Method and composition comprising hydrolyzed starch

Patent metadata

Field	Value
Publication number	US-10975404-B2
Application number	US-202015930631-A
Country	US
Kind code	B2
Filing date	May 13, 2020
Priority date	Nov 4, 2008
Publication date	Apr 13, 2021
Grant date	Apr 13, 2021

Abstract

A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

First claim

What is claimed is:

1. A method comprising:
combining at least a portion of pulse that contains starch and an enzyme to form an enzyme-pulse starting mixture;
heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to provide a heated pulse mixture; and
extruding the heated pulse mixture for about 0.5 to about 1.5 minutes to partially hydrolyze the starch and to gelatinize and cook the heated pulse mixture to provide a pulse product comprising gelatinized, partially hydrolyzed starch having the following characteristics:
an average molecular weight of the gelatinized, partially hydrolyzed starch is 0.60 to 0.07 times an original average molecular weight of the starch wherein the original average molecular weight of the starch is an average molecular weight of the starch before the gelatinization and the hydrolysis that provides the gelatinized, partially hydrolyzed starch;
a mass ratio of starch to protein in the at least a portion of pulse is equal to an original mass ratio of starch to protein in the at least a portion of pulse within a tolerance of +/−10% wherein (i) the original mass ratio of the starch to protein is a mass ratio of starch to protein in the at least a portion of pulse before the gelatinization and the hydrolysis that provides the gelatinized, partially hydrolyzed starch, (ii) the mass ratio of starch to protein in the at least a portion of pulse is equal to the mass of starch divided by the mass of protein in the at least a portion of pulse, and (iii) the original mass ratio of starch to protein in the at least a portion of pulse is equal to the mass of starch divided by the mass of protein in the at least a portion of pulse before the gelatinization and the hydrolysis that provides the gelatinized, hydrolyzed starch.

2. The method of claim 1 further comprising combining sugar and at least one antioxidant with the pulse and enzyme and wherein the pulse is selected from the group consisting of peas, lentils, chickpeas, navy beans, black turtle beans, cranberry beans, kidney beans, pinto beans, small red beans, Dutch brown beans, pink beans, and any combination thereof.

3. The method of claim 2 further comprising combining maltodextrin with the pulse, enzyme, sugar, and at least one flour.

4. The method of claim 1 :
wherein the at least a portion of pulse is pulse flour;
wherein the enzyme-pulse starting mixture comprises:
a mass ratio of sugar to pulse flour from about 0.03 to about 0.3;
a mass ratio of maltodextrin to pulse flour from about 0 to about 0.3; and
an effective amount of at least one antioxidant.

5. The method of claim 4 wherein the pulse flour is whole pulse flour.

6. The method of claim 4 wherein the pulse starting mixture comprises about 90 to about 95% by weight pulse flour.

7. The method of claim 1 further comprising pelletizing the pulse product to form a pelletized pulse product.

8. The method of claim 7 further comprising granulating the pelletized pulse product to form a granulated pulse product.

9. The method of claim 1 wherein the extruding occurs at a barrel temperature of about 60.00° C. to about 176.67° C.

10. The method of claim 1 wherein during the extruding the heated pulse mixture is heated to a temperature of about 100° C. to about 176.67° C.

11. The method of claim 1 wherein during the heating the enzyme-pulse starting mixture is heated to 60° C. to about 82.2° C.

12. The method of claim 1 further comprising adding the pulse product to a beverage to provide a product composition.

13. The method of claim 12 wherein the beverage is selected from the group consisting of fruit juices, dairy beverages, and carbonated soft drinks.

14. The method of claim 13 wherein the pulse product is added to the beverage to provide the product composition with 1 to 25% soluble fiber based on total weight of the product composition.

15. A product composition prepared in accordance with the method of claim 12 , wherein the product composition is a beverage.

16. The method of claim 1 further comprising adding the pulse product to a mixture for a food product.

17. The method of claim 16 wherein the food product is selected from the group consisting of bars, cereals, puddings, smoothies, ice cream, cookies, and crackers.

18. The method of claim 1 :
wherein the combining step comprises combining the at least a portion of pulse, at least a portion of grain, and the enzyme to form an enzyme-pulse-and-grain starting mixture;
wherein the heating step comprises heating the enzyme-pulse-and-grain starting mixture to between about 48.89° C. and about 93.33° C. to provide a heated pulse-and-grain mixture; and
wherein the extruding step comprises extruding the heated pulse-and-grain mixture for about 0.5 to about 1.5 minutes to partially hyrdolyze the starch and to gelatinize and cook the heated pulse-and-grain mixture to provide a pulse-and-grain product comprising gelatinized, partially hydrolyzed starch.

19. The method of claim 18 further comprising combining sugar and at least one antioxidant with the at least a portion of pulse, at least a portion of grain, and the enzyme;
wherein the pulse is selected from the group consisting of peas, lentils, chickpeas, navy beans, black turtle beans, cranberry beans, kidney beans, pinto beans, small red beans, Dutch brown beans, pink beans, and any combination thereof; and
wherein the grain is selected from the group consisting of wheat, oat, barley, corn, white rice, brown rice, barley, millet, sorghum, rye, triticale, teff, spelt, buckwheat, quinoa, amaranth, kaniwa, cockscomb, green groat, and any combination thereof.

20. The method of claim 1 wherein a temperature of the heated mixture during the extruding increases to deactivate the enzyme.

Assignees

• Quaker Oats Co

Inventors

• Carder Gary
• Chatel Robert E
• Chung Yongsoo
• French Justin A
• Twombly Wesley

Classifications

• C12P19/14 Primary

  produced by the action of a carbohydrase {(EC 3.2.x)}, e.g. by alpha-amylase {, e.g. by cellulase, hemicellulase} · CPC title

• C12P19/02

  Monosaccharides (2-ketogulonic acid C12P7/60) · CPC title

• A23L2/52

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23L11/33

  using enzymes; Enzymatic transformation of pulses or legumes · CPC title

• A23L29/35

  Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches · CPC title