Method of making foods containing soluble high amylose starch

The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (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 formulation using hot or cold water, without chemical modification of the starch.

BACKGROUND OF THE INVENTION 
This invention relates to foods which have been formulated to contain 
soluble high amylose starch. The starch is selected from: a spray-dried, 
non-granular, high amylose starch, characterized in that the starch is 
substantially non-crystalline, substantially non-retrograded, and fully 
predispersed; 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; and an enzymatically 
debranched, gelatinized starch, comprising at least 40% amylose. These 
starches are soluble in hot or cold water and cooking is not required to 
formulate foods containing these starches. 
As used herein, "soluble" means that the high amylose starches in powdered 
form may be readily hydrated and dispersed in hot or cold water or other 
aqueous medium to provide a starch solution in the form of a complex 
colloidal dispersion, rather than a true molecular solution. 
Native high amylose starches are corn starches from hybrid varieties of 
corn which contain at least about 40% amylose. In contrast, ordinary corn 
starch typically contains about 28% amylose. As used herein, "high amylose 
starch" includes the starch from hybrid strains of corn, as well as other 
starches which contain added isolated amylose, or which have been 
enzymatically debranched to yield a starch comprising at least about 40% 
amylose. This debranched starch may comprise both native long chain 
amylose and short chain amylose generated by debranching amylopectin 
molecules. 
Because amylose, a linear polymer, readily aligns or associates through 
hydrogen bonding, starches containing large amounts of amylose will form 
more rigid gels and stronger, tougher films, and will provide surfaces 
having reduced air, water and oil absorption and migration in food 
applications, relative to ordinary starches which typically contain much 
less than 40% amylose. Other advantages include improved binding 
properties where the starch primarily functions as an adhesive and the 
related property of improved cling or adhesion between dissimilar food 
substrates. The unique binding, structural and textural characteristics of 
the high amylose starches make them useful as protein replacers, 
especially caseinate replacers, in foods. 
A process for improving deep fried potato products, including potato chips, 
french fried potatoes, and specialty potatoes, wherein the potatoes are 
coated with an aqueous dispersion of a high amylose starch prior to 
frying, is disclosed in U.S. Pat. No. Re. 27,531, reissued Dec. 12, 1972, 
to Murray, et al. The potato products are characterized by a high degree 
of crispness which is retained for long periods, superior strength and 
rigidity, resistance to breakage without undesirable toughness, reduced 
absorption of oil during frying, reduced variation in the amount of oil 
absorption, little color variation, and excellent flavor and storage 
characteristics. 
An improved batter mix for preparing coated prefried, microwavable-foods, 
wherein the batter contains, on a batter mix solids basic, about 50-80% of 
a high amylose flour containing at least 50% amylose, is disclosed in U.S. 
Pat. No. 4,595,597, issued Jun. 17, 1986, to Lenchin, et al. The batter 
containing the high amylose flour provides a crisp and appealing outer 
coating in foods formulated for use in the microwave oven. The high 
amylose flour batter also provides good adhesion and cohesion to the food 
and acceptable color. 
A batter for Use on frozen, prefried, convenience foods, wherein the batter 
comprises, on a batter dry mix basis, about 50 to 80% of a high amylose 
flour containing at least 50% amylose, is disclosed in U.S. Pat. No. 
4,529,607, issued Jul. 16, 1985, to Lenchin, et al. The batter provides 
improved crispness in the food coating after conventional cooking. 
Improved pet foods, of the semi-moist variety, wherein starches, including 
modified high amylose corn starch, are employed as dough modifiers, is 
disclosed in U.S. Pat. No. 4,251,556, issued Feb. 17, 1981, to Burkwall, 
Jr., et al. The starch advantageously replaces, in part, caseinates as a 
binder in the pet food. 
A formulated french fried potato product produced from dehydrated potato 
granules or flakes with a binder, comprising a high amylose starch and a 
cold water dispersible starch or gum, is disclosed in U.S. Pat. No. 
3,987,210, issued Oct. 19, 1976, to Cremer. The high amylose starch 
component, preferably containing at least about 35% amylose, functions by 
retrograding to form a film or oil barrier on the french fried dough so 
that the dough does not absorb large quanties of frying oil. The high 
amylose starch also adds strength to the french fried product during and 
after frying. Useful high amylose starches include granular or 
ungelatinized high amylose starch containing at least 55% amylose, and, 
optionally, ester and ether derivatives of the starches; and amylose 
obtained by fractionating starch and derivatives thereof. 
Certain high amylose starches and starch blends have been successfully 
employed as caseinate replacers in imitation cheeses. The starches useful 
as caseinate replacers differ from starches and flours which have been 
used in various cheese products as thickeners, binders, and the like. 
Unlike the thickeners and binders, the caseinate replacement starches 
provide the texture, thermoreversibility (melt) and emulsification 
characteristics of caseinates in imitation cheeses. A starch characterized 
by thermoreversibility forms a gel when a cooked aqueous starch dispersion 
is cooled, which gel melts upon reheating and sets again upon cooling. 
U.S. Pat. No. 4,608,265, issued Aug. 26, 1986, to Zwiercan, et al., 
discloses an imitation cheese, wherein 25 to 50% of the caseinate as 
replaced by pregelatinized modified high amylose starches, preferably 
converted and derivatized. The starch has an amylose content of at least 
40% and is preferably selected from the group consisting of derivatized 
starch, converted starch, converted and derivatized starch and crosslinked 
starch. The high amylose starch may be mixed with up to 80%, by weight, of 
a low amylose starch (leas than 40% amylose). U.S. Pat. No. 4,695,475, 
issued Sep. 22, 1987, to Zwiercan, et al., discloses an imitation cheese 
wherein up to 100% of the caseinate is replaced by a pregelatinized, 
converted and derivatized high amylose starch. 
The formulation of foods with the high amylose starches known in the art 
disadvantageously requires much higher cooking temperatures than the 
temperatures required for cooking other starches. Due to the highly bonded 
linear structure of high amylose starches, full and effective 
gelatinization of high amylose starches typically requires cooking 
temperatures of about 154.degree.-171.degree. C., when the starch contains 
about 70% amylose. Thus, to obtain high amylose starches, or foods 
containing such starches, which are soluble in hot or cold water, super 
atmospheric cooking temperatures are usually required. Furthermore, 
traditional methods of starch pregelatinization typically produce high 
amylose starches that are retrograded, or have crystalline portions or are 
otherwise incapable of full dispersion, or are degraded such that their 
functional benefits are substantially reduced. 
For example, a method for preparing drum-dried, non-granular, 
pregelatinized isolated potato amylose is described in U.S. Pat. No. 
3,086,890, issued Apr. 23, 1963, to A. Sarko, et al. The starch slurry is 
heated to a temperature from just above boiling to 191.degree. C. 
(375.degree. F.) and a pressure of about 5 to 140 psi for 1 to 60 minutes. 
It is then drum-dried at 110.degree.-200.degree. C. 
(230.degree.-392.degree. F.) for 40-75 seconds and the resulting sheet is 
pulverized to a dry, porous, white fluffy powder. Sarkols assignee 
subsequently disclosed in U.S. Pat. No. 3,515,591, issued Jun. 2, 1970, to 
Feldman, et al., that the product of Sarko's drum-drying method slowly 
retrogrades upon storage and is unsuited for use in packaged foods. The 
Feldman patent teaches a different method for preparing cold water soluble 
high amylose starch which disadvantageously requires the high amylose 
starch to be solubilized at 140.degree.-170.degree. C. and mixed with an 
aqueous suspension of gelatinized starch before drying. 
In the alternative, high amylose starches have been modified by 
derivatization and conversion to enhance their gelatinization and 
dispersibility characteristics. The use of these "modified starches" is 
undesirable in food products that are advertised as "natural" products. 
Gel strength and water resistance qualities of the modified high amylose 
starches also are reduced in proportion to the amount of modification. 
Accordingly, there is need for foods containing soluble high amylose starch 
which can be formulated without cooking or without using a chemically 
modified starch, and can be prepared by dispersing the soluble high 
amylose starch in hot or cold water, before, during, or after food 
formulation. 
SUMMARY OF THE INVENTION 
The present invention provides an improved method for preparing foods 
comprising the step of adding to the foods a soluble high amylose starch 
selected from the group consisting of: (i) spray-dried, non-granular 
starch, characterized in that the starch is substantially non-crystalline, 
substantially non-retrograded, and fully predispersed; (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 closely-bound agglomerates or 
individual granules; and (iii) enzymatically debranched, gelatinized 
starch, comprising at least 40% amylose; and (iv) mixtures thereof. 
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, which in contrast 
to high amylose starches used in the same foods at normal cooking 
temperatures, are completely and thoroughly dispersed in the food 
formulation using hot or cold water.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 
The use of particular methods for providing pregelatinized granular or 
non-granular soluble high amylose starches is a significant feature of the 
invention. The high amylose starches are cooked and spray-dried under 
conditions which provide pregelatinized starches with unique properties. 
Stabilized, unconverted and/or converted high amylose starches (i.e., 
derivatized starches such as ethers or esters and/or the crosslinked 
products) may be used as the main component provided the organoleptic or 
functional qualities of the foods are not adversely affected. The starch 
may be derived from any high amylose plant source which contains 
concentrations of about 40-100% amylose, including, for example, high 
amylose corn and wrinkled pea. The preferred starches are those derived 
from high amylose corn hybrids. 
