MXPA98008259A - Binding composition of water for food - Google Patents

Abstract

The present invention relates to a water binding or binder composition for binding or binding the excess liquid after cooking high-carbohydrate starch foods, such as rice, potatoes, pasta, cereals, legumes, etc., comprising ( a) 20-60% by weight of a physically modified starch, (b) 35-65% by weight of a chemically modified starch and (c) 2-15% by weight of an edible fat emulsion is

Description

AGLUTINANT WATER COMPOSITION FOR FOOD Field of the Invention The invention relates to a water binder composition for binding excess water after cooking starchy foods, high in carbohydrates, such as rice, potatoes, pasta, cereals, pulses, etc.

Background of the Invention Starchy foods, high in carbohydrates, such as those mentioned above are customarily cooked in water or aqueous liquids such as materials, meat juices, milk, etc. c During cooking, these foods absorb water and, at the same time, the water binding substances escape from the food into the liquid and give the cooked dishes a typical feeling character. A typical dish of this type is rice Q stew. Adjusting the amount of water is problematic. A minimum amount of water is necessary to achieve the desired hydration of the food. In order to ensure sufficient hydration, an excess of water is generally used. When food of this type cooks. swelling occurs and in this way an increase in viscosity to a greater or lesser degree, due to this reason, enough excess liquid is used so that the mixture remains stirrable and does not burn during cooking. On the other hand, an excess of liquid that is too high is not desired in the final product and it must be reduced by boiling, which can lead to overhydration of the food, or must be eliminated, which leads to a loss of valuable constituents. , or it must be ligated by adding water binding substances which are generally starch in nature. However, this results in a clumping which is often not typical of the product and a character of unsatisfactory taste, so that due to this difficulty in removing the excess liquid, adjusting the required amount of water accurately is a measure that , although impossible in practice, may be a necessary goal. the larger the portion sizes, the more difficult it is to determine the required amount of liquid in advance and the preparation of large portions is virtually impossible in this way. The preparation of these dishes would be considerably simplified if the cooking could be carried out with an excess of liquid and the excess liquid could then be tied in such a way that the structure and consistency of the known dish of the traditional kitchen are retained. Therefore, there is a demand for a water binding composition by means of which the excess liquid after boiling said foods can be bound. Therefore, an object of the present invention is to provide a water binder composition by means of which excess liquid after boiling said foods can be bound. Other objects of the present invention will become apparent with reference to the specification.

SUMMARY OF THE INVENTION c The present invention describes a water binder composition for binding excess liquid after cooking high-carbohydrate starch foods, such as rice, potatoes, pasta, cereals, legumes, etc., which comprises (a) 20-60% in Q weight of a physically modified starch, (b) 35-65% by weight of a chemically modified starch and (c) 2-15% by weight of a dry edible fat emulsion. The physically modified starch is a pregelatinized, foamed starch product, produced by process 5 of German Patent 32 06 751, which corresponds to European Patent 87847, entitled "A Process for Preparing Foamed Gelatinized Starch Products". The chemically modified starch is a chemically modified potato starch of the starch diphosphate type. The dry edible fat emulsion is a fat powder produced from a fat emulsion together with a carrier. The components are present in a relation of a: b: c = (1.5-7): (3-9): 1. The water binder composition may further include taste-influencing additives selected from the group consisting of salt, spices, citric acid, tomato powder, onion powder, and flavorings. A process of agglutination of excess liquid after cooking high-carbohydrate, starchy foods comprising a step of using a water binder composition in accordance with the present invention is also described.

DETAILED DESCRIPTION OF. THE INVENTION To achieve this object, the invention describes a water binder composition consisting of a combination of a) 20-60% by weight of a physically modified starch b) 35-65% by weight of a chemically modified starch AND c) 2-15% by weight of an edible, dry fat emulsion. In accordance. with a particularly preferred embodiment, the components are in a weight ratio to each other of a: b: c = (1.5-7): (3-9): 1. The physically modified starch (a) is preferably a product of gelatinized starch, foamed, as obtained by the process of German Patent 32 06 751. In accordance with this process, a granulated or pulverized starch is heated in an extruder press at temperatures of 60-220 ° C in the presence of 10-30% by weight of water and a gas-forming blowing agent, and it is extruded. In this process, the starch material is heated in the extruder press by the pressure, the reaction mixture being brought to the desired temperature, if appropriate, by supplying external heat and, at the outlet of the extruder die of the starch which is is gelatinized by heat in the presence of available water, expansion and foaming with simultaneous solidification of the gelatinized starch mixture then occurs due to the development of gas in the reaction of the blowing agent additives. The foam starch extruded from the die is ground after cooling and, if appropriate, sprayed.

