CN103704371A - Grease composition - Google Patents
Grease composition Download PDFInfo
- Publication number
- CN103704371A CN103704371A CN201210380919.9A CN201210380919A CN103704371A CN 103704371 A CN103704371 A CN 103704371A CN 201210380919 A CN201210380919 A CN 201210380919A CN 103704371 A CN103704371 A CN 103704371A
- Authority
- CN
- China
- Prior art keywords
- fat
- oil
- oil composition
- carry
- divide
- 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
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 192
- 239000004519 grease Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 239000003921 oil Substances 0.000 claims description 231
- 235000019198 oils Nutrition 0.000 claims description 231
- 238000000034 method Methods 0.000 claims description 55
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims description 33
- 238000005984 hydrogenation reaction Methods 0.000 claims description 30
- 235000012830 plain croissants Nutrition 0.000 claims description 30
- 230000008569 process Effects 0.000 claims description 26
- 150000003626 triacylglycerols Chemical class 0.000 claims description 22
- 229920006395 saturated elastomer Polymers 0.000 claims description 21
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 238000004898 kneading Methods 0.000 claims description 16
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 12
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical group CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 12
- 229910052740 iodine Inorganic materials 0.000 claims description 12
- 239000011630 iodine Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 9
- 239000003963 antioxidant agent Substances 0.000 claims description 8
- 230000003078 antioxidant effect Effects 0.000 claims description 8
- 235000008429 bread Nutrition 0.000 claims description 8
- 239000000576 food coloring agent Substances 0.000 claims description 8
- 239000002904 solvent Substances 0.000 claims description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 7
- KGSBKZXRGYMKBT-RZEXXKRKSA-N TG(18:1(9Z)/18:0/18:1(9Z)) Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC KGSBKZXRGYMKBT-RZEXXKRKSA-N 0.000 claims description 7
- 235000014510 cooky Nutrition 0.000 claims description 7
- 239000002540 palm oil Substances 0.000 claims description 7
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 229940093625 propylene glycol monostearate Drugs 0.000 claims description 6
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 6
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 6
- DQKMNCLZNGAXNX-UHFFFAOYSA-N 2,3-di(hexadecanoyloxy)propyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC DQKMNCLZNGAXNX-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- -1 alcohol ester Chemical class 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 3
- 240000000528 Ricinus communis Species 0.000 claims description 3
- 235000004443 Ricinus communis Nutrition 0.000 claims description 3
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 3
- 239000000686 essence Substances 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000004904 shortening Methods 0.000 abstract description 4
- 239000003925 fat Substances 0.000 description 143
- 235000019197 fats Nutrition 0.000 description 143
- 239000007788 liquid Substances 0.000 description 32
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 24
- 239000007787 solid Substances 0.000 description 21
- 150000001875 compounds Chemical class 0.000 description 19
- 235000013339 cereals Nutrition 0.000 description 18
- 239000002994 raw material Substances 0.000 description 15
- 238000001914 filtration Methods 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 12
- 239000002253 acid Substances 0.000 description 11
- 230000002378 acidificating effect Effects 0.000 description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 150000002148 esters Chemical class 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 229910052799 carbon Inorganic materials 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 7
- 230000000630 rising effect Effects 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 6
- 125000001931 aliphatic group Chemical group 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- 239000004033 plastic Substances 0.000 description 5
- 238000010791 quenching Methods 0.000 description 5
- 235000021003 saturated fats Nutrition 0.000 description 5
- 235000021081 unsaturated fats Nutrition 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000012847 fine chemical Substances 0.000 description 4
- 230000000171 quenching effect Effects 0.000 description 4
- 150000004671 saturated fatty acids Chemical class 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000007670 refining Methods 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000007405 data analysis Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FOIXSVOLVBLSDH-UHFFFAOYSA-N Silver ion Chemical compound [Ag+] FOIXSVOLVBLSDH-UHFFFAOYSA-N 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229920003987 resole Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Abstract
The invention provides a grease composition. The grease composition can be used for preparation of shortening baked products.
Description
Technical field
The present invention relates to a kind of fat or oil composition, be specifically related to a kind of the have applicable operation of soft durometer under good cold tolerance, low temperature, the high fat or oil composition of expansion rate while making croissant.
Background technology
In China northeast, winter, the temperature in warehouse often can drop to-20 ℃, and now general oil product can become stone, can be unfavorable for very much using.And this is for bread baking, especially serious.Teacher of the curing needs that grease is placed on to the environment that temperature is higher (as baking oven or baking oven side) in advance at the oil product that uses much higher hard as last and rises again softening, to can operate use, therefore,, in cold winter, the oil product that use can not cold resistance is very inconvenient.