High amylose starches Which are obtained from special hybrids of corn, 
barley and pea may contain as much as 70% amylose and are more expensive 
and more difficult to isolate than the typical native starches from more 
readily available sources such as corn, potato, wheat, rich, tapioca and 
the like. Most of the readily available starches contain less than 30% 
amylose. However, a starch containing a high percentage of short chain 
amylose may be produced from any of the more readily available 
amylopectin-containing starches by treating the starch with an enzyme 
capable of cleaving the alpha-1,6-D-glucosidic linkages of the 
amylopectin. This enzymatic treatment cleaves the branch points on the 
amylopectin molecule, yielding a mixture of short chain amylose and 
partially debranched amylopectin, together with any remaining amylopectin 
or any long chain amylose present in the untreated starch. For use herein, 
the total amylose content of the debranched starch must be at least 40%, 
by weight. 
Simultaneous Cooking/Spray-Drying Process 
A method for preparing suitable spray-dried, granular pregelatinized 
starches is described in U.S. Pat. No. 4,280,851, issued Jul. 28, 1981, to 
E. Pitchon, et al., which is hereby incorporated by reference. In this 
process a slurry of the granular starch is cooked or gelatinized in an 
atomized state. A slurry of the starch which is to be cooked is injected 
through an atomization aperture in a nozzle assembly to form a relatively 
finely-divided spray. A heating medium is also injected through an 
aperture in the nozzle assembly into the spray of atomized material so as 
to heat the starch to a temperature effective to gelatinize the starch. An 
enclosed chamber surrounds the atomization and heating medium injection 
apertures and defines a vent aperture positioned to enable the heated 
spray of starch to be atomized again as the starch exits the chamber. 
Thus, it is a dual-atomization process. The arrangement is such that the 
lapsed time between passage of the spray of starch through the chamber, 
i.e., from the atomization aperture and through the vent aperture defines 
the gelatinization time of the starch. The resulting spray-dried 
pregelatinized starch comprises uniformly gelatinized starch granules in 
the form of indented spheres, with a majority of the granules being whole 
and unbroken and swelling upon rehydration. Nozzles suitable for use in 
the preparation of these starches are also described in U.S. Pat. No. 
4,610,760, issued Sep. 9, 1986, to P. A. Kirkpatrick, et al. A process for 
agglomerating these starches is described in U.S. Pat. No. 4,871,398, 
issued Oct. 3, 1989, to Ketcher, et al. 
A single-atomization method for preparing suitable spray-dried, 
substantially pregelatinized starch is described in U.S. patent 
application Serial No. 07/471,141, filed Jan. 26, 1990, by R. Rubens, 
which is hereby incorporated by reference. 
Drum-drying processes, such as the one disclosed in the Sarko patent, have 
not been successfully used to solubilize the native or isolated long chain 
amyloses due to retrogradation problems. However, drum-drying may be used 
to solubilize high amylose starches wherein the starches comprise about 
40% short chain amylose (i.e., the debranched starches herein). Thus, 
drum-drying may be used to dry only the enzymatically debranched soluble 
high amylose starches herein, or blends thereof. 
Enzymatic Debranching Process 
Starches suitable for enzymatic treatment herein include any 
amylopectin-containing starch that is susceptible to attack by a 
debranching enzyme, such as pullulanase, with the resultant hydrolysis of 
the alpha-1,6-D-glucosidic bond. Suitable starches include corn, potato, 
sweet potato, wheat, rice, sago, tapioca, sorghum, waxy maize, smooth pea, 
Canadian pea, and the like. 
The starch is pregelatinized before enzyme treatment to provide a uniformly 
debranched starch. It may be used in a dried form or as an aqueous 
dispersion following debranching to form foods having desirable textural 
properties. Numerous methods of pregelatinizing starch, such as 
jet-cooking, drum-drying and steam injection atomization processes, are 
known in the art and may be used before debranching the starch. In a 
preferred embodiment, the starch is slurried in water and jet-cooked at 
approximately 300.degree. F. (149.degree. C.) to instantaneously 
gelatinize the starch. 
The debranched starch, particularly the fully debranched starch, remains 
soluble and does not crystallize or retrograde if the starch solution or 
dispersion as dried immediately following the completion of the enzyme 
treatment. Thus it is preferred to dry the debranched starch as soon as 
practicable after debranching and preferably no more than 24 hours after 
debranching. If the debranched starch is obtained in a crystalline form, 
it may be solubilized by subjecting it to the coupled 
jet-cooking/spray-drying processes or the steam injection and 
atomization/spray-drying processes disclosed herein. 
Converted debranched starches may be used herein. Conversion degrades the 
starch and reduces the starch's molecular weight and the viscosity of the 
cooked Starch dispersions. Suitable conversion of the starches to 
thin-boiling or fluidity starches useful herein may be achieved by 
standard oxidative, heat, acid or alpha-amylase enzyme conversion 
techniques which are well known in the art. A method for starch conversion 
employing alpha-amylase enzyme is disclosed in U.S. Pat. No. 4,726,957, 
issued Feb. 23, 1988, to Lacourse, et al. 
Following gelatinization, the starch is enzymatically treated by the 
methods disclosed in U.S. Pat. No. 4,937,091, issued Jun. 26, 1990, to 
Zallie, et al., which is hereby incorporated by reference. Enzymatic 
treatment must continue until the starch product comprises at least 40%, 
by weight, total amylose (short chain amylose and native or long chain 
amylose). 
Coupled Jet-Cooking/Spray-Drying Process 
Spray-dried, pregelatinized, non-granular, substantially non-crystalline, 
substantially non-retrograded high amylose starches can be provided by a 
novel continuous coupled jet-cooking/spray-drying process. This process is 
disclosed in U.S. patent application Ser. No. 07/242,657, filed Sep. 12, 
1988, by Kasica, et al., now U.S. Pat. No. 5,131,953, which is hereby 
incorporated by reference. The process comprises the steps of: 
(a) forming a slurry or a paste comprising a converted or unconverted high 
amylose starch and water; 
(b) jet-cooking the aqueous slurry or paste of the starch with steam at a 
temperature sufficient to fully disperse or solubilize the starch; 
(c) immediately conveying and introducing the jet-cooked dispersion or 
solution into a nozzle of a spray-dryer at substantially the same 
temperature and pressure as the jet-cooking step; 
(d) atomizing the jet-cooked dispersion or solution through the nozzle of 
the spray-dryer; 
(e) drying the atomized Mist of the jet-cooked starch within the 
spray-dryer; and 
(f) recovering the jet-cooked and spray-dried starch as a water-dispersible 
or water-soluble powder. 
The cooking temperature will depend upon whether a converted or unconverted 
starch is used. Typical temperatures are about 138.degree.-177.degree. C. 
(280.degree.-350.degree. F.). 
The cooking chamber pressure used in the continuous coupled process 
typically ranges from 20 to 150 psig, and is the saturation pressure of 
steam at the temperature used plus the small incremental pressure needed 
to move the dispersion through the chamber. Cooking chamber pressures 
suitable for high amylose starches are 80 to 150 psig, most preferably 100 
to 130 psig for a starch having an amylose content of about 70%. 
An essential step in the above process is the conveying of the thoroughly 
cooked, substantially fully dispersed starch, under elevated pressure and 
temperature, to the spray-dryer atomization nozzle. In the preferred 
method, a low shear pneumatic nozzle is used, and the transfer is carried 
out at substantially the same temperature and pressure used in the 
jet-cooking. The transfer is carried out without any venting to the 
atmosphere. Atomization in a pneumatic nozzle may be used. The pressure of 
the atomization gas (steam or air) used must be sufficient for proper 
atomization into small droplets to allow rapid drying to an appropriate 
moisture without retrogradation. 
Use of a pressure nozzle in the above process requires insertion of a high 
pressure pump (2,000 to 10,000 psig) between the jet-cooker and 
atomization nozzle. The temperature after passage through the high 
pressure pump should be maintained substantially equivalent to the 
jet-cooking chamber temperature. The pressure after the high pressure pump 
must be sufficient to properly atomize the cook to allow rapid drying to 
an appropriate moisture without retrogradation. 
The spray-dried starch produced by the above process is non-granular and is 
characterized in that it is substantially non-crystalline and 
substantially non-retrograded. If the starch is to be converted or 
otherwise modified, these processes are typically carried out before the 
coupled jet-cooking/spray-drying process. 
Acid conversion of high amylose starches is preferred due to the ease in 
handling and recovery during manufacturing afforded by a granular starch 
as opposed to starch in dispersed form as necessitated by enzyme 
conversion. 
In the preparation of the converted starches by acid conversion, the 
granular starch is hydrolyzed to the desired degree in the presence of an 
acid, such as sulfuric or hydrochloric acid, at a temperature below the 
gelatinization temperature of the starch. The starch is slurried in water, 
and the acid (Usually in concentrated form) is then added. Typically, the 
reaction takes place over an 8-16 hour period, after which the acid as 
neutralized with alkali (e.g., to pH of 5.5), and the starch is recovered 
by filtration. 
