CN108142628B - High-temperature-resistant cocoa butter substitute and preparation method thereof - Google Patents
High-temperature-resistant cocoa butter substitute and preparation method thereof Download PDFInfo
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- CN108142628B CN108142628B CN201611096914.8A CN201611096914A CN108142628B CN 108142628 B CN108142628 B CN 108142628B CN 201611096914 A CN201611096914 A CN 201611096914A CN 108142628 B CN108142628 B CN 108142628B
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- 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
Abstract
The invention relates to high-temperature-resistant cocoa butter substitute and a preparation method thereof. Specifically, the present invention provides an oil and fat composition having the following features (1) and (2): (1) the solid fat content at 35 ℃ is more than or equal to 16.0 percent; and (2) the sum of the content of lauric acid and the content of myristic acid in all fatty acids in the composition is more than or equal to 60.0 percent; and optionally features (3) - (7): (3) the solid fat content at 40 ℃ is less than or equal to 15.0 percent; (4) The content of stearic acid in all fatty acids in the grease composition is more than or equal to 0.1 percent; (5) the total content of saturated fatty acid is more than or equal to 90.0 percent; (6) The content of triglyceride with the total carbon atom number of fatty acid of 36 is more than or equal to 26 percent based on the total weight of the grease composition; and (7) the solid fat content at 30 ℃ is more than or equal to 40.0 percent. The invention also relates to a preparation method of the cocoa butter substitute. The cocoa butter substitute has heat resistance and excellent mouthfeel.
Description
Technical Field
The invention relates to high-temperature-resistant cocoa butter substitute and a preparation method thereof.
Background
The cocoa butter substitute chocolate is a food which is prepared by taking white granulated sugar, cocoa butter substitute and the like as main raw materials (the addition amount of the cocoa butter substitute is more than 5 percent calculated according to original ingredients), adding or not adding cocoa products (cocoa butter, cocoa blocks or cocoa liquid blocks/chocolate liquor, cocoa butter cakes, cocoa powder), dairy products and food additives, keeping a solid or semisolid state at normal temperature and having chocolate flavor and properties through a specific process. The fat of the fat-substitute chocolate is mainly cocoa butter substitute, the content of the fat is more than 30%, and the melting point of the cocoa butter substitute is about 34 ℃, so the fat-substitute chocolate is gradually softened when the temperature reaches more than 30 ℃, is gradually melted into slurry when the temperature exceeds more than 35 ℃, and is a heat-sensitive product.
In order to enable normal consumption of chocolate products in summer and in tropical regions where the temperature is high (above 30 ℃), much research has been directed to improving the heat resistance of chocolate and its products. Many scholars have introduced the direct or indirect addition of water to chocolate formulations to form a network of sugars and thereby increase the heat resistance of the chocolate product. However, the presence of moisture increases the risk of bloom (frosting) of the chocolate product and at the same time leads to a chocolate paste that is too viscous to be industrially handled (U.S. Pat. No. 2,487,931; U.S. Pat. No. 7,579,031). CN105101808 describes a chocolate-like product with heat resistance. However, the method is focused on the process of preparing chocolate products and does not describe the fat used for chocolate.
Therefore, the invention still needs to invent the cocoa butter substitute with heat resistance and taste.
Disclosure of Invention
The first aspect of the present invention provides an oil composition, wherein the oil composition has a solid fat content of not less than 16.0% at 35 ℃, and the sum of the content of lauric acid in the oil composition and the content of myristic acid in the oil composition is not less than 60.0%.
In one or more embodiments, the content of triglycerides with a total number of fatty acid carbon atoms of 36 (TAG C36) in the fat composition is 26% or more, preferably 29% or more, by weight of the fat composition.
In one or more embodiments, the fat composition has a solid fat content of 20.0% or more, such as 25.0% or more, or 30.0% or more, at 35 ℃.
In one or more embodiments, the fat composition has a solid fat content of between 20.0 and 55% at 35 ℃.
In one or more embodiments, the fat composition has a solids to fat content of 15.0% or less, e.g., 12.0% or less, 10.0% or less, 8.0% or less, or 5.0% or less, or 0% or less, at 40 ℃.
In one or more embodiments, the sum of the content of lauric acid in all fatty acids and the content of myristic acid in all fatty acids in the fat composition is 65.0% or more, 70.0% or more, 75.0% or more, 80.0% or more, or 85.0% or more.
In one or more embodiments, the sum of the content of lauric acid in all fatty acids and the content of myristic acid in all fatty acids in the oil composition is between 70 and 89%.
In one or more embodiments, the grease composition further comprises stearic acid.
In one or more embodiments, the stearic acid comprises more than or equal to 0.1% of the total fatty acids in the grease composition, such as more than or equal to 1.0%, more than or equal to 3.0%, more than or equal to 5.0%, more than or equal to 8.0%, and the like.
In one or more embodiments, the stearic acid is present in an amount of 0.1 to 25% based on the total fatty acids in the fat composition.
In one or more embodiments, the fat composition is cocoa butter replacer.
In one or more embodiments, the grease composition comprises:
(a) One or both of an esterification reaction product of monoglyceride and lauric acid and an esterification reaction product of glycerin and lauric acid; and
(b) One or both of an esterification reaction product of monoglyceride and myristic acid and an esterification reaction product of glycerin and myristica fragrans.
