Fat composition and method for producing the same

Abstract

The present application provides a kind of oil and fat composition and its manufacturing method.The oil and fat composition of the present application includes: oil phase and emulsifier, wherein the solid fat content of the oil phase at 10 DEG C is 30-50%, the solid fat content of the oil phase at 20 DEG C is 7-25%, the emulsifier includes single double glycerin fatty acid ester, the monoester content in the single double glycerin fatty acid ester is 50% or more, the diester content in the single double glycerin fatty acid ester is 15% or more.The oil and fat composition of the present application can be used for more simplified processing technology, that is, directly stored at corresponding temperature without quenching kneading, and fine and uniform crystal is formed.And, the oil and fat composition of the present application also has excellent whipping performance and stability.In addition, the oil and fat composition of the present application can be used for making biscuit, shortbread and other products, and can significantly improve the crispness of product.

Description

TECHNICAL FIELD

[0001] The present application relates to an oil and fat composition, a method for producing the same, and a food product containing the same. BACKGROUND

[0002] With the development of the baking market, margarine, as one of the most important food raw materials, has also developed rapidly. However, there is always a problem bothering the industry, that is, the quality of traditional margarine has a very high correlation with temperature, and strict requirements are required for transportation and storage temperature. In summer, traditional margarine generally needs to be transported by air-conditioned vehicles at 20°C or 25°C. If air-conditioned vehicles are not used, when the air temperature exceeds 35°C, oil seepage and recrystallization often occur, which leads to hard and brittle oil, thereby increasing the cost.

[0003] In view of this problem, many researches have been carried out in the industry, mainly on oil and fat formula. For example, Patent Document 1 provides a plastic oil for rolling, wherein the content of lauric acid is 5-25% with respect to all constituent fatty acids, the content of palmitic acid is 5-25%, and the content of stearic acid is 10-35%, and the weight ratio of stearic acid / palmitic acid is 0.5-7. Patent Document 2 relates to an interesterified oil, wherein the proportion of lauric acid residues in all fatty acid residues of all triglycerides constituting the oil formulation is 9-15%, the proportion of palmitic acid residues is 31-37%, the proportion of behenic acid residues is 2.5-5.5%, the proportion of saturated fatty acid residues is 53-67%, and it is disclosed that by using the oil, a rolling oil composition with wide temperature tolerance (not becoming extremely hard or soft at a wide temperature range, having the elasticity and stretchability required for rolling oil) can be obtained. Patent Document 3 also provides an oil composition, which includes, based on the total weight of triglycerides: 25.5 wt% or more of 1,2-saturated fatty acid-3-unsaturated fatty acid triglyceride (SSU), 33.1% or more of 1,2-unsaturated fatty acid-3-saturated fatty acid triglyceride (UUS), 9.2 wt% or more of tri-saturated fatty acid triglyceride (SSS), and 10 wt% or less of tri-unsaturated fatty acid triglyceride (UUU), wherein S is a saturated fatty acid and U is an unsaturated fatty acid.

[0004] However, there are few studies on solving the problems from the perspective of processing technology. The traditional margarine processing technology is to use oil such as beef tallow, palm oil, interesterified fat, coconut oil as raw material, and then to be kneaded by rapid cooling, and then to be aged at a certain temperature for 3-7 days to obtain the product. However, the traditional product is sensitive to temperature, and after melting at high temperature, it cannot return to the original product state after being placed at low temperature, and recrystallization and post-hardening may occur. Therefore, it is urgent to develop an oil composition and a manufacturing method thereof which has no strict requirement on the transportation and storage temperature, and can endow the terminal application product with excellent performance.

[0005] Prior art documents

[0006] Patent document 1: CN201780018221.3

[0007] Patent document 2: Japanese Patent Publication No. 2012-105583

[0008] Patent document 3: CN201210572737.1 SUMMARY

[0009] Problems to be solved by the invention

[0010] In view of the defects in the prior art, the purpose of the present application is to provide an oil composition and a manufacturing method thereof. The oil composition of the present application can simplify the processing technology of margarine by using a specific oil composition, and has no strict requirement on the transportation and storage temperature. Compared with the margarine processed by the traditional processing technology, the oil composition of the present application can be whipped faster, and can endow the terminal application product with better crispness.

[0011] Solution to the problem

[0012] The present inventors have conducted in-depth research in order to achieve the above-mentioned purpose, and as a result, it has been found that the above-mentioned purpose can be achieved by implementing the following technical solution.

[0013] That is, the present application is as follows.

[0014] [1]. An oil composition, wherein the oil composition comprises: an oil phase and an emulsifier, wherein,

[0015] The solid fat content of the oil phase at 10°C is 30-50%,

[0016] The solid fat content of the oil phase at 20°C is 7-25%,

[0017] The emulsifier comprises a mono-diglyceride fatty acid ester,

[0018] The mono-diglyceride fatty acid ester contains more than 50% of monoester,

[0019] The diester content in the mono-diglyceride fatty acid ester is 15% or more.

