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1. WO1989009793 - AMYLACEOUS MATERIAL AND PROCESS FOR PRODUCING IT

Publication Number WO/1989/009793
Publication Date 19.10.1989
International Application No. PCT/FR1989/000153
International Filing Date 04.04.1989
IPC
A23L 1/0522 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
05containing gelling or thickening agents
052of vegetable origin
0522Starch; Modified starch; Starch derivatives, e.g. esters, ethers
A23L 1/314 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
31Meat products; Meat meal 
314containing additives
A23L 1/317 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
31Meat products; Meat meal 
317Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products
C08B 30/14 2006.01
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
30Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
12Degraded or non-chemically modified starch; Bleaching of starch
14Cold water dispersible or pregelatinised starch
CPC
A23L 13/426
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
40containing additives
42Additives other than enzymes or microorganisms in meat products or meat meals
426Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
A23L 13/65
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
65Sausages
A23L 29/212
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
C08B 30/14
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
30Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
12Degraded, ; destructured; or non-chemically modified starch ; , e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
14Cold water dispersible or pregelatinised starch
Applicants
  • INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INR [FR]/[FR]
Inventors
  • COLONNA, Paul
  • TAYEB, Jean
  • DELLA VALLE, Guy
Agents
  • PHELIP, Bruno
Priority Data
88/0452806.04.1988FR
Publication Language French (FR)
Filing Language French (FR)
Designated States
Title
(EN) AMYLACEOUS MATERIAL AND PROCESS FOR PRODUCING IT
(FR) MATIERE AMYLACEE ET SON PROCEDE DE FABRICATION
Abstract
(EN)
An amylaceous material is readily dispersible in water at all temperatures, dissolves at high temperature, has a marked capacity for thickening by absorption of water, and exists in the form of macroscopic particles between 0.5 and 5 mm in size. The material has a solubility (5) in water of 15 to 65 %, and a swelling ratio (6) in water of 15 to 45 %. S = (initial mass (dry matter) - mass of cull (dry matter))/initial mass (dry matter) x 100, and G = (water added initially - volume of supernatant)/mass of cull (dry matter), S and G being calculated for 0.5 g samples of dry matter stirred in 50 ml of water for 1/2 an hour on a water bath at 65°C and then centrifuged. To prepare the material, a medium containing starch, 30 to 50 % by weight of water, referred to the mass of starch, and if necessary an amylose-complexing agent is subjected to a wave treatment (0.9-300 GHz). The paste so obtained is then fragmented and dried.
(FR)
Cette matière amylacée, aisément dispersable dans l'eau à toutes températures, se dissolvant à haute température, et ayant un fort pouvoir épaississant par absorption d'eau, se présente sous la forme de particules macroscopiques de dimension comprise entre 0,5 et 5 mm, de solubilité (S) dans l'eau comprise entre 15 % et 65 %, et de taux de gonflement dans l'eau (G) compris entre 15 et 45 %, S = (masse initiale (m.s.) - masse de culot (m.s.))/masse initiale (m.s.) x 100; G = (eau ajoutée initialement - volume du surnageant)/masse du culot (m.s.), (S) et (G) étant calculés sur des échantillons de 0,5 g de matière sèche, agités dans 50 ml d'eau pendant 1/2 heure au bain-marie à 65°C, le milieu subissant ensuite une centrifugation. Pour préparer cette matière, on soumet à un traitement par ondes (0,9 - 300 GHz) un milieu contenant de l'amidon, de l'eau à raison de 30 à 50 % en poids par rapport à la masse de l'amidon, et, le cas échéant, un agent complexant de l'amylose; on fragmente la pâte obtenue et on procède à son séchage.
Also published as
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