Patent Application
20190335780
The present invention relates, in general, to the field of the food industry.
In particular, the invention relates to a margarine composition with a reduced saturated fat content, for the production of bakery products such as puff pastry obtained from rolling.
It is known that margarine is an emulsion consisting of vegetable fats and oils with water, which may have as a dispersed phase both a fatty phase and a water phase depending on the intended use, and that it is widely used in the food sector for the production of different types of bakery products when a fatty component in solid form is required.
It is also known that, among the more specific uses of margarine, puff pastry and sweet leavened puff pastry of the Danish pastry type require the use of a particular type of margarine, known as “roil-in margarine”, the structure of which is characterized by plasticity and a suitable consistency together with uniformity and compactness.
Plasticity and consistency are necessary in that layers of margarine must be formed between the layers of pastry and it is crucial that they remain intact during the dough kneading and rolling operations, in order to ensure the maximum flakiness of the end product.
Uniformity and compactness are equally important for preventing the oily part of the margarine from being partially absorbed by the pastry.
It is known that the presence of high percentages of saturated fatty acids in the formulation of the product influences the plasticity thereof. Roll-in margarines generally have in fact a saturated fatty acids content of at least 50%.
It is also known that the fatty phase of the margarine may comprise palm oil, which is rich in palmitic acid, mixed with other vegetable oils.
It is also known that palm oil is a vegetable fat extracted from the seeds of the oil palm ((Elaeis guineensis and Elaeis Oleifera) and is one of the main vegetable oils used by the food industry since it has a high technological versatility and unique properties which influence the structure, appearance, the taste and the shelf life of many products.
In fact, this oil is used because it is solid at room temperature, has a neutral taste and has a high content of saturated fatty acids which help prevent rancidity.
Owing to its versatility and its low price on the market compared to the other vegetable oils, palm oil is used in the doughs of a wide range of products, including sweet and savory bakery products and pastry products.
It is known that an increase in the risk of cardiovascular disease is associated with the high consumption of saturated fatty acids and it is also known that saturated fatty acids are present both in vegetable oils, including palm oil, and in animal fats such as butter.
More recent studies (M. Crupkin and Zambelli A. “Detrimental impact of Trans Fats on Human Health: Stearic Acid-Rich Fats as possible substitutes”, Comprehensive Reviews in Food Science and Food Safety, 7(3):271-279; Hunter J E, Zhang J, Kris-Etherton P M., “Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review”, American Journal of Clinical Nutrition 2010 January; 91(1):46-63; Mathilde Fleith, Nestlé Research Centre, Nestec Ltd, Lausanne, Switzerland, “Health Effects of Individual Saturated Fatty Acids: Report of Health & Nutrition Division Session at the 106th AOCS Annual Meeting”) have considered the impact on health of the single saturated fatty acids, differentiating between palmitic acid (C16) and stearic acid (C18), and have shown that stearic acid does not appear to have particularly negative effects on the health of the consumer, with a behavior in respect of LDL cholesterol which is more similar to that of oleic acid and linoleic acid with, in some cases, a positive effect on the ratio between total cholesterol and HDL cholesterol.
Palm oil is rich in palmitic acid C16, with a percentage content higher than 50% and is included in the formulation of certain products, including margarines.
The patent application FR 3015184 relates to a lipid composition for pastry products, in particular soft cakes, in which such a composition is an oil in water emulsion where the palm oil is replaced with a vegetable oil having a high unsaturated fat content, including, for example, rapeseed oil, sunflower oil, peanut oil, olive oil and sesame oil.
The patent application FR 2986693 describes an oily preparation in liquid form based on a vegetable oil replacing the palm oil, chosen from among sunflower oil with a high oleic acid content, rapeseed oil with a high oleic acid content, olive oil, corn oil, soybean oil or mixtures thereof.
