CN114532411B - Grease composition and sandwich or sauce comprising same - Google Patents
Grease composition and sandwich or sauce comprising same Download PDFInfo
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- CN114532411B CN114532411B CN202011347793.6A CN202011347793A CN114532411B CN 114532411 B CN114532411 B CN 114532411B CN 202011347793 A CN202011347793 A CN 202011347793A CN 114532411 B CN114532411 B CN 114532411B
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- 239000000203 mixture Substances 0.000 title claims abstract description 147
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- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 36
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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 38
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound 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 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
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- 229910052799 carbon Inorganic materials 0.000 description 2
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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 1
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- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
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- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
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- 240000007228 Mangifera indica Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000219925 Oenothera Species 0.000 description 1
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- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000010678 Paulownia tomentosa Nutrition 0.000 description 1
- 240000002834 Paulownia tomentosa Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019497 Pistachio oil Nutrition 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
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- 239000005862 Whey Substances 0.000 description 1
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- 235000013351 cheese Nutrition 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000001335 perilla frutescens leaf extract Substances 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 239000010471 pistachio oil Substances 0.000 description 1
- 229940082415 pistachio oil Drugs 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000008171 pumpkin seed oil Substances 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 1
- 229940066675 ricinoleate Drugs 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides an oil composition and a sandwich or sauce comprising the same, wherein the composition is formed by raw materials comprising vegetable oil, and the composition contains fatty acid represented by C18:1 and C18:2 and long-chain fatty acid with more than 20 carbon atoms; the mass ratio of the fatty acid represented by C18:1 to the fatty acid represented by C18:2 is 0.6-2; the content of the long-chain fatty acid having 20 or more carbon atoms is 1 to 3% by mass based on the total mass of the composition, the content of the triglyceride expressed as UUU in the composition is 30% by mass or more, and the mass ratio of the triglyceride expressed as UUU to the triglyceride expressed as SUU is 0.6 to 1.2, wherein U represents one unsaturated fatty acid moiety in one molecule of the triglyceride, and S represents one saturated fatty acid moiety.
Description
Technical Field
The invention belongs to the field of food manufacturing, and particularly relates to an oil composition used in a sandwich or sauce serving as a sandwich layer in food with the sandwich layer, and the sandwich, the sauce and the food using the oil composition.
Background
Chocolate fillings and spreads can also be referred to as an emulsifying system, with the fat as the continuous phase and sugar, milk powder, cocoa powder, nuts, soy flour, rice flour, etc. as the dispersed phase, dispersed and packed in the fat crystalline skeleton, thus forming a stable crystalline lattice structure. Thus, as proposed in reference 1, the fat plays a critical role in the processing, shelf life, quality, etc. of the center and spread, and the spread and center are also versatile to some extent.
In order to improve the workability of the center layer, it is generally possible to use a center or a sauce in which a liquid fat is added as a main base oil and a certain amount of monoglyceride fat is added as chocolate oil. As in patent citation 2, soybean oil or sunflower seed oil is used as the main component, and 3% of monoglyceride (monoglyceride purity is not less than 80%, and C16:0 and C18:0 are used as the main components) is added.
However, in this way, the chocolate jam is easy to generate a lot of particles during actual production or storage, because the monoglyceride has a high melting point, and is crystallized first, some liquid grease is not crystallized together with the monoglyceride, so that the phenomenon of uneven crystallization occurs, and the aesthetic appearance of the product is affected. Meanwhile, the chocolate paste is easy to generate oil seepage phenomenon at high temperature. Liquid fats such as soybean oil and super palm liquid oil have special flavors, and the flavor of the chocolate paste produced by the liquid fats is affected by the fats.
Citation 3 mentions that in a centre containing nuts or a high oil content, the low melting point component can migrate to the chocolate or cake, bread etc. cereal outer layer, causing poor organoleptic and mouthfeel of the product, such as frosting or oily spots of the chocolate shell after the centre has grease migration, drying of the centre in baked goods such as bread, wafer etc. affecting mouthfeel and appearance. Thus, reference 3 employs the addition of a low HLB sucrose ester to the fat to inhibit migration of the liquid fat in the center-fill oil into the chocolate shell.
Citation 4 uses a sandwich of temperature-regulated fat shea stearin mixed with liquid oil for chocolate and baked goods, the sandwich is used after temperature regulation, crystallization is fast, and no phenomenon of fat bloom and separation occurs when stored at 18-30 ℃. However, the temperature of the filling needs to be regulated, and the temperature of the baked product needs to be close to that of the filled after the temperature regulation.
In order to solve the problem of high-temperature grease separation, reference 5 provides a grease composition for a center or sauce, which optionally contains an emulsifier and has the following characteristics: (1) solid fat content of 10 ℃ is more than or equal to 8%; (2) solid fat content of 20 ℃ is more than or equal to 2%; and (3) the solid fat content is more than or equal to 2% when the isothermal crystallization is carried out at 10 ℃ for 4 minutes. The oil composition has low saturation, and the sauce prepared from the composition is stable, is not easy to leak oil at high temperature, can be used in baked products such as bread, cookies and cake, and has baking resistance and sandwich is not easy to dry.
Further, it is still not satisfactory how to balance the high stability of the sandwich layer and to provide good processability over a wide temperature range, if the spread and sandwich should have a suitable texture, should not be too hard to spread at low temperatures in winter and should not have grease bleeding at high temperatures in summer.
