CN101489418A - 降低油炸食品中油吸收的方法 - Google Patents
降低油炸食品中油吸收的方法 Download PDFInfo
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- CN101489418A CN101489418A CNA2007800265119A CN200780026511A CN101489418A CN 101489418 A CN101489418 A CN 101489418A CN A2007800265119 A CNA2007800265119 A CN A2007800265119A CN 200780026511 A CN200780026511 A CN 200780026511A CN 101489418 A CN101489418 A CN 101489418A
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- Prior art keywords
- starch
- hydrophobicity
- food
- aforementioned
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
本发明涉及一种降低膨化食品和油炸食品的油吸收的方法。本发明的方法包括通过疏水性淀粉部分置换所述食品成分中所述的变性淀粉和/或速溶淀粉，或加入疏水性淀粉。发现当油炸时，所得的产品吸收油的倾向显著降低。
Description
本发明涉及一种降低油炸食品或者膨化和油炸食品的油吸收的方法。
由于过剩脂肪在体内存储导致的肥胖在现代社会中逐渐变成一个重要问题。肥胖是关系到公众健康的主要问题，因为它使个体易患很多疾病，例如非胰岛素依赖型糖尿病、高血压、中风和冠状动脉疾病。同时它与某些癌症的发病率上升有关，尤其是结肠癌、直肠癌、前列腺癌、乳腺癌、子宫癌和宫颈癌。引起肥胖的一个原因就是食用了高热量食物，如具有高脂肪含量的食物。油炸快餐产品就是这类食品的广为人知的例子。
为了降低脂肪的摄入，人们设计了广泛的低脂肪食物饮食。这些饮食通常使得饮食习惯发生巨大变化。经常发现人们会因为该饮食的味道与通常食用的食物相比发生了相当的变化而放弃这种饮食。而且很多人倾向于在一次成功的节食后回到它们原来的饮食习惯。
理想的情况是生产出消费者可接受性高，同时脂肪含量低的食品。已经知道有很多这类的饮食食品。但生产出一种脂肪含量降低的油炸食品仍然是一个挑战。
本发明的一个目的是提供一种降低在油炸过程中食品吸收油的倾向的方法。
惊奇地发现，通过本发明的用于在油炸过程中降低食品吸收油的方法可以实现该目的，所述方法包括部分置换所述食品成分中的所述变性淀粉(cook-up starch)和/或速溶淀粉(instant starch)，或者加入一种疏水性淀粉。优选地，所述食品是一种含有变性淀粉和/或速溶淀粉的食品。
本发明中所述的“部分置换”是指部分去除配方中的原始成分并在配方中加入另外一种成分。另外增加的成分的重量不需和所述部分去除的成分重量精确一致。优选，所述加入的成分的重量在部分去除成分重量的80-120％范围内，更优选90-110％。
根据本发明，不需从配方中部分去除变性淀粉和/或速溶淀粉，仅加入疏水性淀粉也可以达到较为理想的效果。优选，加入的疏水性淀粉占原始配方中的组分的总重量的不超过15wt.％、更优选不超过10wt.％。
研究发现，所得食品在油炸时吸收油的倾向比传统食品显著降低。相比于传统食品，油的吸收最多可降低30％。
本发明所述的疏水性淀粉所基于的淀粉原则上可以来自于任何植物来源。可以使用根部淀粉或者块茎淀粉，例如木薯淀粉或者马铃薯淀粉，谷类和水果淀粉，如可以使用玉米，水稻，小麦或者大麦淀粉。同时也可以使用豆类淀粉，例如豌豆或豆类淀粉。
天然淀粉中的直链淀粉和支链淀粉这两种淀粉成分的比例大致是个固定值。对于某些淀粉如玉米淀粉或水稻淀粉，基本上仅含有支链淀粉，这是一种天然存在的品种。这些通常称为蜡质淀粉的淀粉也可以使用。另外其他的通过基因改良或者突变的淀粉品种，如马铃薯淀粉和木薯淀粉，基本上也只含有支链淀粉。可以得知，使用这些品种的淀粉，典型的为支链淀粉占淀粉干重的80wt.％以上，优选95wt.％以上，也在本发明的范围内。最后，根据本发明内容，含有高成分的直链淀粉的淀粉品种也可以用于制备乳化剂，如高直链淀粉成分的马铃薯淀粉。根据本发明，可以使用任何直链淀粉和支链淀粉比例的淀粉。
