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WO2025117026A1 - Produit de pâte sans gluten à teneur réduite en glucides - Google Patents

Produit de pâte sans gluten à teneur réduite en glucides Download PDF

Info

Publication number
WO2025117026A1
WO2025117026A1 PCT/US2024/049894 US2024049894W WO2025117026A1 WO 2025117026 A1 WO2025117026 A1 WO 2025117026A1 US 2024049894 W US2024049894 W US 2024049894W WO 2025117026 A1 WO2025117026 A1 WO 2025117026A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
flour
resistant starch
acid
gluten
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.)
Pending
Application number
PCT/US2024/049894
Other languages
English (en)
Inventor
Obediah COOPER
Douglas L. Goedeken
Eric T. GUGGER
James Lombel
Scott K. WHITMAN
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.)
General Mills Inc
Original Assignee
General Mills Inc
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 General Mills Inc filed Critical General Mills Inc
Publication of WO2025117026A1 publication Critical patent/WO2025117026A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion

Definitions

  • This disclosure generally relates to reduced carbohydrate dough products that may be low-gluten or gluten-free.
  • Network carb commonly refers to the total amount of carbohydrates of a serving of food excluding the total amount of fiber and sugar alcohols in that serving.
  • One approach to producing reduced carbohydrate dough products is to utilize a high fiber resistant starch, in combination with a concentrated gluten protein source (e.g., vital wheat gluten) to create a dough product that is similar in texture and taste as a dough formed from traditional wheat flour.
  • a concentrated gluten protein source e.g., vital wheat gluten
  • Reduced carbohydrate doughs have been used to produce, for example, commercially available breads and tortillas.
  • the resistant starch functions to provide a reduced carbohydrate starch while the gluten protein functions to form a heat stable dough matrix similar to gluten functionality in traditional wheat-based doughs.
  • One aspect of the invention is a dough including resistant starch, flour, water and an acid-reversible gel-forming compound.
  • the resistant starch and flour may be gluten-free.
  • Another aspect of the invention is a dough piece including up to 50% by weight resistant starch, up to 90% by weight flour, less than 1 % by weight water; and between 1% and 10% by weight of a crosslinked acid-reversible gel-forming compound.
  • Yet another aspect of the invention is a method of forming a plurality of dough pieces including the steps of: combining resistant starch, flour, water and acid-reversible gelforming compound in amounts and under conditions suitable to form a dough; shaping the dough into a plurality of pieces; drying the dough pieces; and crosslinking the acid-reversible gel-forming compound.
  • a reduced carbohydrate dough can be formed from resistant starch (e.g., wheat, tapioca, potato, corn, rice or oat resistant starch), flour (e.g., wheat, tapioca, potato, com, rice or oat flour) and an acid-reversible gel -forming compound (e.g., low methoxy pectin or low ester pectin, or alginate) that is capable of crosslinking with a divalent cation (e.g., Ca 2+ or Mg 2+ ).
  • resistant starch e.g., wheat, tapioca, potato, corn, rice or oat resistant starch
  • flour e.g., wheat, tapioca, potato, com, rice or oat flour
  • an acid-reversible gel -forming compound e.g., low methoxy pectin or low ester pectin, or alginate
  • a divalent cation e.g., Ca 2+ or M
  • the dough disclosed herein not only has the structural integrity to be formed into dough pieces of a variety of sizes (e.g., rice or noodles), but further maintains structural integrity when contacted with hot water during a traditional cooking process such as boiling or steaming.
  • the term “reduced carbohydrate” dough or dough product refers to a dough or dough product that has, comparatively, less total carbohydrates or net carbs per serving than a similar dough or dough product using a traditional flour.
  • the term “gluten- free” as applied to dough refers to dough and dough products having less than 20 ppm gluten protein per serving.
  • the term “gluten-free” as applied to dough ingredients refers to ingredients that do not naturally contain gluten or that have been processed to reduce gluten below 20 ppm gluten.
  • the resistant starch used to form the dough disclosed may include wheat, tapioca, potato, com, rice and oat resistant starches.
  • Gluten-free resistant starches may include wheat, tapioca, potato, com, rice and oat resistant starches.
  • the resistant start is a commercially available chemically modified resistant starch such as RS4 starch or a non- chemically modified high amylose RS2 starch.
  • the flour used to form the dough product may include wheat, tapioca, potato, com, rice and oat flour.
  • Exemplary gluten-free flours include tapioca, potato, com, rice and oat flour.
  • the flour is a pre- gelatinized flour.
  • the resistant starch and flour may be combined in a ratio of up to 1 :1 starch:flour. Less resistant starch (e.g., 0.5: 1 starch:flour) may be utilized with a corresponding impact on carbohydrate reduction.
  • the acid-reversible gel-forming compound refers to a compound, such as low methoxy pectin or low ester pectin, or alginate, that is crosslinked to form a gel upon exposure to water and a divalent cation.
  • a non-crosslinked acid-reversible gel -forming compound refers to an acid-reversible gel -forming compound that is capable of being crosslinked in the presence of water and a divalent cation.
  • an aqueous solution e.g., 1-10% compound
  • aqueous solution e.g., 1-10% compound
  • the acid-reversible gel-forming compound may be present in an amount of 1-10% by weight of a dough product, more particularly about 1-5% by weight.
  • the total amount of water added to the dough should be sufficient to form a dough that, in combination with the resistant starch, flour and non-crosslinked acid-reversible gel-forming compound, forms a dough that can be processed (e.g., extruded, sheeted, and or cut) similar to a traditional dough.
  • the dough disclosed herein can be produced by combining the resistant starch, flour, acid-reversible gel-forming compound and water (either separately or in a solution of the acid-reversible gel-forming compound), and optionally heating the resulting combination at a sufficient temperature and time to form a dough.
  • the dough may then be formed into discrete dough pieces of any suitable shape or size (e.g., sheets, pellets, ropes, noodles or the like).
  • the dough ingredients are combined, heated and formed using an extruder (e.g., a single or double screw extruder).
  • the dough is formed as part of a batch mixing process and is then sheeted and cut. The resulting dough pieces are then dried.
  • a pre-gelatinized flour is utilized, the dough can be formed without heating or drying.
  • the dough or dough pieces are contacted with a divalent cation to form a dough product.
  • the divalent cation is a food safe calcium chloride or magnesium chloride solution applied to the dough or dough pieces by, for example, mixing, tumbling or spraying.
  • the divalent cation is incorporated directly into the dough after heating.
  • Dough products produced according to the methods disclosed herein may be included in any amount up to about 75% by weight resistant starch, more particularly from about 10% to 50% by weight resistant starch, up to about 90% by weight flour, more between about 25% and 75% by weight flour, between about 1.0% and 10% by weight non-crosslinked acid- reversible gel-forming compound, more particularly, between about 1.0% and 5% by weight non-crosslinked acid-reversible gel-forming compound and less than about 15% by weight water, more particularly, less than about 10% by weight water.
  • the dough may also include optional ingredient such as fat, sugar salt, flavors or seasonings in total amounts that are generally less than 5% by weight.
  • the dough disclosed herein is extruded in the form of dough pieces sized and shaped similar to rice grains.
  • the resulting rice-like dough product can be cooked similar to rice.
  • the dough pieces may have a length of between 3-15 mm.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne une pâte à teneur réduite en glucides contenant un amidon résistant, de la farine et un composé de formation de gel réversible à l'acide non réticulé. La pâte peut être mise en contact avec un cation divalent pour produire des pâtons stables à la chaleur.
PCT/US2024/049894 2023-11-30 2024-10-04 Produit de pâte sans gluten à teneur réduite en glucides Pending WO2025117026A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202363604416P 2023-11-30 2023-11-30
US63/604,416 2023-11-30

