FI130438B - Using a pretreated biomaterial in a food fat component - Google Patents

Abstract

The present invention concerns a food fat component that has good water-binding capacity and is capable of preventing the oxidation of fatty acids and is qualitatively and economically advantageous. In particular, the present invention is suitable for ensuring the maturity of the biomaterial in the products, increasing the yield and preventing the oxidation of unsaturated fatty acids during the processing and storage of the products. Thus, the food fat component is generally suitable for use, especially in the manufacture of food products, improving their health and sensory properties. Practical examples of the food industry include the following applications: bakery products and other grain products, meat products and dairy products.

Description

USE OF PRE-TREATED BIOMATERIAL FOOD FAT COMP-

IN PONENT

Background of the invention

Field of invention

The present invention concerns a food fat component that has good water-binding capacity and is capable of preventing the oxidation of fatty acids, whereby it simultaneously — improves both the product's nutritional composition and sensory properties. In particular, the present invention concerns a method that brings production economic and qualitative advantages, which is suitable for the production of such a product, as well as products produced by such a method.

This type of food fat component is suitable for many different uses. It can be used, for example, in baking and meat products, and it is also suitable for the pharmaceutical and cosmetics industry to improve product compositions.

The level of technology

The water-binding capacity of food is important, for example, in terms of the product's final structure and other sensory properties, such as juiciness, taste and color. It also greatly affects the shelf life of the product. The water binding capacity is state-

A quantity of N that depends on the structure of the composition. The amount of water in different foods

S 25 in compositions typically varies during manufacturing processes, water can be absorbed more x or it can evaporate or be squeezed out of the composition. When selling a product, for example a bakery product, x, the weight of the product typically affects its economic value, so water has a great significance in terms of value, in addition to z its structural and sensory properties. at 30

S Due to the favorable properties that bring water binding ability, its improvement in particular

Efforts have been made to improve N bakery products. Typically, various water-binding additives have been tried. However, the ability of the products to bind water is still insufficient, and it has been noticed that in the case of the tested additives, they generally weaken the quality and workability of the dough, such as mixability. In addition, water evaporation is still a problem.

Patent US6251458 (B1) presents a method that makes bakery products softer and improves their shelf life. The method is based on structurally expanded cellulose, which is mixed with the dough to improve the water binding capacity. Patent publications WO 2010141821 (A1), WO 2017211635 (A1) and EP 2658392 (B1) also describe food compositions whose starch has been pre-treated by heating.

The invention in patent application FI20175435 concerns a food fat component that is capable of preventing the oxidation of fatty acids and at the same time improving both the product's nutritional composition and sensory properties. The invention also concerns a method suitable for producing such a component, as well as products in which this component has been used. In the invention in question, the prevention of the oxidation of fatty acids is based on a physical barrier and antioxidants possibly contained in the raw materials. This type of food fat component is suitable for many different uses. It can be used, for example, in mincemeat steaks, chocolate masses and pies, and it is also suitable for the pharmaceutical and cosmetics industry to improve product compositions.

Patent publications WO 2014169315, on the other hand, present an encapsulated phospholipid oil-in-water emulsion. en Description of the invention

S 25 x The present invention is defined in independent patent claims. Certain forms of application x are defined in non-independent patent claims. z

N According to the first aspect, the present invention concerns a food fat component capable of preventing the oxidation of fatty acids. ~ &

According to another point of view, the invention concerns a food fat component that contains pre-treated biomaterial, whereby surprising advantageous properties are achieved, such as good water-binding capacity.

According to the third aspect, the invention concerns a food fat component with additive properties.

According to the fourth aspect, the invention concerns a product in which a food fat component as described above has been used to simultaneously improve both the product's nutritional composition, sensory properties and economy.

According to the fifth aspect, the invention concerns a method for producing the above-described food fat component or product.

