Use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy character
OwnerGéraldine DEDIEUinventor
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Abstract
The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture.
Claims13
A use of amylose-rich pre-gelatinized starch having a large particle size as a texturizing agent providing pasty food compositions with a pulpy character, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which, determined according to the German standard DIN 66145:1976-04, is defined by an “n” value greater than 1.7 and a “d′” value greater than 850 μm.
A method for preparing a dry food composition, the method comprising replacing an amount of 12 to 18% by weight with amylose-rich pre-gelatinized starch having a large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which, determined according to the German standard DIN 66145:1976-04, is defined by an “n” value greater than 1.7 and a “d′” value greater than 850 μm.
A method for preparing a pasty food composition, the method comprising the following steps:
- providing a dry food composition comprising an amount of 12 to 18% by weight of amylose-rich pre-gelatinized starch having a large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition;
- providing an effective amount of water;
- homogenizing the mixture thus obtained between the dry composition and the water;
- cooking said mixture to obtain said pasty food composition, the pre-gelatinized starch having an amylose content greater than 25% by weight relative to the total weight of starch and a particle size determined according to the German standard DIN 66145:1976-04 and defined by an “n” value greater than 1.7 and a “d′” value greater than 850 μm.
A dry food composition intended to be reconstituted to form a pasty food composition, said dry composition comprising an amount from 12 to 18% by weight of amylose-rich pre-gelatinized starch having a large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch, and the particle size of which is determined according to the German standard DIN 66145:1976-04 is defined by an “n” value greater than 1.7 and a “d′” value greater than 850 μm.
Dependencies are inferred from the claim text.