WO2010132060A1 - Procédé d'extrusion à basse température utilisant un amidon instantané en vue de l'obtention d'un produit alimentaire soufflé/éclaté - Google Patents

Procédé d'extrusion à basse température utilisant un amidon instantané en vue de l'obtention d'un produit alimentaire soufflé/éclaté Download PDF

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Publication number
WO2010132060A1
WO2010132060A1 PCT/US2009/044176 US2009044176W WO2010132060A1 WO 2010132060 A1 WO2010132060 A1 WO 2010132060A1 US 2009044176 W US2009044176 W US 2009044176W WO 2010132060 A1 WO2010132060 A1 WO 2010132060A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
instant
heat sensitive
feed composition
ingredient
Prior art date
Application number
PCT/US2009/044176
Other languages
English (en)
Inventor
Xie Luke
Judy Turner
Brenda Waite
Lori Napier
Original Assignee
Tate And Lyle Ingredients Americas, Inc.
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
Application filed by Tate And Lyle Ingredients Americas, Inc. filed Critical Tate And Lyle Ingredients Americas, Inc.
Priority to PCT/US2009/044176 priority Critical patent/WO2010132060A1/fr
Publication of WO2010132060A1 publication Critical patent/WO2010132060A1/fr

Links

Classifications

    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Definitions

  • the invention relates to a process for the manufacture of direct expanded foods that may contain heat sensitive ingredients and/or ingredients that reduce expansion when extruded at high temperature.
  • One aspect of the invention is an extrusion process for producing a direct expanded food product.
  • the process comprises: (1) providing a feed composition that comprises at least instant starch, and in certain embodiments, at least one heat sensitive ingredient, such as fiber, protein, vitamins, omega 3 fatty acids, choline, flavors or sugars, and (2) extruding the feed composition through an extruder that comprises at least one die.
  • the feed composition comprises sufficient water to plasticize the composition in the extruder, and the barrel temperatures are below about 6O 0 C.
  • the feed composition also comprises starch that is not instant.
  • the feed composition comprises 25-75% instant starch; and 25-75% a heat sensitive material, with the remainder composed of starch that is not instant, on a dry weight basis.
  • the present invention relates to a composition
  • a composition comprising at least instant starch, and in certain embodiments, at least one heat sensitive ingredient and/or an ingredient that can retard expansion, and sufficient water to plasticize the composition.
  • the composition of this embodiment may be used as the feed composition for the extrusion process.
  • the present invention relates to a puffed or expanded food comprising a puff comprising instant starch, and in certain embodiments, at least one heat sensitive ingredient and/or ingredient that can retard expansion, wherein the puff has moisture content less than about 5 wt%.
  • the composition of this embodiment may be the product manufactured by the extrusion process.
  • Direct expanded food products with heat sensitive ingredients or ingredients that retard puffing in typical extrusion processes can be produced with instant starches under low temperature extrusion processing, e.g. the barrel temperature of all zones can be controlled under 60 0 C.
  • instant starch allows the puffing and the process parameters, including screw configuration, produce the fine cell structure consistent with a high quality product.
  • the low temperature extrusion allows the incorporation of proteins, vitamins, flavors or other ingredients that would be degraded in a typical extrusion process.
  • an "instant starch,” as the term is used herein, refers to a starch that has been converted into a cold water swelling starch which expresses viscosity when placed in water at room temperature.
  • the conversion may comprise roll or drum drying, spray cooking, or high temperature treatment in aqueous alcohol.
  • the instant starch is a pre- gelatinized starch.
  • the instant starch is a spray cooked starch.
  • the instant starch is a rolled starch.
  • the instant starch is a naturally occurring starch that swells when in contact with water at about room temperature.
