FI20176197A1 - Using a pretreated biomaterial in a food fat component - Google Patents

Abstract

The present invention relates to a food fat component which has a good water-binding capacity and which is capable of preventing oxidation of fatty acids and is qualitatively and economically advantageous. In particular, the present invention is suitable for ensuring the maturation of the biomaterial in products, for increasing the yield and for preventing the oxidation of unsaturated fatty acids during processing and storage of the products. Thus, the food fat component is generally suitable for use in the manufacture of, in particular, food products to improve their health and organoleptic properties. Practical examples from the food industry include the following applications: bakery products and other cereal products, meat products and dairy products.

Description

The present invention relates to a food fat component having a good water binding capacity and capable of preventing the oxidation of fatty acids, thereby simultaneously improving both the nutritional composition and the organoleptic properties of the product. In particular, the present invention relates to a process for producing economical and qualitative advantages suitable for the manufacture of such a product and to products manufactured by such a process.

Such a food fat component is suitable for many different uses. It can be used in, among other things, baking and meat products, and is also suitable for the pharmaceutical and cosmetic industry to improve the composition of products.

State of the art

The water-binding capacity of foodstuffs is important, for example, in terms of the final structure of the product and other organoleptic characteristics such as juiciness, taste and color. It also greatly contributes to keeping the product fresh. Water binding capacity is a volume variable that depends on the structure of the composition. The amount of water in the compositions of the various foodstuffs typically varies during the manufacturing process and may be further absorbed or evaporated or squeezed out of the composition. When selling a product, such as a bakery product, the weight of the product typically influences its economic value, so water is of great importance in addition to its structural and organoleptic properties.

Due to the advantageous properties which confer water-binding properties, efforts have been made to improve its water-binding properties, particularly in bakery products. Typically, various water-binding additives have been tried. However, the ability of the products to bind water is still deficient and it has been found with the additives tested that they generally impair the quality and handling of the dough, such as mixing. In addition, water evaporation is still a problem.

US6251458 (B1) discloses a process which 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.

The invention disclosed in patent application FI20175435 relates to a food fat component which is capable of preventing the oxidation of fatty acids while improving both the nutritional composition and the organoleptic properties of the product. The invention also relates to a process suitable for the preparation of such a component and to products utilizing this component. In the present invention, the inhibition of fatty acid oxidation is based on the physical barrier and the possible antioxidants contained in the raw materials. Such a food fat component is suitable for many different uses. It can be used, for example, in minced steaks, chocolate pulp and pies, and is also suitable for the pharmaceutical and cosmetic industries to improve the composition of products.

Description of the Invention

The present invention is defined in the independent claims. Certain embodiments are defined in the dependent claims.

In a first aspect, the present invention relates to a food fat component which is capable of inhibiting oxidation of fatty acids.

In another aspect, the invention relates to a food fat component containing pre-treated biomaterial, which provides surprisingly advantageous properties such as good water binding capacity.

In a third aspect, the invention relates to a food fat component having additive properties.

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In a fourth aspect, the invention relates to a product wherein a food fat component as described above is used to simultaneously improve the nutritional composition, organoleptic properties and economy of the product.

In a fifth aspect, the invention relates to a process for preparing a food fat component or product as described above.

In a sixth aspect, the invention relates to the use of a food fat component or product according to the invention.

By the process of the present invention and the component prepared by it, soluble fat can be protected from oxidation. In the present invention, the inhibition of fatty acid oxidation is based on the physical barrier and the possible antioxidants contained in the raw materials. The process of the invention achieves a better nutritional quality of soluble fats while improving the quality properties of the product.

The basic idea of the invention is to further enhance the beneficial properties of the antioxidant food fat component by further pretreating the biomaterial contained in the food fat component with water before mixing into the component. This achieves a food fat component having additive properties without the addition of the actual additives.

The present invention achieves several benefits. Due to the pretreatment of the biomaterial 25 according to the invention, the biomaterial will be assuredly mature when cooked, even in its inner parts. In addition, the invention also allows more water to be bound to the component, which increases the mass of the prepared food fat component, whereby the final product can also be made more with a smaller amount of flour. As a sensory property, the pretreatment of the biomaterial produces a slightly sweet taste to the fat component of the foodstuff 30, which enables the preparation of sweet products using less added sugar. The component according to the invention, at the same time as improving the nutritional composition of the product, provides added juiciness to the product and increases its shelf life, especially freshness.

The invention also provides production economical and qualitative benefits in terms of manufacturing the food fat component.

