Grease composition and application thereof in chocolate coating product

Abstract

The invention provides a grease composition and application thereof in chocolate coating products, and particularly, the grease composition comprises 96-99 wt% of palm kernel oil stearin and 1-4 wt% of palm oil stearin; or 96-99 wt% of palm kernel oil stearin and 1-4 wt% of palm oil stearin; the grease composition has one or more of the following characteristics: the solid fat content at 20 DEG C is less than 88.0% based on the total mass of the grease composition; the solid fat content at 30 DEG C is less than 40.0% based on the total mass of the grease composition; the content of SSS triglyceride is 1.5-3.4 wt% based on the total mass of the grease composition; and an iodine value of 6.0 to 9.5 g / 100 g. When a chocolate coating prepared from the oil composition disclosed by the invention can be applied to multi-layer baked food, the food is high in melting speed and good in mouth feel, has certain hardness, does not crack, and is long in gloss retention time and long in shelf life.

Description

Technical Field

[0001] The present invention relates to an oil and fat composition and its application in chocolate-coated products. Background Art

[0002] The combination of chocolate and baked goods is one of the popular composite products on the market currently. Classified according to the texture of baked products, this composite product mainly includes hard baked goods: such as chocolate-coated cookie sticks, chocolate-coated cookies, and coated cake dries; soft baked goods: such as coated cakes, coated bread, etc.; multi-layered baked goods: coated wafers, coated pinecones, etc. There are very large differences in the application performance of different types of chocolate-specific oils and fats in baked coated foods. According to different oil and fat raw materials, cocoa butter substitutes can be divided into lauric acid type cocoa butter substitutes (CBS) and non-lauric acid type cocoa butter substitutes (CBR). Lauric acid type cocoa butter substitutes (CBS) are processed from lauric acid-based oils and fats. Their triglycerides have a relatively high degree of saturation and short fatty acid carbon chains. Therefore, they have good hardness, brittleness, and mouth-melting properties and are suitable for making chocolate bars and cold drink coatings; non-lauric acid type cocoa butter substitutes (CBR) are processed from non-lauric acid type oils and fats. Compared with CBS, they have lower hardness and a relatively slower melting speed in the mouth, but better coating performance and are suitable for preparing coated chocolates for ambient-temperature foods. Multi-layered baked goods include products such as multi-layered sandwich wafers and pinecone mille-feuilles. When CBS is applied to the coating of multi-layered sandwich wafers, problems such as cracking and misalignment of the crust are likely to occur (Liang Jun. Application and Development of Chocolate-Specific Oils and Fats in Baked and Ice Cream Coated Foods [J]. Science and Technology of Food Industry, 2017, 38(1): 391-400.). Therefore, there is still a need in the art to invent a lauric acid type oil and fat that can be applied to multi-layered baked goods, such as multi-layered sandwich wafers, etc., without undergoing hydrogenation or transesterification processes and can maintain good crispness and flavor during long-term storage. Summary of the Invention

[0003] The object of the present invention is to provide an oil and fat composition and its application in chocolate-coated products.

[0004] In the first aspect of the present invention, there is provided an oil and fat composition, the oil and fat composition comprising 96-99 wt% of palm kernel stearin and 1-4 wt% of palm stearin; or consisting of 96-99 wt% of palm kernel stearin and 1-4 wt% of palm stearin;

[0005] The oil and fat composition has one or more of the following characteristics:

[0006] The solid fat content at 20°C < 88.0%, based on the total mass of the oil and fat composition;

[0007] The solid fat content at 30°C < 40.0%, based on the total mass of the oil and fat composition;

[0008] The SSS triglyceride content is 1.5 - 3.4 wt%, based on the total mass of the oil and fat composition; and

[0009] The iodine value is 6.0 - 9.5 g / 100 g.

[0010] In a second aspect of the present invention, there is provided a chocolate slurry or a chocolate product containing the chocolate slurry, wherein the chocolate slurry contains the oil and fat composition described in the first aspect.

[0011] In one or more embodiments, based on the total weight of the chocolate slurry, the content of the oil and fat composition is 30 - 50%.

[0012] In one or more embodiments, the chocolate slurry further contains sugar, cocoa powder, skimmed milk powder, and an antioxidant.

[0013] In one or more embodiments, based on its total weight, the chocolate slurry contains:

[0014] (1) Sugar, 35 - 50%;

[0015] (2) Cocoa powder, 5 - 15%;

[0016] (3) Skimmed milk powder, 8 - 15%;

[0017] (4) The oil and fat composition of the present invention, 30 - 50%; and

[0018] (5) Antioxidant, 0.1 - 1.0%.

[0019] In a third aspect of the present invention, there is provided an application of the oil and fat composition described in the first aspect in preparing a chocolate-coated product having improved melt-in-the-mouth property, long-term flavor retention, gloss, anti-cracking property, and / or long-term crispness retention; preferably, the chocolate-coated product is a baked food; more preferably, the chocolate-coated product is a multi-layer baked food, and the long term is more than 6 months.

[0020] In a fourth aspect of the present invention, there is provided a food, which contains the oil and fat composition described in the first aspect or the chocolate slurry described in the second aspect. Description of the Drawings

[0021] Figure 1 is the texture profile diagram of the chocolate using the test oil and fat composition of Comparative Example 7 as the test oil.

[0022] Figure 2 is the texture profile diagram of the chocolate using the test oil and fat composition of Comparative Example 12 as the test oil.

[0023] Figure 3It is the texture profile graph of chocolate using the test oil and fat composition of Comparative Example 3 as the test oil and fat. Detailed Description of the Invention

[0024] To enable those skilled in the art to understand the features and effects of the present invention, the following is a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein shall have the ordinary meaning understood by those skilled in the art for the present invention. In case of conflict, the definition in this specification shall prevail.

[0025] The theories or mechanisms described and disclosed herein, whether correct or incorrect, shall not in any way limit the scope of the present invention, that is, the content of the present invention can be implemented without being limited by any specific theory or mechanism.

