CN101321473B - 低热量脂肪替代物 - Google Patents
低热量脂肪替代物 Download PDFInfo
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- CN101321473B CN101321473B CN2006800452515A CN200680045251A CN101321473B CN 101321473 B CN101321473 B CN 101321473B CN 2006800452515 A CN2006800452515 A CN 2006800452515A CN 200680045251 A CN200680045251 A CN 200680045251A CN 101321473 B CN101321473 B CN 101321473B
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- Prior art keywords
- fat substitute
- bakery product
- fat
- substitute
- weight
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Abstract
本发明公开了一种用在焙烤食品中的脂肪替代物,其包含至少一种正链烯基琥珀酸淀粉酯和至少一种多元醇。公开了含有本发明脂肪替代物的饼干、蛋糕、基于酵母发面的焙烤食品、脂肪饼馅和调味品。
Description
技术领域
本发明涉及一种用在焙烤食品中的脂肪替代物,其包含至少一种正链烯基琥珀酸淀粉酯和至少一种多元醇。
发明背景
在食品加工工业,包括烘焙制品加工工业中,很早就期望能够开发出高质量、方便的食品,所述食品具有比以往更长的货架寿命、更容易实现的储藏条件、降低的热量含量和高的视觉、触觉、味觉和嗅觉吸引力。
还需要追求新的趋势例如更天然、健康、更加营养的食品,减少的脂肪含量,环境友好、新鲜并清洁的标志。
脂肪的替代已经成为一个特别的焦点。高脂肪摄取量与患肥胖风险的增加以及一些种类的癌症有关。研究也以有力的证据表明高的饱和脂肪摄取量与高的血胆固醇水平相互关联,而后者是导致冠心病的危险因素。
因此已经开发出了许多脂肪替代物或脂肪替换物。食品工艺学家正在寻找各种各样的配料和方法来替代饮食中的脂肪。
例如,脂肪已经被蛋白质基的脂肪替代物、脂肪基的脂肪替代物或碳水化合物基的脂肪替代物所代替。
例如,US 6,838,107涉及一种用于制备改善的低热量、低脂肪食品的方法,其中所述改善包括将脂肪部分或全部替换为味觉有效量的麦芽糖醇。
US 5,409,726涉及一种使用分段淀粉水解物和微量的亲水性试剂来制备脂肪含量减少的食品的方法。
CA 2,228,805涉及一种包含可食用纤维素化合物和可食用多元醇的高纤维、低脂肪、低热量食物制品。
尽管如此,市售的脂肪替代物仍没有满足需要。脂肪还不能在没有抵偿其各种特性的情况下被从食物中除去。
这些替代物全部是关于质地、所呈现的味道方面的,并且由于每 种脂肪替代物仅模拟了脂肪的一两种功能,所以为了模拟脂肪,脂肪替代物已经被混合搭配成各种“***”。
因此,需要一种改善的脂肪替代品,该替代品本身作为一个***起作用并且能够模拟脂肪的数种或优选能够模拟脂肪的全部功能。这样的“***”适合用于完全或部分地替代所含的脂肪,适合用于制备高质量的焙烤食品,但是其也可以延伸到不同的食品应用领域。本发明提供了一种这样的脂肪替代物。
发明简介
本发明涉及一种脂肪替代物,其包含至少一种正链烯基琥珀酸淀粉酯和至少一种多元醇。优选地,所述至少一种正链烯基琥珀酸淀粉酯是正链烯基琥珀酸蜡质淀粉酯。更优选地,所述正链烯基琥珀酸淀粉酯是正辛烯基琥珀酸淀粉酯(n-OSA)。所述正辛烯基琥珀酸淀粉酯优选选自降解(thinned)的正辛烯基琥珀酸淀粉酯。
此外,本发明涉及一种脂肪替代物,其中所述脂肪替代物包含a)20至60%w/w,优选30至60%w/w,更优选45至55%w/w的多元醇,和b)1%至50%w/w,优选20至40%w/w,更优选25至35%w/w的正链烯基琥珀酸淀粉酯。在一个优选的实施方式中,脂肪替代物进一步含有增稠剂。所述增稠剂选自淀粉、面粉、水状胶体以及它们的混合物,优选是淀粉,更优选是谷物淀粉。在一个更优选的实施方式中,脂肪替代物包含a)20至60%w/w,优选30至60%w/w,更优选45至55%w/w的多元醇,和b)1%至50%w/w,优选20至40%w/w,更优选25至35%w/w的正链烯基琥珀酸淀粉酯,和c)1%至35%w/w,优选15至30%w/w的增稠剂。
