HRP20110016T1 - Biskviti i keksi sa smanjenom količinom zasićene masti i postupak njihove proizvodnje - Google Patents
Biskviti i keksi sa smanjenom količinom zasićene masti i postupak njihove proizvodnje Download PDFInfo
- Publication number
- HRP20110016T1 HRP20110016T1 HR20110016T HRP20110016T HRP20110016T1 HR P20110016 T1 HRP20110016 T1 HR P20110016T1 HR 20110016 T HR20110016 T HR 20110016T HR P20110016 T HRP20110016 T HR P20110016T HR P20110016 T1 HRP20110016 T1 HR P20110016T1
- Authority
- HR
- Croatia
- Prior art keywords
- oil
- weight
- fat
- dough
- fatty acids
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 13
- 235000015895 biscuits Nutrition 0.000 title claims abstract 12
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000021003 saturated fats Nutrition 0.000 title 1
- 239000000203 mixture Substances 0.000 claims abstract 17
- 235000013312 flour Nutrition 0.000 claims abstract 7
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims abstract 5
- 239000007787 solid Substances 0.000 claims abstract 5
- 235000019482 Palm oil Nutrition 0.000 claims abstract 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract 4
- 235000019485 Safflower oil Nutrition 0.000 claims abstract 4
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract 4
- 235000005687 corn oil Nutrition 0.000 claims abstract 4
- 239000002285 corn oil Substances 0.000 claims abstract 4
- 235000012343 cottonseed oil Nutrition 0.000 claims abstract 4
- 239000002385 cottonseed oil Substances 0.000 claims abstract 4
- 239000000944 linseed oil Substances 0.000 claims abstract 4
- 235000021388 linseed oil Nutrition 0.000 claims abstract 4
- 238000002844 melting Methods 0.000 claims abstract 4
- 230000008018 melting Effects 0.000 claims abstract 4
- 239000003921 oil Substances 0.000 claims abstract 4
- 235000019198 oils Nutrition 0.000 claims abstract 4
- 239000004006 olive oil Substances 0.000 claims abstract 4
- 235000008390 olive oil Nutrition 0.000 claims abstract 4
- 239000002540 palm oil Substances 0.000 claims abstract 4
- 235000005713 safflower oil Nutrition 0.000 claims abstract 4
- 239000003813 safflower oil Substances 0.000 claims abstract 4
- 239000003549 soybean oil Substances 0.000 claims abstract 4
- 235000012424 soybean oil Nutrition 0.000 claims abstract 4
- 239000002600 sunflower oil Substances 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 235000010855 food raising agent Nutrition 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 239000003925 fat Substances 0.000 claims 19
- 230000000630 rising effect Effects 0.000 claims 4
- 235000021323 fish oil Nutrition 0.000 claims 3
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims 2
- 229930195729 fatty acid Natural products 0.000 claims 2
- 239000000194 fatty acid Substances 0.000 claims 2
- 150000003626 triacylglycerols Chemical class 0.000 claims 2
- -1 HUH triglycerides Chemical class 0.000 claims 1
- 235000021314 Palmitic acid Nutrition 0.000 claims 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 150000001720 carbohydrates Chemical class 0.000 claims 1
- 150000002016 disaccharides Chemical class 0.000 claims 1
- 150000002772 monosaccharides Chemical class 0.000 claims 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims 1
- 235000014594 pastries Nutrition 0.000 claims 1
- 229920006395 saturated elastomer Polymers 0.000 claims 1
- 235000003441 saturated fatty acids Nutrition 0.000 claims 1
- 150000004671 saturated fatty acids Chemical class 0.000 claims 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 claims 1
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Cereal-Derived Products (AREA)
Abstract
Postupak priprave biskvita ili keksa, gdje se navedeni postupak sastoji u (i) pripravi dizanog tijesta miješanjem brašna, vode, sredstva za dizanje tijesta, smjese masti i izborno dodatnih sastojaka za peciva; i (ii) pečenju dizanog tijesta; gdje smjesa masti sadrži najmanje 30 %, težinski, višestruko nezasićenih masnih kiselina i sastoji se od:- 50-85 %, težinski, visoko nezasićenog ulja, koje se bira iz skupine koju čine suncokretovo ulje, sojino ulje, ulje od uljane repice, ulje od pamukovog sjemena, ulje šafranike, riblje ulje, kukuruzno ulje, maslinovo ulje, laneno ulje i njihovih kombinacija; i- 15-50 %, težinski, frakcije palminog ulja s rasponom tališta od 27-38 °C; gdje navedena smjesa masti je dodatno naznačena time što sadržaj čvrste masti na 25 °C je manji od 10 %, težinski. Patent sadrži još 12 patentnih zahtjeva.