[0020] [2]. The oil-and-fat composition according to [1], wherein the solid fat content of the oil phase at 10°C is 30 to 48%; and / or

[0021] The solid fat content of the oil phase at 20°C is 7.5 to 25%.

[0022] [3]. The oil-and-fat composition according to [1] or [2], wherein the oil phase comprises at least one selected from the group consisting of palm oil or a fraction thereof, palm kernel oil or a fraction thereof, coconut oil or a fraction thereof, palm olein or a fraction thereof, palm stearin or a fraction thereof, rice oil, soybean oil, corn oil, sunflower oil, rapeseed oil, tallow, and interesterified oil-and-fat.

[0023] [4]. The oil-and-fat composition according to any one of [1] to [3], wherein the monoester content in the mono-diglyceride fatty acid ester is 60% or more; and / or

[0024] The diester content in the mono-diglyceride fatty acid ester is 20% or more.

[0025] [5]. The oil-and-fat composition according to any one of [1] to [4], wherein the content of the mono-diglyceride fatty acid ester is 0.1 to 10 parts by weight with respect to 100 parts by weight of the oil phase.

[0026] [6]. The oil-and-fat composition according to any one of [1] to [5], wherein the content of the emulsifier is 0.1 to 15 parts by weight with respect to 100 parts by weight of the oil phase.

[0027] [7]. A production method of the oil-and-fat composition according to any one of [1] to [6], wherein the production method comprises the following steps:

[0028] Step A: mixing the oil phase and the emulsifier to obtain a mixed system;

[0029] Step B: heating the mixed system at 40 to 80°C for 5 minutes or more; and

[0030] Step C: storing the system obtained in Step B at a constant temperature of 10 to 28°C.

[0031] [8]. The production method according to [7], wherein, in Step C, the storage time is 0.5 days or more.

[0032] [9]. A food product, wherein it comprises the oil-and-fat composition according to any one of [1] to [6].

[0033]

[10] . The food according to [9], wherein the food comprises a biscuit, a cookie, a shortbread, or a Chinese pastry.

[0034] Effects of the Invention

[0035] Compared with the prior art, the present application has the following technical effects:

[0036] (1) Processing technology: The present application does not use the traditional processing technology of artificial butter. The product does not need to be subjected to rapid cooling kneading and curing. After stirring, it can be stored in a constant temperature environment, which greatly simplifies the entire process and reduces production costs.

[0037] (2) Plasticity temperature range: The oil and fat composition of the present application does not need to be transported at a specific constant temperature of 20℃ or 25℃ even in a high-temperature environment in summer. It can be transported at room temperature, and there is no strict requirement for the storage time. Even if the product melts, it can be stored at 10-28℃ for a certain period of time to obtain a crystalline oil and fat composition with fine and uniform crystals.

[0038] (3) Whipping property: The oil and fat composition of the present application has excellent whipping property. It can achieve excellent whipping degree in a short whipping time, and the whipping speed (the time required to reach a certain whipping degree) can be increased by more than 50% compared with traditional artificial butter.

[0039] (4) Baking application characteristics: The oil and fat composition of the present application can be used to make biscuits, shortbread, and other products, which can significantly improve the crispness of the products. BRIEF DESCRIPTION OF DRAWINGS

[0040] Figure 1 Fig. 1 is a graph showing the crystallization state of the oil and fat composition of Example 1, Comparative Examples 3 and 4.

[0041] Figure 2 Fig. 2 is a polarizing microscope image showing the crystallization state of the oil and fat composition of Example 1 and Comparative Example 2.

[0042] Figure 3 Fig. 3 is a graph showing the temperature resistance evaluation results of Example 1, Comparative Examples 2 and 6. DETAILED DESCRIPTION

[0043] Hereinafter, the content of the present application will be described in detail. The description of the technical features described below is based on representative embodiments, specific examples of the present application, but the present application is not limited to these embodiments, specific examples. It should be noted that:

[0044] In this specification, a numerical range represented by "numerical value A to numerical value B" means a range including the end point numerical values A and B.

[0045] In the present specification, a numerical range indicated using "above" or "below" means a numerical range including the number.

[0046] In the present specification, the meaning indicated using "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

[0047] In the present specification, "optionally" or "optional" indicates that the use or non-use of certain substances, components, execution of steps, application of conditions, and the like.

[0048] In the present specification, the unit names used are international standard unit names, and if not specifically stated, "%" used indicates a percentage by weight or mass.

[0049] In the present specification, "a plurality of" means a case of two or more unless specifically stated otherwise.

[0050] In the present specification, "some specific / preferred embodiments", "further specific / preferred embodiments", "embodiments", and the like mean that the particular element (for example, a feature, structure, property, and / or characteristic) described in relation to the embodiment is included in at least one embodiment described herein, and can or can not be present in other embodiments. In addition, it should be understood that the described elements can be combined in any suitable manner in various embodiments.

