Fat substitute containing curdlan as well as preparation method and application of fat substitute

Abstract

The invention provides a fat substitute containing curdlan as well as a preparation method and application of the fat substitute. The fat substitute comprises curdlan, PGPR and lipid, the hot shear bleeding rate of the fat substitute in the storage period of 28 days is less than or equal to 2.2%; the instability coefficient is less than or equal to 2.9 in the storage period of 28 days, and the dynamic friction coefficient is 0.10-0.15. The fat substitute containing curdlan provided by the invention has the characteristics of high thermal shear stability and storage stability.

Description

Technical Field

[0001] The invention relates to a fat substitute containing curdlan, in particular to a fat substitute containing curdlan and a preparation method and application thereof, belonging to the field of food science. Background Art

[0002] High-fat foods such as processed cheese, cheese products and ice cream are deeply loved by people for their unique flavor and taste. However, their fat content often exceeds 10%. Excessive fat intake leads to health problems such as obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes, gallstones, gout, etc. At present, people's consumption awareness is gradually becoming rational, and consumers are increasingly inclined to eat healthy low-fat dairy products. Commercial fat-reducing products have appeared in large numbers, and their market share is growing rapidly.

[0003] However, fat is an important component of high-fat dairy products such as cheese and ice cream, and plays an important role in texture. The main disadvantage of current fat-reduced and low-fat products is that they lack the unique qualities of corresponding full-fat products, which are manifested in dry, hard, powdery, sticky, difficult to chew, poor smoothness, and even disgusting and loss of appetite. The problem facing us is how to produce low-fat products that are beneficial to human health while ensuring excellent sensory properties to gain people's favor.

[0004] The main structure of dairy products such as cheese and ice cream is a protein matrix, and fat is embedded in the protein network structure in the form of fat globules. Water and other substances fill the gaps in the matrix. In the process of making such dairy products, the diameter of the fat globules is 1~10μm. Fat globules of different sizes act as plasticizers and lubricants in the food system in the form of structural destroyers and structural fillers, hindering the cross-linking between protein aggregates, thereby affecting the texture, rheology, water retention and other functional properties of the food. Therefore, in low-fat dairy products, the reduction in the content of fat (in the form of fat globules) reduces the number of fillers between the protein matrix, making the protein matrix closer, which leads to the hard and dry texture characteristics of fat-reduced and low-fat dairy products.

[0005] At present, there are endless studies on overcoming the quality defects of fat-reduced and low-fat dairy products. In summary, there are three main methods: improvement of production process (such as increasing rennet content and reducing heat treatment temperature), selection of starter (addition of auxiliary starter Lactobacillus helveticus, etc.), and use of fat simulants and fat substitutes (lecithin, carrageenan and other polysaccharides and protein gel substances).

[0006] However, further research found that the improved process requires high precision parameters. Low parameter values ​​cannot achieve the expected effect, and high parameter values ​​sometimes cause the texture of dairy products to be too soft, reducing the sensory quality. The continuous action of the auxiliary fermentation agent will have an adverse effect on the texture of dairy products. Even if the addition of certain fat simulants or substitutes can significantly improve the texture of low-fat dairy products, the texture of the product is still relatively hard compared with the corresponding full-fat dairy products. This is because although polysaccharide and protein fat substitutes can also be used as fillers to embed into the gel network structure of protein, their structure and properties are completely different from those of fat: in terms of properties, fat globules in dairy products present a lubricating and creamy sensory characteristic, while proteins and polysaccharides are highly hydrophilic and it is difficult for them to achieve the lubricating and creamy sensory characteristics of highly hydrophobic fat globules. In terms of structure, fat globules are filled into the protein structure, and the volume of fat globules is large (2 to 10 microns), while polysaccharides and protein fat substitutes are difficult to form such a large volume structure, and thus it is difficult to reach the filler size of fat globules in full-fat foods. Therefore, it is not easy to prevent the cross-linking of the protein matrix, and it is difficult to make fat-reduced and low-fat products have the same texture, rheology, water retention and other functional properties as the corresponding full-fat products. In short, the texture and taste of the current fat-reduced and low-fat dairy products are still difficult to reach the quality close to that of full-fat dairy products.

[0007] Processed cheese, cheese products and ice cream are typical emulsified systems. When producing full-fat dairy products, fat exists in the emulsified system in the form of solid fat globules. Fat globules exist in a gel network structure composed of proteins. If the fat component inside the solid fat globules can be replaced with water, the fat content in the final product will be greatly reduced. After the gel is formed, this structure will play the same role as solid fat globules in filling the protein gel network structure. In addition, since the surface of this sphere is also composed of fat, it will have the same lubricated taste as fat globules in fat-reduced and low-fat foods and dairy products. Therefore, through this structure, we can not only solve the problem of reducing the fat content of food, especially dairy products, but also avoid the deterioration of the texture of fat-reduced and low-fat foods caused by the reduction of fat content. We call this droplet structure W / O emulsion. However, when using W / O emulsions, there are two commercial technical difficulties: (1) Polyglycerol polyricinoleate (PGPR) is the most efficient emulsifier for preparing W / O emulsions, but the national standard (such as GB2760) has strict regulations on its usage (the usage (mass ratio) in the product shall not exceed 1%). When the proportion of the water phase exceeds 40%, the oil-in-water emulsion formed by 1% (or less) PGPR has low storage stability, and water is easy to precipitate from the emulsion, making it difficult to achieve the effect of replacing fat; (2) When W / O emulsions are applied to ice cream or cheese, hot stirring (such as 90-95°C, 5min, above 1000rpm) is generally required. Using the existing internal water phase gel technology, the oil-in-gel emulsion formed by PGPR at a concentration of 1% (or less) can partially prevent the precipitation of water, but the emulsion is prone to instability after thermal shear treatment, and the colloids in the emulsion aggregate with each other, resulting in a rough taste, making it difficult to achieve the same smooth taste as milk fat.