In one or more embodiments, the esterification reaction product of monoglycerides and lauric acid is a mixture of glycerol and glycerin in the weight ratio of 1:2 to 1: 8. preferably 1: 2.5-1: 4 with lauric acid.
In one or more embodiments, the esterification reaction product of glycerin and lauric acid is a mixture of glycerin and lauric acid in a weight ratio of 1:4 to 1: 8. preferably 1: 6-1: 7 with lauric acid.
In one or more embodiments, the esterification reaction product of glycerol and myristic acid is a mixture of glycerol and myristic acid in a weight ratio of 1:6 to 1: 9. preferably 1:7 to 1:8 with myristic acid.
In one or more embodiments, the esterification reaction product of monoglycerides and myristyl nutmeg is a mixture of monoglycerides and myristyl nutmeg in a weight ratio of 1:3 to 1: 6. preferably 1: 4.5-1: 5 with myristic acid.
In one or more embodiments, the fat composition further comprises an esterification reaction product of glycerin and palmitic acid.
In one or more embodiments, the esterification reaction product of glycerin or monoglyceride and palmitic acid is a mixture of glycerin and monoglyceride in a weight ratio of 1: 6-1: 9. preferably 1:7 to 1:8 with palmitic acid.
In one or more embodiments, the esterification reaction is chemical esterification and/or enzymatic esterification.
In one or more embodiments, the grease composition contains:
(a) Esterification reaction products of monoglycerides and lauric acid;
(b) An esterification reaction product of glycerol and lauric acid; and
(c) Esterification reaction product of glycerol and nutmeg;
preferably, the weight ratio of the three esterification reaction products (a), (b) and (c) is 1 to 3:5 to 8:1 to 3, preferably 2 to 3.
In one or more embodiments, the grease composition contains:
(a) An esterification reaction product of glycerol and lauric acid; and
(b) Esterification reaction product of monoglyceride and myristic acid;
preferably, the weight ratio of the esterification reaction products of (a) and (b) is 1:3 to 3:1, preferably 1.
In one or more embodiments, the grease composition contains:
(a) An esterification reaction product of glycerol and lauric acid;
(b) Esterification reaction product of glycerol and myristic acid; and
(c) Esterification reaction product of monoglyceride and myristic acid;
preferably, the weight ratio of the three esterification reaction products (a), (b) and (c) is 1 to 5:1 to 3:1 to 3.
In one or more embodiments, the grease composition contains:
(a) An esterification reaction product of glycerol and lauric acid;
(b) Esterification reaction products of glycerol with myristic acid; and
(c) Esterification reaction products of glycerol or monoglycerides with palmitic acid;
preferably, the weight ratio of the three esterification reaction products (a), (b) and (c) is 5 to 8:2 to 4:1 to 3.
In one or more embodiments, the content of saturated fatty acids in the fat or oil composition is 90% or more of the total fatty acids.
In one or more embodiments, the grease composition contains:
(i) An esterification reaction product of glycerol and lauric acid; and
(ii) Esterification reaction product of monoglyceride and myristic acid;
wherein the weight ratio of the esterification reaction product of (i) to the esterification reaction product of (ii) is 1:3 to 3:1, preferably 1: 2-2: 1;
wherein the oil or fat composition:
(1) The solid fat content at 35 ℃ is more than or equal to 25.0 percent;
(2) The sum of the content of lauric acid in all fatty acids in the composition and the content of myristic acid in all fatty acids in the composition is more than or equal to 60.0 percent;
(3) The total content of saturated fatty acid is more than or equal to 95.0 percent;
(4) The content of triglyceride with the total carbon number of fatty acid 36 is more than or equal to 29 percent; and
(5) The solid fat content at 30 ℃ is more than or equal to 60.0 percent.
The second aspect of the invention provides a preparation method of cocoa butter substitute, which comprises the following steps: mixing (a) one or both of an esterification reaction product of monoglyceride and lauric acid and an esterification reaction product of glycerin and lauric acid, (b) one or both of an esterification reaction product of monoglyceride and myristic acid and an esterification reaction product of glycerin and myristic acid, and (c) optionally a step of an esterification reaction product of glycerin or monoglyceride and palmitic acid.
In one or more embodiments, the composition is prepared by mixing, by weight, 1:2 to 1: 8. preferably 1: 2.5-1: 4 and lauric acid to obtain the esterification reaction product of the monoglyceride and the lauric acid.
In one or more embodiments, the composition is prepared by mixing, by weight, 1:4 to 1: 8. preferably 1: 6-1: 7 to obtain the esterification reaction product of the glycerol and the lauric acid.
In one or more embodiments, the composition is prepared by mixing, by weight, 1: 6-1: 9. preferably 1:7 to 1:8 preparing the esterification reaction product of the glycerol and the myristic acid.
In one or more embodiments, the composition is prepared by mixing, by weight, 1:3 to 1: 6. preferably 1: 4.5-1: 5 and preparing the esterification reaction product of the monoglyceride and the myristic acid.
In one or more embodiments, the composition is prepared by mixing, by weight, 1: 6-1: 9. preferably 1:7 to 1:8 to obtain the esterification reaction product of the glycerol and the palmitic acid.
In one or more embodiments, the esterification reaction is chemical esterification and/or enzymatic esterification.
In one or more embodiments, the cocoa butter replacer comprises:
(a) Esterification reaction products of monoglycerides and lauric acid;
(b) An esterification reaction product of glycerol and lauric acid; and
(c) Esterification reaction products of glycerol with myristic acid;
preferably, the weight ratio of the three esterification reaction products (a), (b) and (c) is 1 to 3:5 to 8:1 to 3.
