Pregelatinized starches having high process tolerance and methods for making and using them

Abstract

To provide pregelatinized starches having a high degree of process tolerance, and methods for making and using them.SOLUTION: In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles and a sedimentation volume in the range of 20 mL / g to 45 mL / g, the pregelatinized starch being in the form of agglomerates comprising starch particles, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles, and a sedimentation volume in the range of 20 mL / g to 45 mL / g, the pregelatinized starch being in the form of agglomerates comprising starch particles. In certain embodiments, the starch is drum-dried. In certain embodiments, the pregelatinized starches of the disclosure have a Yellowness Index no more than 10.SELECTED DRAWING: None

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority to U.S. Provisional Patent Application No. 62 / 525,085, filed June 26, 2017, which is incorporated herein by reference in its entirety. [Background technology]

[0002] Field of the Disclosure This disclosure relates generally to starch. More particularly, this disclosure relates to pregelatinized starch that is highly process-tolerant, and methods for making and using the same.

[0003] Technical background Food-grade starches are commonly used to provide desirable qualities to a variety of food products. For example, cross-linked and stabilized modified food starches are widely used for food texturing. Stabilization confers freeze-thaw stability to starch, while cross-linking confers process resistance. Stabilization can be provided by substituting starch hydroxy groups with groups such as hydroxypropyl ether or acetyl ester. Process resistance can be achieved by cross-linking with groups such as phosphate (e.g., via treatment of starch with phosphochloride) or adipate (e.g., via treatment with acetic-adipic mixed anhydride). As used herein, the terms "process tolerant" or "process tolerance" with respect to starch mean that individual granules of starch largely break down in water when cooked, but the material swells, and can retain a significant portion of its granularity throughout processing. Thus, process-resistant starch can resist breakdown into small fragments and dissolution during processing. This behavior allows the starch to slightly thicken foods without causing undesirable gelatinization, cohesion, or stringiness. Process-resistant starches are therefore highly desirable for use in foods such as gravies, sauces, and dressings, as well as certain fruit fillings and dairy products. However, such process-resistant starches require the use of chemical modification of the starch, which requires additional processing steps and costs, and perhaps more importantly, is considered undesirable by consumers. While native starches are not "chemically modified," they lack the necessary process resistance, thereby producing undesirably high levels of usable content. Additionally, current options for "clean label" starches, process-resistant textured starches, suffer from pronounced color and flavor that can be undesirably transferred to the final food product (e.g., dairy products).

[0004] In many applications, starch must be cooked at relatively high temperatures, often approaching 100°C, to provide the desired textural behavior in a given food product. However, there are various techniques known as pre-cooking, or "gelatinizing," starch; such pregelatinized starches can be used to provide a desired viscosity in a food product without the need to heat the food product at such high temperatures. Some such gelatinization methods include spray cooking, drum drying, and pre-swelling with aqueous alcohol. Drum drying involves passing a moist starch material over a hot, rotating drum and squeezing it through narrow openings formed between the drum and another surface (e.g., another rotating drum). This process is carried out at a temperature sufficient not only to gelatinize the starch but also to dry most of the moisture therefrom, providing the starch in a dry sheet or flake form that can be processed into a desired flake or particle size. Drum drying is the least expensive of these techniques; however, as the inventors have determined (and as described in more detail below), drum drying can adversely affect the integrity of the starch granules and provide a starch material that provides undesirable textures, such as cohesiveness and stringiness, in foods. Drum-dried starches generally provide dispersions with lower viscosities than spray-cooked and alcohol-modified starches when prepared with comparable process tolerances, and they can have a high degree of solubles, which can lead to undesirable clumping. Drum drying can significantly reduce process tolerance. Summary of the Invention [Means for solving the problem]

[0005] In one aspect, the present disclosure provides a pregelatinized starch having a soluble content of 15% by weight or less and a sedimentation volume in the range of 20 mL / g to 45 mL / g, wherein the pregelatinized starch is in the form of agglomerates comprising starch particles, and the pregelatinized starch is in a substantially planar morphology. In certain embodiments, the starch is drum dried. In certain desirable embodiments, the pregelatinized starch has a yellowness index of 10 or less.

[0006] In another aspect, the present disclosure provides a pregelatinized starch having a soluble content of 15% by weight or less and a sedimentation volume in the range of 20 mL / g to 45 mL / g, wherein the pregelatinized starch is in the form of agglomerates comprising starch particles. In certain desirable embodiments, the pregelatinized starch has a yellowness index of 10 or less. In certain embodiments, the starch is drum dried.

[0007] In another aspect, the present disclosure provides a method of producing a pregelatinized starch as described herein, comprising the steps of providing a non-gelatinized starch moistened with an aqueous medium; and drum drying the moist non-gelatinized starch under conditions sufficient to pregelatinize the starch.

[0008] In another aspect, the present disclosure provides a food product comprising the pregelatinized starch described herein. [Brief explanation of the drawings]

[0009] The present disclosure may be more fully understood with reference to the following figures: [Figure 1] FIG. 1 is a photomicrograph of a conventional non-pregelatinized hydroxypropylated modified starch dispersed in water under the RVA conditions described herein. [Figure 2] FIG. 2 is a photomicrograph of a conventional hydroxypropylated modified starch dispersed in water under the RVA conditions described herein and pregelatinized by spray cooking. [Figure 3] FIG. 3 is a photomicrograph of a conventional hydroxypropylated modified starch dispersed in water under the RVA conditions described herein and pregelatinized by drum drying. [Figure 4] FIG. 4 is a micrograph of native waxy starch before it is cooked. [Figure 5] FIG. 5 is a photomicrograph of the native waxy starch of FIG. 4 after being treated under RVA conditions. [Figure 6] FIG. 6 is a micrograph of a starch of the present disclosure before it is cooked. [Figure 7] FIG. 7 is a photomicrograph of the starch of FIG. 6 after being treated under RVA conditions. [Figure 8] FIG. 8 is a photomicrograph of an example of drum-dried starch. [Figure 9] FIG. 9 is a series of photographs used to assess springiness. [Figure 10] FIG. 10 is a series of photographs used to determine the settling velocity. [Figure 11] Figure 11 is a series of pictures used to determine cohesion. [Figure 12] FIG. 12 is the RVA plot and hydrated RVA plot for the samples of Example 1. [Figure 13] FIG. 13 is the RVA plot and hydrated RVA plot for the samples of Example 1. [Figure 14] FIG. 14 provides data for the dispersion properties of the samples of Example 1. [Figure 15] FIG. 15 is the RVA plot and hydrated RVA plot for the samples of Example 2. [Figure 16] FIG. 16 is the RVA plot and hydrated RVA plot for the samples of Example 2. [Figure 17] FIG. 17 provides data for the dispersion properties of the samples of Example 2. [Figure 18] FIG. 18 provides texture data for the Bavarian cream of Example 3. [Figure 19] FIG. 19 provides texture data for salad dressings that may utilize the spoon of Example 3. [Figure 20] FIG. 20 provides texture data for the fruit filling of Example 3. DETAILED DESCRIPTION OF THE INVENTION

[0010] Drum drying, as noted above, is a cost-effective method for pregelatinization, but can have undesirable effects on starch performance. For example, FIG. 1 is a photomicrograph of a conventional, non-pregelatinized, hydroxypropylated modified starch dispersed in water under the RVA conditions described below. As can be seen, the individual particles of starch remain substantially intact. Pregelatinizing this starch by spray cooking and then dispersing it in water under the RVA conditions described below results in particles that swell but do not substantially fragment or disintegrate, as shown in FIG. 2. In contrast, when the starch of FIG. 1 is pregelatinized by drum drying, the resulting planar sheet or flake-like aggregates break down upon reintroduction to water, producing mostly particles that are clearly fragmented, as shown in FIG. 3. These fragments are visually distinct from the intact, unfragmented particles of FIGS. 1 and 2. Therefore, such drum drying of starch can result in a loss of process resistance and an increase in the amount of soluble starch, which can provide undesirable textural qualities to the starch.

[0011] Surprisingly, the inventors have been able to provide a pregelatinized starch material that can provide both process tolerance and highly desirable texturing properties using drum drying. Accordingly, one aspect of the present disclosure is a pregelatinized starch having a soluble content of less than 15% by weight and a sedimentation volume in the range of 20 mL / g to 45 mL / g (and, in certain embodiments, a yellowness index of 10 or less). The pregelatinized starch can be in the form of agglomerates comprising starch particles; in certain preferred embodiments, at least 50% of the starch particles swell but do not substantially fragment when treated with water. The pregelatinized starch of this aspect of the disclosure can be, for example, a drum-dried starch.

[0012] Additionally, the pregelatinized starch of the present disclosure can be provided in a substantially planar morphology. Accordingly, another aspect of the present disclosure is a pregelatinized starch having a soluble content of less than 15% by weight and a sedimentation volume in the range of 20 mL / g to 45 mL / g (and, in certain embodiments, a yellowness index of 10 or less). The pregelatinized starch can be in the form of agglomerates comprising starch particles; in certain preferred embodiments, at least 50% of the starch particles swell but do not substantially fragment when treated with water at 95°C. According to this aspect of the present disclosure, the pregelatinized starch is in a substantially planar morphology. As used herein, a "substantially planar" morphology refers to at least 50%, at least 75%, or even at least 90% of the material, by weight, in the form of individual sheet-like or flake-like particles of material having a thickness of less than or equal to ½ (e.g., in certain embodiments described elsewhere herein, less than or equal to ⅓ or less than or equal to ¼) the length and width of the particle, respectively. Thickness is measured as the average thickness along the shortest dimension, while length is measured as the longest dimension perpendicular to the thickness, and width is measured as the longest dimension perpendicular to both the thickness and the length. In certain embodiments described elsewhere herein, the pregelatinized starch of this aspect of the disclosure is a drum-dried starch.

