CN109938115B - Oil-water composition and use thereof - Google Patents
Oil-water composition and use thereof Download PDFInfo
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Abstract
The present invention relates to oil and water compositions and uses thereof. The oil-water composition contains casein and whey protein, wherein the content of the casein is 0.2-2.6% of the total weight of the oil-water composition, and the content of the whey protein is 0.04-2.5% of the total weight of the oil-water composition. The oil-water composition has good emulsifying effect, is resistant to high-temperature baking and low-temperature freeze thawing, does not leak oil or collapse, and can be directly used for the filling of baked products, candy chocolate and the like after being taken out under the refrigeration condition without beating.
Description
Technical Field
The present invention relates to an oil-in-water type oil-water composition and use thereof.
Background
The Kashida is a baking raw material with wide application, and can be used in decoration, filling, candy and dough stirring of baked products. The common raw materials include flour, sugar, oil, water, milk, egg, etc. The home-made custard sauce generally uses milk, is ready to use and has short shelf life. However, industrial production of Kashidada requires a long shelf life, and is prone to oil leakage, rough tissue and other problems. Most of the Kashida sauces on the market have the problems of paste taste, poor mouth melting property and the like.
Disclosure of Invention
The invention mainly provides an oil-water composition which can be widely used in decoration, filling, candy and dough stirring of baked products. The oil-water composition of the invention ensures that the custard sauce has better mouthfeel and emulsion stability, and solves the problem that the common sandwich (decorative) margarine or shortening cannot resist high temperature baking; the foaming is not needed, the operation process is simplified, and the foam plastic can be directly used after being taken out under the refrigeration condition; meanwhile, the fat content of the product is reduced, so that the product is healthier.
The oil-water composition contains casein and whey protein, wherein the content of the casein is 0.2-2.6% of the total weight of the emulsion, and the content of the whey protein is 0.04-2.5% of the total weight of the emulsion.
In one or more embodiments, the weight ratio of casein to whey protein in the oil and water composition is less than 4, preferably less than 2, more preferably less than 1, and most preferably between 0.2 and 0.8.
In one or more embodiments, the whey protein in the oil and water composition is from the following whey protein powder: dissolving 5wt% of whey protein powder in water solution at 50 deg.C for 10min, and measuring that the particles with particle size less than 2 μm account for more than 90% of all particles, the particles with particle size less than 1 μm account for more than 92% of all particles, and the average particle size is less than 1 μm; and 5wt% of whey protein powder, stirring at 85 ℃ for 10min, and measuring that the particles with the particle size of less than 2 mu m account for more than 85% of all particles, the particles with the particle size of less than 1 mu m account for more than 90% of all particles, and the average particle size is less than 1 mu m.
In one or more embodiments, the oil and water composition comprises whey protein powder and milk powder, wherein the whey protein powder and milk powder are present in an amount such that the oil and water composition has a casein content of 0.2-2.6% by weight of the total emulsion and a whey protein content of 0.04-2.5% by weight of the total emulsion; preferably, the whey protein powder 5wt% aqueous solution is dissolved at 50 ℃ for 10min, particles with a particle size of less than 2 μm account for more than 90% of all particles measured, particles with a particle size of less than 1 μm account for more than 92% of all particles measured, and the average particle size is less than 1 μm, and the whey protein powder 5wt% aqueous solution is stirred at 85 ℃ for 10min, and particles with a particle size of less than 2 μm account for more than 85% of all particles measured, particles with a particle size of less than 1 μm account for more than 90% of all particles measured, and the average particle size is less than 1 μm.
In one or more embodiments, the oil or fat in the oil-water composition comprises a mixture of one or more of palm oil and its fractionation products, lauric oils and their fractionation products, animal oils and fats, and liquid vegetable oils and fats.
In one or more embodiments, the liquid vegetable oil comprises soybean oil, sunflower oil, high oleic sunflower oil, corn oil, coconut oil, rapeseed oil, canola oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, tung seed oil, linseed oil, castor oil, safflower seed oil, camellia seed oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, zanthoxylum seed oil, almond oil, wheat germ oil, and perilla seed oil. Any one or a mixture of any more of these liquid vegetable oils may be used.
In one or more embodiments, the fat comprises soybean oil and palm Olein (OL) in a weight ratio of 12:1 to 5:1.
in one or more embodiments, the fat and oil further comprises 0.5-10% by weight of ester-exchanged fat and oil based on the total weight of the fat and oil, preferably ester-exchanged fat and oil selected from palm-based fat and/or its fraction and lauric acid-based fat and oil and/or its fraction.