Embodiments of the Invention

The present invention relates to a food fat component which is capable of preventing the oxidation of fatty acids, of high water binding and of ensuring the maturity of the biomaterial it contains when cooking the final product, thereby improving the nutritional and organoleptic properties of the product.

In particular, the present invention relates to a food fat component containing pre-treated biomaterial, which results in surprising properties.

According to a preferred embodiment, the present invention is based on the food fat component disclosed in patent application FI20175435 and the process for its preparation.

Patent application FI20175435 describes a food fat component and a product containing soluble fat and cereals and a process for their preparation. The food fat component described in the patent application has applications for e.g. in baking, in the preparation of meat products (meatballs, crumbs) and ready meals (vegetable steaks). The advantages of the food fat component are that it is able to prevent the oxidation of fatty acids and at the same time improve both the nutritional composition and the organoleptic properties of the product. In that patent application, the prevention of oxidation of fatty acids is based on a physical barrier and the possible antioxidants contained in the raw materials.

According to the said patent application, the function of the fat component is based on the idea that, through bonds between the particles on the surface. Other biomaterials can also be added to the mixture to form a ready food fat component, after which the mixture is preferably dehydrated. The oils are then made into stable protected structures, i.e. ras

20176197 prh 29 -12- 2017 va remains in the product and does not cause unpleasant mouth feel when removed. As water decreases as a result of dehydration, the shelf life of the vital fat component increases and at the same time the oxidation of fats can be reduced. The presented food fat component can improve the nutritional and organoleptic properties of the products.

According to one embodiment, the invention uses a composition of the food fat component described in the aforementioned patent application containing 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. Further, the component preferably contains water and optionally an electrolyte. For example, salts can be used as Elekt10 rolytes. The water may 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.

Biomaterials containing carbon 15 hydrates, but also proteins and fats, are typically used as biomaterials for the production of the food fat component. Examples include cereal flour, cereal grains or flakes (such as wheat, barley, rye, oats, spelled, millet, corn, rice or sorghum); fake flour, meal or flakes (such as buckwheat, amaranth or quinoa); legumes (soybeans, peas, chickpeas, beans, lentils, lupins) or beans or protein sources of animal origin (such as insects, seaweed, dorsal tendons, mammals, fungi, algae or molds). The constituents of the component form an emulsion in oil water, where the protein and biomaterial form a stable structure at the interface of the emulsion as a result of vigorous homogenization. By dehydrating the emulsion, a powdery solid is obtained.

According to a preferred embodiment, the biomaterial used contains significantly but at least 20% starch, typically significantly more than 20%, such as more than 30%, or even> 50%.

According to a typical embodiment, oat flour is used as biomaterial.

It is essential for the present invention that the biomaterial is pretreated before being added to the food fat component.

Any fat that is at least oily when heated is suitable as the oil fat used in the present invention. Indeed, many different fats or fat compounds can be used in the preparation of the component according to the invention, i.e., the method can produce different fat profiles in different oral fat-containing biomatrices. Typically, vegetable oil or vegetable oil, such as rapeseed or palm oil, shea butter, or any combination thereof, is used as the oil fat. In this case, the preparation contains healthy fatty acids. Omega fatty acids are particularly useful.

The protein sources used in the food fat component are not limited. Any protein of the living organism (such as the aforementioned flour, bryozoans and flakes, or insects, seafood, vertebrates, mammals, fungi, algae or molds) can be used in the invention.

According to one embodiment of the invention, the protein contained in the food fat component is an egg protein such as avidin, ovalbumin, conalbumin or lysozyme or soy protein, or more than one of these simultaneously.

In a preferred embodiment, in the process of the invention, fat encapsulation is carried out without the addition of stabilizers or emulsifiers, unlike many of the already patented microcapsules of fatty acids. Preferably, therefore, the protein source used itself acts as an emulsifier, as in the case of an egg. However, according to one embodiment, a separate emulsifier may also be used. For example, lecithin may be used in the preparation of vegan products.

In the process of the invention, the fat phase and the salt are added to the water at a water content of 20 to 80% by weight, preferably 30 to 70% by weight, and the resulting mixture is stirred at less than 60 ° C, preferably below 50 ° C. At the latest, as a result of this heating, the fat used is in an oily form and an oil-in-water mixture has been formed. Protein is added to the mixture, followed by mechanical mixing. In the final step, vigorous 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 at a temperature below 100 ° C, preferably 0-70 ° C, depending on the protein source. If necessary, an electrolyte, typically salts, may additionally be added to the mixture. These phases / phases form the first part of the food fat component of the invention. Homogenization of the mixture is carried out by a well-known mechanical method suitable for the viscosity of the desired mixture. Preferably, the homogenization is performed by mechanically cutting blades.

