CN105638928B - A kind of fat composition, its preparation method, include its food and its purposes for being used to make food - Google Patents
A kind of fat composition, its preparation method, include its food and its purposes for being used to make food Download PDFInfo
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- CN105638928B CN105638928B CN201410736109.1A CN201410736109A CN105638928B CN 105638928 B CN105638928 B CN 105638928B CN 201410736109 A CN201410736109 A CN 201410736109A CN 105638928 B CN105638928 B CN 105638928B
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- 239000000203 mixture Substances 0.000 title claims abstract description 126
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000019197 fats Nutrition 0.000 claims abstract description 101
- 239000002540 palm oil Substances 0.000 claims abstract description 57
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 55
- 235000014121 butter Nutrition 0.000 claims abstract description 40
- 238000005984 hydrogenation reaction Methods 0.000 claims abstract description 40
- 239000003921 oil Substances 0.000 claims description 56
- 235000019198 oils Nutrition 0.000 claims description 56
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims description 45
- 241001135917 Vitellaria paradoxa Species 0.000 claims description 45
- 229940057910 shea butter Drugs 0.000 claims description 43
- PVNIQBQSYATKKL-UHFFFAOYSA-N Glycerol trihexadecanoate Natural products CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 claims description 35
- 239000004519 grease Substances 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 28
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 24
- 229910052740 iodine Inorganic materials 0.000 claims description 24
- 239000011630 iodine Substances 0.000 claims description 24
- 238000004898 kneading Methods 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- 240000007124 Brassica oleracea Species 0.000 claims description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 5
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- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 4
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- 239000008158 vegetable oil Substances 0.000 claims description 3
- 239000010773 plant oil Substances 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims 2
- 238000004904 shortening Methods 0.000 abstract description 33
- 239000003925 fat Substances 0.000 description 62
- 239000012530 fluid Substances 0.000 description 20
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 18
- 230000014509 gene expression Effects 0.000 description 15
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000007788 liquid Substances 0.000 description 8
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
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- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 3
- 229930182558 Sterol Natural products 0.000 description 3
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
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- 238000005809 transesterification reaction Methods 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000019774 Rice Bran oil Nutrition 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
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- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 2
- 239000003996 polyglycerol polyricinoleate Substances 0.000 description 2
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229940093625 propylene glycol monostearate Drugs 0.000 description 2
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- 150000003505 terpenes Chemical class 0.000 description 2
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- 239000004250 tert-Butylhydroquinone Substances 0.000 description 2
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 2
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FEXBEKLLSUWSIM-UHFFFAOYSA-N 2-Butyl-4-methylphenol Chemical compound CCCCC1=CC(C)=CC=C1O FEXBEKLLSUWSIM-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 238000009903 catalytic hydrogenation reaction Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000009885 chemical interesterification Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019841 confectionery fat Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
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- 239000006185 dispersion Substances 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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- 230000008014 freezing Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
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- 239000007790 solid phase Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
This application involves a kind of fat composition, its preparation method, comprising its food and its purposes for being used to make food, belong to field of food.Specifically, the fat composition includes deep hydrogenation palm oil centre fraction leach-s/tive as necessary component.The fat composition has better shortening performance, appearance than butter, and mouthfeel is very good, not the greasy feeling of butter, therefore can replace butter or be used cooperatively with butter.
Description
Technical field
This application involves a kind of fat composition, its preparation method, comprising its food and its be used to make food
Purposes belongs to field of food.
Background technique
Butter are the greases extracted from beef fat layer, are widely used as shortening or margarine because shortening performance is good
Oil matrix.But butter are simultaneously unhealthy, and cholesterol is very high, up to 2000ppm or so.Cholesterol is eaten excessively, will lead to the human body heart
The generation of the diseases such as blood vessel, this disadvantage largely limit the application of butter, it is therefore desirable to find the alternative solution of butter.
Fraction leach-s/tive and shea butter palmitin have a clear superiority in terms of cholesterol level than butter among palm oil, wherein cream
The wooden fruit oil palmitin contains a large amount of unsaponifiable matter and sterol, makes baking product currently without discovery shea butter palmitin substitution butter
Report.
Currently, the situation of the prior art is as follows.
