Crosslinked pea starch having fibrous texture and food comprising starch

Abstract

The present invention relates to a crosslinked pea starch having a fibrous texture, wherein the particles of the crosslinked pea starch have a D50 of 42-60 [mu] m and a D90 of 70-150 [mu] m. The present invention also relates to a method of preparing a crosslinked pea starch having a fibrous texture, a food product (e.g., a gel suitable for addition to a beverage or as a substitute for fruit snacks) comprising the crosslinked pea starch, and a method of preparing the gel.

Description

TECHNICAL FIELD

[0001] The present invention relates to the field of food processing, in particular to a cross-linked pea starch and its use. BACKGROUND

[0002] Snacks such as pea cakes, fruit bars, jellies for beverages, etc. made from pea are popular foods in China. The texture and mouthfeel of these foods are imparted by the gel of starch. However, the main function of the existing starch on the market is to increase the consistency, but it cannot provide the fiber or granular texture while maintaining its gelatinous property.

[0003] Therefore, there is a need in the market to provide a new type of starch that can provide fiber texture and granular mouthfeel. SUMMARY

[0004] The present invention relates to a cross-linked pea starch having a fiber or granular texture, wherein the D50 of the granules of the cross-linked pea starch is 42-60 pm and the D90 is 70-150 pm.

[0005] The present invention relates to a method of preparing a cross-linked pea starch having a fiber or granular texture, comprising:

[0006] (a) mixing pea starch with water to make a starch slurry having a starch concentration of 30-40 wt.%;

[0007] (b) heating the starch slurry to a temperature of 20-40 °C;

[0008] (c) adjusting the pH of the starch slurry to 10-14;

[0009] (d) adding a cross-linking agent to the starch slurry, wherein the amount of the cross-linking agent is 2.1-3.0 g / kg based on the dry weight of the pea starch;

[0010] (e) adjusting the pH of the starch slurry to 4-6 after the cross-linking reaction;

[0011] (f) washing the starch slurry to obtain a starch cake;

[0012] (g) drying the starch cake to obtain the cross-linked pea starch.

[0013] The present invention relates to a cross-linked pea starch having a fiber or granular texture prepared by the method discussed herein.

[0014] The present invention relates to a food product comprising the cross-linked pea starch discussed herein.

[0015] The present invention relates to a gel suitable for addition to beverages comprising the cross-linked pea starch having a fiber or granular texture discussed herein.

[0016] The present invention relates to a method of preparing a gel, comprising:

[0017] (a) mixing cross-linked pea starch, sugar, carrageenan, citrate, chloride, gellan gum, lactate, xanthan gum and konjac to obtain a first mixture;

[0018] (b) mixing and stirring water and the bean paste to obtain a second mixture;

[0019] (c) adding the first mixture to the second mixture with stirring to obtain a third mixture;

[0020] (d) heating the third mixture to boiling;

[0021] (e) cooling the third mixture to obtain a gel.

[0022] The present invention relates to a gel as a snack simulating the texture of fruit pulp comprising cross-linked pea starch having a fibrous or granular texture as discussed herein.

[0023] The present invention relates to a method of preparing a gel comprising:

[0024] (a) preparing solution A by dispersing a mixture of pectin and a portion of sucrose into water until the pectin is dissolved;

[0025] (b) preparing solution B by mixing cross-linked pea starch with water;

[0026] (c) preparing solution C by mixing another portion of sucrose, citrate and maltose syrup until the sucrose is dissolved;

[0027] (d) heating the mixture of solution A, solution B, and solution C to a solids content of 70-82%;

[0028] (e) adding an organic acid to the mixture of solution A, solution B, and solution C until the pH is 2.5-4.5;

[0029] (f) drying the mixture obtained in step (e) to obtain a gel. BRIEF DESCRIPTION OF DRAWINGS

[0030] Figure 1 Figures showing cross-linked pea starches of low, medium, medium-high, and high cross-linking as observed under a microscope.

[0031] Figure 2 Figures showing particle size of medium, medium-high, and high cross-linked cross-linked pea starches.

[0032] Figure 3 Figures showing gels containing bean paste prepared using cross-linked pea starches of different degrees of cross-linking according to one embodiment of the present invention.

[0033] Figure 4AGel prepared from cross-linked pea starch with different degrees of cross-linking according to one embodiment of the application is shown.

[0034] Figure 4B Gel prepared from cross-linked pea starch with different degrees of cross-linking according to one embodiment of the application is shown. Figure 4A Cross-section of the gel. DETAILED DESCRIPTION

[0035] Unless otherwise indicated, all dimensions, weights, lengths, etc. are in metric units, all temperatures are in degrees Celsius. It should be understood that the materials compounds, chemicals, etc. described herein are generally commercially available and / or industry standard items available from various suppliers and sources around the world, unless otherwise specifically indicated.

[0036] In this document, the terms "substantially," "essentially," "approximately," "about," and variations thereof, are used to describe applicable relative values and circumstances. For example, unless otherwise specifically stated, these terms can refer to an exact stated value, and / or to a value that falls within a range, and / or to approximations that fall within acceptable limits and / or that can only achieve practical precision under the particular circumstances. For example, unless otherwise specifically stated, the terms "substantially," "essentially," "approximately," "about," and variations thereof, refer to an exact stated value, and / or to a value that falls within a range, and / or to approximations that fall within acceptable limits and / or that can only achieve practical precision under the particular circumstances. Unless otherwise specifically stated, the statement "about X to Y" has the same meaning as "about X to about Y." Likewise, unless otherwise specifically stated, the statement "about X, Y, or about Z" has the same meaning as "about X, about Y, or about Z."

[0037] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a" substituent includes a single substituent as well as two or more substituents, and the like. It is understood that any term in the singular can include its plural counterpart, and vice versa, unless the context clearly dictates otherwise.

[0038] The term "or" is used in its inclusive sense, unless otherwise specifically indicated. The statement "at least one of A and B" has the same meaning as "A, B, or A and B."

[0039] As used herein, the terms "for example," "for instance," "such as," or "including" are intended to introduce examples that further clarify more general expressio s. Unless otherwise expressly indicated, the provision of such examples is merely an aid to understanding the application shown in the disclosure, and is not intended to be limiting in any way.

