Method for making a reduced fat product
AssigneeAmerican Maize-Products Company
InventorsSusan L. Furcsik, David J. Mauro, Leonard Kornacki, Eugene J. Faron, Frances L. Turnak, Roger Owen
Life of this patent
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Abstract
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.
Claims20
A method for preparing a foodstuff with reduced fat comprising the step of replacing at least a portion of the fat and/or oil in a fat and/or oil-containing foodstuff with water and an effective amount of a single high amylose starch hydrolysate having a DE between about 5 and about 15 and a peak average molecular weight less than 10,000, said starch hydrolysate being made from a base starch having an apparent amylose content greater than 40% and said starch being obtained from corn, said starch hydrolysate characterized in that aqueous dispersions thereof at about 25% by weight solids are capable of forming a gel having a strength of about 25 grams and above;
- said starch hydrolysate being formed from said base starch by rapidly heating a slurry of base starch and enzyme above about 105.degree. C. and converting said base starch to said starch hydrolysate at a temperature below about 105.degree. C.
A method for preparing a foodstuff with reduced fat comprising the following sequential steps:
- (a) forming a slurry of high amylose corn starch;
- (b) mixing about 0.4% by weight bacteria alpha amylase base on dry starch weight with said slurry;
- (c) gelatinizing said corn starch at a temperature of about 105.degree.) C;
- (d) holding said gelatinized corn starch at about 80.degree.) C. until the DE reaches about 5 to about 9;
- (e) recovering a high amylose corn starch hydrolysate having a DE between about 5 to about 9;
- and
- (f) replacing up to about 90% of the fat and/or oil in a fat and/or oil-containing foodstuff with said water and high amylose corn starch hydrolysate.
The method of claim 9 wherein the high amylose corn starch hydrolysate is in the form of a paste with a solids content between about 5 to about 50% when added to said foodstuff.
A method for preparing a foodstuff with reduced fat comprising the step of replacing at least a portion of the fat and/or oil in a fat and/or oil-containing foodstuff with water and an effective amount of a single high amylose starch hydrolysate having a DE between about 5 and about 15;
- a peak average molecular weight less than 10,000;
- said starch hydrolysate characterized in that an aqueous dispersion thereof at about 25% by weight solids is capable of forming a gel having a strength of about 25 grams and above;
- and said starch hydrolysate being made from a base starch having an apparent amylose content greater than 40%, said starch hydrolysate being made by the steps of forming a slurry of said base starch and an enzyme;
- rapidly heating said slurry to a temperature of about 105.degree. C. to gelatinize said base starch;
- converting said base starch at a temperature below about 105.degree. C. to gelatinize said base starch;
- converting said base starch at a temperature below about 105.degree. C. to said starch hydrolysate;
- and recovering said starch hydrolysate.
Dependencies are inferred from the claim text.