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WO1998031240A1 - Agent de texture - Google Patents

Agent de texture Download PDF

Info

Publication number
WO1998031240A1
WO1998031240A1 PCT/EP1997/007244 EP9707244W WO9831240A1 WO 1998031240 A1 WO1998031240 A1 WO 1998031240A1 EP 9707244 W EP9707244 W EP 9707244W WO 9831240 A1 WO9831240 A1 WO 9831240A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
starch
heat exchanger
mixture
acording
Prior art date
Application number
PCT/EP1997/007244
Other languages
English (en)
Inventor
Arturo Guerrero
Luis Roberto King Solis
Kim Carleton Krumhar
Kenneth Richard Moffitt
Original Assignee
Societe Des Produits Nestle S.A.
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 Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Priority to EP97953907A priority Critical patent/EP0957691A1/fr
Priority to IL13013497A priority patent/IL130134A0/xx
Priority to AU57631/98A priority patent/AU5763198A/en
Priority to JP53360698A priority patent/JP2001507939A/ja
Priority to BR9714525-4A priority patent/BR9714525A/pt
Priority to CA002273980A priority patent/CA2273980A1/fr
Publication of WO1998031240A1 publication Critical patent/WO1998031240A1/fr

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen

Definitions

  • the present invention relates to a texturing agent and more particularly to a texturing and fat replacing agent comprising starch, protein and wwaatteerr iinn ⁇ certain proportions and a process for its preparation.
  • Fat substitutes are used in the food industry as replacements for some or all of the fats normally found in food products. Fat substitutes may consist of substances such as starches, gums or proteins which mimic the mouth- feel of fat. We have found that the combination of heat and shear on a mixture of starch, protein and water in certain proportions produces a product which is not only a fat replacer but also a texturing agent, e.g. the product is smooth and may increase the viscosity, consistency and stability of a product in which it is incorporated.
  • a process for the preparation of a texturing agent which comprises heating a mixture of starch, protein and water to at least partially gelatinise the starch and subjecting the mixture to shear and size reduction wherein the ratio of protein to starch solids is from 1 :10 to 1 :500 by weight and the amount of starch solids is from 1.5 to 25% by weight based on the total weight of the mixture.
  • the starch used may be derived from any source of starch, for instance, rice, wheat, corn, potato, tapioca, oat or soy.
  • the starch may be in the form of a flour, a slurry or it may even be the entire seed.
  • the protein may be any kind of protein such as a gelating protein, pea protein, soy protein, gelatin or albumin but is preferably a milk protein, e.g. derived from non-fat milk, whole milk, cream, whey protein concentrate or caseinate (including acid casein). If desired, other ingredients such as emulsifiers or sugars may be added to the mixture according to the application.
  • the particle size distribution measured as volume distribution of the initial mix may be from 20 to 1000 microns and of the final product may be from 0.01 to 400 microns, preferably with one definite peak within the range of 0.1 to 20 microns and another definite peak within the range of from 100 to 400 microns.
  • the starch, proteins and water are preferably mixed at any temperature below 190°F, heated to a temperature of from 160°F - 280°F and especially from 220°F and 260°F for from 5 seconds to 2 minutes and ideally from 30 seconds to 1 minute.
  • the heating can be accomplished with any heat exchanger currently used for food processing such as a plate heat exchanger, tubular heat exchanger, scraped surface heat exchanger, steam injection, or any combination of them.
  • the product may be cooled if desired and subjected to shear and size reduction, conveniently at any temperature from 280°F to 120°F, for example, by means of a pump, colloid mill, piston homogenizer or any equipment that can induce shear and reduce size of the particles in the mix of starch and proteins.
