Protein-Containing Oil And Fat Composition for Oily Feeling Reduction
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Solution Overview
Problem
Existing methods for reducing the oily feeling in oil and/or fat processed foods, such as chocolate, are inadequate due to the limited amounts of organic acids and intense sweeteners that can be incorporated, leading to insufficient oily feeling reduction.
Innovation Solution
An oil and/or fat composition is developed using a protein material with specific properties, including a viscosity of 10000 mPa·s or less after heating, a TCA solubilization rate of 30% to 95%, and a nitrogen solubility index (NSI) of 80 or more, which is dispersed in an aqueous solution within the fat composition to create a water-in-oil emulsion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If organic acid or intense sweetener is added to reduce oily feeling, then the oily feeling is reduced, but the content can be limited to 60 ppm or less for organic acid and 120 ppm or less for intense sweetener
Solution Approach 1:
The invention changes the fundamental parameter of the additive from organic acid/intense sweetener to protein material, which has different solubility and functional properties. The protein material can be incorporated at higher concentrations (0.01-10 mass%) while maintaining reduced oily feeling, overcoming the limitation of conventional additives.
Solution Approach 2:
The invention uses a composite approach by combining protein material with oil and/or fat to create a new composition system. This composite material (protein-containing oil/fat mixture) exhibits different properties from conventional oil/fat, achieving reduced oily feeling through the protein's specific functional characteristics.
2Object-affected harmful factors
If protein material with high solubility is used to reduce oily feeling, then the oily feeling is reduced, but the viscosity after heating must be controlled to 10000 mPa·s or less
Solution Approach 1:
The invention carefully controls the viscosity parameter of the protein material aqueous solution by selecting proteins with specific molecular weights and structures. The requirement of 10000 mPa·s or less viscosity after heating at 80°C for 30 minutes is used as a selection criterion to ensure the protein material provides oily feeling reduction without causing excessive thickening.
Solution Approach 2:
The invention applies local quality by ensuring the protein material has specific local properties (high solubility, controlled viscosity) while the overall composition maintains appropriate characteristics. The protein material is dispersed in the oil and/or fat to create localized functional zones that reduce oily feeling without compromising overall flow properties.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively reduces the oily feeling in oil and/or fat processed foods, while also maintaining low water activity to prevent microbial growth and extend storage life.
Implementation Method 1
an aqueous solution of a protein material is dispersed in an oil and/or fat raw material
Implementation Method 2
after an aqueous solution having a crude protein content of 20 mass % is heated at 80° C. for 30 minutes
Data Source
AI summary
An object of the present invention is to provide an oil and/or fat composition which sufficiently reduces an oily feeling of an oil and/or fat processed food such as chocolate and is suitable for the oil and/or fat processed food. By using an oil and/or fat composition containing a protein material which has properties in which after an aqueous solution having a crude protein content of 20 mass % is heated at 80° C. for 30 minutes, the aqueous solution has a viscosity of 10000 mPa·s or less measured at 25° C., and a 0.22 M TCA solubilization rate of is from 30% to 95%, an oily feeling of an oil and/or fat processed food such as chocolate can be sufficiently reduced.