WO2021086273A2 - Adipate de diamidon acétylé modifié et produits le contenant - Google Patents

Adipate de diamidon acétylé modifié et produits le contenant Download PDF

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Publication number
WO2021086273A2
WO2021086273A2 PCT/TH2020/000073 TH2020000073W WO2021086273A2 WO 2021086273 A2 WO2021086273 A2 WO 2021086273A2 TH 2020000073 W TH2020000073 W TH 2020000073W WO 2021086273 A2 WO2021086273 A2 WO 2021086273A2
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WO
WIPO (PCT)
Prior art keywords
oil
acetylated distarch
distarch adipate
starch
sodium hypochlorite
Prior art date
Application number
PCT/TH2020/000073
Other languages
English (en)
Other versions
WO2021086273A3 (fr
Inventor
Waesarat SOONTORNCHAIBOON
Panchasorn SUKKASEM
Nutthawee THAMJEDSADA
Chutarat KOWITTAYA
Pitipong WANAKHACHORNKRAI
Suchitra WONGPRAYOON
Original Assignee
Sms Corporation Co., Ltd.
Siam Quality Starch Co., Ltd.
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 Sms Corporation Co., Ltd., Siam Quality Starch Co., Ltd. filed Critical Sms Corporation Co., Ltd.
Priority to CN202080075381.3A priority Critical patent/CN114651015B/zh
Publication of WO2021086273A2 publication Critical patent/WO2021086273A2/fr
Publication of WO2021086273A3 publication Critical patent/WO2021086273A3/fr

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Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces

Definitions

  • TECHINCAL FILED Food chemistry relating to the preparation process of modified-acetylated distarch adipate and products containing thereof.
  • Deep-fried battered and breaded foods are very popular nowadays. These products can be cooked in household by providing commercially available starch-based coatings and applying them on foods such as meat, vegetables or fruits, etc.
  • the desired properties of starch-based coating products are, such as available proper viscosity, good ability to adhere to the food surface, or compatibility with free water in meat and frying oil to prevent the coatings blow-off during frying including reduce oil uptake and preserve the crispiness.
  • predust which is used for a direct coating on food pieces as the first dry coating layer to improve an adhesion between the food surface and the subsequent coating layers
  • atter which is used in the form of thickening batter slurry and applied for the second coating layer
  • breader which is used as a dry coating outer the food surface to increase the food texture and the crispiness of the product.
  • starch refers to a high purity starch, due to the removal of most impurities, such as proteins, fats and minerals, remaining the component of carbohydrate mainly which composed of carbon, hydrogen and oxygen (Sriroth, K. and K. Piyajomkwan. 2003. Starch Technology. 3 rd edition.
  • WO2012111199 disclosed the use of modified starch in the group of starch acetate (E1420) which is specifically only produced from vinyl acetate monomer (VAM) for use as a food-coating material in which having a good adhesion property to the food surface. It mentioned on an adjustment of pH to be in acidic after finishing the esterification reaction. However, the obtained final products have the same property as those in the cross-linking modified starch, i.e., its breakdown viscosity value was lower than 200 BU.
  • a person skilled in the art of starch modification can understand that this appearance is subjected to acetaldehyde which is a byproduct of this reaction, are linked together with starch molecules under the acidity as shown in the figure. This makes a possibility of residual of acetaldehyde in the starch molecules as a part of an acetal bond arising from the cross-linking reaction.
  • Acetaldehyde is a substance that can be toxic to the cells if received in large quantities and/or continuously received. It can induce cancer in various organs that have been exposed to this substance.
  • vinyl acetate monomer does not identified as an approved chemical substance to modify food starch (Government of Canada. 2016. List of Permitted Starch- Modifying Agents (Lists of Permitted Food Additives)Document Reference Number:NOM/ADM- 0074; NOM/ADM -0048; NOM/ADM -0037).
  • acetylated distarch adipate is obtained as a main product (El 422; starch acetate hexanedioate).
  • the optimum condition required for the production of the tapioca starch based-acetylated distarch adipate is adipic acid 0.050% (w/w, on a dry starch basis), acetic anhydride 3% (w/w, on a dry starch basis), at pH 8.0 for 90 minutes.
  • the properties of the acetylated distarch adipate are resistant to the shear force and acid, high thermal stability, and providing a viscosity when dissolved in cold water.
  • the acetylated distarch adipate is thus used in food industry that requiring paste viscosity stability, suitable for acidic food and high heat processing and able to keep in cooling condition by providing a viscosity along the time of retention, such as soups, sauces, salad dressings, pie fillings, infant food. Additionally, it is also used as an additive for better adhesion in battered and breaded products (Imeson, A. 1992. Thickening and gelling agents for food. Blackie Academic and Professional, Bishopbriggs., Glasgow. 258p).
  • the use of the acetylated distarch adipate, including modified starches in the group of acetylated distarch phosphate ( E1414) in battered products has been disclosed in Japanese Application No. JP2012235752A.
  • starch in cross-linking modified group based on phosphate chemical substance in the phosphorus-containing group such as E 1412; distarch phosphate, El 414; acetylated distarch phosphate, El 442; hydroxypropyl distarch phosphate
  • E 1412 distarch phosphate
  • distarch phosphate El 414
  • acetylated distarch phosphate El 442
  • hydroxypropyl distarch phosphate is qualified suitably for a variety of food that requiring paste viscosity stability, including being food-coatings.
  • the phosphate in the above cross-linking starch structure may be more sensitive to chronic kidney patients who must limit an intake of phosphate from food than normal people (The Nephrology Society of Thailand. 2015. Recommendations for Monitoring Chronic Kidney Patients before Renal Replacement Therapy 2015). This causes a limitation to the selection of these modified starches for food consumption in some consumer groups.
  • the cross-linking modified starch in combination with acetylation in the group of acetylated distarch adipate is used as an initial starch for subsequent steps of modification under this invention.
  • problems on the paste viscosity stability of said starch slurry that renders unstable viscosity, which effects an ability of food surface adhesion including the problem of the said starch-based coating blow-off from food pieces due to the excessive water absorption and swelling when the acetylated distarch adipate is used.
  • An additional method of enhancing an adhesion between starch and meat that is used to the production of food-coating material is oil/fat treatment in combination with heat treatment. This allows the inhibition or the limitation of starch to swell excessively due to the forming of a cross-linking bond between starch and starch and/or starch and amino group from the meat. Strengthening the said bond will improve the adhesion as well as reduce an excessive swelling of starch. Moreover, the presence of oil/fat on starch molecules resulting from an enhanced ability on the reaction between the starch and oil/fat by adding emulsifier can also reinforce the features of final products in terms of reducing oil uptake after frying.
  • JP2012165724A discloses the production of batter used for a deep-frying which giving a crispy texture and juicy taste by treating oil/fat to the resulting acetylated starch obtained from the acetylation reaction between tapioca starch and vinyl acetate.
  • a proper concentration of a mixture between oil/ fat and emulsifier is in the range of 0.02- 0.5% by weight of a dry starch.
  • Oil and fat are selected from safflower oil, grape seed oil, soybean oil, sunflower oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, beef fat, pig fat, chicken oil, fish oil, and fractionated oil, etc.
  • the emulsifier is selected from glycerin esters of fatty acids, sorbitan esters of fatty acids, sucrose esters of fatty acids, and lecithin, etc. It is also possible to perform other treatments, such as a combination of physical treatments, including bleaching treatment, acid treatment, alkali treatment, and heat treatment, etc.
  • US Patent Application No. US20100055293A discloses a method for reducing oil uptake in deep-fried foods by replacing some cook- up starch and/or instant starch in food ingredients with hydrophobic starch. It is revealed that the oil uptaking of the resulting products have remarkable lower up to 30% .
  • the said hydrophobic starch can be prepared by adding hydrophobic group on starch molecules through ether bond, ester bond or amide bond, etc. For example, octenyl succinate starch is prepared, then the molecular size is decreased through acid or enzyme digestion before replacing the partial amount of the said starch in food.
  • JP2012235752A discloses the use of esterified starch including acetylated distarch adipate from tapioca starch as a dry coating starch in the Tatsuta fried foods, which the food is marinated in sauce and coated with starch before frying. Its appearance after frying is different from an appearance of other deep-fried food, that giving the fluffy white flakes on the surface of food pieces.
  • Fat/oil are selected from linseed oil, safflower oil, grape seed oil, soybean oil, sunflower oil, com oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, beef fat, pork fat, chicken fat, fish oil, and fractionated oil, etc.
  • modified-acetylated distarch adipate preparations of the modified-acetylated distarch adipate have been disclosed, it is just broad modification methods without specifying details of substances, amounts, methods or steps for additional modification, including the features obtained from the modification. Only the type and amount of the modifying substances are specified to obtain acetylated distarch adipate having a specific viscosity for use as pre-dust with the Tatsuta fried food. It, therefore, can be said that there is still required to produce modified-acetylated distarch adipate that can be used in a wider variety of products, including for use as an auxiliary agent of meat binder in processed meat products such as ham, surimi, artificial squids, crab sticks or fish tofu, etc.
