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WO1996040793A1 - Amidons et farines granulaires inhibes thermiquement et leur procede de production - Google Patents

Amidons et farines granulaires inhibes thermiquement et leur procede de production Download PDF

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Publication number
WO1996040793A1
WO1996040793A1 PCT/US1996/007071 US9607071W WO9640793A1 WO 1996040793 A1 WO1996040793 A1 WO 1996040793A1 US 9607071 W US9607071 W US 9607071W WO 9640793 A1 WO9640793 A1 WO 9640793A1
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WIPO (PCT)
Prior art keywords
starch
flour
waxy
thermally
inhibited
Prior art date
Application number
PCT/US1996/007071
Other languages
English (en)
Inventor
Chung-Wai Chiu
Manish B. Shah
David J. Thomas
Douglas J. Hanchett
Roger Jeffcoat
Original Assignee
National Starch And Chemical Investment Holding Corporation
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Filing date
Publication date
Application filed by National Starch And Chemical Investment Holding Corporation filed Critical National Starch And Chemical Investment Holding Corporation
Priority to AU58612/96A priority Critical patent/AU5861296A/en
Publication of WO1996040793A1 publication Critical patent/WO1996040793A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin

Definitions

  • This invention relates to dehydrating and heat treating granular starches and flours to inhibit the starch or flour.
  • Starches have been heat treated for various reasons, including drying, vaporizing off-flavors, imparting a smo ey taste, dextrinizing, and thermally inhibiting.
  • U.S. 4.303.451 (issued Dec. 1, 1981 to Seidel, et al.) discloses heating waxy maize starch at a temperature of 120-200°C for less than 1 hour up to about 24 hours at its naturally occurring pH before pregelatinization. The heat treatment prevents the formation of woody off flavors during the pregelatinization and modifies the texture and flavor.
  • Japanese No. 61-254602. (published December 11,
  • the swelling of the starch granules and the breakdown in viscosity can be inhibited by reacting the starch with chemical crosslinking reagents which introduce intermolecular bridges or crosslinks between the starch molecules.
  • the crosslinks also reinforce the associative hydrogen bonds holding the granules together, restrict the swelling of the starch granules, and consequently inhibit fragmentation and disruption of the granules. Because of this inhibition, crosslinked starches are commonly referred to as "inhibited" starches.
  • Chemically inhibited starches are used in many applications where a starch paste or starch solution with a stable viscosity is needed. There would be an advantage in cost, time, and in the reduced use of chemicals if native starches or modified starches can be inhibited without the use of chemicals so that they perform in the same way as. chemically inhibited starches.
  • starches and flours it is desirable for a starches and flours to be bland in flavor.
  • Many starches such as corn, sorghum, and wheat contain small quantities of lipids, e.g., unsaturated fatty acids.
  • the fatty acids, especially unsaturated may develop rancid flavors due to oxidation.
  • the proteins present give the starches and flours an undesirable cereal taste.
  • Certain starches, such as corn and waxy maize are not used in thickened food compositions due to "woody” or "popsicle stick" off- flavors resulting from pregelatinization. See U.S. 4.303.451 (issued Dec. 1, 1981 to W.C.
  • Seidel which discloses a method for preventing the development of "woody" off-flavors in pregelatinized waxy maize starches.
  • the starch granules are heated, prior to gelatinization, at about 120-200°C for 0.1-24 hours.
  • the heating time must be insufficient to effect dextrinization but sufficient to prevent formation of woody off-flavors during pregelatinization.
  • the texture and flavor of corn, wheat, rice and sago were modified by this heat treatment but these starches gave inconsistent and non-reproducible results in food compositions (see Col. 2, lines 14-18).
  • there is a need for granular starches which have the textural properties of chemically crosslinked granular starches and which are substantially free of off tastes.
  • the starches and flours of this invention are thermally inhibited using a process which results in the starch or flour having the characteristics of a chemically crosslinked starch without the use of chemical crosslinking reagents.
