WO2014020734A1 - Composition de type graisse solide - Google Patents

Composition de type graisse solide Download PDF

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Publication number
WO2014020734A1
WO2014020734A1 PCT/JP2012/069653 JP2012069653W WO2014020734A1 WO 2014020734 A1 WO2014020734 A1 WO 2014020734A1 JP 2012069653 W JP2012069653 W JP 2012069653W WO 2014020734 A1 WO2014020734 A1 WO 2014020734A1
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WO
WIPO (PCT)
Prior art keywords
fat
oil
composition
glucan
weight
Prior art date
Application number
PCT/JP2012/069653
Other languages
English (en)
Japanese (ja)
Inventor
吉本　哲也
Original Assignee
キリン協和フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by キリン協和フーズ株式会社 filed Critical キリン協和フーズ株式会社
Priority to CN201280074850.5A priority Critical patent/CN104507323A/zh
Priority to PCT/JP2012/069653 priority patent/WO2014020734A1/fr
Publication of WO2014020734A1 publication Critical patent/WO2014020734A1/fr
Priority to HK15109561.3A priority patent/HK1208781A1/xx

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Classifications

    • 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
    • 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
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; 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
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen

Definitions

  • the present invention relates to a solid fat-like composition that can be used as a substitute for part or all of fat in foods containing fat.
  • Fat is sometimes called solid fat, and typical examples include pork fat. Since fat is solid at room temperature, it gives food a unique texture and greatly affects food satisfaction. On the other hand, since the occurrence of health problems due to high fat diets such as arteriosclerosis is increasing, the demand for low fat diets is increasing and products are being developed mainly in the food industry. .
  • Patent Document 2 an attempt to provide a low-calorie food by mixing curdlan and fat has been reported.
  • Patent Document 2 an attempt to provide a low-calorie food by mixing curdlan and fat.
  • Patent Document 3 a meat quality improving agent containing fats and oils, modified starch, and powder is reported (Patent Document 3).
  • a meat quality improving agent containing fats and oils, modified starch, and powder is reported (Patent Document 3).
  • Patent Document 3 a meat quality improving agent has a problem that the flavor and texture peculiar to starch remain, and animal fat cannot be reproduced in terms of touch.
  • fat substitutes should not easily disintegrate due to cooking or frozen storage of food, in addition to having a low calorie and fat-like texture. Is required. However, no alternatives have been reported that meet these needs.
  • the present inventors have now found that a fat substitute having a texture similar to fat and having a low calorie can be obtained by combining specific components.
  • the present invention is based on such knowledge.
  • an object of the present invention is to provide a solid fat-like composition having a texture similar to that of fat and having a lower calorie than fat of the same weight, and a method for producing the same.
  • a solid fat-like composition comprising ⁇ -1,3-glucan, fats and oils and gelatin.
  • a method for producing a solid oil-like composition comprising at least heating a mixed solution containing ⁇ -1,3-glucan, oil and fat, and gelatin to 80 ° C. or higher.
  • the solid oil-and-fat-like composition of the present invention can provide a texture and a mouth-melting feeling similar to fat.
  • Such a solid fat-like composition can be advantageously used in the production of weight-loss foods and the provision of sensory value to foods.
  • excellent heat resistance and freezing resistance can be achieved, and furthermore, a high yield effect can be achieved during heating.
  • Such solid fat-like composition can be advantageously used in the production of various foods and drinks.
  • the solid fat-like composition of the present invention comprises ⁇ -1,3-glucan, fat and gelatin and is suitable as a substitute for part or all of fat in foods containing fat. Can be used.
  • the ⁇ -1,3-glucan of the present invention is a heat-coagulating polysaccharide mainly composed of ⁇ -1,3-glucoside bonds, and is preferably produced by microorganisms.
  • the microorganisms that produce ⁇ -1,3-glucan include microorganisms of the genus Alkagenes or Agrobacterium, and preferably, the Alkagenes faecalis var Myxogenes strain (deposit number 10C3K) [Agricultural Biological. Chemistry (Agricultural Biologic Chemistry) Vol. 30, p. 196 (1966)], a mutant NTK-u (IFO13140) (see Japanese Patent Publication No.
  • ⁇ -1,3-glucan is a curdlan.
  • Curdlan can be easily produced by the microorganisms as described above, and is also known as a food additive, so that it can be advantageously used in food production.
  • the content of ⁇ -1,3-glucan of the present invention is not particularly limited, but is preferably 0.5 to 10% by weight of the solid fat-like composition, more preferably 0.5 to 5% by weight. %.
  • the fats and oils of the present invention are not particularly limited, but preferably, fats and oils having a melting point of less than 40 ° C, more preferably fats and oils that are liquid or paste at 5 ° C or more and less than 40 ° C.
  • salad oil that is refined oil or dewaxed refined oil is used, and preferably salad oil that is dewaxed refined oil is used.
  • salad oils include safflower salad oil, soybean salad oil, grape salad oil, sunflower salad oil, corn salad oil, cottonseed salad oil, sesame salad oil, rapeseed salad oil, rice salad oil, and mixed salad oil.
  • refined oils include refined safflower oil, refined grape oil, refined soybean oil, refined sunflower oil, refined corn oil, refined cottonseed oil, refined sesame oil, refined rapeseed oil, refined peanut oil, refined peanut oil, refined olive oil, and refined palm Oil, refined palm kernel oil, refined palm oil, and refined blended oil.
  • other oils include cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, edible palm olein, edible palm stearin, fish oil, whale oil, liver oil, formulated oil, flavored edible oil, or mixtures thereof.