[0008] Therefore, developing a fat substitute containing curdlan with high thermal shear stability and storage stability has become the current research direction. Summary of the invention

[0009] The invention provides a fat substitute containing curdlan, which has the characteristics of high thermal shear stability and storage stability.

[0010] The invention also provides a method for preparing a fat substitute containing curdlan, which has the characteristics of being simple, easy to operate and having low cost.

[0011] The invention also provides an edible product, which has the characteristic of high stability.

[0012] The present invention also provides a use of a fat substitute containing curdlan for preparing edible products, which has the characteristics of being able to replace butter to produce reduced-fat food and low-fat food.

[0013] The present invention provides a fat substitute containing curdlan, which comprises curdlan, PGPR and lipid. The fat substitute containing curdlan has a thermal shear water separation rate of less than or equal to 2.2% during a storage period of 28 days, an instability coefficient during a storage period of less than or equal to 2.9, and a dynamic friction coefficient of 0.10-0.15.

[0014] The fat substitute containing curdlan as described above, wherein the mass fraction of curdlan, the mass fraction of PGPR, and the mass fraction of lipid are 40-70wt%; and / or, The fat substitute containing curdlan further comprises phytosterol ester, wherein the mass fraction of the phytosterol ester is 0.5-2.5wt%, and / or; The curdlan-containing fat substitute further comprises lecithin.

[0015] The fat substitute containing curdlan as described above is prepared by a method comprising the following steps: The water phase raw material including a curdlan gum aqueous solution and an acidity regulator is mixed with the oil phase raw material including PGPR and lipids and then solidified to prepare a fat substitute containing curdlan gum; The pH value of the aqueous phase raw material is greater than or equal to 11, and the viscosity is 70-30000cp. The acidity regulator is selected from at least one of sodium phosphate aqueous solution, sodium hydroxide aqueous solution, sodium dihydrogen phosphate aqueous solution, sodium hexametaphosphate aqueous solution, and sodium tripolyphosphate aqueous solution.

[0016] The present invention also provides a method for preparing a fat substitute containing curdlan, which comprises the following steps: 1) mixing a curdlan solution with an acidity regulator to obtain a water phase raw material, wherein the pH value of the water phase raw material is greater than or equal to 11 and the viscosity is 70-30000cp; 2) Mixing PGPR with lipids to obtain an oil phase raw material; 3) After mixing the water phase raw material and the oil phase raw material, the obtained mixed system is solidified to obtain the fat substitute containing curdlan; The acidity regulator is selected from at least one of a sodium phosphate aqueous solution, a sodium hydroxide aqueous solution, a sodium dihydrogen phosphate aqueous solution, a sodium hexametaphosphate aqueous solution, and a sodium tripolyphosphate aqueous solution.

[0017] The method for preparing a fat substitute containing curdlan as described above, wherein the pH value of the aqueous phase raw material is less than or equal to 12.8; And / or, the curing treatment temperature is 80-150°C and the treatment time is 2s-30min; And / or, the temperature of the aqueous phase raw material is 10-90°C.

[0018] The method for preparing a fat substitute containing curdlan as described above, wherein step 2) further comprises mixing phytosterol esters and / or lecithin with PGPR and lipid to obtain an oil phase raw material; and / or, After the solidification treatment, the obtained treatment system is subjected to at least one of water bath heating, pasteurization, ultra pasteurization and UHT ultra-high temperature sterilization.

[0019] The method for preparing a fat substitute containing curdlan as described above, wherein the mass percentage of curdlan in the curdlan solution is 0.6-3wt%; and / or, In step 1), after mixing the curdlan gum solution with the acidity regulator, the mixed system is heated to 40-70° C. under stirring conditions at a stirring rate of 100-2800 rpm to obtain an aqueous phase raw material; and / or, In step 2), after mixing PGPR and lipid, stirring is further performed at 500-2800 rpm to obtain an oil phase raw material; and / or, The water phase raw material is mixed with the oil phase raw material, specifically including adding the water phase raw material to the oil phase raw material under shear treatment conditions, continuing the shear treatment after all the water phase raw materials are added, and stopping the shear treatment when the dispersed phase particle size in the treatment system is less than or equal to 30 microns.

[0020] The present invention also provides an edible product, comprising any one of the above-mentioned fat substitutes containing curdlan; and / or, The invention comprises a fat substitute containing curdlan prepared by any one of the above methods.

