CN103181419A - Artificial grease with improved calenderability - Google Patents
Artificial grease with improved calenderability Download PDFInfo
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- CN103181419A CN103181419A CN2011104461728A CN201110446172A CN103181419A CN 103181419 A CN103181419 A CN 103181419A CN 2011104461728 A CN2011104461728 A CN 2011104461728A CN 201110446172 A CN201110446172 A CN 201110446172A CN 103181419 A CN103181419 A CN 103181419A
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Abstract
The present invention relates to an artificial grease, particularly relates to an artificial grease with improved calenderability. On the other hand, the invention relates to a preparation method of the artificial grease.
Description
Technical field
The present invention relates to a kind of artificial fat, specifically, the present invention relates to the artificial fat that a kind of drawability is improved.On the other hand, the present invention relates to a kind of preparation method of artificial fat.
Background technology
Artificial fat is in food industry, is widely used in the practical operation that the product of especially baking and banking up with earth are made, and for example, can be used for making Denmark, the shortening class is cured product.Knownly can improve the application of artificial fat in the product of baking and banking up with earth by variety of way.For example, Korean Patent provides a kind of equipment and technology of making strip cream for 91-006916 number, is to promote with screw rod, increases dividing plate with holes in the exit, thereby makes cream into strips.Japan Patent relates to application process and the scope of strip cream for JP2919538 number, and this patent provides a kind of new method of making aliquation class bread, wherein mainly just has been to use the strip grease, by using the effect that this grease reaches traditional aliquation.Though existing these improvement in this area make artificial fat known in the art can be applied to Denmark, the shortening class is cured product, but artificial fat known in the art drawability at normal temperatures is not satisfactory, grease shows fragility in the calendering operation, easy fracture is difficult to form good grease-musculus cutaneus hierarchical structure.
Though Russ P provides a kind of artificial fat RU2081607C1 number, it comprises the 10-80% hydrogenated oil and fat, and fusing point is the palm olein oil of 12-24 degree, also have some liquid vegetable oils, its SFC (solid fats content) value at 15 degree is 7, but this patent mainly is intended to improve structure and the rheological property of grease, and can not solve the problem of drawability.
Therefore, this area needs the artificial fat that a kind of drawability is improved.In view of the grease prescription is the key factor that influences it, this area and then needs are a kind of by improving the artificial fat that the grease prescription improves drawability.
Summary of the invention
On the one hand, the invention provides a kind of artificial fat, wherein comprise about 40%-60% lard, about 35%-50% solid oil and about 1%-10% liquid oils.In the specific embodiment, the invention provides a kind of artificial fat, wherein the content of lard can be, for example, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60% or any scope or fractional value therebetween.In the specific embodiment, the invention provides a kind of artificial fat, wherein the content of solid oil can be, for example, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50% or any scope or fractional value therebetween.In the specific embodiment, the invention provides a kind of artificial fat, wherein the content of liquid oils can be, for example, about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, about 4%, about 4.5%, about 5%, about 5.5%, about 6%, about 6.5%, about 7%, about 7.5%, about 8%, about 8.5%, about 9%, about 9.5%, about 10%, about 10.5%, about 11% or any scope or fractional value therebetween.
On the other hand, the invention provides a kind of artificial fat, its optional water, emulsifying agent, salt, carrotene and/or antioxidant of comprising, their content separately is about below 16%, for example can be about 16%, about 15%, about 14%, about 13%, about 12%, about 11%, about 10%, about 9%, about 8%, about 7%, about 6%, about 5%, about 4%, about 3%, about 2%, about 1%, 0% or any scope or fractional value therebetween; In a preferred embodiment, their total content is about below 16%, for example can be about 16%, about 15%, about 14%, about 13%, about 12%, about 11%, about 10%, about 9%, about 8%, about 7%, about 6%, about 5%, about 4%, about 3%, about 2%, about 1%, 0% or any scope or fractional value therebetween.
