CN1633240A - 粉末油脂 - Google Patents
粉末油脂 Download PDFInfo
- Publication number
- CN1633240A CN1633240A CNA038041464A CN03804146A CN1633240A CN 1633240 A CN1633240 A CN 1633240A CN A038041464 A CNA038041464 A CN A038041464A CN 03804146 A CN03804146 A CN 03804146A CN 1633240 A CN1633240 A CN 1633240A
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- CN
- China
- Prior art keywords
- oil
- product
- powder
- acid
- powdered oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Abstract
提供一种粉末油脂,该粉末包括如下组分(A),(B)和(C):(A)15-79.9wt%甘油酯混合物,该混合物包含5- 84.9wt%甘油三酯,0.1-5wt%单酸甘油酯和15-94.9wt%甘油二酯并含有作为所有组成脂肪酸的至少50wt%的不饱和脂肪酸;(B)20-84.9wt%的一种或至少两种选自碳水化合物、蛋白质和肽的粉末形成基础物;(C)0.1-5wt%水。根据本发明的含甘油二酯的粉末油脂显示良好的味道,和在水中的优异分散性和贮存稳定性。此外,由于良好的处理用途和加工性能,它将它加入到食品中时,它可容易地用于各种形式的食品。包含此粉末油脂的食品味道良好和具有良好的贮存稳定性。
Description
技术领域
本发明涉及粉末油脂,该粉末油脂包含甘油二酯,味道,口感,贮存稳定性和水中的分散性优异,且在粉末如蛋白质和碳水化合物中具有良好的分散性;和包含粉末油脂的加工食品。
背景技术
当生产含油脂的加工食品时,考虑到容易处理,加工性能,和对各种形式食品的容易应用,需要特别使用粉状油脂。通常已经公开主要包含甘油三酯的油脂的许多粉化技术(例如,特开昭50-110403,特开昭56-104998,特开昭57-159896,和特开平8-56604)。
也公开了使用偏甘油酯用于粉末油脂的技术。例如,在特开平62-210975中公开的是采用中等链脂肪酸单酸甘油酯·甘油二酯覆盖粉末油脂,由此改进它在冷水中的分散性的技术。然而此技术伴随的缺点是覆盖步骤的加入使制备工艺麻烦,由于中等链脂肪酸单酸甘油酯·甘油二酯的低含量在粉末如蛋白质和碳水化合物中的分散性差,和中等链脂肪酸向其引入奇特的不所需味道。
在特开平6-172782中,提出的是涉及包含高度不饱和脂肪酸的单酸甘油酯粉末的技术。此技术使得可以赋予粉末优异的水分散性,但粉末缺乏富油味道和具有不所需的味道,因此不是令人满意的。
在特开平6-271892中,公开的是通过混合它与玉米醇溶蛋白而固化包含作为组成脂肪酸的高度不饱和脂肪酸的甘油酯油脂的技术。但,甘油酯的水解不能得到抑制,导致不足够的味道和贮存稳定性。
此外,公开了包含偏甘油酯,皂化值和羟基值在预定范围内的烹饪油脂,及其粉末(特开2000-217513)。然而,油脂在味道方面具有问题如油味道和贮存稳定性的不足和同时,在制备期间形成饼状物。
从先前的研究已知甘油二酯具有抑制体脂肪积累的效果(特开平4-300826,特开平10-176181)。对粉末非常重要的是包含甘油二酯的油脂具有独特的健康促进功能,更具体地,能够抑制体脂肪积累以扩展它的应用范围。
常规粉末化技术对富含甘油二酯的油脂的唯一应用然而有时引起一些问题如这样粉末化的油脂的味道,口感和贮存稳定性不足够,和在制备期间出现大量饼状物。
本发明的目的因此是提供粉末油脂,该粉末油脂包含甘油二酯,味道,口感,贮存稳定性和在水中的分散性优异,和同时,在粉末如蛋白质和碳水化合物中具有良好的分散性,和包含粉末油脂的加工食品。
发明公开
本发明人进行研究以克服上述问题。结果是,已经发现通过在包含甘油二酯的特定甘油酯混合物中引入预定数量特定粉末形成基础物和水获得的粉末油脂的味道,口感,贮存稳定性和在水中的分散性优异,和由于在粉末如蛋白质和碳水化合物中的良好分散性而具有优异的加工性能,和通过加入具体的乳化剂抑制在制备时形成饼状物。
在本发明中,因此提供:
一种粉末油脂,该粉末包括如下组分(A),(B)和(C):
(A)15-79.9wt%甘油酯混合物,该混合物包含5-84.9wt%甘油三酯、0.1-5wt%单酸甘油酯和15-94.9wt%甘油二酯,所有组成所述甘油酯混合物的所有脂肪酸至少50wt%是不饱和脂肪酸;
(B)20-84.9wt%一种或至少两种选自碳水化合物、蛋白质和肽的粉末形成基础物;
(C)0.1-5wt%水。
和也提供包含粉末油脂的加工食品。
优选实施方案的详细描述
考虑到油脂特有的富味道的展示及其渗出的抑制,以15-79.9wt%(以下简称为“%”),优选20-79.9%,更优选25-79.9%,特别优选30-74.9%,最优选40-69.9%的数量,在本发明的粉末油脂中引入要用作组分(A)的甘油酯混合物。
组分(A)中的甘油二酯含量为15-94.9%,优选20-94.9%,更优选40-94.9%,特别优选60-94.9%,最优选70-91.9%。它必须是至少15%用于改进在水或粉末形成基础物中的分散性,或当考虑工业生产性时为94.9%或更小。
甘油二酯包括1,2-甘油二酯和1,3-甘油二酯,但优选是1,3-甘油二酯。1,3-甘油二酯含量为15%或更大的油脂抑制血液中中性脂肪水平的上升,抑制体脂肪的积累和此外,具有良好的贮存稳定性和味道。因此,优选使用具有更高1,3-甘油二酯含量的甘油二酯和通过使用1,3-甘油二酯含量为15%或更大,特别地40%或更大的甘油二酯混合物制备粉末油脂。
从生理效应,口感和饼状物形成的预防的观点来看,需要含有作为其组成脂肪酸的70-100%,优选80-100%,更优选90-100%的不饱和脂肪酸,特别地含有8-24个碳原子,更优选12-22个碳原子,特别地16-22个碳原子的不饱和脂肪酸的甘油二酯。
此外,从生理效应的增强,抗氧化的稳定性和味道的观点来看,需要含有作为其组成脂肪酸的15-90%,优选20-80%,更优选30-70%,特别优选40-65%的ω3不饱和脂肪酸的甘油二酯。在此使用的术语“ω3不饱和脂肪酸”表示在从ω位置的第三个碳原子含有第一不饱和碳-碳键和含有至少两个不饱和碳-碳键的不饱和脂肪酸。具体的例子包括α-亚麻酸、十八碳四烯酸、二十碳五烯酸和二十二碳六烯酸。其中,特别优选是α-亚麻酸。ω3不饱和脂肪酸的α-亚麻酸含量优选是50%或更大,优选70%或更大,更优选100%。