In addition, the common method for improving the flavor of the chocolate sauce is to add vanillin or other flavor essence, and the method has certain limit on cost control, no propaganda of products and the like. How to use natural advantages of raw materials to achieve the aim of improving the flavor intensity of chocolate by screening the raw materials is worthy of research and exploration.
Thus, it can be seen that there remains a need to further improve the processability, storage stability, and mouthfeel and flavor characteristics of chocolate fillings and spreads.
Citation literature:
citation 1: kelsy Lindsay.the secrets of producing fillings and spreads [ J ]. Manufacturing Confectioner,2016,12 (96): 76-80;
citation 2: CN106901317A
Citation 3: US5762990a
Citation 4: WO2016038155A
Citation 5: CN109315501A
Disclosure of Invention
Problems to be solved by the invention
In view of the above-described drawbacks in terms of preparation, storage, and taste and flavor characteristics of foods having a sandwich layer in the art, the present invention provides a fat composition for a sandwich layer in such foods having a sandwich layer, which can impart good workability to a sandwich or sauce as a food sandwich layer over a wider temperature range, and can suppress deterioration in taste and appearance due to fat precipitation or solid-liquid separation even if the resulting sandwich layer is not excessively hard at low temperatures and stored at high temperatures.
In addition, when a sandwich layer including the oil and fat composition provided by the present invention is used in foods, the oil and fat composition provided by the present invention can impart a significantly improved intense flavor to the sandwich layer even if other flavor additives are not additionally used in the sandwich layer.
Solution for solving the problem
According to the invention, different liquid grease is compared to be used as main base oil, and the grease composition with wide temperature adaptability is screened out through optimization of various indexes in the composition, and meanwhile, the grease composition can be applied to chocolate to improve the richness of the chocolate flavor, so that the technical problems can be solved.
Specifically:
[1] the present invention provides, first, a fat composition characterized in that the composition is formed from a raw material comprising a vegetable oil, wherein,
the composition contains fatty acids represented by C18:1 and C18:2 and long-chain fatty acids with more than 20 carbon atoms; the mass ratio of the fatty acid represented by C18:1 to the fatty acid represented by C18:2 is 0.6-2; the content of the long-chain fatty acid having 20 or more carbon atoms is 1 to 3% by mass based on the total mass of the composition,
in the composition, the content of triglyceride expressed as UU is more than 30% by mass, and the mass ratio of triglyceride expressed as UU to triglyceride expressed as SUU is 0.6-1.2, wherein U represents one unsaturated fatty acid part in one molecule of triglyceride, and S represents one saturated fatty acid part.
[2] The composition according to [1], wherein the vegetable oil comprises at least rice oil; the content of rice oil in the composition is 30% by mass or more.
[3] The composition according to [1] or [2], wherein the long-chain fatty acid having 20 or more carbon atoms is selected from erucic acids.
[4] The composition according to any one of [1] to [3], wherein the content of the long-chain fatty acid having 20 or more carbon atoms is 1.2 to 2% by mass.
[5]According to [1]]～[4]The composition of any one of the claims, wherein the composition has an IV value of 70gI 2 Iodine value of 100g or more.
[6] The composition according to any one of [1] to [5], wherein the composition further comprises a triglyceride expressed as SSU, and the mass ratio (UU+SUU)/SSU is 2 or more.
[7] Further, the present invention provides a food comprising a sandwich layer, wherein the sandwich layer comprises the fat composition according to any one of the above [1] to [6].
[8] The food according to [7], wherein the sandwich layer further comprises cocoa powder and optionally sugar, milk powder.
[9] The food according to [7] or [8], wherein the flavor substance content of the sandwich layer measured by a dynamic headspace method satisfies one or more of the following conditions (1) to (5), or simultaneously has:
(1) Methyl acetate is more than or equal to 3 percent;
(2) The isobutyraldehyde is more than or equal to 3 percent;
(3) 3-methyl-butyraldehyde is more than or equal to 10 percent;
(4) 2-methyl-butyraldehyde is more than or equal to 8 percent;
(5) The dipentene content is more than or equal to 7.5 percent.
[10] The present invention also provides a chocolate paste comprising the fat composition according to any one of the above [1] to [6], and having at least one or both of the following conditions (a) and (b):
(a) After being placed for 1 month at the temperature of 10 ℃, the chocolate paste has the smearing value less than or equal to 70000 g.sec and the hardness value less than or equal to 2500g;
(b) The days of no oil seepage of the chocolate paste are more than 30 days when the chocolate paste is placed at 35 ℃.
ADVANTAGEOUS EFFECTS OF INVENTION
By implementing the technical scheme, the invention can obtain the following excellent technical effects:
first, the fat and oil composition according to the present invention can impart good workability to a center or sauce as a food center layer over a wider temperature range, and can perform efficient uniform coating even at an operating temperature of less than 20 ℃.
Further, the obtained sandwich layer is not excessively hard even at low temperature (5 to 10 ℃) and can be stored for a long period of time at a relatively high temperature (for example, 30 ℃ or higher), whereby oil precipitation or solid-liquid separation can be suppressed and deterioration in taste and appearance due to this can be further suppressed.
In addition, when a sandwich layer including the oil and fat composition provided by the present invention is used in foods, the oil and fat composition provided by the present invention can impart a significantly improved intense flavor to the sandwich layer even if other flavor additives are not additionally used in the sandwich layer. Thus, excessive use of non-natural flavor additives can be avoided.
