Method and Composition Comprising Hydrolyzed Starch

Patent metadata

Field	Value
Publication number	US-2016198754-A1
Application number	US-201615077758-A
Country	US
Kind code	A1
Filing date	Mar 22, 2016
Priority date	Nov 4, 2008
Publication date	Jul 14, 2016
Grant date	—

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 and a suitable enzyme to form an enzyme-pulse starting mixture, wherein the enzyme-pulse starting mixture comprises starch; 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; and 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.

2 . The method of claim 1 wherein the enzyme-pulse starting mixture further comprises sugar and at least one antioxidant; 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 wherein the enzyme-pulse starting mixture further comprises a maltodextrin.

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 a pulse starting mixture comprises the at least a portion of pulse;
wherein the pulse starting mixture is combined with the suitable enzyme to form the enzyme-pulse starting mixture; and
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 pelletized pulse product.

8 . The method of claim 7 further comprising granulating the pelletized pulse product to form 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 suitable enzyme to form the enzyme-pulse starting mixture; wherein the enzyme-pulse starting mixture is 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 begin to hydrolyze the starch, thereby providing a heated pulse-and-grain mixture; and wherein the extruding step comprises extruding the heated pulse-and-grain mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse-and-grain mixture thereby providing a pulse-and-grain product comprising gelatinized, hydrolyzed starch.

19 . The method of claim 18 wherein the enzyme-pulse-and-grain starting mixture further comprises sugar and at least one antioxidant;
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 . A composition comprising:
at least a portion of pulse; wherein the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

21 . The composition of claim 20 :
wherein the at least a portion of pulse is hydrolyzed-starch pulse comprising gelatinized, hydrolyzed starch; and wherein the hydrolyzed-starch pulse has, within a tolerance of +/−20%, at least one mass ratio selected from the group consisting of: a mass ratio of starch to protein equal to a mass ratio of starch to protein of unhydrolyzed pulse equivalent in kind and condition to the hydrolyzed-starch pulse; a mass ratio of fat to protein equal to a mass ratio of fat to protein of unhydrolyzed pulse equivalent in kind and condition to the hydrolyzed-starch pulse; a mass ratio of dietary fiber to protein equal to a mass ratio of dietary fiber to protein of unhydrolyzed pulse equivalent in kind and condition to the hydrolyzed-starch pulse; and any combination thereof.

22 . The composition of claim 20 , wherein, at a time of harvesting the at least a portion of pulse, the at least a portion of pulse comprises an original set of components comprising starch and protein,
wherein at the time of harvesting the at least a portion of pulse, the at least a portion of pulse comprises each component in the original set of components at an original mass ratio relative to the protein; wherein the at least a portion of pulse comprises each component in the original set of components at the original mass ratio relative to the protein, within a tolerance of +/−20%.

23 . The composition of claim 20 , further comprising:
deactivated amylase enzyme.

24 . The composition of claim 20 , wherein the at least a portion of pulse comprises pulse 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 combinations thereof.

25 . The composition of claim 20 , wherein the composition comprises on a dry basis at least about 90 wt. % of the at least a portion of pulse.

26 . The composition of claim 20 , wherein the composition comprises water.

27 . The composition of claim 20 , wherein the composition comprises at least 80 wt. % water.

28 . The composition of claim 20 , wherein the composition comprises at least about 3.0 wt. % of the at least a portion of pulse.

29 . The composition of claim 20 , wherein the composition comprises at least about 10 wt. % of the at least a portion of pulse.

30 . The composition of claim 20 , wherein the composition compri

Assignees

• Quaker Oats Co

Inventors

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

Classifications

• C13K1/06

  obtained by saccharification of starch or raw materials containing starch · CPC title

• 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

• A23L29/35

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