On the other hand, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63 ± 10,20 ℃ 43 ± 10,30 ℃ 23 ± 10,35 ℃ 15 ± 10 and/or 40 ℃ 8 ± 10.In a preferred embodiment, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63 ± 8,20 ℃ 43 ± 8,30 ℃ 23 ± 8,35 ℃ 15 ± 8 and/or 40 ℃ 8 ± 8.In a preferred embodiment, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63 ± 6,20 ℃ 43 ± 6,30 ℃ 23 ± 6,35 ℃ 15 ± 6 and/or 40 ℃ 8 ± 6.In a preferred embodiment, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63 ± 5,20 ℃ 43 ± 5,30 ℃ 23 ± 5,35 ℃ 15 ± 5 and/or 40 ℃ 8 ± 5.In a preferred embodiment, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63 ± 4,20 ℃ 43 ± 4,30 ℃ 23 ± 4,35 ℃ 15 ± 4 and/or 40 ℃ 8 ± 4.In a preferred embodiment, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63 ± 3,20 ℃ 43 ± 3,30 ℃ 23 ± 3,35 ℃ 15 ± 3 and/or 40 ℃ 8 ± 3.In a preferred embodiment, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63 ± 2,20 ℃ 43 ± 2,30 ℃ 23 ± 2,35 ℃ 15 ± 2 and/or 40 ℃ 8 ± 2.In a preferred embodiment, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63 ± 1,20 ℃ 43 ± 1,30 ℃ 23 ± 1,35 ℃ 15 ± 1 and/or 40 ℃ 8 ± 1.In a preferred embodiment, the invention provides a kind of artificial fat, its feature SFC value is 10 ℃ 63,20 ℃ 43,30 ℃ 23,35 ℃ 15 and/or 40 ℃ 8.
In a preferred embodiment, described solid oil can be palm oil, and described lard can be ester exchange butter, ester exchange palm oil, ester exchange mixed vegetable oil, and/or described liquid oils can be soybean oil, rapeseed oil, cottonseed oil or its combination.
In addition, the present invention also provides a kind of artificial fat product, and this product comprises the artificial grease of the present invention, and preferably, this artificial fat product is to prepare by the method that may further comprise the steps:
Mix lard, solid oil and liquid oils;
Chilling in Chiller carries out crystallization;
Slaking is to adjust its product quality;
Choose wantonly before maturation stage, behind the crystallisation step, comprise the step through the pipe extrusion modling of stopping;
Choose wantonly after maturation stage, comprise the step through porose extrusion equipment moulding.
In a preferred embodiment, above-mentioned quench step is preferably carried out under-15 to-25 ℃, and flow is preferably 40 to 80L/H; In another preferred embodiment, above-mentioned maturation stage is preferably carried out at 25 to 30 ℃.
In addition, the present invention also provides a kind of method for preparing the artificial fat product, and this method comprises:
Mix lard, solid oil and liquid oils;
Chilling in Chiller is preferably by carrying out crystallization to the control of time, temperature etc.;
Slaking is to adjust its product quality;
Choose wantonly before maturation stage, behind the crystallisation step, comprise the step through the pipe extrusion modling of stopping;
Choose wantonly after maturation stage, comprise the step through porose extrusion equipment moulding.
In a preferred embodiment, above-mentioned quench step is preferably carried out under-15 to-25 ℃, and flow is preferably 40 to 80L/H; In another preferred embodiment, above-mentioned maturation stage is preferably carried out at 25 to 30 ℃.
Artificial fat provided by the invention has good drawability, can form grease-musculus cutaneus hierarchical structure continuous, even, clear layer, guarantees final shortening series products quality.The present invention has taken into full account the manufacture craft of shortening class baked product and this technology to the requirement of formula for a product, makes product keep needed performance at each operation stage, thereby produces the high-quality product that cure.
Description of drawings
Fig. 1 is the outside drawing that comprises the strip artificial fat product of grease of the present invention.
Fig. 2 is that dough and strip artificial fat mix, the final hierarchical chart after calendering.
Fig. 3 is that dough and strip artificial fat mix the comparison diagram of ductility difference in calender line.The state of the easy fracture that Fig. 3 a presents in calender line for the dough with the strip margarine preparation of regular convention formula preparation, the outstanding withstand voltage state that prolongs that the dough that Fig. 3 b prepares for the artificial fat with embodiment 1 preparation presents in calender line.
Fig. 4 is to use the outside drawing of the shortening series products of strip artificial fat production of the present invention.
The specific embodiment
Definition
Term " comprise " refer to " comprising " and " by ... form ", for example composition " comprises " X and only forms the composition that can comprise that maybe some add by X, as X+Y.
For numerical value X, term " about " refers to, for example x ± 10%.
Except as otherwise noted, all percentages used herein are percetage by weight.