[0013] As those skilled in the art will appreciate, sedimentation volume can be used as a measure of process resistance. As used herein, sedimentation volume is the volume occupied by 1 g of cooked starch (dry basis) in 100 g of salted buffer solution (i.e., total amount, including starch). This value is also known in the art as "swelling volume." As used herein, "salted buffer solution" refers to a solution prepared by the following steps: Using a top-loader balance, weigh 20 grams of sodium chloride into a 2-liter volumetric flask containing a stir bar; To this, add RVA pH 6.5 buffer (purchased from Rikka Chemical Co.) to fill the flask at least halfway; Stir until sodium chloride dissolves; Add additional RVA pH 6.5 buffer to bring the final volume to 2 liters. The settling volume described herein is determined by cooking starch at 5% solids in a salted buffer solution by first suspending the container containing the slurry in a 95°C water bath, stirring with a glass rod or metal spatula for 6 minutes, then covering the container and maintaining the paste at 95°C for 20 minutes. The container is removed from the bath and allowed to cool on the bench. The resulting paste is brought to its initial weight by adding water (i.e., to replace any evaporated water) and mixing thoroughly. 20.0 g of the paste (containing 1.0 g of starch) is weighed into a 100 mL graduated cylinder containing the salted buffer solution, and the total weight of the mixture in the cylinder is adjusted to 100 g with the buffer. The cylinder is allowed to stand at room temperature (approximately 23°C) for 24 hours. The volume occupied by the starch sediment (i.e., as read off the cylinder) is the sedimentation volume per gram of starch, i.e., in mL / g.

[0014] Starches with relatively low sedimentation volumes (e.g., in the range of 20 mL / g to 30 mL / g) have excellent process resistance. In certain embodiments described elsewhere herein, the pregelatinized starch has a sedimentation volume in the range of 20 mL / g to 37 mL / g, or 20 mL / g or 32 mL / g, or 20 mL / g to 27 mL / g, or 20 mL / g to 24 mL / g, or 24 mL / g to 45 mL / g, or 24 mL / g to 37 mL / g, or 24 mL / g or 32 mL / g, or 24 mL / g to 30 mL / g, or 24 mL / g to 27 mL / g, or 27 mL / g to 45 mL / g, 27 mL / g to 37 mL / g, or 27 mL / g to 30 mL / g. In certain specific embodiments described elsewhere herein, the pregelatinized starch has a sedimentation volume in the range of 20 mL / g to 25 mL / g.

[0015] In the sediment volume test described above, the supernatant above the granular sediment contains soluble starch, i.e., the portion of the starch not retained by the inhibited granules of the sediment. The amount of soluble starch is quantified by withdrawing a portion of the supernatant, quantitatively hydrolyzing the starch with dextrose using acid or enzymes, and then measuring the dextrose concentration using an instrumental analyzer, such as the glucose analyzer available from YSI Incorporated. The dextrose concentration in the supernatant can be converted algebraically to the soluble percentage (i.e., weight %) of starch.

[0016] When starch releases a high degree of material from its granules during food processing, it can provide a degree of cohesiveness or stringiness to the food product. While this is desirable in some foods, it is highly undesirable in others. Therefore, for certain applications, such as dressings, sauces, and gravies, and certain fruit fillings and dairy products, pregelatinized starches with a low amount of solubles are desirable. Conventional drum-dried starches tend to have a high soluble content. In contrast, the pregelatinized starches of the present invention have a soluble content of 15% or less. Thus, the pregelatinized starches of the present invention can provide desirable texturing properties without undesirable amounts of cohesiveness or stringiness. In certain embodiments described elsewhere herein, the pregelatinized starch has a soluble content of 10% or less. In certain embodiments described elsewhere herein, the pregelatinized starch has a soluble content of 5% or less, e.g., a soluble content of 4% or less, or a soluble content of 2% or less.

[0017] The pregelatinized starches of the present disclosure comprise a multitude of discrete starch particles, i.e., individual particles produced upon dispersion of the starch in a liquid. Individual agglomerates of dried starch will contain many such particles, as will be apparent to those skilled in the art. The particles may be, for example, intact granules or fragments of granules. Particle size may depend on the plant source of the starch as well as the extent to which native starch granules are physically fragmented during processing.

[0018] In particular, in the pregelatinized starch of the present disclosure, the starch particles swell but do not substantially fragment when treated with water at 95°C. As used herein, "treated with water at 95°C" refers to the conditions of an RVA (Rapid Visco Analyzer) experiment: viscosity is measured by RVA at 5% solids in 1% NaCl pH 6.5 phosphate buffer. Pregelatinized starch is added to water at 35°C and stirred at 700 rpm for 1 minute and 160 rpm for 14 minutes at 35°C; stirring at 160 rpm continues throughout the measurement. The temperature is linearly increased to 95°C over 7 minutes, then held at 95°C for 10 minutes, then linearly decreased to 35°C over 6 minutes, and finally held at 35°C for 10 minutes. Viscosity can be measured at this time, and the resulting starch dispersion can be stained with iodine and examined under a microscope to determine the degree of fragmentation. Staining is performed as follows: 1 g of starch paste is diluted with 4 g of deionized water in a glass vial. After thorough mixing, 5 microliters of sample is diluted with 5 microliters of 0.1 N iodine solution on a microscope slide and mixed well. The sample is covered with a coverslip and photographed at 200x magnification. The degree of fragmentation can be determined by comparing the area of ​​the microscope field captured by unfragmented particles as a fraction of the total area of ​​the field captured by unfragmented particles and particle fragments. For example, in certain embodiments, the pregelatinized starches described elsewhere herein have a degree of fragmentation of 50% or less, i.e., the area of ​​unfragmented particles divided by the sum of the area of ​​unfragmented particles and particle fragments is 50% or less. In other embodiments, the pregelatinized starches described elsewhere herein have a degree of fragmentation of 30% or less, or even 10% or less.

[0019] Figure 4 is a photomicrograph of a native waxy starch imaged as described above before cooking, and Figure 5 is a photomicrograph of the same starch after treatment with the RVA conditions described above. Figure 6 is a photomicrograph of a starch of the present disclosure before cooking, and Figure 7 is a photomicrograph of a starch of the present disclosure after treatment with the RVA conditions described above.

[0020] In certain embodiments of the pregelatinized starch described elsewhere herein, at least 75% of the starch particles swell but do not substantially disintegrate when treated with water at 95° C. In certain specific embodiments of the pregelatinized starch described elsewhere herein, at least 90% of the starch particles swell but do not substantially disintegrate when treated with water at 95° C.

[0021] As noted above, the starches of the present invention are pregelatinized. As those skilled in the art will appreciate, the pregelatinization process breaks down the semi-crystalline structure of native starch granules, thus allowing subsequent viscosity to be provided to foods without the need for high temperature processing. As used herein, "pregelatinized" starch means that, when viewed under a polarized microscope, no more than 25% of its particles exhibit birefringence through the particle, i.e., high extinction, a so-called "Maltese" cross. For example, in certain embodiments, no more than 10%, no more than 5%, or even no more than 2% of pregelatinized starch particles exhibit birefringence.

[0022] In particular, in certain embodiments of the present disclosure, the pregelatinized starch described elsewhere herein is drum-dried starch. Drum drying is an economically attractive pregelatinization method, but can cause undesirable damage to the starch material. For example, conventional drum-dried starch can experience undesirable properties such as high cohesion and stringiness, resulting in starch granules breaking down and producing a large amount of soluble material. In contrast, the pregelatinized starch of these embodiments of the present disclosure, despite being drum-dried, has low solubility and excellent processability. Conventional drum drying equipment and processes can be used to provide the drum-dried starch of the present disclosure. As one skilled in the art will appreciate, a typical drum dryer includes one or two horizontally mounted hollow cylinders with a feed system configured to apply a thin layer of liquid, slurry, or puree to the surface of one or both cylinders. In drying operations, a drum is heated to dry and, depending on the temperature, cooks the liquid, slurry, or pureed material to form a thin, solid layer of material that can be removed from the drum with a scraper and pulverized to a desired size or milled. Drum dryers are described in detail by J. Tang et al., "Drum Drying," pages 211-14 in Encyclopedia of Agricultural, Food, and Biological Engineering, Marcel Dekker, 2003, the entire text of which is incorporated herein by reference. Specific drum drying equipment and processes are described below; those skilled in the art will understand that a variety of drum drying and roll drying equipment and conditions can be used to provide the "drum-dried" material described herein. Those skilled in the art will understand that drum-dried starch material has a different dried appearance than spray-cooked or alcohol-treated starch. A micrograph of an example of drum-dried starch is shown in FIG. 8. For example, drum drying can provide dried starch material with a sheet-like or flake-like aggregate appearance and / or a crater-like appearance as described in more detail below and shown in FIG. 8.

