ANIMAL FAT SUBSTITUTE

Abstract

The present invention relates to a composition comprising water, an oil, an alginate salt and a hydrocolloid, to a method for obtaining same and to the use thereof as a substitute for animal fat.

Claims

1. A composition comprising: 55 to 70% of water, 25 to 35% of oil, 0.3 to 1.75% of an alginate salt, and 0.5 to 8% of a hydrocolloid, the percentages being expressed by mass relative to the total mass of the composition.

2. The composition according to claim 1, in liquid form, comprising: 55 to 70% of water, 25 to 35% of oil, 0.5 to 8% of a hydrocolloid, 0.3 to 1.75% of an alginate monovalent salt, and 0.03 to 0.35% of calcium and/or magnesium ions, the percentages being expressed by mass relative to the total mass of the composition.

3. The composition according to claim 1, in gel form, comprising: 55 to 70% of water, 25 to 35% of oil, 0.5 to 8% of a hydrocolloid, and 0.3 to 1.75% of calcium and/or magnesium alginate, the percentages being expressed by mass relative to the total mass of the composition.

4. The composition according to claim 1, wherein the hydrocolloid is at a content of 0.7 to 5% and is selected from the group consisting of locust bean gum, xanthan gum, guar gum and glucomannan.

5. The composition according to claim 1, wherein the hydrocolloid is an alginate salt at a content of 5 to 8%.

6. The composition according to claim 4, comprising: 55 to 70% of water, 25 to 35% of oil, 0.3 to 1.75% of an alginate salt, and 0.7 to 3.5% of a glucomannan, the percentages being expressed by mass relative to the total mass of the composition.

7. The composition according to claim 6, in liquid form, comprising: 55 to 70% of water, 25 to 35% of oil, 0.7 to 3.5% of glucomannan, 0.3 to 1.75% of an alginate monovalent salt, and 0.03 to 0.35% of calcium and/or magnesium ions, the percentages being expressed by mass relative to the total mass of the composition.

8. The composition according to claim 6, in gel form, comprising: 55 to 70% of water, 25 to 35% of oil, 0.7 to 3.5% of glucomannan, and 0.3 to 1.75% of calcium and/or magnesium alginate, the percentages being expressed by mass relative to the total mass of the composition.

9. The composition according to claim 1, further comprising starch at a content ranging from 0 to 3% by mass relative to the total mass of the composition.

10. The composition according to claim 1, further comprising one or more sugars at a content of up to 1% by mass relative to the total mass of the composition.

11. A premix comprising: 3.5 to 65% of a monovalent alginate salt, 29 to 96.2% of a hydrocolloid, and 0.3 to 6.5% of calcium and/or magnesium ions, the percentages being expressed by mass relative to the total mass of alginate monovalent salt, hydrocolloid and calcium and/or magnesium ions.

12. A method for preparing a composition according to claim 1, comprising the following steps: a) preparing a dry mixture by mixing the hydrocolloid, the alginate monovalent salt, and optionally calcium and/or magnesium ions, sugar and/or starch, b) adding the dry mixture to oil, optionally in the presence of water, and then c) mixing in the presence of water to form the composition.

13. The method according to claim 12, wherein the hydrocolloid is glucomannan.

14. The method according to the claim 12, further comprising a gelling step d).

15. A method for substituting fat in a food product comprising substituting the composition according to claim 1 for said fat.

16. A lard substitute comprising at least one layer of the composition according to claim 1 and at least one layer of a proteinaceous composition.

Description

[0182] The present invention is illustrated, in a non-limiting manner, by the following examples and the following FIGURE:

[0183] FIG. 1 is a post-cooking photograph of a composition according to the invention.

EXAMPLE 1: PREPARING A COMPOSITION ACCORDING TO THE INVENTION

[0184] The following ingredients and quantities were used: [0185] 206 grams of tap water, [0186] 94.91 grams of sunflower oil (Avril), [0187] 6.6 grams of konjac glucomannan (Bulk Powders), [0188] 6.19 grams of cassava flour (Celnat), [0189] 2.06 grams of sodium alginate HV (E401) (Louis François), [0190] 2.06 grams of sucrose, [0191] 0.45 grams of calcium carbonate (mineraria Sacilese, Calcitec Puro PH V/40S), [0192] 1.44 grams of glucono-delta-lactone (Natural Spices, CDL).