According to the sixth aspect, the invention concerns the use of the food fat component or product according to the invention. — With the method according to the present invention and the component produced with it, soluble fat can be protected from oxidation. In the invention in question, the prevention of the oxidation of fatty acids is based on a physical barrier and antioxidants possibly contained in the raw materials. With the method according to the invention, the nutritional quality of the soluble fats can be better preserved while at the same time improving the quality properties of the product.

The basic idea of the invention is to further increase the beneficial properties of the anti-oxidation food fat component by pre-treating the food fat component contained

N biomaterial in water before mixing into the component. In this way, additional

S 25 — food fat component with beneficial properties without actual additives

S den addition.

N z The present invention achieves several benefits. The biomaterial according to the invention

Thanks to the N pretreatment, the final product from the biomaterial is sure to be cooked = 30 — ripe, also in its inner parts. In addition, with the help of the invention, more water can also be bound to the component, which increases the prepared food fat component

N mass, so that the final product can also be prepared with a smaller amount of flour. As a sensory property, the pretreatment of biomaterial produces a food-

a slight sweet taste to the fat component, which enables the preparation of sweet products using less added sugar. With the help of the component according to the invention, at the same time as improving the nutritional composition of the product, juiciness can be introduced into the product, and its shelf life, especially fresh keeping, can be increased.

With the help of the invention, in terms of manufacturing the food fat component, production economic and qualitative benefits are also achieved.

Application forms of the invention

The present invention concerns a food fat component capable of preventing the oxidation of fatty acids, binding water well and ensuring the maturity of the biomaterial it contains when cooking the final product containing it, and thus improving the nutritional and sensory properties of the product.

In particular, the present invention concerns a food fat component, the bio-material contained in which is pre-treated, whereby surprising properties are achieved.

According to a preferred embodiment, the present invention is based on a patent application

to the food fat component presented in FI20175435 and its manufacturing method.

In the patent application FI20175435 it is described as containing soluble fat and grain. the food fat component and the product containing it, as well as the manufacturing method thereof. patent application

The food fat component described here has applications, e.g. in baking,

S 25 —in the production of meat products (meatballs, pretzels) and ready meals (vegetable steaks). x The advantages of the food fat component are that the component is able to prevent the oxidation of fatty acids and at the same time improve both the product's nutritional composition and sensory properties. In the said patent application, the prevention of the oxidation of fatty acids

The N is based on the physical barrier and the antioxidants that the raw materials may contain. ~ &

According to the mentioned patent application, the operation of the fat component is based on the idea that the protein and biomaterial addition made to the oil-in-water mixture (possible

after electrolyte addition), the fatty acids contained in the fat are bound by mechanical treatment with the help of proteins into small particles, whereby the proteins and their active chains of amino acids conform to the surface of the particles through their affinity and partly through the bonds between atoms. Other biomaterials can also be added to the mixture, whereby a finished food fat component is formed, after which the mixture is preferably dehydrated. In this case, the oil and fatty acids have been made into stable, protected structures, i.e. the fat stays in the product and does not cause an unpleasant mouthfeel when it comes off. As water decreases as a result of dehydration, the preservation of the vital fat component increases and at the same time the oxidation of fats can be reduced. With the help of the presented food fat component — both the nutritional and sensory properties of the products can be improved.

According to one embodiment, the invention uses the composition of the food fat component described in the aforementioned patent application, which contains 10-70% by weight of oil fat, 10-70% by weight of biomaterial and 1-40% by weight, preferably 1-30% by weight of protein . In addition, the component preferably contains water and possibly an electrolyte. For example, salts can be used as electrolytes. Water can be in the form of pure water or other aqueous liquid. Milk, plant-based milk drinks, vegetable and fruit juices are typically well-suited liquids for this purpose. — In the production of the food fat component, a biomaterial that typically contains carbohydrates, but also proteins and fats, is used as biomaterial. Examples include cereal flour, groats or flakes (such as wheat, barley, rye, oats, spelt, millet, corn, rice or sorghum); fake cereal flour, groats or flakes (eg

N buckwheat, amaranth or quinoa); legumes (soybeans, peas, chickpeas, beans, lentils, lupii-

S 25 nits) or broad beans or organic protein sources (such as insects, seafood, vertebrates, mammals, fungi, algae or moulds). The components of the component form an emulsion in oil-water, where the protein and biomaterial form a stable structure at the interfaces of the emulsion as a result of strong homogenization. An emulsion is obtained by dehydrating

N powdery solid.