[0023] In certain embodiments described elsewhere herein, the pregelatinized starch agglomerates (e.g., at least 50%, at least 75%, or at least 90% by weight thereof) have a substantially non-round shape (e.g., a jagged shape). Such agglomerates can be produced, for example, by drum drying, as described above; individual agglomerates can be formed by breaking or crushing sheets of dried material. The substantially non-round shape of such material is in contrast to the round agglomerates produced by spray cooking or alcohol treatment.

[0024] In certain embodiments described elsewhere herein, the pregelatinized starch agglomerates (e.g., at least 50%, at least 75%, or at least 90% by weight thereof) have cratered surfaces. An example of such a surface is shown in Figure 8. Such agglomerates can be made, for example, by drum drying, as described above; particularly at higher drying temperatures desirable to provide substantial pregelatinization, drum drying can provide starch agglomerates with cratered surfaces resulting from water escaping from the drying material in the form of steam.

[0025] In certain embodiments described elsewhere herein, at least 75% by weight of the pregelatinized starch (e.g., at least 90% by weight thereof) is in the form of individual sheet- or flake-like material agglomerates having a thickness of less than or equal to half the length and width of the agglomerates, respectively. Such agglomerates may be produced, for example, by drum drying as described above with an optional milling or grinding step to provide the agglomerate size.

[0026] In certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flake-like aggregates of material having a thickness of not more than one-third of the length and width of the aggregates, respectively. In certain specific embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flake-like aggregates of material having a thickness of not more than one-quarter of the length and width of the aggregates, respectively. Such aggregates can be produced, for example, by drum drying as described above with an optional milling or grinding step to provide the desired aggregate size. Advantageously, in the drum drying process, aggregate size can be manipulated over a wider range than is typical for spray-cooking and / or agglomerates. Because the dried starch is initially produced as relatively large sheets, aggregate size can vary from large flakes to the desired fine grain size. For example, drum dried sheets can be ground into agglomerates of several hundred microns in the major dimension (e.g., 750 microns) to provide starches that provide a pulpy texture to foods, or down to around 5-10 microns for starches that provide a rounded texture to foods.

[0027] As one skilled in the art will appreciate, the pregelatinized starch described herein can be provided in a variety of aggregate sizes (i.e., substantially dry form). For example, in certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flake-like aggregates of material having a thickness ranging from 20 microns to 250 microns, respectively. For example, in various embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flake-like aggregates of material having a thickness ranging from 20 microns to 200 microns, or from 20 microns to 150 microns, or from 20 microns to 125 microns, or from 20 microns to 100 microns, or from 20 microns to 75 microns, or from 30 microns to 250 microns, or from 30 microns to 200 microns, or from 30 microns to 150 microns, or from 30 microns to 125 microns, respectively. The material may be in the form of individual sheets or flakes of material agglomerates having thicknesses ranging from 30 microns to 100 microns, or from 50 microns to 250 microns, or from 50 microns to 200 microns, or from 50 microns to 150 microns, or from 50 microns to 125 microns, or from 75 microns to 250 microns, or from 75 microns to 200 microns, or from 75 microns to 150 microns, or from 75 microns to 125 microns, or from 100 microns to 250 microns, or from 100 microns to 200 microns.In certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof), i.e., agglomerates having the thicknesses described above, are at least 50 microns, or at least 100 microns, or at least 200 microns, e.g., at least 300 microns or at least 400 microns, or 50 microns to 1000 microns, or 50 microns to 800 microns, or 50 microns to 500 microns, or 50 microns to 250 microns, or 100 microns, respectively. The material is in the form of individual sheet or flake-like material agglomerates having lengths ranging from 100 microns to 1000 microns, or 100 microns to 800 microns, or 100 microns to 500 microns, or 100 microns to 250 microns, or 200 microns to 1000 microns, or 200 microns to 800 microns, or 200 microns to 500 microns, or 300 microns to 1000 microns, or 300 microns to 800 microns, or 300 microns to 500 microns, or 400 microns to 1000 microns, or 400 microns to 800 microns.Similarly, in certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof), i.e., aggregates having the thickness and length described above, are at least 50 microns, or at least 100 microns, or at least 200 microns, e.g., at least 300 microns or at least 400 microns, or 50 microns to 1000 microns, or 50 microns to 800 microns, or 50 microns to 500 microns, or 50 microns to 250 microns, or 100 microns. The planar aggregates are in the form of individual sheet- or flake-like material agglomerates having widths ranging from 100 microns to 1000 microns, or from 100 microns to 800 microns, or from 100 microns to 500 microns, or from 100 microns to 250 microns, or from 200 microns to 1000 microns, or from 200 microns to 800 microns, or from 200 microns to 500 microns, or from 300 microns to 1000 microns, or from 300 microns to 800 microns, or from 300 microns to 500 microns, or from 400 microns to 1000 microns, or from 400 microns to 800 microns. The planar aggregates described above can also be ground smaller, for example, to provide agglomerate sizes down to the range of 1 to 20 microns (e.g., 5 to 10 microns).

[0028] For example, in certain embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flaky material agglomerates having a thickness in the range of 20 microns to 250 microns; a length of at least 50 microns; and a width of at least 50 microns, respectively. In other embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flaky material agglomerates having a thickness in the range of 20 microns to 250 microns; a length of at least 100 microns; and a width of at least 100 microns, respectively. In other embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% or at least 90% by weight thereof) is in the form of individual sheet- or flaky material agglomerates having a thickness in the range of 20 microns to 250 microns; a length in the range of 200 microns to 1000 microns; and a width in the range of 200 microns to 1000 microns, respectively. In other embodiments described elsewhere herein, at least 50% by weight of the pregelatinized starch (e.g., at least 75% by weight or at least 90% by weight thereof) is in the form of individual sheet- or flaky material agglomerates each having a thickness in the range of 50 microns to 250 microns; a length in the range of 100 microns to 1000 microns; and a width in the range of 100 microns to 1000 microns. One skilled in the art will appreciate that in various other embodiments, at least 50% by weight of the pregelatinized starch (e.g., at least 75% by weight or at least 90% by weight thereof) is in the form of individual sheet- or flaky material agglomerates each having any combination of thickness, length, and width as described above (e.g., such that sheet- or flaky agglomerates are formed).

[0029] A variety of different starch sources, including blends of starch sources, can be used to provide the starch of the present disclosure. Those skilled in the art will understand that different types of starch from different sources can have different textural and rheological properties and, therefore, may be desirable for use in different food applications. Those skilled in the art will be able to distinguish between starch types using conventional microscopy and analytical techniques. For example, in certain embodiments described elsewhere herein, the pregelatinized starch is corn starch. In other embodiments described elsewhere herein, the pregelatinized starch is tapioca or cassava starch. In other embodiments described elsewhere herein, the pregelatinized starch is potato starch. In other embodiments described elsewhere herein, the pregelatinized starch is rice starch or wheat starch. In still other embodiments described elsewhere herein, the pregelatinized starch is derived from acorns, arrowroot, aracacha, banana, barley, breadfruit, buckwheat, canna, colacea, dogtooth violet, kudzu, malanga, millet, oats, oka, Polynesian arrowroot, sago, sorghum, sweet potato, rye, taro, chestnut, water chestnut, yam, or legumes such as broad beans, lentils, mung beans, peas, or chickpeas. The starch can be waxy or non-waxy. The materials and methods of the present disclosure can be practiced with virtually any starch source, including native starch sources.

[0030] As will be appreciated by those skilled in the art, the starch feedstock can be purified, for example, by conventional methods, to reduce undesirable flavors, odors, and colors inherent in the starch or otherwise present. For example, impurities can be reduced using methods such as washing (e.g., alkaline washing), steam stripping, ion exchange processes, dialysis, filtration, bleaching, e.g., with chlorite, enzymatic modification (e.g., to remove proteins), and / or centrifugation. Those skilled in the art will appreciate that such purification operations can be performed at various appropriate points in the process. The starch can be washed to remove soluble low molecular weight fractions, such as monosaccharides and disaccharides and / or oligosaccharides, using techniques known in the art.

[0031] The pregelatinized starches described herein can provide various textural benefits. For example, in certain embodiments described elsewhere herein, pregelatinized starches can provide low cohesion in aqueous media (e.g., as measured by spinnability). Such pregelatinized starches can be used to provide desirably low cohesion in foods such as gravies, sauces, or dressings. Spinnability can be determined by a sensory panel, such as a panel of testers trained to determine the sensory properties of food ingredients, by comparing the results with the photographs in Figure 9 (spinnability values ​​3, 6, and 9, top to bottom). To prepare starch samples for spinnability evaluation, propylene glycol and starch are mixed in a 1:1 ratio using a plastic spatula until the starch is moistened. The starch / propylene glycol mixture is placed in a Caframo mixer set at 825 RPM. The mixer is activated, and 1% (w / w) salt water is poured into the container containing the starch mixture. A spatula is used to ensure the starch is fully exposed to the salt water. The total amount of starch mixture is 2500 grams, with a starch concentration of 6.5% (dry solids basis). The mixture is blended at 825 RPM for 10 minutes. The starch paste is divided into 10 equal portions and placed into 8-ounce covered jars. Each jar contains approximately 250 grams of product. The starch is allowed to hydrate for 1 hour before evaluation. To determine spinnability, the sample is stirred well, then a spoonful of material is removed from the jar and slowly dropped into a container. The length of the tail as the starch leaves the spoon is observed and compared to the photograph in Figure 9 to determine the spinnability value. In certain embodiments, the starches described elsewhere herein have a spinnability value of 5 or less, or 4 or less, or in the ranges of 1-5, 1-4, or 2-5, or 2-4.

