WO2020135661A1 - 巧克力用油脂组合物 - Google Patents

巧克力用油脂组合物 Download PDF

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Publication number
WO2020135661A1
WO2020135661A1 PCT/CN2019/128978 CN2019128978W WO2020135661A1 WO 2020135661 A1 WO2020135661 A1 WO 2020135661A1 CN 2019128978 W CN2019128978 W CN 2019128978W WO 2020135661 A1 WO2020135661 A1 WO 2020135661A1
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Prior art keywords
chocolate
oil
baked
fat composition
fat
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PCT/CN2019/128978
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English (en)
French (fr)
Inventor
邓璐璐
徐振波
张虹
梁军
张超
施铭维
Original Assignee
丰益(上海)生物技术研发中心有限公司
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Priority to EP19904868.7A priority Critical patent/EP3903594A4/en
Publication of WO2020135661A1 publication Critical patent/WO2020135661A1/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
    • A23D9/02—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
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G1/0066—Processes for laying down material in moulds or drop-by-drop on a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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

Definitions

  • the present invention relates to the field of fats and oils, and particularly to fat and oil compositions for chocolate.
  • Patent Document 1 JP2009-059914A aerated chocolate paste to improve the baking resistance of chocolate and give the chocolate a soft and light taste
  • Patent JP6225296 applies chocolate water solution with an emulsifier added to the surface of chocolate to make chocolate in the baking process Can form a hard shell, thereby forming different levels of taste, and the performance of the surface non-stick bag.
  • the present invention provides a chocolate fat composition.
  • the baked chocolate prepared from the fat composition has good heat resistance, brittle outer and inner softness, and no waxy feel.
  • a fat composition is provided, based on the total weight of the fat composition, the content of triglycerides with carbon atoms between 30-40 is 10-40%, and the number of carbon atoms is between 42-52
  • the content of triglyceride between is 50-80%
  • the content of X2U is 30-60% or 35-55% or 38-53%, where X represents a saturated fatty acid with a carbon number of 12 or more; U represents a carbon number of 16 -18 unsaturated fatty acids, X2U represents triglycerides of di-saturated monounsaturated fatty acids.
  • the XU2 content is 10-30%, wherein the XU2 represents a triglyceride of monosaturated diunsaturated fatty acid.
  • the mass ratio of PPO/POP is 0.05-0.25, where PPO represents triglycerides with palmitic acid at the 1, 2 position and oleic acid at the 3 position, and POP represents palmitic acid at the 3 position.
  • Triglyceride is oleic acid.
  • the solid fat content of the oil and fat composition at 10°C is 50-80%.
  • the solid fat content of the fat composition at 10°C is 60-80%.
  • the solid fat content of the fat composition at 10°C is 65-80%.
  • the fat content of the oil and fat composition at 20°C is 20-30%.
  • the fat composition at 25°C has a solid fat content of less than 25%.
  • the fat composition of the fat composition at 25°C is less than 20%.
  • the solid fat content of the fat composition at 25°C is less than 15%.
  • the fat composition at 25°C has a solid fat content of less than 10%.
  • the solid fat content of the fat composition at 25°C is 5-10%.
  • the fat content of the oil and fat composition at 30°C is 0-10%.
  • the oil and fat composition includes non-lauric acid type oil and lauric acid type oil, and the weight ratio of the non-lauric acid type oil to lauric acid type oil is 1:2-8:1, Preferably 1:1-4:1.
  • the lauric acid-type fats and oils are fractionated palm kernel oil stearin and/or coconut oil with a melting point of 20-35°C; and the non-lauric acid-type fats and oils are palm oil fractions.
  • a method for preparing an oil and fat composition comprising the steps of:
  • step (1) The non-lauric oil and fat in step (1) are mixed in a mass ratio of 1:2-8:1, preferably 1:1-4:1.
  • the lauric acid-type fats and oils are fractionated palm kernel oil stearin and/or coconut oil with a melting point of 20-35°C; and the non-lauric acid-type fats and oils are palm oil fractions.
  • a chocolate paste comprising the fat composition according to any embodiment of the present invention or the fat composition prepared by the method according to any embodiment of the present invention, to
  • the content of the fat composition is 20-35% based on the total weight of the chocolate paste.
  • baked chocolate and its products are provided.
  • the content of the oil and fat composition according to any embodiment of the present invention is 20-40% by weight.
  • the baked chocolate further contains sugar, lecithin, and milk powder.
  • the baked chocolate contains 20-40 wt% sugar, 0.1-0.5 wt% lecithin, and 0-20 wt% milk powder.
  • the sugar is one or more of sucrose, maltose, white granulated sugar, caramel, fructose, and trehalose.
  • the milk powder is skimmed milk powder and/or whole milk powder.
  • the baked chocolate further includes yogurt powder and/or whey powder.
  • the baked chocolate further contains rice-based rice flour.
  • the baked chocolate is milk-flavored chocolate, yogurt-flavored chocolate, cheese-flavored chocolate, strawberry-flavored chocolate, mango-flavored chocolate, roasted rice milk germ crispy chocolate, and other flavored baked chocolate.
  • the baked chocolate is a chocolate product added with one or more of roasted nuts, cooked nuts, baked products, dried fruits, and cooked cereal products and raw materials.
  • the roasted nuts or cooked nuts are selected from one or more of chopped hazelnuts, chopped peanuts, almond flakes, chopped almonds, and melon seeds. ,
  • the baked product is one or more selected from the group consisting of Oreo crushed, biscuit crushed, caramel crisp, and egg roll crushed.
  • the dried fruit is selected from one or more of dried strawberry, dried cranberry, dried blueberry and dried mango.
  • the cooked cereal products and raw materials are selected from one or more of rice flakes, cereals, sesame, starch, and maltodextrin.
  • a method for preparing baked chocolate includes the steps of:
  • the form of the baking equipment is one or more selected from the group consisting of a layer furnace, an open hearth furnace, a blast furnace and a tunnel oven.
  • the baking heating method includes one or more of direct ignition type, heat conduction type, hot air convection type and infrared heating type.
  • the chocolate and its products are cooled and crystallized at 10-25°C, packaged after cooling, and cooked steadily at 20-30°C for 2-5 days.
  • a baked chocolate crispy-coated baked food product which contains the oil and fat composition according to any one of the embodiments of the invention, and the content of the oil and fat composition is 5 wt% based on the total mass of the baked food -25wt%.
  • the baked chocolate crispy-coated baked goods are baked rice milk crispy chocolate wafers, or baked chocolate crispy cakes, baked chocolate crispy biscuits, and the like.
  • a seventh aspect of the present invention there is provided a method for preparing baked chocolate crispy-coated baked food, the method comprising the steps of:
  • the form of the baking equipment is one or more selected from the group consisting of a layer furnace, an open hearth furnace, a blast furnace and a tunnel oven.
  • the baking heating method is selected from one or more of direct ignition type, heat conduction type, hot air convection type, and infrared heating type.
  • the baked chocolate crispy-coated baked food is cooled and crystallized at 10-25°C, packaged after cooling, and cooked steadily at 20-30°C for 2-5 days.
  • the method further includes the step of sprinkling one or more of wheat germ, cereal, rice flakes, and sesame on the surface of the wafer coating.
  • a baked chocolate and its products which contain the fat composition according to any embodiment of the present invention, and the content of the fat composition is 5wt%-20wt based on the total mass of the chocolate filling %.
  • a ninth aspect of the present invention provides a method for preparing a sandwich baked chocolate.
  • the method includes the steps of:
  • the chocolate is filled into the chocolate by hand-made or chocolate pouring machine, cooled and solidified, and demolded;
  • the form of the baking equipment is one or more selected from the group consisting of a layer furnace, an open hearth furnace, a blast furnace and a tunnel oven.
  • the baking heating method is selected from one or more of direct ignition type, heat conduction type, hot air convection type, and infrared heating type.
