CN113115832B - Grease composition and application thereof - Google Patents
Grease composition and application thereofInfo
- Publication number
- CN113115832B CN113115832B CN201911408903.2A CN201911408903A CN113115832B CN 113115832 B CN113115832 B CN 113115832B CN 201911408903 A CN201911408903 A CN 201911408903A CN 113115832 B CN113115832 B CN 113115832B
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- fat composition
- triglyceride
- triglycerides
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- 239000004519 grease Substances 0.000 title abstract description 17
- 235000019219 chocolate Nutrition 0.000 claims abstract description 48
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- 125000004432 carbon atom Chemical group C* 0.000 claims description 7
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- QSQLTHHMFHEFIY-UHFFFAOYSA-N methyl behenate Chemical compound CCCCCCCCCCCCCCCCCCCCCC(=O)OC QSQLTHHMFHEFIY-UHFFFAOYSA-N 0.000 description 6
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- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 4
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
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- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention provides a transesterification grease, which comprises 35-99% of TAG with 0-24:0 at 1,3 positions and 1:2 positions based on the total mass of triglyceride in the composition. The invention also provides a fat composition, wherein the weight ratio of BOSt/CN54-62 in the fat composition is 0.1-0.5 or the weight ratio of BOB/BOSt is 0.1-1 based on the total mass of triglyceride in the fat composition. Chocolate prepared from the fat composition has greatly improved mouth-melt property, glossiness and bloom resistance.
Description
Technical Field
The present invention relates to the field of fats and oils, and more specifically to a fat and oil composition for chocolate.
Background
Cocoa Butter (CB) is a vegetable fat with specific composition and physical properties that, together with ingredients such as cocoa powder, milk powder, etc., imparts specific flavor and eating characteristics to chocolate. The meltability and flavor release properties of chocolate are primarily dependent on the unique properties of cocoa butter. Cultures of edible chocolate develop in cold europe and now extend to all countries and regions of the world. However, the common chocolate only uses the cocoa butter contained in the cocoa beans as the fat component, and the cocoa butter is extremely easy to generate frosting phenomenon due to the special physical and chemical properties of the cocoa butter, and the quality of the chocolate product and the consumption experience of consumers are seriously influenced by the fluctuation of storage and transportation conditions. The industry has conducted extensive research around this area.
US4839192 describes a hard fat composition for chocolate, which contains SUS-type glycerides as a main component, and has an SUS content of 50%, more preferably 65%, which improves the oral solubility and bloom resistance, but the problem of product gloss and temperature change bloom resistance is not necessarily satisfactory.
JP2010148385 describes a low lauric acid, low trans acid non-tempering hard butter composition lauric acid <0.5%, trans fatty acid <1.0%, SSU+SUS 70-100%, SSU/SUS > 1, belonging to the fat-substitute chocolate fat application, with limited range of use mixed with pure fat or cocoa butter-like, still with the risk of bloom caused by poor fat compatibility.
JP2014183760A describes that a mango kernel oil extract with a high StOSt content of chocolate additive gives a fast melting and heat resistant chocolate fat composition, but that the bloom resistance and gloss are still lacking.
CN201480070705 describes a method for manufacturing water-containing heat-resistant chocolate, and although the problem that the viscosity of chocolate sauce blanks can be increased sharply due to the addition of water into the sauce blanks is emphasized, the risk of easy bloom still exists due to the existence of water.
As described above, there remains a need in the industry to provide a chocolate fat composition that tastes good and that significantly improves the bloom resistance and gloss of chocolate products.
Disclosure of Invention
The invention aims to provide grease which can be used for chocolate.
In a first aspect of the present invention there is provided a transesterified fat composition comprising from 35 to 99% of TAG at positions 1,3 and 2 of C16:0 to C24:0, based on the total mass of triglycerides in the composition.
In one or more specific embodiments, the triglyceride above StOSt/CN52 in the transesterified oil or fat composition is 0.1-0.6, wherein StOSt refers to 1, 3-stearic acid-2-oleic acid glyceride.
In one or more specific embodiments, the triglyceride above BOSt +bob/CN52 in the transesterified fat composition is 0.2-0.85, wherein BOB refers to 1, 3-behenic acid-2-oleic acid glyceride, and BOSt refers to 1-behenic acid-2-oleic acid-3-stearic acid glyceride.