In one or more embodiments, the miscella composition further comprises starch, a colloid, a sweetener, water, optionally a flavor, and optionally a food additive.
In one or more embodiments, the starch is present in an amount of 2 to 10% by weight of the total oil and water composition.
In one or more embodiments, the starch is a modified starch.
In one or more embodiments, the colloid is present in an amount of 0.05 to 5 percent based on the total weight of the oil and water composition.
In one or more embodiments, the colloid is selected from the group consisting of: one or more of carrageenan, locust bean gum, xanthan gum, pectin, agar, gum arabic, gellan gum, and gelatin.
In one or more embodiments, the sweetener is present in an amount from 5 to 40% by weight of the total oil and water composition.
In one or more embodiments, the water is present in an amount of 30 to 60 percent based on the total weight of the oil and water composition.
In one or more embodiments, the oil and water composition includes an oil phase and an aqueous phase, wherein the oil phase comprises 10 to 30% of the emulsion and the aqueous phase comprises 70 to 90% of the emulsion by weight.
In one or more embodiments, the aqueous phase comprises:
starch: 2 to 10 percent;
colloid: 0.01 to 5 percent, such as 0.02 to 5 percent or 0.05 to 5 percent;
sweetener: 5 to 40 percent;
water: 30 to 60 percent;
whey protein powder: 0.1-5%, such as 0.1-3% or 0.1-2.5%;
milk powder: 3 to 15 percent; and
flavor substance: 0 to 10 percent;
the weight percentage is calculated by the total weight of the oil-water composition.
Drawings
FIG. 1: photograph of sample before baking. From left to right are example 1, comparative example 1 and comparative example 2, respectively.
FIG. 2: photograph of the sample after baking. From left to right are example 1, comparative example 1 and comparative example 2, respectively.
Detailed Description
It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features specifically described below (e.g., examples) may be combined with each other to constitute a preferred embodiment.
The present invention provides an oil and water composition that may be referred to as cassidata, marburg, custard, and the like. The oil-water composition can be widely used as baked goods or candy chocolate filling and decoration. The oil-water composition has good emulsion stability and good taste, and can resist high temperature baking and low temperature freeze thawing. Compared with common sandwich (decorative) margarine or shortening, the problem of no high temperature resistant baking is solved; the foaming is not needed, the operation process is simplified, and the product can be directly used after being taken out under the refrigeration condition; meanwhile, the fat content of the product is reduced, so that the product is healthier.
The oil-water composition contains casein and whey protein, wherein the content of the casein is 0.2-2.6% of the total weight of the emulsion, and the content of the whey protein is 0.04-2.5% of the total weight of the emulsion. Preferably, the weight ratio of casein to whey protein in the oil and water composition is less than 4, preferably less than 2, more preferably less than 1, most preferably between 0.2 and 0.8.
In the present invention, the whey protein in the oil-water composition can be provided by whey protein powder and milk powder. Typically, about 80wt% of the whey protein powder is whey protein and about 4wt% of the milk powder is whey protein.
It is particularly preferred to use whey protein powder having the following characteristics: dissolving 5wt% whey protein powder in water solution at 50 deg.C for 10min, and measuring that the particles with particle diameter less than 2 μm account for more than 90% of all particles, the particles with particle diameter less than 1 μm account for more than 92% of all particles, and the average particle diameter is less than 1 μm; and 0.5wt% of whey protein powder in water solution at 85 ℃ and stirring for 10min, wherein the particles with the particle size of less than 2 mu m account for more than 85% of all particles, the particles with the particle size of less than 1 mu m account for more than 90% of all particles, and the average particle size is less than 1 mu m.
In the present invention, the casein in the oil and water composition may be provided by milk powder. Typically, about 16wt% of the ingredients in milk powder are casein.
In certain embodiments, the oil and water composition comprises whey protein powder and milk powder, wherein the whey protein powder and milk powder are present in an amount such that the oil and water composition has a casein content of 0.2-2.6% by weight of the total weight of the emulsion and a whey protein content of 0.04-2.5% by weight of the total weight of the emulsion; preferably, the whey protein powder is dissolved in 5wt% water solution at 50 ℃ for 10min, particles with the particle size of less than 2 μm account for more than 90% of all particles, particles with the particle size of less than 1 μm account for more than 92% of all particles, and the average particle size is less than 1 μm, and the whey protein powder is stirred in 5wt% water solution of protein at 85 ℃ for 10min, and particles with the particle size of less than 2 μm account for more than 85% of all particles, particles with the particle size of less than 1 μm account for more than 90% of all particles, and the average particle size is less than 1 μm.