  • the center-filled roasted chocolate is cooled and crystallized at 10-25°C, packaged after cooling, and cooked steadily at 20-30°C for 2-5 days.
  • Figure 1 Baked chocolate, baked chocolate crispy wafer, and sandwich baked chocolate at 50°C, the first row from left to right are: Example 1, Example 2, Example 3, Example 4; Second The rows from left to right are: Comparative Example 1, Comparative Example 2, and Comparative Example 3.
  • an oil and fat composition based on the total weight of the oil and fat composition, the triglyceride content of carbon atoms between 30-40 is 10-40%; the number of carbon atoms is 42- The triglyceride content between 52 is 50-80%; the content of X2U is 30-60% or 35-55% or 38-53%; where X: saturated fatty acid with carbon number 12 or more; U: carbon number 16- 18 unsaturated fatty acids;
  • X2U represents di-saturated fatty acid monounsaturated fatty acid triglyceride.
  • X2U refers to a triglyceride containing 2 X fatty acid residues and 1 U fatty acid residue.
  • the 2 Xs may be fatty acid residues with the same number of carbon atoms, or Fatty acid residues with different numbers of carbon atoms.
  • the triglyceride content of carbon atoms between 30 and 40 is 20-40% or 25-40% based on the total weight of the oil and fat composition.
  • the triglyceride content of carbon atoms between 42-52 is 50-70% or 53-68% based on the total weight of the oil and fat composition.
  • the content of X2U is 35-55% or 38-53% based on the total weight of the oil and fat composition.
  • XU2 refers to a triglyceride containing one X fatty acid residue and two U fatty acid residues
  • the two Us may be fatty acid residues with the same number of carbon atoms, or Fatty acid residues with different numbers of carbon atoms.
  • the XU2 content is 10-30% based on the total weight of the oil and fat composition; where XU2 represents a monosaturated diunsaturated fatty acid triglyceride.
  • the mass ratio of PPO/POP is 0.05-0.25, where PPO represents triglycerides with palmitic acid at the 1, 2 position and oleic acid at the 3 position, and POP represents palmitic acid at the 3 position.
  • Triglyceride is oleic acid.
  • the solid fat content of the oil and fat composition at 10°C is 50-80%.
  • the solid fat content of the fat composition at 10°C is 60-80%.
  • the solid fat content of the fat composition at 10°C is 65-80%.
  • the fat content of the oil and fat composition at 20°C is 20-30%.
  • the fat composition at 25°C has a solid fat content of less than 25%.
  • the fat composition of the fat composition at 25°C is less than 20%.
  • the solid fat content of the fat composition at 25°C is less than 15%.
  • the fat composition at 25°C has a solid fat content of less than 10%.
  • the solid fat content of the fat composition at 25°C is 5-10%.
  • the fat content of the oil and fat composition at 30°C is 0-10%.
  • the oil and fat composition includes non-lauric acid type oil and lauric acid type oil, and the weight ratio of the non-lauric acid type oil to lauric acid type oil is 1:2-8:1,
  • the oil and fat composition includes non-lauric acid oil and lauric acid oil, and the weight ratio of the non-lauric acid oil to lauric acid oil is 1:1 to 4:1.
  • the lauric acid-type fats and oils are fractionated palm kernel oil stearin and/or coconut oil with a melting point of 20-35°C; and the non-lauric acid-type fats and oils are palm oil fractions.
  • the oil and fat composition includes 60% palm oil extract, 20% coconut oil and 20% palm kernel oil extract.
  • the oil and fat composition comprises 70% palm oil extract, 10% coconut oil and 20% palm kernel oil extract.
  • the oil and fat composition includes 50% palm oil extract, 20% coconut oil and 30% palm kernel oil extract.
  • a method for preparing an oil and fat composition comprising the steps of:
  • step (1) The non-lauric oil and fat in step (1) are mixed in a mass ratio of 1:2-8:1, preferably 1:1-4:1.
  • the non-lauric acid oil and the lauric acid oil are mixed in a mass ratio of 1:1-4:1.
  • the lauric acid-type fats and oils are fractionated palm kernel oil stearin and/or coconut oil with a melting point of 20-35°C; and the non-lauric acid-type fats and oils are palm oil fractions.
  • a chocolate paste comprising the fat composition according to the present invention or the fat composition prepared by the method of the present invention, the content of the fat composition is 20-35 %.
  • the chocolate paste contains 20-35% of the fat composition of the present invention, sugar 35-50%, and cocoa powder 5-15%, Lecithin 0.1-0.5%.
  • the sugar is one or more of sucrose, lactose, maltose, white granulated sugar, caramel, fructose, trehalose.
  • the chocolate slurry further includes milk powder.
  • the milk powder is skimmed milk powder and/or whole milk powder.
  • the chocolate slurry further includes yogurt powder and/or whey powder.
  • the chocolate paste further contains rice rice flour.
  • a chocolate product containing the fat composition according to the present invention there is provided a chocolate product containing the fat composition according to the present invention; or the chocolate product containing the chocolate paste according to the present invention.
  • the chocolate product is a chocolate coating or a chocolate bar or a layer of chocolate.
  • the chocolate product is baked chocolate.
  • the baked chocolate of the present invention can be produced by a conventional method for producing general chocolates. That is, the dough can be appropriately selected and mixed by cocoa mass, fat, cocoa powder, sugar, milk powder, etc., and the solid can be finely refined by a refiner (refiner), ball mill (Ball Mill), or roller (Roll Mill) until After an appropriate particle size, kneading is performed, and spices are added to obtain chocolates.
  • a refiner refiner
  • Ball Mill ball mill
  • Roll Mill roller
  • the chocolate products are milk flavored roasted chocolate, yogurt flavored roasted chocolate, and roasted rice milk germ crispy chocolate.
  • the baked chocolate is milk-flavored baked chocolate, yogurt-flavored baked chocolate, cheese-flavored chocolate, strawberry-flavored chocolate, mango-flavored chocolate, baked rice milk germ crispy chocolate, and other flavored baked chocolate products.
  • the roasted chocolate is roasted nuts or cooked nuts added with chopped hazelnuts/ground peanuts/almond flakes/basin wood chips/melon seeds, and/or chopped Oreo/biscuits/ Bakery products such as caramel crisps/crushed egg rolls, and/or dried fruits such as dried strawberries/dried cranberries/dried blueberries/dried mangoes, and/or mature cereal products such as rice flakes, cereals, sesame, starch, maltodextrin, etc. And raw chocolate products.
  • a method for preparing baked chocolate includes the steps of:
  • a baked chocolate crispy-coated baked food product which contains the oil and fat composition according to any one of the embodiments of the invention, and the content of the oil and fat composition is 5% based on the total mass of the baked food. -25%.
  • the chocolate crispy-coated baked food is baked rice milk crispy chocolate wafer, or baked chocolate crispy cake, or baked chocolate crispy biscuit and the like.
  • a seventh aspect of the present invention there is provided a method for preparing baked chocolate crispy-coated baked food, the method comprising the steps of:
  • the method further includes the step of sprinkling wheat germ/oatmeal/rice flakes/sesame and the like on the surface of the baked food product coating.
  • a baked chocolate and its products which contain the fat composition according to any embodiment of the present invention, and the content of the fat composition is 5%-20 based on the total mass of the chocolate filling. %.
  • the invention also provides a preparation method of the sandwich baked chocolate, the method includes the steps of:
  • the chocolate is filled into the chocolate by hand-made or chocolate pouring machine, cooled and solidified, and demolded;
  • the baking equipment may be an oven, in the form of a layer furnace, an open hearth furnace, an air furnace, a tunnel oven, etc.
  • the baking heating methods include direct combustion, heat conduction, hot air convection, infrared heating, etc.
  • the chocolate and its products described in each method After baking the chocolate and its products described in each method, it is cooled and crystallized at 10-25°C, packaged after cooling, and stably cooked at 20-30°C for 2-5 days.
