WO2023156847A1 - Gelled emulsion composition with low saturated fat content for puff pastry uses and method for preparing same - Google Patents

Gelled emulsion composition with low saturated fat content for puff pastry uses and method for preparing same Download PDF

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Publication number
WO2023156847A1
WO2023156847A1 PCT/IB2022/062892 IB2022062892W WO2023156847A1 WO 2023156847 A1 WO2023156847 A1 WO 2023156847A1 IB 2022062892 W IB2022062892 W IB 2022062892W WO 2023156847 A1 WO2023156847 A1 WO 2023156847A1
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Prior art keywords
emulsion composition
gelled emulsion
approximately
protein
gelled
Prior art date
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PCT/IB2022/062892
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Spanish (es)
French (fr)
Inventor
Rolando Andrés ACOSTA FERNÁNDEZ
Camilo Andrés CASTRO LÓPEZ
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Team Foods Colombia S.A.
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Publication of WO2023156847A1 publication Critical patent/WO2023156847A1/en

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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
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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

Definitions

  • the present invention belongs to the field of food engineering, in particular to the development of fats and oils for puff pastries, and consists of a gelled emulsion composition comprising at least one vegetable oil within a cross-linked protein matrix that meets the requirements plasticity minimums to generate functionality in puff pastry applications.
  • the present invention is also related to the preparation process of said composition as a gelled emulsion that can be used as margarine for puff pastry, among others.
  • Puff pastry is a light, buttery, flaky pastry made up of a laminated dough made from flour, salt, and butter or other types of solid fats.
  • the main characteristic of this type of pastry dough is that the growth of the dough volume is achieved without yeast or any added leavening agent.
  • the lipid or fat component is of great importance in puff pastry.
  • the usual types of fats used in these products are butter, vegetable fats, lard and/or margarine.
  • Butter is the most commonly used fat because it provides a more pleasant flavor and superior mouthfeel.
  • Vegetable fats and lard have a higher melting point, so puff pastry made with either will rise more than dough made with butter, if done correctly.
  • puff pastry made in this way often tends to produce a waxy mouthfeel and a milder flavor.
  • margarine is used for the industrial production of puff pastry as it gives the baked product high plasticity, or the ability to spread very thinly without breaking.
  • This plasticity is normally given by the crystallization of triglycerides with saturated fatty acids from the fat component of the puff pastry and by the type of crystal that is formed. In addition, it is related to the content of solid components present in the product. Therefore, obtaining adequate plasticity, in most cases, implies using components with a high content of saturated fat, which tends to be associated with negative health effects.
  • said lipid component is not only a structural element of baked products, which fulfills functions of wettability, layer separation, and plasticity, but also contributes to the nutritional and organoleptic characteristics of puff pastry. Therefore, the search for healthy fat solutions (for example, with a low content of saturated oils), which can be used for puff pastry applications, represents a very important challenge in the fats and oils industry. Indeed, puff pastry margarines must meet minimum plasticity requirements that allow them not to mix with the dough in the different sheets, moisten the product, incorporate moisture and, in turn, avoid the release of fat. In the prior state of the art, there are products related to laminated dough for puff pastry applications that also include sources of fat with polyunsaturated vegetable oils.
  • WO/2001/078514 describes a non-rising, frozen laminated dough that can be baked without being thawed or raised and that provides a desirable specific volume of product to be baked.
  • This dough comprises a dough layer that includes flour, a water-binding agent, a raising agent, a fat source (the fat source being present in an amount effective to provide a desirable physical texture to the dough layer), and water. .
  • layers of butter or fat are included that alternate with the layer of dough.
  • the water-binding agent can include gelling agents, so that the laminated dough can be presented as a gel composition, and the products obtained with said dough can be puff pastry products.
  • document WO/2009/151422 corresponds to a patent application describing dough compositions and related methods in which the compositions include specific types and particular proportions of water, yeast, flour, sugar, protein, fiber, and starch.
  • the starch has a low viscosity at high temperatures (a low "hot viscosity").
  • the transglutaminase enzyme is also disclosed in this paper.
  • the document patent application WO/2006/044462 also describes dough compositions and related methods involving the use of a rising or rising dough, wherein the dough composition comprises water, yeast, a yeast nutrient, and an ingredient concentrated protein.
  • This composition allows the production of a non-rising product that can be baked without allowing the yeast to act.
  • dough alternatives are described for the preparation of pastry products, including puff pastry, which contain unsaturated oils and vegetable proteins.
  • WO/2020/219595 discloses a product that functions as an egg replacer, and compositions comprising said egg replacer, which comprises a milk protein component consisting of a subgroup of whey milk proteins.
  • Said egg replacer, or the composition comprising the egg replacer may have a physical attribute that is a physical attribute of the egg, including viscosity, a density, and a gel profile.
  • the food products obtained from the composition with the egg substitute may include puff pastry, among others.
  • composition of document WO/2003/007733 is used to prepare foods from a hydrocolloid, and an enzyme, where the enzyme is a cross-linking enzyme.
  • the hydrocolloid and the enzyme are present in an amount to provide a dosage of the enzyme in a protein-containing food of not more than 20U/g and a concentration of the hydrocolloid in the food of less than 1%.
  • the present invention discloses a gelled emulsion composition
  • a gelled emulsion composition comprising at least one vegetable oil within a cross-linked protein matrix that meets minimum requirements for plasticity to generate functionality in puff pastry applications.
  • the present invention is also related to the preparation process of said composition to obtain the gelled emulsion.
  • the gelled emulsion composition comprises between approximately 50% to 90% w/w of at least one vegetable oil, between approximately 3% to 15% w/w of at least one vegetable protein, optionally between approximately 0% to 1% w/w w on a dry basis of transglutaminase enzyme, and between about 10% to 50% w/w water, based on the total weight of the gelled emulsion composition, wherein the composition is stabilized by a cross-linked protein matrix and wherein the saturated fatty acid content of the gelled emulsion composition varies between 5% and 22% w/w.
  • the gelled emulsion composition further comprises between approximately 0% to 2% w/w of at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, and acidulants, among others.
  • the gelled emulsion composition also comprises about 73.6% w/w of at least one vegetable oil, about 5% w/w of at least a vegetable protein, optionally about 0.6% w/w on a dry basis of transglutaminase enzyme, and about 20.6% w/w water, based on the total weight of the gelled emulsion composition, wherein the composition is stabilized by means of a cross-linked protein matrix and wherein the saturated fatty acid content of the gelled emulsion composition varies between 5% and 22% w/w.
  • the gelled emulsion composition further comprises approximately 0.2% w/w of at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, and acidulants, among others.
  • the process for the preparation of a gelled emulsion composition consists of the initial hydration of the vegetable protein with water and the subsequent mixing with an aqueous phase comprising additional flavoring, preservative and coloring agents.
  • the mixture is heated and the previously dissolved vegetable oils are added.
  • the components of the gelled emulsion composition are mixed at temperature until a semi-solid gel is obtained. Once said gelled emulsion is formed, the temperature is lowered and stored under refrigeration to complete the structuring of the stabilized emulsion.
  • the process of the invention can include a crosslinking step to stabilize the protein matrix, which consists of mixing a 50% enzyme solution with the gelled emulsion. Said mixture solidifies without stirring.
  • said gelled emulsion composition and its preparation process have been conceived to solve the disadvantages associated with the inexistence of an emulsified and structured composition from a cross-linked protein matrix that meets the minimum plasticity requirements of the lipid component in puff pastry applications.
  • said gelled emulsion composition of the invention presents an alternative low in saturated fats with suitable spreadability characteristics to be used, preferably, in puff pastry applications, the application of which results in satisfactory leaf development, in addition to textural and sensory sensation. similar to puff pastries made with commercially available margarines.
  • gelled emulsion composition that comprises at least one polyunsaturated vegetable oil within a protein matrix linked by enzymatic crosslinking that meets minimum requirements of plasticity to generate functionality in puff pastry applications, referring to the following Figures:
  • FIG.1 is a general flow chart of the process for the preparation and production of the gelled emulsion composition of the present invention.
  • FIG. 2 represents a comparative textural graph of a) the hardness and b) the spreadability of the gelled emulsion composition of the present invention in comparison with a margarine for puff pastry (Gourmet puff pastry) as a reference.
  • the FIG. 3 is a differential scanning calorimetry (DSC) thermogram describing the thermal stability of emulsions with respect to the heating profile of the material.
  • DSC differential scanning calorimetry
  • the FIG. 4. represents a comparative graph of the rheological behavior of the emulsion with crosslinking with respect to the increase in enzymatic activity.
  • FIG. 5 is a comparative chart of the puff pastry sheeting and molding process with respect to gelled emulsion, including an illustrative example.
  • FIG. 6 is a comparative chart of puff pastry properties, including an illustrative example. Unless otherwise defined, all technical terms used herein have the same meaning as is commonly understood by persons skilled in the art to which this description refers. Any limitation to the defined terms will be understood not to invalidate the other meanings that make up a definition in other contexts.
  • vegetable oil refers to a triglyceride extracted from a plant.
  • vegetable oils can be saturated and unsaturated, depending on their fatty acid content.
  • Saturated vegetable oils are those that contain fatty acids that lack double bonds between the individual carbon atoms and are solid at room temperature.
  • Unsaturated vegetable oils are those that contain fatty acids with at least one double bond in the carbon chain and that are liquid at room temperature.
  • Unsaturated vegetable oils can in turn be defined as monounsaturated vegetable oils, when they only have one double bond, or polyunsaturated, when they have more than one double bond in their carbon chain.
  • acidulant refers to an additive substance in food that modifies its acidity and enhances its flavor.
  • the regulation of pH through acidification produced by this type of acidulants inhibits microbial growth.
  • At least indicates the option of including one or more of the associated components or parameters. For purposes of this description, the term at least defines the inclusion of between one and five components to which it is associated.
  • colorant refers to an agent that imparts color to a food composition or product.
  • colorant encompasses color enhancers (i.e., agents that increase color, color intensity or saturation, color hue, or increase color perception) and color stabilizers (i.e., agents that prevent color changes or color perception).
  • preservative refers to a chemical substance used as a food additive that, when added to food, stops or minimizes spoilage caused by the presence of different types of microorganisms.
  • emulsion refers to an immiscible liquid mixture in which one or more liquids are dispersed as droplets in another liquid.
  • crosslinking refers to the chemical process of joining two or more molecules (in the present case, proteins) by a covalent bond.
  • crosslinking can be enzymatic, when covalent binding is mediated by enzymes, or thermal or isoelectric, when covalent binding is favored at a certain temperature or pH.
  • gel refers to a colloidal dispersion with semi-solid or solid phase properties.
  • puff pastry refers to a crispy dough used to make cakes and other culinary preparations, which usually comprises flour, fat (butter, lard or margarine), water and salt, and does not require the use of yeast or leavening agents to increase the volume of its dough.
  • protein matrix refers to the attachment of proteins in tight bonding to form extensive networks of insoluble fibers.
  • plant protein refers to a macromolecule derived from plants and their fruits, seeds, or parts, comprising a polymeric form of amino acids of any length.
  • vegetable protein can be isolated, when it has a protein concentration of 90%, or concentrated, when it has a protein concentration of 80%.
  • flavorant refers to a chemical compound capable of eliciting a response in the taste system to affect a sensory perception of flavor.
  • transglutaminase refers to the group of enzymes that catalyze the formation of an isopeptide bond between the y-carboxamide group of a glutamine molecule and the e-amino group of lysine molecules. , resulting in a release of ammonia.
  • the present invention provides a gelled emulsion composition comprising at least one vegetable oil, at least one vegetable protein, optionally a transglutaminase enzyme, and water, wherein the gelled emulsion composition preferably has puff pastry applications.
  • the at least one vegetable oil may be an unsaturated vegetable oil, selected from the group consisting of canola, sunflower, soybean, olive, chia, linseed oil, and high oleic parallels thereof, among others.
  • the at least one vegetable oil can be a mixture of unsaturated oils with oils with high percentages of saturated fatty acids, selected from the group consisting of palm, palm kernel and coconut oil, and oleins thereof, among others.
  • the at least one vegetable protein may be an isolated or concentrated protein, selected from the group consisting of soy, pea, barley, oat, chickpea, and rice protein, among others.
  • the at least one plant protein may be a non-animal protein selected from the group consisting of milk, collagen, and egg proteins, among others.
  • the gelled emulsion composition comprises a vegetable oil, a vegetable protein, optionally a transglutaminase enzyme, and water.
  • the gelled emulsion composition comprises canola oil, isolated soy protein, transglutaminase enzyme, and water.
  • the gelled emulsion composition further comprises at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, and acidulants, among others.
  • the flavoring agents are selected from the group consisting of natural and artificial flavors, and mixtures thereof.
  • the flavoring agent is an artificial dairy (butter) flavor made from rapeseed oil, low in erucic acid and synthetic and natural flavoring substances (commercially known as Essen Butter 4184).
  • the flavoring agent is an artificial dairy flavor (butter) obtained from glycerol triacetate, water, medium-chain triglycerides derived from coconut fatty acids, and synthetic and natural flavoring substances (commercially known as Essen Mateq 562844), and mixtures thereof.
  • the preservative agents are selected from the group consisting of sorbates, benazoates, sodium acetate, and natural preservatives, including essential oils and organic acids such as powdered acetic acid, propionic acid, etc., and mixtures. thereof.
  • the coloring agents are selected from the group consisting of natural colourings, such as carotenes (such as beta-carotene), yeast extract, beetroot extract, etc., and mixtures thereof.
  • natural colourings such as carotenes (such as beta-carotene), yeast extract, beetroot extract, etc., and mixtures thereof.
  • the acidifying agents are selected from the group consisting of citric acid, lactic acid, melic acid, and phosphoric acid, etc., and mixtures thereof.
  • the gelled emulsion composition comprises a vegetable oil, a vegetable protein, optionally a transglutaminase enzyme, water, and at least one additional agent.
  • the gelled emulsion composition it comprises a vegetable oil, a vegetable protein, optionally a transglutaminase enzyme, water, and one to five additional agents.
  • the gelled emulsion composition comprises a vegetable oil, a vegetable protein, optionally a transglutaminase enzyme, water, two flavoring agents, a preserving agent, a coloring agent, and an acidifying agent.
  • the gelled emulsion composition comprises canola oil, isolated soy protein, transglutaminase enzyme, water, Essen Butter 4184 Artificial Dairy Flavor, Essen Mateq 562844 Artificial Dairy Flavor, sorbate, beta-carotene, and citric acid.
  • the gelled emulsion composition comprises between about 50% to 90% w/w of at least one vegetable oil, between about 3% to 15% w/w of at least one vegetable protein, optionally between about 0% to 1% w/w on a dry basis of transglutaminase enzyme, and between about 10% to 50% w/w of water, based on the total weight of the gelled emulsion composition.