In one or more specific embodiments, the triglyceride above BOSt +bob/CN52 in the transesterified fat composition is 0.2-0.85, wherein BOB refers to 1, 3-behenic acid-2-oleic acid glyceride, and BOSt refers to 1-behenic acid-2-oleic acid-3-stearic acid glyceride.
In one or more specific embodiments, the lipid composition has a triglyceride content of greater than CN52 of 60-95%.
In one or more specific embodiments, the amount of triglycerides above CN 54/triglycerides above CN52 in the oil and fat composition is from 0.4 to 1.
In one or more embodiments, the fat and oil composition has a content of triglycerides in the 1 or/and 3 position C22:0 and the 2 position C18:1 of 40-90% based on the total mass of triglycerides in the composition.
In a second aspect of the present invention, there is provided a fat composition having an S2U content of 85 to 95% based on the total mass of triglycerides in the fat composition, wherein S represents the same or different saturated fatty acid residues having 12 to 30 carbon atoms; u represents the same or different unsaturated fatty acid residues with 16-30 carbon atoms; SSU represents a triglyceride having S in the 1,2 position and U in the 3 position; S2U represents a triglyceride having 2 molecules S and 1 molecule U bound thereto.
In one or more specific embodiments, the SU2 content is 4.5-10%, preferably 4.5-8% or 4.5-6% by weight of the total triglycerides in the fat composition, wherein SU2 represents triglycerides combined with 2 molecules U and 1 molecule S.
In one or more specific embodiments, the S3 content is less than 5%, preferably 1-5% or 2-5%, based on the total mass of triglycerides in the fat composition, wherein S3 represents triglycerides to which 3 molecules S are bound.
In one or more specific embodiments, the BOSt content is 2-15%, preferably 3-15%, by weight of the total triglycerides in the fat composition, wherein BOSt represents triglycerides with behenic acid bound at position 1, oleic acid bound at position 2, stearic acid bound at position 3.
In one or more specific embodiments, the BOB content is 2-15%, preferably 2-10%, based on the total mass of triglycerides in the fat composition, wherein BOB represents triglycerides with behenic acid bound in the 1, 3-position and oleic acid bound in the 2-position.
In one or more embodiments, the ratio of CN54-CN62/CN42-52 is less than 0.5.
In the invention, the sum of the content of CN46-52, namely CN46, CN48, CN50 and CN52 is equal to the sum of the content of the triglyceride; CN54-62 is the sum of the content of CN54, CN56, CN58, CN60 and CN62 triglyceride.
In one or more embodiments, the weight ratio BOSt/CN54-62 is from 0.1 to 0.5. In one or more embodiments, the weight ratio of BOB/BOSt is from 0.1 to 1, preferably from 0.4 to 1.
In one or more specific embodiments, the saturated fatty acids above C20 account for 3-15%, preferably 3-10% of the total fatty acid mass in the fat composition, based on the total fatty acid residue mass.
In one or more specific embodiments, the saturated fatty acids of C22 in the fat composition comprise more than 50%, preferably 60-85% of the mass of saturated fatty acids above C20, based on the total mass of fatty acid residues.
In one or more embodiments, the fat composition comprises from 5 to 35% by weight of the total mass of the fat composition of the transesterified fat composition of the invention.
In a third aspect of the invention, a food product is provided, said food product comprising the transesterified fat composition according to the invention, or the fat composition according to the invention.
In one or more specific embodiments, the food product is chocolate or a chocolate product.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and technical features specifically described below (e.g., in the examples) may be combined with each other to constitute a preferred technical solution.
Ester exchange grease composition
A transesterification grease composition comprises 35-99% of TAG with 0-24:0 at 1,3 and 2-oleic acid, based on the total mass of triglycerides in the composition.
In a preferred embodiment of the present invention, the TAG in the transesterification oil and fat composition is 80-99% in which C16:0-C24:0 are in the 1,3 positions and C18:1 is in the 2 positions. In specific embodiments of the present invention, the TAGs in the transesterification oil and fat compositions of the present invention, having positions C16:0-C24:0 at positions 1,3 and C18:1 at position 2, comprise 82.54%,83.31%,82.76%,82.12%,93.97%,94.56% and 93.53%.