  • thermally-inhibited starches and flours When these thermally-inhibited starches and flours are dispersed in water and cooked, they exhibit the properties characteristic of an inhibited starch, i.e., the starches and flours which are substantially completely inhibited resist gelatinization; the starches and flours which are highly inhibited gelatinize to a limited extent and show a continuing increase in viscosity but do not attain a peak viscosity; the starches and flours which are moderately inhibited exhibit a lower peak viscosity and a lower percentage breakdown in viscosity compared to the same starch which is not inhibited; and the starches and flours which are lightly inhibited show a slight increase in peak viscosity and a lower percentage breakdown in viscosity compared to the same
  • the thermal inhibition process comprises the steps of non-thermally dehydrating a granular starch or flour until it is anhydrous or substantially anhydrous and then heat treating the dehydrated (i.e., anhydrous or substantially anhydrous) granular starch or flour at a temperature and for a period of time sufficient to cause inhibition.
  • Both the non-thermal dehydrating step and heat treating step are conducted under conditions which avoid degradation or hydrolysis of the starch or flour.
  • non-thermally dehydrating refers to dehydration methods which remove the water from the starch or flour but which do not involve raising the starch temperature directly to cause the removal of the water.
  • Suitable methods include, but are not limited, to extraction with solvents, preferably hydrophilic solvents, more preferably solvents which form azeotro ⁇ es with water (e.g., ethanol) and freeze-drying.
  • Heat may be used in the solvent extraction which may be carried out in any continuous extractor, preferably one where the starch is contacted with the cooled condensed solvent.
  • dehydration with ethanol improves the flavor (i.e., taste and aroma) and color of the thermally-inhibited starches compared to thermally-inhibited starches which were dehydrated with direct heat such as those of WO 9504082. It is expected that dehydration by freeze drying will also provide a taste advantage.
  • substantially anhydrous means that the starch or flour contains less than 1% moisture by weight.
  • the starch or flour can be non-thermally dehydrated and heated either at its naturally occurring pH, which typically is pH 5.0-6.5 or preferably the pH can be raised to neutral or greater.
  • pH typically is pH 5.0-6.5 or preferably the pH can be raised to neutral or greater.
  • neutral covers a pH of around 7 and is meant to include a range of about pH 6.5-7.5.
  • the substantially anhydrous or anhydrous starch preferably pH-adjusted, is heat treated at a temperature and for a time sufficient to inhibit the starch, e.g., at 100°C or greater.
  • the level of inhibition can be varied to provide granular starches or flours with different viscosity characteristics when cooked.
  • the heat treating parameters can be a function of the particular apparatus used for the heat treating, the choice of heat treating apparatus will also be a factor in controlling the level of inhibition.
  • Other procedures which can be used for protein, lipid, and off flavor component removal include washing the starch at an alkaline pH (e.g., pH 11-12) and/or treating the starch with proteases.
  • Polar and non-polar solvents which have an affinity for proteins and/or lipids can also be used. Examples are alcohols (e.g., ethanol), ketones (e.g., acetone), ethers (e.g., dioxane) , aromatic solvents (e.g., benzene or toluene), and the like.
  • suitable food grade solvents should be used.
  • starches are useful in food and industrial applications where chemically crosslinked ungelatinized granular starches are known to be useful.
  • the thermally inhibited starches and flours of this invention are granular starches which can be derived from any native source.
  • the native source can be banana, corn, pea, potato, sweet potato, barley, wheat, rice, sago, amaranth, tapioca, sorghum, waxy maize, waxy rice, waxy barley, waxy potato, waxy sorghum, starches and flours containing high amylose, and the like.
  • the preferred starches are the waxy starches, including waxy maize, waxy rice, waxy potato, waxy sorghum and waxy barley. Unless specifically distinguished, references to "starch” in this description are meant to include their corresponding "flours”.
