CN108323747A - A kind of fat or oil composition and preparation method thereof - Google Patents
A kind of fat or oil composition and preparation method thereof Download PDFInfo
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- CN108323747A CN108323747A CN201710038552.5A CN201710038552A CN108323747A CN 108323747 A CN108323747 A CN 108323747A CN 201710038552 A CN201710038552 A CN 201710038552A CN 108323747 A CN108323747 A CN 108323747A
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- oil
- protein
- fat
- phosphatide
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- 239000003921 oil Substances 0.000 claims description 94
- 235000019198 oils Nutrition 0.000 claims description 94
- 235000018102 proteins Nutrition 0.000 claims description 85
- 235000019197 fats Nutrition 0.000 claims description 73
- 235000014347 soups Nutrition 0.000 claims description 67
- 239000003995 emulsifying agent Substances 0.000 claims description 29
- 239000003549 soybean oil Substances 0.000 claims description 22
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- 239000000463 material Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 10
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- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000019487 Hazelnut oil Nutrition 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
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- 239000004365 Protease Substances 0.000 claims description 3
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- 229920000263 Rubber seed oil Polymers 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 239000008168 almond oil Substances 0.000 claims description 3
- 239000010495 camellia oil Substances 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
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- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims description 3
- 239000002385 cottonseed oil Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 claims description 3
- 239000008169 grapeseed oil Substances 0.000 claims description 3
- 239000010468 hazelnut oil Substances 0.000 claims description 3
- 235000014571 nuts Nutrition 0.000 claims description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000003346 palm kernel oil Substances 0.000 claims description 3
- 235000019865 palm kernel oil Nutrition 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000001335 perilla frutescens leaf extract Substances 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- 239000001944 prunus armeniaca kernel oil Substances 0.000 claims description 3
- 239000008171 pumpkin seed oil Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000003813 safflower oil Substances 0.000 claims description 3
- 239000010497 wheat germ oil Substances 0.000 claims description 3
- 240000002791 Brassica napus Species 0.000 claims description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 2
- 235000018330 Macadamia integrifolia Nutrition 0.000 claims description 2
- 235000003800 Macadamia tetraphylla Nutrition 0.000 claims description 2
- 108010084695 Pea Proteins Proteins 0.000 claims description 2
- 235000021324 borage oil Nutrition 0.000 claims description 2
- 239000010474 borage seed oil Substances 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 238000001976 enzyme digestion Methods 0.000 claims description 2
- 235000021312 gluten Nutrition 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 235000019702 pea protein Nutrition 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 1
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- 244000057114 Sapium sebiferum Species 0.000 claims 1
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- 239000008157 edible vegetable oil Substances 0.000 description 2
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
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- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000000912 Macadamia tetraphylla Species 0.000 description 1
- 240000000528 Ricinus communis Species 0.000 description 1
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- 244000299461 Theobroma cacao Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of fat or oil compositions and preparation method thereof comprising the protein after enzymolysis is added in grease, is additionally added partial glyceride and phosphatide, the weight ratio of partial glyceride, phosphatide and protein is：300~3000:300~4000:1；Preferably：500~2500:500~3000:1.Weight ratio in the protein shared by the protein of 60kD is 90% or more.
Description
Technical field
The present invention relates to a kind of fat or oil compositions and preparation method thereof, specifically, being related to a kind of thick soup special fat group
Close object.
Background technology
Wei Yang Dish and Shandong cuisine, Sichuan cuisine, Guangdong dishes and referred to as Chinese tradition Suxi Cuisine, Yangzhou are the main cradles of Wei Yang Dish,
Some dish flavors of surrounding area are also absorbed simultaneously, start from spring and autumn, it is emerging to be contained in Ming and Qing in Tang of Sui, it is known as that " southeast first is good
The good reputation of taste, extremely U.S. in the world ".Wei Yang Dish has the characteristics that：
Taste is clear fresh gentle, and salty sweet tea is deep or light moderate, and north and south is all suitable.Also, the sorting of Wei Yang Dish is particularly focused on fresh and alive, fresh
It is tender；It makes finely, pays attention to knife work, four directions is enjoyed great prestige with melon carving especially；Light taste is seasoned, emphasizes taste, payes attention to adjusting soup, flavor fresh clearly；
It is bright in luster, it is salubrious pleasing；It is handsome in appearance, it is unique novel, it is vivid；Cuisine is various, and system is huge；It is exquisite in workmanship, especially
Knife work is particular about, vegetable form and engraving are focused on；Color, smell, taste and shape are all good.