In a preferred embodiment of the present invention, the amount of the triglyceride in the transesterified oil or fat composition is 0.1 to 0.6 which is equal to or greater than StOSt/CN52, wherein StOSt is glycerol 1, 3-stearate-2-oleate. In a specific embodiment of the present invention, the transesterified oil and fat composition of the present invention has a ratio of triglyceride of StOSt/CN52 or more of 0.49,0.30,0.21,0.19,0.21,0.14,0.44. In the present invention, CN refers to the number of equivalent carbon atoms of the triglyceride, i.e., the total carbon number of the acyl moiety of the triglyceride fatty acid minus the number of unsaturated double bonds of the triglyceride molecule by 2.
In a preferred embodiment of the present invention, the amount of the triglyceride of BOSt +bob/CN52 or more in the transesterified fat composition is 0.2 to 0.85, wherein BOB is 1, 3-behenic acid-2-oleic acid glyceride, and BOSt is 1-behenic acid-2-oleic acid-3-stearic acid glyceride. In a specific embodiment of the present invention, the triglyceride of BOSt +bob/CN52 or more in the transesterified oil or fat composition is 0.33,0.45,0.56,0.55,0.58,0.66,0.42.
In a preferred embodiment of the present invention, the content of the triglyceride of CN52 or more in the transesterified oil and fat composition is 60 to 95%. In a specific embodiment of the present invention, the triglyceride content of CN52 or more in the transesterified oil and fat composition is 84.66%,87.08%,90.18%,90.69%,95.67%,98.20%,90.14%.
In a preferred embodiment of the present invention, the ratio of the triglyceride of CN54 or more to the triglyceride of CN52 or more in the transesterified fat composition is 0.4 to 1. In a specific embodiment of the present invention, the ratio of triglyceride of CN54 or more to triglyceride of CN52 or more in the transesterified oil-and-fat composition is 0.50,0.65,0.78,0.80,0.76,0.86,0.56.
In a preferred embodiment of the present invention, the content of the triglyceride in the transesterified fat composition having C22:0 at the 1-or/and 3-position and C18:1 at the 2-position is 40-90% based on the total mass of the triglyceride in the transesterified fat composition. In a specific embodiment of the present invention, the content of the triglyceride in the ester-exchange oil and fat composition having C22:0 at 1 or/and 3 and C18:1 at 2 is 42.30%,56.69%,70.55%,72.87%,73.11%,84.67% or 50.13%.
The ester exchange grease composition provided by the invention has higher 1, 3-saturated fatty acid-2 unsaturated fatty acid triglyceride, has better compatibility with cocoa butter and cocoa butter equivalent, has a faster crystallization rate, inhibits grease migration, can provide better operability for chocolate products, improves the texture and taste of the chocolate, and effectively improves the shelf life of the chocolate.
Fat composition
A fat composition having an S2U content of 85-95% by weight of the total mass of the fat composition, based on the total mass of triglycerides in the fat composition, wherein S represents the same or different saturated fatty acid residues having 12-30 carbon atoms; u represents the same or different unsaturated fatty acid residues with 16-30 carbon atoms; SSU represents a triglyceride having S in the 1,2 position and U in the 3 position; S2U represents a triglyceride having 2 molecules S and 1 molecule U bound thereto. In a specific embodiment of the present invention, the content of S2U in the oil and fat composition is 90.01%,90.30%,89.71%,89.91%,89.97%,89.45%,89.69%,89.09%,90.91%,90.11%.
In a preferred embodiment of the invention, the SU2 content is 4.5-10%, preferably 4.5-8% or 4.5-6% by weight of the total triglycerides in the fat composition, wherein SU2 represents triglycerides combined with 2 molecules U and 1 molecule S. In a specific embodiment of the invention, the SU2 content is 4.32%,5.39%,5.54%,4.13%,4.27%,5.32%,5.53%,5.50%,5.21%,4.22%.
In a preferred embodiment of the invention, the S3 content is less than 5%, preferably 1-5% or 2-5% based on the total mass of triglycerides in the fat composition, wherein S3 represents triglycerides to which 3 molecules S are bound. In a specific embodiment of the invention, the S3 content is 3.41%,2.16%,2.43%,4.27%,4.19%,2.61%,2.35%,2.55%,2.43%,3.39%.
In a preferred embodiment of the invention, the BOSt content is 2-15%, preferably 3-15%, based on the total mass of triglycerides in the fat composition, wherein BOSt represents triglycerides with behenic acid bound in position 1, oleic acid bound in position 2 and stearic acid bound in position 3. In a specific embodiment of the invention, BOSt is present in an amount of 6.317%,5.630%,6.710%,5.688%,5.827%,12.897%,8.720%,13.800%,2.620%,6.120%.
