RU2379906C2 - Fat granules and method of production of food dispersion with them - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry. Fat granule has solid particles of micronised lipid powder that have microporous structure and liquid. Granule is agglomeration of the above mentioned lipid particles that are secondary particles obtained by agglomeration of the primary lipid particles that are plates having average thickness of 0.01-0.5 mcm. Method of production of food dispersion involves mixing of oil phase of the above mentioned structure-forming agent and aqueous phase.

EFFECT: invention enables to produce stable products without adding emulsifier and thickener.

5 cl, 3 dwg, 2 tbl, 4 ex

Description

FIELD OF THE INVENTION

The invention relates to granules containing fat in the form of a powder. The invention also relates to the use of these granules for the preparation of food dispersions and / or tablets.

BACKGROUND OF THE INVENTION

Powdered lipids, lipid granules, lipid cubes and tablet-shaped lipids are known. However, these well-known products cannot be used to structure the fat phase in a food product containing a fat phase, in the same way that the product is structured by means of a lipid that crystallizes from the melted state, as occurs during the use of a heat exchanger-mixer (votator) when cooking margarine.

In addition, there is a need for special compositions (eg, concentrates) for soups, sauces, broths, seasonings, where the particles of the compositions could be rapidly dispersed in a liquid aqueous medium and / or as part of a food product. There is also a need for a method of manufacturing seasonings and special compositions for preparing broths, meat broths, soups, which would be in the form of cubes, tablets, and so on. Typically, such cubes or tablets are prepared using a process including a pressing step. Before the pressing step, the ingredients are usually mixed. Typically, the ingredients are a combination of dehydrated particles of the ingredients (salt, monosodium glutamate (MSG), herbs, spices, starch, and starch derivatives), which typically contain 1-30% fat by weight. Mixing such dehydrated ingredients with fat can be burdensome, as it may include, for example, the stage of melting the fat, take time to mature (mature), and be caused by other inconveniences. Therefore, there is a need for an easy way to produce such seasonings and concentrates for the preparation of broths, meat broths, soups, sauces in the form of cubes or tablets.

Pending application PCT / EP2004 / 006544 describes food dispersions, including water-in-oil emulsions, which contain a structuring agent, namely fat, having a microporous submicron-sized particle structure. The water-in-oil emulsion may be a table spread. In the examples, liquid fluid emulsions and liquid fluid dispersions are described. Food dispersions can be prepared, for example, by mixing the fat phase with particles of a structuring agent together with a separately prepared aqueous phase.

SUMMARY OF THE INVENTION

One or more of the above problems is solved in accordance with the present invention, which is a granule containing lipid particles in powder form (described here as secondary particles), which have a microporous structure, and which are agglomerates of primary particles of submicron size.

We found that micronized (finely divided) fat particles, such as those used in PCT / EP2004 / 006544, can become suspended and can be described as dusty. In the case of using micronized fat powder in the manufacture of food products, such dustiness negatively affects the transport properties of the powder. In addition, we found that micronized fat powder has an extremely low bulk density. This creates a problem in that a certain mass of powder, in the case of its transportation, occupies a large volume.

Thus, the present invention relates to granules containing:

a) micronized lipid powder solid particles having a microporous structure; and,

b) liquid;

in which the granule is an agglomeration of these lipid particles, described in the framework of this application as secondary particles; and wherein said secondary particles are agglomerates of primary lipid particles, wherein said primary lipid particles are platelets having an average thickness of 0.01-0.5 microns.

DETAILED DESCRIPTION OF THE INVENTION

A granule, within the framework of this application, is defined as an object prepared by increasing the size of the secondary particles, as described below.

The following definitions are used in the framework of this application to describe the properties of the granules corresponding to the present invention.

Although those particles that are referred to as granules in the framework of this application can be prepared by granulation, such granule particles can also be prepared using other known methods of increasing the particle size of the material until the desired particle size in the granules is achieved, and the particles will not have the proper hardness. Thus, although the term “granules” is used in the framework of this application, this applies to all particles having a certain size (which are large compared to the main components of the granules, such as powder material and / or crystalline material), and such granules can be obtained both through granulation, and using other methods. Thus, for a number of traditional ingredients, for example, bouillon cubes (salt, monosodium glutamate, flour, starch, maltodextrin, and so on), a method of increasing the size is needed that binds together many of these smaller particles (powdery material, such as flour and / or starch, and / or crystalline materials, such as salt, sugar, monosodium glutamate) ingredients into large particles, defined, in the framework of this application, as granules. Suitable methods for such an increase in size are known in the art and include granulation, sintering, tableting, sintering, briquetting or extrusion followed by cutting of the extrudates, as well as other methods known in the art for increasing particle size of a material. Accordingly, the granules have a diameter of from 0.5 to 10 mm (the presence of a certain number of smaller granules is allowed, but at least 80% of the granules by weight must have this size), preferably in the range of 1 to 5 mm, more preferably 2 -5 mm.

