WO2023125354A1 - 低饱和度油脂组合物及其应用 - Google Patents

低饱和度油脂组合物及其应用 Download PDF

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Publication number
WO2023125354A1
WO2023125354A1 PCT/CN2022/141767 CN2022141767W WO2023125354A1 WO 2023125354 A1 WO2023125354 A1 WO 2023125354A1 CN 2022141767 W CN2022141767 W CN 2022141767W WO 2023125354 A1 WO2023125354 A1 WO 2023125354A1
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WIPO (PCT)
Prior art keywords
oil
composition
protein
palm
fat
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PCT/CN2022/141767
Other languages
English (en)
French (fr)
Inventor
郭瑞华
李胜
杨冬莹
张虹
徐学兵
Original Assignee
丰益(上海)生物技术研发中心有限公司
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Priority claimed from CN202111626927.2A external-priority patent/CN116349745A/zh
Priority claimed from CN202111628605.1A external-priority patent/CN116349748A/zh
Priority claimed from CN202111625708.2A external-priority patent/CN116349742A/zh
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
Publication of WO2023125354A1 publication Critical patent/WO2023125354A1/zh

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Classifications

    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—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

Definitions

  • the application relates to food, in particular to a low-saturated oil composition and its application.
  • Animal fats tend to have high saturation and are solid at room temperature. Even if they are melted to varying degrees under the action of shear and heat during processing, they still have a certain shape retention, so that animal fats can provide better adhesion. At the same time, the entrance has a more moist taste. However, liquid low-saturated fats cannot complete the dynamic changes that occur with technological changes during processing, so they cannot be comparable to animal fats in taste.
  • the inventors of the present invention have developed an oil composition through a large number of experiments, and the saturation degree of the oil composition is low.
  • the first aspect of the present invention provides an oil composition, which comprises: 50-71% oil, 25-40% water and 1-6% protein, based on the total mass of the oil composition.
  • the oil composition based on the total mass of the oil composition, contains 60-71% oil or 50-60% oil.
  • the fat includes liquid fat and solid fat.
  • the oil based on the total mass of the oil, the oil comprises 60-95% liquid oil and 5-40% solid oil; preferably, comprises 80-95% liquid oil and 5-20% solid grease.
  • the liquid oils include soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut
  • 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 nut oil, macadamia nut oil, pistachio oil, palm kernel oil, coconut oil and its fractions, and transesterified fat.
  • the liquid oil comprises one of soybean oil, corn oil, sunflower oil, rapeseed oil, rice oil, palm olein, shea butter oil, palm kernel olein and coconut oil one or more species.
  • the solid oil comprises super palm stearin, palm stearin, hydrogenated palm oil, shea butter stearin, palm kernel stearin, palm oil intermediate fraction (PMF) and fully hydrogenated One or more of vegetable oils; preferably, the fully hydrogenated vegetable oil is selected from fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower oil, fully hydrogenated shea butter, fully hydrogenated rice oil and fully hydrogenated One or more of palm kernel oil.
  • the solid oil comprises one or more of super palm stearin, palm stearin, hydrogenated palm oil, palm oil middle fraction and fully hydrogenated vegetable oil; preferably, the Fully hydrogenated vegetable oils include fully hydrogenated soybean oil and/or fully hydrogenated rapeseed oil.
  • the oil composition contains 0.2-0.8% transglutaminase and/or 1-4% colloid.
  • the protein is vegetable protein and/or animal protein.
  • the vegetable protein is soy protein and/or grain protein.
  • the animal protein is whey protein and/or casein.
  • the oil composition based on the total mass of the oil composition, contains 1-4% or 2-6% of the protein.
  • the colloid is one or more of carrageenan, sodium alginate, and pectin.
  • the oil composition comprises: 60-71% oil, 25-40% water, 1-4% protein and 0.2-0.8% grain Aminotransferase; wherein, the saturation of the oil is 20-32%.
  • the solid oil contained in the oil comprises super palm stearin, palm stearin, hydrogenated palm oil, shea butter stearin, palm kernel stearin, palm oil middle fraction (PMF ) and one or more of fully hydrogenated vegetable oils (such as fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower oil, fully hydrogenated shea butter, fully hydrogenated rice oil, fully hydrogenated palm kernel oil).
  • the oil composition comprises: 50-60% oil, 2-6% protein, 1-4% colloid and 31-40% water ; Wherein, the saturation degree of the oil is 29-42%, and the solid fat content is 5-30% at 25°C.
  • the solid oil contained in the oil comprises one or more of super palm stearin, palm stearin, hydrogenated palm oil, palm oil middle fraction (PMF) and fully hydrogenated vegetable oil species; preferably, the fully hydrogenated vegetable oil comprises fully hydrogenated soybean oil and/or fully hydrogenated rapeseed oil.
  • the second aspect of the present invention provides a kind of preparation method of grease composition, described method comprises the following steps:
  • step (3) Shaping the emulsion obtained in step (2).
  • the oil composition also contains the protein and/or transglutaminase
  • the method includes step (2'): combining the emulsion obtained in step (2) with the protein and/or transglutaminase are thoroughly mixed, and then the shaping of step (3) is carried out.
  • the step (2) is to slowly add liquid oil into the protein aqueous solution under high-speed shearing conditions to form an O/W emulsion.
  • the high-speed shearing condition is 10,000-18,000 rpm, and the shearing time is 5-15 minutes.
  • the obtained emulsion is fully mixed with transglutaminase, and then the resulting mixture is heated and formed.
  • the temperature of the thermoforming step is 37-42° C., and the time is 0.5-1.5 h.
  • the obtained emulsion in the step (2'), is fully mixed with the protein, and then the resulting mixture is left to form.
  • the oil composition is the oil composition described in any embodiment of the first aspect of the present invention.
  • the third aspect of the present invention provides an oil composition, which contains palm oil and shea butter, and liquid oils other than palm oil and shea butter.
  • the oil composition is solid at normal temperature.
  • the saturation of the oil composition is 25-32%.
  • the iodine value of the oil composition is ⁇ 100g/100g, preferably 60-100g/100g.
  • the palm oil has an iodine value ⁇ 20 g/100 g.
  • the iodine value of the shea butter is 45-75g/100g.
  • the content of triglyceride PPP in the oil composition is 7-15%.
  • the content of triglyceride SOS in the oil composition is 3.5-15%.
  • the content of the PPP is 7-10%.
  • the content of the SOS is 3.5-10%, preferably 3.5-6%.
  • the liquid oil except palm oil and shea butter is selected from: 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 nut oil, pistachio oil, palm kernel oil, coconut oil and its fractions and transesterified fats one or more.
  • the liquid oil contains soybean oil and/or sunflower oil.
  • the liquid oil comprises soybean oil and/or high oleic sunflower oil.
  • the content of palm oil is 1-25%, preferably 5-20%; the content of shea butter is 5-40%, preferably 10-30% ; The content of the liquid oil is 50-80%, preferably 55-75%.
  • the oil composition contains 12-18% palm oil, 10-30% shea butter and 55-75% liquid oil, and the PPP content in the oil composition is 7-10%, and the SOS content is 3.5-6%.
  • the liquid oil is any one of soybean oil and high oleic sunflower oil or a mixture of both.
  • the oil composition further contains an emulsifier.
  • the emulsifier is selected from one or more of monoglyceride, lecithin, polyglycerol ricinoleate, propylene glycol monostearate and Tween.
  • the content of the emulsifier is 0.5-3%, preferably 0.5-1%.
  • the present invention is a kind of shortening or margarine, which contains the fat composition according to any embodiment of the third aspect herein.
  • the shortening or margarine contains 80-90 wt% of the oil composition according to any embodiment of the third aspect herein and 10-20 wt% of water.
  • the fourth aspect of the present invention provides a kind of food
  • described food comprises the fat composition described in any embodiment of the first aspect of the present invention, the fat composition described in any embodiment of the third aspect and/or shortening or Margarine, or prepared from raw materials comprising the fat composition according to any embodiment of the first aspect of the present invention, the fat composition according to any embodiment of the third aspect, and/or shortening or margarine.
  • all or part of the oil contained in the food is the oil composition described in any embodiment of the first aspect of the present invention, the oil composition described in any embodiment of the third aspect and/or shortening or margarine.
  • the food product is a meat product.
  • the meat product contains the fat composition according to any embodiment of the first aspect of the present invention.
  • the meat products are sausages, meatballs, meat pies, and minced meat.
  • the sausage contains 5-20% of the fat composition according to any embodiment of the first aspect of the present invention.
  • the food product is a baked good.
  • the baked product contains the fat composition and/or shortening or margarine according to any embodiment of the third aspect.
  • the food is selected from biscuits, bread, cakes, spreads, mayonnaise, stuffing, pastries, croissants and butterfly cakes, which contain any of the third aspects.
  • the present invention has low saturated oil content, low boiling loss and roasting loss rate, moderate hardness and good formability.
  • the sausages prepared by using the oil composition of the invention are similar in moisture, taste and flavor, and the sausage products can reduce the risks of obesity and cardiovascular diseases due to the use of plant base.
  • the invention effectively solidifies low-saturated liquid oil through the electrostatic interaction between colloid and protein to obtain a water-containing oil gel product.
  • the vegetarian meat products prepared by the low-saturated water-containing oil composition product of the present invention have better performance than liquid oil in terms of juiciness, adhesiveness and chewiness, etc. . While reducing saturation and fat intake, it can maximize the taste of vegetarian meat products.
  • the oil composition of the present invention (especially the oil composition of the third aspect, shortening and margarine) can increase the brittleness of the biscuit and significantly reduce the oil separation rate of the biscuit during storage during biscuit baking; In bread baking, dough development time can be significantly shortened, thereby reducing operating costs.
  • the oil composition also has the feature of low saturation, which can avoid health hazards caused by high saturated oil.
  • percentages (%) or parts refer to weight percentages or parts by weight relative to the composition.
  • the sum of the parts of each component in the composition may be 100 parts by weight.
  • the numerical range "a ⁇ b” represents an abbreviated representation of any combination of real numbers between a and b, where a and b are both real numbers.
  • the numerical range "0-5" indicates that all real numbers between "0-5" have been listed in this article, and "0-5" is only an abbreviated representation of the combination of these values.
  • the integer value range "a ⁇ b” represents an abbreviated representation of any combination of integers between a and b, where a and b are both integers.
  • the integer value range "1-N" means 1, 2...N, where N is an integer.
  • the basis of the percentages (including weight percentages) mentioned in the present invention is the total weight of the composition.
  • Ranges are disclosed herein in terms of lower limits and upper limits. There can be one or more lower bounds, and one or more upper bounds, respectively.
  • a given range is defined by selecting a lower limit and an upper limit. Selected lower and upper limits define the boundaries of a particular range. All ranges that may be defined in this manner are inclusive and combinable, ie, any lower limit may be combined with any upper limit to form a range. For example, ranges of 60-120 and 80-110 are listed for a particular parameter, with the understanding that ranges of 60-110 and 80-120 are also contemplated. Furthermore, if the minimum range values 1 and 2 are listed, and if the maximum range values 3, 4, and 5 are listed, the following ranges are all expected: 1-3, 1-4, 1-5, 2- 3, 2 ⁇ 4, and 2 ⁇ 5.
  • each reaction step may or may not be performed sequentially.
  • other steps may be included between each reaction step, and the order of the reaction steps may also be reversed.
  • the reaction processes herein are performed sequentially.
  • the first aspect of the present application provides a fat composition, which can be used to replace foods such as sausages and meatballs, especially animal fat or fat in meat products, or to improve the juiciness and adhesion of vegetarian meat products and chewiness, enhance the taste of vegetarian meat products.
  • the oil composition comprises: 50-71% oil, 25-40% water and 1-6% protein.
  • the oil can include liquid oil and solid oil.
  • the fat is all liquid fat.
  • the liquid grease refers to the grease that is liquid at normal temperature such as 20°C; the solid grease refers to the grease that is solid or semi-solid at normal temperature such as 20°C.
  • the liquid oils include, but are not limited to, soybean oil, corn oil, sunflower oil (including high oleic sunflower oil), rapeseed oil, rice oil, palm olein, shea butter oil, palm kernel olein , one or more of coconut oil; said solid oils include but are not limited to super palm stearin, palm stearin, hydrogenated palm oil, shea butter stearin, palm kernel stearin, palm oil middle fraction and One or more of fully hydrogenated vegetable oils.
  • the fully hydrogenated vegetable oil can be selected from one or more of fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower oil, fully hydrogenated shea butter, fully hydrogenated rice oil and fully hydrogenated palm kernel oil Various.
  • the oil composition based on the total mass of the oil composition, contains 60-71% oil. In some embodiments, based on the total mass of the oil composition, the oil composition contains 50-60% oil.
  • the saturation degree of the oil used in the oil composition of the present invention may be 20-42%, such as 20-32%, 22-30%, 29-42% or 29-40%.
  • the type of protein in the oil and fat composition of the present invention is not limited, and may be plant-derived protein or animal-derived protein.
  • the plant-derived protein can be derived from any plant containing protein substances, including but not limited to soybeans, mung beans, peas, buckwheat, oats, wheat, rice, and peanuts.
  • the vegetable protein is soy protein and/or grain protein.
  • the animal protein is whey protein and/or casein.
  • the protein is selected from one or more of soy protein isolate, whey protein and casein.
  • the oil composition contains 1-4%, preferably 2-4%, of the protein.
  • the oil composition contains 2-6% of the protein.
  • the proteins described in the present invention also include their salts.
  • casein also includes sodium caseinate.
  • the protein content in the oil composition described herein is the content in terms of protein.
  • the fat composition of the present invention may also contain any one or both of transglutaminase and colloid.
  • the present invention can be practiced using transglutaminases well known in the art, for example commercially available.
  • the colloid can be a conventional colloid added to foods in the art, including but not limited to one of carrageenan, pectin, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum and konjac gum one or more species.
  • the colloid is selected from one or more of carrageenan, sodium alginate and pectin.
  • the content of transglutaminase can be 0.2-0.8%, preferably 0.4-0.8%, and the content of colloid can be 1-4%.
  • the oil composition of the present invention comprises: 60-71% oil, 25-40% water, 1-4%, preferably 2-4% protein and 0.2-0.8%, preferably 0.4-0.8% of transglutaminase; wherein, the saturation of oil is 20-32%, preferably 22-30%.
  • the fat comprises a liquid fat and optionally a solid fat. In some embodiments, all of the fats are liquid fats.
  • the grease comprises liquid grease and solid grease; preferably, based on the total mass of the grease, the grease comprises 60-95% liquid grease and 5-40% solid grease; in some embodiments, The fat contains 80-95% liquid fat and 5-20% solid fat; in some embodiments, the fat contains 75-91% liquid fat and 9-25% solid fat.
  • the liquid oils include soybean oil, corn oil, sunflower oil (including high oleic sunflower oil), rapeseed oil, rice oil, palm olein, shea butter oil, palm One or more in kernel liquid oil, coconut oil;
  • Said solid oil comprises palm stearin, hydrogenated palm oil, shea butter, palm kernel stearin, palm oil middle fraction and fully hydrogenated vegetable oil (such as One or more of fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower oil, fully hydrogenated shea butter, fully hydrogenated rice oil, fully hydrogenated palm kernel oil).
  • the solid oil comprises one or more of palm stearin, hydrogenated palm oil, palm oil middle fraction (PMF) and fully hydrogenated vegetable oil.
  • the liquid oil is selected from any one or both of palm oil and soybean oil.
  • the solid oil is selected from any one or both of palm stearin and fully hydrogenated palm oil.
  • the hardness of the fat composition is in the range of 130-350 g when tested by the method described in Example 1 of the present application.
  • the oil composition of the present invention comprises: 60-71% oil, 25-40% water, 2-4% protein and 0.4-0.8% grain Aminotransferase; wherein, the saturation degree of the oil is 22-30%; wherein, the oil is selected from any one or both of palm oil and soybean oil, or the oil contains 75- 91% liquid oil and 9-25% solid oil, wherein said liquid oil is selected from any one or both of palm oil and soybean oil, and said solid oil is selected from palm stearin and fully hydrogenated palm oil either or both of them.