此外,本发明涉及一种干燥的脂肪替代物,其包含根据本发明的脂肪替代物的混合物。此外,本发明还涉及一种半液态的脂肪替代物,其包含可食用的液体和根据本发明的脂肪替代物。优选地,所述半液态脂肪替代物20℃下的稠度在50至400,优选100至300,更优选100至250loadgram的范围内。更优选地,所述半液态脂肪替代物含有5至30%,甚至更优选15至25%的可食用液体,所述百分比是以脂肪替代物干重为基准计的。
本发明进一步涉及一种生面团,其包含生面团组分和本发明的脂 肪替代物。
本发明进一步涉及一种调味品,其包含调味品组分和本发明的脂肪替代物。优选地,所述调味品包含1至15%w/w,优选1至7%w/w的脂肪替代物。
本发明进一步涉及一种焙烤食品,其包含焙烤用组分和本发明的脂肪替代物。所述焙烤食品选自蛋糕、饼干、小甜点、蛋奶烘饼、油炸圈饼、松饼、基于酵母发面的焙烤食品、脂肪饼馅和焙烤用奶油。
此外,本发明还涉及一种蛋糕,其包含1至20%,优选1至15%,更优选3至13%的脂肪替代物,其中所述百分比是按焙烤食品干物质重量计的,涉及一种脂肪饼馅,所饼馅包含1至10%,优选1至5%的脂肪替代物,其中所述百分比是按脂肪饼馅重量计的,涉及一种饼干,所述饼干包含1至8%,优选2到5%的脂肪替代物,其中所述百分比是按焙烤食品干物质重量计的,以及涉及一种基于酵母发面的焙烤食品,所述焙烤食品含有1至10%,优选1至5%的脂肪替代物,其中所述百分比是按基于酵母发面的焙烤食品的干物质重量计的。
最后,本发明涉及包含至少一种正链烯基琥珀酸淀粉酯和至少一种多元醇的组合物在用于制备脂肪替代物方面的应用。优选地,所述脂肪替代物被应用在焙烤食品、蛋黄酱、酱油、调味品、冰激凌、速冻甜点、基于巧克力的饮料以及用于制备人造黄油中。
发明详述
本发明的脂肪替代物是以其成分能够从整体上模拟脂肪的功能的形式建立的。我们自身并不局限于解释体系的建立,其很可能是在体系的成分之间形成了微粒,这可以从气孔结构,光泽的表面中看出,从而使得能够实现脂肪的功能。各功能如体积、奶油状结构、口感、保水能力、粘性和货架稳定性,均能通过本发明的脂肪替代物得以实现。
本发明涉及一种脂肪替代物,其包含至少一种正链烯基琥珀酸淀粉酯和至少一种多元醇。所述正链烯基琥珀酸淀粉酯可以是降解的(通过酸解或酶解)、未糊精化的、糊精化的、粒状的、预凝胶化处理的和/或稳定化的。或者,其也可以是两种或多种上述正链烯基琥珀酸淀粉酯的混合物。优选地,所述至少一种正链烯基琥珀酸淀粉酯是正链 烯基琥珀酸蜡质淀粉酯。更优选的所述正链烯基琥珀酸淀粉酯是正辛烯基琥珀酸淀粉酯(n-OSA)。优选地,所述n-OSA选自降解淀粉。n-OSA淀粉的替代度优选在0.2至3%之间变化,甚至更优选在0.5至2.5%之间变化。替代度可以通过HPLC来确定。根据EP 0811633中公开的方法获得的淀粉也是适合的正链烯基琥珀酸淀粉酯
脂肪替代物中的多元醇具有以下化学式CnH2n+2On。该化学式是一种典型的氢化碳水化合物,但是本发明的多元醇不需要必须由碳水化合物的氢化获得。这些多元醇中的一些(例如赤藓醇)是通过其它化学过程和/或微生物过程或发酵获得的。一般地,所述多元醇选自丙糖醇、丁糖醇、戊糖醇、己糖醇、氢化二糖、氢化三糖、氢化四糖、氢化麦芽糖糊精以及它们的混合物。更具体的说,所述多元醇可以选自甘油、赤藓醇、苏糖醇、***糖醇、木糖醇、核糖醇、蒜糖醇、阿卓糖醇、gulitol、半乳糖醇、甘露糖醇、山梨糖醇、塔罗糖醇、麦芽糖醇、异麦芽酮糖醇、异麦芽糖醇、乳糖醇以及它们的混合物。优选地,选择山梨糖醇作为用在脂肪替代物中的合适的多元醇。用于本发明的合适的多元醇可以但不限于是例如干燥形式,例如粉末,或者是液体形式,例如糖浆。
此外,本发明涉及一种脂肪替代物,其中所述脂肪替代物包含a)20至60%w/w,优选30至60%w/w,更优选45至55%w/w的多元醇,和b)1%至50%w/w,优选20至40%w/w,更优选25至35%w/w的正链烯基琥珀酸淀粉酯。本发明优选涉及一种脂肪替代物,其中所述脂肪替代物包含a)20至60%w/w,优选30至60%w/w,更优选45至55%w/w的山梨糖醇,和b)1%至50%w/w,优选20至40%w/w,更优选25至35%w/w的正链烯基琥珀酸淀粉酯。
在本发明的进一步的实施方式中,所述脂肪替代物进一步含有增稠剂。本文中增稠剂的意思是指在温度高于60℃时能基本上发挥其全部粘性的可食用成分。所述增稠剂选自淀粉、面粉和水状胶体以及它们的混合物。所述增稠剂可以是聚葡萄糖、***半乳聚糖、壳聚糖、壳多糖、明胶、黄原胶、果胶、纤维素制品、魔芋胶、***树胶、大豆纤维、菊糖、水解瓜耳豆胶、瓜尔豆胶、β-葡聚糖、角叉菜胶、刺槐豆胶、海藻酸盐、聚乙二醇海藻酸盐、淀粉或它们的混合物。优选使用淀粉。用于本发明的淀粉是由下列来源获得的,所述来源选自天 然豆类淀粉、天然谷物淀粉、天然根部淀粉、天然块茎淀粉、天然果实淀粉、改性的豆类淀粉、改性的谷物淀粉、改性的根部淀粉、改性的块茎淀粉、改性的果实淀粉、蜡质型淀粉、高直链淀粉以及它们的混合物。