TW202245621A - Heterogeneous edible fat composition and preparation method thereof enable it to further approach softness and flexibility of animal fat by mixing edible gum with edible plant oil containing unsaturated fatty acid - Google Patents

Abstract

A heterogeneous edible fat composition, includes 65 to 110 parts by weight of water, 0.4 to 5 parts by weight of edible gum, 5 to 50 parts by weight of edible vegetable oil and 5 to 35 parts by weight of structured protein. This invention further provides a preparation method of the aforementioned composition, which includes a first mixing step of mixing the structured protein with water and crushing the structured protein to prepare a crushed liquid; a second mixing step of mixing the edible gum with water at 25 DEG C to 65 DEG C and stirring for 5 to 120 minutes to prepare a glue solution; an emulsification step of adding the edible vegetable oil into the glue solution and stirring for 5 to 120 minutes at 25 DEG C to 65 DEG C so as to prepare an emulsion; and a forming step of mixing the crushed liquid with the emulsion at 25 DEG C to 65 DEG C, heating it at 50 DEG C to 121 DEG C for 5 to 120 minutes, and then cooling it down for 1 to 60 minutes so as to obtain the edible fat composition.

Description

Heterogeneous edible fat composition and its preparation method

The present invention relates to a fat composition, in particular to a non-homogeneous edible fat composition and a preparation method thereof.

Fat is an indispensable source of nutrition for the human body, and it is also an important factor affecting the juiciness, lubricity, emulsifying properties, texture, and oily flavor of processed meat, and processed meat often contains high amounts of Fat makes it easy for eaters to ingest excessive fat when they frequently eat processed meat, which can lead to cardiovascular disease, high blood pressure, and obesity. At present, it is known that in the process of food processing, the related industry makes animal fat substitutes by adding starches such as rice flour or pea flour, or adding edible colloids such as guanhua bean gum or carrageenan, so as to reduce the fat content.

However, when other additives are used to replace animal fat, it will inevitably affect the taste of the finished product, making the finished product lack the elastic and soft texture of natural animal fat, the non-homogeneous taste of both fat and a small amount of protein, and the slow release after heating. Grease properties. Therefore, relevant industry is still actively developing a natural animal fat substitute that is similar to natural animal fat in taste and vision, and can reduce food calories.

Therefore, the object of the present invention is to provide a non-homogeneous edible fat composition with a mouthfeel and visual effect closer to natural animal fat and lower in calories.

Thus, the heterogeneous edible fat composition of the present invention comprises 65 to 110 parts by weight of water, 0.4 to 5 parts by weight of edible gum, 5 to 50 parts by weight of edible vegetable oil, and 5 to 35 parts by weight of structured protein .

In addition, another object of the present invention is to provide a method for preparing the aforementioned heterogeneous edible fat composition.

Therefore, the method for preparing the heterogeneous edible fat composition of the present invention includes a first mixing step, a second mixing step, an emulsifying step, and a shaping step.

In the first mixing step, the structured protein is mixed with water, and the structured protein is crushed to obtain a scrap liquid. In the second mixing step, the edible glue is mixed with water at a temperature of 25° C. to 65° C. and stirred for 5 to 120 minutes for hydration to obtain a glue solution. In the emulsification step, edible vegetable oil is added to the glue, and stirred at a temperature of 25° C. to 65° C. for 5 to 120 minutes, so that the glue forms an emulsion. In the molding step, the crushed liquid and the emulsion are mixed at a temperature of 25°C to 65°C, heated at a temperature of 50°C to 121°C for 5 to 120 minutes, and then cooled for 1 to 60 minutes to obtain The edible fat composition.

The effect of the present invention is: by mixing edible gum and edible vegetable oil containing unsaturated fatty acids in the emulsification step, the edible fat composition can be closer to the softness and elasticity of natural animal fat in mouthfeel, and then In the molding step, adding a structured protein that is insoluble in water and oil and has good water and oil retention properties can make the structure of the edible fat composition heterogeneous, enrich its taste level, and reduce the processing or preservation process In addition to maintaining the juiciness and lubricity of the edible fat composition, the dehydration and oil separation in the cooking method can also slightly release the fat during cooking, so that the edible fat composition can be closer to natural animals in terms of taste and visual effect. Fat.