  • the gelled emulsion composition comprises between about 50% to 90% w/w of at least one vegetable oil, between about 3% to 15% w/w of at least one vegetable protein, optionally between about 0% to 1% w/w on a dry basis of transglutaminase enzyme, between about 10% to 50% w/w of water, and between about 0% to 2% w/w of at least one additional agent based on weight total of the gelled emulsion composition, wherein the additional agent is selected from the group consisting of flavorings, preservatives, colorings, and acidulants, or mixtures thereof.
  • the gelled emulsion composition comprises between about 50% to 90% w/w of at least one vegetable oil, between about 3% to 15% w/w of at least one vegetable protein, optionally between about 0% to 1% w/w on dry enzyme basis transglutaminase, between approximately 10% to 50% w/w of water, between approximately 0% to 2% w/w of at least one flavoring agent, between approximately 0% to 0.15% w/w of at least one preservative agent , between approximately 0% to 0.15% w/w of at least one acidifying agent, and between approximately 0% to 0.05% w/w of at least one coloring agent, based on the total weight of the emulsion composition gelled.
  • the gelled emulsion composition comprises approximately 73.6% w/w of at least one vegetable oil, approximately 5% w/w of at least one vegetable protein, optionally approximately 0.6% w/w wt on a dry basis of transglutaminase enzyme, and about 20.8% w/w water, based on the total weight of the gelled emulsion composition.
  • the gelled emulsion composition comprises approximately 73.6% w/w canola oil, approximately 5% w/w soy protein isolate, optionally approximately 0.6% w/w on a dry basis of transglutaminase enzyme, and about 20.8% w/w water, based on the total weight of the gelled emulsion composition.
  • the gelled emulsion composition comprises approximately 73.6% w/w of at least one vegetable oil, approximately 5% w/w of at least one vegetable protein, optionally approximately 0.6% w/w wt on a dry basis of transglutaminase enzyme, about 20.6% w/w of water, and about 0.2% w/w of at least one additional agent, based on the total weight of the gelled emulsion composition.
  • the gelled emulsion composition comprises approximately 73.6% w/w canola oil, approximately 5% w/w soy protein isolate, optionally approximately 0.6% w/w on a dry basis of transglutaminase enzyme, about 20.6% w/w of water, and about 0.2% w/w of at least an additional agent, based on the total weight of the gelled emulsion composition.
  • the gelled emulsion composition comprises about 73.6% w/w canola oil, about 5% w/w soy protein isolate, optionally about 0.6% w/w on a of transglutaminase enzyme, about 20.6% w/w water, about 0.08% w/w of at least one flavoring agent, about 0.08% w/w of at least one preservative, about 0.005% w /w of at least one coloring agent, and approximately 0.035% w/w of at least one acidifying agent, based on the total weight of the gelled emulsion composition.
  • the gelled emulsion composition comprises about 73.6% w/w canola oil, about 5% w/w soy protein isolate, optionally about 0.6% w/w on a transglutaminase enzyme dry, about 20.6% w/w water, about 0.04% w/w Essen Mateq 562844 artificial dairy flavor, about 0.04% w/w Essen Butter 4184 artificial dairy flavor, about 0 0.08% w/w sorbate, approximately 0.005% w/w beta carotene, and approximately 0.035% w/w citric acid, based on the total weight of the gelled emulsion composition.
  • the formulation of the components of the gelled emulsion composition can be adjusted to produce puff pastry products in accordance with the desired minimum texture in terms of hardness and plasticity.
  • the formulation of the components of the gelled emulsion composition can be adjusted according to the water ratio to ensure full wetting of the protein and generate functionality in defining puff pastry layers during its evaporation.
  • the formulation of the gelled emulsion composition can be adjusted according to the vegetable oil to obtain different saturated fatty acid contents.
  • the gelled emulsion composition has a low content of saturated fatty acids.
  • the gelled emulsion composition has a saturated fatty acid content of between about 5% and 22% w/w.
  • the saturated fatty acid content is at least about 5.6% w/w.
  • the saturated fatty acid content is maximum approximately 22% w/w.
  • the gelled emulsion composition is stabilized by a protein matrix, wherein the proteins are linked through crosslinking.
  • said cross-linking is achieved by enzymatic treatment with the enzyme transglutaminase.
  • said crosslinking is achieved by heat treatment at a temperature between about 70°C to 80°C, or isoelectric treatment at a pH of about 7.0.
  • the gelled emulsion composition comprises a protein:enzyme complex, where the protein matrix is linked by enzymatic crosslinking.
  • the protein:enzyme complex determines the emulsion viscosity of the gelled emulsion composition, when the protein matrix is linked by enzymatic crosslinking.
  • the protein:enzyme complex reaches the maximum emulsion viscosity of the gelled emulsion composition when the enzymatic activity of the transglutaminase enzyme is between about 0 ⁇ l/g and 15 ⁇ l/g. In a preferred embodiment of the invention, the enzymatic activity of the transglutaminase enzyme is less than about 15 ⁇ l/g. In another preferred embodiment of the invention, the enzymatic activity of the transglutaminase enzyme is greater than about 15 ⁇ l/g. In an even more preferred embodiment of the invention, the enzymatic activity of the transglutaminase enzyme is approximately 15 ⁇ l/g.
  • the gelled emulsion composition is a gel.
  • the gelled emulsion composition is preferably used in puff pastry applications, among others.
  • the gelled emulsion composition is alternatively used in cream cheese substitutes, spreadable food products, and non-dairy substitutes, among others.
  • the present invention also refers to a process for the preparation of a gelled emulsion composition (FIG. 1), wherein the preparation process comprises the steps of: a) Hydrating the vegetable protein through the addition of a majority fraction of water in constant agitation for a period of time between approximately 10 to 20 minutes. b) Mix the at least one flavoring agent, the at least one preservative agent, and the at least one acidifying agent to form an aqueous phase with the remaining fraction of water under constant stirring. c) Add the mixture of the aqueous phase from step b) to the solution of the hydrated vegetable protein. d) Heat the mixture from stage c) to a temperature between approximately 60°C to 70°C, maintaining constant stirring.
  • the preparation process comprises the steps of: a) Hydrating the vegetable protein through the addition of a majority fraction of water in constant agitation for a period of time between approximately 10 to 20 minutes. b) Mix the at least one flavoring agent, the at least one preservative agent, and the at least one acidifying agent
  • lipid phase mixture from step e) Heat the lipid phase mixture from step e) to a temperature between approximately 60°C to 70°C, maintaining constant stirring.
  • lipid phase from step f) Mix the lipid phase from step f) with the mixture of the aqueous phase from step d), maintaining the preheating temperature and increasing the stirring at a speed between approximately 1000 rpm and 1500 rpm until the emulsion is formed. for a period of time between 10 min and 20 min.
  • h) Increase the speed of agitation to a speed between approximately 3000 rpm to 3500 rpm to generate a shear stress on the emulsion.
  • i) Once the gel emulsion is formed, reduce the temperature of the emulsion to approximately between 30°C and 50°C.
  • the ingredients are weighed according to the established percentage of each component based on the total weight of the gelled emulsion composition.
  • step a) of the preparation process of the gelled emulsion composition in step a) of the preparation process of the gelled emulsion composition, the majority fraction of water with which the vegetable protein is hydrated is approximately 90%.
  • step a) of the process for preparing the gelled emulsion composition the vegetable protein is hydrated by stirring at a constant speed of approximately 100 rpm.
  • step a) of the preparation process of the gelled emulsion composition the vegetable protein is hydrated for a period of time of approximately 15 min. In a preferred embodiment of the invention, in step a) of the preparation process of the gelled emulsion composition, the vegetable protein is hydrated at room temperature or at approximately 25°C.
  • step b) of the preparation process of the gelled emulsion composition the remaining fraction of water with which the at least one flavoring agent, the at least one preservative agent, are diluted and mixed and/or the at least one acidifying agent is approximately 10%.
  • step b) of the process for preparing the gelled emulsion composition the mixture of the aqueous phase is stirred at a constant speed of approximately 100 rpm.
  • step b) of the process for preparing the gelled emulsion composition the mixture of the aqueous phase is stirred for a period of time of approximately 15 min.
  • step b) of the process for preparing the gelled emulsion composition the aqueous phase mixture is stirred at room temperature or at approximately 25°C.
  • step d) of the process for preparing the gelled emulsion composition the mixture of the aqueous phase and the hydrated vegetable protein is heated to a temperature of approximately 65°C.
  • step d) of the process for preparing the gelled emulsion composition the mixture of the aqueous phase and the hydrated vegetable protein is stirred at a constant speed of approximately 100 rpm.
  • step f) of the preparation process of the gelled emulsion composition the lipid phase mixture is heated to a temperature of approximately 65°C.
  • step f) of the process for preparing the gelled emulsion composition the lipid phase mixture is stirred at a constant speed of approximately 100 rpm.
  • step g) of the preparation process of the gelled emulsion composition it must be stirred until a semisolid gel is achieved.
  • step g) of the preparation process of the gelled emulsion composition the stirring increases at a constant speed of approximately 1100 rpm.
  • step g) of the preparation process of the gelled emulsion composition stirring occurs for a period of time of approximately 15 min.
  • the agitation of step g) of the preparation process of the gelled emulsion composition requires blades or shear forces.
  • the blades or efforts are blade-type blades.
  • step h) of the preparation process of the gelled emulsion composition the stirring increase occurs with a speed of approximately 3100 rpm.
  • step i) of the gel emulsion composition preparation process the formation of the gel emulsion is determined visually. Particularly, the temperature is lowered when the viscosity of the emulsion changes from a fluid to a gel or smooth solid. In a preferred embodiment of the invention, in step i) of the preparation process of the gelled emulsion composition, the temperature of the mixture is lowered to approximately 40°C.
  • step i) of the preparation process of the gelled emulsion composition a step of cross-linking the proteins of the protein matrix is carried out.
  • said optional crosslinking step comprises enzymatic crosslinking.
  • Said enzymatic crosslinking step comprises a first step of preparing a transglutaminase enzyme solution with a concentration of between approximately 40% to 60% w/w with the corresponding water fraction.
  • the enzyme solution in the optional enzymatic cross-linking step, has a concentration of approximately 50% w/w transglutaminase enzyme.
  • the optional stage of enzymatic crosslinking comprises a second stage of mixing the gelled emulsion from stage i) with the enzymatic solution of the first stage of enzymatic crosslinking, wherein the mixture is maintained without stirring for about 30 min to 90 min at a temperature between about 30°C and 50°C.
  • the mixture in the second step of the enzymatic crosslinking, is kept without stirring for approximately 60 min at a temperature of approximately 40°C.
  • said optional crosslinking step comprises thermal and isoelectric crosslinking.
  • Said stage of thermal and isoelectric crosslinking comprises a first stage stabilization of the pH of the gel emulsion formed in step h) at a value of approximately 7.0 or neutral.
  • the optional step of thermal and isoelectric crosslinking comprises a second step of increasing the temperature of the emulsion to a protein denaturation temperature.
  • a denaturation temperature is between approximately 70°C to 80°C. Even more preferably said denaturation temperature is approximately 72°C.
  • said step of raising the temperature of the optional step of thermal and isoelectric crosslinking is carried out for a period of time of approximately 20 minutes.
  • the optional step of thermal and isoelectric crosslinking can be carried out after step h) but before step i) of the process for preparing the gelled emulsion composition of the invention.
  • a final step of cooling and packaging occurs after step i) of the preparation process of the gelled emulsion composition or after the optional step of enzymatic crosslinking or thermal and isoelectric crosslinking.
  • the gelled emulsion is kept refrigerated, at a temperature between approximately 7°C to 18°C, for approximately 24 hours.
  • the refrigeration step is done immediately after the second step of thermal and isoelectric crosslinking to ensure reorganization of denatured proteins and gelation. of the emulsion.
  • Example 1 Preparation of a gelled emulsion composition for puff pastries according to an embodiment of the invention.
  • An enzymatically crosslinked gelled emulsion composition for application in puff pastries was prepared according to an embodiment of the preparation process of the invention. To do this, the majority of the water fraction (90% of the initial amount) was added to the isolated soybean protein, which was hydrated under constant stirring at a speed of 100 rpm for approximately 15 min.
  • canola vegetable oil and beta-carotene were mixed to form a lipid phase.
  • Said lipid phase was heated to a temperature of 65°C and mixed with the aqueous phase and the hydrated protein, maintaining the preheating temperature and stirring.
  • stirring was increased at a speed of 1100 rpm until the emulsion was formed.
  • Said agitation was increased once more to generate a shear stress on the emulsion equivalent to 3100 rpm.
  • the emulsion temperature was lowered to 40°C.
  • a solution of the transglutaminase enzyme was prepared with a concentration of 50% w/w enzyme with the corresponding water fraction (approximately 2.83% of the initial amount).
  • the gelled emulsion was mixed with said enzyme solution, and the mixture was kept without stirring for 60 minutes at a temperature of 40°C. After the end of the reaction time, the enzymatically crosslinked gelled emulsion was stored for 24 hours at 18°C.
  • the percentage characterization of the gelled emulsion composition obtained (Formula 1) by this process is described in Table 1.
  • Example 2 Physicochemical and structural characterization of the gelled emulsion composition for puff pastries according to one embodiment of the invention.
  • the gelled emulsion composition according to one embodiment of the invention (with 5.62% saturated fatty acid content) was analyzed to describe its textural behavior and thermal stability in a puff pastry application, using a line puff pastry margarine as a reference. (40.1% saturates) (FIGS. 2 and 3). textural features
  • a fundamental part of the functionality of a margarine for laminated puff pastry is its textural characteristics, described as hardness and plasticity.
  • Plasticity measured as the amount of solids formed by the effect of crystallization at different temperatures, is not an indicator of the plastic behavior of gelled emulsions or structured unsaturated oils. Therefore, the approach to these characteristics from the perspective of this gelled emulsion composition was considered as the spreadability of the material. This spreadability makes it possible to guarantee that the oil structured by the gelled composition is distributed evenly over the masses without generating spillages during the formation of the different sheets.
  • the FIG. 2 describes the textural behavior with respect to hardness and spreadability determined using a TA-TX-PLUS texturometer.
  • the gelled emulsion composition (Emulgel LS.Inv) described in this document presents comparatively less firmness, being approximately 35% of the hardness presented by the reference puff pastry margarine (FIG. 2a). However, once the spreadability of the material has been evaluated, it is evident that the gelled composition has an ease of spreading similar to the reference (FIG. 2b), which guarantees the final functionality during rolling, being a product with a very low amount of of saturated fatty acids.
  • the FIG. 3 describes the thermodynamic behavior during heating of the gelled emulsion composition and the reference puff pastry.
  • the reference sample (Gourmet puff pastry) presented a first endothermic peak at 44°C corresponding to the melting of the crystals formed by the presence of saturates in the sample. Then a phenomenon of destabilization of the reference composition is observed starting around 94°C, with a peak of greater intensity at 115°, product of the evaporation of the aqueous phase present in the emulsion.
  • the composition of the invention (Emulgel LS.Inv.) no representative peaks are observed at low temperature due to the presence of unsaturated oils and the low content of meltable solids in the product.
