Search

CN-108244312-B - Emulsion and water-containing chocolate

CN108244312BCN 108244312 BCN108244312 BCN 108244312BCN-108244312-B

Abstract

The present invention relates to emulsions and aqueous chocolate. Specifically, the invention provides an emulsion which contains or consists of vegetable oil, water, a thickening agent and an emulsifying agent, wherein the viscosity of the emulsion at 25 ℃ is 100-210 cp, preferably 130-210 cp, and the stability index change value delta M of the emulsion after being placed at 40 ℃ for 6 hours is 0.1-5. The emulsion can be used for replacing fresh cream in the water-containing chocolate, can solve the problems of high saturated acid content, multiple additive types, poor stability after temperature fluctuation of products and the like in the conventional vegetable fat or animal fat fresh cream, and can achieve consistent or even better texture and taste with the fresh cream when the emulsion is used in the water-containing chocolate.

Inventors

  • CHEN CUNHONG
  • ZHANG HONG
  • ZHANG LINGZHI
  • SHI MINGWEI

Assignees

  • 嘉里特种油脂（上海）有限公司

Dates

Publication Date
20260505
Application Date
20161229

Claims (20)

  1. 1. An emulsion is characterized in that the emulsion contains or consists of vegetable oil, water, a thickening agent and an emulsifying agent, wherein: the viscosity of the emulsion at 25 ℃ is 100-210 cp, and the stability index change value delta M after the emulsion is placed at 40 ℃ for 6 hours is 0.1-5; In the vegetable oil, the content of all saturated fatty acids with carbon number of 4-24 is 45-80%, the solid fat content at 10 ℃ is 30-90%, the solid fat content at 20 ℃ is 2-70%, and the solid fat content at 30 ℃ is 0-15% based on the total weight of all fatty acids in the oil; the HLB value of the emulsifier is in the range of 7-13, and the emulsifier is a compound mixture of monoglyceride with an HLB of 3.8 and sucrose ester with an HLB of 9-16; The emulsion comprises, by total weight of the emulsion, 20-40% of vegetable oil, 40-65% of water and 0.4-1% of emulsifier; The thickener is sodium caseinate and modified starch, wherein the content of the sodium caseinate is 0.2-0.8%, the content of the modified starch is 1.5-2.5%, and the total content of the thickener is 1.7-3% based on the total weight of the emulsion.
  2. 2. The emulsion of claim 1, wherein the emulsion has a viscosity of 130 to 210cp at 25 ℃.
  3. 3. The emulsion of claim 1, wherein the vegetable oil and fat satisfies one or more of the following conditions: (1) The content of all saturated fatty acids with carbon number of 4-24 is 45-75% based on the total weight of all fatty acids in the grease; (2) The solid fat content at 10 ℃ is 34-80%; (3) 3-60% solid fat at 20 ℃, and (4) The solid fat content at 30 ℃ is 0-10%; (5) The vegetable oil is selected from edible vegetable oil, fractionation product of edible vegetable oil and modified product of edible vegetable oil; (6) The vegetable oil is selected from one or more of palm oil extract, transesterified palm oil, palm kernel oil and its fraction, coconut oil, soybean oil, sunflower oil, rapeseed oil, cottonseed oil, corn oil, rice bran oil, fish oil, sesame oil, shea butter, cocoa butter, illipe, olive oil and peanut oil.
  4. 4. An emulsion according to claim 3, wherein the vegetable oil has a solid fat content of 3 to 55% at 20 ℃ and/or is the transesterification product of an edible vegetable oil.
  5. 5. An emulsion according to claim 3, wherein the vegetable oil is selected from palm oil extracts, transesterified palm oil and palm kernel oil and fractions thereof.
  6. 6. The emulsion of claim 1, wherein the vegetable fat has a carbon number of 4 to 24 and a total saturated fatty acid content of 65 to 75%, a solid fat content of 70 to 80% at 10 ℃, a solid fat content of 50 to 60% at 20 ℃, and a solid fat content of 3 to 8% at 30 ℃.
  7. 7. The emulsion of claim 6, wherein the vegetable oil comprises or consists of transesterified palm oil and palm kernel oil fractionated stearin.
  8. 8. The emulsion of claim 7, wherein the transesterified palm oil is transesterified from palm fraction oil having an IV of 55 to 60 g i 2 /100 g and a melting point of 35 to 36 ℃.
  9. 9. The emulsion of claim 7, wherein the palm kernel oil fractionated stearin has an IV of 4 to 8 g i 2 /100 g.
  10. 10. The emulsion of claim 7, wherein the mass ratio of the transesterified palm oil to the palm kernel oil fractionated stearin is 3-5:5-7.
  11. 11. The emulsion of claim 1, wherein the vegetable fat has a carbon number of 4 to 24 and a total saturated fatty acid content of 50 to 60%, a solid fat content of 65 to 75% at 10 ℃, a solid fat content of 35 to 45% at 20 ℃, and a solid fat content of 3 to 6% at 30 ℃.
  12. 12. The emulsion of claim 11, wherein the vegetable fat comprises or consists of a melting point fraction PMF in palm oil.
  13. 13. The emulsion of claim 12, wherein the palm oil medium melting point fraction PMF has an IV of 43 to 48 g i 2 /100 g.
  14. 14. The emulsion according to claim 1, wherein the vegetable fat has a carbon number of 4 to 24, a total saturated fatty acid content of 45 to 55%, a solid fat content of 50 to 60% at 10 ℃, a solid fat content of 25 to 35% at 20 ℃, and a solid fat content of 6 to 10% at 30 ℃.
  15. 15. The emulsion of claim 14, wherein the vegetable oil comprises or consists of transesterified palm oil and a melting point fraction of palm oil.
  16. 16. Emulsion according to claim 15, wherein the transesterified palm oil is a palm fraction oil transesterified with an IV of 55-60 g i 2 /100 g, with a melting point of 35-36 ℃.
  17. 17. The emulsion of claim 15, wherein the IV of the melting point fraction of palm oil is 42 to 48g i 2 /100 g.
  18. 18. The emulsion of claim 15, wherein the mass ratio of transesterified palm oil to the melting point fraction of palm oil is 6-8:2-4.
  19. 19. The emulsion according to claim 1, wherein the vegetable fat has a carbon number of 4 to 24, a total saturated fatty acid content of 45 to 50%, a solid fat content of 30 to 40% at 10 ℃, a solid fat content of 3 to 6% at 20 ℃, and a solid fat content of 0 to 3% at 30 ℃.
  20. 20. The emulsion of claim 19, wherein the vegetable oil comprises or consists of palm fraction oil.