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In the next step, the mixture is combined with the pretreated biomaterial, i.e. the second portion of the food fat component, to form the final food fat component. The joining is accomplished by commonly known mechanical treatments such as grinding, mixing, high pressure treatment, shear treatment or any combination thereof. Biomaterials 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 of the invention either as such or alternatively the mixture can be further dehydrated.

According to a preferred embodiment, the pre-treatment of the biomaterial includes a heat treatment.

According to one embodiment, the biomaterial is pretreated by boiling the biomaterial with a liquid. Typically, the liquid used in the cooking is water, juice or milk, preferably water. Cooking is carried out at normal pressure, typically at 100 ° C, for about 15 to 10 minutes. In a pressurized state, the pretreatment takes place at a higher temperature, e.g., 130 degrees Celsius in 1-3 minutes.

According to another embodiment, the biomaterial pre-treatment can also be performed by other methods, such as cooking extrusion.

According to one embodiment, the biomaterial is pretreated so that the starch contained therein is lithiated and capable of binding a liquid such as water several times its weight at room temperature.

Starch lysed during pre-treatment is susceptible to amylolytic enzyme activity in later stages of the process. The starch which is incorporated may possibly decompose as a result of the action of the flour enzymes during the preparation, raising and initial baking of the dough, partly to maltodextrin and partly to malted sugar, resulting in a slightly sweet taste.

According to a preferred embodiment, the biomaterial will also be pre-cooked during pre-treatment.

The biomaterial resulting from the pretreatment may be added to the first portion of the food fat component of the invention as a pasty material ("porridge"). Thus

The resulting mass, mixture, or suspension forms the food fat component of the invention.

According to another embodiment, the pretreated biomaterial is dehydrated and added to the first portion of the food fat component of the invention in dry form such as powder, shavings or any other suitable particle size or shape, preferably powder (dried porridge). The pulp, mixture or suspension thus formed constitutes the food fat component of the invention.

According to one embodiment, the food fat component in the form of pulp, mixture or suspension prepared according to one of the preceding embodiments can be used as such without dehydrogenation as so-called 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.

According to another alternative embodiment, the mixture or suspension obtained by combining the first and second portions of the food fat component is dehydrated by commonly known process methods (e.g., freeze drying or vacuum drying), preferably by heat treatment. Typically, the heating treatment takes place below

At 250 ° C for less than 45 min, depending on the viscosity of the mixture and the amount of mixture to be processed. By dehydration, the amount of water in the product can be reduced and thus the shelf life of the product improved. Typically, the water content of the dehydrated product will be from about 0.1% to about 15% by weight, depending on the drying conditions. The dehydrated product is mechanically milled into small and large particles by generally known methods, after which the powder is processed ready for use.

According to a preferred embodiment, the food fat component is dried as a thin mat in an oven at a temperature of about 230 ° C to provide a pleasant-tasting golden yellow dry mat.

It is possible to adjust the pH during the manufacturing process. pEL is of great importance for the function of proteins and thus can influence the behavior of proteins. a favorable

20176197 prh 29 -12- 2017 At pH, proteins have the highest activity, effectively binding fatty acids to small particles, preventing them from oxidizing. Thus, pH regulation can influence the degree of oxidation of fatty acids and thus the nutritional composition of the product. Most proteins have a favorable pH of about 7-8.

As mentioned earlier, in one embodiment, various additional components, such as antioxidants and vitamins (tol5 cafferols, vitamins A, D, E), can be added to the product during manufacture. Additional ingredients may be for improving the quality or health of the products. Possible ingredients that may be added are also various spices, aromas or other flavors. The components added in the compounding step may also be components reacting chemically with amino acids, forming physico-chemical bonds, or based on van der Waals forces.

According to a preferred embodiment, the components which may be added to the mixture during the compounding step are oil-soluble.

The present invention also relates to a product in which the food fat component of the invention is utilized. Typically, the product is a food or cosmetic product, or a drug. The food fat component may be added to the mixture, or may be substituted for some or all of the typically used fat, protein, or carbohydrate based ingredient. The dried food fat component of the invention may also be used as an independent ingredient in the above applications.

According to one embodiment, the doughs in the final product may require 25 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 pasty composition was obtained. The composition was cooled to room temperature.

Example 2

The paste-like composition of Example 1 was dehydrated by rolling a thin mat (about 5 mm thick) and dehydrating said mat in a rotary oven at 220 ° C for about 10 minutes.

The dehydrated sheet-like material was ground to a powder.