实际上,仍含有蛋白质的淀粉和面粉例如小麦谷朊粉(以下成为“淀粉”)可以来源于任何天然来源,其中所述天然是指淀粉是在自然界中被发现的事实。代表性的淀粉来源是谷物、块茎、根、荚豆、果实淀粉和混合淀粉。合适的来源包括谷物、豌豆、马铃薯、甘薯、高粱、香蕉、大麦、小麦、水稻、西米、苋菜(amaranth)、木薯、竹芋、美人蕉以及它们的蜡质(按重量计包含至少约95%的支链淀粉)或高直链淀粉(按重量计包含至少40%的直链淀粉)变种。同样适合的还有来源于由育种技术获得的植物的淀粉,所述育种技术包括能够包括这些植物的变体的杂交、嫁接(translocation)、倒位(inversion)、转录(transformation)或任何其它的基因或染色体工程方法。此外,上述一般组合物所含的来源于通过人工诱变或变异长成的植物的淀粉,可以通过已知的诱变育种标准方法来制备,这些方法在本文中也是适用的。改性意图包括化学改性和物理改性。化学改性意图包括,但不限于,交联淀粉、乙酰化淀粉、羟乙基化和羟丙基化淀粉、无机地酯化的淀粉、阳离子淀粉、阴离子淀粉、氧化淀粉、两性离子淀粉以及它们的组合。在这里,物理改性的淀粉例如热稳定化的淀粉也是适于用作基础材料的。在一个优选的实施方式中,本发明的增稠剂是天然淀粉,更优选是玉米淀粉、木薯淀粉以及它们的混合物。
优选地,脂肪替代物包含a)20至60%w/w,优选30至60%w/w,更优选45至55%w/w的多元醇,和b)1%至50%w/w,优选20至40%w/w,更优选25至35%w/w的正链烯基琥珀酸淀粉酯,和c)1%至35%w/w,优选15至30%w/w的增稠剂。更优选地,上述脂肪替代物中的多元醇是山梨糖醇和/或其中的至少一种正链烯基琥珀酸淀粉酯是正链烯基琥珀酸蜡质淀粉酯。甚至更优选地,所述正链烯基琥珀酸淀粉酯是正辛烯基琥珀酸淀粉酯。
此外,本发明涉及一种干燥的脂肪替代物,其包含至少一种正链烯基琥珀酸淀粉酯和至少一种多元醇的混合物。此外,其还涉及一种半液态的脂肪替代物,其包含可食用的液体和根据本发明的脂肪替代物。可以向干燥的脂肪替代物中加入可食用的液体例如水和/或可与水 混溶的液体(例如牛奶、酪乳或者例如是较低程度的醇)。
优选地,根据本发明的半液态脂肪替代物在20℃具有50至400,优选100至300,更优选100至250loadgram的稠度。半液态脂肪替代物的稠度是在Stevens Texture Analyzer QTS 25分析器上使用锥形物作为侵入工具测量的。侵入的速度是50mm/分钟,侵入的距离是25mm。优选地,所述半液态脂肪替代物包含5至30%,优选10至20%的可食用液体,所述百分比是以脂肪替代物的干重为基础计的。半液态脂肪替代物可以进一步包含一种或多种调味剂、色素、维生素和/或矿物质等,这取决于该替代物的后续应用情况。
除非其被明确的提出,否则正如本文中所使用的,术语“脂肪替代物”是指干燥以及半液态的本发明脂肪替代物。在其最终形态中,本发明的(干燥或半液态)脂肪替代物是能够用于焙烤食品、人造黄油、蛋黄酱、酱油、调味品、基于巧克力的饮料、冰激凌和速冻点心中的有效的脂肪替代物。
此外,本发明还指一种生面团,其包含本发明的脂肪替代物和生面团组分。本发明进一步涉及一种焙烤食品,其包含焙烤食品组分和本发明的脂肪替代物。在本文中,生面团的意思是指在进行任何进一步的加工之前由本发明的脂肪替代物和生面团组分制得的糊状物,而焙烤食品的意思是指焙烤过程的最终产品。
其它的生面团组分和焙烤组分对本领域技术人员来说是显而易见的。它们可以包括,例如:面粉、膨松剂(例如发酵粉和/或酵母)、水和/或可与水混溶的液体(例如牛奶、醇类等)、甜味剂(例如糖或人工甜味剂)、调味剂(例如合成的或天然的食用香料如香草、焦糖和/或杏仁调味剂;果汁如橙、葡萄柚、梨、樱桃、树莓和/或黑醋栗汁;蔬菜提取物如番茄、胡萝卜、洋葱和/或大蒜提取物;香料;药草;等)和/或一种或多种天然的或合成的着色剂等。任选地,还可以加入维生素(例如维生素A、D3、E、K1、C、B1、B2、B5、B6、B12和PP,叶酸和维生素H)和矿物质(例如钠、钾、钙、磷、镁、氯化物、铁、锌、铜、锰、氟、铬、钼、硒和碘)。然而,最有选的是小麦粉。小麦粉的蛋白质、谷朊使小麦粉不同于其它的面粉,并且使小麦粉在焙烤食品工业中具有特殊的价值。在硬的、高蛋白的小麦中,胚乳中含有较多的谷朊并且淀粉细胞牢固地胶结在一起。在软的、低蛋白的小麦 中,所述粘结力不向前者那样坚固。对于大多数蛋糕来说,为获得柔软的蛋糕需要使用软的、低蛋白的面粉。用来生产盘式面包的面粉通常是由高蛋白含量的硬质小麦磨制的,虽然使用软质小麦可以获得最优质的在一些国家中最流行的类型的面包。理想地,所述面粉是未氯化的。实际上发现某些淀粉——例如那些用于本发明的淀粉(即n-OSA淀粉)——可以用于补充非氯化面粉而同时保持了那些由氯化面粉(它的使用目前在许多国家已经被禁止了)制备的产品的特性例如生面团体积、团粒硬度和焙烤食品体积。