  • a "native starch” is one as it is found in nature, i.e, unmodified.
  • Suitable starches include native starches or starches which have been modified by conversion (e.g., enzyme-, heat- or acid- conversion) , oxidation, phosphorylation, etherification, esterification, and chemical crosslinking. Usually these modifications are performed before the starch is dehydrated and heat treated.
  • the preferred pH is at least 7, typically the ranges are pH 7.5-10.5, preferably greater than pH 8, most preferably 8-9.5. At a pH above 12, gelatinization more easily occurs; therefore, pH adjustments below 12 are used. The textural and viscosity benefits of the thermal inhibition process tend to be enhanced as the pH is increased, although higher pHs tend to increase browning of the starch during the heat treating step.
  • the granular starch is slurried or dissolved in water or another aqueous medium, typically in a ratio of 1.5 to 2.0 parts water to 1.0 part starch, and the pH is raised by the addition of any suitable base. If needed, buffers, such as sodium phosphate, may be used to maintain pH.
  • the starch slurry is then either dewatered and dried, or dried directly (without gelatinization) using conventional drying methods, such as spray-drying or flash drying.
  • the starch is dried to a moisture content of about 2-15%, preferably 2-6%.
  • a solution of a base may be sprayed onto the powdered starch until the starch attains the desired pH, or an alkaline gas such as ammonia, can be infused into the starch.
  • suitable food grade bases for use in the pH adjustment step include, but are not limited to, sodium hydroxide, sodium carbonate, tetrasodium pyrophosphate, ammonium orthophosphate, disodium orthophosphate, trisodium phosphate, calcium carbonate, calcium hydroxide, potassium carbonate, and potassium hydroxide, and any other base approved for food use under the Food and Drug Administration laws or other food regulatory laws.
  • the preferred food grade base is sodium carbonate.
  • any inorganic or organic base that can raise the pH of the starch or flour may be used.
  • the bases should be washed from the starch or flour so that the final product conforms to the required manufacturing practices for the intended end use.
  • the starch or flour (about 4-5% moisture) is placed in a Soxhlet thimble which is then placed in the Soxhlet apparatus.
  • a suitable solvent is placed in the apparatus, heated to the reflux temperature, and refluxed for a time sufficient to dehydrate the starch or flour. Since during the refluxing the solvent is condensed onto the starch or flour, the starch or flour is exposed to a lower temperature than the solvent's boiling point.
  • the temperature of the starch is only about 30-40°C.
  • the refluxing is continued for about 17 hours.
  • the dehydrated starch or flour is removed from the thimble, spread out on a tray, and the excess solvent is allowed to flash off. With ethanol the time required for the ethanol to flash off is about 20-30 minutes.
  • the starch or flour is immediately placed in a suitable heating apparatus for the heat treatment. For a commercial scale dehydration any continuous extraction apparatus is suitable.
  • the starch or flour (4-5% moisture) is placed on a tray and put into a freeze dryer.
  • a suitable bulk tray freeze dryer is available from FTS Systems of Stone Ridge, New York under the trademark Dura-Tap.
  • the freeze dryer is run through a programmed cycle to remove the moisture from the starch or flour.
  • the starch or flour temperature is held constant at about 20°C and a vacuum is drawn to about 50 milliTorrs (mT) .
  • the time required to dehydrate the starch or flour is about 3 days.
  • the starch or flour is removed from the freeze dryer and immediately placed into a suitable heating apparatus for the heat treatment. After the starch is dehydrated, it is heat treated for a time and at a temperature, or range of temperatures, sufficient to inhibit the starch.
  • the preferred heating temperatures are greater than 100°C.
  • the upper limit of the heat treating temperature is usually 200°C, at which temperature highly inhibited starches can be obtained.
  • the heat treating is carried out at 120°-180°C, preferably 140°-160°C, more preferably 160°C.
