Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils

Definitions

• the present invention relates to a fat composition and use thereof, and a frying oil composition containing the fat composition.
• Frying is the use of oils and fats as a heat exchange substance, and the starch immersed in the oil and fat in the food at 160 to 200 ° C is subjected to starch gelatinization, protein denaturation, rapid moisture evolution, etc., thereby imparting golden yellow color and crispness to the fried food.
• the taste and unique flavor because the frying process involves many complicated factors such as food materials, fat selection, frying temperature, etc., the fried foods obtained sometimes have insufficient brittleness and poor taste, especially when using soybean oil, rapeseed oil, and corn oil.
• the liquid oil such as peanut oil or rice oil is used as a frying oil, it is difficult for the fried food to have a satisfactory crispness.
• fried foods such as French fries, fried chicken wings, etc.
• fried foods are prone to many problems during short-term placement.
• fried foods can cause brittleness and bad flavor even if they absorb a small amount of water; on the other hand, fried foods are easy to release or ooze out oil, which not only brings a bad appearance, but also loses brittleness in the mouth. stick.
• the patent CN101641017B provides a fat or oil composition containing 25 to 60% by mass of an extractable palm oil, a polyglycerin fatty acid ester, and an edible oil other than palm oil, which enables the fried food to be cooked. Maintain a crunchy texture for a longer period of time.
• Patent CN1190141C provides a fat composition containing 55 to 95% by weight of diglyceride, wherein 55 to 93% by weight of the fatty acid groups present are unsaturated fatty acid groups which improve the mouthfeel and brittleness of the fried food.
• the above-mentioned oil and fat compositions are all used directly as frying oils.
• the prior art lacks a frying oil additive that does not alter the frying characteristics of the frying base and can significantly improve the mouthfeel and crispness of the fried food.
• the present invention provides a fat composition comprising 0.01 to 1% by weight, based on the total amount of the fat composition, of a fatty acid higher fatty alcohol ester.
• the fat composition further contains 95 to 99.99% by weight of triglyceride and a total amount of not more than 5% by weight of monoglycerides and diglycerides.
• the composition of the present invention may be used.
• the fatty acid group of the fatty acid higher fatty alcohol ester has a carbon number of 12 to 24, preferably a fatty acid group having a carbon number of 16 to 24.
• the fatty acid group content of the fatty acid higher fatty alcohol ester with respect to the total fatty acid group thereof is 30% by weight or less, preferably 20% by weight or less.
• the fatty acid group having a carbon number of 16 to 18 is 60% by weight or more, preferably 60 to 95% by weight, more preferably the amount of the fatty acid group in the fatty acid higher fatty alcohol ester relative to the total fatty acid group thereof. It is 65 to 90% by weight, and more preferably 70 to 85% by weight.
• the fatty acid group having 16 to 18 carbon atoms in the fatty acid higher fatty alcohol ester is a saturated or unsaturated fatty acid group.
• the saturated or unsaturated fatty acid group is selected from at least one selected from the group consisting of palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, and ⁇ -linolenic acid.
• the fatty acid group is selected from at least one selected from the group consisting of oleic acid and linoleic acid.
• the fatty acid higher fatty alcohol ester has an unsaturated fatty acid group content of 50 to 85 wt%, preferably 55 to 75 wt%, based on the total fatty acid group.
• the fatty acid group has a carbon number of 16 to 24 in the triglyceride.
• the total content of the fatty acid groups of C22:0 and C24:0 in the triglyceride relative to the total fatty acid group thereof is from 3 to 20% by weight, preferably C22:0 and C24:
• the total content of 0 is 5 to 10% by weight.
• the content ratio of the fatty acid groups of C24:0 and C22:0 in the triglyceride is 1.5 to 3, and the content ratio of the fatty acid groups of C24:0 and C22:0 is preferably 1.8 to 2.5.
• the unsaturated fatty acid group in the triglyceride is at least one of C18:1, C18:2 and C18:3.
• the content of the unsaturated fatty acid group in the triglyceride relative to the total fatty acid group thereof is from 50 to 90% by weight, preferably from 60 to 80% by weight.
• the saturated fatty acid group in the triglyceride is at least one of C16:0, C18:0, C20:0, C22:0 and C24:0.