  • the invention also provides a food product containing a chocolate product, the food product containing the chocolate product comprising the fat composition according to the invention; or containing the chocolate slurry according to the invention; or containing the chocolate product according to the invention.
  • the food product containing chocolate products is a chocolate crispy-coated baked food product
  • the chocolate crispy coated baked goods are baked rice milk germ crispy chocolate, and baked rice milk germ crispy chocolate.
  • Palm oil extract purchased from Kerry Special Oils (Shanghai) Co., Ltd.
  • coconut oil purchased from Kerry Special Oils (Shanghai) Co., Ltd.
  • Palm kernel oil extract purchased from Kerry Special Oils (Shanghai) Co., Ltd.
  • Lecithin Qinhuangdao Jinhai Food Industry Co., Ltd.
  • Cocoa liquor Singapore Aoshi Chocolate Co., Ltd.
  • Cocoa powder Cargill Investment (China) Co., Ltd.
  • NMR solid fat content tester PQ001, Shanghai Newman Electronic Technology Co., Ltd.
  • Example 1 Cocoa milk flavored roasted chocolate
  • Preparation of cocoa milk-flavored roasted chocolate products with fat composition 1 Based on the total weight of each raw material, weigh 32 parts of fat composition, 0.4 parts of lecithin, 4 parts of cocoa liquor, 37.6 parts of white granulated sugar powder, alkalinized cocoa 6 parts of powder, 12 parts of full fat milk powder, 8 parts of skim milk powder, mixed evenly, put into a ball mill, grinding fineness of 20-30 ⁇ m, to obtain chocolate slurry. Maintain the slurry temperature at 30-40°C and mold it. Bake in an oven at 260°C for 100 seconds, remove, cool and pack.
  • Example 2 Yogurt flavored roasted chocolate
  • Preparation of yogurt flavored roasted chocolate with fat composition 2 Based on the total weight of each raw material, weigh 35 parts of fat composition, 0.5 parts of lecithin, 37.5 parts of white granulated sugar powder, 12 parts of yogurt powder, 11 parts of skimmed milk powder, milk 4 parts of clear powder, mixed evenly, put into a ball mill, the grinding fineness reaches 20-30 ⁇ m, to obtain chocolate slurry; keep the slurry temperature at 30-40°C, and mold it. Bake in a 220°C oven for 120 seconds, remove, cool, and package.
  • Preparation of roasted rice milk germ crispy wafers with fat composition 3 Based on the total weight of each raw material, weigh 38 parts of fat composition, 0.5 parts of lecithin, 37.5 parts of white granulated sugar powder, 20 parts of rice cake powder, whey 4 parts of powder, mixed evenly, put into a ball mill, the grinding fineness reaches 20-30 ⁇ m, to obtain chocolate slurry. Maintain the slurry temperature at 30-40°C, apply wafer coating, and sprinkle the wheat germ on the wafer surface coated with chocolate layer, bake in a 250°C oven for 120 seconds, remove, cool, and package.
  • Preparation of roasted rice milk germ crispy wafers with oil and fat composition 2 Based on the total weight of each raw material, weigh 38 parts of oil and fat composition, 0.5 parts of lecithin, 37.5 parts of white granulated sugar powder, 20 parts of rice cake powder, whey 4 parts of powder, mixed evenly, put into a ball mill, the grinding fineness reaches 20-30 ⁇ m, to obtain chocolate slurry. Maintain the slurry temperature at 30-40°C, apply wafer coating, and sprinkle the wheat germ on the wafer surface coated with chocolate layer, bake in a 250°C oven for 120 seconds, remove, cool, and package.
  • Preparation of milk-flavored baked chocolate with fat composition 3 Based on the total weight of each raw material, weigh 32 parts of fat composition, 0.4 parts of lecithin, 4 parts of cocoa liquor, 37.6 parts of white granulated sugar powder, and alkalinized cocoa powder 6 1 part, 12 parts of full-fat milk powder, 8 parts of skim milk powder, mixed evenly, put into a ball mill, grinding fineness of 20-30 ⁇ m, to obtain chocolate shell slurry.
  • Choose a suitable soft-filled white chocolate sauce keep the temperature of the slurry at 30-40°C, manually pour and mold to engrave, pour into the center, or use a casting machine to pour and shape. Bake in an oven at 260°C for 150 seconds, remove, cool, and package.
  • Comparative Example Baking Chocolate Product 1 Using Comparative Fat Composition 1: Based on the total weight of each raw material, weigh 30 parts of fat composition, 0.5 parts of lecithin, 37.5 parts of white granulated sugar powder, 10 parts of alkalized cocoa powder, defatted 12 parts of milk powder and 10 parts of whey powder, mixed evenly, put into a ball mill, grinding fineness of 20-30 ⁇ m, to obtain chocolate slurry. Maintain the slurry temperature of 45-50°C and mold it. Bake in an oven at 280°C for 220 seconds, remove, cool, and package.
  • Comparative Example Baking Chocolate Product 2 Using Comparative Oil Composition 2: Based on the total weight of each raw material, weigh 40 parts of oil composition, 0.5 parts of lecithin, 37.5 parts of white granulated sugar powder, 16 parts of alkalized cocoa powder, defatted 6 parts of milk powder, mixed evenly, put into a ball mill, the grinding fineness reaches 20-30 ⁇ m, to obtain chocolate slurry. Maintain the temperature at 40-50°C and mold it. Bake in a 150°C oven for 120 seconds, remove, cool, and package.
  • Each raw oil is heated and melted, and based on the weight of each raw oil, 22 parts of palm oil extract (melting point: 60°C), 35 parts of coconut oil (melting point: 24°C), and 35 parts of palm kernel oil extract (melting point) : 32 °C), 8 parts of fully hydrogenated rapeseed oil (melting point: 60 °C) blended evenly, heated and stirred to dissolve, and keep the mixed oil at 70-80 °C, stirring at 1000 rpm for 15 min to make it fully mixed evenly.
  • Baking chocolate crispy coating wafer product 3 Based on the total weight of each raw material, 38 parts of oil composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, alkalized Cocoa powder 12 parts, skim milk powder 8 parts, whey powder 4 parts, mixed evenly, put into a ball mill, grinding fineness of 20-30 ⁇ m, to obtain chocolate slurry. Maintain the temperature of the slurry at 30-40°C, perform wafer coating, bake in a 200°C oven for 30 seconds, remove, cool, and package.
  • Each raw oil is melted by heating. Based on the weight of each raw oil, 70 parts of palm oil extract (melting point: 60°C), 10 parts of palm kernel oil extract (melting point: 32°C), and 20 parts of palm oil are extracted. The material (melting point: 30°C) is evenly mixed, heated and stirred to dissolve, and the mixed oil is kept at 70-80°C, and stirred at 1000 rpm for 15 min to make it fully mixed and uniform. Obtain comparative oil composition 4;
  • Baking chocolate crispy coating wafer product 4 Based on the total weight of each raw material, 35 parts of fat composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, alkalized 8 parts of cocoa powder, 12 parts of skim milk powder, 4 parts of whey powder, and 3 parts of lactose are mixed evenly, put into a ball mill, and the grinding fineness reaches 20-30 ⁇ m to obtain chocolate slurry. Maintain the temperature of the slurry at 40-50°C, perform wafer coating, bake in a 200°C oven for 50 seconds, remove, cool, and package.
  • the baked chocolates and baked chocolate crispy wafer wafers prepared in the oil and fat compositions in Examples 1-3 and Comparative Examples 1-4 were subjected to sensory evaluation according to the scoring criteria in Table 3 and Table 4, and the score results are shown in Table 5. .
  • the comprehensive score range is 0-100. The higher the score, the better the indicator.
  • cocoa milk-flavored roasted chocolate and yogurt-flavored roasted chocolate prepared from the oil and fat compositions of Examples 1 and 2 still have good heat resistance at 50° C. and do not melt and deform (see FIGS. 1 for Examples 1 and 2), And the taste is crisp outside and soft inside, and the mouthfeel is better, the flavor is released quickly and rich, and the sensory score is higher.
