CN108112761A - A kind of inflatable non-hydrogenated substitute of cocoa fat chocolate center - Google Patents
A kind of inflatable non-hydrogenated substitute of cocoa fat chocolate center Download PDFInfo
- Publication number
- CN108112761A CN108112761A CN201611067177.9A CN201611067177A CN108112761A CN 108112761 A CN108112761 A CN 108112761A CN 201611067177 A CN201611067177 A CN 201611067177A CN 108112761 A CN108112761 A CN 108112761A
- Authority
- CN
- China
- Prior art keywords
- oil
- content
- fat
- product
- oil composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of inflatable non-hydrogenated substitute of cocoa fat chocolate center.Specifically, a kind of fat or oil composition of the present invention, said composition meets claimed below：(1) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：Content >=40% of C50+C48+C46；The content of C52 is 4 45%；The content of C50+C52+C54 is 10 95%；The content of SSS is 4 75%；The content of C36C46 is 0 65%；The content of C48 is 3 30%；Content with P2O is 2 50%；(2) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；Solid fat content >=8% at (3) 25 DEG C；Solid fat content >=1% at (4) 30 DEG C.The invention further relates to the chocolate center being prepared with the fat or oil composition and the food containing the chocolate center.
Description
Technical field
The present invention relates to candies fields, are related to a kind of inflatable non-hydrogenated substitute of cocoa fat chocolate center.
Background technology
It is always that candy business develops new product although aerated chocolate is not high in the occupation rate of Chinese market at present
One of conventional means.In recent years, as requirement of the consumer to chocolate product " novelty " is continuously improved, hundred Le Jialibao,
The giant of the candies industry such as nest, Cadbury generates great interest to such product, and does not turn off and send inflation folder
The new varieties of heart chocolate.This is because the chocolate after inflation has soft, porous texture, this outer volume and color and luster are equal
There is large change, the sensation of more " fresh and new " can be provided for consumer；In addition, chalk force density reduces after inflation, significantly
Greasy feeling is reduced, there can be the sensation than conventional products more " just melt in the mouth ", fat content is also compared with the chalk of equal volume
Power is low, can more meet the needs of consumer is to healthy food.This all the advantages all promotes the widely studied of aerated chocolate.
There are many patent application on food inflation, since the surface-active of gas and water, oil is widely different, prepare
The good product of inflation performance is often required for addition surface reactive material, to wrap up or adsorbed gas.Such as RU2336714 C1,
EP2606733, US5154942 A, US 5962059A etc. is using the lactalbumin easily to foam, water-in-oil emulsion or addition thickening
What agent and bright gelatin substance increased system wraps up in gas ability, prepares the candy easily inflated, these products are required to containing a certain amount of
Moisture is to promote foaming agent to play a role.And chocolate mass then needs strictly to limit moisture.Therefore, correlative study shows ingeniously
The inflation of gram force is difficult to the inflation of general candy or baked product.Therefore in the manufacture of chocolate, it can only start to crystallize in grease
Afterwards, bubble can be just inflated steadily to be encapsulated, and really ensure the stability of bubble.
The chocolate of inflation is a kind of multiphase dispersion, and often grain size is less than 30 μm.Density is about in 0.7-0.8g/cm3
Between (Grant M.Campbell, Estelle Mougeot, Creation and characterization of
Aerated food products [J], Trends in Food Science＆Technology, 1999,10：283-296〕.
In this system, grease as continuous phase, cocoa power, Icing Sugar etc. using small plasmid as dispersed phase distribution in grease, together
When countless fine and closely woven minute bubbles also disperse wherein.When chocolate dissolves, tiny plasmid is dispersed in including gas with suspended substance
In the grease continuous phase of liquid because bubble viscosity it is very low, the holding that the gas in grease will not be stablized wherein, and
It can disappear from oil immediately.When chocolate is by temperature adjustment and cooled and solidified, grease is fixed with certain crystal form.And
The small plasmid such as powder and countless fine and closely woven bubbles are fixed between neat grease lattice so that chocolate becomes height
Homogeneous solid mixt (Xie Shichao, micropore chocolate new process key technology research [D], Southern Yangtze University, 2009；Liu Lina,
The technical study [D] of aerated chocolate, Southern Yangtze University, 2009).It can be seen that whether chocolate mass can quickly inflate master
To rely on the solid-liquid ratio and crystalline rate of grease.
On how to preferably improve the inflation performance of chocolate, many researchers are studied in detail.Mainly
It concentrates on：The crystallization of pure fat prod is adjusted using the method for temperature adjustment；Adding a certain amount of emulsifier increases surface-active；Addition
A certain amount of hydrogenated oil and fat or Long carbon chain saturated acid make product be easier to wrap up in gas to improve hardness of chocolate etc..Such as CN
1142715 C are by adding different emulsifiers, such as the polyglycerol ester of 0.2-5% and the lecithin of 0.1-3%, dismissed at 30 DEG C,
So that product has certain inflation performance, density 0.5-1.0g/cm3, preferably 0.7-0.9g/cm3.CN 1129365C lead to
It crosses hard grease, such as high erucic acid perhydrogenating rape oil, is mixed with butter, prepare foaming agent, be added in chocolate and directly dismiss,
Prepared foaming agent provides the support frame of crystallization for grease inflation, and after 25 DEG C -40 DEG C are dismissed, density is up to 0.5-0.9g/
cm3, but its foaming agent prepared needs to be prepared with specific chilling kneader device, and the product otherwise formed cannot play due
Foaming effect, the foaming agent additionally added in addition need stringent control dosage, otherwise can change the grease formula of product and influence
Effect.Although these can cause chocolate mass to be filled with certain gas, undeniably, temperature adjustment processing adds candy
The operation difficulty of enterprise, the emulsifier additionally added in add product cost.Health risk is more brought into using hydrogenated oil and fat.Not only
In this way, being with the addition of hydrogenated oil and fat while product hardness is increased, mouthfeel soft in itself when product is eaten is sacrificed, is not appropriate for
It is used as center-filled product.Therefore, sandwich class aerated product oil both needs to add in a certain amount of soft liquid oil, makes sandwich become more
For softness, and need to prevent solid fat content because the addition of liquid oil by certain method inflation cannot be met when becoming relatively low
It it is required that therefore can be by the Selection utilization to sweet three ester, with reference to the crystallization property of grease itself, without additionally adding emulsification
Agent, and ensure enough inflation rates in the case of a degree of reduction saturation degree, just become more to be worth exploring.
After palm oil and palm-kernel oil are carried out transesterification by CN102726547A, the fat or oil composition that saturation degree is 50-80% is obtained, but
It is then bad for chocolate center mouthfeel since the solid fat content of each temperature section is all excessively high, without the sensation of just melt in the mouth, instead
Add wax mouth and viscous mouthfeel.EP1676484B2 is using point carrying palm olein oil and palm oil or point carry shea butter and palm oil
Transesterification is carried out, basic oil is dismissed at 15-16.5 DEG C, density is up to 0.65-0.85g/cm3.It is needed during the product operation special
Notice that temperature controls, prevent that temperature is excessively high, product caves in.
By can obtain above, the adding of particular emulsifier or albumen, relatively low operation temperature, high solid fat content are had left, compared with
The soft sandwich inflation effect being extremely difficult to non-cocoa butter vegetable oil.
