Fast dispersible pregelatinised starches for use in food products

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

 

This application has priority application U.S. Ser., No. 60/475979 from June 5, 2004.

This invention relates to new agglomerated instant, pre-gelatinizing starch (swelling in cold water or traditional pledges), as well as its production and application in the manufacture of various food products, requiring a complete dispersion of the starch and the rapid development of viscosity at low stirring or without him. Among these products are food products, such as condensed foods, used with difficulty in swallowing, instant dry mix desserts and fillings for cakes, instant drinks for nutritional and functional components of foods, dry mixes soups and sauces, dry cream and similar processed foods. These and other products can be improved by category agglomerated instant, pre-gelatinizing starch products with new properties.

Know the use of starch to modify the rheological characteristics of the viscosity of various products, including without limitation this food, but only after cooking in water suspension at a temperature above the critical (i.e. temperature of gelatinization) so that the granules hydratious,many times increasing its original size. Additionally, the requirements in the food industry require that the starch is often passed pre-processing or ultinationals, so you can alter the viscosity and consistency without the use of heat in the cooking process. Such gelatinisation starches are the problem, consisting in the fact that in powder form, they tend to form redispersible lumps when introduced into the water system. The sintering process such starch powders significantly reduced this problem, but have not been able to avoid adverse effects on the quality of the final product.

One of the main drawbacks of agglomerated starches in existing markets is that the rate of hydration is too small. When starch is added to aqueous solutions, especially chilled, such as milk, Apple juice, and so forth, starches swell with slow speed and reach maximum viscosity not earlier than half an hour depending on starches and liquid environment. Another disadvantage is that the starches often lead to the formation of unusually rough or pasty form and texture attached to the finished food product engineered starches. In those cases when you need a uniform look and consi the errors, this is a disadvantage.

It is desirable that existed instant food thickeners, particularly on the treatment and nutrient, and stir with a spoon drinks, soups, sauces and gravies, which was dispersively would be without the formation of lumps and yet reached maximum viscosity within a very short time (e.g. less than five minutes). If they were available, such foods instant, pre-jelatinizirovanny the starches had to be pure and typical manufacturing technology and economic advantages.

In the prior art has received a large amount of starches that are suitable for use in food thickeners and sugar-free desserts fast food, but to support the desired development of viscosity, often sacrifice dispersible. Currently, the tool has been developed to avoid these problems, such as joint agglomeration of the starch of the food, using the weight of the food product as dispersant additives starch. This increases the cost for a manufacturer of food products and is not suitable solution for the health-food market food thickeners. The starches of the prior art also had no success in the commercial is m the world, where they showed the improvement of the original dispersive ability of the pigment, which was not stable for a long time due to chemical or physical changes in the composition of starch. Currently there is no product that has all the advantages of rapid dispersive ability of the pigment, the rapid increase in viscosity and uniform appearance and consistency. All the products have a significant compromise or lose these properties over time.

In an earlier attempt to obtain the composition of the pudding fast food, in U.S. patent No. 2554143 Hinz Jr. et al. describe a way to reduce commersonia in the pudding after adding an aqueous solution. The authors of this invention are trying to improve puddings fast food described Hinz Jr. et al. in U.S. patent No. 2500179 that require a fine particle size of the starch, so it was satisfactorily uniform, but he had become cloddy if hydration. The authors of this invention cover the starch particles oily medium to inhibit hydration. Among substances as a covering means, the inventors propose fats, oils and waxes. The inventors have applied the covering layer at levels up to about 10%. The oily substance used for grinding stage after micropolarization. Experience with products of this tee is and was not entirely satisfactory, because such products have a tendency to slow the increase in viscosity and low viscosity, probably because the coating fatty substance slows down hydration. In addition, these substances have the tendency to instability, since the wettability and dispersibility change over time.

In another approach of the prior art, in U.S. patent No. 3443900, Decnop described dry hydrophobic reaction product is dispersible in cold water starch fine with a monoglyceride and/or diglyceride prior to exposure to heat and drying. The same reaction between the monoglyceride and/or diglyceride and spiral amylose starch, which the inventors credited with improved dispersibility, as I believe, continues during storage unevenly to produce products with unstable quality. And here again the experience was not entirely satisfactory, because these products tend to slow the increase in viscosity and low viscosity, and they tend to be unstable wetting and dispersive ability of the pigment, changing over time.

To the problem of creating bistrotdepierrerue, pre gelatinizing composition of starch was also applied Werbin et al in U.S. patent No. 3582350. The inventors have described ways is, in which pre-gelatinizing flour or starch suspended in water suspension were mixed with hydrophobic shortening or mixed with an emulsifier and subjected to a short heat treatment at elevated temperatures. And again, these products do not possess the desired degree of dispersive ability of the pigment, showing stability over time.

Over the years, the search for quality pudding quick cooking stimulated research methods of obtaining starch product suitable for use in puddings fast food, to ensure excellent texture, Krivorozhstal and effect quick release of the oral cavity. Additional research was the description of U.S. patent No. 4215152 O'rourke, who described the receipt of such product using the method, which provides for drum drying a liquid solution containing regulationsgoverning starch in water with protein and emulsifier. Preferably, the protein is a sodium Caseinate, and the emulsifier is a Polysorbate 60. Similarly, U.S. patent No. 4260642 and 4362755 Mitchell et al. describe the method of obtaining pre-gelatinizing, modified starch suitable for use in puddings fast food, obtains volnovodnogo solution, containing regulationsgoverning starch and an effective amount of stearoyl-2-lactylate sodium or calcium, heating the slurry to a temperature sufficient for gelatinization of starch, in a period of time sufficient for the gelatinization of starch, and recovery of starch. The resulting pre-gelatinizing, modified starch, as they say, is more homogeneous, more creamy sensation when swallowing, and has a high degree of gloss.

