CN108135196A - 温度耐受性巧克力涂抹酱或馅和制备方法 - Google Patents
温度耐受性巧克力涂抹酱或馅和制备方法 Download PDFInfo
- Publication number
- CN108135196A CN108135196A CN201680056783.2A CN201680056783A CN108135196A CN 108135196 A CN108135196 A CN 108135196A CN 201680056783 A CN201680056783 A CN 201680056783A CN 108135196 A CN108135196 A CN 108135196A
- Authority
- CN
- China
- Prior art keywords
- weight
- spread
- intersterification
- cocoa
- shea butter
- 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
- 235000014651 chocolate spreads Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title description 3
- 239000000203 mixture Substances 0.000 claims abstract description 52
- 239000003925 fat Substances 0.000 claims abstract description 37
- 235000019197 fats Nutrition 0.000 claims abstract description 37
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 34
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims abstract description 32
- 241001135917 Vitellaria paradoxa Species 0.000 claims abstract description 32
- 229940057910 shea butter Drugs 0.000 claims abstract description 31
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 10
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 10
- 235000002316 solid fats Nutrition 0.000 claims abstract description 10
- 239000000194 fatty acid Substances 0.000 claims abstract description 9
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 9
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 8
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000005642 Oleic acid Substances 0.000 claims abstract description 8
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims abstract description 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 7
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 7
- 229930195729 fatty acid Natural products 0.000 claims abstract description 7
- 239000000787 lecithin Substances 0.000 claims abstract description 7
- 229940067606 lecithin Drugs 0.000 claims abstract description 7
- 235000010445 lecithin Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000021355 Stearic acid Nutrition 0.000 claims abstract description 6
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000008117 stearic acid Substances 0.000 claims abstract description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 5
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- -1 C20 fatty acids Chemical class 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 238000001953 recrystallisation Methods 0.000 claims description 10
