CN-122011220-A - Heat-inhibited starch and preparation method thereof

Abstract

The application relates to heat-inhibited starch and a preparation method thereof. An improved heat inhibited starch and a method of preparing such starch are disclosed. In some embodiments, the heat inhibited starch has improved whiteness and flavor. In some embodiments, a method for preparing a heat inhibited starch is provided that includes adding a buffer and an acid to a starch to obtain a pH-adjusted starch having an acidic pH, and heat inhibiting the pH-adjusted starch. The technology also relates to a method for preparing the heat inhibited starch in a batch process, a continuous-like process, or a combination thereof.

Inventors

• TARAK SHAH
• C. Ryan
• K. SHAH

Assignees

• 玉米产品开发公司

Dates

Publication Date

20260512

Application Date

20191227

Priority Date

20190517

Claims (12)

1. 1. A heat inhibited starch which is heat inhibited and dehydrated in a dry process and which has a heat peak viscosity of 50 to 500MVU and a Hunter L value of 91 to 94 using a starch slurry of 6% solids and pH 6, wherein the heat inhibited starch is prepared by adding a buffer to starch and adding an acid to starch to obtain a pH adjusted starch having an acidic pH of 4.0 to 5.0, wherein the heat inhibited starch further has an ascending viscosity of 95 ℃ to 95 ℃ + 15 minutes (slurry of 6% solids and pH 3).
2. 2. A heat inhibited starch which is heat inhibited and dehydrated in a dry process and which has a heat peak viscosity of 500 to 1200MVU and a Hunter L value of 93 to 95 using the heat inhibited starch of a starch slurry having 6% solids and a pH of 6, wherein the process for preparing the heat inhibited starch comprises adding a buffer to the starch and adding an acid to the starch to obtain a pH adjusted starch having an acidic pH of 4.0 to 5.0, wherein the heat inhibited starch further has a viscosity change of less than 100MVU at 95 ℃ to 95 ℃ for +15 minutes of a slurry having 6% solids and a pH of 3.
3. 3. The heat inhibited starch according to claim 1 or 2, having a sedimentation volume of from 10mL/g to 50 mL/g.
4. 4. The heat inhibited starch according to claim 1 or 2, obtained by heat inhibiting ground plant material to obtain heat inhibited ground plant material, the heat inhibited starch being present in the heat inhibited ground plant material.
5. 5. The heat inhibited starch according to claim 1 or 2, obtained by heat inhibiting ground and fractionated plant material to obtain heat inhibited and fractionated plant material, the heat inhibited starch being present in the heat inhibited ground and fractionated plant material.
6. 6. The heat inhibited starch according to claim 1 or 2, wherein the heat inhibited starch is derived from ground and fractionated plant material having a starch content of more than 95% by weight.
7. 7. The heat inhibited starch according to claim 1 or 2, obtained from food grade starch.
8. 8. The heat inhibited starch according to claim 1 or 2, obtained from the group consisting of corn, tapioca, potato, rice, sago, pea, chickpea, lentil or fava bean.
9. 9. The heat inhibited starch according to claim 1 or 2, obtained from the group consisting of waxy corn, waxy tapioca, waxy potato or waxy rice.
10. 10. The heat inhibited starch according to claim 1 or 2, obtained from high amylose corn starch.
11. 11. An edible composition comprising the heat inhibited starch according to claim 1 or 2 and a second edible ingredient.
12. 12. The edible composition of claim 11, selected from the group consisting of a pharmaceutical composition, a nutritional composition, a non-nutritional composition, or a food composition.

Description

Heat-inhibited starch and preparation method thereof The present application is a PCT application requiring the benefits of U.S. provisional patent application 62/786,066 filed on 12 months of 2018, U.S. provisional patent application 62/846,941 filed on 13 months of 2019, and european patent application EP19175255.9 filed on 17 months of 2019, which are incorporated herein by reference in their entirety for all purposes. Technical Field The present specification discloses improved heat inhibited starches, and more particularly, improved dry heat inhibited starches. Background Starch is a glucose polymer, amylose and amylopectin obtainable from plants. However, amylose and amylopectin are not present in the plant in free form, but rather in granules formed from a variety of amylopectin (and usually) amylose polymers. The particles have crystalline and amorphous regions and when heated in water, the particles swell and eventually decompose, a process known as gelatinization. Swelling allows the starch to act as a thickener, but this effect breaks down as the starch gelatinizes. Inhibition in the art refers to any one of a group of methods, which are particularly used to modify starch such that it resists gelatinization. One previous set of inhibition methods involved heating the dewatered starch at a temperature above the gelatinization temperature of the starch. Some previous inhibition methods dehydrate starch in alcohol and then heat the alcohol slurry (wet method). Other previous methods dehydrate starch in air or vacuum (dry process). Such processes typically have various drawbacks including, but not limited to, being too slow to run in a continuous process, producing a distinct flavor, such as a distinct vinyl flavor or a distinct grain flavor, and producing brown starch. The present specification discloses improved methods for obtaining heat inhibited starch that overcome the foregoing problems and others. Drawings Fig. 1 (a) compares viscosity profiles of heat inhibited starches prepared in some of the various embodiments of the improved process. Fig. 1 (b) plots the endpoints of the viscosity profile plotted in fig. 1 (b). Fig. 1 (c) plots the endpoints of the viscosity characteristics of various heat inhibited starches and compares the endpoint plot of heat inhibited starches obtained using embodiments of the present technology with some embodiments of heat inhibited starches using the prior art. Fig. 2 plots whiteness change with increasing heat-inhibited time, and the whiteness of some of the various embodiments of heat-inhibited starch made by the modified process is compared against various embodiments of heat-inhibited starch made by the currently available conventional process. Fig. 3 plots viscosity characteristics obtained for heat inhibited starch at pH 6 slurry obtained by some of the various embodiments of the improved process. Fig. 4 plots viscosity characteristics obtained for heat inhibited starch at pH3 obtained by some of the various embodiments of the improved process. Fig. 5 plots the viscosity profile obtained at pH 3 for the heat inhibited starch obtained by modifying some of the various embodiments of the process (which differ from the embodiment of fig. 4). Detailed Description The present technology relates to improved heat inhibited starches and improved methods for preparing such starches, and in various non-limiting embodiments, the present specification discloses improved methods for preparing heat inhibited starches, as well as improved methods for preparing dry heat inhibited starches, continuous methods for preparing improved heat inhibited starches, improved dry heat inhibited starches, heat inhibited or dry heat inhibited starches inhibited to have a desired peak heat viscosity, whiter dry heat inhibited starches, heat inhibited or dry heat inhibited starches having an improved taste. In any of the embodiments described in this specification, the heat inhibited starch is derived from granular starch (meaning not gelatinized). In any of the embodiments described in this specification, the heat inhibited starch is granular starch (meaning not gelatinized). In any embodiment, the starch useful for heat inhibition may be obtained from milling a starch-containing plant part to obtain milled plant material (e.g., flour). After milling, the milled plant material may include starch and protein, which are present in the milled plant material in substantially the same proportion (weight/weight) as they are present in the unmilled plant parts. After milling, the milled plant material may be fractionated (e.g., by a dry process using air fractionation, or a wet process using isoelectric point separation or hydraulic separation) to adjust the weight percent ratio of one component of the milled plant material relative to the other component (e.g., to increase starch content relative to protein). In any embodiment, the method for preparing heat inhibited starch may be applied to an