CN118303475A

CN118303475A - Oil composition, baked oil, method for producing the same, and food

Info

Publication number: CN118303475A
Application number: CN202211741162.1A
Authority: CN
Inventors: 郭瑞华; 李胜; 徐学兵; 张虹
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Filing date: 2022-12-30
Publication date: 2024-07-09

Abstract

The invention provides a grease composition, baked grease, a preparation method thereof and food. The oil composition provided by the invention has low saturation (21-27%) and is solid at normal temperature, can be used for preparing various baked oil, can increase the crispness of biscuits and obviously reduce the oil precipitation rate of the biscuits in the storage process in biscuit baking, can obviously shorten the dough forming time in bread baking, and can also avoid health hazard caused by high-saturation oil.

Description

Oil composition, baked oil, method for producing the same, and food

Technical Field

The invention belongs to the field of food industry, and relates to a grease composition, baked grease, a preparation method of the baked grease and food.

Background

With concerns about grease health, consumers are increasingly inclined to select low saturation greases. The low-saturation liquid grease loses the support of a large amount of solid fat, so that the key indexes such as plasticity, hardness and the like are seriously reduced, and the requirements of many food applications such as baking and the like cannot be met. In order to achieve the application effect of solid fat, the texture of the liquid fat must be enhanced, and besides the solidification of the liquid fat by means of the crystal clusters, the embedding layers or the network structure formed by the gel, the liquid fat can be solidified by oil-based adjustment while keeping the lower saturation degree of the liquid fat, so that the baking requirement is met.

Thus, there is a need to develop a low saturated and solid fat that can be used for baking.

Disclosure of Invention

Problems to be solved by the invention

The saturation of the conventional baked grease is above 50%, and the invention adopts the separated solid phase of the algae oil (OCFA algae oil) rich in odd-numbered fatty acid, and prepares the low-saturation grease composition with the saturation of 21-27% through oil-based adjustment. The oil composition is solid at normal temperature, is oil-based, can be used for preparing various low-saturation baked oil, and can increase the brittleness of biscuits and obviously reduce the oil precipitation rate of the biscuits in the storage process in biscuit baking; in bread baking, the dough forming time can be significantly shortened, thereby reducing the operating costs. In addition, the grease composition provided by the invention has the characteristic of low saturation, and can avoid health hazard caused by high saturated grease.

Solution for solving the problem

The present inventors have made intensive studies to solve the above problems, and as a result, have found that the above problems can be solved by compounding a specific fat-fixing fraction of an odd-carbon fatty acid-rich algae oil (OCFA algae oil) and a specific iodine value of shea butter in a specific ratio, and have completed the present invention.

Namely, the present invention is as follows.

[1] A fat composition, wherein the fat composition comprises: separating and fixing fat and shea butter from algae oil rich in odd-carbon fatty acid,

Wherein the saturation of the fractionation and fixation of the algae oil rich in odd-carbon fatty acid is more than 85 percent,

The odd-carbon fatty acid content of the separated and fixed fat of the algae oil rich in the odd-carbon fatty acid is more than 65 percent,

The iodine value of the shea butter is 55-75 g/100g,

The odd-carbon fatty acid-rich algae oil has a fraction lipid content of more than 5 mass% and the shea butter has a content of more than 10 mass%,

The saturation degree of the oil composition is 21-27%.

[2] The fat composition according to [1], wherein the fractionated fat-fixing of an odd-carbon fatty acid-rich algal oil is prepared by: adding a solvent into the algae oil rich in the odd-numbered fatty acids for fractionation to obtain fractionation and fixation fat of the algae oil rich in the odd-numbered fatty acids;

preferably, the solvent comprises at least one selected from the group consisting of acetone, n-hexane, methyl ethyl ketone, and 2-nitropropane.

[3] The oil-and-fat composition according to [1] or [2], wherein the oil-and-fat composition satisfies one or more of the following conditions:

(i) The saturation of the fractionation and fixation fat of the algae oil rich in the odd-carbon fatty acid is more than 85.5 percent;

(ii) The odd-carbon fatty acid content of the separated and fixed fat of the algae oil rich in the odd-carbon fatty acid is more than 66 percent;

(iii) The content of the fractionated solid fat of the odd-numbered fatty acid-rich algae oil is 6 mass% or more based on the total weight of the fat composition;

(iv) The shea butter is contained in an amount of 11 mass% or more based on the total weight of the fat composition.

[4] The oil-and-fat composition according to any one of [1] to [3], wherein the oil-and-fat composition further comprises a liquid oil-and-fat;

Preferably, the liquid oil comprises at least one selected from soybean oil, sunflower seed oil, rice oil, peanut oil, corn oil, cotton seed oil, rapeseed oil, olive oil, safflower seed oil, tea seed oil;

Preferably, the liquid fat is present in an amount of less than 85 mass% based on the total weight of the fat composition.

