Low acetylated pea starch as egg white substitute

Abstract

The invention relates to a wheat flour noodle containing low acetylated pea starch without egg white protein.

Description

[0001] The present invention provides a novel composition for noodles containing low-acetylated pea starch, which replaces egg white protein traditionally used in such compositions.

[0002] More specifically, the present invention relates to a novel composition for instant noodles and chilled noodles containing low-acetylated pea starch.

[0003] The present invention also covers the use of low-acetylated pea starch as a substitute for egg white protein in such wheat flour-based noodles. Background Technology

[0004] Asian noodles are gaining popularity worldwide, and the introduction of noodle products made from whole-grain flour is seen as an effective way to change customers' dietary patterns and promote the consumption of high-fiber foods.

[0005] Japan first commercially introduced instant noodles in 1958, and since then, the product has rapidly spread to South Korea and other Asian countries.

[0006] Today, instant noodles are consumed in more than 80 countries, and among many types of noodles, instant noodles are the fastest growing product, thanks to their ease of preparation and convenience.

[0007] Instant noodles differ from other noodles due to the additional processing steps of steaming, frying, or drying. These products can be steamed and dried (instant dried noodles) or steamed and fried (instant fried noodles).

[0008] Another category of Asian noodles is traditional chilled or frozen noodles. These are freshly cooked noodles that are then chilled for 2 to 3 hours or overnight to retain extra chewiness.

[0009] Instant noodles or refrigerated noodles are made from flour, eggs, and water. However, there are many possible combinations of these three ingredients to create suitable noodles.

[0010] The most commonly used flour is high-gluten bread flour milled from durum wheat, which contains a higher percentage of protein.

[0011] High-gluten flour is more elastic than regular wheat flour, giving noodles a more chewy texture.

[0012] Eggs are added to bind the flour together; the egg whites give the noodles more elasticity, while the yolks give them a natural pale yellow color.

[0013] Therefore, as an auxiliary material, viscosity modifiers such as egg white protein are often used.

[0014] Egg white protein has also been proposed in gluten-free pasta products (e.g., in GB2447978).

[0015] However, these proteins may cause allergic reactions in some people and may result in an undesirable taste, especially when used in high levels.

[0016] Starch is widely used in food and industrial applications as a thickener, colloidal stabilizer, gelling agent, swelling agent, and water-retaining agent.

[0017] To achieve the desired noodle texture, starch is typically used to replace between 5% and 20% of the wheat flour.

[0018] There are two main categories of starch: native starch and modified starch.

[0019] Because native starch lacks stability under the high temperatures, shear, pH, and freezing conditions commonly applied during food processing, manufacturers are less inclined to use native starches (potato and cassava). These harsh conditions can lead to undesirable changes in product texture.

[0020] To overcome these problems, modified starches (e.g., acetylated starches) have been widely used. The advantages of acetylated starches are their low gelatinization temperature, high swelling and solubility, and stability under freeze-thaw conditions.

[0021] Studies on rice starch have shown that acetylation increases solubility, swelling capacity, and viscosity, but decreases gelatinization temperature. Similar conclusions have been reached for acetylated cassava starch.

[0022] It was also found that acetylated potato starch can be used to improve noodle elasticity. Specifically, in white salt noodle (Japanese noodle) formulations, it was observed that when up to 20% of wheat flour was replaced with acetylated potato starch (prepared from potatoes or sweet potatoes), cooking loss (i.e., noodle shrinkage during cooking) was reduced, while softness, stretch, and smoothness were significantly increased.

[0023] It is well known that acetylated starch or hydroxypropylated starch is used in instant noodles.

[0024] Today, most noodle manufacturers use acetylated potato starch or acetylated tapioca starch as the starch ingredient in their noodles.

[0025] Therefore, in order to prepare wheat flour-based noodles with good elastic texture, those skilled in the art will use modified potato starch or cassava starch.

[0026] However, wheat flour-based noodles made from modified potato starch exhibit a sticky surface during the production process. This sticky surface causes the noodle strings to clump together and prevents successful drying. To prevent this, additional ingredients or specific processes are necessary. Egg white protein is often used as a supplementary gelling agent, but its effectiveness is low.

