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WO2019100157A1 - Quinoa de type sushi - Google Patents

Quinoa de type sushi Download PDF

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Publication number
WO2019100157A1
WO2019100157A1 PCT/CA2018/051484 CA2018051484W WO2019100157A1 WO 2019100157 A1 WO2019100157 A1 WO 2019100157A1 CA 2018051484 W CA2018051484 W CA 2018051484W WO 2019100157 A1 WO2019100157 A1 WO 2019100157A1
Authority
WO
WIPO (PCT)
Prior art keywords
quinoa
seeds
coated
gum
quinoa seeds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CA2018/051484
Other languages
English (en)
Inventor
Blair BULLUS
Crystal Kwok Kwan LEE
Yi Hsuan Tsai
Brandon OWEN
Megan DU PREEZ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Top Tier Foods Inc
Original Assignee
Top Tier Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Top Tier Foods Inc filed Critical Top Tier Foods Inc
Publication of WO2019100157A1 publication Critical patent/WO2019100157A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • Quinoa ( Chenopodium quinoa Willd.) is a nutritional food, which consists of high fatty acids, such as oleic and linoleic acids, and also high protein content, notably having a high methionine and lysine content.
  • Quinoa seeds are considered gluten-free grains, which represent an attractive ingredient for celiac patients and also to people with wheat allergies.
  • Quinoa has been introduced and cultivated worldwide, such as in the United States, Canada, China, and India. Due to its great genetic diversity, it can grow in different continental soils and adapts to harsh environments such as frost, drought and even flooding.
  • the consumable quinoa seeds are small, flat and circular-shaped. The colour of seeds can range from white, yellow, and red to black.
  • Quinoa is claimed by Food and Agriculture Organization (FOA) as one of the crops that is a reliable source of functional food in the 21 st century.
  • FAA Food and Agriculture Organization
  • Regular quinoa doesn’t have adhesion to properly stick to the outside of a sushi roll or hold together in certain dishes that call for a sticky textured grain (usually rice). While whole quinoa has the ability to be substituted into many worldwide dishes that usually require rice (pilaf, paella for example), due to its relatively low levels of naturally occurring Amylopectin, quinoa cannot on its own be used for example in traditional sushi recipes that call for formed rice.
  • quinoa is added in small amounts to glutinous rice while cooking to take advantage of the Amylopectin in the rice. Such methodology still requires rice, especially for those people looking to avoid rice in their diets.
  • quinoa is used when the sushi making is altered such to contain the quinoa on the inside of a roll or cone. Thus the use of quinoa is limited to only non-sticky applications.
  • One aim of the present disclosure is to provide a method of coating quinoa seeds comprising the steps of washing the quinoa seeds to remove saponins; roasting said quinoa seeds; coating said quinoa seeds with an oil and a hydrocolloid; and cooling said coated quinoa seeds.
  • a method of coating quinoa seeds comprising the steps of washing the quinoa seeds coating said quinoa seeds with a hydrocolloid; sprouting the coated quinoa seeds; and roasting said coated quinoa seeds.
  • the method described herien further comprises a step of cooling said coated quinoa seeds.
  • oil is added with the hydrocolloid to coat the seeds.
  • the coated seeds are sprouted for 8-12 hours.
  • Another aim of the present disclosure is to provide a coated quinoa seed comprising a coating of a hydrocolloid.
  • a food comprising a coated quinoa seed as described herein.
  • the oil is sunflower oil, grape seed oil, olive oil, palm oil or granola oil.
  • the hydrocolloid is at least one of xanthan gum, gum Arabic, gum karaya, carrageenan, locust bean gum, amylopectin and carob gum.
  • the quinoa seeds are roasted and coated in a tumbler.
  • the quinoa seeds are roasted at a temperature of about 65°C to about 75°C, more specifically to about 73°C.
  • the quinoa seeds are roasted with an infrared heater.
  • the coated quinoa seeds are cooled at a temperature of about 10°C to about 21 °C, and more precisely at about 18°C.
  • the coated quinoa seeds are fast cooled at a temperature of about 4°C.
  • the quinoa seeds are coated with about 2% by weight of oil.
  • the quinoa seeds are coated with about 0.5% by weight of hydrocolloid.
  • Fig. 1 illustrates an histogram showing the stickiness score of samples with carrageenan, gum karaya, and locust bean gum added to the quinoa seeds as described herein.
