Method of preparing reduced fat foods
AssigneeA.E. Staley Manufacturing Company
InventorsDonald W. Harris, Jeanette A. Little, Keith D. Stanley
Life of this patent
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Abstract
A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.
Claims21
A method of preparing a heat-treated and fragmented amylose starch hydrolysate comprising:
- gelatinizing and retrograding an amylose starch in the presence of an aqueous medium to prepare an aqueous slurry of retrograded amylose;
- hydrolyzing said retrograded amylose to a degree sufficient to permit physical fragmentation to form a particle gel comprised of a minor amount of said retrograded amylose in a major amount of an aqueous medium;
- physically separating said hydrolyzed and retrograded amylose from an aqueous medium at an elevated temperature to remove a water-soluble hydrolysate fraction with said aqueous medium to produce a hydrolyzed and retrograded amylose essentially free of water-soluble hydrolysate products;
- and
- physically fragmenting by mechanical disintegration a minor amount of said hydrolyzed and retrograded amylose free of water-soluble hydrolysate products in a major amount of an aqueous medium to produce a particle gel thereof.
A foodstuff having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a particle gel as a replacement for at least a substantial portion of the fat and/or oil of said foodstuff, said particle gel comprising a minor amount of a retrograded, hydrolyzed, heat-treated, and fragmented by mechanical disintegration, amylose starch and a major amount of an aqueous liquid.
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 particle gel, said particle gel comprising a minor amount of a retrograded, hydrolyzed, heat-treated, and fragmented by mechanical disintegration, amylose starch and a major amount of an aqueous liquid.
An aqueous dispersion useful as a replacement for fats and/or oils comprising a major amount by weight of water and a minor amount of weight of a retrograded, hydrolyzed, heat-treated, and fragmented by mechanical disintegration, amylose starch, the degree of hydrolysis and fragmentation of said starch being sufficient to form a particle gel of said dispersion.
Dependencies are inferred from the claim text.