[0026] In this article, terms such as "comprising", "including", "containing" and similar terms cover the meanings of "consisting essentially of" and "consisting of". For example, when "A comprises B and C" is disclosed herein, "A consists essentially of B and C" and "A consists of B and C" should be considered to have been disclosed herein.

[0027] In this article, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents and concentrations, are only for the sake of brevity and convenience. Accordingly, the description of numerical ranges or percentage ranges should be regarded as having covered and specifically disclosed all possible sub-ranges and individual numerical values (including integers and fractions) within the ranges.

[0028] In this article, unless otherwise specified, the percentage refers to the mass percentage and the ratio refers to the mass ratio.

[0029] In this article, when describing the embodiments or examples, it should be understood that it is not used to limit the present invention to these embodiments or examples. On the contrary, all alternatives, modifications and equivalents of the methods and materials described in the present invention can be covered within the scope defined by the claims.

[0030] In this article, for the sake of brevity of description, all possible combinations of all technical features in each embodiment or example are not described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered to be within the scope described in this specification.

[0031] As used herein, "solid fat content", i.e., Solid Fat Content (SFC), refers to the fat content that appears as a solid at a certain temperature. Natural oils and fats are generally a mixture of solid oils and liquid oils at room temperature, and the solid fat content is the percentage of solid fat in the total amount of oils and fats.

[0032] As used herein, "S" refers to saturated fatty acids with 14 - 24 carbon atoms in the fatty acid. "SSS" refers to triglycerides with S fatty acids connected to the glycerol backbone and a carbon number of 46 or more.

[0033] As used herein, "palm oil" refers to the general term for the oils and fats extracted from the palm fruits on the oil palm tree. Among them, the oil extracted from the palm pulp is called palm oil, and the oil extracted from the kernels is called palm kernel oil (PKO). In oil refining, according to different physical properties, palm oil can also be further fractionated and processed to obtain a small amount of palmitoleic acid (C16:1, PFAD), palm olein (abbreviated as Olean or OL, with a melting point below 24 degrees), and high - melting - point palm stearin (abbreviated as Stearin or ST, with a melting point above 44 degrees). Palm kernel oil can be fractionated to obtain palm kernel stearin PKST and palm kernel olein PKOL. In PKST, the vast majority of unsaturated fatty acids are oleic acid (C18:1) and linoleic acid (C18:2). The higher the content of oleic acid and linoleic acid, the lower the solid fat content of PKST at 20 - 30 °C and the lower the SSS content. "Fractionated palm stearin" refers to the component obtained by using fractionation technology from palm oil.

[0034] As used herein, "iodine value" refers to the mass of halogen added to the oil and fat (calculated as iodine), that is, the mass of iodine that can be absorbed by every 100 g of oil and fat (in grams).

[0035] As used herein, "fatty acid content" refers to the mass fraction of the fatty acid to be measured in the test oil and fat. The method refers to GB 5009.168 and can be used for the determination of total fat, saturated fat (acid), and unsaturated fat (acid) in foods.

[0036] As used herein, "coating proportion" refers to coating weight / (coating weight + wafer weight).

[0037] The present invention provides an oil and fat composition, which can be used in chocolate coating products. The chocolate coating is coated on a multi - layer wafer product and has the characteristics of good taste, non - cracking of the coating, long gloss - maintaining time, and long shelf life.

[0038] The fat and oil composition of the present invention contains 96 - 99 wt% of palm kernel stearin (PKST) and 1 - 4 wt% of palm stearin (ST), or consists of 96 - 99 wt% of palm kernel stearin (PKST) and 1 - 4 wt% of palm stearin (ST).

[0039] In some embodiments, the fat and oil composition of the present invention has one or more of the following characteristics:

[0040] The solid fat content at 20 °C is < 88.0%, based on the total mass of the fat and oil composition;

[0041] The solid fat content at 30 °C is < 40.0%, based on the total mass of the fat and oil composition;

[0042] The content of SSS triglyceride is 1.5 - 3.4 wt%, based on the total mass of the fat and oil composition; and

[0043] The iodine value is 6.0 - 9.5 g / 100 g.

[0044] In some embodiments, the solid fat content of the fat and oil composition at 20 °C is < 87.0%, preferably < 80.0%, based on the total mass of the fat and oil composition. In some embodiments, the solid fat content of the fat and oil composition at 20 °C is 75.0 - 87.0%, preferably 76.0 - 86.5%, based on the total mass of the fat and oil composition.

[0045] In some embodiments, the solid fat content of the fat and oil composition at 30 °C is 20.0 - 39.0%, preferably 22.0 - 39.0%, based on the total mass of the fat and oil composition. In some embodiments, the solid fat content of the fat and oil composition at 30 °C is 24.7 - 38.8%, based on the total mass of the fat and oil composition.

[0046] In some embodiments, in the fat and oil composition, the content of SSS triglyceride is 1.5 - 2.5 wt%, based on the total mass of the fat and oil composition.

[0047] In some embodiments, the iodine value of the fat and oil composition is 6.4 - 9.1 g / 100 g or 7.3 - 9.1 g / 100 g.

[0048] In some embodiments, the fat and oil composition further has the following characteristic: the solid fat content at 35 °C is < 1.0%, preferably 0 - 0.5%, based on the total mass of the fat and oil composition.

[0049] In some embodiments, in the fatty acid composition of the fat and oil composition, the content of C18:1 is 5.5 - 9.0 wt%, preferably the content of C18:1 is 5.8 - 8.6 wt%, more preferably, the content of C18:1 is 5.5 - 7.0 wt% or 7.5 - 9.0 wt%.

[0050] In some embodiments, in the fatty acid composition of the oil and fat composition, the content of C18:2 is 0.5 - 1.6 wt%, preferably the content of C18:2 is 0.6 - 1.5 wt%, more preferably, the content of C18:2 is 0.5 - 0.8 wt% or 1.2 - 1.6 wt%.

