CN106260090B - Non-hydrogenated CBS grease composition and preparation method thereof - Google Patents
Non-hydrogenated CBS grease composition and preparation method thereof Download PDFInfo
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- CN106260090B CN106260090B CN201510258265.6A CN201510258265A CN106260090B CN 106260090 B CN106260090 B CN 106260090B CN 201510258265 A CN201510258265 A CN 201510258265A CN 106260090 B CN106260090 B CN 106260090B
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Abstract
The invention provides an oil and fat composition, which is characterized in that the oil and fat composition meets the following conditions: (1) the content of TAG is more than or equal to 87 percent, and the content of DAG is less than or equal to 13 percent; (2) the content of solid fat is more than or equal to 60 percent at 25 ℃, more than or equal to 21 percent at 30 ℃ and less than or equal to 12 percent at 35 ℃; (3) the content of XYLa type triglyceride containing C36 and above is more than 10%, and PPO is less than or equal to 68%; wherein X, Y is a saturated fatty acid with 12-22 carbon atoms, and La is lauric acid; x, Y, La at any position on the triglyceride; p is palmitic acid and O is oleic acid. The grease composition provided by the invention does not contain trans-fatty acid; and the chocolate has good performances of moulding, demoulding property, meltability, brittleness, glossiness and the like when being applied to chocolate.
Description
Technical Field
The invention provides an oil and fat composition, a preparation method thereof and a food containing the oil and fat composition.
Background
Cocoa butter (cocoa butter) is a natural fat prepared from cocoa beans and is an ideal fat for preparing chocolate bars. Since the raw material production of cocoa butter is strictly limited by climatic conditions and the yield is far from satisfying the demand of people, the substitute of natural cocoa butter comes into force. Cocoa butter substitutes can be classified into cocoa butter replacers and cocoa butter equivalents, depending on the oil feedstock and processing techniques used. Cocoa butter substitutes are classified into two types, lauric acid (CBS) and non-lauric acid (CBR).
Most CBS is prepared by using palm kernel oil as main raw material, cooling and extracting the palm kernel oil, taking solid fat of the palm kernel oil, refining and hydrogenating the solid fat. Their Triglyceride (TAG) structure is completely different from that of cocoa butter, but its physical properties, such as melting point, melting properties, are similar to those of cocoa butter. The chocolate prepared by CBS has the advantages of simple process, good hardness, good brittleness, easy taste and the like. The disadvantages are that the oil hydrogenation process is adopted, the content of saturated fatty acid is high, and the content of the saturated acid of CBS used for chocolate bar blocks even reaches more than 99 percent.
The hydrogenation process for CBS is a full hydrogenation process, which does not produce trans fatty acids. However, most consumers have incomplete knowledge of hydrogenation technology, and the oil product prepared by the hydrogenation process is easy to be equivalent to the oil product containing trans-fatty acid. Excessive intake of trans fatty acids increases the risk of cardiovascular disease, and as people's health awareness increases, most consumers are relatively reluctant to purchase food products containing hydrogenated oils.
Patent ZL00104510.5 describes a cocoa butter substitute made from a mixture of palm kernel oil, hydrogenated palm kernel oil, palm kernel oil stearin and hydrogenated palm kernel oil stearin. The invention still uses hydrogenated fats and oils.
Patent US20090022868 describes a non-hydrogenated confectionery oil obtained by transesterification of at least one lauric-containing fat with at least one non-lauric fat. However, the fat is suitable for products such as chocolate coatings (coating), and the application of the fat in chocolate bars (chocolate bars) is not mentioned.
Calliaow et al describe a process for preparing CBS from 2-step fractionated palm kernel oil, but do not disclose the physical properties of palm kernel oil stearin prepared by this process such as crystallization rate and the application properties thereof in the preparation of chocolate bars (G.Calliaow, I.Foubert, et al.production of cocoa butter substistents via two-stage stable fractionation of palm kernel oil [ J ], JAOCS, Vol.82, No.11 (2005)).
Therefore, there is still a need to invent a non-hydrogenated CBS suitable for chocolate, especially chocolate bars, while the chocolate prepared using the CBS has the characteristics of rapid moulding (moulding), excellent mould release (demoulding), meltability, brittleness (snap), gloss, etc.
Disclosure of Invention
In view of the above-mentioned drawbacks, the present inventors have made extensive studies and have found that a plastic fat resistant to temperature fluctuation is obtained by using as a fat an oil-and-fat composition of a triglyceride having a specific composition, a specific solid fatty acid content and a specific constituent fatty acid, and have completed the present invention.
In a first aspect of the present invention, a fat or oil composition is provided.
In a second aspect of the present invention, a second fat or oil composition is provided.
In a third aspect of the present invention, a method for producing an oil or fat composition is provided.
In a fourth aspect of the invention, a food product is provided.
In a first aspect of the present invention, there is provided a fat composition satisfying the following conditions:
(1) the content of TAG is more than or equal to 87 percent, preferably 90 to 99.9 percent, and the content of DAG is less than or equal to 13 percent, preferably 0 to 9.1 percent;
(2) the solid fat content is more than 60%, preferably 62-95% at 25 deg.C, more than 21%, preferably 26-70% at 30 deg.C, and not more than 12%, preferably 0-10% at 35 deg.C;
(3) the content of XYLa type triglyceride containing C36 or more is 10% or more, preferably 38-95%, and the content of asymmetrical type triglyceride PPO is not higher than 68%, preferably 0-62%; wherein X, Y is a saturated fatty acid with 12-22 carbon atoms, and La is lauric acid; x, Y, La at any position on the triglyceride; p is palmitic acid and O is oleic acid;
in a specific embodiment, the oil composition contains less than or equal to 23%, preferably 0-20%, of myristic acid (C14: 0, M), less than or equal to 21%, preferably 0-15%, of oleic acid, and more than or equal to 4%, preferably 5-20%, of stearic acid (C18: 0, St).