  • the level of inhibition is dependent on the pH and heating temperature and time. For example, if the starch or flour is adjusted to pH of about 8.0-9.5 and the oven temperature is 160°C, a lightly inhibited starch or flour will require about 3-4 hours of heating, a moderately inhibited starch or flour will require about 4-5 hours of heating, and a highly inhibited starch or flour will require 5-6 hours of heating. For lower temperatures, longer heating times are required. When the starch or flour is at a lower pH, as with a native starch which has a pH of about 5.0-6.5, the heating will provide less inhibition.
  • the heat treating step will be carried out by heating the dehydrated granular starch from ambient temperature to the desired heat treatment temperature which will depend upon the level of inhibition desired. Some level of inhibition may be attained before the final heat treating temperature is reached. Usually, at these initial levels of inhibition, the peak viscosities are higher than at inhibition levels reached with longer heat treating times, although there will be greater breakdown in viscosity from the peak viscosity. With continued heat treating, the peak viscosities are lower, but the breakdowns in viscosity are less.
  • the starches or flours may be inhibited individually or more than one may be inhibited at the same time. They may be inhibited in the presence of other materials which will not interfere with the non- thermal dehydration and heat treating, i.e., with the thermal inhibition process, or alter the properties of the thermally-inhibited starches.
  • the heat treating apparatus can be any industrial oven, for example, conventional ovens, microwave ovens, dextrinizers, fluidized bed reactors and driers, mixers and blenders equipped with heating devices and other types of heaters, provided that the apparatus is fitted with a vent to the atmosphere so that moisture does not accumulate and precipitate onto the starch.
  • the apparatus is equipped with a means for removing water vapor from the apparatus, such as a vacuum or a blower to sweep air from the head-space of the apparatus, or a fluidizing gas.
  • Suitable fluidizing gases are air and nitrogen. For safety reasons, it is preferable to use a gas containing less than 12% oxygen.
  • the fluidizing gas is used at a velocity of 5-21 meter/min.
  • a suitable fluidized bed reactor is manufactured by Procedyne Corporation of New Brunswick, New Jersey.
  • the cross- sectional area of the fluidized bed reactor is 0.05 sq meter.
  • the starting bed height is 0.3 to 0.8 meter, but usually 0.77 meter.
  • the sidewalls of the reactor are heated with hot oil, and the fluidizing gas is heated with an electric heater.
  • the samples are loaded into the fluidized bed and then the fluidizing gas is introduced, or the samples are loaded while the fluidizing gas is being introduced.
  • the anhydrous or substantially anhydrous samples are brought from ambient temperature to the specified heat treating temperatures. When the heat treating temperature is 160°C, the time to reach that temperature should be less than three hours.
  • the alcohol dehydration step is done at atmosphoric pressure.
  • the freeze drying step is done under vacuum, typically 50 milliTorr (mT) .
  • the heat treatment step may be performed at normal pressures, under vacuum or under pressure, and may be accomplished using any heating means known to practitioners, although the preferred method is the application of dry heat in air or in an inert gaseous environment.
  • the thermally inhibited granular starch or flour may be screened to select a desirable particle size and slurried in water and washed, filtered, and dried, or otherwise refined.
  • the pH may be adjusted as desired. In particular, the pH may be readjusted to the naturally occurring pH of the starch.
  • CHARACTERIZATION OF INHIBITION BY BRABENDER DATA Characterization of a thermally inhibited starch is made more conclusively by reference to a measurement of its viscosity after it is dispersed in water and gelatinized.
  • the instrument used to measure the viscosity is a Brabender VISCO ⁇ Amylo ⁇ GRAPH, (manufactured by C.W. Brabender Instruments, Inc., Ralphensack, NJ) .
  • the VISCO ⁇ Amylo ⁇ GRAPH records the torque required to balance the viscosity that develops when a starch slurry is subjected to a programmed heating cycle. The accuracy is ⁇ 2%.
  • the cycle passes through the initiation of viscosity, usually at about 60°-70 ⁇ C, the development of a peak viscosity in the range of 65°-95°C, and a breakdown in viscosity when the starch is held at an elevated temperature, usually 92°- 95°C.
  • the record consists of a curve tracing the viscosity through the heating cycle.