Drawings
Fig. 1: example 1 and comparative example 2 dynamic headspace method test of flavor analysis profile of chocolate paste
Fig. 2: comparative figures of the spreadability ratings of examples and comparative examples after storage at 10 ℃ for 1 month
Fig. 3: comparative graph of hardness evaluation after 1 month of storage at 10℃for examples and comparative examples
Detailed Description
The following describes embodiments of the present invention, but the present invention is not limited thereto. The present invention is not limited to the configurations described below, and various modifications are possible within the scope of the invention as claimed, and embodiments and examples obtained by appropriately combining the technical means disclosed in the different embodiments and examples are also included in the technical scope of the present invention. All documents described in the present specification are incorporated by reference in the present specification.
Unless defined otherwise, 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.
In the present specification, a numerical range expressed by using "a to B values" or "a to B values" means a range including the end point value A, B.
In the present specification, fatty acids are classified using "short chain fatty acids", "medium chain fatty acids", and "long chain fatty acids", which refer to fatty acids having carbon atoms of from 1 to 5, for example, and "medium chain fatty acids" refers to fatty acids having carbon atoms of from 6 to 12, and "long chain fatty acids" refers to fatty acids having carbon atoms of greater than 12, according to the definitions generally used in the art.
In this specification, the use of "U" and "S" respectively denote one unsaturated fatty acid moiety and one saturated fatty acid moiety in a triglyceride, for example, UUS denotes the presence of two unsaturated fatty acids and one saturated fatty acid in a triglyceride to form an ester.
In this specification, "CX" is used: n "or" CX: nC "represents a case where unsaturated bonds are contained in a fatty acid, wherein X represents a fatty acid having X carbon atoms, and n represents the number of unsaturated bonds present in a carbon chain of one fatty acid molecule.
In the present specification, the meaning of "can" includes both the meaning of performing a certain process and the meaning of not performing a certain process. In this specification, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not.
In the present specification, "%" means mass or weight percent, that is, "mass%" or "weight%", unless otherwise specified.
In the present specification, the use of "substantially" or "substantially" means that the industrial error or the experimental error is considered.
In the present specification, "normal temperature" or "room temperature" means an ambient temperature of 25 ℃.
Reference throughout this specification to "some embodiments," "other embodiments," and so forth, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the elements may be combined in any suitable manner in the various embodiments.
The term "comprising" in the description of the invention and the claims and in the above figures and any variants thereof is intended to cover a non-exclusive inclusion. For example, a process, method, or system, article, or apparatus that comprises a list of steps or elements is not limited to only those listed but may optionally include additional steps or elements not listed or inherent to such process, method, article, or apparatus.
< first aspect >
In a first aspect of the present invention, there is provided an oil and fat composition. More specifically, the fat composition of the present invention can be used for a fat composition used for the preparation of a center layer in a food having a center layer.
Base oil
The fat composition of the present invention includes, as a base oil substance, a liquid vegetable oil at ordinary temperature and optionally may include a solid fat (fat-fixing) which is solid or semi-solid at ordinary temperature.
In some specific embodiments, these liquid vegetable oils may include one or more of natural vegetable oils or modified vegetable oils. In general, these vegetable oils have a form that is liquid at ordinary temperature, for example, a form that is substantially liquid at 25 ℃.
For natural vegetable oils, for example, one or more selected from the group consisting of rice oil, sunflower oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa butter oil, tallow seed oil, almond oil, tung seed oil, rubber seed poise, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, rice bran oil, hickory oil, cashew oil, hawaii nut oil, pistachio oil, linseed oil, glass chicory seed oil, seabuckthorn seed oil, tomato seed oil, macadamia nut oil, and coconut oil may be used.
The modified vegetable oil may be selected from, for example, a partial fraction of natural vegetable oils and fats which are liquid at ordinary temperature, and liquid oils and fats which have been transesterified and modified.
In some specific embodiments of the present invention, in addition to the above-described liquid vegetable oils, optionally, solid fats which are solid or semi-solid at ordinary temperature and may be derived from fractions or modifications of vegetable oils or animal oils and the like may be used in the fat composition.
In a preferred embodiment, these fixing lipids may be selected from: palm oil fraction stearin, palm kernel fraction stearin, cottonseed oil fraction stearin, tallow fraction stearin, lard fraction stearin, tallow fraction stearin, shea butter and its fraction stearin, sal resin and its fraction stearin, mango resin and its fraction stearin, and individual oils or mixed oils of these oils, transesterified oils obtained by transesterification of individual oils or mixed oils of these oils, fractionated oils of individual oils or mixed oils of these oils. In the fat composition of the present invention, the above-mentioned liquid fat-hydrogenated fat may be used as a solid or semi-solid fat-fixing agent. In some specific embodiments, the solid fats obtained by perhydrogenation modification can be performed using the vegetable oils disclosed above.
The content of the liquid vegetable oil and the fat-fixing agent used in the fat composition of the present invention is not particularly limited, but the content of the liquid vegetable oil may be 50% or more, for example, 70% or more, 80% or more, 85% or more, or even 90% or more, in view of the workability of the subsequent food sandwich layer. In certain embodiments, the content of liquid vegetable fat in the fat composition of the present invention is 50 to 95%, such as 70 to 95%, 80 to 95%, 85 to 90%, 75 to 95%, 70 to 90%, 75 to 85%, or the like.
In addition, in some specific embodiments, the fat and oil composition of the present invention may have a fat and oil content of 1% or more, preferably 2% or more, more preferably 3% or more, for example 8% or more or 10% or more, based on the total mass of the fat and oil composition. In certain embodiments, the upper limit of the amount of fat solids in the fat compositions of the present invention may be 25%, such as 22%, 20%, 18%, etc.