[0032] The dispersibility of pregelatinized starch in aqueous media can be evaluated by dumping 5 grams of starch (neat) in a 250 mL beaker into 95 grams of 1% (w / w) salt water. Panelists observe the settling rate of the starch aggregates over a 10-second time frame and compare it to the photograph in Figure 10 to determine a settling rate value. The settling rate can be, for example, at least 1, at least 5, or in the range of 1 to 15 or 5 to 15. Panelists then stir the starch solution at medium speed using a mini whisk for 1 minute and evaluate the initial thickness, float count, float area, sediment (amount of aggregates settling to the bottom), clumps (large undispersed aggregates in the solution), graininess, phase separation, and thickness after 3 minutes. After stirring, the amount of undissolved aggregates can be compared to the photograph in Figure 11 to determine a flocculation value, for example, 0 to 15.

[0033] The pregelatinized starches described herein can have various hydration rates. Rapid hydration can cause clumping when the pregelatinized starch is directly dispersed in an aqueous medium, but clumping can be minimized by pre-dispersing the starch in other ingredients, such as oil or sugar. In contrast, a slower hydration rate allows for minimal clumping when the pregelatinized starch is directly dispersed in an aqueous medium. Those skilled in the art can affect the dispersibility of a material, for example, by controlling the particle size of the material (e.g., by milling after drum drying).

[0034] In certain embodiments described elsewhere herein, the pregelatinized starch is shear-resistant. Shear resistance can be measured by comparing the sedimentation volume and soluble content of the starch before and after shearing. In certain desirable embodiments described elsewhere herein, the sedimentation volume increases by 25% or less, or even 10% or less, upon shearing. In certain desirable embodiments, the amount of soluble content increases by 25% or less, or even 10% or less, upon shearing. In certain embodiments described elsewhere herein, the starch has a degree of fragmentation of 50% or less, 30% or less, or even 10% or less after shearing. In certain such embodiments, "shearing" refers to treatment in a Waring blender (Model 51BL32) by shearing at 30 V for 40 seconds. The starch can optionally be cooked (e.g., at RVA conditions) before shearing.

[0035] The pregelatinized starches described herein can be produced with relatively little color. For example, certain embodiments of the pregelatinized starches specifically described herein have a Yellowness Index of 10 or less, e.g., in the range of 3 to 10 or 5 to 10. In certain desirable embodiments, the Yellowness Index is less than 8 (e.g., 3 to 8 or 5 to 8). The Yellowness Index is measured according to ASTM E313. Moreover, the pregelatinized starches described herein can be produced with a high degree of gloss. The gloss can be determined by comparison with standard photographic paper (gloss level 3: Kodak Photographic Paper barcode 04177174332; gloss level 7: Kodak Ultra Premium Photographic Paper barcode 04177183398; gloss level 11: Kodak Premium Photographic Paper with a laminated sheet on top, Kodak Premium Photographic Paper barcode 04177103438).

[0036] Additionally, the pregelatinized starches described herein can be produced with low flavor so that they do not significantly affect the flavor of the food product in which they are incorporated.

[0037] In particular, in certain embodiments, the pregelatinized starches described herein are not chemically modified. For example, in certain embodiments, the pregelatinized starches described herein can be produced without many of the traditional chemical modifiers used to produce traditional modified and / or inhibited starches. Thus, in certain preferred embodiments, the pregelatinized starches described herein can be labeled as so-called "clean label" starches. For example, in certain embodiments, the pregelatinized starches described herein are not hydroxypropylated. In certain embodiments, the pregelatinized starches described herein are not acetylated. In certain embodiments, the pregelatinized starches described herein are not carboxymethylated. In certain embodiments, the pregelatinized starches described herein are not hydroxyethylated. In certain embodiments, the pregelatinized starches described herein are not phosphorylated. In certain embodiments, the pregelatinized starches described herein are not succinated (e.g., not octenyl succinated). In certain embodiments, the pregelatinized starches described herein are not cationic or zwitterionic.

[0038] Similarly, in certain embodiments, the pregelatinized starches described herein can be produced without the use of cross-linking chemical modifiers commonly used in starch inhibition. For example, in certain embodiments, the pregelatinized starches specifically described herein are not cross-linked with phosphate (e.g., with phosphorus oxychloride or metaphosphate). In certain embodiments, the pregelatinized starches specifically described herein are not cross-linked with adipate. In certain embodiments, the pregelatinized starches specifically described herein are not cross-linked with epichlorohydrin. In certain embodiments, the pregelatinized starches specifically described herein are not cross-linked with acrolein.

[0039] And, the pregelatinized starches of the present invention (e.g., having the above yellow color values) can, in certain embodiments, be produced without the use of other harsh chemical treatments common in the industry. For example, in certain embodiments, the pregelatinized starch is not bleached or oxidized with hydrogen peroxide or hypochlorite. Of course, in other embodiments, hydrogen peroxide or hypochlorite can be used to provide even better color development to the corn, wheat, or pregelatinized starches described herein.

[0040] In certain embodiments, the pregelatinized starches of the present invention can be produced without dextrinization and thus do not contain the significant amounts of repolymerized branches typical of dextrins. Thus, in such embodiments, the pregelatinized starches specifically described herein are substantially free of 1,2- and 1,3-branching (e.g., less than 1% of each). Such branching can be determined using nuclear magnetic resonance techniques known to those skilled in the art.

[0041] The pregelatinized starches of the present invention can have a variety of viscosities as measured by a Rapid Visco Analyzer. For example, in certain embodiments, the pregelatinized starches specifically described herein can have a viscosity as measured by RVA in the range of 50 to 1500 cP. In certain such embodiments, the viscosity as measured by RVA can be in the range of 50 to 1000 cP, 50 to 850 cP, 50 to 700 cP, 50 to 500 cP, 50 to 400 cP, 50 to 300 cP, 50 to 200 cP, 100 to 1100 cP, 100 to 1000 cP, 100 to 850 cP, 100 to 700 cP, 100 to 500 cP, or 100 to 400 cP. , 100-300 cP, 200-1100 cP, 200-1000 cP, 200-850 cP, 200-700 cP, 200-500 cP, 400-1100 cP, 400-1000 cP, 400-850 cP, 400-700 cP, 600-1100 cP, 600-850 cP, 700-1500 cP, or 700-1300 cP. Viscosity is measured by RVA in 1% NaCl pH 6.5 phosphate buffer at 5% solids and a stirring speed of 160 rpm. The initial temperature for the analysis is 50°C; the temperature is linearly increased to 90°C over 3 minutes, then held at 95°C for 20 minutes, then linearly decreased to 50°C over 3 minutes, then held at 50°C for 9 minutes, after which the viscosity is measured. In particular, if a pasting peak appears at a time of about 2 to 5 minutes, the measured final viscosity is higher than the pasting peak viscosity. If a pasting peak is not present, the viscosity is plateau or increases during the 95°C hold. In certain embodiments, the starch exhibits a viscosity collapse of less than 3%, less than 2%, or less than 1% over the 95°C hold time of the viscosity measurement experiment.

[0042] In certain embodiments, the pregelatinized starches of the present disclosure substantially preserve particle integrity upon cooking. As used herein, the degree of particle integrity is measured by cooking starch at 5% solids in a salted buffer solution by suspending the container containing the slurry in a 95°C water bath, stirring with a glass rod or metal spatula for 6 minutes, then covering the container and maintaining the paste at 95°C for an additional 20 minutes, and then allowing the paste to cool to room temperature. After cooking in this manner, swollen but intact particles can be observed under a microscope. Those skilled in the art will understand that slight variations are acceptable due to the nature of the particulates. For example, in certain embodiments of the pregelatinized starches specifically described herein, no more than 30% of the starch particles are damaged upon cooking (i.e., as described above). In certain such embodiments, no more than 20%, or even no more than 10% of the starch particles are damaged upon cooking (i.e., as described above). Those skilled in the art can observe starch particles under a microscope (e.g., stained) to determine whether the starch particles remain intact, as is common in the art. A comparison can be made between material dispersed in buffer immediately before and after RVA cooking to determine what portion of the particles remain substantially intact. Certain desirable embodiments of the pregelatinized starches described herein are substantially digestible. For example, in certain embodiments of the pregelatinized starches specifically described herein, the amount of fiber is less than 10% as determined by AOAC 2001.03. In certain such embodiments, the amount of fiber is less than 5%, or even less than 2%.

[0043] Thus, the pregelatinized starches of the present disclosure can be made to be process tolerant in a cost-effective manner, and can provide non-cohesive instant thickening with low color and no need to be labeled "modified" or "E-number" (i.e., meaning modified).

