WO2012147075A1 - Préparation d'huile à base végétale pour produits cuits - Google Patents

Préparation d'huile à base végétale pour produits cuits Download PDF

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Publication number
WO2012147075A1
WO2012147075A1 PCT/IL2011/000337 IL2011000337W WO2012147075A1 WO 2012147075 A1 WO2012147075 A1 WO 2012147075A1 IL 2011000337 W IL2011000337 W IL 2011000337W WO 2012147075 A1 WO2012147075 A1 WO 2012147075A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
vegetable
oil preparation
vegetable based
based oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IL2011/000337
Other languages
English (en)
Inventor
Danny DITZER
Izik SADIGOV
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shemen Industries Ltd
Original Assignee
Shemen Industries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shemen Industries Ltd filed Critical Shemen Industries Ltd
Priority to PCT/IL2011/000337 priority Critical patent/WO2012147075A1/fr
Publication of WO2012147075A1 publication Critical patent/WO2012147075A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides

Definitions

  • the invention is in the field of novel fats for baking.
  • Solid fats such as margarines and butter
  • Known margarine or butter alternatives include vegetable shortening and interesterified fats, both involving chemical processing of natural vegetable oils, thus giving rise to serious questions concerning the impact of these processed ingredients on health issues, while at the same time increasing production costs.
  • the second object is to have a healthy alternative to the margarine or butter, which has saturated fat similar to vegetable oil (half saturated fat compared to margarine).
  • Another object of the invention is to provide for a margarine or butter substitute that will not require refrigeration for storage.
  • a further object of the invention is to provide for a margarine or butter substitute that will be in liquid state at room temperature, thus allowing its supply and use in the form of a bottled product.
  • the invention is aimed to provide for a margarine or butter substitute that will be "all in one", i.e. the same bottled product will allow preparation of a large variety of baked goods.
  • the present invention relates to a vegetable based oil preparation especially useful as a margarine or butter substitute for baked goods, the preparation comprises a mixture of at least one vegetable oil, preferably canola oil with olein, wherein the olein comprises 1.5 to 4.5 percent by weight of emulsifier, preferably melted ethyl cellulose.
  • the emulsifier is further enhanced by a fat compound known as E471 in the European E-Number system of food additives (commercially available in Israel under the trade name Adochan 99) in a quantity of 0.1% to 1% of the total oil weight.
  • the preparation further comprises a predetermined quantity of at least one of rosemary concentrate, tocopherols, lecithin (preferably less than 1%) and taste additive.
  • the preparation comprises 50 - 75 % in weight of canola oil, 25 - 50 % in weight of olein, and about 3% by weight of ethyl cellulose.
  • the preparation further comprises predetermined quantities (summing altogether to between 0.5% and 2% of the total weight of the oil of the following ingredients: E471 (Adochan 99) in a quantity of 0.1% to 1% by weight, rosemary concentrate, tocopherols, lecithin (preferably less than 1% by weight) and taste additives.
  • the invented vegetable oil preparation can be used instead of margarine or butter in the preparation process of any dough or baking mixture
  • refrigerating the invented oil will make the oil pasty. Refrigeration in a freezer will turn it solid.
  • the invented oil preparation contributes to the caloric value of a baked product about 5% less calories than what would have been contributed to the same baked product by margarines comprising similar composition of fat percentage and even lower percentage compared to butter.
  • Baking experiments directed to detect the effects of the invented oil preparation in comparison to the respective effects of vegetable oil and of margarine of vegetable origin or butter reveal that (i) preparation of short pastry cookies with conventional oil is highly difficult and in some receipts even impossible, while the invented oil preparation yields similar qualities to those achieved with margarine which currently is the ingredient of choice in short pastries or with butter; (ii) a yeast cake prepared with the invented oil preparation presented better texture as well as extended shelf life comparing to a similar cake prepared with margarine or butter.
  • the invented oil preparation yielded cookies of a quality similar to that achieved with the margarine or butter, while no cookies could be achieved from the conventional oil based dough.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention porte sur une préparation d'huile à base végétale. La préparation est particulièrement utile comme substitut de la margarine ou du beurre pour des produits cuits, et comprend un mélange d'au moins une huile végétale, de préférence de l'huile de colza comportant de l'oléine, dans laquelle l'oléine comprend de 1,5 à 4,5 pour cent en poids d'un émulsifiant, de préférence de l'éthylcellulose fondue.
PCT/IL2011/000337 2011-04-28 2011-04-28 Préparation d'huile à base végétale pour produits cuits Ceased WO2012147075A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IL2011/000337 WO2012147075A1 (fr) 2011-04-28 2011-04-28 Préparation d'huile à base végétale pour produits cuits