• the content of the saturated fatty acid group in the triglyceride relative to the total fatty acid group thereof is from 9 to 40% by weight, preferably from 12 to 38% by weight.
• the fat composition has a monoglyceride content of 0.2 to 2% by weight based on the total amount of the fat composition.
• the content of the saturated fatty acid group having a carbon number of 16 to 24 in the monoglyceride relative to the total fatty acid group thereof is 6 to 20% by weight, preferably in the monoglyceride relative to the same
• the amount of the total fatty acid group is from 8 to 15% by weight based on the saturated fatty acid group having a carbon number of from 16 to 24.
• the saturated fatty acid group having 16 to 24 carbon atoms in the monoglyceride is at least one of C16:0, C18:0, C20:0, C22:0 and C24:0.
• the content of the unsaturated fatty acid group having a carbon number of 16 to 24 is 75 wt% or more relative to the total fatty acid group in the monoglyceride, and preferably the monoglyceride is relative to the same
• the amount of the total fatty acid group, the content of the unsaturated fatty acid group having a carbon number of 16 to 24 is 80% by weight or more, preferably the amount of the unsaturated fatty acid having 16 to 24 carbon atoms relative to the total fatty acid group thereof in the monoglyceride.
• the group content is 85 wt% or more.
• the unsaturated fatty acid group having 16 to 24 carbon atoms in the monoglyceride is at least one of C18:1, C18:2 and C18:3.
• the fat composition has a diglyceride content of from 1 to 3% by weight based on the total of the fat composition.
• the content of the saturated fatty acid group having a carbon number of 16 to 24 relative to the total fatty acid group in the diglyceride is 8 to 20% by weight, preferably in the diglyceride relative to the same
• the amount of the total fatty acid group is from 9 to 15% by weight based on the saturated fatty acid group having a carbon number of from 16 to 24.
• the saturated fatty acid group having 16 to 24 carbon atoms in the diglyceride is at least one of C16:0, C18:0, C20:0, C22:0 and C24:0.
• the content of the unsaturated fatty acid group having a carbon number of 16 to 24 relative to the total fatty acid group in the diglyceride is 75 wt% or more, preferably in the diglyceride relative to the same
• the amount of the total fatty acid group, the content of the unsaturated fatty acid group having a carbon number of 16 to 24 is 80% by weight or more, and more preferably the amount of the diglyceride relative to the total fatty acid group thereof, and the carbon number of 16 to 24 is unsaturated.
• the fatty acid group content is 85 wt% or more.
• the unsaturated fatty acid group having 16 to 24 carbon atoms in the diglyceride is at least one of C18:1, C18:2 and C18:3.
• the fatty acid higher fatty alcohol ester has a higher aliphatic alcohol group having a carbon number of 22 to 38, preferably 24 to 36.
• the fatty acid higher aliphatic alcohol ester has a fatty alcohol group content of from 24 to 36 in terms of the total amount of the higher fatty alcohol group of 90% by weight or more, preferably 91 to 99% by weight. More preferably, it is 93 to 98% by weight, and further preferably 95 to 97% by weight.
• higher fatty alcohol as used herein has the meaning commonly used in the art to mean a long chain fatty primary alcohol having a carbon number of from 22 to 38, preferably a secondary aliphatic primary alcohol having a carbon number of from 24 to 36.
• fatty acid higher fatty alcohol ester as used herein has the meaning commonly used in the art to mean a molecule having a carbon number of 12 to 14 saturated or unsaturated fatty acid esterified with a carbon number of 22 to 38 fatty alcohol.
• the present invention provides a frying oil composition comprising 90 to 99.5 wt% of a frying base oil and a fat composition of the present invention, the fat composition having a content of 0.5 relative to the total amount of the frying oil composition. ⁇ 10wt%.
• the frying oil composition of the present invention may be used.
• the fat composition is contained in an amount of from 1 to 8% by weight, based on the total amount of the frying oil composition, preferably, relative to the total amount of the frying oil composition, of the fat composition
• the content is 3 to 5 wt%.
• the frying base oil is selected from the group consisting of palm oil, soybean oil, rapeseed oil, high oleic rapeseed oil, peanut oil, corn oil, sesame oil, high oleic sunflower oil, Sunflower oil, cottonseed oil, rice bran oil, tea seed oil, safflower oil, olive oil, linseed oil, almond oil, walnut oil, coconut oil, palm kernel oil, sea buckthorn fruit oil, shea butter, cocoa butter , black eucalyptus seed oil, wheat germ oil, evening primrose oil, hazelnut oil, grape seed oil, macadamia nut oil, fish oil, lard, sheep oil, butter, chicken fat, seal oil, microalgae oil, margarine, butter Or at least one of shortenings.