Even in the context of instant dry mixes for pudding in U.S. patent No. 4469712 Katcher et al. describe the method of obtaining puddings with improved consistency and gloss through the introduction of the marginal distribution of the particle size of the starch sugar powder with controlled particle size. The inventors indicate that U.S. patent No. 4361592 obtained Carpenter et al., describes the composition of a mixture of pudding that adding milk results in the desired creamy, glossy pudding. Carpenter et al. indicates that you want to create a glossy, creamy pudding with fine particles pre gelatinizing starch, it is important that less than a maximum of 1 wt.% starch had a particle diameter of more than 63 microns, and that the commercial, pre-gelatinizing starch without additional about what abode at that time did not meet the requirements of Carpenter et al. The inventors have further found that Carpenter et al. require to process the starch particles by sieving and re-grinding, thus increasing the production cost. The inventors have noted that U.S. patent No. 2554143 received Hinz Jr. et al, describes that fine particles of starch can be used in the instant mixture to pudding only if the reduced rate of hydration so as to cover the starch hydrophobic substance, such as a lipid or talc. Alternatively, Katcher et al. described what they saw as a new crucial aspect of the full distribution of the particles of starch, which has a huge number of particles of the starch has a diameter less than 38 microns.

In another attempt of the prior art to improve the properties of pre-gelatinizing starches, U.S. patent No. 4575395 Rudin describes a method of obtaining with a covering layer of pre-gelatinizing starch, providing pre-mixing gelatinizing starch with a mixture of non-toxic solvent and food emulsifier, followed by removing the solvent. Listed among the emulsifiers are a mixture of distilled complex monoamino propylene glycol, distilled monoglycerides and staurolite sodium, hydrophilic floor is xiliang complex monoamino sorbitan, lecithin, monoglycerides, diglycerides and mixtures thereof. The inventors also list a large number of sugars and other carbohydrates. Suitable solvents, as they say, include ethanol, mixtures of water and ethanol, a mixture of water, ethanol and ethyl acetate, whereupon the ethyl acetate is present in small amounts, such as in denatured ethyl alcohol.

In U.S. patent No. 4726958 Brown et al. describe how to obtain a mixture which does not require baking stuff when restoring or hydration, as they say, has a glossy, smooth, creamy and stable consistency with characteristic ability to cutting of the cake slices with the thickening. The mixture for the filling receive, mixing all the dry ingredients and then adding fat or oil according to the method, as they say, different from the methods described by Carpenter et al, O'rourke, Hinz et al. and Rudin cited above and others.

In U.S. patent No. 4769081 Maher describes the increasing speed and ease the dispersive ability of the pigment in water and/or water solubility of the powdered or granular starch substances suitable for use in various industrial, almost used applications such as, for example, when used for sizing paper as raw supplements for strength in the dry state, in compositions for coating pigment the Noi paper, for applying the adhesive composition in the package, when using the press for bonding, in compositions for binding when used for sizing and finishing of fabric and other Authors of the invention can achieve this effect by adding a small quantity of the component glycoside surfactants. Maher identifies as particularly interesting starch of different substances, soluble in cold water, pre-gelatinisation starches, especially pre-gelatinizing potato starch and especially pre-gelatinisation cationogenic potato starches. The combination of the glycoside and potato starch are presented for example as dry mixing 50 parts by weight of potato starch with 0.005% or 50% solution of surfactant Cl2-13Alkylglucoside having an average degree of polymerization of about 1.8. Its applicability for food is not expected and is not obvious.

In the publication of U.S. patent No. 2002/0014180 Marle et al. describe another approach to obtain dry mixtures based on starch. The inventors describe the agglomerated product based on starch, which is a homogeneous powder in which each particle of the powder is a collection of randomly distributed thin Isperih granules of starch and maltodextrin. The agglomerated product is starch-based, as they say, is easily dispersed in aqueous liquids and instantly increases its full viscosity. Used maltodextrin is a hydrophilic polymer compound which is a polymer of glucose, with a dextrose equivalent (DE) of less than 20, preferably used maltodextrin with a DE of not more than 16, more preferably from DE from 5 to 15. Maltodextrin is present in an amount of 5 wt%./weight. up to 95% wt./weight. dry basis agglomerated product on the basis of starch, preferably from 10 wt%./weight. up to 75% wt./weight. and more preferably from 15 wt%./weight. up to 50% weight./weight., most preferably in an amount of 15 wt%./weight. up to 40% wt./weight.

Thus, in this area have been looking for a suitable way dispergirovany soluble in cold water starch, which quickly and completely dispersed to achieve its potentially full viscosity in a very short time. However, in this area there is a need for improvements in products, techniques and their practical application, which better meet the needs in this area than the known technical solutions.

There remains a need in this area in an instant, pre-gelatinizing the starches that can stir l is ICOI hot or cold solution without the formation of lumps, and they acquire a maximum viscosity within a very short time and for a long time retain their properties when stored.

The first task of the invention to provide a stable starch, processed for its rapid dispersive ability of the pigment in hot and in cold water.

Another objective of the invention is to provide improved methods of obtaining starch products in order to give them a quick and full dispersive ability of the pigment as in hot and cold water solutions.