[0044] Another aspect of the present invention is a method for producing the pregelatinized starch described herein. The method includes providing an inhibited non-gelatinized starch moistened with an aqueous medium; and drum-drying the moistened inhibited non-gelatinized starch under conditions sufficient to pregelatinize the starch, e.g., to the extent described above for the pregelatinized starch of the present disclosure. In certain such embodiments, the inhibited non-gelatinized starch is not stabilized, e.g., by acetylation or hydroxypropylation, as described above for the pregelatinized starch of the present disclosure. And, in certain such embodiments, the inhibited non-gelatinized starch is not cross-linked, e.g., by phosphate or adipate, as described above for the pregelatinized starch of the present disclosure. The inhibited non-gelatinized starch can be any starch type, as described above. One skilled in the art can use conventional drum-drying techniques to provide the starch described herein.

[0045] The inhibited, non-gelatinized starch from which the pregelatinized starch of the present disclosure is produced can be provided using a variety of methodologies. A variety of starch feedstocks (e.g., corn starch, wheat starch, rice starch, tapioca starch, or any other starch described herein) can be used. The starch feedstock can be pretreated, for example, to reduce the amount of lipid and / or protein present in the starch, as is conventional in the art.

[0046] In certain embodiments, the inhibited non-gelatinized starch is produced using the methods described in International Patent Application Publication No. WO 2013 / 173161, the entire contents of which are incorporated herein by reference. Thus, the method for producing the starch described herein comprises:

[0047] a) heating a non-gelatinized starch feedstock in an alcohol medium in the presence of a base at a temperature of at least 35°C;

[0048] b) neutralizing the base with an acid;

[0049] c) separating the inhibited non-gelatinized starch from the alcohol medium; and

[0050] d) removing the alcohol solvent from the ungelatinized starch, for example by heating or steam.

[0051] The alcoholic medium generally contains at least one alcohol, particularly a C1-C4 monoalcohol such as methanol, ethanol, n-propanol, isopropanol, n-butanol, or t-butyl alcohol. One or more other substances may be present in the alcoholic medium, such as a non-alcoholic organic solvent (especially one miscible with alcohol), and / or water. However, in one embodiment of the method, the alcoholic medium does not contain any solvent other than alcohol and water. For example, aqueous alcohol can be used to advantage. The alcoholic medium can contain, for example, 30% to 100% by weight of alcohol (e.g., ethanol) and 0% to 70% by weight of water. In one embodiment, the alcoholic medium contains 80% to 96% by weight of alcohol (e.g., ethanol) and 4% to 20% by weight of water, with the total amount of alcohol and water being 100%. In another embodiment, the alcoholic medium contains 90% to 100% by weight of alcohol (e.g., ethanol) and 0% to 10% by weight of water, with the total amount of alcohol and water being 100%. In other embodiments, no more than 10% or no more than 15% by weight of water is present in the alcohol medium. The amount of alcohol medium relative to the starch is not considered critical, but generally, for convenience and ease of processing, sufficient alcohol medium is present to provide a stirrable and / or pumpable slurry. For example, the weight ratio of starch to alcohol medium can be from about 1:2 to about 1:6.

[0052] In certain processes, at least some amount of treating agent (base and / or salt) is present when the ungelatinized starch feedstock is heated in the alcohol medium. However, in contrast to previously known starch modification processes, it is advantageous not to use large amounts of treating agent (relative to the starch) to achieve effective inhibition of the starch. This simplifies subsequent processing of the inhibited starch and reduces potential production costs. Typically, at least 0.5 wt.% treating agent (based on the dry weight of the starch used) is used, although in other embodiments, at least 1 wt.%, 2 wt.%, at least 3 wt.%, at least 4 wt.%, or at least 5 wt.% treating agent is present. For economic reasons, typically no more than 10 wt.% or 15 wt.% treating agent is present.

[0053] Generally, the mixture of starch, alcohol medium, and treating agent is in the form of a slurry. In certain embodiments, it may be desirable to adjust the pH of the slurry to a specific value. Measuring the pH of such a slurry may be difficult due to the presence of alcohol. In one embodiment in which a base is added to make the slurry basic, the appropriate amount of base can be determined as if the slurry were a starch slurry in deionized water alone, and then scaled up to the actual amount while maintaining the same ratio of base to starch.

[0054] The slurry can be, for example, neutral (pH 6-8) or basic (pH above 8). In one embodiment, the pH of the slurry is at least 6. In another embodiment, the pH of the slurry is at least 7. In another embodiment, the pH of the slurry is 12 or less. In other embodiments, the pH of the slurry is 6-10, 7.5-10.5, or 8-10. In yet other embodiments, the pH of the slurry is 5-8 or 6-7.

[0055] Treatment of starch with an alcohol treating agent can be carried out by first placing the starch in an alcohol medium and then adding the treating agent (e.g., a base and / or salt). Alternatively, the treating agent can be first mixed with the alcohol medium and then contacted with the starch. The treating agent can be formed in situ, such as by separately adding a base and an acid that react to form a salt that functions as the treating agent.

[0056] Suitable bases for use in the above process include, but are not limited to, alkali metal and alkaline earth metal hydroxides such as potassium hydroxide, calcium hydroxide, and sodium hydroxide.

[0057] Salts suitable for use in these methods include water-soluble substances that ionize in aqueous solution to provide a substantially neutral solution (i.e., a solution with a pH between 6 and 8). Particularly useful are alkali metal-containing salts, as well as salts (e.g., sodium or potassium salts) of organic acids, such as itaconic acid, malonic acid, lactic acid, tartaric acid, citric acid, oxalic acid, fumaric acid, aconitic acid, succinic acid, oxalosuccinic acid, glutaric acid, ketoglutaric acid, malic acid, fatty acids, and combinations thereof.

[0058] Mixtures of different treating agents can be used, for example, starch can be heated in an alcohol medium in the presence of both at least one base and at least one salt.

[0059] The starch, alcohol medium, and treating agent are heated for a time and temperature effective to inhibit the starch to the desired degree. Generally, a temperature above room temperature (i.e., 35°C or higher) will be necessary. At the same time, extremely high temperatures should be avoided. The heating temperature can be, for example, 35°C to 200°C. Generally, temperatures of 100°C to 190°C, 120°C to 180°C, or 130°C to 160°C, or 140°C to 150°C will be sufficient. The heating time is generally at least 5 minutes but not more than 20 hours, usually 40 minutes to 2 hours. Generally, the desired level of starch inhibition can be achieved more quickly as the heating temperature increases.

[0060] The specific conditions of treatment time, treatment temperature, and ratios of the components of the starch, alcohol medium, and treatment agent mixture are generally selected so that the starch does not gelatinize to any appreciable extent, i.e., the starch remains in a non-gelatinized state, as explained above.

[0061] If the temperature selected for the heating step exceeds the boiling point of one or more components of the alcohol medium, it may be advantageous to carry out the heating step in a vessel or other device that can be pressurized. To maintain the alcohol medium in a liquid state, the treatment can be carried out in a confined area. Additional positive pressure can be used, but is generally not necessary. The starch can be slurried in the alcohol medium with the treating agent under conditions of high temperature and pressure and treated for a time sufficient to change the viscosity characteristics of the starch. While other suitable processing techniques will be apparent to those skilled in the art, such treatment can be carried out in a batch stirred-tank reactor or a continuous tubular reactor. In another embodiment, the starch can be in the form of a bed in a tubular reactor, and the mixture of alcohol medium and treating agent is passed through such bed (optionally continuously), with the bed maintained at the desired temperature to effect starch inhibition.

[0062] In embodiments in which a base is used as the processing agent, the mixture of starch, alcohol medium, and base, once the heating step is completed, can be mixed with one or more acids to neutralize the base. Suitable acids for use in such a neutralization step include, but are not limited to, organic carboxylic acids such as itaconic acid, malonic acid, lactic acid, tartaric acid, oxalic acid, fumaric acid, aconitic acid, succinic acid, oxalosuccinic acid, glutaric acid, ketoglutaric acid, malic acid, citric acid, fatty acids and salts of combinations thereof, and other types of acids such as uric acid. If the inhibited starch is intended for use as a food ingredient, the acid should generally be selected so that it is acceptable for such use under applicable regulations. Generally, sufficient acid is added to lower the pH of the mixture to about neutral to slightly acidic, e.g., from about 5 to about 7 or from about 6 to about 6.5.

[0063] Neutralization with acid can be carried out at any suitable temperature. In one embodiment, the slurry of starch, base, and alcohol medium is allowed to cool from the heating temperature used to about room temperature (e.g., about 15°C to 30°C) before mixing with the acid used for neutralization. The neutralized mixture can then be further processed to separate the inhibited starch from the alcohol medium, as described below. However, in another embodiment, the starch slurry is further heated following base neutralization. It has been found that such further heating can alter the rheological properties of the resulting inhibited starch compared to the viscosity properties of a similarly prepared starch that has not been heated after base neutralization.

[0064] Generally, it is advantageous to carry out such further heating steps at temperatures above room temperature (i.e., above 35°C). At the same time, extremely high temperatures should be avoided. The heating temperature may be, for example, between 35°C and 200°C. Generally, temperatures between 100°C and 190°C, 120°C and 180°C, or 130°C and 160°C, or 140°C and 150°C will be sufficient. The heating time is generally at least 5 minutes but not more than 20 hours, usually between 40 minutes and 2 hours.

