Food thickener based on native starch, food product produced using such a thickener, and a method of production thereof

 

(57) Abstract:

The invention relates to a food thickener having an increased resistance to shear and stability during storage, the method of its production and the product. The thickener contains native amylase starch with an amylose content of 10 to 30% and lipid emulsifier in the aqueous phase. Content vysokoimpulsnogo starch is from 5 to 30% relative to water. The content of the emulsifier is from 5 to 15% relative to amylose. The complex viscosity of the thickener at 0.4 Hz is from 200 to 700 Pas. A method of obtaining a thickener provides mixing amylase starch and emulsifier in water dispersion, gradually heating it to a temperature of from 70 to 100oWith and cooling the mixture. Food product obtained by the help of a food thickener further comprises a salt and has a complex viscosity at 0.4 Hz between 10 and 700 Pas. The invention allows to manufacture food thickener capable of flowing and resistant to shear and heat. 3 S. and 12 C.p. f-crystals.

The invention relates to a food thickener based on native starch having an increased resistance to shear and stability during storage, as well as to the food product, Isha specified food thickening agent and food product.

We already know that in order to obtain a product with a creamy and delicate texture, use modified starches, because they allow you to receive the product, resistant to heat and shear. In such sensitive products as salad dressing, mayonnaise and similar use modified starches. The chain is to use such starches as fat substitutes. The disadvantage of this solution is that the modified starches are not natural ingredients and are too expensive: you need a different solution, as consumers increasingly want natural ingredients and less expensive products. Native starches are not resistant to heat and shear, so that the use of native starches in such processes is impossible. Patent US IP 5291877 concerns the interaction between polymer of amylose and emulsifiers. Achieved education complex amylose-emulsifier in order to obtain a solid gel. Amylose melt into pellets and then forms a complex with an emulsifier outside the granules. This reaction strengthens aminosol matrix and the obtained solid gel.

The present invention is directly opposed to the goals of the above-mentioned patent and h is m in the mixture to obtain a creamy and delicate product similar to mayonnaise, but with less fat. In addition, the product according to the invention is resistant to shear and heat.

The present invention relates to food thickener having an increased resistance to shear and stability during storage, which contains native vysokopilsky starch with an amylose content of from about 10 to 30% and lipid emulsifier in the aqueous phase, and the content of vysokoimpulsnogo starch is from 5 to 30% relative to water, and the content of the emulsifier is from 5 to 15% relative to amylose; and also having a complex viscosity at 0.4 Hz from 200 to 700 Pas.

The objective of the invention is to offer a food thickener based on the cream of native starch and food product using a lipid emulsifier to form a complex with aminosol inside starch granules. Due to the complexing solubility of amylose is reduced and does not develop generowania milosna matrix. In addition, the increased stability of starch granules in relation to the pan and heat, as amylose is not dissolved and remains inside the granules, limiting the swelling.

The resulting structure formed integral g is slippery and not sticky.

Native starches have an amylose content of from 1 to 80%. The starches to be used according to the invention have a content of amylose from about 10 to 30%. Used starches are selected from the group consisting of native corn, wheat, barley, rice, vegetable starch, manioc starch and related pain.

Used emulsifier must be capable of forming a complex with aminosol. Such emulsifiers are monoglycerides, preferably a saturated monoglycerides12-C14fatty acids, polyoxyethylenesorbitan esters of fatty acids (twins), lysolecithin, allactivity fatty acids, stearylamine, esters sorbitan and fatty acids, and esters of sucrose.

Food thickener according to the invention preferably contains from 10 to 20% vysokoimpulsnogo starch to water. Tests and calculations have shown that the content of the emulsifier is preferably from 9 to 11% compared to amylose. Throughout the specification, all percentages are given by weight.

The emulsifier can be added directly to the suspension of the starch/water, or it can be added to the dispersion.