1, in terms of scientific and technical literature: Li Manxiang etc. is tested using deep hydrogenation palm stearin and soya-bean oil, is demonstrated extremely
The package liquid oil ability of hydrogenated palm stearine[1].Lefebure etc. utilizes palm oil making artificial cream, which exists
The case where crystalline polamer after apparent, and β and β is presented ' crystal form coexists, and beta crystal is coarse, it is recognized that be not suitable for doing baking oil
Rouge[2].To improve the rear crystalline polamer that palm oil-base bakes grease, grease scholars are hydrogenated using part and the means of transesterification
To solve this problem, but partially hydrogenation can generate trans acids[3].The collocation use of shea butter and hydrogenated oil and fat is in some articles
In refer to, but be mainly used to do candies oil, rarely have the report applied in baking grease[4], P Adhikari etc. adopts
Transesterification is carried out with shea butter liquid oil, palmitic stearin, rice bran oil and has a go at baking grease, but the formula is related to transesterification work
Skill, it is relative complex[5]。
2, in terms of patent application: the patents such as WO 2014037009A1, EP 0078568B1, US 20140127386A1 mention
To the production for being used for candy grease with fraction leach-s/tive among palm oil and shea butter, do not refer to butter mouthfeel in appearance
Comparison.
Bibliography:
1, Li Manxiang etc., influence of the mechanical stirring to gel grease texture, rheology and micromorphology, [J] food and life
Object Technology, 2013,32 (4).
2、Lefebure,etc.,Puff pastry margarines performances related to their
physicochemical,[J].AOCS meeting,2012。
3、I Nor Aini,etc.,Utilization of palm oil and palm products in
shortenings and margarines,[J].Eur.J.Lipid Sci.Technol.,109(2007)422-432。
4、F.R.Paulicka,etc.,Confectionery fats from palm oil and lauric oil,
[J].JAOCS,1976,53(6):421-424。
5、Enzymatic and chemical interesterification of rice bran oil,
sheaolein,and palm stearin and comparative study of their physicochemical
properties,[J].Journal of food science,2012,77(12):1285–1292.
Summary of the invention
Problems to be solved by the invention
The application is intended to provide a kind of fatty group that butter can be replaced from shortening performance, appearance, and/or mouthfeel etc.
Close object.
The solution to the problem
The application provides a kind of fat composition, which is characterized in that with the total weight of the fat composition, the rouge
Fat composition includes: fraction leach-s/tive among the deep hydrogenation palm oil of 5-45 weight %.
According to fat composition described herein, which is characterized in that described with the total weight of the fat composition
Fat composition also includes the shea butter palmitin of 55-95 weight %,
Preferably, the shea butter palmitin is that fusing point is 20-35 DEG C, and/or iodine value is 60-70g I2/ 100g cream wood
The grease of fruit oil palmitin.
According to fat composition described herein, which is characterized in that described with the total weight of the fat composition
The content of shea butter palmitin is 70-95 weight %, preferably 80-95 weight %, more preferable 90-95 weight %；The pole and/or
The content for spending fraction leach-s/tive among hydrogenated palm oil is 5-30 weight %, preferably 5-20 weight %, more preferable 5-10 weight %.
According to fat composition described herein, which is characterized in that fraction leach-s/tive is among the deep hydrogenation palm oil
Iodine value is less than 1g I2Divide among the deep hydrogenation palm oil that fraction leach-s/tive, and/or fusing point are 60-70 DEG C among/100g palm oil and mentions
Object and/or 95% or more, preferably 98% or more, more preferable 99% or more fatty acid are among the palm oil of saturated fatty acid
Fraction leach-s/tive.
According to fat composition described herein, which is characterized in that further include having 0-30 weight in the fat composition
The other plant oil of % is measured, the vegetable oil is preferably soya-bean oil, rape oil, peanut oil, corn oil and/or sunflower oil, with described
The total weight of fat composition.
The application also provides a kind of method prepared according to fat composition described herein, which is characterized in that including
Following steps: each component for including by the fat composition is mixed according to the ratio, at chilling, kneading and curing
Reason, obtains fat composition.
The application also provides a kind of fat or oil composition, which is characterized in that the fat or oil composition includes according to the application institute
The fat composition and optional butter stated, with the fat or oil composition total weight, the fat composition content is 10-
100 weight %, preferably 70-100 weight %, more preferable 90-100 weight %；Butter content is 0-90 weight %, preferably 0-30 weight
Measure %, more preferable 0-10 weight %.
The application also provides a kind of comprising being combined according to fat composition described herein or grease described herein
The food of object.