[5] A baked oil or fat comprising the oil or fat composition according to any one of [1] to [4].

[6] The baked oil or fat according to [5], wherein the baked oil or fat comprises an oil phase comprising the oil or fat composition according to any one of [1] to [4] as an oil base;

The content of the oil base is 82 to 100% by mass based on the total amount of the baked oil.

[7] The baked oil and fat of [6], wherein the oil phase further comprises an emulsifier;

Preferably, the emulsifier comprises at least one selected from the group consisting of a monoglyceride, a diglyceride, lecithin, polyglycerol ricinoleate, propylene glycol monostearate, tween, polyoxyethylene sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, malic acid monoglyceride, succinic acid monoglyceride, sodium stearoyl lactylate, calcium stearoyl lactylate, and phospholipid;

Preferably, the content of the emulsifier is 0 to 5% by mass based on the total amount of the oil phase.

[8] The method for producing a baked fat or oil according to any one of [5] to [7], wherein the method comprises the steps of:

Step A: mixing said oil base, said optional emulsifier and optional water phase to obtain a mixed system; and

And (B) step (B): and C, pre-cooling, quenching, kneading and curing the mixed system obtained in the step A.

[9] A food comprising the fat composition according to any one of [1] to [4], a baked fat according to any one of [5] to [7], or a baked fat produced by the production method according to [8 ].

[10] The use of the fat or oil composition according to any one of [1] to [4], the baked fat or oil according to any one of [5] to [7], or the baked fat or oil produced by the production method according to [8] for producing baked goods, or for improving the brittleness and oil separation rate of fat or oil products.

ADVANTAGEOUS EFFECTS OF INVENTION

The oil composition provided by the invention has low saturation (21-27%) and is solid at normal temperature, can be used for preparing various baked oil, can increase the crispness of biscuits and obviously reduce the oil precipitation rate of the biscuits in the storage process in biscuit baking, can obviously shorten the dough forming time in bread baking, and can also avoid health hazard caused by high-saturation oil.

Detailed Description

The following describes the present invention in detail. The following description of the technical features is based on the representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

In the present specification, the numerical range indicated by the term "numerical value a to numerical value B" means a range including the end point numerical value A, B.

In the present specification, a numerical range indicated by "above" or "below" is a numerical range including the present number.

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, the use of "optional" or "optional" means that certain substances, components, steps of performing, conditions of applying, etc. may or may not be used.

In the present specification, unit names used are international standard unit names, and "%" used represent weight or mass% unless otherwise specified.

In the present specification, unless specifically stated otherwise, "plural(s)" means that there are two or more.

Reference throughout this specification to "some specific/preferred embodiments," "other specific/preferred embodiments," "an embodiment," 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.

< Fat and oil composition >

In a first aspect of the present invention, there is provided an oil and fat composition comprising: separating and fixing fat and shea butter from algae oil rich in odd-carbon fatty acid,

The iodine value of the shea butter is 55-75 g/100g,

The saturation degree of the oil composition is 21-27%.

The invention discovers that the fat and oil separated from the algae oil (OCFA algae oil) rich in odd-numbered fatty acid is solid for the first time, and the fat and oil composition which is low in saturation and solid and has the saturation of 21-27% can be obtained by compounding the fat and oil separated from the specific OCFA algae oil with the shea butter with specific iodine value according to specific content.

The low-saturated solid fat composition of the present invention can be used for preparing various baked fats and oils, and thus gives a fat and oil excellent in baking performance. The grease composition can obviously increase the crispness of biscuits and obviously reduce the oil precipitation rate of the biscuits in the storage process. The use of the fat composition of the present invention in bread baking can significantly shorten the dough forming time, thereby reducing the operating cost. In addition, the grease composition has the characteristic of low saturation, so that the health hazard caused by high saturated grease can be avoided.

Fractionation and lipid fixation of algae oil rich in odd-carbon fatty acid

In the present invention, the algae oil (OCFA algae oil) rich in odd-numbered fatty acids is fractionated, the high melting point fraction (solid phase) obtained is called OCFA algae oil fractionation solid fat, and the low melting point fraction (light phase) is called liquid oil.

The odd-numbered fatty acid refers to fatty acid with odd number of carbon atoms in a carbon chain.

The OCFA algae oil is not particularly limited and can be purchased commercially.

In some preferred embodiments, the algal oil bodies in OCFA algal oils may be derived from oleaginous algae, such as, but not limited to, from schizochytrium, thraustochytrium, crypthecodinium, and the like.