  • the present invention is related to the production of modified-acetylated distarch adipate for use as an adhesion agent in deep fried food products and as a meat binder in processed meat products without the presence of acetaldehyde and phosphorus therein.
  • the objective of this invention is to enhance an ability of food surface adhesion when used as a pre-dust and/or batter, including a meat binder in processed meat products, and to improve viscosity stability when used as thickening batter slurry before coating and deep-frying in the following four main production processes:
  • the second embodiment of the invention is the modified-acetylated distarch adipate obtained from the method of the first embodiment for use in starch based-coating products without being limited to the pre-dust and batter.
  • the third embodiment of the invention is deep-fried food products that having starch based- coating products comprising of the modified-acetylated distarch adipate obtained from the method of the first embodiment above.
  • the deep-fried food products made from the said starch based- coating products have a viscosity stability and a good adhesion between coating layer and food pieces as will be described hereinafter in the examples of the experiments.
  • the fourth embodiment of the invention is processed meat products, such as ham, surimi, artificial squids, crab sticks or fish tofu that having starch based-coating products which is consisting of the modified-acetylated distarch adipate obtained from the method of the first embodiment above.
  • the processed products from such meat have been improved its binder property between meat to be processed due to an enhancement of adhesion between meat by using the said starch with the same basis as that of the deep-fried food products in the third embodiment as will be described hereinafter in the examples of the experiments.
  • Fig.1 is a graph showing the viscosity in water of modified-acetylated distarch adipate after conducting an analysis with the Brabender Visco-Amylograph at 6% (w/w) of starch suspension.
  • tapioca starch is the most suitable for this invention.
  • acetylated distarch adipate from tapioca starch at 35-40% (w/w) of tapioca starch suspension.
  • acetylated distarch adipate in an alkaline state by gradually adding a mixture of adipic acid 0.125%-0.375% (w/w, on a dry starch basis) and acetic anhydride 2.52%-7.56% (w/w, on a dry starch basis) at pH in the range of 8-8.5 and the temperature of 25-30 °C. After adding all such acid mixture, stirring it for 15 minutes.
  • the first embodiment of the invention is to perform treatment of the prepared modified-acetylated distarch adipate with a mixture of sunflower oil 0.25% (w/w, on a dry starch basis) and emulsifier 0.1 % (w/w, on a dry starch basis), wherein the suitable emulsifier in this invention is sucrose palmitate at HLB of 15 (such as RYOTOTM SUGAR ESTER P-1570 produced by Mitsubishi-Chemical Foods Corporation).
  • a mixture of sunflower oil and emulsifier may obtain a mixture of sunflower oil and emulsifier by way of conventional methods. For example, mixing sunflower oil and emulsifier in the amount specified above in water approximately nine times of the total weight of the sunflower oil and emulsifier. Then, stirring at 68 °C for 4 hours. The mixture of the sunflower oil and emulsifier is obtained as desired.
  • a droplet size of the mixture may be suitably determined for performing treatment of the acetylated distarch adipate. For instance, the droplet size of the mixture is in any range of less than 100 microns, etc.
  • the conditions prior to the treatment of the acetylated distarch adipate with the mixture of sunflower oil and emulsifier, the conditions may be adjusted until the pH value is reached in the range of 3.5-5.5 and the temperature is in the range of 35-40 °C, so as to discontinue the reaction of the acetylated distarch adipate.
  • the oil treated-acetylated distarch adipate may be added with sodium hypochlorite in optimum conditions such as 500-2, 000 ppm at pH in the range of 3.5-5.5 and the temperature is in the range of 35-40 °C to enhance an ability to maintain the oil on starch molecules and hydrophobic property through covalent bonds.
  • sodium hypochlorite in this specific pH condition, it is usually made in an alkaline state and uses low sodium hypochlorite content ( ⁇ 500 ppm), or in case of the production of oxidized starch, it is usually made in an alkaline state and uses high sodium hypochlorite content (>2,000 ppm).
  • the obtained oil and sodium hypochlorite treated- acetylated distarch adipate may be washed and/or dried in order to obtain a suitable form of such starch prior to heat treatment, especially, the dried acetylated distarch adipate.
  • the specific condition for washing and/or drying are not specified, as long as the washed and/or dried acetylated distarch adipate does not loss its properties of this invention due to such washing and or drying.
  • the above drying method may be a drying with a flash dryer.
  • the condition for starch drying is to dry the starch with a flash dryer at 100 °C for 20 minutes, etc.
  • the treatment of the oil and sodium hypochlorite treated-acetylated distarch adipate which is performed by washing and drying as stated above with heat at the temperature in the range of 130-150 °C for a suitable time, e.g. 30 minutes, in order to obtain the cross-linking modified-acetylated distarch adipate inhibited by oil, sodium hypochlorite and heat under this invention.
  • the pH value may be adjusted suitably for such treatments, in particular in the range of 5.5-6.5 and the most suitable pH value is 6.
  • Table 1 Samples of acetylated distarch adipate obtained from various volumes of the concentration of adipic acid and acetic anhydride. DSAC value and inhibiting level shown as expected viscosity in the Brabender Unit (BU).
  • BU Brabender Unit
  • Expeiment2 Preparation of Modified- Acetylated Distarch Adipate
  • a mixture of sunflower oil 0.25% (w/w, on a dry starch basis) and emulsifier RYOTOTM SUGAR ESTER P-1570 produced by Mitsubishi-Chemical Foods Corporation 0.1% (w/w, on a dry starch basis).
  • VH2S04 is the volume of consumed sulfuric acid
  • Table 2 Expected and actual DSAP. expected and actual viscosity of cross- linking acetylated distarch adipate before and after oil. NaOCl and heat modification.
  • Experiment 3 Determination of Viscosity Stability of Starch Suspension To examine viscosity stability of starch suspension under this invention by way of comparing with another batter starch available in the market (S-TEX SP of SMS Corporation) by dissolving the cross- linking modified-acetylated distarch adipate inhibited by oil, sodium hypochlorite and heat under this invention and the S-TEX SP which has been kept at room temperature for 0, 30 and 60 days and at the condition of accelerated the loss of stability at temperature of 70 °C for 5 hours, with cold water.
  • S-TEX SP of SMS Corporation
  • Experiment 4 Preparation of Deep-fried Food Products Containing Modified- Acetylated Distarch Adipate
  • batter slurry as the second coating layer, wherein such slurry is comprising of 77.28% of wheat flour, 20% of batter made by SMS Corporation, 1% of sodium pyrophosphate acid, 0.72% of sodium bicarbonate, and 1% of salt, and then final coating with breadcrumbs. Thereafter, frying them in vegetable oil in deep fryer (Auto lift-up electric fryer, WTFL-6L-C10) at 170-180 °C for
  • Table 4 Score Criteria of Sensory Evaluation
  • the production condition of this invention described above is used at least 0.250%-0.375% (w/w, on a dry starch basis) of adipic acid and 2.52%-7.56% (w/w, on a dry starch basis) of acetic anhydride in order to obtain the sensory properties as desired.
  • the preparation process starts with preparing 400 grams of coarsely ground meat (approximately temperature of meat around 12- 14°C), weighing the ingredients according to the proportions shown in Table 6, mixing all ingredients well before marinating for a period of time (30 minutes marinate, 5 minutes stop, continuous marinate for another 30 minutes) . After that, curing it at 4 °C for 18 hours, followed by compressing all the ingredients into a container. Then, steaming at 80 °C for 90 minutes and then cooling it immediately and keeping at 4 °C.
  • modified starch under this invention is not only capable for use with deep- fried food products, but is also capable for use with processed meat products in the category of ham as well.