[0021] The present invention also provides a use of any of the above-mentioned fat substitutes containing curdlan for preparing edible products, wherein a fat-reduced food is prepared using a raw material including the fat substitute containing curdlan; and / or, Using the raw material including the fat substitute containing curdlan to prepare low-fat food; and / or, Preparation of food products including the fat substitute containing curdlan, which requires the use of hot shearing or heating processing technology; The food that needs to undergo a hot shearing or heating process includes at least one of processed cheese, cheese products, fermented milk, ice cream, popsicles, light cream, whipped cream, thick milk, modulated milk, milk-containing beverages, edible oil and fat products, pastries, bread, biscuits, cooked meat products, sauces, and plant-based beverages.

[0022] The present invention also provides a use of any of the above-mentioned fat substitutes containing curdlan for preparing edible products, wherein the fat substitute containing curdlan is used to at least partially replace the oil in the raw materials used to prepare the edible products.

[0023] The fat substitute containing curdlan provided by the invention has the characteristics of high thermal shear stability and storage stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is the picture of sample A1 after thermal shearing treatment; Figure 2 This is the picture of sample B16 after thermal shearing treatment; Figure 3 These are photos of samples A1, B1, B3, and B5 after thermal shear centrifugation; Figure 4 These are photos of samples B7, B9, B11, and B13 after thermal shear centrifugation; Figure 5 This is a photo of sample B18 after thermal shear centrifugation; Figure 6 This is a photo of sample B19 after thermal shear centrifugation; Figure 7 This is a photo of sample B20 after thermal shear centrifugation; Figure 8 is a photograph of sample A21; Fig. 9 is a photograph of sample A22; Fig.10 This is a photo of sample A23; Fig.11 These are photos of samples A21, A22, and A23 after thermal shear centrifugation in Test Example 1; Fig.12 This is a photo of sample B21 after thermal shear centrifugation in the test example; Fig.13 This is a photo of sample A1. DETAILED DESCRIPTION

[0025] In order to enable those skilled in the art to better understand the scheme of the present invention, the present invention is further described in detail below. The specific implementation methods listed below are only for describing the principles and features of the present invention. The examples are only used to explain the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other implementation methods obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0026] The first aspect of the present invention provides a fat substitute containing curdlan, which is added to food as a raw material for food production. The above-mentioned food includes but is not limited to processed cheese, cheese products, cheese products, fermented milk, ice cream, popsicles, cream, whipped cream, cream, thick milk, modulated milk, milk-containing beverages, edible oil and fat products, cakes, bread, biscuits, cooked meat products, and sauces.

[0027] The fat substitute containing curdlan includes curdlan, PGPR and lipid; the thermal shear water separation rate of the fat substitute during the 28-day storage period is less than or equal to 2.2%; the instability coefficient during the 28-day storage period is less than or equal to 2.9, and the dynamic friction coefficient is 0.10-0.15.

[0028] The fat substitute containing curdlan provided by the present invention is an emulsion comprising curdlan, PGPR (polyglycerol ricinoleate), and lipids. It can be understood that the fat substitute containing curdlan provided by the present invention also includes water. The present invention does not limit the water-oil coating relationship of the fat substitute containing curdlan. In one embodiment, the fat substitute containing curdlan provided by the present invention is an oil-in-water emulsion.

[0029] Furthermore, the present invention does not limit the specific selection of lipids, and common lipids including animal fats and vegetable fats that can be used in food production can be selected according to actual needs, such as cream, butter, anhydrous butter, coconut oil, palm oil, soybean oil, peanut oil, corn oil, rapeseed oil, sunflower seed oil, rice oil or a combination thereof. In one embodiment, the lipid is anhydrous butter, and the fat substitute containing curdlan can be used as cream or prepared cream.

[0030] The fat substitute containing curdlan provided by the present invention has the characteristic that the thermal shearing water separation rate is less than or equal to 2.2%. The thermal shearing water separation rate is negatively correlated with the stability of the emulsion after thermal shearing treatment. The higher the stability, the lower the thermal shearing water separation rate. Therefore, the fat substitute containing curdlan provided by the present invention has strong stability after thermal shearing treatment.

[0031] Furthermore, the fat substitute containing curdlan provided by the present invention has the characteristics of an instability coefficient of less than or equal to 2.9 during a storage period of 28 days and a dynamic friction coefficient of 0.10-0.15. The instability coefficient is negatively correlated with the stability of the emulsion after thermal shearing at different storage periods (0-28d), and the higher the stability, the lower the instability coefficient. Therefore, the fat substitute containing curdlan provided by the present invention has high stability after thermal shearing treatment during different storage periods, and thus has strong storage stability.

[0032] The dynamic friction coefficient can reflect the lubricating properties of the fat substitute containing curdlan. The smaller the dynamic friction coefficient, the higher the lubricity of the emulsion. Therefore, the fat substitute containing curdlan provided by the present invention also has a higher lubricity, and the application of this lipid emulsion in food has a more delicate and smooth taste.

[0033] The fat substitute containing curdlan provided by the invention has high thermal shear stability and storage stability as well as high lubricity.

[0034] In one embodiment, in the fat substitute containing curdlan provided by the present invention, the mass fraction of curdlan is 0.3-3wt%, the mass fraction of PGPR is 0.5-4wt%, and the mass fraction of lipid is 40-70wt%. Due to the appropriate raw material mass ratio, the fat substitute has more prominent characteristics of high thermal shear stability and storage stability.

