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EP2696702A1 - Procédé pour traiter un produit alimentaire amylacé - Google Patents

Procédé pour traiter un produit alimentaire amylacé

Info

Publication number
EP2696702A1
EP2696702A1 EP12715961.4A EP12715961A EP2696702A1 EP 2696702 A1 EP2696702 A1 EP 2696702A1 EP 12715961 A EP12715961 A EP 12715961A EP 2696702 A1 EP2696702 A1 EP 2696702A1
Authority
EP
European Patent Office
Prior art keywords
temperature
starchy
food
starch
range
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP12715961.4A
Other languages
German (de)
English (en)
Inventor
Béatrice Conde-Petit
Markus Nussbaumer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler AG
Original Assignee
Buehler AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Buehler AG filed Critical Buehler AG
Priority to EP12715961.4A priority Critical patent/EP2696702A1/fr
Publication of EP2696702A1 publication Critical patent/EP2696702A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the invention relates to a method for treating a starchy foodstuff and anoccasionkochbares, 303halti ⁇ ges food according to the preambles of the independent claims.
  • a food is often prepared from corn semolina or cornmeal by cooking.
  • the inventive method for treating a 3:30halti ⁇ gen foodstuff comprises a step of providing a starch-containing food having an initial moisture content in the range of 20% to 35% wb wb.
  • the initial moisture content is in the range of 21% wb to 30% wb, and more preferably from 22% wb to 25% wb.
  • the process is re insbesonde ⁇ for cereals and pseudocereals and any combinatio ⁇ NEN uses thereof.
  • the starchy foods passes states at the surface having ver ⁇ different pairs of values of temperature of the surface and humid ⁇ ness of the surface.
  • tempering of the starchy life ⁇ means, so that a degree of gelatinization of at least 75% will be sufficient he ⁇ .
  • a gelatinisation is preferably at least 80% ⁇ and particularly preferably in the range of 85% to 99% he ⁇ ranges.
  • the tempering is carried out at a temperature T above the temperature T g end of the glass transition curve based on the moisture content of the starchy food.
  • the Tem ⁇ temperature T lies between the temperature T g onset and the temperature T g end -
  • the drying is carried out to a final moisture in the Be ⁇ range from 10% wb to 14% wb, preferably from 10% wb to 12% wb.
  • a moisture content of, for example, "20% wb" is understood as meaning a moisture content in percent by weight based on the wet basis.
  • cereals are understood as cultivated plants of the botanical family of the sweet grasses, in particular wheat, rye, oats, barley, rice, millet and maize cereals within the meaning of the present application.
  • pseudocereals are understood to mean cereal-like grain crops which, however, are not grasses botanically Unlike cereals, they do not contain gluten Pseudocereals in the context of the present application include buckwheat, amaranth and quinoa.
  • the degree of gelatinization ie the degree of gelatinization, is determined by means of differential scanning calorimetry known to those skilled in the art, for which the gelatinized sample is ground to a particle size smaller than 200 ⁇ m and mixed with water up to a moisture content of 65%. wb. Thereafter, the product is heated in the DSC apparatus from 10 ° C to 100 ° C at a rate of 10 ° C per minute and evaluated the Schmelzentalpie in the range between 55 and 85 ° C ⁇ and compared with the enthalpy of fusion of the crude, ie ungelatinized product.
  • particle size of a particle is understood to mean the greatest longitudinal extent of the particle.
  • a temperature-humidity pair (Ul, T) of a starchy food based on the temperature-humidity pair (Ul, T ge nd) is the food in a rubbery state when T> T ge nd ⁇ at a temperature Feuchtesparberlin (Ul, T) of a starchy food based on the temperature-humidity pair (Ul, T g sett t) is the food in a glasar ⁇ term state when T ⁇ T g onset ⁇ in a temperature-humidity pair (Ul, T) of a starchy foodstuff based on the temperature temperature pair (Ul, T g onse t) and (Ul, T g end) the foodstuff is in a partially glassy and partially gummy state when T g onset - T - Tg end ⁇
  • the inventive method now has the advantage that during the cooling step the starchy food product is already dried, in particular, but especially at least partially converted to a glassy state (and therein currency ⁇ end of the further drying as possible held).
  • the phenomena involved are not fully clarified, is currently believed that the water from the rigid, glasar ⁇ term grid is expelled, leaving voids that ( "hydratability") leads to better water absorption capacity, for example during subsequent cooking the dried starchy food and this in turn leads to a texture and consistency of the food, which is very similar to tradi ⁇ tional products, which is desired by the consumer, too, despite a subsequent to the first cooling drying at higher temperatures, curing and sealing the surface (so-called ". case hardening ").
