Low-saturated lipid composition and its application

Abstract

The present invention provides a low-saturated lipid composition and its application. When calculated by total mass, the lipid composition contains 50-71% lipid, 25-40% water, and 1-6% protein, of which the saturation degree of the lipid is 20-42%. The lipid composition of the present invention can be used to improve the juiciness, stickiness, and chewiness of vegetarian foods, improve the texture, reduce losses due to boiling and baking during cooking, reduce the increase in food brittleness, reduce the lipid extraction rate during food storage, and shorten the dough kneading time.

Description

[Technical field]

[0001] This application relates to food products, and in particular to low saturated lipid compositions and applications. [Background technology]

[0002] Currently, margarine or shortening is widely used as a fat for baking, and its saturation degree is almost as high as 50% or more. It is solid and has a certain shortening property, and there is no problem of fat extraction. As interest in the health of fats increases, consumers are choosing low-saturated fats. However, since most low-saturated fats are liquid, the important indicators of fats such as plasticity and hardness will be greatly reduced unless they are supported by a large amount of solid fat, and the demands of many food applications such as baking cannot be met. In order to achieve the application effect of solid fats, the texture of liquid fats must be strengthened. In addition to solidifying liquid fats with the crystal clusters, embedded layers, or network structures formed by gelling agents, they can also be adjusted with an oil base to maintain low saturation and solidify, and further meet the demands of baking.

[0003] Animal fats are usually highly saturated and solid at room temperature, and even if they are cut or heated during processing and melt to a certain extent, they have a certain degree of shape retention, so they have excellent adhesiveness and can achieve a moist texture.Liquid low-saturated fats cannot dynamically change with changes in the processing process, so they cannot achieve the same texture as animal fats. Summary of the Invention

[0004] In order to solve the existing problems, the inventors of the present invention have found a lipid composition through extensive experiments, and the lipid composition has a low degree of saturation.

[0005] Specifically, the first aspect of the present invention provides a lipid composition comprising, when calculated by total mass, 50 to 71% lipid, 25 to 40% water, and 1 to 6% protein.

[0006] In one or more embodiments, the lipid composition contains 60 to 71% lipid, or 50 to 60% lipid, calculated based on the total mass of the lipid composition.

[0007] In one or more embodiments, the lipids include liquid lipids and solid lipids.

[0008] In one or more embodiments, the lipids comprise 60-95% liquid lipid and 5-40% solid lipid, preferably 80-95% liquid lipid and 5-20% solid lipid, calculated by total lipid mass.

[0009] In one or more embodiments, the liquid lipid comprises one or more of soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, kukui nut oil, pistachio seed oil, palm kernel oil, coconut oil and extracts thereof, and interesterified lipids.

[0010] In one or more embodiments, the liquid lipid comprises one or more of soybean oil, corn oil, sunflower seed oil, rapeseed oil, rice oil, palm oil, shea olein, palm kernel oil, coconut oil.

[0011] In one or more embodiments, the solid lipid comprises one or more of super palm stearin, palm stearin, hydrogenated palm oil, shea stearin, palm kernel stearin, palm oil intermediate extract (PMF), and fully hydrogenated vegetable oil, and preferably, the fully hydrogenated vegetable oil is one or more selected from fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower seed oil, fully hydrogenated shea olein, fully hydrogenated rice oil, and fully hydrogenated palm kernel oil.

[0012] In one or more embodiments, the solid lipid comprises one or more of super palm stearin, palm stearin, hydrogenated palm oil, intermediate extract of palm oil, fully hydrogenated vegetable oil, preferably the fully hydrogenated vegetable oil comprises fully hydrogenated soybean oil and / or fully hydrogenated rapeseed oil.

[0013] In one or more embodiments, the lipid composition contains 0.2 to 0.8% transglutaminase and / or 1 to 4% colloid.

[0014] In one or more embodiments, the protein is a plant protein and / or an animal protein.

[0015] In one or more embodiments, the vegetable protein is soy protein and / or cereal protein.

[0016] In one or more embodiments, the animal protein is whey protein and / or casein.

[0017] In one or more embodiments, the lipid composition contains 1 to 4% or 2 to 6% of the protein, calculated based on the total mass of the lipid composition.

[0018] In one or more embodiments, the colloid is one or more of carrageenan, sodium alginate, and pectin.

[0019] In one or more embodiments, when calculated based on the total mass of the lipid composition, the lipid composition contains 60 to 71% lipid, 25 to 40% water, 1 to 4% protein, and 0.2 to 0.8% transglutaminase, of which the degree of saturation of the lipid is 20 to 32%. Preferably, in these embodiments, the solid lipid contained in the lipid contains one or more of super palm stearin, palm stearin, hydrogenated palm oil, shea stearin, palm kernel stearin, palm oil intermediate extract (PMF), and fully hydrogenated vegetable oil (e.g., fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower seed oil, fully hydrogenated shea olein, fully hydrogenated rice oil, and fully hydrogenated palm kernel oil).

[0020] In one or more embodiments, when calculated based on the total mass of the lipid composition, the lipid composition comprises 50-60% lipid, 2-6% protein, 1-4% colloid, and 31-40% water, of which the degree of saturation of the lipid is 29-42%, and the content of solid lipid at 25° C. is 5-30%. Preferably, in these embodiments, the solid lipid contained in the lipid comprises one or more of super palm stearin, palm stearin, hydrogenated palm oil, palm oil intermediate extract (PMF), and fully hydrogenated vegetable oil, and preferably the fully hydrogenated vegetable oil comprises fully hydrogenated soybean oil and / or fully hydrogenated rapeseed oil.

[0021] A second aspect of the present invention is a process for producing a fluororesin comprising the steps of: (1) a step of sufficiently dissolving a protein in water to produce an aqueous protein solution; (2) mixing lipids and an aqueous protein solution to produce an emulsion; (3) a step of shaping the emulsion obtained in step (2).

[0022] In one or more embodiments, the lipid composition further comprises the protein and / or transglutaminase, and the method includes (2') thoroughly mixing the emulsion obtained in step (2) with the protein and / or transglutaminase, and then carrying out the shaping step (3).

[0023] In one or more embodiments, the step (2) comprises slowly adding a liquid lipid to an aqueous protein solution under high shear conditions to produce an O / W emulsion.

[0024] In one or more embodiments, the high speed shear conditions are 10,000-18,000 rpm and the shear time is 5-15 min.

[0025] In one or more embodiments, the step (2') comprises thoroughly mixing the obtained emulsion with transglutaminase, and then heating and shaping the obtained mixture.

[0026] In one or more embodiments, the temperature of the heat molding step is 37 to 42° C., and the time is 0.5 to 1.5 hours.

[0027] In one or more embodiments, the step (2') comprises thoroughly mixing the obtained emulsion with a protein, and then allowing the obtained mixture to stand and be shaped.

[0028] In one or more embodiments, the lipid composition is a lipid composition according to any one of the embodiments of the first aspect of the invention.

[0029] A third aspect of the present invention provides a lipid composition comprising palm oil and shea olein, and a liquid lipid other than palm oil and shea olein.

[0030] In one or more embodiments, the lipid composition is a solid at ambient temperature.

[0031] In one or more embodiments, the lipid composition has a degree of saturation of 25 to 32%.

[0032] In one or more embodiments, the lipid composition has an iodine value of 100 g / 100 g or less, and preferably 60 to 100 g / 100 g.

[0033] In one or more embodiments, the palm oil has an iodine value of 20 g / 100 g or less.

[0034] In one or more embodiments, the shea olein has an iodine value of 45 to 75 g / 100 g.

[0035] In one or more embodiments, the content of triglyceride PPP in the lipid composition is 7 to 15%.

[0036] In one or more embodiments, the lipid composition has a triglyceride SOS content of 3.5 to 15%.

[0037] In one or more embodiments, the content of the PPP is 7 to 10%.

[0038] In one or more embodiments, the content of SOS is 3.5 to 10%, preferably 3.5 to 6%.

[0039] In one or more embodiments, the liquid lipid other than palm oil and shea olein is one or more selected from soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, kukui nut oil, pistachio seed oil, palm kernel oil, coconut oil, and extracts thereof, and interesterified lipids.

[0040] In one or more embodiments, the liquid lipid comprises soybean oil and / or sunflower seed oil.

[0041] In one or more embodiments, the liquid lipid comprises soybean oil and / or high oleic sunflower seed oil.

[0042] In one or more embodiments, when calculated based on the total mass of the lipid composition, the palm oil content is 1 to 25%, preferably 5 to 20%, the shea olein content is 5 to 40%, preferably 10 to 30%, and the liquid lipid content is 50 to 80%, preferably 55 to 75%.

[0043] In one or more embodiments, the lipid composition comprises 12-18% palm oil, 10-30% shea olein, and 55-75% liquid lipid, and the lipid composition has a PPP content of 7-10% and an SOS content of 3.5-6%, and preferably the liquid lipid is a mixture of any one or all of soybean oil and high oleic sunflower seed oil.

[0044] In one or more embodiments, the lipid composition further comprises an emulsifier.

[0045] In one or more embodiments, the emulsifier is one or more selected from monoglycerides, lecithin, polyglycerol polyricinoleate, propylene glycol monostearate, and tween.

