A low glycemic index starch filler for meat products and its characteristics

Abstract

The application discloses a low glycemic index starch filling agent for meat products, and belongs to the technical field of deep processing of starch and food industry. The starch filling agent is prepared from corn starch, cassava starch or potato starch as raw materials through a pure physical annealing process, and meets the following characteristics: the content of RS3 type resistant starch is greater than or equal to 10%, the melting temperature of the RS3 type resistant starch is greater than or equal to 120 DEG C, the high-temperature water and oil retention rate is greater than or equal to 85%, the emulsification stability is greater than or equal to 85%, the thawing water separation rate is less than or equal to 5%, and the ingredient table only contains the starch. The low GI starch filling agent can provide filling, water and oil retention and emulsification stability for meat products, and meanwhile, the natural characteristics and clean label advantages of the starch are maintained, and is suitable for the field of meat products such as ham sausages, luncheon meats and frozen meat balls.

Description

Technical Field

[0001] This invention belongs to the field of starch deep processing and food industry technology, specifically relating to a special starch product with low glycemic index and excellent meat filling properties, obtained through a pure physical annealing process. Background Technology Meat products are one of the largest categories of products consumed in the global food industry. Starch is an indispensable filler and functional ingredient in the formulations of meat products such as ham sausages, luncheon meat, frozen meatballs, and surimi products. Starch plays multiple core functions in meat products: first, it fills and increases weight, reducing formulation costs; second, it retains water and oil, preventing the separation of water and oil during high-temperature sterilization and storage; third, it provides emulsification and stability, ensuring the uniform dispersion of fat and water in the surimi system; and fourth, it improves texture, giving the product elasticity and sliceability. Traditional starch fillers for meat products face three core challenges: First, heat resistance – meat products undergo high-temperature cooking or sterilization during production (usually 100-121℃). Natural starch gelatinizes and thins at high temperatures, reducing its water and oil retention capacity, leading to water and oil seepage and a softened texture. Second, emulsification stability – meat paste is a typical oil-in-water emulsion, and starch needs to work with protein to maintain emulsification stability. Natural starch has limited emulsification capabilities. Third, freeze-thaw stability – some meat products (such as frozen meatballs) require frozen storage, and water separation after thawing can affect product quality. Among existing solutions, chemically cross-linked starch is the most widely used modified starch in the meat processing industry due to its excellent heat resistance, water and oil retention, and emulsification stability. However, the ingredient list of chemically cross-linked starch requires labeling it as "chemically modified starch" or a specific chemical name, which does not conform to the trend of clean labeling. Although natural starch has a clean ingredient list, its heat resistance, water and oil retention, and emulsification stability do not meet the processing requirements of meat products. The applicant's prior patent application disclosed a purely physical annealing modification technology that can generate high-melting-point RS3-type resistant starch in situ within starch granules without adding any exogenous components through precise temperature and humidity control. This high-melting-point RS3-type resistant starch has high crystallinity, a melting temperature ≥120℃, and better thermal stability, water retention, and emulsifying ability than natural starch. This invention specifically applies this technology to the field of starch fillers for meat products, defining for the first time a meat product-specific starch filler with high RS3 content, excellent high-temperature water and oil retention, emulsifying stability, and freeze-thaw stability. Its quality is comprehensively defined through six quantitative indicators: RS3 content, RS3 melting temperature, high-temperature water and oil retention rate, emulsifying stability, thawing water separation rate, and ingredient list. Summary of the Invention Purpose of the invention This invention provides a starch product with excellent meat filling properties, obtained through a purely physical annealing process, and its quality is fully defined by six quantitative indicators. Technical solution This product uses corn starch, tapioca starch, or potato starch