JPH0511938B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to the production of hot water dispersible starch-surfactant products that are acid stable and include acid and freeze-thaw stable food grade thickeners. Starch is widely used in food applications as a thickening or thickening agent. Starch is unique among carbohydrates in that it exists as discrete particles. However, in modern food processing and storage applications, the properties of granular starch must be modified to withstand heat, acid, and freeze-thaw conditions. When granular starch is heated above its gelling temperature in excess water, the starch undergoes hydration and gels, forming a viscous, dissolved paste. In practice, the starch particles require dispersion in cold water prior to packaging for use. Recently, pre-gelled starch products have been developed which, when mixed with hot or cold water, give reconstituted pastes. Starch manufacturers gel the granular starch and then dehydrate the gelled starch by techniques such as spin drying or spray drying. Unfortunately, this dry, pre-gelled starch product does not readily disperse into hot water, and agglomerated clumps are formed giving a lumpy paste with uneven paste viscosity. Attempts have been made to solve the dispersibility problem by incorporating surfactants into the dried, pre-gelled starch, and somewhat improved dispersibility has been achieved in U.S. Pat. Nos. 3,537,893; 3,582,350;
and No. 4260642. The effect of surfactants on starch pastes is also discussed by EMOsman.
Starch: Chemistry & Technology, Vol.
Chapter, pp.189−191, Whistler & Paschall
Eds., Academic Press, NY (1967). Free-flowing, agglomerated, heat-moisture treated starch products have been developed and used for food applications. This is for example British Patent No. 1479515;
US Patent No. 3391003; US Patent No. 3578497; US Patent No. 4013799; West German Patent No. 619984; West German Patent No. 629798; West German Patent No. 725967; West German Patent No.
As shown in No. 739632. The term "thermal moisture treated starch" is well known in the art and is commonly used to describe starch that has been subjected to heat treatment under controlled moisture conditions. And this condition is based on Louis Sail
by Methods in Carbohydrate Chemistry,
Vol., PP.283−285, RJWhistler.
Academic Press, NY (1964), and E.M.
Starch: Chemistry & by Osman
Technology, Vol., Chap., pp.179−181,
Whistler & Paschall, Eds., Academic Press,
NY (1967), a condition in which starch does not undergo gelation (ie, exhibits no substantial loss of birefringence) nor dextrinization. When hot moisture treated starch is used in hot water dispersible food products, dispersion of the mixture into boiling water also results in the formation of lumps, and gelation of the surface results in agglomerated or coated lumps;
This coating barrier prevents further hydration of the starch. For improved convenience, clump-free,
Alternatively, it would be desirable to have a starch product that is dispersible in hot or boiling water that consistently provides a homogeneous paste with no agglomerated clumps bonding among themselves. Starch thickeners that are dispersible in hot or boiling water can be prepared at home so that consumers do not have to go through the cumbersome cooking process often associated with active starch-containing sauces or gravy sauces. It is particularly desirable for foods that are In the present invention, an improved starch-surfactant complex is provided that consistently provides complete dispersibility in hot or boiling water. Combinations of starch and gums or starch and gums and emulsifiers are generally known (e.g. U.S. Pat.
No. 3917875; No. 4081566; No. 4081567; No.
No. 4105461; No. 4119564; No. 4120986; No. 4140808
No. 4192900). Gums are used as thickeners or stabilizers in these formulations. However, since gum is expensive,
In these food products, it is preferred that the food formulation utilize as much starch as possible. For information on the properties and uses of gum,
Industrial Gums: Polysacchanides and Their
Derivatives, Roy L. WhistlerEd., Academic
Press, NY (1959). Starch derivatives for use in canned food products requiring delayed gelling and resistance to heating, such as in creamy vegetables, and for use in acidic food systems such as pie fillings, salad dressings, etc. is being developed. Because of the harsh acid and/or heating conditions encountered, these starch products have been cross-linked and chemically derivatized to produce starch esters and starch ethers that resist these conditions. U.S. Patent No. 3,238,193 for these
No.; No. 3376287; No. 3422088; No. 3699095;
No. 3555009; No. 3553195; No. 3751410;
As disclosed in No. 3804828 and No. 3832342. These products are expensive and require difficult manufacturing processes. It would be highly desirable to have acid-stable and heat-stable canned food products and starch-based products suitable for use as food thickeners in acidic food systems. It would also be desirable if the starch product also had freeze-thaw stability. And it would be highly desirable if this starch-based food product with these properties could be made by a simple process that does not require expensive and cumbersome chemical starch derivatization. . In the present invention, starch having these desired properties is used.
Surfactant-gum products are provided by simple physicochemical methods. In accordance with the present invention, the viscous starch has a fatty acid moiety of at least about 0.25% by weight of the starch.
moiety) containing surfactant and total weight of approximately 10~
Make a mixture of semi-moist granular starch and surfactant mixed with enough water to give a moisture content of about 40%, and add this mixture to about 50% to about 50% water content.
the step of producing a heated and moisture-treated starch-surfactant product by heat treatment at a temperature of 120°C;
A method of producing a modified starch product dispersible in hot water is provided. To obtain an acid-stable product, this acid-stable starch-surfactant product is
The above starch-surfactant complex is further supplemented with one or more gums selected from the group consisting of xanthan, guar, locust bean, alginate, carrageenan, gaty, or karaya in an amount of about 0.5 to about 10% of the total weight. to obtain an acid-stable starch-based edible thickener product. The present invention also provides a hydrothermal dispersibility of about 60 to about 100%;