In addition,the products are for example, mayonnaise, dressings, sauces, foods tomato-based, like ketchup, desserts and drinks. The product has a complex viscosity at 0.4 Hz from 10 to 700 Pas. This food product is produced by adding salt (1 to 3%), acid, preferably acetic acid (3 to 5%), and a filler selected from the group consisting of lactose, maltodextrin, sugar, etc. In the case of sugar, its content is from 5 to 15%. In the case of maltodextrin, its content is from 3 to 10%, and lactose - from 3 to 15%. All these percentage given in the calculation of the final product.

The polymer of amylose allows to obtain a product with lower fat content. However, you can add a certain amount of fat. For example, can be present from 1 to 50% oil. No matter what oil is used, and it is chosen from the group consisting of soybean, sunflower, cottonseed oil, etc.

For reasons of stabilization can also add a second emulsifier, for example egg yolk, whey protein or other emulsifiers which do not form a complex with aminosol.

For additional thickening can also add additional thickener. It is chosen from the group of sorekara product you can also add from 10 to 50% of yogurt.

Finally, the invention relates to a method for producing the above-mentioned food thickener or food product, including:

- mixing at least vysokoimpulsnogo starch and emulsifier in water dispersion,

gradual heating of the specified variance from the 20oC to a temperature in the range from 70 to 100oWith, and

the cooled mixture.

For the method it is important to ensure that after the formation of the complex amylose-emulsifier starch was ultinationals. To ensure this, it is necessary to sustain the suspension of the starch-emulsifier for an appropriate time at a temperature below the gelatinization temperature of the polymer of amylose. The gelatinization temperature is approximately 70-75oWith, depending on the starch. A suitable shutter speed is 5, 10, 15 or 20 minutes at 50-60oC. This time can be automatically ensured in the process, for example, in a periodic process with heating for 5-15 minutes. In the case of continuous process, must be added an additional stage of aging at a temperature of, for example, 50oWith, for at least 5 minutes.

There are two ways to obtain the different components, or food product is produced in a single process, where all the ingredients are directly mixed together. The method used depends on the recipe of the food product.

After a period of exposure and the stage of heating, the suspension turned into jelly and the result is a stable slurry of native starch or creamy single product.

The starch content was measured according to the methods described in the "Ausqewahlte Methods der Starkechemie", Stuttgart.

The resulting consistency with native starch determine microscopic, organoleptic and rheological methods. Using a microscope to identify the whole of the swollen starch granules. The ultimate smooth, creamy, thick and friable consistence evaluate organoleptic methods. In addition to this information, consistency additionally describe the rheological parameters. These parameters are module save G', which characterizes the elasticity of the viscoelastic product and module fluidity G", which is characterized by its viscosity.

The sample is exposed to a sinusoidal voltage as a function of frequency (from 0 to 15 Hz). Measure the corresponding deformation. She is also sinusoidal, but is provided with an intermediate phase shift have an elastic component, module preservation G', and viscous component, module fluidity G". Using the same technique to measure the complex viscosity at a frequency of 0.4 Hz. The ratio G'/G" phase at 0.4 Hz.

Other rheological parameters are the compliance and remediation compliance when the sample is examined at a constant voltage and measure the deformation depending on time. In addition, the product is characterized by the definition of the yield strength.

All these modules is determined with a Bohlin rheometer CS, using the measurement system type cone/plate. The measurements were carried out at 20oC.

About all these modules can say the following: the higher complex viscosity, the thicker the slurry. In relation to the yield strength of zero corresponds to water, and 100 PA is still fluid product. As for G', then its a great value means elastic product (what we have according to the invention), and Vice versa for G". As for the phases, the large angle means that the product is less elastic.

The following examples are intended to illustrate the product with strong structure according to the invention and the method thereof.

Example 1

Food thickener on from Gator (twin 60: policitian(20)sorbitan the monostearate), was first dispersively in the glass with 10% water and then heated to 60oC. thereafter, the dispersion was cooled to 40oWith and added it to the water and corn starch. The mixture was stirred at 600 U/min when heated to 50oWith in a small car of periodic action, maintaining this temperature for 5 minutes, and then poured hot. The obtained thick, not gelatinous starch suspension. Using the microscope, were found solid starch granules.