as raw materials, adjusted with water to a moisture content of 20%-35%, and then annealed for 10-18 minutes in a constant temperature and humidity environment at 60-70℃ and 80%-95% relative humidity. During annealing, amylose molecules rearrange themselves in an orderly manner along the surface of residual microcrystals to form high-melting-point RS3 resistant starch. After annealing, the starch is rapidly cooled to below 25℃ within 90 seconds using a fluidized bed to lock the RS3 crystal structure. It is then dried at a low temperature not exceeding 50℃ to a moisture content below 13%. The resulting starch filler product simultaneously meets the following requirements: RS3 resistant starch content ≥10%, RS3 resistant starch melting temperature ≥120℃, high-temperature water and oil retention rate ≥85%, emulsification stability ≥85%, thawing water separation rate ≤5%, and the ingredient list contains only the stated starch. Core Mechanism The quality of starch fillers for meat products is determined by four dimensions: thermal stability, water and oil retention capacity, emulsification stability, and freeze-thaw stability. In terms of thermal stability, the high crystallinity and dense lattice structure of RS3 resistant starch effectively prevent the penetration of water molecules and the gelatinization and expansion of starch granules in high-temperature environments. The high melting temperature (≥120℃) of RS3 resistant starch ensures that the starch maintains its structural integrity during high-temperature cooking and sterilization of meat products, and its filling, water-retaining, and oil-retaining functions are unaffected by heat treatment. A high-temperature water-retaining and oil-retaining rate of ≥85% directly quantifies this protective effect—under simulated high-temperature sterilization conditions (100℃, 30 minutes, representative conditions simulating conventional high-temperature cooking and pasteurization processes for meat products, applicable to meat products using sterilization processes at 100℃ and below), the total liquid loss rate of the starch-water-oil mixture does not exceed 15%. In terms of water and oil retention, the RS3 crystalline region contains ordered nanoscale water channels. Water molecules are tightly bound to the hydroxyl groups on the surface of the crystalline region through hydrogen bonds, forming a "structured water layer" with a migration activation energy far higher than that of free water. Simultaneously, the RS3 lattice possesses a unique oil-retention capacity—after annealing, amylose molecules rearrange themselves in an orderly manner along the microcrystalline surface, forming a crystalline array with uniform hydroxyl spacing on the particle surface. This array can bind water molecules through hydrogen bonds (water retention) and adsorb hydrophobic carbon chains of oil molecules through van der Waals forces (oil retention). This dual water and oil locking mechanism of "water layer + oil film" is a unique contribution of the annealing treatment—the hydroxyl groups on the surface of natural starch are randomly distributed, resulting in low surface energy and an inability to effectively adsorb oils. The oil retention of chemically cross-linked starch comes from the hydrophobic modification of chemical groups, rather than the ordered arrangement of physical structures. The product using wet heat treatment in Comparative Example 4 had a water and oil retention rate of only about 72% (<85%) and an emulsification stability of about 75% (<85%). This demonstrates that the high surface energy and ordered hydroxyl array of the RS3 lattice are unique contributions of the annealing process, and not a common effect of all physical modification methods. Regarding emulsification stability, the ordered hydroxyl array on the surface of RS3 particles provides a suitable hydrophilic-lipophilic balance, enabling them to exist stably at the water-oil interface. They synergistically form a stable interfacial film with the hydrophobic and hydrophilic groups of meat protein, maintaining the stability of the emulsion system. Natural starch, on the other hand, has a disordered distribution of hydroxyl groups on its surface, resulting in an unsuitable hydrophilic-lipophilic balance for stable interfacial existence and weak emulsification ability. Commercial resistant starch is highly hydrophobic and tends to enter the oil phase rather than remain stable at the interface. An emulsification stability of ≥85% indicates that even under heat-induced emulsification disruption conditions, the emulsion layer retention rate of the starch-protein-water-oil system remains above 85%. Regarding freeze-thaw stability, the freezing point of the RS3 "structured water layer" is much lower than that of free water, making it less prone to forming large ice crystals under freezing conditions and less likely to release water after thawing. A