[0035] The fat substitute containing curdlan provided by the present invention is further provided in one embodiment. The fat substitute containing curdlan provided by the present invention also includes phytosterol esters, and the mass fraction of phytosterol esters in the fat substitute containing curdlan is 0.5%-2.5%. The present invention does not limit the specific types of phytosterol esters, and the provisions on phytosterol esters in the annex specification of the Ministry of Health Announcement No. 3 in 2010 are sufficient. In one embodiment, the phytosterol esters contained in the fat substitute containing curdlan of the present invention include at least one of β-sitosterol esters, stigmasterol esters, and rape sterol esters. Phytosterol esters, as gelling factors, restrict or fix liquid oils in a thermally reversible, three-dimensional network structure, thereby forming a solid-like soft material with specific structure and functionality, and finally obtaining a system in which the three-dimensional network and the vegetable oil coexist, so that the fat substitute containing curdlan including phytosterol esters has the advantage of more stable physical and chemical properties.

[0036] Furthermore, in one embodiment, the fat substitute containing curdlan provided by the present invention also includes another gelling factor - lecithin. By compounding lecithin with plant sterol esters, the advantage of structural stability of the obtained fat substitute containing curdlan can be more prominent.

[0037] In one embodiment, the fat substitute containing curdlan provided by the present invention is prepared by a method comprising the following steps: The aqueous phase raw material including a curdlan gum aqueous solution and an acidity regulator is mixed with an oil phase raw material including PGPR and lipids and then solidified to prepare a fat substitute containing curdlan gum; the pH value of the aqueous phase raw material is greater than or equal to 11 and the viscosity is 70-30000cp.

[0038] The fat substitute containing curdlan provided by the present invention is prepared by mixing an aqueous raw material and an oily raw material, wherein the aqueous raw material includes a curdlan aqueous solution and an acidity regulator, and the acidity regulator is selected from at least one of a sodium phosphate aqueous solution, a sodium hydroxide aqueous solution, a sodium dihydrogen phosphate aqueous solution, a sodium hexametaphosphate aqueous solution, and a sodium tripolyphosphate aqueous solution. The present invention does not limit the concentration of the curdlan solution and the acidity regulator, as long as the pH value of the aqueous raw material is greater than or equal to 11; the oily raw material includes PGPR and lipids, and the lipid selection range is the same as above, which will not be repeated here.

[0039] The reason for controlling the viscosity of the water phase raw material to 70-30000cp is that the appropriate viscosity can bring the water phase raw material a suitable flowability crossover, which is conducive to the uniform dispersion of the colloid in the oil phase and is also conducive to the operation and control of the production equipment. The viscosity of the water phase raw material is related to the concentration of curdlan, pH, and temperature. The viscosity of the water phase raw material can be adjusted by controlling the above three parameters.

[0040] The curing treatment refers to the process of curing the curdlan by heating the system containing the curdlan. The present invention does not limit the specific treatment temperature and treatment time of the curing treatment, and the commonly used treatment conditions in the art can be used.

[0041] The inventors have found that when a fat substitute containing curdlan gum is subjected to an alkali treatment, the thermal shear stability and storage stability of the fat substitute containing curdlan gum are greatly improved, and the fat substitute also has the same lubricating mouthfeel as milk fat. Therefore, by mixing an acidity regulator with an aqueous solution of curdlan gum and subjecting the curdlan gum to an alkali treatment, a fat substitute containing curdlan gum having high thermal shear stability and storage stability can be prepared.

[0042] The second aspect of the present invention provides a method for preparing a fat substitute containing curdlan, by which any fat substitute containing curdlan provided in the first aspect of the present invention can be prepared. The preparation method comprises the following steps: 1) mixing the curdlan solution with an acidity regulator to obtain a water phase raw material, wherein the pH value of the water phase raw material is greater than or equal to 11 and the viscosity is 70-30000cp; 2) Mixing PGPR with lipids to obtain an oil phase raw material; 3) After mixing the water phase raw material with the oil phase raw material, the obtained mixed system is solidified to obtain a fat substitute containing curdlan.

[0043] The acidity regulator is selected from at least one of a sodium phosphate aqueous solution, a sodium hydroxide aqueous solution, a sodium dihydrogen phosphate aqueous solution, a sodium hexametaphosphate aqueous solution, and a sodium tripolyphosphate aqueous solution.

[0044] The meanings of the curdlan solution, acidity regulator, water phase raw material, oil phase raw material and curing treatment are the same as those described above and will not be repeated here.

[0045] The method for preparing a fat substitute containing curdlan provided by the present invention comprises treating the curdlan with alkali and then mixing it with an oil phase raw material to prepare a fat substitute containing curdlan with high thermal shear stability and storage stability. The method is simple and easy to implement and has low preparation cost.

[0046] In one embodiment, step 2) further comprises mixing the phytosterol ester with PGPR and lipid to obtain an oil phase raw material. The emulsion prepared using the phytosterol ester has higher storage stability.

[0047] In one embodiment, the pH value of the aqueous phase raw material is less than or equal to 12.8, that is, the pH value of the curdlan aqueous phase raw material is greater than or equal to 11 and less than 12.8. Since the aqueous phase raw material has a suitable pH value, the curdlan can be subjected to alkali treatment at a suitable pH value, so that the obtained fat substitute containing curdlan has higher thermal shear stability and storage stability.