The obtained starch slurry had the following rheological modules:

Yield strength - 19 PA

Complex viscosity at 0.4 Hz - 360 Pas

Module preservation G' at 0.4 Hz - 827 PA

Module fluidity G at 0.4 Hz to 500 PA

Phase at 0.4 Hz - 31o< / BR>
Compliance with 20 PA through 300 - 3.110-3PA-1< / BR>
Restorative flexibility through 300 - 1.110-3PA-1< / BR>
Example 2

Starch suspension for seasoning for salad

Native corn starch - 10%

Twin 60 - 0,3

Vinegar - 3,9

Sol - 2,4

Sugar - 13,1

Lactose - 8,2

Water - 62,1

100%

Emulsifier (tween 60: polyoxyethylene(20)sorbitan the monostearate), was first dispersively in the glass with 10% water and then heated to 60oC. thereafter, the dispersion was cooled to 40economical small car recurrent maintaining this temperature for 5 minutes, and then poured hot. The obtained thick, not gelatinous starch suspension. Using the microscope, were recognized solid starch granules.

The obtained starch slurry had the following rheological modules:

Yield strength - 24 PA

Complex viscosity at 0.4 Hz to 400 Pas

Module preservation G' at 0.4 Hz to 900 PA

Module fluidity G at 0.4 Hz - 440 PA

Phase at 0.4 Hz - 26o< / BR>
Compliance with 20 PA through 300 - 2.510-3< / BR>
Restorative flexibility through 300 - 1.310-3< / BR>
Example 3

Using starch suspension from example 2 was obtained salad dressing with 50% fat.

Native corn starch - 3%

Twin 60 - 0,09

Vinegar - 3,2

Sol - 1,9

Sugar - 6,2

Lactose - 3

Mustard - 3

Modified egg yolk - 1,5

Soybean oil - 50

Water - 28.11

100%

Starch suspension from example 2 were mixed in the cold in a glass emulsion with a high content of fat. There was obtained a thick mayonnaise with the following rheological modules:

Yield strength - 18 PA

Complex viscosity at 0.4 Hz - 212 Pas

Modulational at 20 PA through 300 - 1110-3PA-1< / BR>
Restorative flexibility through 300 - 7.710-3PA-1< / BR>
Example 4

Was obtained mayonnaise with low fat content of the following composition:

Native corn starch - 10%

Monoglycerides - 0,3

Vinegar is 4.45

Sol - 1,5

Sugar - 7,25

Lactose - 3

Maltodextrin - 6,7

Whey protein - 0,25

Water - 56,55

Soybean oil - 10

100%

With the exception of monoglycerides, all the ingredients were mixed and emulsiable. Monoglycerides were dispersible in water in a glass and then added to the emulsion. The emulsion was heated to 85C when the stirring speed of 1500 rpm in 2-kg car Stephen, and kept for 5 minutes at this temperature. Then it was poured into the hot. Using the microscope, were found solid granules of corn starch. The product had a creamy mainetoday consistency with the following rheological parameters:

The yield stress of 10 PA

Complex viscosity at 0.4 Hz to 80 Pas

Module preservation G' at 0.4 Hz - 112 PA

Module fluidity G at 0.4 Hz - 170 PA

Phase at 0.4 Hz 56o< / BR>
Compliance with 20 PA through 300 - 210-3PA-1< / BR>
Restorative flexibility through 300 the BR> Native corn starch - 7,5%

Twin 60 - 0,225

Vinegar is 4.45

Sol - 1,5

Sugar - 7,25

Lactose - 3

Maltodextrin - 3,5

Whey protein - 0,25

Yogurt - 24,45

Water - 37,875

Soybean oil - 10

100%

Except for the twin 60, all the ingredients were mixed and emulsiable. Twin 60 was dispersible in water and then added to the emulsion. The emulsion was heated to 85oWith when the stirring speed of 1500 rpm in 2-kg car Stephen, and kept for 5 minutes at this temperature. Then it was poured while hot.