[0051] <First Aspect>

[0052] In the first aspect of the present application, an oil and fat composition is provided, which includes: an oil phase and an emulsifier, wherein,

[0053] The oil phase has a solid fat content of 30 to 50% at 10°C,

[0054] The oil phase has a solid fat content of 7 to 25% at 20°C,

[0055] The emulsifier contains a mono-diglyceride fatty acid ester,

[0056] The mono-diglyceride fatty acid ester has a monoester content of 50% or more,

[0057] The mono-diglyceride fatty acid ester has a diester content of 15% or more.

[0058] The oil and fat composition obtained by setting the solid fat content of the oil phase at 10°C and 20°C to the above range and using the oil phase in combination with the emulsifier containing the above mono- and diglyceride fatty acid ester can be manufactured without using the conventional processing procedure for margarine, can be directly stored at the corresponding temperature without undergoing quench kneading and / or aging treatment, and can form fine and uniform crystals. Also, the oil and fat composition of the present application has excellent whipping properties, and the whipping speed (time required to reach a specific whipping degree) can be increased by 50% or more compared to conventional margarine. In addition, when a food such as a baked product is prepared using the oil and fat composition of the present application, the crispness of the product can be significantly improved.

[0059] Oil phase

[0060] As the oil phase, for example, there are mentioned palm oil or a fraction thereof, palm kernel oil or a fraction thereof, coconut oil or a fraction thereof, palm olein or a fraction thereof, palm stearin or a fraction thereof, rice oil, soybean oil, corn oil, sunflower oil, rapeseed oil, beef tallow, interesterified oil and fat, etc. These can be used singly or in combination of two or more.

[0061] As examples of the fraction, for example, there are mentioned palm kernel olein as a fraction of palm kernel oil.

[0062] As the interesterified oil and fat, it is obtained by performing interesterification. The term "interesterification", i.e., interesterification reaction, means a reaction in which an ester and an alcohol / acid / ester generate a new ester and a new alcohol / acid / ester in the presence of a catalyst. In the present application, interesterification can be performed by using a method known in the art, for example, a chemical interesterification reaction and an enzymatic interesterification reaction.

[0063] The "chemical interesterification reaction" described herein is understood in the usual meaning in the art, and means an interesterification reaction using an alkali metal, an alkali metal or an alkaline earth metal hydroxide, an alkali metal alkoxide, an alkali metal carbonate, bicarbonate, alkoxide, etc. as a catalyst. As the alkali metal or alkaline earth metal hydroxide, for example, there are mentioned KOH, NaOH and Ca(OH)2. As the alkali metal carbonate, for example, there are mentioned K2CO3 and Na2CO3. As the alkali metal bicarbonate, for example, there are mentioned KHCO3 and NaHCO3. As the alkali metal alkoxide, for example, there are mentioned sodium methoxide, sodium ethoxide, etc.

[0064] Chemical interesterification is an interesterification reaction lacking positional specificity, and is also called random interesterification.

[0065] In some embodiments of the chemical interesterification reaction, the catalyst is usually used in an amount of 0.1 to 2% by weight, preferably 0.1 to 0.5% by weight, based on the total weight of the oil and fat.

[0066] In some embodiments of the chemical interesterification reaction, the reaction is carried out under substantially vacuum conditions, preferably at a pressure of no more than about 100 Pa. As used herein, "substantially vacuum conditions" means vacuum conditions as generally understood by those skilled in the art to be capable of ensuring that the reaction proceeds.

[0067] In some embodiments of the chemical interesterification reaction, the reaction temperature is about 70 to 120 °C.

[0068] In some embodiments of the chemical interesterification reaction, the reaction time is about 20 to 60 minutes.

[0069] In some embodiments of the chemical interesterification reaction, a dehydration treatment step is further included prior to the chemical interesterification step. For example, the dehydration treatment step can be carried out under substantially vacuum conditions (no more than about 100 Pa) at about 105 °C for about 30 minutes.

[0070] In some embodiments of the chemical interesterification reaction, the reaction is terminated by adding a termination agent to the chemical interesterification reaction system. As the termination agent, for example, water, an organic acid, or an inorganic acid can be used. As the organic acid, for example, citric acid, tartaric acid, and the like can be used. As the inorganic acid, for example, hydrochloric acid, phosphoric acid, sulfuric acid, and the like can be used. The preferred termination agent is citric acid.

[0071] The amount of the termination agent to be added is not particularly limited, as long as the reaction can be terminated, for example, 0.5 to 3% of the termination agent can be added based on the oil weight. In the case where water is used to terminate the reaction, the amount of water to be used can be 5 to 15% based on the oil weight. In some preferred embodiments, citric acid (concentration of about 8%, w / w) can be added in an amount of about 1.5 to 2 times the catalyst mass to terminate the reaction, and then washed with water until neutral.