It should be appreciated that the degree of conversion, as indicated by the 
water fluidity, is affected by the amount of acid or enzyme used as well 
as the time and temperature. The conversion conditions should be adjusted 
to provide an appropriate water fluidity. 
Conversion procedures are conventional and well-known to those skilled in 
the art and described in such publications as Handbook of Water-Soluble 
Gums and Resins, Robert L. Davidson (Editor), Chapter 22: "Starch and Its 
Modifications" by M. W. Rutenberg, McGraw Hill Book Co. (New York) 1980. 
Foods Containing Soluble High Amylose Starch 
The soluble high amylose starches herein can be used in foods alone or in 
combination with starches other than high amylose starches (e.g., fluidity 
corn or tapioca starches). When a second starch component is present, the 
soluble high amylose starch must be present in an amount sufficient to 
provide foods with firm gels, crisp textures, impervious surfaces and 
other characteristic advantages of formulation with high amylose starch, 
without cooking, or at the cooking temperature normally used for the 
foods. Typically, the soluble high amylose starch is present in an amount 
of at least about 10 to 90%, preferably 25 to 60%, by weight, on a dry 
solids basis in the starch blend. In foods, the soluble high amylose 
starch or starch blend is present in an amount typically used for a 
particular food formulation. Depending on the food, the starch may be used 
at levels up to about 95%, on a dry weight basis. 
When a combination of starches is used in the food formulations, the 
starches can be used as a one-part system, i.e., they may be solubilized 
by cooking both starches at the same time and then drying the resulting 
cooked starch blend by the methods disclosed herein. They also can be used 
as a two-part system in which case the soluble high amylose starch is 
prepared and added to the food formulation, and the second starch 
component is blended with the soluble high amylose starch or separately 
added to the food formulation. In a preferred embodiment, the soluble high 
amylose starches are dispersed in liquids slowly, with mixing or other 
shear so they are uniformly wetted and do not lump. They may be premixed 
or agglomerated to assist in uniform dispersion in liquids. 
Starches preferred for use in combination with the soluble high amylose 
starches include corn, potato, sweet potato, rice, sago, tapioca, waxy 
maize, sorghum, or the like. Flours may also be used as a starch source. 
The foods which can be advantageously prepared employing soluble high 
amylose starches include those foods previously formulated with high 
amylose starches (e.g., imitation cheeses) and foods which have not been 
formulated to contain high amylose starches (e.g., fresh fruits and 
vegetables which are cut and dipped in a soluble high amylose starch 
solution to prevent browning). For many in the latter group, high amylose 
starches were avoided because of the severe cooking conditions required 
for gelatinization of the high amylose starches known in the art. In the 
former group, food preparation is simplified and improved by use of the 
soluble high amylose starches, and food quality is enhanced by the 
selection herein of certain uniform, non-destructive methods of preparing 
soluble high amylose starches. 
Among the foods which are improved herein are cominuted foods which require 
a binding or adhesive starch. Such cominuted foods include the gelled 
canned pet foods and prefabricated french-fried potatoes described herein. 
Also included herein are gelled foods, such as foods which are normally 
prepared with gelatin, and puddings, pie-fillings, and the like, cheese 
analogs and meat substitutes. 
Also included is surimi, a gelled fish protein made from Alaskan pollock 
and other inexpensive fishes, which is a staple of the Japanese diet and a 
less expensive substitute for seafood such as crab, salmon and lobster. 
Methods for preparing surimi and related products (e.g., kamaboko) are 
disclosed in U.S. Pat. Nos. 4,806,378, issued Feb. 21, 1989, to Ueno, et 
al.; and U.S. Pat. No. 4,869,920, issued Sep. 26, 1989, to Kawana, et al. 
These gelled products are formulated from a variety of food ingredients 
and typical formulations include egg white protein to improve gel 
formation. The surimi disclosed herein is formulated to contain soluble 
high amylose starch as a gelling and binding agent in place of more 
expensive and complex systems employed in conventional surimi 
formulations. Furthermore, the surimi herein may be processed at typical 
surimi processing temperatures of 85.degree.-95.degree. C. which is well 
below the temperature needed to gelatinize high amylose starches (i.e., 
about 16.degree. C.). 
Another useful application in foods of the selected soluble high amylose 
starches herein is the replacement of at least a portion of the food 
proteins with these starches. Examples include the replacement of gelatin 
in gelled desserts prepared with hot water and the replacement of 
caseinates in pet foods as described herein. 
The soluble high amylose starches herein are useful in the formulation of 
conventional and speciality pasta products. For example, these starches 
may be incorporated into noodles, such as fettucini, to provide resistance 
to softening upon prolonged cooking and standing and an al dente or firm 
noodle texture. These starches may be incorporated into Ramen (oriental) 
instant noodles. Manufacturers of Ramen noodles steam and fry the noodles 
before packaging, thereby providing convenience and a decrease in 
preparation time as compared with the regular noodles. Frying eliminates 
moisture in the noodles and secures a permanent form, however, it also 
creates a problem of picking up too much oil, typically 20 to 40 percent. 
An improved Ramen noodle, prepared with soluble high amylose starch and 
having reduced oil pick-up and an improved, more elastic texture, is 
disclosed herein. 
Other foods improved herein are coated foods. These include battered and 
breaded items such as chicken, vegetables, cheese, cominuted foods, and 
the like which may be prepared in conventional or microwave ovens, with or 
without the additional steps of par-frying and freezing. In addition to 
preparation by baking, these foods may be prepared by frying, with or 
without precooking and/or freezing. 
Furthermore, the soluble high amylose starches may be incorporated into a 
bread dough prior to baking the bread which is then dried and used for 
bread crumb manufacturing. The resultant crumb is more effective than 
conventional bread crumbs in retarding the passage of moisture and water 
into or out of the food during processing and storage. 
Surface coatings to retain moisture or oil or to impede migration of air, 
oil or water between the environment and the food are also included 
herein. Such coatings include the cookie predust, french-fried potato dip, 
and fresh fruit and vegetable anti-browning dip exemplified herein. The 
batters, breadings and surface coatings prepared with soluble high amylose 
starch advantageously provide an exterior food texture that is more crisp, 
brittle and impervious than conventionally prepared food surface coatings. 
The group of foods described above exemplifies preferred uses of soluble 
high amylose starches in food applications. The practitioner may readily 
apply these teachings to other applications in the art. Thus, other foods 
and other methods of using these starches in foods are included herein. 
In the examples which follow, all spray-drying nozzles are obtainable from 
Spraying Systems Co., Wheaton, Illinois. The following test procedures 
were used. 
WATER SOLUBILITY MEASURE 
A. Cold Water Solubility 
The determination is carried out using distilled water at room temperature. 
About 0.5 g of starch is dispersed in 30-40 ml of water in a semi-micro 
stainless steel cup on a Waring blender base (Model 31B292). The blender 
is run at low speed while the starch is added (all at once) and then run 
at high speed for 2 minutes. The dispersion is immediately transferred to 
a 50 ml volumetric flask and diluted to 50 ml with water. A 25 ml portion 
of the stock dispersion (shaken well to ensure a homogenous dispersion) is 
removed by pipet and transferred to a 50 ml centrifuge tube. The sample is 
spun down at 1800-2000 rpms for 15 minutes. Once spun down, 12.5 ml of 
supernatant is pipetted into a 25 ml volumetric flask, 5 ml of 5N 
potassium hydroxide (KOH) are added with swirling, and the mixture is 
diluted with water. The remainder of the stock dispersion is shaken well, 
the insoluble starch dispersed with 10 ml of 5 N KOH while swirling. The 
mixture is diluted to 50 ml with water. The optical rotation of both the 
concentrated stock solution and the supernatant solution is measured. 
##EQU1## 
B. Hot Water Solubility 
The procedure is the same as that described above except that boiling 
distilled water at 90.degree.-100.degree. C. (194.degree.-212.degree. F.) 
is used for dispersing the starch and all subsequent dilutions. No attempt 
is made to maintain temperature during the procedure. 
WATER FLUIDITY MEASUREMENT 
A. Water Fluidity (WF) 
The water fluidity of the starches is measured using a Thomas Rotational 
Shear-Type Viscometer (manufactured by Arthur H. Thomas Co., Philadelphia, 
Pa. 19106), standardized at 30.degree. C. with a standard oil having a 
viscosity of 24.73 cps, which oil requires 23.12.+-.0.05 sec. for 100 
revolutions. Accurate and reproducible measurements of the water fluidity 
are obtained by determining the time which elapses for 100 revolutions at 
different solids levels depending on the starch's degree of conversion (as 
conversion increases, the Water Fluidity increases and the viscosity 
decreases). The procedure used involves slurrying the required amount of 
starch (e.g., 6.16 g, dry basis) in 100 ml of distilled water in a covered 
copper cup and heating the slurry in a boiling water bath for 30 minutes 
with occasional stirring. The starch dispersion is then brought to the 
final weight (e.g., 107 g) with distilled water. The time required for 100 
revolutions of the resultant dispersion at 81.degree.-83.degree. C. is 
recorded and converted to a water fluidity number of a conversion table. 