Further, in some preferred embodiments of the present invention, the oil composition of the present invention comprises rice oil or rice oil as liquid vegetable oil. The present invention has unexpectedly found that the use of rice oil is more advantageous for achieving the technical effects of the present invention, especially for achieving an enhancement in flavor intensity, relative to other vegetable oils.
The amount of the rice oil to be used is preferably 30% by mass or more, more preferably 50% by mass or more, still more preferably 60% by mass or more, based on the total mass of the oil and fat composition. For example, the content may be 70 mass% or more, 75 mass% or more, 80 mass% or more, 85 mass% or more, 90 mass% or more, or the like.
Nutritional ingredients
(Long chain fatty acid having 20 or more carbon atoms)
The fat and oil composition of the present invention includes a long-chain fatty acid component having 20 or more carbon atoms in terms of workability and taste and mouth feel of the subsequent food center layer. The source of such fatty acids is not particularly selected and may be derived from the liquid vegetable oils or fats mentioned above, from other components of the composition, or additional individual ingredients.
In some preferred embodiments of the invention, these long chain fatty acids may be 22 carbon fatty acids (C22 fatty acids, erucic acid). The content of the C22 fatty acid may be 1% by mass or more and 3% by mass or less, preferably 1.2 to 2.7% by mass, more preferably 1.3 to 2.5% by mass, based on the total mass of the oil composition, in view of facilitating the workability of the sandwich layer, especially from the stability of the sandwich layer containing the oil composition under high temperature conditions. When the content of the fatty acid of C22 is less than 1%, the processing coating effect and the stability at high temperature storage of the sandwich layer containing the same tend to be deteriorated, and when the content thereof is more than 3%, there is a concern that the sandwich layer and the taste of the food containing the sandwich layer may be affected.
(unsaturated fatty acid having 18 carbon atoms)
The fat and oil composition of the present invention contains an unsaturated fatty acid having 18 carbon atoms, and these unsaturated fatty acids are represented by C18: n represents the number of unsaturated bonds in a molecule of fatty acid carbon chain.
In the present invention, the fat and oil composition contains at least c18:1 and c18:2 unsaturated fatty acids, and the mass ratio of c18:1 to c18:2 unsaturated fatty acids is 0.6 to 2, preferably 0.7 to 1.8, more preferably 0.8 to 1.5, for example 0.9,1,1.1,1.2,1.3 and 1.4, from the viewpoint of increasing the flavor intensity of the sandwich layer using the fat and oil composition of the present invention.
There is no particular limitation on the total content of the unsaturated fatty acids having 18 carbon atoms, and in some specific embodiments of the present invention, the oil and fat composition may contain 20 to 50% of c18:1 unsaturated fatty acids and/or 10 to 50% of c18:2 unsaturated fatty acids, based on the total amount of fatty acids contained in the oil and fat composition.
The source of the unsaturated fatty acid having 18 carbon atoms is not particularly limited, and may be a vegetable oil or a solid fat derived from the above liquid state, or may be derived from other components in the composition, or may be an additional component added separately.
(Triglycerides)
In the fat and oil composition of the present invention, UUU, SUU, SSU, and the like are used as defined above to indicate the case where glycerin forms triglycerides with different fatty acids.
The grease composition of the present invention contains at least UUU and SUU triglycerides.
In the present invention, the UUU content is at least 30 mass%, preferably 32 mass% or more, and more preferably 35 mass% based on the total mass of the grease composition, in view of the spreadability of the sandwich layer using the grease composition of the present invention and the stability at high temperature. In addition, the upper limit of the content of UUU is not particularly limited in the present invention, since the content of various triglycerides is related to the above-described base oil used in the grease composition.
In the present invention, the mass ratio of UUU to SUU is 0.6 to 1.2, preferably 0.7 to 1.1 or 0.6 to 1.0, and more preferably 0.8 to 1.0. The present invention is considered to be advantageous in improving the processability of the sandwich layer, the flavor richness, and the like when the mass ratio of UUU to SUU is controlled within the above-described range.
Furthermore, in some preferred embodiments of the present invention, a certain amount of triglyceride expressed as SSU is further included in the triglyceride component of the fat composition of the present invention, and the present invention recognizes that it is also more advantageous to achieve the technical effect of the present invention when the triglyceride component in the fat composition satisfies the value of (uuu+suu)/SSU of 2 or more, preferably 3 or more, and more preferably 4 or more.
Iodine value
The iodine value of the grease in the invention can also be called as the iodine value of the grease, and refers to a mark of the unsaturation degree of the grease, and the iodine value is expressed in grams per hundred grams of grease. Unsaturated fatty acid in the grease can react with iodine in an addition way, and the degree of the iodine can reflect the degree of unsaturation of the grease within a certain range.
The iodine value IV of the fat or oil composition of the present invention may be 70gI from the viewpoint of improving the workability, particularly the spreadability, of the sandwich layer 2 Per 100g or more, preferably 75gI 2 Preferably 80 gI/100 g or more 2 Per 100g, more preferably 90gI 2 And/or 100 g.
In some preferred embodiments of the inventionIn the fat composition of the present invention, the fat composition comprises a liquid vegetable oil having an iodine value of 90gI and a fat-fixing agent 2 Per 100g or more, preferably 100gI 2 100g or more; the iodine value of the fat fixing can be 0 to 50gI 2 Per 100g, preferably 30-45 gI 2 /100g。
For the iodine value measuring method, the iodine value of the grease can be measured by referring to a GB/T5532-2008 national standard method commonly used in the field.