  • the direct expanded food products are fabricated from cooked doughs that comprise, and optionally can consist essentially of 1) a instant starch or flour (e.g., an instant starch or flour), which can comprise instant starch granules or fragments of starch granules, typically in an amount of about 25% to about 75% of the overall composition by dry weight, 2) dried heat sensitive ingredients such as fiber, protein, vitamins, omega 3 fatty acids, choline, flavors or sugars, typically in an amount of about 20% to about 45%, by dry weight, and 3) a starch flour or powder, such as tapioca starch powder, corn flour, rice flour or wheat flour, which have sufficient water to plasticize the dough inside of extruder. This water may also include liquid forms of heat sensitive ingredients.
  • a starch or flour e.g., an instant starch or flour
  • instant starch or flour e.g., an instant starch or flour
  • instant starch granules or fragments of starch granules typically in an amount of about 25%
  • the heat sensitive ingredient can be included in dough by dry blending with the instant starch prior to feeder in the extruder, by co-feeding with the instant starch into the extruder, or by dissolving or mixing with water and fed into the extruder with a make-up water stream.
  • Suitable instant starches, heat sensitive ingredients, ingredients that retard expansion when extruded at high temperature, and starch flours are known.
  • suitable instant starches include STA-SLIM ® 150 tapioca starch and X-PAND 'R ® waxy starches, both of which are available from Tate & LyIe (Decatur, Illinois).
  • any starch can be instantized and used in the present invention.
  • the instant starch can be formed from a starch from a variety of sources, including starches obtained from dent corn, high amylose ae genetic corn (ae is the name of a genetic mutation commonly known by corn breeders and is short for "amylose extender"), potato, tapioca, rice, pea, and wheat varieties, as well as purified amylose from these starches, and alpha- 1,4 glucans. Combinations of two or more types of starches can be instant in the present invention. Instantizing a starch is a routine matter for the person of ordinary skill in the art.
  • a starch can be roll or drum dried, spray cooked through atomization in contact with a steam source, treated with aqueous alcohol at high temperature, or jet cooking followed by spray drying, among other techniques.
  • a starch slurry is passed over a rotating drum that is steam heated so that the surface of the drum "cooks" the starch as it rolls over it.
  • Spray cooking is the atomization of starch slurry that comes in contact with pressurized steam which cooks it.
  • Aqueous alcohol is a high temperature process with limited water that allows the recrystallization of the starch to a cold water swelling pattern.
  • Instanizing techniques are well known in the industry. Generally, gelatinization will result in a starch mixture subjected to elevated pressure and high shear mixing during heating.
  • the heat sensitive ingredient is fiber, by which is meant any relatively digestion-resistant carbohydrate.
  • the heat sensitive ingredient is protein.
  • the heat sensitive ingredient is a vitamin, such as vitamin A, a B complex vitamin, vitamin C, vitamin D, vitamin E, or vitamin K, or two or more thereof.
  • the heat sensitive ingredient is an omega 3 fatty acid, such as ⁇ -linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), or two or more thereof.
  • the heat sensitive ingredient is choline.
  • the heat sensitive ingredient is a flavor.
  • the heat sensitive ingredient is a sweetener, such as sugar or an artificial sweetener. Other heat sensitive ingredients are known in the art.
  • the heat sensitive ingredient is selected from the group consisting of fiber, protein, vitamins, omega 3 fatty acids, choline, flavors, sweeteners, and two or more thereof.
  • compositions that reduce expansion of the composition when extruded at high barrel temperatures, such as about 120 0 C to about 150 0 C, include protein and cellulose-based fibers, among others that will be apparent to the person of ordinary skill in the art. Compositions comprising such ingredients readily expand upon extrusion according to the present invention.
  • the present invention relates to a composition
  • a composition comprising instant starch, and/or at least one heat sensitive ingredient, and/or ingredient that can retard expansion, and sufficient water to plasticize the composition.
  • Plasticizing the composition is most desired at the extruder barrel temperatures according to the method discussed herein, typically about 20 0 C to about 60 0 C.
  • the feed composition comprises 25-75% instant starch; and 25-75% heat sensitive ingredients and/or ingredients that can retard expansion, with the remainder composed of starch that is not instant, on a dry weight basis.
  • the heat sensitive ingredient is selected from the group described above.
  • extrusion apparatus is well suited to handle high-viscosity, high-solids compositions.