• the preparation method of the fat composition of the present invention is prepared by transesterifying a wax paste.
• the wax paste has a phospholipid content of 0.1 to 5% by weight.
• the preparation method according to the present invention comprises the step of bringing the content of the free fatty acid in the wax paste to 1 wt% or less.
• the preparation method according to the present invention comprises the step of adding a base to neutralize the free fatty acid in the wax paste so that the content of the free fatty acid is 1% by weight or less.
• the base is at least one selected from the group consisting of potassium hydroxide, sodium hydroxide and calcium hydroxide.
• the wax paste is heated and heated at 80 to 100 ° C before the addition of the alkali.
• a water washing step is included, and the resulting soap is removed by washing.
• the preparation method according to the present invention comprises the step of vacuum dehydration at 100 to 150 °C.
• the preparation method according to the present invention includes the step of adding a catalyst.
• the catalyst is at least one selected from the group consisting of alkali metal or alkaline earth metal hydroxides, carbonates, hydrogencarbonates or alkoxides.
• the catalyst is NaOCH 3 .
• the catalyst is used in an amount of from 0.1 to 3.0% by weight based on the total weight of the reactive body.
• the wax paste is at least one selected from the group consisting of rice bran wax paste, corn wax paste, rapeseed wax paste or sunflower seed wax paste.
• the wax paste has a phospholipid content of 0.1 to 5 wt%, the wax paste has a phospholipid content of 0.2 to 4 wt%, and preferably the wax paste has a phospholipid content of 0.3 to 3.5 wt%.
• the present invention provides a foodstuff characterized by comprising the fat composition of the present invention, the frying oil composition of the present invention or the composition prepared by the production method of the present invention.
• oil and fat composition of the present invention it is possible to improve the problem of insufficient brittleness and poor mouthfeel of fried foods caused by liquid oils such as soybean oil, rapeseed oil and corn oil as frying oils.
• liquid oils such as soybean oil, rapeseed oil and corn oil as frying oils.
• the problem that the fried food is easily moisture-absorbing, sticky, and oily after being placed for a short period of time is improved.
• the fat composition of the present invention contains 0.01 to 1% by weight of a fatty acid higher fatty alcohol ester based on the total amount of the fat composition.
• the fat composition further comprises from 95 to 99.99% by weight of triglycerides and a total amount of not more than 5% by weight of monoglycerides and diglycerides.
• the fat composition of the invention contains 0.1 wt%, 0.2 wt%, 0.5 wt%, 0.8 wt% or 1 wt% fatty acid higher fatty alcohol esters, based on the total of the fat composition. In a particular embodiment of the invention, the fat composition of the invention contains 95 wt%, 96 wt%, 97 wt% or 98 wt% triglyceride, based on the total fat composition.
• the fat composition of the invention comprises a total of 1.5 wt%, 2.1 wt%, 2.4 wt%, 2.8 wt% or 4 wt% monoglyceride and glycerol, based on the total of the fat composition. Diester.
• the content of the monoglyceride is 0.2 to 2% by weight based on the total amount of the fat composition.
• the monoglyceride content is 0.3 wt%, 0.7 wt%, 0.8 wt%, 1.1 wt%, 1.6 wt%, based on the total of the fat composition.
• the content of the saturated fatty acid group having a carbon number of 16 to 24 in the monoglyceride relative to the total fatty acid group thereof is 6 to 20% by weight, preferably 8 to 15% by weight.
• the content of the saturated fatty acid group having a carbon number of 16 to 24 is 8.6 wt%, 9.7 wt%, 16.3 wt%, 17.7 in terms of the total fatty acid group in the monoglyceride. Wt%, 18.3 wt%.
• the saturated fatty acid group having 16 to 24 carbon atoms in the monoglyceride is at least one of C16:0, C18:0, C20:0, C22:0, and C24:0.
• the content of the unsaturated fatty acid group having 16 to 24 carbon atoms in the monoglyceride relative to the total fatty acid group thereof is 75 wt% or more, preferably 80 wt% or more, more preferably 85 wt% or more.