[0040] As used herein, the term "about" can allow for a degree of variability in, for example, the value or range, for example within 10%, or within 9%, or within 8%, or within 7%, or within 6%, or within 5%, or within 4%, or within 3%, or within 2%, or within 1% of a given value or of a given limit of a range, and includes the exact given value or range.

[0041] Cross-linked pea starch

[0042] The present invention relates to a cross-linked pea starch having a fibrous texture. The fibrous texture provides a grainy mouthfeel when the cross-linked pea starch is used to make a food product.

[0043] In one aspect, the D50 of the cross-linked pea starch granules is 42-60 pm, 45-55 pm, or 48-50 pm. In one aspect, the D90 of the cross-linked pea starch granules is 70-150 pm, 80-140 pm, 90-130 pm, or 100-120 pm.

[0044] The average diameter of the granules is expressed as D50. The D50 value of the granules is the volume content of the granules below this diameter that is 50% of the total granules, expressed in microns. The D90 value of the granules is the volume content of the granules below this diameter that is 90% of the total granules. In one aspect, the particle size is expressed as D50 and / or D90.

[0045] In one aspect, the particle size is measured by a Malvern particle size analyzer. In one aspect, the starch and water are mixed in a ratio of 2:7-1:15, 1:7-1:10, or 1:8-1:12. The mixture of starch and water is heated to boiling to obtain a starch slurry, which is then cooled for use. The starch slurry is mixed with water in a ratio of 1:2-1:8, or 1:3-1:7, or 1:4-1:5, and the particle size is measured by a Malvern particle size analyzer.

[0046] In one aspect, the cross-linked pea starch has a viscosity of 70-119 cps, 80-110 cps, or 90-100 cps at 95°C. In one aspect, the viscosity is measured using a rapid viscosity analyzer (RVA). In one aspect, the viscosity is measured using an RVA at a speed of about 160 rpm / minute. In one aspect, the concentration of the pea starch used to measure the viscosity is 4.5-15 wt%, 10-13 wt%, or 4.5-6.5 wt%, or about 13 wt% (i.e. the ratio of the dry weight of starch to the weight of the starch slurry). In one aspect, the cross-linked pea starch has a viscosity of 70-119 cps, 80-110 cps, or 90-100 cps at 95°C at a starch concentration of about 13 wt% (i.e. the percentage of the dry weight of the pea starch to the weight of the starch slurry).

[0047] On the one hand, the temperature changes during the viscosity measurement process, starting from about 50°C, gradually rising to about 95°C, maintaining at about 95°C for a period of time (e.g., 10-50 minutes, 15-30 minutes, 20-40 minutes), and then cooling to about 50°C. The viscosity value at 95°C is then read.

[0048] On the one hand, the viscosity was measured using a Perten viscosity analyzer as an RVA.

[0049] On one hand, cross-linked pea starch is a modified pea starch. Cross-linked pea starch is obtained by treating pea starch with a cross-linking agent. On the other hand, based on the dry weight of the pea starch, the amount of cross-linking agent used is 2.1-3.0 g / kg, 2.2-2.9 g / kg, or 2.3-2.8 g / kg.

[0050] On one hand, crosslinking agents include phosphorus oxychloride, sodium trimetaphosphate, adipic acid, hexametaphosphate, or any combination thereof.

[0051] This invention provides a method for preparing cross-linked pea starch with a fibrous or granular texture, comprising:

[0052] (a) Mix pea starch with water to make a starch slurry with a starch concentration of 30-40% by weight (or 32-38% by weight, or 33-36% by weight);

[0053] (b) Heat the starch slurry to a temperature of 20-40°C (or 25-35°C or 28-30°C);

[0054] (c) Adjust the pH of the starch paste to 10-14 (or 11-13 or 11.8-12.3);

[0055] (d) Add a cross-linking agent to the starch slurry, wherein the amount of the cross-linking agent, based on the dry weight of pea starch, is 2.1-3.0 g / kg (or 2.2-2.9 g / kg, or 2.3-2.8 g / kg).

[0056] kilogram);

[0057] (e) After the cross-linking reaction, adjust the pH of the starch paste to 4-6 (or 5-5.5, or 4.8-5.2);

[0058] (f) Wash the starch slurry to obtain a starch cake;

[0059] (g) Dry starch cake to obtain cross-linked pea starch.

[0060] In an aspect, in step (f), the starch slurry is washed using a centrifuge to obtain a starch cake. In an aspect, in step (g), the starch cake is dried by a fluidized bed. In an aspect, in step (g), the starch cake is dried such that the moisture content therein is 10-15 wt% (or 11-14 wt% or 12-13 wt%) based on the weight of the starch cake.

[0061] In an aspect, the dried starch cake in step (g) is ground into a cross-linked pea starch having a fibrous or granular texture. In an aspect, the dried starch cake is ground into cross-linked pea starch powder particles, and wherein the cross-linked pea starch particles have a D50 of 42-60 pm and a D90 of 70-150 pm.

[0062] In an aspect, the cross-linking agent comprises phosphorous oxychloride, sodium trimetaphosphate, adipic acid, hexametaphosphate, or any combination thereof. In an aspect, the cross-linking agent is phosphorous oxychloride, or sodium trimetaphosphate, or a combination thereof.

[0063] In an aspect, the amount of the cross-linking agent used is 2.1-3.0 grams per kilogram (2.2-2.9 grams per kilogram, or 2.3-2.8 grams per kilogram) based on the dry weight of the pea starch.

[0064] In an aspect, the degree of cross-linking of the pea starch comprises low cross-linking, medium cross-linking, medium-high cross-linking, and high cross-linking. In an aspect, the degree of cross-linking of the pea starch is indicated by the amount of the cross-linking agent used and / or the viscosity of the cross-linked pea starch.

[0065] Low cross-linking refers to treating the pea starch with 1-2 grams per kilogram of the cross-linking agent (e.g., phosphorous oxychloride) based on the dry weight of the pea starch. Medium cross-linking refers to treating the pea starch with 2.1-3 grams per kilogram of the cross-linking agent (e.g., phosphorous oxychloride) based on the dry weight of the pea starch. Medium-high cross-linking refers to treating the pea starch with 3.1-4.0 grams per kilogram of the cross-linking agent (e.g., phosphorous oxychloride) based on the dry weight of the pea starch. High cross-linking refers to treating the pea starch with 4.1-5 grams per kilogram of the cross-linking agent (e.g., phosphorous oxychloride) based on the dry weight of the pea starch.

