WO2015180706A2 - Produit alimentaire constitué de parties végétales contenant de l'amidon et procédé de fabrication dudit produit alimentaire - Google Patents

Produit alimentaire constitué de parties végétales contenant de l'amidon et procédé de fabrication dudit produit alimentaire Download PDF

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Publication number
WO2015180706A2
WO2015180706A2 PCT/DE2015/100114 DE2015100114W WO2015180706A2 WO 2015180706 A2 WO2015180706 A2 WO 2015180706A2 DE 2015100114 W DE2015100114 W DE 2015100114W WO 2015180706 A2 WO2015180706 A2 WO 2015180706A2
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WIPO (PCT)
Prior art keywords
starch
protein
food
oil
weight
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PCT/DE2015/100114
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German (de)
English (en)
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WO2015180706A3 (fr
Inventor
Karl-Ludwig Woll
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Emsland Stärke Gmbh
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Publication of WO2015180706A2 publication Critical patent/WO2015180706A2/fr
Publication of WO2015180706A3 publication Critical patent/WO2015180706A3/fr

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Classifications

    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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
    • 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
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23P30/10—Moulding
    • 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
    • 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
    • A23P30/40—Foaming or whipping
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L89/00—Compositions of proteins; Compositions of derivatives thereof

Definitions

  • the invention relates to the use of a vegetable dried food product from starchy plant parts which has been specifically made depleted of water-soluble / water-washable ingredients to give a food product having an increased fiber content.
  • depleted materials are hereinafter referred to as "food product.”
  • Amylose food products are those made from plants having an increased proportion of amylose (amylose content> 60% by weight of the starch contained therein), while amylopectin foods are those which are produced from plants having an amylopectin content of> 80% by weight, preferably> 85% by weight, of the starch contained therein, characterized by the fact that they are depleted in starch, sugar, some proteins and amino acids etc. but the insoluble fiber is retained - resulting in a fiber-rich food product.
  • Vegetable food products from starchy plant parts are common in a variety of forms and commercially available. For example, traditional local kitchens and feeds use: soy flour, soy flakes, cereal flakes, potato flakes, chickpea flour, rice flour, beet pulp, banana chips or dried bananas, tapioca flour and many more.
  • starch coatings with better elasticity but also to material with increased absorbency (eg in diets) - but also as a flour substitute with increased fiber content; high-fiber thickener; Component of coating compositions for food / pharmaceuticals; Component of dietary foods with increased fiber content can be used.
  • amylopectin plants insofar as it relates to amylopectin plants, but the steps are equally applicable to other starchy plant parts, such as peas, beets, sweet grasses (eg sugar cane), mango, dates, figs, bananas , applicable. It is also applicable to those called amylose plants. In particular, however, it is also suitable according to the invention for the cost-effective production of amylopectin / fiber-rich or amylose-rich / fibrous materials for coating compositions, films, adsorbents, dietetic foods or adhesives.
  • W09211376A1 genetically modified potatoes which have other amylopectin types or other ratios of amylopectin / amylose compared to unchanged potatoes, which are expressly suitable for food application.
  • varieties of starch plants obtained by the Tilling method or other breeding methods which are not genetically engineered and therefore can be used freely in food applications, are also commercially available.
  • amylose plants for example pea peas or amylose peas (pisum sativum L), which have an amylose content of more than 60% by weight. Amylomais is also available.
  • Amylopectin / fiber-rich mixtures can be used as thickening agents - for example as a sauce binder or meal replacement. They may also be used for gluten-free flour, with amylopectin leading to expansion at elevated temperature due to its high water-binding capacity in aqueous compositions (crispness in baked / fried foods and their coatings) (JA de Vries "NIEUWE MOGELIJKHEDEN MET AMYLOPECTINE-AARD - APPELZETMEEL "VOEDINGSMIDDLEN TECHNOLOGIE, NL, NOORDER-VLIET BV ZEIST, Vol. 28, No. 23, Nov. 1, 1995, p. 26-27 (ISSN: 0042-7934).
  • amylose forms films whose properties can be improved by addition of fibers.
  • amylose plants such as amylomais or amylose peas of increased amylose content, which provide excellent coating compositions and films which can be used, for example, as gelatine substitutes or for coatings, are particularly suitable.
  • Amylose plants are understood to mean those which have an amylose content of> 60% by weight. Typical representatives are amylose peas, such as peas with an amylose content of> 60 wt.%., Or amylomais.
  • Amylopectin plants are understood as meaning those whose starch consists of> 80% by weight, preferably> 85% by weight, of amylopectin.
  • maize, potatoes, tapioca from genetic engineering and also from breeding methods (TILLING) are available on the market.
