Use of amylose-rich pregelatinized starch with large particle size as a texture modifier to provide a pasty food composition with thickened properties

Abstract

The present invention relates to the use of amylose-rich pregelatinized starch with large particle size as a texture modifier to provide a pasty food composition with a thick texture.

Description

[Technical Field]

[0001] The present invention relates to the use of amylose-rich pregelatinized starch with large particle size as a texture modifier to provide pasty food compositions with thickening properties, in particular so-called "instant", reconstituted tomato sauces.

[0002] The present invention also relates to a method for preparing a paste-like food, which is notable in that 12 to 18% by weight, preferably about 15% by weight, of the total weight of the food composition is replaced by amylose-rich pregelatinized starch having a large particle size.

[0003] The present invention also relates to a tomato sauce composition in which 12 to 18% by weight, preferably about 15% by weight, of the total weight of the composition is replaced by amylose-rich pregelatinized starch having a large particle size.

[0004] The present invention also relates to methods for preparing dry food compositions and reconstituted dry compositions. [Background technology]

[0005] In food compositions, the sensory attributes "mushy" or "grainy" are sensory characterizations of texture that are primarily related to the presence of coarsely structured particles.

[0006] Thus, a thick and grainy texture is in contrast to a creamy or smooth texture.

[0007] As ingredients of such food compositions, in addition to proteins, lipids and various sugars, starch is one of the most important texture modifiers used.

[0008] The properties of starch that make it a texturizer include: - capable of binding water in an amount useful for its controlled release and / or retention in the pasty food composition; - the rheology of the composition can be modified by the formation of a three-dimensional network; and - Often acts synergistically with other ingredients or texture modifiers to ensure better stability of the composition, thereby resulting in a variety of textures ranging from a "soft" solid to a gel-like structure.

[0009] The resulting texture also contributes significantly to the improved taste of food compositions containing some of it.

[0010] In the commercial and industrial production of food compositions, the use of various starches and their derivatives is common practice.

[0011] Native and / or modified starches can be used to decisively influence the sensory and physical properties of food products, thereby enabling the quality of the product to be tailored to most requirements.

[0012] Starch, a biochemically synthesized source of carbohydrates, is one of the most widespread organic substances in the plant kingdom and constitutes the nutrient reserves of living organisms.

[0013] Starch thus occurs naturally in the storage organs and tissues of higher plants, in particular in cereals (wheat, maize, etc.), legume grains (peas, beans, etc.), potato or cassava tubers, roots, bulbs, stems and fruits.

[0014] Starch is a mixture of two homopolymers, amylose and amylopectin, which consist of D-glucose units linked together via α-(1-4) and α-(1-6) bonds, which form the basis of branching in the molecular structure. These two homopolymers differ in the degree of branching and in their degree of polymerization.

[0015] Amylose is slightly branched with short branches and has a molecular weight of 10,000 to 1,000,000 daltons. The molecule is made up of 600 to 1,000 glucose molecules.

[0016] Amylopectin is a branched molecule with long chains branched every 24-30 glucose units via α(1-6) bonds. Its molecular weight ranges from 1,000,000 to 100,000,000 daltons, and its degree of branching is approximately 5%. The entire chain contains 10,000 to 100,000 glucose units.

[0017] The ratio of amylose to amylopectin depends on the plant source of the starch.

[0018] Starch is stored in storage organs and tissues in a granular state, i.e. in the form of semi-crystalline particles.

[0019] This semi-crystalline state is substantially due to the presence of amylopectin macromolecules.

[0020] In their natural state, starch granules have a degree of crystallinity of between 15 and 45%, which depends substantially on the plant from which they originate and any treatments they have undergone.

[0021] Thus, granular starch placed under polarized light has, upon microscopic examination, a characteristic black cross called a "Maltese cross."

[0022] This phenomenon of positive birefringence is due to the semi-crystalline texture of these particles, where the average orientation of the polymer chains is radial.

[0023] For a more detailed description of granular starch, reference can be made to Chapter 2 of S. Peres entitled "Structure et morphologie du grain d'amidon" ["Structure and morphology of the starch grain"] in the 1st edition, volume 13, pages 41-86 of "Initiation a la chimie et a la physico-chimie macromoleculaires" ["Introduction to macromolecule chemistry and physical chemistry"] of the Groupe Français d'Etudes et d'Application des Polymeres [French Polymer Group], 2000.