为了制备本发明中的疏水性淀粉，通过醚，酯或者酰胺键将含有4-24个碳原子的烷基链或链烯基链的疏水性取代基连接于淀粉。
通过醚键将所述疏水性基团连接于淀粉时，疏水试剂优选含有卤化物、卤代醇、环氧化物或者缩水甘油基作为反应位点。所述疏水试剂的烷基链或者链烯基链可含有4-24个碳原子，优选7-20个碳原子。提供醚键的疏水试剂合适的例子是十六烷基溴，月桂基溴，环氧丁烷，环氧化大豆脂肪醇，环氧化亚麻仁脂肪醇，烯丙基缩水甘油醚，丙基缩水甘油醚，丁基缩水甘油醚，癸烷缩水甘油醚，十二烷基缩水甘油醚，十二烷基苯基缩水甘油醚，肉豆蔻酰基缩水甘油醚，十六烷基缩水甘油醚，棕榈酰缩水甘油醚，硬脂酰缩水甘油醚，亚麻酰缩水甘油酯(linolyl glycidyl ether)及它们的混合物。其他可用于与淀粉反应的酯化剂是含有至少4个碳原子的烷基卤化物，如1-溴癸烷，10-溴-1-癸醇，1-溴十二烷。
也可以引入带电荷的疏水基团。可以通过淀粉与含有季铵基的试剂反应经醚键连接疏水性阳离子基团，所述试剂如1-氯-2-羟基丙基三烷基铵盐，或者缩水甘油基三烷基铵盐。该季铵基团的烷基链碳原子数为1-24个，优选7-20个，其中该季铵基团至少有一个的烷基链中含有4-24个碳原子，优选其它烷基链含有7个以下的碳原子。例如1-氯-2-羟基丙基二甲基月桂酰铵盐，1-氯-2-羟基丙基二甲基肉豆蔻酰铵盐，1-氯-2羟基丙基二甲基十六烷基铵盐，1-氯-2羟基丙基二甲基硬脂酰铵盐，缩水甘油基二甲基月桂酰铵盐，缩水甘油基二甲基肉豆蔻酰铵盐，缩水甘油基二甲基十六烷基铵盐，缩水甘油基二甲基硬脂酰铵盐，二烷基氨基乙基卤化物，或者上述试剂的混合物作为疏水阳离子化试剂。疏水阳离子基团可以通过与叔铵基团反应引入，如氯乙基二烷基胺盐酸盐。该叔铵基团的烷基链含有1-24个碳原子。引入疏水性阳离子疏水基团的反应与EP-A-0 189 935披露的过程相似。使用2-氯-氨基二烷基酸作为反应试剂可以连接疏水性阴离子基团，例如与EP-A-0 689 829描述的过程相似。
当通过酯键将疏水基团连接于淀粉时，可以使用诸如烷基酐等试剂。烷基链含有4-24个碳原子，优选含有7-20个碳原子。特别地，如辛酸醋酸酐，癸酸醋酸酐，月桂酰醋酸酐，肉豆蔻酰醋酸酐的混合酸酐是适宜的烷基酐。
进一步地，可以将疏水性阴离子基团连接于支链淀粉。这可以通过特定的淀粉与烷基琥珀酸酐或者链烯基琥珀酸酐的反应实现。烷基链含有4-24个碳原子，优选7-20个碳原子。最常使用的是辛烯基琥珀酸酐，壬基琥珀酸酐，癸基琥珀酸酐，十二烯基琥珀酸酐。引进所需的烷基琥珀酸酯基或者链烯基琥珀酸酯基的酯化反应可以通过任意已知的方法进行，例如与US-A-5 776 476描述的过程相似。优选，淀粉与含有8-12个碳原子的烷基或链烯基的烷基琥珀酸酐或链烯基琥珀酸酐反应。特别优选辛烯基琥珀酸酐，壬基琥珀酸酐，癸基琥珀酸酐，十二烯基琥珀酸酐，最优选辛烯基琥珀酸酐。相应地，烷基或链烯基琥珀酸化淀粉优选辛烯基琥珀酸化淀粉，壬基琥珀酸化淀粉，癸基琥珀酸化淀粉，或十二烯基琥珀酸化淀粉，尤其优选辛烯基琥珀酸化淀粉。
可以通过类似于WO-A-94/24169所述的方法将疏水基团通过酰胺基连接于羧甲基直链淀粉。引进酰胺基的合适的试剂的实例包括含有4-30个碳原子的饱和或不饱和烃基的脂肪胺。不排除支链烃基，但优选直链烃基。优选来源于C12到C24脂肪胺的脂肪基。如果所述脂肪胺选自正十二烷基胺，正十六烷基胺，正十八烷基胺，可可胺，动物脂肪胺，氢化N-动物脂肪-1，3-二氨基丙烷，N-氢化动物脂肪-1，3-二氨基丙烷，和N-油烯基-1，3-二氨基丙烷，获得特别有利的结果。这些脂肪胺都名列在Armeen和Duomeen(AKZO Chemicals)的商品名下。
定义为每摩尔葡萄糖单元中的疏水性取代基的平均摩尔数的疏水取代度(即DS)可根据所设想的产物的应用具体变化疏水。通常情况下DS大于零，优选在0.005到约0.5之间，更优选在0.01-0.1之间。意外地注意到即使DS值很小也会产生相对较大的效果。