The oil and fat in the oil-water composition of the present invention may contain one or a mixture of more of palm oil and its fractionated product, lauric acid-based oil and its fractionated product, animal oil and fat, and liquid vegetable oil and fat. The oil can be various oils commonly used in custard sauce.
The liquid vegetable oil may include soybean oil, sunflower seed oil, high oleic sunflower seed oil, corn oil, coconut oil, rapeseed oil, canola oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, tung seed oil, linseed oil, castor oil, safflower seed oil, camellia seed oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, zanthoxylum seed oil, almond oil, wheat germ oil, and perilla seed oil. Any one or a mixture of any plurality of these liquid vegetable oils may be used. In certain embodiments, the present miscella compositions comprise soybean oil and palm Olein (OL) in a weight ratio of 12:1 to 5:1, e.g., 10:1 to 8:1.
the fat or oil in the oil-water composition of the present invention may further contain a transesterified fat or oil in an amount of 0.5 to 10% by weight based on the total weight of the fat or oil, preferably a transesterified fat or oil selected from palm-based fats and/or fractions thereof and lauric-acid-based fats and/or fractions thereof.
The palm oil and its fraction can be palm stearin, liquid palm oil or their mixture; the lauric fats and/or their fractionated products may be Palm Kernel Oil (PKO), liquid Palm Kernel Oil (PKOL), coconut oil or mixtures thereof. It is known in the art that the fatty acids in palm oils and their fractionation products are mainly palmitic acid, and the fatty acids in lauric acids oils and their fractionation products are mainly lauric acid.
Transesterification can be carried out using methods well known in the art, including chemical transesterification and enzymatic transesterification. The chemical ester exchange comprises adding a catalyst into grease at 60-120 ℃, reacting for 15-60 minutes under vacuum, washing with water until the pH value is neutral after the reaction is stopped, and drying to obtain the ester exchange grease. The catalyst may be sodium methoxide, or NaOH or a mixture of alkali metal and glycerol. The catalyst is generally used in an amount of 0.1 to 2wt%, for example 0.1 to 0.5% based on the total weight of the grease.
Alternatively, the enzymatic transesterification may be carried out in the presence of a transesterification enzyme. For example, a packed column packed with the transesterification enzyme may be used. Or heating the raw material grease to 40-60 ℃, adding ester exchange enzyme accounting for 0.1-2 wt% of the total weight of the grease, reacting for 30-120 minutes under vacuum, stopping the reaction, washing the obtained product until the pH value is neutral, and performing centrifugal separation to obtain the ester exchange grease. Suitable transesterification enzymes include various commercially available immobilized enzymes or fermentation broths thereof. Such as lipozyme TL IM, lopozyme RM and the like from Novozymes (Novozymes), japan Nakan Enzyme products Kabushiki Kaisha (AMANO Enzyme), or a fermentation broth thereof.
After the completion of the transesterification, the transesterified fat or oil may be further treated according to a conventional fat or oil refining procedure, for example, by deodorization treatment or the like.
The transesterified fats and oils used in the present invention can be prepared by themselves by known transesterification methods, or commercially available transesterified fats and oils meeting the requirements of the present invention can be used directly for the present invention.
The oil and water composition of the present invention may also contain other components commonly contained in custard sauce, including but not limited to emulsifiers, starch, colloids, sweeteners, water, optional flavors and optional food additives.
The emulsifier may be one or more of emulsifiers conventionally used in the food field, particularly custard sauce, including but not limited to sucrose esters, phospholipids, glycerol monostearate, sorbitan fatty acid esters, polyglycerol polyricinoleate and mono-and diglycerol fatty acid esters. The content of the emulsifier is usually less than or equal to 1.0 percent based on the total weight of the emulsion. In certain embodiments, the oil and water compositions of the present invention do not contain an emulsifier.
The starch may be derived from corn, waxy corn, potato, wheat, tapioca, etc. The starch may be a modified starch. The content of starch is 2-10% of the total weight of the oil-water composition. Modified starches known in the art for use in the food arts, particularly for custard sauce, may be used in the present invention, including but not limited to physically modified starches, chemically modified starches, enzymatically modified starches, and complex modified starches. Specifically, modified starches include, but are not limited to, acid-modified starches, oxidized starches, esterified starches, etherified starches, crosslinked starches, and graft copolymerized modified starches. Preferably, the modified starch is hydroxypropyl distarch phosphate.
The colloid can be various edible colloids, and can be selected from: one or more of carrageenan, locust bean gum, xanthan gum, pectin, agar, acacia gum, gellan gum and gelatin. The content of the colloid is 0.01-5%, such as 0.02-5% or 0.05-5% of the total weight of the oil-water composition.
