IPC분류정보
| 국가/구분 |
United States(US) Patent
등록
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| 국제특허분류(IPC7판) |
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| 출원번호 |
US-0893582
(1992-06-02)
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발명자
/ 주소 |
- Zallie James (Hillsborough NJ) Eden James (East Millstone NJ) Kasica James (Whitehouse Station NJ) Chiu Chung-Wai (Westfield NJ) Zwiercan Gary (Califon NJ) Plutchok Gary (Somerset NJ)
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| 출원인 / 주소 |
- National Starch and Chemical Investment Holding Corporation (Wilmington DE 02)
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| 인용정보 |
피인용 횟수 :
46 인용 특허 :
0 |
초록
▼
The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized starch in
The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof. The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures. These foods are easier to prepare when they contain the soluble high amylose starches herein, since these starches, in contrast to high amylose starches used in the same foods under normal preparation temperatures, can be completely and thoroughly dispersed in the food formulation using hot or cold water, without chemical modification of the starch.
대표청구항
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An improved method for manufacturing food(s), selected from the group consisting of imitation cheese, gelled canned pet food, prefabricated French-fried potatoes, cut fresh fruits and vegetables, coated French-fried potatoes, pasta, gelatin desserts, surimi, batter-fried foods, breaded foods, microw
An improved method for manufacturing food(s), selected from the group consisting of imitation cheese, gelled canned pet food, prefabricated French-fried potatoes, cut fresh fruits and vegetables, coated French-fried potatoes, pasta, gelatin desserts, surimi, batter-fried foods, breaded foods, microwavable batter-fried foods, microwavable breaded foods, cookies, instant gelling desserts, cheese analogs, gelled meat substitutes, Ramen noodles, and bread crumbs, comprising the steps of: a) dispersing in an aqueous medium at a temperature of 0 to 100°C. a powdered component comprising from 10 to 90%, by weight, of a soluble high amylose starch selected from the group consisting of (i) spray-dried, non-granular high amylose starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized high amylose starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, these starch granules being in the form of loosely-bound agglomerates of individual granules; and (iii) enzymatically debranched, gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof; and b) manufacturing the food(s) with the dispersed powdered component; wherein the food(s) are manufactured with soluble high amylose starch under atmospheric pressure and temperature conditions.
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