  • the method has the further advantage that the cooling step is similar to the so-called freeze-drying, but without having to cool the food product below the freezing point of water at ambient pressure, which accelerates the drying and reduces the energy requirement.
  • the starchy foodstuff during the Tem ⁇ perierens at least 80% and preferably at least 90% of the duration to the temperature T above the temperature T ge nd.
  • the starchy food is tempered for a period of 15 minutes to 120 minutes, preferably from 50 minutes to 70 minutes.
  • the tempering of the starch-containing foodstuff takes place at a temperature T between 70 and 120 ° C, preferably between 80 and 100 ° C and particularly preferably between 90 and 95 ° C.
  • the term “duration” is understood to mean the time required until the desired final moisture content is reached.
  • the tempered, starchy food is flocculated before cooling and / or sieved, in particular flocculated to a thickness in the range of 0.25 mm to 1.50 mm, preferably from 0.4 mm to 0.6 mm.
  • locculation is meant from here and below a squeezing with, for example, a roller mill to form flake-shaped particles.
  • the flocculation has the advantage that the ratio of surface area to volume of the floc is increased, so that the subsequent cooling and / or drying can be carried out more efficiently.
  • the step of providing the starchy food comprises conditioning to the desired initial moisture.
  • condition is meant the most uniform possible setting of a defined moisture content.
  • the starchy foodstuff is treated prior to providing at least one of the following methods or any combinations thereof: cleansing, peeling, sterilizing, comminuting.
  • At least one additive in particular at least one emulsifier, an enzyme or any desired combinations thereof, is preferably added to the starch-containing foodstuffs before the tempering.
  • Particularly suitable emulsifiers are lecithin, mono- and diglycerides as well as food-compatible derivatives of the mono- and
  • Suitable enzymes are xylanases, hemicelluloseases, amylases, lipases, proteases or transglutaminases.
  • emulsifiers for adjusting various properties, such as viscosity, tackiness, gel formation or the degradability of enzymes.
  • emulsifiers with an amount ranging from 0.25% to 1% based on the stä • keumble food admixed to.
  • a nutrient, a protein, starch, or be ⁇ undesirables combinations are particularly preferred the dried, starchy foodstuff at least admixed thereof.
  • starch may be blended at a level in the range of 2% to 5% of the starchy food.
  • proteinaceous flours such as soya or enriched legume flours may be present in the range of 6% to 12% of the starchy Food can be mixed. This has the advantage that the final product extra nutrients such as vitamins or minerals if necessary fed ⁇ can be mixed.
  • the admixing of starch has the advantage that it is adaptable, among other things, the viscosity and / or texture of the product to desired egg ⁇ properties.
  • the admixture of proteinaceous flours such as from soybean or fortified powders from legumes has the advantage that the nutritional value is adaptable.
  • the dried, starchy Le ⁇ bensstoff ground to semolina and / or flour and optional ge seventh ⁇ particularly for setting a central Grössenver- distribution of the particles, preferably having an average size of GroES ⁇ ser 200 ⁇ , more preferably in the range from 400 ⁇ to 500 ⁇ .
  • the "average size distribution” is understood to mean the mean value of the particle sizes.
  • Another aspect of the present invention is directed to aadoskochbares, starchy foodstuffs, which is provided with ⁇ means of a method to manufacture above, and in particular her ⁇ .
  • Yet another aspect of the present invention is directed to a quick-cooking, starchy food such as described above with a cooking time of less than 4 min to achieve a gel stability index greater than 100 g, preferably greater than 150 g, more preferably greater than 200 g and most preferably greater than 250 g is achieved.
  • the cooking time is less than 2 min.
  • the determination of the gel stability index of the quick cook starchy foodstuff is as follows: Mixing 20 g of a starchy foodstuff with a moisture content of 10% wb with 180 ml of boiling water for a cooking time of two minutes; excess water is not removed because the amount is set ⁇ is completely absorbed. Subsequently, the case resulting paste is filled in a cylinder having a diam ⁇ ser of 3 cm and a height of 2 cm, wherein the cylinder is completely filled. Subsequently, the cylinder is ver ⁇ closed and stored at approximately 5 ° C for 20 to 24 hours. For the measurement, the paste is heated to a temperature of 10 ° C ⁇ 2 ° C.
  • the gelled paste is then removed from the cylin ⁇ and compressed by means of a piston with a diameter of 5 cm, the piston is moved at a speed of 1 mm / s.
  • the force for compression at 6.25 mm and about 7 mm of the paste along the cylinder axis is gemes ⁇ sen in grams, wherein the compression is terminated at 7 mm and held.
  • the compression around 6.25 mm corresponds to a force Fl in grams and the compression by 7 mm of a force F2 in grams.