  • Example 3 Adjustment of the transglutaminase enzyme content to obtain greater development of viscosity in an emulsion with a protein matrix linked by enzymatic crosslinking.
  • the BDF PROBIND transglutaminase enzyme content corresponds to the enzyme:protein ratio with the highest development of emulsion viscosity. This relationship was validated with respect to the rheological behavior of the emulsion, which is presented in FIG. 4.
  • the increase in enzymatic activity generates an increase in protein crosslinking, increasing viscosity.
  • the viscosity decreases after the use of 15 ⁇ l/g caused by the disorganization of the gel network, the increase of protein-protein interactions and the decrease of water-protein-oil interactions. For this reason, an addition of 15 U/g Protein of transglutaminase enzyme is established as the ideal use ratio.
  • the emulsified fat composition of the invention (Emulgel LS.Inv.1) was used for the development of semi-puff pastries and compared with a reference sample (Gourmet Puff Pastry) in cold weather (FIGS. 5 and 6). During the process, the behavior of the fat in the dough laminate was evaluated, reaching a comparative behavior similar to the reference sample (FIG. 5).
  • the gelled emulsion composition of the invention has a minimum plasticity suitable to remain between the sheets of dough during processing, without loss of material and mixing with the dough.
  • the emulsified fat composition of the invention makes it possible to generate a definition of leaves that could not be achieved with low saturated fat solutions, reaching 75% of the evaluation achieved by the reference sample. A quite homogeneous distribution of leaves and a fatty residue with good qualification are observed.
  • Example 5 Preparation of a gelled emulsion composition for non-dairy substitutes according to one embodiment of the invention.
  • a gelled emulsion composition for application in non-dairy substitutes was prepared according to an embodiment of the preparation process of the invention and the description of Example 1.
  • the preparation was carried out with and without enzymatic cross-linking of the protein matrix (with and without addition of transglutaminase enzyme).
  • the percentage characterization of the gelled emulsion composition obtained (Formulas 2 and 3) by this process is described in Table 2.

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Abstract

The present invention relates to gelled emulsion compositions that comprise at least one vegetable oil inside a protein matrix bound by crosslinking and methods for preparing same, useful in the production of baked goods, such as puff pastries.

Description

COMPOSICIÓN DE EMULSIÓN GELIFICADA CON BAJO CONTENIDO DE GRASAS SATURADAS PARA APLICACIONES DE HOJALDRADO Y PROCESO DE PREPARACIÓN DE LA MISMA GELLED EMULSION COMPOSITION WITH LOW CONTENT OF SATURATED FAT FOR Puff pastry APPLICATIONS AND THE PREPARATION PROCESS OF THE SAME
CAMPO TÉCNICO DE LA INVENCIÓN TECHNICAL FIELD OF THE INVENTION
La presente invención pertenece al campo de la ingeniería de alimentos, en particular al desarrollo de grasas y aceites para hojaldres, y consiste en una composición de emulsión gelificada que comprende al menos un aceite vegetal dentro de una matriz proteica unida mediante entrecruzamiento que cumple con requisitos mínimos de plasticidad para generar funcionalidad en aplicaciones de hojaldrado. La presente invención también se relaciona con el proceso de preparación de dicha composición como una emulsión gelificada que puede usarse como margarina de hojaldre, entre otros. The present invention belongs to the field of food engineering, in particular to the development of fats and oils for puff pastries, and consists of a gelled emulsion composition comprising at least one vegetable oil within a cross-linked protein matrix that meets the requirements plasticity minimums to generate functionality in puff pastry applications. The present invention is also related to the preparation process of said composition as a gelled emulsion that can be used as margarine for puff pastry, among others.
ANTECEDENTES TÉCNICOS TECHNICAL BACKGROUND
El hojaldre es una masa ligera, mantecosa y hojaldrada compuesta por una masa laminada hecha de harina, sal y mantequilla u otros tipos de grasas sólidas. La principal característica de este tipo de masas pasteleras es que el crecimiento del volumen de la masa se logra sin levadura o algún agente leudante agregado. Puff pastry is a light, buttery, flaky pastry made up of a laminated dough made from flour, salt, and butter or other types of solid fats. The main characteristic of this type of pastry dough is that the growth of the dough volume is achieved without yeast or any added leavening agent.
Para lograr dicho crecimiento, se mezcla una masa simple de harina y agua, sobre la cual se esparce mantequilla. La masa luego se dobla sobre la mantequilla y se extiende, proceso que se repite para dar como resultado una masa terminada con cientos de capas. En el horno, el agua de la masa y de la mantequilla produce una ráfaga de vapor que levanta las capas. La separación de cientos de capas le da a la masa su textura ligera y escamosa. To achieve such growth, a simple dough of flour and water is mixed, on which butter is spread. The dough is then folded over in butter and rolled out, a process that is repeated to result in a finished dough with hundreds of layers. In the oven, the water in the dough and butter produces a burst of steam that lifts the layers. The separation of hundreds of layers gives the dough its light, flaky texture.
Si bien la preparación de la masa de hojaldre no es compleja, sí requiere de tiempo y energía, convirtiéndolo en un proceso minucioso. Se necesita una técnica de enrollado elaborada para formar las diferentes capas, y debido a que la mantequilla debe estar fría, se necesita una presión considerable para extender la masa. Además, la masa debe enfriarse entre cada ronda de enrollado y doblado. El esfuerzo se considera físicamente exigente y requiere mucho tiempo. Although the preparation of the puff pastry is not complex, it does require time and energy, making it a painstaking process. An elaborate rolling technique is needed to form the different layers, and because the butter must be cold, considerable pressure is needed to roll out the dough. Also, the dough needs to be chilled between each round of rolling. and folded. The effort is considered physically demanding and time consuming.
A parte de la masa de harina y sal, el componente lipídico o de grasa es de gran importancia en hojaldres. Los tipos habituales de grasas que se utilizan en estos productos son la mantequilla, las grasas vegetales, la manteca de cerdo y/o la margarina. La mantequilla es la grasa más utilizada porque proporciona un sabor más agradable y una sensación en boca superior. Las grasas vegetales y la manteca de cerdo tienen un punto de fusión más alto, por lo que la masa de hojaldre hecha con cualquiera de ellas aumentará más que la masa hecha con mantequilla, si se hace correctamente. Sin embargo, la masa de hojaldre hecha de esta manera a menudo tiende a producir una sensación en la boca cerosa y un sabor más suave. Finalmente, la margarina se utiliza para la producción industrial de hojaldre pues otorga una alta plasticidad, o capacidad de esparcirse muy finamente sin romperse, al producto horneado. Apart from the flour and salt dough, the lipid or fat component is of great importance in puff pastry. The usual types of fats used in these products are butter, vegetable fats, lard and/or margarine. Butter is the most commonly used fat because it provides a more pleasant flavor and superior mouthfeel. Vegetable fats and lard have a higher melting point, so puff pastry made with either will rise more than dough made with butter, if done correctly. However, puff pastry made in this way often tends to produce a waxy mouthfeel and a milder flavor. Finally, margarine is used for the industrial production of puff pastry as it gives the baked product high plasticity, or the ability to spread very thinly without breaking.
Esta plasticidad está dada normalmente por la cristalización de triglicéridos con ácidos grasos saturados del componente de grasa del hojaldre y por el tipo de cristal que se forma. Además, se relaciona con el contenido de componente sólidos presentes en el producto. Entonces, obtener una plasticidad adecuada, en la mayoría de los casos, implica utilizar componentes con un alto contenido de grasas saturadas, lo cual tiende a asociarse con efectos negativos para la salud. This plasticity is normally given by the crystallization of triglycerides with saturated fatty acids from the fat component of the puff pastry and by the type of crystal that is formed. In addition, it is related to the content of solid components present in the product. Therefore, obtaining adequate plasticity, in most cases, implies using components with a high content of saturated fat, which tends to be associated with negative health effects.
Por lo tanto, dicho componente lipídico no sólo es un elemento estructural de los productos horneados, que cumple con funciones de humectabilidad, separación de capas, y plasticidad, sino también contribuye con las características nutricionales y organolépticas de los hojaldres. Entonces, la búsqueda de soluciones grasas saludables (por ejemplo, con bajo contenido de aceites saturados), que puedan ser usadas para aplicaciones de hojaldrado, representa un reto muy importante en la industria de grasas y aceites. En efecto, las margarinas de hojaldre deben cumplir con requisitos mínimos de plasticidad que les permitan no mezclarse con la masa en las diferentes láminas, humectar el producto, incorporar humedad y a su vez evitar la liberación de grasa. En el estado de la técnica anterior existen productos relacionados con masas laminadas para aplicaciones en hojaldre que además incluyen fuentes de grasas con aceites vegetales poliinsaturados. Por ejemplo, el documento WO/2001/078514 describe una masa laminada congelada, no elevada, que puede ser horneada sin ser descongelada o sometida a elevación y que proporciona un volumen específico deseable del producto a hornear. Esta masa comprende una capa de masa que incluye harina, un agente aglutinante de agua, un agente leudante, una fuente de grasa (estando presente la fuente de grasa en una cantidad eficaz para proporcionar una textura física deseable a la capa masa), y agua. Adicionalmente, se incluyen capas de manteca o grasa que se alternan con la capa de masa. Es de destacar que el agente aglutinante de agua puede incluir agentes gelificantes, por lo que la masa laminada se puede presentar como una composición en gel, y los productos obtenidos con dicha masa pueden ser productos hojaldrados. Therefore, said lipid component is not only a structural element of baked products, which fulfills functions of wettability, layer separation, and plasticity, but also contributes to the nutritional and organoleptic characteristics of puff pastry. Therefore, the search for healthy fat solutions (for example, with a low content of saturated oils), which can be used for puff pastry applications, represents a very important challenge in the fats and oils industry. Indeed, puff pastry margarines must meet minimum plasticity requirements that allow them not to mix with the dough in the different sheets, moisten the product, incorporate moisture and, in turn, avoid the release of fat. In the prior state of the art, there are products related to laminated dough for puff pastry applications that also include sources of fat with polyunsaturated vegetable oils. For example, WO/2001/078514 describes a non-rising, frozen laminated dough that can be baked without being thawed or raised and that provides a desirable specific volume of product to be baked. This dough comprises a dough layer that includes flour, a water-binding agent, a raising agent, a fat source (the fat source being present in an amount effective to provide a desirable physical texture to the dough layer), and water. . Additionally, layers of butter or fat are included that alternate with the layer of dough. It is noteworthy that the water-binding agent can include gelling agents, so that the laminated dough can be presented as a gel composition, and the products obtained with said dough can be puff pastry products.
De manera similar, el documento WO/2009/151422 corresponde a una solicitud de patente donde se describen composiciones de masa y métodos relacionados en los que las composiciones incluyen tipos específicos y proporciones particulares de agua, levadura, harina, azúcar, proteína, fibra, y almidón. Particularmente, en dichas composiciones el almidón tiene una viscosidad baja a altas temperaturas (una “viscosidad caliente" baja). En este documento también se revela el posible uso de la enzima transglutaminasa para estabilizar las composiciones de masa a través de una matriz proteica unida mediante entrecruzamiento enzimático. Similarly, document WO/2009/151422 corresponds to a patent application describing dough compositions and related methods in which the compositions include specific types and particular proportions of water, yeast, flour, sugar, protein, fiber, and starch. In particular, in such compositions the starch has a low viscosity at high temperatures (a low "hot viscosity"). Also disclosed in this paper is the possible use of the transglutaminase enzyme to stabilize dough compositions via a protein matrix bound by enzymatic crosslinking.
La solicitud de patente del documento WO/2006/044462 también describe composiciones de masa y métodos relacionados que involucran el uso de una masa leudante o de elevación, en donde la composición de masa comprende agua, levadura, un nutriente de levadura, y un ingrediente proteínico concentrado. Esta composición permite la producción de un producto no elevado que puede ser horneado sin dejar la levadura actuar. Aunado a lo anterior, en el estado del arte previo se describen alternativas de masas para la preparación de productos de pastelería, incluidos hojaldres, que comprenden aceites insaturados y proteínas vegetales. Por ejemplo, el documento WO/2020/219595 divulga un producto que funciona como un sustituto de huevo, y composiciones que comprenden dicho sustituto de huevo, el cual comprende un componente de proteína de leche que consiste de un subgrupo de proteínas de leche de suero o de un subgrupo de proteínas de leche albuminosa, en donde el componente de proteína de leche imparte o contribuye materialmente a por lo menos un atributo de huevo del sustituto de huevo. Dicho sustituto de huevo, o la composición que comprende el sustituto de huevo, pueden tener un atributo físico que sea un atributo físico del huevo, incluyendo viscosidad, una densidad, y un perfil de gelificación. Asimismo, se establece que los productos alimenticios obtenidos a partir de la composición con el sustituto de huevo pueden incluir hojaldrados, entre otros. The document patent application WO/2006/044462 also describes dough compositions and related methods involving the use of a rising or rising dough, wherein the dough composition comprises water, yeast, a yeast nutrient, and an ingredient concentrated protein. This composition allows the production of a non-rising product that can be baked without allowing the yeast to act. In addition to the foregoing, in the prior state of the art, dough alternatives are described for the preparation of pastry products, including puff pastry, which contain unsaturated oils and vegetable proteins. For example, WO/2020/219595 discloses a product that functions as an egg replacer, and compositions comprising said egg replacer, which comprises a milk protein component consisting of a subgroup of whey milk proteins. or from a subgroup of albuminous milk proteins, wherein the milk protein component materially imparts or contributes to at least one egg attribute of the egg replacer. Said egg replacer, or the composition comprising the egg replacer, may have a physical attribute that is a physical attribute of the egg, including viscosity, a density, and a gel profile. Likewise, it is established that the food products obtained from the composition with the egg substitute may include puff pastry, among others.
Finalmente, la composición del documento WO/2003/007733 sirve para preparar alimentos a partir de un hidrocoloide, y una enzima, en donde la enzima es una enzima de entrecruzamiento. De manera particular, se especifica que el hidrocoloide y la enzima están presentes en una cantidad para proporcionar una dosificación de la enzima en un alimento que contiene proteína de no más de 20U/g y una concentración del hidrocoloide en el alimento de menos de 1 %. Finally, the composition of document WO/2003/007733 is used to prepare foods from a hydrocolloid, and an enzyme, where the enzyme is a cross-linking enzyme. In particular, it is specified that the hydrocolloid and the enzyme are present in an amount to provide a dosage of the enzyme in a protein-containing food of not more than 20U/g and a concentration of the hydrocolloid in the food of less than 1%.