In a preferred embodiment of the invention, the BOB content is 2-15%, preferably 2-10%, based on the total mass of triglycerides in the fat composition, wherein BOB represents triglycerides with bound behenic acid in the 1, 3-position and oleic acid in the 2-position. In particular embodiments of the invention, the BOB content is 1.793%,2.585%,3.540%,2.763%,2.891%,9.078%,5.930%,9.120%,2.500%,4.966%.
In a preferred embodiment of the present invention, the weight ratio BOSt/CN54-62 is in the range of 0.1 to 0.5. In a specific embodiment of the present invention, the weight ratio BOSt/CN54-62 is 0.367,0.412,0.417,0.449,0.507,0.457,0.437,0.469,0.337,0.477. In a preferred embodiment of the invention, the weight ratio of BOB/BOSt is from 0.1 to 1, preferably from 0.4 to 1. In a specific embodiment of the present invention, the weight ratio of BOB/BOSt is 0.284,0.412,0.417,0.486,0.496,0.703,0.680,0.661,0.954,0.811.
In a preferred embodiment of the present invention, the ratio of CN54-CN62/CN42-52 is less than 0.5. In a specific embodiment of the present invention, the ratio of CN54-CN62/CN42-52 is 0.161,0.158,0.192,1.710,1.663,0.399,0.249,0.417,0.084,0.253.
In the invention, the sum of the content of CN46-52, namely CN46, CN48, CN50 and CN52 is equal to the sum of the content of the triglyceride; CN54-62 is the sum of the content of CN54, CN56, CN58, CN60 and CN62 triglyceride.
In a preferred embodiment of the invention, the saturated fatty acids above C20 account for 3-15%, preferably 3-10% of the total fatty acid mass in the fat composition, based on the total mass of fatty acid residues. In a specific embodiment of the invention, saturated fatty acids above C20 account for 6.327%,7.323%,9.244%,7.632%,7.764%,14.811%,9.323%,14.794%,3.492%,10.571% of the total fatty acid mass.
In a preferred embodiment of the invention, the saturated fatty acids of C22 in the fat composition comprise more than 50%, preferably 60-85% of the mass of saturated fatty acids above C20, based on the total mass of fatty acid residues. In a specific embodiment of the present invention, the saturated fatty acids of C22 in the fat composition comprise 71.93%,75.47%,78.53%,80.22%,82.17%,84.73%,77.85%,83.09%,60.93%,72.33% of the mass of saturated fatty acids above C20.
In a preferred embodiment of the present invention, the fat composition comprises 5-35% of the transesterified fat composition, based on the total mass of the fat composition. In a specific embodiment of the present invention, the fat composition comprises 5%,15%,20% and 30% of the transesterified fat composition.
Food products
A food product comprising the transesterified fat composition according to the invention, or the fat composition according to the invention.
In a preferred embodiment of the invention, the food product is chocolate or a chocolate product.
Examples
The present invention will be described in more detail with reference to the following examples and comparative examples. The invention is not limited thereto.
The sources of ingredients in the following examples and comparative examples of the invention:
Commercial cocoa butter: JB075 is purchased from JB Cocoa Sdn Bhd
Shea stearin (shea ST): purchased from Yihaijiali marketing Co., ltd
Ethyl behenate: purchased from Sichuan Sipp chemical Co., ltd
RM enzyme: lipozyme RM IM (Rhizomucor miehei, rhizomucor miehei, lot LU 200012), purchased from Norwestine (China) investment Co., ltd
Amano DF: immobilized lipase, available from Shanghai representative of Japan wild enzyme products Co., ltd
High oleic sunflower seed oil: purchased from Yihaijiali marketing Co., ltd
N-hexane: purchased from national pharmaceutical group chemical reagent Co., ltd
Cocoa powder: JB400-23 was purchased from JB Cocoa Sdn Bhd
Sugar: purchased from sjojie first sugar manufacturing company in korea
Skimmed milk powder: purchased from Heng Natural group
Lecithin: purchased from Qin Royal gold sea food industry Co.Ltd
Equipment source:
rotary evaporator: model R206B Shanghai Shensheng technology Co., ltd
Ball mill: model W-1-S, royal Duyvis Wiener b.v.
Detection method
Embodiments of the present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In the examples, "parts" represent weight basis.
In the following embodiments of the present invention, the detection method used is as follows:
triglycerides detection method reference Rohman A,Triyana K and Sismindari,etc.Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis[J].International Food Research Journal,2012,19(2):475-479.