It is difficult to be filled with gas with the mode of stirring due to crystallizing firm fat, equipment vendor also uses various ways
Solve the problems, such as the inflation of chocolate.Most commonly gas is dissolved in material using pressurization or vacuum mode, passes through pressure
Material is cooled down immediately after official post gas expansion.This is very applicable for tempered chocolate, because chocolate is with relatively stable after temperature adjustment
Lattice, can wrap up more air, but for the weaker non-temperature adjustment grease of lattice or temperature adjustment improperly chocolate mass, vacuum
With pressurization it is easy to appear inflation material sternly shrink and overflow mold the phenomenon that (Hao Dunfeigao, " chocolate, mixing chocolate and
The inflation of sugar-coat ",《Chinese food industry》, 1996,11：30-32).Also manufacturer uses special equipment such as HAAZ-
Mondomix is rotated by the high speed of stator and rotor, while is passed through gas, can obtain density 0.6-1.1cm3Between inflation
Chocolate (Mondomix Howden BV, " Continuous process for aerated chocolate manufacture ",《Chinese food industry》, 1997,12：34-
35).But special installation puts into the cost and process complexity for adding product.
Therefore, this field still needs a kind of fat or oil composition, can make prepared substitute of cocoa fat chocolate mass i.e.
Using simply operation is dismissed, it is not required to acutely cool down, just possesses fast aeration performance, and hold gas performance is good.
The content of the invention
Present invention seek to address that the problem of non-hydrogenated substitute of cocoa fat chocolate mass is difficult to inflate, is selected by raw material, changed
The operating methods such as modified are learned, a kind of vegetable fat composite is obtained, the substitute of cocoa fat chocolate mass of preparation can be made, even if making
With simply operation is dismissed, it is not required to acutely cool down, just possesses fast aeration performance, and hold gas performance is good.
Therefore, first aspect present invention provides a kind of fat or oil composition, said composition：
(1) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content >=40% of C50+C48+C46；
(b) content of C52 is 4-45%；
(c) content of C50+C52+C54 is 10-95%；
(d) content of SSS is 4-75%；
(e) content of C36-C46 is 0-65%；
(f) content of C48 is 3-30%；With
(g) content of P2O is 2-50%；
(2) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
Solid fat content >=8% at (3) 25 DEG C；With
Solid fat content >=1% at (4) 30 DEG C.
In one or more embodiments, the content of the C50+C48+C46 is 40-70%, such as 40-60%, 40-
50% or 55-65%.
In one or more embodiments, the content of C52 is 4-40%, such as 4-35%, 4-10%, 4-8%, 6-
30%th, 6-20%, 6-10% or 25-35% etc..
In one or more embodiments, the content of C50+C52+C54 is 15-95%, such as 15-50%, 15-
40%th, 15-30%, 15-25%, 50-95%, 70-95% or 85-95% etc..
In one or more embodiments, the content of SSS is 4-65%, for example, 10-65%, 20-65%, 30-65%,
40-65%, 50-65% or 4-10% etc..
In one or more embodiments, the content of C36-C46 is 0.5-60%, such as 10-60%, 20-60%,
30-60%, 40-60%, 45-60%, 45-55%, 50-60%, 52-65% or 0.5-5% etc..
In one or more embodiments, the content of C48 is 5-30%, for example, 5-25%, 10-30%, 12-25%,
15-30%, 18-28%, 10-25%, 5-8% or 5-10% etc..
In one or more embodiments, the content of P2O is 3-50%, for example, 10-50%, 20-50%, 30-50%,
35-50%, 40-50%, 3-10% or 3-8% etc..
In one or more embodiments, solid fat content at 25 DEG C is 8-15%, such as 8-13% or 10-12%.
In one or more embodiments, solid fat content at 30 DEG C is 1-15%, such as 1-10%, 2-5% or 4-
10%.
In one or more embodiments, the fat or oil composition is a kind of non-hydrogenated substitute of cocoa fat.
In one or more embodiments, the fat or oil composition is complete sweet three esters plant oil-based composition.
In one or more embodiments, the fat or oil composition contains crude vegetal, its point carries product or ester is handed over
It changes product or the crude vegetal, its point carries arbitrary two or more of mixtures in product and transesterification product.
In one or more embodiments, the crude vegetal is selected from：Palm-kernel oil, palm oil, shea butter, soya-bean oil, rapeseed oil,
Sunflower oil, cottonseed oil, corn oil, rice bran oil, peanut oil, olive oil, fish oil, coconut oil, sesame oil, sal fat, ice
Mist grass fat and cocoa butter.
In one or more embodiments, the fat or oil composition contains crude vegetal or its point proposes the ester friendship of product
Product is changed, the transesterification product includes at least palm-kernel oil or its point carries product, palm oil or its point and carry product, shea butter
Or its point carries two or three of transesterification product in product.
In one or more embodiments, the fat or oil composition contains crude vegetal or its point proposes the ester friendship of product
Product is changed, the transesterification product includes at least palm-kernel oil or its point proposes the ester friendship that product carries product with shea butter or its point
Change product.
In one or more embodiments, the fat or oil composition carries the mixture of product, institute for natural plants oil
It states mixture and contains in palm oil that fusing point point carries product and secondary point of palm oil carries product.
In one or more embodiments, the fat or oil composition, which contains the newborn oily ester with other vegetable oil of wooden fruit liquid, to be handed over
Change product.
In one or more embodiments, the iodine value of the fat or oil composition is 35-55gI2/ 100g, such as 38-
50gI2/100g。
In one or more embodiments, the fusing point of the fat or oil composition is 20-32 DEG C, such as 22-30 DEG C.
In one or more embodiments, the fat or oil composition contains that palm kernel oil carries product, fractionated palm oil carries
Product and the transesterification product of the wooden fruit liquid oil three of breast.In one or more embodiments, the palm kernel oil carries product
Iodine value be 6-12gI2/ 100g, such as 6-10gI2/100g.In one or more embodiments, the fractionated palm oil carries product
Iodine value be 30-40gI2/ 100g, such as 33-38gI2/100g.In one or more embodiments, the wooden fruit liquid oil of breast
Iodine value be 50-65gI2/ 100g, such as 55-65gI2/100g.In one or more embodiments, the palm kernel oil
Carry product, fractionated palm oil carries product and the weight ratio of the wooden fruit liquid oil of breast is 1~3：1：1~3.In one or more embodiments
In, the palm kernel oil carries product, fractionated palm oil carries product and the mixture of the wooden fruit liquid oil of breast is through chemically catalyzed interesterification and refining,
Obtain the fat or oil composition.In one or more embodiments, the iodine value of the fat or oil composition is 35-50gI2/ 100g,
Such as 38-45gI2/100g.In one or more embodiments, the fusing point of the fat or oil composition is 22-32 DEG C, such as 25-
30℃。
In one or more embodiments, the fat or oil composition contains palm kernel oil and carries product and the wooden fruit liquid oil of breast
Mixture transesterification product.In one or more embodiments, the iodine value that the palm kernel oil carries product is 6-
12gI2/ 100g, such as 6-10gI2/100g.In one or more embodiments, the iodine value of the wooden fruit liquid oil of breast is 50-
65gI2/ 100g, such as 55-65gI2/100g.In one or more embodiments, the palm kernel oil carries product and breast wood
The weight ratio of fruit liquid oil is 1：1~2.In one or more embodiments, the iodine value of the fat or oil composition is 35-50gI2/
100g, such as 38-45gI2/100g.In one or more embodiments, the fusing point of the fat or oil composition is 20-30 DEG C, example
Such as 22-28 DEG C.