  • Fig. 2 illustrates the colour acceptance score of samples with carrageenan, gum karaya, and locust bean gum coated quinoa seed.
  • Fig. 3 illustrates the texture acceptance score of samples with gum karaya and locust bean gum added.
  • Fig. 4 illustrates bitterness score of samples with gum karaya and locust bean gum added.
  • Fig. 5 illustrates additional questions and responses from participants.
  • Fig. 6 illustrates the process of coating quinoa seeds as described herein.
  • Fig. 7 illustrates the process of coating sporuted quinoa seeds as described herein.
  • the sushi-style quinoa provided is able to hold together during the cooking process and also at cold temperature storage while maintaining its nutritional and structural properties. It also withstands a 15-minute boiling in either a rice cooker or on a stove top without undergoing any structural change. [0036] Accordingly, it is described a sticky quinoa designed to have the adhesiveness similar to sticky rice. This quinoa has been developed for example as a replacement for rice in dishes that require a sticky texture, such as sushi, sticky rice, rice pudding and other applications.
  • Seed characteristics such as the size, density and seed coat influence the water binding capacity during thermal processing affecting the texture of cooked quinoa.
  • One of the major components of quinoa granule is starch, which makes up to approximately 60% of the seed.
  • the starch granules are small with amylose content about 4 to 25%, unlike the other grains containing an amylose proportion of around 25% - 29%.
  • Both quinoa and rice have a similar starch structure comprised of two types of molecules, amylopectin and amylose.
  • Amylopectin are highly branched molecules with short branches connected by both a 1-4 links and a 1-6 links, whereas amylose is a linear chain of glucose with smaller molecular weight with a few long branches linked by a 1 -4 linkage. These amylose and amylopectin molecules are likely to contribute to the texture of cooked rice. The amylose content of rice was positively correlated with the hardness of cooked rice, whereas it was negatively correlated with stickiness.
  • the balanced essential amino acids ranging from 8% to 22% proportion, are one of the appealing characteristics of quinoa. Cereals are major sources of dietary protein for humans but the plant proteins are often called incomplete proteins due to the small amount of essential amino acids.
  • Quinoa consists of higher quality of amino acids than rice, especially lysine. Although high protein reduces stickiness and gives a harder texture to cooked rice, high protein content appears to contribute to a firmer, more adhesive, gummier and chewier texture of cooked quinoa.
  • the texture of cooked quinoa is also affected by cooking time. Cooking time positively correlates with the hardness of cooked rice. Cooking time and water uptake ratio significantly affect the texture of cooked quinoa, whereas cooking volume moderately affected hardness.
  • Quinoa starch consists of two polysaccharides: amylose and amylopectin. Generally, amylose content should be 20-30% and the amylopectin content should be 70-80%. However, the amylose content of quinoa varieties is approximately around 5 to 20%. Both amylose and amylopectin significantly affect viscosity and water binding capacity of the food product.
  • quinoa has normally been through a washing and rapid drying procedure to remove its bitter saponin content. Therefore, quinoa is usually dehulled and washed before it is sold in the market.
  • the quinoa seeds are either mechanically removed or processed by rubbing and scrubbing the seeds to each other and immersed in running water to remove bitterness prior to use.
  • saponins are soluble in water. At higher temperatures, the solubility of saponin in water increases and tissue softening is also more expeditious.
  • quinoa seeds allow more saponins to leach out by simple diffusion. Removing the saponin using methanol extraction changes the properties of quinoa.
  • the proposed process encompassed herein firstly comprises a step of washing 10 the quinoa seeds to remove saponins (Fig. 6).
  • the quinoa seeds are then heated/roasted 12 at a temperature for example of 73°C in a heated tumbler.
  • Oil such as sunflower oil, and a hydrocolloid such as for example xanthium gum is added, providing the coating to the quinoa seed, developing of a texture that binds the quinoa in a similar fashion to sushi rice.