Another objective of the invention to provide a dispersible in cold and hot water starch, soluble in water and provides a smooth appearance and texture.

Another objective of the invention to provide a dispersible in cold and hot water starch, which quickly dissolves when hydration in water to provide a uniform viscosity over time.

Another objective of the invention to provide starch, which has good dispersibility and rapid development of viscosity, both in cold and in hot applications, with little mixing or without him, after thickening.

Another objective of the invention to provide a dispersible in cold water starch, which quickly dissolves in water to provide a solution with a high degree of viscosity and privest is to obtain a product with a high degree of surface gloss.

Another object of the invention is the provision of an efficient and economical method of producing dispersible in hot and cold water starch, which bistrotdepierrerue and soluble in water and other aqueous liquids, to ensure the rapid development of viscosity and to obtain products with a smooth texture and appearance.

Another object of the invention is the provision of improved methods of obtaining products with starch to give them a quick and full displeasurement both in hot and in cold aqueous solutions exhibiting stability during prolonged storage.

Another objective of the invention to provide an improved food product, characterized by predictable, rapid and complete dispersible in hot and cold water solutions.

Another object of the invention is the provision of methods of obtaining improved food products, characterized by predictable, rapid and complete dispersible in hot and cold water solutions.

Another special object of the invention is to obtain agglomerated instant, pre-gelatinizing starches and methods for their preparation and use, where starches can stir with a spoon in a hot or cold solution without the formation to the Cove, and that predictable gain maximum viscosity within a very short time and for a long time retain their properties when stored.

These and other problems are solved by the present invention, which describes new bistrotdepierrerue food thickeners, methods for their production and application, products, improved with the new thickeners, and methods for their preparation.

One object of the invention concerns a food thickener, for example, in the form of agglomerated compositions containing a combination of one or more pre-gelatinizing starches with a high degree of viscosity (or modified or native), covered with a special type of water-soluble food ingredient with specific dispersing effect in the water element selected from the group consisting of Arabian gum, Arabia gum, treated with succinic anhydride 1-octenyl, starches treated with succinic anhydride 1-octenyl, maltodextrins, treated with succinic anhydride 1-octenyl, dextrins, treated with succinic anhydride 1-octenyl, and mixtures of any two or more of them.

This new food thickener or thickening agent for edible product according to the invention (denoted here as thickener) preferably contains more than about 50% pre-gelatinizing to the making a movie and, at least about 0.01% of water-soluble ingredient of the food product with a specific surface-active effect, is effective for the dispersion of the thickener in the water, both percentages are by weight, by weight of these two components.

Food thickener according to the invention is an effective and inexpensive tool for the industrial production of food and other edible products, providing displeasurement while stirring with a spoon without commersonia. Preferably, this food thickener exhibits a high degree and essentially instantaneous development of viscosity, with little mixing or without him, after thickening, and is stable during long-term storage either by itself or after mixing with other food ingredients. Additionally, the preferred compositions provide a smooth texture with good surface gloss. Food thickeners according to the invention is manufactured in the form of agglomerated instant starches.

The method of obtaining food thickeners according to the invention provides for the Association of pre-gelatinizing starch component with a water-soluble substance for coating containing an element selected from the group consisting of Arabian gum, Arabian Kameda is, processed succinic anhydride 1-octenyl, starches treated with succinic anhydride 1-octenyl, maltodextrins, treated with succinic anhydride 1-octenyl, dextrins, treated with succinic anhydride 1-octenyl, and mixtures of any two or more of them, by the way, is effective for efficient coating of starch to provide an improved dispersibility in water. Preferred methods include adding a water soluble covering substances used for agglomeration of the starch, adding a water soluble covering substances used for the suspension of a starch component before spray drying, and deep mixing of the water-soluble covering substances with starch by dry mixing.

The following describes the preferred variants of the invention and examples of its implementation.

The invention and its advantages are further illustrated by the detailed description with reference to the accompanying illustrations, in which:

Figure 1 - graph showing the comparison of increasing the viscosity of the starch according to the invention and commercial dispersible in cold water starch.

Figure 2 is a photograph showing the product prepared with comparative starch (left)used in the above comparison, and starch according to the invention in the pre the Arata from example 3 (right).

The invention is described below in the context of obtaining these instant agglomerated pre-gelatinizing starches that can stir with a spoon in a hot or cold solution without the formation of lumps, and they acquire a maximum viscosity within a very short time and for a long time retain their properties during storage. Products made with thickeners according to the invention are characterized by a smooth texture and appearance, and good surface gloss after thick, with little mixing or without him. The person skilled in the art will understand that, although the illustrations of the objects of the invention used specific variants of substances and methods, they can be adapted for other applications by adding ingredients that are important or required for these applications.

Starch component used according to the invention, will be pre-gelatinization and can be modified or native form of any of these starches having a purity suitable for use in food products, as defined in the instructions, controlling food additives. Source pre-gelatinizing starch is usually a any source selected from arrowroot, barley, corn, waxy corn, pea, potato, rice, ricosculos ripeness, sorghum ordinary, waxy sorghum, tapioca, wheat starch or combinations thereof. Starch is the main component of the composition of the thickener and will be combined with a small amount of water-soluble ingredient with special surface-active action for dispersion of the thickener in the water.