[0024] Dry starch has a moisture content ranging from 12 to 20% by weight depending on the plant it comes from, which obviously depends on the residual moisture in the medium (for aw=1, starch can fix up to 0.5 g of water per gram of starch).

[0025] When a starch suspension with excess water is heated to a temperature close to its gelatinization temperature, the particles irreversibly swell, causing them to disperse, and then they dissolve.

[0026] It is especially these properties that give starch its interesting technological properties.

[0027] In a certain temperature range called the "gelatinization range," starch granules swell very rapidly and lose their semi-crystalline structure (loss of birefringence).

[0028] All particles swell to their maximum extent in the temperature range of about 5-10°C. A paste is obtained consisting of swollen particles that form the dispersed phase and dispersed molecules (mainly amylose) that thicken the aqueous continuous phase.

[0029] The rheological properties of the paste depend on the relative proportions of these two phases, dispersed and aqueous, and the swelling volume of the particles. The gelatinization range varies depending on the plant from which the starch is derived.

[0030] Maximum viscosity is achieved when the starch paste contains a large number of highly swollen particles. Continued heating causes the particles to burst and the material to disperse in the medium. However, if the temperature exceeds 100°C, only solubilization occurs.

[0031] The amylose-lipid complex swells slowly because the combination inhibits the interaction of amylose with water molecules, and temperatures above 90°C are required to fully swell the particles (as amylomaize forms complexes with lipids).

[0032] The viscosity decreases due to the disappearance of particles and the dissolution of polymers.

[0033] When the temperature of the starch paste is lowered (by cooling), insolubilization of the polymers and phase separation due to the incompatibility of amylose and amylopectin occur, and crystallization of these polymers is observed.

[0034] This phenomenon is known as aging.

[0035] If the paste contains amylose, then amylose is the first molecule to undergo retrogradation.

[0036] It consists of the formation of double helices and the subsequent association of the latter into a three-dimensional network via interconnected zones to form a "crystal" (type B).

[0037] This network forms very rapidly, within a few hours. During the growth of this network, the association of the double helices with each other through hydrogen bonds displaces the water molecules bound to the helices, resulting in significant syneresis.

[0038] As a general rule, ordinary starches and starch derivatives tend to develop a creamy or smooth texture depending on how they are processed.

[0039] For example, International Patent Application No. WO 1993 / 22938 describes starch-thickened food compositions that have improved freeze-thaw stability and a "good" texture, in this case "smoothness."

[0040] The starch is a mixture of gelatinized native starch and amylopectin, and the process involves separately cooking and shearing the amylopectin component of the mixture.

[0041] This mixture, in which the amylopectin component has been sheared, i.e. mechanically broken down, provides only a thickening effect and not a sludgy effect.

[0042] To remedy this, the use of intact amylopectin-rich native starches has been proposed to result in certain food compositions with a thick or grainy texture.

[0043] Thus, International Patent Application No. WO 2000 / 32061 proposes the addition of amylopectin-rich potato starch to a food composition in an amount effective to modify the desired organoleptic properties of the treated food, where amylopectin-rich in this application is understood to mean an amylopectin concentration of more than 95% or even more than 98%.

[0044] According to these authors, only this amylopectin-rich starch quality is able to reinforce and even stabilize the mushy texture of a food composition.

[0045] However, it is also stated that conventional processing methods for the preparation of food compositions can destroy the "supermolecular" structure of starch and therefore must be specifically avoided.

[0046] To remedy this, the inventors have found that it is more practical to use amylose-rich starch in a pregelatinized form rather than in its native form, instead of amylopectin-rich starch. Summary of the Invention

[0047] The present invention relates to the use of amylose-rich pregelatinized starch with large particle size as a texture modifier to provide pasty food compositions with thickening properties, in particular so-called "instant", reconstituted tomato sauces.

[0048] The present invention therefore relates to the use of amylose-rich pregelatinized starch with a large particle size, the amylose content of which is greater than 25% by weight relative to the total weight of the starch, and the particle size, determined in accordance with German Industrial Standard DIN 66145:1976-04, is defined by an "n" value greater than 1.7 and a "d" value greater than 850 μm, as a texture modifier resulting in a pasty food composition with thickened properties.

[0049] Preferably, the amylose-rich starch is derived from a legume, in particular from pea or broad bean.

[0050] The amylose content of the starch is therefore between 25% and 45%, preferably about 35%, of the total weight of the starch.

[0051] Preferably, the pregelatinized starch is natural.