当然,附加成分的选择取决于所制备的生面团和焙烤食品。实际上,根据本发明的脂肪替代物可以用于焙烤食品例如蛋糕、饼干、小甜点、蛋奶烘饼、油炸圈饼、松饼、基于酵母发面的焙烤食品、脂肪饼馅和焙烤奶油的生产。
更具体地说,其可用在蛋糕例如磅蛋糕、松糕、松软素油糕、干酪蛋糕、水果蛋糕、夹心蛋糕和姜味蛋糕中。
此外,当涉及到蛋糕时,所述蛋糕包含1至20%,优选1至15%,更优选3至13%的本发明脂肪替代物,所述百分比是按焙烤食品干物质重量计的。
用脂肪替代物制备的蛋糕生面团是良好掺气的并且是光滑的。蛋糕具有整齐的并且精细的团粒结构。例如,能够获得高质量的磅蛋糕。使用本发明脂肪替代物获得的蛋糕的水活度(aw)显示其货架寿命与标准的蛋糕类似。事实上,脂肪替代观念为减少蛋糕中的能量含量创造了可能性,并且产生了一种具有可接受的感觉特性和良好的货架寿命的应用。含有脂肪替代物的产品提供了软且可溶化的团粒效果,其促进了团粒的消耗。
此外,本发明还涉及饼干,所述饼干包含1至8%,优选2至5%的本发明脂肪替代物,其中所述百分比是按焙烤食品干物质重量计的。通过用本发明的脂肪替代物替代脂肪使脂肪减少了1至20%的饼干是优质的产品。
因此,本发明进一步涉及该脂肪替代物在焙烤食品中的应用,其中希望所述脂肪替代物能够减少胆固醇水平和/或热量含量。实际上,本发明的脂肪替代物可以进一步用于糖含量降低的产品,其中所述糖被例如完全或部分地替换为多元醇或糖替代物,所述多元醇或糖替代 物可以单独使用也可以与强甜味剂结合使用。
本发明进一步涉及一种脂肪饼馅,所述饼馅包含本发明脂肪替代物和其它的成分,其中本发明脂肪替代物的含量按脂肪饼馅重量计为1至10%,优选1至5%。适合的其它成分是,但不限于,糖、乳粉、巧克力粉和最终的脂肪,这取决于其是部分还是全部脂肪替代。包含本发明脂肪替代物的产品显示出长的货架寿命。
本发明进一步涉及一种基于酵母发面的焙烤食品,其包含1至10%,优选1至5%的本发明脂肪替代物,所述百分比是按酵母发面的焙烤食品的干物质重量计的。基于酵母发面的焙烤食品是例如奶油蛋卷(Brioche)形式的面包和吐丝面包。其中三分之一的黄油被根据本发明的脂肪替代物代替的面包在所关心的奶油蛋卷面包的颜色、形状、团粒颜色和纹理方面等于甚至优于不含脂肪替代物的面包。
本发明进一步涉及一种调味品,其包含调味品成分和根据本发明的脂肪替代物。优选地所述调味品包含1至15%,更优选1至7%的本发明脂肪替代物,所述百分比是按调味品重量计的。上述百分比是以调味品的总重量为基础的。另外的调味品成分对本领域技术人员来说是显而易见的。它们可以包括,但不限于,各种植物油、蛋黄、可食用的液体(例如水)、各种醋、芥末、糖、盐、淀粉以及其它的水状胶体包括但并不限于,聚葡萄糖、***半乳聚糖、壳聚糖、壳多糖、明胶、黄原胶、果胶、纤维素制品、魔芋胶、***树胶、大豆纤维、菊糖、水解瓜耳豆胶、瓜耳豆胶、β-葡聚糖、角叉菜胶、刺槐豆胶、藻酸盐、聚乙二醇海藻酸酯。
最后,本发明涉及包含至少一种正-链烯琥珀酸淀粉酯和至少一种多元醇的组合物用于制备脂肪替代物的用途。优选地,将所述脂肪替代物用于焙烤食品、蛋黄酱、酱油、调味品、冰淇淋、速冻点心、基于巧克力的饮料和制备人造黄油中。
用于制备根据本发明的脂肪替代物的优选的方法是使用流化床反应器进行的。例如,可以将多元醇作为液体(例如浆液)喷雾到本发明脂肪替代物的其它成分中,或者可以将水喷雾到本发明脂肪替代物的其它成分中。这使得脂肪替代物具有所需的含水量和高的疏松度,接着便可以将所述脂肪替代物用于前面提到的各种应用中。本发明还具有以下优点:本发明的脂肪替代物可用匙取出并且具有白色不透明 且有光泽的表面;在储存期间不会发生分离现象;脂肪具有9kcal/g的能量,然而本发明的脂肪替代物对于干燥的脂肪替代物来说仅具有3.1kcal/g的折合能量值,对于以脂肪替代物的干重为基础计含有22%的水的半液态脂肪替代物来说仅具有2.6kcal/g的折合能量值,因此用本脂肪替代物制备的产品显示出明显减少的热量值并且仍能感觉到获得了脂肪;使用本发明的脂肪替代物制备的产品的水活度值(aW)显示其具有长的货架寿命。
以下实施例举例说明了本发明。
实施例1
半液态脂肪替代物的制备
成分:
1)288g(正链烯基琥珀酸淀粉酯,12635,Cargill)
2)472g(Polyol,16656,Cargill)
3)240g(Thickener,03401,Cargill)
4)220g水
将前三种成分完全干燥混合,然后将第四种成分,水,慢慢地加入到第一混合物中,操作温度在20到40℃之间。将所有物质在Hobart混合器中混合8分钟。
实施例2
脂肪减少20%的饼干的制备
根据对照配方和包含实施例1的脂肪替代物的配方来制备饼干。
配方:各数量值均是以克为单位表示的。
精炼棕榈油 | 15 | 12 |
实施例1的半液态脂肪替代物 | 0 | 3 |
蔗糖(S1) | 15.3 | 15.3 |