In accordance with the present invention, the granules are agglomerates of solid particles of micronized lipid powder, described in the framework of this application as secondary particles.

In accordance with the present invention, the solid particles of the structuring agent described in the framework of this application as secondary particles must have a microporous structure of particles of submicron size, which are described in the framework of this application as primary particles.

Secondary particles are agglomerates of primary particles that have a microporous structure. The size of the primary particles is submicron (that is, they have a diameter of less than 1 μm).

Micronized fat (secondary particles), within the framework of this application, can be prepared as described in PCT / EP2004 / 006544.

An example of a microporous structure is shown in figures 1 and 2 (see also application PCT / EP2004 / 006544). Primary particles, as a rule, have the shape shown in figure 2, in which the plates of submicron size are primary particles. The thickness of the plates should be less than a micron, preferably when the thickness is between 0.01-0.5 microns, more preferably when the thickness is between 0.03-0.2 microns, even more preferably between 0.06-0.12 microns .

Equally good results were obtained in the case of secondary particles having a microporous structure for the most part in bubble form, as shown in figure 3 (see also application PCT / EP2004 / 006544). In the case of such a microporous structure, the wall thickness of the bubble should be less than a micron, for example, lie between 0.01-0.5 microns, more preferably 0.03-0.2 microns, even more preferably 0.06-0.12 microns.

Secondary particles during the preparation of the dispersion, for example, using a mixer can be crushed to particles of submicron size. The resulting submicron particles form a dispersion structuring network.

In the context of the present invention, the granule contains a liquid. Preferably, the liquid content of the granules is 40-60% by weight. Preferably, the liquid is an edible oil or a water-in-oil emulsion of edible oil.

Preferably, the structuring agent is a food lipid, more preferably a food fat. Edible fats primarily include triglycerides. Typically, such edible fats suitable as a structuring agent are triglyceride mixtures, some of which have a melting point above room temperature or ambient temperature and thus retain solids in the form of crystals.

A solid structuring agent, also referred to as solid fat (solid base), serves to structure the fat phase and helps to stabilize the dispersion.

To give a regular margarine a semi-solid, plastic, easily spreadable consistency, such stabilizing and structuring functions play an important role. Crystals of solid fat form a network throughout the oil phase and provide for the structuring of the fat phase. The aqueous phase in the form of droplets is fixed in the cavities of the crystal lattice of solid fat crystals. This prevents droplets from merging and separating the heavier aqueous phase from the fatty phase.

In accordance with the present invention, micronized fatty powder undergoes agglomeration. It is carried out. by spraying a sticky liquid onto the surface of the micronized fat powder and gluing the resulting secondary particles of the fat powder together to form secondary particles. Such a sticky liquid should be a liquid that is capable of wetting the powder and is strong enough to form a bonding bridge between the primary particles of the powder. Preferably, the adhesive liquid is an edible oil or a water-in-oil emulsion of edible oil.

The granulation method is not critical, for example, the primary micronized fat powder can be granulated using conventional granulating equipment. Preferably, the granulation is carried out as described above.

The granules in accordance with the present invention can be used as intermediates in the preparation of certain fat-containing products, such as cooking fats, spreads and liquid margarines. In addition, it is possible to use the powders themselves, as a final product or as a powder for compressing tablets.

Particularly interesting is that the granules can be used to stabilize the oil phase in foods when they are used as an ingredient in traditional food manufacturing processes. Without wishing to be bound by any theory and without limiting the scope of the present invention, we offer an explanation according to which we assume that the granules, during the manufacture of a food product, are destroyed by mechanical stress, and their fragments are able to stabilize the oil phase.

Thus, the present invention also relates to a method for preparing a food dispersion comprising;

a) the oil phase,

b) a structuring agent; and,

c) an aqueous phase and, if necessary, a solid phase in which the dispersion is formed by mixing the oil, structuring agent and the aqueous phase and, optionally, additionally with the solid phase, where the structuring agent is a granule according to the present invention.

In addition, the granules can be used in the preparation of the broth or seasoning in the form of cubes, where this process includes the following stages:

a) mixing 2-99% of the particles of ingredients, including one or more ingredients selected from salt, flavor enhancers, spices, herbs, flavors, sugar, yeast extract, or hydrolyzed vegetable protein, with 1-98% solid fat at 20 ° C in the form of particles,

b) compression into cubes,

where the particulate fat contains granules according to the present invention.