In one or more embodiments, the grease composition contains:
(a) An esterification reaction product of glycerol and lauric acid; and
(b) Esterification reaction product of monoglyceride and myristic acid;
preferably, the esterification reaction products of (a) and (b) are present in a weight ratio of 1:3 to 3:1.
in one or more embodiments, the grease composition contains:
(a) An esterification reaction product of glycerol and lauric acid;
(b) Esterification reaction product of glycerol and myristic acid; and
(c) Esterification reaction product of monoglyceride and myristic acid;
preferably, the weight ratio of the three esterification reaction products (a), (b) and (c) is 1 to 5:1 to 3:1 to 3.
In one or more embodiments, the grease composition contains:
(a) An esterification reaction product of glycerol and lauric acid;
(b) Esterification reaction product of glycerol and myristic acid; and
(c) Esterification reaction products of glycerol and palmitic acid;
preferably, the weight ratio of the three esterification reaction products (a), (b) and (c) is 5 to 8:2 to 4:1 to 3.
In one or more embodiments, the cocoa butter replacer produced has a composition as described in the embodiments of the first aspect of the application.
In a third aspect, the invention provides a chocolate sauce comprising the fat composition described herein.
In one or more embodiments, the fat composition is present in an amount of 30 to 50% by weight based on the total weight of the chocolate sauce.
In one or more embodiments, the chocolate sauce further comprises one or more of sugar, cocoa powder, skim milk powder, and an antioxidant.
In one or more embodiments, the chocolate sauce comprises, based on total weight of the chocolate sauce:
(1) 35 to 50 percent of sugar;
(2) 5 to 15 percent of cocoa powder;
(3) 8 to 15 percent of skimmed milk powder;
(4) 30-50% of the grease composition; and
(5) 0.1 to 0.5 percent of antioxidant.
The invention also provides in a fourth aspect a chocolate product made using the chocolate paste of the invention, comprising a chocolate coating and chocolate bars.
A fifth aspect of the present invention provides a method of increasing the heat resistance of a chocolate mass or chocolate product, the method comprising the step of using the fat composition of the present invention as a fat or part of a fat for preparing the chocolate mass or chocolate product to prepare the chocolate mass or chocolate product.
Detailed Description
Oil and fat composition
The invention relates to an oil composition, wherein the solid fat content of the oil composition at 35 ℃ is not less than 16.0%, and the sum of the content of lauric acid in the oil composition in all fatty acids in the composition and the content of myristic acid in all fatty acids in the composition is not less than 60.0%. The oil and fat composition can be used as cocoa butter substitute.
In the invention, the solid fat content can be detected according to AOCS Cd 16 b-93.
In certain embodiments, the grease composition of the present invention also has one or more of the following features:
(1) The solid fat content at 40 ℃ is less than or equal to 15.0 percent;
(2) The content of stearic acid in all fatty acids in the grease composition is more than or equal to 0.1 percent;
(3) The total content of saturated fatty acid is more than or equal to 90.0 percent;
(4) The content of triglyceride with the total carbon number of fatty acid being 36 is more than or equal to 26 percent based on the total weight of the grease composition; and
(5) The solid fat content at 30 ℃ is more than or equal to 40.0 percent.
In certain embodiments, the grease composition of the present invention has the following features (a) and (b):
(a) The solid fat content at 35 ℃ is more than or equal to 16.0 percent; and
(b) The sum of the content of lauric acid in all fatty acids in the composition and the content of myristic acid in all fatty acids in the composition is more than or equal to 60.0 percent;
and any one, any two, or all three of the following features (c), (d), and (e):
(c) The total content of saturated fatty acid is more than or equal to 90.0 percent;
(d) The content of triglyceride with the total carbon number of fatty acid being 36 is more than or equal to 26 percent based on the total weight of the grease composition; and
(5) The solid fat content at 30 ℃ is more than or equal to 40.0 percent;
and optionally (f) and (g):
(f) The solid fat content at 40 ℃ is less than or equal to 15.0 percent; and
(g) The content of stearic acid in all fatty acids in the grease composition is more than or equal to 0.1 percent.
Preferably, the solid fat content of the fat composition of the present invention at 35 ℃ is not less than 20.0%, such as not less than 25.0% or not less than 30.0%. In certain embodiments, the fat composition of the present invention has a solid fat content between 16.0% and 55.0%, such as 20.0% and 55.0%, 25.0% and 55.0%, 30.0% and 55.0%, or 30.0% and 40.0%, or the like, at 35 ℃, or within the composition of any two of the aforementioned endpoints.
Preferably, the sum of the lauric acid content and the myristic acid content in the oil or fat composition of the present invention is 65.0% or more, 70.0% or more, 75.0% or more, 80.0% or more, or 85.0% or more. In certain embodiments, the sum of the lauric acid content and the myristic acid content of the oil and fat composition of the present invention is between 60.0% and 95.0%, such as between 65.0% and 95.0%, between 70.0% and 90.0%, between 75.0% and 90.0%, or between 70.0% and 80.0%, or within the composition of any two of the aforementioned endpoints.
Preferably, the fat or oil composition of the present invention has a solid fat content of 12.0% or less at 40 ℃, for example, 10.0% or less, 8.0% or less, 5.0% or less, and even has a solid fat content of 0% at that temperature.