  • TILLING breeding methods
  • the Fraunhofer Institute IME, Aachen produced "amylopectin” potatoes by "Targeting Induced Local Lesions” in 2008, which no longer express the gene for amylose and produce only amylopectin, which now stands for plants that have not been modified by controversial genetic engineering , to disposal.
  • foodstuffs are understood to mean all material that can be edible for humans and animals - such as pharmaceuticals, foods, special foods and feed or food supplements, consumable packaging.
  • food is intended to include foods, pharmaceuticals, confectionery and other edible materials.
  • amylose or amylopectin in the food sector - each together with fibers - is known:
  • the fibers support u.a.
  • the cohesion of the material promote its elasticity and also have an adsorbent effect.
  • US-A-4,915,971 discloses a two-layered edible film with amylose and added fiber.
  • US-A-4,543,370; US-A-4,683,256; US-A-4,643,894; US-A-4,725,441; And US-A-4,828,841 discloses many food, pharmaceutical and confectionery coatings containing polysaccharides and maltodextrins as components of the coating composition which also include amylose and fibers.
  • the coatings contain plasticizers, surfactants, pigments and aqueous solvents, such as alcohols or ketones. These coatings are partially enteric-coated, as the digestion of carbohydrates occurs in the intestine.
  • US-A-4,636,259 discloses another edible amylose film with soy protein.
  • US-A-4,661,359, US-A-4,810,534 and US-A-4,820,533 disclose edible coating compositions having low moisture permeability. From JP2010115174 coating compositions for food and food scraps with fibers have become known.
  • EP0547551 relates to edible films with amylose and fibers which act as effective physical barriers against the passage of water, lipid, dissolved, gas or microbes into, out of or within food, pharmaceutical and other edible products.
  • the food products of the present invention result in more easily produced high fiber food products, such as dietary products with increased fiber content; Thickness coatings and foils with increased fiber content. They are durable due to the separation of unwanted components, dietary value, but also safer to handle, among other things, in baking and roasting applications, film production and foam production in traditional processing. These materials can be used because of the depletion of perishable or easily digestible substances such as soluble sugars, fat, free starch or protein with good durability.
  • the food products of fiber / starch-containing plant parts according to the invention therefore lead to good shelf life. They also have a higher proportion of fibers than non-depleted products.
  • the food product still has functionality (texture, hydrophilicity).
  • the production of fiber-rich starch products from the food products according to the invention can, for example, in only one step in a thermal process, optionally under pressure and temperature with suitable devices -. Extruders or jet cookers - this means a significant process simplification compared to the thermal treatment of intact plant parts with simultaneously reduced production costs and it is possible additional starch and protein recovery compared to the previous processing to dry products. Such products are considerably safer than previous blends, since less impurity possibilities occur.
  • the plant product according to the invention is characterized i.a. It is swellable due to the water-absorbing starch and cellulose (fiber) content per particle. It has a reduced content of starch and / or sugar ("low in calories") and / or protein compared with the raw plant part
  • the starchy plant parts may be selected from root and tuber fruits; Legumes and their fruits; Tree fruits; Perennials and perennials; Grasses and their fruits and algae and their varieties produced by GMO or breeding techniques, including Tilling, with respect to original varieties of greatly altered ratio of amylose / amylopectin and / or protein and amino acids.
  • Typical plant parts suitable for this process may be, for example: root and tuber fruits, such as: beets, potatoes, cassava, chicory, dandelion, tapioca, yams, Jerusalem artichoke, cassava, legumes and their fruits, such as: peanuts, cashews, Lentils, peas, peas, beans, soya, lupins, tree fruits such as: acorns, chestnuts, nuts such as acorns, chestnuts, nuts, dates; Perennials and perennials, such as: bananas, mangoes, sweet grasses, especially starchy marrows and fruits / seeds thereof, such as: sugarcane, wheat, rye, barley, oats, millet, corn and rice, bamboo; Algae - as well as their genetically engineered or cultivated (eg TILLING method) compared to the original varieties so modified varieties that they produce certain types of starch in new proportions - for example,
  • the invention thus relates to the use of particulate food products prepared from starchy plant parts, with at least one relative to the native plant part to between 20 - 90 wt.%, Preferably 30 -. 70 wt.% And most preferably 35 - 65 wt.% Of the original content of the food product reduced content of a water-removable ingredient; wherein the at least one water-removable, depleted constituent is selected from starch; and / or protein and amino acids and / or leachable fibers for proximity in products selected from gluten-free flour substitutes with increased fiber content; high-fiber thickeners; Coating compositions for food / pharmaceuticals; Constituents of dietary foods with increased fiber content; high fiber adhesive, edible films; elastic thermoplastic food products.
  • the food products are usually in the form of dried flakes, powder, granules with an average diameter (statistical average) of 0.02 mm to 10 mm, preferably 0.05 to 5 mm, particularly preferably from 0.2 to 4 mm before.
