WO2019109931A1 - 用于夹心或酱料的油脂组合物 - Google Patents

用于夹心或酱料的油脂组合物 Download PDF

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Publication number
WO2019109931A1
WO2019109931A1 PCT/CN2018/119299 CN2018119299W WO2019109931A1 WO 2019109931 A1 WO2019109931 A1 WO 2019109931A1 CN 2018119299 W CN2018119299 W CN 2018119299W WO 2019109931 A1 WO2019109931 A1 WO 2019109931A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
sauce
composition
powder
Prior art date
Application number
PCT/CN2018/119299
Other languages
English (en)
French (fr)
Inventor
陈寸红
张虹
丛艳霞
徐振波
王玥
解宇晨
Original Assignee
丰益(上海)生物技术研发中心有限公司
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Application filed by 丰益(上海)生物技术研发中心有限公司 filed Critical 丰益(上海)生物技术研发中心有限公司
Priority to RU2020120484A priority Critical patent/RU2787000C2/ru
Priority to EP18886825.1A priority patent/EP3721716A4/en
Publication of WO2019109931A1 publication Critical patent/WO2019109931A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • 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
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation

Definitions

  • This invention relates to grease compositions for use in fillings or sauces.
  • the sandwich and spread can also be referred to as an emulsifying system.
  • the fat as a continuous phase, sugar, milk powder, cocoa powder, nuts, etc. as a dispersed phase, dispersed and filled in the oil crystal skeleton, thereby forming a stable crystalline lattice structure. Therefore, grease plays a vital role in the processing, shelf life and quality of the sandwich and spread (see Kelsy Lindsay, supra), and the spread and the sandwich are also common to a certain extent. Ideal spreads and sandwiches should have a suitable texture over a wide temperature range, not too hard to be applied and no grease can be deposited.
  • US5762990A mentions that in a sandwich containing nuts or high oil content, the low-melting component migrates to the outer layer of chocolate or the outer layer of cereals such as cakes and breads, causing sensory and poor mouthfeel of the product, such as chocolate caused by grease migration after sandwiching.
  • the shell is frosted or oily, and the core material is dried in baking products such as bread and wafer, which affects the taste and appearance. Therefore, US562990A uses a low HLB sucrose ester to add to the grease to inhibit migration of liquid grease from the sandwich oil into the chocolate shell.
  • WO2016038155A uses a blend of thermostated oil shea butter and liquid oil for the sandwich of chocolate and baked goods.
  • the sandwich needs to be tempered and used quickly, crystallizing quickly, and there is no grease blooming and separation at 18-30 °C.
  • the sandwich needs to be tempered, and the temperature of the baked product needs to be closer to the temperature after the temperature.
  • the commercially available ordinary chocolate sandwich and spread sauce are prone to oil precipitation and affect the quality of the product.
  • the sandwich of bread and cake baking products it is injected after baking, and the sandwich with the bread dough is fermented and the baking resistance is rare. If the sandwich is baked at a high temperature, the grease melts into the pores of the dough, and the grease It is absorbed by the dough, causing the sandwich to dry.
  • the invention combines the sandwich oil and fat raw materials to prepare a sandwich oil composition with low saturation and high temperature stability. Accordingly, it is an object of the present invention to provide a fat or oil composition having a low saturated fatty acid content, which is prepared from a sauce which is relatively stable, is not easily bleed at a high temperature, and can be used in baking products such as bread, cookies and cakes, and is resistant to baking. Baked, the sandwich is not easy to dry.
  • the oil and fat composition of the present invention does not contain an emulsifier and has the following characteristics:
  • the solid fat content at 10 ° C is ⁇ 10%
  • the fat or oil composition containing no emulsifier has a solid fat content of 10 to 50%, preferably 10 to 30%, more preferably 10 to 20%. More preferably, it is between 10 and 15%.
  • the fat or oil composition containing no emulsifier has a solid fat content of from 20 to 20%, preferably from 5 to 15%, more preferably from 5 to 10%, at 20 °C. More preferably, it is between 5 and 8%.
  • the fat or oil composition containing no emulsifier has a solid fat content of 10 to 20%, preferably between 3 and 15%, more preferably between 3 and 15%, at 10 ° C isothermal crystallization. It is between 3 and 10%, more preferably between 5 and 8%, still more preferably between 5 and 6%.
  • the grease composition that does not contain an emulsifier also has one or any of the following features:
  • liquid oil content ⁇ 50%, preferably ⁇ 70%
  • SAFA saturated fatty acid
  • the solid fat content at 25 ° C is between 2 and 10%, preferably between 3 and 7%, more preferably between 4 and 6%;
  • the solid fat content at 30 ° C is between 1 and 8%, preferably between 2 and 6%, more preferably between 3 and 5%;
  • the solid fat content at 40 ° C is between 0.5 and 2%, preferably between 0.8 and 1.5%.
  • the oil and fat composition contains an emulsifier and has the following characteristics: (1) a solid fat content of 10 ° C ⁇ 8%; (2) a solid fat content of 20 ° C ⁇ 2%; 3) The solid fat content at 10 ° C isothermal crystallization for 4 minutes ⁇ 2%.
  • the grease composition is a non-hydrogenated oil and fat composition.
  • the fat composition of the emulsifier containing the solid fat content at 10 ° C is between 8 and 50%, preferably between 8 and 30%, more preferably between 8 and 15%. More preferably, it is between 8 and 12%.
  • the grease composition containing the emulsifier has a solid fat content of from 20 to 20%, preferably from 2 to 10%, more preferably from 2 to 5%.
  • the fat or oil composition containing the emulsifier has a solid fat content of from 2 to 20%, preferably from 2 to 12%, more preferably from 2 to 12% at 10 ° C for isothermal crystallization. Between 8%, more preferably between 2 and 4%.
  • the grease composition containing the emulsifier further has one or any of the following features:
  • liquid oil content ⁇ 70% for example between 70-90% or 75-85%;
  • a solid fat content ⁇ 3% for example, between 8 and 30% or 10 to 25%;
  • SAFA saturated fatty acid
  • the solid fat content at 25 ° C is between 0.1 and 5%, preferably between 0.1 and 3%;
  • the solid fat content at 30 ° C is between 0.1 and 3%, preferably between 0.1 and 1%;
  • the oil and fat composition contains 10 to 40% C16:0, 20 to 50% C18:1 C, and 10 to 50% C18:2C, based on the total weight of the fatty acid contained therein. .
  • the liquid oil is a fat having a melting point of less than 10 ° C, selected from the group consisting of: natural vegetable oils such as palm oil, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn. Oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia oil, pistachio oil, palm kernel oil and coconut oil, and natural plants A fat or oil extract or a transesterified modified fat.
  • natural vegetable oils such as palm oil, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn. Oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia oil, pistachio oil, palm kernel oil and coconut oil, and natural plants A fat or oil extract or
  • the solid fat refers to a solid or semi-solid oil at room temperature, and is selected from the group consisting of: palm oil, stearin, palm kernel oil, hard fat, cottonseed oil, hard fat, and butter.
  • the grease passes through the fully hydrogenated fat.
  • the present invention also provides a sauce comprising the fat or oil composition described herein or prepared using a grease composition as described herein as part or all of the oil.
  • the amount of the oil and fat composition described herein is from 20 to 50% by weight of the sauce.
  • the sauce contains from 20 to 50% of the oil and fat composition described herein and from 50 to 80% solids.
  • the sauce is chocolate sauce or rice bran sauce
  • the chocolate sauce comprises white chocolate sauce, milk/black chocolate sauce, hazelnut chocolate sauce, coffee chocolate sauce, etc.
  • rice bran sauce includes pure rice. Dipping sauce, sesame rice dipping sauce, etc.
  • the chocolate sauce may contain the oil and fat composition of the present invention, sugar, cocoa powder, milk powder, nuts, and flavor substances.
  • Rice bran sauce may contain the oil and fat composition of the present invention, sugar, rice bran powder, milk powder and flavor substances.
  • the solids are selected from the group consisting of sugars, cocoa powders, milk powders, nut spreads, flavor powders, and emulsion stabilizers.
  • the flavor material powder is selected from the group consisting of: rice bran powder, peanut protein powder, soy protein powder, matcha powder, strawberry powder, coffee powder, cheese powder, sesame powder, jujube powder, red bean powder. And mung bean powder.
  • the sugar is present in an amount of from 20 to 60% by weight of the sauce.
  • the cocoa powder is present in an amount of from 0 to 40%, such as from 0 to 30% or from 5 to 20%, by weight of the sauce.
  • the milk powder is selected from one or more of whole milk powder, skim milk powder, and whey powder by weight of the sauce, and the total content is 0-30%, such as 0-20%. Or 5 to 15%.
  • the nut butter and flavor powder are present in an amount of from 0 to 40%, such as from 0 to 30% or from 5 to 20%, by weight of the sauce.
  • the emulsion stabilizer is present in an amount of from 0 to 10%, such as from 0.4 to 5%, by weight of the sauce.
  • the emulsion stabilizer is selected from one or more of the group consisting of soy lecithin, polyglycerol ricinoleate, and polyglycerin fatty acid ester.
  • the sauce has one or more of the following characteristics:
  • the spreadability at 25 ° C is ⁇ 100 g ⁇ sec, for example, between 200 and 5000 g ⁇ sec or between 300 and 3000 g ⁇ sec.
  • the present invention also provides a center comprising the grease composition or sauce described herein.
  • the invention also provides a food product, preferably a chocolate product or a baked product, comprising the fat or oil composition or sauce or center of the invention described herein.
  • the present invention also provides the use of the fat or oil composition of the present invention in the preparation of a sauce for preparing a chocolate product or a baked product, or in the preparation of a chocolate product or baked product.
  • the present invention also provides a method of preparing a fat or oil composition, the method comprising the steps of mixing a raw material fat and oil such that the resulting mixture satisfies the following characteristics:
  • the solid fat content at 10 ° C is ⁇ 8%, such as ⁇ 10%;
  • Fig. 1 The product state of the chocolate spreads of Examples 1-3 and Comparative Examples 1-3 after storage at 35 ° C for one month.
  • the first row is the product state of Examples 1-3 from left to right; the second row is the product state of Comparative Example 1-3 from left to right.
  • Figure 2 The effect of the rice bran sauce of Example 4 and Comparative Example 4 in the toasted bread sandwich.
  • the figure on the left is Example 4, and the figure on the right is Comparative Example 4.
  • Fig. 3 The effect of the rice bran sauce of Example 5 and Comparative Example 5 in the toast-resistant bread sandwich.
  • the left figure is Example 5, and the right figure is Comparative Example 5.
  • Figure 4 Results of the chocolate spreads of Examples 6-8 and Comparative Examples 6-11 after storage at 35 ° C for 1 month.
  • a low-saturated fat or oil composition is prepared by mixing an oil and fat raw material, optionally adding an emulsifier.
  • the sauce made from the composition is relatively stable, is not easy to ooze at high temperature, and can be used in baking products such as bread, cookies and cakes, and is resistant to baking, and the sandwich is not easy to dry.
  • the fat or oil composition of the present invention has a solid fat content of 10 to 50%, such as 8 to 30%, 8 to 15%, 8 to 12% or 10 to 50%, 10 to 30%, 10 at 10 ° C. ⁇ 20% or 10 ⁇ 15%.
  • the fat or oil composition of the present invention has a solid fat content of 2 to 20%, such as 2 to 10%, 2 to 5% or 5 to 20%, 5 to 15%, 5 to 10% or 5 at 20 ° C. ⁇ 8%.
  • the fat or oil composition of the present invention has a solid fat content of from 2 to 20%, such as from 2 to 12%, from 2 to 8%, from 2 to 4% or from 3 to 20%, of 3, when isothermally crystallized at 10 ° C for 4 minutes. ⁇ 15%, 3-10%, 5-8% or 5-6%.
  • the oil and fat composition of the invention has a saturated fatty acid (SAFA) content of ⁇ 60%, preferably ⁇ 55%, preferably between 20 and 50%.
  • SAFA saturated fatty acid
  • the fat or oil composition of the present invention has a solid fat content of from 25 to 10%, such as from 0.1 to 3%, from 3 to 7% or from 4 to 6%.
  • the fat or oil composition of the present invention has a solid fat content of from 0.1 to 8% at 30 ° C, such as from 1 to 8%, from 2 to 6%, from 3 to 5% or from 0.1 to 3%, from 0.1 to 1%;
  • the fat or oil composition of the present invention has a solid fat content of from 35 to 5, such as from 1 to 5%, from 1 to 4%, from 2 to 3% or from 0.1 to 2%, from 0.1 to 1%.