[0046] In one or more embodiments, the content of the emulsifier is 0.5 to 3%, and preferably 0.5 to 1%, when calculated based on the total mass of the lipid composition.

[0047] In some embodiments, the shortening or margarine of the present invention comprises a lipid composition according to any one of the embodiments of the third aspect herein.

[0048] In one or more embodiments, the shortening or margarine comprises 80 to 90 wt % of the lipid composition according to any one of the embodiments of the third aspect of the present specification, and 10 to 20 wt % of water.

[0049] A fourth aspect of the present invention provides a food product comprising a lipid composition according to any one of the first and third aspects of the present invention, and / or a shortening or margarine, or produced from a raw material comprising a lipid composition according to any one of the first and third aspects of the present invention, and / or a shortening or margarine. Preferably, all or part of the lipids contained in the food product are the lipid composition according to any one of the first and third aspects of the present invention, and / or a shortening or margarine.

[0050] In one or more embodiments, the food product is a meat product.

[0051] In one or more embodiments, the meat product comprises a lipid composition according to any one of the embodiments of the first aspect of the invention.

[0052] In one or more embodiments, the meat product is a sausage, a meatball, a meat pie, or minced meat.

[0053] In one or more embodiments, the sausage comprises 5 to 20% of the lipid composition according to any one of the embodiments of the first aspect of the present invention, calculated on the total mass of the sausage.

[0054] In one or more embodiments, the food product is a baked good.

[0055] In one or more embodiments, the baked good comprises a lipid composition according to any one of the embodiments of the third aspect and / or shortening or margarine.

[0056] In one or more embodiments, the food product is selected from biscuits, bread, cakes, spreads, mayonnaise, dressings, pastries, croissants, palmiers and comprises a lipid composition according to any one of the embodiments of the third aspect and / or a shortening or margarine. Effect of the Invention

[0057] Compared with the existing technology, the lipid composition of the present invention has a low saturated lipid content, a low loss rate due to boiling and baking, appropriate hardness, and excellent moldability. The sausage produced with the lipid composition of the present invention has a similar moistness, texture, and flavor to sausages produced with general animal lipids, but since the sausage product is plant-based, the risk of obesity and cardiovascular disease can be reduced.

[0058] In the present invention, the electrostatic action generated between colloids and proteins effectively solidifies low-saturation liquid lipids to obtain products containing hydrogels and oleogel. In food applications, particularly in the application of vegetable meat products, the vegetable meat products produced with the low-saturation water-containing lipid composition product of the present invention have superior properties to liquid lipids in terms of juiciness, adhesion, chewiness, etc. The saturation level and lipid intake are reduced, and the texture of the vegetable meat products is greatly improved.

[0059] In addition, the lipid composition of the present invention (particularly the lipid composition of the third embodiment, shortening and margarine) increases the brittleness of biscuits during baking, significantly reduces the lipid extraction rate during storage of biscuits, significantly shortens the dough formation time during bread baking, and reduces the operation cost. In addition, the lipid composition also has the characteristics of low saturation, which can reduce the health risks caused by highly saturated lipids. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0060] In the present invention, unless otherwise specified, percentages (%) or parts are percentages or parts by weight based on the composition.

[0061] In the present invention, unless otherwise specified, each component involved or its preferred components may be combined with each other to form a new technical means.

[0062] In the present invention, unless otherwise specified, all the embodiments and preferred embodiments in this specification may be combined with each other to form new technical means.

[0063] In the present invention, unless otherwise specified, all technical features and preferred features in this specification may be combined with each other to form new technical means.

[0064] In the present invention, unless otherwise specified, the total content of each component in the composition is 100%.

[0065] In the present invention, unless otherwise specified, the total number of parts of each component in the composition may be 100 parts by weight.

[0066] In the present invention, unless otherwise specified, the numerical range "a to b" is a shorthand notation of any combination of real numbers from a to b, where a and b are real numbers. For example, the numerical range "0 to 5" indicates that all real numbers between "0 and 5" are listed in this specification, and "0 to 5" is merely a shorthand notation of these numerical combinations.

[0067] In the present invention, unless otherwise specified, the integer range "a~b" is a shorthand notation for any combination of integers from a to b, where a and b are integers. For example, the integer range "1~N" indicates 1, 2...N, where N is an integer.

[0068] In the present invention, unless otherwise specified, "combinations thereof" refer to multi-component mixtures of each of the above elements, such as two-component, three-component, four-component and up to the maximum possible multi-component mixtures.

[0069] Unless otherwise specified, the term "one" as used herein means "at least one."

[0070] Unless otherwise specified, the percentages (including percentages by weight) according to the present invention are based on the total weight of the composition.

[0071] The "range" disclosed herein is in the form of a lower limit and an upper limit. There may be one or more lower limits and one or more upper limits. A given range is defined by selecting one lower limit and one upper limit. The selected lower limit and upper limit define the boundaries of a particular range. All ranges that can be defined in this manner are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range. For example, if the ranges 60-120 and 80-110 are listed for a particular parameter, it is understood that the ranges 60-110 and 80-120 are envisaged. In addition, if the minimum value of the range is 1 and 2, and the maximum value of the range is 3, 4, and 5, the following ranges are all envisaged: 1-3, 1-4, 1-5, 2-3, 2-4, and 2-5.

[0072] In this specification, unless otherwise specified, each reaction is carried out at room temperature and pressure.

[0073] In this specification, unless otherwise specified, each reaction step may be performed in sequence or out of sequence. For example, other steps may be included between each reaction step, and the order of each reaction step may be interchanged. Preferably, the reaction method in this specification is performed in sequence.

[0074] <First mode> A first aspect of the present application provides a lipid composition that can be used to replace animal lipids or fats in foods such as sausages and meatballs, particularly meat products, or to improve the juiciness, stickiness, chewiness, and texture of plant-based meat products. Calculated by total mass, the lipid composition contains 50-71% lipid, 25-40% water, and 1-6% protein.

[0075] In the lipid composition, the lipid may include liquid lipid and solid lipid. In some embodiments, all of the lipid is liquid lipid. In the present invention, the liquid lipid is a lipid that is liquid at room temperature, for example, 20°C, and the solid lipid is a lipid that is solid or semi-solid at room temperature, for example, 20°C. Typically, the liquid lipid includes, but is not limited to, one or more of soybean oil, corn oil, sunflower seed oil (including high oleic acid sunflower seed oil), rapeseed oil, rice oil, palm oil, shea olein, palm kernel oil, and coconut oil. The solid lipid includes, but is not limited to, one or more of super palm stearin, palm stearin, hydrogenated palm oil, shea stearin, palm kernel stearin, intermediate extract of palm oil, and fully hydrogenated vegetable oil. Preferably, the fully hydrogenated vegetable oil is one or more selected from fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower seed oil, fully hydrogenated shea olein, fully hydrogenated rice oil, and fully hydrogenated palm kernel oil. In some embodiments, when calculated based on the total mass of the lipid composition, the lipid composition contains 60 to 71% lipid. In some embodiments, when calculated based on the total mass of the lipid composition, the lipid composition contains 50 to 60% lipid. The degree of saturation of the lipid used in the lipid composition of the present invention is 20 to 42%, for example, 20 to 32%, 22 to 30%, 29 to 42%, or 29 to 40%.

[0076] The type of protein in the lipid composition of the present invention is not limited, and may be either vegetable protein or animal protein. Typically, the vegetable protein may be derived from any plant containing protein, including, but not limited to, soybean, mung bean, pea, buckwheat, oat, wheat, rice, and peanut. In some embodiments, the vegetable protein is soybean protein and / or grain protein. In some embodiments, the animal protein is whey protein and / or casein. In some embodiments, the protein is one or more selected from soy protein isolate, whey protein, and casein. In some embodiments, the lipid composition contains 1-4%, preferably 2-4%, of the protein when calculated based on the total mass of the lipid composition. In some embodiments, the lipid composition contains 2-6% of the protein when calculated based on the total mass of the lipid composition. It should be understood that the protein according to the present invention also includes its salt. For example, casein also includes sodium caseinate. The protein content in the lipid composition according to the present specification is the content when calculated based on the protein.

[0077] The lipid composition of the present invention further comprises any one or two of transglutaminase and colloid. The present invention can be carried out by a method commonly used in the art, for example, a commercially available transglutaminase. The colloid may be a colloid commonly used in the art that is added to food, including, but not limited to, one or more of carrageenan, pectin, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, and konjac glucomannan. In some embodiments, the colloid is one or more selected from carrageenan, sodium alginate, and pectin. When contained, the content of transglutaminase in the lipid composition of the present invention is 0.2 to 0.8%, preferably 0.4 to 0.8%, and the content of colloid is 1 to 4%, calculated by the total mass.