The aliquation class bakeries such as Denmark's croissant, Denmark's bread, Butterfly Cookies are extensively welcomed by the people.But produce clear layer, the aliquation based food that expansion rate is high, need to strictly control the oil that wraps into using, conventionally, need to there are following 3 performances: good cold tolerance, under low temperature, 15 degree are applicable to operation with interior soft durometer, be clear layer with making croissant, expansion rate is high.For this reason, industry researcher has studied the impact of various sweet three esters on above 3 application performances.For example CN03800205 just provides two kinds of modes: one is: SEE(S is saturated acid, and E is trans acids); It two is: SMS+MSM(M is monounsaturated fatty acids); But there is following defect in it: 1, in SEE, contain trans acids, and should not be for edible oil field; 2, in SMS+MSM, saturated acid occupies half, and SMS is symmetry grease, generally derives from the scarce raw materials oil such as cocoa butter, cacaolike butter, and resource is few, thereby has improved its use cost.
Therefore, industry be badly in need of a kind of overcome above-mentioned defect, be suitable for the fat or oil composition that aliquation class is cured the making of product.
Summary of the invention
The object of the present invention is to provide a kind of fat or oil composition.
In fat or oil composition provided by the invention, comprise:
Two unsaturated triglycerides (SUU) 35-58wt% that two unsaturated triglycerides (USU) 33-51wt%, the 1-that 2-is saturated or 3-are saturated, three saturated triglycerides (S
3) 6.5-10wt%.
According to a preferred embodiment of the present invention, in described fat or oil composition, also contain two saturated triglycerides (S
2u) and three unsaturated triglyceride (U
3), preferred described S
2u and U
3content sum not higher than 10wt%, preferably not higher than 8wt%, more preferably no higher than 5wt%, more preferably no higher than 2wt%, more preferably no higher than 1wt%.
In a preferred embodiment of the present invention, S in described fat or oil composition
2the content of U is 0-5wt% and/or U
3content be 0-5wt%.
According to preferred embodiment more of the present invention, described fat or oil composition comprises
33%USU, 55%SUU, 6.5%S
3, 2.5%S
2u, 3%U
3; Or
50%USU, 35%SUU, 10%S
3, 2%S
2u, 3%U
3; Or
41%USU, 45%SUU, 9%S
3, 2%S
2u, 3%U
3; Or
35%USU, 58%SUU, 7%S
3; Or
50%USU、40%SUU、10%S
3。
The present invention also provides a kind of fat or oil composition.
Another kind of fat or oil composition provided by the invention comprises
Divide and carry lard 35-60wt%, divide and carry palm olein oil 30-60wt%, and deep hydrogenation oil 5-10wt%;
Within described minute, carry lard for adopting solvent to divide carry lard dividing of extracting method acquisition,
Within described minute, carry palm olein oil for adopting solvent to divide carry palm olein oil dividing of extracting method acquisition,
Described deep hydrogenation oil is less than or equal to 2 hydrogenated oil and fat for iodine value.
In a preferred embodiment of the invention, described fat or oil composition comprises
Divide and carry lard 35%, divide and carry palm olein oil 60%, deep hydrogenation oil 5%; Or
Divide and carry lard 60%, divide and carry palm olein oil 30%, deep hydrogenation oil 10%; Or
Divide and carry lard 47%, divide and carry palm olein oil 45%, deep hydrogenation oil 8%.
In more preferred embodiment, described deep hydrogenation oil is deep hydrogenation vegetable oil, is preferably deep hydrogenation palm oil.
The present invention also provides a kind of fat or oil composition.
This kind of fat or oil composition provided by the invention comprises
1,3-Olein-2-Stearin 35%, 1, and 2-Olein-3-Stearin 50%, 1,2-Palmitolein-3-Palmitin7%, and 1,2-Palmitin-3-Stearin 8%; Or
1,3-Olein-2-Stearin 50%，1,2-Olein-3-Stearin 40%，1,2-Palmitin-3-Stearin10%。
In aforementioned fat or oil composition provided by the invention, can further include essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring; Preferred essence and flavoring agent is natural perfume material essence and/or artificial synthetic spices and essence; Preferred emulsifying agent is one or more in lecithin, tween, polyglycereol castor-oil plant alcohol ester (PGPR), propylene glycol monostearate (PGMS); Preferred antioxidant is TBHQ (TBHQ), 2, one or more in 6-di-tert-butyl-4-methy phenol (BHT), butylated hydroxy anisole (BHA); Preferred food coloring is natural colouring matter and/or artificial color.
The present invention also provides the preparation method of aforementioned fat or oil composition.
Method provided by the invention comprises:
1) grease is mixed, obtain rich mixture;
2) described rich mixture is carried out to chilling, kneading and maturation process.
The present invention also provides the purposes of aforementioned fat or oil composition.
The purposes of fat or oil composition provided by the invention is to use aforementioned fat or oil composition to make aliquation class bakery.Preferred aliquation class bakery is Denmark's croissant, Denmark's bread or Butterfly Cookies.
When fat or oil composition provided by the invention is also used in low temperature, as-5 ~ 10 ℃, the grease of the food of making.