According to food described herein, which is characterized in that the food is that Denmark's class bakes product, such as croissant, square
Crisp, Bu Liao volumes, Denmark's Toast, Denmark's shredded cabbage.
The application also provides the purposes for being used to make food according to fat composition described herein, it is preferred that described
Food is that Denmark's class bakes product, such as croissant, square shortcake, Bu Liao volumes, Denmark's Toast, Denmark's shredded cabbage.
The effect of invention
The application uses the fat composition comprising fraction leach-s/tive and shea butter palmitin among deep hydrogenation palm oil, is used for
Substitution or the butter that reconcile, obtain following effect:
1, in application aspect: fraction leach-s/tive is combined with shea butter palmitin among deep hydrogenation palm oil, and product can be made to compare ox
Oil has better shortening performance, appearance, and mouthfeel is very good, not the greasy feeling of butter.
2, in terms of nutrition: the content of cholesterol can be reduced, and contain a large amount of sterols and terpene object in shea butter
Matter is conducive to the control of cardiovascular disease.
Specific embodiment
In this application, shea butter palmitin refers to that fusing point is 20-35 DEG C, iodine value is 60-70g I2/ 100g shea butter
The grease of palmitin, the grease are semisolid grease.
The shea butter palmitin can be used point method proposed and obtain.In the present invention, dividing the method proposed is this field
Conventional method, such as K.K.Khoo, Chinese oil, 1997,22 (6): 12-13, the method in " dry method oil fractionation ".Newborn wood fruit
Contain a considerable amount of low melting points and dystectic sweet three ester in oil.Shea butter point mentions the cooling knot by control shea butter
Brilliant process separation low melting point liquid phase (palmitin) and high-melting-point solid phase (tristearin).Divide to mention and can be divided into tristearin (shea
Stearine), palmitin (shea olein).One fraction can also be mentioned acquisition various distillate oils carry out it is further primary or
Repeatedly divide and mentions.
In a specific embodiment, the shea butter squeezed is chosen, first passes through and solvent centrifugation removal colloid is added, then
The shea butter palmitin is obtained in such a way that a fraction mentions.Specifically, in a specific embodiment, using dry
The mode that method point mentions.The dry fractionation (growing the grain for being suitble to different oil can may be selected according to different oil at -5 DEG C to 35 DEG C
Temperature) growing the grain at a temperature of, to shea butter carry out normal pressure growing the grain, the mixture of solid oil and liquid oil is obtained, then in 1-
40 bars, it is preferred that under 5 bars of pressure, filters pressing is carried out to resulting mixture, obtaining shea butter liquid oil, (i.e. shea butter is soft
Rouge).
In this application, " fraction leach-s/tive among palm oil " refers to palm oil through dividing the product raised, Ke Yifen twice
Do not divide again from palm olein oil or palm stearin and mention, iodine value range is 30-40, such as can be using purchased from extraordinary in praising
Fraction leach-s/tive among the palm oil of the trade name gold oriole special fat (LRPMF-02) of grease (Shanghai) Co., Ltd.." extreme hydrogen
Change fraction leach-s/tive among palm oil " it refers to carrying out the product that catalytic hydrogenation treatment obtains, warp to fraction leach-s/tive among above-mentioned palm oil
The hydrogenation process is crossed, the oleic acid among palm oil in fraction leach-s/tive is converted into stearic acid entirely substantially.
In a specific embodiment, it is counted on the basis of the weight of hydrogenated products (grease), is had in the grease after hydrogenation
There is the content of the compound of double bond to be brought down below 2 weight %.The degree of hydrogenation of grease can be indicated that iodine value is grease by iodine value
The amount of iodine needed for middle unsaturated bond addition, commonly used to characterize the unsaturated group mass contg of grease.Specifically, in the application
In, the iodine value of " fraction leach-s/tive among deep hydrogenation palm oil " is by the 33-40g I before hydrogenating2Fraction leach-s/tive drop among/100g palm oil
For less than 1gI after to hydrogenation2Fraction leach-s/tive among/100g palm oil.In other words, " fraction leach-s/tive among deep hydrogenation palm oil " table
Show the product that will be obtained after about 99% or more double bond hydrogenation in " fraction leach-s/tive among palm oil ".Pass through the hydroprocessing, institute
The fusing point for stating fraction leach-s/tive among palm oil rises to 60-70 DEG C by 30.6 DEG C or so.The specifically used deep hydrogenation palm fibre of the application
The intermediate fraction leach-s/tive of palmitic acid oil can add hydrogen to prepare fraction leach-s/tive among palm oil by well known method, can also be in industry city
Field is bought.