• the content of the unsaturated fatty acid group having a carbon number of 16 to 24 is 76.2% by weight, 80.3% by weight, and 80.8% by weight based on the total fatty acid group of the monoglyceride. 86.8 wt%, 89.9 wt%.
• the unsaturated fatty acid group having 16 to 24 carbon atoms in the monoglyceride is at least one of C18:1, C18:2, and C18:3.
• the content of the diglyceride is 1 to 3 wt% based on the total amount of the fat composition.
• the diglyceride content is 1.2 wt%, 1.6 wt%, 1.6 wt%, 1.7 wt%, 2.4 wt%, based on the total of the fat composition.
• the content of the saturated fatty acid group having a carbon number of 16 to 24 in the diglyceride relative to the total fatty acid group thereof is 8 to 20% by weight, preferably 9 to 15% by weight.
• the content of the saturated fatty acid group having a carbon number of 16 to 24 is 9.1 wt%, 10.8 wt%, 16.9 wt%, 18 wt% relative to the total fatty acid group thereof in the diglyceride. %, 18.6 wt%.
• the saturated fatty acid group having 16 to 24 carbon atoms in the diglyceride is at least one of C16:0, C18:0, C20:0, C22:0, and C24:0.
• the content of the unsaturated fatty acid group having 16 to 24 carbon atoms in the diglyceride relative to the total fatty acid group thereof is 75 wt% or more, preferably 80 wt% or more, and more preferably 85 wt% or more.
• the content of the unsaturated fatty acid group having a carbon number of 16 to 24 is 75.1 wt%, 79.5 wt%, 80.6 wt%, relative to the total fatty acid group thereof in the diglyceride. 86.7 wt%, 89.6 wt%.
• the unsaturated fatty acid group having 16 to 24 carbon atoms in the diglyceride is at least one of C18:1, C18:2, and C18:3.
• the fatty acid group of the fatty acid higher fatty alcohol ester has a carbon number of 12 to 24, preferably 16 to 24.
• the fatty acid group content of the fatty acid higher fatty alcohol ester is 20% by weight or less, preferably 20% by weight or less, based on the total fatty acid group.
• the fatty acid group having a carbon number of 20 to 24 is 16.8% by weight, 23.8 wt%, and 25.6% by weight, based on the total fatty acid group of the fatty acid higher fatty alcohol ester. 27.6 wt%, 28.4 wt%.
• the fatty acid group having a carbon number of 20 to 24 in the fatty acid higher fatty alcohol ester is at least one of C20:0, C22:0 and C24:0.
• the fatty acid group having a carbon number of 16 to 18 is 60% by weight or more, preferably 60 to 95% by weight, based on the total fatty acid group in the fatty acid higher fatty alcohol ester. It is preferably 65 to 90% by weight, and more preferably 70 to 85% by weight. In a specific embodiment of the present invention, the fatty acid group having a carbon number of 16 to 18 is 61.1 wt%, 65.4 wt%, and 68.9 wt% with respect to the total fatty acid group thereof in the fatty acid higher fatty alcohol ester. , 81.2wt%.
• the fatty acid group having 16 to 18 carbon atoms in the fatty acid higher fatty alcohol ester is a saturated or unsaturated fatty acid group, and the saturated or unsaturated fatty acid group is selected from palmitic acid, palmitoleic acid, stearic acid, and oil. At least one of the groups of acid, linoleic acid, ⁇ -linolenic acid, and ⁇ -linolenic acid.
• the fatty acid group is selected from at least one selected from the group consisting of oleic acid and linoleic acid.
• the fatty acid higher fatty alcohol ester has an unsaturated fatty acid group content of 50 to 85 wt%, preferably 55 to 75 wt%, based on the total fatty acid group. In a specific embodiment of the present invention, the fatty acid higher fatty alcohol ester has an unsaturated fatty acid group content of 58.9 wt%, 60.8 wt%, 68.2 wt%, and 68.8 wt% with respect to the total fatty acid group thereof. , 72.9 wt%.
• the fatty acid higher fatty alcohol ester has a higher aliphatic alcohol group having a carbon number of 22 to 38, preferably 24 to 36.
