CN111357832B - Chocolate-flavored margarine and preparation method thereof - Google Patents
Chocolate-flavored margarine and preparation method thereof Download PDFInfo
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- CN111357832B CN111357832B CN201811591879.6A CN201811591879A CN111357832B CN 111357832 B CN111357832 B CN 111357832B CN 201811591879 A CN201811591879 A CN 201811591879A CN 111357832 B CN111357832 B CN 111357832B
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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Abstract
The invention provides a grease composition added with pure fat chocolate, which solves the problem that the grease composition added with the pure fat chocolate is easy to recrystallize; the filling sandwich can be directly coated in baked food, and is used as a filling sandwich without foaming, so that the operation process is simplified. In addition, the fat composition of the present invention has excellent hardness, mouth solubility and a rich chocolate flavor.
Description
Technical Field
The invention relates to chocolate-flavored coating cream and a preparation method thereof.
Background
Coating cream is an important product in baking grease, is usually coated on bread and is eaten together with bread, and is also called bread mate. With the acceleration of the pace of life, the consumption of bread is increasing, and the demand of people for the variety of bread flavor is higher and higher, so that the spread cream with different flavors which can be spread on the bread is derived. In China, the types of products in the market of the bread mate are few, the bread mate is mostly various jams, peanut butter and the like, and the types and the tastes are single. Chocolate flavor is one of the most popular flavors, and is less applied to bread mate products. Most of the popular chocolate pastes on the market are prepared by replacing cocoa butter with cocoa butter and processing the chocolate pastes through ball milling and other equipment, and the obtained chocolate flavor is not as rich and natural as pure fat chocolate. This is because pure fat chocolate contains a large amount of cocoa butter, which begins to soften at about 28 ℃ and rapidly turns into a liquid form at about 33 ℃ as a solid component, and has a narrow melting point range, which is disadvantageous in spreadability of spread cream; on the other hand, in order to achieve plasticity and spreadability of spread cream and ensure compatibility between cocoa butter and other ingredients, partially hydrogenated fats and oils are usually added to products, and the partially hydrogenated fats and oils contain a large amount of trans fatty acids, which cannot meet the health requirements of people. Therefore, the development of the margarine with excellent chocolate flavor and zero trans-fatty acid is very suitable for the market demand.
In order to improve the plasticity and spreadability of the fat composition, a large amount of liquid fat is usually added to the fat composition, but the liquid fat easily causes the movement of the crystals of the cocoa butter fat in the chocolate and the transfer of the crystal form, thereby forming bloom or coarsening the crystals, and affecting the quality of the chocolate coating cream. Japanese patent application laid-open No. 2004-290035A discloses that plasticity and spreadability of the grease composition are improved by adding hydrogenated oil to liquid vegetable oil. However, as the demand for health has increased, the production of trans fatty acids from hydrogenated oils has been questioned.
On the other hand, there are many examples of preventing the recrystallization of chocolate by optimizing the addition of an emulsifier in order to improve the quality of chocolate, and Japanese patent application laid-open No. Hei 2-249452A discloses a chocolate bloom preventive agent for preventing the recrystallization of chocolate by adding sucrose fatty acid ester.
In addition, chinese patent application CN108135196A discloses a temperature tolerant chocolate spread or filling and a method of preparation, the composition comprising hazelnut butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla and lecithin; specified fat content and sugar content, i.e. 2 to 40% by weight of the fat composition; 30 to 50% by weight of sugar; wherein the fat composition comprises at least 40 wt.% interesterified shea butter (shea olein), and optionally up to 60 wt.% liquid vegetable oil; wherein the interesterified shea butter has an oleic acid content of at least 50 wt.% and a stearic acid content of at least 25 wt.%, based on total C12 to C20 fatty acids present in the interesterified shea butter, and wherein the interesterified shea butter has a solid fat content of at least 10% at 10 ℃, at least 6% at 20 ℃ and at least 3% at 30 ℃. Although this composition ensures spreadability and plasticity of the spread, chocolate flavor and meltability in the mouth are affected because the main ingredients in the composition are a large amount of sugar and milk powder, and the fat content is low, the cocoa solids content is low.
Chinese patent application CN105230904A discloses a chocolate fermented cream and a preparation method thereof, the preparation method also comprises 5-12% of chocolate on the basis of the conventional raw materials of the fermented cream, and the percentage refers to the mass percentage of the chocolate in the raw materials; the preparation process comprises the following steps: (1) Mixing, homogenizing, sterilizing and cooling the melted chocolate paste, 20-50% of cream with fat and other raw materials, wherein the percentage refers to the mass percentage of the fat in the cream; the homogenization conditions are as follows: the pressure is 5 Mpa-15 Mpa, and the temperature is 45 ℃ to 65 ℃; (2) Filling and inoculating a leaven for fermentation to obtain the chocolate fermented cream. The chocolate fermented cream disclosed by the invention has both the chocolate flavor and the natural flavor of the fermented cream, does not contain additives, and has a fine and smooth mouthfeel; the composition can be directly eaten or used as a smearing raw material, and although the composition is added with the pure fat chocolate, the composition needs to be beaten before being used as smearing cream, so the using method is complicated.