Other ingredients
The fat and oil composition of the present invention may contain, in addition to the above base oil, other additives such as an emulsifier and other nutrient components, without limitation, as long as the above conditions are satisfied.
The emulsifier suitable for the present invention may be one or more of emulsifiers known in the art for oils and fats, including, but not limited to, monoglyceride, and complex emulsifiers formed by monoglyceride and triglyceride. Preferably, the fatty acid in the emulsifier is any saturated or unsaturated fatty acid having a carbon number of 4-22. In general, the content of the emulsifier is 2% by mass or more, preferably in the range of 2 to 20%, 2 to 10% or 3 to 6% based on the total mass of the oil composition.
Exemplary embodiments
Exemplary embodiments of the present invention include those which are easy to achieve the technical effects of the present invention, such as:
in some embodiments, the fat compositions of the present invention include a fractionated hard fat of rice oil, as well as other vegetable oils, and an emulsifier.
The content of rice oil in the oil composition is 30% by mass or more, and the mass ratio of C18:1 and C18:2 fatty acids contained in the composition is 0.6-2. The content of C22 fatty acid in the composition is 1-3 mass%. Meanwhile, the content of triglycerides expressed as UUU is 30 mass% or more, and (uuu+suu)/SSU is 2 or more. And the composition has an IV value of 70gI 2 Iodine value of 100g or more and fractionation hardness of the other vegetable oilThe iodine value of the fat is 30gI 2 And/or 100 g. In addition, the emulsifier is selected from one or more of monoglyceride, diglyceride, etc.
< second aspect >
In a second aspect of the present invention, there is provided a sandwich layer in a food having a sandwich structure prepared using the fat composition disclosed in the above < first aspect >, or a food comprising the sandwich layer. It should be noted that although the sandwich layer of the present invention is typically used to form a sandwich product by compounding with other food products, it should be noted that the sandwich layer of the present invention itself may also be commercially available as a stand-alone food product.
The sandwich layer according to the invention may also generally be referred to as a "sandwich", "sauce" or "sandwich sauce" for a food product, and thus, unless otherwise specified, the term "sandwich layer" in the invention has essentially the same meaning as "sandwich", "sauce" or "sandwich sauce". In some particular embodiments, the "center-fill", "sauce" or "center-fill sauce" may be a food product that is substantially solid or semi-solid at ambient temperature.
The "center-fill", "sauce" or "center-fill sauce" described above may be obtained by mixing the fat composition with any other desired components. These other arbitrary components include, but are not limited to: one or more of sugar, cocoa powder, milk powder, nut jam, flavoring powder and emulsion stabilizer. Wherein the nut jam can be one or more of nut paste such as semen Coryli Heterophyllae, hawaii fruit, fructus Anacardii, pistachio, fructus Juglandis, and semen Armeniacae amarum. The flavor powder may be selected from: one or more of rice flour, peanut protein powder, soybean protein powder, green tea powder, strawberry powder, coffee powder, cheese powder, sesame powder, red date powder, red bean powder and green bean powder. The milk powder is selected from one or more of whole milk powder, skimmed milk powder, and whey powder. The emulsion stabilizer is one or more selected from soybean lecithin, polyglycerol ricinoleate and polyglycerol fatty acid ester.
The content of the fat composition of the present invention in the center layer may be added with reference to a content range generally used in the art. In some preferred embodiments, the content of the grease composition may be between 20 and 50% and the content of other components, such as solids forming the sandwich layer, etc., may be between 50 and 80%.
In some embodiments of the present invention, the method of preparing the center layer may be to mix and grind the grease composition of the present invention with the individual solid components forming the center layer to achieve the desired particle size. For example, the components are mixed and then ground to particles having a particle size of 40 microns or less. The grinding method is not particularly limited, and may be performed by a ball mill, a fine grinding cylinder, a roll mill, a refiner, or the like. For the grinding temperature, grinding can be carried out at 50-60 ℃ until the particle size reaches the requirement of the target sandwich layer material.
In a second aspect of the invention, a chocolate liquor center layer containing cocoa powder may typically be provided. The chocolate sandwich sauce may be obtained by blending white granulated sugar, cocoa powder, milk powder and other optional auxiliary ingredients with the fat composition of the invention and grinding to a particle size of below 35 microns.
In some preferred embodiments of the invention, the resulting sandwich layer has a flavour content, as determined by the dynamic headspace method, meeting one or more of the following conditions (1) to (5):
(1) Methyl acetate is more than or equal to 3 percent;
(2) The isobutyraldehyde is more than or equal to 3 percent;
(3) 3-methyl-butyraldehyde is more than or equal to 10 percent;
(4) 2-methyl-butyraldehyde is more than or equal to 8 percent;
(5) The dipentene content is more than or equal to 7.5 percent.
Further, the chocolate paste provided by the present invention can preferably satisfy the conditions (1) to (5) at the same time.
In some other embodiments of the present invention, the sandwich layer of the present invention can be applied to a food substrate at a temperature of 10 to 25 ℃, has a suitable hardness at a temperature of 5 to 10 ℃, and can be stored for a long period of time (30 days or more, 60 days or more, 90 days or more, etc.) at a temperature of 30 to 35 ℃ without bleeding or separation of grease.
The food substrate is not particularly limited, and may be various kinds of food substrates such as pasta, meats, plants, and mixtures.