Fat or oil composition provided by the invention has the following advantages:
1. cold resistance: rise again at short notice and soften to a soft durometer, and remain on this soft durometer always, conveniently teacher of the curing makes downstream and cure product.
2, under low temperature (5～10 ℃), there is suitable soft durometer, easy to use.
3, the temperature range of its proper hardness is wide, low to environmental suitability.
4, to cure product expansion rate high for the aliquation class of preparation, and level is clearly more demarcated, visually more tempting, and local flavor is also more crisp, can strengthen the attraction to client.
The specific embodiment
" scope " disclosed herein is with the form of lower limit and the upper limit.Can be respectively one or more lower limits, and one or more upper limit.Given range limits by a selected lower limit and a upper limit.Selected lower limit and the upper limit define the border of special scope.All scopes that can limit by this way comprise with capable of being combined, and any lower limit can be combined to form a scope with any upper limit.For example, for special parameter, listed the scope of 60-120 and 80-110, be interpreted as that the scope of 60-110 and 80-120 also expects.In addition, if the minimum zone value 1 and 2 of listing, and if listed maximum magnitude value 3,4 and 5, scope below can all expect: 1-3,1-4,1-5,2-3,2-4 and 2-5.
In the present invention, unless have other explanation, the content range of each component of composition with and preferable range between can mutually be combined to form new technical scheme.
In the present invention, unless there are other explanations, " its combination " represents the multicomponent mixture of described each element, for example two kinds, three kinds, four kinds and until the multicomponent mixture of maximum possible.
In the present invention, unless there are other explanations, all " part " and percentage (%) all refer to percetage by weight.
In the present invention, unless there are other explanations, in all compositions, the percentage sum of each component is 100%.
In the present invention, unless there are other explanations, number range " a-b " represents that the breviary that a closes to the arbitrary real array between b represents, wherein a and b are real numbers.For example number range " 0-5 " represents all to have listed the whole real numbers between " 0-5 " herein, and " 0-5 " just the breviary of these combinations of values represents.
In the present invention, unless there are other explanations, integer number range " a-b " represents that a represents to the breviary of the arbitrary integer combination between b, and wherein a and b are integers.For example integer number range " 1-N " represents 1,2 ... N, wherein N is integer.
If do not particularly not pointed out, this description term " a kind of " used refers to " at least one ".
If do not particularly not pointed out, the benchmark of percentage of the present invention (comprising percetage by weight) is all the gross weight of described composition.
In this article, except as otherwise noted, the ratio of each component or weight all refer to dry weight.
In the present invention, if not special explanation, all embodiments mentioned in this article and preferred embodiment can be combined to form new technical scheme mutually.
In the present invention, if not special explanation, all technical characterictics mentioned in this article and preferred feature can be combined to form new technical scheme mutually.
In the present invention, if not special explanation mentioned in this article can sequentially be carried out in steps, also can carry out at random, but preferably in sequence.For example, described method comprises step (a) and (b), represents that described method can comprise in sequence step (a) and (b), also can comprise in sequence step (b) and (a).For example, describedly mention described method and also can comprise step (c), represent that step (c) can random order join described method, for example, described method can comprise step (a) and (b) and (c), also step (a), (c) and (b) be can comprise, step (c), (a) and (b) etc. also can be comprised.
In the present invention, if not special explanation, " comprising " mentioned in this article represents open, can be also closed.For example, described " comprising " can represent to comprise other elements of not listing, also can only comprise the element of listing.
In the present invention, if there is no special explanation, the concrete numerical value in embodiment and concrete material can be combined with other features of description part herein herein.For example, the temperature that description part is herein mentioned reaction is 10-100 ℃, and the reaction temperature that embodiment mentions is 20 ℃, can think so and specifically disclose the scope of 10-20 ℃ herein, or the scope of 20-100 ℃, and this scope other features that can describe part combine and form new technical scheme.Again for example, describe part herein and mention a compounds alcohol, and the concrete alcohol that embodiment mentions is ethanol, ethanol can combine and form new technical scheme with other feature of describing part so.
Fat or oil composition
In fat or oil composition provided by the invention, comprise:
Two unsaturated triglycerides (SUU) 35-58wt% that two unsaturated triglycerides (USU) 33-51wt%, the 1-that 2-is saturated or 3-are saturated, three saturated triglycerides (S
3) 6.5-10wt%.
In the present invention, " aliphatic acid " refers to saturated or undersaturated straight-chain carboxylic acid, and preferred, carbon chain lengths is 12 to 24, and more preferably carbon chain lengths is 16-24, preferred, and carbon chain lengths is 14,16,18,20,22 and/or 24." unrighted acid " refers to the aliphatic acid that contains unsaturated double-bond in aliphatic chain, comprise monounsaturated fatty acids and, polyunsaturated fatty acid; In a preferred embodiment of the invention, the unrighted acid using is monounsaturated fatty acids, preferably use 12-24 carbon monounsaturated fatty acids, as 14,16,18,20,22 and/or 24 carbon monounsaturated fatty acids, more preferably use 16-24 carbon monounsaturated fatty acids." saturated fatty acid " refers to not double bond containing aliphatic acid in aliphatic chain; In a preferred embodiment of the invention, the saturated fatty acid of use be that carbon chain lengths is 12-24, the saturated fatty acid that more preferably carbon chain lengths is 16-24, is preferably used 14,16,18,20,22 and/or 24 carbon saturated fatty acids.In a preferred embodiment of the invention, the USU of use and the carbon chain lengths of the saturated fatty acid in SUU differ and are no more than 3.