The method for fractionating OCFA algae oil is not particularly limited, and conventional methods in the art can be employed, and examples thereof include: dry fractionation, solvent fractionation, surfactant fractionation, and the like.

In some preferred embodiments, OCFA algal oils are fractionated by solvent fractionation. The solvent method fractionation is a fractionation method in which a solvent is added into OCFA algae oil in proportion to form a mixed oil system, and then fractionation is carried out.

In some specific embodiments, the fat-fixing fraction of OCFA algal oils is prepared by: adding extraction solvent into OCFA algae oil for fractional extraction to obtain OCFA algae oil fractional extraction solid fat.

Examples of the solvent used for the solvent fractionation include: acetone, n-hexane, methyl ethyl ketone, 2-nitropropane, and the like.

In some preferred embodiments, conventional decolorization treatment and deodorization treatment can be further performed on the obtained fractionation product, so as to obtain OCFA fractionation and fat fixation of the algae oil.

In the invention, the saturation of the OCFA algae oil for separating and fixing fat is more than 85%, preferably more than 85.5%. In some specific embodiments, the degree of saturation of the fat fraction solids of OCFA algal oil is 85.5%, 85.9%, 86%, 86.5%, 87%, 87.5%, 88%, 88.5%, 89%, 89.5% or 89.7%. The saturation of the fat-fixing fraction of OCFA algae oil was determined by gas chromatography, reference: AOCS Official Methods Ce 1 a-89Reapproved 1997. Wherein the saturated fatty acid ratio is the saturation degree.

In the present invention, the fat-separating and fixing odd-numbered fatty acid content of OCFA algae oil is more than 65%, preferably 66% or more, more preferably 67% or more. In some specific embodiments, the fat-free odd-carbon fatty acid content of OCFA algal oil is 66%, 66.5%, 67%, 67.2%, 67.5%, 68%, 68.5%, 69%, 69.5%, 70%, 70.5%, 71%, 71.5%, or 72%. The odd-numbered fatty acid content of the fat-fixing fractionation of OCFA algae oil is measured by gas chromatography, and is referred to as follows: AOCS Official Methods Ce 1 a-89Reapproved 1997.

In the present invention, the content of the fractionated solid fat of the odd-carbon fatty acid-rich algae oil is more than 5% by mass, preferably 6% by mass or more, based on the total weight of the fat composition. In some preferred embodiments, the content of the fractionated solid fat of the odd-carbon fatty acid-rich algae oil is preferably 15 mass% or less from the viewpoint of better obtaining the effects of the present invention.

In some specific embodiments, the fraction of odd-carbon fatty acid enriched algae oil is 6 mass%, 7 mass%, 8 mass%, 9 mass%, 10 mass%, 11 mass%, 12 mass%, 13 mass%, 14 mass%, or 15 mass% of the total weight of the fat composition.

Shea butter

The shea butter is oil extracted from shea butter and is usually off-white in color. The shea butter contains rich monounsaturated fatty acid and has good oxidation stability. In the present invention, shea butter may be extracted directly from shea butter or may be purchased commercially.

In the invention, the iodine value of the shea butter is 55-75 g/100g. In some specific embodiments, the shea butter has an iodine value of 55g/100g, 60g/100g, 65g/100g, 67g/100g, 70g/100g, or 75g/100g. Iodine number was determined according to AOCSCd standard 1-25.

In the present invention, the content of the shea butter is more than 10 mass%, preferably 11 mass% or more based on the total weight of the fat composition. In some preferred embodiments, the content of shea butter is preferably 15 mass% or less from the viewpoint of better obtaining the effects of the present invention.

In some specific embodiments, the shea butter is present in an amount of 10.5 mass%, 11 mass%, 11.5 mass%, 12 mass%, 13 mass%, 14 mass%, or 15 mass%, based on the total weight of the grease composition.

In the invention, by compounding the OCFA algae oil with the saturation degree of more than 85% and the odd-numbered carbon fatty acid content of more than 65% according to the specific content, the solid-state low-saturation (the saturation degree of 21-27%) grease composition with excellent baking performance can be obtained.

In some preferred embodiments, the grease composition of the present invention further comprises a liquid grease.

Liquid fat refers to fat that remains liquid at ordinary temperature. In some preferred embodiments, the liquid oil is preferably selected from one or more of soybean oil, sunflower oil, rice oil, peanut oil, corn oil, cottonseed oil, rapeseed oil, olive oil, safflower oil, tea seed oil.

In some preferred embodiments, the content of liquid fat is preferably less than 85 mass%, based on the total weight of the fat composition. When the content of the liquid fat is within the above range, the saturation degree of the fat composition can be adjusted more favorably, and a low-saturated fat composition having a saturation degree of 21 to 27% can be obtained more easily.