[0048] Further, in one embodiment, the curing treatment temperature is 80-150°C and the treatment time is 2s-30min. The above curing treatment conditions can more efficiently realize the curing process of curdlan. Specifically, the treatment temperature and treatment time of the curing treatment can be further coordinated. For example, the curing treatment can be selected from a water bath heating treatment with a temperature of 80°C-100°C and a time of 1-60min, a heating treatment with a temperature of 80-120°C and a time of 10s-10min, an ESL sterilization treatment with a temperature of 120-140°C and a time of 10-1s, or a UHT sterilization with a temperature of 135-150°C and a time of 10-1S. More specifically, the curing treatment conditions can be selected from at least one of 85°C 1min, 85°C 30min, 95°C 15s / 30s, 90-95°C 5-10min, 110°C-15s, 121°C-10s, 138°C-6s, and 142°C-4s.

[0049] Furthermore, controlling the temperature of the water phase raw material to 10-90° C. can maintain the water phase raw material with a suitable viscosity, further facilitating the uniform dispersion of the colloid in the oil phase and the operation and control of the production equipment.

[0050] In one embodiment, step 2) further comprises mixing phytosterol esters and / or lecithin with PGPR and lipids to obtain an oil phase raw material. Since phytosterol esters and lecithin have good fat solubility, adding the above substances to the oil phase raw material can introduce phytosterol esters and lecithin into the fat substitute containing curdlan provided by the present invention.

[0051] Furthermore, after the solidification treatment, the obtained treatment system is subjected to at least one of water bath heating, pasteurization, ultra pasteurization and UHT ultra-high temperature sterilization. The above sterilization treatment can make the product have a longer shelf life.

[0052] In another embodiment, in the aqueous solution of curdlan, the mass percentage of curdlan is 0.6-3wt%. The curdlan aqueous solution of suitable concentration helps the curdlan to be more fully hydrated and the alkali treatment step. Further, in step 1), after mixing the curdlan aqueous solution with the acidity regulator, it also includes heating the mixed system to 40-70°C under stirring conditions at a stirring rate of 100-2800rpm to obtain an aqueous phase raw material. The present invention does not limit the stirring treatment method. In one embodiment, a stirrer is used for stirring. The above-mentioned heating and stirring treatment can make the alkali treatment of curdlan more efficient.

[0053] Furthermore, in step 2), after mixing PGPR with lipid, stirring treatment is also performed at 500-2800 rpm to obtain an oil phase raw material. The present invention does not limit the execution equipment of the stirring treatment. In one embodiment, a stirrer can be used to treat at 1000-2800 rpm, or a high shear head can be used to treat at 500-2800 rpm / . The above-mentioned heat preservation treatment helps to improve the uniformity of dispersion of PGPR in lipids, so that the thermal shear stability and storage stability of the obtained lipid emulsion are further improved.

[0054] It is understood that when the lipid is solid at room temperature, it needs to be melted into a liquid state at a suitable temperature for use, for example, 35-95°C.

[0055] In one embodiment, in step 3), before mixing the water phase raw material with the oil phase raw material, the oil phase is further subjected to shear treatment, and the treatment time of the shear treatment is 0.5-10 minutes. The present invention does not limit the specific conditions of the shear treatment. In one embodiment, a high-speed shearing instrument can be used to perform the shear treatment at a speed of 10000-20000 rpm. The above shear treatment helps to improve the mixing uniformity of the raw materials in the oil phase raw material.

[0056] Further, the water phase raw material is mixed with the oil phase raw material, specifically including adding the water phase raw material to the oil phase raw material under shear treatment conditions, continuing the shear treatment after all the water phase raw materials are added, and stopping the shear treatment when the emulsion particle size in the treatment system is less than or equal to 30 microns. The present invention does not limit the specific conditions of the shear treatment. In one embodiment, a high shear head can be used to shear for 15-25 minutes at a speed of 1000-3000 rpm. The above shear treatment helps to more fully fuse the water phase raw material and the oil phase raw material, so that the prepared lipid emulsion has higher thermal shear stability and storage stability.

[0057] The third aspect of the present invention provides an edible product, which includes the fat substitute containing curdlan provided by the first aspect of the present invention, or the fat substitute containing curdlan prepared by the method provided by the second aspect of the present invention. The present invention does not limit the content of the fat substitute containing curdlan in the product, and it only needs to include the fat substitute containing curdlan provided by the present invention. Since the fat substitute containing curdlan provided by the present invention has the characteristics of high thermal shear stability and storage stability, the edible product also has the characteristics of high stability.

[0058] The fourth aspect of the present invention provides a use of a fat substitute containing curdlan for preparing edible products, the use comprising using a raw material including the fat substitute containing curdlan provided by the first aspect of the present invention to prepare fat-reduced food; or low-fat food. Fat-reduced food refers to food whose fat content is lower than the fat content of conventional food of the same type, and low-fat food refers to food whose fat content is ≤1.5 g / 100 ml (liquid) and ≤3 g / 100 g (solid). Since the fat substitute containing curdlan provided by the first aspect of the present invention is a water-oil mixture, it has a lower lipid content compared to pure oils and fats, and can be used to produce fat-reduced food and low-fat food.