The composition of the invention to provide a sintered combination of one or more pre-gelatinizing starches with a high degree of viscosity (or modified or native), covered with a special type of water-soluble ingredient of the food product with a certain dispersing effect in the water of a substance selected from the group consisting of Arabian gum, Arabia gum, treated with succinic anhydride 1-octenyl, starches treated with succinic anhydride 1-octenyl, maltodextrins, treated with succinic anhydride 1-octenyl, dextrins, treated with succinic anhydride 1-octenyl, and mixtures of any two or more of them. (See, for example, 21 CFR §172.892 related to starch treated with succinic anhydride.) Special water-soluble food ingredients used for coating the agglomerated starch products, change the surface characteristics of the pre-gelatinizing starch so that allows the t to get fast dispersible by stirring spoon smooth texture and appearance and rapid output at a constant level of viscosity. This is a distinctive advantage of the invention that can be achieved without reducing the final degree of viscosity, and which will contribute to the preparation of final products having a high degree of surface gloss. In addition, as materials for coating are limited, but a certain degree of surface-active actions and provide limited hydrophobicity, specific to their carbohydrate structures, and they are additionally directionspanel with starch, they transmit their surface, changing of properties, without affecting the stability of the products during storage.

Used herein, the term "food" is comprehensive enough to include edible compositions, including compositions, not necessarily intended as a food product, for example, a song that could be considered primarily as nutritional supplements, health supplements, dietary supplements, medicines, etc. All the data of food products can thicken, using the invention, which describes a stable bistrotdepierrerue, pre gelatinizing, agglomerated starch using special pokryvalah the agent, effective to provide virtually instant dispersive ability of the pigment and viscosity increase.

According to the invention pre-gelatinizing starch component in an amount of at least 50%, preferably from about of 99.98% to about 85%, together with a covering means as described above. Pre gelatinizing starch component can be modified or native.

Covering agent is used in an amount of from about 0.01% to about 15 wt.% the total weight of the covering agent and pre-gelatinizing starch. Usually, the amount of the applied coating is from about 0.5 to about 8%. The Association represents the shape of the agglomerate, and agglomeration takes place either before, after, or simultaneously with application of the covering substance.

Water-soluble covering substances when used in the invention have a water-soluble property and a specific surface activity, hydrophobic property, based on their natural or modified carbohydrate composition. These substances will contain a substance selected from the group consisting of Arabian gum, Arabia gum, treated with succinic anhydride 1-octenyl, starches treated with succinic anhydride 1-octenyl, maltodextrins, processed amber dioxide is the home 1-octenyl, dextrins treated with succinic anhydride 1-octenyl, and mixtures of any two or more of them. The degree of esterification of the Arabian gums, starches, dextrins and maltodextrins, treated with succinic anhydride 1-octenyl should be at least 0.01% and can be as high as commercially available products, for example, 3%. Although there is no known critical level for the degree of esterification, usually it will be at least 0.1% and typically at least 1%.

The data obtained the inventors indicate that a particular water-soluble cover means with a specific hydrophobic property when combined with pre-gelatinizing starch, which is present in agglomerated form, change the surface characteristics of the agglomerates of starch so that the agglomerated starch now dispersed spoon in hot (e.g., 160°F), and cold water, leaving on a constant viscosity within 15 minutes, and preferably less than 2 minutes, for example, within a minute or less. Because the composition of the aqueous liquid used for dissolving or dispersion food thickener according to the invention, and its concentration in the liquid can affect the time of dissolution, the inventors standardized by the ur for measuring viscosity using the following procedure:

a. In a glass 600 ml add 473 g of cold water (68-77°F).

b. Weigh 18 grams of starch.

c. Add the starch to the water while stirring with a spoon.

d. To enable the timer.

e. To install a Brookfield viscometer (RVT) at 10 rpm, spindle No. 4.

f. To measure viscosity by Brookfield, starting with 1 min, 5 min and 15 min after mixing. To carry out the measurement at the end of 60 seconds after lowering the spindle.

Thus, the viscosity referred to in this description, and the time it was determined constant.

Pre gelatinizing starch component can be combined with a special water-soluble cover means with some hydrophobic property via a number of methods that are effective for this purpose. For example, the Association can be done at any stage in the process, such as by dry mixing, agglomeration in the fluidized bed for the pre-mixing prior to gelatinization. Among the preferred methods of obtaining food thickeners according to the invention are the methods that can be effectively implemented without the need for additional large-scale equipment or in a separate stages of processing any significant expenditure of time and/or energy. In General, the method is reductive Association pre gelatinizing starch component with a water-soluble covering substance, contains a substance selected from the group consisting of Arabian gum, Arabia gum, treated with succinic anhydride 1-octenyl, starches treated with succinic anhydride 1-octenyl, maltodextrins, treated with succinic anhydride 1-octenyl, dextrins, treated with succinic anhydride 1-octenyl, and mixtures of any two or more of them, and covering agent is used in amounts effective to cover starch, sufficient to enhance the dispersive ability of the pigment in the water.

Preferred methods include adding a water soluble covering substances used for agglomeration of the starch, adding a water soluble covering substances used for the suspension of a starch component before spray drying starch suspension, and deep mixing of the water-soluble covering substances with starch by dry mixing. In the case of dry mixing, the mixing can be accomplished by mixing the dry agglomerated pre-gelatinizing starch ingredient of the food product with the functionality of the emulsifier as a covering agent. For agglomeration in the fluidized bed application of the covering agent is carried out by placing the covering agent in the water, use the controls to implement the Metropolitan area. In one sequence, the method of pre-processing the covering agent is placed in a dosing tank with starch prior to gelatinization of starch. You can use any combination of the above methods. If you use solutions, water-soluble covering agent will be used in a concentration effective to provide the required mass of a coating layer of the finished composition of the thickener. The advantage of the invention is that the covering substances can be modified in such a simple and effective way.