In some preferred embodiments, the grease composition of the present invention may further comprise other oils. The other oils and fats refer to oils and fats other than liquid oils and fats.

In some preferred embodiments, the additional lipid is selected from the group consisting of palm oil, coconut oil, palm stearin, animal fats and oils obtained by fractionation, hydrogenation or transesterification of these fats and oils.

In some preferred embodiments, the content of other oils is preferably less than 10 mass%, based on the total weight of the oil composition.

In addition to the above components, the fat and oil composition of the present invention may contain various additives usual in the fat and oil field such as a mold inhibitor, if necessary, within a range that does not impair the effects of the present invention. Regarding such various additives, conventionally known additives can be used by a conventional method.

In some preferred embodiments, the fat composition of the present invention may be a fat composition obtained by mixing the above OCFA algal oil fractionation and fixation, the above shea butter, and optionally other components.

< Second aspect >

In a second aspect of the present invention, there is provided a baked fat comprising the fat composition of the present invention.

In the baked grease of the present invention, the baked grease is produced using the grease composition of the present invention as an oil base.

The baked fat of the present invention comprises an oil phase comprising the fat composition of the present invention as an oil base. The content of the oil base is 82 to 100% by mass based on the total amount of the baked oil.

In some preferred embodiments, the oil phase further comprises an emulsifier.

As the emulsifier, food emulsifiers known in the art can be used, and examples thereof include: monoglyceride, diglyceride, lecithin, polyglycerol ricinoleate (PGPR), propylene glycol monostearate, tween, polyoxyethylene sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, malic acid monoglyceride, succinic acid monoglyceride, sodium stearoyl lactylate, calcium stearoyl lactylate, phospholipids, and the like. These emulsifiers may be used singly or in combination of 1 or more than 2.

In some preferred embodiments, the above-mentioned emulsifier is contained in an amount of 0 to 5% by mass based on the total amount of the oil phase. By setting the content of the emulsifier to the above range, the emulsifying property and stability of the system can be improved more.

In some preferred embodiments, the baked fats and oils of the invention also include an aqueous phase.

In addition to the above components, the baked fat and oil of the present invention may contain various additives which are usual in the fat and oil field such as antioxidants, salts, and essence pigments, if necessary, within a range that does not impair the effects of the present invention. Regarding such various additives, conventionally known additives can be used by a conventional method.

< Third aspect >

In a third aspect of the present invention, there is provided a method for producing baked grease, comprising the steps of:

step A: mixing the oil base, the optional emulsifier and the optional water phase to obtain a mixed system; and

The term "quench" generally refers to a cooling step, i.e., a mixture of oil-based, optional emulsifier and optional aqueous phase is fed to a heat exchanger, the material is heat exchanged by a refrigerant (e.g., liquid ammonia, freon, or carbon dioxide refrigerant) to form fat crystals, and the crystals are rapidly micronized by in-line pressure and shear forces (typically a kneading unit). In the present invention, the quenching is to generate nuclei as soon as possible for the oil and fat, unless otherwise specified. The cooling step may be accomplished using a quenching machine.

The term "kneading" generally refers to the material discharged from the cooling step, which promotes free diffusion of crystals onto the surface of the aqueous droplets under the influence of stirring forces, forming a shell of crystalline texture. In the present invention, the kneading means, without particular description, further breaking up and uniformly mixing crystal nuclei generated during quenching and further crystallizing the oil. The kneading step may be accomplished using a kneader. The cooling step and the kneading step may also be accomplished using an integrated machine, i.e., a quench kneader.

In some preferred embodiments of the present invention, the quenching and kneading treatments may be performed using methods conventional in the art. For example, in one embodiment, the mixed system can be fed into a quenching machine for rapid cooling under a certain pressure by a pump, the mixed system is rapidly crystallized in a crystallization cylinder, the crystals frozen and precipitated on the inner wall of the cylinder are scraped by a rapidly rotating scraper, and supercooled liquid is formed when the temperature of the materials is reduced below the melting point of grease. And then the supercooled liquid containing the crystal nucleus is sent into a kneader, the materials are stirred and kneaded vigorously, and the originally formed crystal network structure is broken up, so that the crystal network structure is recrystallized, the consistency is reduced, and the plasticity is increased.

In some preferred embodiments of the present invention, the above-mentioned curing process is 15-30 ℃ curing, preferably the curing is constant temperature curing. In the present invention, "constant temperature" means that the temperature of the instrument is set to a certain temperature, and the temperature difference range is within + -5 deg.c during actual operation.