and a higher relative pasting temperature than the granular starch from which the product is derived.
The present invention provides a heated and moisture-treated starch-surfactant product characterized by a high temperature. Additionally, the hot water dispersible hot water treated starch-surfactant complexes of the present invention can be directly dispersed in hot or boiling water and can be cooked to form a paste or sauce. can. In other embodiments, the invention provides granular tapioca starch and a fatty acid moiety-containing surfactant and a total amount of about 10 to about 40
Starch that has been heat-moistured by mixing enough water to give a moisture content of - forming a surfactant complex, the starch-surfactant complex being selected from the group consisting of xanthan, guar, locust bean, alginate, carrageenan, gaty, or karaya in an amount of about 1% to about 10% by total weight; Acid and freeze mixed with one or more gums -
Provided is a method for producing an acid- and freeze-thaw stable tapioca starch-based food thickener product, the method comprising obtaining a thaw-stable starch-based food thickener product. It is. The present invention also provides a hydrothermal dispersibility of about 60 to about 100%;
and a heat-moisture treated starch-surfactant product characterized by having a higher relative pasting temperature than the granular starch from which the product is derived. Additionally, the hot water dispersible hot water treated starch-surfactant complexes of the present invention can be directly dispersed in hot or boiling water and can be cooked to form a paste or sauce. can. In another embodiment, the present invention provides granular tapioca starch with a fatty acid moiety-containing surfactant and a total amount of about 10 to
Heat moisture treatment is achieved by mixing enough water to give a moisture content of about 40% to create a semi-moist granular starch and surfactant mixture and heat-treating this mixture at a temperature of about 50 to about 120°C. to form a starch-surfactant complex, and the starch-surfactant complex is mixed with about 1 to about 10% of the total weight of the group consisting of xatotan, guar, locust bean, alginate, carrageenan, gatey, or karaya. 1 selected from
Acid and freeze-thaw stable tapioca starch based food thickener product comprising mixing with seeds or more gums to obtain an acid and freeze-thaw stable starch based food thickener product. A method of manufacturing a food grade thickener product is provided. The present invention also provides acid and freeze-thaw stable tapioca starch products produced by the above method and characterized as having freeze-thaw stability of at least about 4 cycles. In accordance with the present invention, the mixture of granular starch and surfactant is subjected to a heated moisture treatment that substantially forms a granular starch-surfactant complex. This starch-
The surfactant complex is then mixed with the gum to obtain a starch-based product with excellent viscosity stability in acidic systems for edible products. Heat moisture treatment is performed by heat treating the starch-surfactant blend or mixture under controlled moisture conditions such that the starch does not undergo significant gelation or loss of birefringence and is not dextrinized. It is done. This heated and moisture-treated mixture is optionally dried. This heated and moisture-treated starch product of the present invention can be dispersed in hot or boiling water and made into sauces, gravy sauces, soup mixes, pastes and various starch-containing food mixtures that are cooked to make consumable foods. A starch-surfactant complex prepared for use in food products. In particular, the starch food thickener product of the present invention consists of a mixture of a gum and a starch-surfactant complex;
It has increased gelling temperature, improved paste stability under shear, and reduced tendency to retrogradation, even in acidic systems. When the starch is tapioca starch, the product also has excellent freeze-thaw stability. It has been discovered that the heat-moisture treated starch-surfactant composites described above have improved hot water dispersibility when compared to heat-moisture treated starch. Additionally, the dispersible starch products of the present invention are characterized by increased gelation temperatures, improved paste stability under shear, and reduced tendency to deterioration. Degradation is a phenomenon in which gelled starch molecules gradually reassociate until a fine microcrystalline precipitate is formed. The progression of deterioration is accelerated by cooling the heated or warm starch paste. Progressive deterioration occurs even in the solid state, for example in the aging of cakes or bread. Deterioration is determined by measuring the Brookfield viscosity of the paste immediately after pasting and then again measuring the viscosity at room temperature after 3 and 24 hours. The smaller the change in viscosity between 3 hours and 24 hours, the smaller the degree of deterioration. According to the invention, the granular starch must first be mixed with a surfactant, such as a food grade emulsifier. The emulsifier can be a glyceride of a fatty acid, preferably a mono- or di-glyceride. Examples of the most preferred surfactants for the purposes of this invention are glycerin monostearate,
Sodium stearoyl lactylate. Palmitic acid or stearic acid, D-glucose 3-stearate, methyl α-D-glucoside 6
- Other suitable emulsifiers containing fatty acid moieties such as stearate, sucrose monostearate, sorbitan tetrastearate, stearoyl-2-lactylate and its alkali metal salts, sodium stearoyl fumarate, etc. It is acceptable. Examples of starches suitable for the present invention include corn, tapioca, wheat, potato, rice, sago palm, grain sorghum and waxy corn starches. For thickener pastes, tapioca or potato starch is preferred. In mixing the surfactant and granular starch, the surfactant is mixed directly with the starch in a suitable means such as a mixer or dough blender. Preferably, the surfactant is dispersed in the water used to adjust the moisture level and sprayed onto the granular starch with mixing to ensure uniformity. To further ensure uniform moisture levels, the starch-surfactant-water mixture can be equilibrated before heat treatment. The water content of the equilibrated starch-surfactant-water mixture can vary from about 10 to about 40% by weight of starch. The surfactant content of the mixture is at least about 0.25% by weight of starch, and about 0.25% by weight of starch.