Referring to FIG. 1 , one method embodiment of a method for preparing a heterogeneous edible fat composition of the present invention includes a first mixing step 1 , a second mixing step 2 , an emulsifying step 3 , and a molding step 4 .

In the first mixing step 1, the structured protein is mixed with water, and the structured protein is crushed to obtain a broken material liquid. The structured protein includes protein raw materials. In this method embodiment, the protein raw material is not limited to single protein or complex protein, wherein the protein raw material is selected from soybean protein concentrate, soybean protein isolate, defatted soybean flour, wheat protein, Pea protein, rice protein, or any combination thereof, but not limited to. In addition, the crushing method of the structured protein can be crushing, stirring, finely chopping, chopping, crushing, rolling, but not limited thereto, so that the structured protein can be formed into flakes, thick filaments, filaments, or small particles and other types of heterogeneous crushing.

The "structured protein" referred to in this article refers to mixing vegetable protein raw materials with water, heating and shearing with an extruder, so that the original spherical protein is untied and formed into a long chain, and then rubbed and cooled to make The protein is rearranged into an insoluble form with fibrous tissue structure, which can be used to replace natural animal protein, so that the structure of the edible fat composition presents a heterogeneous state, so as to enrich the taste level of the edible fat composition. In other implementation aspects of this embodiment, it is also possible to add a small amount of starch, a small amount of fiber, and a small amount of food coloring during the extrusion process of the structured protein, so that the taste of the structured protein can be enhanced by starch and The addition of fiber is closer to natural animal protein, and the taste is richer, and the appearance of structured protein is closer to natural animal protein by adding food coloring.

Next, in the second mixing step 2, the edible glue is mixed with water at a temperature of 25° C. to 65° C. and stirred for 5 to 120 minutes for hydration to obtain a glue solution. In this embodiment of the method, preferably, the edible glue is mixed with water at a temperature of 40° C. to 50° C., and stirred for 30 to 60 minutes for hydration to obtain the glue solution. The edible gum is an edible polysaccharide with gel properties, and the type is not limited to a single edible gum or a composite edible gum, wherein the edible gum is selected from konjac powder, gellan gum, carrageenan, locust bean Glue, or any combination thereof, but not limited thereto.

In the emulsification step 3, edible vegetable oil is added to the glue, and stirred at a temperature of 25° C. to 65° C. for 5 to 120 minutes, so that the glue forms an emulsion. In this method embodiment, the emulsion is preferably prepared by stirring for 30 to 60 minutes, and the type of edible vegetable oil is not limited to single vegetable oil or complex vegetable oil, and is not limited to liquid or solid vegetable oil. Wherein, the edible vegetable oil is selected from soybean oil, canola oil, olive oil, coconut oil, hard palm oil, cocoa butter, or any combination thereof, but not limited thereto. It should be noted that when konjac powder is selected as the edible glue, calcium hydroxide can be added synchronously in the emulsification step 3, so that when the edible vegetable oil and the glue are emulsified in the emulsification step 3, the calcium hydroxide can It is solidified and solidified by its own alkalinity to improve the hardness and elasticity of the finished product.

In the molding step 4, the crushed liquid and the emulsion are mixed at a temperature of 25°C to 65°C, poured into a container, heated at a temperature of 50°C to 121°C for 5 to 120 minutes, and then cooled for 1 to 60 minutes, so that the finished product can be shaped, cut and preserved, and the edible fat composition can be obtained. In this method embodiment, the mixing method of the crushed liquid and the emulsion can be stirring, rolling, massaging, or vacuum mixing, but it is not limited thereto. The heating method can be cooking, dry heat, baking, or high temperature and high pressure, but not limited thereto, and it is preferably heated at a temperature of 70°C to 90°C. In addition, the cooling method may be room temperature cooling, water insulation cooling, cold air cooling, or low temperature cooling, but not limited thereto.