In the present invention, " USU " refers to two unsaturated triglycerides that 2-is saturated, 1,3 is unsaturated fat acidic group, 2 is sweet three esters of saturated fat acidic group, " SUU " refers to 1-or two saturated unsaturated triglycerides of 3-, and 1 or 3 is saturated fat acidic group, and all the other are sweet three esters of unsaturated fat acidic group." S
3" refer to three saturated triglycerides, 1-3 position is sweet three esters of saturated fat acidic group.
In a preferred embodiment of the invention, in the fat or oil composition of use, USU content is 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%.
In a preferred embodiment of the invention, in the fat or oil composition of use, USU content is 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%.
In a preferred embodiment of the invention, in the fat or oil composition of use, S
3content is 6.5wt%, 6.6wt%, 6.7wt%, 6.8wt%, 6.9wt%, 7.0wt%, 7.1wt%, 7.2wt%, 7.3wt%, 7.4wt%, 7.5wt%, 7.6wt%, 7.7wt%, 7.8wt%, 7.9wt%, 8.0wt%, 8.1wt%, 8.2wt%, 8.3wt%, 8.4wt%, 8.5wt%, 8.6wt%, 8.7wt%, 8.8wt%, 8.9wt%, 9.0wt%, 9.1wt%, 9.2wt%, 9.3wt%, 9.4wt%, 9.5wt%, 9.6wt%, 9.7wt%, 9.8wt%, 9.9wt%, 10.0wt%.
According to a preferred embodiment of the present invention, two saturated triglycerides (S in described fat or oil composition
2u) and three unrighted acid triglycerides (U
3) content sum not higher than 10wt%, preferably not higher than 9wt%, more preferably no higher than 8wt%, more preferably no higher than 7wt%, more preferably no higher than 6wt%, more preferably no higher than 5wt%, more preferably no higher than 4wt%, more preferably no higher than 3wt%, more preferably no higher than 2wt%, more preferably no higher than 1wt%.
In the present invention, " S
2u " refer to two saturated triglycerides; comprise the undersaturated two saturated triglycerides (SSU) of 1-or 3-; be that 1-or 3-position are saturated fat acidic group; all the other are sweet three esters of unsaturated fat acidic group; and the undersaturated two saturated triglycerides (SUS) of 2-, 1,3 is saturated fat acidic group; 2 is sweet three esters of unsaturated fat acidic group, " U
3" refer to three unrighted acid triglycerides, 1-3 position is sweet three esters of unsaturated fat acidic group.
In a preferred embodiment of the present invention, S in described fat or oil composition
2the content of U is 0-5wt% and/or U
3content be 0-5wt%.
According to preferred embodiment more of the present invention, described fat or oil composition comprises
33%USU, 55%SUU, 6.5%S
3, 2.5%S
2u, 3%U
3; Or
50%USU, 35%SUU, 10%S
3, 2%S
2u, 3%U
3; Or
41%USU, 45%SUU, 9%S
3, 2%S
2u, 3%U
3; Or
35%USU, 58%SUU, 7%S
3; Or
50%USU、40%SUU、10%S
3。
Another kind of fat or oil composition provided by the invention comprises
Divide and carry lard 35-60wt%, divide and carry palm olein oil 30-60wt%, and deep hydrogenation oil 5-10wt%;
Within described minute, carry lard for adopting solvent to divide carry lard dividing of extracting method acquisition,
Within described minute, carry palm olein oil for adopting solvent to divide carry palm olein oil dividing of extracting method acquisition,
Described deep hydrogenation oil is less than or equal to 2 hydrogenated oil and fat for iodine value.
In a preferred embodiment of the invention, described fat or oil composition comprises
Divide and carry lard 35%, divide and carry palm olein oil 60%, deep hydrogenation oil 5%; Or
Divide and carry lard 60%, divide and carry palm olein oil 30%, deep hydrogenation oil 10%; Or
Divide and carry lard 47%, divide and carry palm olein oil 45%, deep hydrogenation oil 8%.
In more preferred embodiment, described deep hydrogenation oil is deep hydrogenation vegetable oil, is preferably deep hydrogenation palm oil.
In the present invention, " deep hydrogenation " refers to the two keys that are hydrogenated in raw oil material and reaches more than 90%, preferably more than 95%, more preferably more than 98%, more preferably more than 99%.