  • the fat or oil composition of the present invention has a solid fat content of 40 to 2%, such as 0.5 to 2%, 0.8 to 1.5%, or 0%.
  • the fat or oil composition of the present invention contains 10 to 40% (e.g., 18 to 40%) of C16:0, 20 to 50% of C18:1C and 10 to 50% of C18 based on the total weight of the fatty acid contained therein. 2C.
  • the oil and fat composition of the present invention may be made of one or more vegetable fats and oils.
  • the raw material fat and oil may be any edible vegetable oil and its fractionated or modified product, and may be used singly or in combination as long as it satisfies the solid fat content (SFC) of the present invention at different temperatures and the solid fat of isothermal crystallization for 4 minutes at 10 ° C.
  • the content requirement can be.
  • the oil and fat composition of the present invention may contain a liquid oil and a solid fat.
  • the liquid oil is a fat having a melting point of less than 10 ° C, and may be selected from the group consisting of natural vegetable oils such as palm oil, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, Sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia oil, pistachio oil, palm kernel oil and coconut oil, and extracts or esters of natural vegetable oils Exchange the modified grease.
  • natural vegetable oils such as palm oil, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, Sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew oil, macadamia oil, p
  • the solid fat is a solid or semi-solid oil at room temperature, and can be selected from the group consisting of palm oil, hard fat, palm kernel oil, hard fat, cottonseed oil, hard fat, tallow, hard fat, lard, and black Extracting one or more of stearin, shea butter and its fractionated hard fat, Borneo resin and its fractionated stearin, mango butter and its stearin, and the individual oils of these oils Alternatively, a mixed oil, a transesterified oil obtained by transesterification of each single oil or a mixed oil of these oils, a fractionated oil of each of these oils or a mixed oil, or a fully hydrogenated fat or oil of the above liquid fat.
  • One or a mixture of any of the above liquid oils may be used, and a mixture of any one or any of the above-mentioned solid fats may be used.
  • the content of the liquid fat or oil may be 50% or more, for example, 70% or more, 80% or more, 85% or more, or even 90% or more.
  • the oil and fat composition of the present invention has a liquid fat content of 50 to 98%, such as 70% to 98%, 80 to 98%, 85 to 98%, 75 to 97%, 70 to 90% or 75 to 85%.
  • the fat or oil composition of the present invention has a solid fat content of ⁇ 0.5%, preferably ⁇ 1.5%, preferably 3% or more, for example, 8% or more or 10% or more.
  • the amount of solid fat in the oil and fat compositions of the present invention is from 3 to 25%, such as from 3 to 22%, from 3 to 15%, or from 10 to 25%.
  • the fats and oils used to prepare the oil and fat compositions of the present invention include, in particular, any one or more of palm oil, soybean oil, palm oil, hardened rape oil, perhydro rapeseed oil, and fully hydrogenated soybean oil. a liquid fat and any one or more solid fats.
  • the palm oil or its extract used to prepare the oil and fat composition of the present invention may have an iodine value of 30 or more, for example, 35 or more, 40 or more, or 45 or more.
  • the palm oil used may have an IV value of ⁇ 50, such as ⁇ 60, or between 55 and 70; palm oil fractionated stearin may have an IV value of ⁇ 35, such as ⁇ 45, or between 40 and 60 between.
  • a melting point extract in palm oil preferably IV ⁇ 40, for example between 40 and 55.
  • Emulsifiers suitable for use in the present invention may be emulsifiers for oils and fats well known in the art including, but not limited to, monoglycerides, mono-diglycerides, and complex emulsifiers formed from mono-diglycerides and triglycerides.
  • the fatty acid in the emulsifier is any saturated or unsaturated fatty acid having a carbon number of from 4 to 22.
  • the content of the emulsifier is ⁇ 2%, preferably in the range of 2 to 20%, 2 to 10% or 3 to 6%, based on the total weight of the fat or oil composition.
  • the oil and fat compositions of the present invention do not contain an emulsifier, which has the following characteristics:
  • the solid fat content at 10 ° C is ⁇ 10%
  • the fat or oil composition containing no emulsifier has a solid fat content of 10 to 50%, preferably 10 to 30%, more preferably 10 to 20%, still more preferably 10 to 10%. Between 15%.
  • the fat or oil composition containing no emulsifier has a solid fat content of from 20 to 20%, preferably from 5 to 15%, more preferably from 5 to 10%, more preferably from 5 to 20%. Between 8%.
  • the fat or oil composition containing no emulsifier has a solid fat content of 10 to 20%, preferably 3 to 15%, more preferably 3 to 10%, at 4 ° C isothermal crystallization. More preferably, it is between 5 and 8%, more preferably between 5 and 6%.
  • the grease composition without an emulsifier has a solid fat content of 10 to 20%, preferably 10 to 15% at 10 ° C; and a solid fat content of 20 ° C at 5 Between 10 and 10, preferably between 5 and 8%; the solid fat content at 10 ° C for 4 minutes of isothermal crystallization is between 5 and 8%, preferably between 5 and 6%.
  • the grease composition without an emulsifier also has one or any of the following features:
  • Liquid oil content ⁇ 50%, preferably ⁇ 70%; for example between 80% 98% or 85-98%
  • SAFA saturated fatty acid
  • the solid fat content at 25 ° C is between 2 and 10%, preferably between 3 and 7%, more preferably between 4 and 6%;
  • the solid fat content at 30 ° C is between 1 and 8%, preferably between 2 and 6%, more preferably between 3 and 5%;
  • the oil and fat composition contains 10 to 40% of C16:0, 20 to 50% of C18:1C and 10 to 50% of C18:2C based on the total weight of the fatty acid contained therein.
  • SAFA represents all saturated fatty acids having a carbon number of 4 to 24; SFC at 10 ° C isothermal crystallization for 4 min represents the solid fat content at 4 ° C isothermal crystallization for 4 min after complete melting of the grease.
  • the emulsifier-free grease composition of the present invention may have the following characteristics (1)-(3):
  • the solid fat content at 10 ° C is between 12 and 15%;
  • the liquid oil content is ⁇ 80%, such as between 85 and 98%;
  • the solid fat content is ⁇ 3%, such as between 3 and 15%;
  • SAFA saturated fatty acids
  • the solid fat content at 25 ° C is between 4 and 6%;
  • the solid fat content at 30 ° C is between 3 and 5%;
  • the solid fat content at 35 ° C is between 2 and 3%;
  • the solid fat content at 40 ° C is between 0.8 and 1.5%;
  • the oil and fat composition contains 30 to 40% of C16:0, 40 to 50% of C18:1C and 10 to 20% of C18:2C based on the total weight of the fatty acid contained therein.
  • the emulsifier-free grease compositions of the present invention have the following characteristics:
  • the solid fat content at 10 ° C is between 10 and 13%;
  • the liquid oil content is ⁇ 80%, such as between 85 and 98%;
  • the solid fat content is ⁇ 10%, such as between 3 and 15%;
  • SAFA saturated fatty acids
  • the solid fat content at 25 ° C is between 4 and 6%;
  • the solid fat content at 30 ° C is between 3 and 5%;
  • the solid fat content at 35 ° C is between 1.5 and 2.5%;
  • the solid fat content at 40 ° C is between 0.8 and 1.5%;
  • the oil and fat composition contains 10 to 20% of C16:0, 20 to 30% of C18:1C and 40 to 50% of C18:2C based on the total weight of the fatty acid contained therein.
  • the emulsifier-free grease composition of the present invention is a mixture of palm oil, palm oil, and fully hydrogenated rapeseed oil, and may have a mass ratio of from 20 to 25:1 to 3: Within the scope of 1.
  • the oil and fat composition is a mixture of palm oil and fully hydrogenated soybean oil, and the mass ratio of the two may range from 95 to 99:1 to 5.
  • the oil and fat composition is a mixture of soybean oil, palm oil, and fully hydrogenated rapeseed oil in a mass ratio ranging from 20 to 25:1 to 3:1.
  • the present inventors have found that, in certain embodiments, if an emulsifier is added to the oil and fat composition of the present invention having the oil and fat composition described herein, the fat composition of the oil and fat composition can be as low as 8%, 20 ° C solids at 10 ° C.
  • the fat content can be as low as 2%, and the solid fat content at 10 ° C isothermal crystallization can be as low as 2%.
  • the sauce prepared from the oil and fat composition still has very excellent stability, and the high temperature is not easy to seep.
  • the present invention provides an emulsifier-containing fat or oil composition having the following characteristics: (1) a solid fat content of 10 ° C ⁇ 8%; (2) a solid fat content of 20 ° C ⁇ 2%; (3) The solid fat content at 10 ° C isothermal crystallization for 4 minutes ⁇ 2%.
  • the grease composition is a non-hydrogenated oil and fat composition.
  • the fat or oil composition containing the emulsifier has a solid fat content of from 10 to 50%, preferably from 8 to 30%, more preferably from 8 to 15%, still more preferably from 8 to 12, at 10 °C. %between.
  • the fat or oil composition containing the emulsifier has a solid fat content of from 20 to 20%, preferably from 2 to 10%, more preferably from 2 to 5%.
  • the fat or oil composition containing the emulsifier has a solid fat content of from 2 to 20%, preferably from 2 to 12%, more preferably from 2 to 8%, more preferably from 2 to 20%, more preferably between 2 and 8%, at 10 ° C for isothermal crystallization for 4 minutes. It is preferably 2 to 4%.
  • the grease composition containing the emulsifier has a solid fat content of from 10 to 15%, preferably from 8 to 11% at 10 ° C; and a solid fat content of from 2 to 20 at 20 ° C. Between 10 and preferably between 2 and 5%; the solid fat content at 10 ° C isothermal crystallization for 4 minutes is between 2 and 8%, preferably between 2 and 4%.
  • the oleaginous composition containing the emulsifier further has one or any of the following features:
  • liquid oil content ⁇ 70% for example between 70-90% or 75-85%;
  • a solid fat content ⁇ 8% for example, between 8 and 30% or 10 to 25%;
  • SAFA saturated fatty acid
  • the solid fat content at 25 ° C is between 0.1 and 5%, preferably between 0.1 and 3%;
  • the solid fat content at 30 ° C is between 0.1 and 3%, preferably between 0.1 and 1%;
  • the solid fat content at 35 ° C is between 0.1 and 2%, preferably between 0.1 and 1%;
  • the oil and fat composition contains 18 to 40% of C16:0, 20 to 50% of C18:1C and 10 to 50% of C18:2C based on the total weight of the fatty acid contained therein.
  • the emulsifier-containing grease composition of the present invention may have the following characteristics (1)-(3):
  • the solid fat content at 10 ° C is between 8 and 15%;
  • the solid fat content at 20 ° C is between 2 and 10%;
  • liquid oil content is between 70% and 90%
  • the solid fat content is between 10 and 25%;
  • SAFA saturated fatty acids
  • the solid fat content at 25 ° C is between 0.1 and 3%;
  • the solid fat content at 30 ° C is between 0.1 and 1%;
  • the solid fat content at 35 ° C is between 0.1 and 1%;
  • the oil and fat composition contains 18 to 40% of C16:0, 20 to 50% of C18:1C and 10 to 50% of C18:2C based on the total weight of the fatty acid contained therein.
  • the emulsifier-containing grease compositions of the present invention have the following characteristics:
  • the solid fat content at 10 ° C is between 8 and 12%;
  • the liquid oil content is between 75 and 85%;
  • the solid fat content is between 10 and 25%;
  • SAFA saturated fatty acids
  • the solid fat content at 25 ° C is between 0.1 and 3%;
  • the solid fat content at 30 ° C is between 0.1 and 1%;
  • the solid fat content at 35 ° C is between 0.1 and 1%;
  • the oil and fat composition contains 18 to 35% of C16:0, 25 to 50% of C18:1C and 10 to 45% of C18:2C based on the total weight of the fatty acid contained therein.
  • the emulsifier-containing fat composition of the present invention is a mixture of palm oil and palm oil, and the mass ratio may be between 3 and 9, for example between 4 and 8 or -7.54. .
  • the emulsifier-containing grease composition of the present invention is a mixture of soybean oil and palm oil fractionated stearin in a mass ratio of between 1 and 5, such as between 3 and 4.
