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Preparation method for animal fat substitute adopting curdlan as matrix

A technology for animal fats and substitutes, applied in the production/processing of edible oil/fat, etc., can solve problems such as harm to human health, high content, and indigestion.

Active Publication Date: 2013-06-05
FUJIAN ANJOY FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high content of saturated fatty acids, animal fat is not easy to digest. At the same time, the content of trans fatty acids is high. Excessive consumption is harmful to human health and is closely related to obesity, hypertension, arteriosclerosis and coronary heart disease.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The weight percentages of the raw materials of the animal fat substitute are: 2% curdlan, 20% soybean oil, 3% starch, 0.3% sodium caseinate, 0.3% sodium alginate and 74.4% water.

[0014] The preparation steps are as follows: put all the materials into a high-speed chopping pot for high-speed shearing for 10 minutes to micronize, heat the obtained dispersion to 90°C, keep the temperature constant for 30 minutes, and cool to room temperature to form a high-level gel (in the state of solid animal fat, which is used as fertilizer Fat-like), you can get white and tender substances similar to fat fat. After cutting into pieces, it can replace fat fat and be used for adding auxiliary materials in the food industry for further processing and utilization.

Embodiment 2

[0016] The weight percentages of the raw materials of the animal fat substitute are: 8% available, 10% soybean oil, and 82% water.

[0017] The preparation steps are: put all the materials into a high-speed chopping pot for high-speed shearing for 10 minutes to micronize, heat the obtained dispersion to 60°C, keep the temperature constant for 30 minutes, and cool to room temperature to form a low-level gel (in the state of semi-solid animal fat), That is, a thick emulsified substance similar to animal fat can be obtained, which has good plasticity and can replace lard for the addition of auxiliary materials in the food industry for further processing and utilization.

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Abstract

The invention relates to a preparation method for an animal fat substitute adopting curdlan as a matrix. According to the preparation method, curdlan, water and vegetable oil are adopted as main raw materials; other auxiliary materials (starch, protein or colloidal) are added; high speed shear micronized oil-water emulsification is performed; heating is performed at a temperature of 55-65 DEG C, and then cooling is performed to a room temperature to form a thermal reversibility gel, wherein the thermal reversibility gel has a semi-solid animal fat state; or heating is performed at a temperature of 80-100 DEG C, and then cooling is performed to a room temperature to form a thermal irreversibility gel, wherein the thermal irreversibility gel has a solid animal fat state and is fat-like. According to the present invention, the obtained animal fat substitute can be used for addition processing replacement of animal fat in industrial products, and the obtained product can provide desirable physical and sensory properties of the fat during eating, and can be digested and absorbed by human body while low energy is provided for human body so as to reduce incidence rates of coronary artery diseases, high blood pressures and a plurality of diseases caused by excessive high oil and high fat food intake.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing an animal fat substitute that can be used as a base. Background technique [0002] Today, animal fat is widely used in the food industry as an auxiliary material for various products due to its unique taste, high melting point, and strong plasticity. However, animal fat is difficult to digest due to its high content of saturated fatty acids and high content of trans fatty acids. Excessive consumption is harmful to human health and is closely related to obesity, hypertension, arteriosclerosis and coronary heart disease. Animal fat substitutes can not only meet the processing requirements of the food industry, but also have the advantage of heat stability. Edible also provides desirable physical and organoleptic properties, can be digested and absorbed by the human body, but provides lower energy to the human body. Thereby reducing the incidence of various di...

Claims

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Application Information

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IPC IPC(8): A23D7/02
Inventor 张清苗黄建联周文果范丽锦巫朝华乔金玲陈艺勤
Owner FUJIAN ANJOY FOODS CO LTD
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