[0066] The low cross-linked cross-linked pea starch has a viscosity of 120-1,000 cps at 95 °C. The medium cross-linked cross-linked pea starch has a viscosity of 70-119 cps at 95 °C. The medium-high cross-linked cross-linked pea starch has a viscosity of 21-69 cps at 95 °C. The high cross-linked cross-linked pea starch has a viscosity of less than 21 cps at 95 °C. In an aspect, the viscosity is measured using a Rapid Visco Analyzer (RVA). In an aspect, the viscosity is measured using the RVA at a speed of about 160 rpm / minute. In an aspect, the concentration of the pea starch used to measure the viscosity is 4.5-15 wt%, 10-13 wt%, or 4.5-6.5 wt%, or about 13 wt% (i.e., the ratio of the dry weight of the starch to the weight of the starch slurry). In an aspect, the cross-linked pea starch has a viscosity of 70-119 cps, 80-110 cps, or 90-100 cps at 95 °C at a starch concentration of about 13 wt% (the percentage of the dry weight of the pea starch to the weight of the starch slurry).

[0067] The medium cross-linked cross-linked pea starch has a D50 of 42-60 pm, 45-55 pm, or 48-50 pm. The medium cross-linked cross-linked pea starch has a D90 of 70-150 pm, 80-140 pm, 90-130 pm, or 100-120 pm.

[0068] In an aspect, the medium cross-linked cross-linked pea starch has a larger D50 than the low, medium-high, and high cross-linked cross-linked pea starches. In an aspect, the medium cross-linked cross-linked pea starch has a larger D90 than the low, medium-high, and high cross-linked cross-linked pea starches.

[0069] In an aspect, the cross-linked pea starch of the present application has a fibrous or granular texture.

[0070] The present application provides a cross-linked pea starch having a fibrous or granular texture prepared by the methods discussed herein.

[0071] The present application provides a food product comprising a cross-linked pea starch. The present application provides the use of a cross-linked pea starch in making a food product. In an aspect, the cross-linked pea starch imparts a fibrous texture and a granular mouthfeel to the food product. In an aspect, the food product comprises a gel (or jelly). In an aspect, the gel is suitable for addition to a beverage (e.g., a street beverage) or as a snack (e.g., a fruit snack).

[0072] Without being bound by theory, the inventors of the present application have discovered a new denatured pea starch that can provide a fibrous or granular texture while retaining its gelatinous property. Existing starches such as corn starch do not provide sufficient fibrous texture and granular mouthfeel. The inventors of the present application have surprisingly discovered that a medium cross-linked cross-linked pea starch can provide a fibrous texture and a granular mouthfeel while retaining its gelatinous property, such that the starch can be used in a food product that provides such texture and granular mouthfeel.

[0073] When existing starches are used as fillings, the process of manufacturing a food product containing starch is often difficult to operate due to the high viscosity of the starch. However, the inventors have found that the cross-linked pea starch of the present invention provides a low viscosity (e.g. 70-119 cps at 95°C), which makes the process of manufacturing a food product easier.

[0074] The inventors have also found that the cross-linked pea starch of the present invention can improve the texture of jelly-type food products, reducing the gel sensation. The inventors have found that the cross-linked pea starch of the present invention can improve the pulp texture, and is therefore suitable as a snack that simulates the texture of pulp.

[0075] Gel (e.g. in a beverage)

[0076] The present invention provides a gel in a food product comprising the cross-linked pea starch having a fibrous or granular texture discussed herein. In one aspect, the gel is suitable for addition to a beverage.

[0077] In one aspect, the gel comprises 2-25 wt% cross-linked pea starch, 20-50 wt% soy, 0.02-0.15 wt% carrageenan, 0.01-0.1 wt% citrate, 0.01-0.1 wt% chloride, 0.01-0.1 wt% gellan gum, 0.005-0.1 wt% lactate, 0.005-0.1 wt% xanthan gum, 0.05-1 wt% konjac, 1-10 wt% sugar, and water, based on the weight of the gel.

[0078] In one aspect, the gel comprises 2-25 wt%, 5-20 wt%, 2-15 wt%, or 8-15 wt% cross-linked pea starch, based on the weight of the gel. In one aspect, the cross-linked pea starch has a medium cross-linking degree.

[0079] In one aspect, the gel comprises 20-50 wt%, 30-45 wt%, or 35-40 wt% soy, based on the weight of the gel. In one aspect, the soy is a bean paste. In one aspect, the soy comprises red beans, yellow beans, green beans, or any combination thereof.

[0080] In one aspect, the gel comprises 0.02-0.15 wt%, 0.05-0.12 wt%, or 0.08-0.1 wt% carrageenan, based on the weight of the gel.

[0081] In one aspect, the gel comprises 0.01-0.1 wt%, or 0.03-0.8 wt%, or 0.04-0.07 wt% citrate, based on the weight of the gel. In one aspect, the citrate comprises potassium citrate, sodium citrate, or a combination thereof.

[0082] In an aspect, the gel comprises 0.01-0.1 wt.%, or 0.03-0.8 wt.%, or 0.04-0.07 wt.% chloride, based on the weight of the gel. In an aspect, the chloride comprises sodium chloride, potassium chloride, or a combination thereof.

[0083] In an aspect, the gel comprises 0.01-0.1 wt.%, or 0.03-0.8 wt.%, or 0.04-0.07 wt.% gellan gum, based on the weight of the gel.

[0084] In an aspect, the gel comprises 0.005-0.1 wt.%, 0.01-0.09 wt.%, or 0.02-0.08 wt.% lactate, based on the weight of the gel. In an aspect, the lactate comprises calcium lactate, sodium lactate, potassium lactate, or any combination thereof.

[0085] In an aspect, the gel comprises 0.005-0.1 wt.%, 0.01-0.09 wt.%, or 0.02-0.08 wt.% xanthan gum, based on the weight of the gel.

[0086] In an aspect, the gel comprises 0.05-1 wt.%, 0.08-0.9 wt.%, or 0.1-0.5 wt.% konjac, based on the weight of the gel.