Wei Yang Dish is focused on adjusting soup, and a kind of small squeezing soya-bean oil dedicated for tune soup can be used when making soup dish.This small squeezing beans
Oil can make soup dense white with soup, the clear fresh feature of flavor.
In Along North Jiangsu area, such small soya-bean oil that squeezes also is taken as best present to give the puerpera during being confined in childbirth.According to
It says, using such small soup for squeezing soya-bean oil and doing, the effect of can contribute to the Recovery of puerpera and stimulate the secretion of milk.
Currently, this small squeezing soya-bean oil is standby using squeezing duty essentially from local small oil mill.
Traditional processing technology has following deficiency：
1, process route is complicated, and the production cycle is long；
2, technique is intermittent, is not suitable for factory scale production；
3, small oil mill is simply equipped, and there are food safety risks；
4, the product differentiation that small oil mill is produced is big, can not be standardized to product index；
5, the small squeezing soya-bean oil in part is unable to reach edible vegetable oil sanitary standard；
6, small oil mill production capacity is limited, cannot be satisfied the market demand.
Therefore it is badly in need of a kind of safety, and the preparation process of the simple thick soup special fat of preparation method in the art.
Invention content
The first object of the present invention is to obtain a kind of emulsifier group for the special fat composition being suitable for being used as thick soup
Object is closed, which be improved to current emulsifier combination, and emulsifier combination disclosed by the invention is answered
, it can be achieved that the various indexs to grease control when being added for grease, reach the oil technology being produced on a large scale.
Emulsifier combination of the present invention comprising partial glyceride, phosphatide and protein, the partial glyceride,
The weight ratio of three is in phosphatide and protein：300~3000:300~4000:1；Preferably the weight ratio of three is：
500~2500:500~3000:1.
Emulsifier combination as described above, wherein in the protein, in terms of the weight of the protein, the egg
In white matter, protein content of the molecular weight less than 60kD accounts for 90% or more.
Emulsifier combination as described above, wherein the phosphatide can be selected from soybean, sunflower seeds, vegetable seed, peanut, egg
And the combination of one or more of phosphatide in animal tissue.
The second aspect of the present invention, disclose it is a kind of be suitable for makes thick soup special fat composition and contain grease group
The thick soup of object is closed, the fat or oil composition can be used for substituting traditional squeezing soya-bean oil and prepare thick soup, be particularly suitable for Huaiyang
The making of vegetable soup.Therefore, correspondingly, also disclosing that a kind of thick soup prepared using the fat or oil composition.
Fat or oil composition disclosed in this invention, including base-material grease, is based on fat or oil composition gross weight, also contains 0.3%
~3.0% partial glyceride, 0.3%~3.0% phosphatide and 5ppm~30ppm protein, it is preferred that the partial glyceride and/
Or phosphatide and/or protein some or all of to be exogenously added, such as be added individually or with mixture, directly added
Enter or is added after being dissolved.It is furthermore preferred that being prepared by adding emulsifier combination as described above.
Thick soup disclosed in this invention containing fat or oil composition, based on contained fat or oil composition, containing 0.3%~
3.0% partial glyceride, 0.3%~3.0% phosphatide and 5ppm~30ppm protein (weight based on fat or oil composition), preferably
, the partial glyceride and/or phosphatide and/or protein some or all of to be exogenously added, such as individually or with
Mixture is added, and is directly added into or is added after being dissolved.It is furthermore preferred that by adding emulsifier group as described above
Object is closed to be prepared.