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 244000290333 Vanilla fragrans Species 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000019219 chocolate Nutrition 0.000 abstract description 11
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 8
- 125000001931 aliphatic group Chemical group 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 7
- 238000007598 dipping method Methods 0.000 description 6
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 6
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 5
- 150000004665 fatty acids Chemical class 0.000 description 5
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 5
- 150000004671 saturated fatty acids Chemical class 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000004817 gas chromatography Methods 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 2
- 238000005481 NMR spectroscopy Methods 0.000 description 2
- 241000233855 Orchidaceae Species 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- 150000001721 carbon Chemical group 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 2
- 241001614291 Anoplistes Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000021319 Palmitoleic acid Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000009884 interesterification Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 125000002811 oleoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])/C([H])=C([H])\C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 125000001312 palmitoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 125000000913 palmityl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005382 thermal cycling Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0026—Mixing; Roller milling for preparing chocolate
-
- 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
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
-
- 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
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
本发明涉及一种巧克力涂抹酱或巧克力馅组合物,其包含一种或多种选自以下的成分:榛子酱、可可脂、可可块、可可粉、乳脂、奶粉、香草和卵磷脂;2重量%到40重量%的脂肪组合物;30重量%到50重量%的糖;其中所述脂肪组合物包含至少40重量%的互酯化乳木果油,和任选地至多60重量%的液体植物油;其中按所述互酯化乳木果油中存在的全部C12到C20脂肪酸计,所述互酯化乳木果油的油酸含量为至少50重量%,并且硬脂酸含量为至少25重量%,并且其中所述互酯化乳木果油的固体脂肪含量在10℃下为至少10%、在20℃下为至少6%并且在30℃下为至少3%。
Description
背景技术
涂抹酱,如榛子或巧克力涂抹酱,是通过使如棕榈脂的脂肪与榛子酱或巧克力混合以形成甜的涂抹酱来制备,所述涂抹酱可通过使用如勺子或刮刀的常见餐具而易于涂覆到例如三明治上。
涂抹酱的一个问题是组分的混合物可能不稳定,导致油与混合物相分离(脱油/油渗出)。这导致涂抹酱无吸引力的外观,并且亦可能影响食用涂抹酱时所经历的味道和质地。脱油状态可随时间出现,并且可受涂抹酱的储藏温度影响。
涂抹酱可能出现的另一问题是可涂抹性的温度耐受性可为有限的。客户可发现在适当温度范围外的温度下难以涂覆涂抹酱。在低于可涂抹性的合适温度范围的温度下,涂抹酱为固体,并且需要过大的力来涂覆涂抹酱。高于合适的温度范围,涂抹酱变成液体,并且将不充分地粘附到用于将涂抹酱涂覆到例如三明治上的餐具(如刮刀)上。