[0052] Even more preferably, the starch particle size, determined according to German Industrial Standard DIN 66145:1976-04, has an "n" value of 1.7 to 2, preferably about 1.8, and a "d" value of 850 to 1,000 μm, and preferably about 900 μm.

[0053] The amylose-rich pregelatinized starch having a large particle size prepared according to the present invention is then introduced into the recipe for the pasty food composition so as to replace 12 to 18% by weight, preferably about 15% by weight, of the total weight of all ingredients in the recipe. In other words, the dry food composition prepared by this method contains 12 to 18% by weight of the amylose-rich pregelatinized starch having a large particle size.

[0054] According to another aspect, the present invention relates to a method for preparing a dry food composition, in particular a reconstituted tomato sauce, which method comprises substituting 12 to 18% by weight, preferably about 15% by weight, based on the total weight of the ingredients of the composition, with an amylose-rich pregelatinized starch having a large particle size, the amylose content of which is greater than 25% by weight, based on the total weight of the starch, and the particle size, determined according to German Industrial Standard DIN 66145:1976-04, is defined by an "n" value greater than 1.7 and a "d" value greater than 850 μm.

[0055] The dry food composition of the present invention is useful for preparing pasty foods, in particular "instant" tomato sauces, i.e., tomato sauces that are reconstituted from the dry composition. Indeed, it allows replacing 12 to 18% by weight, preferably about 15% by weight, of the total weight of the dry food with amylose-rich pregelatinized starch having a large particle size.

[0056] Therefore, the present invention relates to a method for preparing a pasty food composition, comprising the following steps: - providing a dry food composition comprising a pregelatinized amylose-rich starch having a large particle size in an amount of 12 to 18% by weight, preferably about 15% by weight, relative to the total weight of the ingredients of said composition; - providing an effective amount of water; - homogenizing the mixture thus obtained between the dry composition and water, - cooking the mixture to obtain a pasty food composition, wherein the pregelatinized starch has an amylose content of more than 25% by weight, based on the total weight of the starch, and a particle size defined by an "n" value of more than 1.7 and a "d" value of more than 850 μm, determined according to German Industrial Standard DIN 66145:1976-04.

[0057] Preferably, the amylose-rich starch is derived from a legume, in particular from pea or broad bean.

[0058] The amylose content of the starch is therefore between 25% and 45%, preferably about 35%, of the total weight of the starch.

[0059] Preferably, the pregelatinized starch is natural.

[0060] Even more preferably, the size of the starch particles, determined according to German Industrial Standard DIN 66145:1976-04, has an "n" value of 1.7 to 2, preferably about 1.8, and a "d" value of 850 to 1,000 μm, preferably about 900 μm.

[0061] According to another aspect, the present invention relates to a pasty food composition obtainable by the preparation method of the previous aspect. Preferably, the composition is a so-called "instant", reconstituted tomato sauce.

[0062] The present invention also relates to a dry food composition intended to be reconstituted to form a pasty food composition, said dry composition comprising an amylose-rich pregelatinized starch with a large particle size in an amount of 12-18% by weight, preferably 15% by weight, relative to the total weight of the ingredients of the dry composition, the amylose content of which is greater than 25% by weight, relative to the total weight of the starch, and the particle size, determined according to German Industrial Standard DIN 66145:1976-04, is defined by an "n" value of greater than 1.7 and a "d" value of greater than 850 μm.

[0063] Preferably, the dry food composition is a reconstituted tomato sauce. [Brief explanation of the drawings]