Fatty acid composition detection: AOCS cel-62.
Preparation of ester-exchanged oil composition
The transesterification grease 1 is prepared by mixing 400g Shea ST and 160g ethyl behenate according to the mass ratio of 1:0.4, dewatering for 1h at 70 ℃ under the vacuum degree of 20mbar, adding amano DF immobilized enzyme with the substrate weight of 3%, reacting at 65 ℃, mechanically stirring at 180r/min, vacuum degree of 20mbar and reacting for 0.5h, filtering enzyme after the reaction to obtain a crude product, and removing fatty acid, fatty acid ethyl ester and other substances from the crude product by molecular distillation at 180 ℃ at 315r/min and vacuum degree of 1X 10 -3 mbar.
The transesterification grease 2 is prepared by mixing 400g Shea ST and 240g of methyl behenate according to the mass ratio of 1:0.6, dewatering for 1h at 70 ℃ under the vacuum degree of 20mbar, adding 3% of Amano DF immobilized enzyme with the substrate weight, reacting at 65 ℃ and the mechanical stirring speed of 180r/min, the vacuum degree of 20mbar and the reaction time of 2h, filtering enzyme after the reaction is finished to obtain a crude product, and removing substances such as fatty acid, fatty acid ethyl ester and the like from the crude product by molecular distillation at the distillation temperature of 180 ℃ and the rotation speed of 315r/min and the vacuum degree of 1X 10 -3 mbar.
The transesterification grease 3 is prepared by mixing 400g Shea ST and 240g methyl behenate according to the mass ratio of 1:0.8, dewatering for 1h at 70 ℃ under the vacuum degree of 20mbar, adding amano DF immobilized enzyme with the substrate weight of 3%, reacting at 65 ℃ at the mechanical stirring speed of 180r/min, the vacuum degree of 20mbar and the reaction time of 2h, filtering enzyme after the reaction to obtain a crude product, and removing fatty acid, fatty acid ethyl ester and other substances from the crude product by molecular distillation at the distillation temperature of 180 ℃ at the rotation speed of 315r/min and the vacuum degree of 1X 10 -3 mbar.
The transesterification grease 4 is prepared by mixing 400g Shea ST and 240g methyl behenate according to the mass ratio of 1:0.8, dewatering for 1h at 70 ℃ under the vacuum degree of 20mbar, adding 3% amano DF immobilized enzyme with the substrate weight, reacting at 65 ℃ under the mechanical stirring speed of 180r/min, the vacuum degree of 20mbar and the reaction time of 4h, filtering the enzyme after the reaction to obtain a crude product, and removing fatty acid, fatty acid ethyl ester and other substances from the crude product by molecular distillation at 180 ℃ under the speed of 315r/min and the vacuum degree of 1X 10 -3 mbar.
Transesterification fat 5
Weighing 200g of the molecular distilled ester exchange grease 2, adding 5 times of normal hexane into a 2L conical flask, heating to clarify, placing in a water bath kettle at 55 ℃ for 20min, cooling to 25 ℃, preserving heat for 2h, and filtering to remove high-melting-point solid parts to obtain a liquid phase; heating the liquid phase to clarify, maintaining the temperature at 25 ℃ for 20min, continuously cooling to 13 ℃, maintaining the temperature for 5h, and filtering to obtain solid part of ester exchange grease 5.
Transesterification fat 6
Weighing 200g of the molecular distilled ester exchange grease 4, adding 5 times of normal hexane into a 2L conical flask, heating to clarify, placing in a water bath kettle at 55 ℃ for 20min, cooling to 20 ℃, preserving heat for 3h, and filtering to remove high-melting-point solid parts to obtain a liquid phase; heating the liquid phase to clarify, maintaining the temperature at 20 ℃ for 20min, continuously cooling to 5 ℃, maintaining the temperature for 6h, and filtering to obtain solid part of ester exchange grease 6.
Transesterification fat 7
1Kg of high oleic sunflower seed oil and 1.8kg of ethyl behenate are heated and mixed uniformly according to the mass ratio of 1:1.8, and then the mixture is placed in a 5L glass jacketed reaction kettle, RM enzyme (Lipozyme RM IM (Rhizomucor miehei, batch No. LU 200012)) accounting for 6 percent of the weight of the substrate is added, the mixture is reacted for 2 hours at the temperature of 65 ℃ and the rotating speed of 80r/min, the material liquid is filtered and collected through a 200-mesh screen at the bottom of the reaction kettle after the reaction, the immobilized enzyme is remained in the reaction kettle for continuous use, and the mixture of the reaction coarse products is collected and purified.