Referring to FIG. 2 and FIG. 3 , an article embodiment of the heterogeneous edible fat composition of the present invention, as shown on the left side of FIG. 2 , is prepared by the aforementioned method embodiment. The heterogeneous edible fat composition comprises 65 to 110 parts by weight of water, 0.4 to 5 parts by weight of edible gum, 5 to 50 parts by weight of edible vegetable oil, and 5 to 35 parts by weight of structured protein. In the embodiment of the article, it preferably contains 90 to 100 parts by weight of water, 1 to 2.5 parts by weight of edible gum, 20 to 30 parts by weight of edible vegetable oil, and 15 to 30 parts by weight of structured protein.

Wherein, the structured protein may also include a small amount of starch, a small amount of fiber, and a small amount of food coloring. The starch is selected from corn starch, potato starch, mung bean starch, flour, pea flour, rice starch, or any combination thereof, but not limited thereto. The fiber is selected from wheat fiber, oat fiber, soybean fiber, bamboo fiber, or any combination thereof, but is not limited thereto. The food coloring is selected from caramel coloring, red yeast rice coloring, titanium dioxide, or any combination thereof, but not limited thereto. It should be noted that starch, fiber, and food coloring are used to make the taste and appearance of the structured protein closer to natural animal protein. When the structured protein does not include starch, fiber, and food coloring, the same can be achieved. Efficacy of replacing natural animal protein.

In the embodiment of this article, since the structured protein is insoluble in water and oil, and can absorb part of the edible vegetable oil, it has poor thermal conductivity. In addition, konjac powder, gellan gum, carrageenan, and locust bean gum used in the embodiment of the method are all thermally reversible, while konjac powder is thermally irreversible after adding calcium hydroxide. Therefore, when the embodiment of this article is cooked in various ways, part of the fat can be slowly released by the structured protein after heating, and the konjac powder that works with the structured protein and calcium hydroxide will still be released after heating. It is maintained in a solid state, so that the embodiment of the article can be closer to natural animal fat in terms of taste and visual effect.

In order to better understand the present invention, the experimental examples 1SP to 8SP of different formulations are made with this method embodiment, such as shown on the left side of Figure 2, to compare the properties of the finished products of different formulations, but the present invention is not limited to the aforementioned experiments In addition, experimental examples 1 to 8 without adding structured protein were made in a similar way, such as shown on the right side of Figure 2, to compare the difference in properties of the finished product with or without adding structured protein.

In addition, it should be specially noted that when any structured protein material listed in this article is selected for extrusion processing, it can be processed to produce protein with similar properties (that is, insoluble in water and oil, and slowly release part of the oil after heating). Structured proteins have little effect on the finished properties of the edible fat composition. For example, the structured protein can be processed with soybean protein isolate, defatted soybean flour, corn starch, titanium dioxide, or processed with soybean protein isolate, defatted soybean flour, corn starch, mung bean starch, red yeast rice pigment, or with Processed from soy protein concentrate, wheat protein, flour, cornstarch, caramel coloring, or from soy protein concentrate, wheat protein, flour, potato starch, pea flour, pea protein, rice protein, oat fiber, or from Processed soy protein concentrate, wheat protein, flour, potato starch, pea flour, pea protein, rice protein, bamboo fiber, but not limited thereto. Therefore, the raw materials for the structured protein are not further described below.

‧‧‧(1) After making Experimental Examples 1 to 8 and Experimental Examples 1SP to 8SP, first measure the weight of the finished products of Experimental Examples 1 to 8 and Experimental Examples 1SP to 8SP, and the weight of the quantitative filter paper before oil absorption, and then use the quantitative filter paper to absorb Experimental Example 1 respectively The surface of the finished products from 8 to 8 and experimental examples 1SP to 8SP and the oil flowing out were measured respectively, and the weight of the quantitative filter paper after oil absorption was measured, and the oil yield of each finished product was calculated according to the following formula (1).