[0027] Tapioca starch has the advantage of being cheaper than potato starch in noodle applications. However, it increases the stickiness of the noodles and gives them a "glutinous rice ball" texture (sticky and / or gel-like rice).

[0028] To remedy all these difficulties, the present invention proposes the use of acetylated pea starch, and more specifically, low-acetylated (or weakly acetylated) pea starch, to replace egg white protein. Summary of the Invention

[0029] This invention relates to wheat flour-based noodles containing low-acetylated pea starch in place of egg white protein. The noodles are either instant or chilled.

[0030] The noodles of the present invention exhibit a very satisfactory texture, especially in terms of elasticity, and particularly even long after cooking.

[0031] The low-acetylated pea starch that can be used in this invention is characterized by an acetyl group value of less than 2%, between 0.25% and 1%, more preferably between 0.55% and 1%.

[0032] The present invention also covers the use of low-acetylated pea starch as a substitute for egg white protein in wheat flour-based noodles. Detailed Implementation

[0033] This invention relates to the preparation of wheat flour-based noodles using low-acetylated pea starch as a substitute for egg white protein.

[0034] To produce wheat flour-based noodles with good texture after cooking, noodle producers typically use egg whites.

[0035] However, as mentioned earlier, wheat flour-based noodles containing egg white protein are not without risk in terms of allergenicity.

[0036] It has been proposed to use specific polymers such as alginate or native pea starch to replace egg white protein.

[0037] Alginate is actually hypoallergenic and has good gelling properties. However, this component is heat-sensitive and highly hygroscopic, especially in powder form.

[0038] Furthermore, native pea starch is well-known for its gelling properties due to its amylose content. However, the stability and resistance or strength of the resulting gel remain a problem. The inventors have conducted numerous experiments in order to develop a new starch that could advantageously replace egg white protein in wheat-based noodle preparation.

[0039] Starch modification is a classic method for altering the structure of starch.

[0040] However, even low levels of modification can significantly alter the physical properties of starch, such as paste viscosity, gelling properties, dehydration shrinkage, transparency, adhesion, and emulsification characteristics.

[0041] Starch stabilization aims to prevent retrogradation, for example, by introducing substituent groups.

[0042] The interaction of glucan chains in starch granules is weakened by the introduction of substituents, and thus the hydration and gelatinization of starch obtained by cooking can be achieved at lower temperatures.

[0043] The stabilizing effect depends on the number and nature of the substituent groups.

[0044] Acetylation and hydroxypropylation are the main types of stabilizations approved for use in food.

[0045] Among various starch esters, starch acetate is the most actively marketed starch acetate.

[0046] The maximum permissible level (or 2.5% acetyl value) for use in food corresponds to a DS value of 0.1.

[0047] By lowering the energy level of the network formed by hydrogen bonds, the spatial perturbation of the acetyl groups will help and improve starch dissolution and will slow down retrogradation.

[0048] The starch-starch interactions in the particulate matter are weakened by the introduction of acetyl groups, and thus hydration and gelatinization by cooking can be achieved at lower temperatures.

[0049] These starches are easy to cook and are particularly useful in low-moisture environments and applications where moisture levels are limited by competition from co-ingredients, such as extruded and coated snacks, frozen fish and cooked meat products, flour-based noodles, baked goods, and a variety of frozen or cold-stored ready-to-eat menus.

[0050] Acetyl groups also produce hydrophobic structures suitable for certain applications, including pH-resistant binders in the food industry, and anti-adhesion and anti-grease properties in paper sizing agents.

[0051] Starch acetate is readily prepared by reacting starch with acetic anhydride in the presence of diluted sodium hydroxide. Alternatively, vinyl acetate can be used for acetylation in an aqueous suspension in the presence of sodium carbonate as a catalyst.

[0052] In this invention, the inventors decided to test various acetylation levels of different starches (such as pea starch, potato starch, or cassava starch).

[0053] All the difficulties are actually based on choosing the appropriate level of modification to meet the targeted objectives.