Term used herein " drawability " refers to that grease has under the effect of external force withstand voltagely prolongs, easy to operate, the characteristic of easy fracture not.If the drawability of grease is not enough, grease just can not be continuously in dough, distribute uniformly, causes curing eventually product and lack unity and coherence clearly, has a strong impact on the quality of the product of curing.
Term used herein " Gu fat ", " tristearin " or " solid oil " refers to present solid-state grease under the room temperature (20 ℃), can be natural oil or its modification afterproduct, the natural solid vegetable oil fat that mainly comprises minority, most animal tallows, solid grease product after the natural oil branch is proposed modification and/or hydrogenation, such as but not limited to butter, lard, sheep oil, cocoa butter, coconut oil, palm oil, palm stearin, hydrogenated vegetable oil, the deep hydrogenation soybean oil, sher butter, hydrogenated coconut oil, the hydrogenation sunflower oil, hydrogenated rapeseed oil, stearic or its combinations of cottonseed etc. also comprise the mixing wet goods that above-mentioned oil forms through ester exchange at random.The preferred palm oil of solid oil that the present invention is used, its fusing point is 45-55 ℃, iodine value is 35-45g I
2/ 100g.
Term used herein " lard " refers to present semi-solid grease under the room temperature (20 ℃), and specifically being expressed as under room temperature (20 ℃) is not the grease that exists with the clear liquid condition.The preferred ester exchange butter of lard that the present invention is used are to adopt natural butter under the condition that sodium methoxide catalyst exists, the grease of producing through ester exchange at random.The fusing point of described ester exchange butter is 40-44 ℃, and the SFC value is 10 ℃ of 64-72,20 ℃ of 42-52,30 ℃ of 30-38,35 ℃ of 12-18,40 ℃ of 5-9.
Term used herein " liquid oils " refers to present under the room temperature (20 ℃) liquid grease, it can be the product of natural oil or its modification, mainly comprise most crude vegetals, only a few is from the grease of animal and/or the liquid fat product after the modification, such as but not limited to various crude vegetals, optional from soybean oil, rice bran oil, sunflower oil, rapeseed oil, grape-kernel oil, olive oil, mustard oil, the awns nut oil, pine-seed oil, peanut oil, canola oil, cottonseed oil, coconut oil, palm kernel liquid oil, palm olein oil apricot kernel oil, avocado oil, safflower oil, sesame oil, corn oil, castor oil, nut oil, Purple Perilla Seed Oil, linseed oil, cereal oil, minority contains the above polyenoic acid of 20 carbon more grease such as fish oil, cod-liver oil, middle chain triglyceride (MCT) or its combinations etc. also comprise the mixing wet goods that above-mentioned oil forms through ester exchange at random.The used liquid oils of the present invention preferably is selected from one or more in soybean oil, rapeseed oil or the cottonseed oil.
SFC (Gu fat content) refers to solid fats content, specifically describes to hard fat under a certain temperature and accounts for the percentage of whole grease.
The pipe (resting tube) that stops is that the margarine device end is used for supercharging, growing the grain, slight a kind of equipment of mediating.
Term used herein " porose extrusion equipment " is the container of a semi-hermetic, and the exit is a plate face setting with holes, makes bulk material by the container of semi-hermetic by mechanical force, goes out through plate extruding with holes, forms strip artificial fat product.
Embodiment 1 preparation strip margarine
Material:
Ester exchange butter, palm oil and soybean oil are provided by Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
Method:
After ester exchange butter with 50%, 45% palm oil and 5% soybean oil mix, by Chiller (available from Denmark G﹠amp; S company (oestmarken 7, DK-2860 soeborg, denmark)) mediate, obtaining block margarine, its SFC value is: 10 ℃ 63,20 ℃ 43,30 ℃ 23,35 ℃ 15,40 ℃ 8.The main technologic parameters of quench step is as follows:
| Emulsion tank temperature ℃ | Flow/system pressure | One warm ℃/rotating speed of chilling | Two warm ℃/rotating speed of chilling | Pipe stops |
| 65℃ | 25L/H/46Bar | -25℃/400rpm | -20℃/400rpm | Export 20 ℃ |
After being prepared into block grease, make strip grease (as shown in Figure 1) with extrusion equipment with holes, stored under refrigeration, standby.
The strip margarine of embodiment 2 usefulness embodiment 1 is made the shortening class and is baked and banked up with earth product.
Material:
Flour derives from the rich Food Co., Ltd of Dongguan City fringe;
Salt is the middle salt board salt available from common supermarket.