~can be about 5%, ~0.25 of the starch weight
Approximately 5% is suitable, and for improved hydrothermal dispersibility, preferably about 5% by weight of starch.
0.25 to about 1%. If it is desired to obtain 100% hydrothermal dispersibility, the surfactant content should be at least about 0.50% or higher. The starch-surfactant-water equilibrated mixture must then be heat treated in one of several ways to provide uniform heat transfer without creating hot spots in the mixture. Preferably, the heat treatment is carried out in a closed vessel such that the moisture content can be maintained at a constant level for controlled continuous production of the heated moisture treated starch-surfactant product. It is carried out at a temperature of 120°C. At temperatures above about 120°C, undesirable decomposition and dextrinization reactions begin, destroying the thickening ability of starch. The temperature during the heat treatment is preferably about 60 to about 90°C for about 3 to about 16 hours.
For example, although the use of conditions of 35% moisture and 90% for 16 hours results in a reduced paste viscosity of the final product, the dispersibility of that product makes it amenable to starch products of smaller viscosity. Indicates that the application is qualified for the intended application.
Variations in moisture, temperature, and time within the ranges stated herein can be made by those skilled in the art depending on the desired properties of the final product. After heating and moisture treatment of the starch-surfactant-water mixture, the product is prepared in a conventional manner using conditions that minimize subsequent heat treatment.
Can be dried to moisture levels of ~15%. Various drying means can be used, such as room temperature drying, forced air oven drying, microwave drying, or freeze drying. The purpose of drying is preferably about
A final dry product for use with a dry substance content equilibrated at room temperature of 90° can be obtained. As an optional step, the dried starch-surfactant product can be milled or ground to the desired particle size by suitable means. Particle sizes less than about 250 microns are preferred for uniformity of the dried starch-surfactant product. Although the dry, heat-moisture treated starch-surfactant product readily disperses in hot or boiling water to give a paste after baking, dispersion in cold water occurs without gelation. This is because the product is still substantially granular in reality. The gelation temperature of this starch-surfactant product is higher than that of raw granular starch or starch that has been heated and water-treated without surfactant. For example, the relative pasting temperature of raw tapioca starch has been found to be approximately 58°C. The same tapioca starch with 27.5% moisture,
Heat moisture treatment at 90°C for 7 hours resulted in a relative pasting temperature of about 68°C. Heat moisture treatment of the same tapioca starch at 90°C for 7 hours at 27.5% moisture in the presence of 0.5% by weight monoglyceride resulted in a relative pasting temperature of about 80 to about 85°C. Hydrothermal dispersibility is determined by the Hydrothermal Dispersibility Test - In this test, 5.00 g of dry heated water treated starch-surfactant product on a dry weight basis is insulated with 200 ml of the
Pour 100ml into a tall beaker.
- is measured by adding boiling distilled water. 15
After mixing for seconds, let the sample stand for 1 minute. The aggregated particles are then removed by washing on a 20 mesh (840 micron) sieve. This aggregated material
Dry at 100 mmHg and 120°C for 4 hours. Hydrothermal dispersibility is expressed as the percentage of unagglomerated material that passes through a sieve. Thus, 100% hydrothermal dispersibility means that all has passed through the sieve, thus indicating excellent dispersibility. Preferred products of the invention have a hydrothermal dispersibility of greater than about 60%, and most preferably a hydrothermal dispersibility of at or near 100%. The dried, heat-moisture treated starch-surfactant products of the present invention are also
Amylo/Graph) Viscometer (CWBrabender
Instruments Inc., Hackensack, NJ) by measuring aspects of its viscosity. In this method, the dry reference weight
35 g of starch was dispersed in 500 ml of cold water without any control.
Heat to 50°C and heat at a constant rate of 1.5°C per minute between 50°C and 95°C. The relative pasting temperature is 1/2, as recorded in the graph.
This is the temperature at which the peak viscosity of . 95℃
After reaching , the paste is held for 30 minutes and then cooled from 95°C to 50°C at 1.5°C per minute. This paste is kept at 50°C for 30 minutes. The viscosity is
Recorded in Brabender units using a 700 cmg cartridge. The final Brabender paste was made using a No. 4 rotor at 6 rpm.
LVF type Brookfield viscometer (Brookfield Engineering Labs.Inc.,
Bruckfield viscosity is measured immediately after completion of the 30 minute hold using a 30 minute hold and again after a 3 hour hold at 25°C and again after a 24 hour hold. The results of these tests demonstrate increased gelation temperature, improved paste viscosity stability under shear, and reduced tendency to degradation for the heat-moisture treated starch-surfactant products of the present invention. Although the inventors do not wish to be bound to any theory in order to explain the phenomenon of the present invention, we believe that the presence of a surfactant during the heating and moisture treatment is the They believe that this allows complex formation within the swollen starch matrix. The unique products obtained in this invention have greater hydrothermal dispersibility than previously obtained for heat-moisture treated starch alone or for mixtures of heat-moisture treated starch with surfactants. Furthermore, the formation of the heated and moisture-treated starch-surfactant complexes of the present invention is obtained by a limited moisture environment, whereby the presence of a controlled amount of moisture is sufficient to ensure that the starch remains ungelled. It is believed that this allows the complex to form under conditions where it remains intact. After heat and moisture treatment, the starch-surfactant complex can be mixed with gum to create an acid-stable food grade thickener. The level of gum used is about 0.5 to about 10% of the total weight. Preferably the level of gum should be at least about 1% or more of the total weight to obtain acceptable freeze-thaw stability. Preferably, the starch-surfactant complex is about 5% to about 15% of the total weight before mixing with the gum.