Según las anteriores tecnologías, es claro que en el estado del arte previo se conocen productos (en particular, composiciones) para preparar alimentos hojaldrados a partir de una masa (que puede o no incluir levadura) y componentes lipidíeos y proteicos vegetales con los que se logran las características organolépticas necesarias para obtener el hojaldre. Sin embargo, dichos desarrollos se relacionan directamente con la masa (o alternativas) para preparar los hojaldres, pero ninguno se ocupa directamente del componente de grasa en los mismos. En efecto, ningún producto provee una solución grasa con un bajo contenido de saturados que provea y mantenga las propiedades necesarias para aplicaciones en hojaldre. Es decir, no se encuentra una composición especifica que comprenda aceites y proteínas vegetales que no se mezcle con la masa de las láminas, humecte el producto, incorpore humedad, evite la liberación de grasa, y exhiba una plasticidad apropiada para hojaldres. According to the above technologies, it is clear that in the prior state of the art there are known products (particularly compositions) for preparing puff pastry foods from a dough (which may or may not include yeast) and vegetable lipid and protein components with which they are mixed. achieve the organoleptic characteristics necessary to obtain puff pastry. However, these developments are directly related to the dough (or alternatives) to prepare puff pastries, but none directly deals with the fat component in puff pastries. Indeed, no product provides a fat solution with a low saturated content that provides and maintains the necessary properties for puff pastry applications. That is, there is no specific composition that includes vegetable oils and proteins that are not mix with the dough of the sheets, moisten the product, incorporate moisture, avoid the release of fat, and exhibit an appropriate plasticity for puff pastries.
Visto lo anterior, es claro entonces que en el estado de la técnica persiste la necesidad de proporcionar una composición de emulsión gelificada con componentes vegetales estabilizados a través de una matriz proteica que exhiba una plasticidad mínima para generar funcionalidad en aplicaciones de hojaldrado, siendo dicha composición una alternativa baja en grasas saturadas para reemplazar o sustituir el componente de margarina en el hojaldre. In view of the foregoing, it is clear then that in the state of the art there is still a need to provide a gelled emulsion composition with stabilized vegetable components through a protein matrix that exhibits minimal plasticity to generate functionality in puff pastry applications, said composition being a low saturated fat alternative to replace or substitute the margarine component in puff pastry.
DESCRIPCIÓN GENERAL GENERAL DESCRIPTION
De conformidad con las enseñanzas del estado de la técnica anterior y teniendo en cuenta las necesidades técnicas existentes, la presente invención revela una composición de emulsión gelificada que comprende al menos un aceite vegetal dentro de una matriz proteica unida mediante entrecruzamiento que cumple con requisitos mínimos de plasticidad para generar funcionalidad en aplicaciones de hojaldrado. La presente invención también se relaciona con el proceso de preparación de dicha composición para obtener la emulsión gelificada. In accordance with the teachings of the prior state of the art and taking into account existing technical needs, the present invention discloses a gelled emulsion composition comprising at least one vegetable oil within a cross-linked protein matrix that meets minimum requirements for plasticity to generate functionality in puff pastry applications. The present invention is also related to the preparation process of said composition to obtain the gelled emulsion.
La composición de emulsión gelificada comprende entre aproximadamente 50% a 90% p/p de al menos un aceite vegetal, entre aproximadamente 3% a 15% p/p de al menos una proteína vegetal, opcionalmente entre aproximadamente 0% a 1% p/p en base seca de enzima transglutaminasa, y entre aproximadamente 10% a 50% p/p de agua, en función del peso total de la composición de emulsión gelificada, en donde la composición se estabiliza mediante una matriz proteica unida por entrecruzamiento y en donde el contenido de ácidos grasos saturados de la composición de emulsión gelificada varía entre 5% y 22% p/p. La composición de emulsión gelificada comprende además entre aproximadamente 0% a 2% p/p de al menos de un agente adicional seleccionado del grupo que consiste en saboreantes, conservantes, colorantes, y acidulantes, entre otros. The gelled emulsion composition comprises between approximately 50% to 90% w/w of at least one vegetable oil, between approximately 3% to 15% w/w of at least one vegetable protein, optionally between approximately 0% to 1% w/w w on a dry basis of transglutaminase enzyme, and between about 10% to 50% w/w water, based on the total weight of the gelled emulsion composition, wherein the composition is stabilized by a cross-linked protein matrix and wherein the saturated fatty acid content of the gelled emulsion composition varies between 5% and 22% w/w. The gelled emulsion composition further comprises between approximately 0% to 2% w/w of at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, and acidulants, among others.
La composición de emulsión gelificada también comprende aproximadamente 73,6% p/p de al menos un aceite vegetal, aproximadamente 5% p/p de al menos una proteína vegetal, opcionalmente aproximadamente 0,6% p/p en base seca de enzima transglutaminasa, y aproximadamente 20,6% p/p de agua, en función del peso total de la composición de emulsión gelificada, en donde la composición se estabiliza mediante una matriz proteica unida por entrecruzamiento y en donde el contenido de ácidos grasos saturados de la composición de emulsión gelificada varía entre 5% y 22% p/p. La composición de emulsión gelificada comprende además aproximadamente 0,2% p/p de al menos de un agente adicional seleccionado del grupo que consiste en saboreantes, conservantes, colorantes, y acidulantes, entre otros. The gelled emulsion composition also comprises about 73.6% w/w of at least one vegetable oil, about 5% w/w of at least a vegetable protein, optionally about 0.6% w/w on a dry basis of transglutaminase enzyme, and about 20.6% w/w water, based on the total weight of the gelled emulsion composition, wherein the composition is stabilized by means of a cross-linked protein matrix and wherein the saturated fatty acid content of the gelled emulsion composition varies between 5% and 22% w/w. The gelled emulsion composition further comprises approximately 0.2% w/w of at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, and acidulants, among others.
El proceso para la preparación de una composición de emulsión gelificada según la invención consiste en la hidratación inicial de la proteína vegetal con agua y la posterior mezcla con una fase acuosa que comprende agentes saboreantes, conservantes, y colorantes adicionales. La mezcla se calienta y se agregan los aceites vegetales previamente disueltos. Los componentes de la composición de emulsión gelificada se mezclan manteniendo la temperatura hasta obtener un gel semisólido. Una vez se forme dicha emulsión gelificada, se disminuye la temperatura se almacena bajo refrigeración para finalizar la estructuración de la emulsión estabilizada. Opcionalmente, el proceso de la invención puede incluir una etapa de entrecruzamiento para estabilizar la matriz proteica, que consiste en la mezcla de una solución enzimática al 50% con la emulsión gelificada. Dicha mezcla se solidifica sin agitación. The process for the preparation of a gelled emulsion composition according to the invention consists of the initial hydration of the vegetable protein with water and the subsequent mixing with an aqueous phase comprising additional flavoring, preservative and coloring agents. The mixture is heated and the previously dissolved vegetable oils are added. The components of the gelled emulsion composition are mixed at temperature until a semi-solid gel is obtained. Once said gelled emulsion is formed, the temperature is lowered and stored under refrigeration to complete the structuring of the stabilized emulsion. Optionally, the process of the invention can include a crosslinking step to stabilize the protein matrix, which consists of mixing a 50% enzyme solution with the gelled emulsion. Said mixture solidifies without stirring.
Dicha composición de emulsión gelificada y su proceso de preparación han sido concebidos para solucionar las desventajas asociadas a la inexistencia de una composición emulsificada y estructurada a partir de una matriz proteica con entrecruzamiento que cumpla con los requerimientos mínimos de plasticidad del componente lipídico en aplicaciones de hojaldre. En efecto, dicha composición de emulsión gelificada de la invención presenta una alternativa baja en grasas saturadas con características de esparcibilidad adecuadas para ser usada, preferiblemente, en aplicaciones de hojaldrado, cuya aplicación resulta en un desarrollo de hojas satisfactorio, además de sensación textural y sensorial similar a las hojaldrados elaborados con margarinas comercial mente disponibles. DESCRIPCIÓN DETALLADA Said gelled emulsion composition and its preparation process have been conceived to solve the disadvantages associated with the inexistence of an emulsified and structured composition from a cross-linked protein matrix that meets the minimum plasticity requirements of the lipid component in puff pastry applications. . Indeed, said gelled emulsion composition of the invention presents an alternative low in saturated fats with suitable spreadability characteristics to be used, preferably, in puff pastry applications, the application of which results in satisfactory leaf development, in addition to textural and sensory sensation. similar to puff pastries made with commercially available margarines. DETAILED DESCRIPTION
El objeto de la presente solicitud y las ventajas técnicas logradas podrán ser apreciadas con mayor detalle mediante la subsiguiente descripción de la composición de emulsión gelificada que comprende al menos un aceite vegetal poliinsaturado dentro de una matriz proteica unida mediante entrecruzamiento enzimático que cumple con requisitos mínimos de plasticidad para generar funcionalidad en aplicaciones de hojaldrado, haciendo referencia a las siguientes Figuras: The object of the present application and the technical advantages achieved can be appreciated in greater detail through the subsequent description of the gelled emulsion composition that comprises at least one polyunsaturated vegetable oil within a protein matrix linked by enzymatic crosslinking that meets minimum requirements of plasticity to generate functionality in puff pastry applications, referring to the following Figures:
La FIG.1 es un diagrama general de flujo del proceso para la preparación y producción de la composición de emulsión gelificada de la presente invención. FIG.1 is a general flow chart of the process for the preparation and production of the gelled emulsion composition of the present invention.
La FIG. 2 representa un gráfico comparativo textural de a) la dureza y b) la esparcibilidad de la composición de emulsión gelificada de la presente invención en comparación con una margarina para hojaldre (Gourmet hojaldre) como referencia. The FIG. 2 represents a comparative textural graph of a) the hardness and b) the spreadability of the gelled emulsion composition of the present invention in comparison with a margarine for puff pastry (Gourmet puff pastry) as a reference.
La FIG. 3 es un termograma de calorimetría diferencial de barrido (DSC) que describe la estabilidad térmica de las emulsiones con respecto al perfil de calentamiento del material. The FIG. 3 is a differential scanning calorimetry (DSC) thermogram describing the thermal stability of emulsions with respect to the heating profile of the material.
La FIG. 4. representa un gráfico comparativo del comportamiento reológico de la emulsión con entrecruzamiento con respecto al incremento de la actividad enzimática. The FIG. 4. represents a comparative graph of the rheological behavior of the emulsion with crosslinking with respect to the increase in enzymatic activity.
La FIG. 5 es un gráfico comparativo del proceso de laminado y moldeo de hojaldre con respecto a la emulsión gelificada, incluyendo un ejemplo ilustrativo. The FIG. 5 is a comparative chart of the puff pastry sheeting and molding process with respect to gelled emulsion, including an illustrative example.
La FIG. 6 es un gráfico comparativo de las propiedades del hojaldrado, incluyendo un ejemplo ilustrativo. A menos que se defina de otro modo, todos los términos técnicos utilizados en el presente documento tienen el mismo significado que entienden comúnmente las personas versadas en la materias a las que se refiere esta descripción. Cualquier limitación a los términos definidos se entenderá que no invalida los otros significados que componen una definición en otros contextos. The FIG. 6 is a comparative chart of puff pastry properties, including an illustrative example. Unless otherwise defined, all technical terms used herein have the same meaning as is commonly understood by persons skilled in the art to which this description refers. Any limitation to the defined terms will be understood not to invalidate the other meanings that make up a definition in other contexts.
El término “aceite vegetal”, como se usa en el presente documento, se refiere a un triglicérido extraído de una planta. Para efectos de esta descripción, los aceites vegetales pueden ser saturados e insaturados, dependiendo de su contenido de ácidos grasos. Los aceites vegetales saturados son aquellos que contienen ácidos grasos que carecen de dobles enlaces entre los átomos de carbono individuales y que a temperatura ambiente son sólidos. Los aceites vegetales insaturados son aquellos que contienen ácidos grasos con al menos un doble enlace en la cadena de carbonos y que a temperatura ambiente son líquidos. Los aceites vegetales insaturados pueden a su vez definirse como aceites vegetales monoinsaturados, cuando sólo cuentan con un doble enlace, o poliinsaturados, cuando cuentan con más de un doble enlace en su cadena de carbonos. The term "vegetable oil", as used herein, refers to a triglyceride extracted from a plant. For purposes of this description, vegetable oils can be saturated and unsaturated, depending on their fatty acid content. Saturated vegetable oils are those that contain fatty acids that lack double bonds between the individual carbon atoms and are solid at room temperature. Unsaturated vegetable oils are those that contain fatty acids with at least one double bond in the carbon chain and that are liquid at room temperature. Unsaturated vegetable oils can in turn be defined as monounsaturated vegetable oils, when they only have one double bond, or polyunsaturated, when they have more than one double bond in their carbon chain.
El término "acidulante", como se usa en el presente documento, se refiere a una sustancia aditiva en alimentos que modifica su acidez y refuerza su sabor. La regulación del pH mediante la acidificación que produce este tipo de acidulantes inhibe el crecimiento microbiano. The term "acidulant", as used herein, refers to an additive substance in food that modifies its acidity and enhances its flavor. The regulation of pH through acidification produced by this type of acidulants inhibits microbial growth.
El término “al menos”, como se usa en el presente documento, indica la opción de incluir uno o más de los componentes o parámetros asociados. Para efectos de esta descripción, el término al menos define la inclusión de entre uno hasta cinco componentes a los que se asocia. The term "at least", as used herein, indicates the option of including one or more of the associated components or parameters. For purposes of this description, the term at least defines the inclusion of between one and five components to which it is associated.
El término “aproximadamente” o “alrededor de”, como se usa en el presente documento y cuando se usa junto a una cantidad, porcentaje, o parámetro, indica que la cantidad, porcentaje, o parámetro puede vahar dentro de un 0,05%, 0,1 %, 0,15%, 0,2%, 0,5%, 1 %, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, o 10% del valor o rango de valores recitados. The term "approximately" or "around," as used herein and when used in conjunction with an amount, percentage, or parameter, indicates that the amount, percentage, or parameter can vary within 0.05%. , 0.1%, 0.15%, 0.2%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10% of the value or range of recited values.
El término "colorante", como se usa en el presente documento, se refiere a un agente que confiere color a una composición o producto alimenticio. Para efectos de esta descripción, el término colorante abarca potenciadores del color (es decir, agentes que aumentan el color, la intensidad o la saturación del color, el tono del color o aumentan la percepción del color) y estabilizadores del color (es decir, agentes que evitan los cambios de color o la percepción del color). The term "colorant" as used herein refers to an agent that imparts color to a food composition or product. For purposes of this disclosure, the term colorant encompasses color enhancers (i.e., agents that increase color, color intensity or saturation, color hue, or increase color perception) and color stabilizers (i.e., agents that prevent color changes or color perception).
Los términos “comprende”, “consiste”, "incluye", "tiene", "con" o vahantes de los mismos pretenden ser inclusivos pero no limitativos. The terms "comprises", "consists", "includes", "has", "with" or variants thereof are intended to be inclusive but not limiting.
El término "conservante", como se usa en el presente documento, se refiere a una sustancia química utilizada como aditivo alimentario que, añadida a los alimentos, detiene o minimiza el deterioro causado por la presencia de diferentes tipos de microorganismos. The term "preservative", as used herein, refers to a chemical substance used as a food additive that, when added to food, stops or minimizes spoilage caused by the presence of different types of microorganisms.