与疏水试剂的反应可以在淀粉悬浮液中进行，也就是说使用在淀粉悬浮液中或在半干燥条件下的未预先糊化的淀粉。
当在悬浮液或者溶液中进行反应时，优选水作为溶剂。如果所选择的疏水试剂在水中的溶解度较低，可以使用水和合适的可与水混合的有机溶剂的组合。合适的有机溶剂包括但不限于甲醇，乙醇，异丙醇，正丙醇，叔丁醇，仲丁醇，甲乙酮，四氢呋喃，二噁烷和丙酮。溶液中的反应优选在反应混合物中进行，所述反应混合物包含大于20wt.％的淀粉和低于80wt.％的溶剂。更为优选，所述反应混合物中淀粉含量为20-40wt.％，而溶剂含量优选为80-60wt.％。如果需要，可以将溶液浓缩和/或纯化，例如使用透析法，超滤法，超速离心法等。可以使用高压锅和干燥器(鼓式干燥器；喷射干燥器)作为反应容器。进一步地，该反应还可以在众所周知的相似反应的反应条件下进行。pH优选为7-13。本反应优选在存在碱性催化剂的情况下进行，例如碱金属氢氧化物等。
可以通过酸降解和糊精化作用来对本发明的疏水性淀粉进行化学改性。
也可以通过使用酶来实现疏水性淀粉的改性，如使用糖基转移酶(E.C.2.4)。其他可用于酶改性的酶包括α-淀粉酶，β-淀粉酶，葡糖淀粉酶，异淀粉酶，支链淀粉酶，CGT-酶和分支酶。
优选，以疏水性淀粉替代最多15.wt％、更优选最多10wt.％的变性淀粉和/或速溶淀粉。疏水性淀粉几乎不改变食品的感受性。但是当疏水性淀粉在食品中的含量超过15wt.％时就会对食品的形状和平滑性产生负面影响。为了对食品的油的吸收产生显著影响，疏水性淀粉在食品中的量为1-15wt.％，优选至少为2-10wt.％，最优选3-5wt.％。
除了速溶形式，也可以使用疏水性淀粉的变性形式。变性淀粉通常以较大的量用于食品的配方。与用等量的速溶淀粉替代相比，替代部分的变性淀粉对最终产品的影响较小。而且变性淀粉要比速溶淀粉便宜。
食品配方里面也可以包括乳化剂。即使使得食品的油吸收较高，本发明的方法的效果也是显著的。通常使用脂肪作为乳化剂，食品中使用的典型乳化剂包括但不限于甘油一酸酯，例如Myvatex Mighty Soft和甘油三酸酯。
食品配方还可以进一步包括其他成分，例如但不限于盐，马铃薯颗粒，马铃薯薄片，调味品，着色剂。
根据本发明的方法，疏水性淀粉可以替代变性淀粉，也可以替代速溶淀粉，或者同时替代变性淀粉和速溶淀粉。也可以(部分)替代其他成分，例如马铃薯薄片，马铃薯颗粒或其它淀粉，如辛烯基琥珀酸化淀粉。优选食品中的总淀粉含量与原始不含疏水性淀粉的食品中的总淀粉含量相同。
为了制备食品，通常混合食品配方中的不同成分。该混合过程例如可以在搅拌机中进行。然后混合的成分被挤出，形成将要进行油炸的食品。执行挤出工序不仅要形成产品同时要“烹调”淀粉。
在另一方面，本发明涉及通过本发明的方法可获得的食品。这种食品一般为快餐食品，如马铃薯片。这类食品比通常的食品在油炸过程中吸收较少的脂肪。
另一方面，本发明涉及如上文所述的疏水性淀粉作为减少油吸收的制剂的用途。
本发明还涉及如上文所述的疏水性淀粉在制备用于治疗肥胖症的药物中的用途。
现在以下通过实施例说明本发明，这些实施例不应解释为以任何方式限制本发明。
实施例：
确定取代度
取代度(DS)定义为每摩尔葡萄糖单元中的酯的量，单位摩尔。取代度根据下面的方法测量。
将大约10g的(干物质)产品和10mL的甲醇混合，将混合物倒入50mL水中。搅拌悬浮溶液并加入几滴50wt.％乙醇中的酚酞溶液。
用0.1N的NaOH水溶液滴定悬浮液至浅红色。然后加入25.00mL的0.1N的NaOH水溶液。在40℃搅拌混合物24小时，冷却至室温，并用0.1N的盐酸水溶液滴定至无色。除了酯取代产品，还测量未取代产品作为对照。根据下面的公式计算DS：
其中：
A＝0.1N盐酸的产品(mL)-0.1N盐酸的对照(mL)；
B＝mg产品(干物质)；
Y＝210，如果取代基为辛烯基琥珀酸酯，或者
Y＝266，如果取代基为十二烯基琥珀酸酯或四丙烯基琥珀酸酐。
实施例1