  • the roasted rice milk germ crispy chocolate wafers obtained from the oil and fat compositions of Examples 2 and 3 according to the corresponding preparation process still have good heat resistance at 50°C, do not melt and deform, and the baked coating has a crisp taste, and The internal wafer mix is good, the aroma of rice and wheat germ is strong, and the sensory score is high.
  • the baked chocolate filled with the oil and fat composition of Example 2 and according to the corresponding preparation process still has good heat resistance at 50°C, does not melt and deform, and has a crisp outer shell, a soft and silky filling, a rich flavor, and a layered texture Unique combination and high sensory score.
  • the baked chocolate prepared from the oil and fat composition of Comparative Example 1 has good heat resistance at 50°C and does not melt and deform (see Figure 1). However, the outer layer of the baked chocolate had a hard and dry mouthfeel, poor internal mouthfeel, a strong waxy feel, and a low sensory score.
  • the baked chocolate prepared from the oil and fat composition of Comparative Example 2 has good mouthfeel and rapid and intense flavor release, but the outer layer fails to form a crispy taste shell and has poor heat resistance at 50° C. type.
  • the baked chocolate coatings prepared from the oil and fat compositions of Comparative Examples 3 and 4 were wafered, the outer layer failed to form a crispy-tasting shell, and the coating surface had poor heat resistance at 50°C and could not retain shape.
  • the coated chocolate when eaten at normal temperature, has poor mouthfeel and strong waxy feel due to the composition of the oil and fat composition, and Comparative Example 3 contains a hydrogenated component, and the overall sensory evaluation is low.

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Abstract

一种油脂组合物、包含所述油脂组合物的巧克力浆料、包含所述巧克力浆料的焙烤巧克力及其制备方法、含有所述油脂组合物的巧克力涂层烘焙食品、包含所述油脂组合物的烤巧克力脆皮涂层烘焙食品、包含所述油脂组合物的夹心烤巧克力及其制备方法。以所述油脂组合物的总重量计，所述油脂组合物中，碳原子数在30-40之间的甘油三酯含量为10-40％，碳原子数在42-52之间的甘油三酯含量为50-80％，X2U的含量为30-60％或35-55％或38-53％，其中X：碳数12以上的饱和脂肪酸；U：碳数16-18的不饱和脂肪酸；所述油脂组合物制备得到的巧克力具有良好耐热性、外脆内软且无蜡感。

Description

巧克力用油脂组合物 技术领域
本发明涉及油脂领域，尤其涉及巧克力用油脂组合物。
背景技术
近年来，国外进口产品的不断涌入，消费者对具有差异化特点的巧克力以及巧克力制品有了更多的追求。尤其巧克力与焙烤领域的结合越来越广泛，常规的巧克力制品如巧克力涂层威化、巧克力夹心饼干等已无法满足消费者对差异化、创新型的巧克力食品的要求。因此开发更多具有丰富的口感、良好的风味，同时便于生产和运输的巧克力类产品已成为重要的发展方向。
焙烤型巧克力及巧克力制品最早由日本发明。专利文献1 JP2009-059914A通过对巧克力浆料充气以提高巧克力的耐焙烤性能，并赋予巧克力柔软轻盈的口感；专利JP6225296则通过在巧克力表面涂抹添加了乳化剂的糖水溶液，使得巧克力在焙烤过程中能形成硬壳，从而形成不同层次的口感，和表面不沾袋的性能。
然而，上述方法使得巧克力的制备工艺变得过于复杂，需要额外增加设备和工序，增加原料成本，同时又降低了生产效率。
发明内容
为了克服以上缺陷，本发明提供一种巧克力油脂组合物，将该油脂组合物制备得到的烤巧克力具有良好耐热性、外脆内软且无蜡感。
本发明的第一方面，提供一种油脂组合物，以油脂组合物的总重量计，碳原子数在30-40之间的甘油三酯含量为10-40％，碳原子数在42-52之间的甘油三酯含量为50-80％，X2U的含量为30-60％或35-55％或38-53％，其中X表示碳数为12以上的饱和脂肪酸；U表示碳数为16-18的不饱和脂肪酸，X2U表示二饱和单不饱和脂肪酸的甘油三酯。
在一个或多个优选方案中，XU2含量为10-30％，其中所述XU2表示单饱和二不饱 和脂肪酸的甘油三酯。
在一个或多个优选方案中，PPO/POP的质量比为0.05-0.25，其中PPO表示1,2位为棕榈酸3位为油酸的甘油三酯，POP表示1,3位为棕榈酸2位为油酸的甘油三酯。
在一个或多个优选方案中，所述油脂组合物在10℃下的固体脂肪含量为50-80％。
在一个或多个优选方案中，所述油脂组合物在10℃下的固体脂肪含量为60-80％。
在一个或多个优选方案中，所述油脂组合物在10℃下的固体脂肪含量为65-80％。
在一个或多个优选方案中，所述油脂组合物在20℃下的固体脂肪含量为20-30％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量小于25％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量小于20％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量小于15％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量小于10％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量为5-10％。
在一个或多个优选方案中，所述油脂组合物在30℃下的固体脂肪含量为0-10％。
在一个或多个优选方案中，所述油脂组合物包含非月桂酸型油脂和月桂酸型油脂，所述非月桂酸型油脂与月桂酸型油脂的重量比例为1:2-8:1，优选1:1-4:1。
在一个或多个优选方案中，所述月桂酸型油脂为熔点20-35℃的分提棕榈仁油硬脂和/或椰子油；所述非月桂酸型油脂为棕榈油分提物。
本发明的第二方面，提供油脂组合物的制备方法，所述方法包括步骤：