In the process described above, wide ranges of amounts of ingredients are provided. The actual amount depends, for example, on the intended use. In the case of broth (including meat broth, soup base and the like) cubes, the amount of fat is preferably 1-30%, more preferably 2-25%. For seasonings (including a melter) in the form of cubes, the amount of fat is preferably 10-99%, more preferably 20-70%. Cubes, for example, for soups and sauces may contain 5-60% fat, preferably 10-50%. All percentages are percentages of the total weight of the cube. In the case of a very low fat content (for example, 1-5%), it may be necessary to add ingredients for which it is known that they facilitate compression into tablets, such as maltodextrin and / or moisturizing ingredients.

The invention also relates to seasoning particles or concentrate for the preparation of broth, meat broth, soup or sauce containing 0.5-60% by weight of fat and 40-99.5% by weight of one or more ingredients selected from salt, flavor enhancers, starch derivatives of starch, sugar, herbs, spices, particles of vegetables, flavors, colorants, where the fat contains granules according to the present invention.

The advantages of the present invention can be divided into groups, which we can define as advantages for the customer and benefits for the consumer. Customer benefits are mainly in intermediate products. Such advantages are manifested in the storage and production of final products. Consumer benefits are manifested in the final products. The advantages described herein do not include the benefits of using micronized powders, which are numerous in themselves.

Customer Benefits:

- reduced dustiness (dust formation) of the powder,

- reduced powder volume, which corresponds to a higher bulk density,

- improved fluidity of the powder,

- the ability to store ingredients that enable rapid production,

- improved dispersion properties when the powder is dispersed in oil.

Consumer benefits:

- lower saturated fat (SAFA) in the powder product and tablets, if the tablets are compressed from powder,

- the ability to include aqueous components, if a water-in-oil emulsion is used to granulate the powder,

- the ability to include components that are water or fat soluble, such as emulsifiers that prevent spraying, and so on,

- the possibility of co-granulation of solid components, such as pieces of olives, and so on.

Description of drawings

Figure 1 - SEM (scanning electron microscopy) photograph of a micronized powder of fat obtained in example 1 (magnification 1000x).

Figure 2 is an enlarged SEM photograph of the micronized fat powder of Example 1.

Figure 3 is an enlarged SEM photograph of micronized fat powder according to example 10 of PCT / EP2004 / 006544.

Examples

The main ways

Bulk density

Bulk density is measured by determining the volume of 100 g of the material in a measuring cylinder and is expressed as kg / l, and a gluten content measured using AACC method 38-10 (9 ^th Edition, 1995).

Dynamic flow rate

In the case of the present invention, the flow properties of the granular product are established by determining the dynamic flow rate (DFR), in ml / sec, which is measured using the following procedure. A cylindrical glass tube having an inner diameter of 35 mm and a length of 600 mm is securely fixed in a vertical position parallel to its longitudinal axis. Its lower end is equipped with a polyvinyl chloride cone having an internal angle of 15 'and a lower outlet with a diameter of 22.5 mm. The first detection sensor is mounted 150 mm above the outlet, and the second detection sensor is located 250 mm above the first sensor.

To determine the dynamic flow rate, the outlet is temporarily closed, after which the cylinder is filled with granular product to a level approximately 10 cm above the upper sensor. The outlet opens and the expiration time t (seconds) is measured electronically, as the time during which the powder level falls from the level of the upper sensor to the level of the lower sensor. This procedure is repeated 2 or 3 times, after which the average time is calculated. If V is the volume of the tube (ml) between the upper and lower sensors, then the dynamic flow rate (DFR) is calculated as V / t.

Unlimited compressibility

The Unlimited Compressibility Test (UCT) measures the cohesive (binder) ability or “stiffness” of a product and can provide information about its storage characteristics, for example, in a hopper. The principle of this test is to compress the granular product to obtain a compressed substance and then measure the force required to destroy this compressed substance. This is carried out using a device having a cylinder with a diameter of 89 mm and a height of 114 mm (3.5 × 4.5 inches), a piston and plastic discs and loads of a predetermined weight. A cylinder mounted on a fixed installation disk, and being fixed by a clamp, is filled with a granular product, after which the surface of the product is leveled using a straight transverse image applied to the cylinder. A 50 g plastic disk is placed on the surface of the granular product, a piston is lowered onto it, after which a 10 kilogram load is slowly placed on the upper piston disk. The load is held in this position for 2 minutes, after which the 10 kilogram load is removed and the piston rises. The clamp is removed from the cylinder and the two halves of the cylinder are gently removed, releasing the compressed substance of the granular product. If the compressed substance does not fall apart, then a second plastic disk weighing 50 g is placed on top of the first and left in this position for about ten seconds. If the compressed substance is still not destroyed, then a 100 g disk is placed on top of the plastic disks and left for ten seconds. If the compressed substance is still not destroyed, a piston is very carefully installed on the discs and weights of 250 g are added every ten seconds until the compressed substance is destroyed. At the time of destruction, the total weight of the piston, plastic discs and weights is recorded. The cohesive (binding) ability of the powder is characterized by the weight necessary for the destruction of the compressed substance. The greater the required weight, the greater the value of the coefficient of unlimited compressibility UCT, and the more cohesive (“sticky”) the powder is.