Compositions prepared by the above method, applicable as instant food thickeners. As noted, when used herein, the term "food" is comprehensive enough to include all edible compositions, including compositions are not necessarily intended as food. The food composition according to the invention will contain food thickener, obtained as described above, with at least one other edible ingredient selected from the group consisting of sweeteners, pagkikita, flavorings, dyes, protein supplements, medicines and the like, in amounts sufficient to provide a dry mix for desserts quick cooking is, such as pudding, beverages, soups, sauces, gravies or oral medications or nutritional supplements, or remedies for the treatment and so on.

The invention allows to obtain a set of dry food mixes containing food thickener according to the invention and one or more food ingredients, such as selected from the group consisting of sweeteners, pagkikita, fragrances, fillers, thickeners, fats and emulsifiers. To mix the dry ingredients, you can use any suitable mixer for mixing dry materials, such as wedge-shaped mixer or mixer with tape working body. Agglomeration is applicable for a variety of products. If necessary, the dry ingredients can be pre-mixed and hydrated for packing.

The sweetener may be a sugar, a sugar substance or another sweetener, such as any of the high intensity sweeteners known in this field. Among the sugars are monosaccharides, disaccharides and polysaccharides and products of their degradation; e.g., pentoses, including aldopentose, methylpentane, captaincasa, such as xylose and arabinose; desocialize, such as rhamnose, hexose and reducing sugars such as hexoses, such as glucose, galactose and mannose; ketohexose, such as fructose and sorbose; disaccharides, such as lactose and maltose; non disaccharides, such as sucrose and other polysaccharides such as dextrin and raffinose; and hydrolyzed starches which contain as their constituents oligosaccharides. Among the intense sweeteners are Acesulfame-K, aspartame, cyclamate, dihydrochalcone, saccharin, stevioside, thaumatin etc. you can also use low-intensive low-calorie sweeteners, such as sorbitol and erythritol.

In order to prepare the composition of the dry mixture to obtain an acidic food product by mixing the mixture with water, dry food thickener according to the invention is preferably mixed in dry form with a suitable acid and, if necessary, with other ingredients such as flavorings. You can use any food podnikatel, for example adipic acid, citric acid, fumaric acid, lactic acid, malic acid (for example,dlmalic acid), tartaric acid and mixtures of at least two of them. In some cases it is necessary to add a buffer salt, compatible with other ingredients, especially acidic ingredients such as substance selected from the group consisting of salts of sodium and potassium listed food acids. Among the special pickup is acceptable weak acid salt is sodium citrate, potassium citrate, secondary sodium phosphate, secondary potassium phosphate, and mixtures of at least two of them. Sodium citrate is preferred for certain drugs, but the potassium salts are preferred for drugs with low sodium. Also applicable in some cases, components of the control point, such as magnesium oxide or phosphate salts of magnesium, for example, tricalcium phosphate, monocalcium phosphate and dicalcium phosphate.

Food thickener according to the invention may contain some or essentially all are able to turn into a gel food ingredients or food mixtures. If necessary, food or food mixture can contain one or more additional gelling funds. Among them are protein substances such as gelatin and whey protein concentrate, natural and synthetic hydrophilic colloids such as carboxymethyl cellulose, vegetable resin, such as resin plodotvornogo wood, resin beans, carob, guar gum, carrageenan and alginates.

You can also use other ingredients to transmit their characteristics to the compositions of the present invention. Typical of such compounds are aromatic tools, dyes, vitamins, minerals, and other Various flavorings can be added directly to the yubom the food product according to the invention. You can use suitable flavouring means to convey the taste of vanilla, cream, chocolate, coffee, maple, visual acuity, mint, butter, caramel, fruit, savory and other flavors, including the flavors of cheese, eggs, meat, vegetables, etc.

In the laboratory has developed a model system to show that this new combination of ingredients also works with the dried filler and grinding, such as drying in a drum dryer or pressing.

The following examples are given to further illustrate the invention and some of its practical aspects, and should not be taken as limiting in any regard. Unless otherwise indicated, all proportions and percentages are based on weight of the composition at this stage in the process.

Example 1

The following components are processed in accordance with the procedure below

These ingredients combine with the dissolution of the OSA-treated maltodextrin in water for the Metropolitan area. Pre gelatinizing starch is placed in a fluidized bed and aglomerated and put the covering layer at a time, spraying water for the Metropolitan area on the starch. The resulting product is a starch, with the following properties: good dispersibility without the formation of lumps in the water with rapid hydration, in order to obtain products with a smooth appearance and texture and good gloss surface.

Example 2

Stir with a spoon mixture village gravy, using easily dispersible, pre-gelatinizing starch

The following components are processed in accordance with the procedure, which is presented below:

IngredientShare
Stitched environment environment for vysokokontsyentrirovannogo dichromatopsia, swelling in cold water pre-gelatinizing potato starch97,5
OSA-treated maltodextrin, degree of processing OSA 1,5%2,5
Ingredients% wet basis% dry basis
Powder-shortening7,043,75
Starch from example 14,4of 27.50
Maltodextrin DE101,911,875
Wheat flour1,911,875
Sol0,42,50
Krupnorazmernyj black pepper0,42,50
Hot or cold water84,0

Procedure preparation: Carefully mix the dry ingredients. Add cold or hot water and whisk until smooth. Be placed on a heating table and serve. The result of this process is the gravy with the following properties: does not contain lumps and has a smooth texture and appearance.