El término "emulsión", como se usa en el presente documento, se refiere a una mezcla de líquidos inmiscibles en la que uno o más líquidos se dispersan como gotas en otro líquido. The term "emulsion" as used herein refers to an immiscible liquid mixture in which one or more liquids are dispersed as droplets in another liquid.
El término "entrecruzamiento", como se usa en el presente documento, se refiere al proceso químico de unión de dos o más moléculas (en el presente caso, proteínas) mediante un enlace covalente. Para efectos de esta descripción, el entrecruzamiento puede ser enzimático, cuando el enlazamiento covalente está mediado por enzimas, o térmico o isoeléctrico, cuando el enlazamiento covalente se favorece a cierta temperatura o pH. The term "crosslinking" as used herein refers to the chemical process of joining two or more molecules (in the present case, proteins) by a covalent bond. For the purposes of this description, crosslinking can be enzymatic, when covalent binding is mediated by enzymes, or thermal or isoelectric, when covalent binding is favored at a certain temperature or pH.
El término "gel", como se usa en el presente documento, se refiere a una dispersión coloidal con propiedades de fase semisólida o sólida. The term "gel" as used herein refers to a colloidal dispersion with semi-solid or solid phase properties.
El término “hojaldre”, como se usa en el presente documento, se refiere a una masa crujiente utilizada para elaborar pasteles y otras preparaciones culinarias, que comprende usualmente harina, grasa (mantequilla, manteca de cerdo o margarina), agua y sal, y no requiere del uso de levaduras o agentes leudantes para aumentar el volumen de su masa. The term "puff pastry", as used in this document, refers to a crispy dough used to make cakes and other culinary preparations, which usually comprises flour, fat (butter, lard or margarine), water and salt, and does not require the use of yeast or leavening agents to increase the volume of its dough.
El término “matriz proteica”, como se usa en el presente documento, se refiere a la unión de proteínas en un enlace estrecho para formar extensas redes de fibras insolubles. The term "protein matrix" as used herein refers to the attachment of proteins in tight bonding to form extensive networks of insoluble fibers.
El término “opcional” u “opcionalmente”, como se usa en el presente documento, significan que el componente con el que se asocian puede o no incluirse o comprenderse, y que la descripción incluye realizaciones en las que dicho componente se incluye o comprenden y realizaciones en las que dicho componente no se incluye o comprende. The term "optional" or "optionally", as used herein, means that the component with which they are associated may or may not be included or comprised, and that the description includes embodiments in which such component is included or comprised and embodiments in which said component is not included or comprised.
El término “proteína vegetal”, como se usa en el presente documento, se refiere a una macromolécula derivada de plantas y sus frutos, semillas, o partes, que comprende una forma polimérica de aminoácidos de cualquier longitud. Para efectos de esta descripción, la proteína vegetal puede ser aislada, cuando tiene una concentración de proteínas del 90%, o concentrada, cuando tiene una concentración de proteínas del 80%. The term "plant protein", as used herein, refers to a macromolecule derived from plants and their fruits, seeds, or parts, comprising a polymeric form of amino acids of any length. For purposes of this description, vegetable protein can be isolated, when it has a protein concentration of 90%, or concentrated, when it has a protein concentration of 80%.
El término "saborizante", como se usa en el presente documento, se refiere a un compuesto químico capaz de provocar una respuesta en el sistema gustativo para afectar una percepción sensorial de sabor. The term "flavorant" as used herein refers to a chemical compound capable of eliciting a response in the taste system to affect a sensory perception of flavor.
El término "transglutaminasa", como se usa en el presente documento, se refiere al grupo de enzimas que catalizan la formación de un enlace isopeptídico entre el grupo y-carboxamida de una molécula de glutamina y el grupo e-amino de las moléculas de lisina, dando como resultado una liberación de amoniaco. The term "transglutaminase", as used herein, refers to the group of enzymes that catalyze the formation of an isopeptide bond between the y-carboxamide group of a glutamine molecule and the e-amino group of lysine molecules. , resulting in a release of ammonia.
Se aclara que los términos en que se ha redactado la presente descripción deberán ser tomados siempre en sentido amplio y no limitativo. Si bien los conceptos inventivos generales son susceptibles de realización en muchas formas diferentes, aquí se describen en detalle realizaciones específicas de la invención. La presente divulgación debe ser considerada como una ejemplificación de los principios de los conceptos inventivos generales. En consecuencia, no se pretende que los conceptos inventivos generales se limiten a las realizaciones específicas ¡lustradas y descritas en este documento. It is clarified that the terms in which this description has been drafted must always be taken in a broad and non-limiting sense. While the general inventive concepts are capable of being embodied in many different forms, specific embodiments of the invention are described in detail herein. The present disclosure should be considered as an exemplification of the principles of the general inventive concepts. Accordingly, the general inventive concepts are not intended to be limited to the specific embodiments illustrated and described herein.
La presente invención proporciona una composición de emulsión gelificada que comprende al menos un aceite vegetal, al menos una proteína vegetal, opcionalmente una enzima transglutaminasa, y agua, en donde la composición de emulsión gelificada preferiblemente tiene aplicaciones en hojaldres. The present invention provides a gelled emulsion composition comprising at least one vegetable oil, at least one vegetable protein, optionally a transglutaminase enzyme, and water, wherein the gelled emulsion composition preferably has puff pastry applications.
En una realización de la invención, el al menos un aceite vegetal puede ser un aceite vegetal insaturado, seleccionado del grupo que consiste en aceite de cañóla, girasol, soja, oliva, chía, linaza y paralelos de altos oleicos de los mismos, entre otros. En otra realización de la invención, el al menos un aceite vegetal puede ser una mezcla de aceites insaturados con aceites de altos porcentajes de ácidos grasos saturados, seleccionado del grupo que consiste en aceite de palma, palmiste y coco, y oleínas de los mismos, entre otros. In one embodiment of the invention, the at least one vegetable oil may be an unsaturated vegetable oil, selected from the group consisting of canola, sunflower, soybean, olive, chia, linseed oil, and high oleic parallels thereof, among others. . In another embodiment of the invention, the at least one vegetable oil can be a mixture of unsaturated oils with oils with high percentages of saturated fatty acids, selected from the group consisting of palm, palm kernel and coconut oil, and oleins thereof, among others.
En una realización de la invención, la al menos una proteína vegetal puede ser una proteína aislada o concentrada, seleccionada del grupo que consiste en proteína de soja, arveja, cebada, avena, garbanzo, y arroz, entre otros. En una realización preferida de la invención, la al menos una proteína vegetal puede ser una proteína no procedente de animales seleccionada del grupo que consiste en proteínas de leche, colágeno, y huevo, entre otros. In one embodiment of the invention, the at least one vegetable protein may be an isolated or concentrated protein, selected from the group consisting of soy, pea, barley, oat, chickpea, and rice protein, among others. In a preferred embodiment of the invention, the at least one plant protein may be a non-animal protein selected from the group consisting of milk, collagen, and egg proteins, among others.
En una realización preferida de la invención, la composición de emulsión gelificada comprende un aceite vegetal, una proteína vegetal, opcionalmente una enzima transglutaminasa, y agua. En una realización aún más preferida de la invención, la composición de emulsión gelificada comprende aceite de cañóla, proteína aislada de soja, enzima transglutaminasa, y agua. En una realización de la invención, la composición de emulsión gelificada comprende además al menos un agente adicional seleccionado del grupo que consiste en saborizantes, conservantes, colorantes, y acidulantes, entre otros. In a preferred embodiment of the invention, the gelled emulsion composition comprises a vegetable oil, a vegetable protein, optionally a transglutaminase enzyme, and water. In an even more preferred embodiment of the invention, the gelled emulsion composition comprises canola oil, isolated soy protein, transglutaminase enzyme, and water. In an embodiment of the invention, the gelled emulsion composition further comprises at least one additional agent selected from the group consisting of flavorings, preservatives, colorings, and acidulants, among others.
En una realización preferida de la invención, los agentes saborizantes se seleccionan del grupo que consiste en sabores naturales y artificiales, y mezclas de los mismos. En una realización aún más preferida de la invención, el agente saborizante es un sabor artificial lácteo (mantequilla) obtenido a partir de aceite de colza, con bajo contenido de ácido erúcico y sustancias aromatizantes sintéticas y naturales (comercíalmente conocido como Essen Butter 4184). En otra realización aún más preferida de la invención, el agente saborizante es un sabor artificial lácteo (mantequilla) obtenido a partir de triacetate de glicerol, agua, triglicéridos de medica cadena derivados de ácidos grasos de coco, y sustancias aromatizantes sintéticas y naturales (comercíalmente conocido como Essen Mateq 562844), y mezclas de los mismos. In a preferred embodiment of the invention, the flavoring agents are selected from the group consisting of natural and artificial flavors, and mixtures thereof. In an even more preferred embodiment of the invention, the flavoring agent is an artificial dairy (butter) flavor made from rapeseed oil, low in erucic acid and synthetic and natural flavoring substances (commercially known as Essen Butter 4184). In another even more preferred embodiment of the invention, the flavoring agent is an artificial dairy flavor (butter) obtained from glycerol triacetate, water, medium-chain triglycerides derived from coconut fatty acids, and synthetic and natural flavoring substances (commercially known as Essen Mateq 562844), and mixtures thereof.
En una realización preferida de la invención, los agentes conservantes se seleccionan del grupo que consiste en sorbates, benazoatos, acetato de sodio, y conservantes naturales, incluyendo aceites esenciales y ácidos orgánicos como ácido acético en polvo, ácido propiónico, etc., y mezclas de los mismos. In a preferred embodiment of the invention, the preservative agents are selected from the group consisting of sorbates, benazoates, sodium acetate, and natural preservatives, including essential oils and organic acids such as powdered acetic acid, propionic acid, etc., and mixtures. thereof.
En una realización preferida de la invención, los agentes colorantes se seleccionan del grupo que consiste en colorante naturales, como por ejemplo carotenos (como betacaroteno), extracto de levadura, extracto de remolacha, etc., y mezclas de los mismos. In a preferred embodiment of the invention, the coloring agents are selected from the group consisting of natural colourings, such as carotenes (such as beta-carotene), yeast extract, beetroot extract, etc., and mixtures thereof.
En una realización preferida de la invención, los agentes acidulantes se seleccionan del grupo que consiste en ácido cítrico, ácido láctico, ácido mélico, y ácido fosfórico, etc., y mezclas de los mismos. In a preferred embodiment of the invention, the acidifying agents are selected from the group consisting of citric acid, lactic acid, melic acid, and phosphoric acid, etc., and mixtures thereof.
En una realización preferida de la invención, la composición de emulsión gelificada comprende un aceite vegetal, una proteína vegetal, opcionalmente una enzima transglutaminasa, agua, y al menos un agente adicional. En otra realización preferida de la invención, la composición de emulsión gelificada comprende un aceite vegetal, una proteína vegetal, opcionalmente una enzima transglutaminasa, agua, y entre uno a cinco agentes adicionales. En una realización aún más preferida de la invención, la composición de emulsión gelificada comprende un aceite vegetal, una proteína vegetal, opcionalmente una enzima transglutaminasa, agua, dos agentes saborizantes, un agente conservante, un agente colorante, y un agente acidulante. In a preferred embodiment of the invention, the gelled emulsion composition comprises a vegetable oil, a vegetable protein, optionally a transglutaminase enzyme, water, and at least one additional agent. In another preferred embodiment of the invention, the gelled emulsion composition it comprises a vegetable oil, a vegetable protein, optionally a transglutaminase enzyme, water, and one to five additional agents. In an even more preferred embodiment of the invention, the gelled emulsion composition comprises a vegetable oil, a vegetable protein, optionally a transglutaminase enzyme, water, two flavoring agents, a preserving agent, a coloring agent, and an acidifying agent.
En una realización preferida de la invención, la composición de emulsión gelificada comprende aceite de cañóla, proteína aislada de soja, enzima transglutaminasa, agua, saborizante artificial lácteo Essen Butter 4184, saborizante artificial lácteo Essen Mateq 562844, sorbato, betacaroteno, y ácido cítrico. In a preferred embodiment of the invention, the gelled emulsion composition comprises canola oil, isolated soy protein, transglutaminase enzyme, water, Essen Butter 4184 Artificial Dairy Flavor, Essen Mateq 562844 Artificial Dairy Flavor, sorbate, beta-carotene, and citric acid.
En una realización de la invención, la composición de emulsión gelificada comprende entre aproximadamente 50% a 90% p/p de al menos un aceite vegetal, entre aproximadamente 3% a 15% p/p de al menos una proteína vegetal, opcionalmente entre aproximadamente 0% a 1 % p/p en base seca de enzima transglutaminasa, y entre aproximadamente 10% a 50% p/p de agua, en función del peso total de la composición de emulsión gelificada. In one embodiment of the invention, the gelled emulsion composition comprises between about 50% to 90% w/w of at least one vegetable oil, between about 3% to 15% w/w of at least one vegetable protein, optionally between about 0% to 1% w/w on a dry basis of transglutaminase enzyme, and between about 10% to 50% w/w of water, based on the total weight of the gelled emulsion composition.
En una realización de la invención, la composición de emulsión gelificada comprende entre aproximadamente 50% a 90% p/p de al menos un aceite vegetal, entre aproximadamente 3% a 15% p/p de al menos una proteína vegetal, opcionalmente entre aproximadamente 0% a 1 % p/p en base seca de enzima transglutaminasa, entre aproximadamente 10% a 50% p/p de agua, y entre aproximadamente 0% a 2% p/p de al menos de un agente adicional en función del peso total de la composición de emulsión gelificada, en donde el agente adicional se selecciona del grupo que consiste en saborizantes, conservantes, colorantes, y acidulantes, o mezclas de los mismos. In one embodiment of the invention, the gelled emulsion composition comprises between about 50% to 90% w/w of at least one vegetable oil, between about 3% to 15% w/w of at least one vegetable protein, optionally between about 0% to 1% w/w on a dry basis of transglutaminase enzyme, between about 10% to 50% w/w of water, and between about 0% to 2% w/w of at least one additional agent based on weight total of the gelled emulsion composition, wherein the additional agent is selected from the group consisting of flavorings, preservatives, colorings, and acidulants, or mixtures thereof.
En una realización de la invención, la composición de emulsión gelificada comprende entre aproximadamente 50% a 90% p/p de al menos un aceite vegetal, entre aproximadamente 3% a 15% p/p de al menos una proteína vegetal, opcionalmente entre aproximadamente 0% a 1 % p/p en base seca de enzima transglutaminasa, entre aproximadamente 10% a 50% p/p de agua, entre aproximadamente 0% a 2% p/p de al menos un agente saborizante, entre aproximadamente 0% a 0,15% p/p de al menos un agente conservante, entre aproximadamente 0% a 0,15% p/p de al menos un agente acidulante, y entre aproximadamente 0% a 0,05% p/p de al menos un agente colorante, en función del peso total de la composición de emulsión gelificada. In one embodiment of the invention, the gelled emulsion composition comprises between about 50% to 90% w/w of at least one vegetable oil, between about 3% to 15% w/w of at least one vegetable protein, optionally between about 0% to 1% w/w on dry enzyme basis transglutaminase, between approximately 10% to 50% w/w of water, between approximately 0% to 2% w/w of at least one flavoring agent, between approximately 0% to 0.15% w/w of at least one preservative agent , between approximately 0% to 0.15% w/w of at least one acidifying agent, and between approximately 0% to 0.05% w/w of at least one coloring agent, based on the total weight of the emulsion composition gelled.