In one or more embodiments, the fat or oil composition contains fusing point point in palm oil and carries product and palm oil
The transesterification product of the secondary point of mixture for carrying product.In one or more embodiments, fusing point point carries in the palm oil
The iodine value of product is 40-60gI2/ 100g, such as 40-55gI2/100g.In one or more embodiments, the palm oil
The secondary point of iodine value for carrying product is 60-70gI2/ 100g, such as 62-68gI2/100g.In one or more embodiments, palm fibre
Fusing point point puies forward secondary point of weight ratio for carrying product of product and palm oil as 6~10 in palmitic acid oil：1, such as 8~10：1.At one or
In multiple embodiments, the iodine value of the fat or oil composition is 40-55gI2/ 100g, such as 43-50gI2/100g。
Second aspect of the present invention provides chocolate mass, and in terms of the weight of the slurry, the chocolate mass contains：
(1) fat or oil composition of the present invention of 10-70%, preferably 35-50%；With
(2) solid content of 30-90%, preferably 50-65%.
In one or more embodiments, the solid content contains Icing Sugar, optional cocoa power, optional milk powder and appoints
The emulsifier of choosing.
In one or more embodiments, in terms of the weight of slurry, the content of Icing Sugar is 10-60%, such as 20-60%, 30-
60% or 30-55% etc..
In one or more embodiments, in terms of the weight of slurry, the content of cocoa power is 0-20%, such as 0-15% or
0-10% etc..
In one or more embodiments, in terms of the weight of slurry, the content of milk powder is 0-20%, such as 0-15%, 5-
20% or 5-15% etc..
In one or more embodiments, in terms of the weight of slurry, the content of emulsifier is less than 2%, such as 0-1%.
Third aspect present invention provides a kind of aerated chocolate slurry dismissed, in terms of the weight of the slurry, the chalk
Power slurry contains：
(1) fat or oil composition of the present invention of 10-70%, preferably 35-50%；With
(2) solid content of 30-90, preferably 50-65%.And the inflation rate of the aerated chocolate slurry is 10-65%, preferably
30-65%.
In one or more embodiments, the solid content contains Icing Sugar, optional cocoa power, optional milk powder and appoints
The emulsifier of choosing.
In one or more embodiments, in terms of the weight of slurry, the content of Icing Sugar is 10-60%, such as 20-60%, 30-
60% or 30-55% etc..
In one or more embodiments, in terms of the weight of slurry, the content of cocoa power is 0-20%, such as 0-15% or
0-10% etc..
In one or more embodiments, in terms of the weight of slurry, the content of milk powder is 0-20%, such as 0-15%, 5-
20% or 5-15% etc..
In one or more embodiments, in terms of the weight of slurry, the content of emulsifier is less than 2%, such as 0-1%.
Fourth aspect present invention provides a kind of chocolate or baking product are sandwich, and the chocolate or baking product are sandwich by the present invention
The chocolate mass or the aerated chocolate slurry dismissed are prepared.
Fifth aspect present invention provides a kind of food for including chocolate center described herein.
In one or more embodiments, the food is baking product, candy, chocolate and its sandwich combination production
Product.
Description of the drawings
Fig. 1：With the sandwich sauce of homogenous quantities on-inflatable prepared by the fat or oil composition 1 of the present invention with inflating sandwich sauce body product pair
Than.Left figure is unaerated, and right figure is inflation.
Fig. 2：Sandwich piece of the on-inflatable prepared with the fat or oil composition 3 of the present invention is with inflating sandwich piece of sectional drawing.Left figure is
Unaerated, right figure are inflation.
Specific embodiment
The present invention provides a kind of fat or oil composition.Preferably, which is complete sweet three esters plant oil-based composition.
The fat or oil composition of the present invention can be used as non-hydrogenated substitute of cocoa fat, for preparing inflatable non-hydrogenated chocolate center.This hair
Bright fat or oil composition has good inflation performance；Only addition prepares the conventional emulsifier (lecithin of chocolate<2%), very
Emulsifier can not extremely be added；It, at room temperature can be quickly complete even if dismissing equipment using common, cooling down without intensity or refrigerating
Into charge operation, inflation rate is up to 60%.Therefore, the present invention overcomes existing aerated chocolate product by different emulsifiers or
The defects of hydrogenated oil and fat or special installation can be inflated.
The fat or oil composition of the present invention can contain vegetable oil or its mixture.Vegetable oil can be any edible plant
Oil.Vegetable oil can be crude vegetal, i.e., without point carrying, the vegetable oil of transesterification and modification or its point carry
Product or the product of modified processing；Or vegetable oil can be transesterification product.Transesterification product can be planted selected from natural
The transesterification product point carried between product and two or more greases of modified product of object oil, vegetable oil.Crude vegetal
Example includes but unlimited palm-kernel oil, palm oil, shea butter, soya-bean oil, rapeseed oil, sunflower oil, cottonseed oil, corn oil, rice
Oil extracted from rice husks, peanut oil, olive oil, fish oil, coconut oil, sesame oil, sal fat, ice fog grass fat and cocoa butter.Divide and carry product
Example includes but not limited to that palm kernel oil carries product, fractionated palm oil carries product, the wooden fruit point of breast carries fusing point in product and palm oil
Divide and carry product.Transesterification product can be the transesterification product that two or more these points carry product.When using two or more
During the complex composition of vegetable oil, the complex composition of two or more crude vegetals can be used, it is possible to use two kinds or more
Kind point carries the complex composition of product or usable crude vegetal carries the complex composition of product with dividing.
For example, in certain embodiments, the vegetable oil can be that palm kernel oil carries product, fractionated palm oil proposes production
The wooden fruit point of object, breast carries product (such as the wooden fruit liquid oil of breast) or its two or more mixture.In certain embodiments,
The fat or oil composition of the present invention contains newborn wooden fruit point and carries product other vegetable oil such as palm kernel oils propose production (such as the wooden fruit liquid oil of breast)
Object and/or fractionated palm oil carry the compounding mixture of product.In other embodiments, fat or oil composition of the invention contains palm
Fusing point point carries product in oil and secondary point of palm oil carries product (such as palm olein oil).Preferably, the palm kernel oil proposes production
Object, fractionated palm oil carry that fusing point point carries product in the wooden fruit liquid oil of product, breast, palm oil and secondary point of palm oil carries product and has hereafter
The iodine value.
It should be understood that the similar terms such as " containing ", " comprising " used in the present invention also include " by ... form ",
" by ... form ".In addition, times of any scope and other arbitrary specific embodiments in any specific embodiments of this paper
Meaning scope can be combined.
Each vegetable oil known in the art or other greases can be used to prepare the fat or oil composition of the present invention, as long as matching somebody with somebody
The fat or oil composition of system gained meets the present invention to sweet three ester, aliphatic acid, the solid requirements such as fat content and crystalline rate.Specifically
For, these requirements include：
(1) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content >=40% of C50+C48+C46；
(b) content of C52 is 4-45%；
(c) content of C50+C52+C54 is 10-95%；
(d) content of SSS is 4-75%；
(e) content of C36-C46 is 0-65%；
(f) content of C48 is 3-30%；With
(g) content of P2O is 2-50%；
(2) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
Solid fat content >=8% at (3) 25 DEG C；With
Solid fat content >=1% at (4) 30 DEG C.
In the present invention, the summation that C54, C52, C50, C48, C46 or similar statement refer to contained fatty acid carbon atoms number is
Sweet three ester of shown numerical value.Sweet three ester that the fatty acid carbon atoms number as contained by C54 statements is 54.C36-46 refers to contained aliphatic acid
Carbon number is the summation of 36 to 46 sweet three ester.SSS be aliphatic acid be saturated fatty acid sweet three ester, the carbon of each aliphatic acid
Number is between 6-24.P2O is that there are two palmitic acids and sweet three ester of an oleic acid for tool.