• the fatty acid higher aliphatic alcohol ester has a fatty alcohol group content of from 24 to 36 in terms of the total amount of the higher fatty alcohol group of 90% by weight or more, preferably 91 to 99% by weight. More preferably, it is 93 to 98% by weight, and further preferably 95 to 97% by weight.
• the fatty acid group having a carbon number of 24 to 36 in the fatty acid higher fatty alcohol ester is 92.7 wt%, 92.9 wt%, and 93.4 wt%, based on the total amount of the higher fatty alcohol group. %, 93.8 wt%, 94.6 wt%.
• higher fatty alcohol as used herein has the meaning commonly used in the art to mean a long chain fatty primary alcohol having a carbon number of from 22 to 38, preferably a secondary aliphatic primary alcohol having a carbon number of from 24 to 36.
• triglyceride as used herein has the meaning commonly used in the art to mean a molecule formed by the esterification of a three molecule long chain fatty acid with glycerol.
• long chain denotes a carbon chain having a carbon number of ⁇ 20. In one embodiment of the present invention, the “long chain” refers to a carbon chain having 20 to 40 carbon atoms. In a specific embodiment of the present invention, the “long chain” means a carbon chain having 20 to 24 or 22 to 24 carbon atoms.
• the triglyceride has a fatty acid group having a carbon number of 16 to 24.
• the total content of the long chain fatty acid groups C22:0 and C24:0 of the triglyceride is from 3 to 20% by weight, preferably from 5 to 10% by weight, relative to the amount of its total fatty acid groups.
• the total content of the long chain fatty acid groups C22:0 and C24:0 of the triglyceride is 3 wt%, 3.2 wt%, 6 wt%, relative to the amount of its total fatty acid groups. 7.5 wt%, 19.3 wt%.
• the ratio of the long chain fatty acid group C24:0 to C22:0 of the triglyceride is from 1.5 to 3, preferably from 1.8 to 2.5. In a particular embodiment of the invention, the ratio of the long chain fatty acid groups C24:0 to C22:0 of the triglyceride is 1.5, 2, 2.16, 3.
• the unsaturated fatty acid group in the triglyceride is at least one of C18:1, C18:2 and C18:3.
• the content of the unsaturated fatty acid group in the triglyceride relative to the total fatty acid group thereof is 50 to 90% by weight, preferably 60 to 80% by weight.
• the content of the unsaturated fatty acid group in the triglyceride relative to the total fatty acid group thereof is 62 wt%, 72.2 wt%, 77.3 wt%, 86.7 wt%, and 88.6 wt%. .
• the saturated fatty acid group in the triglyceride is at least one of C16:0, C18:0, C20:0, C22:0, and C24:0.
• the content of the saturated fatty acid group in the triglyceride relative to the total fatty acid group thereof is from 9 to 40% by weight, preferably from 12 to 38% by weight.
• the saturated fatty acid group content of the triglyceride relative to the total fatty acid group thereof is 9.7 wt%, 12.2 wt%, 21.7 wt%, 25.3 wt%, 37 wt%.
• the saturated fatty acid group or the unsaturated fatty acid group means a residue obtained by removing a hydroxyl group in a fatty acid.
• C16:0, C18:0, C20:0, C22:0, C24:0 and the like in the saturated fatty acid group are respectively removed from saturated fatty acids having a carbon number of 16, 18, 20, 22, 24, and the like.
• C18:1, C18:2, C18:3, etc. in the unsaturated fatty acid group respectively refer to a residue obtained by removing a hydroxyl group from an unsaturated fatty acid having 18 carbon atoms, wherein C18:1 represents a carbon atom.
• fried oil as used herein has its versatile meaning in the art. In one embodiment of the invention, it is meant that the blended oil for frying is formulated in the desired proportions.
• the frying oil composition of the present invention comprising 90 to 99.5 wt% of a frying base oil and the fat composition of the present invention, the content of the fat composition relative to the total amount of the frying oil composition
• the content of the fat composition is from 1 to 8 wt%, more preferably from 1 to 8 wt%, more preferably the total amount of the fat composition, relative to the total amount of the frying oil composition. 3 to 5 wt%.
• the fat composition is present in an amount of 0.5 wt%, 1 wt%, 1.5 wt%, 2 wt%, 3 wt%, 4 wt%, 4.5 wt%, relative to the total amount of the frying oil composition. 5 wt%, 6 wt%, 7 wt%, 7.5 wt%, 8 wt%, 9 wt%, 10 wt%.