[0193] Water and oil are mixed with an immersion blender, e.g. with a Bamix® emulsifying head, until a white emulsion (milk) is obtained. Dry ingredients excluding the GDL (konjac glucomannan, cassava flour, sodium alginate, sucrose and calcium carbonate) are mixed by stirring and then added to the emulsion and they are all mixed until they become uniform using a blender, such as a Krups® immersion blender. The GDL is then added and mixed.

[0194] Alternatively, water and oil are poured into a container. The oil migrates to the interface as its density is lower than that of the water. Dry ingredients excluding the GDL (konjac glucomannan, cassava flour, sodium alginate, sucrose and calcium carbonate) are poured into the container. They are all mixed until they become uniform using a blender, such as a Krups® immersion blender. The GDL is then added and mixed.

[0195] Implementing this alternative method is advantageously faster.

[0196] The mixture (obtained by either of the above methods) is poured into a mould and the mixture is allowed to rest in the mould for about 1 hour for gelling at room temperature or in a cool place (4° C.).

EXAMPLE 2: COMPARATIVE TESTS OF GELLING AGENT COMBINATIONS

[0197] Comparative tests were conducted to demonstrate the synergy of combining alginate and glucomannan.

[0198] For this, alginate was combined with other hydrocolloids. The following compositions are prepared according to the ingredients and quantities given below and according to the procedure indicated in Example 1: [0199] 100 grams of water, [0200] 50 grams of sunflower oil, [0201] 3 grams of cassava flour, [0202] 1 gram of sodium alginate, [0203] 1 gram of hydrocolloid; the hydrocolloids tested being gum arabic, locust bean gum, xanthan, pectin, guar gum, kappa carrageenan, alginate, gellan gum, agar and konjac. [0204] 1 gram of sucrose, [0205] 0.25 grams of calcium carbonate, [0206] 0.75 grams of glucono-delta-lactone.

[0207] The analyses focused on the colour of the fresh product (i.e. the gelled composition but before any cooking), the syneresis of the fresh product, the texture of the fresh product and the behaviour of the product during cooking.

[0208] The colour of the product is assessed by visual inspection. The aim is to obtain a whitish colour, similar to that of lard fat.

[0209] The syneresis of each product is assessed in two different ways, on the one hand by visual inspection and on the other hand by quantitative measurement. This quantitative measurement is carried out by placing a paper towel folded into 4 (100×125 mm.sup.2) on the gel, said towel being pressed onto the gel with a cylindrical weight (31 g, 75 mm diameter) for 30 s. The pre- and post-mass of the towel is recorded and the difference is reported ({post-mass}−{pre-mass}). The purpose of visual inspection in assessing syneresis is to assess the loss of fluid to the naked eye, particularly loss of oil, and the appearance of such fluid loss. The aim is to have the lowest oil loss and if there is fluid loss, the aim is to have a minimal and uniform fluid loss and a dull appearance of the fresh product.

[0210] Texture is analysed by handling and pressing with the thumb. The two parameters studied are flexibility and malleability. Flexibility characterises the ability of the fresh product to be bent without breaking (handling) and malleability characterises the ability of the fresh product to undergo compressive stress without breaking (thumb pressure). The aim is to obtain a flexible and malleable texture.

[0211] The behaviour during cooking of the product is assessed on 2 mm thick slices of fresh product in a frying pan heated to 200-250° C. using an induction plate. The desired behaviour is that of a lard or bacon fat, specifically characterised by: [0212] a partial release of the oil during cooking so that the fresh product can be fried without adding oil; [0213] a reaction to cooking characterised by the fact that the fresh product browns in the pan, [0214] cooking into the mass without burning or charring on the surface, and [0215] a reduced size of the fresh product.

[0216] The results are presented in Table 1 below.