In another embodiment, the grease composition is prepared by the following steps: (1) carrying out ester exchange on a composition containing monoglyceride and a composition containing lauric acid and/or lauric acid ester to obtain grease A; (2) performing ester exchange on grease with the content of long carbon chain saturated fatty acid more than 40% and at least one ester of oleic acid and oleic acid or a mixture thereof to obtain grease B; (3) mixing the grease A and the grease B, wherein the steps (1) and (2) can be carried out in sequence or in reverse order.
In another embodiment, the grease B is a grease containing asymmetric triglyceride SSO, wherein S is a saturated fatty acid with 12-22 carbon atoms, preferably a saturated fatty acid with 16-18 carbon atoms, and O represents oleic acid.
In another embodiment, the content of SSO in the grease B is 40 to 100%, preferably 60 to 100%.
In a second aspect of the present invention, there is provided a second oil composition comprising one or both of an oil a that is an ester-exchanged oil of a composition comprising monoglyceride and a composition comprising lauric acid and/or a lauric acid ester, and an oil B that is an oil containing asymmetric triglyceride SSO, wherein S is a saturated fatty acid having 12 to 22 carbon atoms, preferably a saturated fatty acid having 16 to 18 carbon atoms, and O represents oleic acid.
In a specific embodiment, the mass ratio of the grease A to the grease B is A/B ≥ 0.1, preferably 0.1-10.
In a particular embodiment, the mass ratio of the monoglyceride-containing composition to the lauric acid or ester thereof-containing composition is 2:1 to 1:3, preferably 1:1.1 to 1: 2.
In a particular embodiment, the content of SSO in said fat B is between 40 and 100%, preferably between 60 and 100%.
In a specific embodiment, the fat B is a transesterification fat of a fat having a content of long carbon chain saturated fatty acids of greater than 40% and at least one ester of oleic acid, oleic acid or a mixture thereof, wherein the long carbon chain saturated fatty acids refer to saturated fatty acids having a carbon number of greater than or equal to 16.
In a specific embodiment, the oil with the long carbon chain saturated fatty acid content of more than 40% is one or more of palm oil, palm oil fractionated stearin, extremely hydrogenated palm oil fractionated stearin, hydrogenated palm oil, palm oil fractionated stearin, hydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenated sunflower seed oil; the oleate is one or more of methyl oleate, ethyl oleate and isopropyl oleate.
In a specific embodiment, the weight ratio of the grease with the content of the long carbon chain saturated fatty acid of more than 40% to at least one ester of oleic acid, oleic acid or a mixture thereof is not less than 1, preferably 2-3.
In a third aspect of the present invention, there is provided a method for producing an oil or fat composition, the method comprising the steps of: (1) carrying out ester exchange on a composition containing monoglyceride and a composition containing lauric acid and/or lauric acid ester to obtain grease A; (2) performing ester exchange on grease with the content of long carbon chain saturated fatty acid more than 40% and at least one ester of oleic acid and oleic acid or a mixture thereof to obtain grease B; (3) mixing the grease A and the grease B, wherein the steps (1) and (2) can be carried out in sequence or in reverse order.
In a specific embodiment, said lipid B is obtained by enzymatic transesterification, preferably said lipid B is obtained by selective transesterification.
In a fourth aspect of the present invention, there is provided a food product comprising the fat or oil composition according to the first or second aspect or the fat or oil composition produced by the production method according to the third aspect, or prepared using the fat or oil composition according to the first or second aspect or the fat or oil composition produced by the production method according to the third aspect.
In a particular embodiment, the food product is preferably chocolate, whipped cream, cake, biscuit, or center-filled sauce; more preferably chocolate bars.
Effects of the invention
The composition of the invention does not contain trans-fatty acid, and is healthier;
the composition of the invention is used for chocolate to form mold rapidly (moluding), and has excellent characteristics of demolding performance (moluding), mouth meltability, brittleness (snap), glossiness and the like.
The preparation method of the composition is a non-hydrogenation process, and the obtained composition does not contain trans-fatty acid, contains more unsaturated fatty acid and is healthier.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The "ranges" disclosed herein are in the form of lower and upper limits. There may be one or more lower limits, and one or more upper limits, respectively. The given range is defined by the selection of a lower limit and an upper limit. The selected lower and upper limits define the boundaries of the particular range. All ranges that can be defined in this manner are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range. For example, ranges of 26-70 and 62-95 are listed for particular parameters, with the understanding that ranges of 24-75 and 60-98 are also contemplated. Furthermore, if the minimum range values 1 and 2 are listed, and if the maximum range values 3, 4, and 5 are listed, the following ranges are all contemplated: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5.
In the present invention, the ranges of the contents of the components of the composition and the preferred ranges thereof may be combined with each other to form a new technical solution, unless otherwise specified.
In the present invention, unless otherwise specified, "combinations thereof" means multi-component mixtures of the components described, for example two, three, four and up to the maximum possible multi-component mixtures.
