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1. 发明公开

EP0480433A3 Foods containing soluble high amylose starch 失效
标题翻译：含有可溶性高分子淀粉的食品
公开(公告)号：EP0480433A3
公开(公告)日：1993-07-28
申请号：EP91117314.4
申请日：1991-10-10
申请人： National Starch and Chemical Investment Holding Corporation
发明人： Zallie, James , Eden, James , Kasica, James , Chiu, Chung-Wai , Zwiercan, Gary , Plutchok, Gary
IPC分类号： A23L1/0522 , A23L1/325 , C08B30/00 , C08B30/14 , C08B30/20
CPC分类号： A23K50/48 , A21D13/26 , A23G3/343 , A23G2200/02 , A23G2200/06 , A23L7/109 , A23L7/157 , A23L9/10 , A23L17/70 , A23L19/19 , A23L29/212 , A23L29/35 , A23P20/12 , C08B30/12 , C08L3/02 , C12Y302/01041
摘要： The present invention provides foods comprising soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully pre-dispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof. The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures. These foods are easier to prepare when they contain the soluble high amylose starches herein, since these starches, in contrast to high amylose starches used in the same foods under normal preparation temperatures, can be completely and thoroughly dispersed in the food formula-tion using hot or cold water, without chemical modification of the starch.
摘要翻译：本发明提供了包含可溶性高直链淀粉的食品，其选自：（i）喷雾干燥的非颗粒淀粉，其特征在于所述淀粉基本上是非结晶的，基本上非退化的并且完全预分散; （ii）喷雾干燥的颗粒状凹凸球形式的均匀糊化淀粉，其中至少大部分颗粒是完整且不间断的，淀粉颗粒是松散结合的附聚物或单个颗粒的形式; （iii）酶促脱支糊化淀粉，其包含至少40％的直链淀粉; 和（iv）它们的混合物。用可溶性高直链淀粉制备的食品的特征在于以下一个或多个有益特征：更强的凝胶，改善的外观，改进的粘合性，空气，油和/或水不渗透的表面; 和改进的纹理。当这些食品含有本文可溶性高直链淀粉时，这些食品更易于制备，因为与正常制备温度下的相同食品中使用的高直链淀粉相比，这些淀粉可以完全和彻底地分散在食品配方中，使用热或冷水，无需化学改性淀粉。

2. 发明授权

EP0512249B1 Extruded foods containing high amylose starch 失效
标题翻译：含有的直链淀粉，膨化食品
公开(公告)号：EP0512249B1
公开(公告)日：1999-03-10
申请号：EP92105617.2
申请日：1992-04-01
申请人： National Starch and Chemical Investment Holding Corporation
发明人： Lacourse, Norman , Altieri, Paul , Trksak, Ralph , Madaio, Lisa , Chiu, Chung-Wai , Zwiercan, Gary , Zallie, James , Eden, James , Kasica, James
IPC分类号： A23L1/0522 , A23L1/09 , A23L1/176 , A23L1/164 , A23L1/18 , A23K1/14
CPC分类号： C08L3/12 , A23L7/157 , A23L7/17 , A23L29/212 , A23L29/35