En una realización preferida de la invención, la composición de emulsión gelificada comprende aproximadamente 73,6% p/p de al menos un aceite vegetal, aproximadamente 5% p/p de al menos una proteína vegetal, opcionalmente aproximadamente 0,6% p/p en base seca de enzima transglutaminasa, y aproximadamente 20,8% p/p de agua, en función del peso total de la composición de emulsión gelificada. In a preferred embodiment of the invention, the gelled emulsion composition comprises approximately 73.6% w/w of at least one vegetable oil, approximately 5% w/w of at least one vegetable protein, optionally approximately 0.6% w/w wt on a dry basis of transglutaminase enzyme, and about 20.8% w/w water, based on the total weight of the gelled emulsion composition.
En una realización aún más preferida de la invención, la composición de emulsión gelificada comprende aproximadamente 73,6% p/p de aceite de cañóla, aproximadamente 5% p/p de proteína de soja aislada, opcionalmente aproximadamente 0,6% p/p en base seca de enzima transglutaminasa, y aproximadamente 20,8% p/p de agua, en función del peso total de la composición de emulsión gelificada. In an even more preferred embodiment of the invention, the gelled emulsion composition comprises approximately 73.6% w/w canola oil, approximately 5% w/w soy protein isolate, optionally approximately 0.6% w/w on a dry basis of transglutaminase enzyme, and about 20.8% w/w water, based on the total weight of the gelled emulsion composition.
En una realización preferida de la invención, la composición de emulsión gelificada comprende aproximadamente 73,6% p/p de al menos un aceite vegetal, aproximadamente 5% p/p de al menos una proteína vegetal, opcionalmente aproximadamente 0,6% p/p en base seca de enzima transglutaminasa, aproximadamente 20,6% p/p de agua, y aproximadamente 0,2% p/p de al menos un agente adicional, en función del peso total de la composición de emulsión gelificada. In a preferred embodiment of the invention, the gelled emulsion composition comprises approximately 73.6% w/w of at least one vegetable oil, approximately 5% w/w of at least one vegetable protein, optionally approximately 0.6% w/w wt on a dry basis of transglutaminase enzyme, about 20.6% w/w of water, and about 0.2% w/w of at least one additional agent, based on the total weight of the gelled emulsion composition.
En una realización aún más preferida de la invención, la composición de emulsión gelificada comprende aproximadamente 73,6% p/p de aceite de cañóla, aproximadamente 5% p/p de proteína de soja aislada, opcionalmente aproximadamente 0,6% p/p en base seca de enzima transglutaminasa, aproximadamente 20,6% p/p de agua, y aproximadamente 0,2% p/p de al menos un agente adicional, en función del peso total de la composición de emulsión gelificada. In an even more preferred embodiment of the invention, the gelled emulsion composition comprises approximately 73.6% w/w canola oil, approximately 5% w/w soy protein isolate, optionally approximately 0.6% w/w on a dry basis of transglutaminase enzyme, about 20.6% w/w of water, and about 0.2% w/w of at least an additional agent, based on the total weight of the gelled emulsion composition.
En una realización preferida de la invención, la composición de emulsión gelificada comprende aproximadamente 73,6% p/p de aceite de cañóla, aproximadamente 5% p/p de proteína de soja aislada, opcionalmente aproximadamente 0,6% p/p en base seca de enzima transglutaminasa, aproximadamente 20,6% p/p de agua, aproximadamente 0,08% p/p de al menos un agente saborizante, aproximadamente 0,08% p/p de al menos un agente conservante, aproximadamente 0,005% p/p de al menos un agente colorante, y aproximadamente 0,035% p/p de al menos un agente acidulante, en función del peso total de la composición de emulsión gelificada. In a preferred embodiment of the invention, the gelled emulsion composition comprises about 73.6% w/w canola oil, about 5% w/w soy protein isolate, optionally about 0.6% w/w on a of transglutaminase enzyme, about 20.6% w/w water, about 0.08% w/w of at least one flavoring agent, about 0.08% w/w of at least one preservative, about 0.005% w /w of at least one coloring agent, and approximately 0.035% w/w of at least one acidifying agent, based on the total weight of the gelled emulsion composition.
En una realización preferida de la invención, la composición de emulsión gelificada comprende aproximadamente 73,6% p/p de aceite de cañóla, aproximadamente 5% p/p de proteína de soja aislada, opcionalmente aproximadamente 0,6% p/p en base seca de enzima transglutaminasa, aproximadamente 20,6% p/p de agua, aproximadamente 0,04% p/p de saborizante artificial lácteo Essen Mateq 562844, aproximadamente 0,04% p/p de saborizante artificial lácteo Essen Butter 4184, aproximadamente 0,08% p/p de sorbato, aproximadamente 0,005% p/p de beta caroteno, y aproximadamente 0,035% p/p de ácido cítrico, en función del peso total de la composición de emulsión gelificada. In a preferred embodiment of the invention, the gelled emulsion composition comprises about 73.6% w/w canola oil, about 5% w/w soy protein isolate, optionally about 0.6% w/w on a transglutaminase enzyme dry, about 20.6% w/w water, about 0.04% w/w Essen Mateq 562844 artificial dairy flavor, about 0.04% w/w Essen Butter 4184 artificial dairy flavor, about 0 0.08% w/w sorbate, approximately 0.005% w/w beta carotene, and approximately 0.035% w/w citric acid, based on the total weight of the gelled emulsion composition.
En una realización de la invención, la formulación de los componentes de la composición de emulsión gelificada puede ajustarse para producir productos de hojaldre de acuerdo con la textura mínima deseada en términos de dureza y plasticidad. In one embodiment of the invention, the formulation of the components of the gelled emulsion composition can be adjusted to produce puff pastry products in accordance with the desired minimum texture in terms of hardness and plasticity.
En una realización preferida de la invención, la formulación de los componentes de la composición de emulsión gelificada puede ajustarse de acuerdo con la relación de agua para garantizar la humectación total de la proteína y generar funcionalidad en la definición de capas de hojaldre durante su evaporación. En una realización de la invención, la formulación de la composición de emulsión gelificada puede ajustarse de acuerdo con el aceite vegetal para obtener diferentes contenidos de ácidos grasos saturados. In a preferred embodiment of the invention, the formulation of the components of the gelled emulsion composition can be adjusted according to the water ratio to ensure full wetting of the protein and generate functionality in defining puff pastry layers during its evaporation. In one embodiment of the invention, the formulation of the gelled emulsion composition can be adjusted according to the vegetable oil to obtain different saturated fatty acid contents.
En una realización particular de la invención, la composición de emulsión gelificada tiene un contenido bajo de ácidos grasos saturados. En una realización preferida de la invención, la composición de emulsión gelificada tiene un contenido de ácidos grasos saturados de entre aproximadamente 5% y 22% p/p. En una realización aún más preferida de la invención, el contenido de ácidos grasos saturados es de mínimo aproximadamente 5,6% p/p. En otra realización aún más preferida de la invención, el contenido de ácidos grasos saturados es de máximo aproximadamente 22% p/p. In a particular embodiment of the invention, the gelled emulsion composition has a low content of saturated fatty acids. In a preferred embodiment of the invention, the gelled emulsion composition has a saturated fatty acid content of between about 5% and 22% w/w. In an even more preferred embodiment of the invention, the saturated fatty acid content is at least about 5.6% w/w. In another even more preferred embodiment of the invention, the saturated fatty acid content is maximum approximately 22% w/w.
En una realización de la invención, la composición de emulsión gelificada se estabiliza mediante una matriz proteica, en donde las proteínas se enlazan a través de entrecruzamiento. En una realización preferida de la invención, dicho entrecruzamiento se logra por tratamiento enzimático con la enzima transglutaminasa. En otra realización preferida de la invención, dicho entrecruzamiento se logra por tratamiento térmico a una temperatura de entre aproximadamente 70°C a 80°C, o tratamiento isoeléctrico a un pH de aproximadamente 7,0. In one embodiment of the invention, the gelled emulsion composition is stabilized by a protein matrix, wherein the proteins are linked through crosslinking. In a preferred embodiment of the invention, said cross-linking is achieved by enzymatic treatment with the enzyme transglutaminase. In another preferred embodiment of the invention, said crosslinking is achieved by heat treatment at a temperature between about 70°C to 80°C, or isoelectric treatment at a pH of about 7.0.
En una realización de la invención, la composición de emulsión gelificada comprende un complejo proteína:enzima, cuando la matriz proteica se une mediante entrecruzamiento enzimático. In one embodiment of the invention, the gelled emulsion composition comprises a protein:enzyme complex, where the protein matrix is linked by enzymatic crosslinking.
En una realización de la invención, el complejo proteína:enzima determina la viscosidad en emulsión de la composición de emulsión gelificada, cuando la matriz proteica se une mediante entrecruzamiento enzimático. In one embodiment of the invention, the protein:enzyme complex determines the emulsion viscosity of the gelled emulsion composition, when the protein matrix is linked by enzymatic crosslinking.
En una realización preferida de la invención, el complejo proteína:enzima alcanza la viscosidad máxima en emulsión de la composición de emulsión gelificada cuando la actividad enzimática de la enzima transglutaminasa es de entre aproximadamente 0 ll/g a 15 ll/g. En una realización preferida de la invención, la actividad enzimática de la enzima transglutaminasa es menor a aproximadamente 15 ll/g. En otra realización preferida de la invención, la actividad enzimática de la enzima transglutaminasa es mayor a aproximadamente 15 ll/g. En una realización aún más preferida de la invención, la actividad enzimática de la enzima transglutaminasa es de aproximadamente 15 ll/g. In a preferred embodiment of the invention, the protein:enzyme complex reaches the maximum emulsion viscosity of the gelled emulsion composition when the enzymatic activity of the transglutaminase enzyme is between about 0 µl/g and 15 µl/g. In a preferred embodiment of the invention, the enzymatic activity of the transglutaminase enzyme is less than about 15 µl/g. In another preferred embodiment of the invention, the enzymatic activity of the transglutaminase enzyme is greater than about 15 µl/g. In an even more preferred embodiment of the invention, the enzymatic activity of the transglutaminase enzyme is approximately 15 µl/g.
En una realización de la invención, la composición de emulsión gelificada es un gel. In one embodiment of the invention, the gelled emulsion composition is a gel.
En una realización de la invención, la composición de emulsión gelificada se usa preferiblemente en aplicaciones de hojaldrado, entre otros. In one embodiment of the invention, the gelled emulsion composition is preferably used in puff pastry applications, among others.
En una realización de la invención, la composición de emulsión gelificada se usa alternativamente en sustitutos de queso crema, productos alimenticios esparcibles, y sustitutos no-lácteos, entre otros. In one embodiment of the invention, the gelled emulsion composition is alternatively used in cream cheese substitutes, spreadable food products, and non-dairy substitutes, among others.
La presente invención también se refiere a un proceso para la preparación de una composición de emulsión gelificada (FIG. 1), en donde el proceso de preparación comprende las etapas de: a) Hidratar la proteína vegetal a través de la adición de una fracción mayoritaria de agua en agitación constante por un periodo de tiempo de entre aproximadamente 10 a 20 minutos. b) Mezclar el al menos un agente saborizante, el al menos un agente conservante, y el al menos un agente acidulante para formar una fase acuosa con la fracción restante de agua en agitación constante. c) Adicionar la mezcla de la fase acuosa de la etapa b) a la solución de la proteína vegetal hidratada. d) Calentar la mezcla de la etapa c) a una temperatura de entre aproximadamente 60°C a 70°C manteniendo la agitación constante. e) Mezclar el al menos un aceite vegetal y el al menos un agente colorante para formar una fase lipídica. f) Calentar la mezcla de la fase lipídica de la etapa e) a una temperatura de entre aproximadamente 60°C a 70°C manteniendo la agitación constante. g) Mezclar la fase lipídica de la etapa f) con la mezcla de la fase acuosa de la etapa d), manteniendo la temperatura de precalentamiento y aumentando la agitación a una velocidad de entre aproximadamente 1000 rpm y 1500 rpm hasta la formación de la emulsión durante un periodo de tiempo de entre 10 min y 20 min. h) Aumentar la velocidad de agitación a una velocidad de entre aproximadamente 3000 rpm a 3500 rpm para generar un esfuerzo cortante sobre la emulsión. i) Una vez formada la emulsión gel, disminuir la temperatura de la emulsión hasta aproximadamente entre 30°C y 50°C. The present invention also refers to a process for the preparation of a gelled emulsion composition (FIG. 1), wherein the preparation process comprises the steps of: a) Hydrating the vegetable protein through the addition of a majority fraction of water in constant agitation for a period of time between approximately 10 to 20 minutes. b) Mix the at least one flavoring agent, the at least one preservative agent, and the at least one acidifying agent to form an aqueous phase with the remaining fraction of water under constant stirring. c) Add the mixture of the aqueous phase from step b) to the solution of the hydrated vegetable protein. d) Heat the mixture from stage c) to a temperature between approximately 60°C to 70°C, maintaining constant stirring. e) Mixing the at least one vegetable oil and the at least one coloring agent to form a lipid phase. f) Heat the lipid phase mixture from step e) to a temperature between approximately 60°C to 70°C, maintaining constant stirring. g) Mix the lipid phase from step f) with the mixture of the aqueous phase from step d), maintaining the preheating temperature and increasing the stirring at a speed between approximately 1000 rpm and 1500 rpm until the emulsion is formed. for a period of time between 10 min and 20 min. h) Increase the speed of agitation to a speed between approximately 3000 rpm to 3500 rpm to generate a shear stress on the emulsion. i) Once the gel emulsion is formed, reduce the temperature of the emulsion to approximately between 30°C and 50°C.
En una realización preferida de la invención, antes de la etapa a) del proceso de preparación de la composición de emulsión gelificada, se pesan los ingredientes de acuerdo al porcentaje establecido de cada componente en función del peso total de la composición de emulsión gelificada. In a preferred embodiment of the invention, before stage a) of the preparation process of the gelled emulsion composition, the ingredients are weighed according to the established percentage of each component based on the total weight of the gelled emulsion composition.
En una realización preferida de la invención, en la etapa a) del proceso de preparación de la composición de emulsión gelificada, la fracción mayoritaria de agua con la que se hidrata la proteína vegetal es de aproximadamente 90%. In a preferred embodiment of the invention, in step a) of the preparation process of the gelled emulsion composition, the majority fraction of water with which the vegetable protein is hydrated is approximately 90%.