S According to the preferred embodiment, the biomaterial used contains significantly, but

N at least 20% starch, typically significantly more than 20%, such as more than 30%, or even >50%.

According to the typical form of application, oat flour is used as biomaterial.

From the point of view of this invention, it is essential that the biomaterial is pretreated before it is added as part of the food fat component. — Any fat that is at least oily when heated is suitable as an oil fat to be used in the present invention. Several different fats or fat compounds can be used for the production of the component according to the invention, i.e. with the help of the method, different fat profiles can be produced in different fat-containing biomatrices that can be consumed without a belt. Vegetable fat or oil, such as rapeseed or palm oil, shea butter, or some combination of these, is typically used as the oil fat. In this case, the product contains fatty acids beneficial to health. Omega fatty acids are particularly beneficial.

The protein sources used in the flint food fat component are not limited. In the invention, any protein obtained from the living organism can be used (such as the above-mentioned flour, — grains and flakes, or insects, seafood, vertebrates, mammals, fungi, algae or molds).

According to one embodiment of the invention, the protein contained in the food fat component is a protein contained in an egg, such as avidin, ovalbumin, conalbumin or — lysozyme or soy protein, or several of these at the same time.

According to the preferred form of application, in the method according to the invention, fat encapsulation is done without added stabilizers or emulsifiers, in contrast to several already patented

In N rotated Fatty Acid Microencapsulation Methods. Advantageously used protein source

S 25 — thus acts as an emulsifier in itself, as in the case of an egg. However, according to one form of application, a separate emulsifier can also be used. For example, lecithin can be used when preparing vegan products.

E

N In the method according to the invention, a fat phase and salt are added to the water to a water content = 30 20-80% by weight, preferably 30-70% by weight, and the resulting mixture is mixed at less than 60 *C, = preferably at less than 50 *C, less than 10 min. Finally, as a result of this heating, the

This fat is in an oily form and has formed an oil-in-water mixture. Protein is added to the mixture, and mechanical mixing is then continued. In the final step, a strong homogenizing treatment is used for less than 10 min, preferably less than 3 min, until the mixture consists of a homogeneous phase or phases. The protein is added when the temperature is below 100 °C, preferably 0-70 °C depending on the protein source. If necessary, an electrolyte, typically salts, can also be added to the mixture. These phases/phase form the first part of the food fat component according to the invention. Homogenization of the mixture is performed by a generally known mechanical method, which is suitable for the viscosity of the desired mixture. Homogenization is preferably performed mechanically with cutting blades.

In the next step, the mixture is combined with the pre-treated biomaterial, i.e. the second part of the food fat component, thus forming the final food fat component.

The joining takes place by generally known mechanical treatments, such as grinding, — mixing, high pressure treatment, cutting treatment or some combination of these. The biomaterial must be hygienically clean and meet the requirements of generally accepted standards. The end result is a homogeneous mass, mixture or suspension, which forms the food fat component according to the invention either as such, or the mixture can alternatively be further dehydrated.

Pretreatment of biomaterial includes heat treatment.

According to one application form, the pretreatment of the biomaterial is done by boiling the biomaterial with a liquid. Typically, the liquid used in the soup is water, juice or milk, preferably water. Cooking takes place under normal pressure, typically at a temperature of 100 °C, for about 5-10 minutes. In a pressurized space, pretreatment takes place at a higher temperature, e.g. 130 degrees in 1-3 minutes.