[0078] In some embodiments, when calculated based on the total mass of the lipid composition, the lipid composition of the present invention comprises 60-71% lipid, 25-40% water, 1-4%, preferably 2-4%, protein, 0.2-0.8%, preferably 0.4-0.8%, transglutaminase, of which the degree of saturation of the lipid is 20-32%, preferably 22-30%. Preferably, in these embodiments, the lipid comprises liquid lipid and optionally solid lipid. In some embodiments, all of the lipid is liquid lipid. In some embodiments, the lipid comprises liquid lipid and solid lipid, preferably, when calculated based on the total mass of the lipid, the lipid comprises 60-95% liquid lipid and 5-40% solid lipid. In some embodiments, the lipid comprises 80-95% liquid lipid and 5-20% solid lipid. In some embodiments, the lipid comprises 75-91% liquid lipid and 9-25% solid lipid. Preferably, in these embodiments, the liquid lipid comprises one or more of soybean oil, corn oil, sunflower seed oil (including high oleic sunflower seed oil), rapeseed oil, rice oil, palm oil, shea olein, palm kernel oil, coconut oil. The solid lipid comprises one or more of palm stearin, hydrogenated palm oil, shea stearin, palm kernel stearin, intermediate extract of palm oil, fully hydrogenated vegetable oil (e.g., fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower seed oil, fully hydrogenated shea olein, fully hydrogenated rice oil, fully hydrogenated palm kernel oil). Preferably, the solid lipid comprises one or more of palm stearin, hydrogenated palm oil, intermediate extract of palm oil (PMF), fully hydrogenated vegetable oil. Preferably, the liquid lipid is any one or all two selected from palm oil and soybean oil. Preferably, the solid lipid is any one or all two selected from palm stearin and fully hydrogenated palm oil. Preferably, the lipid composition has a hardness in the range of 130 to 350 g as measured by the method according to Example 1 of the present application.

[0079] In some embodiments, when calculated based on the total mass of the lipid composition, the lipid composition of the present invention comprises 60-71% lipid, 25-40% water, 2-4% protein, and 0.4-0.8% transglutaminase, and the degree of saturation of the lipid is 22-30%, and the lipid is any one or two liquid lipids selected from palm oil and soybean oil, or the lipid comprises 75-91% liquid lipid and 9-25% solid lipid, the liquid lipid is any one or two selected from palm oil and soybean oil, and the solid lipid is any one or two selected from palm stearin and fully hydrogenated palm oil. Preferably, the hardness of this lipid composition is within the range of 130-350g.

[0080] In one or more embodiments, when calculated based on the total mass of the lipid composition, the lipid composition of the present invention contains 50-60% lipid, 2-6% protein, 1-4% colloid, and 31-40% water, of which the degree of saturation of the lipid is 29-42%, preferably 29-40%, and the content of solid lipid at 25°C is 5-30%, preferably 5-27%. Preferably, when calculated based on the total mass of the lipid, the lipid contains 60-95% liquid lipid and 5-40% solid lipid. In some embodiments, the lipid contains 80-95% liquid lipid and 5-20% solid lipid. Preferably, in these embodiments, the liquid lipids contained in the lipids include one or more of soybean oil, corn oil, sunflower seed oil (including high oleic sunflower seed oil), rapeseed oil, rice oil, palm oil, shea olein, palm kernel oil, coconut oil, preferably, the liquid lipids are one or more selected from palm oil, shea olein, high oleic sunflower seed oil, and soybean oil, and the solid lipids contained in the lipids include one or more of super palm stearin, palm stearin, hydrogenated palm oil, intermediate extract of palm oil, and fully hydrogenated vegetable oil, preferably, any one or all two of super palm stearin and palm stearin, and preferably, the fully hydrogenated vegetable oil includes fully hydrogenated soybean oil and / or fully hydrogenated rapeseed oil. In some embodiments, the lipid has a degree of saturation of 29%, 30%, or 40%, and a solid lipid content of 5.9%, 9.1%, or 26.7% at 25° C. In some embodiments, the lipid composition has a hardness in the range of 60 to 200 g, as measured by the method of Example 2.

[0081] In one or more embodiments, when calculated based on the total mass of the lipid composition, the lipid composition of the present invention comprises 50 to 60% lipid, 2 to 6% protein, 1 to 4% colloid, and 31 to 40% water, of which the degree of saturation of the lipid is 29 to 40%, and the content of solid lipid at 25°C is 5 to 27%. When calculated based on the total mass of the lipid composition, the lipid comprises 60 to 95% liquid lipid and 5 to 40% solid lipid, of which the liquid lipid is one or more selected from palm oil, shea olein, high oleic sunflower seed oil, and soybean oil, and the solid lipid is any one or all two selected from super palm stearin and palm stearin.

[0082] The lipid composition of the present invention may further include other ingredients that can be added. The amount of other ingredients that can be added may be added according to actual needs or product quality standards, and is not particularly limited. The types of ingredients that can be added may include one or more of food additives, seasonings, flavorings, colorants, etc.

[0083] <Second mode> A second aspect of the present invention is a process for producing a fluororesin comprising the steps of: (1) a step of sufficiently dissolving a protein in water to produce an aqueous protein solution; (2) mixing lipids and an aqueous protein solution to produce an emulsion; (3) a step of shaping the emulsion obtained in step (2).

[0084] Preferably, said lipid composition is a lipid composition according to any one of the embodiments of the first aspect of the invention.

[0085] In some embodiments, the lipid composition further comprises the protein and / or transglutaminase, and the method comprises (2') thoroughly mixing the emulsion obtained in step (2) with the protein and / or transglutaminase before carrying out the shaping step (3).

[0086] In some embodiments, the step (2) is to slowly add liquid lipid to the aqueous protein solution under high-speed shear conditions to produce an O / W emulsion. In step (2), preferably, the lipid and the aqueous protein solution form a homogeneous emulsion. The homogeneous emulsion can be obtained by any conventional means capable of forming a homogeneous emulsion, including but not limited to high-speed shear homogenization. For example, the lipid is slowly added to the aqueous protein solution under high-speed shear conditions. In this specification, the high-speed shear conditions are a shear rate of 10,000 to 15,000 rpm and a shear time of 5 to 15 min.

[0087] In some embodiments, in the step (2'), the obtained milky liquid is thoroughly mixed with transglutaminase, and then the obtained mixture is heated and molded. Preferably, the temperature in the heat molding step is 37 to 42°C, and the time is 0.5 to 1.5 hours.

[0088] In some embodiments, the step (2') comprises thoroughly mixing the resulting emulsion with a protein and then allowing the resulting mixture to stand and be shaped.

[0089] In some embodiments, the method includes (a) sufficiently dissolving a protein in water to produce an aqueous protein solution, (b) mixing a lipid with the aqueous protein solution to produce an emulsion, (c) sufficiently mixing the emulsion with transglutaminase, and (d) heating to form a shape. Preferably, in these embodiments, the lipid composition contains 60-71% lipid, 1-4% protein, 25-40% water, and 0.2-0.8% transglutaminase, calculated based on the total mass of the lipid composition. In some embodiments, the method is applied to the production of a lipid composition containing transglutaminase according to any one of the embodiments of the present application.

[0090] In some embodiments, the purpose of the step (c) is to bring the emulsion into sufficient contact with the enzyme. Any means for bringing the two into sufficient contact, such as high-speed shearing, can be used. Preferably, the high-speed shearing has a shear rate of 10,000 to 15,000 rpm and a shear time of 1 to 2 min.

[0091] In some embodiments, the purpose of step (d) is to mold the lipid composition.

[0092] In some embodiments, the method of the present invention mainly includes (i) sufficiently dissolving a protein in water to produce a protein aqueous solution, (ii) mixing a lipid with the protein aqueous solution to produce an emulsion, (iii) sufficiently mixing the emulsion obtained in step (2) with a colloid, and (iv) allowing to stand and form. Preferably, in these embodiments, the lipid composition has a lipid content of 50-60%, a protein content of 2-6%, a water content of 31-40%, and a colloid content of 1-4%, calculated based on the total mass of the lipid composition. The lipid saturation level is 29-42%, and the solid lipid content at 25°C is 5-30%. In some embodiments, the method is applied to the production of a lipid composition containing a colloid according to any one of the embodiments of the present application.

[0093] In some embodiments of the present invention, the purpose of the step (iv) is to mold the lipid composition. Preferably, the molding method includes, but is not limited to, static molding at room temperature or refrigerated conditions, for example, static molding at 0-7°C.

[0094] The shape of the lipid composition of the present invention will be determined by the needs of the product and may be cubic, spherical or any irregular shape.

[0095] <Third mode> The third aspect of the present invention provides a lipid composition comprising (1) palm oil and shea olein, and (2) a liquid lipid other than palm oil and shea olein. The lipid composition of the present invention is solid at room temperature (e.g., about 25°C). The lipid composition having a saturation degree of 25 to 32% produced by adjusting the oil base in the present invention is solid at room temperature, and can be used as an oil base to produce various low-saturation lipids for baking. The brittleness of biscuits can be increased during biscuit baking, and the lipid extraction rate during storage of biscuits can be significantly reduced. The dough formation time during bread baking can be significantly shortened, thereby reducing the operation cost. In addition, the lipid composition further has a low saturation characteristic, which can reduce the health risk caused by highly saturated lipids.

[0096] Characteristics of the lipid composition of the present invention include that the iodine value of the palm oil is 20 g / 100 g or less, the iodine value of the shea olein is in the range of 45 to 75 g / 100 g, the triglyceride PPP content is 7 to 15%, and the triglyceride SOS content is 3.5 to 15%.