[0054] Among the different starches tested, two acetylated pea starches were specifically studied. These two acetylated pea starches are commercialized by the applicant under the following trademarks:

[0055] ○ LG0005

[0056] ■ Acetyl group value: 0.32

[0057] ■ Substitution degree: 0.012

[0058] ■ Gelatinization temperature: 72.95℃

[0059] ○ LG0020

[0060] ■ Acetyl group value: 1.9

[0061] ■ Substitution rate: 0.071

[0062] ■ Gelatinization temperature: 67.9℃

[0063] In this invention, the inventors have discovered that low-acetylated pea starch can advantageously replace egg white protein in the preparation of wheat flour-based noodles.

[0064] More precisely, the low-acetylated pea starch used in this invention has an acetyl group value of less than 2%, preferably between 0.25% and 1%, and more preferably between 0.55% and 1%. This modified pea starch is significantly stronger than native pea starch.

[0065] This result was unexpected, because this gelling property, especially the strength of the retrograde gel, usually decreases when starch is stabilized by introducing substituent groups.

[0066] The applicant sold CLEARAM This is particularly applicable to the present invention.

[0067] The fracture distance (or strain or deformation up to the fracture point or at the fracture point) obtained by a texture analyzer is one of the most important parameters of noodle texture.

[0068] If the break is long or large, the noodles will become sticky.

[0069] On the other hand, if the breakage distance is short or small, the noodles will be less elastic, like agar gel.

[0070] Therefore, the breaking distance is important for defining the characteristics or texture of noodles.

[0071] Once the noodles have cooled, consumers pay particular attention to their texture after cooking. Therefore, the inventors have specifically examined the shift or change in the breaking distance after cooking.

[0072] If the deformation is not too significant, the texture of the noodles may appear unchanged to the consumer. However, if the deformation is significantly different or altered, the texture of the noodles will change.

[0073] The advantages of this invention are not limited to improving the texture of noodles immediately after cooking. Furthermore, the noodles of this invention not only possess a very satisfactory texture immediately after cooking, but they also retain their texture for a long time after cooking, such as when using egg white protein.

[0074] Therefore, the noodles according to the present invention do not contain egg protein. They are instant noodles or refrigerated noodles.

[0075] Another object of the present invention is the use of low-acetylated pea starch having an acetyl value of less than 2% for replacing a portion of the wheat flour contained in noodles and / or for replacing a portion of the egg protein contained in noodles and / or for improving the texture retention of wheat flour-based noodles after cooking.

[0076] The invention will be better understood by following the examples, which are given for illustrative purposes only and are not intended to limit the scope of the invention as defined by the appended claims.

[0077] Example 1. Replacing egg white protein with low-acetylated pea starch in instant noodles.

[0078] The tested components are as follows:

[0079] protein:

[0080] - Wheat flour commercially available from NISHIN milling machines, which has a protein content of 10% to 12% and an ash content of 0.32% to 0.36%;

[0081] - Egg white powder (EW), type K, commercialized by KEWPIE

[0082] starch:

[0083] - Native pea starch commercialized by the applicant under the following trademark: Pea Starch N-735:

[0084] -Acetylated pea starch commercialized by the applicant under a trademark:

[0085] ○ LG0005

[0086] ■ Acetyl group value: 0.32

[0087] ■ Substitution degree: 0.012

[0088] ○ LG0020

[0089] ■ Acetyl group value: 1.9

[0090] ■ Substitution rate: 0.071

[0091] - Native potato starch HV commercialized by the applicant.

[0092] -Acetylated potato starch commercialized by the applicant PGHV

[0093] ■ Acetyl group value: 1.64

[0094] ■Degree of substitution: 0.062

[0095] - Native tapioca starch commercialized in the Singapore market by YIAK SAY HANG FOOD.

[0096] The tested formula is as follows:

[0097]

[0098]

[0099] Seasoning recipe: (Add to all recipes mentioned above)

[0100]

[0101]

[0102] The preparation conditions are as follows:

[0103] - Mix the seasoning recipe "C" to prepare the seasoning.

[0104] - Heat the seasoning to dissolve all its components.