Example 3

A small amount of water or steam of oat flour was extruded so that the heat of the pulp in the cooking extruder is 170 ° C and the pressure at the screw chamber is 50 millibars. After extrusion, the composition was cooled and comminuted to a powder.

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

To the first portion of the food fat component prepared according to patent application FI20175435 (a fat homogenate containing water, oil, egg mass and salt) was added a pretreated biomaterial as a powder (typically 3% of the recipe biomaterial from the recipe).

Water was added to the component (the amount of water is adjusted according to dough baking), wheat flour, yeast and salt to form a dough.

The formation of the dough containing the pre-treated biomaterial was abnormal and it was surprisingly found that although the dough initially seemed to be unsuitable for mechanical

20176197 prh 29 -12- 2017 process, so by adding more kneading time than usual, the dough handling surprisingly improved.

Setting: Normal

Baking: normal

Example 5. Dough and dry bakery product therefrom

To the first portion of the food fat component prepared according to patent application FI20175435 (fat homogenate containing water, oil, egg mass, salt) was added a pretreated biomaterial in powder form (typically 70% of the biomaterial in the final product) to obtain the food fat component of the invention. Water was added to the component (the amount of water is adjusted according to the dough baking).

The dough containing pre-treated biomaterial was blended with a standard mixer. The kneading time was short, typically 3 to 5 minutes, and the resulting dough had a best baking performance at a dough temperature of 5 to 15 ° C.

Raising: No Raising

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

Finishing: Can be cut into pieces for you or for example as a granola component. Crushing can also be carried out using, as in the case of breadcrumbs (examples 8 and 9) and breadcrumbs (example 10) or a baking recipe component (example 7).

Example 6. Dough and dry bakery product therefrom

To the first portion (fat homogenate containing water, oil, egg mass, salt) of the food fat component prepared according to patent application FI20175435, a pretreated biomaterial was added as a pasty preparation (typically 70% of the biomaterial in the final product).

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The dough containing pre-treated biomaterial was blended with a standard mixer. The mixing time was short, typically 3 to 5 minutes, and the resulting dough had a baking best when the dough temperature was 5 to 15 ° C.

Raising: No Raising

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

Finishing: Can be cut into pieces for you or for example as a granola component. Grinding may also be carried out using, as in the case of breadcrumbs (Examples 8 and 9) and breadcrumbs (Example 10) or the baking recipe component (Example 7).

Example 7. Dough and fresh bakery product therefrom

To the first portion (fat homogenate containing water, oil, egg mass, salt) of the food fat component prepared according to patent application FI20175435, a pretreated biomaterial was added as a pasty preparation (typically 3% of the biomaterial in the final product).

Water was added to the component (the amount of water is adjusted according to the dough baking ability), wheat flour and salt to form the dough.

The dough containing pre-treated biomaterial was blended with a standard mixer. The kneading time of 25 was exceptionally long, and it was surprisingly found that although the dough initially appears to be poorly suited to a mechanical process, increasing the kneading time unexpectedly improves the handling of the dough.

Setting: Normal

Baking: normal

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Example 8. Preparation of a meat product

The minced meat material (including other commonly used components of meat dough) was blended with 5 to 25% by weight of the powder obtained from Example 5 or 6. The resulting dough was shaped and then finished in a manner typical of the preparations in question, for example by baking or grilling.

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

Example 9. Preparation of Vegetable Steak

5-25% by weight of the powder obtained according to Example 5 or 6 was blended in a conventional vegetable steak dough. The resulting dough was shaped and then finished in a manner typical of the preparations in question, for example by baking in a pan or on a sheet.

Example 10. Meat or fish product paneling

The powder obtained according to Example 5 or 6 was used as such or as a binder bonded with special adhesives as a pelletizing powder for the stone product.

Example 11. Determining the Bread Catch

Initially, a biological material containing 22% by weight of oatmeal and 78% by weight of water was pretreated.

The mixture was boiled to a thick paste / porridge which was cooled to room temperature.

The dough was made from the paste by adding the first part of the food fat component, the fat homogenate, using the following general rule:

Bread A:

559.5 g of wheat flour

81.9 g of oatmeal paste

26.2 g of granulated sugar

23.1 g of fat homogenate

20176197 prh 29 -12- 2017 g compressed yeast

9.1 g of salt

366.20 water

1084 g of dough was obtained

Recipe oats 1.7% by weight, oil 0.7% by weight

A free-standing lump-shaped dough blank (about 1000 g) was prepared, raised, baked, breadcrumbs were determined and the quality characteristics of the products were estimated.

B and C were also prepared according to similar instructions.