‧‧‧(1)

In addition, the finished products of Experimental Examples 1 to 8 and Experimental Examples 1SP to 8SP at room temperature (24°C) were cut into sizes of 5 cm in length, 5 cm in width, and 1 cm in thickness, and were analyzed by a texture analyzer ( TPA assay) to measure the hardness, elasticity, and chewiness of each finished product. Among them, the measurement parameters are: pre-test speed 2 mm/s, test speed 1 mm/s, post-test speed 2 mm/s, distance 5 mm, time 5 mm/s, and trigger force 4 grams. And ask the tasters to directly observe and eat the finished products of Experimental Examples 1 to 8, and Experimental Examples 1SP to 8SP, and then record the evaluation of the appearance, color, taste, and smoothness of each finished product.

The formulations of Experimental Examples 1 to 8 and Experimental Examples 1SP to 8SP, the presence or absence of added structured protein, the quality characteristics of finished products, and the sensory description of finished products are all shown in Table 1, and the parts of all materials in Table 1 are parts by weight. In Table 1, the symbol ◎ represents excellent, that is, the closest to natural animal fat, the symbol ○ represents good, the symbol △ represents fair, and the symbol X represents poor, that is, the least close to natural animal fat.

Table 1 Experimental example formula structured protein Finished product quality characteristics Finished product sensory description 1 100 parts water Konjac powder 2 parts calcium hydroxide 0.2 parts soybean oil 6 parts coconut oil 1 part hard palm oil 1 part cocoa butter 2 parts no added Oil yield 1.04%, hardness 93.4g, elasticity 0.63, chewiness 27.8g Appearance △ Color X Taste X Smoothness X 1SP 10 servings in filaments Oil yield 0.1%, hardness 52.6g, elasticity 0.67, chewiness 26.3g Appearance ○ Color △ Taste △ Smoothness △ 2 Water 100 parts gellan gum 0.5 parts carrageenan 2 parts locust bean gum 0.4 parts canola oil 7 parts soybean oil 10 parts coconut oil 4 parts cocoa butter 4 parts no added Oil yield 1.18%, hardness 196.3g, elasticity 0.65, chewiness 75.8g Appearance X Color X Taste △ Smoothness △ 2SP Filament 15 parts Oil yield 0.68%, hardness 160.4g, elasticity 0.86, chewiness 93.4g Appearance X Color ○ Taste △ Smoothness △ 3 Water 100 parts gellan gum 1 part konjac powder 1 part calcium hydroxide 0.1 part carrageenan 1 part locust bean gum 0.2 part canola oil 5 parts soybean oil 5 parts coconut oil 3 parts hard palm oil 3 parts cocoa butter 4 parts no added Oil yield 0.02%, hardness 68.8g, elasticity 0.76, chewiness 29.0g Appearance△Color△Taste△Smoothness△ 3SP Filament 25 parts Oil yield 0.00%, hardness 75.6g, elasticity 0.82, chewiness 26.1g Appearance○ Color○ Taste◎ Smoothness◎ 4 100 parts water 1 part gellan gum 1 part konjac powder 1 part calcium hydroxide 0.1 part canola oil 5 parts soybean oil 15 parts coconut oil 2.5 parts cocoa butter 2.5 parts no added Oil yield 4.43%, hardness 163.5g, elasticity 0.39, chewiness 54.0g Appearance △ Color △ Taste ○ Smooth feeling◎ 4SP 25 small flakes Oil yield 1.09%, hardness 35.4g, elasticity 0.89, chewiness 8.2g Appearance○ Color◎ Taste◎ Smoothness◎ 5 Water 100 parts Gellan gum 0.75 parts Konjac powder 0.5 parts Calcium hydroxide 0.05 parts Canola oil 5 parts Soybean oil 16 parts Hard palm oil 4 parts Cocoa butter 4 parts no added Oil yield 9.01%, hardness 46.7g, elasticity 0.40, chewiness 2.9g Appearance ○ Color △ Taste △ Smoothness◎ 5SP 20 parts thick filament Oil yield 3.32%, hardness 14.9g, elasticity 0.43, chewiness 2.4g Appearance◎ Color◎ Taste○ Smoothness◎ 6 100 parts of water 1 part of gellan gum 1 part of konjac powder 1 part of calcium hydroxide 0.1 parts of canola oil 7 parts of soybean oil 21 parts of coconut oil 3.5 parts of cocoa butter 3.5 parts no added Oil yield 9.36%, hardness 53.7g, elasticity 0.28, chewiness 4.5g Appearance △ Color X Taste △ Smoothness ○ 6SP Filament 25 parts Oil yield 4.95%, hardness 19.8g, elasticity 0.58, chewiness 30.6g Appearance○ Color○ Taste○ Smoothness◎ 7 Water 100 parts Konjac powder 2 parts Calcium hydroxide 0.2 parts Carrageenan 1 part Locust bean gum 0.2 parts Canola oil 10 parts Soybean oil 14 parts Coconut oil 5.5 parts Cocoa butter 5.5 parts no added Oil yield 14.57%, hardness 196.0g, elasticity 0.49, chewiness 68.3g Appearance △ Color △ Taste X Smoothness △ 7SP 15 small flakes Oil yield 6.26%, hardness 190.5g, elasticity 0.61, chewiness 75.8g Appearance △ Color ○ Taste △ Smoothness ○ 8 Water 100 parts Konjac powder 2 parts Calcium hydroxide 0.2 parts carrageenan 2 parts locust bean gum 0.4 parts soybean oil 13 parts olive oil 10 parts coconut oil 3 parts hard palm oil 3 parts cocoa butter 6 parts no added Oil yield 10.03%, hardness 143.7g, elasticity 0.64, chewiness 58.5g Appearance X Color △ Taste △ Smoothness X 8SP 10 small flakes Oil yield 9.83%, hardness 136.6g, elasticity 0.69, chewiness 73.8g Appearance X Color ○ Taste △ Smoothness △