[0072] In some embodiments of the chemical interesterification reaction, a post-treatment step is further included after the chemical interesterification step. In a specific example, after the product is dehydrated at about 105 °C for about 30 minutes under substantially vacuum conditions (no more than about 100 Pa), about 3.0% of the product weight of white clay is added to decolorize the product for about 30 minutes, and then the white clay is removed by suction filtration. The dehydration treatment step, the termination step, and the post-treatment step described above can also be carried out in other ways known in the art.

[0073] In some preferred embodiments of the present application, the interesterified oil and fat can be prepared, for example, by sufficiently drying the raw material (e.g., vacuum heat drying), adding a catalyst in an amount of 0.1 to 2% by weight relative to the raw material, and then stirring and reacting at 60 to 120°C for a period of time (typically at least 30 minutes) (the reaction can be terminated by adding an aqueous citric acid solution and stirring for a period of time). After the interesterification reaction is completed, the catalyst can be washed away by water washing (preferably to neutral), and the interesterified oil and fat product can be separated, and finally the obtained oil and fat product can be subjected to the processes of dewatering, decoloring, deodorizing, etc. in the oil and fat refining process.

[0074] The "enzymatic interesterification reaction" described herein is an enzymatic interesterification using a lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase in which a lipase powder is immobilized on a carrier such as diatomaceous earth or ion exchange resin can be used. For example, the lipase includes, but is not limited to, a lipase derived from Alcaligenes sp., a lipase derived from Candida sp., etc.

[0075] Suitable interesterification enzymes include various commercially available immobilized enzymes or their fermentation broths. For example, Lipozyme TL IM, Lopozyme RM, etc. from Novozymes, immobilized enzymes or their fermentation broths from AMANO Enzyme can be listed.

[0076] In some specific embodiments, a non-directed enzyme catalyst is used in the present application, such as Thermomyces lanuginosus lipase (Lipozyme TL IM) from Novozymes, Candida antarctica lipase A and B (Lipase A / B from Candida antarctica). The non-directed enzyme catalyst can achieve random interesterification, which is similar to the nature of general chemical interesterification. Preferably, the catalyst used in the enzymatic random interesterification is a non-specific lipase. The non-specific lipase is Lipozyme TL IM.

[0077] The enzymatic interesterification reaction can be carried out in a batch or continuous manner.

[0078] In some preferred embodiments of the present application, the enzymatic interesterification reaction can be carried out, for example, by adding 0.02 to 10% by weight of a lipase powder or an immobilized lipase to the raw oil and fat, and then stirring at 40 to 80°C for 0.5 to 48 hours. After the interesterification reaction is completed, the lipase powder or the immobilized lipase is removed by filtration or the like.

[0079] After the enzymatic interesterification reaction, the reaction mixture can be subjected to washing to remove soap, drying, decoloring, filtration, etc. by a conventional method to obtain a refined oil and fat.

[0080] In a preferred embodiment of the present application, the interesterified fat can be obtained by interesterifying a lauric acid-rich oil with a palmitic acid- or stearic acid-rich oil. In some specific embodiments of the present application, the lauric acid-rich oil includes palm kernel oil, coconut oil, or a fraction thereof, and the palmitic acid- or stearic acid-rich oil includes one or a mixture of more than one of palm oil, palm olein, palm stearin, and a mid-fraction of palm oil.

[0081] In some preferred embodiments, the interesterified fat preferably contains 10 to 30% of the esterified saturated fatty acids having 10 to 14 carbon atoms and 29 to 42% of the esterified saturated fatty acids having 16 to 18 carbon atoms, based on the total weight of the fatty acids in the fat composition. When the content of the saturated fatty acids having 10 to 14 carbon atoms is within the above range, better processing properties can be obtained. When the content of the saturated fatty acids having 16 to 18 carbon atoms is within the above range, better plasticity and mouthfeel can be obtained.

[0082] The oil phase of the present application is prepared by mixing the above-mentioned palm oil or fractions thereof and other fats. The mixing method includes all forms of physical mixing or chemical treatment mixing.

[0083] The oil phase of the present application has a solid fat content at 10°C of 30 to 50%, preferably 30 to 48%, and more preferably 30 to 40%. In some specific embodiments, the oil phase can have a solid fat content at 10°C of, for example, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, or 50%.

[0084] The oil phase of the present application has a solid fat content at 20°C of 7 to 25%, preferably 7.5 to 25%, and more preferably 8 to 15%. In some specific embodiments, the oil phase can have a solid fat content at 20°C of, for example, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, or 25%.

[0085] It has been found in the present application that by controlling the solid fat content at 10°C and the solid fat content at 20°C of the oil phase within the above ranges and using the same in combination with the emulsifier of the present application, the fat composition thus obtained can be used in a more simplified processing procedure, i.e. without the need for quenching and / or tempering, and can form fine and uniform crystals directly upon storage at the corresponding temperature. In addition, the fat composition of the present application also has excellent stability and whipping properties, and in addition, when used in baked products such as biscuits, the crispness of the products can be improved.

[0086] Emulsifier

[0087] In the present application, the emulsifier comprises the mono-diglyceride fatty acid ester, the monoester content of which is 50% or more, and the diester content of which is 15% or more.