En una realización preferida de la invención, en la etapa a) del proceso de preparación de la composición de emulsión gelificada, la proteína vegetal se hidrata con una agitación a una velocidad constante de aproximadamente 100 rpm. In a preferred embodiment of the invention, in step a) of the process for preparing the gelled emulsion composition, the vegetable protein is hydrated by stirring at a constant speed of approximately 100 rpm.
En una realización preferida de la invención, en la etapa a) del proceso de preparación de la composición de emulsión gelificada, la proteína vegetal se hidrata por un periodo de tiempo de aproximadamente 15 min. En una realización preferida de la invención, en la etapa a) del proceso de preparación de la composición de emulsión gelificada, la proteína vegetal se hidrata a temperatura ambiente o a aproximadamente 25°C. In a preferred embodiment of the invention, in step a) of the preparation process of the gelled emulsion composition, the vegetable protein is hydrated for a period of time of approximately 15 min. In a preferred embodiment of the invention, in step a) of the preparation process of the gelled emulsion composition, the vegetable protein is hydrated at room temperature or at approximately 25°C.
En una realización preferida de la invención, en la etapa b) del proceso de preparación de la composición de emulsión gelificada, la fracción restante de agua con la que se diluyen y mezclan el al menos un agente saborizante, el al menos un agente conservante, y/o el al menos un agente acidulante es de aproximadamente 10%. In a preferred embodiment of the invention, in step b) of the preparation process of the gelled emulsion composition, the remaining fraction of water with which the at least one flavoring agent, the at least one preservative agent, are diluted and mixed and/or the at least one acidifying agent is approximately 10%.
En una realización preferida de la invención, en la etapa b) del proceso de preparación de la composición de emulsión gelificada, la mezcla de la fase acuosa se agita a una velocidad constante de aproximadamente 100 rpm. In a preferred embodiment of the invention, in step b) of the process for preparing the gelled emulsion composition, the mixture of the aqueous phase is stirred at a constant speed of approximately 100 rpm.
En una realización preferida de la invención, en la etapa b) del proceso de preparación de la composición de emulsión gelificada, la mezcla de la fase acuosa se agita por un periodo de tiempo de aproximadamente 15 min. In a preferred embodiment of the invention, in step b) of the process for preparing the gelled emulsion composition, the mixture of the aqueous phase is stirred for a period of time of approximately 15 min.
En una realización preferida de la invención, en la etapa b) del proceso de preparación de la composición de emulsión gelificada, la mezcla de la fase acuosa se agita a temperatura ambiente o a aproximadamente 25°C. In a preferred embodiment of the invention, in step b) of the process for preparing the gelled emulsion composition, the aqueous phase mixture is stirred at room temperature or at approximately 25°C.
En una realización preferida de la invención, en la etapa d) del proceso de preparación de la composición de emulsión gelificada, la mezcla de la fase acuosa y la proteína vegetal hidratada se calienta a una temperatura de aproximadamente 65°C. In a preferred embodiment of the invention, in step d) of the process for preparing the gelled emulsion composition, the mixture of the aqueous phase and the hydrated vegetable protein is heated to a temperature of approximately 65°C.
En una realización preferida de la invención, en la etapa d) del proceso de preparación de la composición de emulsión gelificada, la mezcla de la fase acuosa y la proteína vegetal hidratada se agita a una velocidad constante de aproximadamente 100 rpm. En una realización preferida de la invención, en la etapa f) del proceso de preparación de la composición de emulsión gelificada, la mezcla de la fase lipídica se calienta a una temperatura de aproximadamente 65°C. In a preferred embodiment of the invention, in step d) of the process for preparing the gelled emulsion composition, the mixture of the aqueous phase and the hydrated vegetable protein is stirred at a constant speed of approximately 100 rpm. In a preferred embodiment of the invention, in step f) of the preparation process of the gelled emulsion composition, the lipid phase mixture is heated to a temperature of approximately 65°C.
En una realización preferida de la invención, en la etapa f) del proceso de preparación de la composición de emulsión gelificada, la mezcla de la fase lipídica se agita a una velocidad constante de aproximadamente 100 rpm. In a preferred embodiment of the invention, in step f) of the process for preparing the gelled emulsion composition, the lipid phase mixture is stirred at a constant speed of approximately 100 rpm.
En una realización preferida de la invención, en la etapa g) del proceso de preparación de la composición de emulsión gelificada se debe agitar hasta alcanzar un gel semisólido. In a preferred embodiment of the invention, in step g) of the preparation process of the gelled emulsion composition, it must be stirred until a semisolid gel is achieved.
En una realización preferida de la invención, en la etapa g) del proceso de preparación de la composición de emulsión gelificada, el aumento de agitación se da con una velocidad constante de aproximadamente 1100 rpm. In a preferred embodiment of the invention, in step g) of the preparation process of the gelled emulsion composition, the stirring increases at a constant speed of approximately 1100 rpm.
En una realización preferida de la invención, en la etapa g) del proceso de preparación de la composición de emulsión gelificada, la agitación ocurre por un periodo de tiempo de aproximadamente 15 min. In a preferred embodiment of the invention, in step g) of the preparation process of the gelled emulsion composition, stirring occurs for a period of time of approximately 15 min.
En una realización preferida de la invención, la agitación de la etapa g) del proceso de preparación de la composición de emulsión gelificada requiere de aspas o esfuerzos de corte. Preferiblemente, las aspas o esfuerzos son aspas de tipo cuchilla. In a preferred embodiment of the invention, the agitation of step g) of the preparation process of the gelled emulsion composition requires blades or shear forces. Preferably, the blades or efforts are blade-type blades.
En una realización preferida de la invención, en la etapa h) del proceso de preparación de la composición de emulsión gelificada, el aumento de agitación se da con una velocidad de aproximadamente 3100 rpm. In a preferred embodiment of the invention, in step h) of the preparation process of the gelled emulsion composition, the stirring increase occurs with a speed of approximately 3100 rpm.
En una realización preferida de la invención, en la etapa i) del proceso de preparación de la composición de emulsión gelificada, la formación de la emulsión gel se determina de manera visual. Particularmente, se disminuye la temperatura cuando la viscosidad de la emulsión cambia y pasa de un fluido a un gel o sólido suave. En una realización preferida de la invención, en la etapa i) del proceso de preparación de la composición de emulsión gelificada, la temperatura de la mezcla se disminuye hasta aproximadamente 40°C. In a preferred embodiment of the invention, in step i) of the gel emulsion composition preparation process, the formation of the gel emulsion is determined visually. Particularly, the temperature is lowered when the viscosity of the emulsion changes from a fluid to a gel or smooth solid. In a preferred embodiment of the invention, in step i) of the preparation process of the gelled emulsion composition, the temperature of the mixture is lowered to approximately 40°C.
En una realización opcional de la invención, después de la etapa i) del proceso de preparación de la composición de emulsión gelificada, se lleva a cabo una etapa de entrecruzamiento de las proteínas de la matriz proteica. In an optional embodiment of the invention, after step i) of the preparation process of the gelled emulsion composition, a step of cross-linking the proteins of the protein matrix is carried out.
En una realización opcional de la invención, dicha etapa opcional de entrecruzamiento comprende un entrecruzamiento enzimático. Dicha etapa de entrecruzamiento enzimático comprende una primera etapa de preparación de una solución de enzima transglutaminasa con una concentración de entre aproximadamente 40% a 60% p/p con la fracción de agua correspondiente. In an optional embodiment of the invention, said optional crosslinking step comprises enzymatic crosslinking. Said enzymatic crosslinking step comprises a first step of preparing a transglutaminase enzyme solution with a concentration of between approximately 40% to 60% w/w with the corresponding water fraction.
En una realización preferida de la invención, en la etapa opcional de entrecruzamiento enzimático, la solución enzimática tiene una concentración de aproximadamente 50% p/p de enzima transglutaminasa. In a preferred embodiment of the invention, in the optional enzymatic cross-linking step, the enzyme solution has a concentration of approximately 50% w/w transglutaminase enzyme.
En una realización preferida de la invención, la etapa opcional de entrecruzamiento enzimático comprende una segunda etapa de mezcla de la emulsión gelificada de la etapa i) con la solución enzimática de la primera etapa del entrecruzamiento enzimático, en donde la mezcla se mantiene sin agitación durante aproximadamente 30 min a 90 min a una temperatura de entre aproximadamente 30°C y 50°C. In a preferred embodiment of the invention, the optional stage of enzymatic crosslinking comprises a second stage of mixing the gelled emulsion from stage i) with the enzymatic solution of the first stage of enzymatic crosslinking, wherein the mixture is maintained without stirring for about 30 min to 90 min at a temperature between about 30°C and 50°C.
En una realización preferida de la invención, en la segunda etapa del entrecruzamiento enzimático, la mezcla se mantiene sin agitación durante aproximadamente 60 min a una temperatura de aproximadamente 40°C. In a preferred embodiment of the invention, in the second step of the enzymatic crosslinking, the mixture is kept without stirring for approximately 60 min at a temperature of approximately 40°C.
En una realización opcional de la invención, dicha etapa opcional de entrecruzamiento comprende un entrecruzamiento térmico e isoeléctrico. Dicha etapa de entrecruzamiento térmico e isoeléctrico comprende una primera etapa de estabilización del pH de la emulsión gel formada en la etapa h) a un valor de aproximadamente 7,0 o neutro. In an optional embodiment of the invention, said optional crosslinking step comprises thermal and isoelectric crosslinking. Said stage of thermal and isoelectric crosslinking comprises a first stage stabilization of the pH of the gel emulsion formed in step h) at a value of approximately 7.0 or neutral.
En una realización preferida de la invención, la etapa opcional de entrecruzamiento térmico e isoeléctrico comprende una segunda etapa de aumento de temperatura de la emulsión a una temperatura de desnaturalización de la proteína. Preferiblemente dicha temperatura de desnaturalización es de entre aproximadamente 70°C a 80°C. Aún más preferiblemente dicha temperatura de desnaturalización es de aproximadamente 72°C. In a preferred embodiment of the invention, the optional step of thermal and isoelectric crosslinking comprises a second step of increasing the temperature of the emulsion to a protein denaturation temperature. Preferably said denaturation temperature is between approximately 70°C to 80°C. Even more preferably said denaturation temperature is approximately 72°C.
En una realización preferida de la invención, dicha de etapa de aumento de temperatura de la etapa opcional de entrecruzamiento térmico e isoélectrico se lleva a cabo por un periodo de tiempo de aproximadamente 20 minutos. In a preferred embodiment of the invention, said step of raising the temperature of the optional step of thermal and isoelectric crosslinking is carried out for a period of time of approximately 20 minutes.
En una realización opcional de la invención, la etapa opcional de entrecruzamiento térmico e isoeléctrico se puede llevar a cabo después de la etapa h) pero antes de la etapa i) del proceso de preparación de la composición de emulsión gelificada de la invención. In an optional embodiment of the invention, the optional step of thermal and isoelectric crosslinking can be carried out after step h) but before step i) of the process for preparing the gelled emulsion composition of the invention.
En una realización preferida de la invención, después de la etapa i) del proceso de preparación de la composición de emulsión gelificada o después de la etapa opcional de entrecruzamiento enzimático o entrecruzamiento térmico e isoeléctrico, ocurre una etapa final de enfriamiento y empaque. En una realización aún más preferida de la invención, la emulsión gelificada se mantiene en refrigeración, a una temperatura de entre aproximadamente 7°C a 18°C, durante aproximadamente 24 horas. In a preferred embodiment of the invention, after step i) of the preparation process of the gelled emulsion composition or after the optional step of enzymatic crosslinking or thermal and isoelectric crosslinking, a final step of cooling and packaging occurs. In an even more preferred embodiment of the invention, the gelled emulsion is kept refrigerated, at a temperature between approximately 7°C to 18°C, for approximately 24 hours.
En una realización preferida de la invención, cuando se lleva a cabo la etapa opcional del entrecruzamiento térmico e isoeléctrico, la etapa de refrigeración se hace inmediatamente después de la segunda etapa del entrecruzamiento térmico e isoeléctrico para garantizar la reorganización de las proteínas desnaturalizadas y gel ificación de la emulsión. Aunque el invento ha sido divulgado en detalle para fines ilustrativos, se reconocerá que las variaciones o modificaciones secundarias se encuentran dentro del ámbito de aplicación de la presente invención. In a preferred embodiment of the invention, when the optional step of thermal and isoelectric crosslinking is carried out, the refrigeration step is done immediately after the second step of thermal and isoelectric crosslinking to ensure reorganization of denatured proteins and gelation. of the emulsion. Although the invention has been disclosed in detail for illustrative purposes, it will be recognized that minor variations or modifications are within the scope of the present invention.
EJEMPLOS EXAMPLES
Ejemplo 1. Preparación de una composición de emulsión gelificada para hojaldres según una realización de la invención. Example 1. Preparation of a gelled emulsion composition for puff pastries according to an embodiment of the invention.
Se preparó una composición de emulsión gelificada con entrecruzamiento enzimático para aplicación en hojaldres según una realización del proceso de preparación de la invención. Para ello se empezó con la adición de una fracción mayoritaria de agua (90% de la cantidad inicial) a la proteína aislada de soja, la cual se hidrató en agitación constante, a una velocidad de 100 rpm, durante aproximadamente 15 min. An enzymatically crosslinked gelled emulsion composition for application in puff pastries was prepared according to an embodiment of the preparation process of the invention. To do this, the majority of the water fraction (90% of the initial amount) was added to the isolated soybean protein, which was hydrated under constant stirring at a speed of 100 rpm for approximately 15 min.
Una vez transcurrido el periodo de hidratación, se mezclaron los agentes saborizantes (saborizantes artificiales lácteos Essen Mateq 562844 y Essen Butter 4184), conservantes (sorbato) y acidulantes (ácido cítrico) para formar una fase acuosa con la fracción restante de agua (aproximadamente 7, 17% teniendo en cuenta que una porción del agua restante se usa para prepararla solución de la enzima para el entrecruzamiento enzimático). Dicha mezcla fue adicionada a la solución de proteína de soja hidratada y se calentó a 65°C con agitación constante. Once the hydration period had elapsed, the flavoring agents (Essen Mateq 562844 and Essen Butter 4184 dairy artificial flavors), preservatives (sorbate) and acidulants (citric acid) were mixed to form an aqueous phase with the remaining fraction of water (approximately 7 , 17% taking into account that a portion of the remaining water is used to prepare the enzyme solution for enzymatic crosslinking). Said mixture was added to the hydrated soy protein solution and heated to 65°C with constant stirring.