In addition, the natural pig abdominal fat was used as the control group, and the hardness, elasticity, and chewiness of the natural pig abdominal fat were measured in the same way. It can be known that the hardness of the natural pig abdominal fat is 17.32±2.26g, and the elasticity is 0.49 , chewiness is 4.5g.

It can be seen from Table 1 that in terms of the quality characteristics of finished products, the elasticity of Experimental Example 5, the hardness and elasticity of Experimental Example 5SP, the chewability of Experimental Example 6, the hardness of Experimental Example 6SP, and the elasticity of Experimental Example 7 are the closest to natural For pig belly fat, the chewability of Experimental Example 6 and the elasticity of Experimental Example 7 were not different from those of natural pig belly fat. In addition, the formulas are the same, but the difference is only in the addition of structured protein experimental examples, for example, comparing experimental example 1 and experimental example 1SP, it can be known that the experimental examples 1SP to 8SP with added structured protein, the oil yield They were lower than those of Experimental Examples 1 to 8 without adding structured protein, showing that adding structured protein can indeed reduce the oil yield of the finished product.

As far as the sensory description of the finished product is concerned, under the comprehensive evaluation, Experimental Example 4SP and Experimental Example 5SP are the closest to natural animal fat. Among them, Experimental Example 4SP is excellent in color, taste, and smoothness, and in appearance it is Excellent, while Experimental Example 5SP was excellent in appearance, color, and smoothness, and excellent in taste. Please also refer to Appendix 1, which are photos of the appearance of the finished products of Experimental Examples 1 to 8 and Experimental Examples 1SP to 8SP. These photos clearly show the differences in the appearance of the finished products of Experimental Examples 1 to 8 and Experimental Examples 1SP to 8SP with different formulations. In addition, the finished products After being cut into cubes, it can be more clearly shown that the experimental examples 1SP to 8SP can present a heterogeneous structure with both fat and a small amount of protein due to the different types of structured proteins contained in the experimental examples 1SP to 8SP, which is similar to the structure of natural animal fat .