A physically modified starch prepared in this manner that is preferred for use according to the invention is the product of Aero-Myl starch from Südstárke. Aero-Myl is a bulky starch product having a bulk density of about 100 g / 1 which has a high absorption capacity for hydrophobic substances. It produces solutions of low viscosity in water and is recommended as a stabilizer for instant preparations such as soups, sauces, baby food, etc. Other physically modified starches produced by pregelatinization with subsequent spray drying can also be used. Suitable starches such as chemically modified starch "(b) for the purposes of the present invention, for example, are dialmidon phosphate, acetylated distarch phosphate, hydroxypropyl dialmidon phosphate, etc., in particular a chemically modified potato starch. , for example a Q of the type of starch diphosphate, in particular one having a maximum phosphate content of 0.14% A commercial product of this type is the product Perfectamyl 1412 of AVEBE, which has a Rheomat value of 594 Pas and a value "of Brabender of 2700 BU in the maximum 5 viscosity. Other products are Selectamyl products, v. gr. , 1442 of AV? BE, which represent potato starches, the Farinex product of AVEBE, which is a tapioca starch and the Remygel 1414 product of Remy, which is a waxy starch starch. _. Another chemically modified starch suitable for the present invention is the product, which is recommended as a binder and thickener in sauces, milk desserts and soups., Cream preparation C 06719 from Cerestar. This chemically modified starch is a ^ n Hydroxypropylated distarch phosphate, produced by chemical modification of waxy maize starch. As an edible fat emulsion, in principle, all conventional fat powders can be used. However, the powder composition of The fat comprising animal or vegetable proteins, phosphates, carriers, vegetable oils and fats, is important for the last properties of the water binder composition according to the invention. Therefore, in the selection of grease powder, you must 2Q pay attention to whether the prepared dish is on the neutral pH or acidic scale. The water binder composition according to the invention may additionally contain additives which influence the flavor, such as in particular, salts and spices, and also citric acid, tomato powder, onion powder, flavorings, etc. Since some of these additives themselves influence the viscosity, they can influence the dosage of the water binder composition. The percentages provided for the mandatory constituents a, b and c of the water binder composition according to the invention are based on a mixture of only these three constituents. Generally, the water binder composition is used in an amount of 4-10% by weight, preferably 6-9% by weight, based on the amount of water used. Even though some of the water is required to inflate the rice grains and, therefore, does not need to be pounded at the end of the cooking, due to practical reasons, it is expedient to base the dosage of the water binder composition on the total amount of water. water used, when using an excess of conventional liquid. The water binder composition according to the invention is distinguished by a noticeable fluidity and fat absorption capacity and has better hot dispersibility than known binders, and a stewed rice prepared using it has an improved clarity.

The invention is described in more detail by the following examples, which are intended not to be limiting in any way. The percentages in the examples are by weight.

Example 1 500 g of boiled precooked rice are added to 500 ml of boiling water, boiled again and separated from the fire. Adjacent to the cooking position, the hot mixture is mixed with 62 g of water binder composition consisting of the following components: 20 g of Aero-Myl 18 g of perfectamyl and 3 g of fat powder 21 g of a salt mixture , onion powder and flavorings. In this way, a rice dish is obtained which has the typical properties of a stewed rice Q prepared in a classical manner, such as a light creamy consistency, milky transparency and a spicy flavor.

Example 2: A mixture of rice and water, as described in Example 1, is mixed with 80 g of a water binder composition consisting of the following components: 10 g of Aero-Myl 22 g of Perfectamyl and 5 g of fat powder 43 g of a mixture of salt, spices, tomato powder, onion powder and pieces of dried tomato. After it has been incorporated, a rice dish is obtained which has the properties described above of a stewed rice and a fruity tomato flavor.

Example 3 r A mixture of rice and water, as described in Example 1, is mixed with 105 g of a water binder composition consisting of the following components: 20 g of Aero-Myl Q 20 g of Perfectamyl and 3 g of fat powder 62 g of a mixture of salt, spices, pea powder and onion powder. This produces a stewed rice that has the properties described above and has a strong pea flavor.

EXAMPLE 4 500 g of precooked rice are added to 500 ml of boiling water, boiled again and separated from the fire. This mixture is mixed with a mixture of: 20 g of Aero-Myl 20 g of Perfectamyl and 3 g of fat powder and this is incorporated. The dish has the typical properties of a stewed rice.

Comparative Example A A mixture of rice and water, as described in Example 4, is mixed with a mixture of: 20 g of Perfectamyl and 3 g of fat powder and this is incorporated. Even when the saucer has agglutination and whiteness, the flavor impression of the cooked starch is absent.

Comparative Example B A mixture of rice and water, as described in Example 4, is mixed with a mixture of: 20 g of Aero-Myl and 20 g of Perfectamyl and this is incorporated. Even when the mixture has agglutination and has the character of a cooked starch flavor, the white appearance is absent.

Comparison Example C A mixture of rice and water, as described in Example 4, is mixed with a mixture of: 20 g of Aero-Myl 3 g of fat powder and this is incorporated. The mixture does not have any agglutination. Although the invention has been described with reference to preferred embodiments thereof, as will be apparent to those skilled in the art, certain changes and modifications may be made without departing from the scope of the invention as defined by the following claims.

Claims (9)

1. - A water binder composition for binding the excess liquid after cooking starchy foods, high in carbohydrates, comprising: a) 20-60% by weight of a physically modified starch, b) 35-65% by weight of a chemically modified starch, And c) 2-15% by weight of a dry edible fat emulsion.

2. The water binder composition according to claim 1, wherein the physically modified starch is a pregelatinized, foamed starch product produced by the process of German Patent 32 06 751. 3.- The water binder composition according to claim 1, wherein the chemically modified starch is a chemically modified potato starch of the starch diphosphate type. 4. The water binder composition according to claim 1, wherein the dry edible fat emulsion is a fat powder produced from a fat emulsion together with a carrier. 5. - The water binder composition according to claim 1, wherein the components are present in a ratio of a: b: c = (1.5-7): (3-9): 1. 6.- The composition Water binder according to claim 1, further comprising flavor-influencing additives selected from the group consisting of salt, spices, citric acid, tomato powder, onion powder and flavorings. 7. A process for agglutinating the excess liquid after cooking starchy foods, high in carbohydrates, comprising a step of using a water binder composition according to claim 1 in an amount of 4-10% by weight, based on the amount of water used. 8. A process for agglutinating the excess liquid after cooking high-carbohydrate starch foods, comprising a step of using a water binder composition according to claim 1 in an amount of 6-9% by weight based Q on the amount of water used. 9. The water binder composition according to claim 1, wherein the starch feeds are selected from the group consisting of rice, potatoes, pasta, cereals and 5 legumes.