The patent GB 9517480 describes a conventional and/or spreadable margarine without palm oil, in which the base oil of the fatty phase comprises a mixture of co-interesterified vegetable oils composed of “domestic” vegetable oils, namely oils not derived from tropical plants (for example soybean oil, cottonseed oil, sesame oil, corn oil, rapeseed oil) and vegetable oils which are totally hydrogenated, refined and bleached (for example peanut oil, sunflower oil, sesame oil, corn oil and cottonseed oil).
The patent application EP 2879505 concerns a spreadable fat blend composition which does not comprise palm oil and in which the fatty phase is composed of a vegetable oil selected from, for example, rapeseed oil, sunflower soil with a high stearic acid content and high oleic acid content, soybean oil, corn oil, and a solid fat consisting of a totally hydrogenated, fractionated or interesterified oil.
In margarines for puff pastry merely the reduction of the saturated fatty acids content, via the elimination of the palm oil, results in a lesser plasticity and significantly reduces the workability thereof.
WO 02/41699 describes a margarine comprising 70-20% of an aqueous phase dispersed in 30-80% of a fat phase, which fat phase is a mixture of 50-99% of a vegetable oil A and 1-50% of a structuring triglyceride B, which fat consists of 5-100% of a hardstock fat C and up to 95% of a fat D. The fatty phase may consist entirely of the aforementioned first fat consisting of Allanblackia fat and/or Pentadesma fat, characterized by a high concentration of triglycerides with stearic acid and oleic acid (65% in the Allanblackia fat and 48% in the Pentadesma fat. The aqueous phase comprises water, emulsifiers, gelling agents and/or thickening agents, salts, coloring agents, flavoring agents, preservatives, milk proteins and optionally a dispersed fatty phase and does not contain dietary fibers.
GB 1091593 describes a margarine which comprises a continuous phase of a semi-solid fat and a dispersed phase of a liquid fat in an aqueous medium. This emulsion is stabilized by the presence of a protective colloid, comprising casein and optionally gelatin, and a calcium ion sequestering agent, namely a polyphosphate or a citrate of an alkaline metal. The food composition according to GB 1091593 does not contain dietary fibers.
The margarines described in WO 02/41699 and GB 1091593 are not particularly suitable for the preparation of bakery products of the puff pastry type since they do not contain any ingredients able to partially absorb the oil of the fatty phase and the water of the aqueous phase and thus prevent part of the margarine being absorbed by the puff pastry, this leading to an insufficient quality of the end product.
EP 2153725 describes a margarine with a reduced fat content and suitable for the production of doughs obtained by means of lamination.
This margarine comprises 45%-65% of a fatty phase comprising at least one emulsifier and 35-55% of an aqueous phase comprising at least one thickening agent.
The emulsifier, present in a quantity of between 0.1 and 5% by weight of the total composition, may be a monoglyceride or lecithin; the thickening agent, present in a quantity of between 0.2 and 10% by weight of the total composition, may be an alginate, a rubber, starch, gelatin, maltodextrin, pectin or inulin. The combination of the emulsifier and the thickening agent in the aforementioned proportions provides the margarine with an acceptable stability suitable for working puff pastry dough. The composition according to EP 2153725 does not contain insoluble dietary fibers.
Although this margarine is described as being suitable for working doughs for bakery products of the puff pastry type, it does not however comprise ingredients that are able to prevent the oil of the fatty phase and the water of the aqueous phase, which are released during working of the puff pastry dough, from being absorbed in the puff pastry. This entails a risk to ruin the organoleptic/structural properties of the puff pastry.
The problem underlying the invention described below is therefore that of providing a margarine with a low saturated fatty acids content and without palm oil, having structural characteristics suitable for its use in the preparation of bakery products of the puff pastry type, in particular Danish pastry doughs.
The present invention solves the aforementioned technical problem by providing a “roll-in” margarine composition with a reduced saturated fatty acids content comprising, in percentage by weight of the total weight of the composition, from 60% to 80% of a fatty phase and from 40% to 20% of an aqueous phase comprising water, proteins and soluble and/or insoluble dietary fibers, wherein said fatty phase consists of 30% to 45% of at least one vegetable fat rich in stearic acid and 70% to 55% of at least one vegetable oil, said soluble fibers are selected from the group consisting of beta-glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and said insoluble fibers are selected from the group consisting of celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber.