  • Specific examples include single-screw and twin-screw extruders.
  • Such extrusion apparatus is commercially available.
  • the dough may be premade and then fed to the extruder, or it may be formed in the extruder by the combination of one or more dry ingredients with any of the other dry ingredients, water, or both.
  • the novel extrusion process hydrates the instant starch inside of an extruder.
  • the viscous instant starch forms a matrix that embeds heat sensitive ingredients or ingredients that can retard expansion Because of the high viscosity of the instant starch matrix, pressure at the die face builds, creating a puffing force that when released to atmosphere (going through the die), results in expansion of the matrix.
  • the extruder barrel temperature can be controlled under 60 0 C, such as from about 20 0 C to about 60 0 C.
  • the screw shearing zone is set up adjacent to last barrel that is next to the die (zone 5), and the vent is set up at the same zone (5) to release air and moisture.
  • the fine cell structure of the puffed product is obtained because dough flow, in the last zone (6), is laminar when traversing the die holes.
  • the temperature of the barrel next to die can be from about 20 0 C to about 60 0 C, such as about 42°C.
  • the extruded product may transiently (for a few seconds) experience a temperature from about 100 0 C to about 130 0 C while passing through the die inserts, but will rapidly cool in air.
  • the puffed extrudate may be further processed by baking, drying, pelletizing or otherwise forming, or packaging, among others.
  • the puffed extrudate may be dried in an oven at 200 0 C for 20 min.
  • a single piece of the puffed extrudate may be referred to herein as a "puff.”
  • the puff may be intended for direct consumption or it may be fed to another process for forming a puffed or expanded food, e.g., the puff may be coated with an edible coating, molded by itself or with other edible materials to form a snack bar, combined with other edible materials in a trail mix, or otherwise processed into a puffed or expanded food. Any further processing of the puff desired to yield a particular article of puffed or expanded food can be performed as a routine matter for the person of ordinary skill in the art.
  • the physical properties of the puff may include a bulk density from about 60 kg/m 3 to about 300 kg/m .
  • the physical properties of the puff may include a moisture content less than about 5 wt%, such as from about 2 wt% to about 4 wt%. Therefore, in another embodiment, the present invention relates to a puffed or expanded food comprising a puff comprising instant starch and/or at least one heat sensitive ingredient and/or ingredient that can retard expansion, wherein the puff has a moisture content less than about 5 wt%.
  • the puff comprises 25-75% instant starch; and 25-75% heat sensitive ingredients and/or ingredients that can retard expansion, with the remainder composed of starch that is not instant, on a dry weight basis.
  • the heat sensitive ingredient is selected from the group described above.
  • Extrusion Processing a. Extruder: Buhler Twin Screw Extruder BCTL-42 model, available from the Buhler Group, Buhler AG 9240 Uzwil, Switzerland
  • the water activity was measured by an AQUA LAB water activity machine (Decagon Devices, Pullman, WA).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fodder In General (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un procédé d'extrusion permettant d'obtenir un produit alimentaire directement soufflé et comprenant les étapes consistant (1) à utiliser une composition alimentaire comprenant de l'amidon instantané et/ou au moins un ingrédient thermosensible, tel que fibres, protéines, vitamines, acides gras de type oméga 3, choline, arômes ou sucres, et (2) à extruder ladite composition alimentaire à travers une extrudeuse comprenant au moins une filière. Ladite composition alimentaire contient suffisamment d'eau en vue de sa plastification dans l'extrudeuse et la température du corps de la filière est inférieure à environ 60 °C. L'invention concerne également ladite composition alimentaire et le produit obtenu à l'issue du processus d'extrusion.
PCT/US2009/044176 2009-05-15 2009-05-15 Procédé d'extrusion à basse température utilisant un amidon instantané en vue de l'obtention d'un produit alimentaire soufflé/éclaté WO2010132060A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/US2009/044176 WO2010132060A1 (fr) 2009-05-15 2009-05-15 Procédé d'extrusion à basse température utilisant un amidon instantané en vue de l'obtention d'un produit alimentaire soufflé/éclaté