(1)提供非月桂酸油脂和月桂酸型油脂；
(2)步骤(1)中的非月桂酸油脂与月桂酸型油脂按照质量比为1:2-8:1，优选1:1-4:1进行混合。
在一个或多个优选方案中，所述月桂酸型油脂为熔点20-35℃的分提棕榈仁油硬脂和/或椰子油；所述非月桂酸型油脂为棕榈油分提物。
本发明的第三方面，提供巧克力浆料，所述巧克力浆料包含本发明任一实施方案所述的油脂组合物或者采用本发明任一实施方案所述的方法制备得到的油脂组合物，以巧克力浆料总重计，所述油脂组合物的含量为20-35％。
本发明的第四方面，提供焙烤巧克力及其制品，所述焙烤巧克力及其制品中，本发明任一实施方案所述的油脂组合物的含量为20wt％-40wt％。
在一个或多个优选方案中，所述焙烤巧克力中还包含糖、卵磷脂、乳粉。
在一个或多个优选方案中，所述焙烤巧克力中含有20-40wt％的糖，0.1-0.5wt％的卵磷脂、0-20wt％的乳粉。
在一个或多个优选方案中，所述糖为蔗糖、麦芽糖、白砂糖、焦糖、果糖、海藻糖中的一种或多种。
在一个或多个优选方案中，所述乳粉为脱脂乳粉和/或全脂乳粉。
在一个或多个优选方案中，所述焙烤巧克力中还包含酸奶粉和/或乳清粉。
在一个或多个优选方案中，所述焙烤巧克力中还包含米粞粉。
在一个或多个优选方案中，所述焙烤巧克力为牛奶风味烤巧克力、酸奶风味烤巧克力、芝士风味巧克力、草莓风味巧克力、芒果风味巧克力、焙烤米乳胚芽脆皮巧克力以及其他风味烤巧克力。
在一个或多个优选方案中，所述焙烤巧克力为添加了焙烤坚果、熟制坚果、烘焙产品、水果干以及熟化谷物制品及原料中的一种或多种的巧克力制品。
在一个或多个优选方案中，所述焙烤坚果或熟制坚果选自榛子碎、花生碎、杏仁片、巴旦木碎和瓜子中的一种或多种。，
在一个或多个优选方案中，所述烘焙产品选自奥利奥碎、饼干碎、焦糖脆和蛋卷碎中的一种或多种。
在一个或多个优选方案中，所述水果干选自草莓干、蔓越莓干、蓝莓干和芒果干中的一种或多种。
在一个或多个优选方案中，所述熟化谷物制品及原料选自米片、麦片、芝麻、淀粉和麦芽糊精中的一种或多种。
本发明的第五方面，提供焙烤巧克力的制备方法，所述方法包括步骤：
(1)准备包含本发明油脂组合物在内的原料；
(2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力浆料；
(3)将巧克力浆料保温然后浇模成型，脱模，制得巧克力胚料；
(4)将巧克力胚料置于200-400℃、优选200-300℃、更优选220-260℃的焙烤设备中烘烤80-300秒、如80-150秒，制得所述焙烤巧克力。
在一个或多个优选方案中，所述的焙烤设备形式选自层炉、平炉、风炉和隧道式烤炉 中的一种或多种。
在一个或多个优选方案中，焙烤加热方式有直燃式、热传导式、热风对流式和红外加热式中的一种或多种。
在一个或多个优选方案中，巧克力及其制品焙烤后，于10-25℃下冷却结晶，冷却后包装，并于20-30℃下稳定熟化2-5天。
本发明的第六方面，提供烤巧克力脆皮涂层烘焙食品，其含有本发明任一实施方案所述的油脂组合物，以烘焙食品的总质量计，所述油脂组合物的含量为5wt％-25wt％。
在一个或多个优选方案中，所述烤巧克力脆皮涂层烘焙食品为焙烤米乳脆皮巧克力威化，或焙烤巧克力脆皮蛋糕，或焙烤巧克力脆皮饼干等。
本发明的第七方面，提供烤巧克力脆皮涂层烘焙食品的制备方法，所述方法包括步骤：
(1)准备包含本发明油脂组合物在内的原料；
(2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力浆料；
(3)将巧克力浆料保温，进行威化涂层；
(4)将威化涂层至于200-400℃、优选200-300℃、更优选220-260℃的烘烤设备中烘烤80-300秒、如80-150秒，制得烤巧克力脆皮涂层烘焙食品。
在一个或多个优选方案中，所述的焙烤设备形式选自层炉、平炉、风炉和隧道式烤炉中的一种或多种。
在一个或多个优选方案中，焙烤加热方式选自直燃式、热传导式、热风对流式、红外加热式中的一种或多种。
在一个或多个优选方案中，烘培后，烤巧克力脆皮涂层烘焙食品于10-25℃下冷却结晶，冷却后包装，并于20-30℃下稳定熟化2-5天。
在一个或多个优选方案中，所述方法还包括步骤：在威化涂层的表面撒上小麦胚芽、麦片、米片和芝麻中的一种或多种。
本发明的第八方面，提供夹心烤巧克力及其制品，其含有本发明任一实施方案所述的油脂组合物，以夹心巧克力的总质量计，所述油脂组合物的含量为5wt％-20wt％。
本发明第九方面提供夹心烤巧克力的制备方法，所述方法包括步骤：
(1)准备包含本发明油脂组合物在内的原料；
(2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力外壳浆料；
(3)选择合适的软质夹心巧克力油脂，研磨制备夹心巧克力酱；
(4)以烤巧克力浆料为壳料，软质夹心巧克力酱为夹心，通过手工制作或巧克力浇注机浇注成夹心巧克力，冷却凝固，脱模；
(5)将夹心巧克力至于200-400℃、优选200-300℃、更优选220-260℃的焙烤设备中烘烤80-300秒、如80-150秒，制得夹心烤巧克力。
在一个或多个优选方案中，所述的焙烤设备形式选自层炉、平炉、风炉和隧道式烤炉中的一种或多种。
在一个或多个优选方案中，焙烤加热方式选自直燃式、热传导式、热风对流式、红外加热式中的一种或多种。
在一个或多个优选方案中，烘培后，夹心烤巧克力于10-25℃下冷却结晶，冷却后包装，并于20-30℃下稳定熟化2-5天。
附图说明
图1：焙烤巧克力、焙烤巧克力脆皮威化、夹心烤巧克力在50℃下状态，第一排从左到右分别为：实施例1、实施例2、实施例3、实施例4；第二排从左到右依次为：对比例1、对比例2、对比例3。
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。
本发明的第一方面，提供了一种油脂组合物，以油脂组合物的总重量计，碳原子数在30-40之间的甘油三酯含量为10-40％；碳原子数在42-52之间的甘油三酯含量为50-80％；X2U的含量为30-60％或35-55％或38-53％；其中X：碳数12以上的饱和脂肪酸；U：碳数16-18的不饱和脂肪酸；
X2U表示二饱和脂肪酸单不饱和脂肪酸甘三酯。
在本发明中，如无特殊说明，X2U是指含有2个X脂肪酸残基和1个U脂肪酸残基的甘油三酯，所述2个X可以为相同碳原子数的脂肪酸残基，也可以为不同碳原子数的脂肪酸残基。
在一个或多个优选方案中，以油脂组合物的总重量计，碳原子数在30-40之间的甘油三酯含量为20-40％或25-40％。
在一个或多个优选方案中，以油脂组合物的总重量计，碳原子数在42-52之间的甘油三酯含量为50-70％或53-68％。
在一个或多个优选方案中，以油脂组合物的总重量计，X2U的含量为35-55％或38-53％。
在本发明中，如无特殊说明，XU2是指含有1个X脂肪酸残基和2个U脂肪酸残基的甘油三酯，所述2个U可以为相同碳原子数的脂肪酸残基，也可以为不同碳原子数的脂肪酸残基。
在一个或多个优选方案中，以油脂组合物的总重量计，XU2含量为10-30％；其中XU2表示单饱和二不饱和脂肪酸甘三酯。
在一个或多个优选方案中，PPO/POP的质量比为0.05-0.25，其中PPO表示1,2位为棕榈酸3位为油酸的甘油三酯，POP表示1,3位为棕榈酸2位为油酸的甘油三酯。
在一个或多个优选方案中，所述油脂组合物在10℃下的固体脂肪含量为50-80％。
在一个或多个优选方案中，所述油脂组合物在10℃下的固体脂肪含量为60-80％。
在一个或多个优选方案中，所述油脂组合物在10℃下的固体脂肪含量为65-80％。
在一个或多个优选方案中，所述油脂组合物在20℃下的固体脂肪含量为20-30％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量小于25％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量小于20％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量小于15％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量小于10％。
在一个或多个优选方案中，所述油脂组合物在25℃下的固体脂肪含量为5-10％。
在一个或多个优选方案中，所述油脂组合物在30℃下的固体脂肪含量为0-10％。
