52 results about "FOOD STARCH" patented technology

The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water / ice mix to form a cream, then blending in a modified gluten, a vegetable protein product having high solubility in water and capable of forming a gel with mild heat treatment, an oil to make an emulsion base, and a modified food starch and flavoring ingredients to form a flavored emulsion base. The flavored emulsion base may be stuffed into casings, and then cooked. The flavored emulsion base, once cooked, is a vegetable base meat analog and has a high resemblance to processed meat products having improved handling properties. The addition of the flavored emulsion base and the vegetable base meat analog in vegetarian food products improves the texture, mouthfeel, and juiciness of the resulting products.

A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier / additive-impregnated ground curd; and c) converting the emulsifier / additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier / additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier / additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.

The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving the mouthfeel characteristics of the beverage. The beverage and beverage thickener system comprise a thickener, preferably modified food starch, and a thickener adjuvant that is not a thickener. The weight ratio of modified food starch to thickener adjuvant typically is in the range of from about 40:1 to about 10:1.

The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water / ice mix to form a cream, then blending in a modified gluten, a vegetable protein product having high solubility in water and capable of forming a gel with mild heat treatment, an oil to make an emulsion base, and a modified food starch and flavoring ingredients to form a flavored emulsion base. The flavored emulsion base may be stuffed into casings, and then cooked. The flavored emulsion base, once cooked, is a vegetable base meat analog and has a high resemblance to processed meat products having improved handling properties. The addition of the flavored emulsion base and the vegetable base meat analog in vegetarian food products improves the texture, mouthfeel, and juiciness of the resulting products.

A dough-enrobed foodstuff is provided that contains a filling and is coated with a coating composition that includes a dextrin where less than 50% of the dextrin is soluble in about 25° C. (77° F.) water and modified food starch having an amylose content of less than 50% based on the weight of the modified food starch. The coated foodstuff is thermally processed such that the coating becomes substantially clear. The coated thermally processed foodstuff is then frozen. On reheating, the coated foodstuff is crispier than an uncoated, frozen foodstuff after reheating and substantially prevents the filling from breaking the dough-enrobed foodstuff upon reconstitution by subsequent thermal processing.

Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α-glucosidase, α-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.

Fecal leakage and contamination from the vent opening of an animal carcass during slaughtering and processing is eliminated by injecting a highly viscous material comprising a mixture of food grade constituents through the vent opening so as to create a self-adhering plug in the lower colon and rectum of the animal. The plug material preferably comprises a blended mixture of water, gum, modified food starch and a preservative whose viscosity is in the range of from about 220,000 centipoise to 480,000 centipoise. Being formed from food grade constituents, the offal can safely be harvested and used in animal feed as a by-product of the meat processing operation.

The invention discloses pullulanase with high secretion capacity and application thereof, and belongs to the technical field of enzyme engineering and microbial engineering. The pullulanase has high extracellular secretion capacity, and escherichia coli carrying the pullulanase is fermented in a shake flask for 48 hours, the total enzyme activity in the fermentation liquor can reach 212.0 U mL<-1>, wherein the extracellular enzyme activity reaches 200.5 U mL<-1>, which accounts for 94.5% of the total enzyme activity; therefore, the pullulanase is easy to prepare through fermentation, and the control difficulty and cost of the fermentation process can be obviously reduced; the pullulanase has mild action condition, and can hydrolyze alpha-1, 6-glucosidic linkage at a condition with a temperature of 40-60 DEG C and a pH value of 6.0-7.5, therefore, the pullulanase can reduce the cost in industrial transformation, and has potential utilization value in industries such as food, starch sugar and the like.

A microwavable, refrigerated scrambled egg composition. The composition comprises a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry comprising pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.