Example 3

Apple juice to the consistency of honey for people with swallowing impairment, using easily dispersible, pre-gelatinizing starch

The following components are processed in accordance with the procedure, which is presented below:

IngredientShare
Apple juice94,5
Starch from example 15,5

Procedure preparation: add the starch to the Apple juice. Stir with a spoon for a few seconds or until smooth. The result of this process is the drink of Apple juice to the consistency of honey for patients with impaired swallowing with the following properties: does not contain to mcov, quickly hydrated and has a smooth appearance and texture. This product is compared with the similar product obtained from starch, which is described below in example 4. Attached as figure 2 black-and-white photograph showing the right sample, prepared according to the invention, which has a very smooth surface, good luster, compared with the similar product (left)obtained with the use of commercial starch.

Example 4

Comparison of the viscosity

In this example, compare the viscosity of the product according to the invention, prepared above in example 1, with the commercial starch advertised as bestregistrycleaner in cold water. In order to make the comparison, 6.5 g of each of the starch added to 118 g of water at room temperature and measure viscosity by Brookfield viscometer (RVT) at 10 rpm with spindle No. 4 after rotation in one minute. The comparison results are shown in figure 1, which is a graph showing the viscosity increase with time after mixing.

The above description is intended to enable the person skilled in the art to practice the invention. It is not intended to detail all possible uses, changes and modifications which will be obvious to a person skilled after reading the Scriptures. However, it is intended to include all such applications, modifications and changes in the scope of the invention as defined by the following claims.

1. Agglomerated food thickener containing pre-gelatinizing starch and water-soluble covering agent containing a compound selected from the group consisting of Arabian gum, Arabia gum, treated with succinic anhydride 1-octenyl, starches treated with succinic anhydride 1-octenyl, maltodextrins, treated with succinic anhydride 1-octenyl, dextrins, treated with succinic anhydride 1-octenyl, and mixtures of any two or more of them, and the covering agent is used in amounts effective to improve the dispersive ability of the pigment pre-gelatinizing starch in water.

2. Agglomerated food thickener according to claim 1, in which pre-gelatinizing starch is starch, swelling in cold water.

3. Agglomerated food thickener according to claim 1, in which pre-gelatinizing starch is a starch drum drying.

4. Agglomerated food thickener according to claim 1, in which pre-gelatinizing starch is a starch steam jet cooking.

5. Agglomerated food thickener according to claim 1, in which the torus pre gelatinizing starch is extruded starch.

6. Agglomerated food thickener according to claim 1, in which pre-gelatinizing starch is a starch spray drying.

7. Agglomerated food thickener according to claim 1, in which pre-gelatinizing starch is a starch cooking spray.

8. Agglomerated food thickener according to claim 1, in which pre-gelatinizing starch is a combination of two or more starches.

9. Agglomerated food thickener according to claim 1, in which the source of pre-gelatinizing starch selected from starch, arrowroot, barley, maize, waxy maize, peas, potatoes, rice, rice, waxy, sorghum ordinary, waxy sorghum, tapioca, wheat, and combinations thereof.

10. Agglomerated food thickener according to claim 1, in which the covering agent caused by dry mixing with agglomerated pre-gelatinizing starch.

11. Agglomerated food thickener according to claim 1, wherein the covering agent is applied by adding to the water used for sintering the pre-gelatinizing starch.

12. Agglomerated food thickener according to claim 1, wherein the covering agent is applied by adding to the starch slurry prior to gelatinization and subsequent agame is the situation of starch.

13. Agglomerated food thickener according to claim 1, in which pre-gelatinizing starch has a bulk density in the range from 0.12 to 0.45 g/ml

14. Agglomerated food thickener according to claim 1, in which pre-gelatinizing starch can dispergirujutsja without the formation of lumps in hot and cold water and to reach a constant viscosity in distilled water in less than 15 minutes

15. The method of obtaining agglomerated food thickener according to claim 1, providing a dry mix covering agent agglomerated pre-gelatinizing starch.

16. The method of obtaining agglomerated food thickener according to claim 1, providing for the dissolution of the covering agent in water to form an aqueous solution and spraying this water solution on the pre-gelatinizing starch under conditions effective for the agglomeration of starch.

17. The method of obtaining agglomerated food thickener according to claim 1, providing for the dissolution of the covering agent in the starch suspension, the gelatinization of starch in the specified suspension, agglomerating prior gelatinizing starch.

18. The method of obtaining agglomerated food thickener according to claim 1, providing for the consolidation of pre-chelation is dozirovannogo starch and water-soluble covering agent, containing a compound selected from the group consisting of Arabian gum, Arabia gum, treated with succinic anhydride 1-octenyl, starches treated with succinic anhydride 1-octenyl, maltodextrins, treated with succinic anhydride 1-octenyl, dextrins, treated with succinic anhydride 1-octenyl, and mixtures of any two or more of them, and covering agent is used in amounts effective to improve the dispersive ability of the pigment pre-gelatinizing starch in water, to obtain a sintered product.

19. A composition comprising a food thickener according to claim 1, used as instant food thickener, and at least one edible ingredient selected from the group consisting of sweeteners, pagkikita, flavorings, dyes, protein supplements, medicines, in quantities sufficient to obtain a dry mix for desserts, fast food, such as pudding, beverages, soups, sauces, gravies or oral medications or nutritional supplements or treatment options.

