Foodstuffs containing sugary-2 starch
AssigneeAmerican Maize Technology, Inc.
InventorsRobert Friedman, Richard Hauber, Frances Katz
Life of this patent
Estimating the term…
Abstract
Su2 starch produces gels that set firmer and faster than conventional starch gels to include the so-called high amylose starches. Su2 starch also can be used in foodstuff to replace high amylose starch and thin-thick chemically modified starch.
Claims27
A thickened foodstuff comprising a foodstuff, water and having as an essential ingredient therein an effective amount of a starch extracted from a starch bearing plant having a su2 genotype, said starch being present in said foodstuff in an amount effective to thicken said foodstuff at a faster rate than conventional high amylose starch and providing said foodstuff with a paste that has a stronger gel strength than a paste made from a conventional high amylose starch.
A method for making a thickened foodstuff comprising combining a foodstuff, water and an effective amount of a starch extracted from a starch bearing plant having a su2 genotype, said starch being present in said foodstuff in an amount effective to thicken said foodstuff at a faster rate than conventional high amylose starch and providing said foodstuff with a paste that has a stronger gel strength than a paste made from a conventional high amylose starch;
- and cooking said combination to produce a thickened foodstuff.
A method for making a thickened foodstuff comprising:
- (a) forming a slurry comprising water and a starch extracted from a starch bearing plant having a su2 genotype in an amount of about 1 to about 20% by weight;
- (b) cooking the slurry as necessary to produce a sol;
- and
- (c) combining the sol with a foodstuff to produce a thickened foodstuff such that said starch is present in said foodstuff in an amount effective to thicken said foodstuff at a faster rate than conventional high amylose starch and providing said foodstuff with a paste that has a stronger gel strength than a paste made from a conventional high amylose starch.
A process for replacing conventional high amylose starches in a foodstuff and reducing the temperature used for cooking said conventional high amylose starch comprising the step of replacing said conventional high amylose starch with a starch extracted from a starch bearing plant having a su2 genotype, in an amount of about less than or equal to the amount of said conventional high amylose starch used in said foodstuff, said starch extracted from the starch bearing plant having a su2 genotype having a lower gelatinization temperature than conventional high amylose starches.
A thickened foodstuff for canning comprising a foodstuff, water and having as an essential ingredient therein an effective amount of a natural thin-thick starch, said starch extracted from a starch bearing plant having a su2 genotype, said starch providing no effective thickening characteristics to said foodstuff before canning while providing effective thickening characteristics to said foodstuff after canning.
A process for making a thickened canned foodstuff comprising combining a foodstuff, water and an effective amount of a natural thin-thick starchy, said starch extracted from a starch bearing plant having a su2 genotype;
- and subjecting said combination to a canning process whereby said starch provides no effective thickening characteristics to said foodstuff before canning while providing effective thickening characteristics to said foodstuff after canning.
A batter mix for breaded deep fat fried foods comprising water and an effective amount of su2 starch, said starch having a protein content of greater than or equal to about 1% by weight dried starch.
Dependencies are inferred from the claim text.