JP5669316B2 - 低脂肪油中水型エマルジョン - Google Patents
低脂肪油中水型エマルジョン Download PDFInfo
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- JP5669316B2 JP5669316B2 JP2011504441A JP2011504441A JP5669316B2 JP 5669316 B2 JP5669316 B2 JP 5669316B2 JP 2011504441 A JP2011504441 A JP 2011504441A JP 2011504441 A JP2011504441 A JP 2011504441A JP 5669316 B2 JP5669316 B2 JP 5669316B2
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- water
- fat
- amylomaltase
- oil
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Classifications
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
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- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Description
クロワッサン、デニッシュおよびその他のタイプのパフドペストリーは、甘いものであれ風味あるものであれ、最もおいしく繊細なペストリー品目であるとみなされている。そのフワッとしたクリスピー感のあるテクスチャは、ドウ、脂肪および水の独特の組合せ、積層プロセスそして当然のことながら焼成プロセスから得られる。他に類をみないことから、所望の製品を作るために上述の品目に対する高い需要が存在する。脂肪構成成分として従来より選択されてきたのは、酪農バターである。一代替案として、硬化植物油から誘導された脂肪が開発されてきた。両方の脂肪タイプ共、大量の固体分すなわち大きな飽和脂肪酸分量を含有する。その上、パフドペストリー中には、所望のテクスチャを得るため大量の脂肪が使用されている。こうして、エンドユーザーすなわち消費者にとっての一連の問題が発生する。最終製品には高い脂肪分量と同時に高い飽和脂肪分量が含まれる。脂肪分の高い製品は、カロリー値が高く、これは肥満の進行に結びつく。飽和脂肪は、不飽和脂肪酸に比べて不健康であると考えられている。食べ物中の高レベルの飽和脂肪は、心臓血管の健康に関わる疾病に関連する。
本発明は、油または脂肪または1つ以上の油および脂肪の混合物と、水および水相中に存在するアミロマルターゼ処理済みデンプンとを含む、油中水型エマルジョンを開示している。
本明細書で用いられるパフドペストリー(puffed pastry)はパフペストリー(puff pastry)と同義語である。
[概論]
1アミロマルターゼ単位(ATU)は、試験の検定条件下で毎分1μmolのグルコースを産出するアミロマルターゼの量として定義される。
アミロマルターゼがpH6.50、70℃でマルトリオースと共にインキュベートされ、基質からグルコースを放出する。塩酸を添加することによりインキュベーションを停止させる。放出されたグルコースの量は、アミロマルターゼ活性の尺度であり、340nmの波長でSelectra分析装置上でグルコース試験検定(NADH構成)を用いて検査される。
[低脂肪パフドペストリー製品の調製]
積層用マーガリン生成物を、ココナッツ、パームステアリン、パーム油および/またはヒマワリ油を含む油と脂肪の配合物から製造した。3つの生成物の組成は、表1に記されている。すなわち、80%前後の脂肪および標準SAFAレベルをもつ基準生成物1つと、(同様に合計脂肪組成との関係において)低減されたSAFAレベルを同じく有するもの1つを含めた、AMTデンプンを含有する60%前後の脂肪と水相を有する2つの被験生成物である。SAFAレベルは、具体的な油の公知の個別SAFAレベルから計算される。
小麦粉1000グラム、マーガリン150グラム(基準または生成物1または2)、塩10グラムおよび水550グラムからドウを捏ね、捏ね上げの後15分間寝かせた。
[低脂肪回転型成形機製品の調製]
回転型成形機マーガリン生成物は、パームステアリン、パーム油、菜種油および/またはヒマワリ油または分別ナシ油を含む油および脂肪の配合物から作られた。2つの生成物、すなわち80%前後の脂肪および標準SAFAレベルを有する基準生成物、および60%前後の脂肪、(同じく合計脂肪組成との関係において)低減したSAFAレベルおよびAMTデンプンを含有する水相を有する被験生成物の組成が、表3に記されている。SAFAレベルは、具体的な油の公知の個別SAFAレベルから計算される。
マーガリン(基準または生成物1)295グラム、砂糖270グラム、かんきつ類香味料10グラム、塩1.5グラム、小麦粉450グラムおよびベーキングパウダー少々から、ドウを捏ねた。
[低脂肪、低SAFAケーキ製品の調製]
ケーキマーガリン生成物を、ココナッツ、パームステアリン、パーム油、ヒマワリ油、菜種油、部分硬化パーム油、パーム核油およびパームオレインの配合物から製造した。2つの生成物、すなわち75%前後の脂肪および標準SAFAレベルを有する基準生成物、および60%よりわずかに低い脂肪、(同じく合計脂肪組成との関係において)低減したSAFAレベルおよびAMTデンプンを含有する水相を有する被験生成物の組成が、表5に記されている。SAFAレベルは、具体的な油の個々の公知のSAFAレベルから計算される。
ケーキミックス1100グラム、卵500グラムおよびマーガリン500グラムから、バッター生地を作った(基準または生成物1)。
Claims (15)
- 油または脂肪または1つ以上の油および脂肪の混合物と、水および水相中に存在するアミロマルターゼ処理済みデンプンとを含む、油中水型エマルジョンであって、前記アミロマルターゼ処理済みデンプンは、環状構造を全く有さず、非環状アミロペクチンを含む、油中水型エマルジョン。