在一个或多个优选方案中，所述油脂组合物包含非月桂酸型油脂和月桂酸型油脂，所述非月桂酸型油脂与月桂酸型油脂的重量比例为1:2-8:1，
在一个或多个优选方案中，所述油脂组合物包含非月桂酸型油脂和月桂酸型油脂，所述非月桂酸型油脂与月桂酸型油脂的重量比例为1:1—4:1。
在一个或多个优选方案中，所述月桂酸型油脂为熔点20-35℃的分提棕榈仁油硬脂和 /或椰子油；所述非月桂酸型油脂为棕榈油分提物。
在一个或多个优选方案中，以所述油脂组合物的总量计，所述油脂组合物包含60％的棕榈油分提物，20％椰子油和20％棕榈仁油分提物。
在一个或多个优选方案中，以所述油脂组合物的总量计，所述油脂组合物包含70％的棕榈油分提物，10％椰子油和20％棕榈仁油分提物。
在一个或多个优选方案中，以所述油脂组合物的总量计，所述油脂组合物包含50％的棕榈油分提物，20％椰子油和30％棕榈仁油分提物。
本发明的第二方面，提供油脂组合物的制备方法，所述方法包括步骤：
(1)提供非月桂酸油脂、月桂酸型油脂；
(2)步骤(1)中的非月桂酸油脂与月桂酸型油脂按照质量比为1:2-8:1，优选1:1—4:1进行混合。
在一个或多个优选方案中，所述非月桂酸油脂与月桂酸型油脂按照质量比为1:1-4:1进行混合。
在一个或多个优选方案中，所述月桂酸型油脂为熔点20-35℃的分提棕榈仁油硬脂和/或椰子油；所述非月桂酸型油脂为棕榈油分提物。
本发明的第三方面，提供巧克力浆料，所述巧克力浆料包含本发明所述的油脂组合物或者采用本发明的方法制备得到的油脂组合物，所述油脂组合物的含量为20-35％。
在一个或多个优选方案中，以所述巧克力浆料的总质量计，所述巧克力浆料包含20-35％本发明的油脂组合物，糖35-50％，可可粉5-15％，卵磷脂0.1-0.5％。
在一个或多个优选方案中，所述糖为蔗糖、乳糖、麦芽糖、白砂糖、焦糖、果糖、海藻糖中的一种或多种。
在一个或多个优选方案中，所述巧克力浆料还包含乳粉。
在一个或多个优选方案中，所述乳粉为脱脂乳粉和/或全脂乳粉。
在一个或多个优选方案中，所述巧克力浆料中还包含酸奶粉和/或乳清粉。
在一个或多个优选方案中，所述巧克力浆料中还包含米粞粉。
本发明的第四方面，提供巧克力产品，所述巧克力产品中含有本发明所述的油脂组合物；或者所述巧克力产品中含有本发明所述的巧克力浆料。
在一个或多个优选方案中，所述巧克力产品为巧克力涂层或巧克力排块或夹心巧克力。
在一个或多个优选方案中，所述巧克力产品为焙烤巧克力。
本发明的焙烤巧克力可通过制作一般的巧克力类的常规方法来制造。即，可适当选择可可块、油脂、可可粉、糖类、奶粉等并进行混合而制备面团，通过精磨机(refiner)或球磨机(Ball Mill)或辊机(Roll Mill)将固体微细化直到适度的粒径后，进行混炼，添加香料等而获得巧克力类。
在一个或多个优选方案中，所述巧克力产品为牛奶风味烤巧克力、酸奶风味烤巧克力、焙烤米乳胚芽脆皮巧克力。
在一个或多个优选方案中，所述焙烤巧克力为牛奶风味烤巧克力、酸奶风味烤巧克力、芝士风味巧克力、草莓风味巧克力、芒果风味巧克力、焙烤米乳胚芽脆皮巧克力以及其他风味烤巧克力制品。
在一个或多个优选方案中，所述焙烤巧克力为添加了榛子碎/花生碎/杏仁片/巴旦木碎/瓜子等焙烤坚果或熟制坚果，和/或奥利奥碎/饼干碎/焦糖脆/蛋卷碎等烘焙产品，和/或草莓干/蔓越莓干/蓝莓干/芒果干等水果干、和/或米片、麦片、芝麻、淀粉、麦芽糊精等熟化谷物制品及原料的巧克力制品。
本发明的第五方面，提供焙烤巧克力的制备方法，所述方法包括步骤：
(1)准备包含本发明油脂组合物在内的原料；
(2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力浆料
(3)将巧克力浆料保温然后浇模成型，脱模，制得巧克力胚料；
(4)将巧克力胚料至于200-400℃、优选200-300℃、更优选220-260℃的焙烤设备中烘烤80-300秒、如80-150秒，制得焙烤巧克力及其制品。
本发明的第六方面，提供烤巧克力脆皮涂层烘焙食品，其含有本发明任一实施方案所述的油脂组合物，以烘焙食品的总质量计，所述油脂组合物的含量为5％-25％。
在一个或多个优选方案中，所述巧克力脆皮涂层烘焙食品为焙烤米乳脆皮巧克力威化，或焙烤巧克力脆皮蛋糕，或焙烤巧克力脆皮饼干等。
本发明的第七方面，提供烤巧克力脆皮涂层烘焙食品的制备方法，所述方法包括步骤：
(1)准备包含本发明油脂组合物在内的原料；
(2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力浆料；
(3)将巧克力浆料保温，进行烘焙产品涂层；
(4)将烘焙涂层至于200-400℃、优选200-300℃、更优选220-260℃的烘烤设备中烘烤80-300秒、如80-150秒，制得焙烤巧克力。
在一个或多个优选方案中，所述方法还包括步骤：在烘焙食品品涂层的表面撒上小麦胚芽/麦片/米片/芝麻等。
本发明的第八方面，提供夹心烤巧克力及其制品，其含有本发明任一实施方案所述的油脂组合物，以夹心巧克力的总质量计，所述油脂组合物的含量为5％-20％。
本发明还提供夹心烤巧克力的制备方法，所述方法包括步骤：
(1)准备包含本发明油脂组合物在内的原料；
(2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力外壳浆料；
(3)选择合适的软质夹心巧克力油脂，研磨制备夹心巧克力酱；
(4)以烤巧克力浆料为壳料，软质夹心巧克力酱为夹心，通过手工制作或巧克力浇注机浇注成夹心巧克力，冷却凝固，脱模；
(5)将夹心巧克力至于200-400℃、优选200-300℃、更优选220-260℃的焙烤设备中烘烤80-300秒、如80-150秒，制得夹心烤巧克力；
本发明中，所述的焙烤设备可以是烘箱，形式有层炉、平炉、风炉、隧道式烤炉等，焙烤加热方式有直燃式、热传导式、热风对流式、红外加热式等。
在优选的实施方案中，各方法所述的巧克力及其制品焙烤后，于10-25℃下冷却结晶，冷却后包装，并于20-30℃下稳定熟化2-5天。
本发明还提供含巧克力产品的食品，所述含巧克力产品的食品包含本发明所述的油脂组合物；或者含有本发明所述的巧克力浆料；或者含有本发明所述的巧克力产品。
在一个或多个优选方案中，所述含巧克力产品的食品为巧克力脆皮涂层烘焙食品
在一个或多个优选方案中，所述巧克力脆皮涂层烘焙食品为焙烤米乳胚芽脆皮巧克力，焙烤米乳胚芽脆皮巧克力威化。
原料来源：
棕榈油分提物：购自嘉里特种油脂(上海)有限公司
椰子油：购自嘉里特种油脂(上海)有限公司
棕榈仁油分提物：购自嘉里特种油脂(上海)有限公司
卵磷脂:秦皇岛金海食品工业有限公司
可可液块：新加坡奥世巧克力有限公司
可可粉：嘉吉投资(中国)有限公司
全脂乳粉：恒天然集团
脱脂乳粉：恒天然集团
酸奶粉：上海拓臣贸易有限公司
检测方法：
甘三酯的测定：气相色谱法，参考标准AOCS ce5-86
脂肪酸的测定：气相色谱法，参考标准AOCS cel-62
熔点测定:毛细管法，参考标准GBT24893-2010
固脂含量测定：核磁共振直接法，参考标准AOCS cd 16b-93
硬度测定：物性分析仪P/2N针状探头，穿刺深度20％，前进速度5mm/s，贯入速度为1mm/s，后进速度为5mm/s，最大峰值力即为穿刺力(g)。
设备：
物性分析仪：TA.XTPlus，英国Stable Micro System公司
气相色谱仪：7890A，安捷伦科技有限公司
核磁共振固体脂肪含量测试仪：PQ001，上海纽迈电子科技有限公司
油脂组合物及巧克力的制备
实施例1：可可牛奶风味烤巧克力
将各原料油脂加热熔化，按各原料油的重量计算，取60份棕榈油分提物(熔点：30℃)、20份椰子油(熔点：24℃)、20份棕榈仁油分提物(熔点：32℃)调和均匀，加热搅拌溶解，并将混合油保持50-60℃，以1000rpm的转速搅拌10min使其充分混合均匀。获得油脂组合物1；
采用油脂组合物1制备可可牛奶风味烤巧克力产品1：按各原料的总重量计算，称取油脂组合物32份，卵磷脂0.4份，可可液块4份，白砂糖粉37.6份，碱化可可粉6份，全脂乳粉12份，脱脂乳粉8份，混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力浆料。保持浆料温度30-40℃，浇模成型。在260℃烤箱中焙烤100秒，取出，冷却，包装。
实施例2：酸奶风味烤巧克力