In certain embodiments, the content of the C50+C48+C46 be 40-70%, such as 40-60%, 40-50% or
55-65%.In certain embodiments, the content of C52 is 4-40%, such as 4-35%, 4-10%, 4-8%, 6-30%, 6-
20%th, 6-10% or 25-35% etc..In certain embodiments, the content of C50+C52+C54 is 15-95%, such as 15-
50%th, 15-40%, 15-30%, 15-25%, 50-95%, 70-95% or 85-95% etc..In certain embodiments, SSS
Content for 4-65%, such as 10-65%, 20-65%, 30-65%, 40-65%, 50-65% or 4-10% etc..In some realities
Apply in scheme, the content of C36-C46 is 0.5-60%, such as 10-60%, 20-60%, 30-60%, 40-60%, 45-60%,
45-55%, 50-60%, 52-65% or 0.5-5% etc..In certain embodiments, the content of C48 is 5-30%, such as 5-
25%th, 10-30%, 12-25%, 15-30%, 18-28%, 10-25%, 2-8% or 5-10% etc..In some embodiments
In, the content of P2O is 3-50%, such as 10-50%, 20-50%, 30-50%, 35-50%, 40-50%, 3-10% or 2-
8% etc..
In certain embodiments, 25 DEG C when solid fat content for 8-15%, such as 8-13% or 8-12%.In some realities
It applies in scheme, solid fat content at 30 DEG C is 1-15%, such as 1-12%, 1-10% or 2-5%.
Preferably, the iodine value of fat or oil composition of the invention is 35-55gI2/ 100g, such as 38-50gI2/100g.It is excellent
Choosing, the fusing point of fat or oil composition of the invention are 20-32 DEG C, such as 22-30 DEG C.
In certain embodiments, fat or oil composition of the present invention contains that palm kernel oil carries product, fractionated palm oil carries product
With the transesterification product of newborn wooden fruit liquid oil three.In certain embodiments, the iodine value which carries product is 6-
12gI2/ 100g, such as 6-10gI2/100g.In certain embodiments, the iodine value which carries product is 30-40gI2/
100g, such as 33-38gI2/100g.In certain embodiments, the iodine value of the wooden fruit liquid oil of the breast is 50-65gI2/ 100g, such as
55-65gI2/100g.In certain embodiments, which carries product, fractionated palm oil carries product and the wooden fruit liquid oil of breast
Weight ratio be 1~3：1：1~3.In certain embodiments, which carries product, fractionated palm oil carries product and breast
The mixture of wooden fruit liquid oil obtains the fat or oil composition through chemically catalyzed interesterification and refining.In certain embodiments, the grease
The iodine value of composition is 35-50gI2/ 100g, such as 38-45gI2/100g.In certain embodiments, the fat or oil composition
Fusing point is 22-32 DEG C, such as 25-30 DEG C.
In certain embodiments, fat or oil composition of the invention meets claimed below：
(1) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content of C50+C48+C46 is 40-50%；
(b) content of C52 is 4-10%；
(c) content of C50+C52+C54 is 15-25%；
(d) content of SSS is 50-65%；
(e) content of C36-C46 is 52-65%；
(f) content of C48 is 12-25%；With
(g) content of P2O is 2-8%；
(2) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
Solid fat content >=8% at (3) 25 DEG C；With
Solid fat content >=1% at (4) 30 DEG C.
In these embodiments, it is preferred to ground, which contains that palm kernel oil carries product, fractionated palm oil proposes production
Object and the transesterification product of the wooden fruit liquid oil three of breast.Preferably, the iodine value of the fat or oil composition is 35-50gI2/ 100g, such as
38-45gI2/100g；Fusing point is 22-32 DEG C, such as 25-30 DEG C.Preferably, the palm kernel oil carries product, fractionated palm oil
Carry product and the wooden fruit liquid oil of breast iodine value and consumption proportion as mentioned before.
In certain embodiments, fat or oil composition of the invention contains palm kernel oil and carries product and the wooden fruit liquid oil of breast
The transesterification product of mixture.In certain embodiments, the iodine value which carries product is 6-12gI2/ 100g, such as
6-10gI2/100g.In certain embodiments, the iodine value of the wooden fruit liquid oil of the breast is 50-65gI2/ 100g, such as 55-65gI2/
100g.In certain embodiments, it is 1 which, which carries product and the weight ratio of the wooden fruit liquid oil of breast,：1~2.In some realities
It applies in scheme, the iodine value of the fat or oil composition is 35-50gI2/ 100g, such as 38-45gI2/100g.In certain embodiments,
The fusing point of the fat or oil composition is 20-30 DEG C, such as 22-28 DEG C.
In certain embodiments, fat or oil composition of the invention meets claimed below：
(1) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content of C50+C48+C46 is 40-50%；
(b) content of C52 is 4-10%；
(c) content of C50+C52+C54 is 15-25%；
(d) content of SSS is 50-60%；
(e) content of C36-C46 is 45-55%；
(f) content of C48 is 18-28%；With
(g) content of P2O is 2-8%；
(2) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
Solid fat content >=10% at (3) 25 DEG C；With
Solid fat content >=2% at (4) 30 DEG C.
In these embodiments, it is preferred to ground, which contains palm kernel oil and carries product and the wooden fruit liquid oil of breast
Mixture transesterification product.Preferably, the iodine value of the fat or oil composition is 35-50gI2/ 100g, such as 38-45gI2/
100g；Fusing point is 20-30 DEG C, such as 22-28 DEG C.Preferably, the palm kernel oil puies forward the iodine value of product and the wooden fruit liquid oil of breast
And consumption proportion is as mentioned before.
In certain embodiments, fat or oil composition of the invention contains in palm oil fusing point point and carries product and palm oil two
The transesterification product of the secondary point of mixture for carrying product.In certain embodiments, fusing point divides the iodine value for carrying product in the palm oil
For 40-60gI2/ 100g, such as 40-55gI2/100g.In certain embodiments, secondary point of iodine value for carrying product of the palm oil
For 60-70gI2/ 100g, such as 62-68gI2/100g.In certain embodiments, fusing point point carries product and palm in palm oil
Secondary point of weight ratio for carrying product of oil is 6~10：1, such as 8~10：1.In certain embodiments, the iodine of the fat or oil composition
Valency is 40-55gI2/ 100g, such as 43-50gI2/100g。
In certain embodiments, fat or oil composition of the invention meets claimed below：
(1) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content of C50+C48+C46 is 55-65%；
(b) content of C52 is 25-35%；
(c) content of C50+C52+C54 is 85-95%；
(d) content of SSS is 4-10%；
(e) content of C36-C46 is 0.5-5%；
(f) content of C48 is 2-8%；With
(g) content of P2O is 35-50%；
(2) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
Solid fat content >=10% at (3) 25 DEG C；With
Solid fat content >=4% at (4) 30 DEG C.
In these embodiments, it is preferred to ground, which contains fusing point point in palm oil and carries product and palm oil
The transesterification product of the secondary point of mixture for carrying product.Preferably, the iodine value of the fat or oil composition is 40-55gI2/ 100g, example
Such as 43-50gI2/100g.Preferably, fusing point point carries product in the palm oil and secondary point of palm oil puies forward the iodine value and use of product
Amount proportioning is as mentioned before.