- 合計生成物に対し40重量%未満の飽和脂肪酸レベルを有する、請求項1に記載の油中水型エマルジョン。
- 合計生成物に対し30重量%未満の飽和脂肪酸レベルを有する、請求項1に記載の油中水型エマルジョン。
- 油または脂肪または1つ以上の油および脂肪の混合物、水および水相中に存在するアミロマルターゼ処理済みデンプンを含む油中水型エマルジョン中でのアミロマルターゼ処理済みデンプンの使用であって、前記アミロマルターゼ処理済みデンプンは、環状構造を全く有さず、非環状アミロペクチンを含む、使用。
- 1〜12重量%のアミロマルターゼ処理済みデンプンが水相中に存在している、請求項4に記載の使用。
- 3〜10重量%のアミロマルターゼ処理済みデンプンが水相中に存在している、請求項4に記載の使用。
- 前記油中水型エマルジョンが、15〜80重量%の間の脂肪含有量を有する、請求項4〜6のいずれか一項に記載の使用。
- 前記油中水型エマルジョンが、20〜80重量%の間の脂肪含有量を有する、請求項4〜6のいずれか一項に記載の使用。
- 前記油中水型エマルジョンが、35〜70重量%の間の脂肪含有量を有する、請求項4〜6のいずれか一項に記載の使用。
- 前記油中水型エマルジョンが、40〜70重量%の間の脂肪含有量を有する、請求項4〜6のいずれか一項に記載の使用。
- 前記アミロマルターゼ処理済みデンプン無しで調製されたベーキングマーガリンよりも低い飽和脂肪酸(SAFA)含有量を有するマーガリンを調製するための、請求項4〜10のいずれか一項に記載の使用。
- 前記マーガリンが、合計生成物に対し40重量%未満の飽和脂肪酸レベルを有する、請求項11に記載の使用。
- 前記マーガリンが、合計生成物に対し30重量%未満の飽和脂肪酸レベルを有する、請求項11に記載の使用。
- ペストリーまたはベークド製品の調製における請求項1〜3のいずれか一項に記載の油中水型エマルジョンの使用を含むペストリーまたはベークド製品の調製プロセス。
- 請求項14に記載のプロセスによって得られ、アミロマルターゼ処理済みデンプンを含まない油中水型エマルジョンが用いられるペストリーまたはベーキング製品に比べて低減された脂肪含有量を含む、ペストリーまたはベークド製品。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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EP08154670.7 | 2008-04-17 | ||
EP08154670 | 2008-04-17 | ||
PCT/EP2009/054443 WO2009101215A1 (en) | 2008-04-17 | 2009-04-15 | Low fat water-in-oil emulsion |
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JP2011516090A JP2011516090A (ja) | 2011-05-26 |
JP5669316B2 true JP5669316B2 (ja) | 2015-02-12 |
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JP2011504441A Expired - Fee Related JP5669316B2 (ja) | 2008-04-17 | 2009-04-15 | 低脂肪油中水型エマルジョン |
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US (1) | US20110104354A1 (ja) |
EP (1) | EP2276348B1 (ja) |
JP (1) | JP5669316B2 (ja) |
CN (1) | CN102006779B (ja) |
AU (1) | AU2009213979B2 (ja) |
BR (1) | BRPI0911215C8 (ja) |
CA (1) | CA2720655C (ja) |
DK (1) | DK2276348T3 (ja) |
EA (1) | EA019428B1 (ja) |
ES (1) | ES2403629T3 (ja) |
MX (1) | MX2010011388A (ja) |
PL (1) | PL2276348T3 (ja) |
WO (1) | WO2009101215A1 (ja) |
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WO2008071744A2 (en) * | 2006-12-13 | 2008-06-19 | Dsm Ip Assets B.V. | Cream substitute |
EA201300705A1 (ru) * | 2010-12-13 | 2013-11-29 | ДСМ АйПи АССЕТС Б.В. | Намазываемые гели |
JP6861636B2 (ja) * | 2015-03-12 | 2021-04-21 | ジボダン エス エー | エマルション |
WO2018057381A1 (en) * | 2016-09-23 | 2018-03-29 | Dow Global Technologies Llc | Oil compositions with starch and ethylcellulose |
IT201600117079A1 (it) * | 2016-11-18 | 2018-05-18 | Barilla Flli G & R | Composizione alimentare tipo margarina per sfoglie a ridotto contenuto di grassi saturi |
TWI805745B (zh) * | 2018-04-23 | 2023-06-21 | 日商三榮源F F I 股份有限公司 | 乳化組成物及其製造方法 |
WO2021030652A1 (en) * | 2019-08-15 | 2021-02-18 | Pragel Llc | Baked dough product having numerous layers and methods for forming the same |