  • the oil and fat composition of the present invention is a mixture of a liquid fat (especially palm oil or soybean oil) and a solid fat (especially palm oil, hard fat) and an emulsifier, the mass ratio thereof It can be in the range of 75 to 85:10 to 25:2 to 5.
  • the present inventors have found that the fat composition of the oil and fat composition at 10 ° C, the solid fat content at 20 ° C and the solid fat content at 10 ° C isothermal crystallization for 4 minutes are controlled within the ranges described herein, and the prepared oil and fat composition is used for When preparing the sandwich or the sauce, the prepared sandwich or sauce is relatively stable, and the high temperature is not easy to ooze. It can be used in baking products such as bread, cookies and cakes, and is resistant to baking, and the sandwich is not easy to dry.
  • the present invention provides a method of preparing a fat or oil composition, the method comprising mixing a raw material fat and oil such that the resulting mixture satisfies the solid fat content range of 10 ° C, the solid fat content range of 20 ° C, and the isothermal temperature of 10 ° C as described herein.
  • the raw material fats and oils may be various edible oils conventional in the art including, but not limited to, various liquid oils and solid fats as described above.
  • the liquid oil and solid fat content of the prepared oil and fat composition is also within the ranges described herein.
  • the amount of the raw material fats and oils can be adjusted according to the desired oil and fat properties, as long as the prepared fat composition has a solid fat content of 10 ° C, a solid fat content of 20 ° C, and a solid fat content at 10 ° C for 4 minutes of isothermal crystallization. It is within the scope of the description herein.
  • the resulting mixture also meets the characteristics described in any one or more of items (4) through (11) of any of the preceding embodiments.
  • the oil and fat composition of the present invention can be obtained by selecting a suitable type and amount of the oil and fat according to the characteristics of the desired oil and fat composition, and mixing it uniformly by a conventional method. If desired, various performance parameters of the resulting grease composition can be tested according to conventional techniques in the art, or with reference to various test methods described herein, to ensure that the resulting grease composition has the features described herein.
  • the fat or oil composition of the present invention can be used to replace a part or all of the fats and oils conventionally used for preparing sauces for preparing sauces or fillings.
  • the sauce can be a sandwich sauce, spread sauce or dipping sauce.
  • the other ingredients of the sauce remain unchanged and are conventional sauce ingredients.
  • the sauce usually contains the oil and fat composition and the solid matter of the present invention, and the content of the oil and fat composition may be between 20 and 50%, and the content of the solid matter may be between 50 and 80%.
  • the solids in the sauce may be selected from one or more of the group consisting of sugar, cocoa powder, milk powder, nut butter, flavor powder and emulsion stabilizer.
  • the nut butter may include any one or a mixture of any of a variety of sauces prepared from nuts such as hazelnuts, macadamia nuts, cashews, pistachios, pecans, and almonds.
  • the flavor material powder may be selected from one or more of rice bran powder, peanut protein powder, soy protein powder, matcha powder, strawberry powder, coffee powder, cheese powder, sesame powder, jujube powder, red bean powder and mung bean powder.
  • the milk powder may be selected from one or more of whole milk powder, skimmed milk powder, and whey powder.
  • the emulsion stabilizer is selected from one or more of soybean lecithin, polyglycerol ricinoleate, and polyglycerin fatty acid ester.
  • the sugar content is 20 to 60% by weight of the sauce; the content of the cocoa powder is 0 to 40%, for example, 0 to 30% or 5 to 20%; and the content of the milk powder is 0 to 30%, such as 0. ⁇ 20% or 5-15%; the content of nut butter and flavor powder is 0-40%, such as 0-30% or 5-20%; the content of emulsion stabilizer is 0-10%, such as 0.4-5 % or 0.4 to 1%.
  • the sauce may be chocolate sauce or rice bran sauce, wherein the chocolate sauce includes white chocolate sauce, milk/black chocolate sauce, hazelnut chocolate sauce, coffee chocolate sauce, etc., and rice bran sauce includes pure rice bran sauce, sesame rice bran sauce, and the like.
  • the chocolate sauce may contain the oil and fat composition of the present invention, sugar, cocoa powder, milk powder, nuts, and flavor substances.
  • Rice bran sauce may contain the oil and fat composition of the present invention, sugar, rice bran powder, milk powder and flavor substances.
  • the sauce of the present invention can be prepared using a conventional ball mill or a three roll machine + refiner. Usually, an appropriate amount of emulsion stabilizer is added before the treatment.
  • the applicability at 25 ° C is ⁇ 100 g ⁇ sec, for example, between 200 and 5000 g ⁇ sec, between 300 and 3000 g ⁇ sec, between 500 and 1500 g ⁇ sec, or between 700 and 1200 g ⁇ sec. Or between 500 and 800 g ⁇ sec, such as between 600 and 700 g ⁇ sec.
  • the sauce of the present invention can be used to prepare a center of food, including the center of the chocolate product, or the center of the baked product. Accordingly, the present invention provides a core comprising the fat or oil composition or sauce described herein.
  • the sandwich can be of a suitable shape and size.
  • the present invention also provides a food product comprising the fat or oil composition or sauce or center of the present invention, preferably a chocolate product, a baked product or a food product coated with a sauce.
  • a food product comprising the fat or oil composition or sauce or center of the present invention, preferably a chocolate product, a baked product or a food product coated with a sauce.
  • the baked goods can be a variety of breads, cookies, wafers and cakes.
  • the present invention also provides the use of the fat or oil composition of the present invention in preparing a sauce for preparing a chocolate product or a baked product, or in the preparation of a chocolate product or a baked product, or in improving or improving the sauce or the sandwich resistance Baking, especially in high temperature and oil repellency.
  • the vegetable oils used were all from Kerry Specialty Oils (Shanghai) Co., Ltd.
  • Fatty acid composition preparation of fatty acid methyl ester reference AOCS Ce 2-66 standard, column: CP-Si188 quartz capillary column (50m ⁇ 0.25mm, 0.2 ⁇ m); heating program: 80 ° C for 2min, 10 ° C / min rose to 120 °C, 5 °C / min rose to 180 ° C, held for 2 min, then raised to 230 ° C at 25 ° C / min, held for 5 min; carrier gas (He) flow rate 1.5 mL / min, pressure 0.1 MPa, injection volume 0.2 ⁇ L; More than 75:1.
  • He carrier gas
  • Solid fat curve Sample SFC was determined by pulsed nuclear magnetic resonance (p-NMR). Pack 4ml sample in NMR special glass tube, keep it in 60°C water bath for 30min, transfer to 0°C water bath for 60min, then keep it in 10, 20, 25, 30, 35 and 40°C constant temperature water bath for 30min, measure SFC at different temperatures. .
  • 10 °C isothermal crystallization solid fat curve 4ml sample was placed in NMR special glass tube, kept at 60 ° C water bath for 30min, transferred to 10 ° C water bath to start timing, isothermal crystallization 2,4,6,8,10,15,20,25, The SFC at different times was measured at 30 min.
  • Hardness at 25 ° C 50 g of chocolate sauce was weighed directly into a 100 ml disposable pudding box, then placed in a 20-25 ° C environment for 2-3 days, then placed at 25 ° C for 2 weeks, after which the hardness test was performed.
  • the hardness of the chocolate sauce was determined using a texture analyzer.
  • the texture analyzer test conditions are: HDP-SR probe, using the down mode, the depression depth is 10mm, and the test speed is 1mm/sec. The maximum force of the probe under the following pressure is recorded as the hardness of the chocolate sauce.
  • the fatty acid composition of the oil and fat composition 1 After the melt and mixing were uniform, the fatty acid composition of the oil and fat composition 1, the solid fat content, and the SFC at 4 ° C isothermal crystallization for 4 minutes were measured.
  • Grease Composition 2 A mixture of palm oil (IV ⁇ 64) and fully hydrogenated soybean oil in a mass ratio of 97:3.
  • the fatty acid composition of the oil and fat composition 2 After the melt and mixing were uniform, the fatty acid composition of the oil and fat composition 2, the solid fat content, and the SFC at 10 ° C isothermal crystallization for 4 minutes were measured.
  • the fatty acid composition of the fat or oil composition 3 After the melt and mixing were uniform, the fatty acid composition of the fat or oil composition 3, the solid fat content, and the SFC at 10 ° C isothermal crystallization for 4 minutes were measured.
  • Grease Composition 5 a mixture of palm oil (IV ⁇ 64) and perhydrogenated rapeseed oil at a mass ratio of 98.5:1.5.
  • the fatty acid composition (FAC) of the above fats and oils compositions 1-6, the SFC at different temperatures, and the SFC at 10 ° C isothermal crystallization for 4 minutes were tested as described above. The results are shown in Table 1 below.
  • the mass percentages of the fat composition 1, the sugar, the alkalized cocoa powder and the skim milk powder were 40%, 40%, 10% and 10%.
  • the fat composition 2 the sugar, the alkalized cocoa powder and the skim milk powder were weighed, and the ball mill or the three-roller + refiner was combined, and 0.5% soybean lecithin was added before the discharge to prepare a chocolate sauce.
  • the fat composition 3, the sugar, the alkalized cocoa powder and the skim milk powder were weighed and combined by a ball mill or a three-roller + refiner, and 0.5% soybean lecithin was added before the discharge to prepare a chocolate sauce.
  • the mass percentages of the fat composition 3, the sugar, the alkalized cocoa powder and the skim milk powder were 40%, 40%, 10% and 10%.
  • the fat composition 4 the sugar, the alkalized cocoa powder and the skim milk powder were weighed and combined by a ball mill or a three-roller + refiner, and 0.5% soybean lecithin was added before the discharge to prepare a chocolate sauce.
  • the fat composition 5, the sugar, the alkalized cocoa powder and the skim milk powder were weighed and combined by a ball mill or a three-roller + refiner, and 0.5% soybean lecithin was added before the discharge to prepare a chocolate sauce.
  • the mass percentages of the fat composition 5, the sugar, the alkalized cocoa powder and the skim milk powder were 40%, 40%, 10% and 10%.
  • the fat composition 6, the sugar, the alkalized cocoa powder and the skim milk powder were weighed and combined by a ball mill or a three-roller + refiner, and 0.5% soybean lecithin was added before the discharge to prepare a chocolate sauce.
  • the mass percentages of the fat composition 6, the sugar, the alkalized cocoa powder and the skim milk powder were 40%, 40%, 10% and 10%.
  • Example 1 0 Example 2 0 Example 3 0 Comparative example 1 40 Comparative example 2 25 Comparative example 3 20
  • Example 1 321.4 854.1
  • Example 2 376.1 1028.9
  • Example 3 300.6 750.0 Comparative example 1 13.7 35.6 Comparative example 2 90.0 240.0 Comparative example 3 150.0 380.7
  • the fat composition 1, sugar and rice bran powder were weighed, and combined by a ball mill or a three-roller + refiner, 0.4% soybean lecithin was added before the discharge to prepare rice bran sauce.
  • the mass percentages of the fat composition 1, sugar and rice bran powder were 40%, 42% and 18%.
  • the fat composition a palm oil (IV ⁇ 64), palm oil fractionated stearin (IV ⁇ 45), and monoglyceride were mixed at a mass ratio of 80: 17:3.
  • the fatty acid composition of the fat composition a After the melt and mixing were uniform, the fatty acid composition of the fat composition a, the solid fat content, and the isothermal crystallization rate at 10 ° C were measured.
  • Fats and oils composition b palm oil (IV ⁇ 64), palm oil fractionated stearin (IV ⁇ 45) and mono-diglyceride, mixed at a mass ratio of 85:12:3.
  • the fatty acid composition of the fat composition b After the melt and mixing were uniform, the fatty acid composition of the fat composition b, the solid fat content, and the isothermal crystallization rate at 10 ° C were measured.
  • Fats and oils composition c Soybean oil, palm oil fractionated stearin (IV ⁇ 45) and mono-diglyceride, mixed at a mass ratio of 75:22:3.
  • the fatty acid composition of the fat composition c After the melt and mixing were uniform, the fatty acid composition of the fat composition c, the solid fat content, and the isothermal crystallization rate at 10 ° C were measured.
  • the fatty acid composition solid fat content of the fat composition d and the isothermal crystallization rate of 10 ° C were measured.
  • the fatty acid composition solid fat content of the fat composition e and the isothermal crystallization rate of 10 ° C were measured.
  • Oil and fat composition f palm oil (IV ⁇ 64) and mono-diglyceride were mixed at a mass ratio of 94.5:5.5.