The sweetener can be sugar in various forms, such as maltose syrup, high fructose syrup, white sugar, etc. The sweetening agent is generally present in an amount of 5 to 40% by weight, based on the total weight of the water-in-oil emulsion-water-in-oil emulsion.
The water content is 30-60% by total weight of the oil-water composition.
The flavoring substance can be fruit, such as apple, orange, strawberry, peach, etc.; or nuts such as chestnut, almond, walnut, etc.; and also vegetables such as tomato, carrot, sweet potato, etc.; or herbs such as vanilla and mint. It can be processed into a puree, jam, filling, etc. for addition to the oil and water composition described herein. In certain embodiments, the flavor material further comprises egg yolk, chocolate, coffee, black tea, souring materials, spices, and the like. Different types of flavors can be added depending on the specific use of the oil and water composition. The flavor material is typically present in an amount of 0 to 10% by weight of the total oil and water composition.
Food additives may include antioxidants, thickeners, flavoring agents, and the like. In certain embodiments, a suitable amount of common salt may be added.
The oil-water composition comprises an oil phase and a water phase, wherein the oil phase accounts for 10-30% of the weight of the emulsion, and the water phase accounts for 70-90% of the weight of the emulsion. The oil phase is primarily the oil component of the emulsion and, in certain embodiments, contains a minor amount of an emulsifier.
In certain embodiments, the aqueous phase comprises:
starch: 2 to 10 percent;
colloid: 0.01 to 5 percent, such as 0.02 to 5 percent or 0.05 to 5 percent;
a sweetening agent: 5 to 40 percent;
water: 30 to 60 percent;
whey protein powder: 0.1 to 5 percent, such as 0.1 to 3 percent or 0.1 to 2.5 percent;
milk powder: 3 to 15 percent; and
flavor substance: 0 to 10 percent;
the weight percentage is calculated by the total weight of the oil-water composition.
The oil and water composition of the present invention can be prepared by a conventional method. For example, the oil-water composition of the present invention can be prepared by stirring, dissolving and dispersing the powder in water, slowly adding the oil phase, shearing and homogenizing, gelatinizing the homogenized emulsion in water bath, and cooling.
The oil and water composition of the present invention can be used as a center or decoration for food. Thus, the present invention also provides a filling or decoration comprising or made from the oil and water composition described herein. The filling or decoration of the invention is particularly useful as a filling or decoration for bakery or confectionery chocolate.
In certain embodiments, the present invention also provides a custodian product comprising 0.2 to 2.6% casein and 0.04 to 2.5% whey protein, by total weight of the custodian product. Preferably, the raw materials for preparing the Kashida product comprise 0.1-5% of whey protein powder and 3-15% of milk powder, wherein the whey protein powder accounts for 0.1-3% or 0.1-2.5% of the total weight of all the raw materials. More preferably, the whey protein powder has the following characteristics: dissolving the mixture in 5wt% water solution at 50 deg.C for 10min to obtain particles with particle size less than 2 μm accounting for 90% of all the particles, particles with particle size less than 1 μm accounting for 92% of all the particles, and average particle size less than 1 μm, stirring the mixture in 5wt% water solution of protein at 85 deg.C for 10min to obtain particles with particle size less than 2 μm accounting for 85% of all the particles, particles with particle size less than 1 μm accounting for 90% of all the particles, and average particle size less than 1 μm. Preferably, the custard product is prepared from the oil and water composition of the present invention.
In certain embodiments, the invention also provides the use of whey protein powder or whey protein powder and milk powder in the preparation of an emulsion for use as a center or decoration of a bakery or confectionery chocolate, wherein the emulsion has at least one or more of the following characteristics: high temperature baking resistance, low temperature freeze thawing resistance, no oil leakage, no collapse and no need of fermentation. Preferably, the whey protein powder has the following characteristics: dissolving the mixture in 5wt% water solution at 50 deg.C for 10min to obtain particles with particle size less than 2 μm accounting for 90% of all the particles, particles with particle size less than 1 μm accounting for 92% of all the particles, and average particle size less than 1 μm, stirring the mixture in 5wt% water solution of protein at 85 deg.C for 10min to obtain particles with particle size less than 2 μm accounting for 85% of all the particles, particles with particle size less than 1 μm accounting for 90% of all the particles, and average particle size less than 1 μm. Preferably, in the application, the content of the whey protein powder and the milk powder is such that the casein content in the emulsion is 0.2-2.6% of the total weight of the emulsion, and the content of the whey protein is 0.04-2.5% of the total weight of the emulsion.