[0105] - Mix formulation "B" to obtain the liquid phase.

[0106] Mix "A" thoroughly, and add "B" to the powder mixture "A" and mix at 139 rpm for 10 minutes.

[0107] - Knead the dough 3 times using a roller press with an 8mm gap.

[0108] - Allow the sheet dough to mature at room temperature for 30 minutes.

[0109] Roll according to the following conditions to prepare noodle sheets.

[0110] 8mm=>6.5mm=>4mm=>3mm=>2mm=>1.3mm=>1.1mm

[0111] - and cut 1.25mm wide

[0112] Place 70g of separated noodles into the strainer.

[0113] Steam at 98℃ for 2 minutes and 15 seconds.

[0114] - Mix well with 25g of preheated seasoning "C".

[0115] -Pour into molds and deep-fry at 150°C for 2 minutes and 30 seconds.

[0116] Analytical methods

[0117] Texture analysis methods

[0118] The fracture distance (or strain or deformation up to the fracture point or at the fracture point) obtained by a texture analyzer is one of the most important parameters of noodle texture.

[0119] If the break is long or large, the noodles will become sticky.

[0120] On the other hand, if the breakage distance is short or small, the noodles will be less elastic, like agar gel.

[0121] Therefore, the breaking distance is important for defining the characteristics or texture of noodles.

[0122] Once the noodles have cooled, consumers pay particular attention to their texture after cooking. Therefore, the inventors have specifically examined the shift or change in the breaking distance after cooking.

[0123] If the deformation is not too significant, the texture of the noodles may appear unchanged to the consumer. However, if the deformation is significantly different or altered, the texture of the noodles will change.

[0124] Texture analyzer

[0125] 1. Place a skewer of noodles on the table.

[0126] 2. Texture was measured using a TA (Transient Aspect Ratio) method. (Shimadzu EZ-SX)

[0127] Conditions: Plunger: Toothed chip

[0128] Speed: 0.5 mm / s

[0129] Sample size: 1 string

[0130] The data was measured at different times after cooking as follows:

[0131] 1. Pour boiling water into the cup containing the noodles and wait 3 minutes.

[0132] 2. Select a portion of the noodles and measure them using a texture analyzer (TA).

[0133] 3. After 3 minutes, pour in boiling water and cook for 6 minutes. Then, select a portion of the noodle skewers and measure them with a TA (tapered taser). [Wait 6 minutes]

[0134] 4. After 3 minutes, pour in boiling water and wait 9 minutes. Then, pick out a portion of the noodle skewers and measure them with TA.

[0135] result

[0136] The effects of various native starches on noodle texture after cooking.

[0137] The results are shown in Table 1 below.

[0138] Table 1

[0139]

[0140] As shown in Table 1, the noodles with added native tapioca starch exhibited the largest shift in texture.

[0141] The effect of egg white powder

[0142] The results are shown in Table 2.

[0143] Table 2

[0144]

[0145] The function of egg white powder in noodle applications has been confirmed. Egg white powder reduces changes in texture and distance after cooking.

[0146] Effects of modified starch

[0147] The results are shown in Tables 3 and 4.

[0148] Table 3

[0149]

[0150]

[0151] Table 4

[0152]

[0153] The addition of egg white powder (i.e., egg white protein) can reduce changes in texture, especially after cooking. This means it can maintain the texture of noodles, particularly after cooking. However, it can be observed that when too high a percentage of egg white powder is used, the powder no longer has this advantage, no longer performs this function, or at least cannot perform this function.

[0154] Both tapioca starch and potato starch rapidly alter the texture of noodles, making them soft and sticky after cooking.

[0155] For consumers, the preferred texture characteristic of noodles is elasticity. This elasticity is quickly lost if tapioca starch or potato starch is used to make noodles. Additionally, cooked noodles tend to be soft and sticky.

[0156] Therefore, in these cases, using egg whites is one option for maintaining the texture of the cooked noodles. However, the use of egg whites or egg yolks may be a problem for people with allergies.

[0157] If pea starch or acetylated pea starch is used, the resulting noodles have a texture that is quite pleasing to the consumer, even if he or she eats them long after they have been cooked.