In one embodiment, with the total weight of herein described fat composition, the fat composition includes:
Fraction leach-s/tive among the deep hydrogenation palm oil of 5-45 weight %.
In another embodiment, other than fraction leach-s/tive among above-mentioned deep hydrogenation palm oil, the fat composition
It also include the shea butter palmitin of 55-95 weight %.The shea butter palmitin can also use other greases, such as soya-bean oil, dish
Liquid fats such as oil, peanut oil, corn oil, sunflower oil, cottonseed oil or combinations thereof replace or part replaces.
In another embodiment, with the total weight of herein described fat composition, the fat composition packet
Contain: the shea butter palmitin of fraction leach-s/tive and 55-95 weight % among the deep hydrogenation palm oil of 5-45 weight %.
In this application, with the total weight of the fat composition, the content of shea butter palmitin is 55-95 weight
Measure %.If its content is lower than 55 weight %, grease operating characteristics is poor, and product is made to have waxy mouthfeel；Another party
Face cannot obtain good shortening effect if its content is higher than 95 weight %, and product is made to have greasy mouth
Sense.In addition, the content of fraction leach-s/tive is 5-45 weight % among deep hydrogenation palm oil, when its content is lower than 5 weight %, then cannot
Obtain the good shortening impact of performance；On the other hand, if its content is higher than 45 weight %, grease excessive high hardness, operability
Difference, and make product that there is waxy mouthfeel.
Based on the total weight of the fat composition, the content of the shea butter palmitin is preferably 70-95 weight %, into
One step preferred 80-95 weight %, more preferable 90-95 weight %；The content of fraction leach-s/tive is preferred among the deep hydrogenation palm oil
For 5-30 weight %, further preferred 5-20 weight %, more preferable 5-10 weight %.
In the fat composition of the application, it may also include the liquid such as soya-bean oil, rape oil, peanut oil, corn oil, sunflower oil
Grease.
In the fat composition of the application, in addition among shea butter palmitin and deep hydrogenation palm oil fraction leach-s/tive it
It outside, can also include flavors and fragrances, emulsifier, antioxidant and/or edible pigment.
It can also include flavors and fragrances, emulsifier, antioxidant and/or edible color in the fat or oil composition of the application
Element.
As the flavors and fragrances of the application, it can be natural perfume material essence or artificial synthesized spices and essence, can also be two
The mixture of person.
As the example of emulsifier, suitable emulsifier can be lecithin, tween, monoglyceride (MAG), polyglycerol ester
(PGE), one of polyglycerol polyricinoleate (PGPR), propylene glycol monostearate (PGMS) or several mixtures.?
In the embodiment of the application, the content of emulsifier is 0.01-20 weight %, more preferably 0.1-20 weight %, more excellent
It is selected as 1-15 weight %, more preferably 2-10 weight %, with the total weight of the fat composition.
As the example of antioxidant, suitable antioxidant can be tert-butyl hydroquinone (TBHQ), 2,6-, bis- uncle
The mixture of one or more of butyl -4- methylphenol (BHT), butylated hydroxy anisole (BHA).
Suitable edible pigment can be natural pigment in the application, be also possible to artificial color, can also be the two
Mixture.
The application also provides a kind of method for preparing fat composition described herein, which is characterized in that including following
Step: each component for including by the fat composition is mixed according to the ratio, using chilling, kneading and maturation process,
Obtain the fat composition.
The mixing can use following steps: fraction leach-s/tive among deep hydrogenation palm oil is heated to 80 DEG C with fusing,
Shea butter palmitin is added, is kept for 30 minutes at 80 DEG C in the case of stirring.However in this application, mixing is not limited to
Step is stated, as long as guaranteeing that fraction leach-s/tive is uniformly mixed among shea butter palmitin and deep hydrogenation palm oil.