[0065] The mixture of starch and alcohol medium can be processed to separate the starch from the alcohol medium. Conventional methods for recovering solids from liquids, such as filtration, decantation, sedimentation, or centrifugation, can be adapted for this purpose. The separated starch can be washed with additional alcohol medium and / or alcohol and / or water to remove any undesirable water-soluble impurities. In one embodiment, neutralization of residual base is achieved by washing the recovered starch with an acidified liquid medium. Drying of the separated starch will provide the inhibited non-gelatinized granular starch according to the present invention. This can be done, for example, at relatively high temperatures (e.g., 30°C to 60°C) in suitable equipment such as an oven or fluidized-bed reactor or dryer or mixer. Vacuum and / or gas purges (e.g., nitrogen sweeps) can be applied to facilitate removal of volatile materials (e.g., water, alcohol) from the starch. The resulting dried, inhibited non-gelatinized starch can be crushed, ground, milled, screened, or sieved, or any other such technique to achieve a specific desired aggregate size. In one embodiment, the inhibited starch is in the form of free-flowing agglomerates.

[0066] However, in one embodiment, the starch is subjected to the desolventization step at significantly higher temperatures (e.g., above 80°C, 100°C, or 120°C). However, excessively high temperatures should be avoided because they can cause starch denaturation or discoloration. Such a step not only reduces the amount of residual solvent (alcohol) in the product, but also provides the unexpected additional benefit of increasing the degree of inhibition exhibited by the starch. The desolventization temperature can be, for example, from about 100°C to about 200°C. Typically, the temperature is between 120°C and 180°C or between 150°C and 170°C. Desolventization can be carried out in the presence or absence of steam. Steam treatment has been found to be advantageous in that it helps minimize the degree of starch discoloration that can occur at such high temperatures. In one embodiment, steam is passed through a bed or cake of inhibited waxy starch based on corn, wheat, or tapioca. For all purposes, the starch desolventization method of U.S. Patent No. 3,578,498, incorporated herein by reference in its entirety, may be adapted for use. After steam treatment, the inhibited waxy starch based on corn, wheat, or tapioca may be dried (e.g., by heating in an oven or fluidized bed reactor at a temperature of about 30° C. to 70° C.) to reduce the residual moisture content.

[0067] In one embodiment, the treated starch recovered from the alcohol medium initially has a total volatiles content of about 35% by weight or less, or about 15% by weight or less. This can be achieved, for example, by first air-drying or oven-drying the recovered starch at a moderate temperature (e.g., 20°C to 70°C) to the desired initial volatiles content. Live steam is then passed through the dried starch, maintaining the system above the condensation point of the steam. A fluidized bed apparatus can be used to carry out this steam desolventization step.

[0068] Generally, it will be desirable to carry out the desolventization under conditions effective to result in a residual alcohol content in the inhibited non-pregelatinized starch of less than 1% by weight, or less than 0.5% by weight, or less than 0.1% by weight.

[0069] After being desolventized, the inhibited non-gelatinized starch can be washed with water and then redried to further improve color and / or flavor and / or reduce moisture content.

[0070] Of course, those skilled in the art can use other methodologies to arrive at inhibited non-gelatinized starch. The starch feedstock can, for example, be pH adjusted and heated. pH adjustment can be achieved by contacting a pH adjuster with the starch; examples of pH adjusters include formic acid, propionic acid, butyric acid, oxalic acid, lactic acid, malic acid, citric acid, fumaric acid, succinic acid, glutaric acid, malonic acid, tartaric acid, itaconic acid, aconitic acid, oxalosuccinic acid, ketoglutaric acid, fatty acids, and carbonic acid, as well as their salts (e.g., potassium and / or sodium salts, which can be generated in situ by neutralization of the acid). The pH adjuster can be contacted with the starch feedstock in any convenient manner, for example, as a slurry in a liquid (e.g., water, an alcohol (e.g., as described above, including ethanol or isopropanol), including an aqueous alcohol such as aqueous ethanol, or another solvent); in dry form; in wet form (e.g., a mist in a solvent (e.g., water, aqueous ethanol, or another solvent); or in the form of a starch wet dough (e.g., with water, aqueous ethanol, or another solvent). Also, when an alkali metal salt of an acid is used, for example, the acid and alkali metal hydroxide or carbonate can be added in separate steps, allowing it to be formed in situ.

[0071] pH adjustments can be performed to calculate various pH values. For example, in certain embodiments, and as described in WO 2013 / 173161, pH adjustments can be performed to calculate a pH in the range of 7 to 10. In other alternative embodiments, pH adjustments can be performed to calculate a pH in the range of 3 to 7, e.g., 3 to 6, or 3 to 5, or 3 to 4, or 4 to 7, or 4 to 6, or 4.5 to 7, or 4.5 to 6, or 5 to 7, or 5 to 6, or about 3, or about 3.5, or about 4, or about 4.5, or about 5, or about 5.5, or about 6, or about 6.5, or about 7. When pH adjustments are performed on a slurry, the pH of the slurry is the relevant pH. When pH adjustments are performed on a substantially non-liquid form (e.g., dough or wet solids), the pH of 38% solid material in water is the relevant pH. The amount of pH adjuster relative to the starch can vary, for example, from 0.05 to 30 wt %, e.g., 0.05 to 20 wt %, 0.05 to 10 wt %, 0.05 to 5 wt %, 0.05 to 2 wt %, 0.05 to 1 wt %, 0.05 to 0.5 wt %, 0.2 to 30 wt %, 0.2 to 20 wt %, 0.2 to 10 wt %, 0.2 to 5 wt %, 0.2 to 2 wt %, 0.2 to 1 wt %, 1 to 30 wt %, 1 to 20 wt %, 1 to 10 wt %, 1 to 5 wt %, 5 to 30 wt %, or 5 to 20 wt %, based on dry solids. Desirably, the pH adjuster is thoroughly mixed with the starch feedstock. This will require different process conditions depending on the form in which the pH adjustment is performed. If the pH adjustment is performed in a slurry, simply stirring the slurry for a few minutes is sufficient. When pH adjustment is performed in a drier form (e.g., a wet solid or dough), a more substantial contacting procedure may be desired. For example, when spraying a pH adjuster solution onto a dry starch feedstock, mixing for about 30 minutes followed by storage for at least several hours may be desired. To provide uniform inhibition, it is desirable to provide a uniform pH adjuster distribution throughout the starch, i.e., at the granule level.

[0072] After contacting the pH adjuster with the starch, the starch can be heated (i.e., while still in contact with the pH adjuster). The starch can be heated in a variety of forms. For example, the starch can be heated in an alcohol or non-aqueous solvent slurry (e.g., under pressure if the boiling point of the solvent is not sufficiently higher than the heating temperature); as a dough of starch, water, and a non-aqueous solvent to inhibit granule swelling (e.g., as disclosed in WO 2013 / 173161); or in a dry state (the solvent can be removed using conventional techniques, such as filtration, centrifugation, and / or heat-drying, as described above for WO 2013 / 173161). The starch can be dried, for example, to a moisture level of less than 5% before further heating. For such drying, relatively low temperatures, e.g., 40-80°C, or 40-60°C, or about 50°C, can be used. Vacuum can also be used in the drying process. The starch may be dried as a result of the heating process (see below); a separate drying step is not necessary.

[0073] Dry starch can be heated at temperatures ranging from 100 to 200°C. For example, in certain methods, the heating temperature is 120 to 160°C. In various other methods, the heating temperature is 120 to 180°C, or 120 to 160°C, or 120 to 140°C, or 140 to 200°C, or 140 to 180°C, or 140 to 160°C, or 160 to 200°C, or 160 to 180°C, or 180 to 200°C. The starch can be heated multiple times. The starch can be heated for a predetermined time, for example, ranging from 20 seconds to 20 hours. Typical heating times range from 10 minutes to 2 hours. Longer heating times and / or higher heat treatment temperatures can be used to provide greater inhibition. The material is desirably heated uniformly. The starch can be heated under pressure or in a mass flow bin or similar device to maintain the desired moisture content.

[0074] Certain methods described herein can be carried out without using alcohol in the liquid medium for the contact with pH adjustment, for example. In certain particularly desirable methods, water is used as the medium for pH adjustment. Thus, in certain desirable embodiments, the inhibited waxy starch based on corn, wheat, or tapioca contains less than 500 ppm of alcohol solvent, e.g., less than 500 ppm of ethanol. For example, in various embodiments, the inhibited waxy starch based on corn, wheat, or tapioca contains less than 100 ppm, less than 50 ppm, less than 10 ppm, less than 5 ppm, or less than 1 ppm of alcohol solvent, e.g., less than 100 ppm, less than 50 ppm, less than 10 ppm, less than 5 ppm, or less than 1 ppm of ethanol.

[0075] After the cooked starch is cooled, it can be used as is or further processed in a manner conventional in the art. For example, the starch can be washed to provide a whiter color and a more pleasant flavor. When a non-aqueous solvent is used, it is desirable to remove as much of the solvent as possible. However, if a relatively low level of pH adjuster is used, the final product can meet reasonable pH and ash targets without further washing.

[0076] Another aspect of the present disclosure is a pregelatinized starch produced by the methods as described herein.

