CN-121986927-A - A food containing fat substitute

CN121986927ACN 121986927 ACN121986927 ACN 121986927ACN-121986927-A

Abstract

The invention provides a food containing a fat substitute, which comprises the fat substitute, wherein the fat substitute comprises curdlan, the 28-day storage-period hot shearing water evolution rate of the fat substitute is less than or equal to 2.2%, the 28-day storage-period instability coefficient is less than or equal to 2.9, the dynamic friction coefficient is 0.10-0.15, the mass fraction of the curdlan in the fat substitute is 0.3-3wt%, the mass fraction of PGPR is 0.5-4wt%, and the mass fraction of lipid is 40-70wt%. The food provided by the invention has the characteristic of low fat content.

Inventors

HE JIAN
XU YING
WANG CAIYUN
XU JUN
HOU ZHANQUN
ZHANG JING
CAO KAI
CHEN LIN
HOU WENJU

Assignees

内蒙古伊利实业集团股份有限公司

Dates

Publication Date: 20260508
Application Date: 20241107

Claims (10)

1. A food product comprising a fat substitute, comprising a fat substitute; The fat substitute comprises curdlan, wherein the thermal shearing water separation rate of the fat substitute in 28 days of storage is less than or equal to 2.2%, the instability coefficient in 28 days of storage is less than or equal to 2.9, and the dynamic friction coefficient is 0.10-0.15; the mass fraction of the curdlan in the fat substitute is 0.3-3wt%, the mass fraction of the PGPR is 0.5-4wt% and the mass fraction of the lipid is 40-70wt%.
2. The food product according to claim 1, characterized in that the food product is processed cheese or a cheese product.
3. The food product according to claim 2, characterized in that it is prepared using a process comprising the following steps: and sequentially carrying out mixing treatment, heating treatment and emulsification treatment on a mixed system comprising the raw cheese, the protein component, the fat substitute, the sweetener, the thickener, the emulsifying salt, the lactic acid and water to obtain the processed cheese.
4. The food product according to claim 2, characterized in that it is prepared using a process comprising the following steps: And sequentially carrying out mixing treatment and heating treatment on a mixed system comprising cream cheese, the fat substitute, a protein component, emulsifying salt, a stabilizer, starch, lactic acid and water to obtain the cheese product.
5. The food product according to claim 1, characterized in that the food product is ice cream.
6. The food product according to claim 5, wherein the food product is prepared using a process comprising: And sequentially carrying out mixing treatment, homogenizing treatment and freezing treatment on a mixed system comprising raw milk, sweetener, skimmed milk powder, emulsifier, stabilizer and fat substitute to obtain the ice cream.
7. The food product of claim 6, wherein the mixing system further comprises citrus fiber, and/or, The mixed system also comprises maltodextrin.
8. The food product according to claim 1, characterized in that the food product is a milk-containing slurry.
9. The food product according to claim 8, wherein the food product is prepared using a process comprising: And adding cream cheese, sweetener, stabilizer and buffer salt into a system comprising raw milk and the fat substitute, and homogenizing the obtained mixed system at least once to obtain the milk-containing slurry.
10. The food product according to any one of claims 1 to 9, wherein the fat substitute further comprises a plant sterol ester, the mass fraction of plant sterol ester being from 0.5 to 2.5wt%, and/or, The fat substitute comprises lecithin, and/or, The fat substitute is prepared by mixing an aqueous phase raw material comprising a curdlan aqueous solution and an acidity regulator with an oil phase raw material comprising PGPR and lipid, and then performing a solidification treatment to prepare the fat substitute; The pH value of the water phase raw material is more than or equal to 11, the viscosity is 70-30000 cp, and the acidity regulator is at least one selected from sodium phosphate aqueous solution, sodium hydroxide aqueous solution, disodium hydrogen phosphate aqueous solution, sodium hexametaphosphate aqueous solution and sodium tripolyphosphate aqueous solution.

Description

A food containing fat substitute Technical Field The invention belongs to the field of food science, and particularly relates to a food containing fat substitutes. Background Processed cheese, cheese products, ice cream and other high-fat foods are deeply favored by people in terms of unique flavor and taste, however, the fat content of the processed cheese, cheese products, ice cream and other high-fat foods often exceeds 10%, and excessive fat intake brings about health problems such as obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes, gall-stone, gout and the like. Currently, consumer awareness is gradually trending towards a healthy low fat content dairy product being consumed by consumers, commercial fat-reducing products are emerging in large numbers, and market share is rapidly increasing. However, fat is an important constituent of high fat dairy products such as cheese and ice cream, and plays an important role in the texture. The main disadvantages of the current reduced fat, low fat products are the lack of the quality specific to the corresponding full fat products, particularly the dry, hard, powdery, gummy, difficult to chew, poor smooth feel, even aversion to people and lack of appetite. One of the problems to be solved is how to produce low-fat products to benefit human health while ensuring excellent organoleptic properties to get people's favor. The main structure of dairy products such as cheese, ice cream and the like is a protein matrix, and fat is embedded in a protein network structure in the form of fat globules. Moisture and the like fill in the gaps of the matrix. In the process of preparing the dairy product, the diameter of the fat globules is 1-10 mu m. Fat balls with different sizes serve as plasticizers and lubricants in a food system in the form of structural destructors and structural fillers, so that cross-linking among protein aggregates is prevented, and further the functional characteristics of texture, rheological property, water retention and the like of foods are affected. Thus, in low fat dairy products, the reduced fat (in the form of fat globules) content results in a reduced amount of filling between the protein matrices, which results in a tighter packing between the protein matrices, thus resulting in a hard, dry texture characteristic of the reduced fat, low fat dairy product. At present, researches for overcoming defects of quality of the fat-reducing and low-fat dairy products are endless. In combination, there are three main methods, namely improvement of the production process (e.g. increasing chymosin content, lowering heat treatment temperature), selection of starter (adding auxiliary starter lactobacillus helveticus etc.), and use of fat mimetics and fat substitutes (polysaccharides such as lecithin, carrageenan etc. and protein gels). However, further research has found that the improved process requires higher precision in parameters, and that parameter values as low as undesirable effects sometimes result in too soft a dairy product texture, reducing organoleptic quality. The continued action of the adjunct starter can adversely affect the texture of the dairy product. Even though the addition of certain fat mimetics or substitutes provides a significant improvement in the texture of low fat dairy products, the texture of the product is relatively firm compared to the corresponding full fat dairy product varieties, since the polysaccharide and proteolipid substitutes, although they may also be incorporated as fillers into the gel network of the protein, are quite different in nature from fat in that the fat globules exhibit a lubricious creamy organoleptic character in the dairy product, whereas the protein and polysaccharide materials are highly hydrophilic and hardly achieve such lubricious and creamy organoleptic character of the highly hydrophobic fat globules. In terms of structure, fat globules are filled into a protein structure, the volume of the fat globules is large (2-10 microns), and polysaccharide and protein lipid substitutes are difficult to form the structure with such large volume, so that the size of the filling of the fat globules in full-fat foods is difficult to achieve, the cross-linking of protein matrixes is difficult to prevent, and further, the fat-reducing and low-fat products have the functional characteristics of texture, rheological property, water retention and the like corresponding full-fat products. In summary, the texture, mouthfeel of the currently available reduced fat, low fat dairy products is still difficult to achieve quality close to that of full fat dairy products. Processed cheese, cheese products, ice cream and the like are typical emulsifying systems in which fat is present in the form of solid fat globules when producing full fat dairy products. Fat globules are present in the gel network structure of protein compositions. If the fat component in the solid fat globules can be changed int