[0097] As used herein, PPP is a triglyceride bound to three palmitic acids, and SOS is a triglyceride bound to stearic acids at positions 1 and 3 and oleic acid at position 2.

[0098] As used herein, palm oil may be a mixture of palm oils with different iodine values, provided that the iodine value of the resulting palm oil mixture is 20 g / 100 g or less. The present invention can be practiced with any of the known palm oils, including various commercially available palm oils.

[0099] In the present invention, the shea olein may be a mixture of shea oleins having different iodine values, as long as the iodine value of the mixed shea oleins is within the range of 45 to 75 g / 100 g. The present invention can be carried out with any of the known shea oleins, including various commercially available shea oleins.

[0100] In a preferred embodiment, the PPP content in the lipid composition of the present invention is 7 to 10%.

[0101] In a preferred embodiment, the content of SOS in the lipid composition of the present invention is 3.5 to 10%. In some embodiments, the content of SOS in the lipid composition is 3.5 to 6%.

[0102] In a preferred embodiment, the lipid composition of the present invention has a degree of saturation of 25 to 32%, preferably 25 to 30%, and / or an iodine value of 60 to 100 g / 100 g, preferably 65 to 90 g / 100 g.

[0103] In the present specification, the liquid lipids other than palm oil and shea olein include, but are not limited to, soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, kukui nut oil, pistachio seed oil, palm kernel oil, coconut oil, etc., and extracts of these liquid lipids, as well as interesterified lipids. The lipid composition of the present invention can be prepared with any one or a mixture of a plurality of these liquid lipids. The sunflower seed oil may be high oleic sunflower seed oil. In some embodiments, the lipid composition of the present invention includes the liquid lipids comprising soybean oil and / or sunflower seed oil, particularly high oleic sunflower seed oil.

[0104] In the lipid composition of the present invention, when calculated based on the total mass of the lipid composition, the palm oil content is 1 to 25%, the shea olein content is 5 to 40%, and the liquid lipid content excluding palm oil and shea olein is 50 to 80%. Preferably, the palm oil content is 5 to 20%. Preferably, the shea olein content is 10 to 30%. Preferably, the liquid lipid content is 55 to 75%.

[0105] In some embodiments, the lipid composition of the present invention comprises 12-18% palm oil, 10-30% shea olein, and 55-75% liquid lipid, and the lipid composition has a PPP content of 7-10% and an SOS content of 3.5-6%, and preferably the liquid lipid is a mixture of one or both of soybean oil and high oleic sunflower seed oil.

[0106] In some embodiments, the liquid lipid comprises 30-75% high oleic sunflower seed oil and 0-40% soybean oil, calculated by total weight of the lipid composition.

[0107] The lipid composition of the present invention further comprises an emulsifier. The emulsifier may be any emulsifier commonly used in the art for lipids, including, but not limited to, one or more of monoglycerides (e.g., glycerol monostearate), lecithin, polyglycerol polyricinoleate, propylene glycol monostearate, and tween. When calculated based on the total mass of the lipid composition, the content of the emulsifier is 0.5-3%. In some embodiments, the content of the emulsifier is 0.5-1%. In some embodiments, the content of the emulsifier is 1.0-2.5%.

[0108] The lipid composition of the present invention is produced by mixing each component of the lipid composition of the present invention and an optional emulsifier. In some embodiments, the lipid composition is dissolved (e.g., dissolved at a temperature of 60 to 80°C), and the dissolved lipid is subjected to a coagulation process, for example, placed in a coagulation device and coagulated for a certain period of time, to obtain the lipid composition of the present invention. The coagulation time is usually determined depending on the amount of lipid. An exemplary coagulation time may be 10 to 60 minutes. The outlet temperature of the coagulation device can be controlled to 10 to 20°C, preferably 15 to 18°C.

[0109] In some embodiments, shortening or margarine is produced using the lipid composition of the present invention as an oil base. Therefore, the present invention provides a shortening or margarine, in which the lipid composition of the present invention is contained in 80-90 wt% and the water content is 10-20 wt%. The shortening or margarine further contains other components generally contained in shortening, including additives such as antioxidants, salt, essences, and colorings, but is not limited thereto. The amounts of these components used are those normally used in this field.

[0110] The shortening or margarine of the present invention is produced by a method such as ordinary pre-cooling, quenching, kneading, and maturation. For example, an oil phase and an aqueous phase are provided, respectively, the oil phase is dissolved, the oil phase and the aqueous phase are mixed, and the mixture is stirred at 50-70°C for a sufficient time, and then the mixed raw materials are subjected to a coagulation treatment, for example, placed in a coagulation device and coagulated for a sufficient time to produce the shortening or margarine of the present invention. Usually, the coagulation time is determined according to the amount of raw materials. An exemplary coagulation time may be 10-60 minutes. The outlet temperature of the coagulation device can be controlled at 10-20°C, preferably 15-18°C.

[0111] In some embodiments, the invention provides a food product, the lipids contained in the food product being, in whole or in part, a lipid composition according to the third aspect of the invention, a shortening or a margarine, including, but not limited to, biscuits, breads, cakes, spreads, mayonnaise, dressings, pastries, croissants, palmiers, etc.

[0112] In some embodiments, the present invention provides the application of the lipid composition, shortening or margarine of the present invention in increasing food brittleness and reducing lipid extraction rate during food storage, and in shortening dough kneading time. The food product may in particular be a baked good, e.g. a biscuit. The dough may be a dough for producing bread. In this specification, the dough kneading time is the time required from the addition of the lipid composition, shortening or margarine of the present invention to the formation of gluten.

[0113] <Fourth mode> A fourth aspect of the present invention provides a food product comprising a lipid composition according to any one of the embodiments of any one of the aspects of the present invention or produced from an ingredient comprising a lipid composition according to any one of the embodiments of any one of the aspects of the present invention.

[0114] In the food of the present invention, the content of the lipid composition may be 1 to 30% by weight, for example 5 to 20% by weight, of the total weight of the food.

[0115] The food of the present invention may further contain conventional food additives and seasonings, such as salt, Ajinomoto, pepper, paprika, starch, edible colloids, and the like.

[0116] In some embodiments, the food product is a meat product, including sausages, meatballs, meat pies, minced meat, preferably the meat product comprises a lipid composition according to any one of the embodiments of the first aspect of the present invention, preferably a lipid composition comprising transglutaminase according to any one of the embodiments of the first aspect. The present invention is not limited to the type of meat, which will depend on the needs of the product and includes, but is not limited to, chicken, duck, pork, donkey, beef, lamb, etc., and a mixture of one or more types of meat may be used if desired.

[0117] In some embodiments, the food product is a sausage, the sausage comprises 5-20% of the lipid composition according to any one of the first aspects of the present invention, preferably a lipid composition comprising transglutaminase according to any one of the first aspects, calculated based on the total mass of the sausage. In some embodiments, the sausage comprises 30-40% meat, 2-6% protein, and 5-20% of the lipid composition, calculated based on the total mass of the sausage. The present invention is not limited to the type of meat in the sausage, which depends on the needs of the product and includes one or more types of meat such as, but not limited to, chicken, duck, pork, donkey, beef, and lamb.

[0118] In some embodiments, the food product is a baked good. Preferably, the baked good comprises a lipid composition according to any one of the embodiments of the third aspect and / or a shortening or margarine. Preferably, the food product is selected from biscuits, breads, cakes, spreads, mayonnaise, dressings, pastries, croissants, palmiers and comprises a lipid composition according to any one of the embodiments of the third aspect and / or a shortening or margarine.

[0119] In some embodiments, the food is a vegetarian food, e.g., a plant-based meat product, and comprises the lipid composition according to any one of the first aspects of the present specification, or is produced from a raw material comprising the lipid composition, preferably the lipid composition is a lipid composition comprising a colloid according to any one of the first aspects of the present specification. Preferably, the food is a plant-based meat chicken cutlet, a plant-based meat steak, a plant-based meat pork chop, a plant-based meat ball, a plant-based meat pie, or a plant-based meat mince. Typically, the content of the lipid composition is 5-15% when calculated based on the total weight of the vegetarian food. The vegetarian food, e.g., a plant-based meat product, may be supplemented with food additives and seasonings, including, but not limited to, one or more of salt, Ajinomoto, pepper, paprika, starch, and edible colloids. In some embodiments, the vegetarian food is a plant-based meat product, and when calculated based on the total mass of the plant-based meat product, the plant-based meat product contains 5-15% of the lipid composition of the present invention, and preferably, when calculated based on the total mass of the plant-based meat product, the content of soy-derived protein contained in the plant-based meat product is 50-60%, and preferably contains 38-45% soy stripped protein and 9-15% soy protein.

[0120] <Fifth mode> In the lipid composition containing the colloid of the present invention, the electrostatic action generated between the colloid and the protein effectively solidifies the low-saturated liquid lipid, and a product containing hydrogel and oleogel is obtained. In the application of food, particularly in the application of vegetable meat products, the vegetable meat products produced with the low-saturated water-containing lipid composition containing the colloid of the present invention have superior properties such as juiciness, stickiness, and chewiness to liquid lipids. The saturation and lipid intake are reduced, and the texture of the vegetable meat products is significantly improved. Therefore, in some embodiments, the present invention provides the application of the lipid composition containing the colloid according to any one of the embodiments of the first aspect in improving the juiciness, stickiness, and chewiness of vegetarian foods, particularly vegetable meat products, or in the manufacture of lipid compositions used to improve the juiciness, stickiness, and chewiness of vegetarian foods (particularly vegetable meat products) or to improve the texture of vegetarian foods (particularly vegetable meat products).