按各原料油的总重量计算，取70份棕榈油分提物(熔点：30℃)、20份棕榈仁油分提物(熔点：32℃)、10份椰子油(熔点：24℃)加热融化后调和均匀，加热搅拌溶解，并将混合油保持50-60℃，以1000rpm的转速搅拌10min使其充分混合均匀。获得油脂组合物2；
采用油脂组合物2制备酸奶风味烤巧克力：按各原料的总重量计算，称取油脂组合物35份，卵磷脂0.5份，白砂糖粉37.5份，酸奶粉12份，脱脂乳粉11份，乳清粉4份，混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力浆料；保持浆料温度30-40℃，浇模成型。在220℃烤箱中焙烤120秒，取出，冷却，包装。
实施例3：焙烤米乳胚芽脆皮巧克力威化
将各原料油脂加热熔化，按各原料油的重量计算，取50份棕榈油分提物(熔点：30℃)、30份棕榈仁油分提物(熔点：32℃)、20份椰子油(熔点：24℃)调和均匀，加热搅拌溶解，并将混合油保持50-60℃，以1000rpm的转速搅拌10min使其充分混合均匀。获得油脂组合物3；
采用油脂组合物3制备焙烤米乳胚芽脆皮威化：按各原料的总重量计算，称取油脂组合物38份，卵磷脂0.5份，白砂糖粉37.5份，米粞粉20份，乳清粉4份，混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力浆料。保持浆料温度30-40℃，进行威化涂层，并在涂好巧克力层的威化表面撒上小麦胚芽，在250℃烤箱中焙烤120秒，取出，冷却，包装。
实施例4焙烤米乳胚芽脆皮巧克力威化
采用油脂组合物2制备焙烤米乳胚芽脆皮威化：按各原料的总重量计算，称取油脂组合物38份，卵磷脂0.5份，白砂糖粉37.5份，米粞粉20份，乳清粉4份，混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力浆料。保持浆料温度30-40℃，进行威化涂层，并在涂好巧克力层的威化表面撒上小麦胚芽，在250℃烤箱中焙烤120秒，取出，冷却，包装。
实施例5牛奶风味焙烤夹心巧克力
采用油脂组合物3制备牛奶风味焙烤夹心巧克力：按各原料的总重量计算，称取油脂组合物32份，卵磷脂0.4份，可可液块4份，白砂糖粉37.6份，碱化可可粉6份，全脂乳粉12份，脱脂乳粉8份，混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力外壳浆料。选择合适的软质夹心白巧克力酱，保持浆料温度30-40℃，手工浇模制刻，注心，或采用浇注机浇注成型。在260℃烤箱中焙烤150秒，取出，冷却，包装。
对比实施例1：
将各原料油脂加热熔化，按各原料油的重量计算，取20份棕榈油分提物(熔点：50℃)、36份椰子油(熔点：24℃)、36份棕榈仁油分提物(熔点：32℃)、8份单硬脂酸甘油酯调和均匀，加热搅拌溶解，并将混合油保持60-70℃，以1000rpm的转速搅拌10min使其充分混合均匀。获得对比油脂组合物1；
采用对比油脂组合物1制备对比实施例焙烤巧克力产品1：按各原料的总重量计算，称取油脂组合物30份，卵磷脂0.5份，白砂糖粉37.5份，碱化可可粉10份，脱脂乳粉12份，乳清粉10份，混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力浆料。保持浆料温度45-50℃，浇模成型。在280℃烤箱中焙烤220秒，取出，冷却，包装。
对比实施例2：
将各原料油脂加热熔化，按各原料油的重量计算，取20份棕榈油分提物(熔点：30℃)、40份椰子油(熔点：24℃)、40份棕榈仁油分提物(熔点：32℃)调和均匀，加热搅拌溶解，并将混合油保持50-60℃，以1000rpm的转速搅拌10min使其充分混合均匀。获得对比油脂组合物2；
采用对比油脂组合物2制备对比实施例焙烤巧克力产品2：按各原料的总重量计算，称取油脂组合物40份，卵磷脂0.5份，白砂糖粉37.5份，碱化可可粉16份，脱脂乳粉6份，混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力浆料。保持温度40-50℃，浇模成型。在150℃烤箱中焙烤120秒，取出，冷却，包装。
对比实施例3：
将各原料油加热融化，按各原料油的重量计算，取22份棕榈油分提物(熔点：60℃)、35份椰子油(熔点：24℃)、35份棕榈仁油分提物(熔点：32℃)、8份全氢化菜籽油(熔点：60℃)调和均匀，加热搅拌溶解，并将混合油保持70-80℃，以1000rpm的转速搅拌15min使其充分混合均匀。获得对比油脂组合物3；
采用对比油脂组合物3制备对比实施例焙烤巧克力脆皮涂层威化产品3：按各原料的总重量计算，称取油脂组合物38份，卵磷脂0.5份，白砂糖粉37.5份，碱化可可粉12份，脱脂乳粉8份，乳清粉4份，混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力浆料。保持浆料温度30-40℃，进行威化涂层，在200℃烤箱中焙烤30秒，取出，冷却，包装。
对比实施例4：
将各原料油加热融化，按各原料油的重量计算，取70份棕榈油分提物(熔点：60℃)、10份棕榈仁油分提物(熔点：32℃)、20份棕榈油分提物(熔点：30℃)调和均匀，加热搅拌溶解，并将混合油保持70-80℃，以1000rpm的转速搅拌15min使其充分混合均匀。获得对比油脂组合物4；
采用对比油脂组合物4制备对比实施例焙烤巧克力脆皮涂层威化产品4：按各原料的总重量计算，称取油脂组合物35份，卵磷脂0.5份，白砂糖粉37.5份，碱化可可粉8份，脱脂乳粉12份，乳清粉4份，乳糖3份混合均匀，投入球磨机，磨制细度达20-30μm，获得巧克力浆料。保持浆料温度40-50℃，进行威化涂层，在200℃烤箱中焙烤50秒，取出，冷却，包装。
油脂组合物的检测
1.TAG分布特性
采用气相色谱检测技术对实施例1-3、对比例1-3油脂组合物的TAG分布特性进行分析，结果见表1。
表1油脂组合物TAG分布特性(单位：％)
Figure PCTCN2019128978-appb-000001
2.固脂含量检测
采用脉冲核磁共振法对实施例1-3以及对比例1-4的油脂组合物的SFC进行分析，结果见表2。
表2油脂组合物在不同温度下的固脂含量
Figure PCTCN2019128978-appb-000002
巧克力产品品质评价
1、感官评价：
将实施例1-3、对比例1-4中的油脂组合物所制备的焙烤巧克力以及焙烤巧克力脆皮威化产品按照表3和表4的评分标准进行感官评价，得分结果如表5所示。
表3焙烤巧克力及焙烤夹心巧克力产品感官评价标准
Figure PCTCN2019128978-appb-000003
表4焙烤巧克力脆皮涂层威化感官评价标准
Figure PCTCN2019128978-appb-000004
Figure PCTCN2019128978-appb-000005
表5焙烤巧克力、焙烤巧克力脆皮威化感官评分*
Figure PCTCN2019128978-appb-000006
*注：综合评分范围0-100，分数越高表示该指标效果越好。
由表5可以看出：
由实施例1、2的油脂组合物制备得到的可可牛奶风味烤巧克力、酸奶风味烤巧克力在50℃下仍具有良好的耐热性能，不熔化变形(实施例1、2见附图1)，并且口感外脆内 软，并且化口性较好，风味释放迅速浓郁，感官评分较高。
由实施例2、3的油脂组合物并根据对应制备工艺所得的焙烤米乳胚芽脆皮巧克力威化在50℃下仍具有良好的耐热性能，不熔化变形，并且焙烤涂层口感酥脆，与内部威化搭配较好，米香及小麦胚芽香气浓郁，感官评分较高。
由实施例2的油脂组合物并根据对应制备工艺所得的焙烤夹心巧克力，在50℃下仍具有良好的耐热性能，不熔化变形，并且外壳口感酥脆，夹心柔软丝滑，风味浓郁，口感层次搭配独特，感官评分较高。
由对比实施例1的油脂组合物制备所得的焙烤巧克力，在50℃下具有良好的耐热性能，不熔化变形(见附图1)。但是该焙烤巧克力外层口感偏硬发干，内部化口性差，蜡感较强，感官评分较低。
由对比实施例2的油脂组合物制备所得的焙烤巧克力，化口性较好，风味释放迅速浓郁，但外层未能形成酥脆口感的外壳，并且在50℃下耐热性能较差，无法保型。
由对比实施例3、4的油脂组合物制备所得的焙烤巧克力涂层威化，外层未能形成酥脆口感的外壳，并且在50℃下涂层表面耐热性能较差，无法保型。另外，在常温下食用，由于油脂组合物配比导致涂层巧克力化口性较差，蜡感较强，并且对比实施例3含有氢化成分，整体感官评价较低。
2.质构硬度检测
采用TA.XTPlus物性分析仪测定焙烤巧克力穿刺硬度，结果见表6.