TABLE-US-00001 TABLE 1 Comparative analyses results Colour of Texture Hydrocolloids fresh Visual Measurement (relative to Appearance tested product syneresis of syneresis standard fat) on cooking Gum arabic White Some loss of 0.371 g + Malleability: ++ Poor, no oil fluid, oil and droplets* Flexibility: ++ released water Locust bean Brownish Surface is shiny 0.478 g Malleability: ++ Decent gum white with oil, but no Flexibility: ++ quantity of accumulation**. oil released Xanthan gum Slightly Much oil on the 0.286 g Malleability: ++ Much oil translucent surface but no Flexibility: + released, brown water lost cooks well Pectin Matt white Some oil on the 0.233 g Malleability: + Little oil surface but no Flexibility: ++ released, accumulation** airing*** and charring Guar gum Translucent Much oil lost on 0.599 g Malleability: ++ Much oil brown the fatty surface Flexibility: + released, cooks well Kappa Translucent Much oil lost on 0.405 g Malleability: − Much oil carrageenan yellow the surface Flexibility: + released, cooks well. Reduces heavily. Alginate Translucent Drains some oil 0.353 g Malleability: ++ Not reactive, yellow but no Flexibility: ++ little oil accumulation** released, browns Gellan gum Pure white, Much oil and 0.071 g + Malleability: − Little oil lumpy water lost droplets* Flexibility: ++ released, browns Agar gum Translucent Much oil and 1.291 g + Malleability: − Cooks well, yellow water lost droplets* Flexibility: − some oil released Konjac Whitish Some oil lost 0.217 g Malleability: ++ Cooks well, glucomannan but no Flexibility: ++ oil released accumulation** satisfactorily *Droplets corresponding to the syneresis of the gel located at the bottom of the container and not captured by the towel. **“Accumulation” means the formation of small oily cavities on the surface. ***“Airing” means that the product takes on a blown appearance, i.e. it increases in volume and loses density mainly due to formation of air cavities in the product.

[0217] It was observed that these compositions were not entirely satisfactory from the point of view of their texture and particularly with respect to criteria for syneresis or texture on fresh material.

[0218] Only by combining alginate and Konjac can the desired combination of properties be achieved. FIG. 1 is a post-cooking photograph of this alginate-konjac test.

EXAMPLE 3: COMPARATIVE TESTS

[0219] Tests were carried out to determine the contents of each of the ingredients in the composition according to the invention. The tests were prepared in a way similar to the method described in Example 1.

[0220] The results are presented in Table 2 below.

TABLE-US-00002 TABLE 2 Comparative tests Ingredients (percentage Composition Composition Composition Composition Composition Composition weight) A B C D E F Water 64 64.34 64.26 62.75 61.15 64.47 Oil 30 30.16 30.12 29.41 28.66 29.66 Alginate 0.67 0.67 0.67 0.65 0.64 0.64 Konjac 2 2.01 2.01 1.96 1.91 2.06 Cassava 2 2.01 2.01 1.96 1.91 1.93 flour Sucrose 0.67 0.67 0.67 0.65 0.64 0.64 CaCO3 0.17 0.03 0.07 0.65 1.27 0.13 Ca2+ 0.067 0.012 0.027 0.255 0.498 0.051 Glucono- 0.5 0.1 0.2 1.96 3.82 0.45 delta- lactone

[0221] The above gels are assessed on the following parameters: malleability, flexibility and homogeneity. Malleability and flexibility are as defined in example 2 above.

[0222] Homogeneity refers to a uniform structure of the gel and particularly to the absence of aggregates or lumps.

[0223] The gels obtained with compositions B, C, D and E are not very homogeneous, not very flexible and not very malleable: they therefore do not reflect the properties of the fat substitute being sought.

[0224] In contrast, compositions A and F reflect the desired characteristics in terms of malleability, flexibility and homogeneity. The percentage of calcium ions in these compositions fulfilling the desired properties is between 0.03 and 0.2%.

EXAMPLE 4: PREPARING A LARD SUBSTITUTE ACCORDING TO THE INVENTION

[0225] Like lard, the lard substitute according to the invention comprises at least two parts, which may be alternated in succession, namely a fatty part and a lean part.

[0226] The lean part of the lard substitute can be prepared according to one of the recipes (A, B or C) whose ingredients and quantities are indicated in the tables below:

TABLE-US-00003 TABLE 3 Recipe A) Ingredients Mass (in grams) Textured soy protein 15 Wheat fibre 6 Wheat gluten 4 Konjac 13 Pretaline ® (tapioca-based texturising agent) 4 Pepper 0.5 Brown sugar 4 Smoked salt 6 Sunflower oil 3 Water 250

[0227] In a table-top blender (Robot Coupe), blend textured soy protein, fibre, konjac, gluten, pre-taline, pepper, salt and sugar. Add the powdered fibre, then water and oil and blend instantly (otherwise some ingredients will be clumped). The mixture is then shaped by hand in a pastry frame to a thickness of about 1.5 cm. Alternatively, a rolling mill can be used.