  • an average diameter statistic average
  • thermoplastic edible compositions comprising, for example, from 20 to 90% by weight of high amylose food product, from 0.5 to 35% by weight of protein, from 8 to 20% by weight of water; and 0.5 to 5 wt.% alkali or alkaline earth metal salts, 3.5 to 25 wt.% plasticizer; 0.5 to 2% by weight of lubricant; and 0 to 25 wt% modifier to improve the mechanical processability of the starch / fiber based thermoplastic food product.
  • thermoplastic compositions When these thermoplastic compositions are to be foamed, propellants - for example up to 10% by weight of blowing agent are used for the abovementioned mixture; and 0.5 to 2% by weight of nucleating agent.
  • the use of the food product is preferably carried out together with added proteins, wherein the added protein is selected from: vegetable protein, animal proteins, casein, albumin, collagen, gelatin and combinations thereof.
  • the food product may be native, unmodified or chemically modified or pregelatinized / pregelatinized or a combination thereof.
  • Chemically modified food products include, for example, enzymatically hydrolyzed starch, acid hydrolysed starch, starch ethers, starch esters such as hydroxyethyl starch, hydroxypropyl starch, acetylated starch, starch maleate, starch octenylsuccinate, starch succinate, starch phthalate, starch adipate, hydroxypropylated, cross-linked Starch and starch derivatives, starch phosphates and cross-linked starch phosphates; Hydroxypropyl di-starch phosphate, anionic starch, oxidized starch and oxidized starch derivatives and combinations thereof.
  • starch esters such as hydroxyethyl starch, hydroxypropyl starch, acetylated starch, starch maleate, starch octenylsuccinate, starch succinate, starch phthalate, starch adipate, hydroxypropylated, cross-linked Starch and
  • a suitable alkali or alkaline earth metal salt may be a physiologically acceptable calcium salt, sodium salt, potassium salt, its hydrate or a mixture thereof, for example in the form of chloride, carbonate, sulfate, nitrate, lactate, oxalate or acetate or a combination thereof.
  • a plasticizer When used in a thermoplastic food product, a plasticizer is usually selected from glycerol, ethylene glycol, 1,3-propanediol, propylene glycol, 1, 3-trimethylene glycol, sorbitol, sorbitan, mannitol, diglycerol, 1,2,3-hexanetriol, butanediol, Butanetriol, glycerol monoacetate, glycerol diacetate and mixtures thereof, glycol ethers, mannitol, maltitol xylitol.
  • Suitable propellants are, for example, water which evaporates in the extruder / jet cooker * or otherwise under the action of heat, or compressed gas, such as C0 2 or air.
  • a lubricant for improving processability may be selected from castor oil, corn oil, soybean oil, grapeseed oil, fatty acids, monoglycerides, diglycerides, esters of fatty acids and polyhydric alcohols, coconut oil; Palm oil; Palm kernel oil;
  • thermoplastic food comprises 5 to 20% by weight.
  • Modifier which may be, for example, polylactic acid, sodium alginate, lignose or carbohydrate gum.
  • a food product having 20-90% by weight of starch selected from at least 40% by weight of water-soluble starch, amylose, native or modified; 5 to 40% by weight of protein, 10 to 40% of plasticizer, 5 to 40% by weight of lipids, 5 to 40% by weight of water present.
  • Typical emulsifiers are preferably approved by food law, such as the alginates; Agar-agar, carrageenan, furcelleran, locust bean gum, guar gum, tragacanth, gum arabic, xanthan, sorbitol / sorbitol syrup, karaya gum, tara gum, gelan, mannitol, glycerol and esters thereof, stearates and other salts and esters of fatty acids.
  • food law such as the alginates; Agar-agar, carrageenan, furcelleran, locust bean gum, guar gum, tragacanth, gum arabic, xanthan, sorbitol / sorbitol syrup, karaya gum, tara gum, gelan, mannitol, glycerol and esters thereof, stearates and other salts and esters of fatty acids.
  • Suitable biocompatible or food approved antioxidants are tocopherols, ascorbates or ascorbic acid, sulfite etc.
  • Typical uses of the vegetable food product are in the form of flakes with increased fiber content (cereal flakes, com flakes, oat flakes, potato flakes, etc.), powders, granules.
  • Plant products according to the invention are obtainable by the process of WO 2014/068433 (PCT / IB2013 / 059358), which is hereby incorporated by reference, by a process comprising the steps of: presenting starchy plant parts, comminuting the plant parts into particles having an average particle size (statistical Average) of 0.02 to 10 mm, preferably 0.05 to 5 mm, particularly preferably 0.2 to 4 mm, adding water having a pH of between 5.0 and 12.0, preferably a pH between 6.5 to 8.5 to obtain an aqueous slurry having between 10 and 50% by weight, preferably 15-40% by weight and most preferably 16-35% by weight of dry substance; Separating the liquid to obtain food ingredients; at least simple washing of the recovered food components in water until depletion of water-removable components from 20 to 90% by weight less water-removable components; and optionally drying the thus-produced depleted food product particles.