[0051] In some embodiments, the palm kernel stearin (PKST) has one or more of the following characteristics:

[0052] In the fatty acid composition of palm kernel stearin (PKST), the content of C18:1 is ≥ 4.6 wt%, preferably the content of C18:1 is ≥ 5.5 wt%, more preferably, the content of C18:1 is 5.5 - 7.8 wt%;

[0053] The solid fat content at 30 °C is 19.0 - 47.0%, preferably the solid fat content at 30 °C is 26.0 - 42.0%, based on the total mass of palm kernel stearin (PKST); and

[0054] The content of SSS triglyceride is 0.4 - 1.5 wt%, preferably 0.6 - 1.1 wt%, based on the total mass of palm kernel stearin (PKST).

[0055] In some embodiments, in the fatty acid composition of palm kernel stearin (PKST), the content of C18:1 is ≥ 4.6 wt%, preferably the content of C18:1 is ≥ 5.5 wt%, more preferably, the content of C18:1 is 4.6 - 9.0 wt%. In some embodiments, in the fatty acid composition of palm kernel stearin (PKST), the content of C18:1 is 5.5 - 7.8 wt%.

[0056] In some embodiments, in the fatty acid composition of palm kernel stearin (PKST), the content of C18:1 is 5.0 - 6.0 wt% or 6.5 - 8.5 wt%, preferably 5.3 - 5.8 wt% or 7.2 - 8.0 wt%.

[0057] In some embodiments, in the fatty acid composition of palm kernel stearin (PKST), the content of C18:2 is ≤ 5.0 wt%, preferably the content of C18:2 is ≤ 2.0 wt%, more preferably, the content of C18:2 is ≤ 1.5 wt%, for example, 0.5 - 1.5 wt%, 0.6 - 1.4 wt%. In some embodiments, in the fatty acid composition of palm kernel stearin (PKST), the content of C18:2 is 0.6 - 1.3 wt%.

[0058] In some embodiments, in the fatty acid composition of palm kernel stearin (PKST), the content of C18:2 is 0.6 - 0.7 wt% or 1.0 - 1.4 wt%, preferably 0.6 - 0.7 wt% or 1.2 - 1.3 wt%.

[0059] In some embodiments, in palm kernel stearin (PKST), the solid fat content at 20 °C is 70.0 - 93.0%, preferably 72.0 - 90.0%, more preferably 75.0 - 89.0%, based on the total mass of palm kernel stearin (PKST). In some embodiments, in palm kernel stearin (PKST), the solid fat content at 20 °C is 80.0 - 88.5%, based on the total mass of palm kernel stearin (PKST).

[0060] In some embodiments, in palm kernel stearin (PKST), the solid fat content at 20 °C is 78.0 - 82.0% or 85.0 - 88.5%, preferably 79.0 - 81.0% or 87.0 - 88.4%, more preferably 80.0 - 80.5% or 88.0 - 88.3%, based on the total mass of palm kernel stearin (PKST).

[0061] In some embodiments, in palm kernel stearin (PKST), the solid fat content at 25 °C is 55.0 - 85.0%, preferably 60.0 - 82.0%, more preferably 62.0 - 80.0%, based on the total mass of palm kernel stearin (PKST). In some embodiments, in palm kernel stearin (PKST), the solid fat content at 25 °C is 67.0 - 77.0%, based on the total mass of palm kernel stearin (PKST).

[0062] In some embodiments, in palm kernel stearin (PKST), the solid fat content at 25 °C is 65.5 - 69.5% or 74.5 - 78.5%, preferably 66.5 - 68.5% or 75.5 - 77.5%, more preferably 67.5 - 68.0% or 76.5 - 77.0%, based on the total mass of palm kernel stearin (PKST).

[0063] In some embodiments, in palm kernel stearin (PKST), the solid fat content at 30 °C is 15.0 - 50.0%, preferably 19.0 - 47.0%, more preferably, the solid fat content at 30 °C is 26.0 - 42.0%, based on the total mass of palm kernel stearin (PKST). In some embodiments, in palm kernel stearin (PKST), the solid fat content at 30 °C is 26.1 - 41.7%, based on the total mass of palm kernel stearin (PKST).

[0064] In some embodiments, in palm kernel stearin (PKST), the solid fat content at 30 °C is 22.0 - 30.0% or 39.0 - 45.0%, preferably 24.0 - 28.0% or 40.0 - 44.0%, more preferably 25.0 - 27.0% or 41.0 - 42.0%, based on the total mass of palm kernel stearin (PKST).

[0065] In some embodiments, in palm kernel stearin (PKST), the solid fat content at 35 °C is ≤ 0.5%, preferably ≤ 0.2%, more preferably ≤ 0.1%, based on the total mass of palm kernel stearin (PKST). In some embodiments, in palm kernel stearin (PKST), the solid fat content at 35 °C is 0 - 0.01%, based on the total mass of palm kernel stearin (PKST).

[0066] In some embodiments, in palm kernel stearin (PKST), the content of SSS triglyceride is 0.1 - 2.0 wt%, preferably 0.4 - 1.5 wt%, more preferably 0.6 - 1.1 wt%, based on the total mass of palm kernel stearin (PKST).

[0067] In some embodiments, in palm kernel stearin (PKST), the content of SSS triglyceride is 0.5 - 0.7 wt% or 0.9 - 1.3 wt%, preferably 0.5 - 0.7 wt% or 1.0 - 1.2 wt%, based on the total mass of palm kernel stearin (PKST).

[0068] In some embodiments, the palm kernel stearin (PKST) can be selected from one or more of PKST5.1, PKST6.1, PKST6.5, PKST7.9 and PKST9. Preferably, the palm kernel stearin (PKST) is selected from one or more of PKST6.1, PKST6.5 and PKST7.9. In some embodiments, the palm kernel stearin (PKST) is selected from one or two of PKST6.1 and PKST7.9.

[0069] In some embodiments, the palm kernel stearin (PKST) has the following characteristics: the solid fat content at 20 °C is 87.0 - 89.5%, preferably 87.5 - 89.0%; the solid fat content at 25 °C is 75.0 - 78.0%, preferably 75.5 - 77.5%; the solid fat content at 30 °C is 40.0 - 43.0%, preferably 41.0 - 42.5%; the solid fat content at 35 °C is 0; the content of C18:1 is 4.0 - 6.0 wt%, preferably 5.0 - 6.0 wt%; the content of C18:2 is 0.3 - 0.8 wt%, preferably 0.4 - 0.7 wt%; the content of SSS is 0.8 - 1.5 wt%, preferably 0.9 - 1.3 wt%.