thawing water release rate of ≤5% indicates that the free water released after thawing of frozen meat products does not exceed 5%. Detection methods The content of RS3 resistant starch was determined according to the AOAC 2002.02 standard method. The melting temperature of RS3 resistant starch was determined by differential scanning calorimetry (heating rate 10℃ / min, nitrogen atmosphere, sample amount 3-5mg, temperature range 30-180℃, and the peak temperature of the endothermic peak was recorded). The high-temperature water and oil retention rate was determined as follows: Starch, water, and vegetable oil were mixed in a mass ratio of 1:4:2 and homogenized at 10,000 rpm for 2 minutes using a high-speed homogenizer to prepare an emulsion. The emulsion was poured into a sealed glass container and heated in a 100°C water bath for 30 minutes to simulate high-temperature sterilization. After cooling to room temperature, the sample was centrifuged at 3,000 rpm for 10 minutes, and all the supernatant (including water and oil layers) was carefully aspirated using a pipette and weighed. The high-temperature water and oil retention rate = (1 - supernatant mass / total sample mass before centrifugation) × 100%. Emulsion stability was determined as follows: Starch, water, and vegetable oil were mixed in a mass ratio of 1:4:2 and homogenized to form an emulsion (under the same conditions as above). The emulsion was poured into a graduated glass tube and heated in an 80°C water bath for 30 minutes. After cooling to room temperature, the height of the emulsion layer and the total liquid level were measured. The height of the emulsion layer was the height of the uniform milky white layer in the middle (excluding the top transparent oil layer and the bottom transparent water layer). If a transition area existed, the clear boundary between the milky white and translucent areas was used as the boundary. Measurements were taken once in each of the four directions (front, back, left, and right) of the glass tube using vernier calipers, and the average value was taken as the height of the emulsion layer. Emulsion stability = (height of emulsion layer / total liquid level) × 100%. The thawing water separation rate was determined as follows: Starch, water, and vegetable oil were mixed in a mass ratio of 1:4:2 and homogenized to form an emulsion (under the same conditions as above). The emulsion was poured into a sealed container and frozen at -18°C for 24 hours. After thawing, the sample was centrifuged at 3000 rpm for 10 minutes. After centrifugation, all supernatant was carefully aspirated using a pipette and transferred to a pre-weighed beaker for weighing. Thawing water separation rate = (mass of supernatant / total mass of sample before centrifugation) × 100%. Beneficial effects (1) A complete quality index system for starch fillers for meat products was defined for the first time—low GI characteristics and processing stability are guaranteed by RS3 content and RS3 melting temperature; no water or oil is released after high-temperature sterilization is guaranteed by high-temperature water and oil retention rate; uniform and stable meat paste system is guaranteed by emulsification stability; no water is released after thawing of frozen meat products is guaranteed by thawing water separation rate; and clean label characteristics are guaranteed by ingredient list. (2) Purely physical with zero additives, the ingredient list contains only starch. (3) Applicable to meat products such as ham sausage, luncheon meat, frozen meatballs, and surimi products. Detailed Implementation Example 1 Take corn starch, add water to adjust to a moisture content of about 28%, and put it into a constant temperature and humidity equipment for gentle annealing at 65℃ and 85% humidity for 14 minutes. After annealing, use a fluidized bed to rapidly cool to below 25℃ within 90 seconds with cold air at -5℃, and dry at a low temperature of 45℃ to a moisture content of about 12%, thus obtaining the starch filler for meat products. The resulting product has an RS3 resistant starch content of 11.5%, an RS3 melting temperature of 125℃, a high-temperature water and oil retention rate of 90%, an emulsification stability of 92%, and a thawing water separation rate of 3%. The ingredient list contains only corn starch. The product was added to the ham sausage formula at a 10% mass ratio, and then processed through chopping, filling, and high-temperature sterilization (100℃, 30 minutes) to produce ham sausages. The ham sausages sliced ​​well, showed no water or oil exudation, and had a chewy texture, showing no significant difference from the control product using chemically cross-linked starch. Comparative Example 1 (using unmodified starch, with poor water and oil retention, emulsification stability, and freeze-thaw stability) The annealed starch filler in Example 1 was replaced with untreated