The term “vegetable fat” is understood as meaning a lipid based on triglycerides of vegetable origin, which is solid at room temperature; the term “vegetable oil” is instead understood as meaning a lipid based on triglycerides of vegetable origin, which is liquid at room temperature.
The percentages indicated in the present application, unless otherwise indicated, are understood as meaning percentages by weight (w/w).
Preferably, the saturated fatty acids content of the margarine composition according to the invention is comprised between 20% and 40%, even more preferably between 25% and 30% by weight of the weight of the total margarine composition.
Preferably, the vegetable fat of the fatty phase has a saturated fatty acids content of at least 50% (relative to total weight of the fatty acids) and at least 80%, preferably from 85 to 95%, of these fatty acids consists of stearic acid.
Preferably, the aforementioned vegetable fat is selected from the group comprising shea stearin, high stearic acid sunflower stearin and a fraction of fat from microalgae.
Preferably, at least 55% of the triglycerides contained in the aforementioned vegetable fat consist of SOS (stearic-oleic-stearic) triglycerides.
Preferably, the vegetable oil of the fatty phase is selected from the group consisting of corn oil, soybean oil, rapeseed oil, sunflower oil and peanut oil, and conveniently is high oleic sunflower oil.
The fatty phase of the margarine composition according to the present invention is characterized by a ratio between saturated, monounsaturated and polyunsaturated fatty acids of between 0.42:1:0.12 and 0.60:1:012.
Preferably, the fatty phase further comprises at least one emulsifying agent in an amount less than or equal to 3% by weight of the total weight of the composition.
Preferably, said at least one emulsifying agent is selected from monoglycerides of dietary fatty acids, with the function of improving and increasing the speed of crystallization, and fluid lecithin derived from sunflower or soya.
In the present invention, the emulsifying agents are chosen depending on their function: fluid lecithin because of its emulsifying action on the aqueous phase and monoglyceride because of its capacity to stabilize the fatty phase and increase the speed of crystallization of the composition according to the invention.
Preferably, the water of the aqueous phase is contained in an amount equal to 22-28% by weight of the weight of the composition.
Preferably, the proteins of the aqueous phase are chosen from the group consisting of gluten, soy proteins, pea proteins and milk proteins and more preferably consist of gluten.
Preferably, the soluble fibers of the aqueous phase are selected from the group consisting of pea, potato and psyllium fibers.
The fiber mixtures according to this invention, which have the best performance characteristics, are characterized by typical analytical values for water and oil absorption and viscosity and are obtained by mixing different fibers.
Particularly preferred is the use of a fiber mixture consisting of psyllium, carrot and wheat fibers or, alternatively, a mixture of psyllium, potato and pea fibers.
In particular, the water absorption capacity of the aforementioned fiber mixtures is comprised between 8 ml/g and 11 ml/g (ml of water per g of fiber) and the oil absorption capacity is comprised between 1.3 g/g and 3.5 g/g (g of oil per g of fibers).
Moreover, the aqueous dispersions of the aforementioned fiber mixtures (obtained by dispersing the fiber mixtures in water at 65° C.) are characterized by a shear stress value which varies depending on the concentration of fibers contained in the dispersion.
In particular, the viscosity of the dispersions containing 2% w/v of fibers is comprised between 0.85 Pa and 1.6 Pa; the viscosity of the dispersions containing 5% w/v of fibers is comprised between 7.6 Pa and 16 Pa and the viscosity of the dispersions containing 7% w/v of fibers is comprised between 39 Pa and 45 Pa.
The margarine composition according to the present invention envisages advantageously the use of soluble and insoluble fibers in the aqueous phase, the function of which consists in the absorption of water and oil, therefore preventing part of the composition from being absorbed by the puff pastry.