The present invention also provides a kind of fat or oil composition.
This kind of fat or oil composition provided by the invention comprises
1,3-Olein-2-Stearin 35%, 1, and 2-Olein-3-Stearin 50%, 1,2-Palmitolein-3-Palmitin7%, and 1,2-Palmitin-3-Stearin 8%; Or
1,3-Olein-2-Stearin 50%，1,2-Olein-3-Stearin 40%，1,2-Palmitin-3-Stearin10%。
In a preferred embodiment of the invention, in fat or oil composition or compound lard, also can further comprise essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring.
As essence and flavoring agent of the present invention, can be natural perfume material essence or artificial synthetic spices and essence, also can be the mixture of the two.
In the grease using in the present invention, adding emulsifying agent, is that those of ordinary skill in the art's routine is selected, and those of ordinary skill in the art can according to actual needs, select suitable emulsifying agent.As an example, suitable emulsifying agent of the present invention can be one or several mixtures in lecithin, tween, polyglycereol castor-oil plant alcohol ester (PGPR), propylene glycol monostearate (PGMS), and those of ordinary skill in the art can directly determine the content of emulsifying agent in conjunction with prior art again according to description of the invention.In one embodiment of the invention, the content of emulsifying agent is 0.01-20 % by weight, more preferably 0.1-20 % by weight, more preferably 1-15 % by weight, more preferably 2-10 % by weight.
In the grease using, adding antioxidant, is that those of ordinary skill in the art's routine is selected, and those of ordinary skill in the art can according to actual needs, select suitable antioxidant.As an example, suitable antioxidant of the present invention can be TBHQ (TBHQ), 2, a kind of, two or more mixture in 6-di-tert-butyl-4-methy phenol (BHT), butylated hydroxy anisole (BHA).
In the grease using, add food coloring, the routine that is those of ordinary skill in the art is selected, those of ordinary skill in the art can be according to actual needs, select suitable food coloring, for example suitable food coloring of the present invention can be both natural colouring matter, also can be artificial color, can also be the mixture of the two.
Preparation method
Method provided by the invention comprises:
1) grease is mixed, obtain rich mixture;
2) described rich mixture is carried out to chilling, kneading and maturation process.
In the present invention, " chilling " refers to and grease is cooled fast to the process of a relatively lower temperature from relative higher temperature.For a person skilled in the art, the parameter of " chilling " step is conventional, also can in conjunction with the common practise of prior art and this area, determine according to content disclosed by the invention.For example the temperature before grease chilling can be 40-60 ℃, as 40 ℃, 41 ℃, 42 ℃, 43 ℃, 44 ℃, 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃, 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃, 60 ℃; Rate of temperature fall during chilling can be 1-10 ℃/min, as 1 ℃/min, 2 ℃/min, 3 ℃/min, 4 ℃/min, 5 ℃/min, 6 ℃/min, 7 ℃/min, 8 ℃/min, 9 ℃/min, 10 ℃/min; Temperature after quenching can be 0-10 ℃, as 5 ℃; The time of chilling can be determined as required, be generally 1-10 minute.
In the present invention, " kneading " refers to and utilizes mechanical agitation to make the mixed uniformly operation of grease after quenching, comprises the dispersion of material and mixes two kinds of effects, conventionally in kneader, carries out.To those skilled in the art, the parameter of kneading step, as the time of rotating speed and kneading etc., is conventional, also can in conjunction with the common practise of prior art and this area, determine according to content disclosed by the invention.For example, rotating speed while mediating can be 50-200 rev/min, as 50 revs/min, 60 revs/min, 70 revs/min, 80 revs/min, 90 revs/min, 100 revs/min, 110 revs/min, 120 revs/min, 130 revs/min, 140 revs/min, 150 revs/min, 160 revs/min, 170 revs/min, 180 revs/min, 190 revs/min, 200 revs/min or other rotating speeds within the scope of this.Kneading time can be 1-5 minute, also can adjust accordingly according to the needs of product, as extend to 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes or longer time.
In the present invention " slaking " refer to the grease of handling well, the grease as after mediating stores at suitable temperature, meets the requirements of the process of product to obtain performance, for example can be by the slaking at least 1 day at the temperature of-5～10 ℃ of the grease after mediating.
Purposes
Use fat or oil composition provided by the invention to make bakery, be preferably aliquation class bakery.To those skilled in the art, need to consider that the food of expansion rate all can be used grease provided by the invention to make, preferred aliquation class bakery is Denmark's croissant, Denmark's bread or Butterfly Cookies.
When fat or oil composition provided by the invention is used in low temperature, as-5 ~ 10 ℃, the grease of the food of making.
Advantage
1. cold resistance: rise again at short notice and soften to a soft durometer, and remain on this soft durometer always, conveniently teacher of the curing makes downstream and cure product.
2, under low temperature (5 ~ 10 ℃), there is suitable soft durometer, easy to use.
3, the temperature range of its proper hardness is wide, low to environmental suitability.