Additionally, the article embodiments will have a greasy feel at normal or low temperature conditions, but will not release grease. For example, after storing the finished products of Experimental Example 5 and Experimental Example 5SP at 4°C for 1 day, Experimental Example 5 will release a small amount of oil as shown on the left of Figure 2, while Experimental Example 5SP will release a small amount of oil as shown in Figure 2 on the right As shown in Figure 3, a smaller amount of oil is released, and as shown in Figure 3, after heating at a temperature higher than 70°C, part of the oil is slowly released, and part of it remains in a solid state. Therefore, compared with the existing fat substitutes, Experimental Example 5SP is closer to natural animal fat in terms of eating experience and visual experience.

In the following, we will further analyze the crude fat content, saturated fat content, and calories for the experimental example 5 and experimental example 5SP, which are the closest to natural animal fat in terms of the quality characteristics and sensory description of the finished product. The results are shown in Table 2.

Table 2 Diced lard pure lard Experimental example 5 Experimental example 5SP Crude fat (g/100g) 84.5 99.7 22.23 19.28 Saturated fat (g/100g) 30.9 39.6 4.58 3.97 Calories (Kcal/100g) 837 890 203.7 193.1

It can be known from Table 2 that every 100 grams of the finished product of Experimental Example 5SP contains 19.28 grams of crude fat, of which 3.97 grams are saturated fat, and the calories are only 193.1 kcal. Therefore, compared with diced lard and pure lard In terms of experimental example 5SP, the fat and calories contained in the finished product of SP were greatly reduced. Based on the comprehensive evaluation of the quality characteristics of the finished product of Experimental Example 5SP, the sensory description of the finished product, and the fat content and calories, it can be known that the finished product of Experimental Example 5SP can indeed be used as a substitute for natural animal fat.

Next, the finished products of diced lard, Experimental Example 3, Experimental Example 3SP, and Experimental Example 5SP were used as fats to make hamburger meat. Table 3 shows the formula and calories of the hamburger meat. Wherein, the hamburger meat made by using diced lard is a control group, the hamburger meat made by using experimental example 3 is hamburger meat 1, the hamburger meat made by using experimental example 3SP is hamburger meat 2, and the hamburger meat made by using experimental example 5SP is then Burger meat3.

table 3 control group Hamburger Meat 1 Burger Meat 2 Burger Meat 3 hind leg ground meat 1000 grams Fat Diced lard 230 grams - - - Experimental example 3 - 230 grams - - Experimental example 3SP - - 230 grams - Experimental example 5SP - - - 230 grams Flour 40 grams Sauces 11 grams Salt 11 grams sugar 7.5 grams spices 6.65 grams onion 80 grams Calories (kcal/100g) 319.8 193.9 192.6 204.3

Refer to Appendix 2, which is the photos of the appearance of the finished products of the control group and hamburgers 1 to 3. These photos clearly show that no matter whether the hamburgers made by using Experimental Example 3, Experimental Example 3SP, or Experimental Example 5SP are similar in appearance to There was not much difference in the control group made with diced lard.

Then, the control group and hamburger meat 1 to 3 were cooked, and then handed over to the panelists for sensory evaluation analysis on a nine-point scale, the results are shown in Table 4.

Table 4 control group Hamburger Meat 1 Burger Meat 2 Burger Meat 3 Exterior 5.7±1.5 6.9±0.9 7.1±1.2 6.1±1.6 texture 6.1±1.1 5.9±1.1 6.7±1.0 6.6±1.8 Juicy 5.6±1.3 5.7±1.5 6.0±1.0 6.9±1.3 flavor 5.7±2.0 6.7±1.0 6.7±1.0 6.4±1.7 overall score 5.9±1.6 6.3±1.0 6.3±1.0 6.1±1.7

It can be seen from Table 4 that compared with the control group made of diced lard, hamburger meat 1 was only slightly inferior to the control group in terms of texture, while hamburger meat 2 and 3 were inferior in appearance, texture, juiciness, and flavor. , and the overall score, the performance was better than that of the control group. Therefore, the calorie of the article made by this method embodiment is lower than that of natural animal fat, and after cooking, the heterogeneous structure of structured protein can provide a taste different from that of traditional homogeneous hydration oil gum , so it can provide better texture and fidelity, so it can indeed be applied in food processing.