Recipes reduced:

Recipe A:

Flour

Water 33.8% by weight of the recipe

Pretreated oats 1.7% by weight (calculated as oat flour)

Rasvahomogenaatti

Recipe B

Flour

Water 31.2% by weight of the recipe

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

Rasvahomogenaatti

Respeti C

Wheat flour + gluten, 2% by weight of flour replaced by gluten Pre-treated oats 1.8% by weight of oats (calculated as oatmeal)

Water 31.2% of the recipe

Rasvahomogenaatti

Bread catches based on wheat flour or wheat flour + gluten (2% by weight of flour)

Bread A. 177% (per kilogram of wheat flour 1.77 kg of bread)

Bread 170% (1.70 kg of wheat flour)

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

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Reference without pre-treated oats 166% (1.66 kg of bread per kilogram of wheat flour)

Other observations

Processability of the dough:

Dough A: Loose, slightly sticky dough. By increasing the mixing time (up to 20 minutes) the dough's baking quality is substantially improved. Raising duration reasonably good. Ideal for hand / artisan baking. Medium fit for line baking.

Dough B: Less sticky, Normal mixing time 2 + 10 min, Raise time reasonably good. Suitable for line baking.

Dough C: Applicable to line baking as a processable dough.

Bread - Observations

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

Bread B: Soft (value 4), no difference to big A, porous texture smooth, surface color with a nice brown inside slightly darker than reference bread. Sweet.

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

Reference Bread: Soft, dense porous texture, light brown in color, light in interior. Not sweet.

Form

Height / Width (k / 1)

Bread A: k / 144%

Bread B: k / 1 45%

Bread C: k / 1 47%

Reference Bread: k / 1 45%

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Bread A was upright, corresponding to the orientation of the reference bread. The other breads, however, had good posture.

Taste

Bread A, B and C had a pleasant, mild sweetness. Pregelatinised starch is prone to amylolytic enzyme activity. The incorporated starch is partially degraded by the action of the flour enzymes during the preparation and raising of the dough and partly to maltodextrins and partly to mail sugar. The yeast consumes the added sugar in the recipe as a yeast feed. This mechanism creates sweetness '' without added sugar '' in the product.

Breads after 30 days of freezing:

Organically, breads A, B and C, after freezing, retained their freshness properties far better than reference breads.

Industrial Applicability

The present invention can generally be used to prepare a food fat component of the invention and a product containing it.

In particular, the present invention is suitable for use in products whose nutritional value and organoleptic properties are desired. The present invention is suitable for ensuring the maturity of the biomaterial in the products, increasing the yield, as well as providing the desired fat profile to the products and preventing the oxidation of the unsaturated fatty acids during the processing and storage of the products. Thus, the food fat component is generally suitable for use in the manufacture of food products in particular, improving their health, organoleptic and quality properties.

Practical examples in the food industry include bakery and other cereal products, meat products and dairy products. The food fat component of the invention provides a noticeable sweetness in the products, which results in, for example, the fact that the component can be used to make sweet products such as archipelago breads with less added sugar

Reference List of Publications

Claims (9)

A process for the preparation of a food fat component, characterized in that the biomaterial containing at least 20% starch pretreated by heat treatment 5 is added to the oil-in-water mixture to improve the water-binding capacity of the component, which improves the water-binding capacity of the final product. A process according to claim 1, wherein the biomaterial is pretreated by boiling so that the starch contained therein is lithiated and capable of binding 10 carries fluid many times its weight. The method of claim 1 or 2, wherein mechanical treatments are performed to blend the components of the food fat components into a homogeneous mixture. The method of any preceding claim, wherein the pretreated biomaterial, in paste form or dehydrated powder, is blended into a homogeneous mixture of water, oil, protein and any electrolyte. A food fat component prepared by the method of any preceding claim, comprising an oil-in-water mixture of protein and pre-treated biomaterial. 25 The food fat component according to claim 5, comprising 5 to 50% by weight of an oil fat to which 1 to 40% by weight of protein and 10 to 70% by weight of pre-treated biomaterial is added and 0.1 to 80% by weight of water. The food fat component according to claim 5 or 6, wherein Wherein the biomaterial is cereal flour, hulls or flakes, preferably wheat, barley, rye, oats, spelled, millet, corn or sorghum; false cereal flour, meal or flakes, preferably buckwheat, amaranth or quinoa; pulses, preferably soy, peas, chick peas, beans, lentils or lupines; broad bean; or animal sources, preferably insects, seaweed, vertebrates, mammals, fungi, algae or molds, preferably oatmeal. The food fat component according to any one of claims 5 to 7, comprising 5 this soluble fat. A product containing a food fat component according to any one of claims 5 to 8.