  • the fatty acid composition of the fat composition f was measured as a solid fat content and an isothermal crystallization rate of 10 °C.
  • the fat composition g: palm oil (IV ⁇ 64), palm oil fractionated stearin (IV ⁇ 45), and monoglyceride were mixed at a mass ratio of 80: 18: 2.
  • the fatty acid composition solid fat content of the fat composition g and the isothermal crystallization rate of 10 ° C were measured.
  • Oil composition h palm oil (IV ⁇ 64), palm oil fractionated stearin (IV ⁇ 45) and mono-diglyceride, mixed at a mass ratio of 86:13:1.
  • the fatty acid content of the fat composition h of the oil composition h and the isothermal crystallization rate of 10 ° C were measured.
  • the fatty acid composition solid fat content of the fat composition i and the isothermal crystallization rate of 10 °C were measured.
  • the fatty acid composition, solid fat content and isothermal crystallization rate of the oil composition a-i are shown in Table 4 below.
  • Table 4 Fatty acid composition, solid fat content and isothermal crystallization rate of 10 °C
  • Sample preparation fat composition a, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • Sample preparation fat composition b, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate sauce at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • Sample preparation fat composition c, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate sauce at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • Sample preparation fat composition d, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate sauce at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • Sample preparation fat composition e, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate sauce at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • Sample preparation fat composition f, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate sauce at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • Sample preparation fat composition g, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate sauce at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • Sample preparation fat composition h, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate sauce at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • Sample preparation oil composition i, sugar, alkalized cocoa powder, skim milk powder at 40%, 40%, 10%, 10% by mass, according to the above mentioned chocolate sauce preparation method, 0.5% before the discharge Soy lecithin is made into chocolate sauce.
  • the results of storage of the chocolate sauce at 35 ° C were measured and the sensory evaluation of the oil leakage or the hardness and spreadability of the chocolate sauce at 25 ° C was measured. The results are shown in Table 5 and Figure 4 below.
  • the fat composition a-i was prepared into the corresponding chocolate sauce, and the results of the experiment after the chocolate sauce was stored at 35 ° C for one month are shown in Table 6 and Figure 4.
  • the chocolate sauces of Examples 6-8 were oil-free and the surface was still bright; the chocolate sauces of Comparative Examples 6-11 showed different degrees of oil leakage, and the oil leakage of Comparative Example 6 was the most obvious, and a thick oil layer appeared on the surface.
  • the oil and fat compositions a-i have a liquid oil content of >70%.
  • the solid fat content was more than 3%, wherein the oil and fat composition d contained no monoglyceride, and the fat and oil compositions g and h were mono- and di-glycerides.
  • the content was less than 3%, and the final chocolate sauce appeared to be oily after storage for one month at 35 °C.
  • the oil and fat composition e in Comparative Example 7 had a solid fat content of less than 3% and contained no mono-diglyceride, and the chocolate sauce also showed oil leakage after being stored at 35 ° C for one month.
  • the content of mono- and diglyceride was 5.5%, more than 3%, and the chocolate sauce also showed oil leakage after storage at 35 °C.
  • the fat and monoglyceride contents of the fat composition i were both ⁇ 3%, and the chocolate sauce was oily after storage for one month at 35 °C.
  • the oil and fat composition ac of Examples 6-8 all have a liquid oil content of >70%, a solid fat content of ⁇ 3%, and a mono-diglyceride content of ⁇ 3%, and the final chocolate sauce is relatively stable, and one is stored at 35 ° C. There was no oil leakage after the month.
  • the SAFA content of the oil composition a-i was ⁇ 55%, and was 20-50%. In general, the saturated acid content of the oil used in chocolate sauce or sandwich sauce is not high.
  • the SFC at different temperatures can be directly reacted to prepare a chocolate sauce.
  • the sandwich sauce is injected into the two wafer hemispheres.
  • the salt of the slow-melting fat is easy to leak when the two wafers are merged, which is inconvenient to operate. Therefore, the chocolate sauce not only requires a suitable hardness and spreadability, but also requires a certain crystallization rate.
  • the SFC (10 ° C) of the grease composition ac used in Examples 6-8 was >8%, 8-30%; SFC (20 ° C) >2%; 10 °C isothermal crystallization for 4 min SFC >2%, 2-20%.
  • the oil-fat composition di corresponding to the oil-impregnated comparative example 6-11, in addition to the oil-fat compositions f, g and h, the oil-fat composition d, e, i is isothermally crystallized at 10 ° C for 3 min SFC ⁇ 2%, the oil combination
  • the SFC (10 ° C) of the material f was ⁇ 8%
  • the SFC (20 ° C) of the oil and fat compositions e and i was ⁇ 2%.
  • the chocolate sauce needs to have a certain crystal skeleton to maintain no oil leakage, and a suitable crystal skeleton will form a certain texture and spreadability.