[0088] In the present application, by comprising the mono-diglyceride fatty acid ester described above in the emulsifier and using it together with the oil phase, the oil and fat composition obtained can be used in a more simplified processing process, i.e. without quenching kneading, directly stored at the corresponding temperature to form fine and uniform crystals. In addition, the oil and fat composition of the present application has no strict requirement for temperature during transportation and storage, and can be transported at room temperature, without the need for special constant temperature vehicle transportation at 20°C or 25°C, solving the problem of temperature sensitivity of traditional margarine and avoiding the occurrence of phenomena such as oil penetration or recrystallization leading to hard and brittle oil and fat, and having excellent stability. Moreover, the oil and fat composition also has excellent whipping performance, and the whipping speed (the time required to reach a specific whipping degree) can be increased by 50% or more compared with traditional margarine. Furthermore, when the oil and fat composition is used to prepare baked goods and other foods, the crispness can be significantly improved.

[0089] In some preferred embodiments, the monoester content of the mono-diglyceride fatty acid ester is preferably 55% or more, more preferably 60% or more, and further preferably 65% or more. In some specific embodiments, the monoester content of the mono-diglyceride fatty acid ester may, for example, be 50%, 55%, 60%, 65%, 67%, 70%, 75%, 80% or 85%, etc.

[0090] When the monoester content of the mono-diglyceride fatty acid ester is less than 50%, a uniform and fine oil and fat composition cannot be formed, and phenomena such as layered crystallization and oil penetration are likely to occur.

[0091] In some preferred embodiments, the diester content of the mono-diglyceride fatty acid ester is preferably 20% or more. In some specific embodiments, the diester content of the mono-diglyceride fatty acid ester may, for example, be 15%, 20%, 25%, 30% or 35%, etc.

[0092] When the diester content of the mono-diglyceride fatty acid ester is less than 15%, a uniform and fine oil and fat composition cannot be formed, and phenomena such as layered crystallization and oil penetration are likely to occur.

[0093] In some preferred embodiments, without affecting the effects of the present application, in addition to the mono-diglyceride fatty acid ester described above, the emulsifier can also include other emulsifiers as needed.

[0094] As other emulsifiers, for example, polyoxyethylene sorbitan fatty acid ester, polyglycerol ricinoleate (PGPR), polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, tartaric acid monoglyceride, mixed tartaric acid monoglyceride acetate, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, malic acid monoglyceride, succinic acid monoglyceride, sodium stearoyl lactylate, calcium stearoyl lactylate, phospholipid, lecithin, and the like can be exemplified.

[0095] In some preferred embodiments, the content of the above-mentioned mono- and diglyceride fatty acid ester is preferably 0.1 to 10 parts by weight, more preferably 0.2 to 6 parts by weight, and further preferably 0.5 to 4 parts by weight, relative to 100 parts by weight of the above-mentioned oil phase. When the content of the above-mentioned mono- and diglyceride fatty acid ester is within the above-mentioned range, the oil and fat composition thus obtained can form fine and uniform crystals without undergoing chill kneading, by being stored at the corresponding temperature as it is.

[0096] In the oil and fat composition of the present application, the content of the emulsifier is preferably 0.1 to 15 parts by weight, more preferably 0.2 to 10 parts by weight, and further preferably 0.5 to 6 parts by weight, relative to 100 parts by weight of the above-mentioned oil phase. By setting the content of the emulsifier within the above-mentioned range, the emulsifiability and stability of the system can be improved, and the oil and fat composition thus obtained can form fine and uniform crystals without undergoing chill kneading, by being stored at the corresponding temperature as it is.

[0097] In addition to the above-mentioned components, the oil and fat composition of the present application can contain various additives such as a mold inhibitor, which are generally used in the field of oil and fat, as needed without impairing the effects of the present application. As for such various additives, conventionally known additives can be used by a conventional method.

[0098] In some preferred embodiments, the oil and fat composition of the present application can be an oil and fat composition obtained by mixing and heating the above-mentioned oil phase and the above-mentioned emulsifier, and then storing at a constant temperature of 10 to 28°C. Preferably, the heating temperature is 40 to 80°C, and the heating time is 5 minutes or more.

[0099] <Second Aspect>

[0100] In the second aspect of the present application, a method for producing the oil and fat composition of the present application is provided, which includes the following steps:

[0101] Step A: mixing the above-mentioned oil phase and the emulsifier to obtain a mixed system;

[0102] Step B: heating the above-mentioned mixed system at 40 to 80°C for 5 minutes or more; and

[0103] Step C: The system obtained in Step B above is kept at a constant temperature of 10-28°C.

[0104] In some preferred embodiments, the keeping time in Step C above is preferably more than 0.5 day.

[0105] The process of the present application is simpler, and the product can be directly kept at room temperature without quenching kneading and / or aging, to form fine and uniform crystals.

[0106] In the present application, keeping the system at a constant temperature of 10-28°C can form better fine and uniform crystals, compared with keeping at a lower temperature.