Claims (13)
1. Postupak priprave biskvita ili keksa, gdje se navedeni postupak sastoji u (i) pripravi dizanog tijesta miješanjem brašna, vode, sredstva za dizanje tijesta, smjese masti i izborno dodatnih sastojaka za peciva; i (ii) pečenju dizanog tijesta; gdje smjesa masti sadrži najmanje 30 %, težinski, višestruko nezasićenih masnih kiselina i sastoji se od:
– 50-85 %, težinski, visoko nezasićenog ulja, koje se bira iz skupine koju čine suncokretovo ulje, sojino ulje, ulje od uljane repice, ulje od pamukovog sjemena, ulje šafranike, riblje ulje, kukuruzno ulje, maslinovo ulje, laneno ulje i njihovih kombinacija; i
– 15-50 %, težinski, frakcije palminog ulja s rasponom tališta od 27-38 °C;
gdje navedena smjesa masti je dodatno naznačena time što sadržaj čvrste masti na 25 °C je manji od 10 %, težinski.
2. Postupak u skladu s patentnim zahtjevom 1, naznačen time što smjesa masti ne sadrži hidrogenirane masti.
3. Postupak u skladu s patentnim zahtjevom 1 ili 2, naznačen time što smjesa masti sadrži najviše 35 %, težinski, po mogućnosti 10-30 %, težinski, zasićenih masnih kiselina.
4. Postupak u skladu s bilo kojim od prethodnih patentnih zahtjeva, naznačen time što smjesa masti sadrži više od 10 %, težinski, palmitinske kiseline.
5. Postupak u skladu s bilo kojim od prethodnih patentnih zahtjeva, naznačen time što smjesa masti sadrži najmanje 35 %, težinski, višestruko nezasićenih masnih kiselina.
6. Postupak u skladu s bilo kojim od prethodnih patentnih zahtjeva, naznačen time što sadržaj trans-masnih kiselina u smjesi masti je manji od 2 %, težinski, najprikladnije manje od 1 %, težinski.
7. Postupak u skladu s bilo kojim od prethodnih patentnih zahtjeva, naznačen time što smjesa masti sadrži ukupno 12-30 %, težinski, po mogućnosti 13-25 %, težinski, triglicerida iz skupine koju čine PPO-trigliceridi, POP-trigliceridi i PPP-trigliceridi, gdje P predstavlja ostatak palmitinske kiseline, a O predstavlja ostatak oleinske kiseline.
8. Postupak u skladu s bilo kojim od prethodnih patentnih zahtjeva, naznačen time što smjesa masti sadrži HUH trigliceride i HHU trigliceride u težinskom omjeru od najmanje 7:1, po mogućnosti od najmanje 7,2:1, gdje H predstavlja ostatak zasićene C10-C22 masne kiseline, a U predstavlja ostatak nesasićene C10-C22 masne kiseline.
9. Postupak u skladu s bilo kojim od prethodnih patentnih zahtjeva, gdje smjesa masti je naznačena time što ima sljedeći profil čvrstih masti:
5 % ≤ N10 ≤ 35 %
0 % ≤ N20 ≤ 15 %
i
0 % ≤ N30 ≤ 8 %.
10. Dizano tijesto za biskvite ili dizano tijesto za kekse sadrži 15-50 % masti na težinu brašna, 10-20 % vode na težinu brašna i natrijev bikarbonat, gdje navedena mast sadrži najmanje 30 %, težinski, višestruko nezasićenih masnih kiselina i sastoji se od:
– 50-85 %, težinski, visoko nezasićenog ulja, koje se bira iz skupine koju čine suncokretovo ulje, sojino ulje, ulje od uljane repice, ulje od pamukovog sjemena, ulje šafranike, riblje ulje, kukuruzno ulje, maslinovo ulje, laneno ulje i njihovih kombinacija; i
– 15-50 %, težinski, frakcije palminog ulja s rasponom tališta od 27-38 °C;
gdje navedena mast je dodatno naznačena time što sadržaj čvrste masti na 25 °C je manji od 10 %, težinski.
11. Dizano tijesto u skladu s patentnim zahtjevom 10, naznačeno time što dizano tijesto sadrži 40-85 %, težinski, brašna.
12. Dizano tijesto za biskvite u skladu s patentnim zahtjevom 10 ili 11, naznačeno time što navedeno dizano tijesto na težinu brašna sadrži 20-40 % saharida, koje se bira iz skupine koju čine monosaharidi, disaharidi i njihove kombinacije.
