Method for preparing fibrous starch with enhanced emulsifying capacity and low-fat mayonnaise and margarine compositions using the same

Patent metadata

Field	Value
Publication number	US-9232816-B2
Application number	US-201013388954-A
Country	US
Kind code	B2
Filing date	Jun 11, 2010
Priority date	Aug 17, 2009
Publication date	Jan 12, 2016
Grant date	Jan 12, 2016

Abstract

The present invention relates to a fibrous starch with enhanced emulsifying capacity and emulsifying stability, and low-fat mayonnaise and margarine compositions using the same. More specifically, disclosed are fibrous starch which has an increased starch particle size and exhibits improved emulsifying capacity and emulsion stability, prepared by heat-treating starch at a temperature lower than a gelatinization temperature, phosphorylating the starch and further heat-treating the starch sample at a high temperature, and low-fat mayonnaise and margarine compositions in which the content of cooking oil is reduced by 50% or more by adding the fibrous starch with enhanced emulsifying capacity thereto.

First claim

The invention claimed is:

1. A method for preparing fibrous starch with enhanced emulsifying capacity, comprising:
(a) adding starch to a medium consisting essentially of water to form a starch emulsion having a starch concentration of 25 to 60% by weight
(b) heat treating the starch at a temperature lower than a gelatinization temperature prior to phosphorylation, wherein the heat-treatment is carried out by shaking at 40° C. to 55° C. for 0.5 to 3 hours
(c) adding sodium sulfate (Na2SO4) and a cross-linking agent to the starch obtained from process (b)
(d) adding a base to the starch obtained from process (c) to adjust pH to 10 to 12, followed by cross-linking by phosphorylation;
(e) adding an acid to the cross-linked product to perform neutralization;
(f) heat-treating the starch sample obtained from process (d) at a temperature higher than the gelatinization temperature thereof for a short time to enhance emulsifying capacity wherein the heat-treatment is carried out by shaking at 80° C. to 95° C. for 1 to 30 minutes; and
(g) washing the starch sample, followed by drying.

2. The method according to claim 1 , wherein, in the process (c), a mixture of sodium trimetaphosphate and sodium tripolyphosphate is added as the cross-linking agent, in an amount of 10 to 12% by weight, based on the weight of the starch, and the sodium sulfate is added in an amount of 10% by weight, based on the weight of the starch.

3. The method according to claim 1 , wherein, in the process (d), the phosphorylation is carried out by reacting at 40° C. to 55° C. for 1 to 6 hours.

4. The method according to claim 1 , wherein, in the process (g), the starch sample is washed with water such that the content of phosphorous remaining in the resultant starch is adjusted to below 0.4% by weight.

5. The method according to claim 1 , wherein the particle size of fibrous starch is 100 to 300 μm.

6. A low-fat mayonnaise comprising fibrous starch with enhanced emulsifying capacity prepared by the method according to claim 1 .

7. A low-fat margarine comprising fibrous starch with enhanced emulsifying capacity prepared by the method according to claim 1 .

Assignees

• Park Jin Hee
• Kim Ah Jin
• Byun Sung Bae
• Song Sang Hoon
• Cj Cheiljedang Corp

Inventors

• Park Jin Hee
• Kim Ah Jin
• Byun Sung Bae
• Song Sang Hoon

Classifications

• A23L33/21 Primary

  Addition of substantially indigestible substances, e.g. dietary fibres · CPC title

• A23D7/0056

  Spread compositions · CPC title

• A23L1/308 Primary

  Human Necessities · mapped topic

• A23D7/02

  characterised by the production or working-up {(kneading, forming A01J21/00)} · CPC title

• A23L27/60 Primary

  Salad dressings; Mayonnaise; Ketchup · CPC title