[0087] In an aspect, the gel comprises 1-10 wt.%, 2-9 wt.%, or 3-7 wt.% sugar, based on the weight of the gel. In an aspect, the sugar comprises sucrose, syrup, or a combination thereof. In an aspect, the sucrose comprises granulated sugar (e.g., white granulated sugar), icing sugar, brown sugar, black sugar, or any combination thereof. In an aspect, the syrup comprises high fructose corn syrup, glucose syrup, corn syrup, maple syrup, malt syrup, or any combination thereof.

[0088] In an aspect, the gel comprises water. In an aspect, the water is present in an amount such that the total percentage of components in the gel is 100 wt.%. In an aspect, the amount of water is 10-65 wt.%, 20-60 wt.%, or 30-55 wt.%, based on the weight of the gel.

[0089] The present disclosure provides a method of preparing a gel, comprising:

[0090] (a) mixing cross-linked pea starch, sugar, carrageenan, citrate, chloride, gellan gum, lactate, xanthan gum, and konjac to obtain a first mixture;

[0091] (b) mixing and stirring water and the bean paste to obtain a second mixture;

[0092] (c) adding the first mixture to the second mixture with stirring to obtain a third mixture;

[0093] (d) heating the third mixture to boiling;

[0094] (e) Cool the third mixture to obtain a gel.

[0095] This invention provides a method for preparing a gel, comprising:

[0096] (a) Mixing 2-25% by weight (or 5-20% by weight, or 2-15% by weight) based on the weight of the gel.

[0097] Cross-linked pea starch (1% or 8-15% by weight), sugar (1-10% by weight, or 2-9% by weight, or 3-7% by weight), 0.02 -0.15 wt% (or 0.05-0.12 wt%, or 0.08-0.1 wt%) carrageenan, 0.01-0.1 wt% (or 0.03-0.8 wt%, or 0.04-0.07 wt%) citrate, 0.01-0.1 wt% (or 0.03-0.8 wt%, or 0.04-0.07 wt%) chloride, 0.01-0.1 wt% (or 0.03-0.8 wt%, or 0.04-0.07 wt%) gellan gum, 0.005-0.1 wt% (or 0.01-0.09 wt%, or 0.02-0.08 wt%) lactate, 0.005-0.1 wt% (or 0.01-0.09 wt%) lactate.

[0098] 0.05-1% (or 0.08-0.9% by weight) xanthan gum, and 0.02-0.08% (or 0.08-0.9% by weight) xanthan gum.

[0099] 0.1-0.5% by weight of konjac to obtain the first mixture;

[0100] (b) Mix and stir water and 20-50% by weight (or 30-45% by weight, or 35-40% by weight) of red bean paste based on the weight of the gel to obtain a second mixture;

[0101] (c) Stir the first mixture into the second mixture to obtain the third mixture;

[0102] (d) Heat the third mixture to boiling;

[0103] (e) Cool the third mixture to obtain a gel.

[0104] In one aspect, in step (b), based on the weight of the gel, 10-65% by weight (or 20-60% by weight, or 30-55% by weight) of water and 20-50% by weight (or 30-45% by weight, or 35-40% by weight) of red bean paste are mixed.

[0105] Without being bound by theory, the inventors of the present application have found that the cross-linked pea starch of the present application is suitable for addition to beverages, including street beverages, such as milk tea. Gels comprising the cross-linked pea starch have a fibrous texture, in particular a hummus-like texture. Gels comprising the cross-linked pea starch have a granular mouthfeel, in particular a hummus-like mouthfeel.

[0106] “Hummus-like texture or hummus-like mouthfeel” refers to a texture or mouthfeel that tastes like hummus. The cross-linked pea starch of the present application can impart such a hummus-like texture due to its fibrous or granular texture and / or its viscosity. The gels of the present application can serve as a replacement for existing hummus gels.

[0107] Gel as a snack

[0108] The present application provides a gel in a food product comprising the cross-linked pea starch having a fibrous or granular texture discussed herein. In an aspect, the gel is suitable as a snack that mimics the texture of fruit pulp. In an aspect, the gel serves as a replacement for fruit snacks, as the gel imparts the texture and mouthfeel of fruit pulp. In an aspect, the gel mimics the texture of a cantaloupe.

[0109] In an aspect, the gel comprises 0.5-10 wt% cross-linked pea starch, 1-10 wt% pectin, 50-95 wt% sugar, 0.1-2 wt% citrate, and 0.1-4 wt% organic acid, based on the weight of the gel.

[0110] In an aspect, the gel comprises 0.5-10 wt%, 1-8 wt%, or 2-6 wt% cross-linked pea starch, based on the weight of the gel. In an aspect, the cross-linked pea starch has a moderate degree of cross-linking.

[0111] In an aspect, the gel comprises 1-10 wt%, 2-9 wt%, or 3-8 wt% pectin, based on the weight of the gel.

[0112] In an aspect, the gel comprises 50-95 wt%, 60-90 wt%, or 65-80 wt% sugar, based on the weight of the gel. In an aspect, the sugar comprises sucrose, a sugar syrup, or a combination thereof. In an aspect, the sucrose comprises granulated sugar (e.g., white granulated sugar), confectioner’s sugar, brown sugar, black sugar, or any combination thereof. In an aspect, the sugar syrup comprises high fructose corn syrup, glucose syrup, corn syrup, maple syrup, malt syrup, or any combination thereof.

[0113] In an aspect, the sugar comprises 20-40 wt% (or 25-35 wt%, or 27-32 wt%) sucrose (e.g., white granulated sugar) and 30-70 wt% (or 35-60 wt%, or 45-55 wt%) malt syrup, based on the weight of the gel.

[0114] In one aspect, the gel comprises 0.1-2 wt%, 0.2-1.8 wt%, or 0.5-1 wt% of citrate salt, based on the weight of the gel. In one aspect, the citrate salt comprises potassium citrate, sodium citrate, or a combination thereof.

[0115] In one aspect, the gel comprises 0.1-4 wt%, 0.5-3 wt%, or 0.8-2 wt% of organic acid. In one aspect, the organic acid comprises citric acid, tartaric acid, oxalic acid, malic acid, ascorbic acid, or any combination thereof. In one aspect, the organic acid is citric acid.