[0077] Another aspect of the present invention is a method for producing pregelatinized starch, comprising dispersing the pregelatinized starch described herein into a food product. The dispersing can be carried out at a variety of temperatures. Notably, because the starch is pregelatinized, the dispersing need not be carried out at elevated temperatures. Thus, in certain embodiments, the pregelatinized starch is dispersed into the food product at a temperature of 95°C or less, e.g., 90°C or less, 70°C or less, or even 50°C or less. In certain embodiments of the methods described elsewhere herein, the pregelatinized starch is dispersed into the food product at a temperature ranging from 15 to 95°C, e.g., 15 to 90°C, 15 to 70°C, 15 to 50°C, 15 to 30°C, 20 to 95°C, 20 to 90°C, 20 to 70°C, or 20 to 50°C. Of course, the pregelatinized starch can be dispersed into the food product at different temperatures, e.g., higher than those described herein. For example, in some cases, pregelatinized starch can be used in high-carbohydrate foods that require very high cooking temperatures. Pregelatinized starch can help provide hydration in the presence of sugars and can prevent otherwise non-gelatinized starch in foods from cooking.

[0078] Dispersion of the pregelatinized starch can be carried out such that the starch granules remain substantially undisintegrated in the food product, for example, in certain embodiments of the methods described elsewhere herein, at least 50% (e.g., at least 75%, or even at least 90%) of the starch granules swell but do not substantially disintegrate when dispersed in the food product.

[0079] Another aspect of the invention is a food product comprising a starch as described herein dispersed therein. Desirably, the starch granules of the pregelatinized starch do not substantially disintegrate in the food product. For example, in certain embodiments of the methods described elsewhere herein, at least 50% (e.g., at least 75%, or even at least 90%) of the starch granules swell but do not substantially disintegrate in the food product.

[0080] The pregelatinized starch of the present disclosure can be used in a variety of food products. For example, in certain embodiments of the methods and foods described elsewhere herein, the food product is a liquid. In certain embodiments of the methods and foods described elsewhere herein, the food product is an oil-containing food product. In certain embodiments of the methods and foods described elsewhere herein, the food product is a soup, gravy, sauce, mayonnaise, dressing (e.g., pourable or spoonable salad dressing), filling (e.g., fruit filling, such as a high-sugar fruit filling), cream (e.g., Bavarian cream), or dairy product (e.g., yogurt or quark). For example, in various embodiments, the pregelatinized starch of the present disclosure can be used in salad dressings, mayonnaise, and various other oil / water emulsions, such as cheese sauces, as well as high-sugar fillings, such as pie fillings. The starches described herein can also be included in confectionery and bakery products.

[0081] The starches described herein may also be advantageously used in dry mixes, e.g., instant dry mixes for food products such as soups, sauces, and baked goods. Accordingly, another aspect of the present disclosure is a dry mix comprising one or more dry ingredients and a pregelatinized starch (i.e., in dry form) as described herein.

[0082] The pregelatinized starches of the present disclosure can be useful in egg-free foods, for example, to provide properties otherwise provided by eggs; thus, in certain embodiments of the methods and foods described elsewhere herein, the foods do not contain eggs.

[0083] The starches described herein can be used in a wide variety of other food products. For example, in certain embodiments of the starches and methods of the present invention, the starches are used in foods selected from baked foods, breakfast cereals, anhydrous coatings (e.g., ice cream compound coatings, chocolate), dairy products, confectionery, jams and jellies, beverages, fillings, extruded and sheeted snacks, gelatin desserts, snack bars, cheese and cheese sauces, edible and water-soluble films, soups, syrups, sauces, dressings, creamers, icings, frostings, glazes, pet foods, tortillas, meats and fish, dried fruit, baby foods, and doughs and coatings. The starches described herein can also be used in various medical foods. The starches described herein can also be used in pet foods.

[0084] Based on the processed food formulation, one skilled in the art can readily select the amount and type of starch of the present invention needed to provide the requisite texture and viscosity in the finished food product. Generally, the starch is used in an amount of 0.1 to 35% by weight of the food product, e.g., 0.1 to 10%, 0.1 to 5%, 1 to 20%, 1 to 10%, or 2 to 6% by weight. The starches described herein may also be used in preblends and dry mixes in an amount ranging from, for example, 0.1 to 95%, e.g., 0.1 to 80%, 0.1 to 50%, 0.1 to 30%, 0.1 to 15%, 0.1 to 10%, 0.1 to 5%, 1 to 95%, 1 to 80%, 1 to 50%, 1 to 30%, 1 to 15%, 1 to 10%, 5 to 95%, 5 to 80%, 5 to 50%, 5 to 30%, 20 to 95%, 20 to 80%, or 20 to 50%.

[0085] The starches of the present disclosure can have surprisingly high stability in some specific foods. For example, in certain embodiments, when the starches of the present disclosure are present in foods with sugar, they can provide improved stability. In other embodiments, when the starches of the present disclosure are present in foods with fatty acids or derivatives thereof (e.g., stearates), they can provide improved stability.

[0086] Example 1

[0087] In a manufacturing example, an inhibited starch produced as described herein, having a sedimentation volume of 26 mL / g and an RVA viscosity of 600-700 cP, was drum dried at 37% solids on a Gouda single drum dryer (Model E5 / 5) (500 mm x 500 mm) at 125 psig steam pressure and a drum speed of 8 rpm in three separate runs (runs conducted over 11 months, with Samples 2 and 3 produced 9 and 10 months later, respectively, than Sample 1). Sample 2 used a starch with an RVA viscosity of 614 cP and a sedimentation volume of 26 mL / g as the starting material. Sample 3 used a starch with an RVA viscosity of 704 cP and a sedimentation volume of 26 mL / g as the starting material. Sample 1 used a blend of the above materials. The materials were milled with a Fitz knife. The data measured for the pregelatinized starches so produced are provided in the table below, and Figures 12 and 13 provide the RVA plots and hydration RVA plots for the three samples, respectively. [Table 1]

[0088] Samples 1 and 2 were submitted for sensory evaluation for their dispersion and textural properties. Figure 14 shows the dispersion behavior for these two materials. The earlier produced batch (1) settled slightly and had slightly more suspended matter than the more recently produced batch, but the difference was not significant.

[0089] Example 2

[0090] In another example preparation, inhibited starches prepared as described herein, having RVA viscosities of 243 and 405 cP and sedimentation volumes of 24 and 23 mL, respectively, were drum dried at 37% solids on a Gouda single drum dryer (Model E5 / 5) (500 mm x 500 mm) at 125 psig steam pressure and a drum speed of 8 rpm in three separate runs (run over 11 months, with Samples 5 and 6 being prepared 9 and 10 months later, respectively, than Sample 4). Sample 5 used a starch with an RVA viscosity of 243 cP and a sedimentation volume of 24 mL / g as the starting material. Sample 3 used a starch with an RVA viscosity of 405 cP and a sedimentation volume of 23 mL / g as the starting material. Sample 4 used a blend of the above materials. The materials were milled with a Fitz knife. The measured data for the pregelatinized starches so produced are provided in the table below, and Figures 15 and 16 provide the RVA plots and hydration RVA plots for the three samples, respectively. [Table 2]

[0091] Samples 4 and 5 were submitted for sensory evaluation for their dispersion and textural properties. Figure 17 shows the dispersion behavior for these two materials. The previously manufactured batch (4) settled slightly and had slightly more suspended matter than the newly manufactured batch, but the difference was not significant.

[0092] Example 3

[0093] The starch of the present disclosure and a conventionally modified food starch were each prepared in a Bavarian cream. The batch preparation method is provided below: [Table 3]

[0094] The oil was coated onto the sucrose in a Hobart mixer using a whisk for 2 minutes at speed 2. The remaining dry ingredients were added to the pre-blended oiled sucrose and blended for 2 minutes at speed 2. Hot water was gradually added while mixing for a total of 1 minute at speed 1. Mixing continued for 4 minutes at speed 2, after which the cream was refrigerated. Texture analysis results are presented in Figure 18. The starch of the present disclosure exhibited excellent thickening power, excellent gloss, and low graininess when compared to modified food starches. Additionally, the color was very low, much lower than the Bavarian cream made with conventional "clean label" starches, indicating a low yellowness index for the starch of the present disclosure.

[0095] The starch of the present disclosure (Sample 6) and a conventionally modified food starch were each made into a spoonable salad dressing. The batch preparation method is provided below: [Table 4] To prepare the dressing, use Isosweet (登録商標) 100 and water were placed in a Hobart mixing bowl. Dry-blended STAR-DRI (登録商標) The 42C, salt, and potassium sorbate were added to the bowl and mixed to disperse. The xanthan gum was dispersed in a small amount of oil and added to the bowl and allowed to hydrate for 5 minutes. The vinegar was then added. The starch was dispersed in a small amount of oil and added to the container; stirring was continued for 5 minutes to hydrate the material. The egg yolk was added. The remaining oil was gradually added to form a pre-emulsion. The material was passed through a colloid mill to form the final emulsion. The textural analysis results are presented in Figure 19. The starch of the present disclosure exhibited superior thickening power, excellent gloss, and low graininess when compared to modified food starches.