Fat or oil composition as described above or the thick soup containing fat or oil composition, can be by 30 DEG C~60 DEG C temperature
Under base-material grease or thick soup in partial glyceride and/or phosphatide is added and/or protein obtains.
The third aspect of the present invention also discloses a kind of fat or oil composition as described above or is combined containing the grease
The preparation method of the thick soup of object, the complicated technology of traditional pressing method is omitted in the method, simple to operate, and
Be conducive to the control of food security.Contain partial glyceride, phosphatide and protein in preparation-obtained fat or oil composition or thick soup,
Specifically, its content is：0.3%~3.0% partial glyceride, 0.3%~3.0% phosphatide and the 5ppm of fat or oil composition weight~
30ppm protein.
The preparation method of fat or oil composition of the present invention, including it is added the 0.3%~3.0% of fat or oil composition weight
Partial glyceride and/or 0.3%~3.0% phosphatide and/or 5ppm~30ppm protein；Preferably, at 30 DEG C~60 DEG C, first
Soybean lecithin is uniformly mixed with partial glyceride, is then mixed again with protein.Most preferably, the partial glyceride and phosphatide
Content in fat or oil composition is not higher than 5%, is further not higher than 4.6%.
Thick soup of the present invention includes fat or oil composition as described above, and preparation method includes that fat or oil composition is added
0.3%~3.0% partial glyceride and/or 0.3%~3.0% phosphatide and/or 5ppm~30ppm protein of weight；Preferably,
At 30 DEG C~60 DEG C, soybean lecithin is uniformly mixed with partial glyceride first, is then mixed again with protein.
In the preparation method of fat or oil composition as described above, in the protein, molecular weight is less than the albumen of 60kD
Matter is up to 90% or more, and 90% or more molecular weight is less than 10kD in the protein, it is preferred that the protein passes through enzymolysis
It obtains.
In the preparation method of thick soup as described above, in the protein, protein of the molecular weight less than 60kD accounts for
90% or more, 90% or more molecular weight is less than 10kD in the protein, it is preferred that the protein is by digesting
It arrives.
In fat or oil composition as described above or thick soup or the preparation method of fat or oil composition as described above or thick soup, institute
The protein stated is prepared by the following method to obtain：
(1) heat denatured after protein raw material is mixed with water, the protein raw material are preferably soybean protein, pea egg
In vain, the combination of one or more of peanut protein, Gluten；
(2) proteinase-10 .5%~2.0% is added, the protease is preferably neutral proteinase；
(3) after enzyme digestion reaction, the liquid portion after being separated by solid-liquid separation is taken, supernatant is preferably taken；
(4) liquid portion is concentrated, the content of protein is 5% or more, preferably 10% or more after preferably concentrating.
In fat or oil composition as described above or thick soup or the preparation method of fat or oil composition as described above or thick soup,
Described in base-material grease be selected from Rice oil, sunflower oil, high oleic sunflower oil, low erucic acid rape oil, palm oil, palm-kernel oil,
Peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, Purple Perilla Seed Oil, tea-seed oil, palm fruit oil, olive oil, cocoa bean
Oil, tallowseed oil, almond oil, apricot kernel oil, bancoul nuts oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean
Oil, oenothera seed oil, hazelnut oil, pumpkin seed oil, nut oil, grape seed oil, borage seed oil, Seabuckthorm Seed Oil, tomato seed oil, Australia
The mixing of one or more of continent macadamia nut oil, coconut oil, it is preferred that can be selected from level-one soybean oil, level Four soybean oil, level-one dish
The mixing of one or more of seed oil, level Four rapeseed oil, level-one sunflower oil, level-one peanut oil.
The fourth aspect of the present invention discloses a kind of emulsifier combination and is preparing a kind of thick soup special fat composition
Or the application in thick soup.
The emulsifier combination as described above, include partial glyceride, phosphatide and protein, wherein
The weight ratio of three is in the partial glyceride, phosphatide and protein：300~3000:300~4000:1；
Preferably the weight ratio of three is：500~2500:500~3000:1.