In this application, " chilling " refer to by grease from relatively higher temperature be cooled fast to one it is relatively lower
The process of temperature.The parameter of " chilling " step is not particularly limited, such as the temperature before grease chilling can be 40-60 DEG C, such as
40℃、41℃、42℃、43℃、44℃、45℃、46℃、47℃、48℃、49℃、50℃、51℃、52℃、53℃、54℃、55
℃,56℃,57℃,58℃,59℃,60℃；Rate of temperature fall when chilling can be 1-10 DEG C/min, such as 1 DEG C/min, 2 DEG C/
Minute, 3 DEG C/min, 4 DEG C/min, 5 DEG C/min, 6 DEG C/min, 7 DEG C/min, 8 DEG C/min, 9 DEG C/min, 10 DEG C/minute
Clock；Temperature after quenching can be 0-10 DEG C, such as 5 DEG C；The time of chilling can determine that usually 1-10 divides as needed
Clock.
In this application, " kneading " refers to making the mixed uniformly operation of grease after quenching using mechanical stirring,
Two kinds of effects of dispersion and mixing including material, carry out usually in kneader.The parameter of kneading step, such as revolving speed and kneading
Time etc. is not particularly limited.Such as revolving speed when mediating can be 50-200 revs/min, such as 50 revs/min, 60 revs/min, 70
Rev/min, 80 revs/min, 90 revs/min, 100 revs/min, 110 revs/min, 120 revs/min, 130 revs/min, 140
Rev/min, 150 revs/min, 160 revs/min, 170 revs/min, 180 revs/min, 190 revs/min, 200 revs/min or
Other revolving speeds within the scope of this.Kneading time can be 1-5 minutes, can also be adjusted correspondingly according to the needs of product, such as be prolonged
It grows to 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes or longer time.
The grease for referring to handling well " is cured " in this application, such as the grease after mediating, is stored up at a suitable temperature
Deposit, to obtain the process that performance reaches the product of requirement, such as can by the grease after kneading 5~25 DEG C at a temperature of it is ripe
Change at least 1 day.
The application also provides a kind of fat or oil composition, which is characterized in that the fat or oil composition includes according to the application institute
The fat composition and optional butter stated, with the fat or oil composition total weight, the fat composition content is 10-
100 weight %, preferably 70-100 weight %, more preferable 90-100 weight %；Butter content is 0-90 weight %, preferably 0-30 weight
Measure %, more preferable 0-10 weight %.
The application also provides a kind of food comprising according to fat composition described herein and optional butter.It is described
Food is that Denmark's class bakes product, such as croissant, square are crisp, Bu Liao volumes, Denmark's Toast, Denmark's shredded cabbage.
In the food, what the content of fat composition of the invention or fat or oil composition was actually used according to the food
Oil quantity determines that concrete content can be different according to the grease usage amount of different food, and those skilled in the art can basis
Present disclosure and the common sense of this field determine.In certain specific embodiments of the invention, with the food
Total weight, the content of the fat composition are 10-50%, preferably 15-45%, more preferable 20-40%；Butter content is 0-
90%, preferably 0-20%, more preferable 0-5%.
The purposes for being used to make food according to fat composition described herein is also provided.
Embodiment
In embodiment and reference examples, the shea butter palmitin used is prepared in the following manner: in -5 DEG C of growing the grain temperature
Under degree, normal pressure growing the grain is carried out to shea butter, the mixture of solid oil and liquid oil is obtained, then under a pressure of 5 bars, to institute
The mixture obtained carries out filters pressing, obtains shea butter liquid oil (i.e. shea butter palmitin), and fusing point is 20-35 DEG C, iodine value 61-
69。
In embodiment, fraction leach-s/tive is by having purchased from special oil (Shanghai) in praising among the deep hydrogenation palm oil used
The product that the hydrogenated technique of fraction leach-s/tive obtains among the palm oil of the trade name gold oriole special fat (LRPMF-02) of limit company,
The product is the solid grease that fusing point is 61.4-70 DEG C, iodine value is 0.1-0.4.
In reference examples, the deep hydrogenation palmitic stearin used is by purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd.
Trade name gold swallow shortening (JSS51-05) the obtained product of the hydrogenated technique of palmitic stearin.
In the present invention, the detection method of iodine value: GB 5532-85；
The detection method of fusing point: GB/T553685.
The following table 1 shows butter used in embodiment (45 DEG C of fusing point, 37.7 DEG C of iodine value), among deep hydrogenation palm oil
The comparing result of the physical and chemical index of fraction leach-s/tive (61 DEG C of fusing point, iodine value 0.46) and shea butter palmitin (29 DEG C of fusing point, iodine value 67).