涂抹酱的另一问题是在存储于冰箱中时,涂抹酱不可立刻食用,因为结构已变得过于坚硬而无法通过例如勺子或刮刀从容器中取出。这称为涂抹酱的可用勺舀取性(spoonability)。冰箱通常被设计成将产物冷却到低于10℃的温度。
尤其难以制备具有足够的巧克力香料的巧克力涂抹酱。在添加低含量的巧克力时,巧克力味道不足够强烈。然而,在较高含量的巧克力下,混合物可能变得不稳定并且在长期储藏后展示再结晶状态。表面处晶体的形成使涂抹酱产生无吸引力的外观,并且可能影响味道和质地。
尽管令人满意的巧克力涂抹酱可商购,但这些涂抹酱仅在有限温度范围内展示所需特性。
本发明的目标为使巧克力涂抹酱在更宽温度范围内呈现期望特性。
本发明涉及包含一种或多种选自以下中的成分的巧克力涂抹酱组合物:榛子酱、可可脂、可可块、可可粉、乳脂、奶粉、香草和卵磷脂;2重量%到40重量%的脂肪组合物;30重量%到50重量%的糖;其中脂肪组合物包含至少40重量%的互酯化乳木果油(sheaolein),和任选地至多60重量%的液体植物油;其中按互酯化乳木果油中存在的全部C12到C20脂肪酸计,互酯化乳木果油的油酸含量为至少50重量%,并且硬脂酸含量为至少25重量%,并且其中互酯化乳木果油的固体脂肪含量在10℃下为至少10%,在20℃下为至少6%,并且在30℃下为至少3%。巧克力涂抹酱也可用作巧克力馅。
优选地,脂肪组合物包含至少80重量%、优选至少90重量%的互酯化乳木果油。更优选地,脂肪组合物包含至少99重量%的互酯化乳木果油以及高达1重量%的液体油。如果组合物包含100重量%的互酯化乳木果油,那么甚至更为优选。
在一优选实施例中,液体油包含大豆油、向日葵油和/或菜籽油,优选的是菜籽油。优选地,液体油由菜籽油组成。
在另一优选实施例中,涂抹酱包含可可脂、可可块和/或可可粉,其中可可脂、可可块和/或可可粉的量为涂抹酱的至少10重量%,优选为至少15重量%。
如果巧克力涂抹酱组合物除可可脂、可可块和/或可可粉外基本上不含坚果组分,那么为有利的。
优选地,巧克力涂抹酱组合物包含奶粉和卵磷脂的组合。
在一优选实施例中,互酯化乳木果油的固体脂肪含量在10℃下10-20%、20℃下6-16%、以及30℃下3-13%的范围内。本文中提及的固体脂肪含量根据IUPAC 2.150a方法使用NMR光谱法测定。
如果组合物具有在1-15℃范围内、优选4-12℃范围内的温度下使用干燥金属勺子的良好的可用勺舀取性,那么为有利的。
优选地,涂抹酱在15℃下储藏至少一个月后、优选3个月后不展示再结晶。
优选地,涂抹酱在15℃下储藏至少一个月后、优选3个月后不展示油渗出。
本发明还涉及一种制备巧克力涂抹酱组合物的方法,所述方法包含以下步骤:使脂肪组合物与其它巧克力涂抹酱成分混合;其中按互酯化乳木果油中存在的全部C12到C20脂肪酸计,脂肪组合物包含至少60重量%的互酯化乳木果油和任选地至多40重量%的液体植物油;其中互酯化乳木果油的油酸含量为至少50重量%,并且硬脂酸含量为至少25重量%,并且其中互酯化乳木果油的固体脂肪含量在10℃下为至少10%,在20℃下为至少6%,并且在30℃下为至少3%。
优选地,脂肪组合物与一种或多种选自以下的成分混合:榛子酱、可可脂、可可块、可可粉、乳脂、奶粉、香草和卵磷脂;糖;以及任选其它成分。
现将通过以下非限制性实例进一步阐明本发明。
实例
实例1:脂肪掺合物的制备
A:互酯化乳木果油
约5000克的乳木果油以化学方式相互酯化。将油加热到110℃并且在约50mbar的压力下干燥30分钟。向这一经过干燥的油中添加甲醇钠(0.10%w/w),并且将混合物在约100mbar下搅拌30分钟。在这之后,反应通过添加柠檬酸停止并且然后用水洗涤直到基本上不含皂类。根据标准精制程序(漂白和除臭)进一步精制互酯化乳木果油以供进一步使用。分析结果展示于表1脂肪掺合物A下方。互酯化乳木果油A(inShf)与菜籽油(RP)掺合,得到掺合物B和C。分析结果也展示于表1中。作为参考脂肪,使用可商购的完全精制的脂肪Durkex 102,如从荷兰(Netherlands)的洛德斯克罗科兰BV(Loders Croklaan BV)获得。这一参考脂肪基于棕榈油精馏份,并且用于可商购的巧克力涂抹酱。分析结果也展示于表1中。
实例2:脂肪掺合物分析数据
根据IUPAC 2.150a方法使用NMR光谱法测定固体脂肪含量(SFC)。x℃下的固体脂肪含量表示为Nx。举例来说,20℃下的固体脂肪含量称为N20。
根据ISO 15304使用脂肪酸甲酯分析(FAME)气相色谱法测定脂肪酸残基组合物。Cx:y是指具有x个碳原子和y个双键的脂肪酸;延伸‘c’是指顺式脂肪酸,并且‘t’是指反式脂肪酸。脂肪酸是具有8到24个碳原子和任选一个或多个双键的直链羧酸。
脂肪酸组合物以饱和脂肪酸(SAFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)的含量来表征。SAFA是无不饱和键的脂肪酸,如棕榈酸(C16:0)和油酸(C18:0)。如本文中所定义,SAFA为全部的C12:0、C14:0、C16:0、C17:0、C18:0、C20:0、C22:0、C24:0。单不饱和脂肪酸(MUFA)是具有单个碳-碳双键的脂肪酸,其可呈顺式构形或反式构形。全部反式为反式脂肪酸的总量。
MUFA的群组包括但不限于棕榈油酸(C16:1顺式)和油酸(C18:1顺式)。如本文中所定义,MUFA为全部的C16:1c/t、C18:1c/t、C20:1c/t、C22:1c/t和C24:1c/t;其中c/t表明特定数目个碳原子的顺式脂肪酸和反式脂肪酸的合并量。多不饱和脂肪酸(PUFA)具有超过一个碳-碳双键,如两个或三个双键。SAFA、MUFA和PUFA值通过加上如借助于FAME分析测定的各别化合物的量来计算。
按脂肪酸组合物计,碘值(IV)根据AOCS Cd 1c-85计算,如根据ISO 15304使用脂肪酸甲酯分析(FAME)气相色谱法测定。IVFAME是指计算出的碘值。