[0116] In one aspect, the gel has a solids content of 85%-98%, 87%-95%, or 89%-92%. In one aspect, the gel comprises water such that it has a solids content of 85%-98%.

[0117] The present application provides a method of preparing a gel, comprising:

[0118] (a) dispersing a mixture of pectin and a portion of sucrose into water until the pectin is dissolved to prepare solution A;

[0119] (b) mixing cross-linked pea starch with water to prepare solution B;

[0120] (c) mixing another portion of sucrose, citrate salt, and malt syrup until the sucrose is dissolved to prepare solution C;

[0121] (d) heating a mixture of solution A, solution B, and solution C to a Brix (or solids content) of 70%-82%;

[0122] (e) adding an organic acid to the mixture of solution A, solution B, and solution C until the pH is 2.5-4.5;

[0123] (f) drying the mixture from step (e) to obtain a gel.

[0124] The present application provides a method of preparing a gel, comprising:

[0125] (a) dispersing a mixture of 1-10 wt% (or 2-9 wt%, or 3-8 wt%) of pectin and 2-15 wt% (or 3-10 wt%, 4-7 wt%) of sucrose, based on the weight of the gel, into water until the pectin is dissolved to prepare solution A;

[0126] (b) mixing 0.5-10 wt% (or 1-8 wt%, or 2-6 wt%) of cross-linked pea starch, based on the weight of the gel, and water to prepare solution B;

[0127] (c) preparing a solution C by mixing 18-35 wt% (or 20-30 wt% or 22-27 wt%) sucrose, 0.1-2 wt% (or 0.2-1.8 wt% or 0.5-1 wt%) citrate (preferably potassium citrate or sodium citrate), and 30-70 wt% (or 35-60 wt%, or 45-55 wt%) malt syrup, based on the weight of the gel, until the sucrose is dissolved;

[0128] (d) heating the mixture of solution A, solution B, and solution C to a Brix or (solids) of 70-82% (or 72-80%, or 74-78%);

[0129] (e) adding 0.1-4 wt% (or 0.5-3 wt%, or 0.8-2 wt%) organic acid (preferably citric acid), based on the weight of the gel, to the mixture of solution A, solution B, and solution C, until the pH is 2.5-4.5;

[0130] (f) drying the mixture from step (e) to obtain a gel.

[0131] In an aspect, in step (d), the mixture of solution A, solution B, and solution C is heated at a temperature of 100-120 °C, or 105-118 °C, or 110-115 °C, such that the Brix is 70-82% (or 72-80%, or 78-80%). In an aspect, the Brix is expressed as solids content.

[0132] In an aspect, in step (f), the mixture of solution A, solution B, and solution C is dried such that the solids content is 85-98% (or 88-95% or 90-93%).

[0133] In an aspect, in step (f), the mixture from step (e) is placed in a mold and dried at a temperature of 35-50 °C for 40-60 hours.

[0134] In an aspect, in step (a), a mixture of 1-10 wt% (or 2-9 wt% or 3-8 wt%) pectin and 2-15 wt% (or 3-10 wt%, 4-7 wt%) sucrose, based on the weight of the gel, is dispersed into water. In an aspect, the weight ratio of pectin to water in step (a) is 1 : 15-1 : 5, or 1 : 12-1 : 7, or 1 : 10-1 : 8.

[0135] In an aspect, in step (b), 0.5-10 wt% (or 1-8 wt%, or 2-6 wt%) cross-linked pea starch, based on the weight of the gel, is mixed with water. In an aspect, the weight ratio of cross-linked pea starch to water is 1 : 15-1 : 3, 1 : 12-1 : 5, or 1 : 10-1 : 7.

[0136] In one aspect, a 50% aqueous citric acid solution is used in step (e). In one aspect, 0.2-8 wt% (or 1-6 wt%, 1.6-4 wt%) of a 50% aqueous organic acid solution is used in step (e).

[0137] Without being bound by theory, the inventors of the present application have found that the cross-linked pea starch of the present application is suitable for addition to snacks, including fruit snacks. The gel comprising the cross-linked pea starch has a fibrous texture and a pulp texture. The gel comprising the cross-linked pea starch has a granular mouthfeel and a pulp mouthfeel. The gel comprising the cross-linked pea starch has a proper firmness and elasticity, is easy to cut, and has a clean mouthfeel.

[0138] Existing fruit snacks use fresh fruits or fruit juice as raw materials, and are usually made with gelling agents such as pectin, carrageenan, agar and other colloids. The addition of colloids can reduce the amount of sugar and shorten the drying time, but it can affect the texture of the fruit and deviate from the original taste of the fruit. Moreover, in order to achieve a similar mouthfeel to real fruit, existing fruit snacks need to use a high pulp content, resulting in a thick liquid, which is difficult to operate. The gel comprising the cross-linked pea starch of the present application can simulate the texture and mouthfeel of the pulp, therefore, the gel of the present application can be used as a substitute for fruit snacks. The gel of the present application reduces the actual fruit content in the snack, and even without the addition of actual fruit, the taste of the pulp can be tasted.

[0139] Examples

[0140] The following examples are provided to further illustrate and explain the present application and should not be considered as limiting in any way.

[0141] Example 1 - Preparation of cross-linked pea starch

[0142] A starch slurry having a starch concentration of about 36 wt% was prepared using pea starch and water. The starch slurry was heated to a temperature of 28-30°C while adjusting the pH to 11.8-12.3 with about 10% sodium hydroxide. Phosphorus oxychloride was then added according to the degree of cross-linking to initiate the cross-linking reaction. After the addition of phosphorus oxychloride, the reaction was continued with stirring for 1 hour (the temperature was maintained during the reaction and the pH was not controlled additionally). After the completion of the reaction, the pH of the starch slurry was neutralized to 5.0-5.5 with about 10% hydrochloric acid. The starch slurry was washed into a starch cake using a centrifuge to remove chemical ions. The starch cake was dried in a fluid bed until the moisture content of the starch was 10-15%. The starch granules were ground into a fine powder using a cyclone mill.

[0143] Example 2 - Viscosity

[0144] Samples 1-4 were prepared according to the method of Example 1 according to the different degrees of cross-linking listed in Table 1.