此外,在抗氧化的稳定性和脂肪酸的摄入平衡中,需要含有作为组成脂肪酸的1-60%,优选5-50%,特别地10-40%的ω9不饱和脂肪酸的甘油二酯。ω9不饱和脂肪酸的例子包括含有8-24,优选16-22个碳原子的那些,如油酸、二十碳单烯酸和二十二单烯酸。其中,特别优选是油酸。考虑到生理活性的表达,油精-油精甘油二酯含量优选小于45%,特别地40%或更小。
考虑到抗氧化的稳定性,脂肪酸的摄入平衡,和ω3不饱和脂肪酸生理活性的表达,甘油二酯优选包含,作为剩余组成脂肪酸的2-80%,优选5-70%,更优选10-60%的含有18-22个碳原子的ω6不饱和脂肪酸如亚油酸和γ-亚麻酸。从味道的观点来看,含有12或更小碳原子的不饱和脂肪酸含量是10%或更小,优选5%或更小,更优选0.5%或更小,最优选0%。
从味道和工业生产性的观点来看,组分(A)的甘油三酯含量是5-84.9%,优选5-79.9%,更优选5-59.9%,特别优选5-39.9%,最优选8-29.9%。
从口感和饼状物形成预防的观点来看优选甘油三酯含有作为其组成脂肪酸的50-100%,优选70-100%,更优选80-100%,特别地90-100%的含有8-24个,优选14-22个碳原子的不饱和脂肪酸。相似于甘油二酯,甘油三酯优选由ω3不饱和脂肪酸,ω9不饱和脂肪酸和ω6不饱和脂肪酸构成。从味道或风味的观点来看,含有12或更少碳原子的脂肪酸含量是10%或更小,优选5%或更小,更优选0.5%或更小,最优选0%。
当甘油二酯含有作为其组成脂肪酸的15-90%的ω3不饱和脂肪酸时,考虑到抗氧化的稳定性,生理效应和成本,甘油三酯优选含有作为其组成脂肪酸的15%或更小,更优选0.5-12%,特别地1-10%的ω3不饱和脂肪酸。
当甘油二酯含有作为其组成脂肪酸的小于15%的ω3不饱和脂肪酸时,考虑到抗氧化的稳定性,生理效应和成本,甘油三酯优选含有作为其组成脂肪酸的15-90%的ω3不饱和脂肪酸。含量更优选为20-60%,特别地25-50%。ω3不饱和脂肪酸的α-亚麻酸含量优选是50%或更大,优选70%或更大,更优选100%。
从味道,口感和分散性的观点来看,组分(A)的单酸甘油酯含量是0.1-5%,优选0.1-2%,更优选0.1-1.5%,仍然更优选0.1-1%,特别优选0.1-0.5%。从味道和口感的观点来看优选单酸甘油酯含有作为其组成脂肪酸的50-100%,优选70-100%,更优选80-100%,特别优选地90-100%的优选含有8-24个,特别是14-22个碳原子的不饱和脂肪酸。相似于甘油二酯,单酸甘油酯优选由ω3不饱和脂肪酸,ω9不饱和脂肪酸和ω6不饱和脂肪酸构成。
当考虑到味道和贮存稳定性时,将组分(A)中含有9-24个碳原子的线性游离脂肪酸(盐)含量所需地降低到3.5%或更小,优选2.5%或更小,更优选1.5%或更小,特别地1%或更小,最优选0.5%或更小。
作为组分(A)的甘油酯混合物所有组成脂肪酸的至少50%是不饱和脂肪酸。考虑到口感和饼状物形成的预防,此百分比优选为50-100%,特别地70-100%,仍然更优选90-100%。不饱和脂肪酸优选含有8-24个,更优选12-22个,特别地14-22个碳原子和需要包含在上述范围内的ω3不饱和脂肪酸,ω9不饱和脂肪酸和ω6不饱和脂肪酸。例如,优选是油酸、亚油酸和亚麻酸。
可通过使用含甘油二酯的油脂获得要用作本发明中组分(A)的甘油酯混合物,它由任何方法获得,如油脂的水解、在油脂和甘油之间的酯交换反应、在衍生自油脂的脂肪酸和甘油之间的酯交换反应、单独或与另一种油脂结合和非必要地加入抗氧化剂。上述反应可以由使用碱催化剂的化学反应或使用酶如脂肪酶的生物化学反应代替,但由于优异的味道优选是在酶温和条件下使用1,3-选择性脂肪酶的反应。
由上述方法过量制备的单酸甘油酯可以由薄膜蒸发或色谱除去。
要用于上述反应的油脂的例子包括通常采用的可食用油脂如植物油和动物油脂,更特别地,植物油如红花油、橄榄油、棉籽油、菜籽油、玉米油、大豆油、亚麻子油、紫苏子油、棕榈油、棕榈仁油、葵花油、芝麻油、糠油、和椰子油,动物油如猪油、牛油和鱼油,和氢化油、分馏油及其酯交换油。
要用作本发明中组分(B)的粉末形成基础物的例子包括碳水化合物如单糖、低聚糖和多糖、蛋白质和肽。
本发明的粉末油脂包含数量为20-84.9%,优选20-79.8%,更优选20-74.5%,特别优选20-74.9%,最优选25-69.9%作为组分(B)的粉末形成基础物。基础物的含量必须至少为20%以防止油的渗出和考虑到味道,分散性和工业生产性为84.9%或更小。
碳水化合物的例子包括糖醇如葡萄糖、果糖、麦芽糖、乳糖、蔗糖和海藻糖、淀粉、多糖增稠剂、和树胶物质。作为淀粉,如需要使用玉米淀粉、马铃薯淀粉、木薯淀粉、糊精、环糊精、氧化淀粉、淀粉酯、淀粉醚、交联淀粉、α淀粉或辛烯基琥珀酸酯、或由酸、热量或酶处理淀粉获得的加工淀粉。其中,优选是糊精,需要是葡萄糖当量(以下缩写为“DE”)(糊精中按照葡萄糖计算的还原糖百分比(%))为8-45,更优选10-30,特别地12-25的糊精。作为多糖增稠剂·树胶物质,衍生自海藻、种子、微生物或树脂的一种或两种或多种的混合物是合适的。具体的例子包括芽霉菌糖、海藻酸钠、黄单胞菌胶、瓜尔胶、豆角胶、黄蓍胶、罗望子胶、角叉藻聚糖、帚叉藻聚糖、***胶、胶凝糖胶、欧车前、凝胶多糖、魔芋甘露聚糖、胶质、琼脂、和纤维素衍生物如羧甲基纤维素。
蛋白质或肽的例子包括蛋白质如衍生自动物或植物如奶、蛋、肉、小麦、稻米、大豆和玉米的那些,和由上述蛋白质分离或分解获得的那些,这些蛋白质多于一种的混合物,和其与脂质的配合物(脂蛋白质)。具体的例子包括酪蛋白、乳清、明胶、脱脂乳、大豆球蛋白、卵白蛋白、和卵黄蛋白。
这些粉末形成基础物(B)可以单独使用或以任何两种或多种的结合物使用,但从作为组分(A)的甘油酯混合物的乳液稳定性和粉末油脂的贮存稳定性的观点来看,更优选结合使用糊精和蛋白质,特别优选结合使用DE为8-45的糊精和酪蛋白。
在本发明的粉末油脂中,组分(C)的水含量为0.1-5%,优选0.2-4.5%,更优选0.5-4%,特别优选1-4%,最优选1.5-3.5%。考虑到工业生产性,优选是0.1%或更大的水含量。当它超过5%时,在制备时出现饼状物和这样获得的粉末油脂具有差的贮存稳定性和降低的水中分散性。
优选向本发明粉末油脂中加入抗氧化剂以防止由于组分(A)的氧化而劣化,由此改进贮存稳定性和改进味道的稳定性。抗氧化剂的例子包括生育酚、L-抗坏血酸或其盐、脂肪酸-L-抗坏血酸酯、天然抗氧化剂组分、丁基化羟基甲苯(BHT)、丁基化羟基苯甲醚(BHA)、叔丁基对苯二酚(TBHQ)和磷脂。
作为生育酚,优选是溶于组分(A)的生育酚和使用α、β、γ、或δ-生育酚、或其混合物。市售生育酚的例子包括“E MIX D”、“E MIX 80”(每种均是Eisai的产品)、“MDE-6000”(Yashiro的产品)、“E Oil-400”、“E Oil-600”、“E Oil-805”(每种均是Riken Vitamin的产品)和“MIXEDTOCOPHEROLS MTS-50”(ADM的产品)。