Table 1
| Physical and chemical index | Butter | Fraction leach-s/tive among deep hydrogenation palm oil | Shea butter palmitin |
| AV(mgKOH/kg) | 0.12 | 0.11 | 0.13 |
| PV(mmol/kg) | 1.2 | 0.3 | 0.2 |
| Color value | 1.3R | 1.2R | 1.1R |
| Fusing point (DEG C) | 45 | 61 | 29 |
| Iodine value | 37.7 | 0.46 | 67 |
| Cholesterol (ppm) | 1000-2000 | 0 | 0 |
| Sterol (ppm) | 0 | 30-100 | 5000-8000 |
| Terpene (ppm) | 0 | 0 | 10000-40000 |
The following table 2 shows butter used in embodiment (45 DEG C of fusing point, 37.7 DEG C of iodine value), among deep hydrogenation palm oil
The fatty acid of fraction leach-s/tive (61 DEG C of fusing point, iodine value 0.46) and shea butter palmitin (29 DEG C of fusing point, iodine value 67) composition.
Table 2
Embodiment 1
It is formed by shown in table 3, each component is mixed, is stirred evenly, is configured to fat or oil composition 1-6 respectively.By above-mentioned
Method preparation control fat or oil composition 2:80 weight % shea butter palmitin (29 DEG C of fusing point, iodine value 67)+20 weight % extreme hydrogen
Change palmitic stearin (61 DEG C of fusing point, iodine value 0.46).
Table 3
The preparation of 2 shortening of embodiment
2 each 5 kilograms of fat or oil composition of fat or oil composition 1-6 and control for weighing above-mentioned preparation respectively, make according to the following steps
Standby shortening:
1) fat or oil composition 1-6 and control fat or oil composition 2 chilling step: are respectively fed to 2 that initial temperature is 60 DEG C
It rises in stainless steel material pot, is cooled down 5 minutes with 10 DEG C/min of rate, obtain quenching material；
2) quenching material is sent into cream complete set of equipments, 3 is carried out under 200 revs/min of revolving speed by kneading step
The kneading processing of minute, obtains and mediates processing grease；
3) maturation stage, by the grease after kneading 20 DEG C at a temperature of cure 3 days, respectively obtain shortening fluid composition
1-6 and control shortening fluid composition 2.
Embodiment 3<production and comparative test of rectangular shortcake>
(1) production method:
Musculus cutaneus: the musculus cutaneus with a thickness of 0.5cm is made in 800g flour, salt 10g, water 420g, and wake up face 10min.
The crisp heart: flour 400g, butter 800g are mixed, and are wiped into the crisp heart, are pressed squarely, save at 5 DEG C.
Raw embryo forming: encasing the crisp heart with musculus cutaneus, roll thin, and three foldings twice, are put into 0 DEG C of refrigerator freezing 30 minutes, takes out repeatedly
Folding twice, rolls into the rectangle thin skin of 0.3cm thickness, then be cut into the thin slice of 5cm*5cm.
Shortening: oven face fire is set as 190 DEG C, and the fire in a stove before fuel is added is 170 DEG C, and 30 minutes, crisp skin was golden yellow.
(2) comparative test
Make the rectangular shortcake of three group of formula.
Control group:
Reference examples 1 are made of butter by the above process,
Reference examples 2 make by the above process, but butter are replaced with control shortening fluid composition 2.
Experimental group:
Scheme 1: making by the above process, in addition to butter are replaced with shortening fluid composition 1-6.
Scheme 2: making by the above process, rises in addition to butter are replaced with+90~10 weight % of 10~90 weight % butter
The formula (i.e. shortening fluid composition 7-9) of shortening compositions 5, wherein
Shortening fluid composition 7 are as follows: 10 weight % shortening fluid composition 5+90 weight % butter,
Shortening fluid composition 8 are as follows: 50 weight % shortening fluid composition 5+50 weight % butter,
Shortening fluid composition 9 are as follows: 90 weight % shortening fluid composition 5+10 weight % butter.
Scheme 3: making by the above process, in addition to butter are replaced with+90~70 weight % of 10~30 weight % vegetable oil
The formula (i.e. shortening fluid composition 10-12) of shortening fluid composition 5,
Shortening fluid composition 10 are as follows: 70 weight % shortening fluid composition 5+30 weight % soya-bean oil,
Shortening fluid composition 11 are as follows: 80 weight % shortening fluid composition 5+20 weight % rapeseed oils,
Shortening fluid composition 12 are as follows: 90 weight % shortening fluid composition 5+10 weight % sunflower oils.