To sum up, the heterogeneous edible fat composition of the present invention and its preparation method can make the edible fat composition taste better by mixing edible gum and edible vegetable oil containing unsaturated fatty acids in the emulsification step 3. It is closer to the softness and elasticity of natural animal fat, and in the forming step 4, a structured protein that is insoluble in water and oil and has good water retention and oil retention can be added to make the structure of the edible fat composition present Heterogeneous state, to enrich its taste level, and reduce dehydration and oil separation during processing or storage. In addition to maintaining the juiciness and lubricity of the edible fat composition, it can also release oil slightly during cooking, making the edible fat composition The edible fat composition can be closer to natural fat in terms of taste and visual effect, so the purpose of the present invention can indeed be achieved.

But what is described above is only an embodiment of the present invention, and should not limit the scope of the present invention. All simple equivalent changes and modifications made according to the patent scope of the present invention and the content of the patent specification are still within the scope of the present invention. Within the scope covered by the patent of the present invention.

1: First mixing step 2: Second mixing step 3: Emulsification step 4: Molding step

Other features and effects of the present invention will be clearly presented in the implementation manner with reference to the drawings, wherein: Fig. 1 is a block flow chart, illustrates a method embodiment of the preparation method of the edible fat composition of heterogeneous state of the present invention; Fig. 2 is an image diagram illustrating an article embodiment of the heterogeneous edible fat composition of the present invention, and a comparison of the appearance of the experimental example without adding structured protein; and Fig. 3 is an image diagram illustrating the appearance of the article embodiment after heating.

Claims (10)

A heterogeneous edible fat composition, comprising: Water, 65 to 110 parts by weight; Edible glue, 0.4 to 5 parts by weight; Edible vegetable oil, 5 to 50 parts by weight; and Structured protein, 5 to 35 parts by weight. The heterogeneous edible fat composition according to claim 1, wherein the edible vegetable oil is selected from soybean oil, canola oil, olive oil, coconut oil, hard palm oil, cocoa butter, or any combination thereof. The heterogeneous edible fat composition according to claim 1, wherein the edible gum is selected from konjac powder, gellan gum, carrageenan, locust bean gum, or any combination thereof. The edible fat composition in a heterogeneous state as described in Claim 1, wherein the structured protein includes a protein material, and the protein material is selected from soybean protein concentrate, soybean protein isolate, defatted soybean flour, wheat protein, pea protein, and rice protein , or any combination thereof. The edible fat composition in a heterogeneous state as described in Claim 4, wherein the structured protein also includes starch, and the starch is selected from corn starch, potato starch, mung bean starch, flour, pea flour, rice starch, or any combination thereof . The heterogeneous edible fat composition according to claim 4 or 5, wherein the structured protein further includes fiber, and the fiber is selected from wheat fiber, oat fiber, soybean fiber, bamboo fiber, or any combination thereof. A method for preparing a heterogeneous edible fat composition, comprising: A first mixing step, mixing the structured protein with water, and crushing the structured protein to obtain a broken material liquid; a second mixing step, the edible glue is mixed with water at a temperature of 25°C to 65°C, and stirred for 5 to 120 minutes for hydration to obtain a glue solution; An emulsification step, adding edible vegetable oil to the glue, and stirring at a temperature of 25°C to 65°C for 5 to 120 minutes, so that the glue forms an emulsion; and A molding step, mixing the crushed liquid and the emulsion at a temperature of 25°C to 65°C, heating at a temperature of 50°C to 121°C for 5 to 120 minutes, and cooling for 1 to 60 minutes to obtain the edible fat combination. The method for preparing the heterogeneous edible fat composition as described in Claim 7, wherein, in the second mixing step, the edible gum is mixed with water at a temperature of 40°C to 50°C, and stirred for 30 to 60 minutes for hydration , to prepare the glue. The method for preparing the heterogeneous edible fat composition as described in Claim 7, wherein, in the emulsification step, the emulsion is prepared by stirring for 30 to 60 minutes. The method for preparing the heterogeneous edible fat composition as described in Claim 7, wherein, in the molding step, heating is performed at a temperature of 70°C to 90°C.

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