  • the chocolate sauces of Examples 6-8 were stored at 35 ° C for less than 30 days; the proportions of 6, 7, 10 and 11 were less than 7 days. Phenomenon; Comparative Examples 8 and 9 showed oil leakage after storage at 35 ° C for less than 1 month.
  • Examples 6-8 which were not oil-permeable, had a hardness of ⁇ 700 g at 25 ° C, between 100-300 g, and a spread at 25 ° C of 600-1000 g.sec.
  • Comparative Example 6 Comparative Example 7 and Comparative Example 11 exhibited oil leakage at a storage temperature of less than 7 days at 35 ° C, and their hardness values at 7 ° C were 7-50 g, and the spreadability was 10-100 g ⁇ sec.
  • the hardness was too soft, The spreadability is too small, the sauce can not support the destruction of the crystal skeleton caused by the high temperature, and the liquid oil is easily precipitated to cause the oil leakage phenomenon.
  • the oil and fat composition of the present invention has the characteristics of low saturated fatty acid and high temperature stability, and the chocolate soft sauce prepared by the oil composition is relatively stable, and is not easy to seep in oil under high temperature conditions in summer, and can still ensure a good taste. , smear and texture; and can be used in baking products such as bread, cookies and cakes, resistant to baking, sandwich is not easy to dry.

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Abstract

一种用于夹心或酱料的油脂组合物，该油脂组合物任选地含有乳化剂，并具有以下特征：（1）10℃的固体脂肪含量≥8％；（2）20℃的固体脂肪含量≥2％；和（3）10℃等温结晶4分钟时的固体脂肪含量≥2％。本发明的油脂组合物低饱和、制成酱料稳定、高温不易渗油，可用于面包、曲奇和蛋糕等烘焙品中。

Description

用于夹心或酱料的油脂组合物 技术领域
本发明涉及用于夹心或酱料的油脂组合物。
背景技术
近年来，巧克力和烘焙品结合的产品备受消费者青睐，而其中用于烘焙品夹心、蘸酱以及涂抹酱的量也在逐年增加。根据英敏特数据显示，近5年来，美国烘焙市场上巧克力夹心和涂抹酱正以7％年增长率增加〔Kelsy Lindsay，The secrets of producing fillings and spreads，Manufacturing Confectioner，2016，12(96):76-80〕。
夹心和涂抹酱也可称之为一种乳化体系，油脂作为连续相，糖、奶粉、可可粉、坚果等作为分散相，分散填充在油脂结晶骨架中，从而形成稳定的结晶网格结构。因此油脂对于夹心和涂抹酱的加工、货架期及品质等有着至关重要的作用〔见Kelsy Lindsay，同上〕，涂抹酱和夹心在一定程度上也是可以通用的。比较理想的涂抹酱和夹心在较广温度范围内，需具备合适的质构，不能太硬而无法涂抹且不能有油脂析出。
US5762990A中提到在含有坚果或高含油量的夹心中，低熔点组分会迁移到巧克力外层或者蛋糕、面包等谷物外层，从而引起产品的感官和口感不良，如夹心发生油脂迁移后引起巧克力外壳起霜或有油斑，面包、威化等烘焙品中芯料发干，影响口感和外观。因此，US562990A采用添加低HLB值蔗糖酯到油脂中，来抑制夹心油中液态油脂迁移到巧克力外壳中。
WO2016038155A采用调温油脂乳木果硬脂与液态油混合用于巧克力和烘焙品的夹心，该夹心需调温后使用，结晶快，在18-30℃储藏没有油脂起霜和分离的现象。但夹心需调温，且烘焙品的温度也需和调温后的夹心较接近。
在夏季等高温天气下，市售普通巧克力夹心和涂抹酱很容易发生油脂析出而影响产品的品质。一般用在面包和蛋糕等烘焙品的夹心，是在焙烤后注入，伴随面包面团一起发酵且耐焙烤的夹心则很少出现，若夹心高温烘烤后，油脂熔化会进入面团的孔隙中，油脂被面团吸收，导致夹心发干。
发明内容
本发明通过对夹心油脂原料搭配，制备出低饱和、高温稳定的夹心油脂组合物。因 此，本发明的目的在于提供一种低饱和脂肪酸含量的油脂组合物，该组合物制备的酱料较稳定，高温不易渗油，且可用于面包、曲奇和蛋糕等烘焙品中，耐烘烤，夹心不易发干。
本发明的油脂组合物任选地含有乳化剂，并具有以下特征：
(1)10℃的固体脂肪含量≥8％；
(2)20℃的固体脂肪含量≥2％；和
(3)10℃等温结晶4分钟时的固体脂肪含量≥2％。
在一个或多个实施方案中，本发明的油脂组合物不含有乳化剂，并具有以下特征：
(1)10℃的固体脂肪含量≥10％；
(2)20℃的固体脂肪含量≥5％；和
(3)10℃等温结晶4分钟时的固体脂肪含量≥3％。
在一个或多个实施方案中，不含有乳化剂的所述油脂组合物10℃的固体脂肪含量在10～50％之间，优选在10～30％之间，更优选在10～20％之间，更优选在10～15％之间。
在一个或多个实施方案中，不含有乳化剂的所述油脂组合物20℃的固体脂肪含量在5～20％之间，优选在5～15％之间，更优选在5～10％之间，更优选在5～8％之间。
在一个或多个实施方案中，不含有乳化剂的所述油脂组合物10℃等温结晶4分钟时的固体脂肪含量在3～20％之间，优选在3～15％之间，更优选在3～10％之间，更优选在5～8％之间，更优选在5～6％之间。
在一个或多个实施方案中，不含有乳化剂的所述油脂组合物还具有以下一个或任意多个特征：
(4)液态油含量≥50％，优选≥70％；
(5)固脂含量≥0.5％，优选≥1.5％，更优选≥3％；
(6)饱和脂肪酸(SAFA)含量≤60％，优选≤55％，优选在20～50％之间；
(7)25℃的固体脂肪含量在2～10％之间，优选在3～7％之间，更优选在4～6％之间；
(8)30℃的固体脂肪含量在1～8％之间，优选在2～6％之间，更优选在3～5％之间；
(9)35℃的固体脂肪含量在1～5％之间，优选在1～4％之间，更优选在2～3％之间；和
(10)40℃的固体脂肪含量在0.5～2％之间，优选在0.8～1.5％之间。
在一个或多个实施方案中，所述油脂组合物含乳化剂并具有以下特征：(1)10℃的固体脂肪含量≥8％；(2)20℃的固体脂肪含量≥2％；和(3)10℃等温结晶4分钟时 的固体脂肪含量≥2％。优选的是，该类油脂组合物是非氢化油脂组合物。
在一个或多个实施方案中，含乳化剂的该油脂组合物10℃的固体脂肪含量在8～50％之间，优选在8～30％之间，更优选在8～15％之间，更优选在8～12％之间。
在一个或多个实施方案中，含乳化剂的该油脂组合物20℃的固体脂肪含量在2～20％之间，优选在2～10％之间，更优选在2～5％之间。
在一个或多个实施方案中，含乳化剂的该油脂组合物10℃等温结晶4分钟时的固体脂肪含量在2～20％之间，优选在2～12％之间，更优选在2～8％之间，更优选在2～4％。
在一个或多个实施方案中，含乳化剂的该油脂组合物还具有以下一个或任意多个特征：
(4)液态油含量≥70％；例如在70～90％或75～85％之间；
(5)固脂含量≥3％；例如在8～30％或10～25％之间；
(6)饱和脂肪酸(SAFA)含量≤60％，优选≤55％，优选在20～50％之间；
(7)25℃的固体脂肪含量在0.1～5％之间，优选在0.1～3％之间；
(8)30℃的固体脂肪含量在0.1～3％之间，优选在0.1～1％之间；
(9)35℃的固体脂肪含量在0.1～2％之间，优选在0.1～1％之间；和
(10)40℃的固体脂肪含量为0。
在一个或多个实施方案中，以其所含脂肪酸总重计，所述油脂组合物含10～40％的C16:0、20～50％的C18:1C和10～50％的C18:2C。
在一个或多个实施方案中，所述液体油为熔点低于10℃的油脂，选自：天然植物油脂，如棕榈油、大豆油、葵花籽油、花生油、菜籽油、棉籽油、玉米油、红花籽油、芝麻油、米糠油、亚麻籽油、橄榄油、榛子油、山核桃油、杏仁油、腰果油、夏威夷果油、开心果油、棕榈仁油和椰子油，和天然植物油脂的分提物或酯交换改性后的油脂。
在一个或多个实施方案中，所述固脂是指常温下呈现固态或半固态的油脂，选自：棕榈油分提硬脂、棕榈仁油分提硬脂、棉籽油分提硬脂、牛油分提硬脂、猪油分提硬脂、乌桕子分提硬脂、乳木果油及其分提硬脂、婆罗双树脂及其分提硬脂、芒果脂及其分提硬脂中的一种或多种，以及这些油的各单一油或者混合油、这些油的各单一油或者混合油进行酯交换得到的酯交换油、这些油的各单一油或者混合油的分提油，或者上述液态油脂经过全氢化的油脂。
本发明还提供一种酱料，所述酱料含有本文所述的油脂组合物，或使用本文所述的油脂组合物作为其油脂的一部分或全部制备得到。
在一个或多个实施方案中，以酱料的重量计，本文所述油脂组合物的含量为20～50 ％。
在一个或多个实施方案中，所述酱料含有20～50％的本文所述的油脂组合物和50～80％的固形物。
在一个或多个实施方案中，所述酱料是巧克力酱或米粞酱，其中巧克力酱包括白巧克力酱、牛奶/黑巧克力酱、榛子巧克力酱、咖啡巧克力酱等，米粞酱包括纯米粞酱、芝麻米粞酱等。
巧克力酱可含有本发明的油脂组合物、糖、可可粉、奶粉、坚果和风味物质。
米粞酱可含有本发明的油脂组合物、糖、米粞粉、奶粉和风味物质。
在一个或多个实施方案中，所述固形物选自：糖、可可粉、乳粉、坚果酱、风味物质粉料和乳化稳定剂。
在一个或多个实施方案中，所述风味物质粉料选自：米粞粉、花生蛋白粉、大豆蛋白粉、抹茶粉、草莓粉、咖啡粉、芝士粉、芝麻粉、红枣粉、红豆粉和绿豆粉。
在一个或多个实施方案中，以酱料重量计，糖的含量为20～60％。
在一个或多个实施方案中，以酱料重量计，可可粉的含量为0～40％，例如0～30％或5～20％。
在一个或多个实施方案中，以酱料重量计，乳粉选自全脂奶粉、脱脂奶粉、乳清粉中的一种或多种，总含量为0～30％，如0～20％或5～15％。
在一个或多个实施方案中，以酱料重量计，坚果酱和风味物质粉料的含量为0～40％，如0～30％或5～20％。
在一个或多个实施方案中，以酱料重量计，乳化稳定剂的含量为0～10％，如0.4～5％。
在一个或多个实施方案中，所述乳化稳定剂选自大豆卵磷脂、聚甘油蓖麻醇酯、聚甘油脂肪酸酯中的一种或多种。
在一个或多个实施方案中，所述酱料具有以下一项或多项特征：
(1)在35℃储藏维持不渗油的天数≥20天，如≥25或≥30天；
(2)在25℃下的硬度≤1000g，如≤700g，或在100～650g之间；和
(3)在25℃下的涂抹性≥100g·sec，例如在200～5000g·sec之间或在300～3000g·sec之间。
本发明还提供一种夹心，所述夹心含有本文所述的油脂组合物或酱料。
本发明还提供一种含本文所述的油脂组合物或酱料或夹心的食品，优选为巧克力产品或烘焙品。
本发明还提供本发明油脂组合物在制备用于制备巧克力产品或烘焙品的夹心的酱 料中的应用，或在制备巧克力产品或烘焙品中的应用。
本发明还提供一种油脂组合物的制备方法，所述方法包括混合原料油脂，以使得所得混合物满足以下特性的步骤：
(1)10℃的固体脂肪含量≥8％，如≥10％；
(2)20℃的固体脂肪含量≥2％，如≥5％；和
(3)10℃等温结晶4分钟时的固体脂肪含量≥2％，如≥3％。
附图说明
图1：实施例1－3及对比例1－3的巧克力酱在35℃储藏1个月后的产品状态。第一排从左到右分别为实施例1－3的产品状态；第二排从左到右分别为对比例1－3的产品状态。
图2：实施例4和对比例4的米粞酱在耐烤面包夹心中应用效果。左图为实施例4，右图为对比例4。
图3：实施例5和对比例5的米粞酱在耐烤面包夹心中应用效果。左图为实施例5，右图为对比例5。
图4：实施例6-8及对比例6-11的巧克力酱在35℃储藏1个月后的结果。
具体实施方式
应理解，在本发明范围内中，本发明的上述各技术特征和在下文(如实施例)中具体描述的各技术特征之间都可以互相组合，从而构成优选的技术方案。
本发明通过对油脂原料搭配，任选地添加乳化剂，制备出了低饱和的油脂组合物。由该组合物制成的酱料较稳定，高温不易渗油，且可用于面包、曲奇和蛋糕等烘焙品中，耐烘烤，夹心不易发干。
本发明的油脂组合物具有以下特征：
(1)10℃的固体脂肪含量≥8％；
(2)20℃的固体脂肪含量≥2％；和