全脂牛奶固形物 | 0.6 | 0.6 |
盐 | 0.5 | 0.5 |
水 | 7.9 | 7.9 |
面粉(来自Ceras的Duo) | 60 | 60 |
焙烤粉 | 0.7 | 0.7 |
总计 | 100 | 100 |
将所有成分(除了面粉、焙烤粉和水以外)混合5分钟(混合器设定为中速)。接着加入水并混合1分钟。然后加入面粉和焙烤粉并将全部组分进一步混合2.5分钟。层压生面团直至其厚度达到3.5mm。通过使用圆形的塞子将这些薄片状的生面团嵌入到圆形工件中。
将饼干在210℃下焙烤12分钟。
结果:
使用了脂肪替代物的生面团显示出与对照面团相同的性状。没有观察到收缩效应。颜色(浅棕色)、团粒颜色(浅黄色)、团粒结构(开放并且有圆形气孔)、底部结构(微微开放)以及味道和可食性(脆、疏松且干燥)对于对照材料和含实施例1的脂肪替代物的饼干来说都是一致的。在5周的储存后,在饼干内部没有观察到裂缝。根据本配方制备的脂肪减少20%的饼干是一种高质量的饼干。
实施例3
脂肪减少10%的脂肪饼馅的制备
配方:各数量值均是以克为单位表示的。
根据对照配方和包含实施例1的脂肪替代物的配方来制备脂肪饼馅。
对照配方 | 包含实施例1的脂肪替代物的配方 | |
脂肪 | 330 | 297 |
实施例1的半液态脂肪 替代物 | 0 | 33 |
糖粉 | 300 | 300 |
葡萄糖 | 220 | 220 |
可可(10%脂肪) | 100 | 100 |
脱脂奶粉 | 50 | 50 |
总计 | 1000 | 1000 |
将脂肪替代物和剩余的脂肪在Hobart混合器中搅成乳浆状直至获得平滑的混合物。加入可可粉,然后加入糖粉和葡萄糖。将所有成分以中速在Hobart混合器中混合5分钟。然后对脂肪饼馅进行包装。
脂肪饼馅的特性显示于表1中。
表1
特性 | 对照 | 含有实施例1的脂肪替代物的 脂肪饼馅 |
aw | 0.419 | 0.449 |
在具有20mm侵入深度的Stable Micro Systems上使用塑料管P4(直径 为4mm)测量的硬度 | ||
48小时后,在20℃ | 100克 | 122克 |
8周后,在20℃ | 100克 | 118克 |
比容cm3/g | 1.52 | 1.49 |
用脂肪饼馅填充饼干并储存在35℃下。储存2周后,没有一个试验样品显示有渗漏问题,并且饼干的味道仍然良好。与对照脂肪饼馅相比,含有实施例1的脂肪替代物的脂肪饼馅略有些硬但仍显示出较少的脂肪口感。含有实施例1的脂肪替代物的脂肪饼馅的水活度值(aw)意味着其具有长的货架寿命。
实施例4
脂肪减少25%的蛋糕的制备
配方:
根据对照配方和包含实施例1的脂肪替代物的配方来制备蛋糕。各数量值均是以克为单位表示的。
对照配方 | 包含实施例1的脂肪替代物的配方 | |
蛋糕粉 | 1100 | 1100 |
完整的鸡蛋 | 550 | 550 |
实施例1的半液态脂肪 替代物 | 138 | |
人造黄油 | 550 | 412 |
总计 | 2200 | 2200 |
将所有成分在Hobart混合器中混合5分钟。将400g生面团转移入一个锡制容器中,在175℃下焙烤55分钟。关于生面团的特性以及焙烤食品(蛋糕)的结果显示于表2中。
表2
蛋糕用生面团是良好掺气并平滑的(这对于对照样品和含有根据实施例1的脂肪替代物的生面团均适用)。含有根据实施例1的脂肪替代物的蛋糕具有整齐且精细的团粒结构。此外,与不含脂肪替代物的对照蛋糕相比,含有根据实施例1的脂肪替代物的蛋糕略软一些,这是非常值得肯定的。水活度(aw)值显示含有根据实施例1的脂肪替代物的蛋糕与对照蛋糕具有相似的货架寿命。使用根据实施例1的脂肪替代物获得了特别高质量的磅蛋糕)。
实施例5
奶油蛋卷式面包的制备
根据对照配方和包含实施例1的脂肪替代物的配方来制备面包。各数量值均是以克为单位表示的。
对照 | 含有实施例1的 脂肪替代物的产品 | |
面粉Edelweiss Meneba | 2000 | 2000 |
水(10℃) | 750 | 750 |
鸡蛋 | 360 | 360 |
黄油 | 240 | 160 |
糖 | 100 | 100 |
实施例1的半液态脂肪替代物 | 0 | 80 |
奶粉(24%脂肪) | 60 | 60 |
酵母 | 75 | 75 |
葡萄糖浆(果糖含量:30%,按干物 质重量计) | 60 | 60 |
ImproverS500(Puratos)乳化剂 | 40 | 40 |
盐 | 40 | 40 |
Lecimulthin 150IP(Cargill) | 10 | 10 |
总计 | 3735 | 3735 |
使用Kemper,SPI 5型揉面机以速度I揉捏生面团16分钟,所述生面团中含有除盐以外的所有成分。揉捏10分钟后加入盐。生面团制备过程中的条件显示于表3中。
表3.