[0064] [Figure 1] 1 shows a photograph of a dry food composition containing PREGEFLO® L100F, the image is at a magnification of 35°C. [Figure 2] 1 shows a photograph of a dry food composition containing PREGEFLOL® L100G, the image is at a magnification of 35°C. [Figure 3] 1 shows a photograph of a dry food composition containing PREGEFLO® P100G, the image is at a magnification of 35°C. [Figure 4] Photographs of control dry food compositions containing no PREGEFLO® corresponding to the negative control are shown, with the image magnification at 35°C. [Figure 5] 1 shows a photograph of an aqueous composition containing PREGEFLO® P100G in water, the image is at a magnification of 35. [Figure 6] 1 shows a photograph of a food composition containing PREGEFLO® P100G that is reconstituted prior to a cooking process, the image is at a magnification of 35°C. [Figure 7] Three graphs are shown corresponding to the Dmode, D90, and D(4;3) diameter type measurements for the negative control or compositions containing PREGEFLO® L100F, PREGEFLO® L100G, or PREGEFLO® P100G, respectively. [Figure 8] 1 shows three graphs corresponding to particle size distribution in terms of diameter types Dmode, D90 and D(4;3) for compositions containing PREGEFLO® L100F, PREGEFLO® L100G or PREGEFLO® P100G, respectively. [Figure 9] Three photographs (a, b, c) of a reconstituted control pasty food composition containing no PREGEFLO® are shown, with photographs b and c corresponding to enlarged photographs of the ingredients shown in photograph a. [Figure 10]Three photographs (a, b, c) of a reconstituted control pasty food composition containing PREGEFLO® L100G are shown, with photographs b and c being enlarged photographs of the components shown in photograph a. [Figure 11] Three photographs (a, b, c) of a reconstituted control pasty food composition containing PREGEFLO® L100F are shown, with photographs b and c corresponding to enlarged photographs of the ingredients shown in photograph a. [Figure 12] Three photographs (a, b, c) of a reconstituted control pasty food composition containing PREGEFLO® P100G are shown, with photographs b and c being enlarged photographs of the components shown in photograph a. [Figure 13] FIG. 1 shows a diagram corresponding to the results of viscosity measurements of paste-like food compositions corresponding to a negative control composition not containing PREGEFLO® or compositions containing PREGEFLO® L100F, PREGEFLO® L100G, or PREGEFLO® P100G, respectively. DETAILED DESCRIPTION OF THE INVENTION

[0065] The present invention therefore relates to the use of pregelatinized amylose-rich starch with large particle size as a texture modifier to result in pasty food compositions with thickening properties, in particular reconstituted tomato sauces known as "instant".

[0066] They are herein naturally amylose-rich varieties extracted from preferentially selected legumes such as peas and broad beans.

[0067] A "paste-like composition" is understood as a moist intermediate composition, which is neither completely solid nor completely liquid in consistency, but rather soft and flexible. In the present invention, with respect to tomato sauce, the paste-like food composition has a commonly known viscosity.

[0068] In this specification, the term "pea" is understood in its broadest sense and specifically refers to: - All wild varieties of 'round pea', and - Includes all varieties of "round peas" and "wrinkled peas", regardless of the use normally intended for those varieties (human food, animal feed, and / or other uses).

[0069] Specifically, the mutant varieties in question are named "mutants r," "mutants rb," "mutants rug3," "mutants rug4," "mutants rug5," and "mutants lam," and are described in a paper by CL HEYDLEY et al., entitled "Developing novel pea starches," Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pages 77-87.

[0070] By "fava beans" is understood the group of annual plants of the Vicia species belonging to the legume group of the Fabaceae family, subfamily Fabaceae, tribe Fabaceae. A distinction is made between minor and major varieties. In the context of the present invention, wild varieties and those obtained by genetic engineering or varietal selection are all excellent sources.

[0071] By "amylose-rich" starch is understood a starch having an amylose content of between 25% and 45% by weight, approximately 35% by weight, relative to the total weight of the pea starch.

[0072] By "starch" is understood any composition extracted in any way from peas or broad beans, the starch content of which is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed by dry weight relative to the dry weight of the composition in question.

[0073] Advantageously, this starch content is greater than 90% (dry / dry), in particular greater than 95% by weight, including greater than 98% by weight.

[0074] By "pregelatinized" or "pregel" starch is understood starch that has been cooked in a starch factory and then dried in a drying drum or extruder, whereby the starch is dissolved in cold water.

[0075] Pregelatinization of starch is a procedure known to those skilled in the art, in which cooking is carried out at a temperature below the gelatinization temperature of the starch.

[0076] Starch "with a large particle size" is understood to mean starch having a particle size, determined according to the German Industrial Standard of April 1976 (DIN 66145:1976-04), with an "n" value of 1.7 to 2, preferably about 1.8, and a "d" value of 850 to 1,000 μm, preferably about 900 μm.

[0077] In the present invention, pregelatinized pea starch with large particle size is introduced as a mixture in powder form with various ingredients of the food composition in question, in this case "instant" tomato sauce.

[0078] As exemplified below, its introduction into the recipe is carried out by replacing part of the tomato powder, 30-35% by weight.

[0079] This allows the pregelatinized pea starch with large particle size made according to the present invention to be introduced into a recipe for "instant" tomato sauce, replacing 12-18% by weight, preferably about 15% by weight, of the total weight of the ingredients of the recipe.