  • the viscosity is reported in arbitrary units of measurement termed Brabender Units (BU) .
  • Inhibited starches will show a Brabender curve different from the curve of the same base starch that has not been inhibited.
  • an inhibited starch may attain a peak viscosity somewhat higher than the peak viscosity of the base starch, and there may be no decrease in percentage breakdown in viscosity compared to the base starch.
  • the peak viscosity and the breakdown in viscosity decrease.
  • the rate of gelatinization and swelling of the granules decreases, the peak viscosity disappears and with prolonged cooking the Brabender curve becomes a rising curve indicating a slow continuing increase in viscosity.
  • the starch granules no longer gelatinize and the Brabender curve remains flat.
  • the pH of the granular starch samples was raised by slurrying the granular starch or flour in water at 30-40% solids and adding a sufficient amount of a 5% sodium carbonate solution until the desired pH was reached. After the pH adjustment, the starches were oven dried (without gelatinization) to about 2-6% moisture.
  • test samples were heat treated in a conventional oven or dextrinizer. Portions of the samples were removed and tested for inhibition at the temperatures and times indicated in the tables using the following textual characterizations and Brabender Procedures.
  • BRABENDER PROCEDURE The test samples were heat treated in a conventional oven or dextrinizer. Portions of the samples were removed and tested for inhibition at the temperatures and times indicated in the tables using the following textual characterizations and Brabender Procedures.
  • peak is the peak viscosity in Brabender Units
  • peak + 10 Min. is the viscosity in Brabender Units at ten minutes after the peak viscosity
  • Starches or flours with a low to moderate degree of inhibition will exhibit certain textural characteristics when dispersed in an aqueous medium and heated to gelatinization.
  • the starches or flours were determined to be inhibited if a heated gelatinized slurry of the starch or flour exhibited a non-cohesive, smooth texture
  • EXAMPLE 1 A granular waxy maize starch was slurried in 1.5 parts water based on the weight of the starch and adjusted to pH 7 and 9.5 with 5% sodium carbonate, held for 30 minutes, filtered, and dried on a tray to a moisture content of about 5-6% moisture.
  • the starch having the pH of 5.3 was a native starch which was not pH adjusted.
  • the dried pH 5.3, pH 7.0, and pH 9.5 starches were each separated into two samples.
  • one sample was dried on trays in a forced draft oven at 80 ⁇ C overnight to dehydrate the starch to ⁇ 1% (0%) moisture.
  • the other sample was placed in a
  • Soxhlet extractor and allowed to reflux overnight (about 17 hours) with anhydrous ethanol (boiling point 78.32°C).
  • the ethanol-extracted sample was placed on paper so that the excess alcohol could flash off which took off about 30 minutes.
  • the ethanol-extracted starch was a free flowing powder which was dry to the touch.
  • oven-dehydrated starch and ethanol-extracted starch were placed on trays in a forced draft oven and heated for 3, 5, and 7 hours at 160°C.
  • the thermally-inhibited (T-I) starches and the controls were evaluated using the Brabender Procedure previously described.
  • Both of the thermally-inhibited pH 7 starches were higher in viscosity than the pH 5.3 (as is) thermally-inhibited starches.
  • the starches which were thermally-inhibited at pH 9.5 were moderately highly inhibited or highly inhibited (rising curve) .
  • This example compares ethanol (EtOH)-extracted waxy maize starches and oven-dehydrated waxy maize starches which were heat treated in an oven for 5 and 7 hours at 160°C at the same pH, i.e., pH 8.03.
  • the thermally-inhibited starches were slurried at 6.6% solids (anhydrous basis), pH adjusted to 6.0-6.5, and then cooked out in a boiling water bath for 20 minutes. The resulting cooks were allowed to cool and then evaluated for viscosity, texture, and color.
  • EXAMPLE 4 A waxy maize starch was pH adjusted to pH 9.5 using the procedure described in Example 1. The starch was then placed in a freeze dryer and dried for 3 days until it was anhydrous (0% moisture) . The freeze-dried (FD) starch was heat treated for 6 and 8 hours at 160°C in a forced draft oven.