EP3981797A1 (en) * | 2020-10-12 | 2022-04-13 | Bostik SA | Starch-based aqueous adhesive composition |
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US3962465A (en) * | 1973-08-27 | 1976-06-08 | Akademie Der Wissenschaften Der Ddr | Method of producing starch hydrolysis products for use as a food additives |
US5472729A (en) * | 1991-10-07 | 1995-12-05 | L & L International | Method for producing margarine having an extra low fat content |
JP3150266B2 (ja) * | 1994-04-01 | 2001-03-26 | 江崎グリコ株式会社 | 環状構造を有するグルカンおよびその製造方法 |
US5686132A (en) * | 1994-04-01 | 1997-11-11 | Ezaki Glico Co., Ltd. | Glucans having a cycle structure, and processes for preparing the same |
US5576043A (en) * | 1995-06-07 | 1996-11-19 | American Maize-Products Company | Shortening substitute |
NL1004214C2 (nl) * | 1996-10-07 | 1998-04-10 | Avebe Coop Verkoop Prod | Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel. |
JP4610874B2 (ja) * | 2002-11-26 | 2011-01-12 | 江崎グリコ株式会社 | 新規アミロマルターゼ |
GB0406635D0 (en) * | 2004-03-24 | 2004-04-28 | Unilever Plc | Process for the preparation of an emulsion |
-
2009
- 2009-04-15 US US12/988,107 patent/US20110104354A1/en not_active Abandoned
- 2009-04-15 BR BRPI0911215A patent/BRPI0911215C8/pt active IP Right Grant
- 2009-04-15 MX MX2010011388A patent/MX2010011388A/es active IP Right Grant
- 2009-04-15 WO PCT/EP2009/054443 patent/WO2009101215A1/en active Application Filing
- 2009-04-15 EA EA201001658A patent/EA019428B1/ru not_active IP Right Cessation
- 2009-04-15 EP EP09711283A patent/EP2276348B1/en active Active
- 2009-04-15 CN CN2009801135376A patent/CN102006779B/zh not_active Expired - Fee Related
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- 2009-04-15 CA CA2720655A patent/CA2720655C/en active Active
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Also Published As
Publication number | Publication date |
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BRPI0911215B8 (pt) | 2018-06-19 |
MX2010011388A (es) | 2010-11-30 |
EP2276348B1 (en) | 2013-02-13 |
US20110104354A1 (en) | 2011-05-05 |
EA201001658A1 (ru) | 2011-04-29 |
PL2276348T3 (pl) | 2013-06-28 |
DK2276348T3 (da) | 2013-05-06 |
JP2011516090A (ja) | 2011-05-26 |
EA019428B1 (ru) | 2014-03-31 |
BRPI0911215B1 (pt) | 2018-01-23 |
CN102006779A (zh) | 2011-04-06 |
CA2720655A1 (en) | 2009-08-20 |
CN102006779B (zh) | 2013-04-03 |
CA2720655C (en) | 2016-01-26 |
AU2009213979B2 (en) | 2013-09-05 |
BRPI0911215A2 (pt) | 2015-07-28 |
ES2403629T3 (es) | 2013-05-20 |
AU2009213979A1 (en) | 2009-08-20 |
BRPI0911215C8 (pt) | 2019-08-20 |
EP2276348A1 (en) | 2011-01-26 |
WO2009101215A1 (en) | 2009-08-20 |
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