However, this is not a requirement. The starch-surfactant complex or starch-surfactant/gum mixture is then dried in a conventional manner using conditions that minimize physicochemical changes in the complex due to heat treatment. Various drying means can be used, such as room temperature drying, forced air oven drying, microwave drying, or freeze drying. The dried starch-containing thickener product of the present invention preferably has a room temperature equilibrated dry matter content of about 90%. For the purposes of the present invention, gums such as xanthan, guar, locust bean, alginate, carrageenan, gaty, karaya and combinations thereof are combined with the above starch-surfactant complex using, for example, a dough blender. mixed. Examples of suitable starches for the acid-stable products of the invention include corn, tapioca, wheat, potato,
Contains rice, sago palm, grain sorghum and waxy corn starches. Viscosity properties can be measured using a visco/amylo/graph viscometer (CWBrabender) using a high sugar-acid system.
Instruments Inc., Hackensack, NJ). In this method, the dry reference weight
27.0 g of starch, dry basis weight, with pH adjusted to 3.3 by addition of sufficient 10% citric acid solution
A weight containing 100.0 g of sucrose is dispersed in 450 g of cold water and then heated to 70° C. with uncontrolled heating.
Then from 70℃ to 95℃ at a constant rate of 1.5℃ per minute.
Heat to ℃. After reaching 95℃, add this paste for 15 minutes.
Hold for 1 minute and then cool to 25°C at 1.5°C per minute. This paste is then kept at 25°C for 15 minutes. Viscosity is recorded in Brabender units using a 70 cmg cartridge. The final Brabender paste at 25°C was measured using an RVT Brookfield viscometer using a No. 4 or 5 at 20 rpm after completion of the 15 minute hold time.
Engineering Labs.Inc.Stoughton, Maas.) Measuring Burckfield Viscosity Using Type VSP. The increase in viscosity during the 95°C hold indicates that this product has excellent acid stability. No change or slight decrease in viscosity during the 95°C hold indicates an acceptable acid stable product. Decreased viscosity during holding at 95°C indicates acid instability. Preferred acid-stable products have increased viscosity during the 95°C hold and high final viscosity at 25°C. Preferably between about 20 and about 95°C holding
A viscosity increase of 400 Brabender units is obtained for the starch-surfactant complex and gum mixture of the present invention. Paste consistency
is measured on a Bostwick Consistometer (Central Scientific Co., Chicago, 11) using the method described by Davis et al. in Food Tech. 9, 13-17 (1955). In this test, the consistency measurement is the distance in cm that a measured amount of material flows through a tall 5 cm wide elongated box-shaped bath in 30 seconds. Therefore, its value is inversely proportional to the consistency of the paste. A consistency of less than about 10 cm/30 seconds is considered good for this test. Approximately 5.0
Consistencies of ˜10.0 cm/sec are obtained for the corn or tapioca starch-surfactant complex and gum mixtures of the present invention. Freeze-thaw stability is determined by placing 30 ml of the final paste from the Brabender viscometer into several 50 ml centrifuge tubes. Place the tube in a -30°C freezer. Each day, the tubes are removed from the freezer, allowed to come to room temperature, and then returned to the freezer for refreezing. This constitutes one freeze-thaw cycle. After thawing, centrifuge the sample at 2500 rpm for 30 minutes and record the volume of separated liquid, if any, in ml. Samples with a liquid separation of 25% or more by volume in each cycle are considered to have unacceptable stability. For purposes of the present invention, a record of the number of cycles achieved without 25% separation occurring is recorded.
Preferably, at least about 5 freeze-thaw cycles are desired, and freeze-thaw stability of about 6 cycles or more is considered excellent. The method of the present invention provides a mixture of tapioca starch-surfactant complex and gum having a freeze-thaw cycle of greater than about 8 with a consistency of less than about 8.5 cm/30 seconds and a final viscosity of greater than about 8000 cps at 25°C. manufactured. Next, the present invention will be specifically explained by showing examples.
The present invention is not limited in any way by these examples. Example 1 A Wetting of starch Two starch samples with a moisture content of 9.6% are
The amount required to increase the moisture content to 20% and 35% was sprayed while stirring to obtain a uniform moisture content. These starch-water samples were used as controls. To prepare a wet starch sample with surfactant, glycerin monostearate was added to water at 70° C. and mixed to obtain a dispersion, which was then cooled. This water-glycerol monostearate dispersion was then sprayed onto the starch with stirring to obtain uniformity. The amount of glycerin monostearate was adjusted to obtain a level of 1.0% monoglyceride based on the weight of starch. B. Heat Treatment 120.0 grams by weight of the starch-surfactant-water mixture was placed in a sealed pint jar. The jar was placed in a constant temperature water bath at the desired temperature and rotated end-over-end during the heat treatment for the desired period.
After heat treatment, the jar was cooled to room temperature before opening. C Product Recovery The starch-surfactant product was removed from the jar and dried at 40°C in a forced air oven to approximately 10% moisture content. D Hot Water Dispersibility The hot water dispersibility was measured using the hot water dispersibility test as described above, and the following results were obtained.

