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Method of reducing enzymatic digestion rates of starch granules in food and food products produced therefrom

A starch granule and enzymatic digestion technology, which can be used in baked food, food preparation, food ingredients, etc., and can solve problems such as food systems that have not been studied in detail

Inactive Publication Date: 2011-07-20
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Furthermore, no specific food system is studied in detail in any of these documents

Method used

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  • Method of reducing enzymatic digestion rates of starch granules in food and food products produced therefrom
  • Method of reducing enzymatic digestion rates of starch granules in food and food products produced therefrom
  • Method of reducing enzymatic digestion rates of starch granules in food and food products produced therefrom

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Embodiment 1

[0050] A dry blend was first prepared by mixing 48.0% rice flour and 9.0% tapioca starch. The alginate was dissolved in deionized water by stirring at 95 °C for 10 minutes. The solution was then cooled to 25°C and added to the above dry blend at a concentration of 0.2%. Palm oil is then added and kneaded with palm oil. Sheet the dough through a pair of rollers with a 2.5mm gap and cut into 38.0mm diameter cylindrical discs with a hole punch. Immerse these discs in 50ml of 0.2M CaCl at ambient temperature 2 solution for 30 minutes, then boiled in 100ml deionized water for 5 minutes.

[0051] The above experimental protocol was repeated with 0.4%, 0.6%, 0.8% and 1.0% alginate solutions.

[0052] Basic dough without alginate for comparative experiments

[0053] A base dough recipe consisting of 48.0% rice flour, 9.0% tapioca starch, 2.0% palm oil and 41% deionized water was prepared as a model system for commercially available instant soup rice noodles.

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Abstract

The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method.

Description

field of invention [0001] The present invention relates to a method for reducing the rate of enzymatic digestion of starch granules in foods, especially rice foods, by encapsulating starch granules with a reactive compound obtainable from a chemical reaction of at least one starch granule that has been premixed with a food ingredient. A chemical reaction of a crosslinkable polysaccharide with at least one crosslinking agent. The invention also relates to a food preparation method comprising the method of the invention. Background technique [0002] Among cereal crops, wheat is the second most productive food after corn. Wheat is used to produce flour for bread, cookies, cakes, unsweetened pasta products, noodles, and can be fermented to produce beer or liquor. However, wheat or products derived from wheat are not suitable for celiac patients who cannot tolerate the gluten in wheat. [0003] Another grain crop that is often used in food production and is used instead of wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D13/00A23L1/0532A23L1/16A23P1/08A23L7/109A23L7/113A23L29/20A23L29/256
CPCA23V2002/00A23L1/162A23L1/0532A23L1/16A23L29/256A23L7/109A23L7/113A23V2200/328A23V2200/224A23V2250/1578A23V2250/50A23V2250/5026
Inventor C·W·富S·卡萨皮斯L·W·谷B·江
Owner NESTEC SA
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