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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)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention concerne un procédé de production amélioré d'adipate de diamidon acétylé modifié réticulé inhibé par de l'huile, de l'hypochlorite de sodium et de la chaleur par ajustement des conditions et des processus de préparation appropriés à des fins d'utilisation en tant qu'agent d'adhérence dans des produits alimentaires frits et en tant que liant de viande pour des produits carnés traités sans la présence d'acétaldéhyde ni de phosphore dans les produits. L'adipate de diamidon acétylé issu d'amidon de tapioca est préparé à une valeur de pH de 8 à 8,5 et à la température s'inscrivant dans la plage de 25 à 30 °C en déposant un mélange d'acide adipique à 0,25 % à 0,375 % (poids/poids sur une base d'amidon sec) et un anhydride acétique à 2,52 % à 7,56 % (poids/poids, sur une base d'amidon sec) dans la suspension d'amidon préparée. Ensuite, un traitement de l'adipate de diamidon acétylé obtenu est effectué avec un mélange d'huile de tournesol à 0,25 % (poids/poids, sur une base d'amidon sec) et d'un émulsifiant à 0,1 % (poids/poids, sur une base d'amidon sec) afin d'obtenir un adipate de diamidon acétylé traité à l'huile. Un traitement de l'adipate de diamidon acétylé traité à l'huile obtenu est ensuite effectué par ajout d'hypochlorite de sodium à une valeur de pH de 4,5 et à une température de 37 °C. Une agitation pendant 60 minutes est alors pratiquée pour améliorer l'accumulation d'huile sur des molécules d'amidon par l'intermédiaire de liaisons covalentes pour obtenir l'adipate de diamidon acétylé traité à l'huile et à l'hypochlorite de sodium. Un traitement thermique de l'adipate de diamidon traité à l'huile et à l'hypochlorite obtenu est ensuite mis en œuvre à 130 °C pendant 30 minutes pour obtenir un adipate de diamidon acétylé modifié par réticulation inhibée par de l'huile, de l'hypochlorite de sodium et de la chaleur ayant une capacité d'adhérence lorsqu'il est utilisé en tant que pré-poudrage ou pour améliorer la stabilité de viscosité lorsqu'il est utilisé en tant que bouillie de pâte à frire. L'adipate de diamidon acétylé modifié présente également une excellente propriété de liaison lorsqu'il est utilisé comme liant de viande pour des produits carnés traités.
PCT/TH2020/000073 2019-10-29 2020-10-28 Adipate de diamidon acétylé modifié et produits le contenant WO2021086273A2 (fr)