[Table] These results range from 60 to 90 at 35% moisture level.
Hot water treatment of the starch-surfactant mixture for 3 to 16 hours at <0>C shows much better hydrothermal dispersibility than the hot water treated product without surfactant. In the absence of surfactant, the highest hydrothermal dispersibility does not exceed 60%, whereas a satisfactorily significant sample of the product produced by hot water treatment of starch-surfactant mixtures (i.e. 6 5 out of 5)
Dispersities of 98-100% were achieved. Example 2 The effect of surfactants on hot water dispersibility is demonstrated by the following. Using the method described in Example 1, hot water treatment of tapioca starch was carried out with 0.5% monoglyceride, 27% water by weight of starch, at 75°C for 7 hours, and hot water dispersibility was determined as described above. Upon measurement, the following results were obtained.

[Table] This comparative example shows that the hot water treatment of the starch-surfactant mixture provides excellent hot water dispersibility, and that the presence of the surfactant during the hot water treatment of the starch It will later be shown that it provides significantly higher hydrothermal dispersibility than simply adding a surfactant, and further illustrates that the present invention can yield unexpected results. Example 3 The effects of surfactant level, moisture level, heat treatment temperature, and heat treatment time were determined on a series of heat moisture treated products prepared according to the method described in Example 1. Hydrothermal dispersibility and Bruckfield viscosity were measured as described above and the following results were obtained.