• the frying base oil is selected from the group consisting of palm oil, soybean oil, rapeseed oil, high oleic rapeseed oil, peanut oil, corn oil, sesame oil, high oleic sunflower oil, sunflower oil, cottonseed oil, rice bran oil, Tea seed oil, safflower seed oil, olive oil, linseed oil, almond oil, walnut oil, coconut oil, palm kernel oil, sea buckthorn fruit oil, shea butter, cocoa butter, black eucalyptus seed oil, wheat germ oil, month See at least one of grass oil, hazelnut oil, grape seed oil, macadamia nut oil, fish oil, lard, sheep oil, butter, chicken fat, seal oil, microalgae oil, margarine, butter or shortening.
• the frying oil composition of the present invention can be used immediately after preparation, or can be stored under normal temperature and light-proof conditions for later use.
• the frying oil composition is placed in a closed container and stored at a temperature below 20 °C in the dark.
• the frying oil composition is placed in a closed container and stored at a temperature below 15 °C in the dark.
• antioxidants such as TBHQ (tert-butyl hydroquinone), BHT (2,6-di-tert-butyl-4) -methylphenol), BHA (butylhydroxyanisole), vitamin E, phospholipids, carotenoids, citric acid, ascorbic acid, ascorbyl palmitate, isoascorbic acid, PG (propyl gallate), rosemary extract One or more of sterol, sterol ester, sesame phenol, ferulic acid, gossypol, tea polyphenol, and olive polyphenol.
• the frying oil composition of the present invention can be prepared by the following general method, which comprises:
• the frying base oil may be heated to 40 to 80 ° C in the above step (1); in a preferred embodiment, the frying base oil is heated in the above step (1) to 50 ⁇ 80 ° C.
• the above fat composition of the present invention can be produced by transesterifying a wax paste.
• the wax paste has a phospholipid content of 0.1 to 5 wt%, preferably 0.2 to 4 wt%, more preferably 0.3 to 3.5 wt%.
• the wax paste has a phospholipid content of 0.1 wt%, 0.3 wt%, 1.2 wt%, 2.8 wt%, 3.2 wt%.
• the step of causing the content of the free fatty acid in the wax paste to be 1% by weight or less preferably including the step of adding a base to neutralize the free fatty acid in the wax paste, so that the content of the free fatty acid is Below 1 wt%.
• the raw material source of the fat composition is a by-product produced by the dewaxing process in the vegetable oil refining process.
• rice bran wax paste refers to a by-product directly derived from the refining process of rice oil refining, including rice bran wax, glyceride, free fatty acid, colloid, protein and its decomposition products.
• Rice bran wax is purified by further processing and purification of rice bran wax paste, and is an ester formed by a high-grade monocarboxylic acid and a higher monohydric alcohol.
• Rice bran wax paste refers to a by-product obtained by a dewaxing process during rice oil refining.
• Dewaxing is a process for removing wax from grease and can be carried out after the grease degumming process.
• Rice bran oil contains about 1% to 5% wax. The presence of wax will affect the edible quality of rice bran oil, such as appearance and taste.
• the dewaxing of rice bran oil can be carried out in the oil phase or the mixed oil phase, using a winterization process without adding or appropriately adding a catalyst.
• the degumming oil is first heated to 90 ° C to destroy the existing nucleus, and then cooled to 20 ° C under stirring, and then matured for more than 4 h, and the rice bran wax paste is separated from the grease by a plate filter.
• the base is at least one selected from the group consisting of potassium hydroxide, sodium hydroxide, and calcium hydroxide.
• the base is a solution of 5 to 20% by weight. In a particular embodiment of the invention, the base is a 5 wt% solution, a 10 wt% solution, a 15 wt% solution, a 20 wt% solution. It is preferably an aqueous solution.
• the wax paste is heated and melted at 80 to 100 ° C before the addition of the alkali.
• a water washing step is further included, and the resulting soap is washed and removed.
• a step of vacuum dehydration at 100 to 150 ° C is further included.
• the step of adding a catalyst is further included.
• the catalyst is selected from at least one of an alkali metal or an alkaline earth metal hydroxide, a carbonate, a hydrogencarbonate, and an alkoxide.