Further, in some preferred embodiments, the sandwich layer (in particular chocolate mass) of the invention is able to fulfil the following conditions:
(a) After being left for 1 month at 10 ℃, the spreadability value of the sandwich layer is equal to or less than 70000 g/sec, preferably equal to or less than 6500 g/sec, more preferably equal to or less than 6000 g/sec, and is 300 g/sec or more, preferably 500 g/sec or more, more preferably 1000 g/sec or more; the hardness value is not more than 2500g, preferably not more than 2000g, more preferably not more than 1500g, and not less than 300g, preferably not less than 500g, more preferably not less than 700 g;
(b) The number of days for which the chocolate paste does not bleed oil when left standing at 35 ℃ is 30 days or more, preferably 40 days or more, more preferably 60 days or more, and even more preferably 90 days or more.
Further, the present invention also provides a food product comprising the above-described fat composition-containing center layer or comprising the center layer, which may be, in particular, a chocolate product, a baked good or a sauce-coated food product. The baked goods may be various breads, cookies, wafers, cakes, and the like.
In addition, the invention also provides the application of the grease composition in preparing a sauce for preparing a chocolate product or a baked product, or the application in improving or enhancing the processability (low-temperature spreadability) and high-temperature oil resistance in preparing a sandwich layer.
Examples
The invention is further described below with reference to the drawings and specific embodiments.
<Test method>
Fatty acid composition: preparation of fatty acid methyl esters reference the AOCS Ce 2-66 standard, chromatographic column: CP-Si188 quartz capillary column (50 m×0.25mm,0.2 m); heating program: keeping at 80deg.C for 2min,10 deg.C/min to 120deg.C, 5 deg.C/min to 180deg.C, keeping for 2min, and 25 deg.C/min to 230deg.C, keeping for 5min; the flow rate of carrier gas (He) is 1.5mL/min, the pressure is 0.1MPa, and the sample injection amount is 0.2 mu L; the split ratio was 75:1.
Triglyceride composition: chromatographic column Rtx-65TG (30 m. Times.0.25 mm. Times.0.1 mm); sample injection temperature, 350 ℃; a detector: FID; detector temperature: 360 ℃; hydrogen flow rate: 40mL/min; air flow rate: 400mL/min; sample introduction amount was 1mL.
<Raw materials>
The following rice oils (iv=104.5), soybean oil, super palm oil (iv=64), palm stearin 1 (iv=34.5), palm stearin 2 (iv=17.0), palm stearin (iv=56), perhydrogenated rapeseed oil (erucic acid C22:0 content 43.1%) were all from the company jali specialty oils (Shanghai).
Mono-diglyceride fatty acid esters (monoglyceride purity 0-40%, palmitic acid C16:0 content 10%, stearic acid C18:0 content 37%, erucic acid C22:0 content 42%) from the Utility company of Mei Chen technology, guangzhou.
Grease composition 1:
rice oil (iv=104.5): palm fraction stearin 1 (iv=34.5): mono-, di-glycerol fatty acid ester=92:5:3 (mass ratio), mixed and melted completely.
Grease composition 2:
rice oil (iv=104.5): palm fraction stearin 1 (iv=34.5): mono-, di-glycerol fatty acid ester=81:15:4 (mass ratio), mixed and melted completely.
Grease composition 3:
rice oil (iv=104.5): palm fraction stearin 1 (iv=34.5): fully hydrogenated rapeseed oil (erucic acid content 43.1%) =92:5:3 (mass ratio), was mixed and melted completely.
Grease composition 4:
soybean oil: palm fraction stearin 1 (iv=34.5): mono-, di-glycerol fatty acid ester=92:5:3 (mass ratio), mixed and melted completely.
Grease composition 5:
super palm oil (iv=64): palm fraction oil (iv=56): palm fraction stearin 1 (iv=34.5): fully hydrogenated rapeseed oil (erucic acid content 43.1%) =87:8:2:3 (mass ratio), was mixed and melted completely.
Grease composition 6:
super palm oil (iv=64): palm fraction oil (iv=56): palm fraction stearin 2 (iv=17.0): mono-, di-glycerol fatty acid ester=85:9:5:1 (mass ratio), mixed and melted completely.
The index of each of the above grease compositions is shown in table 1:
TABLE 1 fatty acid and triglyceride composition of fat and oil compositions
<Preparation and evaluation of chocolate paste>
Preparing chocolate sauce:
weighing oil composition, sugar, cocoa powder, milk powder and lecithin, and preparing chocolate sauce by using a ball mill or a fine grinding cylinder or a roller machine and a refiner. Weighing 50g of ground chocolate paste, directly filling into a 100ml disposable pudding box, then placing in an environment of 20-25 ℃ for stabilization for 2-3 days, and then carrying out chocolate paste flavor substance analysis, sensory evaluation, 10 ℃ hardness test and 35 ℃ high-temperature storage experiment.
Analysis of chocolate sauce flavour:
the flavor components of the chocolate paste and fat were analyzed by DHS-TDU GS-MS. Chromatographic column: HP-5MS (60 m.times.0.25 mm.times.0.25 μm).
Spreadability at 10 ℃ and hardness:
the spreadability and hardness of the chocolate paste were measured using a texture analyzer. The texture measuring conditions are as follows: the HDP-SR probe adopts a pressing mode, the pressing depth is 10mm, and the testing speed is 1mm/sec. The maximum force applied by the probe when pressing is recorded as the hardness of the chocolate paste; the peak area formed by the pressing time and the stress is the smearing value.