[0070] In some embodiments, the palm kernel stearin (PKST) has the following characteristics: the solid fat content at 20 °C is 78.0 - 82.0%, preferably 79.0 - 81.0%; the solid fat content at 25 °C is 66.0 - 69.0%, preferably 67.0 - 68.5%; the solid fat content at 30 °C is 24.0 - 29.0%, preferably 25.0 - 28.0%; the solid fat content at 35 °C is 0; the content of C18:1 is 6.5 - 8.5 wt%, preferably 7.0 - 8.3 wt%; the content of C18:2 is 0.8 - 1.5 wt%, preferably 1.1 - 1.5 wt%; the content of SSS is 0.3 - 0.8 wt%, preferably 0.5 - 0.7 wt%.

[0071] In some embodiments, palm stearin (ST) has one or more of the following characteristics:

[0072] In the fatty acid composition of palm stearin, the content of C18:1 is ≤ 27.0 wt%, preferably ≤ 10.0 wt%;

[0073] The solid fat content at 30 °C is 40.0 - 80.0%, preferably 46.0 - 75.0% based on the total mass of palm stearin (ST); and

[0074] The content of SSS triglyceride is ≥ 30.0 wt%, preferably ≥ 33.0 wt% based on the total mass of palm stearin (ST).

[0075] In some embodiments, in the fatty acid composition of palm stearin (ST), the content of C18:1 is ≤ 27.0 wt%, preferably ≤ 10.0 wt%, and preferably the content of C18:1 is 8.0 - 27.0 wt%.

[0076] In some embodiments, in the fatty acid composition of palm stearin (ST), the content of C18:1 is 6.5 - 12.5 wt% or 24.0 - 30.0 wt%, preferably 7.5 - 11.5 wt% or 25.0 - 29.0 wt%, more preferably 8.5 - 10.5 wt% or 26.0 - 28.0 wt%; more preferably 9.0 - 10.0 wt% or 26.5 - 27.5 wt%.

[0077] In some embodiments, in the fatty acid composition of palm stearin (ST), the content of C18:2 is ≤ 6.0 wt%, preferably the content of C18:2 is ≤ 2.0 wt%, and more preferably the content of C18:2 is 1.0 - 5.5 wt%.

[0078] In some embodiments, in the fatty acid composition of palm stearin (ST), the content of C18:2 is 0.5 - 3.0 wt% or 3.0 - 7.5 wt%, preferably 1.0 - 2.0 wt% or 4.0 - 6.5 wt%; more preferably 1.3 - 1.8 wt% or 5.0 - 5.8 wt%.

[0079] In some embodiments, in palm stearin (ST), the solid fat content at 20 °C is ≤ 90.0%, preferably 65.0 - 86.0%, more preferably 67.0 - 85.0% based on the total mass of palm stearin (ST).

[0080] In some embodiments, in palm stearin (ST), the solid fat content at 20 °C is 65.0 - 70.0% or 82.5 - 87.5%, preferably 66.0 - 69.0% or 83.5 - 86.5%, more preferably 67.0 - 68.0% or 84.5 - 85.5% based on the total mass of palm stearin (ST).

[0081] In some embodiments, in palm stearin (ST), the solid fat content at 25 °C is ≤ 85.0%, preferably 50.0 - 80.0%, more preferably 55.0 - 77.0% based on the total mass of palm stearin (ST).

[0082] In some embodiments, in palm stearin (ST), the solid fat content at 25 °C is 56.0 - 60.0% or 73.5 - 78.5%, preferably 57.0 - 59.0% or 74.5 - 77.5%, more preferably 57.5 - 58.5% or 75.5 - 76.5% based on the total mass of palm stearin (ST).

[0083] In some embodiments, in palm stearin (ST), the solid fat content at 30 °C is 40.0 - 80.0%, preferably 44.0 - 77.0%, more preferably 46.0 - 75.0% based on the total mass of palm stearin (ST).

[0084] In some embodiments, in palm stearin (ST), the solid fat content at 30 °C is 44.5 - 49.5% or 72.5 - 77.5%, preferably 45.5 - 48.5% or 73.5 - 76.5%, more preferably 46.5 - 47.5% or 74.5 - 75.5% based on the total mass of palm stearin (ST).

[0085] In some embodiments, in palm stearin (ST), the solid fat content at 35 °C is ≤ 75.0%, preferably ≤ 70.0%, preferably 30.0 - 68.0% based on the total mass of palm stearin (ST).

[0086] In some embodiments, in palm stearin (ST), the solid fat content at 35 °C is 33.0-38.0% or 65.0-70.0%, preferably 34.0-37.0% or 66.0-69.0%, more preferably 35.0-36.0% or 67.0-68.0%, based on the total mass of palm stearin (ST).

[0087] In some embodiments, in palm stearin (ST), the solid fat content at 40 °C is ≤70.0%, preferably ≤68.0%, preferably 25.0-66.0%, based on the total mass of palm stearin (ST).

[0088] In some embodiments, in palm stearin (ST), the solid fat content at 40 °C is 24.0-29.0% or 62.0-67.0%, preferably 25.0-28.0% or 63.0-66.0%, more preferably 26.0-27.0% or 64.0-65.0%, based on the total mass of palm stearin (ST).

[0089] In some embodiments, in palm stearin (ST), the content of SSS triglyceride is 30.0-70.0 wt%, preferably 33.0-67.0 wt%, based on the total mass of palm stearin (ST).

[0090] In some embodiments, in palm stearin (ST), the content of SSS triglyceride is 31.0-36.0 wt% or 64.5-69.5 wt%, preferably 32-35 wt% or 65.5-68.5 wt%, more preferably 33-34 wt% or 66.5-67.5 wt%, based on the total mass of palm stearin (ST).