Specific implementation mode
The present inventor after extensive and in-depth study, by improving preparation process, for the current oil for making thick soup
The shortcomings that fat preparation process route is longer and food security cannot ensure, and in the prior art grease for making thick soup
When the poor problem of mouthfeel, the present invention is directed to realize to obtain by obtaining similar conventional press on a kind of component base of addition safety
The flavor grease arrived, in particular soybean oil, with strong mouthfeel when doing thick soup using it.This hair is completed on this basis
It is bright.
The technical concept of the present invention is as follows：
The present invention overcomes the defects of the prior art, it is proposed that a method of fat or oil composition being prepared, the technological operation
Simply, it on the basis of emulsifier is added in grease traditional, is added in grease, is adding after carrying out enzymolysis change to protein
Under the synergistic effect for adding object, application of the enhancing grease in preparing thick soup is played jointly, and preparation process is simple and convenient, addition
Object meets food security standard, therefore can achieve the purpose that food security.Further, it is not related in the preparation process
And any chemical process or the introducing of chemical reagent, avoid the food-safe threat of any foreign substance.
In the present invention, term " containing " or " comprising " indicate that various composition can be applied to the mixture or group of the present invention together
It closes in object.Therefore, term " mainly by ... form " and " consist of " are included in term " containing " or " comprising ".
It is described in detail to various aspects of the present invention below：
Raw material
In the present invention, used base-material grease includes from Rice oil, sunflower oil, high oleic sunflower oil, low erucic acid
Rape oil, rape oil, palm oil, palm-kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, Purple Perilla Seed Oil, tea seed
Oil, palm fruit oil, olive oil, oleum theobromatis, tallowseed oil, almond oil, apricot kernel oil, bancoul nuts oil, rubber seed oil, corn
Oil, wheat germ oil, sesame seed oil, Castor oil, oenothera seed oil, hazelnut oil, pumpkin seed oil, nut oil, grape seed oil, glass
Lettuce seed oil, Seabuckthorm Seed Oil, tomato seed oil, macadimia nut oil, coconut oil etc., it is preferred that can be selected from soybean oil (level-one, level Four),
Rapeseed oil (level-one, level Four), sunflower oil (level-one), peanut oil (level-one) etc..
Protein
Protein used in the present invention, middle-molecular-weihydroxyethyl are 60kD account for total weight 90% below or more.
In the specific embodiment of the present invention, the protein is selected from soybean protein, pea protein, peanut egg
In vain, the combination of one or more of vegetable proteins such as Gluten.In the preferred embodiment of the present invention, institute
The protein stated is obtained by enzymolysis.
In the preferred embodiment of the present invention, the protein is selected from soybean protein isolate.
In the preferred embodiment of the present invention, the protein is selected from water soluble protein.
Heretofore described protein can be prepared by the following method acquisition：
(1) heat denatured after protein raw material is mixed with water；
(2) enzyme, preferably neutral proteinase is added；
(3) after reacting, after separation of solid and liquid, liquid portion is taken, supernatant is preferably taken；
(4) liquid portion, such as supernatant are concentrated, the content of protein is 5% or more after preferably concentrating, preferably
10% or more.The separation of solid and liquid is conventional means in the art, such as centrifugation, decantation or standing.
In the specific embodiment of the present invention, the preparation method of the protein includes：
(1) take soybean protein isolate, water be added, 60 DEG C~100 DEG C are heated to albuminous degeneration, it is preferred that heating 5min with
On, more preferably 10min or more；
(2) stirring makes material be returned to 45 DEG C~55 DEG C of reaction temperature, and neutral proteinase 0.5~2% is added；
(3) after reacting 1~5h, supernatant samples are taken after centrifugation；
(4) it is concentrated into the protein liquid that protein content is at least 5%, preferably not lower than 10%, cryopreservation is spare；
In the specific embodiment of the present invention, the protein pass through more than method be prepared.
