Robert VREEKER,Sabrina SILVA PAES,Jadwiga Malgorzata BIALEK
申请号：
MX2015007364
公开号：
MX366012B
申请日:
2013.11.15
申请国别(地区):
MX
年份:
2019
代理人:
摘要：
The invention provides a method of preparing an oil-in-water emulsion having an oil content of 5-69 wt.% and a water content of 30-92 wt.%, said method comprising combining the following ingredients in the indicated amounts: 5-69 parts by weight of oil； 30-92 parts by weight of water； 0.5-15 parts by weight of heat-treated pulse flour having a mass weighted diameter of 10-500 µm and a lipoxygenase activity of less than 10 U/g； 0-14.5 parts by weight of native pulse flour having mass weighted diameter of 0-500 µm and a lipoxygenase activity of more than 20 U/g and 0-30 parts by weight of one or more further ingredients； wherein the combined amount of the heat-treated pulse flour and the native pulse flour is in the range of 1 to 15 parts by weight. The inventors have found that the stability of oil-in-water emulsions containing ground pulse seed (pulse flour) can be improved significantly without adverse effect on product texture if at least a part of the pulse flour used in the preparation of the emulsion has previously been subjected to a heat treatment. Whereas native pulse flour typically has a lipoxygenase activity well in excess of 20 U per gram of flour, the lipoxygenase activity in the heat-treated pulse flour has been reduced to less than 10 U per gram of flour as a result of the heat treatment.La presente invención se refiere a un método para preparar una emulsión aceite en agua que tiene un contenido de aceite del 5 al 69% en peso y un contenido de agua del 30 al 92%, el método que comprende la combinación de los siguientes ingredientes en las proporciones indicadas: 5-69 partes en peso de aceite； 30-92 partes en peso de agua； 0.5-15 partes en peso de harina de legumbres termotratada, que tiene un diámetro ponderado de la masa de 10-500 µm y una actividad de lipoxigenasa inferior a 10 U/g； y 0-30 partes en peso de uno o más ingredientes adicionales； caracterizado porque la cantidad combinada de la harina de legumbres natural se encuentra en el intervalo de