Preferably, the content of stearic acid in the total fatty acids in the fat and oil composition is not less than 1.0%, such as not less than 2.0%, not less than 3.0%, not less than 5.0%, or not less than 8.0%. In certain embodiments, stearic acid is present in an amount ranging from 0.1% to 25.0%, such as from 0.1% to 18.0%, from 0.1% to 13.0%, from 1.0% to 13.0%, from 5.0% to 13.0%, from 6.0% to 10.0%, or from 1.0% to 5.0%, etc., of the total fatty acids, or any combination thereof.
Preferably, the content of saturated fatty acids in the fat or oil composition of the present invention is at least 92% or more, for example at least 95.0%, at least 98.0%, or at least 99.0% of the total fatty acids.
Preferably, the content of triglycerides with a total of 36 carbon atoms of fatty acids (TAG C36) in the fat or oil composition of the present invention is at least 29.0%, for example at least 35.0%, at least 40.0%, at least 50.0%, or at least 55.0%, based on the total weight of the fat or oil composition. In certain embodiments, the amount of TAG C36 in the fat composition of the present invention is between 26.0% and 70.0%, such as 26.0% and 65.0%, 26.0% and 35.0%, 35.0% and 65.0%, 40.0% and 55.0%, or 45.0% and 55.0%, or the like, based on the total weight of the fat composition, or within the range of any two of the above endpoints.
Preferably, the fat or oil composition of the present invention has a solid fat content of at least 45.0%, for example at least 50.0%, at least 55.0%, at least 60.0% or at least 65.0% at 30 ℃. In certain embodiments, the fat composition of the present invention has a solid fat content of between 40.0% and 80.0%, such as 40.0% and 75.0%, 45.0% and 75.0%, 50.0% and 60.0%, 55.0% and 75.0%, 55.0% and 65.0%, or 60.0% and 70.0%, or the like, at 30 ℃, or within the range of any two of the above endpoints.
In certain embodiments, the grease composition of the present invention comprises:
(A) One or two of an esterification reaction product of monoglyceride and lauric acid and an esterification reaction product of glycerin and lauric acid; and
(B) One or both of an esterification reaction product of monoglyceride and myristic acid and an esterification reaction product of glycerin and myristic acid.
Preferably, the esterification reaction product of monoglyceride and lauric acid is a reaction product of glycerin monostearate and lauric acid in a weight ratio of 1:2 to 1: 8. preferably 1: 2.5-1: 4 with lauric acid. Preferably, the esterification reaction product of glycerol and lauric acid is a mixture of glycerol and lauric acid in a weight ratio of 1:4 to 1: 8. preferably 1: 6-1: 7 with lauric acid. Preferably, the esterification reaction product of glycerol and myristic acid is present in a weight ratio of 1: 6-1: 9. preferably 1:7 to 1:8 with myristic acid. Preferably, the esterification reaction product of monoglyceride and nutmeg is a mixture of monoglyceride and nutmeg in a weight ratio of 1:3 to 1: 6. preferably 1: 4.5-1: 5 with myristic acid.
In certain embodiments, the grease composition further comprises an esterification reaction product of glycerin or monoglyceride and palmitic acid. Preferably, the esterification reaction product of glycerol or monoglyceride and palmitic acid is present in a weight ratio of 1:6 to 1: 9. preferably 1:7 to 1:8 with palmitic acid.
In certain embodiments, the grease composition contains:
(a) Esterification reaction products of monoglycerides and lauric acid;
(b) An esterification reaction product of glycerol and lauric acid; and
(c) Esterification reaction product of glycerol with myristic acid.
Preferably, the weight ratio of the three esterification reaction products (a), (b) and (c) in the grease composition is 1-3: 5 to 8:1 to 3, preferably 2 to 3:5 to 6:1 to 2.
In certain embodiments, the grease composition comprises:
(i) An esterification reaction product of glycerol and lauric acid; and
(ii) Esterification reaction product of monoglyceride with myristic acid.
Preferably, the weight ratio of the esterification reaction products (i) and (ii) in the grease composition is 1:3 to 3:1, preferably 1: 2-2: 1.
in certain embodiments, the grease composition contains:
(1) An esterification reaction product of glycerol and lauric acid;
(2) Esterification reaction products of glycerol with myristic acid; and
(3) Esterification reaction product of monoglyceride and myristic acid;
preferably, the weight ratio of the three esterification reaction products (1), (2) and (3) in the grease composition is 1-5: 1 to 3:1 to 3.
In one or more embodiments, the grease composition contains:
(a) An esterification reaction product of glycerol and lauric acid;
(b) Esterification reaction products of glycerol with myristic acid; and
(c) Esterification reaction products of glycerol or monoglycerides with palmitic acid;
preferably, the weight ratio of the three esterification reaction products (a), (b) and (c) is 5 to 8:2 to 4:1 to 3.
The esterification reaction may be chemical esterification and/or enzymatic esterification as is well known in the art, as described below.
Therefore, in a preferred embodiment, the grease composition of the present invention may contain:
(A) One or two of an esterification reaction product of monoglyceride and lauric acid and an esterification reaction product of glycerin and lauric acid;
(B) One or two of esterification reaction products of monoglyceride and myristic acid and esterification reaction products of glycerin and myristica fragrans; and
(C) Optionally an esterification reaction product of glycerol or monoglycerides with palmitic acid;
wherein the oil composition has a solid fat content of not less than 16.0% at 35 ℃, and the sum of the content of lauric acid and the content of myristic acid in the oil composition is not less than 60.0%.