3. 发明公开

EP0512249A1 Extruded foods containing high amylose starch 失效
标题翻译： Extrudierte Nahrungsmittelprodukte，死于直链淀粉äke hal。。
公开(公告)号：EP0512249A1
公开(公告)日：1992-11-11
申请号：EP92105617.2
申请日：1992-04-01
申请人： National Starch and Chemical Investment Holding Corporation
发明人： Lacourse, Norman , Altieri, Paul , Trksak, Ralph , Madaio, Lisa , Chiu, Chung-Wai , Zwiercan, Gary , Zallie, James , Eden, James , Kasica, James
IPC分类号： A23L1/0522 , A23L1/09 , A23L1/176 , A23L1/164 , A23L1/18 , A23K1/14
CPC分类号： C08L3/12 , A23L7/157 , A23L7/17 , A23L29/212 , A23L29/35
摘要： A method for preparing a dry, extruded food, comprising the steps: (a) formulating a food for extrusion, said food comprising 1-15% water and an effective amount, up to 75% by weight, of a solubilized high amylose starch, selected from the group consisting of (1) a spray-dried, non-granular high amylose starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully predispersed; (2) a spray-dried, uniformly gelatinized high amylose starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, these starch granules being in the form of loosely-bound agglomerates or individual granules; (3) an enzymatically debranched soluble starch which comprises at least 65% amylose; (4) an enzymatically debranched, gelatinized starch, containing crystalline short chain amylose which comprises at least 65% amylose; (5) a pre-extruded, fully predispersed high amylose starch; and (6) a combination thereof; and (b) extruding the food at a temperature of up to 160°C and a pressure of up to 35.2 Kg/cm² (500 psi), wherein the dry, extruded food is characterized by a crisp texture and by resistance to migration of water, oil and air into and out of the food.
摘要翻译：一种制备干燥挤出食品的方法，包括以下步骤：（a）配制用于挤出的食物，所述食品包含1-15％的水和有效量的至多75重量％的增溶的高直链淀粉，选自（1）喷雾干燥的非粒状高直链淀粉，其特征在于淀粉基本上是非结晶的，基本上非退化的并且完全预先分散; （2）颗粒状缩进球形式的喷雾干燥，均匀凝胶化的高直链淀粉，其中至少大部分颗粒是完整且不间断的，这些淀粉颗粒是松散结合的附聚物或单个颗粒的形式; （3）包含至少65％直链淀粉的酶促脱水可溶性淀粉; （4）包含结晶短链直链淀粉的酶促脱胶糊化淀粉，其包含至少65％的直链淀粉; （5）预挤出，完全预分散的高直链淀粉; 和（6）其组合; 和（b）在高达160℃的温度和高达35.2Kg / cm 2（500psi）的压力下挤出食物，其中干燥挤出的食品的特征在于脆的质地和耐水，油，空气进出食物。

4. 发明公开

EP0480433A2 Foods containing soluble high amylose starch 失效
标题翻译： Nahrungsmittel，死于ehe hohelöslicheAmylose-Stärkeenthalten。
公开(公告)号：EP0480433A2
公开(公告)日：1992-04-15
申请号：EP91117314.4
申请日：1991-10-10
申请人： National Starch and Chemical Investment Holding Corporation
发明人： Zallie, James , Eden, James , Kasica, James , Chiu, Chung-Wai , Zwiercan, Gary , Plutchok, Gary
IPC分类号： A23L1/0522 , A23L1/325 , C08B30/00 , C08B30/14 , C08B30/20
CPC分类号： A23K50/48 , A21D13/26 , A23G3/343 , A23G2200/02 , A23G2200/06 , A23L7/109 , A23L7/157 , A23L9/10 , A23L17/70 , A23L19/19 , A23L29/212 , A23L29/35 , A23P20/12 , C08B30/12 , C08L3/02 , C12Y302/01041
摘要： The present invention provides foods comprising soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully pre-dispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof.
The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures. These foods are easier to prepare when they contain the soluble high amylose starches herein, since these starches, in contrast to high amylose starches used in the same foods under normal preparation temperatures, can be completely and thoroughly dispersed in the food formula-tion using hot or cold water, without chemical modification of the starch.
摘要翻译：本发明提供了包含可溶性高直链淀粉的食品，其选自：（i）喷雾干燥的非颗粒淀粉，其特征在于所述淀粉基本上是非结晶的，基本上非退化的并且完全预分散; （ii）喷雾干燥的颗粒状凹凸球形式的均匀糊化淀粉，其中至少大部分颗粒是完整且不间断的，淀粉颗粒是松散结合的附聚物或单个颗粒的形式; （iii）酶促脱支糊化淀粉，其包含至少40％的直链淀粉; 和（iv）它们的混合物。用可溶性高直链淀粉制备的食品的特征在于以下一个或多个有益特征：更强的凝胶，改善的外观，改进的粘合性，空气，油和/或水不渗透的表面; 和改进的纹理。当这些食品含有本文可溶性高直链淀粉时，这些食品更易于制备，因为与正常制备温度下相同食品中使用的高直链淀粉相比，这些淀粉可以完全和彻底地分散在食品配方中，使用热或冷水，无需化学改性淀粉。

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