Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
2001-05-29
2003-12-16
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C426S094000, C426S496000, C426S558000, C426S578000
Reexamination Certificate
active
06663909
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a composition comprising untreated flour, and starch n-alkenyl succinate, and optionally starch. It further relates to bakery products comprising aforementioned composition. The composition replaces chlorinated (bleached) flour or whole egg and chlorinated or untreated flour.
BACKGROUND OF THE INVENTION
In the food processing industry, including baked goods, high quality, convenience, longer shelf-life, easier storage conditions and high appeal to sight, touch, taste and smell is demanded.
New trends such as more natural, healthier (e.g. low cholesterol), more nutrious, environmental friendliness, freshness, clean label are but a few examples of what is requested.
U.S. Pat. No. 5,711,986 relates to a fat-like carbohydrate, comprising 12 to 100% by weight of short chain amylose, and said fat-like carbohydrate is used in foods in an amount effective to function as a replacement for up to 100% by weight of one or more fat(s) contained in foods.
JP 08 196198 A provides a fat-and-oil composition comprising between 50-90 weight parts fats and oils, between 1 to 20 weight parts alpha-processed starch n-octenyl succinate and between 0.5-10 weight parts of protein material. Said fat and oil composition is used for preparing soft bread, wherein for 100 weight parts of wheat flour between 1 to 15 weight parts of said oil and fat composition is applied.
One of the aforementioned trends in food processing industry, especially in bakery industry is the fact that chlorinated flour, which is used in bakery products, is more and more banned. In Germany, chlorination is already forbidden and other countries are following the same trend.
In fact, during chlorination of flour the chlorine gas reacts with many flour components and thereby alters their properties. It seems that proteins and lipids take up a large percentage of chlorine. Although the interactions with proteins and lipids bring about certain effects in cake baking these are usually of a relatively minor and insignificant nature. The fundamental difference in cake baking between chlorinated and untreated flour is due to the changes in the starch fraction of the flour. The changes in the starch fraction are responsible for preventing collapse of the cake, a higher water absorption into the starch granules and reinforcing egg gel in the cake structure.
There exists a need for suitable replacers of chlorinated flour for the preparation of high quality bakery products having good dough viscosity, and bakery products with good volume and good crumb hardness. Simultaneous reduction of cholesterol content by complete or partial replacement of whole egg is an additional advantage.
SUMMARY OF THE INVENTION
The present invention discloses a composition for use in bakery products consisting of 60-95% w/w untreated flour, 5-30% w/w starch n-alkenyl succinate and 0-50% w/w starch.
The present invention relates to a composition wherein the n-alkenyl is from C
6
to C
16
, preferably C
8
(octenyl).
The starch n-alkenyl succinate is undextrinised, dextrinised, cooked-up, pregelatinised, or stabilised and/or mixtures thereof.
The current invention relates to a bakery product selected from the group consisting of bread, filled bread, bread-rolls, pound cake, sponge cake, chiffon cake, cheesecake, fruitcake, layer cake and gingerbread and characterised in that said bakery product comprises a composition consisting of 60-95% w/w untreated flour, 5-30% w/w starch n-alkenyl succinate, and 0-50% w/w starch, wherein starch n-alkenyl succinate is from C
6
to C
16
succinate, preferably starch C
8
(octenyl) succinate, and wherein starch n-alkenyl succinate is undextrinised, dextrinised, cooked-up, pregelatinised, or stabilised and/or mixtures thereof.
The current invention further relates to a bakery product which is comprising:
a) 20-65% w/w untreated flour
b) 1-21% w/w starch n-alkenyl succinate
c) 0-34% w/w starch,
d) 15-40% w/w egg, preferably between 20-40 w/w egg, more preferably between 24-32% w/w egg, and
a) 0-10% w/w emulsifier, preferably between 0-5% w/w emulsifier, more preferably between 0-3% w/w emulsifier.
The invention further relates to a sponge cake characterised in that it is comprising from 20 to 32% w/w untreated flour, 0 to 10% w/w starch and 1 to 4% w/w starch n-alkenyl succinate.
The current invention further relates to a process for preparing these bakery products comprising the following steps:
a) Preparing a mixture of untreated flour, and starch n-alkenyl succinate, and optionally starch,
b) Mixing the mixture with other ingredients for obtaining a dough, and
c) Baking the dough.
Furthermore, the present invention relates to a method for replacing chlorinated flour, or whole egg and chlorinated or untreated flour in dough of bakery products characterised in that it comprises the following steps:
a) Providing a composition consisting of 60-95% w/w untreated flour, 5-30% w/w starch n-alkenyl succinate and 0-50% w/w starch,
b) Formulating the dough of the bakery product such that up to 100% w/w of chlorinated flour is removed from the formulation,
c) Replacing the chlorinated flour by said composition.
The current invention further relates to a method wherein the dough is formulated such that up to 100% w/w chlorinated or untreated flour and at least 25% w/w of whole egg is removed from the formulation and the composition consisting of 60-95% w/w untreated flour, 5-30% w/w starch n-alkenyl succinate and 0-50% w/w is replacing 100% w/w chlorinated or untreated flour and at least 25% w/w of whole egg.
DETAILED DESCRIPTION OF THE INVENTION
The present invention discloses a composition for use in bakery products characterised in that it consists of 60-95% w/w untreated flour, 5-30% w/w starch n-alkenyl succinate, and 0-50% w/w starch.
Flour is usually obtained from wheat. It is the protein of wheat flour, gluten, which distinguishes it from all the other flours and makes it of particular value in the baking industry. In hard, high-protein wheats, there is more gluten in the endosperm and the starch cells are firmly cemented together. In soft, low-protein wheats the bonding is not so firm. For most cakes a soft, low-protein flour is needed for obtaining a tender cake. Flours used for pan bread production will generally be milled from hard wheats of high protein content, although soft wheats can give optimum quality in the type of bread that is most popular in some countries.
The untreated flour present in the current composition relates to non-chlorinated flour.
The starch used in the present invention may be from a variety of sources such as corn, waxy maize, potato, pea, rice, wheat, cassava, sorghum, and the like. The starch used as such in the current composition can be unmodified (native) or modified, e.g. etherified, esterified, phosphated, cross-linked and the like.
The starch n-alkenyl succinate is characterised by the chain length of the alkenyl-group and by the substitution degree of n-alkenyl succinate on starch. Alkenyl can be from C
6
to C
16
, preferably C
8
(octenyl), and the substitution degree varies between 0.2 to 3%, preferably between 0.5 to 2.5%. This substitution degree is determined by HPLC.
The starch alkenyl succinate is undextrinised, dextrinised, cooked-up or pregelatinised, stabilised and/or mixtures thereof. In essence, the starch alkenyl succinate is not including enzymatically debranched starch alkenyl succinate such as maltodextrin alkenyl succinate, since such a product is resulting in low quality bakery products, e.g. a sponge cake prepared with such product does not develop sufficient volume.
For obtaining the stabilised starch n-alkenyl succinate, the starch n-alkenyl succinate can be treated with active chlorine and can be prepared according to the process described in EP 0811633.
The present invention further relates to a composition wherein the starch n-alkenyl succinate is starch n-octenyl succinate and in a specific example starch is treated with n-octenyl succinic anhydride followed by the treatment with hypochlorite in an amount equivalent to 1
Cerestar Holding B.V.
Fitch Even Tabin & Flannery
Tran Lien
LandOfFree
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