(3)10℃等温结晶4分钟时的固体脂肪含量≥2％。优选地，本发明的油脂组合物10℃的固体脂肪含量在8～50％之间，如8～30％、8～15％、8～12％或10～50％、10～30％、10～20％或10～15％。
优选地，本发明的油脂组合物20℃的固体脂肪含量在2～20％之间，如2～10％、2～5％或5～20％、5～15％、5～10％或5～8％。
优选地，本发明的油脂组合物10℃等温结晶4分钟时的固体脂肪含量在2～20％之 间，如2～12％、2～8％、2～4％或3～20％、3～15％、3～10％、5～8％或5～6％。
优选地，本发明的油脂组合物的饱和脂肪酸(SAFA)含量≤60％，优选≤55％，优选在20～50％之间。
优选地，本发明的油脂组合物25℃的固体脂肪含量在0.1～10％之间，如0.1～3％、3～7％或4～6％。
优选地，本发明的油脂组合物30℃的固体脂肪含量在0.1～8％之间，如1～8％、2～6％、3～5％或0.1～3％、0.1～1％；
优选地，本发明的油脂组合物35℃的固体脂肪含量在0.1～5之间，如1～5％、1～4％、2～3％或0.1～2％、0.1～1％。
优选地，本发明的油脂组合物40℃的固体脂肪含量在0～2％之间，如0.5～2％、0.8～1.5％，或者为0％。
优选地，以其所含脂肪酸总重计，本发明油脂组合物含10～40％(如18～40％)的C16:0、20～50％的C18:1C和10～50％的C18:2C。
本发明的油脂组合物可由一种或一种以上植物油脂制成。原料油脂可以是任何可食用的植物油及其分提或改性产物，也可以单独或复配使用，只要满足本发明对不同温度下的固体脂肪含量(SFC)以及10℃等温结晶4min的固体脂肪含量要求即可。
举例而言，本发明的油脂组合物可含有液体油和固脂。本文中，液体油为熔点低于10℃的油脂，可选自：天然植物油脂，如棕榈油、大豆油、葵花籽油、花生油、菜籽油、棉籽油、玉米油、红花籽油、芝麻油、米糠油、亚麻籽油、橄榄油、榛子油、山核桃油、杏仁油、腰果油、夏威夷果油、开心果油、棕榈仁油和椰子油，和天然植物油脂的分提物或酯交换改性后的油脂。固脂为常温下呈现固态或半固态的油脂，可选自：棕榈油分提硬脂、棕榈仁油分提硬脂、棉籽油分提硬脂、牛油分提硬脂、猪油分提硬脂、乌桕子分提硬脂、乳木果油及其分提硬脂、婆罗双树脂及其分提硬脂、芒果脂及其分提硬脂中的一种或多种，以及这些油的各单一油或者混合油、这些油的各单一油或者混合油进行酯交换得到的酯交换油、这些油的各单一油或者混合油的分提油，或者上述液态油脂经过全氢化的油脂。可使用上述液体油中的一种或任意多种的混合物，以及使用上述固脂中的任意一种或任意多种的混合物。
本发明的油脂组合物中，液态油脂的含量可在50％以上，例如，在70％以上、80％以上、85％以上，甚至在90％以上。在某些实施方案中，本发明油脂组合物中液态油脂的含量为50～98％，如70％～98％、80～98％、85～98％、75～97％、70～90％或75～85％。
本发明的油脂组合物中，固脂的含量≥0.5％，优选≥1.5％，优选在3％以上，例如在 8％以上或10％以上。在某些实施方案中，本发明油脂组合物中固脂的含量为3～25％，例如3～22％、3～15％或10～25％。
在某些实施方案中，用于制备本发明油脂组合物的油脂尤其包括棕榈液油、大豆油、棕榈油分提硬脂、全氢化菜籽油和全氢化大豆油中的任意一种或多种液态油脂和任意一种或多种固脂。
一般而言，用于制备本发明油脂组合物的棕榈油或其分提物的碘价可在30以上，例如在35以上、在40以上或在45以上。例如，所使用的棕榈液油的IV值可≥50，例如≥60，或在55～70之间；棕榈油分提硬脂的IV值可≥35，例如≥45，或在40～60之间。还可以使用的是棕榈油中熔点分提物，优选地，其IV≥40，例如在40～55之间。
适用于本发明的乳化剂可以是本领域周知的用于油脂的乳化剂，包括但不限于单甘酯、单双甘酯、以及单双甘酯与甘三酯形成的复合型乳化剂中的一种或一种以上。优选的是，乳化剂中的脂肪酸是碳数在4-22的任意饱和或不饱和脂肪酸。通常，以油脂组合物总重计，乳化剂的含量≥2％，优选在2～20％、2～10％或3～6％的范围内。
在某些实施方案中，本发明的油脂组合物不含有乳化剂，其具有以下特征：
(1)10℃的固体脂肪含量≥10％；
(2)20℃的固体脂肪含量≥5％；和
(3)10℃等温结晶4分钟时的固体脂肪含量≥3％。
优选地，不含乳化剂的该油脂组合物10℃的固体脂肪含量在10～50％之间，优选在10～30％之间，更优选在10～20％之间，更优选在10～15％之间。
优选地，不含乳化剂的该油脂组合物20℃的固体脂肪含量在5～20％之间，优选在5～15％之间，更优选在5～10％之间，更优选在5～8％之间。
优选地，不含乳化剂的该油脂组合物10℃等温结晶4分钟时的固体脂肪含量在3～20％之间，优选在3～15％之间，更优选在3～10％之间，更优选在5～8％之间，更优选在5～6％之间。
例如，在某些实施方案中，不含乳化剂的该油脂组合物10℃的固体脂肪含量在10～20％之间，优选在10～15％之间；20℃的固体脂肪含量在在5～10之间，优选在5～8％之间；10℃等温结晶4分钟时的固体脂肪含量在5～8％之间，优选在5～6％之间。
在某些实施方案中，不含乳化剂的该油脂组合物还具有以下一个或任意多个特征：
(4)液态油含量≥50％，优选≥70％；例如在80～98％或85～98％之间
(5)固脂含量≥0.5％，优选≥1.5％，更优选≥3％；例如在1.5～15％或3～15％之间；
(6)饱和脂肪酸(SAFA)含量≤60％，优选≤55％，优选在20～50％之间；
(7)25℃的固体脂肪含量在2～10％之间，优选在3～7％之间，更优选在4～6％ 之间；
(8)30℃的固体脂肪含量在1～8％之间，优选在2～6％之间，更优选在3～5％之间；
(9)35℃的固体脂肪含量在1～5％之间，优选在1～4％之间，更优选在2～3％之间；
(10)40℃的固体脂肪含量在0.5～2％之间，优选在0.8～1.5％之间；和
(11)以其所含脂肪酸总重计，该油脂组合物含10～40％的C16:0、20～50％的C18:1C和10～50％的C18:2C。
本文中，SAFA表示碳数为4～24的所有饱和脂肪酸；10℃等温结晶4min时SFC表示油脂完全熔化后在10℃等温结晶4min时的固体脂肪含量。
在某些实施方案中，本发明的不含乳化剂的油脂组合物可具有以下特征(1)－(3)：
(1)10℃的固体脂肪含量在12～15％之间；
(2)20℃的固体脂肪含量在5～7％之间；和
(3)10℃等温结晶4分钟时的固体脂肪含量在5～6％之间；和
任选的一个或多个以下特征：
(4)液态油含量≥80％，如在85～98％之间；
(5)固脂含量≥3％，如在3～15％之间；
(6)饱和脂肪酸(SAFA)含量在35～45％之间；
(7)25℃的固体脂肪含量在4～6％之间；
(8)30℃的固体脂肪含量在3～5％之间；
(9)35℃的固体脂肪含量在2～3％之间；
(10)40℃的固体脂肪含量在0.8～1.5％之间；
(11)以其所含脂肪酸总重计，该油脂组合物含30～40％的C16:0、40～50％的C18:1C和10～20％的C18:2C。
在某些实施方案中，本发明的不含乳化剂的油脂组合物具有以下特征：
(1)10℃的固体脂肪含量在10～13％之间；
(2)20℃的固体脂肪含量在5～7％之间；和
(3)10℃等温结晶4分钟时的固体脂肪含量在5～6％之间；和
任选的一个或多个以下特征：
(4)液态油含量≥80％，如在85～98％之间；
(5)固脂含量≥10％，如在3～15％之间；
(6)饱和脂肪酸(SAFA)含量在20～30％之间；
(7)25℃的固体脂肪含量在4～6％之间；
(8)30℃的固体脂肪含量在3～5％之间；
(9)35℃的固体脂肪含量在1.5～2.5％之间；
(10)40℃的固体脂肪含量在0.8～1.5％之间；
(11)以其所含脂肪酸总重计，该油脂组合物含10～20％的C16:0、20～30％的C18:1C和40～50％的C18:2C。
在某些实施方案中，本发明不含乳化剂的油脂组合物是棕榈液油、棕榈油分提硬脂和全氢化菜籽油的混合物，其质量比可在20～25：1～3：1的范围内。在某些实施方案中，该油脂组合物是棕榈液油与全氢化大豆油的混合物，两者的质量比可以在95～99：1～5的范围内。在其它实施方案中，该油脂组合物是大豆油、棕榈油分提硬脂和全氢化菜籽油的混合物，其质量比可在20～25：1～3：1的范围内。
本发明发现，在某些实施方案中，若在本发明具有本文所述油脂组成的油脂组合物中添加乳化剂，则油脂组合物10℃的固体脂肪含量可低至8％、20℃的固体脂肪含量可低至2％、10℃等温结晶4分钟时的固体脂肪含量可低至2％，由该油脂组合物制备得到酱料仍然具有非常优异的稳定性，高温不易渗油。
因此，本发明提供一种含乳化剂的油脂组合物，该油脂组合物具有以下特征：(1)10℃的固体脂肪含量≥8％；(2)20℃的固体脂肪含量≥2％；和(3)10℃等温结晶4分钟时的固体脂肪含量≥2％。优选的是，该类油脂组合物是非氢化油脂组合物。
优选地，含乳化剂的该油脂组合物10℃的固体脂肪含量在8～50％之间，优选在8～30％之间，更优选在8～15％之间，更优选在8～12％之间。
优选地，含乳化剂的该油脂组合物20℃的固体脂肪含量在2～20％之间，优选在2～10％之间，更优选在2～5％之间。
优选地，含乳化剂的该油脂组合物10℃等温结晶4分钟时的固体脂肪含量在2～20％之间，优选在2～12％之间，更优选在2～8％之间，更优选在2～4％。
例如，在某些实施方案中，含乳化剂的该油脂组合物10℃的固体脂肪含量在8～15％之间，优选在8～11％之间；20℃的固体脂肪含量在在2～10之间，优选在2～5％之间；10℃等温结晶4分钟时的固体脂肪含量在2～8％之间，优选在2～4％之间。
在某些实施方案中，含乳化剂的该油脂组合物还具有以下一个或任意多个特征：
(4)液态油含量≥70％；例如在70～90％或75～85％之间；
(5)固脂含量≥8％；例如在8～30％或10～25％之间；
(6)饱和脂肪酸(SAFA)含量≤60％，优选≤55％，优选在20～50％之间；
(7)25℃的固体脂肪含量在0.1～5％之间，优选在0.1～3％之间；
(8)30℃的固体脂肪含量在0.1～3％之间，优选在0.1～1％之间；
(9)35℃的固体脂肪含量在0.1～2％之间，优选在0.1～1％之间；
(10)40℃的固体脂肪含量为0；和
(11)以其所含脂肪酸总重计，该油脂组合物含18～40％的C16:0、20～50％的C18:1C和10～50％的C18:2C。
在某些实施方案中，本发明含乳化剂的油脂组合物可具有以下特征(1)-(3)：
(1)10℃的固体脂肪含量在8～15％之间；
(2)20℃的固体脂肪含量在2～10％之间；和
(3)10℃等温结晶4分钟时的固体脂肪含量在2～8％之间；和
任选的一个或多个以下特征：
(4)液态油含量在70～90％之间；
(5)固脂含量在10～25％之间；
(6)饱和脂肪酸(SAFA)含量在20～50％之间；
(7)25℃的固体脂肪含量在0.1～3％之间；
(8)30℃的固体脂肪含量在0.1～1％之间；
(9)35℃的固体脂肪含量在0.1～1％之间；
(10)40℃的固体脂肪含量为0；和
(11)以其所含脂肪酸总重计，该油脂组合物含18～40％的C16:0、20～50％的C18:1C和10～50％的C18:2C。
在某些实施方案中，本发明含乳化剂的油脂组合物具有以下特征：
(1)10℃的固体脂肪含量在8～12％之间；
(2)20℃的固体脂肪含量在2～5％之间；和
(3)10℃等温结晶4分钟时的固体脂肪含量在2～4％之间；和
任选的一个或多个以下特征：
(4)液态油含量在75～85％之间；
(5)固脂含量在10～25％之间；
(6)饱和脂肪酸(SAFA)含量在20～50％之间；
(7)25℃的固体脂肪含量在0.1～3％之间；
(8)30℃的固体脂肪含量在0.1～1％之间；
(9)35℃的固体脂肪含量在0.1～1％之间；
(10)40℃的固体脂肪含量为0；和
(11)以其所含脂肪酸总重计，该油脂组合物含18～35％的C16:0、25～50％的 C18:1C和10～45％的C18:2C。
在某些实施方案中，本发明含乳化剂的油脂组合物是棕榈液油和棕榈油分提硬脂的混合物，其质量比可在3～9之间，例如4～8或～7.54之间。在某些实施方案中，本发明含乳化剂的油脂组合物是大豆油与棕榈油分提硬脂的混合物，其质量比可在1～5之间，例如3～4之间。
例如，在某些实施方案中，本发明的油脂组合物是液态油脂(尤其是棕榈液油或大豆油)与固脂(尤其是棕榈油分提硬脂)和乳化剂的混合物，其质量比可在75～85：10～25：2～5的范围内。
本发明发现，将油脂组合物10℃的固体脂肪含量、20℃的固体脂肪含量及10℃等温结晶4分钟时的固体脂肪含量控制在本文所述的范围内，制备出的油脂组合物用于制备夹心或酱料时，所制备得到的夹心或酱料较稳定，高温不易渗油，可用于面包、曲奇和蛋糕等烘焙品中，耐烘烤，夹心不易发干。因此，本发明提供一种油脂组合物的制备方法，所述方法包括混合原料油脂，以使得所得混合物满足本文所述的10℃的固体脂肪含量范围、20℃的固体脂肪含量范围及10℃等温结晶4分钟时的固体脂肪含量范围的步骤。
原料油脂可以是本领域常规的各种食用油，包括但不限于前文所述的各种液体油与固脂。优选的是，所制备得到的油脂组合物中的液体油和固脂的含量也在本文所描述的范围内。原料油脂的用量可根据所期望获得的油脂特性而加以调整，只要所制备得到的油脂组合物的10℃的固体脂肪含量、20℃的固体脂肪含量及10℃等温结晶4分钟时的固体脂肪含量在本文所述的范围内即可。
在某些实施方案中，优选的是，所得混合物同时也满足本文前述任一实施方案所述的第(4)至(11)项中的任意一项或任意多项所述的特性。