In the present invention, all "parts" and percentages (%) refer to weight percentages unless otherwise indicated.
In the present invention, the sum of the percentages of the components in all compositions is 100%, unless otherwise specified.
In the present invention, unless otherwise stated, the numerical range "a-b" represents a shorthand representation of any combination of real numbers between a and b, where a and b are both real numbers. For example, a numerical range of "0 to 10" indicates that all real numbers between "0 to 10" have been listed herein, and "0 to 10" is only a shorthand representation of the combination of these numbers.
The term "a" or "an" as used herein means "at least one" if not otherwise specified.
All percentages (including weight percentages) stated herein are based on the total weight of the composition, unless otherwise specified.
Herein, unless otherwise specified, the proportions or weights of the components are referred to as dry weights.
In the present invention, all embodiments and preferred embodiments mentioned herein may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the technical features mentioned herein and preferred features may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, the term "comprising" as used herein means either an open type or a closed type unless otherwise specified. For example, the term "comprising" may mean that additional elements not listed may also be included, or that only listed elements may be included.
In the present invention, specific numerical values and specific substances in the examples herein may be combined with other features of the parts described herein, if not specifically stated.
In a first aspect of the present invention, a fat or oil composition is provided.
In a second aspect of the present invention, a second fat or oil composition is provided.
In a third aspect of the present invention, a method for producing an oil or fat composition is provided.
In a fourth aspect of the invention, a food product is provided.
In a first aspect of the present invention, there is provided a fat composition satisfying the following conditions:
(1) the content of TAG is more than or equal to 87 percent, preferably 90 to 99.9 percent, and the content of DAG is less than or equal to 13 percent, preferably 0 to 9.1 percent;
(2) the solid fat content is more than 60%, preferably 62-95% at 25 deg.C, more than 21%, preferably 26-70% at 30 deg.C, and not more than 12%, preferably 0-10% at 35 deg.C;
(3) the content of XYLa type triglyceride containing C36 and above is 10% or more, preferably 38-95%, and the content of asymmetrical type triglyceride PPO is not higher than 68%, preferably 0-62%; wherein X, Y is a saturated fatty acid with 12-22 carbon atoms, and La is lauric acid; x, Y, La at any position on the triglyceride; p is palmitic acid and O is oleic acid.
In the present invention, the term "TAG" refers to triglyceride, the term "DAG" refers to diglyceride, and "C36 and above" refers to triglyceride having a total carbon number of 36 and above.
In the present invention, X, Y can be lauric acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid; x, Y may be the same or different. In the invention, X, Y is preferably one or more of lauric acid, palmitic acid and stearic acid.
In one embodiment of the invention, the oil composition has a myristic acid (C14: 0, M) content of 23% or less, preferably 0-20%, an oleic acid content of 21% or less, preferably 0-15%, and a stearic acid (C18: 0, St) content of 4% or more, preferably 5-20%.
In the invention, the melting point of the grease composition is 30-37 ℃; the content of saturated fatty acid is 78-100%.
In the invention, the content of lauric acid in the oil composition is 6-65%.
In the present invention, the content of trans fatty acids in the oil or fat composition is 0 to 2%.
In another embodiment, the grease composition is prepared by the following steps: (1) carrying out ester exchange on a composition containing monoglyceride and a composition containing lauric acid and/or lauric acid ester to obtain grease A; (2) performing ester exchange on grease with the content of long carbon chain saturated fatty acid more than 40% and at least one ester of oleic acid and oleic acid or a mixture thereof to obtain grease B; (3) mixing the grease A and the grease B, wherein the steps (1) and (2) can be carried out in sequence or in reverse order.
In another embodiment, the grease B is a grease containing asymmetric triglyceride SSO, wherein S is a saturated fatty acid with 12-22 carbon atoms, preferably a saturated fatty acid with 16-18 carbon atoms, and O represents oleic acid.
In another embodiment, the content of SSO in the grease B is 40 to 100%, preferably 60 to 100%.
In a second aspect of the present invention, there is provided a second oil composition comprising one or both of an oil a and an oil B, wherein the oil a is obtained by transesterification of a composition comprising monoglyceride and a composition comprising lauric acid and/or an ester thereof, and the oil B is an oil containing asymmetric triglyceride SSO, wherein S is a saturated fatty acid having 12 to 22 carbon atoms, preferably a saturated fatty acid having 16 to 18 carbon atoms, and O represents oleic acid.
In one embodiment of the invention, the monoglyceride-containing composition contains monoglyceride in an amount of 90% or more.
In a particular embodiment of the invention, the lauric acid and/or ester thereof content in the composition comprising lauric acid and/or ester thereof is 90% or more.
In the present invention, unless otherwise specified, the monoglyceride used in the present invention means a monoester of glycerin and a linear or branched fatty acid having 16 or more carbon atoms (preferably a linear saturated fatty acid having 16 carbon atoms), and may be a mixture having a large monoglyceride content, for example, a mixture of glycerin esters having a monoglyceride content of not less than 30%, preferably not less than 40%, preferably not less than 50%, preferably not less than 60%, preferably not less than 70%, preferably not less than 80%, more preferably not less than 90% (for example, a monoglyceride content of 60%, a diester content of 35%, and a triglyceride content of 5%).