Molecular distillation purification of Triglycerides the crude reaction product is subjected to molecular distillation at a temperature of 230deg.C and a rotation speed of 315r/min under a vacuum of 1× -3 mbar to remove fatty acids, monoglycerides or diglycerides.
Extracting solvent, namely weighing 200g of the purified triglyceride mixture in a 2L conical flask, adding 5 times of n-hexane, heating to clarify, placing in a water bath kettle at 55 ℃ for 15min, cooling to 20 ℃, preserving heat for 3h, and filtering to remove high-melting-point solid parts to obtain a liquid phase; heating the liquid phase to clarify, maintaining the temperature at 20deg.C for 15min, cooling to 14deg.C, maintaining the temperature for 4h, and filtering to obtain solid part.
The solid part is firstly removed from the solvent, and the normal hexane is removed by using a rotary evaporator under the conditions of the temperature of 60 ℃, the rotating speed of 100r/min, the vacuum degree of 10mbar and the time of 0.5 h. Then, dehydration was carried out at 90℃and 10mbar vacuum for 1 hour. Finally, decoloring and deodorizing according to a conventional method. The decolorization temperature is 105 ℃, clay with the weight of about 2 percent is added as a decolorization adsorbent, the vacuum degree is 10mbar, and the filter is carried out after decolorization for 0.5h; deodorizing at 230deg.C under vacuum degree of 5mbar, introducing nitrogen, deodorizing for 2 hr, and refining to obtain BOB raw material (BOB 73% oil).
And mixing Shea ST parts of oil composition 6 parts of oil raw material C uniformly according to the mass ratio of 50:45:5 to obtain the transesterification oil 7.
The triglyceride composition of the transesterified oils and fats is shown in Table 1
TABLE 1 analysis of ester-exchanged fat composition
Preparation of fat composition
Example 1 cocoa butter and transesterified fat 1 were melted at 80 c and mixed uniformly in a mass ratio of cocoa butter to transesterified fat 1 of 80:20 to obtain a fat composition of example 1.
Examples 2-3 the cocoa butter and the transesterified fat 2 were melted at 80 c and mixed uniformly in a mass ratio of cocoa butter to transesterified fat 2 of 85:15, 80:20 to obtain the fat compositions of examples 2-3.
Example 4 cocoa butter and transesterified fat 3 were melted at 80 c and mixed uniformly in a mass ratio of cocoa butter to transesterified fat 3 of 85:15 to obtain the fat composition of example 4.
Example 5 cocoa butter and transesterified fat 4 were melted at 80 c and mixed uniformly in a mass ratio of cocoa butter to transesterified fat 4 of 85:15 to obtain the fat composition of example 5.
Example 6 cocoa butter and transesterified fractionated fat 5 were melted at 80 c and uniformly mixed in a mass ratio of 70:30 of cocoa butter to transesterified fractionated fat 5 to obtain the fat composition of example 6.
Examples 7-9 the cocoa butter and the transesterified fractionated fat 6 were melted at 80 c and uniformly mixed in the mass ratio of cocoa butter to transesterified fractionated fat 6 of 80:20:70:30 and 95:5 to obtain the fat compositions of examples 7-9.
In the embodiment 10, the cocoa butter and the mixed oil 7 are melted at 80 ℃, and the grease composition in the embodiment 10 is prepared and mixed uniformly according to the mass ratio of the cocoa butter to the mixed oil 7 of 70:30.
Comparative example 1 commercial Cocoa butter from JB Cocoa Sdn Bhd;
Comparative example 2 cocoa butter and Shea ST (commercial shea butter stearin) were melted at 80 c and uniformly mixed in a mass ratio of cocoa butter: shea ST to 80:20 to obtain a fat composition of comparative example 2;
Comparative example 3 the fat composition of comparative example 3 was obtained by mixing the BOB raw material B (BOB 73% fat) obtained in example 7 with cocoa butter at 80 ℃ and uniformly blending the mixture according to a mass ratio of cocoa butter to BOB raw material fat of 85:15;
The results of distribution of triglycerides and fatty acids of the oil and fat compositions are shown in tables 2 and 3.