Regular convention formula: 100% palm oil
The SFC value is 10 ℃ 59.09,20 ℃ 35.90,25 ℃ 22.5,30 ℃ 15.83,35 ℃ 11.10,40 ℃ 7.21.
Its preparation method is consistent with embodiment 1.
Method:
The ratio of this method material therefor is as shown in table 1 below.
Table 1. prescription (accounting for the percentage of flour gross weight)
| Strong flour | 50％ |
| Self-raising flour | 50％ |
| Salt | 1.5％ |
| Frozen water | 55％(0-5℃) |
| The strip margarine | 80％ |
1, flour and grease are mixed, form flour-rich mixture;
2, salt is dissolved in the frozen water, forms salting liquid;
3, the salting liquid with step 2 adds in the flour-rich mixture of step 1, stirs, and makes flour become the dough shape;
4, dough is carried out opening for 3X2 time shortcake (calendering), open shortcake 4X2 time then, open in the crisp process dough external morphology as shown in Figure 3, Fig. 3 a shows the state that dough that the strip margarine with regular convention formula prepares ruptures in calender line; Fig. 3 b shows that the dough with the strip margarine preparation of embodiment 1 preparation keeps the state of strip in calender line;
5, moulding, baking (condition: on/fiery 200 ℃/180 ℃ down), make the shortening series products, as shown in Figure 4.
Embodiment 3 sensory evaluations experiment
Test purpose: the crispness of 2 kinds of crisp samples of bar, stereovision test.Sample A is the bar shortcake that grease of the present invention is made, and sample B is the bar shortcake that the regular convention formula grease is made.
Method of testing: Paired Comparisons
Temperature: room temperature
Illumination: fluorescent lamp
Sample description: the crisp sample of the following 2 kinds of bars of normal temperature is loaded on respectively in the clear glass dish.
Test result: among 32 evaluation personnel, have 25 people and select the crispness of A to be higher than B; 27 people select to be higher than B on the A stereovision.Have 22 people namely to be shown as significant difference through tabling look-up in 32 person-times, so A all is significantly higher than B on crispness and stereovision.
The product that regular convention formula is made, the situation of fracture appears in meeting in calender line, can not well form musculus cutaneus-grease layer structure as shown in Figure 2.It is shown in Figure 4 clear to cause the final products level not have after baking.Thereby mouthfeel and the crispness of final products have been influenced.And the strip margarine that adopts the present invention to fill a prescription and make, shown in Fig. 2,3,4, be easy to calendering, form good hierarchical structure, character that final product is outstanding and good crispness and stereovision have been determined, cause the difference of final products in sensory evaluation, illustrate that thus the present invention has significant effect.
Claims (10)
1. artificial fat, it comprises about 40%-60% lard, about 35%-50% solid oil and about 1%-10% liquid oils.
2. artificial fat as claimed in claim 1 is characterized in that, described lard is selected from: ester exchange butter, ester exchange palm oil, ester exchange mixed vegetable oil.
3. artificial fat as claimed in claim 1, it is characterized in that, described solid oil is selected from: stearic or its combination of butter, lard, sheep oil, cocoa butter, coconut oil, palm oil, palm stearin, hydrogenated vegetable oil, deep hydrogenation soybean oil, sher butter, hydrogenated coconut oil, hydrogenation sunflower oil, hydrogenated rapeseed oil, cottonseed, or the miscella that forms through ester exchange at random of above-mentioned oil.
4. artificial fat as claimed in claim 1, it is characterized in that, described liquid oils is selected from: the liquid crude vegetal, soybean oil, rice bran oil, sunflower oil, rapeseed oil, grape-kernel oil, olive oil, mustard oil, the awns nut oil, pine-seed oil, peanut oil, canola oil, cottonseed oil, coconut oil, palm kernel liquid oil, palm olein oil apricot kernel oil, avocado oil, safflower oil, sesame oil, corn oil, castor oil, nut oil, Purple Perilla Seed Oil, linseed oil, cereal oil, fish oil, cod-liver oil, middle chain triglyceride (MCT) or its combination, or the miscella that forms through ester exchange at random of above-mentioned oil.
5. as each described artificial fat among the claim 1-4, it is characterized in that described grease also comprises water, emulsifying agent, salt, carrotene or antioxidant.
6. as each described artificial fat among the claim 1-5, it is characterized in that the feature SFC value of described artificial fat is 10 ℃ 63 ± 10,20 ℃ 43 ± 10,30 ℃ 23 ± 10,35 ℃ 15 ± 10 and/or 40 ℃ 8 ± 10.