[0091] In some embodiments, the palm stearin (ST) has the following characteristics: the solid fat content at 20 °C is 65.0-70.0%; the solid fat content at 25 °C is 55.0-60.0%; the solid fat content at 30 °C is 45.0-50.0%; the solid fat content at 35 °C is 33.0-38.0%; the solid fat content at 40 °C is 24.0-28.0%; the content of C18:1 is 24.0-28.0 wt%; the content of C18:2 is 3.0-6.0 wt%; the content of SSS is 33.0-36.0 wt%.

[0092] In some embodiments, the palm stearin (ST) has the following characteristics: the solid fat content at 20 °C is 80.0 - 87.0%; the solid fat content at 25 °C is 75.0 - 78.0%; the solid fat content at 30 °C is 72.0 - 77.0%; the solid fat content at 35 °C is 65.0 - 70.0%; the solid fat content at 40 °C is 61.0 - 66.0%; the content of C18:1 is 7.0 - 12.0 wt%; the content of C18:2 is 0.5 - 2.5 wt%; the content of SSS is 63.0 - 70.0 wt%.

[0093] In some embodiments, the fat and oil composition of the present invention contains 96 - 99 wt% of palm kernel stearin (PKST) and 1 - 4 wt% of palm stearin (ST), wherein the palm kernel stearin (PKST) is PKST6.1 and / or PKST7.9; the palm stearin (ST) is ST37 and / or ST14.

[0094] In some embodiments, the fat and oil composition of the present invention consists of 96 - 99 wt% of palm kernel stearin (PKST) and 1 - 4 wt% of palm stearin (ST), wherein the palm kernel stearin (PKST) is PKST6.1 and / or PKST7.9; the palm stearin (ST) is ST37 and / or ST14.

[0095] The fat and oil composition of the present invention can be used as a cocoa butter substitute for preparing chocolate slurry and applied to chocolate products, such as being suitable for use in cocoa butter substitute chocolate coatings.

[0096] Therefore, the present invention also provides a chocolate slurry containing the fat and oil composition herein. Generally, based on the total weight of the chocolate slurry, the content of the fat and oil composition of the present invention is 30 - 50%. The chocolate slurry may also contain other components commonly used for preparing chocolate slurry, including but not limited to sugar, cocoa powder, skim milk powder, and antioxidants, etc. In certain embodiments, based on the total weight of the chocolate slurry, the chocolate slurry contains:

[0097] (1) Sugar, 35 - 50%;

[0098] (2) Cocoa powder, 5 - 15%;

[0099] (3) Skim milk powder, 8 - 15%;

[0100] (4) The fat and oil composition of the present invention, 30 - 50%; and

[0101] (5) Antioxidant, 0.1 - 1.0%.

[0102] The chocolate slurry of the present invention can be used to prepare chocolate products, such as chocolate coatings. The preparation method is a conventional method in the art. The present invention therefore also includes a chocolate product, such as a chocolate coating, which contains the fat composition or chocolate slurry of the present invention.

[0103] The present invention also provides the use of the fat composition of the present invention in the preparation of a chocolate coating product having improved mouthfeel, long-term flavor retention, gloss, anti-cracking performance, and / or long-term crispness retention. The chocolate coating product can be a baked food. The chocolate coating product can be a multi-layer baked food, such as a multi-layer sandwich wafer. The long term can be ≥6 months, for example, the chocolate coating product is placed for 6 - 12 months.

[0104] The present invention also provides a food ingredient, which contains the fat composition of the present invention; or the food ingredient is prepared from the fat composition of the present invention.

[0105] The present invention also provides a food, which contains the fat composition of the present invention; or contains the food ingredient of the present invention; or the food is prepared from the fat composition of any item of the present invention or the food ingredient of the present invention.

[0106] The advantages of the present invention include: when the chocolate coating configured with the fat composition of the present invention is applied to multi-layer baked foods, the food has a fast melting speed in the mouth, good taste, a certain hardness and the coating does not crack, a long gloss retention time, and a long shelf life. The chocolate coating product prepared with the fat composition of the present invention still has good gloss even without using common emulsifiers such as Span 60, Span 65, sucrose esters, polyglycerol fatty acid esters, etc. To increase the gloss retention time of the product, Span 60, Span 65, sucrose esters, polyglycerol fatty acid esters, etc. can be added to the coating to delay the frosting of the product.

[0107] The present invention will be further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and not to limit the scope of the present invention. The experimental methods without specific conditions noted in the following embodiments are usually carried out under conventional conditions or according to the conditions recommended by the manufacturers. Unless otherwise specified, percentages and parts are calculated by weight.

[0108] Materials

[0109] White granulated sugar: COFCO Sugar Co., Ltd.;

[0110] Soybean phospholipid: Yihai Kerry Food Marketing Company;

[0111] Skim milk powder: Fonterra;

[0112] Natural cocoa powder: with an oil content of 11%, JBCOCOA;

[0113] Multi-layer wafer: commercially available, containing 3 - 4 layers of sandwich;

[0114] Palm kernel stearin PKST: The solid fat content at 30 °C is 46.6%, labeled as PKST5.1;

[0115] Palm kernel stearin PKST: The solid fat content at 30 °C is 41.7%, labeled as PKST6.1;

[0116] Palm kernel stearin PKST: The solid fat content at 30 °C is 34.9%, labeled as PKST6.5;

[0117] Blended palm kernel stearin PKST: The solid fat content at 30 °C is 26.1%, labeled as PKST7.9;

[0118] Palm kernel olein: The solid fat content at 30 °C is 0%, labeled as PKOL24;

[0119] Palm stearin ST: The solid fat content at 30 °C is 47.1%, labeled as ST37;

[0120] Fractionated palm stearin HardST: The solid fat content at 30 °C is 74.8%, labeled as ST14;

[0121] The above-mentioned oils and fats are all from Kerry Special Oils (Shanghai) Co., Ltd.

[0122] Equipment

[0123] Ball mill (model W-1-S, WIENER), refrigerator (direct and forced air refrigerator, Aucma), incubator (Pentax), texture analyzer (TA-XT Plus, Stable Micro Systems Ltd., UK).