Emulsifier combination
A kind of emulsifier combination disclosed by the invention comprising partial glyceride, phosphatide and protein.
In the specific embodiment of the present invention, the phosphatide can derive from plant origin, can also source
In animal origin, unrestricted source includes：Soybean lecithin, sunflower phosphatide, rapeseed phosphatide, peanut phosphatide, egg phosphorus
Fat and mixing from one or more of animal tissue's phosphatide.
In the specific embodiment of the present invention, it is based on weight ratio, 90% or more molecule in the protein
Protein of the amount less than 60kD or molecular weight less than 60kD accounts for 90% or more.
In the specific embodiment of the present invention, the molecular weight of 90% or more the protein be 1kD~
2kD。
In the specific embodiment of the present invention, protein molecular weight is 4kD~60kD in the protein.
In the specific embodiment of the present invention, the partial glyceride is diglyceride and/or monoglyceride two
The mixture of one of person or both.Without being bound by any theory, the partial glyceride is selected from sweet outside other than triglycerides
Grease.
In the specific embodiment of the present invention, the partial glyceride includes diglyceride.
In the specific embodiment of the present invention, the emulsifier combination is by partial glyceride, phosphatide and albumen
Matter forms.
Further include other types of emulsification in the specific embodiment of the present invention, in the emulsifier combination
Agent.
In the specific embodiment of the present invention, the partial glyceride in the emulsifier combination:Phosphatide:Albumen
The ratio of matter is 300~3000：300~4000：1.In the preferred embodiment of the present invention, partial glyceride:
Phosphatide:The ratio of protein is 500~3000：500~4000：1, more preferably 500~2500:500~3000:1.
Thick soup special fat composition
The invention discloses a kind of fat or oil compositions being exclusively used in thick soup comprising partial glyceride, phosphatide and protein, institute
90% or more molecular weight is less than 60kD in the protein stated.
The weight ratio of the partial glyceride, phosphatide and protein is (500~3000):(500~4000):1.
In the specific embodiment of the present invention, the fat or oil composition is combined by adding above-mentioned emulsifier
Object is prepared.
It is partially sweet containing 0.3%~3.0% in the fat or oil composition in the specific embodiment of the present invention
Grease, 0.3%~3.0% phosphatide and 5ppm~30ppm protein, are obtained by non-pressing method.
In the specific embodiment of the present invention, obtained by squeezing in the fat or oil composition.
In the specific embodiment of the present invention, emulsifier is added by polished fat in the fat or oil composition
Composition obtains.
In the specific embodiment of the present invention, emulsified in the fat or oil composition by being added in amount of grease
Agent composition obtains.
In the specific embodiment of the present invention, content of the phosphatide in grease in grease is not higher than 5%, into one
Step is not higher than 4%.The inventors discovered that when the content of phosphatide reaches a certain amount of in grease, it be easy to cause grease muddiness.Though
It so does not influence to use, but in order to make grease that there is good appearance, the present inventor to be found through experiments that it can control phosphatide
Content overcomes the problems, such as this not higher than 3%.
In the preferred embodiment of the present invention, in the fat or oil composition, containing 0.5%~
2.0% partial glyceride, 0.5%~3.0% phosphatide and 5ppm~30ppm protein.
In the specific embodiment of the present invention, in the fat or oil composition, all partial glycerides, phosphatide and
The weight ratio of protein is 500~3000:500~4000:1.
In the specific embodiment of the present invention, the fat or oil composition adds to obtain by counter, it is preferred that
It is obtained by the emulsifier combination for adding above-mentioned.
In the specific embodiment of the present invention, the weight content of the fat or oil composition, base-material grease is 90
~99%.
In the specific embodiment of the present invention, the fat or oil composition is obtained by non-squeezing means.
A kind of thick soup
Thick soup of the present invention includes that fat or oil composition as described above contains wherein in the fat or oil composition contained
0.5%~2.0% partial glyceride, 0.5%~3.0% phosphatide and 5ppm~30ppm protein.