[0059] Furthermore, the use also includes the preparation of foods that require the use of thermal shearing processes or heating for the preparation of raw materials including fat substitutes containing curdlan; foods that require thermal shearing processes or heating include processed cheese, cheese products / cheese products, fermented milk, ice cream, popsicles, light cream / whipped cream, cream, butter / cream, thick milk, modulated milk, milk-containing beverages, edible oil and fat products (including margarine, etc.), cakes, bread, biscuits, cooked meat products, sauces (including sesame paste, peanut butter, etc.), etc.

[0060] The fifth aspect of the present invention provides a use of a fat substitute containing curdlan for preparing edible products, which use comprises using the fat substitute containing curdlan provided by the first aspect of the present invention to at least partially replace milk fat or vegetable oil or mixed oil in the raw materials used to prepare edible products.

[0061] The fat substitute containing curdlan provided in the first aspect of the present invention has similar properties to butter and anhydrous butter, and also has the advantage of having a lower fat content than butter and anhydrous butter. Therefore, using the fat substitute containing curdlan to at least partially or completely replace the butter or anhydrous butter in the raw materials for preparing edible products can obtain edible products with lower fat content while maintaining the taste of the product basically unchanged. Using the fat substitute containing curdlan to at least partially or completely replace the vegetable oil in the raw materials for preparing edible products can give a more mellow cream flavor while maintaining the taste of the product basically unchanged, and obtain edible products with lower fat content.

[0062] The fat substitute containing curdlan and the preparation method thereof provided by the present invention will be described in detail below with reference to specific embodiments.

[0063] In each embodiment and comparative example, the mass of the aqueous phase raw material is constant at 40 wt % of the total mass of the raw materials, and the mass of the oil phase raw material is constant at 60 wt % of the total mass of the raw materials.

[0064] Source of raw materials: Curdlan: Zhejiang Shangfang Biotechnology Co., Ltd.

[0065] PGPR: Palsgaard (Shanghai) Food Additives Co., Ltd.

[0066] Example 1 1) 1.5 wt% of the total mass of the raw material is prepared into a curdlan gum aqueous solution, and the pH value of the curdlan gum aqueous solution is adjusted to 11.4 with a sodium phosphate aqueous solution to obtain an aqueous phase raw material, and the pH value of the aqueous phase raw material is controlled to be 11.4, and the viscosity at 20°C to 75°C is 10000-200 cp (that is, the viscosity is 10000 cp at 20°C and the viscosity is 200 cp at 75°C), and the total mass of the aqueous phase raw material accounts for 40% of the total mass of the raw material.

[0067] 2) PGPR (1 wt% of the total mass of the raw materials) and anhydrous butter (59 wt% of the total mass of the raw materials at 50°C) were sheared and mixed at 2000 rpm for 5 minutes to obtain an oil phase raw material; 3) Slowly add the water phase to the oil phase raw material, shearing at 2000 rpm until the water droplet size in the emulsion is less than or equal to 30 microns; 4) The emulsion was subjected to tubular heating at 95° C. for 30 seconds as a curing treatment to obtain a fat substitute A1 containing curdlan.

[0068] In the above embodiment, the mass of curdlan is 1.5wt%, the type of acidity regulator is sodium phosphate solution, the pH value of the aqueous phase raw material is 11.4, the dosage of PGPR is 1wt%, the lipid is anhydrous butter, and the dosage of lipid is 59wt%.

[0069] Examples 2-13 are shown in Table 1. Except for the items listed in Table 1, the other conditions are the same as those of Example 1.

[0070] Examples 2-13 respectively prepared fat substitutes A2-A13 containing curdlan.

[0071]

[0072] Examples 14-26 are substantially the same as Example 1, except that the oil phase raw material further comprises phytosterol esters and / or lecithin, and the specific implementation is shown in Table 2. Except for the items listed in Table 2, the other conditions are the same as those in Example 1.

[0073] Examples 14-26 respectively prepared fat substitutes A14-A26 containing curdlan.

[0074]

[0075] Embodiment 27

[0076] This embodiment is basically the same as Embodiment 26, except that the treatment temperature of the curing treatment is 142° C. and the treatment time is 4 s.

[0077] A fat substitute A27 containing curdlan was prepared.

[0078] Embodiment 28

[0079] This example is basically the same as Example 1, except that the pH condition is changed and the pH is adjusted to 11.1. When the temperature of the aqueous phase raw material is 22°C, the viscosity is measured to reach 29500 cp.

[0080] A fat substitute A28 containing curdlan was prepared.

[0081] Embodiment 29

[0082] This embodiment is basically the same as embodiment 1, except that the temperature condition is changed, the temperature of the water phase is heated to 75° C., and the viscosity of the water phase raw material is 200 cp.

[0083] A fat substitute A29 containing curdlan was prepared.

[0084] Comparative Example Comparative Examples 1-20 are substantially the same as Example 1, the differences are listed in Table 3, and the remaining conditions are the same as Example 1.

[0085] Comparative Examples 1-20 respectively prepared fat substitutes B1-B20 containing curdlan.

[0086]

[0087] Among them, the acidity regulator corresponds to "none", indicating that the aqueous phase raw material of this comparative example does not include the acidity regulator.

[0088] Comparative Example 21 This comparative example is basically the same as Example 1, except that the pH value of the curdlan solution is not adjusted using a sodium phosphate aqueous solution, and the viscosity of the obtained aqueous phase raw material is 4 cp.