The specific amount or ratio of monoglyceride-containing composition and lauric acid-containing composition used may be determined according to the amount of monoglyceride and monoglyceride-containing composition to be used, the amount of lauric acid to be used, and the amount of lauric acid in the lauric acid-containing composition.
In a particular embodiment of the invention, the mass ratio of fat a to fat B is a/B > 0.1, preferably 0.1 to 10.
In another embodiment of the present invention, the mass ratio of the monoglyceride-containing composition to the lauric acid and/or ester thereof-containing composition is 2:1 to 1:3, preferably 1:1.1 to 1: 2.
In another embodiment of the present invention, the content of SSO in the grease B is 40 to 100%, preferably 60 to 100%.
In another specific embodiment of the present invention, the fat B is a transesterification fat of a fat having a saturated fatty acid content of a long carbon chain of more than 40% and at least one ester of oleic acid, oleic acid or a mixture thereof, wherein the saturated fatty acid having a long carbon chain is a saturated fatty acid having 16 or more carbon atoms.
In another embodiment of the present invention, the oil with the long carbon chain saturated fatty acid content of more than 40% is one or more of palm oil, palm oil fractionated stearin, extremely hydrogenated palm oil fractionated stearin, hydrogenated palm oil, palm oil fractionated stearin, hydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenated sunflower oil; the oleate is one or more of methyl oleate, ethyl oleate and isopropyl oleate.
In another embodiment of the present invention, the weight ratio of the grease with the content of long carbon chain saturated fatty acid being more than 40% to at least one ester of oleic acid, oleic acid or a mixture thereof is not less than 1, preferably 2 to 3.
In a third aspect of the present invention, there is provided a method for producing an oil or fat composition, the method comprising the steps of: (1) transesterifying a composition comprising monoglycerides with a composition comprising lauric acid and/or esters thereof to obtain a fat a; (2) performing ester exchange on grease with the content of long carbon chain saturated fatty acid more than 40% and at least one ester of oleic acid and oleic acid or a mixture thereof to obtain grease B; (3) mixing the grease A and the grease B, wherein the steps (1) and (2) can be carried out in sequence or in reverse order.
In a particular embodiment of the invention, the mass ratio of the monoglyceride-containing composition to the lauric acid and/or ester thereof-containing composition is 2:1 to 1:3, preferably 1:1.1 to 1: 2.
In the present invention, the transesterification reaction may be carried out according to a conventional method. The transesterification reaction may be carried out in the presence of a catalyst. The catalyst comprises a basic catalyst, an acidic catalyst, a biological enzyme catalyst and the like. Wherein the alkaline catalyst includes catalyst which is easily dissolved in alcohol (such as NaOH, KOH, NaOCH3, organic base, etc.) and various solid alkaline catalysts; the acidic catalyst includes catalysts which are readily soluble in alcohol (e.g., sulfuric acid, sulfonic acid, etc.) and various solid acid catalysts, preferably NaOCH3 (sodium methoxide). The amount of the catalyst is 0.05 to 2.0 wt%, preferably 0.1 wt%, based on the total amount of the reactants.
The transesterification step may also be carried out in the presence of a lipase. The lipase enzyme is a non-specific lipase, and may be a commercially available enzyme (e.g., lipzyme TL IM from novacin), a self-fermenting enzyme, or an enzyme solution in which enzyme powder is dissolved in a buffer. The lipase may be derived from animals, plants, or microorganisms, such as Thermomyces lanuginosus, Rhizopus oryzae (Rhizopus oryzae), Rhizomucor miehei (Rhizomucor miehei), Candida antarctica (Candida antarctica), Aspergillus niger (Aspergillus niger), Burkholderia sp, Candida rugosa (Candida rugosa), Alcaligenes Alcaligenes sp), Mucor javanicus (Mucor javanicus), Rhizopus niveus (Rhizopus niveus), Geotrichum candidum (Cryococcus neoformans), or genetically modified species thereof.
According to the production process, there is further provided a step of subjecting the product of the esterification reaction to distillation, preferably molecular distillation, to remove the reaction raw material, preferably monoglyceride, lauric acid and diglyceride.
The esterification, distillation or molecular distillation process is well known to those skilled in the art, and those skilled in the art can adjust specific parameters, such as 200 ℃ molecular distillation, according to the purpose to be achieved.
In another embodiment of the present invention, the long carbon chain saturated fatty acid refers to a saturated fatty acid containing not less than 16 carbon atoms.
In another embodiment of the invention, the oil composition has a myristic acid (C14: 0, M) content of 23% or less, preferably 0-20%, an oleic acid content of 21% or less, preferably 0-15%, and a stearic acid (C18: 0, St) content of 4% or more, preferably 5-20%.
In another embodiment of the invention, the oleate is one or more of methyl oleate, ethyl oleate, propyl oleate, isopropyl oleate.
In another particular embodiment of the invention, said lipid B is obtained by enzymatic transesterification, preferably by selective transesterification.
In another embodiment of the present invention, the preparation method of the fat B is to perform enrichment and solvent fractionation on triglyceride after the transesterification reaction.
In another embodiment of the present invention, the solvent used in the solvent fractionation process is one or more of acetone, n-hexane, ethanol, methanol, t-butanol, and n-heptane.
In a fourth aspect of the present invention, there is provided a food product comprising the fat or oil composition according to the first or second aspect or the fat or oil composition produced by the production method according to the third aspect, or prepared using the fat or oil composition according to the first or second aspect or the fat or oil composition produced by the production method according to the third aspect.