  • the force for achieving this compression is measured again after 30 seconds, which corresponds to a force F3.
  • the gel stability index for traditional maize meal or traditional maize meal is determined with a cooking time of 30 min., With the further steps for the determination of the Gel stability index are identical to the steps described above.
  • traditional corn meal or traditional corn meal has a gel stability index of 280 g after a cooking time of 30 min.
  • the Gelstabilticiansindex ofoccasionkochbaren, starchy foodstuff according to the invention which was made of the same corn, egg has ⁇ NEN similar Gelstabilticiansindex of 282 g, in particular at a mean size distribution of particles in the range of 400 to 500 ⁇ ⁇ .
  • a quick-cooking, starch-containing food produced by means of extrusion processes from the prior art has only a gel stability index of 25 g after a cooking time of two minutes.
  • the food product has a viscosity of greater than 3200 cPoise, preferably greater than 6000 cPoise and particularly before Trains t ⁇ 8000 cPoise greater, in particular at a mean GroES ⁇ senverotti of the particles in the range of 400 to 500 ⁇ ⁇ .
  • This final viscosity of at least 3200 cPoise has the advantage that the consistency and texture for the consumer is essentially the same as the traditional product.
  • the viscosity is determined as follows by means of a Rapid Viscoanalyzer (RVA) from Newport Scientific: 3.5 g of corn flour with a moisture content of 12% wb are mixed with 25 ml of water at a temperature of 25 ° C. in the RVA container. Subsequently, the mixture is heated to 95 ° C within 5 min he ⁇ and kept at this temperature for 3 min. Subsequently, the mixture is cooled to 25 ° C within 5 min. The final viscosity corresponds to the measured viscosity by the end Vis ⁇ after cooling.
  • RVA Rapid Viscoanalyzer
  • Another aspect of the present invention is directed to the use of a quick cook starchy food as described above for preparing a packaged food product.
  • Fig. 1 Temperature / humidity diagram of states which are passed through the inventive method
  • FIG. 3 Comparison of the external appearance of traditionally cooked maize meal (left) and a cooked food product according to the invention
  • FIG. 4 gel properties and viscosity of cooked food products according to the invention, as a function of the particle size
  • FIG. 1 shows a temperature / humidity diagram of states which are run through in the method according to the invention.
  • the temperature of the food is plotted in ° C; on the abscissa is ⁇ take up of moisture content in wt.% (based on the wet mass, so wet-base "wb").
  • the glass transition temperatures T g onset and T g s d are ge ⁇ Telss that of Brian Plattner et al. described methods (the Society for engineering in agricultural, food and biological systems, Paper Number: 01-6067, An ASEA meeting Presentation: the phase transition Analyzer and Its Impact on extrusion Processing of Foodstuffs) determined; this corresponds to T g onset of the Plattner et al.
  • T g initial described value For de ⁇ fin(7) U a first pair are each (U, T g onset) and a second pair (U, T g s d) is determined from the humidity and temperature, wherein the pairs of values Defining the determination at other humidities U gives a glass transition region in the graph shown in FIG.
  • the illustrated procedure used for determining the measured values in the context of the invention he ⁇ are conducive for the calculation of strength and elasticity as Gelstabilticiansindex.
  • the paste as described above is compressed as described above, wherein s is the piston is moved with a Ge ⁇ speed of 1 mm /.
  • the force (in g) for compressing a first distance is called Fl.
  • This first track is 6.25 mm long.
  • the force (in g) for compression by a second distance longer than the first distance is called F2.
  • This second stretch is 7 mm long.
  • the time to reach this second compression is called t2.
  • the compression is then stopped and held at 7 mm.
  • FIG. 3 illustrates the properties of a cooked, starch-containing foodstuff according to the invention, namely cooked corn flour produced according to the invention (on the right, FIG. 2) in comparison with traditional cooked maize flour (left, FIG. 1).
  • the optical texture and the texture are comparable. The following measurements were obtained:
  • Gel stability index 195 Gel properties of cooked maize flour produced according to the invention after 2 minutes cooking time (cooked with 25.6% water (wb, after cooking) with corn flour according to sample 1 as starting material):
  • D represents the entire cooked food product. A mean particle size is not indicated for D.
  • A is a coarse fraction of the cooked food product with a mean particle size of greater than 400 ⁇ .
  • B is a middle fraction of the cooked food product with an average particle size in the range of 200 ⁇ to 400 ⁇ .
  • C is a fine fraction of the cooked food product with an average particle size of less than 200 ⁇ .