  • an average particle size statistical Average
  • the plant part After removal of shell parts or foreign components, the plant part is crushed / disintegrated. After completion of the disintegration, the amniotic fluid is separated in water-containing plant parts - for example by means of pressing or centrifuge technology. After diluting the previously dehydrated disintegrated part of the plant with fresh water, it is now possible to separate starch and any remaining troublesome components of the fruit-juice ("starch separation"). Dilution of starch-depleted Reibseis with water and a subsequent dewatering by means of pressing or centrifugal technology form the second washing step, this still existing, disturbing components are separated and increases the solids content of the disintegrated plant parts to prepare the drying. The thus-washed disintegrated plant parts are then dried if they are to be used dry, wherein before drying agents for improving the processability, appearance or durability can be added or they are subjected to a heat treatment step with or without subsequent cooling (“conditioning").
  • the drying of the thus-washed disintegrated plant parts can be carried out in any known manner and the dried product is optionally comminuted, classified and packaged.
  • Food products produced by means of this process thus have much lower contents of substances which can be separated off in the aqueous phase than conventional potato flakes or granules, such as proteins, glycoalkaloids, sugars or asparagine.
  • the starch or protein removal is flexibly adjustable, d. H. customized levels of these ingredients can be adjusted and the partially separated starch or protein additionally marketed. Typical properties of the plant parts, such as texture after swelling in water remain largely preserved.
  • the digestion process can be carried out under oxidation-inhibiting conditions, such as protective atmosphere - for example, by the classical addition of ascorbic acid or sulfite or tocopherols and protective gas in order to prevent browning of the plant parts.
  • Oxidation inhibitors such as ascorbic acid
  • the emulsifiers can be selected from the traditional, usual ones for the respective foods, such as lecithins, whey proteins, etc.
  • typical food preservatives such as calcium propionate, sorbic acid, potassium sorbate, butylhydroxyanisole (BHA), lactic acid, benzoic acid, sodium benzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate and combinations of these and other known preservatives are added.
  • BHA butylhydroxyanisole
  • film and film are used for sheet-like structures wherein films are separately isolatable and films form and remain on other surfaces.
  • Typical applications are edible films and their expanded form, foams.
  • Another application of the fiber-rich food products are edible films: These taste-barely perceptible edible films and films are suitable for food systems. These films are made from "natural" compositions comprising selected blends of starch, protein, fibers, plasticizers, water and optionally lipid. Films tailored to particular applications can be made by altering the relative amounts of these ingredients in the compositions.
  • a particular variant "starch film” may be made from modified food products with modified starch, gelatin, lipid, water and optionally plasticizer, which is suitable as a moisture barrier.
  • compositions of the edible films and films are particularly desirable for use in the preparation of foods because they are in shape of a liquid, for example, a dispersion having a viscosity of about 100 to 60,000 cps at 80 ° C, whereby the composition can be easily handled and processed into foods at the elevated temperatures normally used in food processing.
  • the mixture of film Upon cooling to room temperature, the mixture of film will rapidly crystallize or solidify into a film of lipid, protein, eg gelatin and / or starch component gel.
  • the nutritional products are selected for the starches contained therein for use in these film compositions because of their water resistance, ability to permanently strong film formation, and the ability to gel or rapidly retrograde under the prevailing conditions. Food products from amylose plants are particularly suitable for this purpose.
  • the parameters disclosed for the edible film compositions may be modified depending on the application, for example, a higher melting point lipid or starch having a higher gelatinization temperature may be selected.
  • the edible film compositions may also be prepared without lipid component for use in systems where the water vapor barrier is a limited, temporary barrier or the moisture problems are low (e.g., when using the edible film in an outer package having moisture barrier properties) or if the Presence of lipid material is undesirable.
  • the non-lipid compositions it is preferred to use the remaining components of starch, gelatin, plasticizer and water in approximately equivalent amounts, with the addition of gelatin or plasticizer to ensure film flexibility in critical applications.
  • this film It is believed that the unique properties of this film occur as a result of the balance between its components, such that starch gel films or films are formed with fibers having good structural strength and water resistance.
  • proteins such as gelatin to provide a better water binding property
  • the starch film becomes too brittle and hard to store.
  • a film having only protein such as gelatin as a structural component has insufficient water resistance and the strength is lower than films or films having a starch / protein mixture.
  • the flexibility of the film is improved by using a plasticizer such as glycerine. If the amount of plasticizer is too high, however, the film becomes tacky, the Permeability increases and the film is not suitable for some applications. Water is needed to give flexibility to the film, to hydrate starch and gelatin, and to fully develop the properties of these components in the edible film.