4, to cure product expansion rate high for the aliquation class of preparation, and level is clearly more demarcated, visually more tempting, and local flavor is also more crisp, can strengthen the attraction to client.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment are only not used in and limit the scope of the invention for the present invention is described.The experimental technique of unreceipted actual conditions in the following example, measures according to national standard conventionally.If there is no corresponding national standard, according to general international standard, normal condition or the condition of advising according to manufacturer, carry out.Unless otherwise indicated, otherwise all umbers are weight portion, and all percentages are weight percentage.
Unless otherwise defined or described herein, the familiar meaning of all specialties used herein and scientific words and those skilled in the art is identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Raw material
In following embodiment of the present invention, use
Lard is purchased from grain and oil (Sichuan) Co., Ltd in good;
Iodine value is 65 palm olein oils, purchased from Shanghai Jia Li grain and oil Co., Ltd;
Iodine value is 56 palm olein oils, purchased from Shanghai Jia Li grain and oil Co., Ltd;
The palmitic iodine value of deep hydrogenation is in 2, purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
1,2-Palmitolein-3-Palmitin is purchased from Larodan Fine Chemicals AB company,
1,3-Olein-2-Stearin is purchased from Larodan Fine Chemicals AB company,
1,2-Palmitin-3-Stearin is purchased from Larodan Fine Chemicals AB company,
1,2-Palmitin-3-Stearin is purchased from Larodan Fine Chemicals AB company.
Oil and fat preparation
Lard divides to be carried:
1), grease is added to acetone according to 1: 0.5～2 ratios, mix.
2), more than 4～8 ℃ of environment growing the grain 5h, form a compound that has solid fat and liquid oil.
3), consolidating fat and liquid oil, to carry out press filtration separated, get liquid oil and carry out carrying for lower one minute as raw material.
4), more than-6～-10 ℃ of environment growing the grain 5h, form a compound that has solid fat and liquid oil.
5), consolidating fat and liquid oil, to carry out press filtration separated, get solid fat and carry out carrying for lower one minute as raw material.
6), by grease according to grease: acetone=1: 3～5 ratios add acetone, mix.
7) ,-13～--more than 17 ℃ of environment growing the grain 5h, form a compound that has solid fat and liquid oil.
8), consolidating fat and liquid oil, to carry out press filtration separated, get liquid oil and carry out carrying for lower one minute as raw material.
9) ,-18～-22 ℃ more than environment growing the grain-5h, form a compound that has solid fat and liquid oil.
10), growing the grain material is taken out to press filtration, get solid fat.
Palm olein oil divides to be carried:
1), by the palm olein oil of iodine value 63-67 according to grease: acetone=1: 3～5 ratios add acetone, mix.
2), more than-22～-30 ℃ of environment growing the grain 5h, form a compound that has solid fat and liquid oil.
3), consolidating fat and liquid oil, to carry out press filtration separated, get liquid oil and carry out carrying for lower one minute as raw material.
4) ,-40～-50 ℃ of environment growing the grain 12h, form a compound that has solid fat and liquid oil.
5), consolidating fat and liquid oil, to carry out press filtration separated, get liquid oil and carry out carrying for lower one minute as raw material.
6), raw material is added to acetone according to 1: 3～5 ratios, mix.
7), more than-18～-23 ℃ of environment growing the grain 5h, form a compound that has solid fat and liquid oil.
8), compound is carried out to press filtration, get solid fat for minute carrying product.
Detection method
In following embodiment of the present invention,
Oil component detection method is with reference to Publication about Document:
Richard O.ADLOF,Analysis of Triacylglycerol Positional Isomers by Silver Ion High Performance Liquid Chromatography[J]，J.High Resol.Chromatogr.，1995，18：105-107.
Grease Determination of Hardness method is as follows: 6 millimeters of probe constant speed of the diameter of physical property measurement instrument are inserted in oil product, until the degree of depth is 2 centimetres, recorded the maximum resistance running in insertion process, be grease hardness.
In following embodiment of the present invention, cold resistance test is by softening time of rising again of test oil oil/fat composition, the softening rate of rising again, and to evaluate its rise again property of softening and cold resistance, concrete grammar is as follows:
Sample thief is placed 1 day at-20 ℃, be then placed in 5 ℃ of environment, (as 1h or 0.5h) detects their hardness with physical property measurement instrument at set intervals.
The hardness of comprehensive consideration different time points (in different time points, the firmness change of fat or oil composition), has represented fat or oil composition hardness change procedure from big to small, the softening process of rising again; Fat or oil composition hardness is returned to this interval required time of 100-800 gram force and is the softening time of rising again.
In the present invention, rise again and softening refer to that grease is suitable to hardness from the recovering state of much higher hard, the plasticity process of state preferably, accordingly, rise again the softening time refer to be that grease is suitable to hardness from the recovering state of much higher hard, plasticity needed time of process of state preferably.