TABLE-US-00004 TABLE 4 Recipe B) Mass (in grams) Broth ingredients Dry Textured Vegetable Protein (TVP) 50 Water 1500 Iron oxide 0.15 Dry ingredients Corn starch 8.62 Pea protein isolate 12.5 Methyl Cellulose 8.62

[0228] The textured vegetable proteins are rehydrated in water with iron oxide boiled (˜100° C.) for 5 min. The proteins are then cooled to room temperature (˜20° C.), mixed with a flat beater (Kitchen Aid 3 L, speed 4) for 2 min, mixed manually with a spatula, and mixed again for 2 min (speed 4). The methyl cellulose is added and mixed for 2 min (Kitchen Aid 3 L, speed 4), mixed manually with a spatula to scrape the bowl, then mixed again for 1 min (speed 4). The mixture is then shaped by hand in a pastry frame to a thickness of about 1.5 cm.

[0229] Alternatively, a rolling mill can be used.

TABLE-US-00005 TABLE 5 Recipe C) Ingredients for extrusion Portion (in grams) Wheat gluten 100 Glycerol 1500 Tomato powder 0.15

[0230] The ingredients for extrusion are mixed in a twin-screw extruder (Werner & Pfleiderer ZSK25) at a temperature of 65° C., then shaped and cut into pellets using a pelletizer (Werner & Pfleiderer ZGF). The granules are prepared by adding 3 portions of water and then shaped by hand in a mould or with a rolling mill to a layer thickness of about 1.5 cm.

[0231] The fatty part of the lard substitute is prepared as in example 1.

[0232] The lard substitute is prepared by successively pouring the fatty part onto the lean part (recipe A, B or C) in a mould, so that the fatty and lean layers alternate. The successive layers formed in the mould make up the lard substitute. To allow the fatty part to set and to facilitate the adhesion of the fatty and lean parts, the lard substitute is left to rest at a temperature of 50° C. for 1 hour, then at room temperature for 10 hours. After the lard substitute has gelled, it can be sliced, cut into matchsticks, etc., and pan-fried with or without added fat, preferably without added fat.

EXAMPLE 5: MEASURING THE HARDNESS OF A FRESH PRODUCT ACCORDING TO THE INVENTION

[0233] The fresh product as described in example 1 is prepared and moulded into a cylinder of 30 mm diameter and 24 mm height to be tested for hardness.

[0234] Hardness is measured using a texture analyser (TA.XT Plus, Stable Micro Systems). It is defined as the maximum force when compressing a fresh product cylinder of 30 mm diameter and 24 mm height with a ½″ cylindrical tip at a speed of 0.5 mm/s and a penetration of 4 mm.

[0235] The measured hardness is 38 (+/−2) g.

EXAMPLE 6: USING FERMENTS AS A PH REGULATOR

[0236] A ferment mix was prepared from the following ferments:

[0237] BFL-04: mixture of Lactobacillus sakei and Staphylococcus carnosus

[0238] Raw material concentration: >1.4E+10 cfu/g

[0239] Concentration in final solution [0.625%]: >8.7E+7 cfu/g

[0240] and

[0241] B-2: Lactobacillus sakei

[0242] Raw material concentration: >4.8E+10 cfu/g

[0243] Concentration in final solution [0.3125%]: >1.5E+8 cfu/g

[0244] according to the following procedure:

[0245] 25 g of BFL-04 and 25 g of B-2 are solubilised in 0.975 L and 1.975 L of water respectively.

[0246] 500 mL of each solution is taken and added with 1 L of water, to obtain a final stock solution (2 L in total).

[0247] For 500 g of final product, 60 mL of bacterial solution will be added at the end of mixing the powders in oil and water just before incubation.

[0248] The following composition was prepared according to the ingredients and quantities given below and according to the procedure indicated in Example 1:

TABLE-US-00006 TABLE 6 Composition Content (mass Ingredients percentage) Quantity (g) Cassava starch (Celnat) 2.01 10.07 Sodium alginate 1.01 5.04 Dextrose 0.65 3.27 CaCO3 0.25 1.26 Konjac glucomannan 1.11 5.54 Sunflower oil 29.92 149.61 Water 65.04 325.21 Total 100 500.00

[0249] Once the mixture is poured into a mould, it is allowed to rest in the mould for about 1 hour for gelling in a cool place (4° C.).

[0250] The pH was measured at different times and gelling was monitored.

[0251] The pH was measured using a pH meter designed for solid and semi-solid products (Eutech pHSpear). The probe was rinsed with distilled water and introduced into the product. The pH reading is taken when the display stabilises.

[0252] The results are presented in Table 7 below:

TABLE-US-00007 TABLE 7 Results Time pH Gelling 6 hrs 8.78 24 hrs 8.38 Very soft 48 hrs 7.70 Soft 6 days 7.03 Solid 15 days 6.89 Completed