N According to the second application form, the pretreatment of the biomaterial can also be done by others

S 25 — by methods such as soup extrusion. 3 s According to one form of application, the biomaterial is pre-treated so that the starch it contains is crystallized and is able to bind a liquid, such as water, in relation to its weight,

N times already at room temperature.

S In the pretreatment, the starch that has been crystallized is susceptible to amylolytic enzyme activity

N in the later stages of the method. As a result of the action of enzymes in the flour, the crystallized starch may break down during the preparation, rising and initial baking of the dough, partly to maltodextrin and partly to malt sugar, which creates a mild sweet taste.

According to the advantageous form of application, the biomaterial is also pre-cooked during the pre-treatment.

The biomaterial obtained as a result of the pretreatment can be added to the first part of the food fat component according to the invention as a pasty material ("porridge"). The resulting mass, mixture or suspension forms the food fat component according to the invention.

According to another embodiment, the pre-treated biomaterial is dehydrated and added to the first part of the food fat component according to the invention in dry form, such as powder, chips or some other suitable particle size or form, preferably in powder form (dried "porridge"). The resulting mass, mixture or suspension — constitutes the food fat component according to the invention.

According to one embodiment, the food fat component in the form of a mass, mixture or suspension prepared in accordance with one of the previous embodiments can be used as such without dehydration as a so-called pre-dough in the manufacture of the product. In this case, the food fat component typically contains 5-50% by weight of oil fat, 1-40% by weight of protein, 10-70% by weight of pre-treated biomaterial and 0.1-80% by weight of water.

N According to another, alternative form of application, the food fat component first

The mixture or suspension obtained by combining S 25 — and the second part is dehydrated by generally known x process methods in use (for example freeze drying or vacuum drying), preferably by heating treatment. Typically, the heating treatment takes place below 250 *C for less than 45 min, depending on the viscosity of the mixture and the

N of the amount of mixture. With dehydration, the amount of water in the product can be reduced and thus the shelf life of the product is improved. Typically, the water content of the dehydrated product, depending on the drying conditions, is about 0.1-15% by weight. The dehydrated product is ground mechanically

Using commonly known methods, it is divided into small and large particles, after which the powder is processed to be ready for use.

According to the advantageous form of application, the food fat component is dried as a thin mat in an oven at a temperature of about 230 *C, resulting in a pleasant-tasting golden yellow dry mat. —During the manufacturing process, pH adjustment is possible. pH is of great importance in terms of the function of proteins, so it can influence the behavior of proteins. At a favorable pH, the function of proteins is at its maximum, when they effectively bind fatty acids into small particles, preventing their oxidation. By means of pH regulation, the degree of oxidation of fatty acids and thus the nutritional composition of the product can be influenced.

A favorable pH for most proteins is around 7-8.

As mentioned earlier, according to one form of application, various additional components such as antioxidants and vitamins (to15 copherols, vitamins A, D, E) can be added to the product during manufacturing. Additional components can improve the quality or health of the products. Possible ingredients that can be added are also, for example, different spices, aromas or other flavorings. The components added during the mixing step can also be chemically reactive with amino acids, forming physico-chemical bonds or components based on short-range forces (van der Waals).

According to the preferred embodiment, the components that may be added to the mixture during the mixing phase are oil-soluble.

The present invention also relates to a product in which the food fat composition according to the invention

S ponent has been utilized. Typically, the product is a food or cosmetic product, or a medicine.

N 25 — The food fat component can be added to the mixture or it can be partially replaced or <t ? entirely some typically used fat-, protein-, or carbohydrate-based ingredient. <t

N The dried food fat component of the invention can also be used independently

I

= as an ingredient in the aforementioned applications.

No

O 30 — According to one form of application, doughs for end products may be needed in foodstuffs

S surprisingly long mixing or kneading times.

The following non-limiting examples represent applications of the present technology.