Thus, there remains a need in the art for a spread cream that does not require a whipping puff, zero trans fatty acids, has excellent spreadability, mouth solubility, and a strong chocolate flavor, and a method of making the same.
Disclosure of Invention
The invention provides chocolate-flavored coating cream, which solves the problem that the coating cream added with pure fat chocolate is easy to recrystallize. The spread cream has excellent softness, good mouth solubility and rich chocolate flavor, can be directly spread when being applied to baked food, does not need to be whipped when being used as filling sandwich, and simplifies the operation process. The spread cream does not contain trans-fatty acid, and is healthier.
Specifically, the present invention provides a margarine containing a pure fat chocolate and fats and oils other than the fats and oils in the pure fat chocolate, the margarine containing, based on the total weight of the margarine:
(1) 35-65%, preferably 45-65% plain fat chocolate; and
(2) 35-65%, preferably 35-55% of fats and oils other than those in pure fat chocolate;
wherein the pure fat chocolate has a total cocoa solids content of 30-70%.
In one or more embodiments, the total cocoa solids content is greater than 15%, preferably from 18 to 40%, more preferably from 18 to 35% by weight of the total weight of the spread cream.
In one or more embodiments, the fat other than the fat in the pure fat chocolate has a fatty acid composition having a C12-C14 fatty acid content of 4-11%, a C16 fatty acid content of 20-34%, a monounsaturated fatty acid content of 28-38%, and a polyunsaturated fatty acid content of 10-35%.
In one or more embodiments, the fats and oils other than those in the pure fat chocolate include fats and oils that are solid or semi-solid at room temperature and liquid fats and oils.
In one or more embodiments, the liquid fat is present in an amount of 9 to 25% by weight of the total spread cream.
In one or more embodiments, the fats and oils that are solid or semi-solid at room temperature are selected from one or a mixture of any of the following fats and oils: palm oil, soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio nut oil, palm kernel oil, coconut oil, and fractionated or ester exchange-modified oils of any of the foregoing.
In one or more embodiments, the liquid fat is a fat having a solid fat content of 0 at normal temperature, and is preferably one or a mixture of any more selected from the following fats: soybean oil, sunflower seed oil, peanut oil, rapeseed oil, corn oil and rice bran oil.
The present invention also provides a margarine containing a pure fat chocolate and a fat other than the fat in the pure fat chocolate, the margarine containing, based on the total weight of the margarine:
(1) 45-65% pure fat chocolate; and
(2) 35-55% of fat other than that in pure chocolate;
wherein the pure fat chocolate has a total cocoa solids content of 35-60%; the fat other than the fat in the pure fat chocolate contains ester exchange fat 18-45% of the total weight of the spread cream and liquid fat 10-22% of the total weight of the spread cream; preferably, the ester-exchanged oil and fat are mixed in a mass ratio of 1:2 to 1:4, the palm liquid oil and the palm kernel oil are subjected to ester exchange to obtain the oil, and the liquid oil is soybean oil.
In one or more embodiments, the fat other than the fat in the pure fat chocolate has a fatty acid composition having a C12-C14 fatty acid content of 5-10% and a C16 fatty acid content of 21-30%; preferably, in the grease, the content of monounsaturated fatty acid is 28-38%, and the content of polyunsaturated fatty acid is 15-30%.
The present invention also provides a method of preparing a spread cream, the method comprising:
(1) Stirring the mixture of pure fat chocolate and fat at a temperature of 50-70 deg.C;
(2) Cooling the mixture obtained in the step (1) to 20-35 ℃ and continuously stirring;
(3) Carrying out quenching kneading on the mixture obtained in the step (2); and
(4) Stirring the quenched and kneaded product obtained in the step (3) at a temperature of 20 to 25 ℃;
thereby preparing the margarine;
wherein the plain chocolate is present in an amount of 35-65%, preferably 45-65%, by weight of the total spread cream and has a total cocoa solids content of 30-70%.
In one or more embodiments, the method has one or more of the following features:
the stirring time of the step (1) is 10-30 minutes;
the stirring speed in the step (1) is 500-700rmp;
the stirring time of the step (2) is 10-30 minutes;
the stirring speed in the step (2) is 400-500rmp; and
the stirring time of the step (4) is 20-40 minutes.