20. The method of obtaining dry food mixture, providing for the consolidation of food thickener as described in claim 1, with one or more food ingredient selected from the group consisting of sweeteners, pagkikita, ar is matization, fillers, thickeners, fats and emulsifiers.



 

Same patents:

FIELD: food products, canned food production.

SUBSTANCE: invention relates to food-concentrates industry, namely to manufacturing of potato-based instant products. The dry mix contains potato product, protein component and food additives. Potato flakes are used as potato product, dry vegetable cream - as protein component, food additives are fat powder "Vekokrim", sodium glutamate, ribotides, tomato powder, salt, sugar, and additionally - ground black pepper, ground red pepper, dried bunching onion, dried parsley and broken onion with definite components proportion. The instant product contains the above mix for potato puree production and vegetable or meat-and-vegetable canned food with definite components proportion. The invention allows reaching acceptable consumer consistency of end product, well-balanced composition and optimal organoleptic properties.

EFFECT: manufacturing of a product with increased digestibility and optimal organoleptic properties.

4 cl, 2 ex

FIELD: the invention refers to equipment for extrusion processing of mixed fodder on mixed fodder plants and also for production of extrusion food products in different fields of food industry.

SUBSTANCE: the extruder's forming head has a body, a flange connected to it, a calibrating matrix, a shaft connected with a screw and a knife. A chamber with sockets for removal water steams and unloading ready product is fastened to a matrix. Inside the chamber there is a perforated conical drum. Vertical holders are installed on the shaft. On the spherical ends of the vertical holders there are fixed sectional strings. The strings are fulfilled with possibility of turning them relatively to the shaft with following fixation with bolts for measuring of a lead angle. On the external surface of the strings there are longitudinal notches.

EFFECT: reduces power inputs on production of well-milled extruders.

4 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves preliminarily cutting, pressing and granulating raw material, with juice being expelled at grinding and pressing stages; drying resulted granules by providing infrared power feeding from each side, with initial content of dry substances in pumpkin granules constituting 16%, diameter of granules making 0.004 m, and heat flux density making 2.69 kW/m2.

EFFECT: increased yield of dry product, increased nutrient value and content of vitamins.

2 tbl, 3 ex

FIELD: food-processing industry.

SUBSTANCE: solid bouillon tablet contains, wt%: from 1 wt% to 20 wt% of oil and, possibly, up to 80 wt% of fat; preferably from 4 wt% to 80 wt% of crushed filler; up to 95 wt% of non-crushed filler; from 4 wt% to 35 wt%, preferably from 4 wt% to 20 wt%, of binding agent, and % by total weight of oil and fat, up to 40 wt% or even up to 30 wt%, preferably up to 20 wt% or even up to 10 wt%, or, which is more preferable, only up to 5 wt%, or even only 1 wt% of fat. Method involves preparing dry premix from powdered components, said premix containing crushed and non-crushed filler; spraying oil and, possibly, fat onto prepared premix; mixing resultant premix and adding dried vegetables and/or spicy leaves; thereafter, producing tablets from resultant mixture.

EFFECT: improved quality of solid bouillon tablet.

10 cl, 3 ex

FIELD: food-processing industry, in particular, powdered bouillon concentrate in the form of discrete particles, granules or agglomerate, and process for producing of powdered bouillon concentrate.

SUBSTANCE: powdered bouillon concentrate contains, wt%: butter 1-20; fat; and filler 4-95. Method involves preparing dried preliminary mixture of powdered components, said mixture containing 4-95 wt% of filler; spraying onto dried component mixture emulsion containing, wt%: butter 1-20; fat, and preferably water up to 4%; mixing.

EFFECT: improved solubility of resultant product in cold water.

9 cl, 1 ex

FIELD: food-processing industry.

SUBSTANCE: soft bouillon tablet contains, wt% by total weight of tablet: butter 3-60; fat; fine-dispersed filler up to 70; coarse filler up to 79; and, wt% by total weight of butter and fat: up to 40% or even only up to 1% of fat. Method involves preparing preliminary dry mixture of powdered components, said mixture containing, wt% by total weight of tablet: fine-dispersed filler 5-70; coarse filler up to 79; adding into preliminarily prepared dry mixture 3-60 wt% of butter and, possibly, fat; mixing and forming tablets from said mixture.

EFFECT: improved quality of soft bouillon tablet.

8 cl, 1 ex

FIELD: food processing industry, cookery.

SUBSTANCE: invention relates to broth item in form of molded multicomponent item containing at least two visually and/or touchably discernible parts of different composition, in particular components for preparation of meat and vegetable broths. Item of present invention is useful for preparation of broth, souse, or soup.

EFFECT: broth item containing in single item different starting components for preparation of liquid dishes.

9 cl, 4 dwg, 2 ex

FIELD: food-processing industry, in particular, preparing of formed protein products.

SUBSTANCE: method involves bringing moisture content of dough-like mass prepared on the basis of soya protein product, starch and soup concentrate, to 65-70%; forming resultant mixture by preliminarily heating to temperature of 115 C under pressure of 0.25 MPa for producing of 79 mm long, 50 mm wide and 4 mm high briquettes; drying briquettes using active air ventilation at temperature of 5-10 C.

EFFECT: improved quality of ready product by increased porosity, and reduced consumption of power for drying process.

1 dwg, 1 ex

FIELD: food-processing industry, in particular, production of flavor additives for preparing of foods.