  • the coated quinoa seeds are then cooled rapidly 14. This method helps the quinoa absorb the oil and gum solution such that minimal residue is left over. This creates a clear coating on the outside of the quinoa seed that when added to water dissolves such that the quinoa cooks naturally in an environment that promotes a tacky texture upon completion of the cooking process.
  • a process is proposed wherein a sprouting technique is used to coat quinoa seeds with edible hydrocolloid. Accordingly, sprouting the quinoa and soaking the seeds in water for 8-12 hours for example (with a rinsing process trialing a variation of temperatures) allows the seeds to open, providing that the gums are bonding with the seeds during the drying process. The seeds are then roadsted or dryed using for example and infrared. Sprouting leaves the quinoa seeds with even more nutritional benefits than when an ingredient is in its initial state. The quinoa will germinate, which, in turn, allows for easier digestion and absorption of nutrients.
  • Sprouting and soaking also decrease the level of phytic acid, an enzyme inhibitor, that can block absorption of vitamins and minerals and can cause poor digestion and disruption of healthy gut bacteria.
  • a process comprising a step of washing 10 the quinoa seeds in ambient, filtered water (for example 12°C-18°C, pH 6.5-7.5) for 8-12 hours.
  • An hydrocolloid mixture (spray) is applied onto rinsed, wet quinoa and agitate in spiral title kettle 20.
  • the seeds are allowed to germinate (sprouting) 22 for 8-12 hours on aluminum sheets.
  • the seeds are then roasted 12 through an infrared heating process.
  • Coating the grain itself as proposed herein allows the person skilled in the art to simply measure out the volume of quinoa they would like to make and cook it using regular quinoa cooking methods (stove top, rice cooker for example).
  • the coated quinoa as described herein provides a means to make sticky quinoa without the addition of any other ingredients or compounds.
  • coated quinoa seeds as described herein can be incorporated in nutritious product as a substituent to rice which is high in carbohydrates and has increased levels of arsenic, without modifying the cooking process as compared with the use of white rice.
  • quinoa seeds are coated with hydrocolloids.
  • Food additives are usually added in the food industry for quality improvement, particularly for texture modification.
  • Choice of proper hydrocolloids source for usage depends on the characteristics, properties and functionality desired. A number of hydrocolloids characteristics are looked into and also tested through the experiment.
  • the attributes that are important for the seeds encompassed herein are adhesiveness of gum to quinoa granules, taste or smell of gum that could affect quinoa’s sensory properties, and water retention function to create the ideal chewy texture in quinoa.
  • hydrocolloids can be xanthan gum, gum Arabic, gum karaya, carrageenan, locust bean gum or carob gum.
  • Xanthan gum is produced from Xanthomonas campestrix using biotechnological processes such as fermentation.
  • Xanthan gum is a harmless additive that is often used for thickening, suspending or gelling purposes. It is soluble in cold or hot water which eases the blending process, and creates a viscous and cloudy solution when dissolved.
  • One important characteristic of xanthan gum is that it is pseudoplastic, which means the more shear force applied; the less viscous it becomes.
  • Xanthan gum is often tasteless and odourless, which makes it ideal to use as additives in food products. Any taste or smell originating from additives may easily dominate the flavor of quinoa as quinoa does not have a distinct flavor itself.
  • Gum Arabic is a nontoxic plant exudate from the stems and branches of Acacia sengal in the Sudan area of Africa. It is commonly used in the industry purpose as a stabilizer and thickener. In addition, it is also used to compensate for the loss of texture, mouthfeel and body in products that have low calories. Because of the properties mentioned above, gum Arabic is a suitable additive to apply to quinoa as texture modifier since it will not cover up quinoa’s original flavour.
  • Gum karaya comprises of two natural plant exudates, Sterculia urens Roxb and other Sterculia species. Gum karaya’s have long-term acid stability that provides products with high quality, long shelf-life, and organoleptic effects that cannot be achieved with other hydrocolloids. It also swells in water but it is not as soluble as most gums.
  • Carrageenan is a natural gum extracted from red seaweed.