作为脂肪酸-L-抗坏血酸酯,优选是溶于组分(A)的那些,其中高级脂肪酸酯,例如含有C12-22酰基的那些是更优选的,特别优选是棕榈酸-L-抗坏血酸酯和硬脂酸-L-抗坏血酸酯。
作为天然抗氧化剂组分,由于具有高氧化性能,特别优选是迷迭香提取物和水溶性茶提取物(儿茶素)。通过采用有机溶剂提取迷迭香的叶子获得迷迭香提取物,迷迭香属于唇形科。作为迷迭香提取物,优选是溶于组分(A)的迷迭香提取物。可使用的是采用有机溶剂的上述提取物、使用提取物的油树脂制剂、使用迷迭香提取物组分如玫瑰满醇、鼠尾草酚和异玫瑰满醇的制剂、和由压力降低或柱吸收进行除臭处理的这些提取物。其中,考虑到味道,优选是剩余溶剂量为20ppm或更小的除臭提取物。市售迷迭香提取物的例子包括“Herbalox牌类型O”、“相同类型HT-O”、“相同类型25”、“Duolite NMH”、“ditto NM-1”(每种均是Kalsec的产品)、“Leomeal E”、“ditto IO”(每种均是Lion的产品)。
水溶性茶提取物(儿茶素)是通过采用溶剂、水或热水提取绿茶、半发酵茶或发酵茶的茶叶,随后由过滤和干燥获得的提取物浓缩物。术语“儿茶素”是包括如下物质的属类名称:非表儿茶素类如儿茶素、没食子儿茶精、没食子酸儿茶素和没食子酸没食子儿茶精和表儿茶素类如表儿茶素、没食子表儿茶精、没食子酸表儿茶素和没食子酸表没食子儿茶精。
优选是溶于或可分散于组分(A)的儿茶素。市售儿茶素的例子包括“Polyphenon”(Mitsui Norin Group的产品)、“Thea-flan”(Itoen的产品)、“Sunphenon”(Taiyo Chemical的产品)、“Sun-oolong”(Suntory的产品)和“YMC Catechin”(YMC的产品)。
作为除上述迷迭香提取物和水溶性茶提取物以外的天然抗氧化剂组分,苹果多元酚(“Applephenone”,San Ei Gen F.F.I.的产品)和向日葵籽提取物(“Heliant”,DAINIPPON INK AND CHEMICALS的产品)可以给出作为例子。
特别是在其中组分(A)具有差的抗氧化稳定性或要求粉末油脂具有高贮存稳定性的情况下,与采用增加数量的单一使用相比,优选结合使用两种或多种上述抗氧化剂。生育酚,脂肪酸-L-抗坏血酸酯和衍生自植物的抗氧化剂的混合物特别优选作为抗氧化剂。
当向本发明的粉末油脂中加入抗氧化剂时,基于100重量份组分(A),它的含量总计为0.01-5重量份,更优选0.01-3重量份,特别地0.01-2重量份,由此可以向粉末油脂赋予良好的抗氧化性能。对于以粉末形式的油或脂肪的制备,优选将抗氧化剂溶于或分散于组分(A)或组分(B)。
在本发明的粉末油脂中,优选引入植物甾醇用于给粉末赋予血液胆固醇水平下降作用的目的。植物甾醇的优选例子包括α-谷固醇、β-谷固醇、豆甾醇、油菜甾醇、α-二氢谷固醇、β-二氢谷固醇、豆甾烷醇、油菜甾烷醇和环阿乔醇,和脂肪酸酯、阿魏酸酯、肉桂酸酯和其糖苷。基于100重量份组分(A),这些植物甾醇每种的加入数量优选为0.05-20重量份,更优选0.3-10重量份,特别优选0.3-4.7重量份,最优选1.2-4.7重量份。
向本发明的粉末油脂中,所需地加入有机酸,更具体地,含有2-8个碳原子的氢羧酸,二羧酸或三羧酸或其盐以达到味道和贮存稳定性的进一步改进。基于100重量份组分(A),以如下数量加入有机酸:0.001-0.5重量份,更优选0.012-0.3重量份,特别地0.015-0.1重量份,仍然更优选0.025-0.07重量份。有机酸含有2-8个,优选2-6个,更优选4-6个碳原子。优选的例子包括柠檬酸、琥珀酸、马来酸、草酸、乌头酸、衣康酸、柠康酸、酒石酸、富马酸和苹果酸。其中,优选是柠檬酸、酒石酸和苹果酸,特别需要是柠檬酸。
考虑到口感,制备时的乳化性和干燥时饼状物形成的预防,向本发明的粉末油脂中优选加入乳化剂。特别是当由喷雾干燥制备本发明的粉末油脂时,优选加入乳化剂用于达到良好的口感和防止饼状物形成。乳化剂的HLB值优选为7或更大,更优选7-20,特别地11-16。可以根据Griffin公式计算“HLB值”(文献:J.Soc.Cosmet.Chem.,1,311(1949))。这样乳化剂的例子包括聚甘油脂肪酸酯、脱水山梨醇脂肪酸酯、聚氧乙烯脱水山梨醇脂肪酸酯、丙二醇脂肪酸酯、蔗糖脂肪酸酯、卵磷脂如酶分解卵磷脂、甘油单脂肪酸酯、和有机酸单酸甘油酯如乙酰基化单酸甘油酯、乳酰基化单酸甘油酯和柠檬酸化单酸甘油酯。
这些乳化剂可以单独使用或以任何两种或多种的结合物使用。从组分(A)乳液稳定性的观点来看,优选使用一种或至少两种选自如下的物质:聚甘油脂肪酸酯、蔗糖脂肪酸酯、脱水山梨醇脂肪酸酯、卵磷脂、和聚氧乙烯脱水山梨醇脂肪酸酯。其中,蔗糖脂肪酸酯和聚甘油脂肪酸酯是特别优选的。当结合使用两种或多种乳化剂时HLB值可以从这些乳化剂HLB数目的重量平均值确定。
在本发明的粉末油脂中,基于100重量份组分(A),优选以如下数量引入乳化剂:0.1-20重量份,更优选1-10重量份,特别地2-7重量份。
例如,可以由如下方式制备本发明的粉末油脂:在乳化剂的存在下由乳化机混合主要由组分(A)组成的油相和主要由水和组分(B)组成的水相,以获得相应的水包油乳液(O/W乳液)和然后从其除去水。
可以由选自如下的任何方法除去水:喷雾干燥、喷雾冷冻、冷冻干燥、冷冻粉碎和挤出造粒。如需要,在筛选,造粒和粉碎之后,这样获得的粉末油脂用于包含油脂的加工食品。
本发明中粉末油脂的重均粒径优选为250-3500μm,更优选270-1800μm,特别地300-900μm,仍然更优选330-600μm以达到良好的加工性能和口感。此粒径可由JIS K0069-1997中规定的方法得到。
当采用通常采用的喷雾干燥方法除去水时,将组分(B)和非必要地,乳化剂加入到水中和如需要由加热制备均匀的水溶液。这样获得的溶液用作水相。考虑到水相或乳液的乳液稳定性和搅拌效率,水相的粘度优选为5-500mPa·s,更优选30-500mPa·s。
然后,将非必要地包含乳化剂的组分(A)加入到水相中,随后由强制搅拌分散机如均匀混合机或FILMICS,或乳化机如高压均化机、胶体磨或超微磨碎机乳化。从乳化效率,乳液稳定性和喷雾干燥步骤中乳液从喷嘴的平稳排出的观点来看,乳液的粘度优选为5-200mPa·s。
获得的乳液的固体含量(组分(A)+组分(B)+乳化剂)为5-60wt%,更优选10-60wt%,特别地15-50wt%,以在喷雾干燥时保持从喷嘴的平稳排出。
可以通过喷雾干燥这样获得的乳液制备本发明的粉末油脂。