【table】

TABLE The results of these experiments again show that heat-moisture treatment of starch without surfactant produces a maximum dispersity of less than about 60%. At low moisture levels of approximately 20% of total weight, higher temperatures and longer times are required to produce improved hydrothermal dispersible products by heating moisture treatment of starch-surfactant mixtures. be done. At lower levels of surfactant, about 0.25% of starch weight, higher temperatures and longer times are also required to obtain the desired product. Above about 0.5% surfactant, hot water treatment of the starch-surfactant mixture yields a statistically significant number of completely desirable products with favorable hydrothermal dispersities at or near 100%. Manufacture. Example 4 The heated and moisture treated and dried starch product of Example 3 was
When the paste was made into a paste using a Brabender viscometer using the method described above and measured, the following results were obtained.

【table】

Table 1 These results show that hot water treatment increases the gelation temperature and that hot water treatment of starch-surfactant mixtures produces products with higher relative pasting temperatures. Moreover, a comparison of this data with the data in Example 3 is 100%
The products of the present invention, which have a hydrothermal dispersibility of The present invention exhibits unique properties of the heat-moisture-treated, dried starch-surfactant product that make it suitable for other food applications requiring a starch product with delayed gelling properties. Example 5 A. Wetting of starch Tapioca starch with a moisture content of 9.6% was mixed to obtain a uniform moisture content by spraying with the amount of water necessary to increase the moisture content to 25% of the total weight. . These starch-water samples were used as controls. A wet starch sample with surfactant was prepared by spraying the starch with an aqueous dispersion of sodium stearoyl lactylate while stirring to obtain uniformity. The amount of sodium stearoyl lactylate used was adjusted to a level of 5% monoglyceride based on starch weight. B. Heat Treatment 125 g dry basis weight of starch-water or starch-surfactant-water mixture was placed in a sealed pint jar. This jiya 90
The mixture was placed in an oven at a constant temperature of 0.degree. C. and was shaken by hand every 15 minutes during the heat treatment for the desired time. After heat treatment, the jar was cooled to room temperature before opening. C. Drying The above heated moisture treated starch or starch-surfactant product is removed from the jar and placed in a forced air oven at 40°C to approximately 10% moisture content.
and then ground in a Waring Blender before mixing with the gum. D. Mixing 95 g of the above dried, heat-moisture treated starch or starch-surfactant complex is mixed with 5.0 g of one or more natural gums and viscosity stabilized using an acid-sugar system. The freeze-thaw stability was measured for tapioca starch and the following results were obtained.

[Table] Guar gum

* Maximum cycle below 25% liquid separation These results demonstrate that all of the tapioca starch-surfactant complex and gum mixtures exhibit excellent freeze-thaw stability, high viscosity, and high viscosity for at least about 4 cycles at 95°C. improved acid viscosity stability,
and an improved consistency of about 5.0-7.0 cm/30 seconds. In comparison, untreated tapioca starch has good freeze-thaw stability but poor viscosity stability at 95°C and low final paste viscosity. The control starch-surfactant complex has a slightly higher viscosity than untreated starch, but has minimal freeze-thaw stability.
High freeze-thaw stability of greater than 6 cycles was surprisingly obtained for the starch-surfactant complex/gum mixture without loss of viscosity in the acid-sugar system. And this is indicative of an unexpected property of the present invention. Example 6 For comparison to tapioca starch, the method described in Example 5 was carried out except that corn starch and potato starch were used and the following results were obtained.