Transesterification can be chemically catalyzed interesterification.For example, transesterification includes, raw oil material progress vacuum is done under heating
It is dry, it adds in catalyst and is carried out under heating.Heating can carry out at 90~120 DEG C, such as 105 DEG C, dry (being dehydrated) time
When can be 0.5~2 small, for example, 1 it is small when.After catalyst adds in, preferably reacted at 80~110 DEG C, such as 100 DEG C
0.1~2 it is small when, such as 0.5 it is small when, be then cooled to 60~80 DEG C, such as 70 DEG C vacuum breakers.Catalyst can be that this field is normal
For hydroxide, carbonate, the bicarbonate of the catalyst of grease transesterification, including but not limited to alkali or alkaline earth metal
At least one of salt, alkoxide.The hydroxide of alkali or alkaline earth metal may be selected from KOH, NaOH and Ca (OH)2.Alkali metal
Carbonate may be selected from K2CO3And Na2CO3.The bicarbonate of alkali metal may be selected from KHCO3And NaHCO3.Alkali alcoholate can
To be such as NaOCH3.The dosage of catalyst can be 0.1~3.0 weight % of grease and raw oil material total weight, preferably 0.3~
2 weight %, more preferable 0.5~1.0 weight %.
Preferably, ester exchange reaction is terminated using terminator.Terminator can be organic acid or inorganic acid.Organic acid can be with
It is citric acid and tartaric acid etc..Inorganic acid can be hydrochloric acid, phosphoric acid and sulfuric acid etc..Preferred terminator is citric acid.To terminating
The additive amount of agent is not particularly limited, as long as can cause the reaction terminating, such as can add in raw oil material total weight
The terminator of 0.5~3 weight %, such as 1 weight %.
Grease obtained to transesterification conventional refining can be carried out after transesterification.For example, refining includes carrying out under heating
Dehydration is decolourized and carries out being deodorized under heating under heating.Dehydration can at 90~120 DEG C, such as 105 DEG C into
Row vacuum dehydration, when dewatering time can be 0.1~2 small, such as 1 it is small when.Decoloration is in decolorising agent (such as atlapulgite etc.)
In the presence of under 90~120 DEG C (such as 110 DEG C) keep 0.1~2 it is small when, such as 0.5 it is small when.Deodorization exists under vacuum
It is carried out under 200~260 DEG C (such as 240 DEG C) under inert gas (such as nitrogen) atmosphere.Preferably, fat or oil composition after deodorization
Free fatty content be less than 0.1 weight %.
In certain embodiments, can also as needed to the present invention fat or oil composition in add nut, dried fruit,
The flavor substances such as milk powder.
The fat or oil composition of the present invention can be used for preparing chocolate mass.In general, in terms of the weight of the slurry, it is of the invention
Chocolate mass contains：
(1) fat or oil composition of the present invention of the preferred 35-50% of 10-70%；(2) solid of the preferred 50-65% of 30-90%
Object.
Solid content can be other ingredients in addition to grease that this field is used to prepare chocolate mass, including but it is unlimited
In containing Icing Sugar, optional cocoa power, optional milk powder and optional emulsifier.In general, in terms of the weight of slurry, Icing Sugar contains
It measures as 10-60%, such as 20-60%, 30-60% or 30-55%；The content of cocoa power is 0-20%, such as 0-15% or 0-
10% etc.；The content of milk powder is 0-20%, such as 0-15%, 5-20% or 5-15%；The content of emulsifier be less than 2%, such as
0-1%.
Emulsifier is only limitted to lecithin.In the certain preferred embodiments of the present invention, chocolate mass of the invention is not
Contain emulsifier.
In general, the mixture of each component of chocolate mass can be used to prepare by ball mill or three-roller grinding, you can
Obtain chocolate mass of the average grain diameter at 20 μm -25 μm, i.e. substitute of cocoa fat slurry.
Conventional method and apparatus (such as kenwood frothing machines) can be used to dismiss the chocolate mass of the present invention, make it
Inflation.For example, 1-30min can be dismissed at 20-30 DEG C, you can obtain the aerated chocolate slurry that inflation rate reaches 10-65%.This
The chocolate mass of invention dismisses more than 50min in suitable temperature range, can maintain the inflation rate scope.After dismissing
Product contain almost for the sightless fine and closely woven bubble of people's naked eyes, be not easy that there is visual appearance damage in casting process
Wound.
Therefore, the present invention also provides a kind of aerated chocolate slurry dismissed, in terms of the weight of the slurry, the chocolate
Slurry contains：
(1) fat or oil composition of the present invention of the preferred 35-50% of 10-70%；With
(2) solid content of the preferred 50-65% of 30-90%；
And inflation the rate 10-65%, preferably 30-65% of the aerated chocolate slurry.
The ingredient and content of the solid content are as mentioned before.
Dismissing rear product can be poured into grinding tool or in biscuit, bread, and it is sandwich etc. to prepare chocolate center, baking product.Cause
This, the present invention also provides a kind of chocolate or baking product are sandwich, and the chocolate or baking product are sandwich by chalk of the present invention
Power slurry or the aerated chocolate slurry dismissed are prepared；And include the food of chocolate center described herein, such as biscuit
Or bread.
Newborn wood fruit liquid oil is to carry product dividing for shea butter, mainly carries newborn wood fruit using point in food in actual use
The stearic cacaolike butter (CBE) for preparing high added value of the wooden fruit of breast that oil obtains, and the wooden fruit liquid oil of breast generated is then mainly used for protecting
Skin product due to not sufficient utilization ways in food, and greatly reduce the added value of newborn wooden fruit liquid oil
(WO2013131862A1).In addition, the solid fat content of breast wood fruit liquid oil is relatively low, it is relatively low without the ability for wrapping up in gas at normal temperatures
Solid fat content need to improve by special mode, to reach with the ability that gas is wrapped up under room temperature.But it is a discovery of the invention that make
The non-temperature adjustment substitute of cocoa fat raw material prepared with newborn wooden fruit liquid oil, cocoa butter is softer than in texture, therefore is more suitable as sandwich
Raw material.
Meanwhile basic oil of the invention is free of hydrogenated oil and fat, also without special surfactant is used when dismissing, simultaneously
It need not acutely cool down, can operate at normal temperatures, kill time short.Another advantage is that it is beaten using only most common
Equipment (kenwood frothing machines) is sent out, can also be rapidly achieved the density requirements of aerated chocolate, and hold gas performance is superior, does not have
Violent volume contraction and expansion.The present invention has greatly saved production cost, simplifies operation.
In addition, the aerated chocolate sandwich material of the present invention has almost invisible stomata, skin breakage is not easily caused.Production
Product can be stored 2 months or more in the environment of not higher than 30 DEG C, and product still can be in room temperature 8 months even 1 year or more
The state of inflation is kept,；Without trans acids, it is non-hydrogenated, meet consumer for health pursuit；With it is common it is sandwich compared with, mouth
Sense is slim and graceful, and product low fat and sugar is low in calories, and there is the creamy mouthfeel of more classes to be substantially distinguished from conventional sandwich product.
Hereafter the present invention will be illustrated in a manner of specific embodiment.It is to be understood that these embodiments are only illustrative, and
The scope being not intended to limit the invention.Raw material, method and reagent used in embodiment, unless otherwise stated, being this
Raw material, method and the reagent of field routine.
