Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated carbohydrate
Patent
1997-02-24
1998-06-02
Leary, Louise
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated carbohydrate
435 22, 435267, 435275, 536 2, 536102, 536 45, 536124, 536128, C12Q 140, C07G 1700, C08B 3004
Patent
active
057595976
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to the use of amylopectin-type starch or derivatives thereof as a filling agent in the preservation of food-stuffs.
More precisely, the present invention relates to the use of amylopectin-type starch obtained from potato that has been modified by genetical engineering, to suppress the formation of amylose-type starch.
BACKGROUND OF THE INVENTION
In the process of autoclaving and sterilisation of food-stuff containing solid pieces, a certain filling viscosity is required while the tin is being filled and conveyed on the belt conveyor, since it has been found that the liquid fraction of the tin contents easily splashes over the tin rim. Another reason for a certain viscosity being desirable in the product is that it furthers an equal distribution of the solid pieces in the food-stuff mass. This feature is also important as products containing solid pieces are sterilised in a continuous process, for instance in the case of soups, which are packed in an aseptic condition in the final packaging stage. Considering that the mass to be preserved often is in a hot condition during the filling stage, the operators concerned are exposed to scalding hazards from splash and slosh if the product is too thin during this stage.
Earlier on, this problem was solved by addition of traditional starch but the results were not satisfactory, because it produced an unwanted residual viscosity in the tin. Previously, naturally occurring potato flour, naturally occurring waxy maize starch, and waxy maize starch to which isoascorbic acid or ascorbic acid had been added (to eliminate the residual viscosity in naturally occurring maize starch) were used within the canned goods industry to obtain the desired function. However, it has been found that none of these additions produced a satisfactory result. Naturally occurring potato flour produces residual viscosity and clouding, for instance during storage of clear liquids such as brine, in preserved vegetables, but also causes the product to thicken during storage. Naturally occurring waxy maize starch produces a certain residual viscosity but also some clouding of the solution. Although the addition of isoascorbic acid or ascorbic acid increases the clearness of the product, residual viscosity is generated to varying degrees as the acids are degraded by organic matter originating from other ingredients in the preserved product. Thus, problems arise in connection with the preservation, both on account of the undesired residual viscosity and of the clouding of the product, and it is desired within the canned goods industry that these problems be removed.
OBJECT OF THE INVENTION
The object of the present invention is to eliminate the above-mentioned problems and provide a preservation method ensuring low residual viscosity and clearness in the product. This object is achieved by using amylopectin-type starch of the kind defined in the introduction, which starch additionally possesses the characteristics defined in the appended claims.
SUMMARY OF THE INVENTION
In accordance with the present invention amylopectin-type of starch or derivatives thereof thus is used as a filling agent in the preservation of food-stuff.
The expression "amylopectin-type starch" as used throughout in the present description relates to starch obtained from potato that has been modified by genetical engineering to suppress the formation of amylose-type starch. The expression "derivatives thereof" relates to amylopectin-type starch that has been chemically, physically and/or enzymatically derivatised. The amylopectin contents of amylopectin-type starch are in excess of 95%, preferably in excess of 98%. The remaining ingredient in amylopectin-type starch is amylose.
For a detailed description of the above amylopectin-type starch and derivatives thereof and the manner in which they are produced reference is made to the Swedish Patent Specification 9004096-5 (Amylogene HB).
Naturally occurring potato starch contains about 80% amylopectin and about 20% amylose. The starch is conta
REFERENCES:
Derwent Abstract 000851368 (1972). Month not available.
Leary Louise
Sveriges Starkelseproducenter Forening UPA
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