In certain embodiments, the present invention also provides a method of improving or preparing a custard product resistant to high temperature baking and low temperature freeze-thaw properties, the method comprising the step of preparing the custard product using whey protein powder and milk powder, wherein the whey protein powder has the following characteristics: the 5wt% aqueous solution is dissolved for 10min at 50 ℃, and the particles with the particle size of less than 2 μm account for more than 90% of all the particles, the particles with the particle size of less than 1 μm account for more than 92% of all the particles, and the average particle size is less than 1 μm, and the 5wt% aqueous solution of the protein is stirred for 10min at 85 ℃, and the particles with the particle size of less than 2 μm account for more than 85% of all the particles, the particles with the particle size of less than 1 μm account for more than 90% of all the particles, and the average particle size is less than 1 μm. Preferably, in the method, the whey protein powder and the milk powder are used in such amounts that the casein content of the custard product is 0.2-2.6% and the whey protein content is 0.04-2.5% of the total weight of the custard product. In certain embodiments, the whey protein powder is present in the process in an amount of 0.1 to 5%, such as 0.1 to 3% or 0.1 to 2.5% by weight of the total weight of the starting material from which the custard product is prepared; the content of the milk powder is 3-15%.
Generally, the method includes the steps of preparing an emulsion using the whey protein powder and milk powder, such as stirring a mixture of powder and water, dissolving and dispersing the powder in water, adding an oil component, homogenizing, gelatinizing, cooling, etc., thereby preparing the custard product.
The sandwich made of the oil-water composition of the invention is resistant to high-temperature baking and low-temperature freeze thawing, can be directly used as the sandwich, decoration and the like of baked products, and has the following advantages compared with the prior art:
1. the emulsification effect is good: the sample is resistant to high-temperature baking and low-temperature freeze thawing without adding an emulsifier, and has no oil leakage or collapse. The sample is still fine after being baked at high temperature, and can be conveniently used for stuffing wrapping, surface decoration and the like of baked products.
2. The mouthfeel is good: the invention has light and smooth mouthfeel and is not greasy.
3. In the aspect of application: the oil-water composition can be directly used for filling of baked goods, candy chocolate and the like after being taken out under the refrigeration condition without being developed.
4. In terms of nutrition: the oil-water composition has the oil content which is obviously lower than that of the conventional sandwich product, meets the requirement of low fat, does not use hydrogenated oil containing trans-acid, and is healthier.
The invention will be elucidated hereinafter by means of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the present invention.
The raw oils used in the examples were all purchased from special fat and oil (Shanghai) of Jia Li, inc., and the transesterified fat was prepared by chemical transesterification method, as referred to Mengzong ("beef tallow based plastic fat sanding mechanism and inhibition research", wuxi: jiangnan university 2011, P67-68).
Other methods and materials used in the examples are conventional methods and materials, and are commercially available.
Preparation examples
The oil and water compositions of examples 1-6 and comparative examples 1-5 were prepared according to the formulations shown in table 1 below (the data in the table are in weight percent based on the total weight of the emulsion). The specific processing technology comprises the following steps: dissolving concentrated whey protein powder and whole milk powder in water, and stirring in water bath at 50 deg.C for 15min. Mixing white sugar and locust bean gum, adding into the above emulsion, and stirring for 10min under heat preservation. Mixing modified starch, citric acid, potassium sorbate and salt, adding into the above emulsion, and stirring for 10min. Adding the oil phase, shearing with a Silverson shearing machine at 7000rpm for 1min, passing the emulsion through RVA homogenizer at 200/40bar, stirring the obtained emulsion in boiling water bath for gelatinization for 20min, bagging, and cooling with ice water.
TABLE 1
Note: whey protein content = concentrated whey protein powder x 80% + milk powder x 20% × 20%; casein content = milk powder × 20% × 80%.
A5% aqueous solution of each of the concentrated whey protein powders was stirred at 50 ℃ for 10 minutes and then the particle size was measured, or stirred at 85 ℃ for 10 minutes and then the particle size was measured. The concentrated whey protein powder is commercially available.
The results are shown in tables 2 and 3 below.
TABLE 2
TABLE 3
Test example 1
Putting a certain amount of sample into a piping bag, extruding into strips, placing on a baking tray, placing into an oven preheated at 180 deg.C, baking for 5min, taking out, and observing shape retention, emulsion stability and taste of the sauce.
Taking a certain amount of sample, extruding into strips, putting into a refrigerator, freezing and storing at-18 ℃ for 3 weeks, taking out the sample, putting into a 10 ℃ constant temperature box for 20 hours, and observing the oil-water separation condition on the surface of the sample.