基于本发明所要获得的油脂组合物特性，本领域技术人员可采用本领域常规的技术手段来制备该油脂组合物。例如，可根据期望获得的油脂组合物的特性选择合适的油脂种类和用量，采用常规的方法混合均匀，即可获得本发明的油脂组合物。需要时，可根据本领域常规的技术手段，或参照本文所述的各种测试方法测试所得油脂组合物的各项性能参数，以确保制备得到的油脂组合物具有本文所述的各项特征。
本发明的油脂组合物可用来替换常规用来制备酱料的油脂的一部分或全部，用来制备酱料或夹心。酱料可以是夹心酱、涂抹酱或蘸酱。酱料的其它成分可保持不变，为常规的酱料组分。具体而言，酱料通常含有本发明的油脂组合物和固形物，油脂组合物的含量可在20～50％之间，固形物的含量可在50～80％之间。
酱料中的固形物可选自：糖、可可粉、乳粉、坚果酱、风味物质粉料和乳化稳定剂 中的一种或多种。坚果酱可包括榛子、夏威夷果、腰果、开心果、山核桃、杏仁等坚果制备的酱中的任意一种或任意多种的混合物。风味物质粉料可选自：米粞粉、花生蛋白粉、大豆蛋白粉、抹茶粉、草莓粉、咖啡粉、芝士粉、芝麻粉、红枣粉、红豆粉和绿豆粉中的一种或多种。乳粉可选自全脂奶粉、脱脂奶粉、乳清粉中的一种或多种。乳化稳定剂选自大豆卵磷脂、聚甘油蓖麻醇酯、聚甘油脂肪酸酯中的一种或多种。
通常，以酱料重量计，糖的含量为20～60％；可可粉的含量为0～40％，例如0～30％或5～20％；乳粉的含量为0～30％，如0～20％或5～15％；坚果酱和风味物质粉料的含量为0～40％，如0～30％或5～20％；乳化稳定剂的含量为0～10％，如0.4～5％或0.4～1％。
酱料可以是巧克力酱或米粞酱，其中巧克力酱包括白巧克力酱、牛奶/黑巧克力酱、榛子巧克力酱、咖啡巧克力酱等，米粞酱包括纯米粞酱、芝麻米粞酱等。巧克力酱可含有本发明的油脂组合物、糖、可可粉、奶粉、坚果和风味物质。米粞酱可含有本发明的油脂组合物、糖、米粞粉、奶粉和风味物质。
可采用常规的球磨机或三辊机+精炼机来制备本发明的酱料。通常，处理前加入适量的乳化稳定剂。
本发明的酱料可具有以下一项或多项特征：
(1)在35℃储藏维持不渗油的天数≥20天，如≥25或≥30天；
(2)25℃的硬度≤1000g，如≤700g，或在100～650g之间，或在200～400g之间，或250～400g之间，或在300～400g之间，或在200-300g之间；和
(3)25℃的涂抹性≥100g·sec，例如在200～5000g·sec之间，在300～3000g·sec之间，在500～1500g·sec之间，或在700～1200g·sec之间，或在500～800g·sec之间，如在600-700g·sec之间。
本发明的酱料可用来制备食品的夹心，包括巧克力产品的夹心，或烘焙品的夹心。因此，本发明提供一种夹心，其含有本文所述的油脂组合物或酱料。夹心可以是合适的形状和大小。
本发明还提供一种含本文所述的油脂组合物或酱料或夹心的食品，优选为巧克力产品、烘焙品或涂抹有酱料的食品。烘焙品可以是各种面包、曲奇、威化和蛋糕等。
本发明还提供本发明油脂组合物在制备用于制备巧克力产品或烘焙品的夹心的酱料中的应用，或在制备巧克力产品或烘焙品中的应用，或在改善或提高酱料或夹心耐烘烤性，尤其是耐高温抗渗油性中的应用。
实施例
本发明的下述实施例，使用的植物油均来自嘉里特种油脂(上海)有限公司。
下述实施例中采用的检测方法如下：
脂肪酸组成：脂肪酸甲酯的制备参考AOCS Ce 2-66标准，色谱柱：CP-Si188石英毛细柱(50m×0.25mm，0.2μm)；升温程序：80℃保持2min，10℃/min升至120℃，5℃/min升至180℃，保持2min，再以25℃/min升至230℃，保持5min；载气(He)流速1.5mL/min，压力0.1MPa，进样量0.2μL；分流比75:1。
固体脂肪曲线：采用脉冲核磁共振仪(p-NMR)测定样品SFC。装4ml样品于NMR专用玻璃管，60℃水浴保持30min，转移至0℃水浴保持60min，然后分别在10，20，25，30，35和40℃恒温水浴中保持30min，测定不同温度下的SFC。
10℃等温结晶固脂曲线：装4ml样品于NMR专用玻璃管，60℃水浴保持30min，转移至10℃水浴锅开始计时，等温结晶2，4，6，8，10，15，20，25，30min时测定不同时间下的SFC。
25℃下的硬度：称取50g巧克力酱直接灌装在100ml一次性布丁盒中，然后放在20-25℃环境中稳定2-3天，随后在25℃放置2周，之后进行硬度测试。采用质构仪测定巧克力酱的硬度。质构仪测试条件为：HDP-SR探头，采用下压模式，下压深度为10mm，测试速度为1mm/sec。以下压时探头所受最大力记为巧克力酱的硬度。
25℃下的涂抹性：称取50g巧克力酱直接灌装在100ml一次性布丁盒中，然后放在20-25℃环境中稳定2-3天，随后在25℃放置2周，之后进行涂抹性测试。涂抹性也采用质构仪，测试条件与硬度条件一致。涂抹性的计算采用下压受力曲线与横轴时间的峰面积值。
35℃储藏实验及感官评价：称取50g巧克力酱直接灌装在100ml一次性布丁盒中，然后放在20-25℃环境中稳定2-3天。将稳定后的巧克力酱置于35℃恒温箱中储藏，每隔1周观察酱的状态，10位及10位以上品评员对巧克力酱的渗油情况进行感官评价。0-40分来打分，0表示无渗油；10表示仅有微弱渗油，发生在边缘；20表示部分渗油，表面不平整；30表示薄层渗油，表面不平整；40表示有明显的厚油层。分值越低，表面酱越不易渗油，分值越高，表面渗油越严重。
制备例1：油脂组合物的制备和性能测试
油脂组合物1：质量比为22：2：1的棕榈液油(IV≥64)、棕榈油分提硬脂(IV＝48)与全氢化菜籽油的混合物。
熔化混合均匀后，测定油脂组合物1的脂肪酸组成、固体脂肪含量和10℃等温结晶4分钟时的SFC。
油脂组合物2：质量比为97：3的棕榈液油(IV≥64)与全氢化大豆油的混合物。
熔化混合均匀后，测定油脂组合物2的脂肪酸组成、固体脂肪含量和10℃等温结晶4分钟时的SFC。
油脂组合物3：质量比为22：2：1的大豆油、棕榈油分提硬脂(IV＝48)和全氢化菜籽油的混合物。
熔化混合均匀后，测定油脂组合物3的脂肪酸组成、固体脂肪含量和10℃等温结晶4分钟时的SFC。
油脂组合物4：质量比为7：3的棕榈液油(IV≥64)与棕榈油中熔点分提物(IV＝45)的混合物。
熔化混合均匀后，测定油脂组合物4的脂肪酸组成固体脂肪含量和10℃等温结晶4分钟时的SFC。
油脂组合物5：质量比为98.5：1.5的棕榈液油(IV≥64)与全氢化菜籽油的混合物。
熔化混合均匀后，测定油脂组合物5的脂肪酸组成固体脂肪含量和10℃等温结晶4分钟时的SFC。
油脂组合物6：质量比为59：40：1的棕榈液油(IV＝54)、大豆油和全氢化菜籽油的混合物。
熔化混合均匀后，测定油脂组合物6的脂肪酸组成固体脂肪含量和10℃等温结晶4分钟时的SFC。
按前文所述方法测试上述油脂组合物1－6的脂肪酸组成(FAC)、不同温度的SFC以及10℃等温结晶4分钟时的SFC。结果如下表1所示。
表1
Figure PCTCN2018119299-appb-000001
Figure PCTCN2018119299-appb-000002
实施例1
称取油脂组合物1、糖、碱化可可粉和脱脂奶粉，采用球磨机或三辊机+精炼机结合，出料前加入0.5％大豆卵磷脂，制成巧克力酱。油脂组合物1、糖、碱化可可粉和脱脂奶粉的质量百分比为40％、40％、10％和10％。
按前文所述方法测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果见下表2和3和图1(第一排第1张图)。
实施例2
称取油脂组合物2、糖、碱化可可粉和脱脂奶粉，采用球磨机或三辊机+精炼机结合，出料前加入0.5％大豆卵磷脂，制成巧克力酱。油脂组合物2、糖、碱化可可粉和脱脂奶粉的质量百分比为40％、40％、10％和10％。
按前文所述方法测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价， 以及巧克力酱在25℃的硬度及涂抹性，结果见下表2和3和图1(第一排第2张图)。
实施例3
称取油脂组合物3、糖、碱化可可粉和脱脂奶粉，采用球磨机或三辊机+精炼机结合，出料前加入0.5％大豆卵磷脂，制成巧克力酱。油脂组合物3、糖、碱化可可粉和脱脂奶粉的质量百分比为40％、40％、10％和10％。
按前文所述方法测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果见下表2和3和图1(第一排第3张图)。
对比例1
称取油脂组合物4、糖、碱化可可粉和脱脂奶粉，采用球磨机或三辊机+精炼机结合，出料前加入0.5％大豆卵磷脂，制成巧克力酱。油脂组合物4、糖、碱化可可粉和脱脂奶粉的质量百分比为40％、40％、10％和10％。
按前文所述方法测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果见下表2和3和图1(第二排第1张图)。
对比例2
称取油脂组合物5、糖、碱化可可粉和脱脂奶粉，采用球磨机或三辊机+精炼机结合，出料前加入0.5％大豆卵磷脂，制成巧克力酱。油脂组合物5、糖、碱化可可粉和脱脂奶粉的质量百分比为40％、40％、10％和10％。
按前文所述方法测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果见下表2和3和图1(第二排第2张图)。
对比例3
称取油脂组合物6、糖、碱化可可粉和脱脂奶粉，采用球磨机或三辊机+精炼机结合，出料前加入0.5％大豆卵磷脂，制成巧克力酱。油脂组合物6、糖、碱化可可粉和脱脂奶粉的质量百分比为40％、40％、10％和10％。
按前文所述方法测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果见下表2和3和图1(第二排第3张图)。
表2：巧克力酱在35℃储藏1个月后的渗油评价
  渗油评价
实施例1 0
实施例2 0
实施例3 0
对比例1 40
对比例2 25
对比例3 20
表3：巧克力酱在25℃放置2周后的硬度及涂抹性
  25℃硬度(g) 25℃涂抹性(g.sec)
实施例1 321.4 854.1
实施例2 376.1 1028.9
实施例3 300.6 750.0
对比例1 13.7 35.6
对比例2 90.0 240.0
对比例3 150.0 380.7
从表2和图1可知，实施例1、实施例2和实施例3的巧克力酱无渗油，表面仍较光亮平整；对比例1、对比例2和对比例3制备的巧克力酱均出现不同程度的渗油，其中对比例1的渗油最为明显，表面出现较厚的油层。用于巧克力酱中的油脂，需具有一定量的液油来保证涂抹的可操作性；也需要一定量的固脂来维持合适的结晶骨架，保证巧克力酱的稳定性。对比例2和对比例3的巧克力酱在35℃储藏1个月后均出现了渗油现象。
实施例4
称取油脂组合物1、糖和米粞粉，采用球磨机或三辊机+精炼机结合，出料前加入0.4％大豆卵磷脂，制成米粞酱。油脂组合物1、糖和米粞粉的质量百分比为40％、42％和18％。将20g米粞酱包入50g的面包面团中，38℃醒发40-50分钟后进入烤箱，上火190℃，下火175℃烤15-18分钟。结果见图2左图。
实施例5
称取油脂组合物2、糖和米粞粉，采用球磨机或三辊机+精炼机结合，出料前加入0.4％大豆卵磷脂，制成米粞酱。油脂组合物2、糖和米粞粉的质量百分比为40％、42％和 18％。将20g米粞酱包入50g的面包面团中，38℃醒发40-50分钟后进入烤箱，上火190℃，下火175℃烤15-18分钟。结果见图3左图。
对比例4
称取油脂组合物4、糖和米粞粉，采用球磨机或三辊机+精炼机结合，出料前加入0.4％大豆卵磷脂，制成米粞酱。油脂组合物4、糖和米粞粉的质量百分比为40％、42％和18％。将20g米粞酱包入50g的面包面团中，38℃醒发40-50分钟后进入烤箱，上火190℃，下火175℃烤15-18分钟。结果见图2右图。
对比例5
称取油脂组合物6、糖和米粞粉，采用球磨机或三辊机+精炼机结合，出料前加入0.4％大豆卵磷脂，制成米粞酱。油脂组合物6、糖和米粞粉的质量百分比为40％、42％和18％。将20g米粞酱包入50g的面包面团中，38℃醒发40-50分钟后进入烤箱，上火190℃，下火175℃烤15-18分钟。结果见图3右图。
实施例4和5以及对比例4和5分别将不同的油脂组合物应用于面包夹心，伴随面包面团一起醒发、烘烤，结果如图2和图3所示。由图2和3可知，实施例4和实施例5中的面包烤后，其夹心仍具有光泽性与连续性；而对比例4和对比例5中，烤后的面包夹心中的液油被面包吸收而出现发干，夹心无光泽性与连续性。
制备例2：油脂组合物的制备和性能测试
油脂组合物a：棕榈液油(IV≥64)、棕榈油分提硬脂(IV≥45)及单甘酯以80：17：3质量比混合。
熔化混合均匀后，测定油脂组合物a的脂肪酸组成、固体脂肪含量和10℃等温结晶速率。
油脂组合物b：棕榈液油(IV≥64)、棕榈油分提硬脂(IV≥45)及单双甘酯，以85：12：3质量比混合。
熔化混合均匀后，测定油脂组合物b的脂肪酸组成、固体脂肪含量和10℃等温结晶速率。
油脂组合物c：大豆油、棕榈油分提硬脂(IV≥45)及单双甘酯，以75：22：3质量比混合。
熔化混合均匀后，测定油脂组合物c的脂肪酸组成、固体脂肪含量和10℃等温结晶速率。
油脂组合物d：棕榈液油(IV≥64)与棕榈油中熔点分提物(IV＝45)，以70：30质量比混合。
熔化混合均匀后，测定油脂组合物d的脂肪酸组成固体脂肪含量和10℃等温结晶速率。
