WO1989009793A1

WO1989009793A1 - Amylaceous material and process for producing it

Info

Publication number: WO1989009793A1
Application number: PCT/FR1989/000153
Authority: WO
Inventors: Paul Colonna; Jean Tayeb; Guy Della Valle
Original assignee: Institut National De La Recherche Agronomique (Inr
Priority date: 1988-04-06
Filing date: 1989-04-04
Publication date: 1989-10-19
Also published as: FR2629684B1; AU3419289A; FR2629684A1; EP0374208A1

Abstract

An amylaceous material is readily dispersible in water at all temperatures, dissolves at high temperature, has a marked capacity for thickening by absorption of water, and exists in the form of macroscopic particles between 0.5 and 5 mm in size. The material has a solubility (5) in water of 15 to 65 %, and a swelling ratio (6) in water of 15 to 45 %. S = (initial mass (dry matter) - mass of cull (dry matter))/initial mass (dry matter) x 100, and G = (water added initially - volume of supernatant)/mass of cull (dry matter), S and G being calculated for 0.5 g samples of dry matter stirred in 50 ml of water for 1/2 an hour on a water bath at 65°C and then centrifuged. To prepare the material, a medium containing starch, 30 to 50 % by weight of water, referred to the mass of starch, and if necessary an amylose-complexing agent is subjected to a wave treatment (0.9-300 GHz). The paste so obtained is then fragmented and dried.

Description

"Starchy material and its manufacturing process" The present invention belongs to the technological field of the physical transformation of starch, and it relates to a starchy material having the following interesting properties, which is found for the first time in combination, to know:

(a) easy dispersibility in water at all temperatures; (b) dissolving at high temperature; and

(c) strong thickening power by water absorption.

The present invention also relates to a process for manufacturing this new starchy material, as well as to its applications. Starch is found in a wide variety of plants, such as cereals, legumes and tubers. It is used for about 50 to 80% by weight (dry matter) in the composition of cereals, for about 25 to 50% by weight (dry matter) in that of legumes, and for about 60 to 95% by weight (dry matter) in that of tubers. It is in the form of dense granular entities (its volumetric mass which is approximately 1.5 g / cm ³ ), which are insoluble in cold water and whose shape and dimensions vary depending on the species and state of maturity. These grains normally consist of a mixture of two polysaccharides, namely amylose and amylopectin, as well as lipid (in an amount of about 0.1 to 1.5% by weight) and protein (in the amount of about 0.1 to 0.6% by weight). Native starch grains have a molecular organization with a tangential axis at the surface of the grain. In addition, areas crystals give the whole a very strong cohesion in the native state.

When subjected to excess water heating, these starch grains absorb water, at a rate of 50 to 59 times their weight of water, and part of their content, essentially consisting of amylose, solubilizes. These two transformations cause an increase in the apparent viscosity of the starch suspension, which constitutes starching. Overall, a job should always be considered as a mixture of swollen, fragmented (ghost) grains and dispersed macromolecules, which have spread out of the granules. The dispersibility of starch in aqueous media at high temperature often remains problematic, due to the difficulty of obtaining homogeneous media. However, the state of dispersion thus obtained is strictly unstable below 60-65 ° C. The amylose and amylopectin solution separates into two phases, namely a phase rich in polymers swollen by the solvent and a phase depleted in polymers. A second phenomenon is the subsequent appearance of crystalline zones by the formation of hydrogen bonds between amylose and / or amylopeptin links: the gels thus formed are of the composite type, with particles rich in amylopeptin contained in a network of amyloidosis.

For the various industrial applications of starches, in particular as additives for ready meals, the properties (a) and (b) mentioned above are important. From the point of view of the implementation of the methods, property (c) is important for obtaining the desired effect, namely the thickening and starch gelling agent after a dispersion step. From this thickening and gelling nature, the binding properties of starch flow directly. To facilitate the dispersion and / or modify the functional properties, various physical technologies have been proposed so far, which lead to modified starches. The first type of technology that can be mentioned is that of drying the native starch on one or more heating cylinders, this drying possibly being preceded by a treatment by "jet-cooker". This technique leads to gelatinized products, with a high water absorbing power. However, it has the drawback of being difficult to use due to the formation of lumps and of being very costly from an energy point of view. It can be indicated that this technique makes it possible to obtain the property (c) mentioned above, but not the properties (a) and (b).

The cooking-extrusion technique is also known, which leads to gelatinized products, very water-soluble, but of low thickening power, due to the breaking of the amylose and amylopectin chains. Furthermore, we observe the formation of lumps at all temperatures. As a result, we probably obtain property (b), but not properties (a) and (c) indicated above.