  • the content of the oil / fat of the present invention is not particularly limited, but is preferably 5 to 40% by weight, more preferably 5 to 30% by weight of the solid oil / fat-like composition.
  • the gelatin of the present invention is not particularly limited as long as it can be used as food, and may be derived from domestic animals such as pigs, cows, sheep, goats, rabbits, and poultry such as chickens, ducks, and ostriches. Alternatively, it may be derived from wildlife such as deer, monkeys, bears, duck, seafood, or aquaculture production of wildlife.
  • the content of the gelatin of the present invention is not particularly limited, but is preferably 0.1 to 20% by weight, more preferably 0.5 to 10% by weight of the solid fat-like composition.
  • the ratio of the contents of ⁇ -1,3-glucan, fats and oils and gelatin in the solid fat-like composition of the present invention is not particularly limited, and a person skilled in the art can appropriately determine the required texture and the like. You may decide.
  • the weight ratio of fat and oil to the sum of gelatin and ⁇ -1,3-glucan is preferably 50: 6 to 40:30, more preferably 50:10. ⁇ 30: 15.
  • the weight ratio of gelatin and ⁇ -1,3-glucan is preferably 1: 5 to 2: 1, more preferably 1: 1 to 2: 1.
  • the solid fat-like composition of the present invention can be produced by mixing fat and oil, gelatin and ⁇ -1,3-glucan in an aqueous medium and heating.
  • the solid fat-like composition of the present invention preferably comprises an aqueous medium.
  • the aqueous medium include water, saline, various buffer solutions, alkaline aqueous solutions such as sodium hydroxide aqueous solution, trisodium phosphate aqueous solution, tripotassium phosphate aqueous solution, acidic aqueous solutions such as acetic acid aqueous solution, and aqueous alcohol solutions.
  • water or saline is preferable.
  • the content of the aqueous medium of the present invention is not particularly limited, but is preferably 30 to 90% by weight, more preferably 55 to 90% by weight of the solid fat-like composition.
  • the solid fat-like composition of the present invention for example, thickeners, dietary fibers, vitamins, minerals, coloring agents, starches, sweeteners, acidulants, flavors, seasonings, etc.
  • An edible natural or synthetic food material may be added, and the type and content thereof are appropriately determined by those skilled in the art.
  • the thickener is not particularly limited, and examples thereof include xanthan gum, locust bean gum, pullulan, agar, carrageenan, guar gum, pectin, tamarind seed polysaccharide, konjac powder, gellan gum, and alginates. These thickeners can be used alone, but may be used in combination of two or more.
  • the solid fat-like composition of the present invention can be preferably obtained as a heated coagulated product by heating a mixed solution containing ⁇ -1,3-glucan, fats and oils, gelatin and the above food material.
  • the method for preparing a mixed solution containing ⁇ -1,3-glucan, fats and oils and gelatin is not particularly limited, but considering the uniform dispersion of the above components, for example, ⁇ -1,3-glucan and A method can be used in which a dispersion in which fats and oils are dispersed is prepared, and gelatin, the food material, and the like are further added to the dispersion and mixed.
  • a dispersion in which ⁇ -1,3-glucan and fats and oils are dispersed in an aqueous medium can be obtained by adding ⁇ -1,3-glucan to a mixture of the aqueous medium and fats and using a high-speed stirrer such as a homogenizer or a cutter mixer.
  • gelatin, the food material, and the like are added to and mixed with a dispersion in which ⁇ -1,3-glucan and fat are dispersed in an aqueous medium, and ⁇ -1,3-glucan, fat and oil are mixed.
  • a mixture comprising gelatin can be obtained.
  • the method for adding and mixing gelatin and the above-mentioned food materials (hereinafter also referred to as “gelatin etc.”) is not particularly limited, and they may be added almost simultaneously, whether added or mixed one by one or several. May be.
  • gelatin or the like may be added to the dispersion to obtain a mixed solution, and then the mixed solution may be deaerated as desired.
  • the method for degassing the mixed solution is not particularly limited, and for example, the container may be filled and degassed using a known degassing device.
  • a mixed solution containing ⁇ -1,3-glucan, fats and oils and gelatin is heated.
  • a heating method Boiling heating, steam heating, pressurization heating, pressure reduction heating, etc. are mentioned, Preferably it is steam heating.
  • the heating conditions in the production method of the present invention are not particularly limited as long as ⁇ -1,3-glucan forms a heat irreversible gel, and is appropriately determined by those skilled in the art.
  • the heating temperature in the production method of the present invention is preferably 80 ° C. or higher, more preferably 80 to 120 ° C., and further preferably 85 to 100 ° C.
  • the heating time is preferably 5 minutes or more, more preferably 5 to 90 minutes, and further preferably 15 to 60 minutes.
  • the manufacturing method of this invention it is preferable to further cool the obtained solidified material after the said heating process.
  • the cooling temperature is not particularly limited, but is preferably 20 ° C. or lower in consideration of the temperature at which gelatin is solidified.
  • the cooling method is not particularly limited, and natural cooling or the like may be used.
  • the solid fat-like composition of the present invention can be used as it is as a fat-like product, and may be mixed with food as a substitute for all or part of fat such as vegetable fat and animal fat, or injected into food. It may be applied to the surface of food or added to liquid food or paste food. Further, it may be finely divided with a high-speed cutter or the like and used for various cooking. Therefore, according to the preferable aspect of this invention, the foodstuff which adds or uses a solid fat-like composition as a raw material is provided.
  • target foods used in the solid fat-like composition of the present invention include, for example, fresh meat, fresh seafood, meat ham, sausage and other processed meat products, marine products, meat patties, hamburg, mince balls and other prepared dishes