In some preferred embodiments of the present invention, the curing process is first curing at 15-30℃for 1-3 days, and then curing at normal temperature of 15-25 ℃. The curing time may be an integer or a fraction such as 1.2 days, 2.9 days, etc. Crystallization is continued during the curing period, the crystal network is further perfected, and a product with stable properties is formed.

< Fourth aspect >

In a fourth aspect of the present invention, there is provided a food product comprising the fat composition of the first aspect of the present invention, comprising the baked fat of the second aspect of the present invention, or comprising the baked fat produced by the production method of the third aspect of the present invention.

In some preferred embodiments, the food products include biscuits, breads, cakes, spreads, mayonnaises, shortenings, margarines, fillings, pastries (e.g., butterflies, cookies, walnut cakes), croissants, chinese snacks, and the like.

< Fifth aspect >

In a fifth aspect of the present invention there is provided the use of the fat composition of the first aspect of the present invention, the baked fat of the second aspect of the present invention, or the baked fat produced by the production process of the third aspect of the present invention, for the preparation of baked goods, or for improving the brittleness and oil extraction rate of a fat product.

Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The materials used, or the instruments, unless otherwise specified, are conventional products available commercially. In the examples, "parts" are weight basis unless otherwise specified.

Examples

Raw materials:

Odd-carbon fatty acid-rich algae oil (OCFA algae oil): feng Yi (Shanghai) Biotechnology research and development center Co., ltd;

DHA algae oil: jiabiyu bioengineering (Wuhan) Inc.;

Shea butter 1: iodine value (AV) 67g/100g,PGEO Edible Oils Sdn Bhd;

shea butter 2: an iodine value (AV) of 35g/100g,PGEO Edible Oils Sdn Bhd;

SBO (soybean oil): jia Li specialty oils (Shanghai) Inc.;

HOSFO (high oleic sunflower seed oil): jia Li specialty oils (Shanghai) Inc.;

Palm oil: saturation 89.2%, jia Li Special oil and fat (Shanghai) Limited;

soybean phospholipid: qin Royal gold sea grain and oil industry Co.Ltd;

monoglyceride: duPont Dannisck (China) Inc., model HS-C;

Low gluten flour: yihaijiali (kunshan) food industry limited, flower drum brand;

high gluten flour: yihaijiali (kunshan) food industry limited, blue gold mountain brand;

High activity dry yeast: angel Yeast Co;

Bread improver a300: angel Yeast Co;

Baking powder: angel Yeast Co;

Milk powder: constant natural commerce (Shanghai) limited;

refined salt: china salt group Co., ltd

Fine granulated sugar: han Zhushi, inc.

Preparation example 1: preparation of OCFA fractionation solid phase 1 of algae oil

Weighing a certain amount OCFA of algae oil, adding n-hexane which is 5 times of the volume of the OCFA algae oil, slowly stirring for 48 hours (100 rpm) at the temperature of minus 15 ℃, rapidly carrying out suction filtration, and blowing off residual n-hexane from the upper white powder nitrogen to obtain a fractionation solid phase 1 of OCFA algae oil.

Preparation example 2: preparation of OCFA fractionation solid phase 2 of algae oil

Weighing a certain amount OCFA of algae oil, adding acetone with a volume 5 times that of OCFA algae oil, slowly stirring at-10deg.C for 48h (100 rpm), rapidly suction filtering, and blowing off residual n-hexane from upper white powder nitrogen to obtain fraction solid phase 2 of OCFA algae oil.

Preparation example 3: preparation of OCFA fractionation solid phase 3 of algae oil

A certain amount of OCFA algae oil is weighed, slowly stirred for 48 hours (100 rpm) at 40 ℃, and then rapidly filtered, and the upper white solid is OCFA algae oil extraction solid phase 3.

Preparation example 4: preparation of DHA algae oil fractionation solid phase

Weighing a certain amount of DHA algae oil, adding 5 times of acetone, slowly stirring at-20deg.C for 48 hr (100 rpm), rapidly suction filtering to obtain upper layer white viscous pasty semisolid, and removing residual acetone by nitrogen blowing to obtain DHA algae oil fractionation solid phase (paste, slightly flowing).

The states, saturation and odd-numbered fatty acid content (OCFA content) of the separation solid phases 1 to 3 of OCFA algae oil, OCFA algae oil, DHA algae oil, and separation solid phase of DHA algae oil are shown in table 1 below.

Saturation was determined by gas chromatography, reference: AOCS Official Methods Ce 1 a-89Reapproved 1997. Wherein the saturated fatty acid ratio is the saturation degree.

The OCFA content was determined by gas chromatography, reference: AOCS Official Methods Ce 1 a-89Reapproved 1997.