In certain embodiments, the grease composition of the present invention comprises:
(i) The esterification reaction product of the aforementioned glycerin with lauric acid; and
(ii) Esterification reaction products of the aforementioned monoglycerides with myristic acid;
wherein the weight ratio of (i) to the esterification reaction product of (ii) is 1:3 to 3:1, preferably 1: 2-2: 1;
wherein the oil or fat composition:
(1) The solid fat content at 35 ℃ is more than or equal to 25.0 percent;
(2) The sum of the content of lauric acid in all fatty acids in the composition and the content of myristic acid in all fatty acids in the composition is more than or equal to 60.0 percent;
(3) The total content of saturated fatty acid is more than or equal to 95.0 percent;
(4) The content of TAG C36 is more than or equal to 29 percent; and
(5) The solid fat content at 30 ℃ is more than or equal to 60.0 percent.
Method
The grease composition of the present invention can be prepared by mixing the following esterification products:
(A) One or both of an esterification reaction product of monoglyceride and lauric acid and an esterification reaction product of glycerin and lauric acid;
(B) One or two of esterification reaction products of monoglyceride and myristic acid and esterification reaction products of glycerol and myristic acid; and
(C) Optionally an esterification reaction product of glycerol or monoglycerides with palmitic acid.
Preferably, the esterification reaction product of monoglyceride and lauric acid is a mixture of glycerol and glycerol in a weight ratio of 1:2 to 1: 8. preferably 1: 2.5-1: 4 with lauric acid. Preferably, the esterification reaction product of glycerol and lauric acid is a mixture of glycerol and lauric acid in a weight ratio of 1:4 to 1: 8. preferably 1: 6-1: 7 with lauric acid. Preferably, the esterification reaction product of glycerol and myristic acid is present in a weight ratio of 1: 6-1: 9. preferably 1:7 to 1:8 with myristic acid. Preferably, the esterification reaction product of monoglyceride and myristic acid is a mixture of monoglyceride and myristic acid in a weight ratio of 1:3 to 1: 6. preferably 1: 4.5-1: 5 with myristic acid. Preferably, the esterification reaction product of glycerol or monoglyceride and palmitic acid is a mixture of glycerol and palmitic acid in a weight ratio of 1: 6-1: 9. preferably 1:7 to 1:8 with palmitic acid.
The esterification reaction may be chemical esterification and/or enzymatic esterification as is well known in the art.
For example, suitable chemical esterification conditions for use in the present invention may include: heating the reactants to 120-240 ℃ under the protection of vacuum/non-vacuum, stirring and nitrogen filling, and carrying out esterification reaction for 2-8 h at the temperature to obtain the crude oil composition.
Enzymatic esterification conditions suitable for use in the present invention may include: heating the reactant to a certain temperature, such as 50-80 ℃; adding a certain amount of lipase with esterification capability, such as lipase for enzymatic esterification known in the art, such as Novoxin commercial lipase Candida antarctica lipase B (
CALBL); stirring, stirring and reacting for 2-8 h under vacuum/non-vacuum, filtering/centrifuging to remove enzyme, and obtaining the crude oil composition.
After the esterification reaction, the fatty acid can be removed by refining using conventional refining techniques in the grease industry, including but not limited to alkali refining, decolorization, deodorization, or molecular distillation. The alkali refining may include adding alkali solution of certain concentration at 60-90 deg.c, stirring for 30min, and centrifugal separation. The decolorization can be carried out by adding a certain amount of argil into the grease obtained by alkali refining under vacuum at 90-110 ℃, stirring for reaction for 30min, and then cooling and filtering to obtain the decolorized grease. The deodorization comprises the step of reacting the decolorized grease for 1 to 4 hours at a temperature of between 180 and 250 ℃ under the conditions of vacuum stirring and nitrogen filling. The molecular distillation comprises controlling appropriate flow rate and rotation speed at 160-220 deg.C and vacuum degree less than 1mbar, and collecting heavy phase to obtain refined oil.
The above-mentioned (A), (B) and optionally (C) may be mixed under conventional conditions, for example, stirred and mixed at room temperature to obtain a uniform fat or oil composition. The amount of the esterification product of (a), (B) and (C) is not particularly limited when mixing, but may be selected according to the content of the lauric acid glyceride, myristic acid glyceride and palmitic acid glyceride in the esterification reaction product of (a), (B) and (C) so that the sum of the content of lauric acid in the total fatty acids in the composition and the content of myristic acid in the total fatty acids in the composition in the oil and fat composition obtained by mixing is not less than 60.0%, and so that the solid fat content of the oil and fat composition obtained by mixing is not less than 16.0% at 35 ℃, and preferably so that the solid fat content of the oil and fat composition obtained by mixing at 30 ℃, the solid fat content at 40 ℃, the stearic acid content, the total content of saturated fatty acids, the content of TAG C36, and the like satisfy the aforementioned requirements.
Chocolate product
The fat composition prepared by adopting a non-hydrogenation technology can be used as cocoa butter replacers, can be used for preparing chocolate sauce, and can be applied to chocolate products, such as cocoa butter replacer chocolate blocks, coatings and the like. The chocolate using the cocoa butter substitute has good heat resistance and good taste.
Therefore, the present invention also provides a method of improving the heat resistance of a chocolate mass or a chocolate product, comprising the step of using the fat composition of the present invention as a fat or a part of the fat for preparing the chocolate mass or the chocolate product to prepare the chocolate mass or the chocolate product.