根据表1的挤出配方，用Berstorff ZE-25型双螺杆挤出机制备并挤出混合物。Paselli P为鼓式干燥的交联马铃薯淀粉。Paselli MC150为鼓式干燥的OSA淀粉。表1同时给出了挤出机的运行条件。挤出后将粒料(pellet)干燥到含水量为9.5-10wt.％并在190℃油炸10秒钟。通过使用石油醚回流已知量的碾碎粒料来计算油炸粒料的含油量。根据重量分析原理计算含油量。表1列出了实验结果。结果显示当用辛烯基琥珀酸酐改性的淀粉替代变性淀粉时，油吸收显著降低。例如，每克样品1的含油量224mg降低到160mg，降低了28.6％。
表1
| 样品 1 2 3 4 |
| 马铃薯颗粒Rixona(wt.％) 40 40 40 40变性马铃薯淀粉(wt.％) 53 52.5 51 48Paselli P(wt.％) 6 6 6 6Paselh MC150(wt.％) 0 0.5 2 5盐(wt.％) 1 1 1 1干燥混合物的含水量(wt.％) 14.3 14.3 14.3 14.3油炸粒料的含油量(mg/g总产品) 224 208 186 160 |
| 加工条件 设定 |
| 温度带 1，℃温度带 2，℃ 50 50 50 50 50温度带 3，℃ 50 50 50 50 50温度带 4，℃ 50 50 50 50 50温度带 5，℃ 50 50 50 50 50温度带 6，℃ 60 60 60 60 60温度带 7，℃ 60 61 60 60 59温度带 8，℃ 65 65 65 65 65总体温度，℃ 76 76 76 76 78螺杆速率，rpm 200 200 200 200 200能耗，kW/h 2.4 2.4 2.4 2.4扭矩，％ 60 60 60 63产品流量，kg/h 5.4 5.4 5.4 5.3产品流量(设定值) 2 2 2 2 2水流量(设定值) 40 40 40 40 40模具结构 0.7×15mm套筒(sleeve)6×传输(transport)E37.5；1×混合元件37.5；9×传输E37.5；1×环(ring)2.5；2×缩孔(blister)24.5；1×环2.5；螺杆结构(长桶(barrel)) 15×传输 E25；顶端(tip) |
实施例2
改变挤出机的螺杆结构制备样品5-8，并向食品配方中加入1％的乳化剂(Myvatex Mighty Soft)。表2给出了明确的配方和加工条件。将干燥粒料再次油炸并测定它们的含油量。表2中的结果显示，随着辛烯基琥珀酸酐改性淀粉含量的增加，其含油量降低。
表2
| 样品 5 6 7 8 |
| 马铃薯颗粒Rixona(wt.％) 40 40 40 40变性马铃薯淀粉(wt.％) 52 51 49 47Paselli P(wt.％) 6 6 6 6Paselli MC150(wt.％) 0 1 3 5盐(wt.％) 1 1 1 1乳化剂(Myvatex Mighty Soft) 1 1 1 1干燥混合物的含水量(wt.％) 14.1 14.2 14.4 14.6油炸粒料的含油量(mg/g总产品) 231 215 204 192 |
| 加工条件 设定 |
| 温度带 1，℃ 37 39 39 38温度带 2，℃ 55 54 55 55 55温度带 3，℃ 60 60 60 60 60温度带 4，℃ 60 62 63 62 63头部温度，℃ 65 74 70 70 70总体温度(temperature mass)，℃ 76 80 83 83 83螺杆速率，rpm 160 160 160 160 160能耗，kW/h 1.1 1.8 1.8 1.8扭矩，％ 40 55 55 55产品流量，kg/h 5.3 6.7 7 6.6产品流量(设定值) 2 2 2.6 2.6 2.6水流量(设定值) 40 45 40 40 400.7×15mm套筒模具结构6×传输机 E37.5；1×混合元件37.5；4×E37.5；2×E25；螺杆结构(短桶) 1×ZB37.5；6×E25；2×缩孔；1×环；1×ZB15；3×E25；顶端 |
实施例3
随后，制备样品9-11，其中所用的HVO41221(一种变性马铃薯OSA淀粉)的量为1-5wt.％。表3给出了详细信息。油炸粒料含油量的测定结果显示了变性辛烯基琥珀酸酐改性的淀粉具有相同的功能性。当向食品配方中加入5％的变性辛烯基琥珀酸酐改性的淀粉时，油吸收降低了接近22％。