In one or more embodiments, the margarine is a margarine as described in any embodiment herein.
The invention also provides a baked good comprising a spread cream as described in any embodiment herein.
Drawings
FIG. 1 is a pictorial view of a body of a spread cream according to example 1;
FIG. 2 is a pictorial view of a body of spread cream of example 2;
FIG. 3 is a pictorial view of a body of spread cream according to example 3;
FIG. 4 is a drawing of a product of a spread cream of comparative example 1;
FIG. 5 is a pictorial view of a topping cream of comparative example 2;
FIG. 6 is a pictorial view of a topping cream of comparative example 5;
FIG. 7 is a pictorial view of a topping cream of comparative example 6;
fig. 8 is a diagram showing a real product of the spread cream of comparative example 7.
Detailed Description
Various aspects of the invention are described in detail below. Unless otherwise specified, the various starting materials of the present invention may be obtained commercially or prepared according to conventional methods in the art. Unless otherwise defined or stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention.
All features defined herein as numerical ranges or percentage ranges, such as values, amounts, levels and concentrations, are for brevity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to cover and specifically disclose all possible subranges and individual numerical values (including integers and fractions) within the range.
Herein, unless otherwise specified, percentages refer to weight percentages and contents to weight percentages.
In this context, for the sake of brevity, not all possible combinations of features in the various embodiments or examples are described. Therefore, the respective features in the respective embodiments or examples may be arbitrarily combined as long as there is no contradiction between the combinations of the features, and all the possible combinations should be considered as the scope of the present specification.
Herein, C12 to C16 each represent a fatty acid having 12 to 16 carbon atoms. Herein, the fatty acid in the fat or oil means a fatty acid residue in triglyceride; the fatty acid composition of a fat or oil refers to the weight of the various fatty acid residues in the triglyceride as a percentage of the total amount of fatty acid residues.
Herein, cocoa butter refers to natural vegetable fats and oils extracted from cocoa beans; cocoa solids refer to the material remaining after extraction of cocoa butter from cocoa beans, and may also be referred to as cocoa mass, cocoa powder. As used herein, "total cocoa solids content" refers to the sum of the cocoa butter and cocoa powder content of the chocolate. As used herein, pure fat chocolate refers to pure cocoa fat chocolate having a total cocoa solids content of 30% or more.
The invention finds that the coating cream is not easy to recrystallize, and has excellent coating property, mouth solubility and rich chocolate flavor.
The spread cream of the present invention contains a pure fat chocolate and fats and oils other than the fats and oils in the pure fat chocolate.
The fat chocolate may be a fat chocolate known in the art. Typically, the total cocoa solids content of the real fat chocolate is 30-70%, preferably 35-65%, more preferably 45-65% of the total weight of the real fat chocolate. The fat chocolate may be any of the commercially available fat chocolates. The amount of the pure fat chocolate in the margarine of the present invention is generally 35 to 65%, preferably 40 to 65%, more preferably 45 to 60% of the total weight of the margarine. In certain embodiments, the spread cream of the present invention comprises at least 15% total cocoa solids by total weight, preferably the total cocoa solids content of the spread cream is 18-40%, more preferably 18-35%.
In the present invention, unless otherwise specified, "fat" in a margarine generally refers to a fat component other than fat contained in a pure fat chocolate. The fat or oil contained in the spread cream of the present invention may be various fats or oils contained in spread creams conventional in the art, including but not limited to fats or oils that are solid or semi-solid at room temperature and liquid fats or oils. The oil which is solid or semi-solid at room temperature can be natural oil, such as palm oil, soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio nut oil, palm kernel oil, coconut oil and the like, and can also be fractionated or ester exchange modified oil of any of the above oils. The fats and oils which are solid or semi-solid at room temperature for use in the present invention may be any one or a mixture of any more of the above listed fats and oils. In a preferred embodiment, the present invention uses interesterified fat as part or all of the fat component of the creamer of the invention, preferably the interesterified fat is present in an amount of from 15 to 50%, preferably from 18 to 45%, of the total weight of the creamer. Preferably, the transesterified oil is a transesterified product of palm olein and palm kernel oil, more preferably in a mass ratio of 1:2 to 1:4 (preferably 1.