[0096] The starch of the present disclosure (Sample 3) and a conventionally modified food starch were each made into a high-solids fruit filling. The batch preparation method was as follows: [Table 5] To prepare the filling, use Isosweet (登録商標) 5500 was placed in a Hobart mixing bowl. The starch was gradually added while mixing on speed 1 until the starch was completely dispersed (2-4 minutes). Flavor, color, and water were added and the mixture was blended on speed 1 for 1 minute. The mixture was allowed to settle until thickened. Pre-blended KRYSTAR (登録商標) 300 and acidulant were added and the mixture was blended until uniform. The texture analysis results are presented in Figure 20. The starches of the present disclosure exhibited superior thickening power, superior gloss and reduced graininess when compared to modified food starches.

[0097] The details set forth herein are exemplary and are for purposes of illustrative discussion of various aspects and embodiments of the materials and methods of the present invention, and are presented to provide what is believed to be the most useful and readily understood technique of the principles and conceptual aspects of the present invention. In this regard, it is not intended to present the details of the starches and methods described herein in more detail than is necessary for a fundamental understanding of the invention, but rather the description has been presented in conjunction with figures and / or examples that will make it apparent to those skilled in the art how various aspects of the invention may be embodied in practice. Therefore, before describing the disclosed materials and methods, it should be understood that the embodiments described herein are not limited to specific embodiments, devices, or configurations, which may, of course, vary. It should be understood that the terminology used herein is for the purpose of describing particular aspects and is not intended to be limiting unless specifically defined herein.

[0098] As used in the context of describing the materials and methods disclosed herein (particularly in the context of the appended claims), the terms "a," "an," "the," and similar referents should be construed to include both singular and plural referents unless otherwise indicated herein or clearly contradicted by context. The recitation of ranges of values ​​herein is intended to serve merely as a shorthand method of referring individually to each individual value falling within that range. Unless otherwise indicated herein, each individual value is incorporated herein as if it were individually recited herein. Ranges can be expressed herein as from one particular value and / or to another particular value. When such a range is expressed, another embodiment includes from the one particular value and / or to the other particular value. Similarly, when values ​​are expressed as approximations, using the antecedent "about," it will be understood that the particular value forms another embodiment. It will be further understood that the endpoints of each of the ranges are meaningful in relation to the other endpoint, and independently of the other endpoint.

[0099] All methods described herein can be carried out in any suitable order of steps, unless otherwise indicated herein or clearly contradicted by context. The use of any and all examples or exemplary language (e.g., "such as") provided herein is intended only to better clarify the materials and methods of the invention and does not pose a limitation on the scope of otherwise disclosed materials and methods. No language in the specification should be construed as indicating any non-claimed element essential to the practice of the invention.

[0100] Unless the context clearly requires otherwise, throughout the detailed description and claims, the terms "comprise," "comprising," and the like, shall be construed in an inclusive sense rather than an exclusive or exhaustive sense; that is, "including, but not limited to." Terms using the singular or plural each include the plural and the singular. Furthermore, the terms "herein," "above," and "below," and similar terms, when used in this application, refer to this application as a whole and not to any particular portions of this application.

[0101] As will be understood by one of ordinary skill in the art, each embodiment disclosed herein can comprise, consist essentially of, or consist of its specifically described elements, steps, ingredients, or components. As used herein, the transitional terms "comprise" or "comprises" mean includes, but are not limited to, and permit the inclusion of, even in majority, elements, steps, ingredients, or components not expressly specified. The transitional phrase "consisting of" excludes any element, step, ingredient, or component not expressly specified. The transitional phrase "consisting essentially of" limits the scope of the embodiment to the expressly specified elements, steps, ingredients, or components and those that do not substantially affect the embodiment.

[0102] Unless otherwise indicated, all numerical values ​​expressing quantities of materials, molecular weights, reaction conditions, and so forth used in the specification and claims are understood to be modified in all instances by the term "about." Accordingly, unless indicated to the contrary, the numerical parameters set forth in the specification and appended claims are approximations that may vary depending upon the desired properties sought to be obtained by the materials and processes of the present invention, and without intending to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should be construed at least in light of the number of reported significant digits and by applying ordinary rounding techniques.

[0103] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values ​​set forth in the specific examples are reported as precisely as possible. However, any numerical value inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0104] The classification of alternative elements or embodiments of the materials and methods disclosed herein is not to be construed as limiting. Each group member may be referred to and claimed individually or in any combination with other members of the group or other elements found herein. It is anticipated that one or more group members may be included in or removed from a group for reasons of convenience and / or patentability. When any such inclusion or removal occurs, the specification shall be deemed to include the group as modified.

[0105] Several embodiments of methods and materials are described herein. Of course, variations on these described embodiments will become apparent to those of skill in the art upon reading the foregoing description. The inventors expect that those of skill in the art will adopt such variations as necessary, and intend that the materials and methods of the present invention may be practiced otherwise than as specifically described herein. Accordingly, this invention includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or clearly contradicted by context.

[0106] Additionally, numerous references are made to patents and publications throughout this specification. Each of the above-cited references and publications is individually incorporated herein by reference in its entirety.

[0107] Finally, it should be understood that the embodiments of the methods and materials disclosed herein are illustrative of the principles of the present disclosure. Other variations that may be employed are within the scope of the present invention. Thus, by way of example, but not limitation, alternative configurations of the materials and methods of the present invention may be utilized in accordance with the teachings herein. Thus, the present invention is not limited to that precisely as shown and described.

Claims

1. Drum-dried pregelatinized starch having a soluble content of 15% by weight or less (at room temperature), a yellowness index of 10 or less, and a sedimentation volume in the range of 20 mL / g to 45 mL / g, The aforementioned pregelatinized starch is in the form of an aggregate containing starch particles, The aforementioned pregelatinized starch is substantially in a planar form, The aforementioned pregelatinized starch is not hydroxypropylated, acetylated, carboxymethylated, hydroxyethylated, phosphorylated, succinized, not cationic or amphoteric, not crosslinked with phosphates, not crosslinked with adipates, not crosslinked with epichlorohydrin, not crosslinked with acrolein, not bleached or oxidized by hydrogen peroxide or hypochlorite, or not dextrinized. Furthermore, the pregelatinized starch is prepared by adjusting the pH of an aqueous slurry of starch raw materials to a range of 4.0 to 6.0, then removing the solvent from the aqueous slurry and drying it, reducing the pH-adjusted starch to a moisture level of less than 5% by weight, heating it at a temperature in the range of 120 to 180°C to obtain non-gelatinized starch, and further drum-drying the non-gelatinized starch.

2. The drum-dried pregelatinized starch according to Claim 1, wherein at least 50% of the starch particles swell when treated with water at 95°C, but do not substantially disintegrate.

3. The drum-dried pregelatinized starch according to claim 1 or 2, wherein the starch has a settling volume in the range of 20 mL / g to 30 mL / g.

4. Drum-dried pregelatinized starch according to any one of claims 1 to 3, having a soluble content of 5% by weight or less (at room temperature).

5. Drum-dried pregelatinized starch according to any one of claims 1 to 4, having a viscosity in the range of 50 to 1500 cP as measured by RVA testing.

6. The drum-dried pregelatinized starch according to any one of claims 1 to 5, wherein at least 50% of the aggregates of the pregelatinized starch have a substantially non-round shape.

7. The drum-dried pregelatinized starch according to any one of claims 1 to 6, wherein at least 90% by weight of the aggregates of pregelatinized starch have a crater surface.

8. The drum-dried pregelatinized starch according to any one of claims 1 to 7, wherein at least 90% by weight of the pregelatinized starch is in the form of individual sheet-like or flake-like material aggregates, each having a thickness ranging from 20 microns to 250 microns.

9. The drum-dried pregelatinized starch according to any one of claims 1 to 8, wherein the starch is corn starch, tapioca or cassava starch, potato starch, or rice starch or wheat starch.

10. The drum-dried pregelatinized starch according to any one of claims 1 to 9, wherein the pregelatinized starch shows an increase of 10% by weight or less in soluble content (at room temperature) after shearing and has a degree of fragmentation of 10% or less.

11. A method for producing drum-dried pregelatinized starch, This step involves adjusting the pH of an aqueous slurry of starch raw materials to a range of 4.0 to 6.0, then removing the solvent from the aqueous slurry, drying it, and heating the pH-adjusted starch to a moisture level of less than 5% by weight at a temperature in the range of 120 to 180°C to obtain non-gelatinized starch; The step of moistening the non-gelatinized starch; The process includes the step of drum-drying the moistened non-gelatinized starch to obtain drum-dried pregelatinized starch. The drum-dried pregelatinized starch has a soluble content of 15% by weight or less (at room temperature), a yellowness index of 10 or less, and a sedimentation volume in the range of 20 mL / g to 45 mL / g. The aforementioned pregelatinized starch is in the form of an aggregate containing starch particles, The starch particles of the aforementioned pregelatinized starch are substantially planar in shape. The pregelatinized starch is not hydroxypropylated, acetylated, carboxymethylated, hydroxyethylated, phosphorylated, succinized, not cationic or amphoteric, not crosslinked with phosphates, not crosslinked with adipates, not crosslinked with epichlorohydrin, not crosslinked with acrolein, not bleached or oxidized by hydrogen peroxide or hypochlorite, or not dextrinized. The aforementioned method.

12. A method for producing food, comprising the step of dispersing drum-dried pregelatinized starch according to any one of claims 1 to 10 or drum-dried pregelatinized starch prepared by the method of claim 11 into food.

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