[0107] In some preferred embodiments, the manufacturing method of the present application does not include a quenching kneading step and / or an aging step.

[0108] In the present application, "constant temperature" means that the temperature of the instrument is set to a certain temperature, and the temperature difference during actual operation is within ±5°C.

[0109] As non-limiting examples, the manufacturing method of the oil and fat composition of the present application may, for example, include:

[0110] After the oil phase is mixed uniformly, a certain amount of emulsifier containing at least the specific mono- and diglyceride fatty acid ester is added, the emulsifier is melted by heating, and stirred at 40-80°C for at least 5 min, then placed in an environment of 10-28°C, kept at a constant temperature for at least one day, thereby obtaining the oil and fat composition of the present application.

[0111] <Third aspect>

[0112] In the third aspect of the present application, a food product is provided, which comprises the oil and fat composition described above.

[0113] In some preferred embodiments, the food product includes biscuits, cookies, shortbread, and Chinese snacks, etc.

[0114] Embodiments of the present application will be described in detail below with reference to examples, but those skilled in the art will understand that the following examples are only for illustration of the present application, and should not be regarded as limiting the scope of the present application. If no specific conditions are indicated in the examples, the conventional conditions or the conditions recommended by the manufacturer are used. Unless otherwise specified, the materials or instruments used are conventional products that can be purchased on the market. In addition, in the examples, "parts" are based on weight, unless otherwise specified.

[0115] Example

[0116] Raw materials

[0117] Palm liquid oil, coconut oil, interesterified fat, palm stearin, soybean oil are from Kerry Speciality Oils (Shanghai) Co., Ltd.

[0118] Mono- and di-glycerol fatty acid ester 1-3, polyglycerol fatty acid ester, propylene glycol fatty acid ester are from Danisco.

[0119] <evaluation test>

[0120] (1) Oil SFC detection

[0121] SFC was detected according to the method of AOCS Cd 16b-93. The specific detection method is as follows:

[0122] Take 1.5-2 milliliters of the sample to be tested (if it is not a liquid sample, it needs to be heated and melted into a liquid first), add it into a specially designed sample tube, first put it into a 60°C constant temperature water bath for 30 minutes, then put it into a 0°C constant temperature water bath for 60 minutes, and finally put the sample into the designated test temperature water bath for 30 minutes, and the test temperature points are 10°C, 20°C, 25°C, 30°C, 35°C, 35°C and 40°C. The results are shown in Table 2.

[0123] (2) Oil crystallization state

[0124] The oil composition samples obtained from the examples and comparative examples were directly placed into a 20°C constant temperature for 2 days, and the crystallization state of the samples was observed. The results are shown in Table 2. Figure 1

[0125] (3) Polarization detection

[0126] The oil composition samples obtained from the examples and comparative examples were placed on the glass slide of the polarizing microscope, and the microstructure of the crystals was observed under the polarizing microscope. The results are shown in Table 3. Figure 2

[0127] (4) Temperature resistance

[0128] According to the proportions shown in Table 1, the example 1 was proportionally adjusted and directly placed into a 20°C constant temperature for 3 days, and the comparative examples 2 and 6 were proportionally adjusted and prepared into samples by hand kneading, i.e. the samples were placed into a 0°C ice water bath and continuously stirred until the samples were solidified, and then placed into a 20°C constant temperature for 3 days.

[0129] The samples were taken out and placed into a 35°C constant temperature box for 1 day, and the sample state was recorded (the results are shown in Table 3 as "35°C for 1 day"), and then transferred into a 20°C constant temperature box for 3 days, and the sample state was recorded (the results are shown in Table 3 as "20°C for 3 days").

[0130] 35°C melting state: "O" indicates that the sample is completely melted; "△" indicates that the sample is partially melted.

[0131] ​​20℃ for 3 days, according to the degree of crystallization, divided into three levels, "1" indicates stratified crystallization or the formation of coarse crystallization; "2" indicates the formation of uniform crystallization, but the sample is thin and soft; "3" indicates the formation of uniform crystallization and has a suitable softness.

[0132] (5) Whipping property

[0133] According to the proportions shown in Table 1, the samples of Examples 1-5 were directly placed in a constant temperature of 20°C for 3 days, and the samples of Comparative Examples 1-6 were prepared by hand quenching kneading, i.e. the samples were placed in a 0°C ice water bath and continuously stirred until the sample solidified, and then placed in a constant temperature of 20°C for 3 days.

[0134] The whipping property of the oil was tested according to the following whipping performance test method:

[0135] The samples of Examples and Comparative Examples were 500g, and the stirring time until the specific gravity became 0.5g / cm 3 was evaluated.

[0136] a) The weight of the whipping cup M1 was weighed.

[0137] b) The whipping cup was filled with water, and the weight of the water M2 was recorded.

[0138] c) The whipping material was kept at a constant temperature (20°C). The sample and the ambient temperature were recorded, and the difference between the two was not more than 1°C.