面包房中的温度(℃) | 24 |
面包房中的相对湿度(%) | 60 |
水的温度(℃) | 10 |
烘面试验厨内的温度(最终的发酵)(℃) | 33 |
烘面试验厨内的相对湿度(%) | 80 |
焙烤前生面团的温度(℃) | 26-26.3 |
如下地进行制备。揉捏后,将生面团静置(松懈时间)30分钟。接着将生面团冲压并度量为450克的生面团。揉圆后,将生面团静置20分钟作为发酵时间。将所述生面团进一步模塑成形并放入浅盘内,接着置于烘面试验橱内65分钟。之后,在220℃下焙烤28分钟,然后冷却一小时。最后包装面包。
所获得的生面团:
对于所制备的两种生面团来说,在粉质仪(采用标准的AACC方法,30℃)上测得的稠度相似。脂肪含量减少的生面团是干燥的、非粘性的并且具有优异的成膜能力。与对照生面团相比,使用根据实施例1的脂肪替代物进行的脂肪替代没有导致生面团作用的削弱。此外,与对照生面团相比,在发酵时间期间也没有发现其它的削弱作用。
所获得的焙烤食品:
外观 | 对照 | 脂肪减少的 |
颜色 | 褐色 | 褐色 |
形状 | 规则 | 规则 |
烘烤膨胀 (焙烤期间的体积增加) | 标准值 | 与标准值相比增加了 10到15% |
内部结构 | 对照 | 脂肪减少的 |
团粒颜色 | 黄色 | 较浅的黄色 |
质地 | 松软 | 松软 |
团粒结构 | 细孔 | 更精细的孔 (气孔室壁更薄) |
气孔的分布 | 规则 | 规则 |
咀嚼性 | 松软 | 松软 |
口感 | 略有些粘 | 略有些粘 |
4天后的口感 | 松软性降低 | 松软性降低 |
略有一些粗糙 | 比对照的平滑 | |
味道 | 油腻 | 油腻感较轻 |
比容(cm3/g) | 5,54 | 5,57 |
在Stable Micro Systems上测量的 硬度,锥形物P45(直径为4.5mm), 侵入深度为25mm | ||
2天 | 469 | 481 |
5天 | 621 | 635 |
硬度值式所进行的10次测量的平均值。
实施例6:
在调味品中将脂肪的量由70%w/w的油减少到30%w/w的油。
脂肪替代物的制备
成分:
1)24%w/w(正链烯基丁二酸盐琥珀酸淀粉酯,12635,Cargill)
2)47%w/w(Polyol,16616,Cargill)
3)29%w/w(Thickener 06748,Cargill)
调味品是根据含有70%油的对照配方和含有上述脂肪化合物的30%w/w油的配方制备的。各数量值均表示为占调味品总重量的百分比。
调味品的制备是在MaxxD实验室胶体磨上如下地进行的。将所述胶体磨置于真空中(700mbar)。将调味品的水相置于容器中,并将MaxxD实验室胶体磨接通到匀化作用方式(1200rpm下保持30秒,0rpm下保持60秒)。通过打开容器的进气阀门使容器内的压力恢复至大气压力。接着,将其加热到95℃并在温度达到95℃时停止匀化作用方式。
将MaxxD实验室胶体磨置于真空下(700mbar)并冷却至5℃。当达到35℃时将匀化器接通至3000rpm。向MaxxD实验室胶体磨中加入分散相并将混合物连续匀化30秒。接着,在60秒的时间内加入油相。在加入了2/3量的油相后加入酸相。继续匀化30秒。
通过打开容器的进气阀门使容器内的压力恢复至大气压力。
所制备的两种调味品具有相似的特性。感官评价显示二者具有类似的结果:二者口感、形体、颜色、脆性、平滑性和光泽均相似。两种调味品同样具有优秀的品质。
实施例7:
在含或不含蛋黄的调味品中将脂肪由30%w/w的油减少到10%w/w的油。
脂肪替代物的制备
成分:
1)24%w/w(正链烯基琥珀酸淀粉酯,12635,Cargill)
2)47%w/w(Polyol,16616,Cargill)
3)29%w/w(Thickener 06748,Cargill)
调味品是根据含有70%w/w油的对照配方和含有上述脂肪化合物的30%w/w油的配方制备的。各数量值均表示为占调味品总重量的百分比。
调味品的制备是在MaxxD实验室胶体磨上如下地进行的。所述胶体磨被置于真空中(700mbar)。将调味品的水相置于容器中,并将Maxx D实验室胶体磨接通到3000rpm的匀化作用方式。向Maxx D实验室胶体磨中加入分散相并将混合物连续匀化30秒。接着,在60秒的时间内加入油相。在加入了2/3量的油相后加入酸相。继续匀化30秒。
通过打开容器的进气阀门使容器内的压力恢复至大气压力。
所制备的两种调味品具有相似的特性。感官评价显示二者是具有优秀质量的相似调味品:对于对照样品、具有脂肪化合物的样品以及具有脂肪化合物且没有蛋黄的样品来说,它们的口感、形体、颜色、脆性、平滑性和光泽均相似。
Claims (34)
1. 一种脂肪替代物,其中所述脂肪替代物包含
a)45至55% w/w的多元醇,和
b)20至40% w/w的至少一种正链烯基琥珀酸淀粉酯。
2. 根据权利要求1的脂肪替代物,包含25至35% w/w的至少一种正链烯基琥珀酸淀粉酯。
3. 根据权利要求1或2的脂肪替代物,其中所述至少一种正链烯基琥珀酸淀粉酯是正链烯基琥珀酸蜡质淀粉酯。
4. 根据权利要求1或2的脂肪替代物,其中所述正链烯基琥珀酸淀粉酯是正辛烯基琥珀酸淀粉酯。
5. 根据权利要求1或2的脂肪替代物,其中所述多元醇选自甘油、赤藓醇、苏糖醇、***糖醇、木糖醇、核糖醇、蒜糖醇、阿卓糖醇、半乳糖醇、甘露糖醇、山梨糖醇、塔罗糖醇、麦芽糖醇、异麦芽酮糖醇、异麦芽糖醇、乳糖醇以及它们的混合物。
6. 根据权利要求5的脂肪替代物,其中所述多元醇是山梨糖醇。
7. 根据权利要求1或2的脂肪替代物,其中所述脂肪替代物进一步包含增稠剂。