The thick soup, including all similar food or dish, non-limitative example include liquid property or contain
The food of liquid substance, such as Huaiyang vegetable soup or the various food containing vegetable soup or thick soup.
In preparing vegetable soup, the thick soup can by add base-material grease as described above and/or partial glyceride and/
Or phosphatide and/or protein are prepared.
The mixed of any one or a few in partial glyceride, phosphatide and protein can be contained in the base-material grease
It closes.The base-material grease and/or partial glyceride and/or phosphatide and/or protein of addition can carry out arbitrary arrangement combination.
In the specific embodiment of the present invention, the thick soup contains fat or oil composition, is included in base-material grease,
One or more of emulsifier combination as described above is added.
Using
The invention discloses a kind of purposes being used to prepare thick soup.
In the specific embodiment of the present invention, discloses fat or oil composition as described above and be used to prepare vegetable soup
Purposes is particularly suitable for Huai-Yang recipe system thick soup.
In the specific embodiment of the present invention, discloses emulsifier combination as described above and be used to prepare vegetable soup
Purposes.
Summary
The present invention method may include：
A method of the fat or oil composition of thick soup is prepared, including grease is added in partial glyceride, protein and phosphatide
In basic oil.
Preferably, the protein of the optional self-enzymatic hydrolysis of the protein, it is furthermore preferred that the protein is water-solubility protein
Matter.
Advantage
The fat or oil composition obtained in the present invention is with the characteristics of grease in the prior art：
1. the fat or oil composition being prepared is particularly suitable for making thick soup, be used especially as Wei Yang Dish thick soup；
2. preparation process is simple, the food security of acquisition is controllable, therefore meets national security regulation；
3. vegetable soup prepared by has strong mouthfeel；
4. quality meets edible vegetable oil sanitary standard；
5. reducing the influence of raw material and other factors to properties of product；
6. factory scale production may be implemented, production capacity is improved, the market demand is met.
Unless specific instructions, various raw materials of the invention can be by being commercially available；Or the routine side according to this field
Method is prepared.Unless otherwise defined or described herein, all professional and scientific terms and art technology used herein are ripe
It is identical to practice meaning known to personnel.In addition any method and material similar or impartial to described content all can be applied to this
In inventive method.
Other aspects of the present invention are apparent to those skilled in the art due to this disclosure
's.
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In the following examples, the experimental methods for specific conditions are not specified, is usually marked according to country
Standard measures.If without corresponding national standard, built according to general international standard, normal condition or according to manufacturer
The condition of view carries out.Unless otherwise stated, otherwise all number is parts by weight, and all percentage is weight percentage.
Unless otherwise defined or described herein, all professional and scientific terms used herein and the skilled people of art technology
Meaning is identical known to member.In addition any method and material similar or impartial to described content all can be applied to the present invention
In method.
Level Four soybean oil, Shandong Jia Guan cereal and oil industries Group Co., Ltd；
Partial glyceride：Japanese Kao company；
Phosphatide：Concentrated soybean phospholipid, the Tianjin gardens He Xi phosphatide Science and Technology Ltd.；
Grease preparation method：By the level Four of level Four soybean oil, the level Four soybean oil of addition partial glyceride, addition soybean lecithin
Level Four soybean oil, the addition partial glyceride of soybean oil, the level Four soybean oil for adding protein liquid, addition partial glyceride and soybean lecithin
And protein liquid level Four soybean oil, addition soybean lecithin and protein liquid level Four soybean oil, addition partial glyceride, soybean lecithin and
The level Four soybean oil of protein liquid, small squeezing soya-bean oil carry out contrast test.
Level Four soybean oil index：
Partial glyceride content：0.6%；
Phosphorus content：18.9ppm；
Albumen：It is not detected.
Four vegetable seed oil indexs：
Partial glyceride content：0.6%；
Phosphorus content：50ppm；
Protein：It is not detected.
Level-one soybean oil index：
Partial glyceride content：0.6%；
Phosphorus content：5ppm；
Albumen：It is not detected.