  • the most usual seaweeds for extraction of carrageenan are Kappaphycus alvarezii and Eucheuma denticulatum seaweeds.
  • the main source of commercial carrageenan is Chondrus crispus species of seaweed.
  • Carrageenan is a high value functional ingredient in the food industry as a stabilizer and flavour enhancer. It also acts as an oxygen barrier in meat product and as a gelling agent in milk, jam and water dessert gels.
  • Locust bean gum or carob gum is derived from seed endosperm of carob trees, Ceratonia siliqua and is cultivated in the Mediterranean area. It is partially soluble in cold water and needs to be heated at 80°C for 30 minutes to reach maximum solubility. It shows that it is hot water soluble and has lesser solubility in water than other gums that are cold water soluble.
  • the film formed using locust bean gum is translucent, thin and firmly attached on the food product.
  • Locust bean gum is commonly used in the food industry due to its stabilizing, thickening and fat-replacing properties. In addition, it is a source of soluble fiber that can enrich the development of dietary fiber in food products and reduces the risk of heart diseases and diabetes.
  • both the visual and textural characteristics of samples when mixed with gum karaya were also more desirable.
  • terms such as “chewy, appealing appearance, not deformed quinoa present” were used.
  • Fig. 1 shows the perception of panelists towards the stickiness of quinoa samples when they were given the samples to touch and feel. Panelists were also provided a reference samples made of sushi rice. Gum karaya received 4 responses stating it is“extremely sticky” and 8 responses of “very sticky”. The 12 responses that fell in the two most ideal categories of description support that gum karaya is most capable of generating results with a high stickiness level that is similar to sushi rice.
  • the p-value of the food additives is 0.0004, which is less than 0.05. It shows that there is a significant difference on the visual stickiness between the quinoa samples with different food additives used. Tukey’s test was performed on the average stickiness values of each gum and is summarized in Table 3.
  • Fig. 2 illustrates the results from how well the panelists accept the colour of each quinoa sample. Both gum karaya and locust bean gum received “like very much” responses while only locust bean gum received 2 “like extremely” responses. Locust bean gum is the best candidate to mix with quinoa in terms of colour acceptance.
  • Carrageenan is another option to use since it also gives quinoa stickiness when 0.5 grams and 1 cup of water was used. Unlike gum karaya and locust bean gum, it only received a score of 4, which is equivalent to“very sticky”. Lastly, lower stickiness scores were given to xanthan gum and gum Arabic.
  • hydrocolloids had an impact on quinoa such as visual stickiness, colour, texture qualities and bitterness.
  • Carrageenan, gum karaya and locust bean gum are shown to be the potential texture modifiers when dry mixed with quinoa before cooking.
  • gum karaya scores the highest on different tested parameters, such as stickiness sensation and visual colour acceptance.
  • sensory evaluation of modified quinoa showed that the majority of panelists could taste the bitterness of the samples. It is thus described how to produce sticky quinoa as a rice-replacement using edible hydrocolloids. The enclosed results confirmed the usage of food polysaccharides to enhance the texture of quinoa.
  • the quinoa variety used was Golden Quinoa, light brown, flat, circular-shaped seeds with a diameter of 1 .0 to 2.0 mm. It was cultivated and processed by Canadian Northern Quinoa Corporation located in Saskatoon, Saskatchewan. The Golden Quinoa was obtained by Blair Bullus, the President of Top Tier Foods. Different types of natural gums were supplied by Pacific Blends and Colony Gums Inc.
  • the rice cooker was provided by BCIT. It is a 16 cup rice cooker made by RIVAL with serial number RC 165-CN. The rice cooker has simple settings with only cook and keep warm functions. [0080] 87.5 grams of Golden quinoa were dry mixed with different level of gums, either 0.5g or 1 .0g. Consequently, 1 cup and 1 .5 cup of water were combined with 0.5g or 1 .0g of gum to create 4 different combinations of mixtures. The mixtures were then cooked individually in an automatic rice cooker until automatically stopped and boiled for 30 minutes on stove top. Batches made with the rice cooker are left inside to be steamed for 15 minutes after cooking is stopped.
  • BCIT British Columbia of Technology Institution