甘油三脂组合物根据ISO 23275使用气相色谱法测定。在表中,根据脂肪酸残基,甘油三酯被标识为3个字母编码的名称,其中A=花生四烯酰基-(Arachidoyl-),L=亚油酰基-(linoleoyl-),M=肉豆蔻酰基-(myristoyl-),P=棕榈酰基(palmitoyl),O=油酰基-(oleoyl-),St=硬脂酰基-(Stearoyl-)。例如,StOSt意思是2-油酰基-1,3-二硬脂酰基甘油酯。SUMSOS是指全部SOS(S为硬脂酸或棕榈酸,并且O为油酸)。
表1.用于再结晶测试的脂肪的分析结果
实例3:巧克力涂抹酱
巧克力涂抹酱通过使用240rpm下的球磨机混合以下成分45分钟来制备。使用脂肪掺合物B。对于参考涂抹酱,脂肪掺合物被从荷兰的洛德斯克罗科兰BV获得的标准巧克力涂抹酱脂肪Durkex 102替换。
实例4:具有榛子酱的巧克力涂抹酱
具有榛子酱的巧克力涂抹酱通过使用240rpm下的球磨机混合以下成分45分钟来制备。
巧克力涂抹酱使用根据表I的脂肪掺合物来制备。作为参考,使用脂肪掺合物Durkex 102。巧克力涂抹酱概述于表2中。
表2:根据如实例3和4中所描述的配方的巧克力涂抹酱。
实例5:储藏试验:再结晶
根据实例3制备涂抹酱,其中在50℃下于容器中沉积并且在静态冷却柜(12℃)中冷却至少20分钟。初始冷却后,将涂抹酱储藏在不同温度下以用于进一步评估。涂抹酱在15℃、20℃、25℃、30℃的温度下以及在15℃12小时与25℃12小时之间循环的温度循环条件下储藏,并且在环境温度(20℃)下1夜之后和在1、2或3周之后以及在1、2或3个月之后立即评估。再结晶结果概述于表3中。
评估样品的以下特性:外观(再结晶、油渗出和光泽)和感官评估。
表3:再结晶结果。
对于基于脂肪掺合物B的巧克力涂抹酱,无再结晶出现,而对于包括巧克力/榛子涂抹酱的另一种巧克力涂抹酱,再结晶清楚地可见。其中再结晶已出现的样品展示表面上的晶体,包括使用相同脂肪掺合物的巧克力/榛子涂抹酱作为根据实例2的巧克力涂抹酱。
这些资料展示脂肪掺合物B提供溶液以避开根据实例3的所有无添加的榛子酱的巧克力涂抹酱中的再结晶。
温度耐受性
根据实例4制备涂抹酱4-6,其中在50℃下于容器中储藏并且在静态冷却柜(12℃)中冷却至少20分钟。接着,在不同温度下储藏容器以用于在冰箱温度(大约7℃)、20℃、25℃、40℃下进一步评估,其中循环:12小时20℃/12小时40℃。在1夜后、在1周后并且在1个月后初始地评估样品。
可用勺舀取性
在7℃下储藏一周或一个月后进一步测试样品的可用勺舀取性。通过在从冰箱中取出容器后直接使用环境温度(20℃)下的干燥金属勺子从容器中尝试舀取一满勺巧克力涂抹酱定性地研究样品。环境温度下的新勺子用于各样品以排除手的温度发热的影响。作为参考,使用基于Durkex 102的巧克力涂抹酱。结果展示于表4a和4b中。
表4a:在7℃下1周后的可用勺舀取性
表4b:在7℃下1个月后的可用勺舀取性
如下表中所示,一天、一周和一个月后评估外观。评估外观的油渗出、再结晶、光泽和收缩。光泽通过在1-5范围内的光泽因数指示,其中1为哑光(无光泽),并且5为非常有光泽。脱油/油渗出用编码OE指示。粒状质地用编码GR指示。结果展示于表5a、5b和5c中。
表5a:一天后的光泽
表5b:一周后的光泽
表5c:一个月后的光泽
在储藏1个月后,样品3-6通过经过训练的测试板进一步进行相对感官评估,其中结果展示于图1中简图中。评估样品的相对硬度(咬第一口)、融化、可涂抹性、冷却度、蜡质、香味释放时间、香味影响和香味后效应。
Claims (15)
1.一种巧克力涂抹酱和/或馅组合物,包含
一种或多种选自以下的成分:榛子酱、可可脂、可可块、可可粉、乳脂、奶粉、香草和卵磷脂,
2重量%到40重量%的脂肪组合物;
30重量%到50重量%的糖;
其中所述脂肪组合物包含至少40重量%的互酯化乳木果油和任选地至多60重量%的液体植物油;
其中所述互酯化乳木果油具有
至少50重量%的油酸含量和
按所述互酯化乳木果油中存在的全部C12到C20脂肪酸计,至少25重量%的硬脂酸含量,并且
其中所述互酯化乳木果油的固体脂肪含量在10℃下为至少10%、在20℃下为至少6%并且在30℃下为至少3%。
2.根据权利要求1所述的巧克力涂抹酱,其中所述脂肪组合物包含至少80重量%、优选地至少90重量%的互酯化乳木果油。
3.根据权利要求1或2所述的巧克力涂抹酱,其中所述脂肪组合物包含至少99重量%的互酯化乳木果油和至多1重量%的液体油。
4.根据前述权利要求中任一项所述的巧克力涂抹酱,其中所述组合物包含100重量%的互酯化乳木果油。
5.根据前述权利要求中任一项所述的巧克力涂抹酱,其中所述液体油包含大豆油、向日葵油和/或菜籽油,优选的是菜籽油。
6.根据权利要求5所述的巧克力涂抹酱,其中所述液体油由菜籽油组成。
7.根据前述权利要求中任一项所述的巧克力涂抹酱组合物,其中所述涂抹酱包含可可脂、可可块和/或可可粉,其中可可脂、可可块和/或可可粉的量为所述涂抹酱的至少10重量%,优选地至少15重量%。
8.根据权利要求7所述的巧克力涂抹酱组合物,其中所述巧克力涂抹酱组合物基本上不含除可可脂、可可块和/或可可粉外的坚果组分。
9.根据前述权利要求中任一项所述的巧克力涂抹酱组合物,其中所述巧克力涂抹酱组合物包含奶粉和卵磷脂的组合。
10.根据前述权利要求中任一项所述的巧克力涂抹酱组合物,其中所述互酯化乳木果油的固体脂肪含量在10℃下10-20%、20℃下6-16%、以及30℃下3-13%的范围内。
11.根据前述权利要求中任一项所述的巧克力涂抹酱组合物,其中所述组合物为可在1-15℃范围内、优选4-12℃范围内的温度下使用干燥金属勺子勺舀取的。
12.根据前述权利要求中任一项所述的巧克力涂抹酱组合物,其中所述涂抹酱在15℃下储藏至少一个月后、优选3个月后不展示再结晶。