TABLE I 
______________________________________ 
Time Required for 100 Revolutions (seconds) 
Amount of Starch Used (anhydrous, g): 
Water 
6.16.sup.a 
8.80.sup.b 
11.44.sup.c 13.20.sup.d 
Fluidity 
______________________________________ 
60.0 5 
39.6 10 
29.3 15 
22.6 20 
20.2 25 
33.4 30 
27.4 35 
22.5 40 
32.5 45 
26.8 50 
22.0 55 
24.2 60 
19.2 65 
15.9 70 
13.5 75 
11.5 80 
10.0 85 
9.0 90 
______________________________________ 
For a, b, c, and d, final weights of starch solutions are 107, 110, 113, 
and 115 g, respectively. 
B. Calcium Chloride Viscosity (7.2% Solids Test) 
The calcium chloride viscosity of the converted high amylose starch is 
measured using a Thomas Rotation Shear-Type Viscometer standardized at 
30.degree. C. (86.degree. F.) with a standard oil having a viscosity of 
24.73 cps, which oil requires 23.12.+-.0.05 seconds for 100 revolutions. 
As the conversion of the starch increases, the viscosity of the starch 
decreases and the calcium chloride viscosity decreases. Accurate and 
reproducible measurements of the calcium chloride viscosity are obtained 
by determining the time which elapses for 100 revolutions at a specific 
solids level. 
A total of 7.2 g of the converted starch (anhydrous basis) is slurried in 
100 g of buffered 20% calcium chloride solution in a covered semi-micro 
stainless steel cup (250 ml capacity available from Eberbach), and the 
slurry is transferred to a glass beaker and is heated in a boiling water 
bath for 30 minutes with occasional stirring. The starch solution is then 
brought to the final weight (107.2 g) with hot (approximately 
90.degree.-100.degree. C. (194.degree.-212.degree. F.)) distilled water. 
The time required for 100 revolutions of the resultant solution at 
81.degree.-83.degree. C. (178.degree.-181.degree. F.) is measured three 
times in rapid succession and the average of the three measurements is 
recorded. 
The calcium chloride solution is prepared by dissolving 264.8 g of reagent 
grade calcium chloride dehydrate in 650 ml of distilled water in a tared 1 
L glass beaker. Thereafter 7.2 g of anhydrous sodium acetate is dissolved 
in the solution. The solution is allowed to cool and the pH is measured. 
If necessary, the solution is adjusted with hydrochloric acid to pH 
5.6.+-.0.1. The solution is then brought to weight (1007.2 g) with 
distilled water. 
GEL PERMEATION CHROMATOGRAPHY 
Starches were prepared for analysis by slurrying 5 mg of enzymatically 
debranched starch in 4 ml of dimethylaulfoxide ("DMSO") containing 0.3M 
sodium nitrate and heating the slurry to 80.degree. C. for at least 30 
minutes. Samples (200 ul) were injected into an ALC/GPC-150.degree. C. 
Chromatograph (Waters Associates, Milford, Massachusetts) (equipped with a 
Nelson 3000 Series Chromatography Data System and two PLgel mixed 10 um 
columns (Polymer Laboratory, Amherst, Massachusetts), employing DMSO 
containing 0.03M sodium nitrate as the mobile phase), and diluted at a 
rate of 1 ml/min. The columns were calibrated using dextran standards 
(with molecular weights of 2,000; 20,000; 80,000; 500,000; and 2,000,000, 
obtained from Pharmacia Fine Chemicals, Piscataway, New Jersey). The 
percentage short chain amylose was calculated from the relative area of 
the peak obtained within the molecular weight range from about 500 to 
20,000. 
EXAMPLE 1 
This example illustrates the preparation of soluble high amylose starch by 
the coupled jet-cooking/spray-drying process. 
Part A 
The process variables used for jet-cooking/spray-drying unmodified high 
amylose (about 70% amylose) corn starch are shown below, in Table II. A 
slurry of unmodified granular high amylose starch was fed into a 
jet-cooker (model C-15 available from National Starch and Chemical 
Company). Steam was metered into the slurry to cook the starch and the 
cooked starch was conveyed to a pneumatic atomization nozzle top mounted 
in a 35 foot tall, 16 foot diameter Hensey spray-dryer. Steam at 120 psig 
was used to atomize the starch. The atomized starch mist wall dried with 
air at 204.degree. C. (40.degree. F.). 
TABLE II 
______________________________________ 
Process Conditions for Jet Cooking/Spray Drying 
High Amylose Starch 
Part A Part B 
______________________________________ 
Slurry Solids .sup. 32.0% 
.sup. 26.2% 
Cook Solids .sup. 28.0% 
.sup. 25.0% 
Jet Cooking Temperature .degree.C. 
.sup. 143 (290) 
.sup. 163 (325) 
(.degree.F.) 
Steam Flow .sup. 9.25 lb/min 
.sup. -- 
Cook Flow .sup. 3.8 gal/min 
.sup. 6.5 gal/min 
Nozzle Type.sup.a 
1J-152 1J-152 
Dryer Inlet Temp .degree.C. (.degree.F.) 
.sup. 230-191 
.sup. 230-191 
(446-375) (446-375) 
Dryer Outlet Temp .degree.C. (.degree.F.) 
.sup. 82-96 
.sup. 82-96 
(180-205) (180-205) 
Atomizing steam (psig) 
.sup. 120.0 .sup. 120 
______________________________________ 
.sup.a Pneumatic nozzle obtained from Spraying System, Inc. (Model 1J; 
twofluid). 
The cold water solubility of the non-granular starch powder was 97.4% and 
the hot water solubility was greater than 99%. 
Part B 
Under process conditions shown above, in Table II,, a converted high 
amylose corn starch (about 70% amylose) was processed using the coupled 
jet-cooking/spray-drying process. A slurry of the starch was treated with 
2.5% hydrochloric acid at 52.degree. C. (126.degree. F.) for 16 hours to 
give a converted starch having a calcium chloride viscosity of 25 seconds. 
After neutralization with sodium carbonate to a pH of about 6, the 
granular converted starch was filtered, washed and dried. The starch was 
then jet-cooked, and the jet-cooked starch dispersion was conveyed to a 
pneumatic atomization nozzle top mounted in a 35 foot tall, 16 foot 
diameter Hensey spray-dryer. The atomized starch mist was dried with air 
at 204.degree. C. (400.degree. F.). 
The converted starch powder was 93.0% soluble in cold water and 97.1% 
soluble in hot water. 
EXAMPLE 2 
This example illustrates the preparation of soluble high amylose starch by 
steam-injection/dual-atomization or single-atomization spray-drying 
processes. 
Unmodified granular corn starch containing about 70% amylose was slurried 
in water at 25.5% solids. This slurry was pumped by a Matt and Gaulin 
triplex pump at about 2.4 gallons per minute under about 5,000 psig to 
three steam atomization nozzles (dual-atomization nozzles as described in 
FIG. 1 of U.S. Pat. No. 4,280,851, issued Jul. 28, 1981, to Pitchon, et 
al.), mounted at the top of a 35 foot tall, 16 foot diameter Hensey 
spray-dryer. Steam at about 165 psig was used to gelatinize and atomize 
the starch. Air at 200.degree. C. (396.degree. F.) was used to dry the 
atomized starch mist. 
The recovered granular pregelatinized starch powder had a cold water 
solubility of about 75 percent and a hot water solubility of about 95 
percent. 
EXAMPLE 3 
This example illustrates the enzymatic preparation of starch containing 
soluble short chain amylose, and, optionally, long chain amylose, wherein 
the starch product comprises at least 40% total amylose. 
PREATION OF THE DEBRANCHED STARCH 
The starches were converted, crosslinked,, derivatized or dextrinized, 
where applicable, prior to gelatinization and treatment with a pullulanase 
enzyme. An aqueous slurry (20-30% solids) was prepared employing a native 
starch, or where applicable, a modified starch. The aqueous starch slurry 
was jet cooked at approximately 300.degree. F. (149.degree. C.) to 
gelatinize the starch. The cooked starch dispersion was placed in a 
constant temperature bath at 58.degree.-60.degree. C. with constant 
stirring. The pH was adjusted to 5 with 3% hydrochloric acid. 
Depending on the type of starch used and its amylopectin content, between 
0.5 and 10.0 mls of pullulanase per 100 g of starch were added to the 
cooked starch dispersion. The pullulanase (E.C. 3.2.1 41, pullulan 
6-glucanohydrolase) which was used is a starch debranching enzyme produced 
by a novel species of Bacillus. This enzyme (Promozyme.TM.) was obtained 
from Novo Industri A/S of Denmark. The enzymatic activity of a 1.25 g/ml 
solution of Promozyme is standardized at 200 PUN/ml of solution. One PUN 
(Pullulanase Unit Novo) is the amount of enzyme which, under standard 
conditions, hydrolyzes pullulan, liberating reducing carbohydrate with a 
reducing power equivalent to 1 micro-mol glucose per minute. The procedure 
for determining PUN is available from Novo Industri A/S. Thus, for 
example, in a starch dispersion employing corn starch, 125 PUN of 
pullulanase per 100 g corn starch were added to the dispersion. For a waxy 
maize starch dispersion (with higher amylopectin content), 750 PUN of 
pullulanase per 100 g waxy maize starch were added to the dispersion. 