表3
| 样品 9 10 11 |
| 马铃薯颗粒Rixona(wt.％) 40 40 40变性马铃薯淀粉(wt.％) 52 50 47Paselli P(wt.％) 6 6 6HVO41221(wt.％) 1 2 5盐(wt.％) 1 2 2干燥混合物的含水量(wt.％) 14.6 14.5 14.3油炸粒料的含油量(mg/g总产品) 221 202 175 |
| 加工条件 设定 |
| 温度带1，℃ 38 35 34温度带2，℃ 50 56 50 50温度带3，℃ 55 61 55 55温度带4，℃ 60 62 70 70头部温度，℃ 65 65 66 65总体温度，℃ 76 78 77 77螺杆速率，rpm 160 160 160 160能耗，kW/h 1.6 1.2 1.3扭矩，％ 48 42 43产品流量，kg/h 7 5 5.2产品流量(设定值) 2 2.6 2 2水流量(设定值) 40 40 40 40模具结构 孔口(slit)0.7×15mm4×E37.5；2×E25；1×ZB37.5；螺杆结构 6×E25；2×缩孔；1×环；1×ZB15；3×E25；顶端 |
实施例4
本实施例显示，需要加入疏水性淀粉才能降低油吸收，而其他的淀粉衍生物不具备该功能。表4给出了明确的配方和加工条件。SnackTex C100为鼓式干燥的支链马铃薯淀粉。Perfectamyl AC为乙酰基变性马铃薯淀粉。Farinex VA 15为交联羟基丙基马铃薯淀粉。结果显示当在配方中使用2％的辛烯基琥珀酸酐改性淀粉时，食品的油吸收显著降低。
表4
| 样品 12 13 14 15 16 17 |
| 马铃薯颗粒Rixona(wt.％) 40 40 40 40 40 40变性马铃薯颗粒(wt.％) 50 50 50 50 50 50Paselli P(wt.％) 8 6 6 6 6 6SnackTex 0100(wt.％) 0 2 0 0 0 0Paselli MC150(wt.％) 0 0 2 0 0 0HVO41221(wt.％) 0 0 0 2 0 0Perfectamyl AC(wt.％) 0 0 0 0 2 0Farinex VA 15(wt.％) 0 0 0 0 0 2盐(wt.％) 2 2 2 2 2 2干燥混合物的含水量(wt.％) 14.2 14.2 14.1 14.1 14.3 14.3油炸粒料的含油量(mg/g总产品) 218 223 180 185 216 219 |
| 加工条件 设定 |
| 温度带 1，℃ 35 34 34 35 34 34温度带 2，℃ 50 50 50 51 51 50 50温度带 3，℃ 55 55 55 55 55 55 55温度带 4，℃ 60 70 70 70 70 70 70头部温度，℃ 65 66 66 67 66 66 66总体温度，℃ 76 77 79 80 78 80 79螺杆速率，rpm 160 160 160 160 160 160 160能耗，kW/h 1.4 1.4 1.3 1.3 1.2 1.2扭矩，％ 50 51 51 52 53 52产品流量，kg/h 5.3 5.3 5.4 5.4 5.3 5.2产品流量(设定值) 2 2 2 2 2 2 2水流量(设定值) 40 40 40 40 40 40 40水供给，kg/h 1.6 1.6 1.6 1.6 1.6 1.6 1.6模具结构 孔口0.7×15mm螺杆结构 4xE3.75；2xE25；1xZB37.5；6xE25 |
表5显示了对不同样品的感受性评价。可以得出结论，疏水性淀粉对食品的感受性几乎没有影响。
表5
| 实施例1 | 实施例2 | 实施例3 | 实施例4 | |
| 样品 | 1 2 3 4 | 5 6 7 8 | 9 10 11 | 12 13 14 15 16 17 |
| 视觉展开(小-大：0-5) | 2.5 2.5 2 2 | 2.5 2.5 3 2.5 | 2 2.5 2.5 | 2.5 2.5 2.5 2.5 3 2.5 |
| 光滑度(不光滑-很光滑：0-5) | 2.5 2.5 2.5 2 | 2.5 2.5 2.5 2 | 3 2.5 2.5 | 2.5 3 2.5 3 2.5 2.5 |