8. 根据权利要求7的脂肪替代物,增稠剂选自淀粉、面粉、水状胶体以及它们的混合物。
9. 根据权利要求8的脂肪替代物,其中所述增稠剂是淀粉。
10. 根据权利要求7的脂肪替代物,其中所述增稠剂以1%至35%重量存在。
11. 根据权利要求10的脂肪替代物,其中所述增稠剂以15%至30%重量存在。
12. 根据权利要求1或2的脂肪替代物,其中所述脂肪替代物是混合物的形式。
13. 一种半液态脂肪替代物,其包含可食用的液体和根据权利要求1至12任一项的脂肪替代物,其中所述半液态脂肪替代物包含5至30%的可食用液体,所述百分比是以脂肪替代物干重为基础计的。
14. 根据权利要求13的半液态脂肪替代物,其中所述半液态脂肪替代物包含10至20%的可食用液体,所述百分比是以脂肪替代物干重为基础计的。
15. 根据权利要求13的半液态脂肪替代物,其中所述半液态脂肪替代物包含15至25%的可食用液体,所述百分比是以脂肪替代物干重为基础计的。
16. 根据权利要求13至15任一项的半液态脂肪替代物,其中半液态脂肪替代物的稠度在20℃下在50至400 loadgram的范围内。
17. 根据权利要求16的半液态脂肪替代物,其中半液态脂肪替代物的稠度在20℃下在100至300 loadgram的范围内。
18. 根据权利要求17的半液态脂肪替代物,其中半液态脂肪替代物的稠度在20℃下在100至250 loadgram的范围内。
19. 根据权利要求1至18任一项的脂肪替代物在焙烤食品、人造黄油、调味品、冰激凌或速冻甜点中的应用。
20. 根据权利要求19的脂肪替代物应用,其中所述调味品选自蛋黄酱和酱油。
21. 一种焙烤食品,其由根据权利要求1至18任一项的脂肪替代物和焙烤组分制成。
22. 根据权利要求21的焙烤食品,其中所述焙烤食品是蛋糕,所述蛋糕包含1至20%重量的脂肪替代物,所述百分比是以焙烤食品干物质为基础计的。
23. 根据权利要求22的焙烤食品,其中所述焙烤食品包含1至15%重量的脂肪替代物,所述百分比是以焙烤食品干物质为基础计的。
24. 根据权利要求23的焙烤食品,其中所述焙烤食品包含3至13%重量的脂肪替代物,所述百分比是以焙烤食品干物质为基础计的。
25. 根据权利要求21的焙烤食品,其中所述焙烤食品是饼干,其中所述饼干包含1至8%重量的脂肪替代物,所述百分比是以焙烤食品干物质为基础计的。
26. 根据权利要求25的焙烤食品,其中所述焙烤食品包含2至5%重量的脂肪替代物,所述百分比是以焙烤食品干物质为基础计的。
27. 根据权利要求21的焙烤食品,其中所述焙烤食品是脂肪饼馅,所述脂肪饼馅包含1至10%重量的脂肪替代物,所述百分比是以脂肪饼馅为基础计的,以及另外的组分。
28. 根据权利要求27的焙烤食品,其中所述焙烤食品包含1至5%重量的脂肪替代物,所述百分比是以脂肪饼馅为基础计的。
29. 根据权利要求21的焙烤食品,其中所述焙烤食品是基于酵母发面的焙烤食品,其中所述基于酵母发面的焙烤食品包含1至10%重量的脂肪替代物,所述百分比是以基于酵母发面的焙烤食品的干物质为基础计的。
30. 根据权利要求29的焙烤食品,其中所述焙烤食品包含1至5%重量的脂肪替代物,所述百分比是以基于酵母发面的焙烤食品的干物质为基础计的。
31. 一种调味品,其包含调味品组分和根据权利要求1至18任一项的脂肪替代物,其中所述调味品包含1至15%重量的脂肪替代物,所述百分比是以调味品为基础计的。
32. 根据权利要求31的调味品,其包含1至7%重量的脂肪替代物,所述百分比是以调味品为基础计的。
33. 制备根据权利要求1至18任一项的脂肪替代物的方法,所述方法包括在流化床反应器中将多元醇作为液体喷雾到该脂肪替代物的其它成分中。
34. 制备根据权利要求1至18任一项的脂肪替代物的方法,所述方法包括在流化床反应器中将水喷雾到该脂肪替代物的其它成分中。
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EP05257437 | 2005-12-02 | ||
EP05257437.3 | 2005-12-02 | ||
PCT/EP2006/069082 WO2007063084A1 (en) | 2005-12-02 | 2006-11-29 | Low calorie fat substitute |
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EP (1) | EP1830667B1 (zh) |
JP (1) | JP4972099B2 (zh) |
KR (1) | KR101311674B1 (zh) |
CN (1) | CN101321473B (zh) |
AT (1) | ATE453331T1 (zh) |
AU (1) | AU2006319133A1 (zh) |
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CA (1) | CA2630591A1 (zh) |
DE (1) | DE602006011423D1 (zh) |
DK (1) | DK1830667T3 (zh) |
ES (1) | ES2339055T3 (zh) |
IL (1) | IL191652A0 (zh) |
PL (1) | PL1830667T3 (zh) |
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TWI612904B (zh) * | 2011-12-06 | 2018-02-01 | Nisshin Oillio Group Ltd | 乳化液狀調味料 |