  • the lipid-containing, edible fibrous film / film composition is preferred in many products.
  • the lipid improves the water vapor impermeability of the film.
  • the lipid provides good processability to a gel or film / foil at lower temperatures. High levels of lipid, however, result in brittle films / films with poor permeability properties.
  • edible films / films containing fiber may be used as packaging and coatings for cheese, fresh and dried products, fresh fish, fresh meats and sausages, other packaging and containers in contact with food, baked goods such as baking cups, ice cream cones, creams, pizza, Sweets, multi-component snack bars, tablets and capsules for pharmaceutically active components, breaded and whipped foods, chewing gum, spices, dry mix bags for sauces, soups, sauces, spices, yeast, instant drinks (eg coffee , Tea, cocoa), sweet or savory dry mixes and snacks.
  • baked goods such as baking cups, ice cream cones, creams, pizza, Sweets, multi-component snack bars, tablets and capsules for pharmaceutically active components, breaded and whipped foods, chewing gum, spices, dry mix bags for sauces, soups, sauces, spices, yeast, instant drinks (eg coffee , Tea, cocoa), sweet or savory dry mixes and snacks.
  • the moisture barrier layer modified high fiber amylose food product, lipid, water and protein, for example gelatin, are mixed.
  • the film may include plasticizer.
  • the film plasticity is preferably achieved by water and by the low molecular weight components of the selected modified starches used in the water barrier films.
  • Expanded foam may be made from the starch / fiber product of amylose plants blended with further protein (vegetable or animal), plasticizer, water, propellant, nucleating agent, metal salt hydrate, and crosslinking agents, including modifiers and other additives, as usual be added.
  • the natural fiber protein / starch compositions may be obtained by blending a protein depleted food product with a starch depleted food product.
  • the foam can be in two Steps are made: mixing the ingredients and extruding into pellets; then processing the pellets into usually foam, where the pellets are traded or transported as intermediates.
  • foam can also be made in one step as an expanded fiber-containing protein / starch foam, for example in a twin-screw extruder or similar device that performs both mixing and thermal treatment.
  • the raw materials may be pretreated or modified to affect the mechanical properties of the protein / starch composition.
  • These fiber / protein / starch compositions may contain additional animal or vegetable proteins.
  • Legume protein such as soy protein or pea protein, is a preferred source of vegetable protein, but also tuber protein, such as potato protein.
  • Gluten - such as wheat, oat or rice gluten, corn zein, hordein, Avenin, kafirin, hemp protein or the like can also be used in combination.
  • Gluten is another preferred source of vegetable protein.
  • the plant protein should be highly enriched. Suitable animal proteins are, for example, casein, albumin, collagen, gelatin, to name but a few.
  • high amylose starch (more than 60% by weight, preferably more than 70% by weight amylose) is suitable.
  • Physiologically acceptable derivatives of the food product can also be used.
  • the amount of starch (% by weight) in the ready-to-extrude mixture is from 20 to 50% by weight.
  • Modified food products and starches may also be used - especially hydroxypropylate high amylose starch, starch acetates and starch phosphates or crosslinked starch have good foaming properties.
  • the total amount of protein / starch (wt.%) In the thermoplastic composition is preferably about 40 to 65 wt.%.
  • plasticizers are added to improve processing, flowability and increase flexibility of the protein / starch / natural fiber compositions.
  • An effective amount of plasticizer is about 5 to 25 wt%, preferably about 15 to 25 wt%.
  • Typical plasticizers that can be used in the compositions of this invention include polyols and high molecular weight alcohols such as glycerine, ethylene glycol, 1,3-propanediol, propylene glycol, sorbitol, sorbitan, mannitol, diglycerol, butanediol, urea, or mixtures thereof. Glycerol and propylene glycol are currently commonly used plasticizers.
  • the esters of polyols, such as glycerol monoacetate and glycerol diacetate can be used as auxiliary plasticizers.
  • Water is used as a plasticizer and blowing agent. An effective amount of water improves the processing fluidity of the composition as well as the physical properties of the foam.
  • a suitable amount of water is about 8 to 20 wt.%, Preferably 10 to 18 wt.% Of the mixture to be foamed.
  • alkali and alkaline earth metal salt hydrates for the foams calcium, sodium, potassium salts are usually used, for example.
  • Metal salt hydrates such as chlorides, carbonate, sulfates, lactates, acetates and their hydrates.
  • Blowing agent is used to form expanded foam products with the protein / starch / natural fiber thermoplastic compositions within the scope of the invention.
  • Water may act as a primary blowing agent by its evaporation on heating, but preferably physical and chemical blowing agents are used as the auxiliary blowing agent.
  • Physical blowing agents include ethanol, but they can also be compressed gas, such as nitrogen or carbon dioxide. When compressed gas is used, it can be dispersed in the protein / starch natural fiber composition. Carbon dioxide dissolves in the protein / starch-containing mixture described above - especially under pressure. An advantageous concentration of carbon dioxide is about 0.5 to 4 wt.%.