[0121] In some embodiments, the present invention provides a method for improving the juiciness, adhesiveness, chewiness or texture of a vegetarian food, in particular a vegetarian meat product, comprising the step of preparing said vegetarian food, in particular a vegetarian meat product, with a lipid composition comprising a colloid according to any one of the embodiments of the first aspect of the present application.

[0122] The lipid composition containing transglutaminase according to any one of the embodiments of the present invention has a low boiling loss rate and baking loss rate, appropriate hardness, and excellent moldability, and a sausage produced with the lipid composition has similar moistness, texture, and flavor to a sausage produced with a general animal lipid, but since the sausage product is plant-based, the risk of obesity and cardiovascular disease can be reduced. Therefore, the present invention further provides an application of the lipid composition containing transglutaminase according to any one of the embodiments of the present invention in reducing boiling loss and baking loss during cooking, and in the production of a lipid composition leading to a reduction in boiling loss and baking loss during cooking.

[0123] The present invention will be further described by the following examples, and the contents of the present invention are not limited by the following contents. The embodiments described in this specification are merely for explaining the present invention, and are not limitations on the protection scope of the present invention. The protection scope of the present invention is limited to the claims, and any omissions, substitutions, and modifications made by those skilled in the art based on the disclosed embodiments of the present invention are all included in the protection scope of the present invention.

[0124] In the following examples, the usual equipment and devices in the art are used. In the following examples, the methods of the examples where specific conditions are not specified are usually in accordance with general conditions or conditions recommended by the manufacturer. Each raw material used in the following examples is usually a commercially available product unless otherwise specified. In the present specification and the following examples, "%" means percentage by weight and "parts" means parts by weight unless otherwise specified. EXAMPLES

[0125] The raw materials used in each of the examples and comparative examples of this Example 1 are as follows. Soybean oil (SBO): Shanghai Kerry Food Industries Co., Ltd.; Palm oil: Shanghai Kerry Food Industries Co., Ltd.; Fully hydrogenated palm oil (FHPO): Shanghai Kerry Food Industries Co., Ltd.; Palm stearin (ST): Kerry Speciality Fats (Shanghai) Ltd.; Tg enzyme (transglutaminase): Ajinomoto Co., Inc.; Soy protein isolate (G100): Qinhuangdao JinHai grain and oil industry Co., LTD; Soy protein isolate (G300): Qinhuangdao JinHai grain and oil industry Co., LTD; Carrageenan: SeaKem, CM611, 606023002; Modified cornstarch: ROQUETTE (China)Nutrition Food Co., Ltd.; Salt (refined): Shandong Lujing, 20-40 units; Ajinomoto: Tianfu ajinomoto, monosodium glutamate>99%; White pepper powder: McCormick; Sugar: Korean Corporation; Allura Red: Anhui Suzhiwei Biotechnology Co., Ltd.; Red koji: Jiangxi Hengfeng Food Raw Materials Co., Ltd.; Chicken breast: Purchased from the supermarket. Protein casing: Haiao.

[0126] Production of low saturated lipid compositions Each component was weighed out in the ratio shown in Table 1, heated at 80°C and stirred for 30 minutes or more to obtain the corresponding oil phase.

[0127] [Table 1] The raw materials were prepared according to the composition shown in Table 2, and the manufacturing process was as follows. Step (1): A protein is sufficiently dissolved in water to produce an aqueous protein solution. Step (2): The lipid is slowly added to the aqueous protein solution under high shear conditions of 15,000 rpm to produce an O / W emulsion. Step (3): Add the TG enzyme to the emulsion and mix thoroughly. Step (4): Heat at 40°C for 1 hour to form the lipid. Store at 4°C.

[0128] [Table 2] Determination of processing properties of lipid compositions If the mass of lipids accurately weighed is m0, and the mass after boiling in 500 mL of water for 10 minutes and wiping off the surface moisture is m, the loss of lipids due to boiling is (m0-m) / m0*100%.

[0129] The mass of fat that was accurately weighed is m0, and it is placed in a sealed oven and baked at 140℃ for 6 minutes to simulate the deep frying process. If the mass after wiping off the surface moisture and fat while it is still hot is m, the loss of fat due to baking is (m0-m) / m0*100%.

[0130] The hardness of the hydrated low-saturated lipids was detected in compression mode using a texture analyzer (SMS, UK, TA.XT plus, P / 6 6 mm DAI CYLINDER STAINLESS probe). The test speed is 2.00 mm / sec, the measurement speed is 2.00 mm / sec, and the post-measurement speed is 2.00 mm / sec. The distance is 10 mm and the stress is 5 g.

[0131] The above results are shown in Table 3.

[0132] [Table 3] The application of the lipid composition in sausages.

[0133] [Table 4] Manufacturing method The ingredients are prepared according to the composition shown in Table 4, and the sausages are manufactured as follows. Step (1): Take half the ice water and add the salt and phosphates until they are completely dissolved. Then add the chopped chicken breast and stir until the viscosity increases and the surface becomes smooth, then leave to soak overnight at 4°C. Step (2): Add soy protein to the chicken breast meat after marinating in (1) and continue to stir. Add the remaining ice water while stirring, then add carrageenan, seasoning, and coloring, and stir evenly. Then add the lipid composition product produced by the present invention and stir evenly. Finally, add starch and stir evenly. Step (3): Stuff into protein casings and shape them, then dry at 60°C for 30 minutes and boil at 85°C for 20 minutes.

[0134] Detection Method Sensory evaluation Forty general consumers aged 18-60 years were randomly selected with a male-female ratio of 1:1, and after training, they were asked to perform a sensory evaluation of the sausages. The produced sausages were evaluated based on appearance (30%), moistness (40%), and chewiness (30%). A perfect score of 10 points was assigned, with products with higher scores being considered to be of good quality. First, the appearance was observed for smoothness, completeness, and the presence or absence of shrinkage or bursting. After slicing the sausage, the completeness and firmness of the cut surface were observed to judge the chewiness and flatness. The sliced ​​sausage was lightly pressed with the fingertip to feel whether it had burst, and the elasticity was judged. After further pressing, the moistness was judged based on whether any lipids had oozed out. After putting the sausage in the mouth and chewing, the elasticity and recovery were judged. The adhesiveness and moistness of the sausage, as well as the difference from animal meat sausages, were carefully evaluated.

[0135] Evaluation results Table 5 shows the evaluation results of the cut surface condition and texture of the sausages of each of the Examples and Comparative Examples.

[0136] [Table 5] TIFF2024545476000006.tif139169 According to the results in Table 5, all the products manufactured in the examples of the present invention have excellent shape retention and can reproduce the appearance and moist texture of pork fat. In Comparative Examples 1 and 3, the oil base saturation and solid lipids are relatively low, and the shape retention is excellent and the lipids are properly discharged. However, the moistening effect of the discharged soybean oil on the system is limited, and the difference from the animal lipids discharged from the pork fat is relatively large. In Comparative Examples 2, 4, and 5, the lipids solidified after cooling. The possible reasons are that the saturation is too high and the lipids are largely discharged during the entire processing process, so that the palm oil and palm stearin fill the system and solid lipids are formed at a temperature lower than the melting point, which makes it impossible to reproduce the appearance and texture of pork fat. In Comparative Examples 6 and 7, the shape retention of the lipids was poor, so the particles had poor shape retention during processing, and a large amount of lipids leaked out and emulsified, entering the emulsified meat of the sausage, affecting the texture of the sausage. Comparative Example 8 is pork fat, which is used as a control.

[0137] Table 6 shows the detection results of the sausage texture obtained in the examples and comparative examples.

[0138] [Table 6] According to the results in Table 6, the examples showed better performance in terms of elasticity and chewiness. The excellent shape retention and adequate fat loss during processing lead to better stickiness and wetness of the sausage system, similar to animal fat products such as pork fat. It is presumed that the sausages produced in the comparative examples generally lack elasticity and resilience, and therefore cannot provide the characteristic texture of meat products during chewing.

[0139] The total scores of each of the Examples and Comparative Examples obtained by sensory evaluation from three viewpoints, product appearance, particle integrity, and texture, are shown in Table 6. According to the results, the total scores of all the sausages produced in the Examples were 8 points or more, so the sausages obtained by the present invention were generally well received. As for the Comparative Examples, the total scores of all the products except for the pork fat were 6 points or less, so they were not liked by the examinees.