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JP5119883B2 (ja) * | 2007-11-21 | 2013-01-16 | 不二製油株式会社 | 油中水型乳化物 |
AR070959A1 (es) * | 2007-12-18 | 2010-05-19 | Cargill Inc | Almidon modificado con anhidrido n- octenil succinico (nosa) como un aditivo en productos lacteos |
EP2138050B8 (de) * | 2008-06-26 | 2012-11-21 | Emsland-Stärke GmbH | Verflüssigte Hülsenfrucht-Stärke |
JP2010115184A (ja) * | 2008-11-11 | 2010-05-27 | Kishio Hashimoto | 糖尿病が気になる方への低カロリーバースデーケーキ |
SG193298A1 (en) * | 2011-03-08 | 2013-10-30 | Meiji Co Ltd | Baked confectionery |
FR2982124B1 (fr) * | 2011-11-04 | 2017-03-24 | Alips | Sauce type mayonnaise |
TWI474782B (zh) * | 2011-12-28 | 2015-03-01 | Food Industry Res & Dev Inst | 肉類內脂肪的替代物與其形成方法 |
EP2679101A1 (en) * | 2012-06-29 | 2014-01-01 | Corn Products Development, Inc. | Edible oil-in-water emulsion |
KR101429886B1 (ko) * | 2012-12-21 | 2014-08-13 | 대상 주식회사 | 제과제빵 크림용 조성물, 제과제빵용 크림 및 이를 이용한 제과제빵 크림의 제조방법 |
US20150037485A1 (en) * | 2013-08-01 | 2015-02-05 | Corn Products Development, Inc. | Reduced saturated and total fat content pie crusts |
RU2552660C1 (ru) * | 2014-10-28 | 2015-06-10 | Олег Иванович Квасенков | Способ производства мороженого с сорбитом для диабетиков молочного (варианты) |
BR102015031065B1 (pt) * | 2015-12-11 | 2021-09-28 | Duas Rodas Industrial Ltda | Preparados substitutos de gorduras em recheios |
KR101894888B1 (ko) * | 2016-11-25 | 2018-09-04 | 양재식 | 약콩 마요네즈 및 약콩 마요네즈 제조방법 |
KR102254747B1 (ko) * | 2019-01-03 | 2021-05-21 | 홍은비 | 빵 제조용 반죽 조성물의 제조 방법 |
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ZA200804394B (en) | 2010-01-27 |
ATE453331T1 (de) | 2010-01-15 |
ES2339055T3 (es) | 2010-05-14 |
AU2006319133A1 (en) | 2007-06-07 |
PL1830667T3 (pl) | 2010-06-30 |
KR20080077659A (ko) | 2008-08-25 |
BRPI0619077A2 (pt) | 2013-01-08 |
DE602006011423D1 (de) | 2010-02-11 |
EP1830667B1 (en) | 2009-12-30 |
RU2403721C2 (ru) | 2010-11-20 |
IL191652A0 (en) | 2008-12-29 |
JP2009517062A (ja) | 2009-04-30 |
US20080274254A1 (en) | 2008-11-06 |
JP4972099B2 (ja) | 2012-07-11 |
PT1830667E (pt) | 2010-02-11 |
CN101321473A (zh) | 2008-12-10 |
WO2007063084A1 (en) | 2007-06-07 |
RU2008126928A (ru) | 2010-01-10 |
KR101311674B1 (ko) | 2013-09-25 |
CA2630591A1 (en) | 2007-06-07 |
EP1830667A1 (en) | 2007-09-12 |
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