The invention discloses special glue for composite starch. The special glue is prepared from the following components in percentage by weight: 50 to 85% of starch, 1 to 6.5% of gel, 0.1 to 5% of coagulant aid, 2 to 15% of a plastification humectants, 0 to 15% of a disintegration accelerant, 0 to 0.5% of food coloring, and 0 to 3% of an opacifying agent. The special glue for composite starch is a plant-based empty capsule of which the main raw material is food starch, so that the biological compatibility of a human body is high. A composite starch empty capsule prepared by using the special glue for the composite starch as the raw material can subjected to one feeding, is simple to operate, small in glue maintaining and deaerating time and applicable to a gelatin empty capsule production line, and prevents an operator from dust pollution of raw material. The empty capsule prepared by using the special glue for the composite starch as the raw material contains 7 to 11% of water, difficultly absorbs moisture under normal room temperature and humidity, is difficult to crack, difficultly causes microorganism and is free of a preservative, and meets the requirement of National Formulary on pharmaceutical pharmacy index of empty capsules; the empty capsule prepared from the composite starch is true plant-based empty capsule and suitable for all people.

The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and / or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

The present invention provides novel resistant starches, methods to make the resistant starches, and methods to use the resistant starches. These resistant starches may be used as an ingredient in a variety of foods to impart health benefits, such as: decreasing plasma insulin response; decreasing plasma glucose response; increasing colonic fermentation; decreasing the risk of colon cancer; increasing digestive health; decreasing colonic pH. The methods for making the novel modified resistant starches dramatically decrease the cost of producing them.

An apparatus and method manufactures biodegradable food dishes and the like using a slurry of food starch and limestone which is formed and heated in a press into a shape of a food dish or food container or the like. The formed dishes or containers are removed from the press and trimmed in a trimming station, after which a lamination station laminates a biodegradable film onto food contacting surfaces of the food dish or the like. An optional step of applying a wax coating to a rear surface of the food dish or the like is provided. The now completed food dish or food container is provided to a packaging apparatus for stacking and packaging.

A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.

The present invention provides a method of making a puffed food starch material product. A food starch material capable of volumetric expansion in three dimensions is placed into a puffing chamber. Expansion of the food starch material includes constraining expansion of the food starch material in at least a first dimension while permitting unconstrained expansion of the food starch material in a second dimension to produce a unitary, puffed food starch material product with at least one surface having a wavy contour.In a method of making a puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting expansion of the bulk amount in at least a second dimension.

A microwavable fried food product is prepared that possesses the crispiness of a restaurant-quality or conventional oven-cooked fried food product without employing special packaging during the microwaving process. This is achieved through use of a process whereby the fried food product, such as an egg roll, is fried for a first time after having been coated in a batter comprising at least modified food starch. Following the first frying step, a coating comprised of at least modified food starch is applied to the food product and then fried for a second time after the food product absorbs the coating. The resultant fried food product, when microwaved, possesses the texture of the fried food after having been heated in a conventional oven. She fried food product is prepared in a microwave oven and retains the texture and crispiness of a fried food prepared in a conventional oven.

Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α-glucosidase, α-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.

A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients. Preferably, the marinade also includes a thickening agent, such as modified food starch and xanthan gum, to increase its viscosity to minimize leaking. After the predetermined amount of marinade is added to the package, the package is then sealed. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade.

The present invention provides a method of puffing a food starch material capable of becoming amorphous into a food starch material product. The method includes forming food starch material pellets by extruding gelatinized food starch flour in an extruder. The pellets are then placed in a puffing chamber and heated under pressure until the pellets become amorphous. The amorphous food starch material product is then expanded to form a puffed, unitary product composed of all the pellets placed in the chamber.

Egg replacement compositions suitable for use in baked goods as a substitute to natural eggs or natural egg components are described. The egg replacement composition can include 50 to 70 wt. % wheat protein isolate, 25 to 50 wt. % whey protein isolate and greater than 0 to 25 wt. % modified food starch. Such egg replacement compositions are particularly well suited to be used with or as a substitute to egg whites. Alternatively, the egg replacement composition can include 40 to 60 wt. % whey protein isolate and 60 to 40 wt. % modified food starch. Such egg replacement compositions are particularly well suited to be used with or as a substitute to egg yolks.