| 口感(硬-软：0-5) | 2.5 3 3 3 | 2.5 3 3 3 | 3 3 3 | 2.5 2.5 2.5 2.5 2.5 2.5 |
| 脆性(不脆-很脆：0-5) | 3 2.5 2.5 2 | 2 3 3 2.5 | 3 2 2 | 3 2.5 2.5 3 3 3 |
| 点心形状(不规则-规则：0-5) | 2.5 2.5 2.5 2 | 2.5 3 2.5 2 | 3 2 2.5 | 2.5 2 2.5 2 2.5 2.5 |
Claims (19)
1.一种降低在油炸过程中食品吸收油的方法，其包括通过疏水性淀粉部分置换所述食品成分中的变性淀粉和/或速溶淀粉，或加入疏水性淀粉，所述疏水性淀粉通过使淀粉与包含烷基链或链烯基链的疏水剂反应获得，所述烷基链或链烯基链含有4-24个碳原子。
2.根据权利要求1所述的方法，其中所述的食品是含有变性淀粉和/或速溶淀粉的食品。
3.根据权利要求1或2所述的方法，其中所述的疏水性淀粉是烷基琥珀酸化淀粉或链烯基琥珀酸化淀粉。
4.根据权利要求3所述的方法，其中所述的烷基琥珀酸化淀粉或链烯基琥珀酸化淀粉是辛烯基琥珀酸化淀粉、壬基琥珀酸化淀粉、癸基琥珀酸化淀粉或十二烯基琥珀酸化淀粉。
5.根据权利要求4所述的方法，其中所述的淀粉为辛烯基琥珀酸化淀粉。
6.根据权利要求3-5中任一项所述的方法，其中所述的烷基琥珀酸化淀粉或链烯基琥珀酸化淀粉的取代度(DS)为0.005到0.5、优选0.01到0.1。
7.根据前述权利要求中任一项所述的方法，其中所述的疏水性淀粉为马铃薯淀粉、木薯淀粉、小麦淀粉、大麦淀粉、玉米淀粉、水稻淀粉、豌豆淀粉或者豆类淀粉。
8.根据前述权利要求中任一项所述的方法，其中所述的疏水性淀粉是通过酸降解或糊精化作用化学改性的淀粉。
9.根据前述权利要求中任一项所述的方法，其中所述的疏水性淀粉是酶改性的淀粉。
10.根据权利要求9所述的方法，其中所述的酶改性是选自糖基转移酶、α-淀粉酶、β-淀粉酶、葡糖淀粉酶、异淀粉酶、支链淀粉酶、CGT酶和分支酶的酶的结果。
11.根据前述权利要求中任一项所述的方法，其中所述的疏水性淀粉中直链淀粉含量基于所述淀粉干重为20-70wt.％、优选30-50wt.％。
12.根据前述权利要求中任一项所述的方法，其中所述的疏水性淀粉中支链淀粉含量基于所述淀粉干重高于80wt.％，优选高于95wt.％。
13.根据前述权利要求中任一项所述的方法，其中所述的疏水性淀粉是变性疏水性淀粉。
14.根据前述权利要求中任一项所述的方法，其中所述的食品包含乳化剂。
15.根据权利要求2-14中任一项所述的方法，其中至多有15wt.％、优选至多10wt.％、更优选至多5wt.％所述的变性淀粉和/或速溶淀粉被所述的疏水性淀粉置换。
16.根据权利要求2-15中任一项所述的方法，其中所述的变性淀粉是马铃薯淀粉、木薯淀粉、小麦淀粉、大麦淀粉、玉米淀粉、水稻淀粉、豌豆淀粉或者豆类淀粉。
17.一种可通过前述权利要求中任一项的方法获得的食品。
18.权利要求1-13中任一项所定义的疏水性淀粉作为降低油吸收的制剂的用途。
19.权利要求1-13中任一项所定义的疏水性淀粉用于制备用于治疗肥胖症的药物的用途。
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| EP06076058A EP1856986B1 (en) | 2006-05-16 | 2006-05-16 | Method for reducing the oil uptake in fried foodstuffs |
| PCT/NL2007/050220 WO2007133081A2 (en) | 2006-05-16 | 2007-05-16 | Method for reducing the oil uptake in fried foodstuffs |
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| CN104366336A (zh) * | 2014-11-19 | 2015-02-25 | 华中农业大学 | 一种油炸酥脆藕条的制备方法 |