13.根据前述权利要求中任一项所述的巧克力涂抹酱组合物,其中所述涂抹酱在40℃下储藏至少一个月后、优选3个月后不展示油渗出。
14.一种制备巧克力涂抹酱组合物和/或糖果馅的方法,包含以下步骤:使脂肪组合物与其它巧克力涂抹酱成分混合;
其中所述脂肪组合物包含至少40重量%的互酯化乳木果油和任选地至多60重量%的液体植物油;其中所述互酯化乳木果油具有
至少50重量%的油酸含量和
按所述互酯化乳木果油中存在的全部C12到C20脂肪酸计,至少25重量%的硬脂酸含量,且
其中所述互酯化乳木果油的固体脂肪含量在10℃下为至少10%、在20℃下为至少6%并且在30℃下为至少3%。
15.根据权利要求14所述的方法,其中所述脂肪组合物与以下混合:
一种或多种选自以下的成分:榛子酱、可可脂、可可块、可可粉、乳脂、奶粉、香草和卵磷脂,
糖;
任选地其它成分。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15187465 | 2015-09-29 | ||
EP15187465.8 | 2015-09-29 | ||
PCT/EP2016/071894 WO2017055102A1 (en) | 2015-09-29 | 2016-09-15 | Temperature tolerant chocolate spread or filling and method of preparation |
Publications (2)
Publication Number | Publication Date |
---|---|
CN108135196A true CN108135196A (zh) | 2018-06-08 |
CN108135196B CN108135196B (zh) | 2021-06-15 |
Family
ID=54251363
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201680056783.2A Active CN108135196B (zh) | 2015-09-29 | 2016-09-15 | 温度耐受性巧克力涂抹酱或馅和制备方法 |
Country Status (10)
Country | Link |
---|---|
US (1) | US20180279640A1 (zh) |
EP (1) | EP3355703B1 (zh) |
JP (1) | JP6857437B2 (zh) |
KR (1) | KR20180061247A (zh) |
CN (1) | CN108135196B (zh) |
BR (1) | BR112018006147B1 (zh) |
DK (1) | DK3355703T3 (zh) |
MY (1) | MY195360A (zh) |
PL (1) | PL3355703T3 (zh) |
WO (1) | WO2017055102A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111357832A (zh) * | 2018-12-25 | 2020-07-03 | 丰益(上海)生物技术研发中心有限公司 | 一种巧克力风味涂抹奶油及其制备方法 |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013148260A1 (en) | 2012-03-30 | 2013-10-03 | Washington University | Methods for modulating tau expression for reducing seizure and modifying a neurodegenerative syndrome |
TW202246503A (zh) | 2013-07-19 | 2022-12-01 | 美商百健Ma公司 | 用於調節τ蛋白表現之組合物 |
RU2768961C2 (ru) * | 2017-05-30 | 2022-03-25 | Де Принстон Груп Инк - C40917 | Пищевой продукт и способ производства |
RU2019138530A (ru) * | 2017-05-30 | 2021-06-30 | Aak Aб (Aak Ab) | Композиция против поседения |
US11317639B2 (en) | 2017-06-07 | 2022-05-03 | Aak Ab (Publ) | Shea based cocoa substitute |
PL3657954T3 (pl) * | 2017-07-26 | 2022-12-27 | Bunge Loders Croklaan B.V. | Nieuwodorniona kompozycja tłuszczowa, zastosowanie i sposób |
BE1025274B1 (nl) | 2017-09-28 | 2019-01-07 | Fuji Oil Europe | Smeerbare vetbevattende voedingsmiddelen |
WO2019088632A2 (ko) * | 2017-10-31 | 2019-05-09 | 씨제이제일제당 (주) | 알룰로스를 포함하는 초코소스 제조용 조성물 및 이의 용도 |
WO2019088631A2 (ko) * | 2017-10-31 | 2019-05-09 | 씨제이제일제당 (주) | 알룰로스를 포함하는 스프레드 제조용 조성물 및 이의 용도 |