  • seasonings such as mayonnaise, dressing and sauce, dairy products such as ice cream and whipped cream, cooked products such as soups, grilled foods, stir-fried foods, boiled foods, steamed foods, seasoned foods, confectionery such as pound cakes and brownies Foods for which the use of vegetation oils and fats is assumed.
  • Each food / beverage product can be manufactured according to the usual manufacturing method of each food / beverage product except using the solid fat-like composition of the present invention.
  • Example 1 Curdlan (Kirin Kyowa Foods Co., Ltd.) is added to 69 parts by weight of water while adding 25 parts by weight of rapeseed and corn mixed salad oil (Nisshin Oillio Group Co., Ltd.) and stirring with a cutter mixer. ) 1 part by weight was added and stirred for 1 minute or more to prepare a dispersion in which curdlan and salad oil were sufficiently dispersed.
  • dispersion 1.0 part by weight of gelatin (Nitta Gelatin Co., Ltd.), 0.2 part by weight of a thickener [Pullan (Hayashibara Co., Ltd.), locust bean gum (Kirin Kyowa Foods Co., Ltd.) 15 parts by weight and xanthan gum (Kirin Kyowa Foods Co., Ltd.
  • the gel containing the packaging material was taken out from the apparatus, put into a water tank containing ice water of 0 ° C. or lower, and cooled to 10 ° C. or lower within 60 minutes to obtain a test sample 1.
  • Example 2 Add 10 parts by weight of rapeseed and corn mixed salad oil (Nisshin Oillio Group Co., Ltd.) to 83 parts by weight of water, and stir with a cutter mixer (Panasonic, stirring speed 10500 rpm), 2 parts by weight of curdlan was added in the same manner as in Example 1 except that a dispersion was prepared by stirring for 1 minute or longer.
  • rapeseed and corn mixed salad oil Nashin Oillio Group Co., Ltd.
  • Example 3 After rapidly freezing the test products 1 and 2 obtained in Examples 1 and 2 at minus 40 ° C., they were transferred to a minus 18 ° C. freezer and stored, and then thawed after one day and night to confirm the physical properties. There was no change.
  • Example 4 Test products 1 and 2 obtained in Examples 1 and 2 were put into a boiling water bath and held for 10 minutes, and then refrigerated at 5 ° C. After one day and night, the physical properties were confirmed and there was no change.
  • Example 5 Using the same preparation method as in Example 1, test products 3 to 6 and comparative products 1 to 3 were prepared with the compositions shown in Table 1 described later. Next, for test products 3 to 6 and comparative products 1 to 3, emulsification, jelly coagulation, heat resistance after gelation, presence or absence of water separation after freezing and thawing, gel retention, Evaluation on melting in the mouth was performed.
  • Emulsifiable emulsifiable the test article or comparative product of a high speed stirrer in production results in working with (cutter mixer), to confirm the progress of the emulsification.
  • ⁇ Good emulsification
  • ⁇ Poor emulsification
  • Jelly solidification property The jelly solidification property confirmed the state of jelly formation upon cooling during the production of a test product or a comparative product.
  • Presence / absence of water separation after freezing / thawing and gel retention Presence / absence of water separation and freezing after freezing / thawing and gel retention were rapidly frozen at minus 40 ° C and then transferred to a minus 18 ° C freezer. After storage for one day and night, the sample was naturally thawed and the state of the test product or comparative product was confirmed.
  • test products 3 to 6 had fat-like properties with respect to melting in the mouth, and had a tendency to be excellent in heat resistance and freezing resistance.
  • Example 6 Hamburg-type meat patties were prepared with the formulation shown in Table 3.
  • the comparative product 1 and the test products 1 to 6 obtained in Examples 1 and 5 were each subjected to a meat chopper to obtain an 8 mm mesh pass product.
  • Each of the mesh pass products was used as raw material A and mixed with the other ingredients listed in Table 3 to obtain meat patties 1 to 7.
  • meat patties 8 using purified lard as raw material A and meat patties 9 using 6 mm mesh pass pork fat as raw material A were prepared and used as controls using animal fats and oils, respectively.
  • the obtained meat patties were each molded into 80 g oval molds, baked for 3 minutes using an oven set at 280 ° C., and surface heated. Next, steam heating was performed for 15 minutes using a steam convection oven (Marzen Co., Ltd.) set to 75 ° C. to obtain a baked meat patties.
  • a steam convection oven Marzen Co., Ltd.
  • the meat patties 1 using the comparative product 1 and the meat patties 8 using the purified lard As shown in Table 4, during the oven baking or the steam heating, in the meat patties 1 using the comparative product 1 and the meat patties 8 using the purified lard, the outflow of gel and fats and oils occurred, and the yield (%) decreased.
  • the meat patties using the test products 1 to 6 showed a high yield (%) equivalent to or higher than the meat patties 9 using pork fat.
  • the meat patties using the test products 1 to 6 were equivalent to those using pork fat in terms of melting in the mouth and a juicy feeling.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne un produit destiné à être mis en œuvre en tant que substitut d'une partie ou de l'ensemble d'un gras, dans le cas d'un aliment comprenant du gras. Plus particulièrement, l'invention concerne également une composition de type graisse solide qui contient un β-1,3-glucane, une graisse et une gélatine.
PCT/JP2012/069653 2012-08-02 2012-08-02 Composition de type graisse solide WO2014020734A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201280074850.5A CN104507323A (zh) 2012-08-02 2012-08-02 固体油脂样组合物
PCT/JP2012/069653 WO2014020734A1 (fr) 2012-08-02 2012-08-02 Composition de type graisse solide
HK15109561.3A HK1208781A1 (en) 2012-08-02 2015-09-29 Solid oil and fat-like composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2012/069653 WO2014020734A1 (fr) 2012-08-02 2012-08-02 Composition de type graisse solide