[0158] The noodles will not have a sticky texture after cooking, likely due to the high amylose content of pea starch and acetylated pea starch. Acetylated starch, also known as stabilized starch, usually improves the texture of noodles. However, in some cases, it may have a negative impact on the retention of noodle texture.

[0159] Only low-acetylated pea starch exhibits similar functions to egg white. In fact, the same trend of textural changes was observed.

[0160] Conversely, highly acetylated pea starch, such as LG0020 causes significant changes in texture.

[0161] Therefore, if low-acetylated pea starch is used to produce noodles (i.e., acetylated pea starch with an acetyl group value of less than 2%, such as...), LG0005) then no longer requires the use of white eggs, or more precisely, egg whites.

[0162] Example 2. Replacing egg white protein with low-acetylated pea starch in refrigerated noodles.

[0163] The ingredients are the same as those in Example 1.

[0164] The tested formula is as follows:

[0165]

[0166] The preparation conditions are as follows:

[0167] - Mix water and salt to obtain a liquid phase.

[0168] - Mix the powder phase thoroughly, add the liquid phase to the powder mixture, and mix at 139 rpm for 10 minutes.

[0169] - Knead the dough three times using a roller press with an 8mm gap.

[0170] - Allow the sheet dough to mature at room temperature for 30 minutes.

[0171] - Roll the dough sheets under the following conditions to prepare them:

[0172] 8mm=>6.5mm=>4mm=>2.2mm=>1.8mm

[0173] - And cut to a width of 1.5mm. [Use a rough shape cutter. Cutter #8]

[0174] Cooking process

[0175] Cook the noodles in enough boiling water for 3 minutes.

[0176] - Place the noodles in ice water for 1 minute to cool them down.

[0177] - By using a portion of the noodle sample, water was removed from the noodles using a mesh, and the noodle texture was evaluated using TA. The remaining sample was placed on a plate and stored in a refrigerator at 4°C for 2 hours.

[0178] - After storing for 2 hours, analyze the texture of the noodles using TA.

[0179] result

[0180] Texture analysis of noodles before and after storage

[0181] The results are shown in Table 5.

[0182] Table 5

[0183]

[0184]

[0185] In the case of noodles made from tapioca starch, this distance varies significantly.

[0186] Therefore, the texture of cassava starch noodles or acetylated cassava starch noodles has been significantly altered.

[0187] Conversely, for those containing For noodles containing LG0005 (i.e., low-acetylated pea starch), such as those containing tapioca starch and egg white, the change was smaller than that observed for noodles containing only tapioca starch, or smaller than that observed for noodles containing high-acetylated pea starch.

[0188] Therefore, the texture of low-acetylated pea starch noodles, especially after cooking, does not become sticky.

[0189] Therefore, low-acetylated pea starch, such as LG0005 can be advantageously used as a substitute for egg whites in refrigerated or chilled noodle applications.

[0190] Native pea starch also shows similar performance, but highly acetylated pea starches such as CLEARAM LG0020 do not show the same good performance.

Claims

1. Egg white protein-free wheat flour noodles containing low-acetylated pea starch, wherein the acetyl group value of the low-acetylated pea starch is between 0.25% and 1%.

2. The noodles according to claim 1, characterized in that, The noodles are instant noodles or refrigerated noodles.

3. The noodles according to claim 1, characterized in that, The acetyl group value of the low-acetylated pea starch is between 0.55% and 1%.

4. The noodles according to claim 1, characterized in that, The low-acetylated pea starch has an acetyl group value between 0.25% and 0.55%.

5. Use of low-acetylated pea starch as a substitute for egg white protein in wheat flour noodles, wherein the acetyl group value of the low-acetylated pea starch is between 0.25% and 1%.

6. The use according to claim 5, characterized in that, The noodles are instant noodles or refrigerated noodles.

7. The use according to claim 5, characterized in that, The acetyl group value of the low-acetylated pea starch is between 0.55% and 1%.

8. The use according to claim 5, characterized in that, The low-acetylated pea starch has an acetyl group value between 0.25% and 0.55%.

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