| CN105851885A (zh) * | 2016-03-30 | 2016-08-17 | 王虹 | 一种降低油炸豆类食品中油吸收的方法 |
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| US9137072B2 (en) * | 2005-12-22 | 2015-09-15 | Qualcomm Incorporated | Methods and apparatus for communicating control information |
| CN110499348B (zh) * | 2019-09-20 | 2021-12-03 | 江南大学 | 一种酶法改性淀粉制备dp值15-30的直链糊精的方法 |
| WO2021086273A2 (en) * | 2019-10-29 | 2021-05-06 | Sms Corporation Co., Ltd. | Modified-acetylated distarch adipate and products containing thereof |
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| US3885981A (en) * | 1969-03-06 | 1975-05-27 | Pfizer | Starch compositions containing salts of certain monoalkyl fumarates and maleates |
| US5322705A (en) * | 1992-12-28 | 1994-06-21 | Heeps James W | Process for making a cooked, pureed food product which visually resembles the original food product |
| US5464642A (en) * | 1993-08-16 | 1995-11-07 | The Procter & Gamble Company | Process for making reduced-fat fried snacks with lighter, more expanded snack structures |
| US5928700A (en) * | 1996-05-10 | 1999-07-27 | The Procter & Gamble Company | Fried snack pieces and process for preparing |
| US5776476A (en) * | 1997-02-28 | 1998-07-07 | National Starch And Chemical Investment Holding Corporation | Cosmetic compositions containing hydrophobic starch derivatives |
| US6558730B1 (en) * | 1997-07-01 | 2003-05-06 | The Procter & Gamble Co. | Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof |
| WO2000042076A1 (en) * | 1999-01-15 | 2000-07-20 | Coöperatieve Verkoop- En Productievereniging Van Ardappelmeel En Derivaten Avebe B.A. | Hydrophobic starch derivatives |
| US6383535B1 (en) * | 2000-03-16 | 2002-05-07 | Bestfoods | Extruded potato casing and method of making |