Finally, we can mention the heat treatment processes in controlled humidity, that is to say the so-called HMT (Heat Moisture Treatment) processes. In these methods, no macromolecule rupture, the phantom structure, is observed grains being preserved. Also, the formation of lumps at high temperature is observed. In this case, at least property (a) is not obtained. We also know, for example from US-A-4491483, the chemical modification of starches by formation of complexes with fatty acids or monoglycerides, to meet the need for good dispersibility. Another reference illustrating the prior art is the article published in Journal of the Korean Society of Food and Nutrition vol.13 n ° 3 p. 268-274, cited in Food Science and Technology Abstracts 85-05-10043 May 1985, no. 8502 81 84. This article concerns microwave heating of potato starch, but it does not teach the processing conditions making it possible to obtain a dry product, having particular properties of the type described below. In fact, such an article contains only a general study of the physicochemical effects of microwave heating on potato starch, without providing any indication of the characteristics of the products to be produced. EP-0059050 relates to a starch treatment by UHF radiation, which gives results close to that called "heat-moisture treatment", well known for slightly modifying starch. In the process described, the starch is essentially presented in granular form. Thus, the prior art does not entail the teaching of a microwave treatment phase to gelatinize the starch, coupled with a drying phase. There is also no indication on a starchy material which, at the same time: - is easily dispersible in water at any temperature,

- strongly absorbs water with a slow rate of solubilization, which leads to a high thickening power.

The object of the present invention is to overcome the drawbacks of the state of the art observed in the processes for physical modification of starch, in order to obtain the combination of the three properties (a) to (c) previously indicated, these properties being further improved compared to starches complexed with monoglycerides, as described in the aforementioned US patent.

This objective is achieved by a physically modified starch, in the form of macroscopic particles, easily dispersible in water at all temperatures, having a strong thickening power by absorption of water, dissolving slowly at high temperatures and being insoluble at room temperature.

The new starchy material which is the subject of the present invention is characterized in that it is in the form of macroscopic particles with a size of between approximately 0.5 and 5 mm, the solubility (S) of which water is between 15 and 65% approximately, and the swelling rate (G) in water is between 15 and 45% approximately, (S) and (G) being calculated according to the formulas below, on samples 0.5 g of dry matter, stirred in 50 ml of water for 1/2 hour in a water bath at 65 ° C, the medium then undergoing centrifugation:

The starchy material according to the invention can also be characterized by its consistency with the Brabender viscoamylograph, which is between approximately 30 and 900 cmg at the start of the thermal cycle and between approximately 900 and 1500 cmg at the end of the thermal cycle, the samples being studied. at a concentration of 6-7% and the thermal cycle being defined as follows: - heating with constant progression, at a rate of + 1.5 ° C / minute up to 96ºC;

- maintaining this temperature for 15 minutes; and

- constant progression cooling, at a rate of - 1.5 ° C / minute to 30 ° C.

It can also be characterized by the consistency with the Brabender faronograph of a suspension of 75 g of said material in 100 ml of water, which has been subjected to intensive kneading, which is between approximately 300 and 1000 minutes after 15 minutes. .

Furthermore, it is also possible to mention as another characteristic of the starchy material according to the invention, its degree of gelatinization, measured by the swelling test in a 0.01 N potassium hydroxide medium, which is between approximately 50 and 100. In this test , increased sediment volume is correlated with grain damage starch.

The starchy material according to the invention comes in particular from cassava starch or potato starch, which are common starches of industrial origin.

Finally, the humidity of the starchy material is in particular less than 10% by weight relative to the total material.

The starchy material of the invention may contain at least one amylose complexing agent, at a rate of at most 3% by weight relative to said starchy material.

A process for the manufacture of the starchy material of the invention consists in: (1) subjecting to a wave treatment having a frequency between 0.9 and 300 GHz, a medium containing starch, water at a rate from 39 to 50% by weight relative to the mass of the starch, and, optionally, at least one amylose complexing agent at a rate of at most 3% by weight relative to the mass of the starch;

(2) fragmenting the dough thus obtained into elements of size between approximately 0.5 and 5 mm; and

(3) dry to bring the humidity of the product to a desired value.

In step (1), the frequency of 2.45 GHz is used in particular; the treatment is carried out until gelatinization of at least 50% of the starch, and preferably all of the starch, for a period of approximately 0.5 to 15 minutes, in particular from 3 to 4 minutes , and at a temperature of the order of 50 to 98 ° C, in particular from 80 to 98 ° C. As for the drying of step (3), it can be carried out at a temperature of the order of 80 to 130 ° C., in an apparatus constituted in particular by an oven, continuous or not, with a circulation of hot air, whose humidity can be controlled or not.

The starchy material according to the invention is advantageously used as an additive for food products, because of its binding properties, and, in particular, it can constitute an additive for cooked dishes, cold meats, sauces, etc., where it replaces the fat of the formulation, so as to obtain low calorie foods. In the examples which follow, the preparation of the starchy material according to the invention is illustrated, as it has just been defined above.