Description

Emulsion and water-containing chocolate Technical Field The invention relates to an emulsion and an aqueous chocolate. Background Chocolate is prepared from sugar, cocoa powder, cocoa butter, milk powder, etc. by premixing, grinding, refining, and regulating temperature or non-regulating temperature. Wherein cocoa butter, milk fat and the like form an oil phase, and sugar powder, cocoa powder, milk powder and the like are uniformly dispersed in the oil phase through a grinding and refining process to form chocolate suspension slurry with certain granularity. Generally, the moisture content of chocolate before conching is about 1%, and the moisture content of chocolate after conching is reduced to 1%. Controlling the moisture content of chocolate is important for controlling the rheological properties of the slurry, such as viscosity, allowing smooth pumping of the slurry, and for controlling the quality of the final product, such as reducing the formation of large lumps of particles in the chocolate, resulting in poor mouthfeel of the chocolate. However, the advent of aqueous chocolate breaks the concept of traditional chocolate. A large amount of water is added to chocolate in the form of whipped cream or whole milk, forming ganacol (Ganache). Generally, the gana is applied in the form of a soft center in truffle chocolate or as a decoration for candy chocolate. The sweet license made of dark chocolate and light cream is the most traditional method, and along with the diversification of the formula of chocolate products in recent years, the sweet license with different hardness can be prepared by adding rum and fruit juice into the formula, changing the dark chocolate into white chocolate, adding milk, changing the proportion of the light cream and the chocolate, and can also be called raw chocolate (Nama Chocolate-chocolate material is more than or equal to 60%, stream is more than or equal to 10%, water is more than or equal to 10%) or truffle chocolate. The cream or fresh cream is used in water-containing chocolate, the fat content of the cream or fresh cream is about 40%, the fat in the animal oil-based cream is mainly cream, and the fat in the vegetable oil-based fresh cream is mainly lauric acid-based fat or is mixed with palm oil, rapeseed oil and the like for transesterification. The content of saturated fatty acid in milk fat is about 65%, and the content of saturated fatty acid in the fresh vegetable fat cream is as high as 80-90%. Saturated fatty acids are often found in animal fats and milk fat, with a high cholesterol content. Intake of excessive saturated fatty acids results in increased activity of 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase in the liver, leading to increased cholesterol synthesis. From the label of the commercial fresh cream or the vegetable fat fresh cream product, the emulsifier and the stabilizer, such as the mono-glycerol fatty acid ester, the diglycerol fatty acid ester, the polyoxyethylene sorbitan monooleate, various colloid compounding, microcrystalline cellulose and the like, are added, and the additive types are more than 6. Commercial cream or fresh milk oil is classified as either low temperature storage or normal temperature storage. For the low-temperature storage type light cream, if a cold chain cannot be provided in the storage and transportation process in summer, layering, viscosity increase, agglomeration, flocculation and the like of the product are easy to occur, and for the normal-temperature storage type light cream, the low temperature in winter, the viscosity of the product is increased due to the fact that grease in the light cream is easy to crystallize, and the product can be poured out after being reheated in use. These show that the stability and the service performance of conventional margarine are affected to some extent after temperature fluctuation during storage and transportation. Therefore, it is known that lowering the saturated acid content of the whipped cream or the fresh cream in the aqueous chocolate, reducing the types of additives, and improving the stability of the whipped cream or the fresh cream emulsion are necessary to promote low-back low-saturation, clean the label of the product, improve the stability of the product, and the like. Disclosure of Invention The invention aims to provide an emulsion which can replace fresh cream and is used in water-containing chocolate. The invention can solve the problems of high saturated acid content, various additive types, poor stability of the product after temperature fluctuation and the like of the conventional vegetable fat or animal fat fresh cream. After the emulsion is applied to the aqueous chocolate, the product has better texture and taste. The emulsion disclosed by the invention contains or consists of vegetable oil, water, a thickening agent and an emulsifying agent, wherein the viscosity of the emulsion at 25 ℃ is 100-210 cp, preferably 130-210 cp, and the stability