The vegetable oil and emulsifier that following embodiments use are all from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
The detection method of use is as follows：
Fusing point detects：According to ISO 6321：The measure of 2002 animal and plant fat fusing points (sliding point)
Iodine number detects：According to 5532 vegetable and animals oils determination of iodine value of GB/T
FAC is detected：It is prepared and 17377 animal and plant fats of GB/T according to 17376 animal and plant fat fatty acid methyl esters of GB/T
The gas chromatography analysis method of fatty acid methyl ester measures
TAG is detected：According to AOCS Ce 5-86, AOCS Ce 5-86 (1997) Triglycerides by gas
Chromatography is measured
Gu fat detects (SFC)：Sample is put into pulsed nuclear magnetic resonance instrument (p-NMR) special glass sample cell, at 60 DEG C
0.5h is melted in water bath with thermostatic control to eliminate crystallization memory, is transferred in thermostat and keeps 1h in 0 DEG C, then heat to and treat thermometric
Degree, the solid fat content after the temperature spot retains 0.5h using pulsed nuclear magnetic resonance instrument (p-NMR) detection sample at such a temperature
(SFC)。
Ester exchange method：Raw oil material is dried in vacuo under heating, catalyst is added in and carries out in a heated condition.
Heating carries out at 105~110 DEG C, when drying time can be 0.5~2 small.Catalyst add in after, at 100~105 DEG C into
When row reaction 0.5~2 is small, 60~80 DEG C of vacuum breakers are then cooled to.Catalyst can be according to the raw oil material used in real reaction
It is made choice Deng according to routine techniques, workable catalyst includes KOH, NaOH, Ca (OH)2、K2CO3、Na2CO3、KHCO3、
NaHCO3And NaOCH3.The dosage of catalyst is grease and 0.3~2 weight % of raw oil material total weight.It is terminated using terminator
Ester exchange reaction.Terminator can be citric acid, tartaric acid, hydrochloric acid, phosphoric acid or sulfuric acid.The additive amount of terminator is raw oil material
0.5~3 weight % of total weight.
Method of refining：Including being dehydrated, decolourizing and be deodorized.Dehydration carries out at 100~110 DEG C, vacuum dehydration, and the time is
0.5~2 it is small when.Decoloration kept in the presence of decolorising agent (such as atlapulgite when) at 105~115 DEG C 0.1~1 it is small when.
Deodorization carries out at 230~250 DEG C under inert gas (such as nitrogen) atmosphere under vacuum.Fat or oil composition after deodorization
Free fatty content be less than 0.1 weight %.
Embodiment I：Fat or oil composition and its preparation
Fat or oil composition 1：
Sample preparation：Palm kernel oil is carried into product IV=8-9gI2/ 100g, fractionated palm oil carry product IV=33-36gI2/
100g, breast wood fruit liquid oil (IV=60-64gI2/ 100g), by 2：1：2 mixing, then chemically catalyzed interesterification and refining are carried out, obtain IV
For 40-42gI2/ 100g, fusing point are 27-29 DEG C of ester interchanged prod, i.e. fat or oil composition 1.
Fat or oil composition 2：
Palm kernel oil is carried into product IV=6--9gI2/ 100g, breast wood fruit liquid oil RBD shea olein (IV=60-
64gI2/ 100g), by 2：3 mixing, then chemically catalyzed interesterification and refining are carried out, obtain IV=40-42gI2/ 100g, fusing point 24-26
DEG C transesterification grease, i.e. fat or oil composition 2.
Fat or oil composition 3：
Fusing point in palm oil point is carried into product (IV=44-50gI2/ 100g) with secondary point of palm oil carry product (IV=64-
66gI2/ 100g) press 9：1 mixing after refining, obtains IV=45-49gI2/ 100g, fusing point is 25-27 DEG C of compound lard, i.e., oily
Oil/fat composition 3.
Fat or oil composition 4：
Palm kernel oil is carried into product-(IV：22-26gI2/ 100g) with fractionated palm oil carry product-(IV：54-57gI2/
100g), in mass ratio 3：1 mixing, then chemically catalyzed interesterification and refining are carried out, obtain IV=30gI2/ 100g, fusing point are 25-27 DEG C
Compound lard, i.e. fat or oil composition 4.
Fat or oil composition 5：
Fusing point in palm oil point is carried into product (IV=44-50gI2/ 100g) with secondary point of palm oil carry product (IV=64-
66gI2/ 100g) press 3：7 mixing after refining, obtain IV=58-64gI2/ 100g, fusing point is 18-23 DEG C of compound lard, i.e., oily
Oil/fat composition 5.
Method detects the base values of each fat or oil composition as previously described, as a result as shown in table 1 below.
Table 1：Different fat or oil composition base values contrast tables
Embodiment II：Chocolate mass and its preparation
In the following embodiments, the chocolate mass of use and the sandwich preparation method of inflation, inflation detection method are as follows：
(1) substitute of cocoa fat chocolate cream blank preparation technics：
The fat or oil composition 1,2,3,4 and 5 being prepared using embodiment I, prepares substitute of cocoa fat chocolate cream respectively
Slurry, formula are as shown in table 2 below.
Table 2：Substitute of cocoa fat chocolate cream formula of size
Specific preparation process includes：Add slurry into ball mill, high speed grinding 30-40min so that slurry average grain diameter
Up to 20-25 μm, that is, chocolate center sauce is made.
(2) sandwich preparation process is inflated：
The chocolate mass prepared according to the technique described in (1) is put into Kenwood frothing machines, temperature is carried out to slurry
It controls and dismisses (it is medium-to-high grade to dismiss rate).Slurry temperature is controlled between the temperature shown in table 3, while measures inflation rate, is remembered
Record the highest inflation rate dismissed and the time t for dismissing inflation at this time.
Inflation rate, storage stability and other performance are calculated in the following ways, and the results are shown in table 3 and 4.
(a) inflation rate calculates：
Inflation rate (%)=(m1-m2)/m2*100
Wherein, m1To dismiss the weight of preceding chocolate mass, m2To dismiss the weight of rear chocolate mass.Inflation rate is higher,
It is better to dismiss effect.
(b) storage stability：
After inflation, product is positioned over 30 DEG C and stores 2 weeks, and can observation keep original inflation effect.
Table 3
Table 4
Substitute of cocoa fat chocolate cream blank preparation technics according to foregoing (1), are prepared using embodiment 1
Fat or oil composition 1, the formula shown according to the form below 5 prepare substitute of cocoa fat chocolate cream slurry.
And the sandwich preparation process of inflation according to foregoing (2) carries out slurry temperature control and dismisses.Afterwards according to foregoing
Method measures inflation rate and storage stability.As a result it is as shown in table 5 below.
Table 5
Note：Hardness：It is 1 point, soft；It is 2 points, softer；3 points, firmly；
Cream sense：It is 1 point, poor；2 points, generally；3 points, preferably；It is 4 points, very good；
Frivolous sense：It is 1 point, poor；2 points, generally；3 points, preferably；It is 4 points, very good；
Wax mouthfeel：1 point, strongly；2 points, generally；It is 3 points, weaker；4 points, nothing；Storage stability：√ stablizes；X, it is unstable.
More than four kinds of qualities be all sensory evaluation marking obtain.
From table 3-5, the product in embodiment can dismiss at 20-30 DEG C, meet inflation effect requirements, beat
The hair time needs not exceed 30min or even kills time can reach very high inflation rate for 10min.Wherein, by grease
The inflation of the preparation of composition 1 is sandwich to behave oneself best (Fig. 1), close to 65% inflation rate and can kill time at a higher temperature
It is short, it is not easy to shrink at room temperature, the inflation prepared by fat or oil composition 2,3 (Fig. 2) is sandwich to have highest inflation at 20-25 DEG C
Effect has superior mouthfeel than fat or oil composition 1, and inflation rate is also close to 60%.Therefore fat or oil composition 1-3 is very
Good aerated chocolate base-material grease.And center-filled product prepared by fat or oil composition 4 and 5 is difficult to inflate at room temperature.It needs more
Low temperature, the complexity for adding the energy consumption of equipment and making, and cannot be in room temperature long-term storage.Further, since inflation rate
Not high, product does not have good mouthfeel yet.
