Clean label stabilized buckwheat starch

Patent metadata

Field	Value
Publication number	US-12227597-B2
Application number	US-201816610972-A
Country	US
Kind code	B2
Filing date	May 14, 2018
Priority date	May 16, 2017
Publication date	Feb 18, 2025
Grant date	Feb 18, 2025

Abstract

The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the use of said stabilized buckwheat starches for the preparation of a food product.

First claim

The invention claimed is:

1. A process for preparing a clean label stabilized buckwheat starch from native buckwheat starch, wherein said native buckwheat starch is a starch portion which has been previously extracted from buckwheat groat or flour recovered from buckwheat Fagopyrum esculentum grains, the process comprising the steps of:
a) preparing a suspension of native buckwheat starch in an aqueous medium at a temperature T1 comprised between room temperature and 50° C.;
b) heating the aqueous suspension up to a temperature Ts not exceeding 60° C., being Ts comprised in the range from 53° C. to 58° C., said heating step comprising:
i. a first stage of slow heating, at a rate comprised between 0.2° C. and 5° C. per hour, heating stepwise from T1 up to said temperature Ts, said temperature Ts comprised in the range from 53 to 58° C. and,
ii. a second stage of heating at said temperature Ts for a time which is at least 30 minutes, so as to obtain the stabilized buckwheat starch,

c) separating the stabilized buckwheat starch from the aqueous medium;
d) drying said stabilized buckwheat starch; and
e) recovering said stabilized buckwheat starch,
wherein the process is carried out without using chemicals.

2. The process according to claim 1 , wherein the first stage of the heating step b) comprises at least two successive isothermal heating steps, respectively at a temperature T2 and T3, each isothermal heating step being independently of at least 30 minutes.

3. The process of claim 2 , wherein each isothermal heating step is independently of 1 to 4 hours.

4. The process of claim 2 , wherein each isothermal heating step is of 3 hours.

5. The process according to claim 1 , wherein the process is free of organic solvents and free of chemical reactants.

6. The process according to claim 1 , wherein the step of drying d) is carried out at a temperature comprised between room temperature and the buckwheat starch gelatinization temperature and is stopped when the stabilized buckwheat starch has a moisture rate lower or equal to 12%.

7. The process according to claim 1 , wherein step a) comprises preparing a suspension of native buckwheat starch in an aqueous medium the suspension of native buckwheat starch in an aqueous medium at a concentration from 20 to 50% by weight.

8. The process according to claim 1 , wherein step a) comprises preparing a suspension of native buckwheat starch in an aqueous medium the suspension of native buckwheat starch in an aqueous medium at a concentration from 30 to 40% by weight.

9. The process of claim 1 , wherein in the first stage of slow heating, the temperature Ts is comprised in the range from 53° C. to 55° C.

10. The process of claim 1 , wherein the time is from 0.5 to 24 hours.

11. The process of claim 1 , wherein the time is from 1 to 18 hours.

12. The process of claim 1 , wherein the time is 3 hours.

13. The process according to claim 1 , wherein the suspension of native buckwheat starch of step a) is prepared at a temperature T1 comprised between room temperature and 45° C.

14. A stabilized buckwheat starch made by the process according to claim 1 , wherein said stabilized buckwheat starch has an onset gelatinization temperature measured by Differential Scanning calorimetry (DSC) up to 10° C. higher than the onset gelatinization temperature of the native buckwheat starch.

15. The stabilized buckwheat starch according to claim 14 , wherein said stabilized buckwheat starch has an onset gelatinization temperature measured by DSC comprised between 6° and 69° C.

16. The stabilized buckwheat starch according to claim 14 , wherein said stabilized buckwheat starch has a retrogradation rate measured by DSC comprised between 23 and 40%, after 7-day storage at 4° C. upon gelatinization.

17. The stabilized buckwheat starch according to claim 14 , wherein, said stabilized buckwheat starch has a pasting temperature measured by Rapid Visco Analyser (RVA) comprised between 8° and 95° C.

18. The stabilized buckwheat starch according to claim 14 , wherein said stabilized buckwheat starch has a retrogradation rate measured by DSC comprised between 23 and 33% after 7-day storage at 4° C. upon gelatinization.

19. The stabilized buckwheat starch according to claim 14 , wherein said stabilized buckwheat starch has a pasting temperature measured by Rapid Visco Analyser (RVA) comprised between 82 and 93° C.

20. The stabilized buckwheat starch according to claim 14 , wherein said stabilized buckwheat starch has a pasting temperature measured by Rapid Visco Analyser (RVA) comprised between 85 and 90° C.

21. A food product, comprising the stabilized buckwheat starch according to claim 14 .

22. The food product according to claim 21 , wherein said food product is a yogurt.

23. The food product according to claim 21 , wherein said food product is a biscuit.

Assignees

• Roquette Freres

Inventors

• Pora Bernard
• Hasjim Jovin
• Tao Jingling
• Sun Jie

Classifications

• C08B30/08 Primary

  Concentration of starch suspensions · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23C9/137 Primary

  Thickening substances · CPC title

• A23C9/1307

  Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods · CPC title

• A21D2/186

  Starches; Derivatives thereof · CPC title