BE1026648B1 (nl) * | 2018-09-24 | 2020-04-27 | Chocolaterie Guylian Nv | Chocoladeproduct en werkwijze voor de productie van een chocoladeproduct |
EP4065676A4 (en) * | 2019-11-29 | 2023-12-13 | Aak Ab | NON-HYDROGENATED FAT COMPOSITION |
KR102276209B1 (ko) | 2020-01-02 | 2021-07-12 | (주)하농식품 | 흑마늘 엑기스를 이용한 신규한 마늘 스프레드 및 그 제조방법 |
CN114208921B (zh) * | 2021-12-24 | 2023-07-04 | 可可琳纳食品海门有限公司 | 一种用于汤圆内馅的巧克力酱及其制作方法 |
WO2023140770A1 (en) * | 2022-01-21 | 2023-07-27 | Aak Ab (Publ) | A vegetable fat composition for a confectionary spread |
WO2023195896A1 (en) * | 2022-04-07 | 2023-10-12 | Aak Ab (Publ) | A fat composition comprising a vegetable fat phase which is free from palm oil and/or fractions thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6277433B1 (en) * | 1999-03-19 | 2001-08-21 | Loders Croklaan B.V. | Fat mixtures |
CN101460063A (zh) * | 2006-06-02 | 2009-06-17 | 普瑞图斯股份有限公司 | 稳定包含超过10%可可脂并具有较低反式脂肪含量的脂肪和油的混合物的结晶的方法 |
WO2014016245A1 (en) * | 2012-07-24 | 2014-01-30 | Advanta International Bv | Random intraesterification |
CN103561580A (zh) * | 2011-04-14 | 2014-02-05 | 阿胡斯卡尔斯丹麦股份有限公司 | 延迟起霜脂肪 |
WO2014037007A1 (en) * | 2012-09-07 | 2014-03-13 | Aarhuskarlshamn Ab | Chocolate comprising a transesterified shea olein fraction |
WO2015132206A1 (en) * | 2014-03-03 | 2015-09-11 | Loders Croklaan B.V. | Fat composition and fat blend |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5190868A (en) * | 1987-08-31 | 1993-03-02 | Meito Sangyo Co., Ltd. | Continuous process for the interesterification of fats or oils |
JP4900996B2 (ja) * | 2000-10-12 | 2012-03-21 | 株式会社Adeka | 油脂組成物の製造方法 |
SG11201501614PA (en) * | 2012-09-07 | 2015-04-29 | Aak Ab | Process for production of cocoa butter equivalent |
JP6519838B2 (ja) * | 2014-09-09 | 2019-05-29 | 太陽油脂株式会社 | クリーム用油脂組成物 |
-
2016
- 2016-09-15 US US15/764,102 patent/US20180279640A1/en not_active Abandoned
- 2016-09-15 BR BR112018006147-6A patent/BR112018006147B1/pt active IP Right Grant
- 2016-09-15 DK DK16769944.6T patent/DK3355703T3/da active
- 2016-09-15 JP JP2018516555A patent/JP6857437B2/ja active Active
- 2016-09-15 EP EP16769944.6A patent/EP3355703B1/en active Active
- 2016-09-15 WO PCT/EP2016/071894 patent/WO2017055102A1/en active Application Filing
- 2016-09-15 MY MYPI2018701229A patent/MY195360A/en unknown
- 2016-09-15 KR KR1020187011136A patent/KR20180061247A/ko not_active Application Discontinuation
- 2016-09-15 PL PL16769944T patent/PL3355703T3/pl unknown
- 2016-09-15 CN CN201680056783.2A patent/CN108135196B/zh active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6277433B1 (en) * | 1999-03-19 | 2001-08-21 | Loders Croklaan B.V. | Fat mixtures |