[0145] Viscosity measurement

[0146] Perten Visco-amylograph (which belongs to RVA) was used to measure the viscosity. The viscosity was measured at a speed of about 160 rpm / min. The starch concentration used to measure the viscosity was 13% by weight (ratio of dry weight of starch to weight of starch slurry). The temperature for testing the viscosity was varied during the process, starting from about 50°C, gradually increasing to about 95°C, maintaining at about 95°C for 20 minutes, and then cooling to about 50°C, simulating the manufacturing process of food. The viscosity value at 95°C was read, and the viscosity of samples 1-4 is shown in Table 1.

[0147] Table 1

[0148]

[0149] It can be seen that the viscosity of the cross-linked pea starch increases as the amount of cross-linking agent decreases. The viscosity of the cross-linked pea starch with a medium cross-linking degree makes this modified pea starch suitable for processing into food.

[0150] Example 3 - Particle size

[0151] The method for observing and measuring the particle size is as follows:

[0152] (1) Preparation of starch paste:

[0153] Mix 1 part of starch and 7 parts of water, heat to boil to obtain a starch paste, and cool for use.

[0154] (2A) Preparation of starch solution for microscopic observation:

[0155] Take 1 part of the boiled starch paste of step (1) above, add 4 parts of water, and then add 1 part of iodine solution for microscopic observation. The particle size and swelling under microscopic observation are shown in Figure 1 .

[0156] (2B) Particle size analyzer to measure particle size:

[0157] Take 1 part of the boiled starch paste of step 1) above, add 4 parts of water, and place it in a Malvern MASTERSIZER 3000 analyzer to detect the particle size. The particle to be observed by the analyzer is set to "spherical" and "starch", and "water" is selected as the dispersant to measure the particle size. The particle size results are shown in Figure 2 and Table 2.

[0158] Table 2

[0159]

[0160] As the amount of cross-linking agent is reduced (i.e. the degree of cross-linking is reduced), the cross-linked pea starch granules are more susceptible to water uptake, swelling and even breakage under heat, shear or acidic conditions. The low degree of cross-linking cross-linked pea starches show both dissolution flocculation and granule breakage. The D50 and D90 particle sizes of the medium degree of cross-linking cross-linked pea starches are the largest compared to the other degrees of cross-linking. Particle size is related to fibre texture and granule mouthfeel. The medium degree of cross-linking cross-linked pea starches can provide a fibre texture.

[0161] Example 4 - Gel with soy

[0162] A gel with soy was prepared according to the recipe shown in Table 3.

[0163] Preparation process:

[0164] 1. Mix pea starch, white sugar, carrageenan, potassium citrate, potassium chloride, gellan gum, calcium lactate, xanthan gum, konjac powder evenly and set aside.

[0165] 2. Add water to a pot and add the soy paste to the water. Start stirring until evenly dispersed.

[0166] 3. Add the mixed powder from step 1 to the pot and stir until no particles are present.

[0167] 4. Start stirring and heat to boiling and hold for 1 minute then turn off the heat and cool.

[0168] 5. After cooling, cut the gel into pieces and set aside or shape into a mould.

[0169] The gel prepared according to the recipe in Table 3 is shown in Figure 2 .

[0170] Table 3

[0171]

[0172]

[0173] Table 4

[0174]

[0175] The results show that the medium degree of cross-linking cross-linked pea starches perform better than the control sample and the low, medium and high degrees of cross-linking cross-linked pea starches in providing a fibre / granule texture, a soy texture and a granule mouthfeel while maintaining a gel. The high degree of cross-linking cross-linked pea starches perform worse than the medium high degree (hence data not shown). The medium degree of cross-linking cross-linked pea starches produce a gel suitable for addition to a beverage.

[0176] Example 5 - Gel with fruit texture

[0177] Gel with pulp texture was prepared according to the formulation shown in Table 5.

[0178] Preparation procedure:

[0179] Part A: Solubilization of the colloids

[0180] (1) Dry mix the pectin and part of the white sugar until well mixed;

[0181] (2) Disperse the mixture of (1) in hot water (i.e. 85°C) and stir for 10 minutes until the colloids are completely solubilized. The ratio of pectin to hot water is about 1:10 by weight.

[0182] Part B: Preparation of the starch milk

[0183] (1) Weigh the room temperature deionized water. The ratio of pea starch to water is about 1:7 by weight;

[0184] (2) Weigh the pea starch according to the formulation of Table 5; pour the pea starch into the above room temperature deionized water and mix well. The mixture is ready for use;

[0185] (3) Heat the mixture to 85°C and hold for 10 minutes until the starch is completely solubilized;

[0186] Part C: Solubilization of the sugars

[0187] (1) Weigh the white sugar, sodium citrate and malt syrup according to the formulation of Table 5; boil until the sugars are completely solubilized. The temperature is 103-105°C;

[0188] (2) Add Part A and Part B to the solubilized sugar solution and mix well. Heat while stirring until the desired Brix (about 78-80%) is reached at 110-115°C.

[0189] Part D: Flavoring and coloring

[0190] (1) Add the acid solution and mix well. Add the flavoring;

[0191] (2) Pour into the mold and cool at room temperature for 4 hours;

[0192] (3) Bake at 45°C for about 48 hours until the final solids content is about 85%;

[0193] (4) Demold and sieve the starch. Mix with oil.

[0194] The gel prepared according to the formulation of Table 5 is shown in Figure 4A and the cut surface is shown in Figure 4B .

[0195] Table 5

[0196]

[0197]

[0198] Table 6

[0199]

[0200]

[0201] Firmness and springiness were tested using a food texture analyzer. The analyzer has a cylindrical probe. The probe is pressed down onto the sample and deforms the sample to measure firmness and springiness.

[0202] Firmness: The load recorded at 6.25 mm deformation during the probe's downward travel into the sample is recorded as the gummy firmness (unit: Newton, N).

[0203] Springiness %: The percentage between the load at the end of the hold phase and the load at the beginning of the hold phase when the probe reaches a set sample's 9 mm deformation and holds for 60 seconds is recorded as the gummy springiness, unit %.