TABLE 1

	Status of	Saturation/%	OCFA content/%
				OCFA fractionation of algae oil solid phase 1	White powder	89.7	71.5
OCFA fractionation of algae oil solid phase 2	White powder	85.9	67.2
				OCFA fractionation of algae oil solid phase 3	White solid	75.3	57.9
OCFA algae oil	Pale yellow paste, slightly flowing	59.6	55.8
				DHA algae oil	Liquid state	35.5	0
Separating and extracting solid phase of DHA algae oil	White paste, slightly flowing	43.4	0.3

As can be seen from Table 1, the solid phase 1-3 of OCFA algae oil is solid, and can be added into liquid mixed oil system to serve as solid fat, gelation and saturation reduction. However, the separation and extraction solid phases of OCFA algae oil and DHA algae oil are slightly flowing, and DHA algae oil is liquid and cannot be added into a mixed oil system as solid fat, and the purpose of reducing saturation cannot be achieved. Furthermore, the DHA algae oil itself in liquid form is difficult to separate and handle.

Example 1-1

Mixing 8 mass% OCFA algae oil fraction solid phase 1, 12 mass% shea butter 1 and 80 mass% SBO (soybean oil), heating at 80deg.C and stirring for more than 30min to obtain oil composition 1.

Examples 1-2 to 1-3

Grease compositions 2 to 3 were prepared in the same manner as in example 1-1, except that the components were weighed in the proportions shown in Table 2.

Comparative examples 1-1 to 1-7

Grease compositions 4 to 10 were prepared in the same manner as in example 1-1, except that the components were weighed in the proportions shown in Table 2.

TABLE 2

The saturation and state of the oil compositions 1 to 10 are shown in table 3 below. Saturation was determined by gas chromatography, reference: AOCS Official Methods Ce 1 a-89Reapproved 1997. Wherein the saturated fatty acid ratio is the saturation degree.

TABLE 3 Table 3

	Grease composition	Saturation/%	State of oil and fat composition
				Example 1-1	Grease composition 1	26.1	Solid state
Examples 1 to 2	Grease composition 2	21.8	Solid state
				Examples 1 to 3	Grease composition 3	23.4	Solid state
Comparative example 1-1	Grease composition 4	23.3	Liquid state
				Comparative examples 1 to 2	Grease composition 5	24.9	Liquid state
Comparative examples 1 to 3	Grease composition 6	25.3	Liquid state
				Comparative examples 1 to 4	Grease composition 7	22.8	Liquid state
Comparative examples 1 to 5	Grease composition 8	20.2	Liquid state
				Comparative examples 1 to 6	Grease composition 9	23.9	Liquid state
Comparative examples 1 to 7	Grease composition 10	26.0	Liquid state

Example 2-1

The grease compositions 1 to 10 prepared in the above examples 1-1 to comparative examples 1-7 were used for the preparation of shortenings or margarines (wherein examples 2-3, comparative examples 2-6 and comparative examples 2-7 are margarines, others are shortenings), and specific formulations thereof are shown in the following table 4.

TABLE 4 Table 4

Examples 2-1 to 2-2 and comparative examples 2-1 to 2-5 shortening was prepared according to the following preparation method:

(1) The oil phase was weighed according to the mass ratio shown in table 4, melted completely at 80 ℃, and then kept at 65 ℃ for later use.

(2) Adding the oil phase into a congealer, congealing for 20-30min (the outlet temperature is controlled at about 16 ℃), taking out an oil sample, and storing at room temperature.

Examples 2-3 and comparative examples 2-6 to 2-7 margarine was prepared according to the following preparation method:

(1) The oil phase and the water phase (the water phase is drinking water) are weighed according to the mass ratio shown in table 4, the oil phase is completely melted at 80 ℃, and then the oil phase is preserved at 65 ℃ for standby.

(2) Pouring the oil phase into the water phase, and stirring for 20-50 min at 50-70 ℃ and stirring speed of 500-1500 rpm.

(3) Adding the oil phase and the water phase into a congealer, congealing for 20-30 min (the outlet temperature is controlled at about 16 ℃), taking out an oil sample, and storing at room temperature.

Example 3-1

The use of the above-mentioned oil compositions 1 to 10, and the shortenings or margarines prepared from the oil compositions 1 to 10 in examples 2-1 to comparative examples 2-7 in biscuits was evaluated.

The biscuit formulation is shown in table 5 below and the biscuit is made as follows:

(1) Raw material preparation: weighing the low gluten flour and the baking powder according to the content shown in Table 5, and placing the low gluten flour and the baking powder on one side of a chopping board; weighing sugar powder, and placing on one side; the baked fats (shortenings or margarines prepared from the fat compositions 1 to 10 in the above examples 2-1 to comparative examples 2-7) were weighed on a spatula.