corn starch of the same variety, while all other conditions remained unchanged. After high-temperature sterilization, the ham sausages exhibited significant water and oil exudation, with a high-temperature water and oil retention rate of only 60% (<85%). Emulsification stability was only 65% ​​(<85%), and fat particle aggregation occurred during slicing. After 7 days of frozen storage, the thawing water separation rate reached 15% (>5%). This demonstrates that the water and oil retention, emulsification stability, and freeze-thaw stability of unmodified starch do not meet the requirements for meat products. Comparative Example 2 (using chemically cross-linked starch, ingredient list is not clean) Commercially available cross-linked starch with phosphate esters was used as a filler, with all other conditions remaining unchanged. The ham sausages performed well after high-temperature sterilization, exhibiting a high-temperature water and oil retention rate of 94%, emulsification stability of 95%, and a thawing water separation rate of 2%. All performance indicators were comparable to or even slightly better than those in Example 1. However, the ingredient list required "cross-linked starch with phosphate esters," which did not meet the requirements for clean labeling. This demonstrates that while chemically cross-linked starch has excellent performance, it has an irreparable deficiency in the purity of its ingredient list. Comparative Example 3 (physical blend of commercial resistant starch, with insufficient water and oil retention and emulsion stability) Untreated corn starch and commercial RS3 resistant starch were physically mixed at a mass ratio of 7:3, with other conditions remaining unchanged. The resulting mixed starch had an RS3 content of approximately 10.5%, but after high-temperature sterilization, the ham sausages exhibited water and oil exudation, with a high-temperature water and oil retention rate of only about 70% (<85%). Emulsification stability was approximately 75% (<85%), and fat particles were visible upon slicing. This demonstrates that simple physical blending cannot solve the water and oil retention and emulsification stability problems of commercial resistant starch at high temperatures, and that the pure physical annealing route has irreplaceable advantages in meat product filling performance. Comparative Example 4 (using starch treated with wet heat, resulting in insufficient water and oil retention and emulsification stability) Corn starch treated with hydrothermal heat (treatment conditions: hydrothermal treatment at 110℃ and 25% moisture content for 2 hours, RS3 content approximately 8%) was used as a filler, with other conditions remaining unchanged. The resulting starch exhibited a high-temperature water and oil retention rate of only about 72% (<85%), emulsification stability of about 75% (<85%), and thawing water separation rate of about 8% (>5%). This demonstrates that the high surface energy, ordered hydroxyl array, and structured water layer of the RS3 lattice are unique contributions of annealing treatment, and not common effects of all physical modification methods. Other physical methods, such as hydrothermal treatment, cannot replace the technical effects of annealing treatment in meat product filler applications. Industrial applications This product is suitable for filling, water and oil retention, and emulsification stabilization of meat products such as ham sausages, luncheon meat, frozen meatballs, and surimi products. Six indicators must be included in the product's factory inspection standards: RS3 content, RS3 melting temperature, high-temperature water and oil retention rate, emulsification stability, thawing water separation rate, and ingredient list. The ingredient list contains only the stated starch, meeting clean label requirements. This product is particularly suitable for meat product brands that prioritize clean labeling and a natural positioning.

Claims

1. A low glycemic index starch filler for meat products, characterized in that, The starch filler is made from corn starch, tapioca starch, or potato starch through a purely physical annealing process, and simultaneously meets the following characteristics: RS3 resistant starch content ≥10%, RS3 resistant starch melting temperature ≥120℃, high temperature water and oil retention rate ≥85%, emulsification stability ≥85%, thawing water separation rate ≤5%, and the ingredient list contains only the starch mentioned above.

2. The starch filler according to claim 1, characterized in that, The RS3 type resistant starch has a content of ≥11.5%, a high temperature resistance, water and oil retention rate of ≥90%, an emulsification stability of ≥92%, and a thawing water separation rate of ≤3%.

3. The application of the starch filler according to claim 1 or 2 in the preparation of ham sausage, luncheon meat, frozen meatballs, and surimi products.