EXAMPLES

Examples of biomaterial pretreatment:

Example 1

Oatmeal (1 volume unit) and water (2 volume units) were boiled at 100 *C with stirring until a paste-like consistency was obtained. The composition was cooled to room temperature.

Example 2

The paste-like composition according to Example 1 was dehydrated by rolling it into a thin mat (about 5 mm thick) and dehydrating said mat in a rotary oven at a temperature of 220°C for about 10 minutes. —The dehydrated plate-like material was ground into a powder.

Example 3

Oatmeal and a small amount of water or steam were extruded so that the temperature of the mass in the soup extruder is 170 *C and the pressure at the nozzle of the screw chamber is 50 millibars. Composition — cooled after extrusion and ground into a powder.

Examples of the use of pre-treated biomaterial: en Example 4. Dough and a fresh bakery product from it

S 25 — To the first part of the food fat component x produced in accordance with patent application FI20175435 (a fat homogenate containing water, oil, egg mass and x salt), a pre-treated biomaterial was added in powder form (the amount of pre-treated biomaterial calculated from the recipe is typically 3%), resulting in a food fat according to the invention

N component where the biomaterial has been pretreated.

S Water was added to the component (the amount of water is adjusted according to the bakeability of the dough

N kaan), wheat flour, yeast and salt to form the dough.

The formation of the dough containing the pre-treated biomaterial was different from the norm, and it was surprisingly found that although the dough initially seemed to be poorly suited to the mechanical process, by increasing the kneading time beyond the usual, the workability of the dough unexpectedly improved.

Lifting: normal

Frying: normal

Example 5. Dough and a dry bakery product from it

In the first part of the food fat component produced in accordance with patent application FI20175435 (fat homogenate containing water, oil, egg mass, salt), pre-treated biomaterial was added in powder form (the proportion of biomaterial in the final product is typically 70%), resulting in the food fat component according to the invention. Water was added to the component (the amount of water is adjusted according to the bakeability of the dough).

The dough containing the pretreated biomaterial was mixed with a normal mixer. The mixing time was short, typically 3-5 minutes, and the bakeability of the resulting dough was at its best when the dough temperature was 5-15 *C. — Lifting: no lifting

Baking: The dough was baked to about a final moisture content of 5%, or alternatively to a final moisture content of 10-15%, after which the product was dried to a final moisture content of 5%.

N Final processing: Can be cut into pieces to be enjoyed by itself or e.g. granola

S 25 as a component. It can also be chopped, in which case breadcrumbs (examples x 8 and 9) and breading flour (example 10) or a component of a baking recipe (example 7) are used 3

I Example 6. Dough and a dry bakery product from it

N Pretreated biomaterial as a pasty preparation was added to the 30th largest part of the food fat component (fat homogenate containing water, oil, egg mass, salt) prepared in accordance with the patent application FI20175435 (the portion of the biomaterial

N in the wood product is typically 70%), which resulted in the food fat component according to the invention.

The dough containing the pretreated biomaterial was mixed with a normal mixer. The mixing time was short, typically 3-5 minutes, and the bakeability of the resulting dough was at its best when the temperature of the dough was 5-15 *C.

Lifting: no lifting

Baking: The dough was baked to a final moisture content of 5%, or alternatively to a final moisture content of 10-15%, after which the product was finally dried.

Final processing: Can be cut into pieces to be enjoyed on its own or as a component of e.g. granola. It can also be chopped, in which case breadcrumbs (examples 8 and 9) and breading flour (example 10) or a component of a baking recipe (example 7) are used.

Example 7. Dough and a fresh bakery product from it — In the first part of the food fat component prepared according to patent application FI20175435 (fat homogenate, which contains water, oil, egg mass, salt) pre-treated biomaterial was added as a paste-like preparation (the proportion of biomaterial in the final product is typically 3%), whereby the food fat component according to the invention was obtained.

The component was mixed with water (the amount of water is adjusted according to the bakeability of the dough), wheat flour and salt to form the dough.