  • the product may be cooled to any desirable temperature below 190°F, e.g: 35° to 175°F, using either flush cooling, another heat exchanger device (e.g. plate heat exchanger, tubular heat exchanger, scraped surface heat exchanger) or any combination of plate heat exchangers.
  • the pressure used in a homogeniser may be from 10 to 5000psi and preferably from 100 to 700psi.
  • the cooling time is not critical.
  • the mixture of starch, proteins and water may be heated to a temperature from 160° to 280°F, sheared, cooled to a temperature below 190°F and cooled further if necessary.
  • the mixture of starch, proteins and water may be heated to a temperature from 160° to 280°F, cooled to a temperature from 190° to 120°F, sheared and then further cooled, if necessary.
  • the selection and final concentration of the starch, protein source, emulsifier type and source, and any other ingredient that needs to be incorporated will depend on the desired final flavor and aroma impact, final texture and stability of the product in application, color, and raw material availability and price.
  • the ratio of protein to starch solids is preferably from 1 :20 to 1 : 80 by weight.
  • the starch used may be a single flour or starch or it may be a combination of different flours or starches. All the ingredients are mixed before heating.
  • the concentration of starches in the final mixture is preferably from 7 to 18% by weight based on the total weight of the mixture.
  • the texturing agent may be formed as a solution containing, for example, from 3 to 30% solids by weight. However, it may easily be dried using spray drying, vacuum drying and drum drying. The preferred method is spray drying.
  • the shelf life may be extended, in the paste form, by the addition of antimicrobial and antifungal agents (sorbates, bensoates, nisin, etc.).
  • antimicrobial and antifungal agents sorbates, bensoates, nisin, etc.
  • the reduction of the pH, e.g. to less than 4.5 by addition of acids such as lactic, malic, citric, acetic acid is another alternative for extending the shelf life.
  • the incorporation of emulsifiers produces higher viscosity.
  • the emulsifier (s) can be any source of phospholipids, mono and diglycerides, and combinations of the same. It is preferable to use emulsifiers in samples that have to stand long freeze thaw cycles and in frozen foods, such us ice-creams.
  • the concentration of emulsifier in the final mixture can vary between 0 to 1.%, ideally between 0.05 and 0.2% by weight based on the total weight of the mixture expressed as mono and diceglycerides and or phospholipids.
  • the texturing agent may be used in a variety of foodstuffs and the present invention further provides a foodstuff comprising an effective amount of a texturing agent as herein described.
  • the amount of texturing agent in the foodstuff may be from 0.5 to 98% by weight depending on the requirements.
  • Typical applications of the texturing agent of the present invention are as follows:
  • a solution containing 11.36% rice flour, 2.46% corn starch, 1.48% wheat flour, 0.71%) skim milk powder, 0.1% emulsifier and 83.89% water was mixed at room temperature (final solids content 16% w/w) in an agitated tank. This mix was pumped and heated, using a heat plate exchanger to 160°F, steam injected (90 psi steam) to reach a temperature of 260°F and held at this temperature for 2 min. Then the product was passed through a colloid mill (10,000 rpm) and cooled to 40°F using a tubular heat exchanger. The final solid content was 13% w/w.
  • Example 6 The same procedure as example 1 was followed but the product was heated to 260°F using a scraped surface heat exchanger.
  • Example 6 The same procedure as example 1 was followed but the product was heated to 260°F using a scraped surface heat exchanger.
  • a solution containing 16.14% rice flour, 0.81% skim milk powder, and 83.05% water was mixed.
  • the product was separately heated using steam injection, a tubular heat exchanger, a plate heat exchanger, and a scraped surface heat exchanger to 260°F. Flash evaporation followed steam injection.
