公开(公告)号：US4256509A

公开(公告)日：1981-03-17

申请号：US38619

申请日：1979-05-14

Applicant: John V. Tuschhoff ,  James E. Eastman ,  Schanefelt Robert V.

Inventor： John V. Tuschhoff ,  James E. Eastman ,  Schanefelt Robert V.

IPC: C08B30/12 ,  C13L1/08

CPC classification number: C08B30/12

Abstract: A method of modifying the viscosity characteristics of a starchy flour by physical treatment, including heating in alcohol in a confined zone. The resulting starchy flour exhibits thin-thick viscosity characteristics when heated, and provides added viscosity in acid systems without breaking down. It has particular application to baby food recipes to impart desired texture and mouthfeel. Oat flour is the presently preferred starchy flour to be treated for use in baby foods.In one embodiment, a starchy flour is slurried in an aqueous organic liquid, preferably ethanol, and is then subjected to heat and pressure for a predetermined time to modify the physical properties of the flour. The specific combination of pressure, temperature, and heating time determine the properties of the treated flour. The alcohol treatment of the starchy flour may be performed continuously by forcing the starchy slurried in alcohol through a tubular confined zone under the required conditions of heat, pressure and residence time in the reactor to accomplish the desired physical changes. The continuous process greatly improves production rates.

Abstract translation: 通过物理处理改变淀粉粉的粘度特性的方法，包括在密闭区域中在酒精中加热。 所得到的淀粉粉在加热时显示出薄的粘度特性，并且在酸性体系中提供添加的粘度而不会分解。 它特别适用于婴儿食品食谱，以赋予所需的质感和口感。 燕麦粉是目前优选的用于婴儿食品处理的淀粉粉。 在一个实施方案中，淀粉粉在含水有机液体，优选乙醇中浆化，然后经受加热和加压预定的时间以改变面粉的物理性质。 压力，温度和加热时间的具体组合决定了处理过的面粉的性质。 淀粉粉的酒精处理可以通过在反应器中在需要的热，压力和停留时间的条件下，通过管状密闭区域将醇浆化的淀粉状物强制进行连续进行，以实现所需的物理变化。 连续过程大大提高了生产率。

公开(公告)号：US4120983A

公开(公告)日：1978-10-17

申请号：US615629

申请日：1975-09-22

Applicant: Frank DEL Valle ,  John V. Tuschhoff ,  Charles E. Streaty

Inventor： Frank DEL Valle ,  John V. Tuschhoff ,  Charles E. Streaty

IPC: A23L1/0522 ,  A23L3/00 ,  A23L3/10 ,  C08B31/00 ,  C08B31/12 ,  A23L1/10 ,  A23L3/02

CPC classification number: A23L3/10 ,  A23L29/219 ,  A23L3/00 ,  C08B31/006 ,  C08B31/12

Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension. In addition, these starch derivatives are non-gelling and freeze-thaw stable. The new starches are also useful in making prepared foods which, although not subjected to retorting, are processed at high temperatures ranging from about 190.degree. F. to about 240.degree. F.

Abstract translation: 薄型，羟丙基化，表氯醇交联淀粉衍生物，用于中性或酸性食品系统的连续过程压力烹饪。 仔细控制这些淀粉衍生物的交联度，使得它们最初的粘度低，仅在高压和高温下才能发展成全粘度。 这些特征使得这些淀粉非常适用于最近开发的食品罐头方法，其中初始快速热穿透而不降解淀粉衍生物对于罐头食品的加热灭菌是必需的。 对于新的连续蒸馏处理，完全蒸煮循环允许的通常时间少于二十分钟，这必须包括加热灭菌。 由于使用本发明的淀粉衍生物的蒸煮介质达到加热灭菌温度，则粘度增加到将罐头食品保持在期望的悬浮液中的范围。 此外，这些淀粉衍生物是非凝胶化和冻融稳定的。 新的淀粉也可用于制备制备好的食物，尽管不进行蒸煮，但是在约190°F至约240°F的高温下进行处理。