The pullulanase was permitted to debranch the starch until at least a total 
of 40% amylose had been reached. The pullulanase was deactivated in 
preparing debranched starch by heating the dispersion to at least 
80.degree. C. The starch dispersion was spray-dried at an inlet 
temperature of 200.degree.-210.degree. C. and an outlet temperature of 
120.degree.-125.degree. C. The spray dried-starch was screened through #40 
mesh screen. 
PREATION OF SHORT CHAIN AMYLOSE 
Part A. Crystalline 
A 28% solids slurry of waxy maize starch in water was jet cooked at 
149.degree. C. (300.degree. F.) to yield a 25% solids starch dispersion. 
The dispersion was placed into a constant temperature water bath at 
60.degree. C., the pH was adjusted to 5.0, and 8 mls of the Promozyme 
pullulanase/100 g starch were added to the dispersion. The enzyme reaction 
was permitted to continue with continuous stirring for 88 hours. 
Upon standing, a crystalline precipitate was formed in the milky starch 
dispersion. This precipitate was filtered, washed three times and 
air-dried to yield crystalline short chain amylose in about 85% yield. Gel 
permeation chromatography indicated the product contained 84% short chain 
amylose. 
Part B. Soluble 
A second dispersion of waxy maize starch was debranched in the same manner 
as Part A, except that the enzyme reaction was continued for 48 hours and 
filtering and washing steps were omitted. Thereafter the dispersion was 
spray-dried at 26% solids in a Niro laboratory spray-drier at an inlet 
temperature of 210.degree. C. and an outlet temperature of 125.degree. C. 
The product, which comprised 78% short chain amylose, was recovered in 
about 75% yield. 
The starch was 100% soluble in cold and hot water. 
EXAMPLE 4 
This example illustrates the preparation of gelled canned meat products 
containing soluble high amylose starch which are used as pet foods. 
Canned pet foods were prepared from the following formulations: 
______________________________________ 
Canned Pet Food Formulation 
Percent By Weight 
Control: Control: 
High High 
Control: Unmodified 
Converted 
Amy- Amy- 
No Corn Corn lose lose 
Ingredient 
Starch Starch Starch.sup.a 
Starch.sup.b 
Starch.sup.c 
______________________________________ 
Chicken 33.25 31.68 31.68 31.68 31.68 
Meat 
Chicken 33.25 31.68 31.68 31.68 31.68 
Skin 
Broth 21.14 21.14 21.14 21.14 21.14 
Gizzard 7.32 7.32 7.32 7.32 7.32 
Heart 2.45 2.45 2.45 2.45 2.45 
Salt 0.94 0.94 0.94 0.94 0.94 
Fried 0.63 0.63 0.63 0.63 0.63 
Onions 
Starch -- 3.14 3.14 3.14 3.14 
Sodium 0.84 0.84 0.84 0.84 0.84 
Nitrate 
Solution 
Ground 0.10 0.10 0.10 0.10 0.10 
White 
Pepper 
Ground 0.04 0.04 0.04 0.04 0.04 
Cloves 
Ground 0.04 0.04 0.04 0.04 0.04 
Mace 
______________________________________ 
.sup.a Acidconverted to 60 WF. 
.sup.b Prepared by the process of Example 2 from 70% amylose corn starch. 
.sup.c Prepared by the process of Example 1 from 70% amylose corn starch 
which has been acidconverted to a 35 second calcium chloride WF. 
The chicken meat, skin, heart and gizzards were parboiled in boiling water 
and then simmered for 30 minutes. The meats were ground in a Waring 
blender until a smooth paste was obtained. The seasonings were dry blended 
with the starch and added to 54.degree. C. (130.degree. F.) water in a 
blender. This mix was added to the meat paste and then the salt and fried 
onions were added. This material was mixed for 45 seconds, then heated to 
60.degree. C. (140.degree. F.) and filled into cans. The cans were 
retorted at 15 pounds pressure, 116.degree. C. (240.degree. F.) for 1.5 
hours, allowed to cool to room temperature and visually evaluated. 
The evaluation showed that the control sample containing no starch did not 
form a gel, was soft and contained an undesirable amount of free oil. The 
unmodified corn starch sample was slightly better, but provided only a 
soft gel and slightly less oil than the control. The converted corn starch 
sample was slightly better than the unmodified corn starch sample, but 
also had undesirable gelling and oiling characteristics. Both of the 
soluble high amylose starch samples had cuttable, firm gels and no free 
oil. 
EXAMPLE 5 
This example illustrates the formulation of prefabricated, comminuted foods 
containing soluble, high amylose starch as a binder. 
Part A. French Fried Potatoes 
Prefabricated french fried potatoes were prepared from the following 
formulations: 
______________________________________ 
Prefabricated French Fried Potatoes 
Percent by Weight 
Control: Soluble 
No High Amylose 
Ingredient Starch Starch.sup.a 
______________________________________ 
Dehydrated Potato.sup.b 
55.6% 47.2% 
Water 43.98% 43.98% 
Starch -- 8.4% 
Onion Powder 0.28% 0.28% 
Salt 0.14% 0.14% 
______________________________________ 
.sup.a Prepared by the process of Example 1 from 70% amylose corn starch 
which has been acidconverted to a 35 second calcium chloride WF. 
.sup.b Potato granules obtained from the Pillsbury Company. 
The salt, onion powder, starch and dehydrated potato were dry blended. 
Boiling water was added, and the mixture was mixed on low speed in a Mix 
Master mixer until a uniform mixture was obtained. This material was 
extruded into 1/2 inch strips and cut into 31/2 inch pieces. These pieces 
were deep fat fried at 163.degree. C. (325.degree. F.) for 2.0 minutes, 
cooled and evaluated for crispness by five taste panelists. 
Five out of five panelists indicated that the pieces made with the soluble 
high amylose starch exhibited a crispier product then the control. The 
structural integrity of the pieces were also noted as being superior to 
the control. 
Part B. Surimi 
Semi-thawed surimi (thawed for 1 hour at 25.degree. C., 75% water) was 
chopped (using a Stephan VCM12 Cutter, 1500 rpm, cold-water jacketed) 
under vacuum with 2.5% salt for 9 minutes, followed by 3 minutes 
additional chopping with 5.0% starch (see Table III below) and ice-chilled 
water to adjust the water level to 78%. The quantities of salt and starch 
were added on a surimi weight basis. After chopping, the pate was loaded 
into a stuffer (Dick Vertical Hand Stuffer), packed into 30 mm diameter 
cellulose casings, and cooked at 90.degree. C. for 40 minutes in a water 
bath. The gels were cooled immediately in running tap water for 20 
minutes. After cooling, the casings were removed and the gels individually 
wrapped in cellophane to prevent interaction between the cellulose casing 
and the protein. The cooked surimi gels were equilibrated for 24 hours at 
room temperature prior to measuring gel strength. 
The surimi gels were cut into cylindrical pieces (15 mm length, 30 mm 
diameter) and the gel strengths were measured by a Stevens LFRA Texture 
Analyzer (25 mm diameter probe, 0.5 mm/sec, 4 mm penetration). The average 
gel strength of 8 pieces was determined. 
TABLE III 
______________________________________ 
Surimi Gel Strength 
Starch grams/cm.sup.2 
______________________________________ 
Soluble High Amylose.sup.a 
500 
Cornstarch 430 
Waxy maize starch 400 
High Amylose starch.sup.b 
300 
______________________________________ 
.sup.a Corn starch containing 70% amylose was solubilized by the process 
of Example 1. 
.sup.b Corn starch containing 70% amylose. 
The sample containing soluble high amylose starch prepared by the coupled 
jet-cooking/srpay-drying process had the highest gel strength. Therefore, 
soluble high amylose starch provides desirable gel strength in surimi-type 
products, such as seafood and meat analogs, without requiring special 
cooking conditions typically employed to utilize conventional high amylose 
starches. 
EXAMPLE 6 
This example illustrates the formulation of instant gelling food products 
containing soluble high amylose starch. 
Instant gelling desserts were prepared from the following formulation 
employing the starches listed in Table IV, below: 
______________________________________ 
Instant Lemon Pie Filling Formulation 
Ingredient Percent By Weight 
______________________________________ 
Baker Special Sugar 
76.86% 
Lemon Crystals #7.sup.a 
3.23 
Sodium Citrate 0.61 
Color.sup.b,c 0.40 
Titanium Dioxide 
0.02 
Instant Starch.sup.d 
18.88 
100.00% 
______________________________________ 
.sup.a Obtained from Quest International Flavors & Fragrances, Glen 
Burnie, Maryland. 
.sup.b Yellow #5 at 1% on dextrose carrier. 
.sup.c McCormick yellow food coloring 
.sup.d See Table IV, below for description of starches. 
A total of 156.5 grams of the dry ingredients were blended together and 
added to 335.5 grams of 49.degree. C. (120.degree. F.) (hot tap) water 
while mixing on the low speed setting of a Mix Master mixer for 2.0 
minutes. Each sample was deposited in a graham cracker pie shell and 
refrigerated for 2 hours. 
Samples were tested and visually evaluated by six taste panelists. Six out 
of six panelists indicated that the soluble high amylose starch prepared 
by the method of Example 1 formed a firmer gel than a modified 
pre-gelatinized starch used commercially in instant gelling dessert mixes. 
