A method of creating dough that is clumped together and inhibited by heat.
Patent Information
- Application Number
- TH1701007638
- Authority / Receiving Office
- TH · TH
- Patent Type
- Patents
- Current Assignee / Owner
- Priority Date
- 2017-01-10
- Filing Date
- 2017-12-21
- Publication Date
- 2026-08-18
- Estimated Expiration
- 2037-12-20
Abstract
Claims
------07 / 03 / 2018------(OCR) Page 1 of 2 pages Claims 1. Method of increasing the viscosity of heat-inhibited starch (coagulation) consisting of: coagulation of starch containing starch binder and starch granules, dehydration of starch coagulations to be significantly anhydrous or anhydrous, and heat treatment of the significantly anhydrous or anhydrous starch coagulations at temperatures of approximately 100°C to approximately 200°C for up to approximately 20 hours to induce heat-inhibition of starch coagulation.
2. Method of Claims 1, where the starch binder is formed by at least partial dissolution of starch or by at least partial dissolution in a buffer, so that the dissolved starch binder is significantly neutral or slightly calculable before coagulation of starch granules.
3. Method of Claims 1 or 2, where the starch binder is at least partially gelatinized. 4.
1. Any method under claims 1 through 3, where the starch binder and starch granules are obtained from either a single natural starch or from different natural starches.
5. Any method under claims 1 through 4, where the starch binder is obtained from modified starch.
6. Any method under claim 5, where the modified starch is either enzymatically modified or chemically modified starch.
7. Any method under claims 1 through 6, where the starch granules are either natural starch granules or waxy starch granules.
8. Any method under claims 1 through 7, which includes the dispersion of starch granules in a buffer to significantly neutralize or slightly calculate the starch granules before mixing with the starch binder.
9. Any method under claims 1 through 8, where the amount of starch binder is approximately 0.05 wt% to approximately 50.0%, based on the weight of starch granules on page 2 of 2 of page 10. The procedure under any one of the claims 1 through 9, which includes adjusting the pH of the colony to between 7.0 and 9.5 before heat treatment.11.
11. Aggregated starch obtained by any method under claims 1 to 10, whereby the heat-inhibited starch aggregates have a higher viscosity than that of starch granules derived from the same starch aggregates, whereby the heat-inhibited starch aggregates do not aggregate, and the heat-inhibited starch aggregates were heat-inhibited under the same conditions.
12. Aggregated starch obtained by any method under claims 1 to 11.
13. Food products containing aggregated starch as per claim 12.