In the shape retention results, "5" score means good shape retention, slight deformation, no collapse; the "4" score indicates good shape retention, slight deformation, no collapse; "3" score indicates slight deformation with collapse; the "2" score indicates that the collapse deformation is relatively severe; a score of "1" indicates complete collapse deformation.
In the emulsion stability results, a score of "5" indicates no oil leakage; "4" means very little oil by hand touch; a score of "3" indicates a distinct oil droplet; "2" represents a large number of oil droplets; the score of "1" indicates that the oil leakage is serious and the oil and water are basically separated.
In the mouthfeel evaluation results, a score of "5" indicates a smooth mouthfeel; the score of "4" indicates that the mouthfeel is slightly rough; the 3 score indicates that the mouthfeel is obviously rough; the score of "2" indicates that the mouthfeel is obviously rough; the score "1" indicates a rough mouthfeel.
In the freeze-thaw stability evaluation results, a score of "5" indicates that no oil or water was separated out at all from the surface of the sauce; the score of "4" indicates that little oil or water is separated out from the surface of the sauce; the score of "3" indicates that the sauce has obvious oil or water separated out from the surface; the "2" score indicates that a large amount of oil or water is precipitated from the surface of the sauce; the '1' score indicates that the sauce oil or water is separated out seriously and the sauce structure is seriously damaged.
The results are shown in Table 5 below.
TABLE 5
The present test example examined the effect of whey protein and casein content on the cassidata. The result shows that the whey protein has good emulsifying effect, and the emulsifying effect of the sample is also good without adding an emulsifying agent. The shape retention of the sample added with much whey protein is good, and the sample does not leak oil after being baked. The emulsification effect of casein is poor, a sample with much casein is easy to collapse and deform after being baked, but the casein is high-temperature-resistant to baking, and the taste is still fine and smooth after being baked. Through the reasonable matching of the whey protein and the casein, the grease composition sample with high-temperature baking resistance and good mouth melting property can be produced.
Test example 2
The oil and water compositions of comparative examples 6-9 were prepared according to the formulation shown in Table 6 below (data in the table are in parts by weight). The specific processing technology comprises the following steps: dissolving concentrated whey protein powder and whole milk powder in water, and stirring in water bath at 50 deg.C for 15min. Mixing white sugar and locust bean gum, adding into the above emulsion, and stirring for 10min under heat preservation. Mixing modified starch, citric acid, potassium sorbate and salt, adding into the above emulsion, and stirring for 10min. Adding oil phase, shearing with Silverson shearer at 7000rpm for 1min, passing the emulsion through RVA homogenizer at 200/40bar, stirring the obtained emulsion in boiling water bath for gelatinizing for 20min, bagging, and cooling with ice water.
The particle size of the concentrated whey protein powder was varied as shown in tables 2 and 3.
A double-blind evaluation experiment was performed on the flavor of the samples by 15 testers, and the samples were rated and scored according to a score of 1 to 5, and the average score was taken.
Evaluation criteria: and 5, dividing: the milk has outstanding taste and no unpleasant taste of whey protein powder; and 4, dividing: the milk has outstanding taste and basically has no bad taste of whey protein powder; 3: the whey protein powder has a milk taste, is not prominent, and obviously has the bad flavor of whey protein powder; 2: the milk taste is not obvious, and the bad flavor of the whey protein powder is prominent; 1: has no milk taste, and has outstanding bad flavor of whey protein powder.
The evaluation results are shown in Table 6.
TABLE 6
Claims (38)
1. An oil-water composition contains casein and whey protein, wherein the content of the casein is 0.2-2.6% of the total weight of the composition, the content of the whey protein is 0.04-2.5% of the total weight of the composition, and the weight ratio of the casein to the whey protein in the oil-water composition is less than 4; wherein the oil-water composition contains whey protein powder and milk powder, wherein the whey protein powder and the milk powder are contained in such a way that the casein content in the oil-water composition is 0.2-2.6% of the total weight of the composition, and the whey protein content is 0.04-2.5% of the total weight of the composition; wherein, the 5wt% aqueous solution of the whey protein powder is dissolved for 10min at 50 ℃, the particles with the particle size less than 2 μm account for more than 90% of all the particles, the particles with the particle size less than 1 μm account for more than 92% of all the particles and the average particle size is less than 1 μm, the 5wt% aqueous solution of the whey protein powder is stirred for 10min at 85 ℃, and the particles with the particle size less than 2 μm account for more than 85% of all the particles, the particles with the particle size less than 1 μm account for more than 90% of all the particles and the average particle size is less than 1 μm; the oil-water composition comprises an oil phase and a water phase, wherein the oil phase accounts for 10-30% of the weight of the composition, and the water phase accounts for 70-90% of the weight of the composition.