• the hydroxide of the alkali metal or alkaline earth metal is at least one selected from the group consisting of KOH, NaOH, and Ca(OH) 2 .
• the alkali metal carbonate is at least one selected from the group consisting of K 2 CO 3 and Na 2 CO 3 .
• the alkali metal hydrogencarbonate is selected from at least one of KHCO 3 and NaHCO 3 .
• Alkali metal alkoxides such as NaOCH 3 .
• the catalyst is used in an amount of from 0.1 to 3.0% by weight, based on the total weight of the reaction system, preferably from 0.3 to 2% by weight, more preferably from 0.5 to 1.0% by weight.
• the above fat composition of the present invention can be prepared by the method for producing a fat composition of the present invention.
• composition prepared by the fat composition of the present invention or the method for producing the fat composition of the present invention can be used to prepare a frying oil composition.
• composition prepared by the fat composition of the present invention, the frying oil composition of the present invention or the method for producing the fat composition of the present invention can be used for preparing a food, improving fat frying performance or fat cooking performance.
• the frying oil composition of the present invention may also be combined with a food acceptable excipient or additive to impart a certain flavor to the frying oil composition.
• the food-acceptable excipient or additive is not particularly limited as long as it is compatible with the frying oil composition of the present invention at normal temperature, and those skilled in the art can determine it according to the needs of the specific application. Add amount, time of addition or method of addition.
• the food of the present invention is characterized by comprising a fat composition of the present invention, a frying oil composition of the present invention or a composition prepared by the method for producing the fat composition of the present invention.
• the food product may comprise a solid, semi-solid, gel, or liquid product, and may be frozen or not frozen.
• suitable food products may include, for example, beverages, dairy products, breakfast cereals, snack bars, energy bars, mixed drinks, doughnuts, breads, pizzas, snacks, biscuits, fried foods, other food components, and the like.
• the fried foods include, but are not limited to, instant noodles, fritters, potato chips, French fries, fried orchid beans, fried peanuts, twists, tortillas, chicken nuggets, meat, fish, tofu, casserole, etc. food. In addition, it can also be used for sauces, canned foods, casual foods, health foods, and the like.
• the food of the present invention can be prepared by contacting the composition with a food acceptable carrier according to a conventional method, or by combining the food material with the fat composition of the present invention or the frying oil of the present invention. It is obtained by contacting the composition prepared according to the preparation method of the present invention, preferably by thermal contact.
• the food acceptable carrier includes, but is not limited to, for example, starch, cellulose, dextrin, milk fat, animal and vegetable fats such as sesame oil, soybean oil, peanut oil, palm oil, olive oil, corn oil, vegetables. Seed oil, lard, butter, etc., edible gums such as gum arabic, gelatin, carrageenan, xanthan gum, guar gum, sodium alginate, etc., phospholipids such as lecithin, cephalin, etc., baking powder and the like.
• the triglyceride composition analysis was carried out by a high-temperature gas phase method, and the fatty acid composition analysis was carried out in accordance with the national standard GB/T17377-2008 for gas chromatography analysis of animal and vegetable fats and oils fatty acid methyl ester.
• Rice bran wax paste, corn wax paste, rapeseed wax paste and sunflower seed wax paste were taken from Yihai Kerry Group factory; soybean oil, Canola rapeseed oil, corn oil and sunflower oil were all from Yihai Kerry Group; Frozen French fries were purchased from Agrarfrost GmbH & Co. KG, Germany; frozen chicken wings were purchased from local supermarkets; sodium methoxide was purchased from Sinopharm Group; natural rice bran wax was purchased from Beijing Likang Weiye Technology Co., Ltd.
• Fat Composition I has the following composition:
• fatty acid composition (wt%) of triglyceride and fatty acid higher aliphatic alcohol ester is shown in Table 1 below.
• the fatty alcohol composition (wt%) of the fatty acid higher aliphatic alcohol ester is shown in Table 2 below.
• Soybean oil was used as the frying base oil, and the fat composition I prepared in Preparation Example 1 was added in proportion to the following table, and uniformly mixed to obtain a frying oil.
• the frying oils of Comparative Example 1 and Examples 1 to 4 were each subjected to a frying fries experiment.