In a particular embodiment, the food product is preferably chocolate, whipped cream, cake, biscuit, or center-filled sauce; more preferably chocolate bars.
The food products of the present invention include, but are not limited to, chocolate (e.g., sweet chocolate, milk chocolate, semi-sweet chocolate, buttermilk chocolate, white chocolate or colored chocolate as well as various types of chocolate foods), preferably chocolate bars; chocolate also includes chocolate coatings having a chocolate flavor (coating chocolate) and other substances that act as chocolate substitutes; vegetable cream and other substances acting as substitutes for vegetable cream, chocolate, whipped cream, cake, biscuit, sandwich sauce, etc.
The food of the present invention can be prepared by contacting the fat or oil composition with a food-acceptable carrier according to a conventional method.
In a preferred embodiment of the present invention, cocoa powder, white sugar, the fat and oil composition of the present invention, lecithin are finely ground with a ball mill to have no gritty feeling (for example, 1 hour); after the resulting chocolate mass is placed in an oven (e.g. 50 ℃) to melt sufficiently, the chocolate mass is poured into a plastic mould and, after cooling, a chocolate mass is formed.
In the preferred embodiment of the invention, the oil and the oil phase material are heated (for example, 70 ℃) for standby, and the oil phase material comprises the oil, tween 60, span 60, lecithin, sodium stearoyl lactylate and propylene glycol fatty acid ester. Heating until all substances are dissolved, adding sodium caseinate, and dispersing in oil to obtain an oil phase; the glucose syrup is added to water and the temperature is raised (e.g., 65 ℃ C. to 70 ℃ C.). Uniformly mixing xanthan gum, guar gum, microcrystalline cellulose, sucrose, salt and dipotassium hydrogen phosphate, adding into water, and stirring (for example, 1200 rpm) until all materials are dispersed to obtain a water phase; slowly adding the oil phase into the water phase, and stirring at 2000 rpm (for example, 2000 rpm for 30 min); homogenizing; cooling the materials (for example, 2-4 ℃) by using an ice cream machine, aging the materials in a refrigerator (for example, 2-4 ℃ for 5 hours), and then storing the materials in the refrigerator (for example, 20 ℃ below zero); taking frozen and hard non-dairy cream, thawing with warm water (such as 5 ℃) and stirring until no ice crystal exists, beating with a beater at a medium speed (such as 160rpm), and obtaining an optimal foam structure when the liquid cream becomes thick, the surface gloss disappears and soft peaks are formed; the cream was extruded from a piping bag and placed in an oven (e.g., 10 degrees, 30 minutes).
In the present invention, the food-acceptable carrier includes, but is not limited to, for example, starch, cellulose, dextrin, milk fat, animal and vegetable oils and fats such as sesame oil, soybean oil, peanut oil, palm oil, olive oil, corn oil, rapeseed oil, lard, beef tallow and the like, edible gums such as gum arabic, gelatin, carrageenan, xanthan gum, guar gum, sodium alginate and the like, phospholipids such as lecithin, cephalin and the like, baking powder and the like, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitol fatty acid ester, lecithin and the like, antioxidants, colorants, flavors and the like.
The following detailed description of various aspects of the present invention is provided in connection with examples to enable those skilled in the art to better understand the present invention, but the scope of the present invention is not limited by the examples.
The raw material sources are as follows:
monoglyceride: DMG-CF01, available from Jia Li oil & fat chemical industries, Inc. (Shanghai)
Lauric acid: LA-1299 available from Fengyi oil & fat chemical Co., Ltd
Esterifying enzyme: candida antarctica Lipase B (
CALBL), from Novoverin
Palm kernel oil stearin: iodine value of 6.8, available from special fat of Jia Li (Shanghai) Co., Ltd
Oleic acid: oleic acid OA-7075 available from Fengyi oil chemical Co., Ltd
Non-selective lipase: lipozyme TL IM from Novovirin
Selective lipase: lipozyme RMIM, available from Novovirin
CBS products: LHK32-03, available from Jia Li specialty fats & oils (Shanghai) Co., Ltd
Cocoa powder: low fat cocoa powder from Jiaji investing (China) Limited
And (3) skim milk powder: new Zealand Anjia
Lecithin: soybean lecithin available from Qinhuangdai food industry Co., Ltd
White granulated sugar, acetone and ethyl oleate commercially available
The instrument equipment comprises:
wiped film molecular distillation apparatus: model KDL-5, VTA of Germany
Ball mill: wiener W-1-S, WIENER Inc
Liquid chromatograph: agilent 1200
Gas chromatograph: 7820 Agilent
The detection method comprises the following steps:
DAG detection method with reference to AOCS Cd 11d-96(2009)
The detection method of TAG is referred to AOCS ce5-86,
the SFC detection method was referenced to AOCS Cd 16 b-93.
Fatty acid detection method reference: the crystal structure of the AOCS Ce lf-96,
reference is made to the literature on the analysis of PPO/POP isoisomers (Weiting et al. research on the analysis of triglyceride isomers in the structure by means of tandem silver ion chromatography columns, China fats [ J ] 2012,37(7)79-81)
Detection method of iodine value refers to AOCS Cd 1d-92
Example 1
330g of monoglyceride and 600g of lauric acid are weighed in a 2000ml flask, and under the protection of flushing nitrogen, the flask is vacuumized (the vacuum degree is 20mbar) and stirred (the stirring speed is 100rpm), heated to 220 ℃, reacted at 220 ℃ for 6 hours, cooled to 60 ℃ and stopped to obtain the Crude CBS. Fatty acid, monoglyceride and even partial diglyceride in the Crude CBS are removed through KDL-5 wiped film type molecular distillation equipment, and the heavy phase part is collected to obtain an oil sample 1.1. The specific conditions are that the temperature is 180 ℃, the material flow rate is 200g/h, and the rotating speed of a film scraper is 120rpm.