[0080] The contribution of such pregelatinized starch is estimated in comparison to a finer particle size pregelatinized pea starch, or to a pregelatinized starch of the same particle size but of a different origin, in this case pregelatinized potato starch.

[0081] The present invention will be better understood from the following examples, which are intended to be illustrative and not limiting.

[0082] Example

[0083] Presentation of the tested pregelatinized starches

[0084] Pregelatinized starch can be obtained by hydrothermal gelatinization of native starch, especially by steam cooking, jet cooking, drum cooking or kneading cooking.

[0085] Such starches generally have a solubility in deionized water at 20°C of greater than 5% by weight, more typically 10% to 100%, and the crystallinity of the starch is less than 15% (A_RX diffraction intensity), typically less than 5%, and most commonly less than 1% or zero.

[0086] To measure solubility, place 5g of product in 100ml of distilled water in a 200ml beaker. Stir for 15 minutes at room temperature. Centrifuge at 4,000 rpm for 10 minutes. No precipitate indicates complete dissolution.

[0087] Crystallinity is measured by X-ray diffraction as described in US Pat. No. 5,362,777 (column 9, lines 8-24).

[0088] By way of example, mention may be made of the products manufactured and sold by the applicant under the trademark PREGEFLO®, and more particularly those used in the embodiments of the present invention. PREGEFLO® L100G, prepared from large particle size native pea starch, i.e., having an "n" value of 1.6 to 2, preferably about 1.8, and a "d" value of 900 to 1,000 μm, preferably about 900 μm, according to German Industrial Standard DIN 66145:1976-04, and an amylose content of about 35%. - PREGEFLO® L100F, prepared from large particle size native pea starch, obtained by milling PREGEFLO® L100G in such a way as to give an "n" value of 1.2 to 1.8 and a "d" value of 100 to 120 μm according to German Industrial Standard DIN 66145:1976-04. The amylose content is approximately 35%. - PREGEFLO® P100G, prepared from native potato starch of the same particle size as PREGEFLO® L100G used in the present invention. The amylose content is approximately 21%.

[0089] Materials and Methods

[0090] Determination of particle size in cooked tomato sauce compositions

[0091] The instrument used is Malvern Mastersizer 3000.

[0092] Laser diffraction techniques (according to Mie theory) are used to measure the particle size distribution of powders or wet colloidal dispersions based on these powders. The product is dispersed in percolated water in the bowl of a particle size analyzer and stirred at 1,900 rpm.

[0093] method:

[0094] 5-10% shielding

[0095] Optical model = 1.5 + 0.01i

[0096] The particle size is measured in triplicate. The arithmetic mean of the three values ​​is calculated based on the data obtained. This mean is retained.

[0097] Select a point:

[0098] Dmode is the diameter (maximum peak value) of the main population.

[0099] D90 is the diameter of the particles that represent 90% of the total.

[0100] D(4.3) is the arithmetic mean of the distribution.

[0101] Visual appearance of powdered or reconstituted sauce

[0102] For each starch-based ingredient tested, a visual analysis is performed on the dry powder composition before reconstitution and on the final reconstituted composition for each step of sauce production. A score of 0 to 3 (lowest to highest) is assigned to assess granularity / pulpiness. Thus, a score of 0 corresponds to a non-granular / non-pulpy character, a score of 1 corresponds to a slightly granular / pulpy character, a score of 2 corresponds to a moderate granular / pulpy character, and a score of 3 corresponds to a very granular / pulpy character.

[0103] Viscosity measurement RVA (Rapid Visco Analyser)

[0104] Reference: Pattern, Rapid Viscosity Analyzer, RVA4500

[0105] program [Table 1]

[0106] Microscopy

[0107] The photographs were taken with a Leica device under the following conditions:

[0108] Light source: white

[0109] Objective lens: x20

[0110] Magnification:x150

[0111] The source sample is dispersed in demineralized water and then stained with Lugol's to highlight the starch granules. Lugol's is a 1% aqueous iodine-based solution. Iodine reacts with amylose to form a helical complex.

[0112] The blue / purple color occurs when the starch contains at least 20% by weight of amylose, otherwise the starch granules remain brown / yellow in color.

[0113] The analysis must be performed within 48 hours of reconstitution of the dry composition.