Using the microscope, were recognized solid granules of corn starch. The product had a creamy mainetoday consistency with the following rheological parameters.

The yield stress of 20 PA

Complex viscosity at 0.4 Hz - 299 Pas

Module preservation G' at 0.4 Hz - 622 PA

Module fluidity G at 0.4 Hz - 324 PA

Phase at 0.4 Hz - 21o< / BR>
Compliance with 20 PA through 300 - 1.410-3PA-1< / BR>
Restorative flexibility through 300 - 0.910-3PA-1< / BR>
Example 6

Was obtained ketchup of the following composition:

Native corn starch - 5%

Twin 60 - 0,15

Vinegar - 8

Sol - 2,3

With ivali in the car and Stephen was heated to 50oC. This temperature was maintained for 10 minutes. After that, the mixture was heated to 90oWith, kept for 5 minutes at this temperature and then poured hot. Received the typical consistency of ketchup.

The ketchup had the following rheological modules:

Yield strength - 11 PA

Complex viscosity at 0.4 Hz - 215 Pass

Module preservation G' at 0.4 Hz - 523 PA

Module fluidity G at 0.4 Hz - 132 PA

Phase at 0.4 Hz - 14o< / BR>
Example 7

Was obtained salad mayonnaise with native corn flour. For this was obtained following the starch suspension.

Starch suspension:

Native corn starch - 16.7% of

Twin 60 - 0,4

Vinegar - 1,9

Sol - 2,4

Sugar - 13,1

Lactose - 8,2

Water - 57,3

100%

All the ingredients were mixed in the machine and Stephen was heated to 50oMaintaining this temperature for 10 minutes. After that, the mixture was heated indirectly to 85oC, kept at this temperature for 5 minutes. The suspension was cooled to 25oC and then mixed with the following mayonnaise with a high fat content.

Mayonnaise is high in fat:

Water - 6.58 percent

Vinegar - 3,91

Mustard with 4.64

Oil - 78,12

100%

Preliminary mix mayonnaise with a high fat content received in a vessel with stirring. After this was received mayonnaise in a colloid mill at a speed of 3000 l/min was obtained a very viscous mayonnaise, and it was mixed with the above described starch suspension. The proportion of starch suspension is 36%. By mixing mayonnaise with a high fat diet with starch suspension was obtained creamy salad mayonnaise with 50% fat. This mayonnaise is characterized by the following rheological data:

Yield strength - 38 PA

Complex viscosity at 0.4 Hz - 283 Pass

Module preservation G' at 0.4 Hz - 692 PA

Module fluidity G at 0.4 Hz - 161 PA

Phase at 0.4 Hz - 13o< / BR>
Compliance with 20 PA 300 s - 810-3PA-1< / BR>
Restorative flexibility through 300 - 7.510-3PA-1e

1. Food thickener having an increased resistance to shear and stability during storage, which contains native amelody starch with an amylose content of from about 10 to 30% and lipid emulsifier in the aqueous phase, and the content of amelonado starch is from 5 to 30% relative to water, and the content of the emulsifier with the Hz is from 200 to 700 Pas.

2. Food thickener under item 1, characterized in that amelody starch selected from the group consisting of native corn, wheat, barley, rice, vegetable starch, manioc starch and relevant flour.

3. Food thickener according to any one of p. 1 or 2, characterized in that the lipid emulsifier selected from the group consisting of monoglycerides, saturated WITH12- C14fatty acids, lysolecithin, etilakrilata fatty acids, esters sorbitan and fatty acids, polyoxyethylenesorbitan esters of fatty acids, and esters of sucrose.

4. Food thickener according to any one of paragraphs.1-3, characterized in that the content of amylase starch is from 10 to 20% relative to the water.

5. Food thickener according to any one of paragraphs.1-4, characterized in that the content of the emulsifier is from 9 to 11% compared to amylose.

6. Food product obtained by the help of a food thickener according to any one of paragraphs.1 to 5, which further comprises a salt and has a complex viscosity at a frequency of 0.4 Hz, which is between 10 and 700 Pas.