De manera separada, se mezclaron el aceite vegetal de cañóla y el betacaroteno para formar una fase lipídica. Dicha fase lipídica se calentó a una temperatura de 65°C y se mezcló con la fase acuosa y la proteína hidratada, manteniendo la temperatura de precalentamiento y la agitación. Para dicha mezcla se aumentó la agitación a una velocidad de 1100 rpm hasta la formación de la emulsión. Dicha agitación se aumentó una vez más para generar un esfuerzo cortante sobre la emulsión equivalente a 3100 rpm. Una vez formada la emulsión gel, se disminuyó la temperatura de la emulsión hasta 40°C. Por aparte se preparó una solución de la enzima transglutaminasa con una concentración de 50% p/p de enzima con la fracción de agua correspondiente (aproximadamente 2,83% de la cantidad inicial'). Se mezcló la emulsión gelificada con dicha solución enzimática y se mantuvo la mezcla sin agitación durante 60 minutos a una temperatura de 40°C. Una vez finalizado el tiempo de reacción, la emulsión gelificada entrecruzada enzimáticamente se almacenó durante 24 horas a 18°C. La caracterización porcentual de la composición de emulsión gelificada obtenida (Fórmula 1) por este proceso se describe en la Tabla 1.
Figure imgf000025_0001
Separately, canola vegetable oil and beta-carotene were mixed to form a lipid phase. Said lipid phase was heated to a temperature of 65°C and mixed with the aqueous phase and the hydrated protein, maintaining the preheating temperature and stirring. For said mixture, stirring was increased at a speed of 1100 rpm until the emulsion was formed. Said agitation was increased once more to generate a shear stress on the emulsion equivalent to 3100 rpm. Once the gel emulsion was formed, the emulsion temperature was lowered to 40°C. Separately, a solution of the transglutaminase enzyme was prepared with a concentration of 50% w/w enzyme with the corresponding water fraction (approximately 2.83% of the initial amount). The gelled emulsion was mixed with said enzyme solution, and the mixture was kept without stirring for 60 minutes at a temperature of 40°C. After the end of the reaction time, the enzymatically crosslinked gelled emulsion was stored for 24 hours at 18°C. The percentage characterization of the gelled emulsion composition obtained (Formula 1) by this process is described in Table 1.
Figure imgf000025_0001
Ejemplo 2. Caracterización fisicoquímica y estructural de la composición de emulsión gelificada para hojaldres según una realización de la invención. Example 2. Physicochemical and structural characterization of the gelled emulsion composition for puff pastries according to one embodiment of the invention.
Se analizó la composición de emulsión gelificada según una realización de la invención (con contenido de ácidos grasos saturados de 5,62%) para describir su comportamiento textural y su estabilidad térmica en una aplicación para hojaldres, usando como referencia una margarina de hojaldre de línea (40,1% de saturados) (FIGS. 2 y 3). Características texturales The gelled emulsion composition according to one embodiment of the invention (with 5.62% saturated fatty acid content) was analyzed to describe its textural behavior and thermal stability in a puff pastry application, using a line puff pastry margarine as a reference. (40.1% saturates) (FIGS. 2 and 3). textural features
Parte fundamental de la funcionalidad de una margarina para laminados en hojaldre son sus características texturales, descritas como dureza y plasticidad. La plasticidad, medida como la cantidad de sólidos formados por efecto de la cristalización a diferentes temperaturas, no es un indicativo del comportamiento plástico de emulsiones gelificadas o de aceites insaturados estructurados. Por consiguiente, el acercamiento a estas características desde la perspectiva de esta composición de emulsión gelificada fue considerada como la esparcibilidad del material. Esta esparcibilidad permite garantizar que el aceite estructurado por la composición gelificada se distribuya de manera uniforme sobre las masas sin generar derrames durante la formación de las diferentes láminas. La FIG. 2 describe el comportamiento textural con respecto a la dureza y esparcibilidad determinado usando un texturómetro TA-TX-PLUS. A fundamental part of the functionality of a margarine for laminated puff pastry is its textural characteristics, described as hardness and plasticity. Plasticity, measured as the amount of solids formed by the effect of crystallization at different temperatures, is not an indicator of the plastic behavior of gelled emulsions or structured unsaturated oils. Therefore, the approach to these characteristics from the perspective of this gelled emulsion composition was considered as the spreadability of the material. This spreadability makes it possible to guarantee that the oil structured by the gelled composition is distributed evenly over the masses without generating spillages during the formation of the different sheets. The FIG. 2 describes the textural behavior with respect to hardness and spreadability determined using a TA-TX-PLUS texturometer.
La composición de emulsión gelificada (Emulgel LS.Inv) descrita en este documento presenta una menor firmeza de forma comparativa, siendo aproximadamente el 35% de la dureza presentada por la margarina para hojaldre de referencia (FIG. 2a). Sin embargo, una vez evaluada la esparcibilidad del material, se evidencia que la composición gelificada cuenta con una facilidad para esparcirse similar a la referencia (FIG. 2b), lo cual garantiza la funcionalidad final durante el laminado, siendo un producto con muy baja cantidad de ácidos grasos saturados. The gelled emulsion composition (Emulgel LS.Inv) described in this document presents comparatively less firmness, being approximately 35% of the hardness presented by the reference puff pastry margarine (FIG. 2a). However, once the spreadability of the material has been evaluated, it is evident that the gelled composition has an ease of spreading similar to the reference (FIG. 2b), which guarantees the final functionality during rolling, being a product with a very low amount of of saturated fatty acids.
Estabilidad térmica por DSC Thermal stability by DSC
La FIG. 3 describe el comportamiento termodinámico durante el calentamiento de la composición de emulsión gelificada y la de referencia de hojaldre. Durante el calentamiento, la muestra de referencia (Gourmet hojaldre) presentó un primer pico endotérmico a los 44°C correspondiente al derretimiento de los cristales formados por la presencia de saturados en la muestra. Luego se observa un fenómeno de desestabilización de la composición de referencia iniciando alrededor de los 94°C, con un pico de mayor intensidad a los 115°, producto de la evaporación de la fase acuosa presente en la emulsión. Por otra parte, durante el calentamiento de la composición de la invención (Emulgel LS.Inv.) no se observan picos representativos a baja temperatura producto de la presencia de aceites insaturados y el bajo contenido de sólidos fundibles en el producto. Sin embargo, con el incremento de la temperatura se observa un pico de gran intensidad a 122°C correspondiente al desprendimiento de la fase acuosa como vapor y la desestabilización de la misma. Lo anterior refleja la mejora en la estabilidad térmica mediante la estructuración de aceites insaturados en un composición (emulsión) gelificada y la posibilidad de uso en aplicaciones con incremento de temperatura como sustitutos de quesos crema, productos alimenticios esparcidles, y sustitutos no-lácteos. The FIG. 3 describes the thermodynamic behavior during heating of the gelled emulsion composition and the reference puff pastry. During heating, the reference sample (Gourmet puff pastry) presented a first endothermic peak at 44°C corresponding to the melting of the crystals formed by the presence of saturates in the sample. Then a phenomenon of destabilization of the reference composition is observed starting around 94°C, with a peak of greater intensity at 115°, product of the evaporation of the aqueous phase present in the emulsion. On the other hand, during heating of the composition of the invention (Emulgel LS.Inv.) no representative peaks are observed at low temperature due to the presence of unsaturated oils and the low content of meltable solids in the product. However, with the increase in temperature, a peak of great intensity is observed at 122°C corresponding to the detachment of the aqueous phase as vapor and its destabilization. This reflects the improvement in thermal stability through the structuring of unsaturated oils into a gelled composition (emulsion) and the possibility of use in applications with increased temperatures such as cream cheese substitutes, spreadable food products, and non-dairy substitutes.
Ejemplo 3. Ajuste de contenido de enzima transglutaminasa para obtener mayor desarrollo de viscosidad en emulsión con matriz proteica unida mediante entrecruzamiento enzimático. Example 3. Adjustment of the transglutaminase enzyme content to obtain greater development of viscosity in an emulsion with a protein matrix linked by enzymatic crosslinking.
El contenido de enzima BDF PROBIND transglutaminasa corresponde a la relación enzima:proteína de mayor desarrollo de viscosidad en emulsión. Esta relación fue validada con respecto al comportamiento reológico de la emulsión, el cual es presentado en la FIG. 4. El incremento de la actividad enzimática genera un aumento en el entrecruzamiento proteico aumentando la viscosidad. Sin embargo, la viscosidad disminuye luego del uso de 15 ll/g causado por la desorganización de la red del gel, el incremento de las interacciones proteína- proteína y la disminución de las interacciones agua-proteína-aceite. Por tal motivo, se establece como relación ideal de uso una adición de 15 U/gProteína de enzima transglutaminasa. The BDF PROBIND transglutaminase enzyme content corresponds to the enzyme:protein ratio with the highest development of emulsion viscosity. This relationship was validated with respect to the rheological behavior of the emulsion, which is presented in FIG. 4. The increase in enzymatic activity generates an increase in protein crosslinking, increasing viscosity. However, the viscosity decreases after the use of 15 µl/g caused by the disorganization of the gel network, the increase of protein-protein interactions and the decrease of water-protein-oil interactions. For this reason, an addition of 15 U/g Protein of transglutaminase enzyme is established as the ideal use ratio.
Ejemplo 4. Pruebas de funcionalidad en aplicaciones de semi-hojaldrados. Example 4. Functionality tests in semi-puff pastry applications.
La composición de grasa emulsificada de la invención (Emulgel LS.Inv.1) fue usada para el desarrollo de semi-hojaldrados y comparada con una muestra de referencia (Gourmet Hojaldre) en clima frío (FIGS. 5 y 6). Durante el proceso fue evaluado el comportamiento de la grasa en el laminado de masas, alcanzando un comportamiento comparativo similar a la muestra de referencia (FIG. 5). La composición de emulsión gelificada de la invención cuenta con una plasticidad mínima adecuada para permanecer entre las láminas de masa durante el procesamiento, sin pérdida de material y mezcla con la masa. The emulsified fat composition of the invention (Emulgel LS.Inv.1) was used for the development of semi-puff pastries and compared with a reference sample (Gourmet Puff Pastry) in cold weather (FIGS. 5 and 6). During the process, the behavior of the fat in the dough laminate was evaluated, reaching a comparative behavior similar to the reference sample (FIG. 5). The The gelled emulsion composition of the invention has a minimum plasticity suitable to remain between the sheets of dough during processing, without loss of material and mixing with the dough.
Una vez horneados los hojaldrados, diferentes atributos fueron evaluados, incluyendo la definición de hojas, residual graso y crocancia. Los resultados comparativos correspondientes son presentados en la FIG. 6. La composición de grasa emulsificada de la invención permite generar una definición de hojas que no se había podido lograr con soluciones grasas bajas en saturados, alcanzando el 75% de la evaluación alcanzada por la muestra de referencia. Se observa una distribución de hojas bastante homogénea y un residuo graso con buena calificación. Once the puff pastries were baked, different attributes were evaluated, including the definition of leaves, residual fat and crispness. The corresponding comparative results are presented in FIG. 6. The emulsified fat composition of the invention makes it possible to generate a definition of leaves that could not be achieved with low saturated fat solutions, reaching 75% of the evaluation achieved by the reference sample. A quite homogeneous distribution of leaves and a fatty residue with good qualification are observed.
Ejemplo 5. Preparación de una composición de emulsión gelificada para sustitutos no-lácteos según una realización de la invención. Example 5. Preparation of a gelled emulsion composition for non-dairy substitutes according to one embodiment of the invention.
Se preparó una composición de emulsión gelificada para aplicación en sustitutos no-lácteos según una realización del proceso de preparación de la invención y la descripción del Ejemplo 1 . En el presente caso, la preparación se llevó a cabo con y sin entrecruzamiento enzimático de la matriz proteica (con y sin adición de encima transglutaminasa). La caracterización porcentual de la composición de emulsión gelificada obtenida (Fórmulas 2 y 3) por este proceso se describe en la Tabla 2.
Figure imgf000028_0001
Figure imgf000029_0001
A gelled emulsion composition for application in non-dairy substitutes was prepared according to an embodiment of the preparation process of the invention and the description of Example 1. In the present case, the preparation was carried out with and without enzymatic cross-linking of the protein matrix (with and without addition of transglutaminase enzyme). The percentage characterization of the gelled emulsion composition obtained (Formulas 2 and 3) by this process is described in Table 2.
Figure imgf000028_0001
Figure imgf000029_0001

Claims

REIVINDICACIÓN CLAIM
1. Una composición de emulsión gelificada con aplicaciones en hojaldrado, caracterizada porque comprende: entre aproximadamente 50% a 90% p/p de al menos un aceite vegetal; entre aproximadamente 3% a 15% p/p de al menos una proteína vegetal; opcionalmente entre aproximadamente 0% a 1 % p/p en base seca de enzima transglutaminasa; entre aproximadamente 10% a 50% p/p de agua, y entre aproximadamente 0% a 2% p/p de al menos de un agente adicional, en función del peso total de la composición de emulsión gelificada, en donde en donde el al menos un aceite vegetal se selecciona del grupo que consiste en aceite de cañóla, girasol, soja, oliva, chía, linaza, palma, palmiste y coco, y paralelos de altos oleicos, oleínas y mezclas de los mismos; en donde la al menos una proteína vegetal se selecciona del grupo que consiste en proteína de soja, arveja, cebada, avena, garbanzo, y arroz, y mezclas de los mismos; en donde el agente adicional se selecciona del grupo que consiste en saboreantes, conservantes, colorantes, y acidulantes, o mezclas de los mismos; en donde la composición de emulsión gelificada se estabiliza mediante una matriz proteica unida por entrecruzamiento; y en donde la composición de emulsión gelificada tiene un contenido de ácidos grasos saturados de entre aproximadamente 5% p/p y 22% p/p. 1. A gelled emulsion composition with puff pastry applications, characterized in that it comprises: between approximately 50% to 90% w/w of at least one vegetable oil; between about 3% to 15% w/w of at least one vegetable protein; optionally between about 0% to 1% w/w on a dry basis of transglutaminase enzyme; between approximately 10% to 50% w/w of water, and between approximately 0% to 2% w/w of at least one additional agent, based on the total weight of the gelled emulsion composition, wherein where the al least one vegetable oil is selected from the group consisting of canola, sunflower, soybean, olive, chia, linseed, palm, palm kernel, and coconut oil, and high oleic parallels, oleins, and mixtures thereof; wherein the at least one vegetable protein is selected from the group consisting of soy, pea, barley, oat, chickpea, and rice protein, and mixtures thereof; wherein the additional agent is selected from the group consisting of flavors, preservatives, colors, and acidulants, or mixtures thereof; wherein the gelled emulsion composition is stabilized by a cross-linked protein matrix; and wherein the gelled emulsion composition has a saturated fatty acid content of between about 5% w/w and 22% w/w.
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Publication number Priority date Publication date Assignee Title
WO2018091521A1 (en) * 2016-11-18 2018-05-24 Barilla G. E R. Fratelli S.P.A. Dietary margarine composition for puff pastry with reduced saturated fat content
CN113812609A (en) * 2021-09-15 2021-12-21 江南大学 Method for preparing healthy fat substitute based on pea/mung bean protein

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018091521A1 (en) * 2016-11-18 2018-05-24 Barilla G. E R. Fratelli S.P.A. Dietary margarine composition for puff pastry with reduced saturated fat content
CN113812609A (en) * 2021-09-15 2021-12-21 江南大学 Method for preparing healthy fat substitute based on pea/mung bean protein

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