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne un procédé d'enrobage de graines de quinoa comprenant les étapes consistant à laver les graines de quinoa pour éliminer les saponines ; à torréfier les graines de quinoa ; à enrober lesdites graines de quinoa avec un hydrocolloïde ; et à refroidir lesdites graines de quinoa enrobées. Dans une variante, il est également prévu qu'après l'étape de lavage, les graines enrobées d'un mélange hydrocolloïde peuvent germer (bourgeonner) avant d'être torréfiées.
PCT/CA2018/051484 2017-11-27 2018-11-22 Quinoa de type sushi Ceased WO2019100157A1 (fr)

Applications Claiming Priority (2)

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US201762590728P 2017-11-27 2017-11-27
US62/590,728 2017-11-27

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WO2019100157A1 true WO2019100157A1 (fr) 2019-05-31

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115989775A (zh) * 2021-10-18 2023-04-21 中国科学院分子植物科学卓越创新中心 一种新疆一年内藜麦春播、夏播两季种植方法
JP2023146766A (ja) * 2022-03-29 2023-10-12 味の素株式会社 造粒物およびその製造方法
CN120616086A (zh) * 2025-08-13 2025-09-12 成都农业科技职业学院 一种冲泡即食藜麦苗芽菜预调理食品的加工工艺

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000078161A2 (fr) * 1999-06-18 2000-12-28 Albion International, Inc. Noyaux de cereale fortifies avec des chelates d'acide amine
WO2004100678A2 (fr) * 2003-05-13 2004-11-25 The Procter & Gamble Company Amandes de grains de cereales enrichies en fer et en calcium
WO2009085511A1 (fr) * 2007-12-21 2009-07-09 The Quaker Oats Company Produits céréaliers comportant un agent volumateur et un édulcorant naturel puissant
US20100196569A1 (en) * 2007-10-08 2010-08-05 Keen Ingredients, Inc. Quinoa grain processing and products
WO2015196061A1 (fr) * 2014-06-19 2015-12-23 Kellogg Company Produits alimentaires de type granola croquants moulés rotatifs et leurs procédés de fabrication

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000078161A2 (fr) * 1999-06-18 2000-12-28 Albion International, Inc. Noyaux de cereale fortifies avec des chelates d'acide amine
WO2004100678A2 (fr) * 2003-05-13 2004-11-25 The Procter & Gamble Company Amandes de grains de cereales enrichies en fer et en calcium
US20100196569A1 (en) * 2007-10-08 2010-08-05 Keen Ingredients, Inc. Quinoa grain processing and products
WO2009085511A1 (fr) * 2007-12-21 2009-07-09 The Quaker Oats Company Produits céréaliers comportant un agent volumateur et un édulcorant naturel puissant
WO2015196061A1 (fr) * 2014-06-19 2015-12-23 Kellogg Company Produits alimentaires de type granola croquants moulés rotatifs et leurs procédés de fabrication

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
QUIROGA LEDEZMA: "Traditional processes and Technological Innovations in Quinoa Harvesting", PROCESSING AND INDUSTRIALIZATION. STATE OF THE ART REPORT ON QUINOA AROUND THE WORLD IN 2013, 2015, pages 218 - 249, XP55613700 *
SUÁRES-ESTRELLA ET AL.: "Quinoa bitterness: causes and solutions for improving product acceptability", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 98, no. 11, 2018, pages 4033 - 4041, XP55613697 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115989775A (zh) * 2021-10-18 2023-04-21 中国科学院分子植物科学卓越创新中心 一种新疆一年内藜麦春播、夏播两季种植方法
JP2023146766A (ja) * 2022-03-29 2023-10-12 味の素株式会社 造粒物およびその製造方法
CN120616086A (zh) * 2025-08-13 2025-09-12 成都农业科技职业学院 一种冲泡即食藜麦苗芽菜预调理食品的加工工艺

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