[0140] Thus, according to the processing properties of the hydrous low-saturated lipid and the results of the sensory evaluation of the product, the low-saturated lipid produced by the present invention can not only be used as a substitute for pork fat, which is an animal lipid in foods, but also has the characteristics of low fat and low saturation, and can provide better product appearance and moist texture. EXAMPLES

[0141] The raw materials used in each of the examples and comparative examples related to this Example 2 are as follows. Soybean oil (SBO): Shanghai Kerry Food Industries Co., Ltd., 2020.11.03; Shea Olein: Shanghai Kerry Food Industries Co., Ltd., August 2, 2018; Palm oil: Shanghai Kerry Food Industries Co., Ltd.; High oleic sunflower seed oil (HOSFO): Cargill Grain and Oil Nantong Co., Ltd.; Super Palm Stearin (Hard ST): Kerry Speciality Fats (Shanghai) Ltd., 2020.11.28; Palm stearin (ST): Kerry Speciality Fats (Shanghai) Ltd., 2020.11.28; Sodium caseinate: Fonterra; Soy protein 706Z: Qinhuangdao JinHai grain and oil industry Co., LTD, 2021.4.09; Soy protein 307 (12 wells): Qinhuangdao JinHai grain and oil industry Co., LTD, 2021.4.09; Soy protein isolate (G100): Qinhuangdao JinHai grain and oil industry Co., LTD; Carrageenan: SeaKem, CM611, 606023002, 2021.3.21; Sodium alginate: Huake; Pectin: Henan Beicheng food Co., LTD; Rattan Pepper Oil: Arawana Rattan Pepper Oil; Soy protein (SS): Qinhuangdao JinHai grain and oil industry Co., LTD, 2021.10.07; Egg white powder: Jiangsu Changjing, 98%; Modified starch: Starpro, acetylated adipate crosslinked starch, 99%; Refined salt: Shandong Lujing, 20-40 eyes; Ajinomoto: Tianfu ajinomoto, monosodium glutamate>99%; I+G (disodium 5'-ribonucleotide): CJ, 99%; White pepper powder: McCormick; Sugar: Korean Corporation; Essence: Fimenich chicken flavour food grade essence.

[0142] The main equipment used is as follows: Hamburger forming machine: SA130, Sirman, Italy.

[0143] Production of low saturated lipid compositions Each component was weighed out in the ratio shown in Table 7, heated at 80°C and stirred for 30 minutes or more to obtain the corresponding oil phase.

[0144] How to measure saturation The fatty acid composition was determined by gas chromatography. See AOCS Official Methods Ce 1b-89 Reapproved 1997. The percentage of saturated fatty acids was taken as the degree of saturation.

[0145] Method for determining solid fat content: “GB / T 37517-2019 Animal and vegetable lipids See "Determination of Solid Fat Content by Pulsed NMR: An Indirect Method."

[0146] [Table 7] The raw materials were prepared according to the composition shown in Table 8, and the manufacturing process was as follows. Step (1): Sodium caseinate is sufficiently dissolved in water to produce an aqueous solution of sodium caseinate. Step (2): The liquid lipid is slowly added to the aqueous protein solution while being sheared at a shear rate of 15,000 rpm for 10 minutes to produce an O / W emulsion. Step (3): Add carrageenan to the emulsion and mix thoroughly. Step (4): Leave to stand at room temperature to allow the lipids to form. Store at 4°C.

[0147] [Table 8] Determination of processing properties of lipid compositions If the mass of lipids accurately weighed is m0, and the mass after boiling in 500 mL of water for 10 minutes and wiping off the surface moisture is m, the loss of lipids due to boiling is (m0-m) / m0*100%.

[0148] The mass of fat that was accurately weighed is m0, and it is placed in a sealed oven and baked at 140℃ for 6 minutes to simulate the deep frying process. If the mass after wiping off the surface moisture and fat while it is still hot is m, the loss of fat due to baking is (m0-m) / m0*100%.

[0149] The hardness of the hydrated low-saturated lipids was detected in compression mode using a texture analyzer (SMS, UK, TA.XT plus, P / 6 6 mm DAI CYLINDER STAINLESS probe). The test speed is 2.00 mm / sec, the measurement speed is 2.00 mm / sec, and the post-measurement speed is 2.00 mm / sec. The distance is 10 mm and the stress is 5 g.

[0150] The above results are shown in Table 9.

[0151] [Table 9] According to the results in Table 9, all the examples have a relatively stable system during processing, a relatively small loss of lipids, and the lipids in the chicken cutlet system are well secured, and finally, a juicy texture can be provided. In contrast, the comparative examples usually lose a large amount of lipids during processing, and the lost lipids are emulsified and enter the emulsified meat of the chicken cutlet as they are, so that they are unable to provide a moistening effect, or are lost as they are during frying and other processes. The saturation of lipids and the stability of the gel emulsion formed by carrageenan-sodium caseinate play an important role in lipid retention. Comparative Examples 9 and 11 use lipids with a saturation degree of 30 or less as the oil base, so that the lipid retention rate is relatively high, but because the saturation degree itself is low, the effect on the moistening texture is not as significant as that of highly saturated lipids. Comparative Example 13 has the smallest loss during kneading. This is because the saturation degree of the oil base is too high, so that it solidifies soon after being separated from the emulsion system, and the loss of lipids cannot be effectively measured.

[0152] Application of lipid composition in vegetable meat chicken cutlets

[0153] [Table 10] Manufacturing method The ingredients are prepared according to the composition shown in Table 10, and the method for producing plant-based chicken cutlets is as follows. Step (1): Rehydrate soy protein 307 and 706Z (hard). Dehydrate 307 and then chop into small pieces in a 12-well plate, with a rehydration rate (mass after dehydration / dry mass) of approximately 2.8 times. Rehydrate 706Z and then strip it, with a rehydration rate of approximately 2.8 times. Prepare scallion and ginger water with a ratio of onion:ginger:water of 1:1:1.5, and weigh out the other ingredients and prepare for use. Step (2): Add soy protein, scallion and ginger water, dry powder additives, lipids, seasonings, and essences in this order and mix evenly. Step (3): Form the hamburger using a hamburger forming machine. Each piece weighs 65g. Steam at 85℃ for 25 minutes to make the meat paste (without vacuum extraction). Step (4): Coat with flour, egg white, and breadcrumbs, in that order, fry at 145°C for 40 seconds, cool, and flash freeze.

[0154] Detection Method Sensory evaluation Forty general consumers aged 18-60 years old were randomly selected in a 1:1 male-female ratio to conduct training and then a sensory evaluation of the plant-based chicken cutlets. The plant-based chicken cutlets were evaluated based on appearance (30%), moistness (40%), and chewiness (30%). With a maximum score of 10, products with higher scores were considered to be of better quality.

[0155] Evaluation results: Table 11 shows the evaluation results of the cut surface condition and texture of the plant meat chicken cutlets of the Examples and Comparative Examples.

[0156] [Table 11] TIFF2024545476000013.tif115169 According to the results in Table 11, all the products obtained in the examples of the present invention can provide significant protein vegetable organization, relatively strong chewiness, and excellent lipid wettability. Comparative Examples 9 and 11 have poor wettability because the melting point of the lipid is low, and more lipid is extracted during the processing, which reduces the lipid that plays a moistening role in the chicken cutlet. Comparative Examples 10, 12, and 13 have lipid solidification after cooling. The possible reasons are that the palm stearin saturation is too high and the lipid loss during the processing of the whole system is large, so that the palm stearin is saturated in the system and solid lipid is formed at a temperature lower than the melting point. This leads to oily and non-smooth texture. Comparative Examples 12-16 do not form significant protein vegetable organization. Because O / W emulsion system is unstable, a large amount of lipid flows out during processing, emulsifies, and enters the emulsified meat of plant-based chicken cutlet, covering the plant-based textured protein. This leads to a texture that is not chewy. Comparative Example 17 is palm oil, which has a relatively good effect, but the content of saturated lipid is obviously high.

[0157] [Table 12] The total scores of each of the Examples and Comparative Examples obtained by sensory evaluation from the three viewpoints of product appearance, graininess, and texture are shown in Table 12. According to the results, the total score of the plant meat chicken cutlets of all the Examples was 7 points or more, so the plant meat chicken cutlets obtained by the present invention were generally well received. As for the Comparative Examples, the total score of all the products was 6 points or less, so they were not liked by the examinees.

[0158] According to the above, according to the processing properties of the water-containing low-saturated lipid and the sensory evaluation results of the product, the low-saturated lipid produced by the present invention can be applied to vegetarian products such as vegetable meat chicken cutlets, and also has the characteristics of low fat and low saturation, and can provide a better texture to the product.

