Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• the present invention relates to a method for the production of glass noodles using genetically modified starch, a glass noodle which has been produced using genetically modified starch, and the use of genetically modified starch for the production of glass noodles and fallable gels.
• the essential characteristics of the glass noodles according to the invention can be characterized by physico-chemical properties such as water absorption capacity, transparency, loss of cooking and elasticity and thus define the appearance, cooking behavior and the texture (bite resistance etc.) of the noodle.
• a paste is usually first made from mung bean starch and water, from which a dough is prepared by the further addition of starch, which then, e.g. can be extruded into boiling water through fine nozzles. After a short cooking time, the noodles are cooled or quenched and then dried.
• nudei results in a very high-quality glass noodle that has a white color when dried, appears transparent after cooking or cooking, has a low water absorption capacity and has high tensile strength and high elasticity.
• the object of the present invention is therefore to provide an alternative production of high quality glass noodles with good economy.
• Another object of the invention is to provide an alternative to the limited availability of mung bean starch, especially for glass noodle production. Furthermore, the object of the invention is to provide an alternative for the use of possibly chemically modified starches of different origins in the manufacture of glass noodles in order to reduce production times and costs.
• the modern methods of genetic engineering provide a large number of transgenic, starch-producing plants, in particular maize, potatoes, wheat or rice, from which starch, ie “genetically modified starch” in the sense of the present invention, can be isolated, some of which are considerable have changed physicochemical properties, such as a change in the amylose-amylopectin ratio, the chain length distribution of the amylopectin, the degree of phosphorylation and the mineral (Ca 2+ +, Mg 2+ , etc.) or lipid content etc.
• the present invention therefore relates to a process for the production of glass noodles, in which starch, especially starch from tapioca, potato, corn and / or wheat, preferably potato and / or wheat, in particular potato with an amylose content of at least 25%, preferably> 30% , in particular> 33% and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160 g, is processed in the usual way to a glass noodle, preferably at least 30%, particularly preferably about 30-90%, in particular about 35-80% and most preferably about 40-65% of the mung bean starch commonly used is replaced by said starch.
• starch especially starch from tapioca, potato, corn and / or wheat, preferably potato and / or wheat, in particular potato with an amylose content of at least 25%, preferably> 30% , in particular> 33% and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160 g, is processed in the usual way to
• the process according to the invention for the production of glass noodles preferably also contains starches from tapioca, potato, corn and / or wheat Contain phosphate content of at least 0.5 nmol, preferably 1 nmol and in particular 1.5 nmol glucose-6-phosphate (G6P) / mg starch (determined according to the enzymatic method described in Example 8b of international patent application WO 97/11188 A1).
• G6P glucose-6-phosphate
• a further subject of the invention is finally a glass noodle characterized by an elasticity of at least 1.5 g / cm, preferably at least 1.7 g / cm and / or a water absorption capacity of at most 550%, preferably at most 530%, in particular at most 500% with a diameter of about 0.4 to 0.45 mm of the dried noodle, obtainable by the process according to the invention for the production of glass noodles, in which starch, especially starch from tapioca, potato, corn and / or wheat, preferably potato and / or wheat, in particular potato with a Amylose content of at least 25%, preferably> 30%, in particular> 33% and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160 g, is processed in a conventional manner into a glass noodle, preferably at least 30% , in particular about 30-90%, particularly preferably about 35-80%, and very particularly preferably about 40-65% of the mung bean starch usually used by bes Agten starch
• the invention also relates to the use of a starch, especially a starch from tapioca, potato, corn and / or wheat, preferably potato and / or wheat, in particular potato, with an amylose content of at least 25%, preferably> 30%, in particular> 33% and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160 g and a phosphate content of at least 0.5 nmol, preferably 1 nmol and in particular 1.5 nmol G6P / mg starch in a process for the production of glass noodles or fallable gels.
• a starch especially a starch from tapioca, potato, corn and / or wheat, preferably potato and / or wheat, in particular potato, with an amylose content of at least 25%, preferably> 30%, in particular> 33% and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160 g and a phosphate content of at least 0.5 nmol,
• an approximately 2-15% boiling of said starch is preferably cooled to a temperature of 0-30 ° C., preferably room temperature (ie approximately 15-25 ° C.), for the production thereof.
• the present invention also relates to a method for producing fallable gels, in which a starch, especially a starch from tapioca, potato, corn and / or wheat, preferably potato and / or wheat, in particular potato, has an amylose content of at least 25%, preferably> 30 %, in particular> 33% and a gel strength of about 90-160 g, preferably 100-160 g, in particular 110-160 g and a phosphate content of at least 0.5 nmol, preferably 1 nmol and in particular 1.5 nmol G6P / mg starch boiled in an approximately 2-15% suspension, preferably 3-12%, in particular 4-10% suspension and cooled to a temperature of approximately 0-30 ° C, preferably approximately 15-25 ° C.
• GMS genetically modified starches
• Gelation properties e.g. can be characterized by means of the ratio of final to peak viscosity in an RVA profile (see Example 3 A) or its gel strength (see Example 3 B).
• GMS are e.g. known from the following patent applications or patent specifications, the following list not being exhaustive:
• At least 30% of the mung bean starch normally required can be replaced by the use of GMS according to the invention in the method according to the invention, preferably about 30-90%, particularly preferably about 35-80%, in particular about 40-65%, without there is a significant loss in quality of the glass noodle.
• a further preferred embodiment of the process according to the invention additionally comprises the process steps a) production of a paste using mung bean starch and b) production of a pasta dough using said GMS.
• Glass noodle in the sense of the present invention is to be understood as any noodle that has an elasticity (tensile strength / elongation length) of at least 1.5 g / cm, preferably of at least 1.7 g / cm and / or a water absorption capacity of at most 550% (w / w), preferably of at most 530%, particularly preferably of at most 500%, measured at a noodle diameter of about 0.4-0.45 mm.
• the term “glass noodle” is not used for noodles with a
• Diameter limited to about 0.4-0.45 mm, but affects every noodle of the same composition.
• “Elasticity” in the sense of the present invention is defined as the tensile strength / elongation length of the cooked noodle and was determined by tensile tests using a texture analyzer (Texture Analyzer TA-XT2, Stable Micro Systems, UK) were individual glass noodles (diameter of 0.4 - 0.45 mm) after cooking (100 s at 100 ° C) and cooling (60 s at 20 ° C) wrapped around an upper and lower round holder of the device, so that the Gap was 50 mm. The noodles were then stretched at 1 mm / s to tear and a force-displacement diagram was recorded. From the maximum force required to tear a noodle and the elongation of the noodle at the time of tearing, the ratio force distance in g / cm was calculated as a measure of the elasticity.
• the "cooking loss” was given as the drying residue of the cooking water, based on the pasta dough used, the “transparency” was determined by optical rating.
• Water absorption capacity in the sense of the description is defined as the amount of water in g which was absorbed by the noodle during the cooking process (100 s at 100 ° C.), based on the pasta dough mass used.
• Max denotes the maximum viscosity (peak viscosity); Min denotes the minimum viscosity; Fin denotes the final viscosity (final viscosity); Set is the difference ( ⁇ ) between min and fin (setback).
• Example 1 Glass noodle production
• a starch paste consisting of 49 parts of water and 6 parts of starch (control: mung bean starch) was first prepared at 90 ° C. for 15 minutes.
• a dough was then prepared by successively adding 55 parts of further starch and kneaded to a homogeneous mass at 40 ° C. for 15 minutes.
• the homogeneous pasta dough was extruded into boiling water through fine nozzles with a diameter of 1.5 mm and after a cooking time of 100 s, the pasta was quenched in water at 20 ° C. for 60 s.
• mung bean starch (MB) by the starches listed below was carried out in such a way that only mung bean starch was used for the paste preparation and different proportions of alternative starches were used for the dough preparation.
• MB native mung bean starch, importer: Asia Mekong, Hamburg, FRG
• PO conventional native potato starch, Emsland starches, Emlichheim,
• BRD GMS 1 genetically modified potato starch with an amylose content of about 37%, obtainable according to example No. 10 of the international
• Patent application WO 97/11188 A1 GMS 2 genetically modified potato starch with an amylose content of about 33.8%, obtainable according to example No. 10 of the international
• Patent application WO 97/11188 A1 GMS 3 genetically modified potato starch with an amylose content of about 27.5%, obtainable according to Example No. 6 of the international
• Patent application WO 97/11188 A1 GMS 4 genetically modified potato starch with an amylose content of about 31.7%, obtainable according to example No. 6 of the international
• Patent application WO 97/11188 A1 GMS 5 genetically modified potato starch with an amylose content of about 31.9%, obtainable according to example No. 7 of the international
• Patent application WO 97/11188 A1 PAL native pear starch, manufacturer, Cosucra, Fonsenoy, Belgium
• Viscosity The gelatinization or viscosity properties of starch samples can be recorded with a Rapid Visco Analyzer, Newport Scientific Pty Ltd, Investment Support Group, Warriewood NSW 2102, Australia.
• RVA temperature profile provides the viscometric parameters of the examined