In the present invention, the transesterification modification means modification of an oil or fat by transesterification between triglycerides. The mode of transesterification modification is not particularly limited, and may be chemical transesterification modification or enzymatic transesterification modification. The oil and fat may be subjected to transesterification modification by a conventional method in the art, for example, for chemical transesterification modification, a catalyst (e.g., sodium methoxide) may be added to the dehydrated raw oil and fat, and the reaction may be carried out under normal pressure or vacuum conditions (e.g., 0.1 bar) at 100 to 110 ℃ for 30 to 60 minutes, followed by terminating the reaction to complete the transesterification reaction; the amount of the catalyst is usually 0.1-0.5% of the weight of the raw material grease; citric acid solution can be added to stop the reaction, and the addition amount can be determined according to the actual reaction condition. The enzymatic ester exchange comprises reacting oil and fat mixture at room temperature or under heating (such as 50-100 deg.C) with immobilized lipase as catalyst, and collecting supernatant to obtain ester exchange product. The transesterification enzyme includes various commercially available immobilized enzymes or fermentation liquids thereof. For example, lipozyme TL IM, lopozyme RM and the like from Novozymes (Novozymes), immobilized enzymes of Japan Nayase products corporation (AMANO Enzyme), and the like.
Liquid oil refers to oil with solid fat content of 0 at room temperature, and includes but is not limited to one or a mixture of any more of soybean oil, sunflower oil, peanut oil, rapeseed oil, corn oil and rice bran oil.
The fat content is generally 35-65%, preferably 35-55%, of the total weight of the spread. Preferably, in some embodiments of the invention, a mixture of fats and oils that are solid or semi-solid at room temperature and liquid fats and oils is used, and the content of the liquid fats and oils in the mixture may be 9 to 25%, preferably 10 to 22%, based on the total weight of the spread cream.
In certain embodiments, the oil or fat in the margarine of the present invention comprises at least one or more of a transesterification product of palm olein and palm kernel oil, a lauric oil or fat (e.g. a lauric oil or fat having an iodine value of 20 to 30), butter and soybean oil. Preferably, the margarine of the present invention comprises 18-45% by weight of transesterified fats and oils based on the total weight of the margarine and 10-22% by weight of liquid fats and oils based on the total weight of the margarine; preferably, the ester-exchanged oil and fat are mixed in a mass ratio of 1:2 to 1:4, performing ester exchange on the palm liquid oil and the palm kernel oil to obtain grease, wherein the liquid grease is soybean oil; further preferably, the cream spread further contains the lauric fats and/or butters, and when contained, the lauric fats and/or butters may be contained in an amount of 1 to 5% by weight and the butters may be contained in an amount of 5 to 10% by weight based on the total weight of the cream spread.
In certain embodiments, the spread cream of the present invention comprises a fatty acid composition of fats and oils other than those in the full fat chocolate having a total of 4 to 11%, such as 5 to 10%, of C12 fatty acids and C14 fatty acids; the content of C16 fatty acid is 20-34%, such as 21-30%. Preferably, the fatty acid composition has a monounsaturated fatty acid content of 28-38%, preferably 30-35%, and a polyunsaturated fatty acid content of 10-35%, preferably 15-30%. Preferably, the fat or oil of the present invention has a trans fatty acid content of 0.3% or less.
The spread cream of the present invention may further contain an emulsifier conventionally used for spread creams, such as lecithin. The emulsifier is added in a conventional amount, for example, 2% or less, preferably 0.5 to 1.5% by weight of the total weight of the spread cream. In certain embodiments, the lecithin is soy lecithin.
The invention also provides a method of preparing a spread cream of the invention, the method comprising:
(1) Stirring the mixture of pure fat chocolate and fat at a temperature of 50-70 deg.C;
(2) Cooling the mixture obtained in the step (1) to 20-35 ℃, and continuing stirring;
(3) Carrying out quenching kneading on the mixture obtained in the step (2); and
(4) Stirring the quenched kneaded product obtained in the step (3) at a temperature of 20 to 25 ℃;
thereby preparing the margarine.
For example, the plain chocolate and the fat may be melted separately at 50-70 ℃. When the emulsifier is needed, the emulsifier can be added into the oil and fat and melted together with the oil and fat. And then mixing the molten fat chocolate with the fat, for example, adding the molten fat chocolate to the molten fat while stirring, and after mixing uniformly, keeping the temperature range for stirring for a period of time, for example, 10 to 30 minutes, with the rotation speed generally controlled within the range of 500 to 700 rmp. Then, the mixture is cooled to 20-35 ℃, and is continuously stirred for a period of time, such as 10-30 minutes, and the rotating speed can be controlled within the range of 400-500 rpm. After the stirring, the mixture was quenched and kneaded. The quenching kneading is a quenching kneading means conventionally used in the preparation of spread cream in the art, and may be carried out by using a conventional apparatus. After quenching and kneading, the obtained product is stirred at a temperature of 20 to 25 ℃ for a period of time, such as 20 to 40 minutes, at a rotation speed of 300rpm or less, such as 100 to 300rpm. The spread cream of the present invention can be obtained thereby. In the present invention, the temperature of each stage can be realized by using a water bath with corresponding temperature.
