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AssigneeA. E. Staley Manufacturing Company
InventorsKeith D. Stanley, Donald W. Harris
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A method or preparing reduced fat foods is provided which employs a fragmented, granular amylose starch having a melting onset temperature (as measured by differential scanning calorimetry) of greater than about 70.degree. C. when measured at 20% starch hydrolysate solids. The fragmented, granular amylose starch hydrolysate is prepared by hydrolyzing a granular amylose starch in a strongly acidic aqueous slurry at a temperature greater than 70.degree. C. or by hydrolysis at a lower temperature followed by heating a slurry, after neutralization, to raise the melting onset temperature. Also provided are food formulations in which the fragmented, granular amylose starch hydrolysate is used to replace fat and aqueous dispersions of the fragmented, granular amylose starch hydrolysate which are useful therein.
A method of preparing a starch hydrolysate comprising (a) maintaining a strongly acidic aqueous slurry comprised of a granular amylose starch at a temperature greater than 70.degree. C. and below both (i) the gelatinization temperature of said granular starch in said slurry and (ii) the atmospheric boiling point of said slurry, to hydrolyze a substantial portion of said granular starch and retain a starch hydrolysate residue insoluble in said strongly acidic aqueous slurry, and (b) fragmenting the starch hydrolysate residue by mechanical disintegration at a temperature below the gelatinization temperature of the starch hydrolysate residue, thereby producing a nongelatinized, fragmented starch hydrolysate;
An aqueous dispersion comprising a minor amount by weight of a nongelatinized, fragmented, granular amylose starch hydrolysate and a major amount by weight of an aqueous liquid, said fragmented, granular, amylose starch hydrolysate having a melting onset temperature of at least 70.degree. C. when measured at about 20% starch hydrolysate solids, wherein said fragmented, granular, amylose starch hydrolysate has been fragmented by mechanical disintegration, and wherein at least about 95% of the fragmented hydrolysate has a particle size of less than 45 microns.
A method of pasteurizing a foodstuff comprising combining an aqueous dispersion of a nongelatinized, fragmented, granular, amylose starch hydrolysate with a food stuff material and heating said aqueous dispersion to a temperature of at least about 72.degree. C. for a time sufficient to pasteurize said aqueous dispersion, said fragmented, granular amylose starch having a melting onset temperature of at least 70.degree. C. when measured at about 20% starch hydrolysate solids, wherein said fragmented, granular, amylose starch hydrolysate has been fragmented by mechanical disintegration, and wherein at least about 95% of the fragmented hydrolysate has a particle size of less than 45 microns.
A method of preparing a starch hydrolysate comprising:
A method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a substantial portion of said fat and/or oil ingredient with a nongelatinized, fragmented, granular amylose starch hydrolysate, having a melting onset temperature of at least 70.degree. C. when measure at about 20% starch hydrolysate solids, wherein said fragmented, granular, amylose starch hydrolysate has been fragmented by mechanical disintegration and wherein at least about 95% of the fragmented hydrolysate has a particle size of less than 45 microns.
A food formulation having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a nongelatinized, fragmented, granular amylose starch hydrolysate, having a melting onset temperature of at least 70.degree. C. when measured at about 20% starch hydrolysate solids, as a replacement for at least a substantial portion of the fat and/or oil of said food formulation, wherein said fragmented, granular, amylose starch hydrolysate has been fragmented by mechanical disintegration, and wherein at least about 95% of the fragmented hydrolysate has a particle size less of than 45 microns.
Dependencies are inferred from the claim text.