CN-122003445-A - Dry baked rice starch

Abstract

The present invention relates to a process for producing heat-modified rice starch having heat resistance, acid resistance and shear resistance and having a stable viscosity, which comprises the step of heating rice starch to a temperature between 150 ℃ and 200 ℃ with a residence time between 0.5 hours and 6 hours. The invention also relates to a thickener or texturizing agent in food applications, in particular in yoghurt, tomato sauce, salad dressing, sauce, comprising the thermally modified starch obtained according to the method of the invention.

Inventors

• J. Hachem
• S. Burke
• J. PARKER
• M. Ingret

Assignees

• 罗盖特公司

Dates

Publication Date

20260508

Application Date

20241007

Priority Date

20231009

Claims (8)

1. 1. A process for producing a heat-modified rice starch having heat resistance, acid resistance and shear resistance and having a stable viscosity, which comprises the step of heating rice starch to a temperature of between 150 ℃ and 200 ℃, preferably 170 ℃, with a residence time of between 0.5 and 6 hours, more preferably between 1 and 2 hours.
2. 2. The method of claim 1, wherein the rice starch is glutinous rice starch.
3. 3. The method according to claim 1, wherein the rice starch is ordinary rice starch.
4. 4. The method according to any preceding claim, wherein the heat modified rice starches exhibit an increased ratio of trough to peak viscosity during heating in demineralised water as compared to their natural counterparts.
5. 5. The method according to claim 4, characterized in that the ratio of the valley to peak viscosity is greater than 60%, more preferably greater than 70%, and even greater than 80%.
6. 6. The method according to any preceding claim, wherein the thermally modified rice starches exhibit an increased ratio of trough to peak viscosity during heating in citric acid solution as compared to their natural counterparts.
7. 7. The method according to claim 6, wherein the ratio of valley to peak viscosity is greater than 50%, more preferably greater than 65%, and even greater than 80%.
8. 8. A thickener or texturizing agent in food applications, in particular in yogurt, tomato catchup, salad dressing, sauces, comprising a thermally modified starch made by the method according to claim 1.

Description

Dry baked rice starch The present invention relates to the production of dry-baked rice starch having improved heat resistance, acid resistance and shear resistance and having stable viscosity after such heat treatment. Such heat modified starches can then be used as texturizing and thickening agents in many food applications, particularly as natural texturizing agents, especially for acidic foods and foods requiring shearing, such as yogurt, tomato ketchup, salad dressings, sauces, and the like. Technical Field As a source of biochemically synthesized carbohydrates, starch is one of the most widely distributed organic materials in the plant kingdom, where it constitutes a nutrient reservoir for organisms. Starches have been used in the food industry not only as nutritional ingredients, but also as thickeners, binders, stabilizers or gelling agents due to their functional properties. For example, natural starches are known for use in formulations that require cooking. Specifically, cornstarch forms the basis of "pie powder". When it is rich in amylose, it regenerates and thus forms a strong gel. Thus, a compact pie can be obtained after cooking and cooling. It is also applicable to a cream cake. However, these cannot be used in pastries intended to be frozen, since the phenomenon of syneresis (manifested by the expulsion of water) occurs when thawing, thus destroying the texture of the custard. Thus, in its natural state, starch has limited applicability due to syneresis and also due to: Its low resistance to shear stress, heat treatment and acidic pH, Limited processability thereof, and Low solubility in common organic solvents. Thus, in order to meet today's demanding specifications, the properties of starch must be optimized by various methods known as "modification". Thus, these main modifications aim at adapting the starch to technical constraints imposed by cooking, by freezing/thawing, by sterilization or disinfection, by acidic pH, and making it compatible with modern foods (microwaves, instant, "high temperature", etc.). Thus, starch modification aims to correct one or more of the above-mentioned drawbacks, thereby improving its versatility and meeting consumer needs. Techniques for starch modification are generally divided into four categories, physical, chemical, enzymatic and genetic, with the ultimate goal of producing various derivatives with optimized physicochemical properties. Chemical and physical modifications are most commonly applied. Chemical treatments involve the introduction of new functional groups onto the starch molecule, which alter its physicochemical properties in a significant way. Indeed, such modifications of granular natural starches greatly alter their behavior in terms of gelatinization, gelatinization and retrogradation. Typically, these modifications are made by chemical derivatizations, such as esterification, etherification, crosslinking, or grafting. However, even though some modifications are generally considered safe for human consumption (GRAS), chemical modifications are less pursued by consumers in food applications (additionally for environmental reasons). Various physical modifications have therefore been proposed, such as: -wet heat treatment (HMT) comprising treating the starch at a controlled moisture content (typically 22% to 27%) and at an elevated temperature for 16 hours or more to alter the structure and physicochemical properties of the starch; -annealing, comprising treating starch in excess water at a temperature below the gelatinization temperature so as to approach the glass transition temperature; -a high pressure treatment (HPP) by which amorphous regions of starch granules are hydrated, thereby causing deformation of crystalline portions of the granules and promoting accessibility of said crystalline regions to water; Glow discharge plasma treatment which generates energetic electrons and other highly reactive species at ambient temperature. When applied to starch, these actives excite chemical groups in the starch and cause significant cross-linking of macromolecules; Osmotic Pressure Treatment (OPT) carried out in the presence of a solution with a high content of salts. The starch is suspended in a saturated salt solution (high osmotic pressure) and then exposed to elevated temperatures. This treatment significantly increases the gelatinization temperature of the starch. It also changes the crystalline structure of starches having type B crystallinity (such as potato starch) to type a crystallinity; - "dry heat" treatment (DHT) comprising treating starch at high temperature, typically between 100 ℃ and 150 ℃, under reduced moisture (< 10%) conditions; -a "heat-inhibiting" treatment. Typically, heat-inhibited means that the starch is dehydrated until it reaches an anhydrous or substantially anhydrous state (i.e., <1% moisture), and then heat treated above 100 ℃ for a sufficient period of time to "inhibit" the starch, in this case providing th