7. Food product under item 6, characterized in that it additionally contains acids, such as acetic sour is l, selected from the group consisting of lactose, maltodextrin, sugar, etc.

9. A food product according to any one of paragraphs.6-8, characterized in that it further comprises from 1 to 50% oil.

10. A food product according to any one of paragraphs.6-9, characterized in that it further comprises another emulsifier selected from the group consisting of egg yolk, whey protein or other emulsifiers which do not form a complex with aminosol.

11. A food product according to any one of paragraphs.6-10, characterized in that it further comprises another thickener selected from the group consisting of xanthan, guar gum, gum carob and other

12. A food product according to any one of paragraphs.6-11, characterized in that it further comprises from 10 to 50% of yogurt.

13. A method of obtaining a thickener according to any one of paragraphs.1-4, providing for the mixing of at least amelonado starch and emulsifier in water dispersion, gradual heating of the specified variance from the 20oWith temperatures in the range from 70 to 100oC, and cooling the mixture.

14. The method according to p. 13, characterized in that the dispersion is maintained at 85oC for 5 min.

15. The method according to p. 13 or 14, otlichuy high temperature.

 

Same patents:

The invention relates to the oil industry, namely: the production of mayonnaise, and can be used in the food industry and public catering

Mayonnaise // 2185752
The invention relates to the food industry and can be used in the manufacture of food products

The invention relates to the oil industry, in particular to food emulsion oil in water, stable in storage
The invention relates to the food industry and relates to methods of cooking sauces, mustard and salad dressings
The invention relates to the food industry and relates to methods of cooking sauces, mustard and salad dressings
The invention relates to baby foods.

The invention relates to food industry, and in particular to methods of obtaining jelly fills used for cooking generowania food products, in particular food products of meat, fish and seafood
The invention relates to the food industry and for the production of sauce and spice garden
Sauce for baby food // 2173070
The invention relates to baby foods.

FIELD: food industry.

SUBSTANCE: starch-based food thickener contains starch product in the form of powder enrobed by alkali or alkali-earth metal stearate, amount of stearate constituting no more than 2.0% of the weight of thickener. Manufacture process comprises mixing starch powder with stearate at 30 to 210 followed by grinding and sieving resulting product.

EFFECT: improved dispersibility of starch product in hot liquids without conglomeration.

12 cl, 9 tbl, 9 ex

FIELD: biotechnology, food processing industry.

SUBSTANCE: barley plants are mutated in SSII gene to reduce SSII activity. Such barley corn has starch structure with. Moreover said corn optionally has relatively high β-glucan content. Starch is characterized with decreased gelatinization viscosity, low crystallinity, and high levels of lipid-bonded starch of V-form crystallinity.

EFFECT: barley plants having reduced amylopectin content and relatively high amylose content.

33 cl, 39 dwg, 10 tbl, 2 ex

FIELD: dietology.

SUBSTANCE: the suggested dietary product contains inhibited starch with supplemented bound phosphorus at the quantity ranged 0.10-0.35%. Starch provides digestion of under 25% starch/20 min, 30-70%/120 min and above 60%/240 min at measuring according Englist's technique, moreover, it contains under 40% amylose. Such starches being the constituents of dietary products provide a consumer with glucose for prolonged period of time and at more constant level .

EFFECT: higher efficiency of regulation.

15 cl, 2 dwg, 4 ex, 3 tbl

FIELD: dietology.

SUBSTANCE: the present innovation deals with the intake of a product containing chemically modified starch that provides the digestion of under 25% starch per 20 min, 30-70% per 120 min and above 60% per 240 min being measured by English's technique. The intake of such products provides a consumer with glucose for prolonged period of time and at more constant level.

EFFECT: higher efficiency of control.

30 cl, 2 dwg, 5 ex, 4 tbl

FIELD: food products.