  • Bicarbonate / citric acid are commonly used blowing agent base materials. These are food additives that are safe to handle and eat. They are important for a uniform, fine cellular foam structure.
  • Typical nucleating agents include gaseous and liquid compounds, carbon dioxide, nitrogen, sodium hydrogencarbonate, citric acid and sodium citrate, and partially overlap with propellants which may have multiple effects.
  • sodium bicarbonate, citric acid, sodium citrate, silicon dioxide, calcium carbonate or a combination thereof may be used as the physiologically acceptable nucleating agent / nucleating agent.
  • a supersaturated solution of gas may be generated in the composition which, due to the nucleating agent, forms fine bubbles prior to the onset of the action of the propellant.
  • This type of nucleating agent includes, for example, carbon dioxide, nitrogen, sodium bicarbonate, citric acid and sodium citrate.
  • Further nucleating agents are finely dispersed organic and inorganic powders which act by forming "hot spots", like hydrates and calcium carbonate.
  • nucleating agents may be finely dispersed compounds which facilitate the formation of nucleation centers for the gaseous phase of the blowing agent, such as silica, etc.
  • Lubricant used to reduce during processing the necessary physical energy, for example.
  • the amount of lubricant in the protein / starch mixture is preferably about 0.5 to 2% by weight.
  • Suitable lubricants are, for example, castor oil, corn oil, soybean oil, lecithin, fatty acids, monoglycerides, diglycerides, esters of fatty acids and polyhydric alcohols, and combinations thereof.
  • compositions may conveniently contain dyes, preservatives, antioxidants, flavors, spices and the like. Like. Have.
  • the natural fibers contained in the food product enhance the physical properties of foamed and plastic products, such as e.g. Tensile strength, compressive strength, shear modulus, and reduce shrinkage and deformation of the products during processing and use.
  • Modifiers can be used to improve the mechanical properties of protein / starch / natural fiber composition and also the processing properties, such as foaming properties.
  • Typical modifiers which may be used in the invention include natural biopolymers such as sodium alginate, lignose and gum. Typically, modifiers are present at a concentration of about 5 to 20 wt% in the composition.
  • an extrusion cross-linking reaction may be carried out to form intermolecular crosslinks between protein, starch and fibers, for example by cross-linking.
  • the physical properties of the protein / starch / natural fiber foam such as rigidity, heat resistance and water resistance are improved by the crosslinking reaction.
  • the crosslinking agent may be a bifunctional crosslinking agent having two reactive groups which bridge between the side chains of the starch.
  • the crosslinking reaction includes both intramolecular crosslinking and intermolecular crosslinking with hydroxy and sulfhydryl groups.
  • Examples of crosslinkers approved by food law are haloacetate crosslinkers, bis-N-hydroxy succinimidyl ester, dialdehyde crosslinking agent.
  • the crosslinking agent may also be a monofunctional reagent such as a monofunctional imidoester (methyl acetimidate), thiolester, etc.
  • extrusion foam conditions such as temperature profile, flow rate, mixing and draw speed can be varied as is well known to those skilled in the art to control the mechanical properties of the resulting protein / starch / fiber product.
  • the expanded foam thus prepared can be processed directly.
  • Low expanded foam compositions can be processed in-line into edible food packages.
  • Other edible packages for example for structural foam packages.
  • Articles may be made by injection molding or compression molding or other suitable molding techniques.
  • the protein / starch / natural fiber compositions of the present invention consist entirely of non-toxic ingredients and can be safely consumed by humans or animals. This also facilitates recycling or biodegradation of the compositions. Foams made from protein / starch / natural fiber compositions are suitable for edible / food grade food packaging
  • Amylopectin-rich, high-fiber food products from amylopectin plants can be used successfully as thickening agents and in sauce binders because of their good water-binding capacity and their adhesiveness. When warm foods such as rice, bread, pasta and curry, stew and the like cool down, they harden and their taste and mouth feel changed.
  • ready-to-eat dressings for foods such as curry, risotto or pasta are available for consumption at a temperature of 5 - 25 ° C.
  • the previous admixture of foreign fibers can now be significantly simplified and improved by using the inventive fiber-rich amylopectin food product.
  • roux or sauce binder contains low melting point fats, their fluidity is a problem. Therefore, according to the invention food products high fiber content, in particular amylopectin potato starch, which is substantially free of amylose, used to produce a food of suitable viscosity therefrom, which remains plastic over a wider temperature range without becoming fluid.
  • amylopectin-rich, high-fiber food according to the invention breaking of the suspension / emulsion at refrigerator temperatures is suppressed, while on the other hand the viscosity remains stable even at refrigerator temperatures. At higher temperatures, the viscosity is still not lost, because the fibers hold fat and water.