  • the test performed was a "Triangle Taste Test" which employs three coded samples, two identical and one different, presented simultaneously. None of the samples is identified as the standard. Control and experimental treatments were systematically varied so that each was presented in odd and identical sample positions an equal number of times. The judge determined which of the three samples differed from the other two. A forced choice was required. Statistical analysis was used to determine whether a significant difference between treatments existed. The probability of choosing the different or odd sample by chance alone was one-third. Once the odd sample was chosen the judges were asked why the samples were different and which they preferred.
  • the starches tested were waxy maize starches adjusted to pH 9.5 and heat treated for 7 hours at 140°C but one sample was dehydrated by ethanol extraction and the other sample was thermally dehydrated prior to the thermal inhibition step.
  • the thermally-inhibited starches were washed by slurring the granular starch with 1.5 parts water, mixing for 10 minutes on a stir plate, vacuum filtering the slurry, and washing the starch cake twice with 50 mis of distilled water. Then sufficient water was added to bring the slurry solids to 3%, the pH was adjusted to 6.0-6.5 and the slurry was cooked 20 minutes in a boiling water bath, cooled to slightly above room temperature, and evaluated.
  • the judges were given 20 ml samples for tasting. They observed a significant difference between the oven-dehydrated and ethanol-dehydrated starches. Nine out of the twelve judges chose the one different sample. All nine of the judges who could determine the different sample preferred the sample that was ethanol- extracted. Attributes that were used to describe the ethanol-extracted sample included clean, not bitter, and smooth compared to the oven-dehydrated sample.
  • EXAMPLE 6 This example shows that an alcohol extraction after a granular starch is thermally-inhibited provides a better tasting starch.
  • a thermally-inhibited, granular waxy maize (adjusted to pH 9.5 and heat treated for 180 minutes in a fluidized bed at 160°C) was placed in a Soxhlet extraction apparatus and allowed to reflux overnight (about 17 hrs) using ethanol as the solvent (bp-78°C) .
  • the extracted starch was then laid on paper to allow excess ethanol to flash off.
  • the resulting dry starch was washed by slurring the starch with 1.5 parts water, mixing for 10 minutes on a stir plate, vacuum filtering the slurry, and washing the starch cake twice with 50 ml of distilled water.
  • the taste test performed was a "Paired- Preference Test". Two samples are presented, simultaneously or sequentially. The judge is requested to express a preference based on a specific attribute, here which sample is cleaner. Results are obtained in terms of relative frequencies of choice of the two samples as accumulated for all participants. Six of the eight trained judges identified the ethanol-extracted sample as having a blander, cleaner flavor with less aftertaste.
  • EXAMPLE 7 This example describes the effect of the removal of various proteins, lipids, and other off flavor components on the flavor (i.e., taste and aroma) of a thermally-inhibited waxy maize.
  • the protein Prior to the thermal inhibition process (i.e., solvent extraction or freeze drying and heat treatment) , the protein is extracted from a waxy maize starch as follows.
  • the starch is steeped overnight at room temperature. The pH is raised to about 9.5 using a 3% sodium hydroxide solution and washed well prior to drying.
  • the protein level of the starch is reduced to about 0.1%.
  • the protein level of an untreated waxy maize control (pH 9.5) is about 0.3%.
  • This treatment should improve the flavor of the thermally-inhibited granular starches prepared using the non-thermal dehydration methods since the same treatment of a thermally-inhibited granular starch prepared using thermal dehydration improved the flavor as reported below. Removal of various proteins, lipids, and other off flavor components is expected to improve the flavor of all starch bases and flours.
  • the number indicates those respondents who selected the protein-reduced product as being cleaner in flavor.
  • the ⁇ values were determined from a statistical table. An ⁇ risk of 5% indicates (with 95% confidence) that the samples are statistically different, i.e., that the protein-reduced product is cleaner than the control. The results show that protein removal prior to the heat treatment helps to improve the flavor of the thermally-inhibited granular waxy maize starch.