SUBSTANCE: agglomerated food thickener contains pregelatinised starch and water-soluble covering agent. The agent contains substance chosen from the group including gum arabic, gum arabic treated with 1-oktenyl succinic anhydride, starches treated with 1-oktenyl succinic anhydride, maltodextrins treated with 1-oktenyl succinic anhydride, dextrins treated with 1-oktenyl succinic anhydride and mixtures of two or more of the above.

EFFECT: stable starch processed for its fast dispersibility both in hot and cold water.

20 cl, 2 dwg, 3 tbl, 4 ex

FIELD: agriculture.

SUBSTANCE: genetic modification of wheat in the form of mutation in gene SBEIIa with reduction of level of its activity.

EFFECT: grain with high content of amylose in its starch; wheat with reduced level of SBEIIb-activity with grain with non-wrinkled phenotype, with relatively high content of amylose.

62 cl, 28 dwg, 12 tbl, 16 ex

FIELD: food industry.

SUBSTANCE: present invention is related to a fat substitute. The fat substitute contains from 30 to 60 wt % of polyols, from 20 to 40 wt % of starch n-alkenyl-succinate and from 0 to 35 wt % of a thickener. Alternatively, the invention is related to a semiliquid fat substitute containing from 5 to 30 wt % of food liquor in terms of dry weight of the said fat substitute. The fat substitute is used in bakery products, margarine, mayonnaise sauce, sauces, dressings, ice cream or frozen desserts. The group of inventions allows to mix the fat substitute at the low temperatures; the substitute has a white matte or glossy surface and a creamy texture. The fat substitute has such properties as moisture retaining and adhesion.

EFFECT: fat substitute is stable in the process of storage without separation and is low-caloric.

14 cl, 3 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: invention relates to a composition suitable as a substitute of chemically modified starch, to the composition production method, to a beverage and sauce containing the said composition and to the composition application as an additive to food products, fodder products, pharmaceutical or cosmetic products. According to the invention, the composition contains citrus fibres with moisture-binding ability from 7 to 25 g of water per 1 g of fibre and native starch chosen from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, flour of gold ripeness wheat, potato starch free of amylase and their mixture. The weight ratio of citrus fibres to native starch in the composition is 1:10 - 2:1 with food fibres content in the citrus fibres equal to 60 - 85 wt %.

EFFECT: citrus fibres and native starch in the composition allow to produce a product resistant to shear force, improve the texture and stability in the process of multiple freezing.

14 cl, 1 dwg, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to a grain composition including wax starch in an amount of approximately 5 - 15% of the composition total weight, a grain mixture including a food fibre source in an amount of approximately 1 - 15% of the composition total weight, wholly grain flour in an amount of approximately 60 - 90% of the composition total weight and water in an amount sufficient to produce a swollen grain product.

EFFECT: invention enables production of a swollen grain product with high food fibres content having a lighter and more crispy texture as well as a mild taste.

15 cl, 2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: sterilised food product contains starch. The starch has amylose content in an amount of at least 60 wt %. The average starch particles size is equal to 1 - 15 mcm. At least 90 wt % of the starch particles have diameter less than 50 mcm. The indigestible starch content is equal to less than 50 wt %. The slowly digestible starch content is equal to 15 - 75 wt %. The starch composition is produced by way of starch material heating till the temperature is equal to at least 110C and subsequent fast cooling to a temperature lower than 20C. The average rate of cooling is equal to at least 10C per minute. Additionally one describes a food product based on the carbohydrate composition. The carbohydrate composition contains 15-75 wt % of the said starch composition, 10-60 wt % of glucose, maltose and/or maltodextrins, 0-25 wt % of fructose, lactose and/or sucrose, 0-50 wt % of mono- and disaccharides other than glucose, fructose, maltose, lactose and sucrose, 0-30 wt % of non-amylose glucose oligomers and 0-30 wt % of non-starch fibres.

EFFECT: invention allows to produce a dietary food product efficient for fast provision of glucose to the consumer and supporting glucose stock in the blood during a prolonged period, stable during a month's storage at a temperature lower than 10C.

12 cl, 1 dwg, 4 tbl, 5 ex

FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

Up!