本发明的粉末油脂优选用于含油脂的加工食品的制备。在此使用的术语“含油脂的加工食品”表示由如下方式获得的食品:在上述粉末油脂以及其它食品原材料中引入和加工获得的混合物。含油脂的加工食品的例子包括粉状饮料、粉状酱汤、干燥汤、粉状酱油、粉状咖啡乳、烘制食品如小甜饼、脆饼、饼干和短面包、巧克力、巧克力包衣剂、法式炸薯条的预混物、天麸罗粉(tempura flour)、饼状物预混物、和甜点预混物。也以片剂、胶囊或颗粒的形式将油脂加入到营养品中。
作为其它食品材料,调味品如盐、糖、和海藻酸钠、和调味料如胡椒和香料是可使用的。由于抑制在喷雾干燥时香料的挥发和获得的加工食品具有良好的味道,优选本发明的组分(A)与香料结合使用。
从它的味道的观点来看,在本发明的含油脂的加工食品中,香料的含量优选为0.001-5%,特别地0.01-1%。可以采用增量剂或不采用增容剂使用香料。
尽管依赖于食品的种类,从味道,口感,贮存稳定性和分散性的观点来看优选含油脂的加工食品中粉末油脂的含量优选为1-100%,更优选5-99.999%,特别地10-99.99%,仍然更优选20-80%。
概括描述了本发明后,可以参考某些具体的实施例获得进一步的理解,在此提供实施例仅用于说明的目的和除非另外说明,不是限制性的。
实施例
制备如下油脂。
组分(A):油脂a到c,f和比较油脂d和e的制备
(1)油脂a
通过使用市售脂肪酶制剂“Lipozyme IM”(Novo NordiskBioindustry的产品,固定化的1,3-选择性脂肪酶),将650重量份大豆脂肪酸和107重量份甘油在0.07hPa和40℃下进行酯化5小时。将酶滤出,和将残余物在235℃下进行薄膜蒸发。在采用水洗涤之后,在235℃下进行除臭1小时以获得油脂a。
(2)油脂b
采用与油脂a制备采用的相似方式,将650重量份油菜籽脂肪酸和107重量份甘油进行酯化。将酶滤出,和将残余物在235℃下进行薄膜蒸发。在采用水洗涤之后,在235℃下进行除臭1小时以获得油脂b。
(3)油脂c
采用与油脂a制备采用的相似方式,将455重量份饱和脂肪酸含量通过冻凝降低的大豆脂肪酸,195重量份油菜籽脂肪酸和107重量份甘油进行酯化。将酶滤出,和将残余物在235℃下进行薄膜蒸发。在采用水洗涤之后,在235℃下进行除臭1小时以获得油脂c。
(4)油脂d
油菜籽SHIRASHIME油(Honen的产品)用作油脂d。
(5)油脂e
94wt%油脂a和6wt%单酸甘油酯的混合物(“EXCEL O-95R”,商品名;花王株式会社的产品)用作油脂e。
(6)油脂f
通过使用在油a制备中的Lipozyme IM,将650重量份亚麻籽脂肪酸和107重量份甘油在0.07hPa和40℃下进行酯化6小时。将酶滤出,和将残余物在215℃下进行薄膜蒸发。采用水洗涤获得的油,在215℃下进行除臭2小时。向获得的油中加入25ppm柠檬酸,由此制备油脂f。
这些油脂a-f的甘油酯组成和脂肪酸组分见表1。
表1
油脂a | 油脂b | 油脂c | 油脂d | 油脂e | 油脂f | ||
甘油酯组成(%)*1 | TG | 13.2 | 13.9 | 14.3 | 99.2 | 12.4 | 14.1 |
DG | 85.9 | 85.2 | 84.8 | 0.7 | 81.0 | 84.8 | |
MG | 0.9 | 0.9 | 0.9 | 0.1 | 6.6 | 1.1 | |
油的物理性能 | 酸值(AV) | 0.37 | 0.38 | 0.35 | 0.36 | 0.42 | 0.38 |
构成甘油二酯(DG)的脂肪酸(%)*2 | C16:0 | 10.5 | 3.7 | 3.1 | n.t. | 10.2 | 5.3 |
C18:0 | 4.7 | 1.8 | 1.2 | n.t. | 4.7 | 3.3 | |
C18:1(ω9) | 24.7 | 57.0 | 38.2 | n.t. | 27.4 | 18.7 | |
C18:2(ω6) | 51.5 | 21.9 | 47.7 | n.t. | 49.3 | 15.4 | |
C18:3(ω3) | 6.5 | 10.5 | 7.6 | n.t. | 6.3 | 55.2 | |
构成甘油三酯(TG)的脂肪酸(%)*2 | C16:0 | 10.5 | 3.7 | 3.1 | 5.0 | 10.5 | 5.3 |
C18:0 | 4.7 | 1.8 | 1.2 | 2.0 | 4.7 | 3.3 | |
C18:1(ω9) | 24.7 | 57.0 | 38.2 | 62.2 | 24.7 | 18.7 | |
C18:2(ω6) | 51.5 | 21.9 | 47.7 | 19.8 | 51.5 | 15.4 | |
C18:3(ω3) | 6.5 | 10.5 | 7.6 | 8.3 | 6.5 | 55.2 |
*1:在三甲基甲硅烷基化之后由气相色谱测量
*2:在甲基化之后由气相色谱测量
n.t.:未测量
油脂组合物的制备:
通过使用油脂a-f和分别向其中加入抗氧化剂和其它组分,制备表2中显示的油脂组合物(A-I)。
表2
油脂组合物 | No. | 油脂组合物A | 油脂组合物B | 油脂组合物C | 油脂组合物D | 油脂组合物E | 油脂组合物F | 油脂组合物G | 油脂组合物H | 油脂组合物I |
油脂样品 | No. | 油a | 油b | 油c | 油c | 油c | 油c | 油d | 油e | 油f |
重量(g) | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | |
抗氧化剂(油脂组合物中的重量份) | 生育酚(“E-mix D”/EisaiCo.Ltd.的产品) | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
棕榈酸-L-抗坏血酸酯 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | |
儿茶素(“YK-85”/WMCCo.Ltd.的产品) | - | - | 0.05 | 0.05 | 0.05 | - | - | 0.05 | ||
迷迭香提取物(“HerberlocksHT-O”/Calsec的产品) | - | - | - | 0.5 | - | - | - | 0.5 | ||
其它组分(油脂组合物中的重量份) | 植物甾醇(“PHS-S”/TamaBiochemical的产品) | - | - | - | - | 8 | - | - | - | |
植物甾醇脂肪酸酯(“CARDIOAIDS”/ADM的产品) | - | - | - | - | - | - | - | 8 |
实施例6:使用表2和3中描述的原材料,根据下述制备方法制备粉末油脂。
实施例1-5,7-10,13和比较例1-6:使用表2-6中描述的原材料如在实施例6中制备粉末油脂。
实施例11和12:使用表5中描述的原材料和制备方法制备粉末油脂。
(制备方法)