[0139] d) 500g of the whipping material was placed in the eggbeater pot and stirred with the stirring paddle.

[0140] e) The eggbeater speed was first whipped at 1 speed for 1 minute, then the oil in the container was gathered with a spatula, and the eggbeater speed was adjusted to 5 speed to continue whipping for 5 minutes. The sample temperature was recorded. The whipping cup was filled with the sample without gaps, and the weight of the whipping cup and the sample was weighed, and the average of two parallel samples was recorded as M3. The sample temperature and weight after whipping were recorded every 5 minutes. After weighing, the sample in the whipping cup was returned to the pot, and all the sample in the pot was gathered with a spatula. The whipping degree = (M3-M1) / M2, and the time when the specific gravity was 0.5g / cm 3 was recorded.

[0141] Evaluation criteria for whipping property:

[0142] Excellent: less than 10 min

[0143] Good: more than 10 min and less than 15 min

[0144] General: 15-20 min

[0145] Poor: more than 20 min

[0146] (5) Application evaluation: shortbread was made, and the shortbread samples were evaluated for crispness

[0147] Shortbread preparation procedure: 200 g of the oil and fat composition obtained in the examples and comparative examples was added to 110 g of sugar, 7 g of baking powder, 5 g of baking soda and 12 g of egg, and mixed and stirred until uniform. Then, 325 g of flour was added and mixed and stirred until a dough was formed. The dough was divided into 40 g portions, rolled into balls, flattened, and placed in a baking pan. The upper heat was set to 180°C, and the lower heat was set to 175°C. The shortbread was baked for 16 min to obtain the shortbread.

[0148] The shortbread obtained above was evaluated for crispness according to the following method:

[0149] A texture analyzer was used, and a P2 cylindrical probe was used for the shortbread penetration test. The probe lowering speed before the test was 1 mm / sec, the test speed was 0.5 mm / sec, the probe raising speed after the test was 10 mm / sec, the distance of the downward pressure was 3 mm, and the trigger force was 5 g.

[0150] The evaluation results are shown in Table 5. The crispness and the brittleness were expressed as the number of peaks, and the greater the sum of the two values, the better the crispness and brittleness of the sample.

[0151] Example 1

[0152] As shown in Table 1, 94 parts of palm liquid oil (OL) and 6 parts of palm stearin (ST) were mixed and stirred at 60°C until uniform, and then 0.5 parts of mono-diglyceride fatty acid ester 1 was added. After the emulsifier was dissolved, the mixture was stirred at 60°C for 5 min, and then the product was placed in a 20°C constant temperature chamber and stored for 3 days.

[0153] Examples 2 to 5

[0154] The oil and fat composition was obtained in the same manner as in Example 1, except that the oil phase and the emulsifier were changed as shown in Table 1.

[0155] Comparative Examples 1 to 6

[0156] The oil and fat composition was obtained in the same manner as in Example 1, except that the oil phase and the emulsifier were changed as shown in Table 1.

[0157] Table 1

[0158]

[0159] IE: interesterified fat prepared by the following method: 80 parts of palm olein (OL) and 20 parts of palm kernel oil (PKO) were weighed in proportion and vacuum dehydrated at 105°C for 30 min, after which 0.4 parts of anhydrous sodium methoxide was added and reacted under vacuum at 105°C for 40 min. Then, the reaction was terminated using 18 times the weight of 10% concentration of citric acid aqueous solution. Washing with distilled water until neutral, and finally vacuum dehydrated at 120°C for 1.5 h, to obtain the corresponding interesterified fat.

[0160] TALLOW: beef tallow; CNO: coconut oil; OL: palm olein; ST: palm stearin; SBO: soybean oil

[0161] Mono-diglyceride fatty acid ester 1: monoester content 67%, diester content 22%

[0162] Mono-diglyceride fatty acid ester 2: monoester content 95%, diester content less than 1%

[0163] Mono-diglyceride fatty acid ester 3: monoester content 45%, diester content 40%

[0164] Table 2

[0165] 10℃(％) 20℃(％) 25℃(％) 30℃(％) 35℃(％) 40℃(％) Example 1 43.587 11.477 4.8 1.85 0.223 0 Example 2 43.587 11.477 4.8 1.85 0.223 0 Example 3 43.587 11.477 4.8 1.85 0.223 0 Example 4 47.07 24.65 14.74 7.89 3.15 0 Example 5 30.48 7.95 3.44 0 0 0 Comparative Example 1 57.09 36.45 25.84 17.5 11.31 5.96 Comparative Example 2 43.587 11.477 4.8 1.85 0.223 0 Comparative Example 3 43.587 11.477 4.8 1.85 0.223 0 Comparative Example 4 43.587 11.477 4.8 1.85 0.223 0 Comparative Example 5 47.07 24.65 14.74 7.89 3.15 0 Comparative Example 6 20.332 8.429 4.614 2.678 1.476 0

[0166] Figure 1 (a) of FIG. 1 shows the crystallization state of the fat composition of Example 1, as Figure 1 As shown in (a) of FIG. 1, the sample of Example 1 can form uniform crystallization.