The invention also provides a chocolate sauce containing the oil composition. Generally, the fat composition of the present invention is contained in an amount of 30 to 50% by weight based on the total weight of the chocolate paste. The chocolate paste may also contain other ingredients contained in the chocolate paste including, but not limited to, sugar, cocoa powder, skim milk powder, and antioxidants. In certain embodiments, the chocolate paste comprises, based on the total weight of the chocolate paste:
(1) 35 to 50 percent of sugar;
(2) 5 to 15 percent of cocoa powder;
(3) 8 to 15 percent of skimmed milk powder;
(4) 30-50% of the grease composition; and
(5) 0.1 to 0.5 percent of antioxidant.
Chocolate products, including chocolate coatings and chocolate bars, may be prepared using the chocolate sauce of the invention. The preparation method is a conventional method in the field. The invention therefore also includes a chocolate product, such as a chocolate coating and a chocolate bar, which contains the fat composition or chocolate sauce of the invention.
The present invention will be described below by way of specific examples. It is to be understood that these examples are illustrative only and are not intended to limit the present invention. The methods and reagents used in the examples are, unless otherwise indicated, conventional in the art.
The materials used in the examples are as follows:
monoglyceride: DMG-CF01, california oleochemical industries (Shanghai) Co., ltd;
lauric acid: LA-1299, fuyi Lipofermachemical Co., ltd;
myristic acid: MA-1499, fengyi oleochemistry Limited;
palmitic acid: PA-1698, fuyi Lipoidochemistry Limited;
glycerin: GLY-995FAG, fuyi Lipofectal Chemicals, inc.
Preparing grease:
example 1: preparation of oil and fat 1
330g of monoglyceride and 600g of lauric acid are weighed in a 2000ml flask, and under the protection of flushing nitrogen, the flask is vacuumized (the vacuum degree is 20 mbar) and stirred (the stirring speed is 100 rpm), heated to 220 ℃, reacted at 220 ℃ for 6 hours, cooled to 60 ℃ and stopped reacting to obtain the crude grease 1.
Removing fatty acid, monoglyceride and partial diglyceride in crude oil 1 by KDL-5 wiped film type molecular distillation equipment (Germany VTA), and collecting heavy phase part to obtain oil 1. The specific conditions are as follows, the temperature is 180 ℃, the material flow rate is 200g/h, and the rotating speed of the film scraper is 120rpm.
Example 2: preparation of oil 2
92g of glycerol and 600g of lauric acid are weighed into a 2000ml flask, and under the protection of nitrogen, the flask is vacuumized (the vacuum degree is 20 mbar) and stirred (the stirring speed is 100 rpm), heated to 220 ℃, reacted at 220 ℃ for 6 hours, cooled to 60 ℃ and stopped reacting to obtain crude oil 2.
Removing fatty acid, monoglyceride and even partial diglyceride in the crude oil 2 by KDL-5 wiped film type molecular distillation equipment, and collecting a heavy phase part to obtain the oil 2. The specific conditions are that the temperature is 200 ℃, the material flow rate is 170g/h, and the rotating speed of the film scraper is 120rpm.
Example 3: preparation of oil 3
92g of glycerol and 700g of myristic acid are weighed into a 2000ml flask, stirred and heated to 70 ℃, and 55g of esterifying enzyme (Novoxil commercial enzyme-Candida antarctica lipase B (C.) (II.))
CALBL)) for 10h, and carrying out centrifugal separation (the centrifugal speed is 8000 rpm) to remove lipase so as to obtain crude oil 3.
The oil 3 is obtained by refining means (i.e., alkali refining, decoloring, deodorizing) commonly used in the oil industry. The specific conditions are as follows:
alkali refining: heating the crude oil 3 to 80 ℃, adding a 25% sodium hydroxide aqueous solution, stirring for reaction for 30min, and performing centrifugal separation;
and (3) decoloring: heating the oil sample after alkali refining to 90-110 ℃ under vacuum, adding argil accounting for 3% of the weight of the oil, stirring for reaction for 30min, cooling to 70 ℃, and filtering;
deodorizing: stirring under vacuum, charging nitrogen, heating the decolorized oil sample to 210 deg.C, maintaining for 2 hr, and cooling to 65 deg.C.
Example 4: preparation of fat 4
Grease 4 was prepared by weighing 330g of monoglyceride and 690g of coronaric acid in a 2000ml flask, and grease 4 was prepared as described in example 1.
Example 5: preparation of fat 5
Grease 5 was prepared by weighing 92g of glycerol and 780g of palmitic acid in a 2000ml flask, grease 5 was prepared as described in example 2.
Example 6
Fat 1, fat 2, and fat 3 were mixed in a mass ratio of 1.
Example 7
Fat 2 and fat 4 were mixed at a mass ratio of 1.
Example 8
Fat 2 and fat 4 were mixed at a mass ratio of 3.
Example 9
Fat 2, fat 3, and fat 4 were mixed in a mass ratio of 3.
Example 10
Fat 2, fat 3, and fat 5 were mixed in a mass ratio of 6.
Comparative example 1
Fat was prepared according to the method of example 2 of US20090022868, i.e. 650g of PKST (iodine number 7) was mixed with 350g of palm stearin (PST, iodine number 19.8) for chemical transesterification and refined to obtain fat F.