将麦芽糖糊精,蔗糖硬脂酸酯,儿茶素等加入到水中和混合它们。在室温下,将获得的混合物在T.K.均匀混合机(Tokushu Kika Kogyo的产品)在5000r/min和12000r/min下分别搅拌5分钟,以制备均匀的水相。通过在12000r/min下搅拌20分钟同时向其中加入油脂组合物E初步乳化获得的水相,由此制备初步水包油类型乳液。乳液的粘度为25mPa·s和平均粒径为约2.4μm。
将水然后加入到初步乳液中以得到30%的固体含量,随后由均化机(“型号15M-8TA”,Manton Gaulin的产品)均化处理(34.3kPa,通过三次)以制备水包油类型乳液。
获得乳液的粘度为12mPa·s和平均粒径为约0.6μm。
由Pulvis/Mini喷雾干燥器(“GA-32”,平行类型两液体喷嘴***,Yamato Scientific Co.的产品)喷雾干燥(进料速率:0.4kg/hr,施加的空气压力:0.07MPa,空气流量:0.4m3/min,入口空气温度:150℃,出口空气温度:80℃)这样获得的乳液,由此制备粉末油脂(油含量:67.7%,平均粒径:约350μm)(实施例6)。
(粘度测量方法)
使用旋转振动粘度计(“Viscomate YM-100A”,Yamaichi Electronics的产品)测量水相或乳液的粘度。
在50mL玻璃瓶中,称重40g样品和允许瓶子在20℃恒温器中静置1小时。然后将L类型探针浸入样品中三分钟之后,测量粘度。
(粒径测量方法)
使用激光衍射粒径分析仪(“SALD-2100”,Shimadzu Corp.的产品)测量乳液按体积的平均粒径。
以如下方式评价以上获得的粉末油脂。
(1)粉末油脂的性能(在制备时)
(i)油含量:根据在粉末油脂制备时加入的原材料数量计算
(ii)水含量:使用电量水分仪(“MOISTURE METERCA-06”,Mitsubishi Chemical的产品)测量。
(iii)在制备时的粉末性能:根据饼状物形成和粉末对生产线粘合的观察结果,评价每种粉末的性能。
A:没有饼状物形成和对管线的粉末粘合两者
B:轻微的饼状物形成和观察到对管线的粉末粘合,但它们不给生产带来任何问题。
C:饼状物形成和更多粉末的粘合到管线上扰乱平稳生产。
D:许多饼状物形成和粉末对管线的严重粘合扰乱生产。
(2)贮存稳定性的评价
在110mL玻璃瓶中,加入20g粉末油脂和将它密封。将粉末在40℃和RH为75%下贮存2周。使用获得的粉末作为样品,对下述每个项目进行评价。
(1)粉末性能
根据下述标准目测观察和评价在贮存测试之前和之后粉末油脂样品的状态。
A:没有饼状物
B:存在一些饼状物,但当施加压力时它们破裂。
C:存在一些饼状物和它们太硬而不能由压力施加破裂。
D:饼状物硬和它们由渗出的油或脂肪固体化。
(2)分散性和粒径
在贮存测试之前和之后,在100mL玻璃瓶中加入5g粉末油脂样品。当在瓶子中加入50mL的80℃温水时,根据下述标准目测观察和评价粉末油脂样品的分散性:
此外,使用激光衍射粒径分析仪(“SALD-2100”,商品名,ShimadzuCorp.的产品)测量这样分散的粉末按体积的平均粒径。
A:良好的分散性(迅速和均匀地分散粉末)
B:略微好的分散性(一些小饼状物存在。需要较少时间以在水中溶解粉末,但最终均匀分散粉末)。
C:略微差的分散性(饼状物存在和甚至在对分散消耗更长时间之后保存一些小饼状物)
D:差的分散性(甚至在对分散消耗更长时间之后保存饼状物)。
(3)油浮动
当在(2)中评价分散性时目测观察油浮动的状态和它根据如下标准评价:
A:无油浮动
B:轻微的油浮动
C:小油滴的浮动
D:大油滴的浮动
(4)味道·口感的评价
根据如下标准感官评价在制备时粉末油脂的味道·口感:
A:良好(油味道、在口中的熔融性以及口感良好)
B:略微好(良好的油味道,但在口中的熔融性及口感略微好)
C:略微差(较少的油味道,和在口中的熔融性及口感略微差)
D:差(不令人愉快和奇怪的味道,和在口中的熔融性及口感差)
(5)气味的评价
根据如下标准感官评价在贮存测试之前和之后粉末油脂样品的气味(由于劣化的污浊气味):
A:良好(没有污浊气味)
B:略微好(具有非常少的污浊气味)
C:略微差(具有少的污浊气味)
D:差(具有强烈的污浊气味)
(6)抗氧化的稳定性
根据由Oil Chemists’Society,Japan编辑的“Standard AnalyticalMethods for Oils and Fats(油和脂肪标准分析方法)2.5.1.2-1996(CDM测试)”评价抗氧化的稳定性。
实施例1-13和比较例1-6的评价结果见表7和8。
表3
粉末油脂的组成 | 制备方法 | ||||||
粉末油脂的制备实施例 | 油脂组合物 | 粉末形成基础物 | 乳化剂 | 水 | 其它物质 | ||
实施例1 | A22g | 麦芽糖糊精(PINEDEX#2(DE11),MatsutaniChemical Industry的产品)75.0g | - | 蔗糖硬脂酸酯(“S-1170(HLB=11),Mitsubishi-Kagaku Foods的产品)3.0g | 150g | - | 喷雾干燥 |
实施例2 | B30g | 麦芽糖糊精(PINEDEX#2(DE11),MatsutaniChemical Industry的产品)65.0g | 酪蛋白Na(酪蛋白钠L,San-Ei GenF.F.I.的产品)2.0g | 蔗糖硬脂酸酯(“S-1170(HLB=11),Mitsubishi-Kagaku Foods的产品)3.0g | 200g | - | 喷雾干燥 |
实施例3 | C55g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)38g | 酪蛋白Na(酪蛋白钠L,San-Ei GenF.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | 230g | - | 喷雾干燥 |
实施例4 | D70g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)21g | 酪蛋白Na(酪蛋白钠L,San-Ei GenF.F.I.的产品)4.0g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)4.0g | 230g | - | 喷雾干燥 |
实施例5 | E70g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)21g | 酪蛋白Na(酪蛋白钠L,San-Ei GenF.F.I.的产品)4.0g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)4.0g | 230g | - | 喷雾干燥 |