[0204] The results of Table 6 show that cross-linked pea starch with medium cross-linking degree performs better than the control sample and cross-linked pea starch with low and medium-high cross-linking degree in providing fiber / granular texture, pulp texture, structured firmness easy to cut, and a clean mouthfeel while maintaining gelatinous properties. The performance of cross-linked pea starch with high cross-linking degree is worse than that of medium-high cross-linking degree (data not shown). The gel prepared from cross-linked pea starch with medium cross-linking degree is suitable as a replacement for fruit snacks.

[0205] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and the present disclosure and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.

[0206] Although the present disclosure has been described with reference to exemplary embodiments, it is understood that various changes can be implemented and equivalents can be substituted for elements thereof without departing from a scope of the present disclosure. In addition, numerous modifications can be made to adapt a particular situation or material to the teachings of the present disclosure without departing from a basic scope thereof. Accordingly, the present disclosure is not limited to a specific embodiment disclosed as a best mode contemplated for carrying out this present disclosure, but the present disclosure will include all embodiments falling within a scope of the claims and their equivalents.

[0207] Representative features of the present invention are set forth in the following clauses, which are independent, or can be combined, or can be combined with one or more features disclosed in the specification.

[0208] The present invention is described in the following clauses:

[0209] Clause 1. A cross-linked pea starch having a fibrous texture, wherein the D50 of the granules of the cross-linked pea starch is 42-60 pm and the D90 is 70-150 pm.

[0210] Clause 2. The cross-linked pea starch according to clause 1, wherein the concentration of the cross-linked pea starch is 4.5-15 wt% and the cross-linked pea starch has a viscosity of 70-119 cps at 95 °C.

[0211] Clause 3. The cross-linked pea starch according to any one of the preceding clauses, wherein the cross-linked pea starch is obtained by treating pea starch with a cross-linking agent, and wherein the amount of the cross-linking agent is 2.1-3.0 g / kg based on the dry weight of the pea starch.

[0212] Clause 4. The cross-linked pea starch according to clause 3, wherein the cross-linking agent comprises phosphorous oxychloride, sodium trimetaphosphate, adipic acid, hexametaphosphate or any combination thereof.

[0213] Clause 5. A method of preparing a cross-linked pea starch having a fibrous texture, comprising:

[0214] (a) mixing pea starch with water to make a starch slurry having a starch concentration of 30-40 wt%;

[0215] (b) heating the starch slurry to a temperature of 20-40 °C;

[0216] (c) adjusting the pH of the starch slurry to 10-14;

[0217] (d) adding a cross-linking agent to the starch slurry, wherein the amount of the cross-linking agent is 2.1-3.0 g / kg based on the dry weight of the pea starch;

[0218] (e) adjusting the pH of the starch slurry to 4-6 after the cross-linking reaction;

[0219] (f) washing the starch slurry to obtain a starch cake;

[0220] (g) drying the starch cake to obtain the cross-linked pea starch.

[0221] Clause 6. The method according to clause 5, wherein in step (g), the starch cake is dried such that the amount of water in the starch cake is 10-15 wt% based on the weight of the starch cake.

[0222] Clause 7. The method of clause 5 or 6, wherein the dried starch cake in step (g) is milled into a cross-linked pea starch having a fibrous texture, and wherein the cross-linked pea starch has a D50 of 42-60 pm and a D90 of 70-150 pm.

[0223] Clause 8. The method of any one of clauses 5-7, wherein the concentration of the cross-linked pea starch is 4.5-15 wt% and the cross-linked pea starch has a viscosity of 70-119 cps at 95 °C.

[0224] Clause 9. The method of any one of clauses 5-8, wherein the cross-linking agent comprises phosphorous oxychloride, sodium trimetaphosphate, adipic acid, hexametaphosphate, or any combination thereof.

[0225] Clause 10. A cross-linked pea starch having a fibrous texture prepared by the method of any one of clauses 5-9.

[0226] Clause 11. A food product comprising the cross-linked pea starch of any one of clauses 1-4 and 10.

[0227] Clause 12. A gel suitable for addition to a beverage comprising the cross-linked pea starch having a fibrous texture of any one of clauses 1-4 and 10.

[0228] Clause 13. The gel of clause 12, wherein the gel comprises 2-25 wt% cross-linked pea starch, 20-50 wt% soy, 0.02-0.15 wt% carrageenan, 0.01-0.1 wt% citrate, 0.01-0.1 wt% chloride, 0.01-0.1 wt% gellan gum, 0.005-0.1 wt% lactate, 0.005-0.1 wt% xanthan gum, 0.05-1 wt% konjac, 1-10 wt% sugar, and water, based on the weight of the gel.

[0229] Clause 14. The gel of clause 12 or 13, wherein the citrate comprises potassium citrate, sodium citrate, or a combination thereof.

[0230] Clause 15. The gel of any one of clauses 12-14, wherein the chloride comprises sodium chloride, potassium chloride, or a combination thereof.

[0231] Clause 16. The gel of any one of clauses 12-15, wherein the lactate comprises calcium lactate, sodium lactate, potassium lactate, or any combination thereof.

[0232] Clause 17. A method of making the gel of any one of clauses 12-16, comprising:

[0233] (a) mixing cross-linked pea starch, sugar, carrageenan, citrate, chloride, gellan gum, lactate, xanthan gum, and konjac to obtain a first mixture;

[0234] (b) mixing and stirring water and the bean paste to obtain a second mixture;

[0235] (c) adding the first mixture to the second mixture with stirring to obtain a third mixture;

[0236] (d) heating the third mixture to boiling;

[0237] (e) cooling the third mixture to obtain a gel.

[0238] Clause 18. A gel as a snack simulating a fruit pulp texture, wherein the gel comprises the cross-linked pea starch having a fibrous texture of any one of clauses 1-4 and 10.

[0239] Clause 19. The gel of clause 18, wherein the gel comprises 0.5-10 wt% cross-linked pea starch, 1-10 wt% pectin, 50-95 wt% sugar, 0.1-2 wt% citrate (preferably potassium or sodium citrate), 0.1-4 wt% organic acid (preferably citric acid) based on the weight of the gel.

[0240] Clause 20. The gel of clause 19, wherein the sugar comprises 20-40 wt% sucrose and 30-70 wt% malt syrup based on the weight of the gel.

[0241] Clause 21. The gel of any one of clauses 18-20, wherein the gel has a solids content of 85-98%.