These results show that fat or oil composition 1,2,3 has unique suitable aliphatic acid and sweet three ester composition, conveniently
Prepare the chocolate catsup of high inflation rate.
2 in the environment of the inflation center-filled product being prepared by fat or oil composition 1,2,3 is stored at not higher than 30 DEG C
Month or more, it is found that the product still maintains stable；It will be placed 1 year under these product room temperature, it is found that it can still keep inflation
State.
Claims (10)
1. a kind of fat or oil composition, which is characterized in that the fat or oil composition meets：
(1) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content >=40% of C50+C48+C46；
(b) content of C52 is 4-45%；
(c) content of C50+C52+C54 is 10-95%；
(d) content of SSS is 4-75%；
(e) content of C36-C46 is 0-65%；
(f) content of C48 is 3-30%；With
(g) content of P2O is 2-50%；
(2) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
Solid fat content >=8% at (3) 25 DEG C；With
Solid fat content >=1% at (4) 30 DEG C.
2. fat or oil composition as described in claim 1, which is characterized in that the fat or oil composition has following one or more
Feature：
The content of C50+C48+C46 is 40-70%, such as 40-60%, 40-50% or 55-65%；
The content of C52 is 4-40%, such as 4-35%, 4-10%, 4-8%, 6-30%, 6-20%, 6-10% or 25-35%；
The content of C50+C52+C54 is 15-95%, such as 15-50%, 15-40%, 15-30%, 15-25%, 50-95%, 70-
95% or 85-95%；
The content of SSS is 4-65%, such as 10-65%, 20-65%, 30-65%, 40-65%, 50-65% or 4-10%；
The content of C36-C46 is 0.5-60%, such as 10-60%, 20-60%, 30-60%, 40-60%, 45-60%, 45-
55%th, 50-60%, 52-65% or 0.5-5%；
The content of C48 is 5-30%, such as 5-25%, 10-30%, 12-25%, 15-30%, 18-28%, 10-25%, 5-
8% or 5-10%；
The content of P2O is 3-50%, such as 10-50%, 20-50%, 30-50%, 35-50%, 40-50%, 3-10% or 3-
8%；
Solid fat content at 25 DEG C is 8-15%, such as 8-13% or 8-12%；With
Solid fat content at 30 DEG C is 1-15%, such as 1-10% or 2-5%.
3. fat or oil composition as claimed in claim 1 or 2, which is characterized in that the fat or oil composition is whole plant oil base group
Object is closed, product or transesterification product is carried containing crude vegetal, its point or the crude vegetal, its point carry product and ester is handed over
Change arbitrary two or more of mixtures in product；
Preferably, the crude vegetal is selected from：Palm-kernel oil, palm oil, shea butter, soya-bean oil, rapeseed oil, sunflower oil,
Cottonseed oil, corn oil, rice bran oil, peanut oil, olive oil, fish oil, coconut oil, sesame oil, sal fat, ice fog grass fat and can
One or more that can be in fat；
Preferably, the fat or oil composition contains crude vegetal or its point proposes the transesterification product of product, the transesterification production
Object include at least palm-kernel oil or its point carry product, palm oil or its point carry product, shea butter or its point carry in product two
Kind or three kinds of transesterification product；
Preferably, the fat or oil composition contains crude vegetal or its point proposes the transesterification product of product, the transesterification production
Object includes at least palm-kernel oil or its point carries the transesterification product that product carries product with shea butter or its point；
Preferably, the fat or oil composition is the mixture for point carrying product of crude vegetal, and the mixture contains palm oil
Middle fusing point point carries product and palm olein oil.
4. such as the fat or oil composition any one of claim 1-3, which is characterized in that
The iodine value of the fat or oil composition is 35-55gI2/ 100g, such as 38-50gI2/100g、40-50gI2/100g；With
The fusing point of the fat or oil composition is 20-32 DEG C, such as 22-30 DEG C.
5. such as the fat or oil composition any one of claim 1-4, which is characterized in that
(1) fat or oil composition contains that palm kernel oil carries product, fractionated palm oil carries product and the ester of the wooden fruit liquid oil three of breast
Exchange product；Preferably, the iodine value that the palm kernel oil carries product is 6-12gI2/ 100g, such as 6-10gI2/100g；The palm fibre
The iodine value that palmitic acid oil carries product is 30-40gI2/ 100g, such as 33-38gI2/100g；The iodine value of the wooden fruit liquid oil of breast is 50-
65gI2/ 100g, such as 55-65gI2/100g；
Preferably, the palm kernel oil carries product, fractionated palm oil carries product and the weight ratio of the wooden fruit liquid oil of breast is 1~3：1：1
~3；
Preferably, the iodine value of the fat or oil composition is 35-50gI2/ 100g, such as 38-45gI2/100g；Fusing point is 22-32
DEG C, such as 25-30 DEG C；Or
(2) fat or oil composition contains the transesterification product that palm kernel oil carries the mixture of product and the wooden fruit liquid oil of breast；
Preferably, the iodine value that the palm kernel oil carries product is 6-12gI2/ 100g, such as 6-10gI2/100g；The wooden fruit of breast
The iodine value of liquid oil is 50-65gI2/ 100g, such as 55-65gI2/100g；
Preferably, it is 1 that the palm kernel oil, which carries product and the weight ratio of the wooden fruit liquid oil of breast,：1~2；
Preferably, the iodine value of the fat or oil composition is 35-50gI2/ 100g, such as 38-45gI2/100g；Fusing point is 20-30
DEG C, such as 22-28 DEG C；Or
(3) fat or oil composition contains the ester that fusing point point in palm oil carries the secondary point of mixture for carrying product of product and palm oil
Exchange product；
Preferably, the iodine value that fusing point point carries product in the palm oil is 40-60gI2/ 100g, such as 40-55gI2/100g；Institute
Secondary point of iodine value for carrying product of palm oil is stated as 60-70gI2/ 100g, such as 62-68gI2/100g；
Preferably, fusing point point puies forward secondary point of weight ratio for carrying product of product and palm oil as 6~10 in palm oil：1, such as 8~
10：1；
Preferably, the iodine value of the fat or oil composition is 40-55gI2/ 100g, such as 43-50gI2/100g。
6. such as the fat or oil composition any one of claim 1-5, which is characterized in that the composition：
(1) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content of C50+C48+C46 is 40-50%；
(b) content of C52 is 4-10%；
(c) content of C50+C52+C54 is 15-25%；
(d) content of SSS is 50-65%；
(e) content of C36-C46 is 52-65%；
(f) content of C48 is 12-25%；With
(g) content of P2O is 2-8%；
(2) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
Solid fat content >=8% at (3) 25 DEG C；
Solid fat content >=1% at (4) 30 DEG C；Or
(I) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content of C50+C48+C46 is 40-50%；
(b) content of C52 is 4-10%；
(c) content of C50+C52+C54 is 15-25%；
(d) content of SSS is 50-60%；
(e) content of C36-C46 is 45-55%；
(f) content of C48 is 18-28%；With
(g) content of P2O is 2-8%；
(II) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
(III) 25 DEG C when solid fat content >=10%；With
(IV) 30 DEG C when solid fat content >=2%；Or
(A) with the total restatement of fat or oil composition, the triglycerides of the fat or oil composition meets：
(a) content of C50+C48+C46 is 55-65%；
(b) content of C52 is 25-35%；
(c) content of C50+C52+C54 is 85-95%；
(d) content of SSS is 4-10%；
(e) content of C36-C46 is 0.5-5%；
(f) content of C48 is 2-8%；With
(g) content of P2O is 35-50%；
(B) weight ratio of saturated fatty acid and unrighted acid is in the range of 1~2；
(C) 25 DEG C when solid fat content >=10%；With
(D) 30 DEG C when solid fat content >=4%.