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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Crystallography & Structural Chemistry (AREA)
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  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

L'invention porte sur des amidons et farines inhibés thermiquement préparés selon un procédé consistant à déshydrater non thermiquement de l'amidon ou de la farine granulaires pour les rendre anhydres ou sensiblement anhydres puis à leur faire subir un traitement thermique pendant une durée et à une température suffisantes pour en produire l'inhibition et leur conférer des caractéristiques de texture et de viscosité comparables à celles des amidons et farines réticulés chimiquement. Avant déshydratation et traitement thermique, le pH des amidons et farines granulaires sera porté de préférence de sa valeur naturelle à une valeur de 7 ou plus, de préférence environ 8 à 9,5. De préférence, les protéines et/ou lipides des amidons et farines en seront extraits avant ou après l'inhibition thermique. La déshydratation non thermique (par exemple l'extraction à l'éthanol ou la lyophilisation) ainsi que l'extraction par des alcools améliorent le goût.
PCT/US1996/007071 1995-06-07 1996-05-16 Amidons et farines granulaires inhibes thermiquement et leur procede de production WO1996040793A1 (fr)

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US08/473,688 1995-06-07

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2454764A (en) * 2008-08-05 2009-05-20 Roy Browne Separation of biomass fractions
US8268989B2 (en) 2008-05-07 2012-09-18 Corn Products Development Inc. Thermally inhibited polysaccharides and process of preparing
WO2016205081A1 (fr) 2015-06-15 2016-12-22 Cargill, Incorporated Amidon pour textures pulpeuses
US20200308311A1 (en) * 2017-12-20 2020-10-01 Roquette Freres Method of preparing a heat-modified starch

Citations (5)

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Publication number Priority date Publication date Assignee Title
GB1224281A (en) * 1968-04-04 1971-03-10 Corn Products Co Process for purifying starch and purified starch and products containing same
US3977897A (en) * 1975-09-08 1976-08-31 National Starch And Chemical Corporation Process for preparing a non-chemically inhibited starch
WO1995004082A2 (fr) * 1993-07-30 1995-02-09 National Starch And Chemical Investment Holding Corporation Amidons de farine non cohesifs traites a chaud et procede de production
WO1996022073A2 (fr) * 1995-01-18 1996-07-25 National Starch And Chemical Investment Holding Corporation Cosmetiques contenant des amidons inhibes thermiquement
WO1996022311A1 (fr) * 1995-01-18 1996-07-25 National Starch And Chemical Investment Holding Corporation Amidons et farines granulaires pregelatinises, inhibes thermiquement et leur procede de production

Patent Citations (5)

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Publication number Priority date Publication date Assignee Title
GB1224281A (en) * 1968-04-04 1971-03-10 Corn Products Co Process for purifying starch and purified starch and products containing same
US3977897A (en) * 1975-09-08 1976-08-31 National Starch And Chemical Corporation Process for preparing a non-chemically inhibited starch
WO1995004082A2 (fr) * 1993-07-30 1995-02-09 National Starch And Chemical Investment Holding Corporation Amidons de farine non cohesifs traites a chaud et procede de production
WO1996022073A2 (fr) * 1995-01-18 1996-07-25 National Starch And Chemical Investment Holding Corporation Cosmetiques contenant des amidons inhibes thermiquement
WO1996022311A1 (fr) * 1995-01-18 1996-07-25 National Starch And Chemical Investment Holding Corporation Amidons et farines granulaires pregelatinises, inhibes thermiquement et leur procede de production

Non-Patent Citations (1)

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Title
CHEMICAL ABSTRACTS, vol. 108, no. 20, 16 May 1988, Columbus, Ohio, US; abstract no. 169546s, SMELIK ANDREJ ET AL.: "Process for manufacture of starch with reduced gluten content" page 114; XP002015275 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8268989B2 (en) 2008-05-07 2012-09-18 Corn Products Development Inc. Thermally inhibited polysaccharides and process of preparing
GB2454764A (en) * 2008-08-05 2009-05-20 Roy Browne Separation of biomass fractions
US11084887B2 (en) 2010-06-15 2021-08-10 Cargill, Incorporated Starch for pulpy textures
WO2016205081A1 (fr) 2015-06-15 2016-12-22 Cargill, Incorporated Amidon pour textures pulpeuses
CN107787333A (zh) * 2015-06-15 2018-03-09 卡吉尔公司 提供浆状质地的淀粉
RU2721780C2 (ru) * 2015-06-15 2020-05-22 Карджилл, Инкорпорейтед Крахмал для текстур мякоти
CN107787333B (zh) * 2015-06-15 2021-07-13 卡吉尔公司 提供浆状质地的淀粉
US20200308311A1 (en) * 2017-12-20 2020-10-01 Roquette Freres Method of preparing a heat-modified starch
US12247088B2 (en) * 2017-12-20 2025-03-11 Roquette Freres Method of preparing a heat-modified starch

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AU5861296A (en) 1996-12-30

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