Example 2
330g of monoglyceride and 440g of lauric acid are weighed into a 2000ml flask, and the mixture is vacuumized (the vacuum degree is 20mbar) and stirred (the stirring speed is 100rpm) to be heated to 220 ℃ under the protection of flushing nitrogen, and the reaction is stopped after the mixture is reacted for 6 hours at 220 ℃ and cooled to 60 ℃ to obtain the Crude CBS. Removing fatty acid, monoglyceride and even partial diglyceride in the Crude CBS by KDL-5 wiped film molecular distillation equipment, and collecting the heavy phase part to obtain an oil sample 1.2. The specific conditions are that the temperature is 200 ℃, the material flow rate is 170g/h, and the rotating speed of a film scraper is 120rpm.
Example 3
330g of monoglyceride and 500g of lauric acid were weighed into a 2000ml flask, heated to 70 ℃ with stirring, and 55g of esterifying enzyme (Novoxin commercial enzyme, Candida antarctica Lipase B) (
CALBL)) for 10h, and carrying out centrifugal separation (the centrifugal speed is 8000rpm) to remove the lipase to obtain the Crude CBS. The oil sample 1.3 is obtained by alkali refining, decoloring and deodorizing which are common refining means in the oil industry. The specific conditions are as follows: alkali refining (Crude CBS is heated to 80 ℃, a 25% sodium hydroxide aqueous solution is added, the mixture is stirred and reacts for 30min, then centrifugal separation is carried out), decoloring (oil sample after alkali refining is heated to 90-110 ℃ under vacuum, argil with the weight of 3% of grease is added, the mixture is stirred and reacts for 30min, then the temperature is reduced to 70 ℃, and filtration is carried out), deodorizing (oil sample after decoloring is heated to 210 ℃ under vacuum stirring and nitrogen filling, the temperature is reduced to 65 ℃ after maintaining for 2 h).
Example 4
The oil and fat 1.1 obtained in example 1 and palm kernel oil stearin (iodine value 6.8) were weighed and mixed in a ratio of 4:1(w/w) to obtain an oil sample 1.4.
Example 5
The oil and fat 1.1 obtained in example 1 and palm kernel oil stearin (iodine value 6.8) were weighed and mixed in a ratio of 3:2(w/w) to obtain an oil sample 1.5.
Example 6
The oil and fat 1.3 obtained in example 3 and palm kernel oil stearin (iodine value 6.8) were weighed and mixed in a ratio of 9:1(w/w) to obtain an oil sample 1.6
Example 7
7.1 transesterification
Palm oil extracted stearin (iodine value 14.6, palmitic acid content 82%) and oleic acid were mixed in a glass beaker (1:1.5, w/w) and subjected to transesterification under the action of Lipozyme RMIM with 1,3 selectivity. Adding enzyme into the reactor at 6% of the weight of the oil, reacting at 60 deg.C for 9h, and stirring at 60rpm to obtain reaction mixture I.
7.2 triglyceride enrichment
And distilling the mixture I under reduced pressure at the distillation temperature of 220 ℃, removing fatty acid, and collecting a heavy phase II rich in triglyceride.
7.3 solvent fractionation
Mixing heavy phase II with acetone (1: 4, w/w), heating the mixture to clear and transparent, cooling to 10 deg.C under stirring (90rpm), and maintaining for about 1 hr. The solid fraction and the liquid fraction were obtained by filtration separation at 10 ℃. The liquid fraction obtained is directly replenished with the lost acetone, the mixture is heated until clear and transparent, and then cooled to 1 ℃ with stirring and maintained for about 1 hour. Filtering and separating at about 1 ℃, and desolventizing the obtained solid part to obtain the grease 2.
Example 8
Palm oil (iodine number 52, palmitic acid content 42%) and ethyl oleate were mixed at a ratio of (1:3, w/w), and subjected to transesterification, triglyceride enrichment, and solvent fractionation under the same reaction conditions as in example 7 to obtain oil 3.
Example 9
Grease 1.1 and grease 2 were mixed in a ratio of 3:2(wt/wt) to obtain a mixed grease 1.
Example 10
Grease 1.1 and grease 3 were mixed in a ratio of 2:3(wt/wt) to obtain a mixed grease 2.
Example 11
Grease 1.1 and grease 2 were mixed in a ratio of 1:9(wt/wt) to obtain a mixed grease 3.
Example 12
The fat 1.2 and the fat 2 were mixed at a ratio of 9:1(w/w) to obtain a mixed fat 4.
Comparative example 1
Palm kernel oil stearin (PKST, iodine value 5.1) -oil sample A was prepared according to the method mentioned in the literature (G.Calliaow, I, Foubert, et al.production of cocoa button tissue, tissue-stage fractionation of palm kernel oil [ J ], JAOCS, Vol.82, No.11(2005)), the refined palm kernel oil (iodine value 18) was dry fractionated at a crystallization temperature of 22 ℃ and was press-filtered after 4h to obtain a solid oil fraction.