Storage experiments at 35 ℃ and sensory evaluation:
placing the stabilized chocolate paste in a 35 ℃ incubator for storage, observing the state of the paste every 1 week, and performing sensory evaluation on the oil seepage condition of the chocolate paste by 10 or more panelists.
Scoring by 0-40: 0 represents no oil seepage; 10 indicates only weak oil penetration, which occurs at the edges; 20 parts represent partial oil seepage and uneven surface; 30 denotes thin-layer oil bleeding, uneven surface; 40 indicates a significantly thick oil layer. The lower the score, the less prone the surimi to oil bleeding, the higher the score, the more severe the surface oil bleeding.
The above fat composition was prepared according to the chocolate paste formulation of table 2:
table 2 chocolate jam formulation
| Grease and oil | White granulated sugar | Alkalized cocoa powder | Skimmed milk powder | Soybean lecithin | |
| Percentage (wt%) | 40 | 39.5 | 12 | 8 | 0.5 |
Example 1：
The chocolate paste was prepared according to the formulation of table 2, the fat being fat composition 1, and the process being ball mill grinding at 60 ℃ to a particle size of < 35 microns.
Example 2：
The chocolate paste was prepared according to the formulation of table 2, the fat being fat composition 2, by grinding at 60 ℃ to a particle size of < 35 microns in a ball mill.
Example 3：
The chocolate paste was prepared according to the formulation of table 2, the fat being fat composition 3, and the process being ball mill grinding at 60 ℃ to a particle size of < 35 microns.
Comparative example 1：
The chocolate paste was prepared according to the formulation of table 2, the fat being fat composition 4, and the process being ball mill grinding at 60 ℃ to a particle size of < 35 microns.
Comparative example 2：
The chocolate paste was prepared according to the formulation of table 2, the fat being fat composition 5, and the process being ball mill grinding at 60 ℃ to a particle size of < 35 microns.
Comparative example 3：
The chocolate paste was prepared according to the formulation of table 2, with the fat being fat composition 6, and the process being ball mill grinding at 60 ℃ to a particle size of < 35 microns.
Chocolate paste flavour analysis, spreadability and hardness testing at 10 ℃ and stability evaluation at 35 ℃ were performed for examples and comparative examples, and the results are shown in tables 3 and 4.
TABLE 3 analysis of oil and fat compositions, examples, and comparative flavor substances
| Acetic acid methyl ester | Isobutyraldehyde | 3-methyl-butanal | 2-methyl-butanal | Dipentene | |
| Grease composition 1 | —— | —— | —— | —— | 0.45 |
| Example 1 | 6.27 | 4.04 | 12.59 | 9.51 | 10.28 |
| Grease composition 2 | —— | —— | —— | —— | 0.42 |
| Example 2 | 6.73 | 4.24 | 13.01 | 9.67 | 10.53 |
| Grease composition 3 | —— | —— | —— | —— | 0.42 |
| Example 3 | 6.03 | 3.98 | 12.45 | 9.34 | 9.85 |
| Grease composition 4 | —— | —— | —— | —— | 1.15 |
| Comparative example 1 | —— | 0.22 | —— | 0.73 | 6.95 |
| Grease composition 5 | —— | —— | —— | —— | 1.24 |
| Comparative example 2 | 1.87 | 2.55 | 10.01 | 6.82 | 4.03 |
| Grease composition 6 | —— | —— | —— | —— | 0.34 |
| Comparative example 3 | 2.8 | 2.78 | 9.6 | 8.05 | 7.56 |
Remarks:
methyl acetate: has fragrance, and can be used as essence, solvent, etc.
Isobutyraldehyde: essence, spice, etc., are commonly used in baked goods, meat products, frostings, etc.
3-methyl-butyraldehyde: the colorless liquid has apple fragrance, and is mainly used for preparing various fruit-type essence.
2-methyl-butyraldehyde: has unique cocoa and coffee aroma, sweet and slight fruit flavor, nut and furfural similar to isovaleraldehyde, malt, fermented aroma and chocolate flavor.
Dipentene: has lemon fragrance.
As is clear from Table 3, methyl acetate, isobutyraldehyde, 3-methyl-butyraldehyde, 2-methyl-butyraldehyde were present in the fat composition to a small extent or not, and after the chocolate paste was produced, the five types of flavor substances having flavor were increased in content, wherein the fat composition 1, fat composition 2, and fat composition 3 were based on rice oil, and the corresponding examples 1, 2, and 3 had methyl acetate of 3% or more, isobutyraldehyde of 3% or more, 3-methyl-butyraldehyde of 10% or more, 2-methyl-butyraldehyde of 8% or more, and the highest content. The dipentene itself exists in a small amount in the fat composition of the present invention, and the content of dipentene increases after the chocolate paste is made; wherein the content of dipentene is more than or equal to 7.5 percent, which is about 3 percent higher than that of comparative examples 1, 2 and 3 which take soybean oil and palm oil as main oil bases.
In summary, the chocolate paste prepared from the fat compositions 1, 2 and 3 has relatively high content of the flavoring substances having fresh fruit flavor, such as methyl acetate, isobutyraldehyde, 3-methyl-butyraldehyde, 2-methyl-butyraldehyde and dipentene, and the flavor of the chocolate paste is stronger.
Table 4 evaluation of the spreadability, hardness and stability at high temperature of 35 ℃ for 1 month in examples and comparative examples stored at low temperature of 10 °c
Remarks: 0-40, 0 means no oil bleed; 10 indicates only weak oil penetration, which occurs at the edges; 20 parts represent partial oil seepage and uneven surface; 30, identifying thin-layer oil seepage and uneven surface; 40 indicates a significantly thick oil layer. The lower the score, the less prone the surimi to oil bleeding, the higher the score, the more severe the surface oil bleeding.