[0242] Clause 22. A method of making the gel of any one of clauses 18-21, comprising:

[0243] (a) preparing a solution A by dispersing a mixture of pectin and a portion of sucrose into water until the pectin is dissolved;

[0244] (b) preparing a solution B by mixing cross-linked pea starch with water;

[0245] (c) preparing a solution C by mixing another portion of sucrose, citrate, and malt syrup until the sucrose is dissolved;

[0246] (d) heating a mixture of solution A, solution B, and solution C such that it reaches a Brix of 70-82%;

[0247] (e) adding an organic acid to the mixture of solution A, solution B, and solution C until the pH is 2.5-4.5;

[0248] (f) drying the mixture obtained in step (e) to obtain a gel.

[0249] Clause 23. The method of clause 22, wherein in step (f), the mixture obtained from step (e) is dried such that the solids content reaches 85-98%.

Claims

1. A cross-linked pea starch having a fibrous texture, wherein the D50 of the particles of the cross-linked pea starch is 42-60 pm and the D90 is 70-150 pm.

2. The cross-linked pea starch according to claim 1, wherein the concentration of the cross-linked pea starch is 4.5-15 wt% and the cross-linked pea starch has a viscosity of 70-119 cps at 95 °C.

3. The cross-linked pea starch according to any one of the preceding claims, wherein the cross-linked pea starch is obtained by treating pea starch with a cross-linking agent, and wherein the amount of the cross-linking agent is 2.1-3.0 g / kg based on the dry weight of the pea starch.

4. The cross-linked pea starch according to claim 3, wherein the cross-linking agent comprises phosphorous oxychloride, sodium trimetaphosphate, adipic acid, hexametaphosphate or any combination thereof.

5. A method of preparing a cross-linked pea starch having a fibrous texture, comprising: (a) mixing pea starch with water to make a starch slurry having a starch concentration of 30-40 wt%; (b) heating the starch slurry to a temperature of 20-40 °C; (c) adjusting the pH of the starch slurry to 10-14; (d) adding a cross-linking agent to the starch slurry, wherein the amount of the cross-linking agent is 2.1-3.0 g / kg based on the dry weight of the pea starch; (e) adjusting the pH of the starch slurry to 4-6 after the cross-linking reaction; (f) washing the starch slurry to obtain a starch cake; (g) drying the starch cake to obtain the cross-linked pea starch.

6. The method of claim 5, wherein, In step (g), the starch cake is dried such that the amount of water in the starch cake is 10-15 wt% based on the weight of the starch cake.

7. The method according to claim 5 or 6, wherein the dried starch cake in step (g) is milled to obtain the cross-linked pea starch having a fibrous texture, and wherein the D50 of the particles of the cross-linked pea starch is 42-60 pm and the D90 is 70-150 pm.

8. The method according to any one of claims 5-7, wherein the concentration of the cross-linked pea starch is 4.5-15 wt% and the cross-linked pea starch has a viscosity of 70-119 cps at 95 °C.

9. The method according to any one of claims 5-8, wherein the cross-linking agent comprises phosphorous oxychloride, sodium trimetaphosphate, adipic acid, hexametaphosphate or any combination thereof.

10. A cross-linked pea starch having a fibrous texture prepared by the method of any one of claims 5-9.

11. A food product comprising the cross-linked pea starch of any one of claims 1-4 and 10.

12. A gel suitable for addition to a beverage, comprising the cross-linked pea starch having a fibrous texture of any one of claims 1-4 and 10.

13. The gel of claim 12, wherein the gel comprises 2-25 wt% cross-linked pea starch, 20-50 wt% soy, 0.02-0.15 wt% carrageenan, 0.01-0.1 wt% citrate, 0.01-0.1 wt% chloride, 0.01-0.1 wt% gellan gum, 0.005-0.1 wt% lactate, 0.005-0.1 wt% xanthan gum, 0.05-1 wt% konjac, 1-10 wt% sugar, and water, based on the weight of the gel.

14. The gel of claim 12 or 13, wherein the citrate comprises potassium citrate, sodium citrate, or a combination thereof.

15. The gel of any one of claims 12-14, wherein the chloride comprises sodium chloride, potassium chloride, or a combination thereof.

16. The gel of any one of claims 12-15, wherein the lactate comprises calcium lactate, sodium lactate, potassium lactate, or any combination thereof.

17. A method of making the gel of any one of claims 12-16, comprising: (a) mixing cross-linked pea starch, sugar, carrageenan, citrate, chloride, gellan gum, lactate, xanthan gum, and konjac to obtain a first mixture; (b) mixing and stirring water and soy to obtain a second mixture; (c) adding the first mixture to the second mixture with stirring to obtain a third mixture; (d) heating the third mixture to boiling; (e) cooling the third mixture to obtain a gel.

18. A gel as a snack simulating a fruit pulp texture, wherein the gel comprises the cross-linked pea starch having a fibrous texture of any one of claims 1-4 and 10.

19. The gel of claim 18, wherein the gel comprises 0.5-10 wt% cross-linked pea starch, 1-10 wt% pectin, 50-95 wt% sugar, 0.1-2 wt% citrate (preferably potassium citrate or sodium citrate), and 0.1-4 wt% organic acid (preferably citric acid), based on the weight of the gel.

20. The gel of claim 19, wherein the sugar comprises 20-40 wt% sucrose and 30-70 wt% malt syrup, based on the weight of the gel.

21. The gel of any one of claims 18-20, wherein the gel has a solids content of 85-98%.

22. A method of making the gel of any one of claims 18-21, comprising: (a) preparing a solution A by dispersing a mixture of pectin and a portion of sucrose into water until the pectin dissolves; (b) preparing a solution B by mixing cross-linked pea starch with water; (c) preparing a solution C by mixing another portion of sucrose, citrate, and malt syrup until the sucrose dissolves; (d) heating a mixture of the solution A, the solution B, and the solution C such that it reaches a Brix of 70-82%; (e) adding an organic acid to the mixture of the solution A, the solution B, and the solution C until the pH is 2.5-4.5; (f) drying the mixture of step (e) to obtain a gel.

23. The process according to claim 22, wherein in step (f) the mixture obtained from step (e) is dried so that its solids content reaches 85-98%.

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