The present invention has found that when a margarine is prepared by the above method, even if a relatively high amount of pure fat chocolate (total cocoa solids content: 30% or more) is used, the prepared margarine is less likely to undergo recrystallization, and has excellent spreadability, meltability in the mouth, and a strong chocolate flavor.
The spread cream and the spread cream prepared by the method can be directly spread on the surface of the baked food, can also be used as filling of the baked food, do not need to be whipped, simplify the operation process, and have excellent softness, mouth solubility and rich chocolate flavor.
As used herein, baked goods refers to food products that include a baking (e.g., baking) step in the manufacturing process, including, but not limited to, bread (e.g., toast), cakes (e.g., pound cakes), cookies, shortcakes, moon cakes, sachima, muffins, pies, puffs, pizza, puddings, pies, towers, mousses, and the like. The main raw materials of the baked food are selected from flour, yeast, salt, granulated sugar, water, oil, milk, egg and other additives.
Compared with the existing spread cream, the spread cream has the advantages of the following aspects:
(1) The process formula comprises the following steps: compared with the traditional chocolate spread sauce product, the chocolate spread sauce product does not contain a large amount of sugar, milk powder and other solid matters, improves the mouth solubility, weakens the powder feeling, avoids the condition of oil leakage or oil layering of the product possibly caused by adding oil without a ball milling process, and obtains the plasticity and the taste more suitable for spreading by means of temperature regulation and quenching kneading;
(2) In the aspect of texture: the smearing cream optimizes the texture of the traditional chocolate smearing sauce under the condition of not using trans-fatty acid-containing oil, and has good shape retention, spreadability and excellent mouth solubility at normal temperature;
(3) And (3) flavor aspect: the smearing cream is added with the pure cocoa butter chocolate, so that the mode that the conventional chocolate smearing sauce is replaced by the cocoa butter substitute is changed, and the chocolate has excellent and rich chocolate flavor;
(4) In the aspect of nutrition and health: the present invention has the advantage of being substantially free of trans fatty acids. The fact that trans fatty acids are not substantially contained means that the amount of trans fatty acids contained in the oil or fat is not more than the amount of trans fatty acids contained in the natural oil or fat. Therefore, for example, when natural oils and fats containing a trace amount of trans fatty acids such as milk fat are used, the trans fatty acid amount is not considered.
The present invention will be described in more detail below by way of examples, but the effects of the present invention are not limited to the following examples. It is to be understood that these examples are illustrative only and are not intended to limit the scope of the present invention. Reagents, methods, conditions and the like used herein and in the examples are conventional unless otherwise indicated. When referring to percentages, percentages are by weight unless otherwise indicated.
The raw material sources are as follows:
the grease comes from: camai specialty fats & oils (shanghai) ltd;
the chocolate is derived from: yihaijiali (Shanghai) chocolate, inc.
The equipment source is as follows:
quench machine, kneader: all available from SPX (sibick);
gas chromatography: model 7820A, available from Agilent.
The detection method comprises the following steps:
fatty acid composition: fatty acid composition was determined by gas chromatography, reference: AOCS Official Methods Ce 1b-89 reacted 1997.
The margarines of examples 1 to 5 and comparative examples 1 to 4 were formulated according to the formulations shown in table 1, and the preparation methods of the margarines of the respective examples and comparative examples are described in detail as follows.
Table 1: formula of spread cream of examples 1 to 5 and comparative examples 1 to 4 (unit: wt%)
Example 1: adjusting the water bath to 60 ℃, melting the grease except the pure fat chocolate into liquid state, pouring the liquid state into a container in the water bath, adding lecithin, melting the pure fat chocolate in water, adding the mixture into the grease while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after the mixture is added; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, an outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain a final product. The product is shown in figure 1.
Example 2: adjusting the water bath to 60 ℃, melting the grease except the pure fat chocolate into liquid state, pouring the liquid state into a container in the water bath, adding lecithin, melting the pure fat chocolate in water, adding the mixture into the grease while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after the mixture is added; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, an outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain a final product. The product is shown in figure 2.
Example 3: adjusting the water bath to 60 ℃, melting the oil except the pure fat chocolate into liquid, pouring the liquid into a container in the water bath, adding lecithin, melting the pure fat chocolate in a water-proof way, adding the mixture into the oil while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after adding; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, an outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain a final product. The product object diagram is shown in figure 3.
Example 4: adjusting the water bath to 60 ℃, melting the oil except the pure fat chocolate into liquid, pouring the liquid into a container in the water bath, adding lecithin, melting the pure fat chocolate in a water-proof way, adding the mixture into the oil while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after adding; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (the temperature is reduced at the speed of 7 ℃/min for 3 min), and then sending the mixture into a kneader for treatment (kneading the mixture for 3min at the rotating speed of 100 rpm); after quenching and kneading, an outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain a final product.