Publications (1)

Publication Number Publication Date
WO2025117026A1 true WO2025117026A1 (fr) 2025-06-05

Family

ID=93291822

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2024/049894 Pending WO2025117026A1 (fr) 2023-11-30 2024-10-04 Produit de pâte sans gluten à teneur réduite en glucides

Country Status (1)

Country Link
WO (1) WO2025117026A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5480669A (en) * 1993-03-24 1996-01-02 National Starch And Chemical Investment Holding Corporation Method for increasing expansion and improving texture of fiber fortified extruded food products
US20150313244A1 (en) * 2012-11-28 2015-11-05 Samsung Fine Chemicals Co., Ltd. Rice dough composition, and rice dough prepared therefrom
WO2018143090A1 (fr) * 2017-02-01 2018-08-09 日清フーズ株式会社 Pâte à nouilles, et composition de farines de céréale pour nouilles
KR20190009444A (ko) * 2017-07-18 2019-01-29 극동대학교 산학협력단 소화율 지연효과가 우수한 비지첨가 쌀국수 및 그 제조방법
CN109619580A (zh) * 2018-11-23 2019-04-16 郑州轻工业学院 一种改善无麸质食品血糖指数的改良剂及其无麸质食品
US20230180800A1 (en) * 2020-04-10 2023-06-15 Tsubasa Holdings, Llc Seaweed binder-containing pulse based food products and methods of producing same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5480669A (en) * 1993-03-24 1996-01-02 National Starch And Chemical Investment Holding Corporation Method for increasing expansion and improving texture of fiber fortified extruded food products
US20150313244A1 (en) * 2012-11-28 2015-11-05 Samsung Fine Chemicals Co., Ltd. Rice dough composition, and rice dough prepared therefrom
WO2018143090A1 (fr) * 2017-02-01 2018-08-09 日清フーズ株式会社 Pâte à nouilles, et composition de farines de céréale pour nouilles
KR20190009444A (ko) * 2017-07-18 2019-01-29 극동대학교 산학협력단 소화율 지연효과가 우수한 비지첨가 쌀국수 및 그 제조방법
CN109619580A (zh) * 2018-11-23 2019-04-16 郑州轻工业学院 一种改善无麸质食品血糖指数的改良剂及其无麸质食品
US20230180800A1 (en) * 2020-04-10 2023-06-15 Tsubasa Holdings, Llc Seaweed binder-containing pulse based food products and methods of producing same

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