公开(公告)号：US20190246676A1

公开(公告)日：2019-08-15

申请号：US16331844

申请日：2016-10-27

申请人： Manildra Milling Corporation

发明人： Neal Dev Bassi ,  Sukh Dev Bassi ,  Luke Dean Stockstell ,  Brook Ashley Carson

IPC分类号： A23L29/219 ,  A23L33/21 ,  A23L7/104 ,  A23J3/34

CPC分类号： A23L29/219 ,  A21D2/186 ,  A21D13/066 ,  A23J3/30 ,  A23J3/346 ,  A23L7/107 ,  A23L29/35 ,  A23L33/125 ,  A23L33/21 ,  A23L33/40 ,  A23V2002/00 ,  A23V2250/5118 ,  A23V2300/24 ,  A23V2300/28

摘要： Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embodiments, the starch is derived from a source naturally containing gluten; in others, the starch is derived from a source which is naturally gluten-free but potentially contaminated or commingled with a gluten source. A method of making gluten-free resistant starch is disclosed, the method comprising: providing an initial starch containing a gluten protein; mixing the initial starch with water to produce an initial starch slurry; heating the starch slurry; adding an agent to dissolve or degrade the gluten protein to yield a slurry containing starch and degraded gluten protein; mixing sodium sulfate and STMP with the starch slurry; raising pH of the slurry to about pH of about 11-13; increasing heat to 115° F. while maintaining pH 11-13 for 1-24 hours; reducing pH to 6 by addition of acid and washing and separating starch from the slurry.