Example 5: adjusting the water bath to 60 ℃, melting the oil except the pure fat chocolate into liquid, pouring the liquid into a container in the water bath, adding lecithin, melting the pure fat chocolate in a water-proof way, adding the mixture into the oil while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after adding; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, the outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain the final product.
Comparative example 1: adjusting the water bath to 60 ℃, melting the oil except for the cocoa butter substitute chocolate into liquid, pouring the liquid into a container in the water bath, adding lecithin, melting the cocoa butter substitute chocolate in water, adding the liquid into the oil while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after adding; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, an outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain a final product. The product object diagram is shown in fig. 4.
Comparative example 2: adjusting the water bath to 60 ℃, melting the oil except for the cocoa butter substitute chocolate into liquid, pouring the liquid into a container in the water bath, adding lecithin, melting the cocoa butter substitute chocolate in water, adding the liquid into the oil while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after adding; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, an outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain a final product. The product object diagram is shown in fig. 5.
Comparative example 3: adjusting the water bath to 60 ℃, melting the oil except the pure fat chocolate into liquid, pouring the liquid into a container in the water bath, adding lecithin, melting the pure fat chocolate in a water-proof way, adding the mixture into the oil while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after adding; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, an outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain a final product.
Comparative example 4: adjusting the water bath to 60 ℃, melting the oil except the pure fat chocolate into liquid, pouring the liquid into a container in the water bath, adding lecithin, melting the pure fat chocolate in a water-proof way, adding the mixture into the oil while stirring, and stirring for 20 minutes (the rotating speed is 500-700 rmp) after adding; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, an outlet sample is transferred into a water bath kettle at the temperature of 20-25 ℃, and is slowly stirred for 30 minutes to obtain a final product.
Comparative example 5: the formula is the same as that of the embodiment 2, the processing technology is that the water bath kettle is adjusted to 60 ℃, the oil except the pure fat chocolate is melted into liquid state and poured into a container in the kettle, lecithin is added, the pure fat chocolate is melted by water, the mixture is added into the oil while stirring, and the mixture is stirred for 20 minutes (the rotating speed is 500-700 rmp) after the addition; then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; and (4) directly carrying out quenching kneading, transferring an outlet sample into a water bath kettle at the temperature of 20-25 ℃, and slowly stirring for 30 minutes to obtain a final product. The product object diagram is shown in fig. 6.
Comparative example 6: the formula is the same as that of the embodiment 2, the processing technology is that the water bath kettle is adjusted to 60 ℃, the oil except the pure fat chocolate is melted into liquid state and poured into a container in the kettle, lecithin is added, the pure fat chocolate is melted by water, the mixture is added into the oil while stirring, and the mixture is stirred for 20 minutes (the rotating speed is 500-700 rmp) after the addition; cooling the water bath to 20-35 ℃ and stirring for 30 minutes (the rotating speed is 400-500 rmp); then sending the mixture into a quenching machine for quenching treatment (cooling for 3min at the speed of 7 ℃/min), and then sending the mixture into a kneader for kneading for 3min at the rotating speed of 100 rpm; after quenching and kneading, the final product is obtained. The product object diagram is shown in fig. 7.
Comparative example 7: commercial cocoa butter replacer black chocolate sauce (ball milling process)
The main ingredients are as follows: white granulated sugar, vegetable oil (refined vegetable oil, monoglyceride and diglycerol), cocoa powder, compound thickening emulsifier (phospholipid, hydroxypropyl distarch phosphate, monoglyceride and diglyceride, polyglycerol fatty acid ester), and food additive (phospholipid, polyglycerol ricinoleate).
Nutritional ingredients (per 100 g): 3.3 g of protein, 36.6 g of fat, 59.1 g of carbohydrate and 6 mg of sodium; 2415 kilojoules of energy.
The actual picture of the commercial cocoa butter replacer dark chocolate sauce is shown in figure 8.
The fatty acid compositions of fats and oils other than those contained in chocolate were measured in the spread creams obtained in examples 1 to 5 and comparative examples 1 to 4, and the fatty acid measurement method was performed by referring to AOCS Official Methods Ce 1b-89 Reapproved 1997, and the results are shown in Table 2.