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2009/044176 WO2010132060A1 (fr) 2009-05-15 2009-05-15 Procédé d'extrusion à basse température utilisant un amidon instantané en vue de l'obtention d'un produit alimentaire soufflé/éclaté

Publications (1)

Publication Number Publication Date
WO2010132060A1 true WO2010132060A1 (fr) 2010-11-18

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130243925A1 (en) * 2012-03-13 2013-09-19 Bernhard H. van Lengerich Cereal-Based Product with Improved Eating Quality Fortified with Dietary Fiber and/or Calcium
US8877277B2 (en) 2011-11-29 2014-11-04 Frito-Lay North America, Inc. Supercritical fluid extrusion method, apparatus and system for making a food product
US8986774B2 (en) 2011-11-29 2015-03-24 Frito-Lay North America, Inc. Supercritical fluid extruded food product
WO2017015003A1 (fr) * 2015-07-17 2017-01-26 Wenger Manufacturing, Inc. Appareil et procédé de traitement de produits alimentaires riches en viande destinés à la consommation humaine ou animale
US20200146318A1 (en) * 2019-09-27 2020-05-14 Société des Produits Nestlé S.A. Edible chew for a human child and methods of making and using the edible chew

Citations (5)

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Publication number Priority date Publication date Assignee Title
GB1224993A (en) * 1967-08-28 1971-03-10 Gen Mills Inc Food product
US6022574A (en) * 1996-01-16 2000-02-08 Lanner; David Arthur Process for making a fried snack product
WO2001037672A1 (fr) * 1999-11-24 2001-05-31 The Procter & Gamble Company Amuse-gueule extrude et frit
US20040086616A1 (en) * 2002-10-30 2004-05-06 Mgp Ingredients, Inc. Extrusion processed starch-based, long lasting dog chew product
WO2005089569A1 (fr) * 2004-03-18 2005-09-29 Dsm Ip Assets B.V. Compositions d'acides gras polyinsatures (pufa) stables a l'extrusion destinees a des produits alimentaires

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1224993A (en) * 1967-08-28 1971-03-10 Gen Mills Inc Food product
US6022574A (en) * 1996-01-16 2000-02-08 Lanner; David Arthur Process for making a fried snack product
WO2001037672A1 (fr) * 1999-11-24 2001-05-31 The Procter & Gamble Company Amuse-gueule extrude et frit
US20040086616A1 (en) * 2002-10-30 2004-05-06 Mgp Ingredients, Inc. Extrusion processed starch-based, long lasting dog chew product
WO2005089569A1 (fr) * 2004-03-18 2005-09-29 Dsm Ip Assets B.V. Compositions d'acides gras polyinsatures (pufa) stables a l'extrusion destinees a des produits alimentaires

Non-Patent Citations (2)

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Title
JIGSAW HEALTH LLC: "Jigsaw Bar vs. Zone Perfect Bar", INTERNET CITATION, pages 1 - 4, XP002521539, Retrieved from the Internet <URL:http://web.archive.org/web/20070822194538/http://www.jigsawhealth.com /articles/zone-bar.html> [retrieved on 20090327] *
PLATINUM PERFORMANCE: "Platinum lifestyle series Bars", INTERNET CITATION, pages 1 - 2, XP002521540, Retrieved from the Internet <URL:http://web.archive.org/web/20031006230528/http://www.platinumperforma nce.com/human/products/productcatagories/product.cfm?catagory_id=182> [retrieved on 20090327] *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8877277B2 (en) 2011-11-29 2014-11-04 Frito-Lay North America, Inc. Supercritical fluid extrusion method, apparatus and system for making a food product
US8986774B2 (en) 2011-11-29 2015-03-24 Frito-Lay North America, Inc. Supercritical fluid extruded food product
US20130243925A1 (en) * 2012-03-13 2013-09-19 Bernhard H. van Lengerich Cereal-Based Product with Improved Eating Quality Fortified with Dietary Fiber and/or Calcium
US9560877B2 (en) * 2012-03-13 2017-02-07 General Mills, Inc. Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium
US10004254B2 (en) 2012-03-13 2018-06-26 General Mills, Inc. Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium
WO2017015003A1 (fr) * 2015-07-17 2017-01-26 Wenger Manufacturing, Inc. Appareil et procédé de traitement de produits alimentaires riches en viande destinés à la consommation humaine ou animale
US10028516B2 (en) 2015-07-17 2018-07-24 Wenger Manufacturing, Inc. Apparatus and method for processing of high meat content food or feed products
US10092013B1 (en) 2015-07-17 2018-10-09 Wenger Manufacturing, Inc. Method for processing of high meat content food or feed products
US10149484B2 (en) 2015-07-17 2018-12-11 Wenger Manufacturing, Inc. Apparatus and method for processing of high meat content food or feed products
US20200146318A1 (en) * 2019-09-27 2020-05-14 Société des Produits Nestlé S.A. Edible chew for a human child and methods of making and using the edible chew

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