RU2006104855A - Способ приготовления пищевой дисперсии, содержащей масло и структурирующий агент - Google Patents
Способ приготовления пищевой дисперсии, содержащей масло и структурирующий агент Download PDFInfo
- Publication number
- RU2006104855A RU2006104855A RU2006104855/13A RU2006104855A RU2006104855A RU 2006104855 A RU2006104855 A RU 2006104855A RU 2006104855/13 A RU2006104855/13 A RU 2006104855/13A RU 2006104855 A RU2006104855 A RU 2006104855A RU 2006104855 A RU2006104855 A RU 2006104855A
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- Prior art keywords
- structuring agent
- solid
- oil
- particles
- mixture
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Classifications
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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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- 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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Claims (21)
1. Способ приготовления пищевой дисперсии, содержащей масло, структурирующий агент и одну или более водных фаз и/или твердых фаз, согласно которому дисперсия образуется при смешивании масла, частиц твердого структурирующего агента и водной фазы и/или твердой фазы, в которой частицы твердого структурирующего агента имеют микропористую структуру субмикронного размера.
2. Способ по п.1, согласно которому частицы твердого структурирующего агента являются, по меньшей мере, на 50% альфа-полиморфными.
3. Способ по п.1, согласно которому структурирующий агент является пищевым жиром.
4. Способ по п.1, согласно которому пищевая дисперсия является водо- и маслосодержащей эмульсией, не обязательно включающей твердую фазу.
5. Способ по п.1, согласно которому частицы твердого структурирующего агента имеют средний диаметр D3,2 60 мкм или менее.
6. Способ по п.1, согласно которому частицы твердого структурирующего агента имеют средний диаметр D3,2 30 мкм или менее.
7. Способ по п.1, согласно которому частицы твердого структурирующего агента получают с использованием процесса микронизации.
8. Способ по п.1, согласно которому частицы твердого структурирующего агента получают путем приготовления гомогенной смеси структурирующего агента и сжиженного газа или сверхкритического газа при давлении от 5 до 40 МПа и объемного расширения смеси пропусканием ее через отверстие в таких условиях, которые обеспечивают получение распылительной струи, в которой структурирующий агент отверждается и микронизируется.
9. Способ по п.8, согласно которому гомогенизированная смесь содержит масло.
10. Способ по п.9, согласно которому гомогенизированная смесь содержит от 10 до 90 мас.% масла в пересчете на общую массу масла и структурирующего агента.
11. Способ по п.1, согласно которому температура смеси структурирующего агента и сжиженного газа или сверхкритического газа является такой, какая благоприятствует образованию гомогенной смеси.
12. Способ по п.11, согласно которому температура смеси структурирующего агента и сжиженного газа или сверхкритического газа ниже скользящей температуры плавления структурирующего агента при атмосферном давлении и выше температуры, при которой происходит разделение смеси на фазы.
13. Способ по п.1, согласно которому струя газа применяется в дополнение к распылительной струе.
14. Способ по п.13, согласно которому струя газа позиционируется таким образом, что рециркуляция материала, подвергаемого объемному расширению путем пропускания его через отверстие, сокращается или предупреждается.
15. Способ по п.1, согласно которому поток газа в газовой струе направлен по касательной к направлению потока распылительной струи.
16. Способ по любому из пп.8-15, согласно которому распылительная струя распыляется в камеру для сбора, а поток газа, имеющий температуру ниже скользящей температуры плавления структурирующего агента, подается в камеру для сбора.
17. Применение микронизированного порошка жира для стабилизации пищевой дисперсии, содержащей масло.
18. Применение по п.17, согласно которому пищевая дисперсия, содержащая масло, является водо- и маслосодержащей эмульсией, не обязательно включающей твердую фазу.
19. Применение по п.17, согласно которому пищевая дисперсия является дисперсией 30-75 мас.% твердого вещества в масле.
20. Применение по п.19, согласно которому твердое вещество содержит сухое вещество в форме макрочастиц.
21. Применение по п.20, согласно которому сухое вещество в форме макрочастиц содержит один или более ингредиентов из муки, крахмала, пищевой соли, сушеных пряностей, специй и их смесей.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP03077247.9 | 2003-07-17 | ||
EP03077247 | 2003-07-17 |
Publications (2)
Publication Number | Publication Date |
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RU2006104855A true RU2006104855A (ru) | 2006-07-27 |
RU2377781C2 RU2377781C2 (ru) | 2010-01-10 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2006104855A RU2377781C2 (ru) | 2003-07-17 | 2004-06-16 | Способ приготовления пищевой дисперсии, содержащей масло и структурирующий агент |
Country Status (11)
Country | Link |
---|---|
US (3) | US8025913B2 (ru) |
EP (2) | EP1651338B1 (ru) |
AT (1) | ATE509692T1 (ru) |
AU (1) | AU2004262853B2 (ru) |
BR (1) | BRPI0411633B1 (ru) |
ES (2) | ES2414091T3 (ru) |
PL (2) | PL1795257T3 (ru) |
PT (1) | PT1651338E (ru) |
RU (1) | RU2377781C2 (ru) |
WO (1) | WO2005014158A1 (ru) |
ZA (1) | ZA200600076B (ru) |
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BRPI0411633A (pt) | 2006-08-29 |
ZA200600076B (en) | 2007-03-28 |
EP1651338A1 (en) | 2006-05-03 |
US20060280855A1 (en) | 2006-12-14 |
WO2005014158A1 (en) | 2005-02-17 |
ATE509692T1 (de) | 2011-06-15 |
BRPI0411633B1 (pt) | 2016-10-25 |
US8025913B2 (en) | 2011-09-27 |
PL1795257T3 (pl) | 2013-10-31 |
PT1651338E (pt) | 2011-06-14 |
EP1651338B1 (en) | 2011-05-18 |
US8940355B2 (en) | 2015-01-27 |
US20110311706A1 (en) | 2011-12-22 |
US20150118383A1 (en) | 2015-04-30 |
PL1651338T3 (pl) | 2011-09-30 |
AU2004262853B2 (en) | 2008-06-05 |
ES2414091T3 (es) | 2013-07-18 |
EP1795257B1 (en) | 2013-05-08 |
ES2362878T3 (es) | 2011-07-14 |
EP1795257A1 (en) | 2007-06-13 |
AU2004262853A1 (en) | 2005-02-17 |
EP1795257A3 (en) | 2009-01-07 |
RU2377781C2 (ru) | 2010-01-10 |
US11278038B2 (en) | 2022-03-22 |
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