Patent Application
20080199581
The present invention relates to a process for saccrification of dehydrated potatoes and whole grain tapioca flour and the preparation of liquid and/or dry concentrates composed of the two ingredients.
Lactose intolerance is a condition in which the body is not able to easily digest foods that contain lactose or the natural sugar found in dairy products. Lactose intolerance is caused by a genetic shortage of lactase enzymes that break down lactose into glucose and galactose. The inability to digest lactose causes symptoms such as gas, bloating, stomach cramps diarrhea, headaches, and nausea An estimated 30% to 50% of all Americans have lactose intolerance while 70% of African-Americans, 74% of native Americans and 90% of Asian American adults are affected., World-wide, obviously Asians are largely lactose intolerant.
A second problem with dairy foods is milk allergies which are caused when the immune system reacts with the proteins found in milk Such a problem occurs because the immune system fails to learn to recognize milk proteins as being harmless. Thus, when milk is ingested by someone allergic to milk, the proteins come in touch with the immune system, which, unfortunately, fails to recognize them and mistakes them as unwanted and harmful proteins An exaggerated reaction occurs which is termed hypersensitivity.
There has been considerable development activity to attempt to formulate non-dairy substitutes which simulate milk and other dairy foods For example, soy based products range from milk to egg replacement foods with many other types of dairy replacement foods Often the sugar content of such foods is relatively high and unsuitable for diabetics In addition, flavours found in soy materials often prevent their ready acceptance by the consumer. Although methods exist for removing flavour materials from soy, generally, there is a trade-off between loosing soy protein and removing flavour components In other cases the non-dairy product is made from the phosphoprotein, casein, the dominant protein of milk.
Consequently, there is a need for a non-dairy formulation that has low levels of sugar and complex carbohydrates, and yet is characterized by a pleasant flavour and acceptable nutritional value.
According to the invention there is provided a method of preparing a food concentrate material, comprising forming a slurry of water, dehydrated potatoes and whole grain tapioca flour, adjusting the pH of the slurry to a neutral value in the range of about 6.8 to about 7.1, heating the slurry to approximately 110 degrees C., performing particle reduction of the material, heating the slurry sufficiently to destroy viable bacteria and enhance starch formation, and flashing residual steam and volatile constituents of the slurry. The material is then cooled to about 70 degrees C. and cellulase is added to degrade pectin. Approximately 15 minutes later bacterial amylase and fungal amylase are added for an additional incubation period of about 45 minutes, and the slurry is heated to about 132 degrees C. for approximately 23 seconds to degrade the enzymes
The final hydrated concentrate can be used directly for human consumption or, optionally, dried and ground into a powder concentrate.
In the preferred embodiment, the second heating step is performed by raising the temperature by steam injection to between about 140 degrees C. to about 145 degrees C.
Referring to
The hydrated concentrate thus resulting can be used for human consumption or it can be dried, as by spray drying, and ground into a powder concentrate 120 in a humidity controlled environment to be finally used as a food ingredient for human consumption.
The finished dry or hydrated concentrates are composed of two ingredients: maltodextrin and starch, and have a high degree of solubility and a neutral flavour In the case of the liquid concentrate the brix level is in excess of 24 degrees. Similarly, the dry concentrate reconstituted in a slurry form is 24 brix. Each are substantially free of bacterial activity The process results in the absence of objectionable grit, undissolved solids, or further enzymatic activity. The concentrates are light in colour and suitable for use in food preparations for human consumption with enhanced palatability.
Accordingly while this invention has been described with reference to illustrative embodiments, this description is not intended to be construed in a limiting sense. Various modifications of the illustrative embodiment will be apparent to those skilled in the art upon reference to this description. It is therefore contemplated that appended claims will cover any such modifications or embodiments as fall within the scope of the invention.