  • the hardness of the oil composition is in the range of 130-350g.
  • the oil composition of the present invention comprises: 50-60% oil, 2-6% protein, 1-4% colloid and 31-40% water; Wherein, the saturation of the oil is 29-42%, preferably 29-40%, and the solid fat content at 25°C is 5-30%, preferably 5-27%.
  • the oil comprises 60-95% liquid oil and 5-40% solid oil, and in some embodiments, the oil comprises 80-95% liquid oil and 5-20% solid fat.
  • the liquid oils contained in the oil include soybean oil, corn oil, sunflower oil (including high oleic sunflower oil), rapeseed oil, rice oil, palm olein, shea butter
  • the liquid oil is selected from one of palm oil, shea butter oil, high oleic sunflower oil and soybean oil or more;
  • the solid oil contained in the oil comprises one or more of super palm stearin, palm stearin, hydrogenated palm oil, palm oil middle fraction and fully hydrogenated vegetable oil, preferably comprises super palm stearin and any one or both of palm stearin;
  • the fully hydrogenated vegetable oil comprises fully hydrogenated soybean oil and/or fully hydrogenated rapeseed oil.
  • the saturation of the oil is 29%, 30% or 40%, and the solid fat content at 25°C is 5.9%, 9.1% or 26.7%.
  • the hardness of the oil composition is in the range of 60-200 g when tested according to the method described in Example 2.
  • the oil composition of the present invention comprises: 50-60% oil, 2-6% protein, 1-4% colloid and 31-40% water; Wherein, the saturation degree of the oil is 29-40%, and the solid fat content is 5-27% at 25°C; based on the total mass of the oil, the oil contains 60-95% liquid oil and 5-40% % solid fat, wherein, the liquid fat is selected from one or more of palm olein, shea butter oil, high oleic sunflower oil and soybean oil; the solid fat is selected from super palm stearin and either or both of palm stearin.
  • the fat composition of the present invention may also include other optional components. There is no special limitation on the amount of other components that can be added, and they can be added according to actual needs or product quality standards.
  • the types of components that can be added may include one or more of food additives, flavoring agents, flavoring substances, and pigments.
  • the second aspect of the present invention provides a kind of preparation method of grease composition, described method comprises the following steps:
  • step (3) Shaping the emulsion obtained in step (2).
  • the oil composition is the oil composition described in any embodiment of the first aspect of the present invention.
  • the oil composition also contains the protein and/or transglutaminase
  • the method includes step (2'): combining the emulsion obtained in step (2) with the protein and/or The transglutaminase is fully mixed, and then the shaping of step (3) is carried out.
  • the step (2) is to slowly add liquid oil into the protein aqueous solution under high-speed shearing conditions to form an O/W emulsion.
  • the oil and protein aqueous solution preferably form a uniform emulsion.
  • a homogeneous emulsion may be obtained by any conventional means capable of forming a homogeneous emulsion, including but not limited to high shear homogeneity.
  • oil is slowly added to an aqueous protein solution under conditions of high shear.
  • the high-speed shearing conditions may be that the shearing rate is 10,000-15,000 rpm, and the shearing time is 5-15 minutes.
  • the obtained emulsion is fully mixed with transglutaminase, and then the resulting mixture is heated and formed.
  • the temperature of the thermoforming step is 37-42° C., and the time is 0.5-1.5 h.
  • the obtained emulsion is fully mixed with the protein, and then the resulting mixture is left to form.
  • the method includes: (a) fully dissolving protein in water to prepare an aqueous protein solution; (b) mixing oil and protein aqueous solution to form an emulsion; (c) mixing the emulsion with transglutaminase, Fully mixed; (d) heat forming.
  • the oil composition based on the total mass of the oil composition, the amount of oil is 60-71%, the amount of protein is 1-4%, the amount of water is 25-40%, The dosage of transglutaminase is 0.2-0.8%.
  • the method is suitable for preparing the fat composition containing transglutaminase described in any embodiment of the present application.
  • the purpose of step (c) is to fully contact the emulsion with the enzyme. Any means that can bring the two into sufficient contact can be used, such as high-speed shearing.
  • the shearing rate of the high-speed shearing is 10,000-15,000 rpm, and the shearing time is 1-2 minutes.
  • the purpose of the step (d) is to shape the oil composition.
  • the preparation method of the present invention mainly includes: (i) fully dissolving protein in water to prepare an aqueous protein solution; (ii) mixing oil and protein aqueous solution to form an emulsion; (iii) mixing step (2) The resulting emulsion and colloid are thoroughly mixed; and (iv) standing to form.
  • the amount of oil is 50-60%
  • the amount of protein is 2-6%
  • the amount of water is 31-40%
  • the dosage of the colloid is 1-4%.
  • the saturation degree of the oil is 29-42%
  • the solid fat content is 5-30% at 25°C.
  • the method is suitable for preparing the colloid-containing oil composition according to any embodiment of the present application.
  • the purpose of step (iv) is to shape the oil composition.
  • the molding method includes but not limited to static molding at room temperature or under refrigerated conditions, such as static molding at 0-7°C.
  • the shape of the grease composition in the present invention can be determined according to product requirements, and can be cube, spherical, or any irregular shape.
  • the third aspect of the present invention provides an oil composition, which contains: (1) palm oil and shea butter, and (2) a liquid oil other than palm oil and shea butter.
  • the fat composition of the present invention is solid at normal temperature (eg about 25°C).
  • the grease composition with a saturation degree of 25-32% is prepared by adjusting the oil base, which is solid at normal temperature, and can be used as the oil base to prepare various types of low-saturated baking oils.
  • biscuit baking It can increase the brittleness of biscuits and significantly reduce the oil separation rate of biscuits during storage.
  • bread baking it can significantly shorten the dough formation time, thereby reducing operating costs.
  • the oil composition also has low saturation characteristics. It can avoid the health hazards caused by high saturated fat.
  • the characteristics of the oil composition of the present invention include: the iodine value of palm oil ⁇ 20g/100g; the iodine value of shea butter is in the range of 45-75g/100g; the content of triglyceride PPP is 7-15%; and triglyceride The content of ester SOS is 3.5-15%.
  • PPP refers to triglycerides combined with 3 palmitic acids
  • SOS refers to triglycerides combined with stearic acid at 1 and 3 positions and oleic acid at 2 positions.
  • the palm oil may be a mixture of palm oils with different iodine values, as long as the iodine value of the palm oil obtained by mixing is ⁇ 20g/100g.
  • Various known palm oils, including various commercially available palm oils, can be used in the practice of the present invention.
  • the shea butter may be a mixture of shea butters with different iodine values, as long as the iodine value of the shea butter obtained by mixing is within the range of 45-75g/100g.
  • the present invention can be practiced using various known shea butters, including various commercially available shea butters.
  • the content of PPP in the oil composition of the present invention is 7-10%.
  • the content of SOS in the oil composition of the present invention is 3.5-10%. In some embodiments, the content of SOS in the oil composition is 3.5-6%.
  • the oil composition of the present invention has a saturation of 25-32%, preferably 25-30%, and/or an iodine value of 60-100g/100g, preferably 65-90g/100g.
  • the liquid oils except palm oil and shea butter include but not limited to 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 nut oil, pistachio oil, palm kernel oil and coconut oil, etc., and fractions and transesterified fats of these liquid oils, etc. Any one or a mixture of these liquid oils can be used to prepare the oil composition of the present invention.
  • the sunflower oil may be high oleic sunflower oil.
  • the liquid oil contains soybean oil and/or sunflower oil, especially high oleic sunflower oil.
  • the content of palm oil can be 1-25%, and the content of shea butter can be 5-40%.
  • the content of the liquid oil can be 50-80%.
  • the content of palm oil is 5-20%.
  • the content of shea butter is 10-30%.
  • the content of liquid oil is 55-75%.
  • the oil composition of the present invention contains 12-18% palm oil, 10-30% shea butter and 55-75% liquid oil, and the PPP content in the oil composition is 7-75%. 10%, and the SOS content is 3.5-6%.
  • the liquid oil is any one of soybean oil and high oleic sunflower oil or a mixture of both.
  • the liquid oil contains 30-75% high oleic sunflower oil and 0-40% soybean oil.
  • the fat composition of the present invention may further contain an emulsifier.
  • the emulsifier can be a conventional emulsifier for fats and oils in the art, including but not limited to monoglycerides (such as glyceryl monostearate), lecithin, polyglyceryl ricinoleate, propylene glycol monostearate and emulsifiers.
  • monoglycerides such as glyceryl monostearate
  • lecithin such as glyceryl monostearate
  • polyglyceryl ricinoleate polyglyceryl ricinoleate
  • propylene glycol monostearate emulsifiers.
  • One or more of temperature is 0.5-3%.
  • the content of emulsifier is 0.5-1%.
  • the content of emulsifier is 1.0-2.5%.
  • the oil composition of the present invention can be prepared by mixing the components of the oil composition of the present invention and an optional emulsifier.
  • the fat composition of the present invention can be obtained by melting the fat composition (for example, at a temperature of 60-80° C.), and freezing the melted fat, for example, putting it into a freezer to freeze for a period of time.
  • the freezing time can be determined according to the amount of fat. Exemplary freezing times may range from 10 to 60 minutes.
  • the outlet temperature of the freezer can be controlled at 10-20°C, preferably 15-18°C.
  • shortening or margarine is prepared using the fat composition of the present invention as an oil base. Therefore, the present invention also provides a kind of shortening or margarine, the content of the fat composition of the present invention in the shortening or margarine is 80-90wt%, and the content of water is 10-20wt%.
  • the shortening or margarine may also contain other ingredients commonly contained in shortening, including but not limited to antioxidants, salt, flavors and pigments and other auxiliary materials. The usage amounts of these components are conventional usage amounts in the art.
  • the shortening or margarine of the present invention can be prepared by conventional precooling, rapid cooling, kneading, aging and other methods. For example, provide oil phase and water phase separately, mix the oil phase and water phase after melting the oil phase, and freeze the mixed material after stirring at 50-70°C for a sufficient time, for example, adding it to a freezer for a sufficient time to freeze, can prepare The shortening or margarine of the present invention is obtained.
  • the freezing time can be determined according to the amount of material. Exemplary freezing times may be 10-60 minutes.
  • the outlet temperature of the freezer can be controlled at 10-20°C, preferably 15-18°C.
  • the present invention provides a food, wherein all or part of the oil contained in the food is the oil composition, shortening or margarine according to the third aspect of the present invention.
  • the food includes but not limited to biscuits, bread, cakes, spreads, mayonnaise, stuffing, pastries, croissants and butterflies.
  • the present invention provides the application of the fat composition, shortening or margarine of the present invention in increasing the crispness of food, reducing the oil separation rate during food storage, and in reducing the whipping time of dough Applications.
  • the food product may especially be a baked product, such as a biscuit.
  • the dough may be bread dough.
  • the dough whipping time refers to the time required for gluten formation after adding the fat composition, shortening or margarine of the present invention.
  • the fourth aspect of the present invention provides a kind of food, described food comprises the fat composition described in any embodiment of any aspect of the present invention, or comprises the fat composition described in any embodiment of any aspect of the present invention Raw materials are prepared.
  • the content of the oil composition may be 1-30%, such as 5-20%, of the total weight of the food.
  • the food of the present invention may also contain conventional food additives and seasonings, such as salt, monosodium glutamate, pepper, chili powder, starch, edible colloids and the like.
  • the food is meat products, including sausages, meatballs, meat pies and minced meat; preferably, the meat products contain the fat composition described in any embodiment of the first aspect of the present invention, preferably It is the fat composition according to any one of the embodiments containing transglutaminase in the first aspect.
  • the present invention is not limited to the type of meat, which can be determined according to product requirements, including but not limited to chicken, duck, pork, donkey, beef and mutton, and a mixture of one or more meats can also be used as required.
  • the food is a sausage
  • the sausage contains 5-20% of the oil composition according to any embodiment of the first aspect of the present invention, preferably the first The fat composition according to any one of the embodiments containing transglutaminase in the aspect.
  • the sausage comprises 30-40% meat, 2-6% protein and 5-20% of the fat composition.
  • the present invention is not limited to the type of meat in the sausage, which can be determined according to product requirements, including but not limited to one or more of chicken, duck, pork, donkey, beef and mutton.
  • the food product is a baked good.
  • the baked product contains the fat composition and/or shortening or margarine according to any embodiment of the third aspect.
  • the food is selected from the group consisting of biscuits, bread, cakes, spreads, mayonnaise, stuffing, pastries, croissants and butterfly cakes, which contain the oil composition described in any embodiment of the third aspect and /or shortening or margarine.
  • the food is vegetarian, such as vegetarian meat products, which contain the oil composition described in any embodiment of the first aspect herein, or are prepared from raw materials containing the oil composition; preferably the oil
  • the composition is the fat composition according to any embodiment containing colloid in the first aspect.
  • the food is vegetarian chicken chops, vegetarian steaks, vegetarian pork chops, vegetarian meatballs, vegetarian meat pies or vegetarian meat stuffing.
  • the content of the oil composition is 5-15%.
  • Some allowed food additives and seasonings can also be added to the vegetarian food such as vegetarian meat products, including but not limited to one or more of salt, monosodium glutamate, pepper, chili powder, starch and edible colloids.
  • the vegetarian food is a vegetarian meat product, and based on the total mass of the vegetarian meat product, the vegetarian meat product contains 5-15% of the oil composition of the present invention; preferably, based on the vegetarian meat product Based on the total mass of the meat product, the vegetarian meat product contains 50-60% of soybean-derived protein, preferably 38-45% of shredded soybean protein and 9-15% of soybean protein.
  • the low-saturated liquid oil can be effectively solidified to obtain a water-containing oil gel product.
  • the vegetarian meat products made from the low-saturated water-containing oil composition containing colloid of the present invention have better juiciness, adhesion and chewiness than liquid oils and fats. Performance. While reducing saturation and fat intake, it can maximize the taste of vegetarian meat products.
  • the present invention provides that the fat composition described in any embodiment containing colloid in the first aspect can improve the juiciness, cohesiveness and chewiness of vegetarian food, especially vegetarian meat products, and enhance The application in the mouthfeel, or the application in the preparation of the oil composition for improving the juiciness, cohesiveness and chewiness of vegetarian food (especially vegetarian meat products) and enhancing its mouthfeel.
  • the present invention also provides a method for improving the juiciness, cohesiveness and chewiness of vegetarian food, especially vegetarian meat products, and enhancing its mouthfeel.
  • the grease composition containing transglutaminase according to any embodiment of the present invention has low boiling loss and roasting loss, moderate hardness and good formability. Compared with sausage, it is similar in moisture, taste and flavor. Due to the use of plant-based products, the sausage product can reduce the risk of obesity and cardiovascular disease. Therefore, the present invention also provides the application of the grease composition containing transglutaminase described in any embodiment of the present invention in reducing the cooking loss and roasting loss during cooking, and in the preparation of the oil and fat composition that can reduce cooking loss. Application of cooking loss and cooking loss fat compositions.
  • Palm oil Shanghai Kerry Food Industry Co., Ltd.;
  • Tg enzyme transglutaminase: Ajinomoto Co., Ltd.;
  • Soy protein isolate (G100): Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;
  • Soy protein isolate (G300): Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;
  • Carrageenan SeaKem, CM611, 606023002;
  • Salt (refined): Shandong Lujing, 20-40 mesh;
  • Monosodium glutamate Tianfu monosodium glutamate, sodium glutamate> 99%;
  • Step (1) Fully dissolve the protein in water to prepare an aqueous protein solution.
  • Step (2) Under the condition of high-speed shear of 15,000rpm, slowly add oil into the protein aqueous solution to form an O/W emulsion.
  • Step (3) Add TG enzyme into the emulsion and mix well.
  • Step (4) Heat at 40°C for 1 hour, and shape the oil. Store at 4°C.
  • the hardness test of water-containing and low-saturated oils uses a texture analyzer (SMS, UK, TA.XT plus, P/6 6mm DAI CYLINDER STAINLESS probe), compression mode.
  • the pre-test speed is 1.00mm/sec
  • the test speed is 2.00mm/sec
  • the post-test speed is 2.00mm/sec.
  • the distance is 10mm and the stress is 5g.
  • Example 1 1.70 6.25 142.33 ⁇ 5.71
  • Example 2 0 5.73 175.00 ⁇ 10.60
  • Example 3 2.30 11.25 260.87 ⁇ 34.59
  • Example 4 2.52 13.11 295.66 ⁇ 29.57
  • Example 5 0.85 3.43 154.91 ⁇ 6.00
  • Example 6 3.77 9.01 144.36 ⁇ 9.41
  • Comparative example 1 0.81 6.53 51.22 ⁇ 2.05
  • Comparative example 2 8.09 27.17 920.31 ⁇ 62.92
  • Comparative example 3 0.79 6.04 45.76 ⁇ 2.96
  • Comparative example 4 10.53 31.10 1590.82 ⁇ 75.95 Comparative Example 5 2.66 5.38 1821.75 ⁇ 82.97
  • Comparative example 6 16.72 27.61 52.72 ⁇ 5.01 Comparative Example 7 13.91 20.33 41.20 ⁇ 4.33
  • Step (1) Take half of the ice water, add salt and phosphate into the ice water, after they are completely dissolved, add the ground chicken breast, stir until the viscosity increases and the surface is smooth, marinate overnight at 4°C.
  • Step (2) Add soybean protein to the marinated chicken breast meat in (1), continue to beat, and add the remaining ice water while whipping, then add carrageenan, seasoning and coloring, after stirring evenly, add this
  • the grease composition product prepared by the invention needs to be stirred evenly before adding starch and stirring evenly.
  • Step (3) Infusion molding with protein sausage casing, then drying at 60°C for 30 minutes, and cooking at 85°C for 20 minutes.
  • Table 5 shows the cutting surface state and mouthfeel evaluation results of the sausages of each embodiment and comparative example.
  • Comparative Examples 6 and 7 the shape retention of the oil is not good, which leads to poor shape retention of the particles during processing, and a large amount of oil flows out and emulsifies into the sausage slurry, which affects the taste of the sausage.
  • Comparative example 8 is pig fat, as a reference.
  • Table 6 shows the sausage texture test results obtained in Examples and Comparative Examples.
  • Example 1 435.30 ⁇ 40.87 1.01 ⁇ 0.05 0.72 ⁇ 0.03 321.00 ⁇ 45.29 0.45 ⁇ 0.07 8
  • Example 2 484.01 ⁇ 99.85 1.01 ⁇ 0.09 0.70 ⁇ 0.04 338.28 ⁇ 47.80 0.44 ⁇ 0.05 9
  • Example 3 491.12 ⁇ 65.22 1.01 ⁇ 0.13 0.78 ⁇ 0.03 342.24 ⁇ 51.81 0.45 ⁇ 0.04 8.5
  • Example 4 497.88 ⁇ 71.32 1.01 ⁇ 0.11 0.80 ⁇ 0.03 346.89 ⁇ 49.19 0.45 ⁇ 0.05 8.5
  • Example 5 404.50 ⁇ 39.39 1.01 ⁇ 0.06 0.70 ⁇ 0.03 326.13 ⁇ 31.77 0.45 ⁇ 0.05 8.5
  • Example 6 489.23 ⁇ 56.01 1.01 ⁇ 0.07 0.81 ⁇ 0.03 359.65 ⁇ 37.99 0.45 ⁇ 0.05 8
  • Comparative example 1 508.77 ⁇ 51.85 1.02 ⁇ 0.04 0.65 ⁇ 0.06 329.15
  • the low-saturated fats prepared by the present invention can be used to replace animal fats and pig fat in food, and have the characteristics of low fat and low saturation. And can provide better product appearance and moist taste.
  • Shea butter (Shea Olein): Shanghai Kerry Food Industry Co., Ltd., 2018.8.2;
  • Palm oil Shanghai Kerry Food Industry Co., Ltd.;
  • High oleic sunflower oil (HOSFO): Cargill Grain and Oil (Nantong) Co., Ltd.;
  • Soy protein 706Z Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd., 2021.4.09;
  • Soybean protein 307 (12 holes): Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd., 2021.4.09;
  • Soy protein isolate (G100): Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;
  • Carrageenan SeaKem, CM611, 606023002, 2021.3.21;
  • Pectin Henan Beicheng Food Co., Ltd.
  • Rattan pepper oil arowana rattan pepper oil
  • Modified starch prostar, acetylated distarch adipate, 99%;
  • Monosodium glutamate Tianfu monosodium glutamate, sodium glutamate> 99%;
  • I+G flavored nucleotide disodium: CJ, 99%;
  • Flavor Swiss Firmenich chicken flavor food grade flavor.
  • the main equipment used is as follows:
  • Determination of fatty acid composition by gas chromatography refer to: AOCS Official Methods Ce 1b-89 Reapproved 1997. Among them, the proportion of saturated fatty acids is its degree of saturation.
  • Step (1) fully dissolving sodium caseinate in water to prepare an aqueous solution of sodium caseinate.
  • Step (2) shearing for 10 minutes at a shear rate of 15000 rpm, slowly adding liquid oil into the protein aqueous solution to form an O/W emulsion.
  • Step (3) Add carrageenan to the emulsion and mix well.
  • Step (4) Stand at room temperature and form the oil. Store at 4°C.
  • the hardness test of water-containing and low-saturated oils uses a texture analyzer (SMS, UK, TA.XT plus, P/6 6mm DAI CYLINDER STAINLESS probe), compression mode.
  • the pre-test speed is 1.00mm/sec
  • the test speed is 2.00mm/sec
  • the post-test speed is 2.00mm/sec.
  • the distance is 10mm and the stress is 5g.
  • Example 7 12.45 13.29 16.83 83.27 ⁇ 1.39
  • Example 8 13.19 11.83 17.20 90.87 ⁇ 1.58
  • Example 9 12.21 10.11 13.64 157.83 ⁇ 9.82
  • Example 10 20.62 23.27 19.35 91.30 ⁇ 4.21
  • Example 11 15.55 22.99 18.21 93.09 ⁇ 5.99
  • Example 12 25.72 28.09 21.33 70.43 ⁇ 6.85
  • Example 13 23.37 28.72 20.99 73.60 ⁇ 7.11
  • Comparative Example 9 12.97 18.33 10.69 70.15 ⁇ 3.77
  • Comparative Example 10 48.20 40.13 10.55 110.49 ⁇ 4.29 Comparative Example 11 9.32 15.76 10.51 63.15 ⁇ 1.55 Comparative Example 12 50.15 51.24 8.29 129.52 ⁇ 7.57 Comparative Example 13 63.28 56.77 6.97 1006.95 ⁇ 25.84
  • Comparative Example 14 78.22 77.61 40.84 52.72 ⁇ 5.01 Comparative Example 15 73.91 70.33 41.57 41.20 ⁇ 4.33 Comparative Example 16 81.55 69.19 42.26 47.81 ⁇ 5.21 Comparative Example 17 100.00 100.00 21.72 59.35 ⁇ 2.41
  • Step (1) Rehydrate soybean protein 307 and 706Z (hard), dehydrate 307 and pass it through a 12-hole plate to grind. , the rehydration rate is about 2.8 times; the onion and ginger water is prepared, the ratio of onion and ginger water (onion: ginger: water) is (1:1:1.5), and the rest of the materials are weighed for later use;
  • Step (2) Add soybean protein, green onion and ginger water, dry powder auxiliary materials, oil, seasoning and essence in order, and mix well;
  • Step (3) Shape with a hamburger molding machine, each cake weighs 65g; cook at 85°C for 25 minutes to make a cake embryo (without vacuuming)
  • Step (4) Coat with flour, coat with egg liquid and coat with bread crumbs, fry at 145°C for 40 seconds—cool—quick freeze.
  • the prepared vegetarian chicken chops were scored from the aspects of appearance (30%), moist feeling (40%) and chewiness (30%), with a full score of 10 points, and the higher the score, the better the product quality.
  • Table 11 shows the cutting surface state and mouthfeel evaluation results of the vegetarian chicken chops of the embodiment and the comparative example.
  • Example/Comparative example Exterior section chewy Moisturizing Example 7 complete, no shrinkage Obvious protein drawing, squeezed with oil and moisture powerful better
  • Example 8 complete, no shrinkage Obvious protein drawing, squeezed with oil and moisture powerful good
  • Example 9 no shrinkage Obvious protein drawing, squeezed with oil and moisture powerful good
  • Example 10 no shrinkage Obvious protein drawing, squeezed with oil and moisture stronger better
  • Example 11 no shrinkage Obvious protein drawing, squeezed with oil and moisture stronger better
  • Example 12 no shrinkage More obvious protein drawing, squeezed with oil and moisture stronger better
  • Example 13 no shrinkage More obvious protein drawing, squeezed with oil and moisture stronger better Comparative Example 9 complete, no shrinkage Obvious protein drawing, squeezed with oil and moisture Moderate Difference Comparative Example 10 complete, no shrinkage
  • the protein is drawn, and the fat solidifies after cooling weak Difference Comparative Example 11 complete, no shrinkage Obvious protein drawing, squeezed with oil and moisture Moderate Difference Comparative Example 12 complete, no shrinkage
  • the protein is drawn, and the fat solidifies after cooling weak Difference Comparative Example 13 complete, no shrinkage The protein is drawn, and the fat solidifies after cooling weak Difference Comparative Example 13 complete, no shrinkage The protein is drawn, and
  • Comparative examples 9 and 11 have low melting points of fats, and more fats are precipitated during processing, which leads to the reduction of fats that play a moisturizing role in the chicken chops, so the moisturization is poor.
  • the oils in Comparative Examples 10, 12, and 13 solidify after cooling. The possible reason is that the saturation of palm stearin is too high, and the whole system loses a lot of oil during processing, which causes palm stearin to fill the system, and when it is lower than the melting point A solid grease is formed. This results in a greasy and rough mouthfeel.
  • Comparative examples 12-16 did not form obvious protein stringing, which may be due to the instability of the oil-in-water emulsion system, which caused a large amount of oil to flow out during processing, emulsified into the vegetarian chicken steak slurry, and wrapped the stringy protein, which would cause no chewing Strong taste.
  • Comparative example 17 is palm oil, the effect is better, but the content of saturated oil is obviously higher.
  • Example/Comparative example score Example 7 8
  • Example 8 9 Example 9 8.5
  • Example 10 Example 11 8
  • the product is averaged in three dimensions of appearance, graininess and mouthfeel, and finally the total score results of each embodiment and comparative example are shown in Table 12.
  • the results show that the total scores of the vegetarian chicken cutlets of all embodiments are all more than 7 points, indicating that the vegetarian chicken cutlets obtained by the present invention are generally well received. And in comparative example, the total score of all products is all lower than 6 points, shows that it is not liked by the subjects.
  • the low-saturated fats prepared by the present invention are suitable for vegetarian products such as vegetarian chicken chops, have the characteristics of low fat and low saturation, and can provide better product taste.
  • the raw material source that following embodiment three ⁇ twelve uses is as follows:
  • Palm oil 1 iodine value (AV) is 15g/100g, Kerry Specialty Oils (Shanghai) Co., Ltd.;
  • Palm oil 2 iodine value (AV) is 33g/100g, Kerry Specialty Oils (Shanghai) Co., Ltd.;
  • Palm oil 3 iodine value (AV) is 19g/100g, Kerry Specialty Oils (Shanghai) Co., Ltd.
  • HOSFO High Oleic Sunflower Oil: Kerry Specialty Oils (Shanghai) Co., Ltd.;
  • Soy lecithin Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;
  • High-gluten flour Yihai Kerry (Kunshan) Food Industry Co., Ltd., Lanjinshan brand;
  • Baking powder Angel Yeast Co., Ltd.;
  • Granulated sugar Daehan Co., Ltd.
  • Embodiment three the preparation of low saturated fat composition
  • the formulation of the low-saturated oil composition is shown in Table 13 below. Weigh each component according to the ratio in Table 13, heat and stir at 80°C for more than 30 minutes to obtain the corresponding oil composition.
  • Example 4 Oil composition saturation, TAG (PPP, SOS) and oil-based state evaluation
  • Determination of fatty acid composition by gas chromatography refer to: AOCS Official Methods Ce 1b-89 Reapproved 1997, where the saturated fatty acid content is the degree of saturation.
  • composition of triglycerides was determined by gas chromatography, referring to: AOCS Official Methods Ce 5-86 Reapproved 1997, to obtain the content of PPP and SOS.
  • TAG degree of saturation
  • SOS state of the oil composition of each oil composition
  • Table 14 Saturation, iodine value, TAG (PPP, SOS) and state of oil composition
  • P palmitic acid
  • S is stearic acid
  • O is oleic acid
  • PPP triglyceride with 3 molecules of P bound
  • SOS 1, 3-position bound to stearic acid, 2-position bound to oleic acid.
  • Embodiment five the preparation of shortening or margarine
  • the fat composition is used for the preparation of shortening or margarine, and its specific formula is shown in Table 15 below.
  • Embodiment 14-15 and comparative example 18-19 preparation method are identical to Embodiment 14-15 and comparative example 18-19 preparation method:
  • Embodiment 16-18 and comparative example 20 preparation method are identical to Embodiment 16-18 and comparative example 20 preparation method:
  • Embodiment six biscuit preparation
  • the biscuit recipe is shown in Table 16 below, and is prepared according to the following method:
  • Raw material preparation Weigh the low-gluten flour and baking powder and put them on the side of the chopping board; put the sugar powder on the side after weighing; weigh the oil on the scraper;
  • Tablet pressing select manual mode and turn off the cycle key. Put down the protective cover before pressing, and choose the pressing direction; choose the height, from high to low pressure, generally starting from 10mm, and the biscuit is pressed to 3.8mm; put it in the freezer for 15 minutes, and press out the shape with a mold (the dough can be melted during the process and can be operated after freezing );
  • Embodiment 7 Determination of biscuit hardness and brittleness
  • the measurement conditions are: P/30R probe; the speed before the test: 2.0mm/s; the speed after the test: 1.0mm/s; the speed after the test: 2.0mn/s; the degree of compression: 30%, and the results are as follows Table 17 shows.
  • Embodiment 8 Determination of oil separation rate of biscuits
  • Example 14 25.2 456 ⁇ 21 0.33 ⁇ 0.01 0.07 ⁇ 0.1
  • Example 15 29.8 448 ⁇ 24 0.37 ⁇ 0.02 0.05 ⁇ 0.1
  • Example 16 28.2 435 ⁇ 23 0.32 ⁇ 0.01 0.08 ⁇ 0.1
  • Example 17 28.9 450 ⁇ 20 0.31 ⁇ 0.02 0.06 ⁇ 0.1
  • Example 18 25.1 432 ⁇ 18 0.35 ⁇ 0.01 0.08 ⁇ 0.1
  • Comparative Example 18 29.8 462 ⁇ 22 0.23 ⁇ 0.01 2.7 ⁇ 0.3 Comparative Example 19 32.8 451 ⁇ 19 0.26 ⁇ 0.02 2.5 ⁇ 0.2
  • Comparative Example 20 28.4 433 ⁇ 21 0.24 ⁇ 0.01 3.1 ⁇ 0.3 Comparative Example 21 53.2 452 ⁇ 21 0.35 ⁇ 0.01 0.05 ⁇ 0.1 Comparative Example 22 51.8 436 ⁇ 22 0.32 ⁇ 0.01 0.07 ⁇ 0.1
  • baking fats and oils prepared from the oil compositions 12-16 of the present invention have low saturation characteristics, and they have good application effects in biscuits, which can not only increase the crispness of biscuits, but also significantly reduce the storage time.
  • the oil separation rate of biscuits in the process is not only increase the crispness of biscuits, but also significantly reduce the storage time.
  • Embodiment 9 Bread formula and process
  • the bread formula is as shown in Table 18, and is made according to the following method:
  • Raw material preparation mix the dry ingredients in the formula in the dough mixer;
  • Baking put it into the oven, set the heat to 210°C, lower the heat to 175°C, and bake for 30 minutes.
  • Embodiment 10 Determination of Bread Appearance State (Height, Aspect Ratio and Volume-to-Mass Ratio)
  • Embodiment 11 Determination of bread texture
  • the bread test conditions are as follows: Probe: P/36R cylindrical flat-bottomed probe; pre-test speed: 1.0mm/s; test speed: 5.0 mm/s; Speed after test: 5.0mm/s, the probe feels a force of 5.0g and presses down 10.00mm.
  • the appearance state (height, aspect ratio and volume-to-volume ratio) and texture measurement results of the bread are shown in Table 19 below.
  • Embodiment 12 Dough whipping time
  • Example/Comparative example Dough whipping time after adding oil/min Example 14 3.5
  • Example 15 Example 16 3.4
  • Example 17 Example 17 3.4
  • the fat composition of the present invention has a relatively low saturation of 25-32%, and the composition is solid at room temperature.
  • Various types of baking fats and oils prepared from the composition can increase The brittleness of large biscuits can significantly reduce the oil separation rate of biscuits during storage. In bread baking, it can significantly shorten the dough forming time, thereby reducing operating costs.

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Abstract

低饱和度油脂组合物及其应用。一种油脂组合物，以其总质量计，包含50-71%油脂、25-40%水和1-6%蛋白；其中，所述油脂的饱和度为20-42%。一种油脂组合物，其含有（1）棕榈油和乳木果油，和（2）除棕榈油和乳木果油外的液体油脂；其中，所述油脂组合物在常温下为固态，且其饱和度为25-32%。所述油脂组合物可用于改善素食的多汁性、粘合性和咀嚼性，提升其口感；用于减少烹饪时的水煮损失和烤制损失；或用于增加食品脆度、降低食品储存过程中的析油率、减少面团搅打时间。

Description

低饱和度油脂组合物及其应用 技术领域
本申请涉及食品，具体涉及低饱和度油脂组合物及应用。
背景技术
目前使用的烘焙油脂多为人造奶油或起酥油，饱和度均较高，基本在50％以上，本身为固态且具有一定酥性，不存在析油等问题。随着对油脂健康的关注，消费者越来越倾向于选择低饱和的油脂。而低饱和的油脂多为液态，油脂由于失去了大量固体脂肪的支撑，其塑性、硬度等关键性指标严重下降，不能满足烘焙等很多食品应用的需要。为了达到固体脂肪的应用效果，必须强化液态油脂的质构。除了借助凝胶剂所形成的结晶簇、包埋层或网络结构，使液油固化外，还可以通过油基调整，在保持其较低饱和度的同时，使其固化，进而满足烘焙需要。
动物油脂往往饱和度较高，常温下呈现固态，加工过程中即使受到剪切及热力作用，有不同程度的融化，也仍然具有一定的保型性，使得动物油脂能提供较好的粘合性的同时，入口有更滋润的口感。而液态低饱和油脂无法完成加工过程中随工艺变化而产生的动态变化，因而无法在口感上媲美动物油脂。
发明内容
为了克服现有存在的问题，本发明的发明人通过大量实验，研究出了一种油脂组合物，所述油脂组合物的饱和度低。
具体而言，本发明第一方面提供一种油脂组合物，以该油脂组合物的总质量计，其包含：50～71％油脂、25～40％水和1～6％蛋白。
在一个或多个实施方案中，以该油脂组合物的总质量计，该油脂组合物含有60～71％的油脂或50～60％的油脂。
在一个或多个实施方案中，所述油脂包含液体油脂和固体油脂。
在一个或多个实施方案中，以油脂的总质量计，所述油脂包含60-95％液体油脂和5-40％固体油脂；优选地，包含80-95％液体油脂和5-20％固体油脂。
在一个或多个实施方案中，所述液体油脂包括豆油、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、椰子油及其分提物和酯交换油脂中的一种或多种。
在一个或多个实施方案中，所述液体油脂包括豆油、玉米油、葵花籽油、菜籽油、稻米油、棕榈液油、乳木果液油、棕榈仁液油和椰子油中的一种或多种。
在一个或多个实施方案中，所述固体油脂包含超级棕榈硬脂、棕榈硬脂、氢化棕榈油、乳木果硬脂、棕榈仁硬脂、棕榈油中间分提物(PMF)和全氢化植物油中的一种或多种；优选地，所述全氢化植物油选自全氢化菜籽油、全氢化大豆油、全氢化葵花籽油、全氢化乳木果油、全氢化稻米油和全氢化棕榈仁油中的一种或多种。
在一个或多个实施方案中，所述固体油脂包含超级棕榈硬脂、棕榈硬脂、氢化棕榈油、棕榈油中间分提物和全氢化植物油中的一种或多种；优选地，所述全氢化植物油包含全氢化大豆油和/或全氢化菜籽油。
在一种或多种实施方案中，所述油脂组合物含有0.2～0.8％的谷氨酰胺转移酶和/或1～4％的胶体。
在一个或多个实施方案中，所述蛋白为植物蛋白和/或动物蛋白。
在一个或多个实施方案中，所述植物蛋白为豆蛋白和/或谷物蛋白。
在一个或多个实施方案中，所述动物蛋白为乳清蛋白和/或酪蛋白。
在一个或多个实施方案中，以该油脂组合物的总质量计，该油脂组合物含有1～4％或2～6％的所述蛋白。
在一种或多种实施方案中，所述胶体为卡拉胶、海藻酸钠、果胶中的一种或多种。
在一个或多个实施方案中，以所述油脂组合物的总质量计，所述油脂组合物包含：60～71％油脂、25～40％水、1～4％蛋白和0.2～0.8％谷氨酰胺转移酶；其中，所述油脂的饱和度为20～32％。优选地，在这些实施方案中，所述油脂所含的固体油脂包含超级棕榈硬脂、棕榈硬脂、氢化棕榈油、乳木果硬脂、棕榈仁硬脂、棕榈油中间分提物(PMF)和全氢化植物油(例如全氢化菜籽油、全氢化大豆油、全氢化葵花籽油、全氢化乳木果油、全氢化稻米油、全氢化棕榈仁油)中的一种或多种。
在一个或多个实施方案中，以所述油脂组合物的总质量计，所述油脂组合物包含：50～60％油脂、2～6％蛋白、1～4％胶体和31～40％水；其中，所述油脂的饱和度为29～42％，25℃时固脂含量为5～30％。优选地，在这些实施方案中，所述油脂所含的固体油脂包含超级棕榈硬脂、棕榈硬脂、氢化棕榈油、棕榈油中间分提物(PMF)和全氢化植物油中的一种或多种；优选地，所述全氢化植物油包含全氢化大豆油和/或全氢化菜籽油。
本发明第二方面提供一种油脂组合物的制备方法，所述方法包括以下步骤：
(1)将蛋白在水中充分溶解，制备蛋白水溶液；
(2)将油脂与蛋白水溶液混合制成乳液；
(3)使步骤(2)获得的乳液成型。
在一个或多个实施方案中，所述油脂组合物还含有所述蛋白和/或谷氨酰胺转移酶，所述方法包括步骤(2’)：将步骤(2)获得的乳液与所述蛋白和/或谷氨酰胺转移酶充分混合，然后进行步骤(3)的成型。
在一个或多个实施方案中，所述步骤(2)为在高速剪切的条件下，将液态油脂缓慢加入蛋白水溶液中，制成O/W乳液。
在一个或多个实施方案中，所述高速剪切的条件为10,000-18,000rpm，剪切时间为5-15min。
在一个或多个实施方案中，所述步骤(2’)中，将获得的乳液与谷氨酰胺转移酶充分混合，然后将所得混合物加热成型。
在一个或多个实施方案中，所述加热成型步骤的温度为37～42℃，时间为0.5～1.5h。
在一个或多个实施方案中，所述步骤(2’)中，将获得的乳液与蛋白充分混合，然后将所得混合物静置成型。
在一个或多个实施方案中，所述油脂组合物为本发明第一方面任一实施方案所述的油脂组合物。
本发明第三方面提供一种油脂组合物，所述油脂组合物含有棕榈油和乳木果油，以及除棕榈油和乳木果油以外的液体油脂。
在一个或多个实施方案中，所述油脂组合物在常温下为固态。
在一个或多个实施方案中，所述油脂组合物的饱和度为25～32％。
在一个或多个实施方案中，所述油脂组合物的碘值≤100g/100g，优选60～100g/100g。
在一个或多个实施方案中，所述棕榈油的碘值≤20g/100g。
在一个或多个实施方案中，所述乳木果油的碘值为45～75g/100g。
在一个或多个实施方案中，所述油脂组合物中甘油三酯PPP的含量为7～15％。
在一个或多个实施方案中，所述油脂组合物中甘油三酯SOS的含量为3.5～15％。
在一个或多个实施方案中，所述PPP的含量为7～10％。
在一个或多个实施方案中，所述SOS的含量为3.5～10％，优选为3.5～6％。
在一个或多个实施方案中，所述除棕榈油和乳木果油外的液体油脂选自：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、椰子油及其分提物和酯交换油脂中的一种或多种。
在一个或多个实施方案中，所述液体油脂含有大豆油和/或葵花籽油。
在一个或多个实施方案中，所述液体油脂含有大豆油和/或高油酸葵花籽油。
在一个或多个实施方案中，以油脂组合物总重计：棕榈油的含量为1～25％，优选5～20％；乳木果油的含量为5～40％，优选10～30％；所述液体油脂的含量为50～80％，优选55～75％。
在一个或多个实施方案中，所述油脂组合物含有12～18％的棕榈油，10～30％的乳木果油和55～75％的液体油脂，且该油脂组合物中PPP含量为7～10％，SOS含量为3.5～6％；优选地，所述液体油脂为大豆油和高油酸葵花籽油中的任意一种或全部两种的混合物。
在一个或多个实施方案中，所述油脂组合物还含有乳化剂。
在一个或多个实施方案中，所述乳化剂选自单甘酯、卵磷脂、聚甘油蓖麻醇酯、丙二醇单硬脂酸酯和吐温中的一种或多种。
在一个或多个实施方案中，以油脂组合物总重计，乳化剂的含量为0.5～3％，优选0.5～1％。
在一些实施方案中，本发明一种起酥油或人造奶油，其含有本文第三方面任一实施方案所述的油脂组合物。
在一个或多个实施方案中，所述起酥油或人造奶油含有80～90wt％的本文第三方面任一实施方案所述油脂组合物和10～20wt％的水。
本发明的第四方面提供一种食品，所述食品包含本发明第一方面任一实施方案所述的油脂组合物、第三方面任一实施方案所述的油脂组合物和/或起酥油或人造奶油，或者由包含本发明第一方面任一实施方案所述的油脂组合物、第三方面任一实施方案所述的油脂组合物和/或起酥油或人造奶油的原料制备而得。优选地，所述食品所含的全部油脂或部分油脂为本发明第一方面任一实施方案所述的油脂组合物、第三方面任一实施方案所述的油脂组合物和/或起酥油或人造奶油。
在一个或多个实施方案中，所述食品为肉制品。
在一个或多个实施方案中，所述肉制品含有本发明第一方面任一实施方案所述的油脂组合物。
在一个或多个实施方案中，所述肉制品为香肠、肉丸、肉饼、肉馅。
在一个或多个实施方案中，以所述香肠的总质量计，所述香肠包含5～20％的本发明第一方面任一实施方案所述的油脂组合物。
在一个或多个实施方案中，所述食品为烘焙品。
在一个或多个实施方案中，所述烘焙品含有第三方面任一实施方案所述的油脂组合物和/或第起酥油或人造奶油。
在一个或多个实施方案中，所述食品选自饼干、面包、蛋糕、涂抹类食品、蛋黄酱、 填馅、酥类点心、牛角包和蝴蝶酥，其中含有第三方面任一实施方案所述的油脂组合物和/或起酥油或人造奶油。
技术效果
本发明与现有技术相比，本发明的油脂组合物饱和油脂含量低，水煮损失和烤制损失率低，硬度适中，成型性好。采用本发明的油脂组合物制得的香肠与通常动物油脂制得的香肠相比，在滋润性、口感、风味方面接近，由于采用植物基，该香肠产品可降低肥胖和心血管疾病的风险。
本发明通过胶体-蛋白间产生的静电作用，有效固化低饱和液态油脂，得到含水油凝胶产品。在食品的应用中尤其素肉制品的应用中，本发明的低饱和含水油脂组合物产品制得的素肉制品在多汁性、粘合性和咀嚼性等方面具有比液态油脂更好的表现。在降低饱和度和油脂摄入量的同时，更大限度的提升素肉制品的口感。
另外，本发明的油脂组合物(尤其是第三方面的油脂组合物和起酥油和人造奶油)在饼干烘焙中，能增大饼干的脆度并明显降低饼干在储存过程中的析油率；在面包烘焙中，能够明显缩短面团的形成时间，从而降低操作成本。此外，该油脂组合物还具有低饱和特点，能够避免高饱和油脂带来的健康危害。
具体实施方式
在本发明中，如果没有特别的说明，百分数(％)或者份都指相对于组合物的重量百分数或者重量份。
在本发明中，如果没有特别的说明，所涉及的各组分或其优选组分可以相互组合形成新的技术方案。
在本发明中，如果没有特别的说明，本文所提到的所有实施方式以及优选实施方式可以相互组合形成新的技术方案。
在本发明中，如果没有特别的说明，本文所提到的所有技术特征以及优选特征可以相互组合形成新的技术方案。
在本发明中，如果没有相反的说明，组合物中各组分的含量之和为100％。
在本发明中，如果没有相反的说明，组合物中各组分的份数之和可以为100重量份。
在本发明中，除非有其他说明，数值范围“a～b”表示a到b之间的任意实数组合的缩略表示，其中a和b都是实数。例如数值范围“0～5”表示本文中已经全部列出了“0～5”之间的全部实数，“0～5”只是这些数值组合的缩略表示。
在本发明中，除非有其他说明，整数数值范围“a～b”表示a到b之间的任意整数组合 的缩略表示，其中a和b都是整数。例如整数数值范围“1～N”表示1、2......N，其中N是整数。
在本发明中，除非有其他说明，“其组合”表示所述各元件的多组分混合物，例如两种、三种、四种以及直到最大可能的多组分混合物。
如果没有特别指出，本说明书所用的术语“一种”指“至少一种”。
如果没有特别指出，本发明所述的百分数(包括重量百分数)的基准都是所述组合物的总重量。
本文所公开的“范围”以下限和上限的形式。可以分别为一个或多个下限，和一个或多个上限。给定范围是通过选定一个下限和一个上限进行限定的。选定的下限和上限限定了特别范围的边界。所有可以这种方式进行限定的范围是包含和可组合的，即任何下限可以与任何上限组合形成一个范围。例如，针对特定参数列出了60～120和80～110的范围，理解为60～110和80～120的范围也是预料到的。此外，如果列出的最小范围值1和2，和如果列出了最大范围值3，4和5，则下面的范围可全部预料到：1～3、1～4、1～5、2～3、2～4、和2～5。
在本文中，除非另有说明，各反应都在常温常压下进行。
在本文中，除非另有说明，各个反应步骤可以顺序进行，也可以不按顺序进行。例如，各个反应步骤之间可以包含其他步骤，而且反应步骤之间也可以调换顺序。优选地，本文中的反应方法是顺序进行的。
<第一方面>
本申请第一方面提供一种油脂组合物，其可用于替代香肠、肉丸等食品，尤其是肉制品中的动物油脂或者肥膘，或用于改善素肉制品的多汁性、粘合性和咀嚼性、提升素肉制品的口感。以其总质量计，该油脂组合物包含：50～71％油脂、25～40％水和1～6％蛋白。
该油脂组合物中，油脂可包括液体油脂和固体油脂。在一些实施方案中，油脂全部为液体油脂。在本发明中，所述液体油脂是指常温下如20℃下为液态的油脂；所述固体油脂是指常温下如20℃下为固态或者半固态的油脂。典型地，所述液体油脂包括但不限于豆油、玉米油、葵花籽油(包括高油酸葵花籽油)、菜籽油、稻米油、棕榈液油、乳木果液油、棕榈仁液油、椰子油中的一种或多种；所述固体油脂包括但不限于超级棕榈硬脂、棕榈硬脂、氢化棕榈油、乳木果硬脂、棕榈仁硬脂、棕榈油中间分提物和全氢化植物油中的一种或多种。优选地，所述全氢化植物油可选自全氢化菜籽油、全氢化大豆油、全氢化葵花籽油、全氢化乳木果油、全氢化稻米油和全氢化棕榈仁油中的一种或多种。在一些实施方案中，以油脂组合物的总质量计，该油脂组合物含有60～71％的油脂。在一些实施方 案中，以油脂组合物的总质量计，该油脂组合物含有50～60％的油脂。用于本发明油脂组合物的油脂的饱和度可为20～42％，例如20～32％、22～30％、29～42％或29～40％。
对于本发明的油脂组合物的蛋白的种类不限，可以为植物来源蛋白，也可以为动物来源蛋白。典型地，所述植物来源蛋白可以来源于任何含有蛋白物质的植物，包括不限于黄豆、绿豆、豌豆、荞麦、燕麦、小麦、大米、花生。在一些实施方式中，植物蛋白为豆蛋白和/或谷物蛋白。在一些实施方案中，动物蛋白为乳清蛋白和/或酪蛋白。在一些实施方案中所述蛋白选自大豆分离蛋白、乳清蛋白和酪蛋白中的一种或多种。在一些实施方案中，以油脂组合物的总质量计，该油脂组合物含有1～4％、优选2～4％的所述蛋白。在一些实施方案中，以油脂组合物的总质量计，该油脂组合物含有2～6％的所述蛋白。应理解，本发明所述的蛋白也包括其盐。例如，酪蛋白也包括酪蛋白酸钠。本文所述的油脂组合物中的蛋白含量是以蛋白质计的含量。
本发明的油脂组合物还可含有谷氨酰胺转移酶和胶体中的任意一种或全部两种。可使用本领域熟知的，例如市售的谷氨酰胺转移酶来实施本发明。胶体可以是本领域常规的添加到食品中的胶体，包括但不限于卡拉胶、果胶、黄原胶、瓜尔豆胶、琼脂、明胶、海藻酸钠、刺槐豆胶和魔芋胶中的一种或多种。在一些实施方案中，胶体选自卡拉胶、海藻酸钠和果胶中的一种或多种。当含有时，本发明油脂组合物中，以其总质量计，谷氨酰胺转移酶的含量可为0.2～0.8％、优选0.4～0.8％，胶体的含量可为1～4％。
在一些实施方案中，以油脂组合物的总质量计，本发明的油脂组合物包含：60～71％的油脂，25～40％的水，1～4％、优选2～4％的蛋白和0.2～0.8％、优选0.4～0.8％的谷氨酰胺转移酶；其中，油脂的饱和度为20～32％，优选为22～30％。优选地，在这些实施方案中，所述油脂含有液体油脂，并任选地含有固体油脂。在一些实施方案中，所述油脂全部为液体油脂。在一些实施方案中，所述油脂包含液体油脂和固体油脂；优选地，以油脂的总质量计，所述油脂包含60～95％液体油脂和5～40％固体油脂；在一些实施方案中，所述油脂包含80～95％液体油脂和5～20％固体油脂；在一些实施方案中，所述油脂包含75～91％的液体油脂和9～25％的固体油脂。优选地，在这些实施方案中，所述液体油脂包括豆油、玉米油、葵花籽油(包括高油酸葵花籽油)、菜籽油、稻米油、棕榈液油、乳木果液油、棕榈仁液油、椰子油中的一种或多种；所述固体油脂包含棕榈硬脂、氢化棕榈油、乳木果硬脂、棕榈仁硬脂、棕榈油中间分提物和全氢化植物油(例如全氢化菜籽油、全氢化大豆油、全氢化葵花籽油、全氢化乳木果油、全氢化稻米油、全氢化棕榈仁油)中的一种或多种。优选地，所述固体油脂包含棕榈硬脂、氢化棕榈油、棕榈油中间分提物(PMF)和全氢化植物油中的一种或多种。优选地，所述液体油脂选自棕榈油和大豆油中的任意一种或全部两种。优选地，所述固体油脂选自棕榈硬脂和全氢化棕榈油中的任意一种或全部两种。 优选地，采用本申请实施例一所述的方法测试，此油脂组合物的硬度在130～350g的范围内。
在一些实施方案中，以油脂组合物的总质量计，本发明的油脂组合物包含：60～71％的油脂，25～40％的水，2～4％的蛋白和0.4～0.8％的谷氨酰胺转移酶；其中，油脂的饱和度为22～30％；其中，所述油脂为选自棕榈油和大豆油中的任意一种或全部两种的液体油脂，或者所述油脂含有75～91％的液体油脂和9～25％的固体油脂，其中所述液体油脂选自棕榈油和大豆油中的任意一种或全部两种、所述固体油脂选自棕榈硬脂和全氢化棕榈油中的任意一种或全部两种。优选地，此油脂组合物的硬度在130～350g的范围内。
在一个或多个实施方案中，以油脂组合物的总质量计，本发明的油脂组合物包含：50～60％油脂、2～6％蛋白、1～4％胶体和31～40％水；其中，所述油脂的饱和度为29～42％、优选29～40％，25℃时固脂含量为5～30％、优选5～27％。优选地，以所述油脂的总质量计，所述油脂包含60～95％的液体油脂和5～40％的固体油脂，在一些实施方案中，所述油脂包含80～95％的液体油脂和5～20％的固体油脂。优选地，在这些实施方案中，所述油脂所含的液体油脂包括豆油、玉米油、葵花籽油(包括高油酸葵花籽油)、菜籽油、稻米油、棕榈液油、乳木果液油、棕榈仁液油和椰子油中的一种或多种；优选地，所述液体油脂选自棕榈液油、乳木果液油、高油酸葵花籽油和大豆油中的一种或多种；所述油脂所含的固体油脂包含超级棕榈硬脂、棕榈硬脂、氢化棕榈油、棕榈油中间分提物和全氢化植物油中的一种或多种，优选包含超级棕榈硬脂和棕榈硬脂中的任意一种或全部两种；优选地，所述全氢化植物油包含全氢化大豆油和/或全氢化菜籽油。在一些实施方案中，所述油脂的饱和度为29％、30％或40％，25℃时固脂含量为5.9％、9.1％或26.7％。在一些实施方案中，按实施例二所述方法测试，所述油脂组合物的硬度在60～200g的范围内。
在一个或多个实施方案中，以油脂组合物的总质量计，本发明的油脂组合物包含：50～60％油脂、2～6％蛋白、1～4％胶体和31～40％水；其中，所述油脂的饱和度为29～40％，25℃时固脂含量为5～27％；以所述油脂的总质量计，所述油脂包含60～95％的液体油脂和5～40％的固体油脂，其中，所述液体油脂选自棕榈液油、乳木果液油、高油酸葵花籽油和大豆油中的一种或多种；所述固体油脂选自超级棕榈硬脂和棕榈硬脂中的任意一种或全部两种。
本发明的油脂组合物还可以包括其他可添加组分。对其他的可添加组分的用量没有特别限定，可以根据实际需要或产品质量标准而进行添加。可添加组分的种类可包括食品添加剂、调味剂、风味物质和色素等中的一种或多种。
<第二方面>
本发明第二方面提供一种油脂组合物的制备方法，所述方法包括以下步骤：
(1)将蛋白在水中充分溶解，制备蛋白水溶液；
(2)将油脂与蛋白水溶液混合制成乳液；
(3)使步骤(2)获得的乳液成型。
优选地，所述油脂组合物为本发明第一方面任一实施方案所述的油脂组合物。
在一些实施方案中，所述油脂组合物还含有所述蛋白和/或谷氨酰胺转移酶，所述方法包括步骤(2’)：将步骤(2)获得的乳液与所述蛋白和/或谷氨酰胺转移酶充分混合，然后进行步骤(3)的成型。
在一些实施方案中，所述步骤(2)为在高速剪切的条件下，将液态油脂缓慢加入蛋白水溶液中，制成O/W乳液。步骤(2)中，油脂与蛋白水溶液优选形成均匀的乳液。可采用任何常规可以形成均匀乳液的手段来获得均匀的乳液，包括但不限于高速剪切均质。例如，在高速剪切的条件下，将油脂缓慢加入蛋白水溶液中。本文中，高速剪切的条件可以为剪切速率为10,000～15,000rpm，剪切时间为5～15min。
在一些实施方案中，所述步骤(2’)中，将获得的乳液与谷氨酰胺转移酶充分混合，然后将所得混合物加热成型。优选地，所述加热成型步骤的温度为37～42℃，时间为0.5～1.5h。
在一些实施方案中，所述步骤(2’)中，将获得的乳液与蛋白充分混合，然后将所得混合物静置成型。
在一些实施方案中，所述方法包括：(a)将蛋白在水中充分溶解，制备蛋白水溶液；(b)将油脂与蛋白水溶液混合制成乳液；(c)将乳液与谷氨酰胺转移酶，充分混合；(d)加热成型。优选地，在这些实施方案中，所述油脂组合物中，以油脂组合物的总质量计，油脂用量为60～71％、蛋白的用量为1～4％、水用量为25～40％、谷氨酰胺转移酶用量为0.2～0.8％。在一些实施方案中，所述方法适用于制备本申请任一实施方案所述的含有谷氨酰胺转移酶的油脂组合物。
在一些实施方案中，所述步骤(c)的目的是将乳液与酶充分接触。可采用任何可以使二者充分接触的手段，例如高速剪切。优选地，高速剪切的剪切速率为10,000～15,000rpm，剪切时间为1～2min。
在一些实施方案中，所述步骤(d)的目的是指油脂组合物成型。
在一些实施方案中，本发明所述制备方法主要包括：(i)将蛋白在水中充分溶解，制备蛋白水溶液；(ii)将油脂与蛋白水溶液混合制成乳液；(iii)将步骤(2)得到的乳液与胶体，充分混合；和(iv)静置成型。优选地，在这些实施方案中，所述油脂组合物中，以油脂组合物的总质量计，油脂用量为50～60％、蛋白的用量为2～6％、水用量为31～40％ 和胶体用量为1～4％；对于所述油脂，油脂的饱和度为29～42％，25℃固脂含量为5～30％。在一些实施方案中，所述方法适用于制备本申请任一实施方案所述的含有胶体的油脂组合物。
在本发明一些实施方案中，所述步骤(iv)的目的是使油脂组合物成型。优选地，所述成型的方式包括但不限于在室温下或者冷藏条件下静置成型，如在0～7℃下静置成型。
本发明中所述油脂组合物的形状可以依产品需求而定，可以是立方体，也可以为球形，还可以为任何不规整的形状。
<第三方面>
本发明第三方面提供一种油脂组合物，其含有：(1)棕榈油和乳木果油，和(2)除棕榈油和乳木果油外的液体油脂。本发明的油脂组合物在常温下(如约25℃)为固态。本发明通过油基调整，制备得到的饱和度25～32％的油脂组合物，在常温下即为固态，以此为油基，可以进行各类低饱和烘焙油脂的制备，在饼干烘焙中，能增大饼干的脆度并明显降低饼干在储存过程中的析油率，在面包烘焙中，能够明显缩短面团的形成时间，从而降低操作成本，此外，该油脂组合物还具有低饱和特点，能够避免高饱和油脂带来的健康危害。
本发明的油脂组合物特征包括：棕榈油的碘值≤20g/100g；乳木果油的碘值在45～75g/100g的范围；甘油三酯PPP的含量为7～15％；以及甘油三酯SOS的含量为3.5～15％。
本文中，PPP指结合3个棕榈酸的甘油三酯；SOS指1、3位结合硬脂酸，2位结合油酸的甘油三酯。
本文中，棕榈油可以是不同碘值的棕榈油的混合物，只要混合所得棕榈油的碘值≤20g/100g即可。可使用已知的各种棕榈油，包括各种市售棕榈油来实施本发明。
本发明中，乳木果油可以是不同碘值的乳木果油的混合物，只要混合所得乳木果油的碘值在45～75g/100g的范围内即可。可使用已知的各种乳木果油，包括各种市售乳木果油来实施本发明。
在优选的实施方案中，本发明油脂组合物中PPP的含量为7～10％。
在优选的实施方案中，本发明油脂组合物中SOS的含量为3.5～10％。在一些实施方案中，油脂组合物中SOS的含量为3.5～6％。
在优选的实施方案中，本发明油脂组合物的饱和度为25～32％、优选25～30％，和/或碘值为60～100g/100g、优选65～90g/100g。
本文中，所述除棕榈油和乳木果油外的液体油脂包括但不限于大豆油、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、棕榈仁油和椰子油等，以及这些液体油脂的分提物和酯交换油脂等。可选用这些液体油脂中的任意一种或多种的混合物来制备本发明的油脂组合物。所述葵花籽油可以是高油酸葵花籽油。在一些实施方案中，本发明的油脂组合物中，所述液体油脂含有大豆油和/或葵花籽油，尤其是高油酸葵花籽油。
本发明的油脂组合物中，以油脂组合物总重计，棕榈油的含量可为1～25％，乳木果油的含量可为5～40％，除棕榈油和乳木果油以外的所述液体油脂的含量可为50～80％。优选地，棕榈油的含量为5～20％。优选地，乳木果油的含量为10～30％。优选地，液体油脂的含量为55～75％。
在一些实施方案中，本发明的油脂组合物含有12～18％的棕榈油，10～30％的乳木果油和55～75％的液体油脂，且该油脂组合物中PPP含量为7～10％，SOS含量为3.5～6％；优选地，所述液体油脂为大豆油和高油酸葵花籽油中的任意一种或全部两种的混合物。
在一些实施方案中，以油脂组合物总重计，所述液体油脂含有30～75％的高油酸葵花籽油和0～40％的大豆油。
本发明的油脂组合物还可含有乳化剂。乳化剂可以是本领域常规的用于油脂的乳化剂，包括但不限于单甘酯(如单硬脂酸甘油酯)、卵磷脂、聚甘油蓖麻醇酯、丙二醇单硬脂酸酯和吐温中的一种或多种。以油脂组合物总重计，乳化剂的含量为0.5～3％。在一些实施方案中，乳化剂的含量为0.5～1％。在一些实施方案中，乳化剂的含量为1.0～2.5％。
可通过混合本发明油脂组合物中的各组分以及任选的乳化剂，制备得到本发明的油脂组合物。在一些实施方案中，融化油脂组合物(例如在60～80℃的温度下融化)，将融化的油脂进行凝冻处理，例如加入凝冻机中凝冻一段时间，即可获得本发明的油脂组合物。通常，可根据油脂的量确定凝冻时间。示例性的凝冻时间可以是10～60分钟。可将凝冻机的出口温度控制在10～20℃，优选15～18℃。
在一些实施方案中，使用本发明的油脂组合物作为油基制备起酥油或人造奶油。因此，本发明也提供一种起酥油或人造奶油，该起酥油或人造奶油中本发明油脂组合物的含量为80～90wt％，水的含量为10～20wt％。起酥油或人造奶油中还可含有起酥油常规含有的其它成分，包括但不限于抗氧化剂、盐、香精色素等辅料。这些成分的用量为本领域常规用量。
可通过常规的预冷、急冷、捏合、熟化等方法制备得到本发明的起酥油或人造奶油。例如，分别提供油相和水相，融化油相后混合油相和水相，在50～70℃搅拌足够的时间后将混合的物料进行凝冻处理，例如加入凝冻机中凝冻足够时间，可制备得到本发明的起酥油或人造奶油。通常，可根据物料的量确定凝冻时间。示例性的凝冻时间可以是10～60分 钟。可将凝冻机的出口温度控制在10～20℃，优选15～18℃。
在一些实施方案中，本发明提供一种食品，所述食品所含的全部油脂或部分油脂为本发明第三方面的油脂组合物、起酥油或人造奶油。所述食品包括但不限于饼干、面包、蛋糕、涂抹类食品、蛋黄酱、填馅、酥类点心、牛角包和蝴蝶酥等。
在一些实施方案中，本发明提供本发明所述的油脂组合物、起酥油或人造奶油在增加食品脆度、降低食品储存过程中的析油率中的应用，以及在减少面团搅打时间中的应用。所述食品尤其可以是烘培食品，如饼干。所述面团可以是制备面包的面团。本文中，所述面团搅打时间指加入本发明的油脂组合物、起酥油或人造奶油后到面筋形成需要的时间。
<第四方面>
本发明的第四方面提供一种食品，所述食品包含本发明任一方面任一实施方案所述的油脂组合物，或者由包含本发明任一方面任一实施方案所述的油脂组合物的原料制备而得。
本发明的食品中，所述油脂组合物的含量可为食品总重的1～30％，例如5～20％。
本发明的食品中还可含有常规的食品添加剂和调味料等，例如盐、味精、胡椒、辣椒粉、淀粉、食用胶体等。
在一些实施方案中，所述食品为肉制品，包括香肠、肉丸、肉饼和肉馅；优选地，所述肉制品含有本发明第一方面任一实施方案所述的油脂组合物，优选是第一方面中含有谷氨酰胺转移酶的任一实施方案所述的油脂组合物。本发明对肉的种类不限，可以根据产品需求而定，包括但不限于鸡肉、鸭肉、猪肉、驴肉、牛肉和羊肉等，也可以根据需要使用一种或多种肉的混合物。
在一些实施方案中，所述食品为香肠，以所述香肠的总质量计，所述香肠包含5～20％的本发明第一方面任一实施方案所述的油脂组合物，优选是第一方面中含有谷氨酰胺转移酶的任一实施方案所述的油脂组合物。在一些实施方案中，以所述香肠的总质量计，所述香肠包含肉30～40％、蛋白2～6％以及5～20％的所述油脂组合物。本发明对香肠中肉的种类不限，可以根据产品需求而定，包括但不限于鸡肉、鸭肉、猪肉、驴肉、牛肉和羊肉等中的一种或多种。
在一些实施方案中，所述食品为烘焙品。优选地，所述烘焙品含有第三方面任一实施方案所述的油脂组合物和/或起酥油或人造奶油。优选地，所述食品选自饼干、面包、蛋糕、涂抹类食品、蛋黄酱、填馅、酥类点心、牛角包和蝴蝶酥，其中含有第三方面任一实施方案所述的油脂组合物和/或起酥油或人造奶油。
在一些实施方案中，所述食品为素食，如素肉制品，其含有本文第一方面任一实施方案所述的油脂组合物，或由含有该油脂组合物的原料制备得到；优选所述油脂组合物是第 一方面中含有胶体的任一实施方案所述的油脂组合物。优选地，所述食品为素鸡排、素牛排、素猪排、素肉丸、素肉饼或素肉馅。通常，以素食总重计，所述油脂组合物的含量为5～15％。所述素食如素肉制品中还可以添加一些允许添加的食品添加剂和调味料等，包括但不限于盐、味精、胡椒、辣椒粉、淀粉和食用胶体等中的一种或多种。在一些实施方案，所述素食为素肉制品，以所述素肉制品的总质量计，所述素肉制品包含本发明所述的油脂组合物5～15％；优选地，以所述素肉制品的总质量计，所述素肉制品中包含大豆来源的蛋白的含量为50～60％，优选地，包含大豆拆丝蛋白38～45％，大豆蛋白9～15％。
<第五方面>
本发明的含有胶体的油脂组合物中，由于胶体与蛋白间产生的静电作用，可有效固化低饱和液态油脂，得到含水油凝胶产品。在食品的应用中尤其素肉制品的应用中，由本发明含有胶体的低饱和含水油脂组合物制得的素肉制品在多汁性、粘合性和咀嚼性等方面具有比液态油脂更好的表现。在降低饱和度和油脂摄入量的同时，更大限度的提升素肉制品的口感。因此，在一些实施方案中，本发明提供第一方面中含有胶体的任一实施方案所述的油脂组合物在改善素食，尤其是素肉制品的多汁性、粘合性和咀嚼性，提升其口感中的应用，或在制备用于改善素食(尤其是素肉制品)的多汁性、粘合性和咀嚼性，提升其口感的油脂组合物中的应用。
在一些实施方案中，本发明也提供一种改善素食，尤其是素肉制品的多汁性、粘合性和咀嚼性，提升其口感的方法，该方法包括使用本申请第一方面中含有胶体的任一实施方案所述的油脂组合物制备所述素食，尤其是素肉制品的步骤。
本发明任一实施方案所述的含有谷氨酰胺转移酶的油脂组合物其水煮损失和烤制损失率低，硬度适中，成型性好，使用其制得的香肠与通常动物油脂制得的香肠相比，在滋润性、口感、风味方面接近，由于采用植物基，该香肠产品可降低肥胖和心血管疾病的风险。因此，本发明还提供本发明任一实施方案所述的含有谷氨酰胺转移酶的油脂组合物在减少烹饪时的水煮损失和烤制损失中的应用，以及在制备能减少烹饪时的水煮损失和烤制损失的油脂组合物中的应用。
下面的实施例是对本发明的进一步阐述，但本发明的内容不被下述内容所限定。本发明说明书中的实施方式仅用于对本发明进行说明，其并不对本发明的保护范围起到限定作用。本发明的保护范围仅由权利要求限定，本领域技术人员在本发明公开的实施方式的基础上所做的任何省略、替换或修改都将落入本发明的保护范围。
下列实施例中使用本领域常规的仪器设备。下列实施例中未注明具体条件的实施例方 法，通常按照常规条件，或按照制造厂商所建议的条件。下列实施例中使用各种原料，除非另作说明，都使用常规市售产品。在本发明的说明书以及下述实施例中，如没有特别说明，“％”都表示重量百分比，“份”都表示重量份。
实施例一
本实施例一的各实施例及对比例中所用的原料如下：
大豆油(SBO)：上海嘉里食品工业有限公司；
棕榈油：上海嘉里食品工业有限公司；
全氢化棕榈油(FHPO)：上海嘉里食品工业有限公司；
棕榈硬酯(ST)：嘉里特种油脂(上海)有限公司；
Tg酶(谷氨酰胺转移酶)：味之素株式会社；
大豆分离蛋白(G100)：秦皇岛金海粮油工业有限公司；
大豆分离蛋白(G300)：秦皇岛金海粮油工业有限公司；
卡拉胶：SeaKem，CM611，606023002；
变性玉米淀粉：罗盖特(中国)营养食品有限公司；
食盐(精制)：山东鲁晶，20-40目；
味精：天阜味精，谷氨酸钠＞99％；
白胡椒粉：味好美；
砂糖：大韩株式会社；
诱惑红：安徽素之味生物科技有限公司；
红曲红：江西恒丰食品原料有限公司；
鸡胸肉：超市购买。
蛋白肠衣：海奥斯。
低饱和油脂组合物的制备
按表1比例称取各个组分，在80℃下加热搅拌30min以上，即得相应的油相。
表1：油相配方
  ST/％ 棕榈油/％ FHPO/％ SBO/％ 饱和度(％)
低饱和油脂1 / / 9 91 25
低饱和油脂2 / 34 / 66 27
低饱和油脂3 10 / / 90 22
低饱和油脂4 25 10 / 65 30
低饱和油脂5 2 / / 98 19
低饱和油脂6 30 15 / 55 34
棕榈油 / 100 / / 45
棕榈硬酯 100 / / / 67
大豆油 / / / 100 18
按照表2所示的组成，准备物料，制备工艺如下：
步骤(1)：将蛋白在水中充分溶解，制备蛋白水溶液。
步骤(2)：在高速剪切15,000rpm的条件下，将油脂缓慢加入蛋白水溶液中，制成O/W乳液。
步骤(3)：在乳液中加入TG酶，充分混合。
步骤(4)：40℃加热1h，油脂成型。4℃保存。
表2：实施例及比较例的油脂组合物配方
  水/％ 油脂/％ 油脂种类 蛋白种类 蛋白/％ 酶/％
实施例1 27.12 70 低饱和油脂1 大豆分离蛋白 2.4 0.48
实施例2 27.12 70 低饱和油脂2 大豆分离蛋白 2.4 0.48
实施例3 30 62.88 低饱和油脂3 大豆分离蛋白 2.4 0.48
实施例4 26.88 70 低饱和油脂4 大豆分离蛋白 2.6 0.52
实施例5 36.4 60 低饱和油脂1 乳清蛋白 3 0.6
实施例6 25 70.2 低饱和油脂2 酪蛋白 4 0.8
比较例1 27.12 70 低饱和油脂5 大豆分离蛋白 2.4 0.48
比较例2 27.12 70 低饱和油脂6 大豆分离蛋白 2.4 0.48
比较例3 27.12 70 大豆油 大豆分离蛋白 2.4 0.48
比较例4 27.12 70 棕榈油 大豆分离蛋白 2.4 0.48
比较例5 27.12 70 棕榈硬酯 大豆分离蛋白 2.4 0.48
比较例6 23.8 75 低饱和油脂2 乳清蛋白 1 0.2
比较例7 38.08 60 低饱和油脂2 酪蛋白 1.6 0.32
油脂组合物加工性质测定
准确称取油脂质量为m 0，在500mL水中煮10min，擦干表面水分后得质量m，则油脂的水煮损失＝(m 0-m)/m 0*100％。
准确称取油脂质量为m 0，在封闭条件下放入烤箱，140℃烤制6min，模拟加工过程 中的炸制。趁热擦干表面水分、油脂后后得质量m，则油脂的烤制损失＝(m 0-m)/m 0*100％。
含水低饱和油脂的硬度检测使用质构仪(英国SMS公司，TA.XT plus，P/6 6mm DAI CYLINDER STAINLESS探头)，压缩模式。测前速度1.00mm/sec，测试速度2.00mm/sec，测后速度2.00mm/sec。距离为10mm，应力为5g。
以上结果如表3所示。
表3：实施例及比较例加工性质
  水煮损失(％) 烤制损失(％) 硬度(g)
实施例1 1.70 6.25 142.33±5.71
实施例2 0 5.73 175.00±10.60
实施例3 2.30 11.25 260.87±34.59
实施例4 2.52 13.11 295.66±29.57
实施例5 0.85 3.43 154.91±6.00
实施例6 3.77 9.01 144.36±9.41
比较例1 0.81 6.53 51.22±2.05
比较例2 8.09 27.17 920.31±62.92
比较例3 0.79 6.04 45.76±2.96
比较例4 10.53 31.10 1590.82±75.95
比较例5 2.66 5.38 1821.75±82.97
比较例6 16.72 27.61 52.72±5.01
比较例7 13.91 20.33 41.20±4.33
油脂组合物在香肠中的应用。
表4：香肠配方
物料名称 添加量
鸡胸肉 35％
猪肥膘/本发明油脂产品 12％
食盐 1.30％
磷酸盐 0.20％
味精 0.10％
白胡椒 0.20％
大豆蛋白 4％
变性玉米淀粉 8％
卡拉胶 0.30％
诱惑红 0.00％
红曲红 0.01％
冰水 39％
制备方法
按照表4所示的配方准备物料，香肠的制备方法：
步骤(1)：取一半冰水，将食盐、磷酸盐，加入到冰水中，溶解完全后，加入搅碎后的鸡胸肉，搅拌至粘度增大，表面光滑，在4℃过夜腌制。
步骤(2)：在(1)腌制后的鸡胸肉中加入大豆蛋白，继续搅打，且边搅打边加入剩余冰水，之后加入卡拉胶、调味料和色素，搅拌均匀后，加入本发明制备的油脂组合物产品，搅拌均匀后加入淀粉，搅拌均匀即可。
步骤(3)：用蛋白肠衣灌注成型，之后在60℃干燥30min，在85℃蒸煮20min。
检测方法
感官评价
随机选取男女普通消费者40名，年龄18-60岁，男女比例1∶1，培训后，做香肠的感官评价。将制备得到的香肠别从外观(30％)、滋润感(40％)、嚼劲(30％)方面进行评分，满分为10分，分数越高产品质量越好。首先观察外观是否光滑、完整，有无缩水、破裂等情况；香肠切片后，观察切面的完整及紧致程度，判断是否松散、平整；用手指轻轻挤压香肠切片，感受是否碎裂，判断弹性程度，并根据挤压后是否有油脂出现初步判断滋润程度。入口后通过咀嚼，判断弹性及恢复力；并着重评价香肠的粘合性及滋润感与动物肉香肠的差别。
评价结果
表5为各实施例以及对比例的香肠的切面状态及口感评价结果。
表5：香肠的切面状态及口感
Figure PCTCN2022141767-appb-000001
Figure PCTCN2022141767-appb-000002
从表5结果可知，所有由本发明实施例制得的产品均有很好的保型性，且能较好模拟猪肥膘的外观和滋润性口感。比较例1、3油基饱和度以及固脂较低，在保型良好有适当油脂流出的情况下，流出的大豆油对体系的滋润效果有限，与猪肥膘流出的动物油脂差距较大。比较例2、4和5冷却后油脂固化，其可能的原因为饱和度过高，且整个体系在加工过程中油脂流失较大，导致棕榈油和棕榈硬脂充满体系，并在低于熔点时形成固态油脂， 无法模拟猪肥膘的外观和口感。比较例6和7中油脂保型性不好，导致加工过程中颗粒保型性不好，大量油脂流出，乳化进香肠浆体，影响香肠的口感。比较例8为猪肥膘，作为参考。
表6为实施例以及对比例得到的香肠质构检测结果。
表6：香肠的质构以及感官评价结果
实施例/比较例 硬度(g) 弹性 粘合性 咀嚼性 恢复力 评分
实施例1 435.30±40.87 1.01±0.05 0.72±0.03 321.00±45.29 0.45±0.07 8
实施例2 484.01±99.85 1.01±0.09 0.70±0.04 338.28±47.80 0.44±0.05 9
实施例3 491.12±65.22 1.01±0.13 0.78±0.03 342.24±51.81 0.45±0.04 8.5
实施例4 497.88±71.32 1.01±0.11 0.80±0.03 346.89±49.19 0.45±0.05 8.5
实施例5 404.50±39.39 1.01±0.06 0.70±0.03 326.13±31.77 0.45±0.05 8.5
实施例6 489.23±56.01 1.01±0.07 0.81±0.03 359.65±37.99 0.45±0.05 8
比较例1 508.77±51.85 1.02±0.04 0.65±0.06 329.15±63.00 0.38±0.08 6
比较例2 510.32±59.99 0.99±0.05 0.78±0.08 302.01±43.86 0.35±0.08 6
比较例3 502.39±53.89 1.02±0.05 0.63±0.07 324.64±67.25 0.37±0.07 6
比较例4 511.01±66.36 0.98±0.05 0.77±0.07 307.01±46.21 0.35±0.07 6
比较例5 537.01±72.91 0.97±0.03 0.79±0.07 301.01±35.83 0.34±0.05 5
比较例6 422.12±71.85 0.90±0.09 0.55±0.04 299.98±52.87 0.31±0.02 5
比较例7 414.01±45.85 090±0.07 0.51±0.07 300.78±42.95 0.30±0.05 5
比较例8 561.42±21.77 1.00±0.10 0.72±0.04 400.37±25.00 0.46±0.06 9.5
从表6结果可知，实施例在弹性和咀嚼性等方面相对而言有更好的表现。良好的保型性和在加工过程中适当的油脂损失使得香肠体系有更好的粘着性和滋润性，因此更接近猪肥膘等动物油产品。比较例制得的香肠普遍缺乏弹性、恢复力，可推知在咀嚼过程中无法提供肉制品特有的口感。
对产品进行外观、颗粒完整性和口感三个维度的感官评价，最后得到各个实施例和比较例总评分结果，如表6所示。结果显示，所有实施例制备香肠的总评分均超过了8分，说明由本发明获得的香肠，受到整体好评。而比较例中，所有除猪肥膘以外的产品的总评分均低于6分，说明不受受试者喜爱。
综上，根据含水低饱和油脂的加工性质和产品感官评价结果可知，由本发明制备得到 的低饱和油脂，能够用于食品中动物脂质猪肥膘的替代，且具有低脂低饱和的特点，并能提供更好的产品外观和滋润性口感。
实施例二
本实施例二涉及的各实施例及对比例中所用的原料如下
大豆油(SBO)：上海嘉里食品工业有限公司，2020.11.03；
乳木果油(Shea Olein)：上海嘉里食品工业有限公司，2018.8.2；
棕榈油：上海嘉里食品工业有限公司；
高油酸葵籽油(HOSFO)：嘉吉粮油(南通)有限公司；
超级棕榈硬脂(Hard ST)：嘉里特种油脂(上海)有限公，2020.11.28；
棕榈硬酯(ST)：嘉里特种油脂(上海)有限公，2020.11.28；
酪蛋白酸钠：恒天然；
大豆蛋白706Z：秦皇岛金海粮油工业有限公司，2021.4.09；
大豆蛋白307(12孔)：秦皇岛金海粮油工业有限公司，2021.4.09；
大豆分离蛋白(G100)：秦皇岛金海粮油工业有限公司；
卡拉胶：SeaKem，CM611，606023002，2021.3.21；
海藻酸钠：化科；
果胶：河南贝诚食品有限公司；
藤椒油：金龙鱼藤椒油；
大豆蛋白(SS)：秦皇岛金海粮油工业有限公司，2021.10.07；
蛋清粉：江苏长晶，98％；
变性淀粉：普罗星，乙酰化双淀粉己二酸酯，99％；
精盐：山东鲁晶，20-40目；
味精：天阜味精，谷氨酸钠＞99％；
I+G(呈味核苷酸二钠)：希杰，99％；
白胡椒粉：味好美；
白糖：大韩株式会社；
香精：瑞士芬美意鸡肉味食品级香精。
所用主要设备如下：
汉堡成型机：SA130，意大利sirman。
低饱和油脂组合物的制备
按表7比例称取各个组分，在80℃下加热搅拌30min以上，即得相应的油相。
饱和度测试方法
利用气相色谱法测定脂肪酸组成，参照：AOCS Official Methods Ce 1b-89 Reapproved 1997。其中饱和脂肪酸比例即为其饱和度。
固脂含量测试方法：
参照“GB/T 37517-2019动植物油脂脉冲核磁共振法测定固体脂肪含量间接法”
表7：油相配方
Figure PCTCN2022141767-appb-000003
按照表8所示的组成，准备物料，制备工艺如下：
步骤(1)：将酪蛋白酸钠在水中充分溶解，制备酪蛋白酸钠水溶液。
步骤(2)：在剪切速率15000rpm的条件下剪切10min，将液态油脂缓慢加入蛋白水溶液中，制成O/W乳液。
步骤(3)：在乳液中加入卡拉胶，充分混合。
步骤(4)：室温静置，油脂成型。4℃保存。
表8：实施例及比较例的油脂组合物配方
Figure PCTCN2022141767-appb-000004
Figure PCTCN2022141767-appb-000005
油脂组合物加工性质测定
准确称取油脂质量为m 0，在500mL水中煮10min，擦干表面水分后得质量m，则油脂的水煮损失＝(m 0-m)/m 0*100％。
准确称取油脂质量为m 0，在封闭条件下放入烤箱，140℃烤制6min，模拟加工过程中的炸制。趁热擦干表面水分、油脂后后得质量m，则油脂的烤制损失＝(m 0-m)/m 0*100％。
含水低饱和油脂的硬度检测使用质构仪(英国SMS公司，TA.XT plus，P/6 6mm DAI CYLINDER STAINLESS探头)，压缩模式。测前速度1.00mm/sec，测试速度2.00mm/sec，测后速度2.00mm/sec。距离为10mm，应力为5g。
以上结果如表9所示。
表9：实施例及比较例加工性质
  蒸制损失(％) 烤制损失(％) 搅打损失(％) 硬度(g)
实施例7 12.45 13.29 16.83 83.27±1.39
实施例8 13.19 11.83 17.20 90.87±1.58
实施例9 12.21 10.11 13.64 157.83±9.82
实施例10 20.62 23.27 19.35 91.30±4.21
实施例11 15.55 22.99 18.21 93.09±5.99
实施例12 25.72 28.09 21.33 70.43±6.85
实施例13 23.37 28.72 20.99 73.60±7.11
比较例9 12.97 18.33 10.69 70.15±3.77
比较例10 48.20 40.13 10.55 110.49±4.29
比较例11 9.32 15.76 10.51 63.15±1.55
比较例12 50.15 51.24 8.29 129.52±7.57
比较例13 63.28 56.77 6.97 1006.95±25.84
比较例14 78.22 77.61 40.84 52.72±5.01
比较例15 73.91 70.33 41.57 41.20±4.33
比较例16 81.55 69.19 42.26 47.81±5.21
比较例17 100.00 100.00 21.72 59.35±2.41
从表9的结果可知，所有实施例在加工过程中体系相对稳定，油脂损失较少，可以更好地保证油脂存留在鸡排体系中并最终提供多汁的口感。而比较例普遍在加工过程中损失大量油脂，损失掉的油脂可能直接乳化进入鸡排浆体，无法提供滋润作用；也有可能在炸制等过程中直接流失。油脂的饱和度及卡拉胶-酪蛋白酸钠形成的凝胶乳液稳定性对油脂的保持均起到重要作用。比较例9、11使用饱和度小于30的油脂作为油基，尽管油脂保持率较高，但由于本身饱和度较低，对于滋润口感本身的帮助不如较高饱和度油脂明显。需说明，比较例13搅打损失最小，是因为油基饱和度过高，离开乳液体系后迅速固化，因此无法有效测得油脂流失。
油脂组合物在素鸡排中的应用
表10：素鸡排配方
物料名称 添加量
706Z(硬)拆丝 40.80％
307(12孔) 11.90％
卡拉胶 0.20％
水 24.00％
油脂 8.00％
藤椒油 2.20％
SS 3.00％
蛋清粉 4.00％
变性淀粉 2.00％
精盐 0.70％
味精 0.50％
I+G 0.10％
白胡椒粉 0.20％
白糖 0.50％
香精 1.80％
制备方法
按照表10所示的配方准备物料，素鸡排的制备方法：
步骤(1)：将大豆蛋白307、706Z(硬)复水，307脱水后过12孔板绞碎，复水率(脱水后质量/干物质质量)大概是2.8倍、706Z复水后拆丝，复水率大概为2.8倍；葱姜水配制，葱姜水(洋葱∶生姜∶水)比例为(1∶1∶1.5)，其余物料称好备用；
步骤(2)：按顺序添加大豆蛋白、葱姜水、干粉辅料、油脂、调味料及香精，混合均匀；
步骤(3)：用汉堡成型机成型，每个饼重65g；85℃蒸煮25min，制成饼胚(不抽真空)
步骤(4)：裹粉一裹蛋液一裹面包糠，145℃油炸40秒——冷却——速冻。
检测方法
感官评价
随机选取男女普通消费者40名，年龄18-60岁，男女比例1∶1，培训后，做素鸡排的感官评价。将制备得到的素鸡排分别从外观(30％)、滋润感(40％)、嚼劲(30％)方面进行评分，满分为10分，分数越高产品质量越好。
评价结果：
表11为实施例以及对比例的素鸡排的切面状态及口感评价结果。
表11：素鸡排的外观及切面状态
实施例/比较例 外观 切面 嚼劲 滋润性
实施例7 完整，无缩水 明显蛋白拉丝，挤压有油脂滋润 强 较好
实施例8 完整，无缩水 明显蛋白拉丝，挤压有油脂滋润 强 好
实施例9 完整，无缩水 明显蛋白拉丝，挤压有油脂滋润 强 好
实施例10 完整，无缩水 明显蛋白拉丝，挤压有油脂滋润 较强 较好
实施例11 完整，无缩水 明显蛋白拉丝，挤压有油脂滋润 较强 较好
实施例12 完整，无缩水 较明显蛋白拉丝，挤压有油脂滋润 较强 较好
实施例13 完整，无缩水 较明显蛋白拉丝，挤压有油脂滋润 较强 较好
比较例9 完整，无缩水 明显蛋白拉丝，挤压有油脂滋润 适中 差
比较例10 完整，无缩水 蛋白拉丝，冷却后油脂固化 弱 差
比较例11 完整，无缩水 明显蛋白拉丝，挤压有油脂滋润 适中 差
比较例12 完整，无缩水 蛋白拉丝，冷却后油脂固化 弱 差
比较例13 完整，无缩水 蛋白拉丝，冷却后油脂固化 弱 差
比较例14 完整，无缩水 蛋白拉丝不明显 弱 差
比较例15 完整，无缩水 蛋白拉丝不明显 弱 差
比较例16 完整，无缩水 蛋白拉丝不明显 弱 差
比较例17 完整，无缩水 明显蛋白拉丝，挤压有油脂滋润 强 好
从表11的结果可知，所有由本发明得到的实施例的产品均可提供明显的蛋白拉丝、较强的嚼劲和良好的油脂滋润性。比较例9、11油脂熔点低，在加工过程中更多的油脂析出，导致鸡排中起到滋润作用的油脂减少，因此滋润性差。比较例10、12、13冷却后油脂固化，其可能的原因为棕榈硬酯饱和度过高，且整个体系在加工过程中油脂流失较大，导致棕榈硬酯充满体系，并在低于熔点时形成固态油脂。这会造成油腻且不顺滑的口感。比较例12-16均没有形成明显的蛋白拉丝，可能是由于水包油乳液体系不稳定，导致加工过程中大量油脂流出，乳化进素鸡排浆体，包裹住拉丝蛋白，这会造成没有嚼劲的口感。比较例17为棕榈油，效果较好，但饱和油脂含量明显更高。
表12：素鸡排的感官评价
实施例/比较例 评分
实施例7 8
实施例8 9
实施例9 8.5
实施例10 8
实施例11 8
实施例12 7
实施例13 7
比较例9 6
比较例10 6
比较例11 6
比较例12 6
比较例13 6
比较例14 6
比较例15 6
比较例16 6
比较例17 6
产品经过外观、颗粒感和口感三个维度分别进行感觉平均，最后得到各个实施例和比较例总评分结果如表12所示。结果显示，所有实施例的素鸡排的总评分均超过了7分，说明由本发明获得的素鸡排，受到整体好评。而比较例中，所有的产品的总评分均低于6分，说明不受受试者喜爱。
综上，根据含水低饱和油脂的加工性质和产品感官评价结果可知，由本发明制备得到的低饱和油脂，适用于素鸡排等素食类产品，具有低脂低饱和的特点，并能提供更好的产品口感。
下述实施例三～十二使用的 原料来源如下：
棕榈油1：碘值(AV)为15g/100g，嘉里特种油脂(上海)有限公司；
棕榈油2：碘值(AV)为33g/100g，嘉里特种油脂(上海)有限公司；
棕榈油3：碘值(AV)为19g/100g，嘉里特种油脂(上海)有限公司
乳木果油1：碘值(AV)为67g/100g，PGEO Edible Oils Sdn Bhd；
乳木果油2：碘值(AV)为35g/100g，PGEO Edible Oils Sdn Bhd；
乳木果油3：碘值(AV)为51g/100g，PGEO Edible Oils Sdn Bhd；
SBO(大豆油)：嘉里特种油脂(上海)有限公司；
HOSFO(高油酸葵花籽油)：嘉里特种油脂(上海)有限公司；
花旗起酥油：嘉里特种油脂(上海)有限公司；
金味人造奶油：嘉里特种油脂(上海)有限公司；
大豆磷脂：秦皇岛金海粮油工业有限公司；
单甘酯：杜邦丹尼斯克(中国)有限公司，型号HS-C；
低筋面粉：益海嘉里(昆山)食品工业有限公司，花鼓牌；
高筋面粉：益海嘉里(昆山)食品工业有限公司，蓝金山品牌；
高活性干酵母：安琪酵母股份公司；
面包改良剂A300：安琪酵母股份公司；
泡打粉：安琪酵母股份公司；
乳粉：恒天然商贸(上海)有限公司；
精制盐：中国盐业集团有限公司；
细砂糖：大韩株式会社。
实施例三：低饱和油脂组合物的制备
低饱和油脂组合物配方如下表13所示。按表13比例称取各个组分，在80℃加热搅拌30min以上，即得相应的油脂组合物。
表13：低饱和油脂组合物配方(以质量百分比计，％)
油脂组合物 棕榈油1 棕榈油2 棕榈油3 乳木果油1 乳木果油2 乳木果油3 SBO HOSFO
油脂组合物12 12 / / 20 / /   68
油脂组合物13 9 9 / 12 2 / 38 30
油脂组合物14 14 / / 25 / / / 61
油脂组合物15 / / 15 30 / / / 55
油脂组合物16 5 12.5 / / / 10 / 72.5
油脂组合物17 13 / / 9 3 / 75 /
油脂组合物18 4 16 / 20 / / 60 /
油脂组合物19 10 / / 20 / / 60 10
实施例四：油脂组合物饱和度、TAG(PPP、SOS)及油基状态评价
饱和度检测
利用气相色谱法测定脂肪酸组成，参照：AOCS Official Methods Ce 1b-89 Reapproved 1997，其中饱和脂肪酸含量即为饱和度。
PPP及SOS含量检测
利用气相色谱法测定甘油三酯组成，参照：AOCS Official Methods Ce 5-86 Reapproved 1997，得到PPP、SOS含量。
各油脂组合物的饱和度、TAG(PPP、SOS)及油脂组合物状态如下表14所示。
表14：油脂组合物的饱和度、碘值、TAG(PPP、SOS)及状态
Figure PCTCN2022141767-appb-000006
注：其中P为棕榈酸，S为硬脂酸，O为油酸；PPP：结合有3分子P的甘油三酯；SOS：1，3位结合硬脂酸，2位结合油酸。
实施例五：起酥油或人造奶油的制备
将油脂组合物用于起酥油或人造奶油的制备，其具体配方如下表15所示。
表15：实施例及比较例配方
Figure PCTCN2022141767-appb-000007
Figure PCTCN2022141767-appb-000008
实施例14-15和比较例18-19制备方法：
(1)根据表15称取油相，在75℃下完全融化，置于65℃保温备用；
(2)加入凝冻机，凝冻20～30min(出口温度控制在16℃左右)，取出样品，置于室温保存。
实施例16-18和比较例20制备方法：
(1)根据表15分别称取油相和水相，油相在75℃下完全融化，置于65℃保温备用；
(2)将油相倒入水相，并在50～70℃搅拌20～50min(500～1500rpm)；
(3)加入凝冻机，凝冻20～30min(出口温度控制在16℃左右)，取出样品，置于室温保存。
实施例六：饼干制备
饼干配方如下表16所示，并按照如下方法制得：
(1)原料准备：称低筋粉、泡打粉放案板一边；糖粉称完单独放一边；油脂称在刮板上；
(2)原料混合搓发：油、糖混合搓发，一手搓发，一手刮板调整；加入面粉、泡打粉，揉搓面团；面团盖上纸准备压片；
(3)压片：选择手动模式，关掉循环键。压制前放下保护盖板，选择压制方向；选择高度，从高向低压，一般从10mm开始，饼干压至3.8mm；放置冷冻冰箱15min，用模具压出形状(过程中面团融化可继续冷冻后操作)；
(4)烤制：160℃，9min；结束后停止计时，戴隔热手套取出烤盘。
表16：饼干配方
原料名称 质量(g) 比例(％)
低筋面粉 90 51.15
泡打粉 1 0.57
糖粉 20 11.36
鸡蛋 15 8.52
油脂 50 28.41
合计 176 100
实施例七：饼干硬度和脆度测定
用质构仪分析，测量条件为：P/30R探头；测试前速度：2.0mm/s；测试速度：1.0mm/s；测试后速度：2.0mn/s；压缩度：30％，其结果如下表17所示。
实施例八：饼干析油率测定
将新鲜饼干置于滤纸上，并在室温下放置2天，分别称量放置饼干前后滤纸的质量。
步骤如下：称量干净的滤纸质量为a，放置饼干于滤纸上再称重为b，在室温下放置2天后拿掉饼干样品，称量剩余滤纸质量为c，则饼干析油率计算见如下公式：
Figure PCTCN2022141767-appb-000009
式中：a为干净的滤纸质量(g)；b为饼干样品和滤纸的总质量(g)；c为析出油和滤纸的总质量(g)。
饼干的硬度、脆度和析油率如下表17所示。
表17：饼干的硬度、脆度和析油率
实施例和比较例 饱和度/％ 硬度/g 脆度/mm 析油率/％
实施例14 25.2 456±21 0.33±0.01 0.07±0.1
实施例15 29.8 448±24 0.37±0.02 0.05±0.1
实施例16 28.2 435±23 0.32±0.01 0.08±0.1
实施例17 28.9 450±20 0.31±0.02 0.06±0.1
实施例18 25.1 432±18 0.35±0.01 0.08±0.1
比较例18 29.8 462±22 0.23±0.01 2.7±0.3
比较例19 32.8 451±19 0.26±0.02 2.5±0.2
比较例20 28.4 433±21 0.24±0.01 3.1±0.3
比较例21 53.2 452±21 0.35±0.01 0.05±0.1
比较例22 51.8 436±22 0.32±0.01 0.07±0.1
由表17结果可知，实施例14-18和比较例18-22制备的饼干，其硬度并无显著差异，但是比较例18-20制备的饼干，其脆度相对较小，且其析油非常明显，均在2.5％以上，而实施例14-18和比较例21-22制备的饼干，其析油率较低，均在1％以下。而比较例21的花旗起酥油和比较例22的金味人造奶油均为通用烘焙油脂，其饱和度高于50％。因此，只有本发 明的油脂组合物12-16制备的各类烘焙油脂，具有低饱和特点，且其在饼干中具有较好的应用效果，不仅可以增大饼干的脆度，还能显著降低储存过程中饼干的析油率。
实施例九：面包配方及工艺
面包配方如表18所示，并按照如下方法制得：
(1)原料准备：将配方中的干料在和面机中混合；
(2)加湿料，搅打到面团有延展性；
(3)加入油脂，油脂和面团混合均匀，搅打至面筋形成；
(4)搅打好的面团在室温松弛20-30min；
(5)分割整形，在室温下继续松弛20-30min；
(6)放入醒发箱，温度33-35℃，湿度75％，醒发1个小时；
(7)烘烤，放入烤箱，上火210℃，下火175℃，烘焙30min。
表18：面包配方
原料名称 质量(g) 比例(％)
高筋面粉 600 52
糖粉 60 5.2
酵母 6 0.5
鸡蛋 60 5.2
面包改良剂 1.8 0.16
精制盐 9 0.78
乳粉 18 1.56
油脂 120 10.4
水 280 24.2
合计 1154.8 100
实施例十：面包外观状态(高度、高径比和容质比)测定
采用体积测定仪测定面包和馒头的高度、宽度(直径)和质量，计算得到其高径比、容质比，其结果见表19。
实施例十一：面包质构测定
首先将制备的面包样品用面包切片机切成10mm厚度的薄片，之后进行TPA测试，面包测试条件如下：探头：P/36R型圆柱平底探头；测试前速度：1.0mm/s；测试速度：5.0mm/s；测试后速度：5.0mm/s，探头感受到5.0g力后下压10.00mm。
面包的外观状态(高度、高径比和容质比)及质构测定结果，如下表19所示。
表19：面包外观状态和质构
Figure PCTCN2022141767-appb-000010
由表19结果可知，与比较例21-22(通用烘焙油脂)相比，实施例14-18制备的面包，其外观状态与质构，并无显著差异，即本发明油脂组合物制备的各类烘焙油脂，对面包的外观状态及质构，并无显著性影响，但具有低饱和特点。
实施例十二：面团搅打时间
在面包制备(和面过程)中，分别记录从加入油脂，到面筋形成需要的时间，即面团搅打时间，其结果见表20所示。
表20：面包制备中面团搅打时间
实施例/比较例 加入油脂后面团搅打时间/min
实施例14 3.5
实施例15 3.3
实施例16 3.4
实施例17 3.4
实施例18 3.3
比较例18 5.7
比较例19 5.4
比较例20 5.6
比较例21 3.4
比较例22 3.5
由表20结果可知，在面包烘焙中，与比较例18-20相比，实施例14-18中的烘焙油脂，能明显缩短面团的搅打时间，即本发明的油脂组合物12-16制备的各类烘焙油脂，在面包烘焙中，能有效缩短面团的搅打时间，其面团搅时间接近比较例21-22(通用烘焙油脂)，但具有低饱和特点。
综上所述，本发明油脂组合物的饱和度较低，为25-32％，该组合物在室温下即为固态，由该组合物制备的各类烘焙油脂，在饼干烘焙中，能增大饼干的脆度并明显降低饼干在储存过程中的析油率，在面包烘焙中，能够明显缩短面团的形成时间，从而降低操作成本。

Claims (15)

  1. 一种油脂组合物，以其总质量计，所述油脂组合物包含：50～71％油脂、25～40％水和1～6％蛋白；其中，所述油脂的饱和度为20～42％。
  2. 如权利要求1所述的油脂组合物，其特征在于，所述油脂包括液体油脂和固体油脂；其中，所述液体油脂是指常温为液态的油脂，所述固体油脂是指常温下为固态或者半固态的油脂；
    优选地，所述液体油脂选自豆油、玉米油、葵花籽油、菜籽油、稻米油、棕榈液油、乳木果液油、棕榈仁液油、椰子油中的一种或多种；
    优选地，所述固体油脂选自超级棕榈硬脂、棕榈硬脂、氢化棕榈油、乳木果硬脂、棕榈仁硬脂、棕榈油中间分提物和全氢化植物油中的一种或多种；优选地，所述全氢化植物油可选自全氢化菜籽油、全氢化大豆油、全氢化葵花籽油、全氢化乳木果油、全氢化稻米油和全氢化棕榈仁油中的一种或多种。
  3. 如权利要求1或2所述的油脂组合物，其特征在于，所述蛋白为植物来源蛋白和/或动物来源蛋白；
    优选地，所述植物来源蛋白选自黄豆、绿豆、豌豆、荞麦、燕麦、小麦、大米和花生来源的蛋白，优选为豆蛋白和/或谷物蛋白；
    优选地，所述动物蛋白为乳清蛋白和/或酪蛋白。
  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，所述油脂组合物具有以下一项或多项特征：
    (1)以油脂组合物的总质量计，所述油脂组合物含有60～71％的油脂，或含有50～60％的油脂；
    (2)所述油脂的饱和度为20～32％、22～30％、29～42％或29～40％；和
    (3)以油脂组合物的总质量计，所述油脂组合物含有1～4％、2～4％或2～6％的所述蛋白。
  5. 如权利要求1～4中任一项所述的油脂组合物，其特征在于，所述油脂组合物还有谷氨酰胺转移酶和胶体中的任意一种或全部两种；
    优选地，以油脂组合物总重计，所述油脂组合物含有0.2～0.8％、优选0.4～0.8％的谷氨酰胺转移酶；
    优选地，以油脂组合物总重计，所述油脂组合物含有1～4％的胶体；
    优选地，所述胶体选自卡拉胶、果胶、黄原胶、瓜尔豆胶、琼脂、明胶、海藻酸钠、刺槐豆胶和魔芋胶中的一种或多种；优选选自卡拉胶、海藻酸钠和果胶中的一种或多种。
  6. 如权利要求1～5中任一项所述的油脂组合物，其特征在于，以油脂组合物的总质量计，所述油脂组合物包含：60～71％的油脂，25～40％的水，1～4％、优选2～4％的蛋白和0.2～0.8％、优选0.4～0.8％的谷氨酰胺转移酶；其中，油脂的饱和度为20～32％，优选为22～30％；
    优选地，所述油脂含有液体油脂，并任选地含有固体油脂；
    优选地，以油脂的总质量计，所述油脂包含60～95％、优选80～95％或75～91％的液体油脂和5～40％、优选5～20％或9～25％的固体油脂；
    优选地，所述液体油脂选自棕榈油和大豆油中的任意一种或全部两种；
    优选地，所述固体油脂选自棕榈硬脂和全氢化棕榈油中的任意一种或全部两种；
    优选地，所述油脂组合物的硬度在130～350g的范围内。
  7. 如权利要求1～5中任一项所述的油脂组合物，其特征在于，以油脂组合物的总质量计，所述油脂组合物包含：50～60％油脂、2～6％蛋白、1～4％胶体和31～40％水；其中，所述油脂的饱和度为29～42％、优选29～40％，25℃时固脂含量为5～30％、优选5～27％；
    优选地，以所述油脂的总质量计，所述油脂包含60～95％、优选80～95％的液体油脂和5～40％、优选5～20％的固体油脂；
    优选地，所述液体油脂选自棕榈液油、乳木果液油、高油酸葵花籽油和大豆油中的一种或多种；
    优选地，所述固体油脂包含超级棕榈硬脂和棕榈硬脂中的任意一种或全部两种。
  8. 一种油脂组合物，其含有：(1)棕榈油和乳木果油，和(2)除棕榈油和乳木果油外的液体油脂；其中，所述油脂组合物在常温下为固态，且其饱和度25～32％；
    优选地，所述棕榈油的碘值≤20g/100g；所述乳木果油的碘值在45～75g/100g的范围；甘油三酯PPP的含量为7～15％、优选7～10％；以及甘油三酯SOS的含量为3.5～15％、优选3.5～10％、更优选3.5～6％。
  9. 如权利要求8所述的油脂组合物，其特征在于，所述油脂组合物具有以下一项或多项特征：
    (1)所述油脂组合物的饱和度为25～32％、优选25～30％；
    (2)所述油脂组合物的碘值为60～100g/100g、优选65～90g/100g；
    (3)所述除棕榈油和乳木果油外的液体油脂选自大豆油、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、棕榈仁油和椰子油中的一种或多种，以及这些液体油脂的分提物和酯交换油脂；
    (4)所述油脂组合物还含有乳化剂；优选地，乳化剂选自单甘酯、卵磷脂、聚甘油 蓖麻醇酯、丙二醇单硬脂酸酯和吐温中的一种或多种；优选地，以油脂组合物总重计，乳化剂的含量为0.5～3％；更优选地，乳化剂的含量为0.5～1％或1.0～2.5％。
  10. 如权利要求8或9所述的油脂组合物，其特征在于，以油脂组合物总重计，棕榈油的含量为1～25％，乳木果油的含量为5～40％，除棕榈油和乳木果油以外的所述液体油脂的含量为50～80％；优选地，棕榈油的含量为5～20％，乳木果油的含量为10～30％，液体油脂的含量为55～75％；
    优选地，所述油脂组合物含有12～18％的棕榈油，10～30％的乳木果油和55～75％的液体油脂，且该油脂组合物中PPP含量为7～10％，SOS含量为3.5～6％；优选地，所述液体油脂为大豆油和高油酸葵花籽油中的任意一种或全部两种的混合物；优选地，以油脂组合物总重计，所述液体油脂含有30～75％的高油酸葵花籽油和0～40％的大豆油。
  11. 一种起酥油或人造奶油，其含有权利要求8～10中任一项所述的油脂组合物和水，其中，以其总重计，所述起酥油或人造奶油中所述油脂组合物的含量为80～90wt％，水的含量为10～20wt％。
  12. 一种食品，其特征在于，所述食品所含的全部油脂或部分油脂为权利要求1～10所述的油脂组合物或权利要求11所述的起酥油或人造奶油。
  13. 如权利要求12所述的食品，其特征在于，
    所述食品为烘焙品；优选地，所述食品选自饼干、面包、蛋糕、涂抹类食品、蛋黄酱、填馅、酥类点心、牛角包和蝴蝶酥；优选地，所述食品所含的全部油脂或部分油脂为权利要求5～10所述的油脂组合物或权利要求11所述的起酥油或人造奶油；或
    所述食品为肉制品，包括香肠、肉丸、肉饼和肉馅；优选地，所述肉制品含有权利要求5～7中任一项所述的含有谷氨酰胺转移酶的油脂组合物；优选地，所述肉制品为香肠，以其总质量计，所述香肠包含5～20％的所述油脂组合物；优选地，以其总质量计，所述香肠包含肉30～40％、蛋白2～6％以及5～20％的所述油脂组合物；优选地，所述香肠中肉选自鸡肉、鸭肉、猪肉、驴肉、牛肉和羊肉中的一种或多种；或
    所述食品为素食，如素肉制品；优选地，所述食品含有权利要求5～7中任一项所述的含有胶体的油脂组合物；优选地，所述食品为素鸡排、素牛排、素猪排、素肉丸、素肉饼或素肉馅；优选地，以素食总重计，所述油脂组合物的含量为5～15％。
  14. 选自以下的应用：
    (1)权利要求5～7中任一项所述的含有胶体的油脂组合物在改善素食，尤其是素肉制品的多汁性、粘合性和咀嚼性，提升其口感中的应用，或在制备用于改善素食(尤其是素肉制品)的多汁性、粘合性和咀嚼性，提升其口感的油脂组合物中的应用；
    (2)权利要求5～7中任一项所述的含有谷氨酰胺转移酶的油脂组合物在减少烹饪 时的水煮损失和烤制损失中的应用，以及在制备能减少烹饪时的水煮损失和烤制损失的油脂组合物中的应用；
    (3)权利要求5～10所述的油脂组合物或权利要求11所述的起酥油或人造奶油在增加食品脆度、降低食品储存过程中的析油率中的应用，以及在减少面团搅打时间中的应用。
  15. 一种权利要求1～4中任一项油脂组合物的制备方法，其特征在于，所述方法包括以下步骤：
    (1)将蛋白在水中充分溶解，制备蛋白水溶液；
    (2)将油脂与蛋白水溶液混合制成乳液；
    (3)使步骤(2)获得的乳液成型；
    优选地，所述步骤(2)为在高速剪切的条件下，将液态油脂缓慢加入蛋白水溶液中，制成O/W乳液；
    优选地，所述油脂组合物为权利要求5～7中任一项所述的油脂组合物，所述方法包括步骤(2’)：将步骤(2)获得的乳液与所述蛋白和/或谷氨酰胺转移酶充分混合，然后进行步骤(3)的成型；
    优选地，所述步骤(2’)中，将获得的乳液与谷氨酰胺转移酶充分混合，然后将所得混合物加热成型；优选地，所述加热成型步骤的温度为37～42℃，时间为0.5～1.5h；
    优选地，所述步骤(2’)中，将获得的乳液与蛋白充分混合，然后将所得混合物静置成型。
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US5219599A (en) * 1990-02-23 1993-06-15 Lipidyne Corporation Artificial adipose
JP2014150779A (ja) * 2013-02-13 2014-08-25 Fuji Oil Co Ltd 香味油含有米飯加工食品
CN105638928A (zh) * 2014-12-04 2016-06-08 嘉里特种油脂（上海）有限公司 一种脂肪组合物、其的制备方法、包含其的食品和其用于制作食品的用途
CN110200083A (zh) * 2019-07-17 2019-09-06 湖南农业大学 凝胶油基人造奶油及其制备方法
CN113693135A (zh) * 2021-09-09 2021-11-26 江南大学 一种用于替代猪油的结构脂质及其制备方法

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Publication number Priority date Publication date Assignee Title
US5219599A (en) * 1990-02-23 1993-06-15 Lipidyne Corporation Artificial adipose
JP2014150779A (ja) * 2013-02-13 2014-08-25 Fuji Oil Co Ltd 香味油含有米飯加工食品
CN105638928A (zh) * 2014-12-04 2016-06-08 嘉里特种油脂（上海）有限公司 一种脂肪组合物、其的制备方法、包含其的食品和其用于制作食品的用途
CN110200083A (zh) * 2019-07-17 2019-09-06 湖南农业大学 凝胶油基人造奶油及其制备方法
CN113693135A (zh) * 2021-09-09 2021-11-26 江南大学 一种用于替代猪油的结构脂质及其制备方法

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