  • the holding time at 260°F varied from 30 seconds to 2 min.
  • the product was separately homogenized, using a colloid mill and a piston homogenizer (up to 550 psi), and then cooled using a tubular heat exchanger to 160°F.
  • Rice flour and skim milk powder were combined in a ratio of 22.5:1, mix and diluted with water to a solid level of 25% w/w.
  • the solution was heated to 250°F, using a tubular heat exchanger, held at this temperature for 30 sec, then homogenized separately using a piston homogenizer (500 psi) and a colloid mill (10,000 rpm), and cooled down to 150°F using a tubular heat exchanger.
  • Rice flour, 38% fat cream, and water were mixed in a ratio 1 :1 :7, heated to 250°F using tubular heat exchanger, size reduced separately using piston homogenization and colloid mill, and cooled to 100°F using a tubular heat exchanger.
  • Example 11 The same procedure as example 9 was followed but instead using a mix of wheat flour, corn starch and rice flour in a ratio 1:1:5.
  • Example 11 The same procedure as example 9 was followed but instead using a mix of wheat flour, corn starch and rice flour in a ratio 1:1:5.
  • Rice flour, whole milk powder, and water were mixed in a ratio 8:1:52, heated to 250°F using tubular heat exchanger, size reduced separately using piston homogenization and colloid mill, and cooled to 100°F using a tubular heat exchanger.
  • a solution containing 16.14% rice flour, 0.8% whey protein concentrate (65% protein), and 83.06% water was mixed.
  • Four samples of the product were separately heated using steam injection, tubular heat exchanger, plate heat exchanger, and scraped surface heat exchanger to 260°F. Flash evaporation followed steam injection. The holding time at 260°F varied between 30 sec. to 2 min. After heating the products were separately homogenized, using colloid mill and piston homogenizer (up to 550psi), and then cooled using tubular heat exchanger to 160°F.
  • a solution containing 16.14% rice flour, 0.6% of acid casein, and 83.26% water was mixed.
  • Four sample of the product were separately heated using steam injection, tubular heat exchanger, plate heat exchanger, and scraped surface heat exchanger to 260°F. Flash evaporation followed steam injection. Holding time at 260°F varied between 30 sec. to 2 min. After heating, the products were separately homogenized using colloid mill and piston homogenizer (up to 550 psi), and then cooled using tubular heat exchanger to 160°F.
  • Example 22 The same procedure as example 20 was followed but adding, in addition 0.1% by weight of emulsifier based on the weight of the final mixture.
  • Example 22 The same procedure as example 20 was followed but adding, in addition 0.1% by weight of emulsifier based on the weight of the final mixture.
  • Texturing agent samples containing 0.7% non-fat milk powder together with rice flour and oat flour in ratios 1 :1, 1:2, and 1 :3 were mixed with water to a final concentration of 15% Ts.
  • the mix was heated using a tubular heat exchanger, size reduced using colloid mill and homogenization and cooled to 100°F using a tubular heat exchanger.
  • Texturing agents prepared as in examples 1, 2, 6, 7, 9, 11, 12, 14 and 15 were mixed with olive oil, vinegar, salt, sugar and spices and homogenized using high shear mixing.
  • a solution containing 13.5% rice flour, 0.8% non-fat dried milk and 86.7% water was mixed at room temperature, heat treated using steam injection, heat exchanger or an open kettle at 85°C for 30 seconds, cooled to 60°C and sheared using a piston homogeniser. The product was used for fat reduction in ice cream and frozen foods.
  • Example 27 The same procedure as in Example 27 was followed but using whey protein instead of non-fat dried milk. The product was used for fat reduction in ice cream and frozen foods.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Peptides Or Proteins (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Lubricants (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