Comparative example 2
Grease G: commercial cocoa butter replacer product LHK32-03 (produced by special fat and oil of Jia Li (Shanghai) Co., ltd.).
Example 11: index analysis
Detecting the Solid Fat Content (SFC) of the oil samples A-G at 30 ℃,35 ℃ and 40 ℃ by referring to AOCS Cd 16b-93, and detecting the fatty acid content of the oil samples A-G by referring to AOCS Ce lf-96. And detecting the content of the triglyceride A-G of the oil by referring to the detection AOCS official Method Ce 5-86. The results are shown in table 1 below.
TABLE 1
Example 12: application experiments
Chocolate sauce preparation was carried out according to the following formula of table 2:
TABLE 2
| Composition (I) | Specific gravity (%) |
| White granulated sugar | 42 |
| Cocoa powder (10/12) | 10 |
| Defatted milk powder | 12 |
| Measured grease | 35.6 |
| Lecithin | 0.4 |
The manufacturing process of the chocolate sauce comprises the following steps:
putting all the materials into a 60 ℃ ball mill, setting the rotating speed of the ball mill to 6.5 grade for mixing 90min, and setting the rotating speed of the ball mill to 3 grade for mixing 30min, and then discharging the chocolate sauce for later use.
Preparing the fat-replacing chocolate blocks:
respectively adjusting the temperature of chocolate sauce prepared from oil B, oil D, oil F and oil G (LHK 32-03) to 40-45 ℃, pouring the materials into a preheated plastic template, rapidly scraping redundant materials, vibrating, placing into a 10 ℃ oven, cooling for 25min, taking out, inclining the template, and lightly knocking the template until all chocolate blocks fall down. Respectively preparing chocolate blocks 1, 2, 3 and 4, and storing for later use (the temperature is 20-22 ℃, and the humidity is less than or equal to 65%).
Preparation of fat-substitute chocolate product-coating:
respectively adjusting the temperature of chocolate sauce prepared from the oil A, the oil C and the oil E to 45 ℃, immersing the wafer biscuit into the chocolate sauce, taking out the wafer biscuit and vibrating to remove the redundant sauce. Placing the mixture into a 6-8 ℃ oven, cooling for 40min, and taking out. Respectively preparing the products 1, 2 and 3 of the fat-substitute coating for storage and standby application (the temperature is 20-22 ℃, and the humidity is less than or equal to 65%).
Sensory evaluation:
the drying performance was evaluated according to the following criteria:
the time for the finger to touch the chocolate surface until no chocolate was attached to the finger was recorded in an oven at 6-8 ℃. The shorter the time, the better the drying property. √ represents a time within 10 minutes, = represents a time within 10 to 15 minutes, and ×, represents a time within 15 minutes.
The melt mouth fusion was evaluated according to the following criteria:
the prepared fat-substitute chocolate bars and the coating products are placed in a constant-temperature and constant-humidity box (25 ℃, the humidity is 55%) for 2 days, and then the chocolate is taken out for oral fusibility evaluation. The time is fast melting in the mouth, no waxy feel, = slow melting in the mouth, slightly waxy feel, acceptable, × slow melting in the mouth, obvious waxy feel, unacceptable.
The heat resistance test was evaluated according to the following criteria:
the prepared fat-substitute chocolate bar and the coating product are sealed in a plastic packaging bag, and are placed in a constant temperature and humidity box (35 ℃, the humidity is 55%) for 2 days, then the packaging bag is taken out, and the degree of sticking of the chocolate paste on the packaging bag is observed. √ denotes that the product shape was well maintained and almost no sticking bag occurred, and = denotes that the product could maintain its original shape and hardly stick bag. X means that the product can not keep the original shape and the bag is seriously stuck.
The results of the application tests are shown in table 3 below.
TABLE 3
| Grease | Drying property | Melt-open property | Heat resistance | |
| Chocolate bar 1 | Oil B | √ | √ | √ |
| Chocolate bar 2 | Oil D | ＝ | √ | √ |
| ChocolateForce row block 3 | Fat F | ＝ | ＝ | × |
| Chocolate row block 4 | Oil G | √ | √ | × |
| Coated product 1 | Oil A | ＝ | √ | ＝ |
| Coated product 2 | Oil C | √ | ＝ | √ |
| Coated product 3 | Oil E | ＝ | ＝ | √ |
According to the results in Table 3, the chocolate product has a better shape-retaining ability at 35 ℃ when the solid fat content of the fat is not less than 16% at 35 ℃. When the solid fat content of the grease is less than or equal to 15 percent at 40 ℃, the chocolate coating product still has acceptable mouthfeel.