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

L'invention concerne un procédé pour traiter un produit alimentaire amylacé, qui comprend une étape pour préparer un produit alimentaire amylacé ayant une teneur en humidité initiale de l'ordre de 20 % wb à 35 % wb. Pendant le procédé, le produit alimentaire amylacé passe par des états sur la surface qui présentent différentes paires de valeurs de la température de la surface et de l'humidité de la surface. Un tempérage du produit alimentaire a ensuite lieu pour atteindre un degré de gélatinisation d'au moins 75 %. Vient ensuite un refroidissement d'au moins une partie de la surface du produit alimentaire amylacé tempéré à une température qui est inférieure à la température Tg moyenne de la courbe de transition vitreuse par rapport à l'humidité du produit alimentaire amylacé. Puis, un séchage du produit alimentaire amylacé refroidi est effectué à une température T qui est supérieure à la température Tg initiale de la courbe de transition vitreuse par rapport à l'humidité du produit alimentaire amylacé.
EP12715961.4A 2011-04-15 2012-04-16 Procédé pour traiter un produit alimentaire amylacé Withdrawn EP2696702A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP12715961.4A EP2696702A1 (fr) 2011-04-15 2012-04-16 Procédé pour traiter un produit alimentaire amylacé

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP11162741A EP2510810A1 (fr) 2011-04-15 2011-04-15 Procédé de traitement d'un aliment contenant de l'amidon
PCT/EP2012/056937 WO2012140268A1 (fr) 2011-04-15 2012-04-16 Procédé pour traiter un produit alimentaire amylacé
EP12715961.4A EP2696702A1 (fr) 2011-04-15 2012-04-16 Procédé pour traiter un produit alimentaire amylacé

Publications (1)

Publication Number Publication Date
EP2696702A1 true EP2696702A1 (fr) 2014-02-19

Family

ID=44462064

Family Applications (2)

Application Number Title Priority Date Filing Date
EP11162741A Withdrawn EP2510810A1 (fr) 2011-04-15 2011-04-15 Procédé de traitement d'un aliment contenant de l'amidon
EP12715961.4A Withdrawn EP2696702A1 (fr) 2011-04-15 2012-04-16 Procédé pour traiter un produit alimentaire amylacé

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP11162741A Withdrawn EP2510810A1 (fr) 2011-04-15 2011-04-15 Procédé de traitement d'un aliment contenant de l'amidon

Country Status (5)