实施例6 | E70g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)21g | 酪蛋白Na(酪蛋白钠L,San-Ei GenF.F.I.的产品)4.0g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)4.0g | 230g | 儿茶素(“YK-85,YMC的产品)1g | 喷雾干燥 |
表4
粉末油脂的组成 | 生产方法 | ||||||
粉末油脂的制备实施例 | 油脂组合物 | 粉末形成基础物 | 乳化剂 | 水 | 其它物质 | ||
实施例7 | F60g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)33g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)4.0g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)4.0g | 230g | - | 喷雾干燥 |
实施例8 | D50g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)43g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)3.5g | 四甘油单硬脂酸酯(“MS-310(HLB=8.4),Sakamoto Yakuhin Kogyo的产品)3.5g | 230g | - | 喷雾干燥 |
实施例9 | D50g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)43g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | 230g | - | 喷雾干燥 |
脱水山梨醇单月桂酸酯(“EMASOLL-10(F)(HLB=8.6),花王株式会社的产品)0.5g | |||||||
实施例10 | D50g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)35g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | 230g | - | 喷雾干燥 |
麦芽糖精精(“Finestose”,SanwaCornstarch的产品)8g |
表5
粉末油脂的组成 | 制备方法 | ||||||
粉末油脂的制备实施例 | 油脂组合物 | 粉末形成基础物 | 乳化剂 | 水 | 其它物质 | ||
实施例11 | D50g | 麦芽糖糊精(TK-16(DE16),MatsutaniChemical Industry的产品)43g | 酪蛋白Na(酪蛋白钠L,San-Ei GenF.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | 150g | - | 冷冻干燥*1 |
实施例12 | D50g | 麦芽糖糊精(PINEFLOW(DE110),MatsutaniChemical Industry的产品)43g | 酪蛋白Na(酪蛋白钠L,San-Ei GenF.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | - | - | 吸收法*2 |
实施例13 | I50g | 麦芽糖糊精(“Fibersol2C”(DE10),Matsutani ChemicalIndustry的产品)40g | 酪蛋白Na(酪蛋白钠L,San-Ei GenF.F.I.的产品)4.0g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)4.0g | 230g | 儿茶素(“YK-85,YMC的产品)1g | 喷雾干燥 |
*1:采用实施例6中采用的相似方式,区别在于使用表5中所示的原材料,制备水包油类型乳液。将获得的乳液采用液氮冷冻和然后由冷冻干燥器(“EYELAFD-81”,Tokyo Rikakikai的产品)处理,由此制备粉末油脂。
*2:混合除油脂以外的表5中所示的原材料。向获得的混合物中,然后分批加入油脂和将它们混合。在加入完成之后,将混合物搅拌到均匀,由此制备粉末油脂。
表6
粉末油脂的组成 | 制备方法 | ||||||
粉末油脂的制备实施例 | 油脂组合物 | 粉末形成基础物 | 乳化剂 | 水 | 其它物质 | ||
比较例1 | G55g | 麦芽糖糊精(TK-16(DE16),Matsutani ChemicalIndustry的产品)38g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | 230g | - | 喷雾干燥 |
比较例2 | C8.5g | 麦芽糖糊精(TK-16(DE16),Matsutani ChemicalIndustry的产品)84.5g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | 230g | - | 喷雾干燥 |
比较例3 | D90g | 麦芽糖糊精(TK-16(DE16),Matsutani ChemicalIndustry的产品)2.0g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)4.0g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)4.0g | 230g | - | 喷雾干燥 |
比较例4 | H50g | 麦芽糖糊精(TK-16(DE16),Matsutani ChemicalIndustry的产品)43g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | 230g | - | 喷雾干燥 |
比较例5低HLB | A50g | 麦芽糖糊精(TK-16(DE16),Matsutani ChemicalIndustry的产品)43g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)3.5g | 单酸甘油酯(“EXCEL0-95(HLB=3.8),花王株式会社的产品)3.5g | 230g | - | 喷雾干燥 |
比较例6 | A50g | 麦芽糖糊精(TK-16(DE16),Matsutani ChemicalIndustry的产品)43g | 酪蛋白Na(酪蛋白钠L,San-Ei Gen F.F.I.的产品)3.5g | 蔗糖硬脂酸酯(“S-1670(HLB=16),Mitsubishi-Kagaku Foods的产品)3.5g | 400g | - | 喷雾干燥 |