[0124] Detection methods

[0125] The detection method for fatty acid content (FAC) refers to GB 5009.168.

[0126] The detection method for triglycerides refers to the AOCS Ce 5-86 method and is determined by gas chromatography 7890A equipped with FID.

[0127] The detection method for solid fat content refers to: AOCS Cd16b-93.

[0128] The detection method for iodine value refers to: AOCS Cd1-25.

[0129] Oils and fats SFC and composition

[0130] Test the solid fat content (SFC, %), the contents of unsaturated fatty acids C18:1 and C18:2 (wt%), and the content of SSS triglyceride (wt%) of PKST5.1, PKST6.1, PKST6.5, PKST7.9, PKST9, PKOL24, ST37 and ST14 at different temperatures according to the method described above. PKST7.9 is prepared by mixing PKST5.1 and PKOL24 in a ratio of 85:15 (wt / wt). PKST9 is prepared by mixing PKST6.5 and PKOL24 in a ratio of 85:15 (wt / wt). The results are shown in Table 1.

[0131] Table 1

[0132] PKST5.1 PKST6.1 PKST6.5 PKST7.9 PKST9 PKOL24 ST37 ST14 20℃ 88.6 88.3 84.2 80.2 75 16.4 67.5 84.9 25℃ 79.3 76.8 70.1 67.8 62 0.2 57.8 76 30℃ 46.6 41.7 34.9 26.1 19.5 0 47.1 74.8 35℃ 0.1 0 0 0 0 0 35.6 67.6 40℃ 0 0 0 0 0 0 26.3 64.6 C18:1 4.6 5.5 6.1 7.8 9 20.8 26.9 9.6 C18:2 0.5 0.6 0.8 1.3 1.5 3.4 5.3 1.5 SSS 1.5 1.1 0.8 0.6 0.4 0.05 33.4 67

[0133] Test Example

[0134] The chocolate coating formula is shown in Table 2:

[0135] Table 2

[0136] Raw and auxiliary materials Quality ratio / % White granulated sugar 37.6 Test oil 37 Cocoa powder 15 Skim milk powder 10 Soybean phospholipid 0.4

[0137] The production process of the chocolate coating slurry is as follows: Put all the materials (except soy lecithin) according to the formula in Table 2 into a ball mill at 60 °C, set the ball mill speed to 6 gears and keep it for 30 min, then reduce it to 3 gears, add the remaining soy lecithin, and keep it for 5 min at 3 gears and then discharge the chocolate slurry for standby. This slurry will be used for the test of multi-layer wafer coating.

[0138] Coating preparation method:

[0139] 1. Coating operation: Heat the temperature of the coating slurry to 45 °C, immerse the wafer into the slurry and then take it out, blow off the excess slurry with a hair dryer, and then place it in the refrigerator to cool, the cooling temperature is 8 °C, and the cooling time is 1 - 6 minutes. Then take it out and seal it with a plastic seal bag, and place it at room temperature (20 - 25 °C) for standby.

[0140] 2. The texture test method is as follows:

[0141] Texture test sample preparation: Weigh 23 g of the melted and evenly mixed chocolate coating slurry into a pudding cup (the filling height is 5 mm, and the inner diameter of the pudding cup is 70 mm), place the pudding cup (open) in the refrigerator (set at 8 °C), take it out after 10 minutes of cooling, cover the prepared chocolate and place it at room temperature set at 20 degrees and humidity below 55% overnight, and test after about 18 h.

[0142] The test conditions for the texture analyzer (TA) P2 probe test are as follows: initial downward penetration speed 2 mm / s, test speed 1 mm / s, downward penetration depth 3 mm, trigger force 1 g, return speed 2 mm / s.

[0143] Evaluation method

[0144] (1) Cooling time

[0145] Record the time required for the coated wafer to be cooled in the refrigerator. To determine the time until no chocolate adheres to the finger when touching the entire surface of the coating.

[0146] (2) Mouthfeel evaluation 1

[0147] Taste the coated wafers stored for 3 days. When tasting, bite the wafer and the coating simultaneously. Score the meltability in the mouth according to the following judgment criteria from 1 - 10 points. The higher the score, the better the meltability in the mouth. The mouthfeel of PKST6.1 is set as 6 points. 6 points is set as acceptable. Lower than 6 points indicates poor mouthfeel and is unacceptable.

[0148] (3) Coating surface gloss evaluation

[0149] Place the coated wafers in a constant temperature and humidity chamber at a temperature of 20°C and a humidity of 55%. After placing for 3 months, observe the surface condition of the wafer coating and score from 1 - 10 points. The higher the score, the better the surface gloss. 6 points is set as acceptable. Lower than 6 points indicates unacceptable surface gloss, and the lower the score, the worse the surface gloss.

[0150] (4) Coating surface cracking test

[0151] Place the coated wafers in a constant temperature and humidity chamber at a temperature of 20°C and a humidity of 55%. After taking them out after 2 days, observe whether cracks appear on the surface chocolate coating, severe cracking or even the phenomenon of misalignment of the wafer slices.

[0152] (5) Mouthfeel evaluation 2

[0153] Place the coated wafers in a constant temperature and humidity chamber (temperature 20°C, humidity 65%) and store for 6 months before tasting. Judge based on whether the wafer is still crispy and score the overall flavor of the coating. Set the reference sample as 6 points, which is set as acceptable. Lower than 6 points indicates poor flavor felt in the mouth and is unacceptable. The reference sample is the sample of Comparative Example 2, placed in a constant temperature and humidity chamber at a temperature of 5°C and a humidity of 50%.

[0154] Examples 1 - 5, Comparative Examples 1 - 18

[0155] Use the fat composition in Table 1 as the raw material, and prepare the test fats in Table 2 according to the composition of the fat composition in the "Test Fat Composition" column of Tables 3 to 7. Prepare the coated wafers according to the test examples, and then evaluate the prepared coated wafers according to the evaluation method. The test results of the samples using different test fat compositions are shown in Tables 3 to 7. The solid fat content (SFC, %), the content of SSS triglyceride (expressed as "SSS") (wt%), the contents of C18:1 and C18:2 (wt%), and the iodine value (g / 100g) at different temperatures (20 °C, 30 °C, 35 °C) are shown in Table 3-7.