• the frying conditions were as follows: 3Kg of frying oil was weighed in a 5L frying pan, heated to 180 ⁇ 5°C, and 120g pre-fried frozen French fries were placed for frying and fried for 3 minutes. The first pot, the 20th pot, the 40th pot of French fries was immediately subjected to sensory evaluation.
• Sensory evaluation method The evaluation of the crispy skin of the fries was carried out by 10 professionals. The fragility of the fried potato strips was divided into 4 grades, and the average of the scores of 10 people was taken as the final score.
• Soy-fried French fries supplemented with fat composition I retained the good brittleness of the epidermis after 15 minutes of standing, while the crispy frying of the fried soybean chips of the blank soybean oil Comparative Example 1 was completely lost.
• the fat composition of Reference Example 1 had the same composition as Fat Composition 1, except that the fatty acid higher fatty alcohol ester was natural rice bran wax, and its fatty acid composition (wt%) is shown in Table 6 below.
• the oil and fat composition of Reference Example 1 was added to soybean oil according to the ratio and method of Example 1 to carry out a French fries frying experiment, and the obtained French fries were subjected to sensory evaluation, and the results showed that the fat composition of the reference Example 1 had a taste and brittleness to the French fries. There is no improvement, but it gives the fries a waxy taste and has no significant effect on the sticky and oily leakage of the French fries.
• Fat Composition II has the following composition:
• the fatty acid composition (wt%) of the triglyceride and the fatty acid higher fatty alcohol ester is shown in Table 7 below.
• the fatty alcohol composition (wt%) of the fatty acid higher aliphatic alcohol ester is shown in Table 8 below.
• the rapeseed oil was used as the frying base oil, and the fat composition II was added in proportion to the following table, and the mixture was uniformly mixed to obtain a frying oil.
• the frying oils of Comparative Example 2 and Examples 5 to 8 were each subjected to a frying chicken wing test.
• the frying conditions were as follows: 3 Kg of frying oil was weighed in a 5 L frying pan, heated to 180 ⁇ 5 ° C, and placed in 4 frozen chicken wings for frying and frying for 6 minutes.
• Fat Composition III has the following composition:
• fatty acid composition (wt%) of triglyceride and fatty acid higher aliphatic alcohol ester is shown in Table 10 below.
• the fatty alcohol composition (wt%) of the fatty acid higher aliphatic alcohol ester is shown in Table 11 below.
• fat composition III was added in proportion to the following table, and uniformly mixed to obtain a frying oil.
• Example 10 95 5
• Example 12 91 9 Example 10
• the frying oils of Comparative Example 3 and Examples 9 to 12 were each subjected to a frying fries experiment.
• the frying conditions were as follows: 3 Kg of frying oil was weighed in a 5 L frying pan, heated to 180 ⁇ 5 ° C, and placed in 4 frozen chicken wings for frying and frying for 6 minutes.
• Fat Composition IV has the following composition:
• fatty acid composition (wt%) of triglyceride and fatty acid higher aliphatic alcohol ester is shown in Table 13 below.
• the fatty alcohol composition (wt%) of the fatty acid higher aliphatic alcohol ester is shown in Table 14 below.
• fat composition IV was added in proportion to the following table, and uniformly mixed to obtain a frying oil.
• the frying oils of Comparative Example 4 and Examples 13 to 16 were each subjected to a frying fries experiment.
• the frying conditions were as follows: 3Kg of frying oil was weighed in a 5L frying pan, heated to 180 ⁇ 5°C, and 120g pre-fried frozen French fries were placed for frying and fried for 3 minutes. The first pot, the 20th pot, the 40th pot of French fries was immediately subjected to sensory evaluation.
• the fat composition V has the following composition:
• fatty acid composition (wt%) of triglyceride and fatty acid higher aliphatic alcohol ester is shown in Table 16 below.
• the fatty alcohol composition (wt%) of the fatty acid higher aliphatic alcohol ester is shown in Table 17 below.
• the fat composition V was added in proportion to the following table, and uniformly mixed to obtain a frying oil.
• the frying oils of Comparative Example 5 and Examples 17 to 20 were each subjected to a frying fries experiment.
• the frying conditions were as follows: 3Kg of frying oil was weighed in a 5L frying pan, heated to 180 ⁇ 5°C, and 120g pre-fried frozen French fries were placed for frying and fried for 3 minutes. The first pot, the 20th pot, the 40th pot of French fries was immediately subjected to sensory evaluation.

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