表7
粉末油脂的制备实施例 | 粉末油脂的性能(在制备时) | 贮存稳定性(40℃/75%,2周) | |||||||||||
制备时的粉末性能 | 油含量(%) | 水含量(%) | 在水中的分散状态 | 味道和口感 | 抗氧化的稳定性(hr) | 贮存之后的粉末性能 | 在水中的分散状态 | 气味 | |||||
粒径(μm) | 分散性 | 油浮动 | 粒径(μm) | 分散性 | 油浮动 | ||||||||
实施例1 | B | 21.2 | 3.5 | 3.2 | B | A | B | 6.1 | B | 4.1 | B | A | A |
实施例2 | B | 28.9 | 3.6 | 3.0 | B | A | B | 6.4 | B | 4.0 | B | A | A |
实施例3 | A | 53.4 | 3.0 | 2.8 | A | A | A | 10.8 | A | 3.2 | A | A | A |
实施例4 | A | 68.5 | 3.1 | 3.3 | A | A | A | 12.8 | A | 3.6 | A | A | A |
实施例5 | A | 68.4 | 3.3 | 3.4 | A | A | A | 15.4 | A | 3.8 | A | A | A |
实施例6 | A | 67.7 | 3.3 | 3.5 | A | A | A | 17.1 | A | 3.8 | A | A | A |
实施例7 | A | 57.6 | 3.1 | 4.1 | A | A | A | 11.3 | A | 4.7 | A | A | A |
实施例8 | B | 48.3 | 3.5 | 3.8 | A | A | A | 10.1 | B | 4.3 | A | B | A |
实施例9 | B | 48.1 | 3.4 | 3.6 | A | A | A | 9.4 | B | 4.1 | A | B | A |
实施例10 | B | 47.8 | 4.4 | 3.8 | A | A | A | 11.1 | A | 4.4 | A | A | A |
实施例11 | *1- | 48.4 | 3.3 | 3.3 | A | A | A | 11.5 | A | 4.6 | A | A | B |
实施例12 | *2- | 48.1 | 3.8 | 4.5 | A | B | A | 6.6 | B | 5.6 | A | B | B |
实施例13 | A | 48.2 | 3.7 | 3.6 | A | A | A | 9.8 | A | 4.2 | A | A | A |
*1:冷冻干燥 *2:吸收方法
表8
粉末油脂的制备实施例 | 粉末油脂的性能(在制备时) | 贮存稳定性(40℃/75%,2周) | |||||||||||
制备时的粉末性能 | 油含量(%) | 水含量(%) | 在水中的分散状态 | 味道和口感 | 抗氧化的稳定性(hr) | 贮存之后的粉末性能 | 在水中的分散状态 | 气味 | |||||
粒径(μm) | 分散性 | 油浮动 | 粒径(μm) | 分散性 | 油浮动 | ||||||||
比较例1 | D | 52.7 | 4.2 | 5.1 | B | C | A | 5.4 | D | 21.2 | D | D | C |
比较例2 | B | 8.2 | 3.5 | 3.0 | B | A | C | 10.6 | B | 5.4 | C | B | C |
比较例3 | D | 不稳定的乳液(具有油分离)。由于在喷雾干燥期间油渗出到粉末表面上发生结块。 | |||||||||||
比较例4 | B | 47.6 | 4.8 | 4.3 | B | A | D | 5.1 | C | 7.3 | C | C | C |
比较例5 | B | 47.6 | 4.7 | 4.5 | B | B | D | 5.2 | C | 7.0 | C | C | C |
比较例6 | C | 46.6 | 6.8 | 4.7 | B | A | B | 4.8 | D | 发生结块 | C |
如从表3-8的结果显然的,本发明的粉末油脂显示制备容易,优异的长期贮存稳定性,在水中的良好分散性和令人喜欢的味道和口感。
在下述应用实施例1-7中,使用在实施例6或13和比较例1中获得的粉末油脂制备食品。
应用实施例1(粉末饮料)
制备具有如下组成的粉末饮料。
粉末油脂 70(重量份)
可可粉 10
脱脂乳 8
乳糖 5
粉末糖 5
可可粉 2
在振荡器中加入这样制备的40重量份粉末饮料和200重量份牛奶。通过充分搅拌获得的混合物,制备可可饮料。
应用实施例2(玉米汤粉末)
制备具有如下组成的玉米汤粉末。
粉末油脂 60(重量份)
甜玉米粉 15
脱脂乳 8
乳糖 5
粉末糖 5
玉米淀粉 3
粉末盐 2
谷氨酸钠 1.2
洋葱提取物 0.2
鸡肉提取物 0.2
酵母提取物 0.2
胡椒粉 0.2
在这样制备的40重量份玉米汤粉末中,倾入120重量份沸水,随后充分搅拌,由此制备玉米汤。
应用实施例3(咖啡乳粉末)
制备具有如下组成的咖啡乳粉末。
粉末油脂 80(重量份)
脱脂乳 15
乳糖 5
在100mL水中加入2g市售速溶咖啡,随后在80℃加热。然后,加入和搅拌以上制备的咖啡乳粉末。
应用实施例4(饼干)
由糖混合法混合下述原材料。将获得的混合物辊压成约3-5mm的厚度和然后,采用饼干切割器切割。将获得的片在烘箱中焙烘(在180℃下15分钟),由此制备饼干。
小麦面粉 30(重量份)
粉末油脂 20
鸡蛋 12
起酥油 12
糖 12
麦芽糖 8
奶油(无盐) 4
奶油粉 1.3
膨松剂 0.4
香草香精 0.2
盐 0.1
应用实施例5(片剂)
混合下述原材料,随后压片,由此制备每个为300mg的片剂。
粉末油脂 60(重量份)
结晶纤维素 20
玉米淀粉 10
乳糖 5
葡萄果实香料 2
葡萄果实的粉状果实 2
硬脂酸镁 0.5
硅酸酐 0.5
应用实施例6(营养品颗粒)
混合下述原材料。向获得的混合物中,加入5重量份水作为粘结剂和混合它们,随后在搅拌下造粒,由此制备营养品颗粒。
粉末油脂 80重量份
结晶纤维素 5
玉米淀粉 5
乳糖 5
葡萄果实香料 2
葡萄果实的粉状果实 2
硬脂酸镁 0.5
硅酸酐 0.5
应用实施例7(饼干)
如在应用实施例4中那样,区别在于使用实施例13中获得的粉末油脂,制备饼干。
采用粉末油脂评价采用的相似方式评价应用实施例1-7中获得的食品。结果见表9。
表9
应用实施例 | 在制备时的性能 | 产物的性能 | 贮存稳定性(在40℃下2周) | |||||||
分散性 | 油浮动 | 味道口感 | 贮存之后的产物性能(粉末) | 贮存之后的产物性能(固体) | 分散性 | 油浮动 | 气味 | |||