Method of producing protein：
(1) soybean protein isolate 10g is taken, water 200mL, 80 DEG C of heating 10min, which is added, makes albuminous degeneration；
(2) 55 DEG C of stirring 10min make material be returned to 50 DEG C~55 DEG C of reaction temperature, and neutral proteinase 1% is added；
(3) after reacting 3h, 30min is centrifuged in 4000rpm, takes supernatant samples；
(4) it is concentrated into the protein liquid that protein content is 10% in 55 DEG C of revolving dehydrations, cryopreservation is spare；
Effect application experiment flow：
1. weighing 100g water in 200mL beakers, it is heated with stirring to boiling；
2. after boiling water 30s, 1mL oil samples are added；
3. after constantly boiling 180s, beaker is removed, carries out Performance Properties Evaluation.
Strong degree differentiates (sensory evaluation)：
1, the sample after being observed in contrast test is stood, Temperature fall；
2, when temperature is down to 25 DEG C ± 5 DEG C；
3, strong degree differentiation (being that strong degree is best, level Four soybean oil is strong worst with small squeezing soya-bean oil) is carried out；
4, according to differentiate as a result, with 0,1 ±, 2 ±, 3 ±, 4 ±, 5 ± gave a mark；
The detection method or examination criteria of turbidity be：
1, the sample after being observed in contrast test is stood, Temperature fall；
2, when temperature is down to 25 DEG C ± 5 DEG C；
3, lower layer's stable phase is drawn with suction pipe；
4, stable phase is moved into instrument sample pond, until scale；
5, Turbidity measurement is carried out.
Note：Above-mentioned emulsifier combination passes through the special fat composition that obtains can be used for thick soup after being added into outside.
Application test and evaluation：
1, the water ebuillition of heated of 800g is added；
2, fat or oil composition 34-44 and 80g Chinese cabbage is added, keeps boiling 3min；
3,4g salt and 1g chickens' extracts is added, continues the 1min that boils；
4, it gets out vegetable soup thick soup and carries out sensory evaluation；
5, strong degree differentiation (being that strong degree is best, level Four soybean oil is strong worst with small squeezing soya-bean oil) is carried out；
6, according to differentiate as a result, with 0,1 ±, 2 ±, 3 ±, 4 ±, 5 ± gave a mark.
When the thick soup further prepared by fat or oil composition of the present invention, there is strong mouthfeel.The above reality
It applies example and is merely illustrative embodiment.It can be realized by the means of transformation in the case where realizing identical purpose, including but not limited to will
Three kinds of emulsifiers are in the different phase for preparing vegetable soup or are added in the process, any one in three kinds of emulsifiers is such as dissolved in base
It is added in material grease, or any material (such as one kind of base-material grease, phosphatide, diglyceride and/protein is contained by addition
Or a variety of) and after other materials are combined, be simultaneously or successively added in vegetable soup or thick soup.
From the above data, it can be seen that when being individually added into a kind of emulsifier component in base-material grease, as dense
Vegetable soup special fat is not in use, have using effect identical with traditional handicraft.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not limited to the substantial technological content model of the present invention
It encloses, substantial technological content of the invention is broadly to be defined in the right of application, any technology that other people complete
Entity or method also or a kind of equivalent change, will if identical with defined in the right of application
It is considered as being covered by among the right.
All references mentioned in the present invention is incorporated herein by reference, independent just as each document
It is incorporated as with reference to such.In addition, it should also be understood that, after the above for having read the present invention, those skilled in the art can be right
The present invention makes various changes or modifications, and these equivalent forms also fall within the scope of the appended claims of the present application
It is interior.
Claims (10)
1. a kind of emulsifier combination, which is characterized in that the emulsifier combination includes partial glyceride, phosphatide and protein,
The weight ratio of the partial glyceride, phosphatide and protein is：300~3000:300~4000:1；Preferably：500~2500:
500~3000:1.
2. a kind of composition as described in claim 1, which is characterized in that in terms of the weight of the protein, the protein
In, protein of the molecular weight less than 60kD is up to 90% or more.