CN101460063A (zh) * | 2006-06-02 | 2009-06-17 | 普瑞图斯股份有限公司 | 稳定包含超过10%可可脂并具有较低反式脂肪含量的脂肪和油的混合物的结晶的方法 |
CN103561580A (zh) * | 2011-04-14 | 2014-02-05 | 阿胡斯卡尔斯丹麦股份有限公司 | 延迟起霜脂肪 |
WO2014016245A1 (en) * | 2012-07-24 | 2014-01-30 | Advanta International Bv | Random intraesterification |
WO2014037007A1 (en) * | 2012-09-07 | 2014-03-13 | Aarhuskarlshamn Ab | Chocolate comprising a transesterified shea olein fraction |
WO2015132206A1 (en) * | 2014-03-03 | 2015-09-11 | Loders Croklaan B.V. | Fat composition and fat blend |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111357832A (zh) * | 2018-12-25 | 2020-07-03 | 丰益(上海)生物技术研发中心有限公司 | 一种巧克力风味涂抹奶油及其制备方法 |
CN111357832B (zh) * | 2018-12-25 | 2023-04-07 | 丰益(上海)生物技术研发中心有限公司 | 一种巧克力风味涂抹奶油及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
JP6857437B2 (ja) | 2021-04-14 |
KR20180061247A (ko) | 2018-06-07 |
JP2018529355A (ja) | 2018-10-11 |
US20180279640A1 (en) | 2018-10-04 |
WO2017055102A1 (en) | 2017-04-06 |
EP3355703A1 (en) | 2018-08-08 |
BR112018006147B1 (pt) | 2022-06-07 |
EP3355703B1 (en) | 2021-01-27 |
BR112018006147A2 (pt) | 2018-10-23 |
PL3355703T3 (pl) | 2021-08-30 |
MY195360A (en) | 2023-01-16 |
CN108135196B (zh) | 2021-06-15 |
DK3355703T3 (en) | 2021-04-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108135196A (zh) | 温度耐受性巧克力涂抹酱或馅和制备方法 | |
US7794773B2 (en) | Frying fats and oils | |
KR101821399B1 (ko) | 유지 조성물 및 그 유지 조성물을 사용한 초콜릿 제품 | |
RU2013122864A (ru) | Пригодный к употребления в пищу продукт | |
UA110716C2 (uk) | Жирова композиція, що уповільнює посивіння | |
CA3070653A1 (en) | Non-hydrogenated fat composition, use and process | |
US20150173388A1 (en) | Fat and/or oil composition for heat cooking and method of preparing same | |
CN106061277A (zh) | 脂肪混合物 | |
US20160120200A1 (en) | Fat and/or oil composition for heat cooking and method for manufacturing the fat and/or oil composition for heat cooking | |
CN108347955B (zh) | 低safa脂肪组合物、充气乳状液和方法 | |
US20210289807A1 (en) | Fat Composition | |
CN106901317B (zh) | 一种低温抗冻高温稳定型巧克力酱 | |
CN110234229B (zh) | 脂肪组合物 | |
CN107427020B (zh) | 冷冻点心被覆用油性食品原材 | |
WO2008026920A2 (en) | Aerated food product and method of manufacturing such product | |
KR20190111096A (ko) | 지방 조성물 | |
WO2023140770A1 (en) | A vegetable fat composition for a confectionary spread | |
US9220285B2 (en) | Aerated food product and method of manufacturing such product | |
TW201832668A (zh) | 霜花抑制用油脂、巧克力樣食品及巧克力樣食品的製造方法 |
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 |