Samples were tested for gel strength with a Stevens LFRA Texture Analyzer 
equipped with a 1.0 inch probe and set for a distance of 0.5 mm at a speed 
of 0.5 mm/second. Results are shown in Table IV. 
TABLE IV 
______________________________________ 
Gel Strength of Lemon Pie Fillings 
Starch grams/cm.sup.2 
______________________________________ 
Crosslinked Converted Pregelatinized 
142 
Tapioca starch.sup.a 
Crosslinked Modified Pregelatinized Waxy 
No gel 
Maize Starch.sup.b 
Soluble High Amylose Starch.sup.c 
164 
Soluble High Amylose Converted Starch.sup.d 
180 
Soluble High Amylose Starch.sup.e 
164 
______________________________________ 
.sup.a Tapioca starch was crosslinked by treatment with POCl.sub.3, 
acidconverted and drumdried to pregelatinize the starch. 
.sup.b Waxy maize starch was crosslinked by treatment with POCl.sub.3, 
derivatized by treatment with propylene oxide, drumdried to pregelatinize 
the starch and then finely ground. 
.sup.c Corn starch containing 70% amylose was solubilized by the process 
of Example 1. 
.sup.d Corn starch containing 70% amylose was acidconverted to 35 second 
calcium chloride WF and solubilized by the process of Example 1. 
.sup.e Corn starch containing 70% amylose was solubilized by the process 
of Example 2. 
Results indicate that soluble (or instant), high amylose starches provide 
superior gel strength in comparison with pregelatinized starches 
traditionally used in instant gelling desserts, such as instant lemon pie 
filling. 
EXAMPLE 7 
This example illustrates the preparation of liquid batters for foods 
formulated with soluble high amylose starch. 
Battered chicken thigh pieces were prepared using the following batter: 
formulation: 
______________________________________ 
Batter Formulation 
Soluble High 
Controls Amylose Starches 
Ingredients 1 2.sup.c 
2.sup.d 
3.sup.e 
4.sup.f 
______________________________________ 
A. Dry Mix Percent by Weight 
Corn Flour.sup.a 
50 56 50 50 50 
Corn Flour.sup.b 
10 -- -- -- 10 
Wheat Flour 37 -- 37 37 37 
Corn Flour -- 37 -- -- -- 
Starch -- -- 10 10 4 
Sodium Aluminum 
1.5 1.5 1.5 1.5 1.5 
Phosphate 
Sodium Bicarbonate 
1.5 1.5 1.5 1.5 1.5 
B. Batter 
Dry mix (g) 100 1.5 100 100 100 
Water (ml) 240 1.5 240 240 240 
______________________________________ 
.sup.a MicroCrisp .RTM. a high amylose corn flour obtained from National 
Starch and Chemical Company. 
.sup.b MicroCrisp .RTM.D a modified high amylose corn flour obtained from 
National Starch and Chemical Company. 
.sup.c Control containing no wheat flour. Corn flour (ordinary) was 
substituted for wheat flour. 
.sup.d Waxy maize starch prepared by the method of Example 3 to contain 
57% short chain amylose. 
.sup.e Waxy maize starch prepared by the method of Example 3 to contain 
30-35% short chain amylose. 
.sup.f Corn starch containing 70% amylose prepared by the method of 
Example 1 and converted to a 35 second calcium chloride WF. 
Batters were prepared by adding the dry mix to 100.degree. F. water and 
mixing in a Waring blender at low speed for about 1 minute until uniform. 
Chicken thighs were parboiled for 15-20 minutes in boiling water, cooled 
to a handling temperature by rinsing in cold water and coated with about 
2.5-3.0%, by weight, of a predust (N-Coat.TM. obtained from National 
Starch and Chemical Company). The predusted chicken was dipped in the 
batter, the percent batter pick-up was measured and recorded and the 
battered chicken was panfried at 185 to 188.degree. C. 
(365.degree.-370.degree. F.) for about 1.5 minutes. The chicken was blast 
frozen for 15-20 minutes, then stored in a freezer until use. 
The chicken was cooked to an internal temperature of about 150.degree. F. 
(.+-.100.degree.F.) in a microwave oven (about 2.5 to 3.5 minutes) and 
evaluated for texture, appearance and crispness. 
All batters formed an acceptable coating on the chicken. The wheat flour 
control had a pasty interface between the coating and the chicken. The 
non-wheat flour control had a lacy appearance more characteristic of bread 
crumbs than batter and a slightly bread-like interface between the chicken 
and the coating. 
The debranched high amylose starches were preferred for crispness and 
appearance. They provided good film adhesion without a pasty interface. 
The color of these samples was preferred. The converted soluble high 
amylose starch prepared by the method of Example 1 provided a bready 
interface and a soggy surface and was not preferred for texture or 
appearance. 
Thus, the debranched soluble high amylose starches herein provide improved 
batters for frozen prepared foods for use in microwave oven cooking. 
EXAMPLE 8 
This example illustrates the preparation of pasta and noodle products 
employing soluble high amylose starch. 
Part A 
Pasta (fettucini) was prepared according to the following formulation: 
______________________________________ 
Fettucini Formulation 
Percent By Weight 
Starch Variable: 
Soluble Soluble Converted 
High High Soluble 
No Amylose Amylose High Amylose 
Ingredient 
Starch Starch.sup.a 
Starch.sup.b 
Starch.sup.c 
______________________________________ 
Wheat Flour.sup.d 
58.23 52.40 52.40 52.40 
Salt 0.28 0.28 0.28 0.28 
Egg 34.66 34.66 34.66 34.66 
Cold Water 
6.83 6.83 6.83 6.83 
Starch -- 5.83 5.83 5.83 
100.00 100.00 100.00 100.00 
______________________________________ 
.sup.a Corn starch containing 70% amylose was processed as in Example 1. 
.sup.b Corn starch containing 70% amylose was processed as in Example 2. 
.sup.c Corn starch containing 70% amylose was acidconverted to 35 second 
calcium chloride WF and processed as in Example 1. 
.sup.d All purpose flour (about 7% protein). 
The flour was dry blended with the starch and salt. A well wall made in the 
center of the mixture and the eggs and water were added. The dough was 
mixed and allowed to sit (covered) for one hour at room temperature. The 
dough was rolled paper thin and again allowed to sit at room temperature 
for twenty minutes. The dough was cut into 1/4 strips and sprinkled with 
corn meal. 100.0 g of pasta was boiled for 5.0 minutes, strained, rinsed 
with cold water and evaluated. 
The pasta was evaluated for taste, texture and appearance by an 
eight-member panel. Seven out of the eight panelists chose the pasta 
containing soluble high amylose starch prepared according to Example 1 as 
the sample having the firmest texture after boiling. The control pasta had 
a slimy coating which the pasta containing high amylose starches did not. 
The pasta containing high amylose starch prepared according to Example 2 
was also firmer than the control, but not as firm as the pasta containing 
starch prepared according to Example 1. 
Part B. 
Ramen noodles were prepared according to the following formulation: 
______________________________________ 
Ramen Noodle Formulation 
Percent By Weight 
Soluble Acetylated 
Control: 
High Amylose High Amylose 
No Starch.sup.b Starch.sup.c 
Ingredients 
Starch 1 2 3 4 
______________________________________ 
Wheat Flour.sup.a 
68.2 61.4 54.6 61.4 54.6 
Salt 1.6 1.6 1.6 1.6 1.6 
Corn Oil 1.0 1.0 1.0 1.0 1.0 
Water 29.2 29.1 29.2 29.2 29.2 
Starch -- 6.8 13.6 6.8 13.6 
______________________________________ 
.sup.a Bread (patent) flour - 11% protein. 
.sup.b Corn starch containing 70% amylose prepared by the method of 
Example 1. 
.sup.c Acetylated corn starch containing about 50% amylose obtained from 
National Starch and Chemical Company. 
The flour, salt, and corn oil were mixed in a food processor. While mixing, 
water was added very slowly to form a dough which was thoroughly mixed. 
Using a pasta maker machine, the dough was rolled until it was even and 
smooth. The opening of the roller was gradually adjusted from 1 (widest) 
to 5 (desired width for noodles). The dough was cut with the pasta machine 
to produce noodles and dusted with flour (or starch, if starch is being 
used) after cutting to prevent sticking. 
After cutting, the control noodles were very sticky and difficult to 
separate. The acetylated high amylose starch-containing noodles were not 
sticky, but at 20% became difficult to handle and the noodles were bundled 
too closely together. The soluble high amylose starch containing-noodles 
were the easiest to handle. 
Noodles were loosely arranged on a plate placed on top of a small bowl in 
an enclosed pot of boiling water and steamed for 12 minutes (turned over 
after 6 minutes) until the noodles were a little shiny, slightly darker in 
color, and a little heavier/denser. 
Noodles were air-dried with an industrial blow-dryer, then fried for 1 
minute and 10 seconds in a pot of vegetable oil at 140.degree. C. to 
remove moisture. The fried noodles were removed and placed on a paper 
towel. The noodles were air-dried again with an industrial blow-dryer and 
evaluated. 