As can be seen from the results of Table 1 and Table 4, the fatty acid and triglyceride compositions of the different fat compositions were such that the fat compositions IV used in example 1, example 2, example 3 and comparative example 1 were not less than 90g/100g I 2 UU is more than or equal to 30 percent, and (UU+SUU)/SSU is more than or equal to 4, so that the smearing property of the chocolate paste at the low temperature of 10 ℃ is less than or equal to 70000 g.sec and the hardness is less than or equal to 2500g.
As can be seen from a combination of tables 1 and 4, when the fat and oil composition satisfies UU.gtoreq.30% and (UU+SUU)/SSU.gtoreq.4, the C22:0 content is not less than 1.0, the chocolate paste is advantageous in maintaining stability at high temperature and reducing oil bleeding, as in examples 1, 2, 3 and comparative example 1. Although comparative example 2 did not bleed out at 35 c high temperature, the values of IV, UUU, (uuu+suu)/SSU were outside the scope of the present invention, and hardness and spreadability were poor at low temperature, which exceeded the range of the apparatus, resulting in no spreading.
As can be seen from Table 3 and the compositions of the oil compositions in examples and comparative examples, when the rice oil content in the oil composition is not less than 30%, preferably not less than 50%, preferably not less than 80%; the ratio of C18:1C18:2C is 0.6-2.0; when the ratio of UU/SUU is 0.6-1.2; the flavor of the prepared chocolate paste was more intense, as in example 1, example 2, example 3. The content of the substances with fresh fruit fragrance can be increased, such as methyl acetate is more than or equal to 3%, isobutyraldehyde is more than or equal to 3%, 3-methyl-butyraldehyde is more than or equal to 10%, 2-methyl-butyraldehyde is more than or equal to 8%, and dipentene is more than or equal to 7.5%.
In short, in order to provide a chocolate paste with a more intense flavor, and at the same time, the chocolate paste has a wide temperature adaptability, is soft at a low temperature and stable at a high temperature, and the limited range of the fat composition in the invention needs to be satisfied.
It should be noted that, although the technical solution of the present invention is described in specific examples, those skilled in the art can understand that the present disclosure should not be limited thereto.
The foregoing description of the embodiments of the present disclosure has been presented for purposes of illustration and description, and is not intended to be exhaustive or limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the various embodiments described. The terminology used herein was chosen in order to best explain the principles of the embodiments, the practical application, or the improvement of technology in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.
Industrial applicability
The grease composition provided by the invention and the sandwich or sauce comprising the same can be prepared or obtained industrially.
Claims (8)
1. A fat composition, characterized in that the composition is formed from a raw material comprising a vegetable oil, wherein,
the composition contains fatty acids represented by C18:1 and C18:2 and long-chain fatty acids with more than 20 carbon atoms; the mass ratio of the fatty acid represented by C18:1 to the fatty acid represented by C18:2 is 0.6-2; the content of the long-chain fatty acid having 20 or more carbon atoms is 1 to 3% by mass based on the total mass of the composition,
in the composition, the content of triglyceride expressed as UU is more than 30% by mass, and the mass ratio of triglyceride expressed as UU to triglyceride expressed as SUU is 0.6-1.2, wherein U represents one unsaturated fatty acid part in one molecule of triglyceride, S represents one saturated fatty acid part,
and the composition further comprises triglycerides expressed as SSU, and the mass ratio (UUU+SUU)/SSU is 2 or more,
the composition has an IV value of 70gI 2 Iodine value of 100g or more.
2. The composition according to claim 1, wherein the vegetable oil comprises at least rice oil; the content of rice oil in the composition is 30% by mass or more.
3. The composition according to claim 1 or 2, wherein the long-chain fatty acid having 20 or more carbon atoms is selected from erucic acid.
4. The composition according to claim 1 or 2, wherein the content of the long-chain fatty acid having 20 or more carbon atoms is 1.2 to 2% by mass.
5. A food product comprising a sandwich layer, characterized in that the sandwich layer comprises the fat composition according to any one of claims 1 to 4.
6. The food product according to claim 5, characterized in that the sandwich layer further comprises cocoa powder and optionally sugar, milk powder.
7. The food product according to claim 5 or 6, wherein the centre layer has a flavour content as determined by the dynamic headspace method satisfying one or more of the following conditions (1) - (5):
(1) Methyl acetate is more than or equal to 3 percent;
(2) The isobutyraldehyde is more than or equal to 3 percent;
(3) 3-methyl-butyraldehyde is more than or equal to 10 percent;
(4) 2-methyl-butyraldehyde is more than or equal to 8 percent;
(5) The dipentene content is more than or equal to 7.5 percent.
8. A chocolate paste, characterized in that it contains the fat composition according to any one of claims 1 to 4, and at least one of the following conditions (a) and (b) is satisfied:
(a) After being placed for 1 month at the temperature of 10 ℃, the chocolate paste has the smearing value less than or equal to 70000 g.sec and the hardness value less than or equal to 2500g;
(b) The days of no oil seepage of the chocolate paste are more than 30 days when the chocolate paste is placed at 35 ℃.
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| WO2015099160A1 (en) * | 2013-12-26 | 2015-07-02 | ミヨシ油脂株式会社 | Oil/fat composition |
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