(2) Mixing and rubbing raw materials: baked fat (shortening or margarine prepared in examples 2-1 to 2-7 above) and sugar powder were mixed and rubbed, and rubbed with one hand and adjusted with one hand spatula. Then adding eggs, rubbing uniformly, then continuously adding low-gluten flour and baking powder, and kneading dough. The dough is covered with paper and ready for sheeting.

(3) Tabletting: the noodle press manual mode is selected and the circulation key is turned off. Before pressing, the protective cover plate is put down, and the pressing direction is selected. The height is chosen to be from high to low pressure, typically from 10mm, and the biscuit is pressed to 3.8mm. Placing in a refrigerator for 15min, and extruding the shape with a mold (the dough can be frozen continuously after melting).

(4) Baking: placing the die with the pressed shape in an oven, and baking for 9min at 160 ℃; and stopping timing after finishing, wearing the heat insulation glove, and taking out the baking tray.

TABLE 5

Examples 3-2 to comparative examples 3-7

Biscuits were prepared in the same manner as in example 3-1, except that the fats and oils prepared in examples 2-2 to comparative examples 2-7 were used instead of the fats and oils prepared in example 2-1, as shown in table 6 below.

TABLE 6

	Baking fat (shortening or margarine)	Oil base in baked grease
			Example 3-1	Example 2-1	Grease composition 1
Example 3-2	Example 2-2	Grease composition 2
			Examples 3 to 3	Examples 2 to 3	Grease composition 3
Comparative example 3-1	Comparative example 2-1	Grease composition 4
			Comparative example 3-2	Comparative example 2-2	Grease composition 5
Comparative examples 3 to 3	Comparative examples 2 to 3	Grease composition 6
			Comparative examples 3 to 4	Comparative examples 2 to 4	Grease composition 7
Comparative examples 3 to 5	Comparative examples 2 to 5	Grease composition 8
			Comparative examples 3 to 6	Comparative examples 2 to 6	Grease composition 9
Comparative examples 3 to 7	Comparative examples 2 to 7	Grease composition 10

< Determination of biscuit hardness and crispness >

Analysis by a texture analyzer, the measurement conditions are: a P/30R probe; speed before test: 2.0mm/s; test speed: 1.0mm/s; post test speed: 2.0mm/s; compression degree: 30% and the measurement results are shown in Table 7 below.

< Determination of oil separation Rate of biscuits >

Fresh biscuits were placed on filter paper and left at room temperature for 2 days, and the mass of the filter paper before and after the placement of biscuits was weighed respectively.

The method comprises the following steps: weighing the mass of clean filter paper to be a, placing biscuits on the filter paper, weighing the filter paper to be b, taking off a biscuit sample after the filter paper is placed for 2 days at room temperature, and weighing the mass of the rest filter paper to be c, wherein the oil separation rate of the biscuits is calculated according to the following formula:

wherein: a is the mass (g) of clean filter paper; b is the total mass (g) of the biscuit sample and the filter paper; c is the total mass (g) of the oil and the filter paper.

The hardness, crispness and oil yield of the biscuits are shown in Table 7 below.

TABLE 7

As can be seen from Table 7, the biscuits prepared in comparative examples 3-1 to 3-7 were relatively small in crispness and very remarkable in oil bleeding, both of which were above 4%. The biscuits prepared in examples 3-1 to 3-3 were low in oil yield, which was less than 1.2%. Therefore, the baked oil prepared from the oil composition 1-3 has good application effect in biscuits, not only can the crispness of the biscuits be increased, but also the oil precipitation rate of the biscuits in the storage process can be obviously reduced.

Example 4-1

The use of the above-mentioned oil compositions 1 to 10, and the shortenings or margarines prepared from the oil compositions 1 to 10 in examples 2-1 to comparative examples 2-7 in bread was evaluated.

The bread formulations are shown in table 8 and the bread was made as follows:

(1) Raw material preparation: weighing the raw materials according to the table 7, and mixing the high gluten flour, the sugar powder, the yeast, the bread improver, the refined salt and the milk powder in the formula in a dough mixer;

(2) Adding eggs and water in the formula into the dough mixer, and whipping until the dough is ductile;

(3) Adding baked butter (shortening prepared from the butter composition 1 in the above example 2-1), mixing the baked butter and dough uniformly, and whipping to gluten;

(4) Loosening the whipped dough at room temperature for 20-30 min;

(5) Cutting and shaping, and continuously relaxing for 20-30 min at room temperature;

(6) Placing the mixture into a proofing box, wherein the temperature is 33-35 ℃, the humidity is 75%, and proofing for 1h;

(7) Baking, namely baking for 30min in an oven at the upper fire of 210 ℃ and the lower fire of 175 ℃.