1(粉末饮料) | 实施例6 | 在实施例6中获得的粉末显示与其它原材料粉末更好的互混性 | A | A | A | A | - | A | A | A |
比较例1 | B | C | A | D | - | C | D | B | ||
2(汤粉末) | 实施例6 | A | A | A | A | - | A | A | A | |
比较例1 | B | C | A | D | - | C | D | B | ||
3(咖啡乳粉末) | 实施例6 | A | A | A | A | - | A | A | A | |
比较例1 | B | C | A | D | - | C | D | B | ||
4(饼干) | 实施例6 | ·在实施例6中获得的粉末显示与其它原材料粉末更好的互混性·在使用实施例6中获得的油脂的产物中,在生面团的焙烘时,从其的油渗出较少。 | - | - | A | - | A | - | - | A |
比较例1 | - | - | B | - | D | - | - | C | ||
5(片剂) | 实施例6 | - | - | A | - | A | - | - | A | |
比较例1 | - | - | B | - | D | - | - | C | ||
6(营养品) | 实施例6 | - | - | A | - | A | - | - | A | |
比较例1 | - | - | B | - | D | - | - | C | ||
7(饼干) | 实施例13 | ·在Ex.13中获得的粉末显示与其它原材料粉末更好的互混性·在使用Ex.13中获得的油脂的产物中,在生面团的焙烘时,从其的油渗出较少。 | - | - | A | - | A | - | - | A |
比较例1 | - | - | B | - | D | - | - | C |
*采用油脂评价采用的相似方式进行应用实施例中的评价,该评价包括在贮存之后产物(以粉末形式)的特性。
*根据下述标准目测观察和评价在贮存之后产物(以粉末形式)的性能。
A:没有油的渗出 B:非常轻微的渗出 C:轻微渗出 D:更多渗出
工业应用性
根据本发明的含甘油二酯的粉末油脂显示良好的味道,和优异的水中分散性和贮存稳定性。此外,当它用于食品时它显示良好的处理用途和加工性能,可容易地用于各种形式的食品。包含此粉末油脂的食品具有良好的味道和贮存稳定性。
Claims (5)
1.一种粉末油脂,其包括如下组分(A),(B)和(C):
(A)15-79.9wt%甘油酯混合物,该混合物包含5-84.9wt%甘油三酯,0.1-5wt%单酸甘油酯和15-94.9wt%甘油二酯并含有作为所有组成脂肪酸的至少50wt%的不饱和脂肪酸;
(B)20-84.9wt%的一种或至少两种选自碳水化合物、蛋白质和肽的粉末形成基础物;
(C)0.1-5wt%水。
2.如权利要求1所述的粉末油脂,其特征在于,基于100重量份组分(A),其进一步包括0.01-5重量份抗氧化剂。
3.如权利要求1或2所述的粉末油脂,其特征在于,基于100重量份组分(A),其进一步包括0.05-20重量份植物甾醇。
4.如权利要求1-3中任意一项所述的粉末油脂,其特征在于,基于100重量份组分(A),其进一步包括0.1-20重量份HLB值为7或更大的乳化剂。
5.一种加工食品,其特征在于包括如权利要求1-4中任意一项所述的粉末油脂。
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- 2002-12-24 JP JP2002372508A patent/JP4157765B2/ja not_active Expired - Fee Related
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2003
- 2003-02-17 CN CNB038041464A patent/CN100396187C/zh not_active Expired - Fee Related
- 2003-02-17 BR BR0307752-7A patent/BR0307752A/pt active IP Right Grant
- 2003-02-17 AU AU2003208010A patent/AU2003208010B2/en not_active Ceased
- 2003-02-17 US US10/502,805 patent/US7141265B2/en not_active Expired - Lifetime
- 2003-02-17 WO PCT/JP2003/001631 patent/WO2003067999A1/en active Application Filing
- 2003-02-17 KR KR1020047012831A patent/KR100906544B1/ko active IP Right Grant
- 2003-02-17 BR BRPI0307752-7A patent/BRPI0307752B1/pt unknown
- 2003-02-17 EP EP03705223.0A patent/EP1476022B1/en not_active Expired - Fee Related
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Also Published As
Publication number | Publication date |
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CN100396187C (zh) | 2008-06-25 |
AU2003208010A1 (en) | 2003-09-04 |
BRPI0307752B1 (pt) | 2018-03-13 |
WO2003067999A1 (en) | 2003-08-21 |
KR100906544B1 (ko) | 2009-07-07 |
BR0307752A (pt) | 2005-02-01 |
KR20040094700A (ko) | 2004-11-10 |
JP4157765B2 (ja) | 2008-10-01 |
JP2003306692A (ja) | 2003-10-31 |
AU2003208010B2 (en) | 2008-02-21 |
US7141265B2 (en) | 2006-11-28 |
US20050123667A1 (en) | 2005-06-09 |
EP1476022A1 (en) | 2004-11-17 |
EP1476022B1 (en) | 2014-01-15 |
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