Moreover, the presence of soluble fibers derived from the psyllium and algae concentrate allows the formation of a gel type structure which increases the compactness of the margarine composition.
Another advantage consists in the percentage moisture content of the product according to the invention, which ensures that a consistency suitable for rolling and leavening of the bakery product dough is maintained.
Owing to the aforementioned plasticity and compactness characteristics, the margarine composition according to the present invention is suitable for use in the production of food products, in particular puff pastry and sweet leavened puff pastry (Danish pastry).
The present margarine composition is prepared by means of a process which comprises the steps of:
a) preparing a homogeneous aqueous dispersion of the dietary fibers and the proteins in water at a temperature of between 55° C. and 65° C.;
b) preparing a homogeneous dispersion of the at least one vegetable oil and the at least one vegetable fat, by melting the latter at a temperature of between 55° C. and 65° C. and mixing it with the at least one vegetable oil;
c) emulsifying at a temperature of 55-80° C., advantageously at 60° C., the two dispersions obtained in steps a) and b) to obtain a homogeneous emulsion;
d) plasticizing the emulsion obtained in step c) and allowing it to mature.
Preferably this plasticized emulsion is allowed to mature for at least 7 days at a temperature of between 15 and 20° C.
Preferably, in step b), the homogeneous dispersion of the at least one vegetable oil and the at least one vegetable fat comprises at least one emulsifier selected from monoglycerides and fluid lecithin derived from sunflower or soya.
Preferably, prior to said step c) of emulsifying the dispersions obtained in said steps a) and b), said dispersion of said at least one vegetable oil and said at least one vegetable fat obtained in said step b) is kept at 45-55° C., while stirring.
Preferably, in the step d) of plasticizing the emulsion obtained in the step c), said emulsion is cooled to a temperature of between 8° C. and 13° C. by sequential conveying into a first cooling cylinder, an intermediate crystallizer (pin rotor) and a second cooling cylinder.
Preferably, the temperature of the emulsion exiting the first cooling cylinder is between 10° C. and 18° C.
Preferably, the temperature of the emulsion exiting the intermediate crystallizer is between 20° C. and 30° C.
Preferably, the temperature of the emulsion exiting the second cooling cylinder is between 8° C. and 13° C.
As a result of the procedure thus described, composed of different sequential steps, it is possible to obtain a final margarine with a homogeneous composition, having a structure suitable for use for puff pastry, distinguished by the combination of crystallization of the fats and compactness of the aqueous phase which helps maintain the correct consistency of the puff pastry (dough+margarine after rolling) during the leavening and baking step, despite the high percentage of unsaturated fatty acids, preventing the release of oil therefrom.
The present invention will be further described with reference to some examples of embodiment shown provided hereinbelow way of a non-limiting example.
The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water.
The margarine composition was prepared in the manner described below.
A homogeneous aqueous dispersion of soluble fibers, insoluble fibers and proteins, forming the aqueous phase of the margarine composition according to the invention, was prepared using the process described hereinbelow.
The process consists of a step of mixing the dry products formulated in powder form, namely fibers and proteins; a subsequent step of cold dispersion of this mixture in water for 5 minutes and a final step of heating of the dispersion thus obtained to a temperature of 60° C. with continuous stirring.
At the same time. a homogeneous fatty dispersion of the vegetable oil and vegetable fat was prepared.
The process for obtaining the fatty dispersion according to the invention consists in a heating step and a step of mixing the fat and the oil at a temperature of 60° C. for 30 minutes, while continuously stirring.
The aqueous phase is added to the fatty phase at the temperature of 60° C. and the whole composition is subjected to the action of the emulsifying head of the homogenizer/emulsifier for about 20 minutes until a homogeneous emulsion is obtained. This emulsion is then transferred into a scraped-surface plasticizer in order to obtain plasticization thereof.
In the plasticization plant, the margarine composition according to Example 1 is subjected to a cooling step which occurs by means of the sequential conveying of the composition into a first cooling cylinder, an intermediate crystallizer and a second cooling cylinder.