[0089] A fat substitute B21 containing curdlan was prepared.

[0090] Test Example 1: Thermal Shear Stability Test The emulsions prepared in the embodiments and comparative examples were stored in an environment of 25°C. At 7, 14 and 28 days, each emulsion was placed in an oil bath at 95°C. After the center temperature of the emulsion reached 95°C, an electric stirrer was used to shear at 1500rpm for 20 minutes. The emulsions after thermal shearing were centrifuged under the conditions of 40°C, 3000g centrifugal force, and centrifuged for 20 minutes. The amount of precipitated water (including the colloid precipitated at the bottom) was detected as a percentage of the original water mass input, which was the water separation rate. The lower the water separation rate, the higher the thermal shear stability.

[0091] The water separation rate data are shown in Table 4.

[0092]

[0093]

[0094] As shown in Table 4, the water precipitation rate of the latex formed by alkali-treated curdlan rubber after thermal shearing at 0, 7, 14 and 28 days was significantly lower than that of the latex formed by other polysaccharides and the curdlan rubber latex without specific alkali treatment. Since B18-B21 had more water precipitation and could not form a uniform emulsion, the shelf life observation, stability test and tribology test were no longer carried out.

[0095] Figure 1 and Figure 2 These are pictures of sample A1 and sample B16 after thermal shear treatment. It can be seen from the above pictures that sample A1 has no obvious internal water phase precipitation after thermal shear treatment, while sample B16 has water precipitation.

[0096] Figure 3 These are photos of samples A1, B1, B3, and B5 after thermal shear centrifugation. Figure 4 The following are photos of samples B7, B9, B11, and B13 after thermal shear centrifugation. Figure 3 and Figure 4 It can be seen that sample A1 remains in a non-desorption state after centrifugation, while the other samples exhibit desorption to varying degrees.

[0097] Figure 5-Figure 7 The following are photos of samples B18, B19 and B20 after thermal shear centrifugation. It can be seen that water precipitation occurs in all three samples.

[0098] Figure 8-Figure 10 The following are the photos of samples A21, A22 and A23. The results of thermal shear centrifugation of the above three samples are shown in Fig.11 .Depend on Fig.11 It can be seen that no water phase is precipitated from the above three samples after hot shear centrifugation.

[0099] Fig.12 This is a photo of sample B21. Fig.12 It can be seen that B21 cannot form a uniform emulsion, so B21 is not tested in the remaining test examples.

[0100] Fig.13 This is a photo of sample A1.

[0101] Test Example 2: Storage stability test The emulsions prepared in the examples and comparative examples (except B19 and B20) were placed at 25°C, and each group of emulsions was subjected to a 20-min (no thermal shear treatment at 0d) thermal shear treatment at 95°C at 7, 14 and 28d. In addition to testing the thermal shear stability, a stability analysis was performed using a Turbiscan stability analyzer. The emulsions were placed in the Turbiscan for 30 min to obtain the instability index of each group of emulsions (with the instability index of the emulsion at 0d as 0). The lower the instability index, the higher the storage stability of the sample.

[0102] The test results are shown in Table 5.

[0103]

[0104]

[0105] Among them, B19 and B20 were not tested for storage stability due to their high water separation rates.

[0106] B21 had visible colloid precipitation, so the storage stability test was not conducted.

[0107] As shown in Table 5, the instability index of the emulsion formed by alkali-treated (pH value greater than 11) curdlan after thermal shear at 0, 7, 14 and 28 days was significantly lower than that of the emulsion formed by other polysaccharides and the curdlan emulsion without specific alkali treatment, indicating that the stability was significantly higher than that of other groups.

[0108] Test Example 3: Dynamic Friction Coefficient Test The dynamic friction coefficient of the samples prepared in each embodiment and comparative example was tested, and the specific method is as follows: Use a friction coefficient tester (Labthink, MXD-02, Jinan Languang Electromechanical Technology Co., Ltd.) to determine the test speed, stroke, and load. Apply or spray a certain amount of emulsion sample on a fixed surface to ensure that the sample is evenly distributed. Contact another slidable surface with the emulsion sample and start the test equipment. Let the two surfaces slide relative to each other under set conditions while recording the data during the friction process. Calculate the coefficient of friction based on the test data, which usually involves measuring the friction force and normal load during sliding. The friction coefficient (μ) is calculated by the following formula: μ=Ff / Fn, where Ff is the friction force and Fn is the normal load.

[0109] The specific method is as follows: Use a friction coefficient meter (Labthink, MXD-02, Jinan Languang Electromechanical Technology Co., Ltd.) to apply a certain amount of emulsion that has been treated with thermal shearing (95°C, 10min, 1500rpm) on the surface of the sliding platform. After cooling to room temperature, ensure that the sample is evenly distributed. The emulsion sample temperatures are 20°C, 30°C, 40°C, and 50°C. Put the other slider surface in contact with the emulsion sample, and start the test equipment to allow the two surfaces to slide relative to each other under the set conditions. The friction between the slider and the sliding platform is measured by a force sensor. The measurement standard is GB10006-88, the test delay is 5s, the static friction time is 8s, the test speed is 100mm / min, the slider mass is 38g, and the oscillation coefficient is 80%.

[0110] The test results are shown in Table 6.

[0111]

[0112]

[0113] Among them, B19 and B20 were not tested for dynamic friction coefficient due to their high water separation rates.