[Table] %xanthan gum

Starch-surfactant complex +2.5 240 500
9300 2 5.5
% Guar Gum and 2.5% Kisa

Nthangam

* Maximum cycle below 25% liquid separation

[Table] % guar gum

Starch-surfactant complex +2.5 100 210
4200 2 11.0
% Guar Gum and 2.5% Kisa

Nthangam

* Maximum cycle below 25% liquid separation These comparisons show that mixing the gum and corn starch-surfactant complex or potato starch-surfactant complex clearly cannot provide acceptable freeze-thaw stability. In addition, Example 5
shows the superiority of the mixture of gum and tapioca starch-surfactant complex. These results demonstrate that excellent acid-stable starch-based food thickeners can be made from starches such as corn or potato, which have value in food systems where freeze-thaw stability is not required. show. Example 7 Additionally, in a comparative experiment showing that hot water treatment of tapioca starch-surfactant complexes gives superior results, in order to make starch-water samples in which no surfactant was present during the hot water treatment, Example 5
A heated and moisture-treated starch was prepared in the same manner as described in . A surfactant and a gum were added to this heated and water-treated starch, and the viscosity properties were measured using a Visco/Amylo/Graph viscometer, and the results were compared with the starch-surfactant composite that was heated and water-treated. I got the following results.

[Table] Cust bean gum

Starch-surfactant complex 190
370 6400 8.5
Starch-surfactant complex +5.0 150
640 11500 7.0
% locust bean gum

[Front] - Gum

These results demonstrate that heat-moisture treatment of starch and surfactant mixtures has excellent viscosity stability when made into a paste in acidic systems, and that improved viscosity stability is not achieved by heat treatment in the absence of surfactants. It is shown to produce a heated and moisture-treated starch-surfactant complex with a paste consistency. Although this invention has been described in conjunction with specific embodiments thereof, it should be understood that the invention is susceptible to further variations. The present invention includes any variations, uses or adaptations of the present invention, and departs from the disclosure of the present invention as falling within the known or conventional practice in the technical field to which the present invention pertains, and the present invention as described above. It is intended to include starting from the disclosed technique of the present invention as adapted to the essential properties of the invention and as falling within the scope of the invention.

Claims (1)

[Scope of Claims] 1 (a) The granular starch contains at least 0.25 of the starch weight.
% of fatty acid moiety containing surfactant and total weight of
adding sufficient water to give a moisture content of 10-40% to form a semi-moist granular starch and surfactant mixture; and (b) heat treating the mixture at a temperature of 50-120°C. 1. A method for producing a starch-surfactant product dispersible in hot water, comprising the steps of producing a starch-surfactant product that has been heated and water-treated. 2. The starch-surfactant mixture obtained by the method described in claim 1 is added in an amount of 0.5 to 10% of the total weight.
Claim 1 comprising the step of producing an acid-stable starch product by mixing with one or more gums selected from the group of xanthan, guar, locust bean, alginate, carrageenan, gaty, or karaya. The method described in section. 3 Starch-surfactant product 5-15% of total weight
3. A method as claimed in claim 1 or claim 2, including the additional step of drying to a moisture level of . 4. The method according to claim 1 or 2, wherein the heat treatment temperature is 60 to 90°C. 5. The method according to claim 1 or 2, wherein the heat treatment time is 3 to 16 hours. 6. The method of claim 1 or 2, wherein the level of surfactant is between 0.25 and 5.0% by weight. 7 Surfactant level is 0.25 to 1.0 of starch weight
%, the method according to claim 1 or 2. 8 The level of surfactant is at least as high as the weight of starch.
The method according to claim 1 or 2, wherein the amount is 0.5%. 9. The method according to claim 1 or 2, wherein the surfactant is a monoglyceride. 10. The method according to claim 1 or 2, wherein the monoglyceride is glycerin monostearate. 11 Claim 1 or 2 in which the surfactant is sodium stearoyl lactylate
The method described in section. 12. The method according to claim 1 or 2, wherein the starch is tapioca starch. 13. The method of claim 2, wherein the acid-stable product has freeze-thaw stability of at least 4 cycles. 14. Claim 12, wherein the acid-stable product has freeze-thaw stability of at least 8 cycles.
The method described in section.