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CN202080075381.3A CN114651015B (zh) 2019-10-29 2020-10-28 改性乙酰化己二酸二淀粉酯，和含有其的产品

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AUPS096302A0 (en) * 2002-03-08 2002-03-28 George Weston Foods Limited Improvements in and relating to food
CN101033261A (zh) * 2006-03-10 2007-09-12 四平帝达变性淀粉有限公司 乙酰化二淀粉己二酸酯的制备方法
DE602006016240D1 (de) * 2006-05-16 2010-09-30 Cooperatie Avebe U A Verfahren zur Reduktion der Oelaufnahme in fritierten Lebensmitelln
CN101492509B (zh) * 2009-01-05 2011-05-18 东莞东美食品有限公司 一种提高醋酸酯淀粉浆料粘度热稳定性的方法
MX2012004600A (es) * 2009-10-19 2012-09-07 Nippon Starch Refining Material de cubierta para frituras y/o alimentos fritos en profundidad.
JP4838390B1 (ja) * 2011-02-17 2011-12-14 日本食品化工株式会社 揚げ物用衣材
WO2012144083A1 (fr) * 2011-04-20 2012-10-26 Nippon Starch Chemical Co., Ltd. Enrobage pour aliment frit
JP5881311B2 (ja) * 2011-05-13 2016-03-09 日本食品化工株式会社 竜田揚げ用まぶし粉及び竜田揚げの製造方法
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CN110891429A (zh) * 2017-07-28 2020-03-17 J-制油株式会社 面衣材料用氧化淀粉的制造方法

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WO2021086273A3 (fr) 2021-07-08
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