[0156] Table 3

[0157]

[0158]

[0159] The lower the iodine value of the test fat, the shorter the cooling time required. Cracks appear in the coatings of the samples containing PKST5.1 and PKST6.1. The PKST9 sample requires a longer cooling time and has a poor gloss. The cracked samples in Comparative Example 1 and Comparative Example 2 cause the wafer products to absorb moisture and become less crispy. Although the samples in Comparative Examples 3, 4, and 5 do not crack, their ability to block moisture in the coating is insufficient, resulting in a still poor crispness of the wafers. Use the test fat composition of Comparative Example 3 as the test fat to prepare the chocolate coating slurry, prepare the test samples according to the foregoing texture test sample preparation method, and conduct the texture test. The results are as Figure 3 shown. There are no obvious peaks in the texture spectrum within 1.5 seconds, and the force value (Force) received within 3 seconds shows a gradually increasing trend. No cracks appear in this test chocolate coating.

[0160] Table 4

[0161]

[0162]

[0163] Adding ST14 to PKST can reduce the solid fat content at 20 - 35 °C and shorten the cooling time. Cracks still appear in the samples containing PKST5.1 and PKST6.1. The samples containing other PKSTs do not crack. The gloss of the PKST9 sample is improved. Although the wafers in Comparative Examples 8 and 9 maintain a certain crispness, their taste and flavor become worse than the reference sample after long-term storage. Use the test fat composition of Comparative Example 7 as the test fat to prepare the chocolate coating slurry, prepare the test samples according to the foregoing texture test sample preparation method, and conduct the texture test. The results are as Figure 1 shown, Figure 1 indicating that cracks appear in this chocolate coating.

[0164] Table 5

[0165]

[0166] Although the addition of ST37 can further reduce the solid fat content of PKST at 20 - 30°C, cracking still occurred in Comparative Example 11, while there was no cracking in Comparative Example 12 where the oil was used as the wafer coating. In Comparative Examples 11, 12, and 13, the wafers maintained a certain crispness, but after long - term storage, the flavor concentration became worse than that of the reference sample, and an unpleasant flavor appeared. Using the test oil composition of Comparative Example 12 as the test oil to prepare the chocolate coating slurry, preparing test samples according to the aforementioned texture test sample preparation method, and conducting texture tests, the results are as Figure 2 shown. There were no obvious peaks in the texture spectrum within 1.5 seconds, and the force value (Force) received within 3 seconds had a gradually increasing trend, and no cracking occurred in the tested chocolate coating.

[0167] Table 6

[0168]

[0169] Table 7

[0170]

[0171]

Claims

1. An oil and fat composition, characterized in that, The fat and oil composition comprises 96 - 99 wt% of palm kernel stearin and 1 - 4 wt% of palm oil stearin; or consists of 96 - 99 wt% of palm kernel stearin and 1 - 4 wt% of palm oil stearin; The fat and oil composition has one or more of the following characteristics: The solid fat content at 20 °C < 88.0%, based on the total mass of the fat and oil composition; The solid fat content at 30 °C is < 40.0%, based on the total mass of the fat and oil composition; The content of SSS triglyceride is 1.5 - 3.4 wt%, based on the total mass of the fat and oil composition; and The iodine value is 6.0 - 9.5 g / 100 g.

2. The fat and oil composition according to claim 1, characterized in that, The fat and oil composition has one or more of the following characteristics: The solid fat content at 20 °C < 87.0%, preferably < 80.0%, preferably 75.0 - 87.0%, more preferably 76.0 - 86.5%, based on the total mass of the fat and oil composition; The solid fat content at 30 °C is 20.0 - 39.0%, preferably 22.0 - 39.0%, more preferably 24.7 - 38.8%, based on the total mass of the fat and oil composition; The solid fat content at 35 °C < 1.0%, preferably 0 - 0.5%, based on the total mass of the fat and oil composition; The content of SSS triglyceride is 1.5 - 2.5 wt%, based on the total mass of the fat and oil composition; and The iodine value is 6.4 - 9.1 g / 100 g, preferably 7.3 - 9.1 g / 100 g.

3. The grease composition according to claim 1, characterized in that, The fat and oil composition has one or more of the following characteristics: In the fatty acid composition of the fat and oil composition, the content of C18:1 is 5.5 - 9.0 wt%, preferably 5.8 - 8.6 wt%, more preferably 5.5 - 7.0 wt% or 7.5 - 9.0 wt%; In the fatty acid composition of the fat and oil composition, the content of C18:2 is 0.5 - 1.6 wt%, preferably 0.6 - 1.5 wt%, more preferably 0.5 - 0.8 wt% or 1.2 - 1.6 wt%.

4. The fat and oil composition according to claim 1, characterized in that, The palm kernel stearin has one or more of the following characteristics: In the fatty acid composition of the palm kernel stearin, the content of C18:1 ≥ 4.6 wt%, preferably, the content of C18:1 is 4.6 - 9.0 wt%, more preferably, the content of C18:1 is 5.5 - 7.8 wt%, or preferably 5.3 - 5.8 wt% or 7.2 - 8.0 wt%; In the fatty acid composition of the palm kernel stearin, the content of C18:2 ≤ 2.0 wt%, preferably, the content of C18:2 is 0.5 - 1.5 wt%, or preferably 0.3 - 0.8 wt% or 0.8 - 1.5 wt%; The solid fat content at 20 °C is 72.0 - 90.0%, preferably 75.0 - 89.0%, or preferably 87.0 - 89.5% or 78.0 - 82.0%, based on the total mass of the palm kernel stearin; The solid fat content at 25 °C is 60.0 - 82.0%, preferably 62.0 - 80.0%, or preferably 75.0 - 78.0% or 66.0 - 69.0%, based on the total mass of the palm kernel stearin; The solid fat content at 30 °C is 15.0 - 50.0%, preferably 19.0 - 47.0%, or preferably 40.0 - 43.0% or 24.0 - 29.0%, based on the total mass of the palm kernel stearin; The solid fat content at 35 °C is ≤0.5%, preferably ≤0.1%, based on the total mass of the palm kernel stearin; The content of SSS triglyceride is 0.1 - 2.0 wt%, preferably 0.4 - 1.5 wt%, or preferably 0.8 - 1.5 wt% or 0.3 - 0.8 wt%, based on the total mass of the palm kernel stearin.