  • amylopectin plants such as amylopectin potatoes or waxy corn, waxy tapioca or the like are preferably used for this purpose.
  • 30 g of native potato starch (75% by weight of amylopectin) are mixed with 22 g of sugar, 3 eggs; 20 g of sunflower oil, 4.5 g of water and 2 g of a high fiber content potato food product depleted in 75% by weight starch and 5% by weight protein, and 1.4 g of a 3% protein and 65% by weight starch-depleted pea protein.
  • the noodles were stirred to a smooth pasta dough and processed on a ribbon noodle machine to gluten-free, fiber-rich ribbon noodles.
  • the noodles had satisfactory bite, cooking behavior and taste.
  • Expanded foam was prepared in which granules obtained from a premix were further processed.
  • the premix exhibited protein / amylose composition with natural fiber. 30% by weight of soy protein isolate, 60% by weight
  • Amylobese food product > 20% by weight of fibers, 50% by weight of amylose, 15% by weight of amylopectin, 10% by weight of protein)); 4.5% by weight of glycerol, 2.5% by weight of citric acid. 2.5% by weight of calcium bicarbonate, and 0.5% by weight of lecithin were mixed with water until a viscous dispersion was obtained.
  • the premix was granulated in an extruder at temperatures of around 100 ° C., so that the moisture content of the granules ( measured by means of a moisture meter) was adjusted to 8 to 18% by weight.
  • These water-containing granules were processed in a further extruder with a foam nozzle.
  • the expanded foam so prepared showed very good compressive strength, tensile strength and Young's modulus. The results also show low density and good resilience of the compositions.
  • a liquid mixture was prepared from 57% by weight of amyloidse food product (> 20% by weight of fibers, 50% by weight of amylose, 15% by weight of amylopectin, 10% by weight of protein)); 4.5% by weight of glycerol, 30% by weight of gelatin, 2.5% by weight of citric acid. 2.5% by weight of calcium bicarbonate and 0.5% by weight of lecithin, 3% of coconut fat, whereby this mixture was mixed with water and mixed until a flowable mass was formed. From this mass edible film was prepared in a conventional manner, which is an effective barrier against the migration of many substances in and out of food. A typical film is prepared from approximately equal parts of the components food product, gelatin, glycerol and lipid in the usual way.
  • the films are characterized by easy handling, good tensile strength, good elasticity, low permeability of water vapor, volatile flavors, dissolved substances, oxygen and oils. They have smooth, shiny, non-sticky surfaces, good structural integrity and other desirable properties used in food formulation.
  • the films / sheets may preclude microbial contamination, either by exclusion of oxygen and moisture as a physical barrier or by the addition of a preservative as an optional ingredient of the edible film composition.
  • pea-based food product (amylose content 60-90% by weight) 5 to 40% by weight of gelatin, 10 to 40% by weight of glycerol, 5 to 40% of coconut oil and 5 to 40% of water were intimately mixed.
  • the mixture was extruded with a slot die into an edible film.
  • the edible foil may serve as a water, lipid, gas, physical or microbial barrier in foods.
  • This composition may optionally comprise one or more additional plasticizers, lipid, starch or gelatin, and optionally at least one preservative, emulsifier, emulsion stabilizer, flavor, colorant, buffer, acidulant, base or opacifier.
  • the compositions may comprise at least one other polysaccharide, such as cellulose, methylcellulose ether, food gum, or pectin.
  • the composition may further contain at least one other protein, such as casein, gluten, albumin, soy protein or collagen.
  • compositions may be commercialized as thermoplastically processable / formable pellets, powders, granules, films or solid blocks.
  • the film can also be film-like extruded on wafers, tablets or the like, acts as a moisture barrier and increases the water resistance (eg as an alternative to wax coatings).
  • the film may be applied to pharmaceutical products, such as tablets, capsules, vaccine baits or other medicines, including domestic and wild animals, and is relatively enteric, such that the digestion of the thus-coated pharmaceutical product occurs substantially in the intestine.
  • pharmaceutical products such as tablets, capsules, vaccine baits or other medicines, including domestic and wild animals, and is relatively enteric, such that the digestion of the thus-coated pharmaceutical product occurs substantially in the intestine.
  • EXAMPLE 5 Amylose Thermoplastic
  • Thermoplastic chewable animal feed such as chewing bone, was made by mixing a mixture of
  • beef fat for carnivores
  • other fats for carnivores
  • molded products such as bone, pellets u. Like. Extruded and then separated into portions.
  • the cooled mass can, for example, be fed as a chewing bone to carnivores, but is also suitable as a Kaueck for rodents or Pferdeleckerli.
  • similar products were prepared without the hedged amylose-rich food-grade product according to the invention and their properties were compared with the product according to the invention.