油脂组合物e：棕榈液油(IV≥64)与棕榈油中熔点分提物(IV＝45)，以98：2质量比混合。
熔化混合均匀后，测定油脂组合物e的脂肪酸组成固体脂肪含量和10℃等温结晶速率。
油脂组合物f：棕榈液油(IV≥64)、单双甘酯以94.5：5.5质量比混合。
熔化混合均匀后，测定油脂组合物f的脂肪酸组成固体脂肪含量和10℃等温结晶速率。
油脂组合物g：榈液油(IV≥64)、棕榈油分提硬脂(IV≥45)及单甘酯以80：18：2质量比混合。
熔化混合均匀后，测定油脂组合物g的脂肪酸组成固体脂肪含量和10℃等温结晶速率。
油脂组合物h：棕榈液油(IV≥64)、棕榈油分提硬脂(IV≥45)及单双甘酯，以86：13：1质量比混合。
熔化混合均匀后，测定油脂组合物h的脂肪酸组成固体脂肪含量和10℃等温结晶速率。
油脂组合物i：棕榈液油(IV≥64)、棕榈油中熔点分提物(IV＝45)和单甘酯，以97：2：1质量比混合。
熔化混合均匀后，测定油脂组合物i的脂肪酸组成固体脂肪含量和10℃等温结晶速 率。
油脂组合物a-i的脂肪酸组成、固体脂肪含量及10℃等温结晶速率如下表4所示。
表4：油脂组合物脂肪酸组成、固体脂肪含量及10℃等温结晶速率
Figure PCTCN2018119299-appb-000003
实施例6
样品制备：油脂组合物a、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的 质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果如下表5及图4所示。
实施例7
样品制备：油脂组合物b、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果如下表5及图4所示。
实施例8
样品制备：油脂组合物c、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果如下表5及图4所示。
对比例6
样品制备：油脂组合物d、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果如下表5及图4所示。
对比例7
样品制备：油脂组合物e、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果如下表5及图4所示。
对比例8
样品制备：油脂组合物f、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱 在25℃的硬度及涂抹性，结果如下表5及图4所示。
对比例9
样品制备：油脂组合物g、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果如下表5及图4所示。
对比例10
样品制备：油脂组合物h、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果如下表5及图4所示。
对比例11
样品制备：油脂组合物i、糖、碱化可可粉、脱脂奶粉以40％、40％、10％、10％的质量百分比，按照上文提到的巧克力酱制备方法，出料前加入0.5％大豆卵磷脂制成巧克力酱。测定巧克力酱在35℃下储藏实验结果并对渗油与否进行感官评价，以及巧克力酱在25℃的硬度及涂抹性，结果如下表5及图4所示。
表5：巧克力酱在25℃放置2周后的硬度及涂抹性
  硬度(g) 涂抹性(g.sec)
实施例6 214.2 629.5
实施例7 223.5 645.1
实施例8 245.3 651.4
对比例6 13.7 35.6
对比例7 7.9 20.3
对比例8 178.5 534.1
对比例9 201.4 609.4
对比例10 232.5 631.7
对比例11 9 30.2
表6：巧克力酱在35℃储藏1个月后的渗油评价
  渗油评价
实施例6 0
实施例7 0
实施例8 0
对比例6 40
对比例7 30
对比例8 15
对比例9 20
对比例10 25
对比例11 10
将油脂组合物a-i制备成相应的巧克力酱，巧克力酱在35℃储藏1个月后的实验结果如表6和图4所示。实施例6-8的巧克力酱无渗油，表面仍较光亮；对比例6-11的巧克力酱均出现不同程度的渗油，其中对比例6的渗油最为明显，表面出现较厚的油层。油脂组合物a-i的液油含量均>70％。对比例6、9、10的油脂组合物d、g和h中，固脂含量均大于3％，其中油脂组合物d中不含单甘酯，油脂组合物g和h中单、双甘酯含量小于3％，最终巧克力酱在35℃储藏1个月后均出现了渗油现象。对比例7中的油脂组合物e，固脂含量小于3％，不含单双甘酯，巧克力酱在35℃储藏1个月后也出现渗油。对比例8中的油脂组合物f，单、双甘酯的含量为5.5％，大于3％，巧克力酱在35℃储藏后也出现渗油。对比例11中油脂组合物i的固脂和单甘酯含量均<3％，巧克力酱在35℃储藏1个月后出现渗油。而实施例6-8的油脂组合物a-c中液油含量均>70％，固脂含量≥3％，同时单双甘酯的含量≥3％，最终巧克力酱较稳定，在35℃储藏1个月后也未出现渗油的现象。结合表4可知，油脂组合物a-i的SAFA含量均<55％，在20-50％。总体而言，用于巧克力酱或夹心酱中油脂的饱和酸含量不高。
油脂在不同温度的SFC可直接反应制备成巧克力酱后的状态，SFC越高，制备的酱越硬，涂抹性也越差；而油脂结晶的速率快慢则会影响酱料凝结的快慢，如制作威化球夹心时，将夹心酱料注入两个威化半球中，结晶慢油脂的酱料在两个威化半球合并时容易漏料，操作起来不方便。因此，巧克力酱不仅需要合适的硬度及涂抹性，同时也需要具有一定的结晶速率。结合表4，实施例6-8使用的油脂组合物a-c的SFC(10℃)均>8％， 在8-30％；SFC(20℃)均>2％；10℃等温结晶4min的SFC均>2％，2-20％。而出现渗油的对比例6-11对应的油脂组合物d-i，除油脂组合物f，g和h外，油脂组合物d，e，i在10℃等温结晶3min的SFC≤2％，油脂组合物f的SFC(10℃)<8％，油脂组合物e和i的SFC(20℃)<2％。
巧克力酱保持不渗油需要具备一定的结晶骨架，合适的结晶骨架会形成一定的质构和涂抹性。将油脂组合物制成巧克力酱后，实施例6-8的巧克力酱在35℃储藏未渗油的时间均大于30天；对比例6，7，10和11则不到7天均有渗油现象；对比例8和9则在35℃储藏不到1个月出现渗油。根据表5，未渗油的实施例6-8在25℃硬度均<700g，在100-300g之间，25℃涂抹性在600-1000g.sec。对比例6、对比例7和对比例11在35℃储藏不到7天出现渗油现象，它们在25℃的硬度值在7-50g，涂抹性在10-100g.sec，当硬度过软，涂抹性过小，酱料支撑不了因高温带来结晶骨架的破坏，液油容易析出导致渗油现象的发生。
综上知，本发明的油脂组合物具有低饱和脂肪酸、高温稳定的特点，该油脂组合物制备的巧克力软酱较稳定，在夏季等高温条件下不易渗油，且仍能保证较好的口感、涂抹性及质构；且可用于面包、曲奇和蛋糕等烘焙品中，耐烘烤，夹心不易发干。

Claims (11)

  1. 一种油脂组合物，其特征在于，该油脂组合物任选地含有占该油脂组合物总重2％以上的乳化剂，并具有以下特征：
    (1)10℃的固体脂肪含量≥8％；
    (2)20℃的固体脂肪含量≥2％；和
    (3)10℃等温结晶4分钟时的固体脂肪含量≥2％。
  2. 如权利要求1所述的油脂组合物，其特征在于，
    所述油脂组合物10℃的固体脂肪含量在8～50％之间，优选在8～30％之间，更优选在10～15％或8～12％之间；
    所述油脂组合物20℃的固体脂肪含量在2～20％之间，优选在2～15％之间更优选在5～8％或2～5％之间；
    所述油脂组合物10℃等温结晶4分钟时的固体脂肪含量在2～20％之间，优选在2～15％之间，更优选在5～6％或2～4％之间。
  3. 如权利要求1所述的油脂组合物，其特征在于，
    (A)所述油脂组合物含有乳化剂，并具有以下特征：
    (1)10℃的固体脂肪含量≥8％，优选在8～20％之间，更优选在8～12％之间；
    (2)20℃的固体脂肪含量≥2％，优选在2～8％之间，更优选在2～5％之间；和
    (3)10℃等温结晶4分钟时的固体脂肪含量≥2％，优选在2～8％之间，更优选在2～4％之间；或
    (B)所述油脂组合物不含有乳化剂，并具有以下特征：
    (1)10℃的固体脂肪含量≥10％，优选在10～20％之间，更优选在10～15％；
    (2)20℃的固体脂肪含量≥5％，优选在5～10％之间，更优选在5～8％；和
    (3)10℃等温结晶4分钟时的固体脂肪含量≥3％，优选在5～8％之间，更优选在5～6％。
  4. 如权利要求1-3中任一项所述的油脂组合物，其特征在于，所述油脂组合物还具有以下一个或任意多个特征：
    (4)液态油含量≥50％，优选≥70％；
    (5)固脂含量≥3％；
    (6)饱和脂肪酸(SAFA)含量≤60％，优选≤55％，优选在20～50％之间；
    (7)25℃的固体脂肪含量在0.1～10％之间，优选在0.1～3％、3～7％或4～6％之 间；
    (8)30℃的固体脂肪含量在0.1～8％之间，优选在2～6％、3～5％、0.1～3％或0.1～1％之间；
    (9)35℃的固体脂肪含量在0.1～5％之间，优选在0.1～2％、1～4％、2～3％或0.1～1％之间；
    (10)40℃的固体脂肪含量在0～2％之间，优选在0.8～1.5％之间，或者为0％；和
    (11)以其所含脂肪酸总重计，所述油脂组合物含10～40％的C16:0、20～50％的C18:1C和10～50％的C18:2C。
  5. 如权利要求4所述的油脂组合物，其特征在于，
    所述液体油为熔点低于10℃的油脂，选自：天然植物油脂，如棕榈油、大豆油、葵花籽油、花生油、菜籽油、棉籽油、玉米油、红花籽油、芝麻油、米糠油、亚麻籽油、橄榄油、榛子油、山核桃油、杏仁油、腰果油、夏威夷果油、开心果油、棕榈仁油和椰子油，和天然植物油脂的分提物或酯交换改性后的油脂；
    所述固脂为常温下呈现固态或半固态的油脂，选自：棕榈油分提硬脂、棕榈仁油分提硬脂、棉籽油分提硬脂、牛油分提硬脂、猪油分提硬脂、乌桕子分提硬脂、乳木果油及其分提硬脂、婆罗双树脂及其分提硬脂、芒果脂及其分提硬脂中的一种或多种，以及这些油的各单一油或者混合油、这些油的各单一油或者混合油进行酯交换得到的酯交换油、这些油的各单一油或者混合油的分提油，或者上述液态油脂经过全氢化的油脂；
    优选地，所述油脂组合物不含乳化剂，是碘价≥50的棕榈液油、碘价≥35的棕榈油分提硬脂和全氢化菜籽油的混合物，其质量比在20～25：1～3：1的范围内；或是碘价≥50的棕榈液油与全氢化大豆油的混合物，两者的质量比在95～99：1～5的范围内；或是大豆油、碘价≥35的棕榈油分提硬脂和全氢化菜籽油的混合物，其质量比在20～25：1～3：1的范围内；
    优选地，所述油脂组合物含有乳化剂，是碘价≥50的棕榈液油和碘价≥35的棕榈油分提硬脂与乳化剂的混合物，所述棕榈液油与棕榈油分提硬脂的质量比在3～9之间，优选在4～8或4～7.5之间；或者是大豆油与碘价≥30的棕榈油分提硬脂与乳化剂的混合物，所述大豆油与棕榈油分提硬脂的质量比在1～5之间，优选在3～4之间；其中，所述乳化剂的含量为所述油脂组合物的2～20％。
  6. 一种酱料，其特征在于，所述酱料含有权利要求1－5中任一项所述的油脂组合物，或使用权利要求1－5中任一项所述的油脂组合物作为其油脂的一部分或全部制备得到；
    优选地，所述酱料含有20～50wt％的所述油脂组合物和50～80wt％的固形物；
    优选地，所述酱料为巧克力酱或米粞酱。
  7. 如权利要求6所述的酱料，其特征在于，所述固形物含有：
    以酱料重量计，20～60％的糖；
    以酱料重量计，0～40％、例如0～30％或5～20％的可可粉；
    以酱料重量计，0～30％、如0～20％或5～15％的乳粉；
    以酱料重量计，0～40％、如0～30％或5～20％的坚果酱和风味物质粉料；和
    以酱料重量计，0～10％，如0.4～5％的乳化稳定剂；
    优选地，所述风味物质粉料选自：米粞粉、花生蛋白粉、大豆蛋白粉、抹茶粉、草莓粉、咖啡粉、芝士粉、芝麻粉、红枣粉、红豆粉和绿豆粉中的一种或多种；
    优选地，所述乳粉选自全脂奶粉、脱脂奶粉和乳清粉中的一种或多种；
    优选地，所述乳化稳定剂选自大豆卵磷脂、聚甘油蓖麻醇酯、聚甘油脂肪酸酯中的一种或多种。
  8. 如权利要求6或7所述的酱料，其特征在于，所述酱料具有以下一项或多项特征：
    (1)在35℃储藏维持不渗油的天数≥20天，如≥25或≥30天；
    (2)在25℃测得的硬度≤1000g，如≤700g，或在100～650g之间；和
    (3)在25℃测得的涂抹性≥100g·sec，例如在200～5000g·sec之间或在300～3000g·sec之间。
  9. 一种夹心，其特征在于，所述夹心含有权利要求1－5中任一项所述的油脂组合物或权利要求6－8中任一项所述的酱料。
  10. 一种食品，其含权利要求1－5中任一项所述的油脂组合物，或含有权利要求6－8中任一项所述的酱料，或含有权利要求9所述的夹心；优选地，所述食品为巧克力产品或烘焙品。
  11. 权利要求1－5中任一项所述的油脂组合物在制备用于制备巧克力产品或烘焙品的夹心的酱料中的应用，或在制备巧克力产品或烘焙品中的应用，或在改善酱料或夹心的耐烘烤性，尤其是耐高温抗渗油性中的应用。
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