding Bv Composition d'enrobage transparente comprenant un amidon de type dusu2 or aedu acetylé, une dextrine et de la farine de riz, pour enrober des produits à base de pommes de terre
WO2000073353A1 (fr) * 1999-06-01 2000-12-07 National Starch And Chemical Investment Holding Corporation Amidon inhibe thermiquement prepare avec des oligosaccharides
EP1128846A1 (fr) * 1999-09-15 2001-09-05 Avebe America, Inc. Amidon pregelatinise a epaississement par cisaillement
EP1128846A4 (fr) * 1999-09-15 2002-10-25 Avebe America Inc Amidon pregelatinise a epaississement par cisaillement
EP1955600A1 (fr) * 2007-01-24 2008-08-13 Coöperatie AVEBE U.A. Produit de type snack expansé à taux de sel réduit, comprenant de l'amidon à haute teneur en amylopectine
WO2010051181A1 (fr) * 2008-10-31 2010-05-06 The Quaker Oats Company Expansion de céréales extrudées avec une bonne source de fibres
CN102170793A (zh) * 2008-10-31 2011-08-31 桂格燕麦公司 挤出的有良好的纤维源的谷物的膨化
CN102170793B (zh) * 2008-10-31 2017-02-08 桂格燕麦公司 挤出的有良好的纤维源的谷物的膨化
WO2014053833A1 (fr) * 2012-10-02 2014-04-10 Tate & Lyle Ingredients Americas Llc Procédé de préparation d'un amidon inhibé
CN104781282A (zh) * 2012-10-02 2015-07-15 泰特&莱尔组分美国公司 用于制备稳定淀粉的方法
US9982064B2 (en) 2012-10-02 2018-05-29 Tate & Lyle Ingredients Americas Llc Process for preparing an inhibited starch
CN110392531A (zh) * 2017-03-22 2019-10-29 贝利优瑞米公司 热抑制的淀粉和/或面粉的再润湿
CN110392531B (zh) * 2017-03-22 2022-12-09 贝利优瑞米公司 热抑制的淀粉和/或面粉的再润湿
US10316178B2 (en) 2017-06-07 2019-06-11 Corn Products Development, Inc. Starch suspension for adhesive coatings
CN113163830A (zh) * 2018-11-30 2021-07-23 嘉吉公司 包含热抑制和/或经热湿处理的蜡质木薯的非谷物组合物
CN113365506A (zh) * 2018-12-28 2021-09-07 玉米产品开发公司 热抑制淀粉及制备方法
CN111378052A (zh) * 2018-12-28 2020-07-07 玉米产品开发公司 热抑制淀粉及其制备方法
CN111378052B (zh) * 2018-12-28 2023-11-28 玉米产品开发公司 热抑制淀粉及其制备方法
WO2020172062A1 (fr) * 2019-02-21 2020-08-27 Cargill, Incorporated Compositions pour applications alimentaires humides de longue conservation pour animaux de compagnie
CN113423737A (zh) * 2019-02-21 2021-09-21 嘉吉公司 用于架藏稳定的湿润宠物食品应用的组合物
CN113423737B (zh) * 2019-02-21 2023-02-17 嘉吉公司 用于架藏稳定的湿润宠物食品应用的组合物
CN113454126A (zh) * 2019-02-27 2021-09-28 罗盖特公司 制备热改性淀粉的方法
CN114727631A (zh) * 2019-11-19 2022-07-08 日本食品化工株式会社 溶胀抑制淀粉的制造方法

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AU696688B2 (en) 1998-09-17
AU3234095A (en) 1996-03-04
CA2173122C (fr) 2002-01-29
CA2173122A1 (fr) 1996-02-15

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