Comparative example 2.
The oil 650g pkst (iodine number 7) and 350g palm stearin (PST, iodine number 19.8) were prepared according to the method of example 2 in patent US20090022868, and were mixed for chemical transesterification, using sodium methoxide as a catalyst, at a reaction temperature of 100 ℃, for 30 minutes, and refined to obtain oil sample B.
The indexes of the oil samples are shown in tables 1 and 2
TABLE 1 results of index measurements for various oil samples
TABLE 2 results of index measurements for various oil samples
Example 13 application experiment
Chocolate bar preparation was carried out according to the following formula:
the chocolate block making process comprises the following steps:
putting all materials into a 60 ℃ ball mill, setting the rotating speed of the ball mill to be 6.5 grades for mixing for 90min, and discharging the materials after 3 grades for mixing for 30 min. Adjusting the temperature of the materials to be 40-45 ℃, pouring the materials into the preheated plastic template, rapidly scraping redundant materials, placing the plastic template into a 10 ℃ oven after vibration, cooling for a certain time, finally inclining the template, and lightly knocking the template until all chocolate blocks fall down.
Reference sample:
chocolate bars were prepared as described above using the commercial CBS product LHK32-03 (special fat and oil, Shanghai, Inc.) as reference samples.
Sensory evaluation:
molding property:
the time for the fingers to touch the chocolate surface until no chocolate was attached to the fingers was recorded in a 10 ℃ oven. The shorter the time, the better the moldability.
The time for the production of the water-soluble fertilizer is within 10 minutes,
the time is 10 to 15 minutes,
and (x) the time is more than 15 minutes.
Demolding property:
and taking out the molded chocolate and the template, placing the molded chocolate and the template in an inclined manner, and lightly knocking the template until the chocolate row blocks fall off from the template.
The more easily the chocolate fell, indicating better demoldability.
V. the mold is easy to demould (the demolding can be realized by hardly knocking or lightly knocking the template),
the mold can be removed (the mold can be removed only by knocking the template with a certain force),
difficult to demould (requiring a large force to strike the template to demould).
Gloss:
observing the demoulded chocolate blocks with naked eyes,
the chocolate has good surface complete glossiness,
the chocolate has a certain gloss on the surface,
poor surface gloss of chocolate.
Melt-open property:
the demolded chocolate was placed in a constant temperature and humidity cabinet (25 ℃, humidity of 55%) and left for 2 days, and then the chocolate was taken out and subjected to melt evaluation.
The check marks melt quickly in the mouth and have cool mouthfeel,
when the tea melts in the mouth quickly, but the taste is not obvious,
and (x) the composition has slow melting time in the mouth and no cool mouthfeel.
Brittleness:
the demoulded chocolate was placed in a constant temperature and humidity cabinet (25 ℃, 55% for the proper degree) and left for 2 days, and then taken out and broken by hand.
The chocolate has good brittleness,
the chocolate has a certain brittleness,
chocolate was less brittle.
The results of the application experiments are shown in table 3.
As can be seen from the experimental results of Table 3, the oil samples 1.1 to 1.6 and the mixed oil samples 2 to 4 are excellent in moldability, releasability, mouth solubility, gloss and brittleness with respect to the oil sample A, B and the reference sample. Moreover, the data in tables 1 and 2 show that the oleic acid content in the mixed oil sample is higher than that in the oil sample of 1.1-1.6, the saturated fatty acid content is lower than that in the oil sample of 1.1-1.6, and the mixed oil sample is healthier.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the scope of the invention, which is defined by the claims appended hereto, and any other technical entity or method that is encompassed by the claims as broadly defined herein, or equivalent variations thereof, is contemplated as being encompassed by the claims.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications can be made by those skilled in the art after reading the above disclosure, and equivalents also fall within the scope of the invention as defined by the appended claims.
Claims (30)
1. An oil or fat composition, characterized in that the following conditions are satisfied in the oil or fat composition:
(1) the content of TAG is more than or equal to 87 percent, and the content of DAG is less than or equal to 13 percent;
(2) the solid fat content is more than 60% at 25 deg.C, more than 21% at 30 deg.C, and not more than 12% at 35 deg.C;
(3) the content of XYLa type triglyceride containing C36 or above is 38-95%, and the content of asymmetric type triglyceride PPO is not higher than 68%; wherein X, Y is a saturated fatty acid with 12-22 carbon atoms, and La is lauric acid; x, Y, La at any position on the triglyceride; p is palmitic acid and O is oleic acid;
the preparation method of the grease composition comprises the following steps: (1) transesterifying a composition comprising monoglycerides with a composition comprising lauric acid and/or esters thereof to obtain a fat a; (2) performing ester exchange on grease with the content of long carbon chain saturated fatty acid more than 40% and at least one ester of oleic acid and oleic acid or a mixture thereof to obtain grease B; (3) mixing the grease A with the grease B;
the monoglyceride-containing composition contains monoglyceride in an amount of 90% or more, and the lauric acid and/or ester thereof in the lauric acid and/or ester thereof-containing composition contains lauric acid and/or ester thereof in an amount of 90% or more.
2. The fat composition according to claim 1, wherein the content of TAG in the fat composition is 90 to 99.9%.
3. The fat composition according to claim 1, wherein the content of DAG in the fat composition is 0 to 9.1%.
4. The fat composition according to claim 1, wherein the content of the solid fat in the fat composition is 62 to 95% at 25 ℃.