L'invention concerne un procédé de préparation d'un agent de texture, consistant à chauffer un mélange d'amidon, de protéine et d'eau, afin de gélatiniser au moins partiellement l'amidon, puis à soumettre ce mélange à un cisaillement ainsi qu'à une réduction de la taille des particules, le rapport protéine/solides d'amidon étant compris entre 1/10 et 1/500 en poids, et la quantité de solides d'amidon représentant 1,5 à 25 % en poids du poids total du mélange.
PCT/EP1997/007244 1997-01-14 1997-12-22 Agent de texture WO1998031240A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
EP97953907A EP0957691A1 (fr) 1997-01-14 1997-12-22 Agent de texture
IL13013497A IL130134A0 (en) 1997-01-14 1997-12-22 Texturing agent
AU57631/98A AU5763198A (en) 1997-01-14 1997-12-22 Texturing agent
JP53360698A JP2001507939A (ja) 1997-01-14 1997-12-22 組織化剤
BR9714525-4A BR9714525A (pt) 1997-01-14 1997-12-22 Agente de texturização
CA002273980A CA2273980A1 (fr) 1997-01-14 1997-12-22 Agent de texture

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US78325597A 1997-01-14 1997-01-14
US08/783,255 1997-01-14

Publications (1)

Publication Number Publication Date
WO1998031240A1 true WO1998031240A1 (fr) 1998-07-23

Family

ID=25128656

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1997/007244 WO1998031240A1 (fr) 1997-01-14 1997-12-22 Agent de texture

Country Status (11)

Country Link
EP (1) EP0957691A1 (fr)
JP (1) JP2001507939A (fr)
AU (1) AU5763198A (fr)
BR (1) BR9714525A (fr)
CA (1) CA2273980A1 (fr)
CO (1) CO5050286A1 (fr)
GT (1) GT199800010A (fr)
IL (1) IL130134A0 (fr)
IN (1) IN184149B (fr)
WO (1) WO1998031240A1 (fr)
ZA (1) ZA98271B (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000054607A1 (fr) * 1999-03-17 2000-09-21 Coöperatieve Verkoop-En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. Produits alimentaires contenant des particules grenues d'amidon
EP1106082A1 (fr) * 1999-12-10 2001-06-13 Societe Des Produits Nestle S.A. Produit culinaire à pouvoir crémeux
WO2004049819A2 (fr) * 2002-11-29 2004-06-17 Campina B.V. Methode d'amelioration des proprietes fonctionnelles d'une proteine globulaire, proteine ainsi preparee, utilisation associee et produits contenant la proteine
WO2013005069A1 (fr) 2011-07-07 2013-01-10 Compagnie Gervais Danone Composition dotée d'une texture de type yaourt
US9999235B2 (en) 2012-12-19 2018-06-19 Conopco, Inc. Ready-to-drink tea beverage comprising cellulose microfibrils derived from plant parenchymal tissue
US10188124B2 (en) 2012-12-19 2019-01-29 Conopco, Inc. Tea dry matter compositional beverage
BE1031494B1 (nl) * 2023-10-18 2024-10-31 Maurice Mathieu Werkwijze voor het bereiden van een bindmiddel

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7536218B1 (ja) 2023-01-10 2024-08-19 昭和産業株式会社 脂肪組織様食品

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0112504A2 (fr) * 1982-11-27 1984-07-04 Cpc International Inc. Procédé de préparation d'un produit de base déshydraté, non grumeleux, dispersable à chaud, pour soupes et sauces liées
WO1994023587A1 (fr) * 1993-04-15 1994-10-27 Nurture, Inc. Succedane de matiere grasse
WO1994023588A1 (fr) * 1993-04-14 1994-10-27 Griffith Laboratories Worldwide, Inc. Matrice de liaison alimentaire pour denrees alimentaires formees
WO1996003057A1 (fr) * 1994-07-22 1996-02-08 Societe Des Produits Nestle S.A. Particules d'amidon a teneur en amylose elevee comprenant un agent de texture de categorie alimentaire et son procede de preparation
WO1996011587A1 (fr) * 1994-10-17 1996-04-25 Griffith Laboratories Worldwide, Inc. Procede de fabrication et utilisation d'un succedane de matiere grasse pour des aliments a faible teneur en matiere grasse et cholesterol
US5523293A (en) * 1994-05-25 1996-06-04 Iowa State University Research Foundation, Inc. Soy protein-based thermoplastic composition for preparing molded articles