2. The oil and water composition of claim 1, wherein the weight ratio of casein to whey protein in the oil and water composition is less than 2.
3. The oil and water composition of claim 1, wherein the weight ratio of casein to whey protein in the oil and water composition is less than 1.
4. The oil and water composition of claim 1, wherein the weight ratio of casein to whey protein in the oil and water composition is from 0.2 to 0.8.
5. The oil and water composition according to any one of claims 1 to 4, wherein the oil or fat in the oil and water composition contains: one or more of animal fat and oil and liquid vegetable fat and oil; and optionally ester-exchanged oil in an amount of 0.5 to 10% by weight based on the total weight of the oil components.
6. The oil-water composition according to claim 5, wherein the oil or fat in the oil-water composition contains: palm oil and its fractionation product, lauric acid oil and its fractionation product; and optionally transesterified fats and oils in an amount of 0.5 to 10% by weight based on the total weight of the fat and oil components.
7. The oil and water composition according to claim 5 or 6, wherein the transesterified fat or oil is selected from transesterified fats or oils of palm-based fat or oil and/or a fraction thereof and lauric-based fat or oil and/or a fraction thereof.
8. The oil and water composition of claim 5, wherein the liquid vegetable oil is any one or a mixture of any more of soybean oil, sunflower seed oil, corn oil, coconut oil, rapeseed oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, tung seed oil, linseed oil, castor oil, safflower seed oil, camellia seed oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, zanthoxylum seed oil, almond oil, wheat germ oil, and perilla seed oil.
9. The oil and water composition of claim 8, wherein the sunflower oil is high oleic sunflower oil and the rapeseed oil is low erucic acid rapeseed oil.
10. The oil and water composition of claim 5, wherein the fat comprises soybean oil and palm olein in a weight ratio of 12:1 to 5:1.
11. the profit composition of any one of claims 1-4, further comprising starch, colloid, sweetener, and water.
12. The oil and water composition of any one of claims 1-4, further comprising a flavoring.
13. The profit composition of any one of claims 1-4, further comprising a food additive.
14. The oil and water composition of claim 12, wherein the flavor is selected from the group consisting of: fruits, nuts, vegetables, egg yolk, chocolate, coffee, black tea, sour agents and spices.
15. The oil and water composition of claim 13, wherein the food additive is selected from the group consisting of antioxidants, thickeners, and flavoring agents.
16. The profit composition of claim 11, wherein the colloid is selected from one or more of carrageenan, locust bean gum, xanthan gum, pectin, agar, gum arabic, gellan gum, and gelatin.
17. The oil and water composition of claim 11, wherein the starch is present in an amount of 2 to 10% based on the total weight of the oil and water composition; the content of the colloid is 0.05-5% of the total weight of the oil-water composition; the content of the sweetening agent is 5-40% by total weight of the oil-water composition; the water content is 30-60% by total weight of the oil-water composition.
18. The profit composition of claim 1, wherein the aqueous phase contains, based on the total weight of the profit composition:
starch: 2 to 10 percent;
colloid: 0.01 to 5 percent;
a sweetening agent: 5 to 40 percent;
water: 30 to 60 percent;
whey protein powder: 0.1 to 5 percent; and
milk powder: 3 to 15 percent; and
flavor substances: 0 to 10 percent;
wherein the flavour substance is selected from: fruits, nuts, vegetables, egg yolk, chocolate, coffee, black tea, sour agents and spices.
19. The profit composition of claim 18, wherein the colloid is selected from one or more of carrageenan, locust bean gum, xanthan gum, pectin, agar, gum arabic, gellan gum, and gelatin.
20. The oil and water composition of claim 18, wherein the aqueous phase comprises from 0.02 to 5% of the colloid, based on the total weight of the oil and water composition.
21. The profit composition of claim 18, where the aqueous phase contains 0.05-5%, by weight of the total profit composition, of the colloid.
22. The profit composition of claim 18, where the aqueous phase contains 0.1-3% whey protein powder, based on the total weight of the profit composition.
23. The oil and water composition of claim 18, wherein the aqueous phase comprises from 0.1 to 2.5% whey protein powder, based on the total weight of the oil and water composition.
24. A custoda product prepared from the oil and water composition of any one of claims 1-23.
25. A center or decoration for a food product comprising or made from the oil and water composition of any one of claims 1-23 or the custard product of claim 24.
26. The filling or decoration of a food product according to claim 25, wherein said filling or decoration is a filling or decoration of a bakery or confectionery chocolate.