Wherein, soya-bean oil, rapeseed oil, sunflower oil are purchased from Shanghai Jiali Food Industry Co., Ltd. respectively.
(3) it appearance, flavor, mouthfeel and the crisp degree for the rectangular shortcake that comparison is made of control group and scheme 1: is tried by 20
It tests personnel and carries out double blind trial test experiment, commented respectively for exterior beauty, mouthfeel, flavor and crisp degree according to the score of 1-5
Grade marking, calculates the average of each index, and each score is added, to calculate comprehensive score, evaluation result such as 4 institute of table
Show.
Table 4
Appearance, flavor, mouthfeel and the crisp degree for the rectangular shortcake that comparison is made of control group and scheme 2,3, i.e., by implementation
The method of example 3 makes rectangular shortcake using control group and shortening fluid composition 7-12 respectively, and carries out double blind by 20 testing crews
Experiment is tasted, is given a mark respectively for exterior beauty, mouthfeel, flavor and crisp degree, the average of each evaluation is calculated, and
Each score is added, to calculate comprehensive score, the results are shown in Table 5.
Table 5
Standards of grading:
Exterior beauty standards of grading: 1 point of expression color whiting, matt, appearance are lacked unity and coherence clear；2 points of expression colors are light
Yellow, matt, appearance lacks unity and coherence clear；3 points of expression pale yellows, tarnishes, appearance clear layer；4 points of expression colors are yellow, have
Gloss, appearance clear layer；5 points of expression colors are golden yellow, glossy, appearance clear layer.
Mouth feel score standard: 1 point of expression is stiff greasy；2 points of expressions are slightly hard and greasy；3 points indicate slightly hard slightly greasy；4 points
Indicate slightly hard non-greasy；The fine and smooth non-greasy of 5 points of expressions.
Flavour mark standard is as follows: 1 point indicates basic British plain spirits, and 2 points of expression flat aromas, 3 points of expression fragrance are thin, 4
Dividing indicates that fragrance is stronger, 5 points of expression aromatic flavours.
Crisp degree standards of grading are as follows: 1 point indicates difficult broken in the mastication processes of oral cavity, hard；2 points of expression mastication processes
Middle hardly possible is broken, and quality is slightly hard；It is relatively easy to broken in 3 points of expression mastication processes, quality is slightly hard；It is fragile in 4 points of expression mastication processes,
Quality is looser；Frangible in 5 points of expression mastication processes, quality is very loose.
In terms of above-mentioned evaluation result, the fat composition of the application, which can replace butter or can cooperate with butter, to be made
With, and can be obtained in terms of exterior beauty, mouthfeel, flavor, crisp degree and be different from this than butter or formula are used alone
The better effect of the reference product of application.
Claims (20)
1. a kind of fat composition, which is characterized in that with the total weight of the fat composition, the fat composition packet
Contain: fraction leach-s/tive among the deep hydrogenation palm oil of 5-45 weight %；
Fraction leach-s/tive is that iodine value is less than 1g I among the deep hydrogenation palm oil2Fraction leach-s/tive, and/or fusing point among/100g palm oil
Fatty acid for fraction leach-s/tive and/or 95% among 60-70 DEG C of deep hydrogenation palm oil or more is the palm oil of saturated fatty acid
Intermediate fraction leach-s/tive.
2. fat composition according to claim 1, which is characterized in that with the total weight of the fat composition, institute
State fat composition also and include the shea butter palmitin of 55-95 weight %.
3. fat composition according to claim 2, which is characterized in that the shea butter palmitin is that fusing point is 20-35
DEG C, and/or iodine value be 60-70g I2The grease of/100g shea butter palmitin.
4. fat composition according to claim 2, which is characterized in that with the total weight of the fat composition, institute
The content for stating shea butter palmitin is 70-95 weight %；The content of fraction leach-s/tive is 5-30 weight among the deep hydrogenation palm oil
Measure %.
5. fat composition according to claim 4, which is characterized in that with the total weight of the fat composition, institute
The content for stating shea butter palmitin is 80-95 weight %；The content of fraction leach-s/tive is 5-20 weight among the deep hydrogenation palm oil
Measure %.
6. fat composition according to claim 5, which is characterized in that with the total weight of the fat composition, institute
The content for stating shea butter palmitin is 90-95 weight %；The content of fraction leach-s/tive is 5-10 weight among the deep hydrogenation palm oil
Measure %.