表6焙烤巧克力穿刺硬度
  实施例1 实施例2 对比实施例1 对比实施例2
穿刺硬度(g) 400.31 325.42 706.56 113.13
根据表6结果可看出：实施例1和实施例2硬度适中。对比实施例1硬度较高；对比实施例2太软。
以上所述仅为本发明的较佳实施例，并非用以限定本发明的实质技术内容范围，本发明的实质技术内容是广义地定义于权利要求范围中，任何他人完成的技术实体或方法，若 是与申请的权利要求范围所定义的完全相同，也或是一种等效的变更，均将被视为涵盖于该权利要求范围之中。
在本发明提及的所有文献都在本申请中引用作为参考，就如同每一篇文献被单独引用作为参考那样。此外应理解，在阅读了本发明的上述内容之后，本领域技术人员可以对本发明作各种改动或修改，这些等价形式同样落于本发明所附权利要求书所限定的范围。

Claims (12)

  1. 一种油脂组合物，其特征在于，以所述油脂组合物的总重量计，碳原子数在30-40之间的甘油三酯含量为10-40％，碳原子数在42-52之间的甘油三酯含量为50-80％，X2U的含量为30-60％或35-55％或38-53％，其中X：碳数12以上的饱和脂肪酸；U：碳数16-18的不饱和脂肪酸，所述X2U表示二饱和单不饱和甘油三酯。
  2. 如权利要求1所述的油脂组合物，其特征在于，所述油脂组合物满足以下一个或多个条件：
    (1)以所述油脂组合物的总质量计，XU2含量为10-30％，XU2表示单饱和二不饱和甘油三酯；
    (2)PPO/POP的质量比为0.05-0.25，其中PPO表示1,2位为棕榈酸3位为油酸的甘油三酯，POP表示1,3位为棕榈酸2位为油酸的甘油三酯；
    (3)20℃的固体脂肪含量为20-30％；
    (4)30℃的固体脂肪含量为0-10％。
  3. 如权利要求1所述的油脂组合物，其特征在于，所述油脂组合物是非月桂酸油脂与月桂酸型油脂按照质量比为1:2-8:1，优选1:1-4:1混合的混合物。
  4. 如权利要求3所述的油脂组合物，其特征在于，所述月桂酸型油脂为熔点20-35℃的分提棕榈仁油硬脂和/或椰子油；所述非月桂酸型油脂为棕榈油分提物。
  5. 一种巧克力浆料，其特征在于，所述巧克力浆料包含权利要求1-4中任一项所述的油脂组合物；优选地，以所述巧克力浆料的总质量计，所述油脂组合物的含量为20-40％或20-35％。
  6. 一种焙烤巧克力，其特征在于，所述焙烤巧克力包含权利要求5所述的浆料，或者包含权利要求1-4任一项所述的油脂组合物；优选地，以焙烤巧克力的质量计，所述油脂组合物的含量为20-40％或20-35％；优选地，所述焙烤巧克力为牛奶风味烤巧克力、酸奶风味烤巧克力、草莓风味巧克力、芒果风味巧克力、焙烤米乳胚芽脆皮巧克力或芝士风味烤巧克力。
  7. 如权利要求6所述的焙烤巧克力，其特征在于，所述焙烤巧克力中还包含糖、卵磷脂、乳粉、酸奶粉、乳清粉、米粞粉中的一种或多种；或所述焙烤巧克力为添加了焙烤坚果、熟制坚果、烘焙产品、水果干以及熟化谷物制品及原料中的一种或多种的巧克力制品；优选地，所述焙烤坚果或熟制坚果选自榛子碎、花生碎、杏仁片、巴旦木碎和瓜子中的一种或多种；所述烘焙产品选自奥利奥碎、饼干碎、焦糖脆和蛋卷碎中的一种或多种；所述水果干选自草莓干、蔓越莓干、蓝莓干和芒果干中的一种或多种；所述熟化谷物制品及原料选自米片、麦片、芝麻、淀粉和麦芽糊精中的一种或多种。
  8. 一种焙烤巧克力的制备方法，其特征在于，所述方法包括步骤：
    (1)准备包含权利要求1-4中任一项所述的油脂组合物在内的原料；
    (2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力浆料；
    (3)将巧克力浆料保温然后浇模成型，制得巧克力胚料；
    (4)将巧克力胚料置于200-400℃、优选200-300℃、更优选220-260℃的烘烤设备中烘烤80-300秒、如80-150秒，制得焙烤巧克力。
  9. 一种巧克力涂层烘焙食品，其特征在于，所述巧克力涂层烘培食品含有权利要求1-4中任一项所述的油脂组合物，其中，以烘焙食品的总质量计，所述油脂组合物的含量为5％-25％；优选地所述烘焙食品为焙烤米乳胚芽脆皮巧克力。
  10. 一种烤巧克力脆皮涂层烘焙食品的制备方法，其特征在于，所述方法包括步骤：
    (1)准备包含权利要求1-4中任一项所述的油脂组合物在内的原料；
    (2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力浆料；
    (3)将巧克力浆料保温，进行威化涂层；
    (4)将威化涂层置于200-400℃、优选200-300℃、更优选220-260℃的烘烤设备中烘烤80-300秒、如80-150秒，制得烤巧克力脆皮涂层烘焙食品；优选地，所述方法还包括在威化涂层撒小麦胚芽的步骤。
  11. 一种夹心烤巧克力，其特征在于，所述夹心烤巧克力含有权利要求1-4中任一项所述的油脂组合物，其中，以夹心巧克力的总质量计，所述油脂组合物 的含量为5％-20％。
  12. 一种夹心烤巧克力的制备方法，其特征在于，所述方法包括步骤：
    (1)准备包含权利要求1-4中任一项所述的油脂组合物在内的原料；
    (2)将原料混合均匀，投入球磨机，研磨至细度为20-30μm，获得巧克力外壳浆料；
    (3)选择合适的软质夹心巧克力油脂，研磨制备夹心巧克力酱；
    (4)以烤巧克力浆料为壳料，软质夹心巧克力酱为夹心，通过手工制作或巧克力浇注机浇注成夹心巧克力，冷却凝固，脱模；
    (5)将夹心巧克力至于200-400℃、优选200-300℃、更优选220-260℃的焙烤设备中烘烤80-300秒、如80-150秒，制得夹心烤巧克力。
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