7. artificial fat product, it comprises as each described artificial fat among the claim 1-6.
8. artificial fat product as claimed in claim 7 is characterized in that, described product is to prepare by the method that may further comprise the steps:
Mix lard, solid oil and liquid oils;
Chilling carries out crystallization in Chiller;
Slaking is to adjust its product quality under suitable temperature.
9. method for preparing the artificial fat product, this method comprises:
Mix lard, solid oil and liquid oils;
Chilling carries out crystallization in Chiller;
Slaking is to adjust its product quality under suitable temperature.
As each described artificial fat among the claim 1-6 in Application in Food.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104461728A CN103181419A (en) | 2011-12-27 | 2011-12-27 | Artificial grease with improved calenderability |
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| CN2011104461728A CN103181419A (en) | 2011-12-27 | 2011-12-27 | Artificial grease with improved calenderability |
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| CN103181419A true CN103181419A (en) | 2013-07-03 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322714A (en) * | 2014-09-24 | 2015-02-04 | 刘道鸣 | Edible vegetable oil in semi-solid state |
| CN105394201A (en) * | 2015-10-20 | 2016-03-16 | 广州市至润油脂食品工业有限公司 | Margarine composition |
| CN105685263A (en) * | 2014-11-24 | 2016-06-22 | 嘉里特种油脂（上海）有限公司 | Grease composition capable of improving glossiness and oiliness of baked products |
| CN105767214A (en) * | 2014-12-25 | 2016-07-20 | 丰益(上海)生物技术研发中心有限公司 | Fat composition, coating composition, frozen food containing coating, and preparation method of frozen food |
| CN106912621A (en) * | 2015-12-25 | 2017-07-04 | 丰益(上海)生物技术研发中心有限公司 | It is a kind of to can be used for the fat or oil composition of ice cream and product |
| CN108606086A (en) * | 2016-12-12 | 2018-10-02 | 丰益(上海)生物技术研发中心有限公司 | A kind of fat or oil composition and preparation method thereof |
| CN113615742A (en) * | 2020-05-06 | 2021-11-09 | 丰益(上海)生物技术研发中心有限公司 | Processing technology of margarine |
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| CN101461423A (en) * | 2009-01-15 | 2009-06-24 | 江南大学 | Method for preparing basic oil of shortening or butterine without granule crystal by ester exchange method |
| CN102056493A (en) * | 2008-06-09 | 2011-05-11 | 日清奥利友集团株式会社 | Plastic fat composition |
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| EP1159877A2 (en) * | 2000-05-29 | 2001-12-05 | Premium Vegetable Oils Berhad | Trans free hard structural fat for margarine blend and spreads |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322714A (en) * | 2014-09-24 | 2015-02-04 | 刘道鸣 | Edible vegetable oil in semi-solid state |
| CN105685263A (en) * | 2014-11-24 | 2016-06-22 | 嘉里特种油脂（上海）有限公司 | Grease composition capable of improving glossiness and oiliness of baked products |
| CN105767214A (en) * | 2014-12-25 | 2016-07-20 | 丰益(上海)生物技术研发中心有限公司 | Fat composition, coating composition, frozen food containing coating, and preparation method of frozen food |
| CN105394201A (en) * | 2015-10-20 | 2016-03-16 | 广州市至润油脂食品工业有限公司 | Margarine composition |
| CN106912621A (en) * | 2015-12-25 | 2017-07-04 | 丰益(上海)生物技术研发中心有限公司 | It is a kind of to can be used for the fat or oil composition of ice cream and product |
| CN106912621B (en) * | 2015-12-25 | 2021-04-30 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for ice cream and product |
| CN108606086A (en) * | 2016-12-12 | 2018-10-02 | 丰益(上海)生物技术研发中心有限公司 | A kind of fat or oil composition and preparation method thereof |
| CN108606086B (en) * | 2016-12-12 | 2021-12-24 | 丰益(上海)生物技术研发中心有限公司 | Grease composition and preparation method thereof |
| CN113615742A (en) * | 2020-05-06 | 2021-11-09 | 丰益(上海)生物技术研发中心有限公司 | Processing technology of margarine |
| CN113615742B (en) * | 2020-05-06 | 2024-03-29 | 丰益(上海)生物技术研发中心有限公司 | Margarine processing technology |
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Application publication date: 20130703 |