27. Use of the oil and water composition of any one of claims 1-23 for preparing baked goods topping, filling, confectionery and pastry mixes.
28. Use of whey protein powder and milk powder in the manufacture of a centre-filled or decorated oil and water composition for use as a bakery or confectionery chocolate, wherein the oil and water composition has at least one or more of the following properties: high temperature baking resistance, low temperature freeze thawing resistance, no oil leakage, no collapse and no need of fermentation; wherein, the whey protein powder 5wt% water solution is dissolved for 10min at 50 ℃, particles with the particle size less than 2 μm account for more than 90% of all particles, particles with the particle size less than 1 μm account for more than 92% of all particles, and the average particle size is less than 1 μm, and the whey protein powder 5wt% water solution is stirred for 10min at 85 ℃, and particles with the particle size less than 2 μm account for more than 85% of all particles, particles with the particle size less than 1 μm account for more than 90% of all particles, and the average particle size is less than 1 μm; in the application, the content of the whey protein powder and the milk powder enables the casein content in the oil-water composition to be 0.2-2.6% of the total weight of the composition, the content of the whey protein to be 0.04-2.5% of the total weight of the composition, and the weight ratio of the casein to the whey protein to be less than 4; the oil-water composition comprises an oil phase and a water phase, wherein the oil phase accounts for 10-30% of the weight of the composition, and the water phase accounts for 70-90% of the weight of the composition.
29. The use of claim 28, wherein the whey protein powder and milk powder are present in an amount such that the weight ratio of casein to whey protein in the oil and water composition is less than 2.
30. The use of claim 28, wherein the whey protein powder and milk powder are present in an amount such that the weight ratio of casein to whey protein in the oil and water composition is less than 1.
31. The use of claim 28, wherein the whey protein powder and the milk powder are present in an amount such that the weight ratio of casein to whey protein in the oil and water composition is from 0.2 to 0.8.
32. A process for preparing a custard product resistant to high temperature toasting and low temperature freeze-thaw comprising the steps of mixing and agitating a preparation raw material of the custard product, homogenising, gelatinising and cooling, wherein the raw material comprises whey protein powder and milk powder, wherein the whey protein powder has the following characteristics: dissolving 5wt% of the aqueous solution at 50 ℃ for 10min, measuring that particles with the particle size of less than 2 mu m account for more than 90% of all the particles, particles with the particle size of less than 1 mu m account for more than 92% of all the particles, and the average particle size is less than 1 mu m, stirring the aqueous solution at 85 ℃ for 10min, measuring that particles with the particle size of less than 2 mu m account for more than 85% of all the particles, particles with the particle size of less than 1 mu m account for more than 90% of all the particles, and the average particle size is less than 1 mu m; the whey protein powder and the milk powder are used in such amounts that the casein content in the custard product is 0.2-2.6% of the total weight of the custard product, the whey protein content is 0.04-2.5% of the total weight of the custard product, and the weight ratio of casein to whey protein is less than 4.
33. The method of claim 32 wherein the whey protein powder and milk powder are present in amounts such that the weight ratio of casein to whey protein in the custard product is less than 2.
34. The method of claim 32 wherein the whey protein powder and milk powder are present in an amount such that the weight ratio of casein to whey protein in the custard product is less than 1.
35. The method of claim 32 wherein the whey protein powder and milk powder are present in an amount such that the weight ratio of casein to whey protein in the custard product is between 0.2 and 0.8.
36. The method of claim 32, wherein the whey protein powder is present in an amount of 0.1 to 5% based on the total weight of the starting material from which the custard product is prepared; the content of the milk powder is 3-15%.
37. The method of claim 36, wherein the whey protein powder is present in an amount of 0.1 to 3% by weight of the total weight of the starting material from which the custard product is prepared.
38. The method of claim 36, wherein the whey protein powder is present in an amount of 0.1 to 2.5% by weight of the total weight of the starting material from which the custard product is prepared.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154612A (en) * | 1994-12-01 | 1996-06-18 | Asahi Foods Kk | Whipping cream having low fat content, good acid resistance and good freezing resistance and its production |
| CN105473000A (en) * | 2013-08-19 | 2016-04-06 | 株式会社钟化 | Whipped cream and method for producing same |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154612A (en) * | 1994-12-01 | 1996-06-18 | Asahi Foods Kk | Whipping cream having low fat content, good acid resistance and good freezing resistance and its production |
| US5609904A (en) * | 1994-12-01 | 1997-03-11 | Asahi Foods Co., Ltd. | Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same |
| CN105473000A (en) * | 2013-08-19 | 2016-04-06 | 株式会社钟化 | Whipped cream and method for producing same |
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