In following embodiment of the present invention, croissant expansion rate refers to the ratio of the thickness of the croissant obtaining after baking and the thickness of the dough before baking, and its value is higher, shows that expansion rate is larger.
Equipment and instrument
In following embodiment of the present invention, use
Physical property measurement instrument is TA.XT.plus Texture Analyser, purchased from Chao Ji Instrument Ltd..
Cream complete set of equipments is purchased from Denmark Gus Dun Bei Schroeder company.
Embodiment 1, raw material preparation
1.1, lard divides and carries
Adopt solvent to divide extracting method to process lard, to obtain, minute carry lard, detailed process is as follows:
1), grease is added to acetone according to 1: 1 ratio, mix.
2), 6.8 ℃ of environment growing the grain 12h, form a compound that has solid fat and liquid oil.
3), consolidating fat and liquid oil, to carry out press filtration separated, get liquid oil and carry out carrying for lower one minute as raw material.
4) ,-8 ℃ of environment growing the grain 12h, form a compound that has solid fat and liquid oil.
5), consolidating fat and liquid oil, to carry out press filtration separated, get solid fat and carry out carrying for lower one minute as raw material.
6), by grease according to grease: acetone=1: 4 ratios add acetone, mix.
7) ,-15 ℃ of environment growing the grain 12h, form a compound that has solid fat and liquid oil.
8), consolidating fat and liquid oil, to carry out press filtration separated, get liquid oil and carry out carrying for lower one minute as raw material.
9) ,-20 ℃ of environment growing the grain 12h, form a compound that has solid fat and liquid oil.
10), growing the grain material is taken out to press filtration, get solid fat.
Detect last dividing of obtaining and carry the solid fat of lard, it is composed as follows: contain 78%USU, 17%SUU, 2%S
2u and 3%U
3.
1.2, palm olein oil divides and carries
Adopt solvent to divide extracting method to process palm olein oil, to obtain, minute carry palm olein oil, detailed process is as follows:
1), by the palm olein oil of iodine value 65 according to grease: acetone=1: 4 ratios add acetone, mix.
2) ,-24 ℃ of environment growing the grain 12h, form a compound that has solid fat and liquid oil.
3), consolidating fat and liquid oil, to carry out press filtration separated, get liquid oil and carry out carrying for lower one minute as raw material.
4) ,-45 ℃ of environment growing the grain 12h, form a compound that has solid fat and liquid oil.
5), consolidating fat and liquid oil, to carry out press filtration separated, get liquid oil and carry out carrying for lower one minute as raw material.
6), raw material is added to acetone according to 1: 4 ratio, mix.
7) ,-20 ℃ of environment growing the grain 12h, form a compound that has solid fat and liquid oil.
8), compound is carried out to press filtration, get solid fat for minute carrying product.
Detect dividing of obtaining and carry palm olein oil, it is composed as follows: containing 10%USU, 82%SUU, 2%S
3, 3%S
2u and 3%U
3.
Detect deep hydrogenation palm oil, it is composed as follows: 98-100%SSS, 0-2%S
2u.
Embodiment 2, fat or oil composition preparation
In the ratio of table 1, to divide and carry lard, minute carry palm olein oil and deep hydrogenation palm oil mixes, to prepare fat or oil composition 1-3, then fat or oil composition 1-3 is obtained to corresponding margarine through melting oil, chilling, kneading, maturation process respectively, wherein, melting oil, chilling and kneading process can all carry out in cream automation equipment, and detailed process is as follows:
Melt oily step: grease temperature is heated to 60-65 degree, so that grease all melts, obtains rich mixture.
Quench step: to send into initial temperature be that in 1 liter of stainless steel material pot of 40-60 ℃, the speed cooling 1-5 minute with 5-10 ℃/min, obtains quenching material by melting rich mixture that oily step obtains;
Kneading step: quenching material is sent into kneading unit, and the kneading of carrying out under the rotating speed of 50-200 rev/min 1-5 minute is processed, obtains to mediate and processes grease;
Maturation stage: by the slaking at least 1 day at the temperature of 0 ℃ of the grease after mediating.
Table 1, fat or oil composition preparation
| Divide and carry lard | Divide and carry palm olein oil | Deep hydrogenation palm oil | |
| Fat or oil composition 1 | 35% | 60% | 5% |
| Fat or oil composition 2 | 60% | 30% | 10% |
| Fat or oil composition 3 | 47% | 45% | 8% |
Content to the component of the fat or oil composition of preparing by said method and each component detects respectively, and testing result is as shown in table 2.
Table 2, fat or oil composition component and content
| Component and content thereof | |
| Fat or oil composition 1 | 33%USU、55%SUU、6.5%S 3、2.5%S 2U、3%U 3 |
| Fat or oil composition 2 | 50%USU、35%SUU、10%S 3、2%S 2U、3%U 3 |
| Fat or oil composition 3 | 41%USU、45%SUU、9%S 3、2%S 2U、3%U 3 |
Reference examples 1, the preparation of contrast fat or oil composition
By the palm olein oil of iodine value 56, carry out random ester exchange, refining, chilling, kneading, maturation process obtain reference composition 1.