Claims (17)
1. An oil or fat composition characterized by having the following features (1) to (7):
(1) The solid fat content at 35 ℃ is between 30.0 and 40.0 percent;
(2) The sum of the content of lauric acid in the total fatty acid in the composition and the content of myristic acid in the total fatty acid in the composition is 70.0-90.0%;
(3) The content of triglyceride with the total carbon number of fatty acid being 36 is 45.0-55.0% by total weight of the grease composition;
(4) The solid fat content at 40 ℃ is less than or equal to 5.0 percent;
(5) The stearic acid accounts for 1.0 to 10.0 percent of the total fatty acid in the grease composition;
(6) The total content of saturated fatty acid is more than or equal to 95.0 percent; and
(7) The solid fat content at 30 ℃ is between 60.0 and 70.0 percent;
and the oil and fat composition consists of (i) an esterification reaction product of glycerin and lauric acid, and (ii) an esterification reaction product of monoglyceride and myristic acid, wherein the weight ratio of (i) to (ii) the esterification reaction product is 1:3 to 3:1; or the oil composition consists of (A) an esterification reaction product of glycerol and lauric acid, (B) an esterification reaction product of glycerol and myristic acid, and (C) an esterification reaction product of monoglyceride and myristic acid, wherein the weight ratio of the three esterification reaction products (A), (B) and (C) is 1-5: 1 to 3:1 to 3; wherein, the esterification reaction product of the glycerol and the lauric acid is prepared by the following steps of 1:4 to 1:8 of glycerol with lauric acid, wherein the esterification reaction product of glycerol and myristic acid is an esterification reaction product obtained by esterification of glycerol with lauric acid, and the weight ratio of the esterification reaction product of glycerol to myristic acid is 1: 6-1: 9 of glycerin and myristic acid, wherein the esterification reaction product of monoglyceride and myristic acid is an esterification reaction product obtained by esterification of glycerin and myristic acid, and the weight ratio of the esterification reaction product of monoglyceride to myristic acid is 1:3 to 1:6 and the esterification reaction product obtained by esterifying the monoglyceride and the myristic acid.
2. The fat composition according to claim 1, wherein the fat composition has a solid content of 0% at 40 ℃.
3. The fat composition according to claim 1, wherein the content of saturated fatty acids in the fat composition is at least 98.0% based on the total fatty acids.
4. The fat composition according to claim 1, wherein the content of saturated fatty acids in the fat composition is at least 99.0% based on the total fatty acids.
5. The fat and oil composition according to claim 1, wherein the weight ratio of the esterification reaction products (i) and (ii) is 1: 2-2: 1.
6. the fat composition according to claim 1, wherein the esterification reaction product of glycerin and lauric acid is a mixture of glycerin and lauric acid in a weight ratio of 1: 6-1: 7 with lauric acid.
7. The fat composition according to claim 1, wherein the esterification reaction product of glycerin and myristic acid is a mixture of glycerin and myristic acid in a weight ratio of 1:7 to 1:8 with myristic acid.
8. The fat composition according to claim 1, wherein the esterification reaction product of monoglyceride and myristic acid is a mixture of monoglyceride and myristic acid in a weight ratio of 1: 4.5-1: 5 with myristic acid.
9. A method for preparing cocoa butter substitute is characterized by comprising the following steps:
mixing (i) an esterification reaction product of glycerol and lauric acid, and (ii) an esterification reaction product of monoglycerides and myristic acid, wherein the weight ratio of (i) to (ii) the esterification reaction product is 1:3 to 3:1; or
Mixing: (A) an esterification reaction product of glycerin and lauric acid, (B) an esterification reaction product of glycerin and myristic acid, and (C) an esterification reaction product of monoglyceride and myristic acid, wherein the weight ratio of the three esterification reaction products of (A), (B), and (C) is 1-5: 1 to 3:1 to 3;
wherein the cocoa butter substitute is the oil composition according to any one of claims 1 to 8.
10. A chocolate paste comprising the fat composition of any one of claims 1 to 8.
11. The chocolate paste according to claim 10, wherein the fat composition is present in an amount of 30 to 50% by weight of the total chocolate paste.
12. The chocolate paste according to claim 10 or 11, further comprising sugar, cocoa powder, skimmed milk powder and an antioxidant.
13. The chocolate sauce of claim 10, wherein the chocolate sauce comprises, based on total weight of the chocolate sauce:
(1) 35 to 50 percent of sugar;
(2) 5-15% of cocoa powder;
(3) 8 to 15 percent of skimmed milk powder;
(4) 30-50% of the grease composition; and
(5) 0.1 to 0.5 percent of antioxidant.
14. A chocolate product comprising or prepared from the fat composition of any one of claims 1 to 8 or the chocolate paste of any one of claims 10 to 13.
15. The chocolate product of claim 14, wherein the chocolate product is a chocolate coating or a chocolate bar.
16. A method for improving the heat resistance and mouthfeel of a chocolate paste, comprising the step of using the fat composition according to any one of claims 1 to 8 as fat or a part thereof for preparing a chocolate paste to prepare the chocolate paste.
17. A method of improving the heat resistance and mouthfeel of a chocolate product, comprising the step of using the fat composition of any one of claims 1 to 8 as a fat or part thereof in the preparation of a chocolate product to prepare the chocolate product.
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| WO2014141904A1 (en) * | 2013-03-12 | 2014-09-18 | 不二製油株式会社 | Cocoa butter substitute fat and process for manufacturing same |
| CN104320977A (en) * | 2012-06-27 | 2015-01-28 | 日清奥利友集团株式会社 | Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating |
| CN105795000A (en) * | 2014-12-30 | 2016-07-27 | 嘉里特种油脂（上海）有限公司 | Oil composition, preparation method thereof and foodstuffs |
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| CN104320977A (en) * | 2012-06-27 | 2015-01-28 | 日清奥利友集团株式会社 | Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating |
| WO2014141904A1 (en) * | 2013-03-12 | 2014-09-18 | 不二製油株式会社 | Cocoa butter substitute fat and process for manufacturing same |
| CN105795000A (en) * | 2014-12-30 | 2016-07-27 | 嘉里特种油脂（上海）有限公司 | Oil composition, preparation method thereof and foodstuffs |
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