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0112504A2 (fr) * 1982-11-27 1984-07-04 Cpc International Inc. Procédé de préparation d'un produit de base déshydraté, non grumeleux, dispersable à chaud, pour soupes et sauces liées
WO1994023588A1 (fr) * 1993-04-14 1994-10-27 Griffith Laboratories Worldwide, Inc. Matrice de liaison alimentaire pour denrees alimentaires formees
WO1994023587A1 (fr) * 1993-04-15 1994-10-27 Nurture, Inc. Succedane de matiere grasse
US5523293A (en) * 1994-05-25 1996-06-04 Iowa State University Research Foundation, Inc. Soy protein-based thermoplastic composition for preparing molded articles
WO1996003057A1 (fr) * 1994-07-22 1996-02-08 Societe Des Produits Nestle S.A. Particules d'amidon a teneur en amylose elevee comprenant un agent de texture de categorie alimentaire et son procede de preparation
WO1996011587A1 (fr) * 1994-10-17 1996-04-25 Griffith Laboratories Worldwide, Inc. Procede de fabrication et utilisation d'un succedane de matiere grasse pour des aliments a faible teneur en matiere grasse et cholesterol

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000054607A1 (fr) * 1999-03-17 2000-09-21 Coöperatieve Verkoop-En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. Produits alimentaires contenant des particules grenues d'amidon
US6899913B1 (en) 1999-03-17 2005-05-31 Cooperative Verkoop-En Productievereninging Van Aardappelmeel En Derivaten Avebe B.A. Foodstuff containing discrete starch particles
AU779046B2 (en) * 1999-12-10 2005-01-06 Societe Des Produits Nestle S.A. Culinary product with creaming power
EP1106082A1 (fr) * 1999-12-10 2001-06-13 Societe Des Produits Nestle S.A. Produit culinaire à pouvoir crémeux
US6613375B2 (en) 1999-12-10 2003-09-02 Nestec S.A. Culinary product with creaming powder
WO2004049819A2 (fr) * 2002-11-29 2004-06-17 Campina B.V. Methode d'amelioration des proprietes fonctionnelles d'une proteine globulaire, proteine ainsi preparee, utilisation associee et produits contenant la proteine
WO2004049819A3 (fr) * 2002-11-29 2004-08-19 Campina Bv Methode d'amelioration des proprietes fonctionnelles d'une proteine globulaire, proteine ainsi preparee, utilisation associee et produits contenant la proteine
WO2013005069A1 (fr) 2011-07-07 2013-01-10 Compagnie Gervais Danone Composition dotée d'une texture de type yaourt
WO2013004753A2 (fr) 2011-07-07 2013-01-10 Compagnie Gervais Danone Composition à la texture d'un yaourt
WO2013004753A3 (fr) * 2011-07-07 2013-10-24 Compagnie Gervais Danone Composition à la texture d'un yaourt
CN103826470A (zh) * 2011-07-07 2014-05-28 热尔韦法国达能公司 一种具有酸奶般质地的组合物
RU2608227C2 (ru) * 2011-07-07 2017-01-17 Компани Жервэ Данон Композиция с текстурой йогурта
US9999235B2 (en) 2012-12-19 2018-06-19 Conopco, Inc. Ready-to-drink tea beverage comprising cellulose microfibrils derived from plant parenchymal tissue
US10188124B2 (en) 2012-12-19 2019-01-29 Conopco, Inc. Tea dry matter compositional beverage
BE1031494B1 (nl) * 2023-10-18 2024-10-31 Maurice Mathieu Werkwijze voor het bereiden van een bindmiddel

Also Published As

Publication number Publication date
CO5050286A1 (es) 2001-06-27
EP0957691A1 (fr) 1999-11-24
IL130134A0 (en) 2000-06-01
BR9714525A (pt) 2000-05-02
IN184149B (fr) 2000-06-17
AU5763198A (en) 1998-08-07
CA2273980A1 (fr) 1998-07-23
JP2001507939A (ja) 2001-06-19
ZA98271B (en) 1999-07-13
GT199800010A (es) 1999-07-08

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