Use of starch mixture in dairy product

A technology for mixtures, dairy products, applied in the direction of dairy products, bacteria used in food preparation, milk preparations, etc., which can solve problems not considered or classified as chemical modification, etc.

Pending Publication Date: 2021-07-16
ROQUETTE FRERES SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Therefore, there is a need to develop alternatives to such chemically, physically and enzymatically modified starches that exhibit similar or even improved properties in terms of viscosity stability, shear resistance and acid resistance, but are not considered for labeling purposes or classified as chemically modified

Method used

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  • Use of starch mixture in dairy product
  • Use of starch mixture in dairy product
  • Use of starch mixture in dairy product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0139] Example 1: Pasteability of buckwheat starch mixed with other starches

[0140] Table 1 below lists samples of each starch or starch mixture to be analyzed (2 g on a dry weight basis) mixed with water in aluminum cans to a final total weight of 25 g (8% starch suspension).

[0141]

[0142]

[0143] Table 1

[0144] Then, according to the heating curve shown in Table 2, each sample to be analyzed was heated using a rapid viscosity analyzer (RVA4500, Perten Instruments), and the viscosity and gelatinization temperature were measured simultaneously.

[0145] time temperature(℃) Shear speed (rpm) 00:00:00 50 960 00:00:10 50 160 00:01:00 50 160 00:04:45 95 160 00:07:15 95 160 00:11:00 50 160 00:13:00 50 160

[0146] Table 2

[0147] The gelatinization temperature is the temperature at which the viscosity begins to increase, as measured by a viscosity increase of more than 24 cP in 0.1 minutes.

[0148] Th...

Embodiment 2

[0157] Example 2: Properties of Buckwheat Starch and Potato Starch Mixture

[0158] The gelling properties, pasting properties and syneresis of the following samples were investigated:

[0159] - Natural Buckwheat Starch Batch 1 (called BWS1)

[0160] - Natural Buckwheat Starch Batch 2 (called BWS2)

[0161] - Native potato starch (called PS)

[0162] - Mixture: 10% Potato Starch (called PS) with 90% Buckwheat Starch Batch 1 (called BWS1)

[0163] -Mixture: 25% Potato Starch (called PS) with 75% Buckwheat Starch Batch 1 (called BWS1)

[0164] -Mixture: 10% Potato Starch (called PS) with 90% Buckwheat Starch Batch 2 (called BWS2)

[0165] -Mixture: 25% Potato Starch (called PS) with 75% Buckwheat Starch Batch 2 (called BWS2)

[0166] Starch gelatinization is the melting or destruction of the natural crystalline structure of starch such as by heat, pressure, shear and chemical action. After gelatinization in excess water, native starch granules lose their granular struct...

Embodiment 3

[0194] Example 3: Performance of yogurt prepared with buckwheat starch or a blend of buckwheat and potato starch compared with other clean label starches and chemically modified starches.

[0195] Seven yoghurt samples were prepared separately:

[0196] - buckwheat starch batch 1 (called BSW1),

[0197] - buckwheat starch batch 1 (called BSW2),

[0198] -A mixture of 90% buckwheat starch BSW1 and 10% potato starch (called BSW1-PS)

[0199] -A mixture of 90% buckwheat starch BSW2 and 10% potato starch (called BWS2-PS)

[0200] - Chemically modified waxy corn starch Clearam CJ 5025,

[0201] - functionalized clean label waxy cornstarch Novation 2300,

[0202] - Functionalized clean label waxy cornstarch Claria+

[0203] Buckwheat starch batch 1 was extracted from buckwheat groats using the first extraction method of buckwheat starch described in the instructions.

[0204] Buckwheat starch was extracted from buckwheat groats using the second extraction method of buckwheat...

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Abstract

The present invention relates to a dairy product containing a starch mixture, and the starch mixture comprises: (a) natural buckwheat starch, and (b) optionally a second natural starch which is selected from the group consisting of waxy corn starch, corn starch, tapioca starch, waxy tapioca starch, potato starch, waxy potato starch, sweet potato starch, waxy sweet potato starch, rice starch, glutinous rice starch, millet starch, amaranth starch, arrowroot starch, lotus root starch, quinoa starch and mixtures thereof, preferably potato starch, tapioca starch or sweet potato starch. The invention also relates to a method for preparing the dairy product. The starch mixture is capable of providing properties required for the dairy product of the invention in terms of texture improvement, viscosity stability, shear resistance and / or acid resistance. In addition, the starch mixture prevents caking and sand texture in the finished dairy product.

Description

technical field [0001] The present invention relates to dairy products comprising a starch mixture. The invention also relates to a method of preparing a dairy product. Background technique [0002] Starch is a very important ingredient in the food industry, for example as a thickener, gelling agent, structure improver or stabilizer. [0003] The thickening properties of starch are the result of starch granules hydrating and swelling when an aqueous starch suspension is heated, which leads to an increase in the viscosity of the starch suspension. However, swollen and hydrated particles are unstable and therefore prone to rupture. In fact, after the initial peak in viscosity, the viscosity of the starch suspension decreased rapidly again. This is especially true in the presence of shear and / or under acidic conditions. In most food applications, it is undesirable for the viscosity of the thickened product to decrease after reaching an initial peak. Instead, it is generall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137A23C9/13
CPCA23C9/137A23C9/1307A23V2400/137A23V2400/11A23V2400/51A23V2400/249A23C9/154A23C9/1315A23C9/1542A23C9/1544A23L29/212A23V2002/00A23V2200/242A23V2250/5118A23V2400/123
Inventor B·L·R·波拉J·哈希姆陶静玲
Owner ROQUETTE FRERES SA
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