7. fat composition according to claim 1-6, which is characterized in that among the deep hydrogenation palm oil
Fraction leach-s/tive is that iodine value is less than 1g I2The deep hydrogenation palm oil that fraction leach-s/tive, and/or fusing point are 60-70 DEG C among/100g palm oil
The fatty acid of intermediate fraction leach-s/tive and/or 98% or more is fraction leach-s/tive among the palm oil of saturated fatty acid.
8. fat composition according to claim 7, which is characterized in that fraction leach-s/tive is among the deep hydrogenation palm oil
Fraction leach-s/tive is that iodine value is less than 1g I among the deep hydrogenation palm oil2Fraction leach-s/tive, and/or fusing point are among/100g palm oil
The fatty acid of fraction leach-s/tive and/or 99% or more is in the palm oil of saturated fatty acid among 60-70 DEG C of deep hydrogenation palm oil
Between fraction leach-s/tive.
9. fat composition according to claim 1-6, which is characterized in that further include in the fat composition
There is the other plant oil of 0-30 weight %, with the total weight of the fat composition.
10. fat composition according to claim 9, which is characterized in that the vegetable oil be soya-bean oil, rape oil, peanut oil,
Corn oil and/or sunflower oil.
11. a kind of method prepared according to the described in any item fat compositions of preceding claims, which is characterized in that including with
Lower step: each component for including by the fat composition is mixed according to the ratio, at chilling, kneading and curing
Reason, obtains fat composition.
12. a kind of fat or oil composition, which is characterized in that the fat or oil composition is comprising described in -10 any one according to claim 1
Fat composition and optional butter, with the fat or oil composition total weight, the fat composition content be 10-100
Weight %；Butter content is 0-90 weight %.
13. fat or oil composition according to claim 12, which is characterized in that with the fat or oil composition total weight, institute
Stating fat composition content is 70-100 weight %；The butter content is 0-30 weight %.
14. fat or oil composition according to claim 13, which is characterized in that with the fat or oil composition total weight, institute
Stating fat composition content is 90-100 weight %；Butter content is 0-10 weight %.
15. one kind includes any one of -10 described in any item fat compositions or claim 12-14 institute according to claim 1
The food for the fat or oil composition stated.
16. food according to claim 15, which is characterized in that the food is that Denmark's class bakes product.
17. food according to claim 16, which is characterized in that it is croissant, square shortcake, cloth that Denmark's class, which bakes product,
In difficult to understand volume, Denmark's Toast, Denmark's shredded cabbage.
18. -10 described in any item fat compositions are used to make the purposes of food according to claim 1.
19. purposes according to claim 18, which is characterized in that the food is that Denmark's class bakes product.
20. purposes according to claim 19, which is characterized in that it is croissant, square shortcake, cloth that Denmark's class, which bakes product,
In difficult to understand volume, Denmark's Toast, Denmark's shredded cabbage.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8005299A (en) * | 1980-09-23 | 1982-04-16 | Blohorn Sa | Cocoa butter substitute, esp. for chocolate mfr. - comprising solvent fractionated mixt. of 16-18C fatty acids of vegetable origin and palm oil |
| CN103704371A (en) * | 2012-10-09 | 2014-04-09 | 丰益(上海)生物技术研发中心有限公司 | Grease composition |
-
2014
- 2014-12-04 CN CN201410736109.1A patent/CN105638928B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8005299A (en) * | 1980-09-23 | 1982-04-16 | Blohorn Sa | Cocoa butter substitute, esp. for chocolate mfr. - comprising solvent fractionated mixt. of 16-18C fatty acids of vegetable origin and palm oil |
| CN103704371A (en) * | 2012-10-09 | 2014-04-09 | 丰益(上海)生物技术研发中心有限公司 | Grease composition |
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Effective date of registration: 20231116 Address after: 200137, Block B, No. 118 Gaodong Road, Pudong New Area, Shanghai; Zone C; Room 101, 2-8 floors, Room 101, Room 201, Room 301, Room 401, and Building 10 of Building 1 in Zone D Patentee after: SHANGHAI JIALI FOOD INDUSTRY Co.,Ltd. Address before: 200137 Pudong New Area, Shanghai Pudong New Area, No. 118 Gaodong Road, Gaodong Industrial Zone, Zone C Patentee before: KERRY SPECIALTY FATS (SHANGHAI) Co.,Ltd. |