[0114] combination

[0115] The recipes for the dry composition, referred to as the "dry mix," and the reconstituted composition, referred to as the "sauce," are set forth in Table 2 below. [Table 2]

[0116] Cooking method

[0117] For standardization purposes and to monitor viscosity development, the sauce is cooked in an RVA. Those skilled in the art will choose a temperature below the gelatinization temperature of the starch.

[0118] Reconstitute 4.1 g of the powder mixture with 23.9 g of water. Homogenize with a spoon before starting the program.

[0119] result

[0120] Microscope - Starch condition / granule size

[0121] The results are shown in Figures 1 to 6.

[0122] Large granules were observed in the PREGEFLO® L100G sauce, which was also the largest granule compared to the other tests.

[0123] In the sauce containing PREGEFLO® P100G, smaller pregelatinized particles were observed than in PREGEFLO® L100G, and they were brown in color. Because this last point does not correspond to the specific amylose content in the potato, two complementary images corresponding to Figures 4 and 5 were generated.

[0124] Figure 5: PREGEFLO® P100G in uncooked water alone.

[0125] Figure 6: Powdered tomato sauce before cooking.

[0126] These two photographs demonstrate the following hypothesis for the partial release of the contents of the starch granules in the system due to acidity: PREGEFLO® P100G has a particle size distribution that is virtually identical to that of PREGEFLO® L100F.

[0127] Particle size - Laser particle size distribution

[0128] Although the Dmode values ​​were very similar between each type of starch, differences in D90 and D(4;3) diameters were observed with PREGEFLO® L100G, which had the largest diameter (Figure 7).

[0129] The analysis carried out on such powders reveals that the particle size distribution is predominantly unimodal (Figure 8). PREGEFLO® L100G has the largest diameter distribution, which confirms the particle size distribution of this starch-based source.

[0130] Visual aspects of tomato sauce

[0131] The results are shown in Figures 9 to 12.

[0132] Of the four samples, only the PREGEFLO® L100G sauce exhibits a thicker consistency.

[0133] PREGEFLO® L100F and P100G approximate negative controls without PREGEFLO®.

[0134] In assessing the consistency of the sauce, it is indicated from least to most consistent (score 0-3).

[0135] PREGEFLO® L100G:3

[0136] PREGEFLO® P100G:1

[0137] PREGEFLO® L100F:0

[0138] Viscosity analysis-RVA

[0139] The results are shown in Figure 13.

[0140] The viscosity profiles of PREGEFLO® L100G and L100F are similar (independent of their particle size differences), and exhibit higher viscosity than PREGEFLO® P100G.

[0141] In conclusion, PREGEFLO® L100G is preferred for the preparation of "instant" tomato sauce.

Claims

1. A dry food composition comprising: the dry food composition comprises an amylose-rich pregelatinized starch having a large particle size in an amount of 12 to 18% by weight based on the total weight of the ingredients of the dry food composition; the pregelatinized starch is obtained from a legume; the amylose content of the pregelatinized starch is greater than 25% by weight, based on the total weight of the pregelatinized starch; A dry food composition wherein the particle size of said pregelatinized starch, determined according to German Industrial Standard DIN 66145:1976-04, has an "n" value of 1.7 to 2 and a "d" value of 850 to 1,000 μm.

2. A method for preparing a paste-like food composition, comprising the following steps: - providing a dry food composition according to claim 1, - providing an effective amount of water; - homogenizing the mixture of the dry food composition and water thus obtained, - cooking the mixture to obtain the pasty food composition; Including, 1. A method according to claim 1, wherein the pregelatinized starch has an amylose content of more than 25% by weight, based on the total weight of the pregelatinized starch, and a particle size defined by an "n" value of more than 1.7 and a "d" value of more than 850 μm, determined according to German Industrial Standard DIN 66145:1976-04.

3. 3. The method of claim 2, wherein the amylose-rich pregelatinized starch is obtained from pea or broad bean.

4. 4. The method according to claim 2 or 3, characterized in that the amylose content of the pregelatinized starch is between 25% and 45% of the total weight of the pregelatinized starch.

5. 5. The method according to any one of claims 2 to 4, characterized in that the particle size of the pregelatinized starch, determined in accordance with German Industrial Standard DIN 66145:1976-04, has an "n" value of 1.7 to 2 and a "d" value of 850 to 1,000 μm.

6. A method according to any one of claims 2 to 5, characterized in that a reconstituted tomato sauce is obtained.

7. 10. The dry food composition of claim 1, which is a reconstituted tomato sauce.

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