Publications (1)

Publication Number Publication Date
WO2014020734A1 true WO2014020734A1 (fr) 2014-02-06

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PCT/JP2012/069653 WO2014020734A1 (fr) 2012-08-02 2012-08-02 Composition de type graisse solide

Country Status (3)

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CN (1) CN104507323A (fr)
HK (1) HK1208781A1 (fr)
WO (1) WO2014020734A1 (fr)

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JPWO2016159221A1 (ja) * 2015-03-31 2018-02-01 日清フーズ株式会社 ひき肉入りソースの製造方法
GR1009465B (el) * 2017-07-14 2019-02-21 Νικολαος Διονυσιου Κασαλιας Μεθοδος παραγωγης προϊοντων ζυμωσης-ωριμανσης απο λεπτοτεμαχισμενο κρεας (αλλαντικα αερος) και χωριατικων λουκανικων, με πληρη ή μερικη αντικατασταση του ζωικου λιπους απο "ελαιοπηκτες"
JP2021112159A (ja) * 2020-01-20 2021-08-05 日本ジフィー食品株式会社 凍結乾燥油脂食品の製造方法
EP4062765A4 (fr) * 2019-11-18 2023-12-20 Mitsubishi Corporation Life Sciences Limited Composition de traitement d'aliment moulé

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Publication number Priority date Publication date Assignee Title
CN105394199A (zh) * 2015-10-10 2016-03-16 夏烬楚 一种低沸点固态食用油及其生产方法
CN106615220A (zh) * 2016-11-17 2017-05-10 天津科技大学 一种肉制品专用脂肪模拟物及其制备方法
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