The temperatures of the composition recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:
The composition thus cooled is conveyed away for packaging and the step where it is allowed to mature for 7 days at 15-20° C.
In this composition, the fluid lecithin and the monoglycerides are added to the fatty phase as emulsifying agents and the citric acid is added to the aqueous phase as acidifier.
The presence of emulsifiers in the margarine composition allows a reduction of the crystallization time and increases the hardness of the end product.
The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water.
The composition was prepared using the process described in Example 1.
In the plasticizer, the temperatures of the composition according to Example 2 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:
In this composition, fluid lecithin and monoglycerides were not added to the fatty phase.
The fatty phase percentage is 72% and the aqueous phase percentage is 28%, 25% of which is water.
The composition was prepared using the process described in Example 1.
In the plasticizer, the temperatures of the composition according to Example 3 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:
In this composition, the fluid lecithin and the monoglycerides are added to the fatty phase as emulsifying agents and the citric acid is added to the aqueous phase as acidifier.
The presence of emulsifiers in the margarine composition allows a reduction of the crystallization time and increases the hardness of the end product.
The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water.
The composition was prepared using the process described in Example 1.
In the plasticizer, the temperatures of the composition according to Example 4 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:
The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water. The composition was prepared using the process described in Example 1.
In the plasticizer, the temperatures of the composition according to Example 5 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:
The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water. The composition was prepared using the process described in Example 1.
In the plasticizer, the temperatures of the composition according to Example 6 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:
The fatty phase percentage is 71.3% and the aqueous phase percentage is 28.7%, 25% of which is water. The composition was prepared using the process described in Example 1.
In the plasticizer, the temperatures of the composition according to Example 7 recorded at the inlet of the scraped-surface plasticizer and at the outlet of the first cooling cylinder, the intermediate crystallizer and the second cooling cylinder are as follows:
A test was carried out to determine the viscosity of aqueous dispersions of the fiber mixtures (Mix 1 and Mix 2) used in the formulation of the margarine compositions according to the present invention.
The first fiber mixture (Mix 1) contains insoluble pea fiber, soluble potato fiber and soluble psyllium fiber.
The second fiber mixture (Mix 2) contains soluble and insoluble carrot fiber, insoluble wheat fiber and soluble psyllium fiber.
The test was carried out by means of rotational analyses in order to compare the viscosity of aqueous dispersions of the fiber mixtures (Mix 1 and Mix 2) with an increase in the percentage of fiber contained in them, at the temperature of 65° C.
Using the method described below it is possible to measure the rheological characteristics of a non-Newtonian fluid product (including mixtures, creams, chocolates and doughs) as described in the scientific publication “FLUID IMMOBILIZATION—A STRUCTURE-RELATED KEY MECHANISM FOR THE VISCOUS FLOW BEHAVIOR OF CONCENTRATED SUSPENSION SYSTEMS” Erich J. Windhab, Applied Rheology 10, 2, 134-144 (2000).
According to the method the sample is subjected to a shear rate by means of a cylinder rotating inside a glass with a slightly larger diameter, in order to examine the rheological properties (in particular in this case the viscosity and shear stress).
In particular, the glass (possibly the CC27/T200 if the amount of sample available is greater than about 40 ml) is filled as far as the mark on the inside of the said glass.
The results obtained were expressed using the Windhab mathematical model and are shown in
According to the graph, the aqueous dispersions of the fiber mixtures (Mix 1 and Mix 2), which are characterized by a different fiber composition, have a similar viscosity which increases with an increase in the concentration of the fibers contained in the aqueous dispersions.
In particular, a similar trend may be observed in the samples with a fiber concentration of 2% and 5%, but it can be noted that, at the fiber concentration of 7%, the viscosity of the aqueous dispersion of the second mixture (Mix 2) represents the limit for obtaining a high-quality final margarine composition.
From the graph it has been possible to obtain values of the viscosity at 65° C. of the aqueous dispersions tested with variation in the percentage content of fiber mixture present in each aqueous dispersion, as shown in the table below.