Country Link
US (1) US20140065280A1 (fr)
EP (2) EP2510810A1 (fr)
CN (1) CN103547170B (fr)
BR (1) BR112013026225A2 (fr)
WO (1) WO2012140268A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109140904A (zh) * 2018-08-13 2019-01-04 东北农业大学 一种温度梯度式稻谷干燥方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4551347A (en) 1983-09-14 1985-11-05 Nabisco Brands, Inc. Process of preparing instant, flaked, wheat farina
US4590088A (en) * 1984-10-16 1986-05-20 Nabisco Brands Method of preparing instant, flaked, wheat farina
EP0214044A2 (fr) 1985-08-23 1987-03-11 Nabisco Brands, Inc. Procédé pour la préparation de semoule de blé instantanée en flocons
WO2000008945A1 (fr) * 1998-08-17 2000-02-24 Wenger Manufacturing, Inc. Materiel d'extrusion a faible cisaillement, procedes associes, et produits extrudes ameliores
US6326045B1 (en) 2001-01-19 2001-12-04 Manuel J. Rubio method for the production of precooked and dehulled corn flour for arepa and tortilla

Family Cites Families (6)

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Publication number Priority date Publication date Assignee Title
US4385074A (en) * 1981-09-02 1983-05-24 NS Apothekernes Laboratorium for Specialpraeparater Quick cooking rice and process for making the same
DE69003259T2 (de) * 1989-01-27 1994-02-17 Nestle Sa Herstellung von Schnellkochreis.
GB9503547D0 (en) * 1995-02-22 1995-04-12 Nestle Uk Limited Process for cooking cereal grains
US6129042A (en) * 1996-11-08 2000-10-10 Coburn Optical Industries, Inc. Process and machine for coating ophthalmic lenses
US9119410B2 (en) * 2008-02-29 2015-09-01 Intercontinental Great Brands Llc Filled, baked crispy snack having a high moisture content
CA2728793C (fr) * 2008-06-25 2013-09-03 Progressive Foods Inc. Orge a cuisson rapide et procede

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4551347A (en) 1983-09-14 1985-11-05 Nabisco Brands, Inc. Process of preparing instant, flaked, wheat farina
US4590088A (en) * 1984-10-16 1986-05-20 Nabisco Brands Method of preparing instant, flaked, wheat farina
EP0214044A2 (fr) 1985-08-23 1987-03-11 Nabisco Brands, Inc. Procédé pour la préparation de semoule de blé instantanée en flocons
WO2000008945A1 (fr) * 1998-08-17 2000-02-24 Wenger Manufacturing, Inc. Materiel d'extrusion a faible cisaillement, procedes associes, et produits extrudes ameliores
US6326045B1 (en) 2001-01-19 2001-12-04 Manuel J. Rubio method for the production of precooked and dehulled corn flour for arepa and tortilla

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
GUNTHER FAULHABER: "Vorgekochte Maismehle fuer die menschliche Ernaehrung in Venezuela", MUEHLE + MISCHFUTTER,, vol. 140, 1 January 2003 (2003-01-01), pages 433 - 437, XP009194909 *
LIM S-T ET AL: "THERMAL TRANSITION CHARACTERISTICS OF HEAT-MOISTURE TREATED CORN AND POTATO STARCHES", CARBOHYDRATE POLYMERS, vol. 46, no. 2, October 2001 (2001-10-01), pages 107 - 115, XP004250445, DOI: :10.1016/S0144-8617(00)00287-3
ZELEZNAK K.J. ET AL: "THE GLASS TRANSITION IN STARCH", CEREAL CHEM., vol. 64, no. 2, 1987, pages 121 - 124, XP055210689, Retrieved from the Internet <URL:HTTP://WWW.AACCNET.ORG/PUBLICATIONS/CC/BACKISSUES/1987/DOCUMENTS/64_121.PDF>

Also Published As

Publication number Publication date
CN103547170A (zh) 2014-01-29
EP2510810A1 (fr) 2012-10-17
BR112013026225A2 (pt) 2016-08-09
US20140065280A1 (en) 2014-03-06
CN103547170B (zh) 2017-04-12
WO2012140268A1 (fr) 2012-10-18

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