Samples were tested for fat content by an acid hydrolysis method (Official 
Methods of Analysis of the Association of Official Analytical Chemists, 
A.O.A.C., 14th Edition, 1984. Method #14.019). The sample containing 10% 
soluble high amylose starch contained only 3.22% fat, whereas the sample 
containing no starch had 6.0% fat after frying. The high amylose starch 
samples had a chewier texture than the flour control sample when evaluated 
in a taste test. Following prolonged exposure to hot water, the flour 
control sample was more sticky and mushy than the starch samples. 
EXAMPLE 9 
This example illustrates the preparation of french fried potatoes coated 
with soluble high amylose starch to improve potato texture. 
Whole and unpeeled potatoes were held at 32.degree. C. (90.degree. F.) in 
water. Each potato was then peeled and cut into 1/4 shoe strings, blanched 
in 82.degree. C. (180.degree. F.) water for 6 minutes, drained and dipped 
into the following coating solution for 28 seconds at 70.degree. C. 
(150.degree.-160.degree. F.). 
__________________________________________________________________________ 
Potato Coating Solution 
Controls 
Acetylated 
High Soluble High Amylose 
No High Amylose 
Amylose 
Starch 
Ingredient 
Starch 
Starch.sup.a 
Starch.sup.b 
1.sup.c 
2.sup.c 
3.sup.d 
4.sup.d 
__________________________________________________________________________ 
Dextrose 
10.00 
10.00 10.00 
10.00 
10.00 
10.00 
10.00 
SAPP.sup.d 
0.75 
0.75 0.75 0.75 
0.75 
0.75 
0.75 
Starch 
-- 6.00 2.00 2.00 
4.00 
2.00 
4.00 
Water 89.25 
83.25 87.25 
87.25 
85.25 
87.25 
85.25 
100.00 
100.00 100.00 
100.00 
100.00 
100.00 
100.00 
__________________________________________________________________________ 
.sup.a Acetylated corn starch containing about 50% amylose obtained from 
National Starch and Chemical Company. 
.sup.b Corn starch containing 70% amylose. 
.sup.c Corn starch containing 70% amylose was solubilized as in Example 1 
.sup.d Corn starch containing 50% amylose was solubilized as in Example 1 
.sup.d Sodium acid pyrophosphate 
The shoe strings were hot air dried 93.degree. C. (200.degree. F.) to 
achieve a 20% moisture lose (weight loss), fried at 188.degree. C. 
(370.degree. F.) for 1.5 minutes, and allowed to drain on paper towels. 
Samples were reweighed to observe a weight change, and blast frozen (the 
samples were placed over dry ice with foil for 20 minutes until frozen). 
The potatoes were fried at 191.degree. C. (375.degree. F.) for 0.5-1.0 
minutes. 
The french fried potatoes were evaluated for crispness and appearance. The 
soluble high amylose starch samples containing 50% amylose were similar to 
those containing 70% amylose, except that the 70% amylose sample at 2% of 
the potato dip formulation was not as crisp as the other soluble high 
amylose formulations, and was similar to the no starch control. All 
experimental samples had a crisp exterior texture and a moist interior. 
The acetylated high amylose starch sample (at 6% of dip) had more interior 
moisture than the soluble high amylose samples, was crisp, and was not as 
soggy as the no starch control and the high amylose starch (70%) control 
which had not been solubilized. The acetylated high amylose starch sample 
had a dry coating, whereas the soluble high amylose starch samples had a 
glazed appearance. 
Thus, compared to a derivatized high amylose control, the soluble high 
amylose samples provided excellent surface texture and appearance when 
used in a french fried potato coating dip. These benefits were only 
marginal at low usage levels for 70% amylose starch (2% of dip) but 
clearly expressed at higher usage levels for 50% and 70% amylose starches 
(4% of dip). 
EXAMPLE 10 
This example illustrates the formulation of cookies employing soluble high 
amylose starch as a surface coating. 
Cookies were prepared according to the following formulation: 
______________________________________ 
Cookie Formulation 
Ingredient Percent By Weight 
______________________________________ 
A. Starch.sup.a 1.52 
Chocolate Morsels 
28.07 
Flour 20.61 
Brown Sugar 12.24 
Granulated Sugar 
10.13 
Baking Soda 0.35 
Salt 0.32 
B. Butter 18.33 
Eggs 8.88 
______________________________________ 
.sup.a Pregelatinized crosslinked finely ground waxy maize starch obtaine 
from National Starch and Chemical Company. 
All of the ingredients in A were uniformly mixed and added to B. The cookie 
batter was mixed to a uniform dough and 23-24 grams were weighed per 
cookie. Cookies were predusted with the appropriate starch (see below), 
baked for 10.0 minutes at 191.degree. C. (375.degree. F.), cooled, and 
compared to control cookies with no predust. 
______________________________________ 
Cookie Surface Coatings 
______________________________________ 
A. Corn starch containing 70% amylose solubilized by the 
process of Example 1. 
B. Corn starch containing 70% amylose solubilized by the 
process of Example 1 and acid-converted to 35 second calcium 
chloride WF. 
C. Corn starch containing 70% amylose solubilized by the 
process of Example 2. 
D. Control - No Predust. 
E. Control - Wheat Flour Product. 
______________________________________ 
Cookies were evaluated for taste, texture and appearance by a five-member 
taste panel. The panel agreed that the converted soluble high amylose 
starch prepared by the process of Example 1 gave the most crisp cookie, 
followed in preference by the soluble high amylose starch of Example 1, 
the soluble high amylose starch of Example 2, the wheat flour, and the no 
predust control. 
EXAMPLE 11 
This example illustrates the preparation of foods wherein soluble high 
amylose starch is employed as a gelatin extender or replacer. 
Gelatin desserts were prepared according to the following formulation: 
______________________________________ 
Gelatin Dessert Formulation 
Percent By Weight 
Starch: 
B C E 
A Soluble Soluble 
D Control: 
Control: High High control: 
High 
No Amylose Amylose 
Corn Amylose 
Ingredient 
Starch Starch.sup.a 
Starch.sup.b 
Starch Starch.sup.c 
______________________________________ 
Gelatin 25 17.6 17.5 17.5 17.5 
Baker Special 
75 75.0 75.0 75.0 75.0 
Sugar 
Starch -- 7.5 7.5 7.5 7.5 
100 100.0 100.0 100.0 100.0 
______________________________________ 
.sup.a Corn starch containing 70% amylose solubilized by the process of 
Example 1. 
.sup.b Corn starch containing 70% amylose solubilized by the process of 
Example 1 and acidconverted to 35 second calcium chloride WF. 
.sup.c Corn starch containing 70% amylose. 
The gelatin, sugar and starch were dry blended. A total of 120.0 g of 
boiling water was added to a blender cup and the dry ingredients were 
slowly added while mixing on slow speed for 30 seconds, and 120.0 grams of 
cold water was added and mixing continued for an additional 30 seconds. 
The solution was poured into 4 oz. glass jars and refrigerated for 12 
hours. Gel strengths were taken on a Stevens LFRA texture analyzer set at 
0.5 mm distance and 0.5 mm/sec, with a 1.0 inch probe. Results are listed 
in Table V, below. 
TABLE V 
______________________________________ 
Gelatin Dessert Gel Strength 
Formulation (grams) 
______________________________________ 
A Control - Gelatin 170.sup.b 
B Example 1 Starch 148.sup.b 
C Example 1 Starch 99.sup.b 
D Control - Corn Starch 
30.sup.a 
E Control - High Amylose Starch 
28.sup.a 
______________________________________ 
.sup.a Weak gel, thin, no body. 
.sup.b Acceptable gels. 
Results show that replacement of 30% of the gelatin in a gelatin dessert 
formulation with soluble high amylose starch results in an excellent gel. 
Some clarity was lost at the 30% replacement level, but desserts were 
otherwise acceptable. The corn starch and high amylose starch controls did 
not gel at the temperatures used to prepare gelatin desserts. 
EXAMPLE 12 
This example illustrates the formulation of an external coating to prevent 
browning in sliced or cut fresh fruits and vegetables employing soluble 
high amylose starch. 
An external coating solution was prepared according to the following 
formulation: 
______________________________________ 
Fruit/Vegetable Coating Formulation 
Percent By Weight 
Ingredient Control Test 
______________________________________ 
Water 100 85 
Starch -- 15 
______________________________________ 
The water was boiled and placed in a Waring blender at 88.degree. C. 
(190.degree. F.). The starch was added and mixed for 30 seconds. The 
slurry was applied to sliced and peeled apples at 60.degree. C. 
(140.degree. F.) allowed to air dry. The time required for browning to 
appear and the degree of browning were recorded. Results are shown in 
Table VI 
TABLE VI 
______________________________________ 
Apple Slice Browning 
Time to Degree of 
Initial Browning.sup.d 
Sample Browning (1 = white; 10 = brown) 
______________________________________ 
A No Starch 2 min. 10 
B Soluble High Amylose 
28 hours.sup.e 
1-2 
Starch.sup.a 
C Soluble High Amylose 
3 hours.sup.f 
7 
Starch.sup.b 
D Soluble High Amylose 
28 hours 2 
Starch.sup.c 
E Unmodified Corn 
4 min. 9 
Starch 
______________________________________ 
.sup.a Corn starch containing 70% amylose acidconverted to 35 second 
calcium chloride WF and solubilized by the process of Example 1. 