13. Biskvit ili keks sadrži 15-50 % masti na težinu brašna, gdje navedena mast sadrži najmanje 30 %, težinski, višestruko nezasićenih masnih kiselina i sastoji se od:
– 50-85 %, težinski, visoko nezasićenog ulja, koje se bira iz skupine koju čine suncokretovo ulje, sojino ulje, ulje od uljane repice, ulje od pamukovog sjemena, ulje šafranike, riblje ulje, kukuruzno ulje, maslinovo ulje, laneno ulje i njihovih kombinacija; i
– 15-50 %, težinski, frakcije palminog ulja s rasponom tališta od 27-38 °C;
gdje navedena mast je dodatno naznačena time što sadržaj čvrste masti na 25 °C je manji od 10 %, težinski.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07109873 | 2007-06-08 | ||
| PCT/NL2008/050357 WO2008150169A1 (en) | 2007-06-08 | 2008-06-06 | Biscuits and crackers containing reduced levels of saturated fat and method for the manufacture thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20110016T1 true HRP20110016T1 (hr) | 2011-02-28 |
Family
ID=38670005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HR20110016T HRP20110016T1 (hr) | 2007-06-08 | 2011-01-11 | Biskviti i keksi sa smanjenom količinom zasićene masti i postupak njihove proizvodnje |
Country Status (11)
| Country | Link |
|---|---|
| EP (1) | EP2157865B1 (hr) |
| AT (1) | ATE493032T1 (hr) |
| DE (1) | DE602008004248D1 (hr) |
| DK (1) | DK2157865T3 (hr) |
| ES (1) | ES2358729T3 (hr) |
| HR (1) | HRP20110016T1 (hr) |
| MY (1) | MY146942A (hr) |
| PL (1) | PL2157865T3 (hr) |
| PT (1) | PT2157865E (hr) |
| SI (1) | SI2157865T1 (hr) |
| WO (1) | WO2008150169A1 (hr) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL2365756T3 (pl) | 2008-12-16 | 2019-05-31 | Sime Darby Malaysia Berhad | Zastosowanie pompowalnej kompozycji tłuszczowej w otrzymywaniu mącznego ciasta i sposób otrzymywania takiej kompozycji tłuszczowej |
| MX2011013353A (es) | 2009-06-12 | 2012-01-20 | Mars Inc | Composiciones de chocolate que contienen etilcelulosa. |
| GB2485421B (en) | 2010-11-15 | 2016-05-25 | Mars Inc | Dough products exhibiting reduced oil migration |
| EP2471375A1 (en) | 2010-12-29 | 2012-07-04 | Nestec S.A. | Use of oil powder, oil flakes and oil cream for dough |
| US8906441B2 (en) | 2011-09-22 | 2014-12-09 | Hormel Foods Corporation | Peanut spread |
| BR112015006942B1 (pt) | 2012-09-28 | 2021-04-13 | Mars, Incorporated | Confeito baseado em gordura e método para fazer um confeito baseado em gordura |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0206850A3 (en) * | 1985-05-24 | 1988-08-31 | NABISCO BRANDS, Inc. | Soft cookies having bloom resistance |
| EP0687142B1 (en) * | 1993-03-04 | 1997-01-15 | Loders Croklaan B.V. | Bakery fats ans bakery doughs and batters containing them |
| US5908655A (en) * | 1997-10-21 | 1999-06-01 | Danisco A/S | Shortening system, products therewith, and methods for making and using the same |
| EP1057887A1 (en) * | 1999-06-01 | 2000-12-06 | Danisco A/S | Shortening system |
| ES2264463T3 (es) * | 2001-09-04 | 2007-01-01 | Loders Croklaan B.V. | Mezclas que comprenden acidos grasos sustituidos o derivados de estos. |
| JP2007529216A (ja) * | 2004-03-15 | 2007-10-25 | ダニスコ エイ／エス | ショートニング用乳化剤組成物 |
| WO2006014322A1 (en) * | 2004-07-02 | 2006-02-09 | Cargill, Incorporated | Fat products containing little or no trans-fatty acids |
-
2008
- 2008-06-06 SI SI200830197T patent/SI2157865T1/sl unknown
- 2008-06-06 ES ES08766780T patent/ES2358729T3/es active Active
- 2008-06-06 EP EP08766780A patent/EP2157865B1/en active Active
- 2008-06-06 MY MYPI20095211A patent/MY146942A/en unknown
- 2008-06-06 PT PT08766780T patent/PT2157865E/pt unknown
- 2008-06-06 DE DE602008004248T patent/DE602008004248D1/de active Active
- 2008-06-06 DK DK08766780.4T patent/DK2157865T3/da active
- 2008-06-06 WO PCT/NL2008/050357 patent/WO2008150169A1/en active Application Filing
- 2008-06-06 PL PL08766780T patent/PL2157865T3/pl unknown
- 2008-06-06 AT AT08766780T patent/ATE493032T1/de active
-
2011
- 2011-01-11 HR HR20110016T patent/HRP20110016T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ATE493032T1 (de) | 2011-01-15 |
| EP2157865A1 (en) | 2010-03-03 |
| PL2157865T3 (pl) | 2011-05-31 |
| PT2157865E (pt) | 2011-04-06 |
| DE602008004248D1 (de) | 2011-02-10 |
| WO2008150169A1 (en) | 2008-12-11 |
| SI2157865T1 (sl) | 2011-05-31 |
| DK2157865T3 (da) | 2011-02-28 |
| ES2358729T3 (es) | 2011-05-13 |
| MY146942A (en) | 2012-10-15 |
| EP2157865B1 (en) | 2010-12-29 |
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