Table 2: fatty acid composition of fats and oils other than those contained in chocolate in the coating creams of examples 1 to 5 and comparative examples 1 to 4 (% by weight)
The spread creams of examples 1 to 5 and comparative examples 1 to 7 were subjected to texture evaluation and sensory evaluation, the evaluation methods and results were as follows:
1. texture evaluation
The number of evaluated persons: 20 persons
The method comprises the following steps of (1) evaluating appearance and smearing property, wherein the appearance evaluation refers to the observation of the appearance of a sample, and the color uniformity, the glossiness and the presence or absence of obvious particles of the sample are evaluated; spreadability was evaluated by attempting to scoop a full scoop of chocolate spread cream with a dry metal spoon and spread on a toast slice, and the ease of scooping and spreadability were evaluated as follows:
(1) Appearance evaluation criteria
And 5, dividing: the color is uniform and glossy, and no obvious particles exist;
and 4, dividing: the color is relatively uniform, the luster is realized, and no obvious particles exist;
and 3, dividing: the color is relatively uniform and glossy, and a few particles exist;
and 2, dividing: the color is not uniform, the glossiness is poor, and more particles exist;
1 minute: the color was not uniform, the gloss was poor, and there were many particles.
(2) Spreadability evaluation criteria
And 5, dividing: is very easy to scoop and smear;
and 4, dividing: is easier to scoop and is easier to apply;
and 3, dividing: can be scooped and smeared;
and 2, dividing: is difficult to scoop and smear;
1 minute: is difficult to scoop and daub.
The appearance and spreadability evaluation results are shown in table 3, respectively. Fig. 1 to 8 show physical diagrams of the grease compositions of examples 1 to 3 and comparative examples 1 to 2, 5 to 7, respectively.
Table 3: evaluation results of appearance and spreadability of the spread creams of examples 1 to 5 and comparative examples 1 to 7
| Sample (I) | Appearance rating score | Spreadability assessment score |
| Example 1 | 4.7 | 4.8 |
| Example 2 | 4.5 | 4.8 |
| Example 3 | 4.5 | 4.6 |
| Example 4 | 4.3 | 4.5 |
| Example 5 | 4.2 | 4.5 |
| Comparative example 1 | 3.8 | 3.8 |
| Comparative example 2 | 4 | 3.5 |
| Comparative example 3 | 3.2 | 2.3 |
| Comparative example 4 | 3.6 | 3 |
| Comparative example 5 | 1.2 | 3 |
| Comparative example 6 | 1.3 | 3.5 |
| Comparative example 7 | 4.2 | 3 |
As can be seen from the evaluation results and the object diagrams, the appearance colors of the spread creams of the examples 1 to 5 are uniform and glossy, have no obvious particles, and are easy to scoop and spread; the cream spreads of comparative examples 1 to 7 were evaluated less in appearance and spreadability than those of examples 1 to 5, and particularly, the cream spreads of comparative examples 5 to 6 were evaluated less in appearance and had more particles (as shown in fig. 6 and 7), thus showing that the cream spreads of examples 1 to 5 had more excellent appearance texture and spreadability than those of comparative examples 1 to 7.
2. Sensory evaluation
The number of evaluated persons: 20 persons
The fat and oil compositions obtained in examples 1 to 5 and comparative examples 1 to 7 were subjected to sensory evaluation from the viewpoint of both meltability in the mouth and chocolate flavor, and the evaluation criteria were as follows:
(1) Evaluation criteria for oral solubility
And 5, dividing: the mouth solubility is particularly excellent;
and 4, dividing: the mouth solubility is excellent;
and 3, dividing: the oral solubility is general;
and 2, dividing: poor mouth solubility;
1 minute: the mouth solubility is poor.
(2) Evaluation criteria for chocolate flavor
And 5, dividing: the chocolate has very strong flavor;
and 4, dividing: the chocolate has rich flavor;
and 3, dividing: the chocolate has a generally strong flavor;
and 2, dividing: chocolate flavor is not obvious;
1 minute: chocolate flavor is barely perceptible.
The results of sensory evaluation of examples 1 to 5 and comparative examples 1 to 7 are given in Table 4.
Table 4: sensory evaluation results of the spread cream of examples 1 to 5 and comparative examples 1 to 7
From the sensory evaluation results shown in table 4, it is understood that the creamers of examples 1 to 5 are excellent in solubility, have a rich chocolate flavor, and are superior to those of comparative examples 1 to 7 in sensory evaluation.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, which is defined broadly in the claims, and any other technical entity or method implemented by others, if it is exactly the same as or equivalent to the definition of the claims, will be considered to be covered by the claims.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications can be made by one skilled in the art after reading the above disclosure, and equivalents may fall within the scope of the invention as defined by the appended claims.