TABLE 2 results of distribution of triglycerides and fatty acids
TABLE 3 comparative examples distribution results of triglycerides and fatty acids
Application of the fat composition of the present invention to chocolate products Using the fat compositions of examples 1 to 10 and comparative examples 1 to 3, chocolate bars were prepared according to the conventional preparation method of chocolate according to the formula Table 4.
Table 4 chocolate bar formulations
According to the formulation of Table 4, sugar, cocoa powder and skimmed milk powder were mixed with 50 wt% of the fat composition of any one of examples 1 to 10 and comparative examples 1 to 3, and the mixture was put into a ball mill to be ground for 20 minutes, and then the remaining fat composition and lecithin were added to be ground and mixed for 15 minutes, followed by discharging.
The ground slurry was put into an oven at 55 ℃ to completely melt crystals formed by cooling, thereby obtaining a chocolate slurry. Adopting marble Dan Diaowen to prepare chocolate bars, cooling the chocolate slurry to 40-45 ℃ in the temperature regulating step, then taking 1/3 of the chocolate slurry to be placed on a marble operation table, and rapidly spreading the chocolate slurry on the marble operation table by a trowel. And piling the chocolate slurry paved on the marble operation table to the center of the marble operation table by using a shovel plate, so that the chocolate slurry is uniformly cooled. Repeatedly operating and measuring the temperature, putting the chocolate back into the paste basin when the temperature is confirmed to be reduced to 26-27 ℃, fully stirring until the temperature of the chocolate returns to 29-30 ℃, confirming that the temperature regulation is successful, and preparing injection molding. Pouring the chocolate slurry into a mold, cooling for 15min at the temperature of 7-10 ℃, and demolding to obtain the chocolate bar blocks.
Application test of chocolate bar
Mouth-melt test the prepared chocolate bar was left at 20 ℃ for 24 hours and then evaluated for mouth-melt according to the following criteria:
Good meltability in the mouth and no wax feel; good meltability in the mouth and almost no waxy feel; poor melting performance in the mouth, evident waxy feel;
Gloss test the prepared chocolate bar was left at 20 ℃ for 2d, and the gloss of the chocolate coating after 40 weeks was evaluated in a constant temperature environment at 25 ℃, with "-" indicating good; ". X" indicates the disappearance of gloss; "x" indicates gray and white frosting.
Anti-bloom test the prepared chocolate bar was left at 20 c for 2d and the samples were placed in a bloom cabinet for testing at three different temperature conditions, respectively.
Condition 1: constant temperature 20 ℃; condition 2: constant temperature 25 ℃; condition 3: the bloom of the chocolate bars was monitored for 48 weeks by alternating placement at 20 ℃ and 30 ℃ (per temperature/day), and the number of bloom weeks first occurred was recorded.
The application test results are shown in Table 5
Table 5 examples and comparative examples use in making chocolate bars
From the above results, it was found that the chocolate of the fat and oil composition of the present invention was greatly improved in terms of both meltability at the mouth and gloss and bloom resistance.
The present invention is not limited to the preferred embodiments, but can be modified, equivalent, and modified in any way without departing from the spirit of the invention.
Claims (16)
1. A transesterified fat composition characterized in that the TAG at position 1,3, c18:1, 2 in the transesterified fat composition is 35-99% of the total mass of triglycerides in the composition; the triglyceride above BOSt +BOB/CN52 is 0.2-0.85, wherein BOB is 1, 3-behenic acid-2-oleic acid glyceride, BOSt is 1-behenic acid-2-oleic acid-3-stearic acid glyceride; the content of the triglyceride above StOSt/CN52 is 0.1-0.6, wherein StOSt refers to 1, 3-stearic acid-2-oleic acid glyceride;
the following conditions are satisfied in the transesterified oil composition:
(1) The content of the triglyceride above CN52 in the oil composition is 60-95% based on the total mass of the triglyceride in the composition; and, a step of, in the first embodiment,
(2) The content of the triglyceride above CN 54/the triglyceride above CN52 in the oil composition is 0.4-1; and, a step of, in the first embodiment,
(3) The content of the triglyceride in the fat and oil composition, which is expressed by the total mass of the triglyceride in the composition, is 40-90% in terms of that the content of the triglyceride in the 1-or/and 3-position C22:0 and the 2-position C18:1;
the CN refers to the equivalent carbon number of the triglyceride, namely the total carbon number of the triglyceride fatty acid acyl part minus the number of unsaturated double bonds of the triglyceride molecule by 2.