  • the depleted dietary product of the above comparison table was always about 20% by weight fiber and about 70% by weight starch (amylopectin and amylose) sugar, amino acids / proteins were negligible (less than 2% by weight).
  • starch amylopectin and amylose
  • amino acids / proteins were negligible (less than 2% by weight).
  • the starch consisted of 15% by weight of amylose and 85% by weight of amylopectin.
  • the starch consisted of 40% by weight of amylose and 60% by weight of amylopectin. It can be seen that the amylose- and fiber-rich product has the best properties as a chewable animal feed, as it neither crumbles nor splinters, but remains resiliently chewable.
  • EXAMPLE 6 Fluid Thickeners and Food Coatings
  • the sauce binder was poured at room temperature onto 50 g of cooked rice at room temperature.
  • the rice thus treated showed a good melting behavior in the mouth and an attractive viscosity with high taste even after prolonged cooling.
  • the mixture can also be applied to food scraps as a consistency preservative remedy to be reheated later without losing its original consistency.
  • the use of the amylpectin / fiber mixture achieves a good colloidal suspension which does not disintegrate at ice-cream temperatures.
  • amylose pea food product 75 g amylose, 20 g amylopectin, as well as
  • Vitamins and minerals can be added to the composition in the usual concentration.
  • the composition is suitable as a diabetic-all-purpose food for emergencies and provides 8 to 25% of its calories as a source of protein, ⁇ 50% of calories as a carbohydrate source and 30 to 44% as a source of fat.
  • the fat source contains 40-70% of calories as a monounsaturated fatty acid, while carbohydrates have little to nourish. contribute to the patient's health and thus do not greatly increase insulin levels.
  • the high fiber content additionally supports the metabolism.

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Abstract

L'invention concerne l'utilisation de produits alimentaires végétaux particulaires, fabriqués à partir de parties végétales contenant de l'amidon et comprenant : au moins une teneur en un ingrédient éliminable avec de l'eau, réduite par rapport à la partie végétale native de 20 à 90 % en poids, de préférence de 30 à 70 % en poids et idéalement de 35 à 65 % en poids de la teneur initiale du produit alimentaire, le ou les ingrédients appauvris éliminables avec de l'eau étant choisis parmi l'amidon; et/ou des protéines et des acides aminés et/ou des fibres lessivables destinées aux produits alimentaires, dans des produits consommables riches en fibres, choisis parmi un produit de substitution à la farine sans gluten ayant une proportion accrue de fibres; des épaississants riches en fibres; des matières d'enrobage pour des produits alimentaires/pharmaceutiques; des ingrédients d'aliments diététiques ayant une teneur en fibres accrue; des adhésifs riches en fibres, des films comestibles; des produits alimentaires thermoplastiques élastiques. Les parties végétales contenant de l'amidon peuvent être choisies parmi : les racines et les tubercules; les légumineuses et leurs fruits; les fruits provenant d'arbres; les plantes vivaces et leurs fruits; les graminées et leurs fruits ainsi que les algues et leurs espèces fabriquées par des procédés OGM ou par culture, y compris le tilling, ayant une teneur fortement modifiée en amylose/amylopectine et/ou protéine et leurs acides aminés.
PCT/DE2015/100114 2014-05-28 2015-03-18 Produit alimentaire constitué de parties végétales contenant de l'amidon et procédé de fabrication dudit produit alimentaire WO2015180706A2 (fr)

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EP3910006A1 (fr) * 2020-05-11 2021-11-17 Hope Tree International GmbH Succédanés d'os, d'arêtes et de coquillages des mollusques et crustacés, à partir de composants végétaux purs ; utilisation des succédanés d'os, d'arêtes et de coquillages pour les plats à base de viande ou de poisson végans et végétariens ; granulés destinés à la production d'os, d'arêtes et de coquillages des mollusques végans et compostables, ainsi que procédé de fabrication de granulés et des os, des arêtes et des coquillages des mollusques et crustacés végans compostables obtenus à partir de ceux-ci
DE102020007888A1 (de) * 2020-12-23 2022-06-23 ETH Zürich Geschäumtes, elastisches, protein-basiertes Produkt
EP4266897A1 (fr) * 2020-12-23 2023-11-01 ETH Zürich Produit à base de protéines, élastique, présentant une structure de type mousse, procédé de production de produits de ce type, en particulier de simili-carnés extrudés à base de fibres végétales et de protéines végétales, dispositif pour mettre en ?uvre un tel procédé et utilisation du produit pour produire des simili-carnés à base de protéines végétales
EP4029985A1 (fr) * 2021-01-14 2022-07-20 Energiepark Hahnennest GmbH & Co.KG Procédé de fabrication d'un mélange fibreux
CN113652007B (zh) * 2021-07-26 2023-04-07 集美大学 一种带有颜色的糯米纸及其制备方法
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