Claims (16)
1. A margarine containing a plain fat chocolate and an oil or fat other than the oil or fat in the plain fat chocolate, wherein the margarine contains, based on the total weight of the margarine:
(1) 35-65% pure fat chocolate; and
(2) 35-65% of fat other than that in pure chocolate;
wherein the pure fat chocolate has a total cocoa solids content of 30-70%;
wherein in the fatty acid composition of the oil-and-fat except the oil-and-fat in the pure chocolate, the sum of the contents of C12 fatty acid and C14 fatty acid is 4-11%, and the content of C16 fatty acid is 20-34%, and in the oil-and-fat except the oil-and-fat in the pure chocolate, the content of monounsaturated fatty acid is 28-38%, and the content of polyunsaturated fatty acid is 10-35%;
the preparation method of the spread cream comprises the following steps:
(1) Agitating the mixture of the plain chocolate and the fat at a temperature of 50-70 ℃;
(2) Cooling the mixture obtained in the step (1) to 20-35 ℃, and continuing stirring;
(3) Carrying out quenching kneading on the mixture obtained in the step (2); and
(4) Stirring the quenched kneaded product obtained in the step (3) at a temperature of 20 to 25 ℃;
thereby preparing the margarine.
2. The spread cream of claim 1, wherein the total cocoa solids content is greater than 15% by weight of the total spread cream.
3. The spread cream of claim 2, wherein the total cocoa solids content is 18-40% of the total weight of the spread cream.
4. The spread cream of claim 2, wherein the total cocoa solids content is 18-35% of the total weight of the spread cream.
5. The spread cream of claim 1, wherein the spread cream comprises 45-65% plain chocolate.
6. The margarine according to claim 1, wherein the margarine contains 35-55% of fats other than those in pure chocolate.
7. The spread cream according to any one of claims 1 to 6, wherein the fats other than the fats in the pure fat chocolate include fats which are solid or semi-solid at room temperature and liquid fats.
8. The margarine according to claim 7, wherein the liquid fat is present in an amount of 9-25% by weight based on the total margarine.
9. The spread cream of claim 7, wherein the fat that is solid or semi-solid at room temperature is selected from one or a mixture of any of the following fats: palm oil, soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio nut oil, palm kernel oil, coconut oil, and fractionated extracts of any of the foregoing or ester exchange-modified oils;
the liquid oil is oil with solid fat content of 0 at normal temperature.
10. The spread cream of claim 9, wherein the liquid fat is selected from one or a mixture of any of the following fats: soybean oil, sunflower seed oil, peanut oil, rapeseed oil, corn oil and rice bran oil.
11. A margarine comprising a plain chocolate and an oil or fat other than the oil or fat in the plain chocolate, wherein the margarine comprises, based on the total weight of the margarine:
(1) 45-65% pure fat chocolate; and
(2) 35-55% of oil and fat other than that in pure chocolate;
wherein the pure fat chocolate has a total cocoa solids content of 35-65%; the fat other than the fat in the pure chocolate comprises ester exchange fat 18-45% of the total weight of the spread cream and liquid fat 10-22% of the total weight of the spread cream; wherein in the fatty acid composition of the oil-and-fat except the oil-and-fat in the pure fat chocolate, the sum of the contents of C12 fatty acid and C14 fatty acid is 5-10%, the content of C16 fatty acid is 21-30%, and in the oil-and-fat except the oil-and-fat in the pure fat chocolate, the content of monounsaturated fatty acid is 28-38%, and the content of polyunsaturated fatty acid is 15-30%;
the preparation method of the spread cream comprises the following steps:
(1) Agitating the mixture of the plain chocolate and the fat at a temperature of 50-70 ℃;
(2) Cooling the mixture obtained in the step (1) to 20-35 ℃ and continuously stirring;
(3) Quenching and kneading the mixture obtained in the step (2); and
(4) Stirring the quenched kneaded product obtained in the step (3) at a temperature of 20 to 25 ℃;
thereby preparing the margarine.
12. The margarine according to claim 11, wherein the transesterified oil or fat is present in an amount of 1:2 to 1:4, the palm liquid oil and the palm kernel oil are subjected to ester exchange to obtain the oil, and the liquid oil is soybean oil.
13. A method of preparing the spread cream of any one of claims 1-12, wherein the method comprises:
(1) Stirring the mixture of pure fat chocolate and fat at a temperature of 50-70 deg.C;
(2) Cooling the mixture obtained in the step (1) to 20-35 ℃, and continuing stirring;
(3) Quenching and kneading the mixture obtained in the step (2); and
(4) Stirring the quenched kneaded product obtained in the step (3) at a temperature of 20 to 25 ℃;
thereby preparing the margarine.
14. The method of claim 13, wherein the method has one or more of the following features:
the stirring time of the step (1) is 10-30 minutes;
the stirring speed in the step (1) is 500-700rmp;
the stirring time of the step (2) is 10-30 minutes;
the stirring speed in the step (2) is 400-500rmp; and
the stirring time of the step (4) is 20-40 minutes.
15. A method according to claim 13, wherein the margarine is a margarine according to any of claims 11-12.
16. A baked good containing the spread cream of any one of claims 1-12.
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