| US6800311B2 (en) * | 2001-02-21 | 2004-10-05 | Penford Corporation | Process for preparing starch coated potato products |
| JP4699673B2 (ja) * | 2002-01-24 | 2011-06-15 | 太陽化学株式会社 | フライ食品用品質改良剤及びフライ食品の製造方法 |
| EP1462005A1 (en) * | 2003-03-28 | 2004-09-29 | Cerestar Holding B.V. | Multipurpose basic filling for baked products |
| JP4415408B2 (ja) * | 2003-06-12 | 2010-02-17 | 松谷化学工業株式会社 | 揚げ物用バッター |
| US20050008761A1 (en) * | 2003-07-11 | 2005-01-13 | Jeanne Paulus | Modified starches for use in gluten-free baked products |
| US20050042331A1 (en) * | 2003-08-22 | 2005-02-24 | Billmers Robert L. | Starches for reduced fat in fried foods systems |
| ATE422821T1 (de) * | 2004-01-14 | 2009-03-15 | Cerestar Holding Bv | Teigmischung, die modifizierte stärke enthält |
| US7794766B2 (en) * | 2005-08-25 | 2010-09-14 | Brunob Ii B.V. | Oil modifier to lower fat content of fried foods |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366336A (zh) * | 2014-11-19 | 2015-02-25 | 华中农业大学 | 一种油炸酥脆藕条的制备方法 |
| CN104366336B (zh) * | 2014-11-19 | 2017-08-25 | 华中农业大学 | 一种油炸酥脆藕条的制备方法 |
| CN105851885A (zh) * | 2016-03-30 | 2016-08-17 | 王虹 | 一种降低油炸豆类食品中油吸收的方法 |
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| MX2008014599A (es) | 2008-11-28 |
| AU2007250623A1 (en) | 2007-11-22 |
| JP2009537136A (ja) | 2009-10-29 |
| MY148509A (en) | 2013-04-30 |
| EP1856986B1 (en) | 2010-08-18 |
| JP4937344B2 (ja) | 2012-05-23 |
| EP1856986A1 (en) | 2007-11-21 |
| WO2007133081A2 (en) | 2007-11-22 |
| AU2007250623B2 (en) | 2010-06-10 |
| CN101489418B (zh) | 2013-05-08 |
| WO2007133081A3 (en) | 2008-04-17 |
| US20100055293A1 (en) | 2010-03-04 |
| BRPI0711472A2 (pt) | 2011-11-16 |
| DE602006016240D1 (de) | 2010-09-30 |
| ATE477717T1 (de) | 2010-09-15 |
| ES2346682T3 (es) | 2010-10-19 |
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