N The dough containing the pretreated biomaterial was mixed with a normal mixer. stir-

S 25 — the kneading time was exceptionally long, and surprisingly it was found that even though the dough initially seems x to be poorly suited to a mechanical process, by increasing the kneading time beyond the usual x the workability of the dough unexpectedly improves. z

N Rise: normal = 30 —Baking: normal ~ &

Example 8. Preparation of meat product

5-25% by weight of the powder obtained on the basis of example 5 or 6 was mixed with the ground meat material (including other commonly used meat dough components). The resulting dough was shaped and then finished in a manner typical of the products in question, for example by baking in the oven or grilling.

This method of preparation can be used to prepare, for example, meatballs, meatloaf, hamburger steak or Kiev cutlet.

Example 9. Preparation of vegetable steak

5-25% by weight of the powder obtained on the basis of example 5 or 6 was added to the usual vegetable steak dough. The resulting dough was shaped and then finished in a typical way for the products in question, for example by baking in a pan or on a baking sheet.

Example 10. Meat or fish breading

The powder obtained on the basis of example 5 or 6 was used as a breading powder of the product to be breaded as it is or bound with special fixing agents.

Example 11. Determination of bread catch

Initially, a biological material containing 22 wt% oat flour and 78 wt% water was pretreated. ™

S 25 — The mixture was boiled to a thick paste/porridge which was cooled to room temperature. 3 s A dough was made from the paste by adding the first z part of the food fat component, i.e. fat homogenate, using the following general instructions: a

O

= 30 Leipd A: = 559.5 g wheat flour

N 81.9 g oat paste 26.2 g granulated sugar 23.1 g fat homogenate

18 g pressed yeast 9.1 g salt 366.20 water

1084 g of dough was obtained > The recipe contains oats 1.7% by weight, oil 0.7% by weight

A free-standing loaf-shaped dough blank (about 1000 g) was prepared, lifted, baked, the bread yield was determined and the quality characteristics of the products were evaluated.

Breads B and C were also prepared according to the corresponding instructions.

Recipes reduced:

Recipe A:

Flour

Water 33.8% by weight of the recipe

Pre-processed oats 1.7% by weight (calculated as oat flour)

Fat homogenate

Recipe B

Flour

Water 31.2% by weight of the recipe

Pre-processed oats 1.8% by weight (calculated as oat flour)

Fat homogenate

Respect C

Wheat flour + gluten, 2% by weight of the amount of flour replaced with gluten

N Pre-processed oats 1.8 wt% oats (calculated as oat flour)

S 25 Water 31.2% of the recipe x Fat homogenate

N z Bread yields calculated from wheat flour or wheat flour + gluten (2% by weight of the amount of flour a)

O o 30

S Bread A. 177% (1 kg of wheat flour equals 1.77 kg of bread)

N Bread B. 170% (1 kg of wheat flour 1.70 kg of bread)

Bread C. 175% (one kilo of wheat flour, of which 2% gluten, 1.75 kg of bread)

Reference without pre-processed oats 166% (1 kg of wheat flour 1.66 kg of bread)

Other observations

Dough processability:

Dough A: Loose, somewhat sticky dough. By increasing the mixing time (up to 20 minutes), the bakeability of the dough improves substantially. The lifting duration is reasonably good. Well suited for hand/artesan baking. Suitability for line baking is average.

Dough B: Less sticky, standard mixing time 2 + 10 min, Duration of rising reasonably good. Suitable for line baking.

Dough C: Standard dough suitable for line baking in terms of processability.

Breads - Observations

Bread A: The softest of the breads, value 5 in the thumb test (scale 1-5, 1 hard, 5 soft), was soft and elastic, partly with large pores, surface color beautiful brown, slightly jagged, slightly darker inside than the reference bread. Sweet.