[0159] The raw materials used in the following Examples 3 to 12 were supplied from the following sources. Palm oil 1: iodine value (AV) 15 g / 100 g, Kerry Speciality Fats (Shanghai) Ltd.; Palm oil 2: iodine value (AV) 33 g / 100 g, Kerry Speciality Fats (Shanghai) Ltd.; Palm oil 3: Iodine value (AV) 19 g / 100 g, Kerry Speciality Fats (Shanghai) Ltd. Shea Olein 1: Iodine Value (AV) 67 g / 100 g, PGEO Edible Oils Sdn Bhd; Shea Olein 2: Iodine Value (AV) 35 g / 100 g, PGEO Edible Oils Sdn Bhd; Shea Olein 3: Iodine Value (AV) 51 g / 100 g, PGEO Edible Oils Sdn Bhd; SBO (soybean oil): Kerry Specialty Fats (Shanghai) Ltd.; HOSFO (High Oleic Sunflower Seed Oil): Kerry Speciality Fats (Shanghai) Ltd.; Huaqi shortening: Kerry Speciality Fats (Shanghai) Ltd.; Golden Margarine: Kerry Speciality Fats (Shanghai) Ltd.; Granulesten: Qinhuangdao JinHai grain and oil industry Co., LTD; Monoglyceride: Dupont Danisco (China) Co. LTD, model number HS-C; Low gluten flour: Yihai kerry (kunshan) Foodstuffs Industries Co.,Ltd ,Huagu brand; High gluten flour: Yihai kerry (kunshan) Foodstuffs Industries Co.,Ltd ,Lanjinshan brand; Highly active dry yeast: Angel Yeast Corporation; Bread improver A300: Angel Yeast Corporation; Baking Powder: Angel Yeast Corporation; Emulsion powder: Fonterra Trading (Shanghai) Co., LTD; Refined salt: China National Salt Industry Corporation; Refined Sugar: Korean Corporation. EXAMPLES

[0160] Example 3: Preparation of a low saturated lipid composition The composition of the low-saturated lipid composition is shown in Table 13 below. Each component was weighed out in the ratio shown in Table 13, heated at 80° C. and stirred for 30 minutes or more to obtain the corresponding lipid composition.

[0161] [Table 13] EXAMPLES

[0162] Example 4: Evaluation of lipid composition saturation, TAG (PPP, SOS) and oil-based conditions Saturation Detection Fatty acid composition was determined by gas chromatography. See AOCS Official Methods Ce 1b-89 Reapproved 1997. The content of saturated fatty acids is the degree of saturation.

[0163] Detection of PPP and SOS content The triglyceride composition was measured by gas chromatography, see AOCS Official Methods Ce 5-86 Reapproved 1997. PPP and SOS contents were obtained.

[0164] The saturation, TAG (PPP, SOS) and lipid composition status of each lipid composition are shown in Table 14 below.

[0165] [Table 14] Note: P is palmitic acid, S is stearic acid, and O is oleic acid. PPP is a triglyceride with three P molecules attached. SOS is attached to stearic acid at positions 1 and 3, and to oleic acid at position 2. EXAMPLES

[0166] Example 5: Production of shortening or margarine The lipid composition is used in the manufacture of shortening or margarine, the specific formulation being shown in Table 15 below.

[0167] [Table 15] The manufacturing methods of Examples 14-15 and Comparative Examples 18-19 are as follows. (1) Weigh out the oil phase according to Table 15, completely dissolve it at 75°C, and keep it at 65°C until ready for use. (2) Place in a coagulation device and coagulate for 20 to 30 minutes (control the outlet temperature at around 16°C), then remove the sample and store it at room temperature.

[0168] The manufacturing methods of Examples 16-18 and Comparative Example 20 are as follows. (1) Weigh out the oil phase and the water phase according to Table 15, completely dissolve the oil phase at 75°C, and keep warm at 65°C until ready for use. (2) Pour the oil phase into the aqueous phase and stir (500-1500 rpm) at 50-70°C for 20-50 minutes. (3) Place in a coagulation apparatus and coagulate for 20 to 30 minutes (control the outlet temperature at around 16°C), then remove the sample and store it at room temperature. EXAMPLES

[0169] Example 6: Biscuit production The biscuit recipe is shown in Table 16 below and is prepared according to the following method. (1) Prepare ingredients: Measure out low gluten flour and baking powder and place on one side of a cutting board. Measure out powdered sugar and place it by itself on the other side of a cutting board. Measure out fat and place it on a scraper. (2) Kneading the ingredients: Mix the oil and sugar, knead with one hand, and prepare with a scraper with the other. Add flour and baking powder, and knead the dough. Cover the dough with paper, preparing it for rolling out. (3) Stretching: Select manual mode and turn off the circulation switch. Before stretching, take off the protective cover and select the stretching direction. Select the height and press down from above to stretch. Usually, press down from 10mm and stretch until the biscuit is 3.8mm thick. Place in the freezer for 15 minutes, then stretch in a mold to a certain shape (if the dough thaws during processing, you can continue working after freezing it further). (4) Bake: Bake at 160℃ for 9 minutes. Stop the timer when it is done and remove the heat-resistant dish using heat-resistant gloves.

[0170] [Table 16] EXAMPLES

[0171] Example 7: Measurement of biscuit hardness and brittleness Analyze with a texture analyzer. Measurement conditions are P / 30R probe, pre-measurement speed 2.0 mm / s, measurement speed 1.0 mm / s, post-measurement speed: 2.0 mm / s, compression degree 30%. The results are shown in Table 17 below. EXAMPLES

[0172] Example 8: Measurement of lipid extraction rate of biscuits Place a freshly baked biscuit on filter paper and leave it at room temperature for two days, then weigh the mass of the filter paper before and after placing the biscuit on it.

[0173] The process is as follows: A clean filter paper is weighed and its mass is designated as a. A biscuit is placed on the filter paper and then weighed again and its mass is designated as b. After leaving it at room temperature for 2 days, the biscuit sample is removed and the remaining filter paper is weighed and its mass is designated as c. The lipid extraction rate of the biscuit is calculated using the following formula:

[0174]

number

[0175] The hardness, brittleness and lipid extraction rate of the biscuits are shown in Table 17 below.

[0176] [Table 17] According to the results of Table 17, there is no significant difference in hardness between the biscuits produced in Examples 14-18 and Comparative Examples 18-22. The biscuits produced in Comparative Examples 18-20 have relatively low brittleness and very significant lipid extraction, which is more than 2.5%. The biscuits produced in Examples 14-18 and Comparative Examples 21-22 have relatively low lipid extraction rates, which are less than 1%. The flower flag shortening of Comparative Example 21 and the golden margarine of Comparative Example 22 are general-purpose baking lipids, and their saturation degree is higher than 50%. Therefore, only the baking lipids produced from the lipid compositions 12-16 of the present invention have the characteristics of low saturation and have excellent application effects in biscuits, which not only increase the brittleness of biscuits, but also significantly reduce the lipid extraction rate of biscuits during storage. EXAMPLES

[0177] Example 9: Bread Recipe and Process The bread recipe is shown in Table 18 and is prepared as follows: (1) Prepare ingredients: Place the dry ingredients in a dough kneader and mix. (2) Add the wet ingredients and continue kneading until the dough becomes malleable. (3) Add the fat, mix the fat and dough evenly, and continue kneading until gluten is formed. (4) Let the kneaded dough relax at room temperature for 20-30 minutes. (5) Divide the dough into parts, shape them, and let them relax at room temperature for 20-30 minutes. (6) Place in a fermentation vessel and let sit for 1 hour at a temperature of 33-35°C and humidity of 75%. (7) Bake: Place in the oven and bake for 30 minutes at 210℃ on top and 175℃ on bottom.

[0178] [Table 18] EXAMPLES

[0179] Example 10: Measurement of bread appearance (height, diameter ratio, volume ratio) The height, width (diameter) and mass of bread or mantou are measured using a volume measuring device, and the height-to-diameter ratio and volume ratio are obtained by calculation. The results are shown in Table 19. EXAMPLES

[0180] Example 11: Measurement of bread texture First, the produced bread sample is sliced ​​into 10 mm thick slices using a bread slicer, and then the TPA measurement is performed. The bread measurement conditions are: P / 36R type cylindrical flat-bottom probe, pre-measurement speed 1.0 mm / s, measurement speed 5.0 mm / s, and post-measurement speed 5.0 mm / s. When the probe detects a force of 5.0 g, it is pushed down 10.00 mm.

[0181] The results of the measurements of the bread's appearance (height, height ratio, volume ratio) and texture are shown in Table 19 below.

[0182] [Table 19] According to the results in Table 19, compared with Comparative Examples 21-22 (general-purpose baking lipids), the breads produced in Examples 14-18 have no significant difference in appearance and texture. That is, each baking lipid produced with the lipid composition of the present invention has no significant effect on the appearance and texture of bread, but has low saturation characteristics. EXAMPLES

[0183] Example 12: Dough kneading time During bread making (kneading process), the time required from lipid addition to gluten formation, i.e., dough kneading time, was recorded and the results are shown in Table 20.

[0184] [Table 20] According to the results in Table 20, in baking bread, the baking lipids of Examples 14-18 can significantly shorten the dough kneading time compared with Comparative Examples 18-20. That is, each baking lipid prepared with the lipid compositions 12-16 of the present invention can effectively shorten the dough kneading time in baking bread, and the dough kneading time is close to that of Comparative Examples 21-22 (general-purpose baking lipid), but has the characteristics of low saturation.

[0185] According to the above, the degree of saturation of the lipid composition of the present invention is low at 25-32%, the composition is solid at room temperature, and each baking lipid made with the composition increases the brittleness of biscuits during baking and significantly reduces the lipid extraction rate during storage of biscuits, but significantly shortens the dough formation time during bread baking, reducing the operating cost.

Claims

1. A lipid composition comprising, calculated by total mass, 50-71% lipid, 25-40% water, 1-6% protein, with a saturation level of 20-42%.