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• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Dispersion Chemistry (AREA)
• Noodles (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)
• Cereal-Derived Products (AREA)

Priority Applications (6)

Applications Claiming Priority (2)

Publications (2)

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Family Applications (1)

Country Status (11)

Cited By (1)

Families Citing this family (5)

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• 1999
  • 1999-03-17 DE DE19912009A patent/DE19912009A1/de not_active Withdrawn
• 2000
  • 2000-03-13 DK DK00914127T patent/DK1144660T3/da active
  • 2000-03-13 AU AU35553/00A patent/AU764090B2/en not_active Ceased
  • 2000-03-13 EP EP00914127A patent/EP1144660B1/de not_active Expired - Lifetime
  • 2000-03-13 JP JP2000604698A patent/JP2002538798A/ja active Pending
  • 2000-03-13 CA CA2364093A patent/CA2364093C/en not_active Expired - Fee Related
  • 2000-03-13 DE DE50014800T patent/DE50014800D1/de not_active Expired - Lifetime
  • 2000-03-13 CN CNB008050015A patent/CN1186449C/zh not_active Expired - Fee Related
  • 2000-03-13 KR KR1020017011817A patent/KR100674744B1/ko not_active Expired - Fee Related
  • 2000-03-13 WO PCT/EP2000/002203 patent/WO2000054605A2/de not_active Ceased
  • 2000-03-15 US US09/526,660 patent/US6589585B1/en not_active Expired - Fee Related
  • 2000-03-15 MY MYPI20001036A patent/MY126724A/en unknown

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