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IL2011/000337 WO2012147075A1 (fr) 2011-04-28 2011-04-28 Préparation d'huile à base végétale pour produits cuits

Publications (1)

Publication Number Publication Date
WO2012147075A1 true WO2012147075A1 (fr) 2012-11-01

Family

ID=44627229

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL2011/000337 Ceased WO2012147075A1 (fr) 2011-04-28 2011-04-28 Préparation d'huile à base végétale pour produits cuits

Country Status (1)

Country Link
WO (1) WO2012147075A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014172135A1 (fr) * 2013-04-16 2014-10-23 Dow Global Technologies Llc Pâte et pâtisserie feuilletées à faible teneur en matières grasses

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4752484A (en) * 1986-12-23 1988-06-21 The Procter & Gamble Company Dual-textured cookie products containing a unique saccharide mixture
WO1995031110A1 (fr) * 1994-05-13 1995-11-23 American Home Products Corporation Compositions de matiere grasse corandomisees pour formules destinees a des nourrissons
US5897906A (en) * 1996-03-12 1999-04-27 Mitsubishi Chemical Corporation Oil and fat composition for frying
EP1040761A1 (fr) * 1999-03-19 2000-10-04 Loders Croklaan B.V. Mélanges gras
US20030068426A1 (en) * 2001-10-05 2003-04-10 Malaysian Palm Oil Board Process to prevent and delay clouding in palm olein
US20030124237A1 (en) * 2001-12-21 2003-07-03 Wyeth Infant formula compositions comprising increased amounts of alpha-lactalbumin
WO2006133124A1 (fr) * 2005-06-06 2006-12-14 Aarhuskarlshamn Usa, Inc. Composition de pate feuillete a faibles niveaux d'acides gras trans, procede d'utilisation et produits a base de pate feuilletee
WO2008137871A1 (fr) * 2007-05-04 2008-11-13 Bunge Oils, Inc. Mélanges à base d'huile de soja à teneur élevée en acide stéarique et oléique
WO2010049792A1 (fr) * 2008-10-28 2010-05-06 Avesthagen Limited Composition et procédé pour celle-ci
JP2010130919A (ja) * 2008-12-02 2010-06-17 Nisshin Oillio Group Ltd 油脂組成物
JP2010148471A (ja) * 2008-12-26 2010-07-08 Nisshin Oillio Group Ltd 焼成菓子

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4752484A (en) * 1986-12-23 1988-06-21 The Procter & Gamble Company Dual-textured cookie products containing a unique saccharide mixture
WO1995031110A1 (fr) * 1994-05-13 1995-11-23 American Home Products Corporation Compositions de matiere grasse corandomisees pour formules destinees a des nourrissons
US5897906A (en) * 1996-03-12 1999-04-27 Mitsubishi Chemical Corporation Oil and fat composition for frying
EP1040761A1 (fr) * 1999-03-19 2000-10-04 Loders Croklaan B.V. Mélanges gras
US20030068426A1 (en) * 2001-10-05 2003-04-10 Malaysian Palm Oil Board Process to prevent and delay clouding in palm olein
US20030124237A1 (en) * 2001-12-21 2003-07-03 Wyeth Infant formula compositions comprising increased amounts of alpha-lactalbumin
WO2006133124A1 (fr) * 2005-06-06 2006-12-14 Aarhuskarlshamn Usa, Inc. Composition de pate feuillete a faibles niveaux d'acides gras trans, procede d'utilisation et produits a base de pate feuilletee
WO2008137871A1 (fr) * 2007-05-04 2008-11-13 Bunge Oils, Inc. Mélanges à base d'huile de soja à teneur élevée en acide stéarique et oléique
WO2010049792A1 (fr) * 2008-10-28 2010-05-06 Avesthagen Limited Composition et procédé pour celle-ci
JP2010130919A (ja) * 2008-12-02 2010-06-17 Nisshin Oillio Group Ltd 油脂組成物
JP2010148471A (ja) * 2008-12-26 2010-07-08 Nisshin Oillio Group Ltd 焼成菓子

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 201040, Derwent World Patents Index; AN 2010-G79315, XP002665431 *
DATABASE WPI Week 201046, Derwent World Patents Index; AN 2010-H88318, XP002665434, "baked confectionery" *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014172135A1 (fr) * 2013-04-16 2014-10-23 Dow Global Technologies Llc Pâte et pâtisserie feuilletées à faible teneur en matières grasses
CN105120670A (zh) * 2013-04-16 2015-12-02 陶氏环球技术有限责任公司 低脂叠层面团和糕点

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