2. The lipid composition contains a liquid lipid and a solid lipid, the liquid lipid being a lipid that is liquid at room temperature, and the solid lipid being a lipid that is solid or semi-solid at room temperature; Preferably, the liquid lipid is one or more selected from soybean oil, corn oil, sunflower seed oil, rapeseed oil, rice oil, palm oil, shea olein, palm kernel oil, coconut oil; The lipid composition according to claim 1, characterized in that the solid lipid is one or more selected from super palm stearin, palm stearin, hydrogenated palm oil, shea stearin, palm kernel stearin, intermediate extract of palm oil, and fully hydrogenated vegetable oil, and the fully hydrogenated vegetable oil is one or more selected from fully hydrogenated rapeseed oil, fully hydrogenated soybean oil, fully hydrogenated sunflower seed oil, fully hydrogenated shea olein, fully hydrogenated rice oil, and fully hydrogenated palm kernel oil.

3. The protein is a vegetable protein and / or an animal protein, Preferably, the vegetable protein is selected from proteins derived from soybean, mung bean, pea, buckwheat, oat, wheat, rice, peanut, preferably soy protein and / or cereal protein; 2. The lipid composition according to claim 1, characterized in that the animal protein is preferably whey protein and / or casein.

4. The following features: (1) When calculated based on the total mass of the lipid composition, the lipid composition contains 60 to 71% lipid, or 50 to 60% lipid; (2) The degree of saturation of the lipid is 20 to 32%, 22 to 30%, 29 to 42%, or 29 to 40%; (3) The lipid composition according to claim 1, characterized in that the lipid composition contains one or more of the following: 1 to 4%, 2 to 4%, or 2 to 6% of the protein, calculated based on the total mass of the lipid composition.

5. The lipid composition further comprises any one or all of a transglutaminase and a colloid; Preferably, the lipid composition comprises 0.2 to 0.8%, preferably 0.4 to 0.8%, of transglutaminase, calculated on the total mass of the lipid composition; Preferably, the lipid composition comprises 1 to 4% colloids, calculated on the total weight of the lipid composition; The lipid composition according to claim 1, characterized in that the colloid is preferably one or more selected from carrageenan, pectin, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, and konjac glucomannan, preferably one or more selected from carrageenan, sodium alginate, and pectin.

6. When calculated based on the total mass of the lipid composition, the lipid composition comprises 60-71% lipid, 25-40% water, 1-4%, preferably 2-4%, protein, and 0.2-0.8%, preferably 0.4-0.8%, transglutaminase, of which the degree of saturation of lipid is 20-32%, preferably 22-30%; Preferably, the lipids include liquid lipids and optionally solid lipids; Preferably, the lipids comprise 60-95%, preferably 80-95% or 75-91% liquid lipids and 5-40%, preferably 5-20% or 9-25% solid lipids, calculated by the total lipid mass; Preferably, the liquid lipid is any one or all two selected from palm oil and soybean oil, Preferably, the solid lipid is any one or all two selected from palm stearin and fully hydrogenated palm oil; The lipid composition according to claim 5, characterized in that the hardness of the lipid composition is preferably in the range of 130 to 350 g.

7. When calculated based on the total mass of the lipid composition, the lipid composition contains 50-60% lipid, 2-6% protein, 1-4% colloid, and 31-40% water, of which the degree of saturation of the lipid is 29-42%, preferably 29-40%, and the content of solid lipid at 25° C. is 5-30%, preferably 5-27%; Preferably, the lipids comprise 60-95%, preferably 80-95%, liquid lipids and 5-40%, preferably 5-20%, solid lipids, calculated by the total weight of the lipids; Preferably, the liquid lipid is one or more selected from palm oil, shea olein, high oleic sunflower seed oil, and soybean oil; The lipid composition according to claim 5, characterized in that the solid lipid preferably comprises any one or both of super palm stearin and palm stearin.

8. (1) palm oil and shea olein, and (2) liquid lipids other than palm oil and shea olein, wherein the lipid composition is solid at room temperature and has a saturation degree of 25-32%; Preferably, the palm oil has an iodine value of 20 g / 100 g or less, the shea olein has an iodine value in the range of 45-75 g / 100 g, the triglyceride PPP content is 7-15%, preferably 7-10%, and the triglyceride SOS content is 3.5-15%, preferably 3.5-10%, more preferably 3.5-6%.

9. The following features: (1) The degree of saturation of the lipid composition is 25-32%, preferably 25-30%; (2) The iodine value of the lipid composition is 60 to 100 g / 100 g, preferably 65 to 90 g / 100 g; (3) The liquid lipids other than palm oil and shea olein are selected from one or more of soybean oil, sunflower seed oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, kukui nut oil, pistachio seed oil, palm kernel oil, coconut oil, and extracts of these liquid lipids, as well as interesterified lipids; (4) The lipid composition according to claim 8, further comprising an emulsifier, preferably one or more emulsifiers selected from monoglyceride, lecithin, polyglycerol polyricinoleate, propylene glycol monostearate, and tallow, preferably having one or more of the following properties: when calculated based on the total mass of the lipid composition, the content of the emulsifier is 0.5 to 3%, more preferably the content of the emulsifier is 0.5 to 1% or 1.0 to 2.5%.

10. When calculated based on the total mass of the lipid composition, the palm oil content is 1-25%, the shea olein content is 5-40%, and the liquid lipid content excluding palm oil and shea olein is 50-80%, preferably the palm oil content is 5-20%, the shea olein content is 10-30%, and the liquid lipid content is 55-75%; 9. The lipid composition according to claim 8, characterized in that the lipid composition preferably comprises 12-18% palm oil, 10-30% shea olein, 55-75% liquid lipid, and the lipid composition has a PPP content of 7-10% and an SOS content of 3.5-6%, and preferably the liquid lipid is a mixture of one or both of soybean oil and high oleic sunflower seed oil, and preferably the liquid lipid comprises 30-75% high oleic sunflower seed oil and 0-40% soybean oil, calculated by the total weight of the lipid composition.

11. A shortening or margarine comprising the lipid composition according to claim 8 and water, wherein, when calculated by total mass, the content of the lipid composition in the shortening or margarine is 80 to 90 wt % and the content of water is 10 to 20 wt %.

12. A food, characterized in that all or a part of the lipid contained therein is the lipid composition according to any one of claims 1 to 10 or the shortening or margarine according to claim 11.

13. A food product comprising: (1) A baked confectionery, preferably the food product is selected from biscuits, bread, cakes, spreads, mayonnaise, dressings, pastries, croissants, and palmiers, and preferably the whole or part of the lipid contained in the food product is the lipid composition according to any one of claims 5 to 10 or the shortening or margarine according to claim 11; (2) A meat product, including sausages, meatballs, meat pies, and minced meat, preferably the meat product comprises a lipid composition containing the transglutaminase according to any one of claims 5 to 7, preferably the meat product is a sausage, and when calculated by total mass, the sausage comprises 5 to 20% of the lipid composition, preferably when calculated by total mass, the sausage comprises 30 to 40% meat, 2 to 6% protein, and 5 to 20% of the lipid composition, preferably the meat in the sausage is one or more types selected from chicken, duck, pork, donkey, beef, and lamb; and (3) A vegetarian food, for example a plant-based meat product, preferably the food product comprises a lipid composition comprising a colloid according to any one of claims 5 to 7, preferably the food product is a plant-based meat chicken cutlet, a plant-based meat steak, a plant-based meat pork chop, a plant-based meat ball, a plant-based meat pie, or a plant-based meat mince, preferably the content of the lipid composition is 5 to 15% when calculated based on the total mass of the vegetarian food; Foods selected from.

14. The following, i.e. (1) Use of a lipid composition containing a colloid according to any one of claims 5 to 7 in improving the juiciness, adhesiveness, chewiness and texture of vegetarian foods, particularly vegetarian meat products, or in the manufacture of a lipid composition for improving the juiciness, adhesiveness, chewiness and texture of vegetarian foods (particularly vegetarian meat products); (2) Use of a lipid composition containing the transglutaminase according to any one of claims 5 to 7 in reducing losses due to boiling and baking during cooking, and use of the lipid composition in the manufacture of a lipid composition leading to a reduction in losses due to boiling and baking during cooking; (3) Use of the lipid composition according to any one of claims 5 to 10 or the shortening or margarine according to claim 11 in increasing food brittleness or reducing the lipid extraction rate during food storage, and in shortening the dough kneading time.

15. The following steps: (1) sufficiently dissolving a protein in water to produce an aqueous protein solution; (2) mixing lipids and an aqueous protein solution to produce an emulsion; (3) forming the emulsion obtained by step (2), Preferably, the step (2) comprises slowly adding a liquid lipid to an aqueous protein solution under high shear conditions to produce an O / W emulsion; Preferably, the lipid composition is a lipid composition according to any one of claims 5 to 7, and the method comprises the step of (2') thoroughly mixing the emulsion obtained in step (2) with the protein and / or transglutaminase, and then carrying out the shaping step in step (3), Preferably, in the step (2'), the obtained milky liquid is thoroughly mixed with transglutaminase, and then the obtained mixture is heated and molded. Preferably, the temperature of the heat molding step is 37-42°C, and the time is 0.5-1.5h; The method for producing a lipid composition according to any one of claims 1 to 4, wherein the step (2') is preferably characterized by thoroughly mixing the obtained emulsion with a protein and then allowing the obtained mixture to stand and be shaped.