TABLE 8

Examples 4-2 to comparative examples 4-7

Bread was prepared in the same manner as in example 4-1, except that the shortenings or margarines prepared in examples 2-2 to comparative examples 2-7 were used instead of the shortenings prepared in example 2-1, as shown in table 9 below.

TABLE 9

	Baking fat (shortening or margarine)	Oil base in baked grease
			Example 4-1	Example 2-1	Grease composition 1
Example 4-2	Example 2-2	Grease composition 2
			Examples 4 to 3	Examples 2 to 3	Grease composition 3
Comparative example 4-1	Comparative example 2-1	Grease composition 4
			Comparative example 4-2	Comparative example 2-2	Grease composition 5
Comparative examples 4 to 3	Comparative examples 2 to 3	Grease composition 6
			Comparative examples 4 to 4	Comparative examples 2 to 4	Grease composition 7
Comparative examples 4 to 5	Comparative examples 2 to 5	Grease composition 8
			Comparative examples 4 to 6	Comparative examples 2 to 6	Grease composition 9
Comparative examples 4 to 7	Comparative examples 2 to 7	Grease composition 10

< Measurement of bread appearance State (height, aspect ratio and capacitance ratio)

The height, width (diameter) and mass of the bread were measured by a volumetric measuring apparatus, and the ratio of height to diameter and the ratio of capacitance were calculated, and the results are shown in Table 10.

< Determination of bread texture >

The prepared bread samples were cut into 10mm thick slices using a bread slicer, after which the TPA test was performed under the following conditions:

probe: P/36R type cylindrical flat bottom probe; speed before test: 1.0mm/s; test speed: 5.0mm/s; post test speed: 5.0mm/s, the probe is pressed down by 10.00mm after sensing 5.0g force.

The appearance state (height, aspect ratio and texture ratio) and texture measurement results of the bread are shown in table 10 below.

Table 10

As can be seen from Table 10, the breads prepared in examples 4-1 to 4-3 had excellent appearance and texture levels, which were comparable to those of the prior art, and met the market demands.

< Evaluation of dough whipping time >

In the bread preparation (dough kneading process), the time required from the addition of the fat to the formation of gluten, i.e., the dough whipping time, was recorded, respectively, and the results are shown in table 11.

TABLE 11

Examples/comparative examples	Dough whipping time/min after direct addition of baked fat
		Example 4-1	4.5
Example 4-2	4.3
		Examples 4 to 3	4.2
Comparative example 4-1	6.1
		Comparative example 4-2	5.8
Comparative examples 4 to 3	5.7
		Comparative examples 4 to 4	6.1
Comparative examples 4 to 5	6.2
		Comparative examples 4 to 6	6.0
Comparative examples 4 to 7	5.6

As can be seen from Table 11, in the bread baking, the use of the baked fats and oils of examples 4-1 to 4-3 significantly shortened the whipping time of the dough compared with comparative examples 4-1 to 4-7. It can be seen that the baked fats and oils prepared from the fat compositions 1 to 3 of the present invention can effectively shorten the whipping time of dough in bread baking.

Industrial applicability

Claims

1. A grease composition, characterized in that the grease composition comprises: separating and fixing fat and shea butter from algae oil rich in odd-carbon fatty acid,

The iodine value of the shea butter is 55-75 g/100g,

The saturation degree of the oil composition is 21-27%.

2. The fat composition according to claim 1, wherein the fat fraction of the odd-carbon fatty acid-rich algal oil is prepared by: adding a solvent into the algae oil rich in the odd-numbered fatty acids for fractionation to obtain fractionation and fixation fat of the algae oil rich in the odd-numbered fatty acids;

3. The grease composition according to claim 1 or 2, characterized in that it satisfies one or more of the following conditions:

4. A grease composition according to any one of claims 1 to 3, characterized in that the grease composition further comprises a liquid grease;

5. A baked oil characterized in that the baked oil comprises the oil composition according to any one of claims 1 to 4.

6. The baked oil and fat according to claim 5, characterized in that the baked oil and fat comprises an oil phase comprising the oil and fat composition according to any one of claims 1 to 4 as an oil base;

7. The baked grease of claim 6, wherein the oil phase further comprises an emulsifier;

8. A method of producing a baked fat as claimed in any one of claims 5 to 7, characterized in that the method comprises the steps of:

9. A food product characterized in that it comprises the fat composition according to any one of claims 1 to 4, the baked fat according to any one of claims 5 to 7, or the baked fat produced by the production method according to claim 8.

10. Use of the fat composition according to any one of claims 1 to 4, the baked fat according to any one of claims 5 to 7, or the baked fat produced by the production method according to claim 8 for the production of baked goods, or for improving the brittleness and oil yield of fat products.