As used in the framework of this application, until proven otherwise, the definition of "fine particles" corresponds to particles having a diameter of less than 180 microns. References to “large” material particles refer to particles having a diameter greater than 1400 microns. Levels of fine and coarse particles can be measured using a sieve (particle size) analysis.

Stevens number

The Stevens number reflects the degree of hardness of the product. The hardness of all products stored at 5 ° C for 24 hours was measured at room temperature using the Stevens Texture Analyzer (1 mm / s, depth 25 mm, sample 4.4 mm) and is given as part of of this application as the Stevens number (in grams).

Example 1

To determine the optimal liquid / solid ratio, a series of experiments were performed using micronized rapeseed oil with a high erucic acid content cured at 70 ° C (RPh070) and sunflower oil (SF). A set of experiments was performed with a varying ratio of liquid / solids, and the results are presented in the table. Observations during and immediately after granulation are described in the same table.

Table
Granulation Test Results SF [g] RPh070 [g] Volume fraction of solids Observations twenty thirty 40 Still very volatile powder 22.5 27.5 45 Volatile powder 25 25 fifty Suitable granules, but still somewhat volatile 27.5 22.5 55 Large granules but still light thirty twenty 60 Homogeneous fat mass instead of powder

From these granulation experiments, it became clear that the volume fraction of solids equal to 50% was optimal for further experiments. However, after storage, some dustiness was still observed.

Examples 2-4

Instant spreads (i.e. spreads (soft oils) that can be prepared using a conventional home kitchen mixer) were prepared as described below.

Spreads had the composition shown in table 2. As a result, stable spreads were obtained. The aqueous phase was obtained by mixing the salt with distilled water and keeping the mixture at room temperature. The fat phase was obtained by adding micronized fat powder to the liquid oil using a spatula. The water phase and oil phase were mixed using a home kitchen mixer.

It was possible to obtain a stable spread without the use of an emulsifier and thickener. Long-term stability and / or spread consistency without an emulsifier can be improved by adding a thickening agent to the aqueous phase, for example, 1% starch by weight, a suitable type of starch is Resistamyi 310.

Solid ingredients (i.e. all ingredients except water and oil) can be packaged together. At home, these ingredients can be mixed with oil and water.

Table 2:
The composition of instant spreads in examples 2-4 Example 2 Example 3 Example 4 Ingredient Amount (% by weight) Amount (% by weight) Amount (% by weight) Oil phase 39.85 34.85 34.85 Sunflower oil 29.49 25.79 25.79 Granular Fat Powder ¹ 10.36 9.06 9.06 Beta-carotene (0.4% by weight solution in sunflower oil) 0.15 0.15 0.15 Water phase Water 59.5 64.5 44.5 Salt 0.5 0.5 0.5 Starch Solution (5% Resistamyl 310) twenty Total one hundred one hundred one hundred ¹ Solid fat is prepared, as described in example 3 of WO 96/19115, on the basis of micronized fat, as described in example 1 PCT / EP2004 / 006544 and granulated, as described in example 1, with sunflower oil in a 1: 1 ratio ( by weight).

Claims (5)

1. Fat granule containing:
a) micronized lipid powder solid particles having a microporous structure; and,
b) liquid
in which the granule is an agglomeration of these lipid particles, described here as secondary particles; and wherein said secondary particles are agglomerates of primary lipid particles, wherein said primary lipid particles are platelets having an average thickness of 0.01-0.5 microns. 2. The granule according to claim 1, in which the liquid content is 40-60% by weight. 3. The granule according to claim 1, where the liquid is a vegetable oil or a water-in-oil emulsion containing vegetable oil. 4. The granule according to claims 1 to 3, where the particles of lipid powder are micronized particles of fat. 5. A method of preparing a food dispersion containing:
a) an oil phase;
b) a structuring agent; and,
c) an aqueous phase in which the dispersion is formed by mixing an oil phase, a structuring agent and an aqueous phase,
where the structuring agent is a fat granule according to any one of claims 1 to 4.

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