2. A fat composition, characterized in that the weight ratio BOSt/CN54-62 is 0.1-0.5, or the weight ratio BOB/BOSt is 0.1-1, based on the total mass of triglycerides in the fat composition;
The composition satisfies one or more of the following conditions:
The content of S2U is 85-95% based on the total mass of triglyceride in the fat composition, wherein S represents the same or different saturated fatty acid residues with 12-30 carbon atoms; u represents the same or different unsaturated fatty acid residues with 16-30 carbon atoms; SSU represents a triglyceride having S in the 1,2 position and U in the 3 position; S2U represents a triglyceride having 2 molecules S and 1 molecule U bound thereto; and/or the number of the groups of groups,
SU2 content of 4.5-10% by total mass of triglycerides in the fat composition, wherein SU2 represents triglycerides combined with 2 molecules U and 1 molecule S; and/or the number of the groups of groups,
An S3 content of less than 5% by total mass of triglycerides in the fat composition, wherein S3 represents triglycerides with 3 molecules of S bound;
The amount of BOSt is 2-15% by total mass of triglycerides in the fat composition, wherein BOSt represents triglycerides with behenic acid at position 1, oleic acid at position 2, stearic acid at position 3;
Saturated fatty acids with more than 20C account for 3-15% of the total fatty acid mass in the fat composition; and, the saturated fatty acids of C22 account for 50% or more of the mass of saturated fatty acids of C20 or more in the fat composition based on the total mass of fatty acid residues.
3. A fat composition according to claim 2, wherein SU2 content is 4.5-8%.
4. A fat composition according to claim 2, wherein SU2 content is 4.5-6%.
5. The fat composition according to claim 2, wherein the S3 content is 1-5%.
6. The fat composition according to claim 2, wherein the S3 content is 2-5%.
7. The fat composition according to claim 2, wherein saturated fatty acids of C20 or more account for 3-10% of the total fatty acid mass in the fat composition, based on the total fatty acid residue mass; the saturated fatty acid of C22 in the fat composition accounts for 60-85% of the mass of saturated fatty acid with more than 20C.
8. Fat composition according to claim 2, wherein the weight ratio BOB/BOSt is 0.4-1 based on the total mass of triglycerides in the fat composition.
9. A fat composition according to claim 2, wherein the fat composition has a BOB content of 2-15% by weight of the total mass of triglycerides in the fat composition, wherein BOB represents triglycerides with behenic acid bound in the 1, 3-position and oleic acid bound in the 2-position; and/or the ratio of CN54-CN62/CN42-52 is less than 0.5.
10. Fat composition according to claim 9, wherein the BOB content is 2-10% based on the total mass of triglycerides in the fat composition.
11. Fat composition according to any one of claims 2-10, wherein the amount BOSt is 3-15% by weight of the total mass of triglycerides in the fat composition, wherein BOSt represents triglycerides with behenic acid in position 1, oleic acid in position 2 and stearic acid in position 3.
12. Fat composition according to any one of claims 2-10, wherein saturated fatty acids above C20 account for 3-10% of the total fatty acid mass in the fat composition, based on the total mass of fatty acid residues; and/or, the saturated fatty acids of C22 in the fat composition account for 60-85% of the mass of saturated fatty acids above C20, based on the total mass of fatty acid residues.
13. Fat composition according to any one of claims 2-10, characterized in that the fat composition comprises 5-35% of the transesterified fat composition according to claim 1, based on the total mass of the fat composition.
14. A food product, characterized in that it comprises the transesterified fat composition of claim 1, or the fat composition of any one of claims 2-13.
15. The food product of claim 14, wherein the food product is chocolate.
16. The food product of claim 14, wherein the food product is a chocolate product.
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| CN103384474A (en) * | 2011-02-22 | 2013-11-06 | 日清奥利友集团株式会社 | Chocolates and method for producing same |
| CN108260676A (en) * | 2016-12-30 | 2018-07-10 | 丰益(上海)生物技术研发中心有限公司 | Fat or oil composition and preparation method thereof |
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| CN103384474A (en) * | 2011-02-22 | 2013-11-06 | 日清奥利友集团株式会社 | Chocolates and method for producing same |
| CN108260676A (en) * | 2016-12-30 | 2018-07-10 | 丰益(上海)生物技术研发中心有限公司 | Fat or oil composition and preparation method thereof |
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