3. a kind of composition as described in claim 1, which is characterized in that the phosphatide is selected from soybean lecithin, sunflower seeds phosphorus
The combination of one or more of fat, rapeseed phosphatide, peanut phosphatide, egg phosphatide and the phosphatide in animal tissue.
4. a kind of fat or oil composition or the thick soup containing the fat or oil composition, including base-material grease, which is characterized in that based on oil
Oil/fat composition weight, the fat or oil composition or thick soup also contain 0.3%~3.0% partial glyceride, 0.3%~3.0% phosphatide
With 5ppm~30ppm protein, it is preferred that the partial glyceride and/or some or all of phosphatide and/or protein is outer
Source property is added, it is furthermore preferred that being prepared by adding emulsifier combination according to any one of claims 1 to 3.
5. fat or oil composition as claimed in claim 4 or the thick soup containing fat or oil composition, which is characterized in that by 30 DEG C
Partial glyceride and/or phosphatide is added in base-material grease or thick soup at a temperature of~60 DEG C and/or protein obtains.
6. the preparation method of a kind of fat or oil composition or the thick soup containing fat or oil composition, which is characterized in that preparation method packet
Include in fat or oil composition or thick soup be added fat or oil composition weight 0.3%~3.0% partial glyceride and/or 0.3%~
3.0% phosphatide and/or the protein of 5ppm~30ppm；Preferably, at 30 DEG C~60 DEG C, first by soybean lecithin with it is partially sweet
Grease is uniformly mixed, and is then mixed again with protein；Most preferably, the partial glyceride and phosphatide are in fat or oil composition
Content is not higher than 5%, is further not higher than 4.6%.
7. the preparation method described in fat or oil composition as claimed in claim 4 or claim 6, which is characterized in that with the albumen
The weight meter of matter, in the protein, protein of the molecular weight less than 60kD accounts for 90% or more.
8. the preparation method described in fat or oil composition as claimed in claim 4 or claim 6, which is characterized in that the albumen
Matter is prepared by the following method to obtain：
(1) heat denatured after protein raw material is mixed with water, the protein raw material are preferably soybean protein, pea protein, flower
The combination of one or more of raw albumen, Gluten；
(2) protease is added, the protease is preferably neutral proteinase, and addition is preferably 0.5%~2.0%；
(3) after enzyme digestion reaction, the liquid portion after being separated by solid-liquid separation is taken, supernatant is preferably taken；
(4) liquid portion is concentrated, the content of protein is 5% or more, preferably 10% or more after preferably concentrating.
9. the preparation method described in fat or oil composition as claimed in claim 4 or claim 6, which is characterized in that the basic oil
Fat be selected from Rice oil, sunflower oil, high oleic sunflower oil, low erucic acid rape oil, rape oil, palm oil, palm-kernel oil, peanut oil,
Rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, Purple Perilla Seed Oil, tea-seed oil, palm fruit oil, olive oil, oleum theobromatis, Chinese tallow tree
Seed oil, apricot kernel oil, bancoul nuts oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, Castor oil, is shown in the moon almond oil
Seed oil, hazelnut oil, pumpkin seed oil, nut oil, grape seed oil, borage seed oil, Seabuckthorm Seed Oil, tomato seed oil, Queensland nut
The mixing of oil, one or more of coconut oil, it is preferred that can be selected from level-one soybean oil, level Four soybean oil, level-one rapeseed oil,
The mixing of one or more of level Four rapeseed oil, level-one sunflower oil, level-one peanut oil.
10. emulsifier combination as described in claim 1-3 is preparing a kind of thick soup special fat composition or is preparing dense
Application in soup.
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| JPS59196036A (en) * | 1983-04-19 | 1984-11-07 | Meiji Milk Prod Co Ltd | Preparation of w/o-type spread having low fat content |
| CN1390095A (en) * | 1999-11-15 | 2003-01-08 | 荷兰联合利华有限公司 | Water and oil containing emulsion |
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| CN108323747B (en) | 2022-03-11 |
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