An analysis was carried out to determine the maximum quantity of water absorbed by the fiber mixtures according to the invention.
The water absorption, or “water hydration capacity” (WHC), is defined as the maximum quantity of water retained by 1 g of a given material during centrifuging.
The method described is applicable both to vegetable or animal protein-based matrixes, for example cereal flakes and flours, and to pre-gelatinized starches.
The method for determining the water absorption involves weighing, in a pre-weighed test tube, 5.0 g of sample and adding distilled water in small amounts and then stirring with the probe after each addition until the material is uniformly wetted, followed by centrifuging at 2000 rpm for 10 minutes.
Then the quantity of supernatant which may be present is removed using a Pasteur pipette; if the supernatant does not appear, the above operations are repeated while adding more water.
The test tube with the remaining sediment is then weighed and the estimated absorption (ABS) is calculated using the formula indicated below.
In order to calculate the quantity of water and product to be added, the sample quantity, which can be obtained from the following formula, is weighed in four test tubes:
H=15/(ABS+1) where:
ABS: estimated absorption Adding the following amounts of water into each test tube:
Then, thorough mixing using the probe is performed for 2 minutes, followed by centrifuging at 2000 rpm for 10 minutes, and then the test tubes are compared after centrifuging and the next two test tubes with and without supernatant are examined.
The following mathematical formula was used to express the results of the estimated absorption:
ABS=(A−P−5)/5 where,
ABS=estimated absorption
A=weight of the test tube with sediment after removal of the supernatant;
P=weight of the test tube
The water absorption (expressed in ml/g) may be obtained from the average of the quantities of water added to the aforementioned test tubes and dividing by H.
An analysis was also conducted to determine the maximum quantity of oil absorbed by the fiber mixtures according to the invention.
The oil absorption, or “oil hydration capacity” (OHC), is defined as the maximum quantity of oil retained by 1 g of a given material during centrifuging.
The method for determining this parameter is the same as that described above for determining the water absorption values.
The table below shows the water absorption (WHC) and oil absorption (OHC) values of the fiber mixtures according to the invention (Mix 1 and Mix 2).
Both the fiber mixtures are suitable for use in the formulation of the margarine compositions according to any one of the examples described above.
The values shown in the table represent the optimum amounts of each of the fiber mixtures for obtaining a margarine composition according to the invention.
A comparative analysis was carried out in order to compare the rheological characteristics of a standard roll-in margarine with those of a margarine obtained according to Example 1 of the present invention.
The rheological analysis is shown in
A comparative analysis was carried out in order to compare the consistency of a standard roll-in margarine and a margarine obtained according to Example 1 of the invention, with examination of the structural deterioration of said margarines following application of a cyclical mechanical stress
In particular, based on this analysis, it is possible to reproduce a simulation of chewing in the mouth or certain processing stages in an industrial plant which may result in softening of a bakery ingredient such as margarine for puff pastry.
This analysis was carried out using a dynamometer in an extrusion cell, which allows the structural composition of the sample margarines to be examined.
The determination of the consistency is performed using a dynamometer which performs a cycle of 50 extrusions with 25 outward strokes 25 and 25 return strokes through an extruder inside a hermetically sealed cylinder.
The analytical method applied to determine the consistency of the margarine composition according to the invention is described in the publication: Renzetti S., de Harder R., Jurgens A., “Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure”, Journal of Food Engineering (2016) 170:24-32.
The results of the analysis are expressed in a graph showing the values of work (Joule) according to the extrusion cycles.
The graph in
This result shows that, although the margarine compositions according to the present invention comprise a reduced fatty acids content of between 20% and 40% w/w, these compositions have consistency characteristics typical of standard roll-in margarines which, instead, have a saturated fatty acids content of about 50% w/w.
| Number | Date | Country | Kind |
|---|---|---|---|
| 102016000117079 | Nov 2016 | IT | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2017/079305 | 11/15/2017 | WO | 00 |