7. a kind of chocolate mass, in terms of the weight of the slurry, the chocolate mass contains：
(1) fat or oil composition any one of the claim 1-6 of the preferred 35-50% of 10-70%；With
(2) solid content of the preferred 50-65% of 30-90%.
8. chocolate mass as claimed in claim 7, which is characterized in that
The solid content contains Icing Sugar, optional cocoa power, optional milk powder and lecithin；
Preferably, in terms of the weight of slurry, the content of Icing Sugar is 10-60%, such as 20-60%, 30-60% or 30-55%；
Preferably, in terms of the weight of slurry, the content of cocoa power is 0-20%, such as 0-15% or 0-10%；
Preferably, in terms of the weight of slurry, the content of milk powder is 0-20%, such as 0-15%, 5-20% or 5-15%；
Preferably, in terms of the weight of slurry, the content of emulsifier is less than 2%, such as 0-1%.
9. chocolate mass as claimed in claim 7 or 8, which is characterized in that the chocolate mass is that the inflation dismissed is skilful
Gram force slurry, inflation rate are 10~65%, preferably 30-65%.
10. a kind of chocolate or to bake product sandwich and containing the chocolate center or bake the sandwich food of product, wherein, it should
Chocolate or the baking sandwich chocolate mass as any one of claim 7-9 of product are prepared；Preferably, it is described
Food is baking product, candy, chocolate and its sandwich combination product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611067177.9A CN108112761B (en) | 2016-11-28 | 2016-11-28 | Inflatable non-hydrogenated cocoa butter substitute chocolate filling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611067177.9A CN108112761B (en) | 2016-11-28 | 2016-11-28 | Inflatable non-hydrogenated cocoa butter substitute chocolate filling |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108112761A true CN108112761A (en) | 2018-06-05 |
| CN108112761B CN108112761B (en) | 2021-10-26 |
Family
ID=62224142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611067177.9A Active CN108112761B (en) | 2016-11-28 | 2016-11-28 | Inflatable non-hydrogenated cocoa butter substitute chocolate filling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108112761B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248297A (en) * | 2018-11-30 | 2020-06-09 | 丰益(上海)生物技术研发中心有限公司 | Ester-exchanged oil and fat composition and preparation method thereof |
| WO2023140770A1 (en) * | 2022-01-21 | 2023-07-27 | Aak Ab (Publ) | A vegetable fat composition for a confectionary spread |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077346A (en) * | 1992-03-11 | 1993-10-20 | 尤尼利弗公司 | A kind of improvement chocolate composition based on hardstock fat additives |
| EP1676484A1 (en) * | 1996-06-26 | 2006-07-05 | Loders Croklaan B.V. | Non-trans, non-temper filling fats |
| CN104126676A (en) * | 2013-05-03 | 2014-11-05 | 丰益(上海)生物技术研发中心有限公司 | Sandwich oil composition |
| CN104365874A (en) * | 2013-08-14 | 2015-02-25 | 中粮营养健康研究院有限公司 | Chocolate grease composition and preparation method and use thereof |
| CN105831370A (en) * | 2016-03-22 | 2016-08-10 | 江南大学 | Preparation method of cocoa butter equivalent |
-
2016
- 2016-11-28 CN CN201611067177.9A patent/CN108112761B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077346A (en) * | 1992-03-11 | 1993-10-20 | 尤尼利弗公司 | A kind of improvement chocolate composition based on hardstock fat additives |
| EP1676484A1 (en) * | 1996-06-26 | 2006-07-05 | Loders Croklaan B.V. | Non-trans, non-temper filling fats |
| CN104126676A (en) * | 2013-05-03 | 2014-11-05 | 丰益(上海)生物技术研发中心有限公司 | Sandwich oil composition |
| CN104365874A (en) * | 2013-08-14 | 2015-02-25 | 中粮营养健康研究院有限公司 | Chocolate grease composition and preparation method and use thereof |
| CN105831370A (en) * | 2016-03-22 | 2016-08-10 | 江南大学 | Preparation method of cocoa butter equivalent |
Non-Patent Citations (1)
| Title |
|---|
| 周盛敏等: "油脂起泡机理及影响因素研究进展", 《粮食科技与经济》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248297A (en) * | 2018-11-30 | 2020-06-09 | 丰益(上海)生物技术研发中心有限公司 | Ester-exchanged oil and fat composition and preparation method thereof |
| CN111248297B (en) * | 2018-11-30 | 2023-07-14 | 丰益(上海)生物技术研发中心有限公司 | Ester exchange grease composition and preparation method thereof |
| WO2023140770A1 (en) * | 2022-01-21 | 2023-07-27 | Aak Ab (Publ) | A vegetable fat composition for a confectionary spread |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108112761B (en) | 2021-10-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US7998520B2 (en) | Fat-and-oil composition, and oil-in-water emulsified product containing the fat-and-oil composition | |
| RU2569479C2 (en) | Product suitable for consumption as food | |
| EP2879505B1 (en) | New fat blend composition | |
| CN105848488B (en) | Plastic fat composition and the food for having used plastic fat composition | |
| CN105025728B (en) | Fat or oil composition | |
| WO2012121010A1 (en) | Oil or fat composition and butter cream using oil or fat composition | |
| JP6577711B2 (en) | Layered food fat composition and plastic fat, dough and baked product using the same | |
| WO2010026928A1 (en) | Oil-and-fat composition and plastic oil-and-fat composition | |
| JP6577710B2 (en) | Oil and fat composition for kneading and plastic oil and fat, dough and fired product using the same | |
| CN106889205B (en) | Fat composition and cocoa butter substitute food containing the same | |
| EP3434109B1 (en) | Plastic fat and roll-in fat composition using same | |
| JP4657239B2 (en) | Oil / fat composition for oil-in-water emulsion and oil-in-water emulsion containing oil / fat composition for oil-in-water emulsion | |
| WO2021182315A1 (en) | Water-in-oil type emulsion composition to be kneaded in | |
| CN108244265A (en) | A kind of meter of fragrance oil-in-water type fat or oil composition and preparation method thereof | |
| JP6571932B2 (en) | Oil composition for spread and spread using the same | |
| JP2022527095A (en) | Shortening with crystalline fat | |
| CN108112761A (en) | A kind of inflatable non-hydrogenated substitute of cocoa fat chocolate center | |
| CN108135197A (en) | Oily food | |
| JP6518427B2 (en) | Confectionery-made bread oil composition and method for producing the same | |
| WO2018139323A1 (en) | Oil and fat composition for whipped cream | |
| JP5833729B1 (en) | Plastic fat composition for butter cream or bakery product and method for producing food using the same | |
| JP2017018018A (en) | Plastic oil and fat composition and milled pie dough using the plastic oil and fat composition | |
| JP5317999B2 (en) | Butter cream | |
| JP5833728B1 (en) | Layered food fat composition and method for producing dough and baked product using the same | |
| JP6441625B2 (en) | Layered food fat composition and plastic fat, dough and baked product using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |