Grease composition containing zero food additive

Abstract

The invention relates to the field of artificial grease, in particular to a grease composition containing 0 food additive. The grease composition without the food additive is prepared from the following raw materials in percentage by mass: 5%-30% of quick-frozen pure coconut milk, 5%-25% of cold-pressed coconut oil and 45%-90% of anhydrous cream. The moisture of the quick-frozen pure coconut milk is not more than 65%, and the coconut oil content is not less than 25%; the fat content of the cold-pressed coconut oil is greater than or equal to 99.8%, the acid value is less than or equal to 1mg / g, and the peroxide value is lt; 0.01 g / 100 g of the raw materials; the fat content of the anhydrous cream is greater than or equal to 99.8%, the acid value is less than or equal to 1mg / g, and the peroxide value is lt; 0.01 g / 100 g of the raw materials; the texture hardness of the grease composition at the temperature of 20 DEG C to 30 DEG C is 100 g to 400 g. The grease composition provided by the invention not only can realize zero food additive, but also has good flavor, tissue and storage stability, and can be applied to the fields of baking, candies, ice cream, coffee, milk tea and the like.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of artificial oil and fat, in particular to an oil and fat composition as a food additive. BACKGROUND

[0002] The food industry, such as the baking, candy, ice cream, coffee, milk tea, etc. industry, usually needs edible oil and fat products with good flavor and texture to improve the sensory quality and production efficiency of food. Common edible oil and fat products include edible hydrogenated oil, artificial butter (artificial yellow butter), shortening, cocoa butter substitute (cocoa butter equivalent), whipped cream, powdered oil and fat, etc.

[0003] Among them, artificial butter is an edible oil and fat product with plasticity or fluidity that simulates the flavor and texture of natural butter, which is made of a mixture of one or more of edible animal and vegetable oil and fat, hydrogenated, fractionated, and interesterified oil and fat as the main raw material, with or without water and other auxiliary materials, through emulsification, quenching or kneading without quenching. It is widely used in the food industry.

[0004] Since artificial butter needs to simulate the flavor and texture of natural butter, various food additives need to be added, including but not limited to emulsifiers, stabilizers, preservatives, antioxidants, flavors, pigments, etc. For example, a sheet-shaped butter for puff pastry containing anhydrous butter disclosed in invention patent CN11119479A, the raw and auxiliary materials of the sheet-shaped butter for puff pastry containing anhydrous butter are oil and fat (beef tallow, anhydrous butter, non-hydrogenated vegetable oil), water, skimmed milk powder / whole milk powder, edible salt, emulsifier (mono-diglyceride fatty acid ester, propylene glycol fatty acid ester and phospholipid), antioxidant (BHA, BHT, TBHQ), preservative (potassium sorbate), pH regulator (citric acid), pigment (β-carotene), flavor.

[0005] For example, a sheet-shaped butter for puff pastry containing butter disclosed in invention patent CN116569967A and its preparation method, the raw and auxiliary materials of the sheet-shaped butter for puff pastry containing butter are refined vegetable oil, edible beef tallow, butter, salt-free butter, buttermilk, fresh milk, edible salt, flavor, honey, emulsifier (mono-diglyceride fatty acid ester, phospholipid, polyglycerol fatty acid ester, propylene glycol fatty acid ester), pigment, sweetener (sugar, glucose syrup, maltose syrup, corn syrup), water.

[0006] For example, artificial butter disclosed in invention patent CN116671558A and its preparation method and butter cake, the raw and auxiliary materials of the artificial butter are oil gel agent (phytosterol, oryzanol, beeswax, furfuryl wax), vegetable oil (soybean oil, rice bran oil, corn oil, peanut oil, rapeseed oil), dietary fiber (flaxseed gum, guar gum, konjac gum), auxiliary materials (steviol glycoside, salt, water).

[0007] However, with improved economic conditions in recent years, consumers not only demand more delicious food but also safer, more nutritious, and healthier options. Therefore, people are increasingly favoring foods and ingredients with zero food additives and clean labels. Preparing additive-free margarine is essential for manufacturers to produce clean-label foods and meet consumers' growing demand for healthy food. However, when margarine is made with zero food additives, various quality problems often arise in the product's flavor, texture, and storage stability, such as a bland flavor, coarse oil crystals, poor plasticity, and oil-water separation. Therefore, the inventors have provided an additive-free oil composition. Summary of the Invention

[0008] To address the common quality issues in flavor, texture, and storage stability of existing margarine products when they are made with zero food additives, this invention provides a fat composition with zero food additives.

[0009] The present invention provides a zero-food-additive oil composition, which is achieved through the following technical solution: A zero-food-additive oil composition is made from the following raw materials by weight percentage: 5%-30% quick-frozen pure coconut milk, 5%-25% cold-pressed coconut oil, and 45%-90% anhydrous butter; the zero-food-additive oil composition has a textural hardness of 100g-400g at 20-30°C.

[0010] Frozen pure coconut milk is rich in fat and flavor compounds, giving it a pleasant coconut aroma. It's ideal for various food products, including baking, confectionery, ice cream, and milk tea. The higher the fat content, the richer and smoother the flavor. The non-fat solids in coconut milk, including protein and carbohydrates, provide its milky texture and nutritional value.

[0011] Fresh, cold-pressed coconut oil has a rich, natural coconut aroma. It is a milky white solid at room temperature, but melts into a transparent liquid when the temperature is above 24°C.

[0012] Anhydrous butter, also known as milk fat, is produced as follows: Fresh light cream or butter is selected and heated (to about 60°C) to transform the raw material from a solid state to a liquid state. Then, phase separation is carried out through a centrifuge to obtain the oil phase. The water is then evaporated through a vacuum dryer (to about 95°C) to increase the fat content to over 99.8%. Under hygienic conditions, the product is filled into iron cans, aluminum drums, or stainless steel containers. The top of the container is usually filled with nitrogen to protect the quality of the product during storage.

[0013] Anhydrous butter has a fat content of ≥ 99.8% and a moisture content of ≤ 0.1%, and contains virtually no protein or lactose. It has a uniform pale yellow or yellow color, a melting point between 30℃ and 38℃, is solid at room temperature, and melts quickly in the mouth, providing a cool, smooth, and unique texture. High-quality anhydrous butter has a pure, mild milky aroma.

[0014] Coconut milk is a physically unstable emulsion; after it settles, the fat rises to the surface and forms a "coconut butter layer".

[0015] However, the inventors unexpectedly discovered that when quick-frozen pure coconut milk, cold-pressed coconut oil, and anhydrous butter are mixed in a suitable ratio, and then stirred, emulsified, sterilized, rapidly cooled, kneaded, and matured, an oil composition with zero food additives, pleasant flavor, stable emulsion, fine oil crystals, and good plasticity can be prepared. In other words, this invention not only achieves zero food additives but also has good flavor, texture, and storage stability, and can be applied to baking, confectionery, ice cream, coffee, milk tea, and other fields.

[0016] Preferably, the additive-free oil composition is made from the following raw materials in weight percentages: 25% quick-frozen pure coconut milk, 5%-20% cold-pressed coconut oil, and 55%-70% anhydrous butter; the additive-free oil composition has a texture hardness of 200g-400g at 20-30°C.

[0017] Preferably, the additive-free oil composition is made from the following raw materials in weight percentages: 25% quick-frozen pure coconut milk, 5%-15% cold-pressed coconut oil, and 60%-70% anhydrous butter.

[0018] More preferably, the oil composition with zero food additives is made from the following raw materials in weight percentages: 25% quick-frozen pure coconut milk, 10-15% cold-pressed coconut oil, and 60%-65% anhydrous butter.

[0019] Preferably, the quick-frozen pure coconut milk is prepared as follows: coconut fruit is peeled and the flesh is removed → washed → grated → juiced → filtered → sterilized → filled → packaged → quick-frozen. The quick-frozen pure coconut milk has a moisture content of ≤65% and a coconut oil content of ≥25%.

[0020] Preferably, the preparation method of the cold-pressed coconut oil is as follows: coconut meat is dried at 40-60℃ for 2-4 hours and then physically pressed and filtered; no oil refining process is carried out during the preparation of the cold-pressed coconut oil; the fat content of the cold-pressed coconut oil is ≥99.8%, the acid value is ≤1mg / g, and the peroxide value is <0.01g / 100g.

[0021] Preferably, the anhydrous butter has a fat content ≥99.8%, an acid value ≤1mg / g, and a peroxide value <0.01g / 100g.

[0022] The method for preparing a zero-food-additive oil composition provided by this invention is achieved through the following technical solution: A method for preparing a fat composition with zero food additives includes the following steps: Step 1: Stir the quick-frozen pure coconut milk at 60±5℃ at 80-160rpm for 20-40 minutes until the material is melted and uniformly mixed to obtain an aqueous phase liquid; Step 2: Stir the cold-pressed coconut oil and anhydrous butter at 60±5℃ and 80-160rpm for 20-40 minutes until the materials are melted and uniformly mixed to obtain an oil phase liquid; Step 3: Input the oil phase liquid from Step 2 into the emulsification tank. While stirring at 60±5℃ and 150-250rpm, add the aqueous phase liquid from Step 1 into the emulsification tank. After the aqueous phase liquid is added, maintain stirring at 60±5℃ and 150-250rpm for 20-40 minutes until the material is emulsified uniformly. Step four: After the material is emulsified evenly, it is pasteurized. After pasteurization, it is cooled to 45°C and fed into the margarine equipment by a high-pressure pump for rapid cooling, kneading and filling. Finally, it is placed at 0-10°C for maturation for 3 days and then transferred to a -18°C warehouse for storage.

[0023] The additive-free oil composition can be used in baking, confectionery, ice cream, coffee, and milk tea production to impart a good flavor.

[0024] In summary, the present invention has the following advantages: 1. This invention uses quick-frozen pure coconut milk and cold-pressed coconut oil, anhydrous butter mixed in a suitable ratio, and then stirred, emulsified, sterilized, rapidly cooled, kneaded and matured to obtain the oil composition. The resulting oil composition not only achieves zero food additives, but also has good flavor and plasticity, fine oil crystals, and storage stability, and can be used in baking, candy, ice cream, coffee and milk tea.

[0025] 2. The preparation method of the present invention is relatively simple, the raw materials are widely available, and it is easy to realize industrial-scale production and manufacturing. Attached Figure Description

[0026] Figure 1 This is a texture curve of the oil composition with 0 food additives in Example 1 at 20°C.

[0027] Figure 2 This is the texture curve of the oil composition with 0 food additives in Example 2 at 20°C.

[0028] Figure 3This is the texture curve of the oil composition with 0 food additives in Example 3 at 20°C.

[0029] Figure 4 This is the texture curve of the oil composition with 0 food additives in Example 4 at 20°C.

[0030] Figure 5 This is the texture curve of the oil composition with 0 food additives in Example 5 at 20°C.

[0031] Figure 6 This is a texture curve of the oil composition with 0 food additives in Comparative Example 1 at 20°C.

[0032] Figure 7 This is a picture of the finished product of the oil composition with 0 food additives in Example 1 at 20°C.

[0033] Figure 8 This is a picture of the finished product of the oil composition with 0 food additives in Example 2 at 20°C.

[0034] Figure 9 This is a picture of the finished product of the oil composition with 0 food additives in Example 3 at 20°C.

[0035] Figure 10 This is a picture of the finished product of the oil composition with 0 food additives in Example 4 at 20°C.

[0036] Figure 11 This is a picture of the finished product of the oil composition with 0 food additives in Example 5 at 20°C.

[0037] Figure 12 This is a picture of the finished product of the oil composition with 0 food additives in Comparative Example 1 at 20°C. Detailed Implementation

[0038] To further understand the inventiveness and technical advancements of this invention, the preferred embodiments of this invention will be discussed in detail below with reference to examples and comparative examples.

[0039] Example: A fat composition with zero food additives is made from the following ingredients by weight percentage: 5%-30% quick-frozen pure coconut milk, 5%-25% cold-pressed coconut oil, and 45%-90% anhydrous butter.

[0040] The inventors unexpectedly discovered that when light cream is mixed with cold-pressed coconut oil and anhydrous butter in a suitable ratio, and then stirred, emulsified, sterilized, rapidly cooled, kneaded and matured, a fat composition with zero food additives can be prepared. However, this composition exhibits extremely unstable emulsification, is prone to oil-water separation at room temperature, has coarse fat crystals, and poor plasticity.

[0041] The production process of quick-frozen pure coconut milk is as follows: using coconut meat as raw material, the coconut is peeled and the meat is extracted, washed, shredded, juiced, filtered, sterilized, filled, packaged, and quick-frozen to produce a product for use as a food ingredient, which can be called quick-frozen pure coconut milk.

[0042] Frozen pure coconut milk is rich in fat and flavor compounds, giving it a pleasant coconut aroma. It's ideal for various food products, including baking, confectionery, ice cream, and milk tea. The higher the fat content, the richer and smoother the flavor. The non-fat solids in coconut milk, including protein and carbohydrates, provide its milky texture and nutritional value.

[0043] The production process of cold-pressed coconut oil is as follows: select mature coconut meat, grind it into thin strips and dry it at a low temperature (≤60℃), use a screw press for physical pressing, and then filter it. It does not undergo chemical refining (degumming, deacidification) or physical refining (bleaching, deodorization).

[0044] Fresh, cold-pressed coconut oil has a rich, natural coconut aroma. It is a milky white solid at room temperature, but melts into a transparent liquid when the temperature is above 24°C.

[0045] Anhydrous butter, also known as milk fat, is produced as follows: Fresh light cream or butter is selected and heated (to about 60°C) to transform the raw material from a solid state to a liquid state. Then, phase separation is carried out through a centrifuge to obtain the oil phase. The water is then evaporated through a vacuum dryer (to about 95°C) to increase the fat content to over 99.8%. Under hygienic conditions, the product is filled into iron cans, aluminum drums, or stainless steel containers. The top of the container is usually filled with nitrogen to protect the quality of the product during storage.

[0046] Anhydrous butter has a fat content of ≥99.8% and a moisture content of ≤0.1%, and contains almost no protein or lactose. It has a uniform pale yellow or yellow color, a melting point between 30℃ and 38℃, is solid at room temperature, and melts quickly in the mouth, providing a cool, smooth, and unique texture. High-quality anhydrous butter has a pure, mild milky aroma.

[0047] Coconut milk is a physically unstable emulsion; upon settling, the fat rises to the surface, forming a "coconut butter layer." However, the inventors unexpectedly discovered that mixing quick-frozen pure coconut milk, cold-pressed coconut oil, and anhydrous butter in a suitable ratio, followed by stirring, emulsification, sterilization, rapid cooling, kneading, and maturation, could produce a fat composition with zero food additives, a pleasant flavor, stable emulsion, fine fat crystals, and good plasticity. While mixing light cream with cold-pressed coconut oil and anhydrous butter in a suitable ratio, followed by stirring, emulsification, sterilization, rapid cooling, kneading, and maturation, could also produce a fat composition with zero food additives, it exhibited extremely unstable emulsion, easily separating into oil and water at room temperature, producing coarse fat crystals, and exhibiting poor plasticity.

[0048] Whipping cream is generally considered to have not only good flavor but also excellent emulsifying ability, making it a common ingredient in the baking industry. However, for fat and oil composition formulations with zero food additives, quick-frozen pure coconut milk shows significantly better results than whipping cream. This is a technological innovation by the inventors, unconstrained by existing theories, overcoming industry technical biases.

[0049] Example 1: A fat composition with zero food additives is made from the following ingredients by weight percentage: 25% quick-frozen pure coconut milk, 5% cold-pressed coconut oil, and 70% anhydrous butter.

[0050] A method for preparing a fat composition with zero food additives includes the following steps: Step 1: Add quick-frozen pure coconut milk (Hainan Baiyuxiang Health Industry Co., Ltd., oil content 29.5%, water content 62.0%, protein content 3.1%) to the aqueous phase tank. Keep the aqueous phase tank heated and stirred. Set the heat preservation water in the aqueous phase tank to 60℃, control the stirring speed at 100rpm, and control the stirring time at 30 minutes until the material is melted evenly. Step 2: Add cold-pressed coconut oil (Hainan Baiyuxiang Health Industry Co., Ltd., acid value 0.38mg / g, peroxide value <0.01g / 100g) and anhydrous butter (Fonterra Cooperative Group Co., Ltd., acid value 0.43mg / g, peroxide value <0.01g / 100g) to the oil phase tank. Keep the oil phase tank heated and stirred. Set the heat preservation water in the oil phase tank to 60℃, control the stirring speed at 100rpm, and control the stirring time at 30 minutes until the materials are melted evenly. Step 3: Pump the material from the oil phase tank into the emulsification tank, and then pump the material from the water phase tank into the emulsification tank. Keep the emulsification tank heated and stirred. Set the heat preservation water in the emulsification tank to 60℃, control the stirring speed at 200 rpm, and control the stirring time at 30 minutes until the material is emulsified evenly. Step 4: After the material is emulsified evenly, it is pasteurized through a plate heat exchanger. The pasteurization parameters are as follows: temperature 75℃, time 30 minutes. Then, the material is cooled to 45℃ through a plate heat exchanger cooler. Step 5: The material is then rapidly cooled and kneaded using SPX's margarine equipment via a high-pressure pump. The production flow rate of the high-pressure pump is controlled at 2000 L / h, the refrigerant temperature for rapid cooling is set at -20℃, and the kneading speed is set at 150 rpm. The product is then filled into cartons at a filling port temperature controlled at 20℃ to obtain a fat product with zero food additives. The product is then aged in a 0-10℃ warehouse for 3 days before being transferred to a -18℃ warehouse for storage.

[0051] The difference between Example 2 and Example 1 is that: an oil composition with zero food additives is made from the following ingredients by weight percentage: 25% quick-frozen pure coconut milk, 10% cold-pressed coconut oil, and 65% anhydrous butter.

[0052] The difference between Example 3 and Example 1 is that: an oil composition with zero food additives is made from the following raw materials in weight percentages: 25% quick-frozen pure coconut milk, 15% cold-pressed coconut oil, and 60% anhydrous butter.

[0053] The difference between Example 4 and Example 1 is that: an oil composition with zero food additives is made from the following raw materials in weight percentages: 25% quick-frozen pure coconut milk, 20% cold-pressed coconut oil, and 55% anhydrous butter.

[0054] The difference between Example 5 and Example 1 is that: an oil composition with zero food additives is made from the following raw materials in weight percentages: 25% quick-frozen pure coconut milk, 25% cold-pressed coconut oil, and 50% anhydrous butter.

[0055] The difference between Comparative Example 1 and Example 1 is that: a fat composition with 0 food additives is made from the following ingredients by weight percentage: 25% quick-frozen pure coconut milk, 0% cold-pressed coconut oil, and 75% anhydrous butter.

[0056] The difference in the preparation method of the oil with 0 food additives is as follows: In step two, anhydrous butter (Fonterra Cooperative Group Ltd., acid value 0.43mg / g, peroxide value <0.01g / 100g) is added to the oil phase tank. The oil phase tank is kept heated and stirred. The heat preservation water in the oil phase tank is set at 60℃, the stirring speed is controlled at 100rpm, and the stirring time is controlled at 30 minutes until the material is melted evenly; the remaining steps are the same.

[0057] The difference between Comparative Example 2 and Example 1 is that: a fat composition with zero food additives is made from the following ingredients by weight percentage: 32% frozen cream, 5% cold-pressed coconut oil, and 63% anhydrous butter.

[0058] The preparation method of oils with 0 food additives is as follows: Step 1: Add the frozen light cream [Feihe (Harbin) Dairy Co., Ltd., fat content 43.8%, moisture content 51.7%, protein content 1.87%] to the water phase tank. Keep the water phase tank heated and stirred. Set the temperature of the water phase tank to 60℃, control the stirring speed at 100 rpm, and control the stirring time at 30 minutes until the material is melted and evenly mixed. Step 2: Add cold-pressed coconut oil (Hainan Baiyuxiang Health Industry Co., Ltd., acid value 0.38mg / g, peroxide value <0.01g / 100g) and anhydrous butter (Fonterra Cooperative Group Co., Ltd., acid value 0.43mg / g, peroxide value <0.01g / 100g) to the oil phase tank. Keep the oil phase tank heated and stirred. Set the heat preservation water in the oil phase tank to 60℃, control the stirring speed at 100rpm, and control the stirring time at 30 minutes until the materials are melted evenly. Step 3: Pump the material from the oil phase tank into the emulsification tank, and then pump the material from the water phase tank into the emulsification tank. Keep the emulsification tank heated and stirred. Set the heat preservation water in the emulsification tank to 60℃, control the stirring speed at 200 rpm, and control the stirring time at 30 minutes until the material is emulsified evenly. Step 4: After the material is emulsified evenly, it is pasteurized through a plate heat exchanger. The pasteurization parameters are as follows: temperature 75℃, time 30 minutes. Then, the material is cooled to 45℃ through a plate heat exchanger cooler. Step 5: The material is then rapidly cooled and kneaded using SPX's margarine equipment via a high-pressure pump. The production flow rate of the high-pressure pump is controlled at 2000 L / h, the refrigerant temperature for rapid cooling is set at -20℃, and the kneading speed is set at 150 rpm. The product is then filled into cartons at a filling port temperature controlled at 20℃ to obtain a fat product with zero food additives. The product is then aged in a 0-10℃ warehouse for 3 days before being transferred to a -18℃ warehouse for storage.

[0059] The difference between Comparative Example 3 and Comparative Example 2 is that: a fat composition with zero food additives is made from the following ingredients by weight percentage: 32% frozen cream, 10% cold-pressed coconut oil, and 58% anhydrous butter.

[0060] The difference between Comparative Example 4 and Comparative Example 2 is that: a fat composition with zero food additives is made from the following ingredients by weight percentage: 32% frozen cream, 15% cold-pressed coconut oil, and 53% anhydrous butter.

[0061] The difference between Comparative Example 5 and Comparative Example 2 is that: a fat composition with zero food additives is made from the following ingredients by weight percentage: 32% frozen cream, 20% cold-pressed coconut oil, and 48% anhydrous butter.

[0062] The difference between Comparative Example 6 and Comparative Example 2 is that: a fat composition with zero food additives is made from the following ingredients by weight percentage: 32% frozen cream, 25% cold-pressed coconut oil, and 43% anhydrous butter.

[0063] The difference between Comparative Example 7 and Comparative Example 2 is that: a fat composition with 0 food additives is made from the following ingredients by weight percentage: 32% frozen cream, 0% cold-pressed coconut oil, and 68% anhydrous butter.

[0064] The difference in the preparation method of the oil with 0 food additives is as follows: In step two, anhydrous butter (Fonterra Cooperative Group Ltd., acid value 0.43mg / g, peroxide value <0.01g / 100g) is added to the oil phase tank. The oil phase tank is kept heated and stirred. The heat preservation water in the oil phase tank is set at 60℃, the stirring speed is controlled at 100rpm, and the stirring time is controlled at 30 minutes until the material is melted evenly; the remaining steps are the same.

[0065] Table 1: Texture characteristics of the oil compositions with no food additive in Examples 1-5 and Comparative Examples 1-7 at room temperature Based on Examples 1-5 and Comparative Examples 1-7, and referring to Table 1, it can be seen that when 25% of quick-frozen pure coconut milk is used as the aqueous phase, the oil composition exhibits good spreadability at room temperature, stable oil-water emulsification, and no water separation. However, when frozen light cream is used as the aqueous phase, without the aid of food additives, the oil compositions prepared in Comparative Examples 2-7 all showed oil-water separation after spreading, indicating that frozen light cream is not suitable for making oil compositions with zero food additives. Therefore, it can be concluded that, under the condition of zero food additives, quick-frozen coconut milk has better natural emulsification ability than frozen light cream.

[0066] The emulsification stability of oil and fat compositions is of great importance for food applications. A comparison of the texture characteristics at room temperature, as shown in Examples 1-5 and Comparative Examples 1-7, along with Table 1, clearly demonstrates that quick-frozen pure coconut milk is suitable for preparing oil and fat compositions with zero food additives, while frozen light cream is not.

[0067] Based on Examples 1 and 2-5 and Table 1, it can be seen that when quick-frozen pure coconut milk is used as the aqueous phase at 25% and cold-pressed coconut oil is between 5% and 20%, the oil composition has a suitable hardness and is not too soft; when the content of cold-pressed coconut oil is 0% or 25%, the oil composition is too soft.

[0068] The difference between Example 6 and Example 1 is that: an oil composition with zero food additives is made from the following raw materials in weight percentages: 5% quick-frozen pure coconut milk, 5% cold-pressed coconut oil, and 90% anhydrous butter.

[0069] The difference between Example 7 and Example 1 is that: an oil composition with zero food additives is made from the following raw materials in weight percentages: 10% quick-frozen pure coconut milk, 5% cold-pressed coconut oil, and 85% anhydrous butter.

[0070] The difference between Example 8 and Example 1 is that: an oil composition with zero food additives is made from the following ingredients by weight percentage: 20% quick-frozen pure coconut milk, 5% cold-pressed coconut oil, and 75% anhydrous butter.

[0071] The difference between Example 9 and Example 1 is that: an oil composition with zero food additives is made from the following raw materials in weight percentages: 30% quick-frozen pure coconut milk, 5% cold-pressed coconut oil, and 65% anhydrous butter.

[0072] The difference between Comparative Example 8 and Comparative Example 1 is that: a fat composition with zero food additives is made from the following ingredients by weight percentage: 40% quick-frozen pure coconut milk, 5% cold-pressed coconut oil, and 55% anhydrous butter.

[0073] The difference between Comparative Example 9 and Comparative Example 1 is that: a fat composition with zero food additives is made from the following ingredients by weight percentage: 50% quick-frozen pure coconut milk, 5% cold-pressed coconut oil, and 45% anhydrous butter.

[0074] Table 2: Texture characteristics of the oil compositions with food additive 0 in Examples 1, 6-9 and Comparative Examples 8-9 at room temperature Based on Examples 1, 6-9, and Comparative Examples 8-9, and in conjunction with Table 2, it can be seen that when 40%-50% of quick-frozen pure coconut milk is used as the aqueous phase, the prepared oil composition exhibits oil-water separation without the aid of food additives, indicating that its emulsification stability is relatively poor. However, when 5%-30% of quick-frozen pure coconut milk is used as the aqueous phase, the oil composition exhibits good plasticity at room temperature, is spreadable, and shows stable oil-water emulsification with no water separation.

[0075] Based on Examples 1, 6-9, and Comparative Examples 8-9, and in conjunction with Table 2, it can be seen that when the content of quick-frozen pure coconut milk is between 5% and 30%, its moisture content is less than 20% and its fat content is greater than 75%, indicating good emulsification stability of the oil composition. When the content of quick-frozen pure coconut milk is between 40% and 50%, its moisture content is greater than 20% and its fat content is less than 75%, indicating poor emulsification stability of the oil composition, making it prone to oil-water separation.

[0076] The texture profiles of the oil compositions with no food additives in Examples 1-5 and Comparative Example 1 were tested at 20°C using a texture analyzer. Texture analyzer parameters: probe P6; probe speed before test 2 mm / s; probe speed before test 3 mm / s; probe speed after test 10 mm / s; target mode: distance; penetration depth: 10 mm; yield strength: 10 g.

[0077] The texture profile of the oil composition with no food additives in Example 1 at 20°C is shown in the figure. Figure 1,Depend on Figure 1 It can be seen that the maximum textural hardness of the oil composition with 0 food additives in Example 1 at 20°C is 261g.

[0078] The texture profile of the oil composition with 0 food additives in Example 2 at 20°C is shown in the figure. Figure 2 ,Depend on Figure 2 It can be seen that the maximum textural hardness of the oil composition with 0 food additives in Example 2 at 20°C is 333g.

[0079] The texture profile of the oil composition with 0 food additives in Example 3 at 20°C is shown in the figure. Figure 3 ,Depend on Figure 3 It can be seen that the maximum textural hardness of the oil composition with 0 food additives in Example 3 at 20°C is 307g.

[0080] The texture profile of the oil composition with no food additives in Example 4 at 20°C is shown in the figure. Figure 4 ,Depend on Figure 4 It can be seen that the maximum textural hardness of the oil composition with 0 food additives in Example 4 at 20°C is 224g.

[0081] The texture profile of the oil composition with no food additives in Example 5 at 20°C is shown in the figure. Figure 5 ,Depend on Figure 5 It can be seen that the maximum textural hardness of the oil composition with 0 food additives in Example 5 at 20°C is 177g.

[0082] The texture profile of the oil composition with no food additive in Comparative Example 1 at 20°C is shown in the figure. Figure 6 ,Depend on Figure 6 It can be seen that the maximum textural hardness of the oil composition with 0 food additives in Comparative Example 1 at 20°C is 150g.

[0083] from Figures 1-6 The texture curves show that the maximum hardness of the oil compositions with no food additives in Comparative Example 1 and Example 5 is <200 g, indicating that their texture is relatively soft, consistent with the results in Table 1. The maximum hardness of the oil compositions with no food additives in Examples 1-4 is greater than 200 g, indicating that their maximum hardness is between 200-400 g, neither too low nor too high, consistent with the results in Table 1.

[0084] The solid fat content of the oil compositions with no food additives in Examples 1-5 and Comparative Example 1 was tested with temperature using pulsed nuclear magnetic resonance (p-NMR). Analytical method: AOCS Cd 16b-93.

[0085] Table 3 shows the solid fat content parameters of the oil compositions with 0 food additives in Examples 1-5 and Comparative Example 1 as a function of temperature. Based on Comparative Example 1 and Examples 1-5 and Table 3, it can be seen that as the amount of cold-pressed coconut oil added increases, the SFC of the base oil in the oil composition gradually increases at 10°C and gradually decreases at 20°C and 25°C. This is closely related to the SFC characteristics of coconut oil.

[0086] Based on Comparative Example 1 and Examples 1-5 and Table 3, it can be seen that the SFC of the oil compositions in Comparative Example 1 and Examples 1-5 is 0 at 35°C, indicating that the oil compositions are liquid at 35°C. This suggests that the oil compositions in Comparative Example 1 and Examples 1-5 have good palatability and are suitable for making foods with high requirements for taste, such as bread, cakes, cookies, ice cream, milk candy, coffee, milk tea, etc.

[0087] Application of the fat compositions in Comparative Example 1 and Examples 1-5 in cookies. The fat compositions with zero food additives from Comparative Example 1 and Examples 1-5 were applied to cookies. Cookie recipe: 180g fat composition, 90g powdered sugar, 35g water, 210g low-gluten flour. Cookie preparation process: First, mix the fat composition with zero food additives and powdered sugar, and beat for 20 minutes; add water and mix well; then add low-gluten flour (3*70=210g) in three batches, mixing well after each addition; finally, bake at 155℃ with convection for 18 minutes, and cool to room temperature.

[0088] Sensory evaluation method for cookies: Five sensory evaluation experts tasted the cookies and rated their liking (1-2 points means not very likable; 3 points means generally likable; 4-5 points means very likable). The average value was then taken, and a consensus was reached on the flavor characteristics and recorded. See Table 4 below for details.

[0089] Table 4: Sensory evaluation parameters of cookies prepared using the oil compositions in Examples 1-5 and Comparative Example 1 Based on Comparative Example 1 and Examples 1-5, and in conjunction with Tables 1 and 4, it can be seen that when quick-frozen pure coconut milk is used as the aqueous phase at 25%, and the cold-pressed coconut oil content is between 5% and 20%, the oil composition has a suitable hardness and is not too soft; when the cold-pressed coconut oil content is 0% or 25%, the oil composition is too soft. The 0% food additive oil composition, using 25% quick-frozen pure coconut milk as the aqueous phase and 5%-25% cold-pressed coconut oil, produces cookies with a good flavor. In contrast, the 0% food additive oil composition in Comparative Example 1, which uses 0% cold-pressed coconut oil, produces cookies with a low flavor profile (2 points). Therefore, the 0% food additive oil composition, using 25% quick-frozen pure coconut milk as the aqueous phase and 5%-25% cold-pressed coconut oil, can achieve 0% food additives while also possessing good flavor and plasticity, fine oil crystals, and storage stability. This solves the problem that when margarine is made with 0% food additives, various quality issues such as bland flavor, coarse oil crystals, poor plasticity, and oil-water separation often occur in the product's flavor, texture, and storage stability.

[0090] In summary, the oil composition prepared in this invention not only achieves zero food additives but also possesses excellent flavor, texture, and storage stability, making it applicable to baking, confectionery, ice cream, coffee, milk tea, and other fields.

[0091] It should be noted that this specific embodiment is merely an explanation of the technical solution of the present invention and is not intended to limit the present invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but as long as they are within the scope of the claims of the present invention, they are protected by patent law.

Claims

1. A fat composition with zero food additives, characterized in that: It is made from the following ingredients by weight percentage: 5%-30% quick-frozen pure coconut milk, 5%-25% cold-pressed coconut oil, and 45%-90% anhydrous butter; the oil composition with zero food additives has a texture hardness of 100g-400g at 20-30°C.

2. The oil composition with zero food additives according to claim 1, characterized in that: It is made from the following ingredients by weight percentage: 25% quick-frozen pure coconut milk, 5%-20% cold-pressed coconut oil, and 55%-70% anhydrous butter; the oil composition with zero food additives has a texture hardness of 200g-400g at 20-30°C.

3. The oil composition with zero food additives according to claim 2, characterized in that: It is made from the following ingredients by weight percentage: 25% quick-frozen pure coconut milk, 5%-15% cold-pressed coconut oil, and 60%-70% anhydrous butter.

4. The oil composition with zero food additives according to claim 3, characterized in that: It is made from the following ingredients by weight percentage: 25% quick-frozen pure coconut milk, 10-15% cold-pressed coconut oil, and 60-65% anhydrous butter.

5. The oil composition with zero food additives according to claim 1, characterized in that: The preparation method of the quick-frozen pure coconut milk is as follows: coconut fruit is peeled and the meat is removed → washed → shredded → juiced → filtered → sterilized → filled → packaged → quick-frozen. The quick-frozen pure coconut milk has a moisture content of ≤65% and a coconut oil content of ≥25%.

6. The oil composition with zero food additives according to claim 1, characterized in that: The preparation method of the cold-pressed coconut oil is as follows: coconut meat is dried at 40-60℃ for 2-4 hours and then physically pressed and filtered; no oil refining process is carried out during the preparation of the cold-pressed coconut oil.

7. The oil composition with zero food additives according to claim 6, characterized in that: The cold-pressed coconut oil has a fat content of ≥99.8%, an acid value of ≤1mg / g, and a peroxide value of <0.01g / 100g.

8. The oil composition with zero food additives according to claim 1, characterized in that: The anhydrous butter has a fat content of ≥99.8%, an acid value of ≤1mg / g, and a peroxide value of <0.01g / 100g.

9. The oil composition with zero food additives according to claim 1, characterized in that: The preparation method of the additive-free oil composition is as follows: Step 1, quick-frozen pure coconut milk is stirred at 60±5℃ and 80-160rpm for 20-40min until the material is melted and uniform to obtain an aqueous phase liquid; Step 2, cold-pressed coconut oil and anhydrous butter are stirred at 60±5℃ and 80-160rpm for 20-40min until the material is melted and uniform to obtain an oil phase liquid; Step 3, the oil phase liquid from Step 2 is input into an emulsification tank, and the aqueous phase liquid from Step 1 is added to the emulsification tank at 60±5℃ and 150-250rpm. After the aqueous phase liquid is added, the mixture is stirred at 60±5℃ and 150-250rpm for 20-40min until the material is emulsified uniformly; Step 4, after the material is emulsified uniformly, it is pasteurized. After pasteurization, it is cooled to 45℃ and fed into a margarine equipment using a high-pressure pump for rapid cooling, kneading, and filling. Finally, it is aged at 0-10℃ for 3 days and then transferred to a -18℃ warehouse for storage.

10. The oil composition with zero food additives according to claim 1, characterized in that: The aforementioned additive-free oil composition is used in the production of baking, confectionery, ice cream, coffee, and milk tea.

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