[0167] Figure 1 (b) of FIG. 1 shows the layered crystallization of the fat compositions of Comparative Examples 3 and 4, as Figure 1 As shown in (b) of FIG. 1, the samples of Comparative Example 3 (left side) and Comparative Example 4 (right side) showed layered crystallization or very soft crystallization after being stored at 20°C for 3 days, and could not be molded.

[0168] Figure 2 are polarizing microscope images of the crystallization states of the fat compositions of Example 1 and Comparative Example 2. As shown in (a) of FIG. 2, Example 1 formed uniform, fine needle-shaped crystallization. While as shown in (b) of FIG. 2, the crystallization of Comparative Example 2 was relatively coarse and aggregated. Figure 2 Figure 2

[0169] In addition, from Table 3 below and Figure 3 It can be seen that the samples of Examples 1 to 5, although they melted to different degrees at high temperature, still formed uniform and fine crystallization after being returned to 20°C. While the samples of Comparative Examples 1 to 6, after melting at high temperature and being returned to 20°C, could not return to the original product state, and the samples were soft or showed layered crystallization. ​​

[0170] Table 3

[0171]

[0172] In addition, as shown in Table 4 below, the whipping time of Examples 1-5 is shorter, i.e. the whipping is faster, for the same density.

[0173] Table 4

[0174]

[0175] As shown in Table 5 below, in terms of the evaluation results of crispness, Examples 1-4 have excellent crispness, and the hardness is moderate.

[0176] Table 5

[0177] Maximum hardness (g) Average hardness (g) Fragility Crispness Example 1 257.95 128 1.385 20.5 Example 2 203.87 110.23 0.6 21.49 Example 3 188.477 91.826 1.083 26.833 Example 4 350.697 182.659 1.615 24.308 Comparative Example 1 434.85 210.74 1.667 18 Comparative Example 2 229.056 134.554 0.833 18.75 Comparative Example 5 250.252 156.32 0.833 18

[0178] Industrial applicability

[0179] The present application can obtain the oil and fat composition by the specific oil and fat composition without using the traditional processing technology of margarine, and the oil and fat composition can be used for the more simplified processing technology, i.e. without quenching kneading, directly stored at the corresponding temperature to form the fine and uniform crystal. In addition, the oil and fat composition of the present application has excellent whipping performance and stability. Furthermore, the oil and fat composition of the present application can be used for making biscuits, shortbread and other products, and can significantly improve the crispness of the products.

Claims

1. A fat composition that does not undergo rapid cooling and kneading, characterized in that, The oil composition comprises: an oil phase and an emulsifier, wherein... The oil phase has a solid fat content of 30-50% at 10°C. The oil phase has a solid fat content of 7-25% at 20°C. The emulsifier comprises mono- and diglyceride fatty acid esters. The mono- and diglyceride fatty acid esters contain more than 65% and less than 80% monoesters. The mono- and diglyceride fatty acid esters contain a diester content of 15% or more and 25% or less. The content of mono- and diglyceride fatty acid esters is 0.5 to 4 parts by weight relative to 100 parts by weight of the oil phase.

2. The oil composition according to claim 1, characterized in that, The oil phase has a solid fat content of 30-48% at 10°C; and / or The oil phase has a solid fat content of 7.5-25% at 20°C.

3. The oil composition according to claim 1 or 2, characterized in that, The oil phase includes at least one selected from the group consisting of palm oil or its fractions, palm kernel oil or its fractions, coconut oil or its fractions, rice bran oil, soybean oil, corn oil, sunflower oil, rapeseed oil, tallow, and transesterified oils.

4. The oil composition according to claim 1 or 2, characterized in that, The oil phase includes at least one selected from the group consisting of palm oil or its fractions and palm stearin or its fractions.

5. The oil composition according to claim 1 or 2, characterized in that, The content of diester in the mono- and diglyceride fatty acid esters is more than 20% and less than 25%.

6. The oil composition according to claim 1 or 2, characterized in that, The content of the emulsifier is 0.1 to 15 parts by weight relative to 100 parts by weight of the oil phase.

7. A method for manufacturing an oil and fat composition according to any one of claims 1 to 6, characterized in that, The manufacturing method includes the following steps: Step A: Mix the oil phase and the emulsifier to obtain a mixed system; Step B: Heat the mixture at 40~80℃ for at least 5 minutes; and Step C: Store the system obtained in step B at a constant temperature of 10~28℃.

8. The manufacturing method according to claim 7, characterized in that, In step C, the storage time is more than 0.5 days.

9. A food product, characterized in that, It comprises the oil and fat composition according to any one of claims 1 to 6.

10. The food product according to claim 9, characterized in that, The food items include Chinese pastries.

11. The food product according to claim 9, characterized in that, The food items include biscuits.

12. The food product according to claim 11, characterized in that, The food products include cookies or peach shortbread.

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