5. The fat composition according to claim 1, wherein the content of the solid fat in the fat composition is 26 to 70% at 30 ℃.
6. The fat composition according to claim 1, wherein the content of the solid fat in the fat composition is 0 to 10% at 35 ℃.
7. The fat composition according to claim 1, wherein the content of the asymmetric triglyceride PPO in the fat composition is 0 to 62%.
8. The fat composition according to claim 1, wherein the content of myristic acid is 23% or less, the content of oleic acid is 21% or less, and the content of stearic acid is 4% or more.
9. The fat composition according to claim 8, wherein the myristic acid content in the fat composition is 0 to 20%.
10. The fat composition according to claim 8, wherein the content of oleic acid in the fat composition is from 0 to 15%.
11. The fat composition according to claim 8, wherein the content of stearic acid in the fat composition is 5 to 20%.
12. The fat composition according to claim 1, wherein the fat B is a fat containing asymmetric triglyceride SSO, S is a saturated fatty acid having 12 to 22 carbon atoms, and O represents oleic acid.
13. The fat composition according to claim 12, wherein the fat B is a fat containing asymmetric triglyceride SSO, S is a saturated fatty acid having 16 to 18 carbon atoms, and O represents oleic acid.
14. The fat composition according to claim 12, wherein the content of SSO in the fat B is 40 to 100%.
15. The fat composition according to claim 12, wherein the content of SSO in the fat B is 60 to 100%.
16. The fat composition according to claim 1, wherein the mass ratio of the fat A to the fat B is at least 0.1 as A/B.
17. The fat and oil composition according to claim 1, wherein the mass ratio of fat and oil A to fat and oil B is A/B of 0.1 to 10.
18. The fat and oil composition according to claim 1, wherein the mass ratio of fat and oil A to fat and oil B is A/B of 0.5 to 9.
19. The fat and oil composition according to claim 1, wherein the mass ratio of the monoglyceride-containing composition to the lauric acid or ester thereof-containing composition is 2:1 to 1: 3.
20. The fat and oil composition according to claim 1, wherein the mass ratio of the monoglyceride-containing composition to the lauric acid or ester thereof-containing composition is 1:1.1 to 1: 2.
21. The fat and oil composition according to claim 1, wherein the transesterification is an enzymatic transesterification.
22. The fat composition according to claim 1, wherein the transesterification is a selective transesterification.
23. The fat composition according to claim 1, wherein the fat having a long carbon chain saturated fatty acid content of more than 40% is one or more of palm oil, palm oil fractionated stearin, extremely hydrogenated palm oil fractionated stearin, hydrogenated palm oil, palm oil fractionated stearin, hydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenated sunflower oil; the oleate is one or more of methyl oleate, ethyl oleate and isopropyl oleate.
24. The fat composition according to claim 1, wherein the weight ratio of the fat having a long carbon chain saturated fatty acid content of more than 40% to at least one ester of oleic acid, oleic acid or a mixture thereof is not less than 1.
25. The fat composition according to claim 24, wherein the weight ratio of the fat having a long carbon chain saturated fatty acid content of more than 40% to at least one ester of oleic acid, oleic acid or a mixture thereof is 2 to 3.
26. The fat composition according to claim 1, wherein the fat B is produced by enzymatic transesterification.
27. The fat composition according to claim 1, wherein the fat B is obtained by selective transesterification.
28. A food product comprising the fat or oil composition according to any one of claims 1 to 27.
29. The food product of claim 28, wherein the food product is chocolate, whipped cream, cake, biscuit, or center-filled sauce.
30. The food product of claim 29, wherein the food product is a chocolate bar.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1731594A1 (en) * | 2005-06-09 | 2006-12-13 | Fuji Oil Europe | Non-hydrogenated fat composition and its use |
| WO2007039020A1 (en) * | 2005-09-26 | 2007-04-12 | Unilever N.V. | Non-hydrogenated hardstock fat |
| WO2013132285A1 (en) * | 2012-03-09 | 2013-09-12 | Team Foods Colombia S.A. | Cocoa butter substitute |
| CN103533840A (en) * | 2011-05-25 | 2014-01-22 | 不二制油株式会社 | Fat composition for chocolate |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2135515C (en) * | 1992-05-22 | 1999-01-26 | Frederick William Cain | Bloom-inhibiting fat blends |
| EP1862077A1 (en) * | 2006-06-02 | 2007-12-05 | Puratos N.V. | Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content |
| JP4821550B2 (en) * | 2006-10-03 | 2011-11-24 | 不二製油株式会社 | Cream oil and fat and cream using the same |
| TWI444142B (en) * | 2008-12-18 | 2014-07-11 | Kao Corp | Hard cream and chocolate |
| EP2839750B1 (en) * | 2013-08-22 | 2018-01-03 | Loders Croklaan B.V. | Fat composition |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1731594A1 (en) * | 2005-06-09 | 2006-12-13 | Fuji Oil Europe | Non-hydrogenated fat composition and its use |
| WO2007039020A1 (en) * | 2005-09-26 | 2007-04-12 | Unilever N.V. | Non-hydrogenated hardstock fat |
| CN103533840A (en) * | 2011-05-25 | 2014-01-22 | 不二制油株式会社 | Fat composition for chocolate |
| WO2013132285A1 (en) * | 2012-03-09 | 2013-09-12 | Team Foods Colombia S.A. | Cocoa butter substitute |
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