All tests were carried out on samples with a total mass of 150g. The starch, previously mixed with water, is subjected to the action of microwaves up to the degree of gelatinization indicated, with a final temperature of 96 ° C. The microwave generator used was a GHF 1211 Thomson generator -CSF, power continuously adjustable from 20 to 1500 W, at an operating frequency of 2.45 GHz.

The results obtained are reported in the following table:

The following examples illustrate the use of the material according to the invention as an additive in charcuterie products. EXAMPLE 1:

Country pâté is prepared according to the two formulations below:

Components (%) Sample in Product with substitution of fatty substances by the starchy material of the invention

Fine stuffing

Pork liver 4 4 Cold cooked rind 5 5

Casenate 1.25 1.25

Pork throat 11 4.5

Onions 6 6

Water 8.75 11.75

Starchy material of the invention 0 1.5

Coarse grain

Pork liver 16 16 Rindless shingles 22 11

Gorges 26 14

Water 0 17

Starchy material of the invention 0 8

+ spices

The preparation is carried out by simple mixing of the ingredients, the mixture then being conventionally subjected to cooking. In the case of the product containing the starchy material of the invention, the latter is incorporated as late as possible in the mixture. The comparison of the two products shows that the or gano 1 ep tic qualities are preserved and that the caloric value of the product containing the starchy material of the invention is reduced from 20 to 40%.

Identical results have been obtained with liver foams. EXAMPLE 2:

Strasbourg sausages are prepared according to the two formulations below:

Components (%) Control Product with substitution of fat by starchy material of the invention

My pork igre 36 35

Caseinate 1 1

Fat bardière 19 4

Pork throat 15 9

Water 27 42

Starchy material of the invention 0 7 qs 100 with spices, lactose, ascorbic acid, polyphosphates

The preparation is carried out as indicated in Example 1 and the results concerning the organoleptic qualities and the caloric value are similar to those of Example 1.

Claims

CLAIMS 1. Starchy material, characterized in that it is in the form of macroscopic particles with a size of between approximately 0.5 and 5 mm, the solubility (S) of which in water is between 15 and 65% approximately, and the swelling rate (G) in water is between approximately 15 and 45%, (S) and (G) being calculated according to the formulas below, on samples of 0.5 g of dry matter, stirred in 50 ml of water for 1/2 hour in a water bath at 65ºC, the medium then undergoing centrifugation:

2. Starchy material according to claim 1, characterized in that its consistency with the Brabender viscoamylograph is between approximately 30 and 900 cmg, at the start of the thermal cycle, and between approximately 900 and 1500 cmg, at the end of the thermal cycle, the samples being studied at a concentration of 6-7% by weight in water, and the thermal cycle being defined as follows:

- heating with constant progression, at a rate of + 1.5 ° C / minute up to 96 ° C;

- maintaining this temperature for 15 minutes; and - constant progression cooling, at a rate of - 1.5 ° C / minute to 30 ° C.

3. Starchy material according to one of claims 1 and 2, characterized in that the consistency of the Brabender farinograph of a suspension of 75 g of said material in 100 ml of water, which has been subjected to intensive kneading, is between approximately 300 and 1000 after 15 minutes.

4. Starchy material according to one of claims 1 to 3, characterized in that the degree of gelatinization, measured by the swelling test in 0.01 N potassium hydroxide medium, is between approximately 50 and 100.

5. Starchy material according to one of claims 1 to 4, characterized in that it comes from cassava starch or potato starch.

6. Starchy material according to one of claims 1 to 5, characterized in that its humidity is less than 10% by weight relative to the total material.

7. Starchy material according to one of claims 1 to 5, characterized in that it also contains at least one amylose complexing agent, at a rate of at most 3% by weight relative to said starchy material .

8. A method of manufacturing a starchy material as defined in one of claims 1 to 7, characterized in that:

(1) is subjected to a wave treatment having a frequency between 0.9 and 300 GHz, a medium containing starch, water at a rate of 30 to 50% by weight relative to the mass of l starch, and possibly at least an amylose complexing agent in an amount of at most 3% by weight relative to the mass of the starch;

(2) the dough thus obtained is fragmented into elements of size between approximately 0.5 and 5 mm; and

(3) drying to bring the humidity of the product to a desired value.

9. Method according to claim 8, characterized in that one uses in step (1) the frequency of 2.45 GHz.

10. Method according to one of claims 8 and 9, characterized in that the treatment of step (1) is carried out until gelatinization of at least 50% of the starch.

11. Method according to one of claims 8 to 10, characterized in that the treatment of step (1) is carried out for a period of approximately 0.5 to 15 minutes.

12. Method according to one of claims 8 to 11, characterized in that the treatment of step (1) is carried out at a temperature of the order of 50 to 98 ° C.

13. Method according to one of claims 8 to 12, characterized in that the drying of step (3) is carried out at a temperature of the order of 80 to 130 ° C.

14. Use of the starchy material as defined in one of claims 1 to 7, as additives for food products, in particular for ready meals, cold meats, sauces and the like.