The invention discloses a food starch grinding device. The food starch grinding device comprises a baseplate, a recovery device, a jacking device, a frame body, a first cylinder device, a second cylinder device, a bracket device and a motor device; a first bent rod, a first roller and a first spring are arranged on the baseplate; the recovery device includes a first bracket, a first baffle plate, a first jacking block, a recovery box and a first inclined rod; the jacking device includes a second bent rod, a second spring, a third bent rod and a third spring; the frame body is provided with a grinding plate, a fourth spring, a first inclined plate, a second bracket and a first support rod; the first cylinder device includes a third bracket, a fixed ring, a first stopper, a second inclined rod, a third inclined rod, a fourth inclined rod, a first cylinder, a first push rod, a first push plate and a fourth bracket; and the second cylinder device includes a second cylinder, a second push rod, a second push plate, a second pressing block, a fifth bracket, a second support rod, a sixth bracket and a positioning rod. The food starch grinding device enables grinded starch to satisfy the demands, and is high in grinding efficiency.

The invention relates to the field of starch grinding, in particular to a food starch processing grinding device. The food starch processing grinding device comprises an equipment housing, a wheel bracket, a wheel, a discharge port, a settling tank and a feeding funnel, outer rings of the two sides of the wheel bracket are provided with motor fixing plates, motors are fixedly installed at the upper ends of the motor fixing plates, a rotary shaft is tightly provided with a grinding head through a keyway, an outer ring of the grinding head is provided with a grinding tank, a shunting block and avibration plate are arranged in the middle of the equipment housing, a vibration bracket is arranged at the lower end of the equipment housing, and a water outlet pipe is arranged on the right side of a water outlet connection block; and a blocking block is arranged above the vibration plate, the vibration plate is obliquely arranged, an upper grinding slag discharging action is completed throughthe shake of a lower vibration motor, the time of staying of grinding slag on the vibration plate is prolonged through the blocking block, and thus starch slurry can be filtered out better.

Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Such strips are then par-fried and preferably frozen. The frozen strips, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where the strips are placed into a closed container for home delivery or take out.

The invention provides an oral blocking agent for effectively inhibiting excessive absorbing of food starch. The oral blocking agent is prepared from the following raw materials of a sweetener, maltose powder, an acidity regulator, an anti-caking agent, white kidney bean extract, water-soluble fiber, tangerine fiber, kakorot extract, sodium bicarbonate, passion fruit essence, L-arabinose, essencepowder of lyme, a water retention agent, cactus extract, camellia japonica flower extract, roselle flower extract, radix gymnemae sylvestre extract, and chestnut skin extract. Compared with the priorart, the oral blocking agent has the beneficial effects that a buccal tablet product containing the natural enzyme blocking agent can be used for inhibiting the starch from being digested and absorbedby a human body, and the starch cannot be converted in the digestion process, so that the absorbing by the human body can be decreased; the inhibiting pancreatic lipase can be used for blocking the oil component from being decomposed into small molecules, and the small molecules are matched by the fiber, and then are carried out of the human body.

The invention relates to a food starch processing device. The food starch processing device comprises a discharging frame, a mincing unit, a feeding opening and a discharging unit, the mincing unit isarranged at the upper end of the discharging frame, the feeding opening is formed in the upper end of the mincing unit, and the discharging unit is arranged on the inner wall of the lower end of thedischarging frame. According to the food starch processing device, sweet potatoes are completely crushed through a two-stage crushing and grinding method, and through a triangular material waiting area formed between a matching block and a crushing strip, the problem that sweet potato blocks which are not completely crushed block an inlet of a grinding mechanism, and consequently sweet potato block discharging is influenced is solved; and most starch solution is reserved by a method of separating and re-precipitating after discharging and precipitating, so that the problem that the yield of the collected starch is reduced due to the fact that part of the starch is discharged along with water is solved.

The invention relates to pre-gelatinized burnt rice flour and a preparation method thereof. According to the technical scheme, the fried burnt or toasted rice is soaked with water, ground, heated forgelatinization, subjected to roller drying, crushed and sieved to obtain the pre-gelatinized burnt rice flour. The pre-gelatinized burnt rice flour can be used for making foods including prepared solid drinks, cereal drinks, cereal foods, frozen foods, starch foods, baked foods, jelly foods, cold drinks, dairy products and pastries.