SUBSTANCE: additive contains fat-based enclosure, with fat being solid at room temperature, and flowing or pasty flavor additive filler. Enclosure has fat content of 40-100% and includes up to 60% of polysaccharides and/or proteins, and/or fibers and/or salts. Filler/enclosure ratio in ready product is within the range of from 70/30 to 10/90. Method involves the following steps: heating enclosure material to thereby obtain product to be pumped out, with viscosity of said product being greater than or equal to viscosity of filler; providing joint extrusion of filler and enclosure material into mold in order to encapsulate filler within enclosure material. Method allows food additive to be produced, which is solid substance at room temperature and which is quickly melted upon contacting with hot food or hot surface.

EFFECT: simplified method and improved quality of flavor additive and food prepared with the use of said flavor additive.

10 cl, 3 ex

FIELD: food-processing industry.

SUBSTANCE: granulated food product has average diameter of particles of from 600 micron to 1,200 micron. Particles constituting less than 3% of volume of product have diameter less than 200 micron. Granulated food product comprises 2-10 wt% of fat with high melting temperature, 2-8 wt% of binding agent, and up to 92 wt% of filler.

EFFECT: improved soaking of granulated food product with water and enhanced dispersion thereof in hot water.

12 cl, 3 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: method implies preparation of mixture from milk, sugar, young cheese and liquid eggs with the addition of cinnamon and lemon peel. Then linear dosing of the obtained mixture and caramel into the vacuum sealing form follows. The product is cooked by pasteurisation in this form with final cooling of the product to the storage temperature of 0°-8°C.

EFFECT: manufacturing of caramel with improved consistency and original organoleptic properties.

5 cl

The invention relates to methods for preparing whipped desserts from powder mixtures and can be used in the food industry

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: 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: 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: 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

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 of it

FIELD: food industry.

SUBSTANCE: method implies fish wastes rinsing, boiling with the addition of milk whey in the relation of 1.0:(0.5-2.5) during 40-90 minutes under the temperature of boiling and separating liquid phase. After first boiling solid part is subject to two additional boilings with the separation of fat from liquid phase after each boiling. Liquid phases produced after three sequential boilings are mixed, filtered to separate fine particles and deodorised using sesame seeds in the amount of at least 3% of the liquid phase weight during not more than 2 hours and concentrated. In case structure-forming agent is to be produced in dry form - drying follows.

EFFECT: invention allows improving structure-forming agent quality as well as increasing its yield.

10 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for manufacturing dietary fibres. The method of manufacturing dietary fibres implies hydrolysis of raw material under the temperature of 50-70°C during 2 hours with following 15-minutes inactivation. Hydrolysis is carried out by pectintranseliminase Bacillus subtilis with the activity of 32380.0 units/ml or α-amylase Bacillus licheniformis with the activity of 633.3 units/ml. Hydrolysis can also be carried out by complex enzyme preparation of Bacillus subtilis or Pemcillium emersonii cultures with the proteolytic activity of 490.0 units/ml and amylase activity of 458.7 units/ml or complex enzyme preparation Aspergillus specium with endopolygal acturonase activity of 812.4 units/ml, proteolytic activity 480.8 units/ml and amylase activity of 468.3 units/ml. The obtained dietary fibres are separated and decolourised by hydrogen peroxide solution.

EFFECT: producing dietary fibres with maximum output.

3 cl, 2 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for manufacturing dietary fibres. The method of manufacturing dietary fibres implies hydrolysis of raw material under the temperature of 50-70°C during 2 hours with following 15-minutes inactivation. Hydrolysis is carried out by pectintranseliminase Bacillus subtilis with the activity of 32380.0 units/ml or α-amylase Bacillus licheniformis with the activity of 633.3 units/ml. Hydrolysis can also be carried out by complex enzyme preparation of Bacillus subtilis or Pemcillium emersonii cultures with the proteolytic activity of 490.0 units/ml and amylase activity of 458.7 units/ml or complex enzyme preparation Aspergillus specium with endopolygal acturonase activity of 812.4 units/ml, proteolytic activity 480.8 units/ml and amylase activity of 468.3 units/ml. The obtained dietary fibres are separated and decolourised by hydrogen peroxide solution.

EFFECT: producing dietary fibres with maximum output.

3 cl, 2 tbl, 5 ex

FIELD: chemistry.

SUBSTANCE: invention relates to pectin and processed initial material, which contains pectin. Method of obtaining processed initial material by deactivation of pectinesterase includes obtaining fruit vegetable material, containing pectin, and bringing it in contact with water, which has pH value from 3.2 to 3.9, at temperature ≤70°C. After that processed initial material is extracted. In addition, invention relates to use of processed initial material, containing pectin, obtained according to said method, respectively, for pectin extraction, as food for animals or as ingredient in food products. In addition invention relates to pectin, obtained according to said method, by means of extraction from initial vegetable material, molecular weight of said pectin being higher on value up to 50% than molecular weight of pectin, obtained from extraction of similar but unprocessed initial vegetable material, containing pectin. Ratio of sensitivity to calcium of said pectin and sensitivity to calcium of pectin, extracted from similar, but unprocessed with washing, initial vegetable material, which contains pectin, is within 0.90-1.40. Pectin preserves molecular weight and etherification degree well, has high output and low sensitivity to calcium.

EFFECT: obtaining method of processing vegetable material, which contains pectin, preserving molecular weight and degree of pectin etherification.

30 cl, 2 dwg, 19 tbl, 9 ex

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