5. The fat and oil composition according to claim 1, characterized in that: The palm kernel stearin (PKST) has the following characteristics: the solid fat content at 20 °C is 87.0 - 89.5%, preferably 87.5 - 89.0%; the solid fat content at 25 °C is 75.0 - 78.0%, preferably 75.5 - 77.5%; the solid fat content at 30 °C is 40.0 - 43.0%, preferably 41.0 - 42.5%; the solid fat content at 35 °C is 0; the content of C18:1 is 4.0 - 6.0 wt%, preferably 5.0 - 6.0 wt%; the content of C18:2 is 0.3 - 0.8 wt%, preferably 0.4 - 0.7 wt%; the content of SSS is 0.8 - 1.5 wt%, preferably 0.9 - 1.3 wt%; or The palm kernel stearin (PKST) has the following characteristics: the solid fat content at 20 °C is 78.0 - 82.0%, preferably 79.0 - 81.0%; the solid fat content at 25 °C is 66.0 - 69.0%, preferably 67.0 - 68.5%; the solid fat content at 30 °C is 24.0 - 29.0%, preferably 25.0 - 28.0%; the solid fat content at 35 °C is 0; the content of C18:1 is 6.5 - 8.5 wt%, preferably 7.0 - 8.3 wt%; the content of C18:2 is 0.8 - 1.5 wt%, preferably 1.1 - 1.5 wt%; the content of SSS is 0.3 - 0.8 wt%, preferably 0.5 - 0.7 wt%.

6. The fat and oil composition according to any one of claims 1 to 5, characterized in that, The palm stearin has one or more of the following characteristics: In the fatty acid composition of the palm stearin, the content of C18:1 is ≤28.0 wt%, such as ≤12.0 wt%, preferably 8.0 - 28.0 wt%, or preferably 24.0 - 28.0 wt% or 7.0 - 12.0 wt%; In the fatty acid composition of the palm stearin, the content of C18:2 is ≤6.0 wt%, such as ≤2.5 wt%, more preferably 1.0 - 5.5 wt%, or preferably 3.0 - 6.0 wt% or 0.5 - 2.5 wt%; The solid fat content at 20 °C is ≤90.0%, such as 65.0 - 86.0%, 67.0 - 85.0%, 65.0 - 70.0% or 80.0 - 87.0%, based on the total mass of the palm stearin; The solid fat content at 25°C ≤ 85.0%, such as 50.0 - 80.0%, 55.0 - 77.0%, 55.0 - 60.0% or 75.0 - 78.0%, based on the total mass of the palm stearin; The solid fat content at 30°C is 40.0 - 80.0%, such as 44.0 - 77.0%, 46.0 - 75.0%, 45.0 - 50.0% or 72.0 - 77.0%, based on the total mass of the palm stearin; The solid fat content at 35°C ≤ 75.0%, such as ≤ 70.0%, preferably 30.0 - 68.0%, 33.0 - 38.0% or 65.0 - 70.0%, based on the total mass of the palm stearin; The solid fat content at 40°C ≤ 70.0%, preferably ≤ 68.0%, preferably 25.0 - 66.0%, 24.0 - 28.0% or 61.0 - 66.0%, based on the total mass of the palm stearin; The content of SSS triglyceride is 30.0 - 70.0 wt%, preferably 33.0 - 67.0 wt%, 33.0 - 36.0 wt% or 63.0 - 70.0 wt%, based on the total mass of the palm stearin.

7. The fat composition according to claim 1, characterized in that: The palm stearin (ST) has the following characteristics: the solid fat content at 20°C is 65.0 - 70.0%; the solid fat content at 25°C is 55.0 - 60.0%; the solid fat content at 30°C is 45.0 - 50.0%; the solid fat content at 35°C is 33.0 - 38.0%; the solid fat content at 40°C is 24.0 - 28.0%; the content of C18:1 is 24.0 - 28.0 wt%; the content of C18:2 is 3.0 - 6.0 wt%; the content of SSS is 33.0 - 36.0 wt%; or The palm stearin (ST) has the following characteristics: the solid fat content at 20°C is 80.0 - 87.0%; the solid fat content at 25°C is 75.0 - 78.0%; the solid fat content at 30°C is 72.0 - 77.0%; the solid fat content at 35°C is 65.0 - 70.0%; the solid fat content at 40°C is 61.0 - 66.0%; the content of C18:1 is 7.0 - 12.0 wt%; the content of C18:2 is 0.5 - 2.5 wt%; the content of SSS is 63.0 - 70.0 wt%.

8. A chocolate slurry or a chocolate product containing the chocolate slurry, characterized in that, The chocolate paste contains the fat composition according to any one of claims 1 - 7; Preferably, based on the total weight of the chocolate paste, the content of the fat composition is 30 - 50%; Preferably, the chocolate paste further contains sugar, cocoa powder, skimmed milk powder and an antioxidant; preferably, based on its total weight, the chocolate paste contains: (1) Sugar, 35 - 50%; (2) Cocoa powder, 5 - 15%; (3) Skimmed milk powder, 8 - 15%; (4) The fat composition according to any one of claims 1 - 7, 30 - 50%; and (5) Antioxidant, 0.1 - 1.0%.

9. Use of the fat composition according to any one of claims 1-7 in the preparation of a chocolate-coated product having improved mouthfeel, long-term flavor retention, gloss, anti-cracking properties and / or long-term crispness retention; preferably, the chocolate-coated product is a baked food; more preferably, the chocolate-coated product is a multi-layer baked food, and the long term is ≥ 6 months.

10. A food, characterized in that, The food comprises the fat composition according to any one of claims 1-7 or the chocolate paste according to claim 8.

Images