.sup.b Corn starch containing 70% amylose solubilized by the process of 
Exampls 1. 
.sup.c Waxy maize starch containing 45-55% short chain amylose solubilize 
by the process of Example 3. 
.sup.d Observations were made 5 hours after apples were dipped into starc 
dispersions. 
.sup.e No browning was observed during test. Samples dried out. 
.sup.f Starch dispersion left a thick, plastic, heavy coating on apples. 
Results show that the soluble high amylose starch dispersions were 
effective in preventing browning on the cut surface of fresh fruit. The 
converted starch and short chain amylose-containing (debranched) starch 
provided optimum protection against browning. The samples containing no 
starch or unmodified corn starch were ineffective in preventing browning. 
EXAMPLE 13 
This example illustrates the use of soluble high amylose starch in 
manufacturing breading crumbs for coating foods prior to cooking. 
Part A 
Bread and bread crumbs were prepared by the following formulation and 
processes: 
______________________________________ 
Bread Dough Formulation 
Quantity in Grams 
Controls: 
No 
Ingre- 
Starch Soluble High Amylose Starch 
dient: 
1 2 3.sup.a 
4.sup.b 
5.sup.c 
6.sup.d 
7.sup.e 
8.sup.f 
9.sup.g 
______________________________________ 
Flour 1,000 1,000 800 800 812 800 800 800 800 
Starch 
-- -- 200 200 188 200 200 200 200 
Water 635 570 835 873 570 770 770 876 425 
Salt 20 20 20 20 20 20 20 20 20 
Non- 20 30 20 30 30 30 30 30 30 
fat 
Dry 
Milk 
Short- 
30 30 30 30 30 30 30 30 30 
ening 
High 80 -- 80 -- -- -- -- -- -- 
Fruc- 
tose 
Corn 
Syrup 
Sugar -- 60 -- 60 60 60 60 60 60 
Yeast 20 20 20 20 20 20 20 20 20 
1,805 1,730 2,033 
2,033 
1,730 
1,930 
1,930 
2,036 
1,585 
______________________________________ 
.sup.a Corn starch containing 70% amylose solubilized by the method of 
Example 1. 
.sup.b Corn starch containing 70% amylose acidconverted to 35 second 
calcium chloride WF and solubilized by the process of Example 1. 
.sup.c Same starch as "a", above, except containing 50% amylose. 
.sup.d Corn starch containing 70% amylose solubilized by the method of 
Example 2. 
.sup.e Corn starch containing 50% amylose solubilized by the method of 
Exampls 2. 
.sup.f Corn starch containing 70% amylose debranched and solubilized by 
the method of Example 3. 
.sup.g Waxy maize starch debranched and solubilized by the method of 
Example 3. 
The dough was prepared by one of three processes described below (see Table 
VII) and then the bread was baked and bread crumbs were prepared as 
described below. 
1. Cold Process Dough 
One-half of the water 43.degree. C. (110.degree. F.) was mixed with the 
yeast. A dry blend of one-half of the flour, one-half of the starch 
(except in the no starch control), and the non-fat dry milk was placed in 
the bowl of a Hobart mixer and mixed well for about 30 seconds with the 
remaining water and the corn syrup. The yeast suspension and remaining 
flour and starch were blended into the mixture for 2 to 3 minutes. The 
shortening and salt were added and the dough was mixed until smooth and 
elastic. The dough was proofed in a humidity cabinet (27.degree. C. 
(80.degree. F.) and 90% humidity) for 4 hours. 
The dough was degassed, weighed into 700 g aliquots, placed in greased pans 
and proofed for an additional hour. The loaves were baked at 232.degree. 
C. (450.degree. F.) for 14 to 18 minutes, cooled and weighed and measured. 
The bread was sliced, air-dried overnight and ground in a Fitz Mill using 
a 1/4 inch screen. The resulting crumbs were toasted to 5% moisture. 
2. Hot Process Dough 
Bread crumbs were prepared by the same method as described above for Cold 
Process Dough except that: (1) the yeast was mixed with 235 g of water; 
(2) the remaining water was heated to 88.degree. C. (190.degree. F.) and 
mixed with the starch in the Hobart mixer with a stir paddle for about 5 
minutes and cooled to 60.degree. C. (140.degree. F.); and (3) the starch 
dispersion wall mixed with the non-fat dry milk, corn syrup and one-half 
of the flour with agitation for 30 seconds. 
3. Blender Hot Process Dough 
The dough was prepared as described above for Hot Process Dough except that 
the yeast was mixed with only 135 g of water and the remaining water was 
added to a warmed Waring Blender at 88.degree. C. (190.degree. F.). The 
starch was slowly added to the water with blending until the starch was 
dispersed. The starch dispersion was placed on a steam table for 15 
minutes, weighed, water was added to bring dispersion back to original 
weight, as needed, and the dispersion was cooled with stirring to about 
60.degree. C. (140.degree. F.). The procedure was continued as described 
above in Processes 1 and 2. 
Results of bread loaf and bread crumb evaluations are set forth in Table 
VII. 
TABLE VII 
______________________________________ 
Evaluation of Bread and Bread Crumb 
Bread (After Baking) 
Dough Weight Height 
Sample.sup.a,c 
Quality (g) (cm) Description 
______________________________________ 
Controls 
1 Wet, Spidery, 
670 7.9 Good Browning 
sponge-like, and crumb 
rose well structure 
2 Smooth, not 486 8.5 Good crumb, 
sticky open structure, 
browned 
Soluble High 
Amylose 
Starches 
3.sup.b (1) Cold 
Dry, cracks 667 5.8 Did not rise 
.sup. Process 
when stretched well, poor 
browning, 
dense crumb 
.sup. (2) Hot 
Wet, gummy, 662 6.1 Did not rise 
.sup. Process 
lumpy well, poor 
browning, 
dense crumb 
.sup. (3) Blend- 
Wet, gummy, 645 5.3 Did not rise 
.sup. er Hot 
rose well well, poor 
.sup. Process surface brown- 
ing, dense moist 
crumb 
4 Some lumps 492 5.9 Short texture, 
dense crumb, 
light color 
5 Smooth, not 497 6.5 Dense crumb, 
sticky browned 
6 Sticky, does not 
481 7.3 Rose well, 
form a ball browned, dense 
crumb 
7 Sticky, does not 
489 8.1 Rose well, 
form a ball browned, dense 
crumb 
8 Dry, tears, 484 5.3 Some lumps, 
lumpy dense moist 
crumbs 
9 Sticky, does not 
324 6.9 Browned, dense 
form a ball, moist crumbs, 
tears center slightly 
doughy 
______________________________________ 
.sup.a Samples are described above in Bread Formulation Table. 
.sup.b Sample 3 was prepared by each of the three processes described 
above. 
.sup.c Except for Sample 3, breads containing soluble high amylose starch 
were prepared by the Blender Hot Process described above, as was control 
2. Control 1 was prepared by the Cold Process. 
All soluble high amylose starches produced an acceptable bread loaf. The 
replacement of about 20% of the flour (wheat) with starch caused a loss of 
total gluten and less bread rise and a more dense crumb in experimental 
samples. Preferred breads included those soluble high amylose starches 
which were neither converted nor debranched. 
Thus, bread and bread crumbs may be formulated to contain soluble high 
amylose starches. 
Part B 
The crumbs prepared in Part A, above, from Control Sample 1 (prepared by 
the Cold Process) and soluble high amylose starch Sample 3 (prepared by 
Cold Process, Hot Process and blender Hot Process) were evaluated in 
battered and breaded fish pieces for adhesion, crispness, oiliness and 
color. Results are shown in Table VIII, below. 
The breaded fish was prepared by battering frozen fish pieces with the 
wheat flour control (1) batter described in Example 7, coating the fish 
with bread crumbs and deep-fat-frying the fish for 5 minutes in oil at 
193.degree.-204.degree. C. (380.degree.-400.degree. F.). Prior to 
battering the fish it was dipped in warm water and dusted with wheat 
flour. 
TABLE VIII 
______________________________________ 
Evaluation of Breaded Fried Fish 
Sample.sup.a 
Adhesion Crispness 
Oiliness 
Color 
______________________________________ 
Control 
1 Very good 
Good Very oily 
Golden brown 
Soluble High 
Amylose Starch 
3-1 Good Good Moderately 
Golden brown 
oily and lighter 
spots 
3-2 Good Good Moderately 
Dark, golden 
oily brown 
3-3 Good Very Moderately 
Golden, 
good oily lighter spots 
______________________________________ 
.sup.a See Bread Dough Formulation, above for a description of the 
starches used in these samples. 
The results show that soluble high amylose starch is an effective barrier 
to oil pick-up and migration in breaded, fried foods. This benefit was 
observed in all samples and was independent of whether the starch was 
initially dispersed in hot or cold water. The starch sample which was 
dispersed in hot water with agitation in a blender before bread 
formulation was preferred for crispness and color in the final breaded, 
fried fish product. 
Now that the preferred embodiments of the present invention have been 
described in detail, various modifications and improvements thereon will 
become readily apparent to those skilled in the art. Accordingly, the 
spirit and scope of the invention are to be limited only by the appended 
claims, and not by the foregoing specification.