[0114] It can be seen from Table 6 that the friction coefficient of the emulsion formed by alkali-treated curdlan is closest to that of butter, which proves that the emulsion has the same lubricating properties as butter, while the emulsions formed by other colloids under the same conditions cannot achieve the same lubricating properties as butter.

[0115] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fat substitute containing curdlan, characterized in that: The fat substitute containing curdlan comprises curdlan, PGPR and lipid; the thermal shear water separation rate of the fat substitute containing curdlan during the 28-day storage period is less than or equal to 2.2%; the instability coefficient during the 28-day storage period is less than or equal to 2.9, and the dynamic friction coefficient is 0.10-0.

15.

2. The fat substitute containing curdlan according to claim 1, characterized in that: In the fat substitute containing curdlan, the mass fraction of curdlan is 0.3-3wt%, the mass fraction of PGPR is 0.5-4wt%, and the mass fraction of lipid is 40-70wt%; and / or, The fat substitute containing curdlan further comprises phytosterol ester, wherein the mass fraction of the phytosterol ester is 0.5-2.5wt%, and / or; The curdlan-containing fat substitute further comprises lecithin.

3. The fat substitute containing curdlan according to claim 1 or 2, characterized in that: It is prepared by a method comprising the following steps: The fat substitute containing curdlan is prepared by mixing a water-phase raw material including a curdlan aqueous solution and an acidity regulator with an oil-phase raw material including PGPR and lipids and then performing a solidification treatment; The pH value of the aqueous phase raw material is greater than or equal to 11, and the viscosity is 70-30000cp. The acidity regulator is selected from at least one of sodium phosphate aqueous solution, sodium hydroxide aqueous solution, sodium dihydrogen phosphate aqueous solution, sodium hexametaphosphate aqueous solution, and sodium tripolyphosphate aqueous solution.

4. A method for preparing a fat substitute containing curdlan according to any one of claims 1 to 3, characterized in that: The steps include: 1) mixing a curdlan solution with an acidity regulator to obtain a water phase raw material, wherein the pH value of the water phase raw material is greater than or equal to 11 and the viscosity is 70-30000cp; 2) Mixing PGPR with lipids to obtain an oil phase raw material; 3) After mixing the water phase raw material and the oil phase raw material, the obtained mixed system is solidified to obtain the fat substitute containing curdlan; The acidity regulator is selected from at least one of a sodium phosphate aqueous solution, a sodium hydroxide aqueous solution, a sodium dihydrogen phosphate aqueous solution, a sodium hexametaphosphate aqueous solution, and a sodium tripolyphosphate aqueous solution.

5. The method for preparing a fat substitute containing curdlan according to claim 4, characterized in that: The pH value of the aqueous phase raw material is less than or equal to 12.8; And / or, the curing treatment temperature is 80-150°C and the treatment time is 2s-30min; And / or, the temperature of the aqueous phase raw material is 10-90°C.

6. The method for preparing a fat substitute containing curdlan according to claim 4 or 5, characterized in that: Step 2) further comprises mixing phytosterol esters and / or lecithin with PGPR and lipid to obtain an oil phase raw material; and / or, After the solidification treatment, the obtained treatment system is subjected to at least one of water bath heating, pasteurization, ultra pasteurization and UHT ultra-high temperature sterilization.

7. The method for preparing a fat substitute containing curdlan according to claim 4 or 5, characterized in that: The mass percentage of curdlan in the curdlan solution is 0.6-3wt%; and / or, In step 1), after mixing the curdlan gum solution with the acidity regulator, the mixed system is heated to 40-70° C. under stirring conditions at a stirring rate of 100-2800 rpm to obtain an aqueous phase raw material; and / or, In step 2), after mixing PGPR and lipid, stirring is further performed at 500-2800 rpm to obtain an oil phase raw material; and / or, The water phase raw material is mixed with the oil phase raw material, specifically including adding the water phase raw material to the oil phase raw material under shear treatment conditions, continuing the shear treatment after all the water phase raw materials are added, and stopping the shear treatment when the dispersed phase particle size in the treatment system is less than or equal to 30 microns.

8. An edible product, characterized in that A fat substitute containing curdlan according to any one of claims 1 to 3; and / or, The invention comprises a fat substitute containing curdlan prepared by the method for preparing a fat substitute containing curdlan according to any one of claims 4 to 7.

9. Use of the fat substitute containing curdlan according to any one of claims 1 to 3 for preparing edible products, characterized in that: preparing a fat-reduced food using a raw material including the fat substitute containing curdlan; and / or, preparing low-fat food using a raw material comprising the fat substitute containing curdlan; and / or, Preparation of food products including the fat substitute containing curdlan, which requires the use of hot shearing or heating processing technology; The food that needs to undergo a hot shearing or heating process includes at least one of processed cheese, cheese products, fermented milk, ice cream, popsicles, light cream, whipped cream, thick milk, modulated milk, milk-containing beverages, edible oil and fat products, pastries, bread, biscuits, cooked meat products, sauces, and plant-based beverages.

10. Use of the fat substitute containing curdlan according to any one of claims 1 to 3 for preparing edible products, characterized in that: The fat substitute containing curdlan is used to at least partially replace the fat in the raw materials used to prepare the edible product.

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