Bread B: Soft (value 4), the difference is not big compared to A, the pore structure is even, the surface color is beautiful — the brown interior is a little darker than in the reference bread. Sweet.

Bread C: Soft (value 4-), softness/elasticity almost like B, porous structure OK, color like B. Sweet.

Reference bread: Soft, dense porous structure, baking color light brown, interior color light. Fi sweet.

OF

Oh 25

S Shape

OF

I Height/width (h/w)

N Bread A: k/1 44% = 30 — Bread B: k/l 45% = Bread C: k/ 47%

N Reference bread: h/l 45%

Bread A was the most compact, corresponding to the compactness of the reference bread. However, the condition of the other breads was also good.

Taste

Breads A, B and C had a pleasant, mild sweetness. In the pretreatment, the starch that has been crystallized is susceptible to amylolytic enzyme activity. As a result of the action of the enzymes in the flour, the pasteurized starch breaks down during the dough preparation, rising and initial baking, partly into maltodextrins and partly into malt sugar. The yeast consumes the sugar added to the recipe as food for the yeast during fermentation. This mechanism creates sweetness in the product "without added sugar".

Breads after 30 days of freezing: — Sensory evaluation of breads A, B and C had retained their freshness characteristics clearly better than the reference bread after freezing.

Industrial applicability — The present invention can be used in general to produce the food fat component according to the invention and the product containing it.

In particular, the present invention is suitable for use in products whose nutritional value and sensory properties are to be improved. The present invention is suitable for var- ™

S 25 — to reduce the maturity of the biomaterial in the products, increase the yield, and produce the desired fat profile for x products and prevent the oxidation of unsaturated fatty acids during the processing and storage of the products. Thus, the food fat component is generally suitable for use, especially in the manufacture of food products, improving their a

N health, sensory and qualitative properties. > 30

R

S Practical examples of the food industry include the following applications: bakery products and other grain products, meat products and dairy products.

The food fat component according to the invention causes a noticeable sweetness in the products, which leads, for example, to the fact that the component can be used to make sweet products, such as island bread, with less added sugar — List of reference publications

Patent literature

US6251458 (B1)

FI20175435 ™

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Claims (8)

Patent requirements 1. A method for producing a food fat component, characterized by first forming an oil-in-water mixture containing salt and oil fat which is vegetable fat or oil, to which oil-in-water mixture protein is added and the mixture is homogenized, after which biomaterial containing at least 20% starch is added to the mixture, as the biomaterial is pre-treated by heat treatment in such a way that the starch present in the biomaterial is pre-glued. 2. The method according to patent claim 1, whereby the biomaterial is pre-treated by boiling, whereby the starch it contains has become sticky and it can bind liquid to itself several times compared to its weight. 3. The method according to claim 1 or 2, whereby ingredients of the food fat component are mixed into a homogeneous mixture through mechanical treatments. 4. The method according to any of the preceding claims, whereby the pre-treated biomaterial in paste form or as a dehydrated powder is mixed into the homogeneous mixture formed by water, oil, protein and electrolyte. 5. A food fat component produced by the method according to any of the preceding patent claims, which the food fat component contains 5-50 wt% oil fat to which 1-40 wt% protein and 10-70 wt% pretreated biomaterial have been added, @ and which contains 0.1-80 wt% water. No. 25 5 6. The food fat component according to patent claim 5, wherein the pre-treated bio-material is cereal flour, groats or flakes, preferably wheat, barley, rye, oats, spelt, millet, maize, rice or sorghum; mock cereal flour, groats or flakes, preferably buckwheat, amaranth or guinoa; legumes, preferably soybeans, peas, O 30 chickpeas, beans, lentils or lupins; or broad bean; or organic sources, preferably insects, shellfish, vertebrates, mammals, fungi, algae or molds, preferably oatmeal. 7. The food fat component according to claim 5 or 6, which contains soluble fat. 8. A product containing the edible fat component according to any patent claim 5-7. ™ N O N N S O I a a N O © MN O N