Control group 2: the palm olein oil that is 56 by iodine value, through refining, chilling, kneading, maturation process, obtain reference composition 2.
Control group 3: the palm olein oil that is 65 by iodine value, through refining, chilling, kneading, maturation process obtain reference composition 3.
Control group 4:: the palm olein oil that is 65 by 90wt% iodine value and 10wt% deep hydrogenation palm oil, mix, obtain reference composition 4.
Wherein, refinement step is with reference to shellfish thunder: oil chemistry and technological method, chilling, kneading, maturation stage are undertaken by the method for embodiment 2.
The component and the content that detect above-mentioned reference composition, result is as shown in table 3.
Table 3,
| Numbering | Component and content thereof |
| Reference composition 1 | 37%SU 2、12%S 3、39%S 2U、12%U 3 |
| Reference composition 2 | 2%S 3+48%S 2U+43%SU 2+7%U 3 |
| Reference composition 3 | 34%S 2U+57%SU 2+9%U 3 |
| Reference composition 4 | 10%S 3+31%S 2U+51%SU 2+8%U 3 |
Embodiment 3, Performance Detection
3.1, cold resistance test
Get respectively each 120g of fat or oil composition and reference composition, at-25 ℃, place 1 day, be then placed in 0 ℃ of environment, every 1h, with physical property measurement instrument, detect their hardness, to carry out cold resistance test, and determine the softening time of rising again.Testing result is as shown in table 4:
Table 4, fat or oil composition and the reference composition Hardness results when 0-2h
Data analysis: for plastic fat goods, it is generally acknowledged that hardness is plasticity scope preferably at 100-800 gram force.Control group 1-4 reaches better plasticity all need to be more than 1h, the compound of control group 1 particularly, place after 2h, still cannot be returned to suitable plasticity, and fat or oil composition 1-3 has returned to preferably plasticity scope within 30min, particularly fat or oil composition 1 just can be returned to suitable plasticity in 15min.
Compare reference composition, the softening rate of rising again of above-mentioned grease combination is faster, and cold resistance is better; Use above-mentioned fat or oil composition significantly to save and rise again the softening needed time, increase work efficiency.
3.2, under low temperature, soft durometer detects
Get respectively the grease reference composition of formed objects shape and the margarine that fat or oil composition makes, place after 3 days respectively at table 5 temp. displaying function, use physical property measurement instrument to detect hardness, testing result is as shown in table 5.
Table 5, fat or oil composition are the soft durometer of-5 ~ 20 ℃
Data analysis:
According to the common practise of this area, the plasticity when hardness of oil product is moderate is better.
For plastic fat goods, it is generally acknowledged that hardness is plasticity scope preferably at 100-800 gram force, while surpassing 800 gram force, hardness is too high, and plasticity is poor; During lower than 100 gram force, hardness is too low, and quality is too rare soft, and plasticity is poor.According to the result of these standard his-and-hers watches 5, analyze, analysis result is as shown in table 6.
Table 6, fat or oil composition plasticity result
| Plasticity temperature range | Low-temperature zone (in 15 ℃) plastic range width | |
| Reference composition 1 | 15-20℃ | 0℃ |
| Reference composition 2 | 0-5℃ | 5℃ |
| Reference composition 3 | -2.5~2.5℃ | 5℃ |
| Reference composition 4 | 0~5℃ | 5℃ |
| Fat or oil composition 1 | -5~5℃ | 10℃ |
| Fat or oil composition 2 | -5~15℃ | 20℃ |
| Fat or oil composition 3 | -5~5℃ | 10℃ |
From the results shown in Table 6,1-4 compares with reference composition, and the plasticity temperature range span of fat or oil composition 1-3 is obviously wider, and fat or oil composition 1-3 is low to environment temperature requirement, can adapt to better various temperature.
Embodiment 4, croissant are made
Use respectively fat or oil composition 1-3 and reference composition 1-4 as wrapping into oil, prepare croissant, detailed process is as follows:
Croissant formula: 900 grams of high-strength flours; 100 grams of weak strength flours; 10 grams, yeast; 3 grams of modifying agents; 100 grams of granulated sugar; 8 grams of salt; 30 grams of milk powder; 80 grams, egg; 500 grams of frozen water; 80 grams of ordinary butters; Wrap into 500 grams of oil.
Technique: the time is winter, 0 ℃ of operation room temperature.Dough partly stirs, and puts into that refrigerator for cold is lax spends the night, and sheet oil cooling is hidden standby, takes out bag oil after dough, latter freezing lax 1 hour of three twice of folding, and folding once, is freezingly laxly prepared into cattle horn shape after 30 minutes repeatedly.33 ℃ of temperature, under humidity 80% condition, ferment 90 minutes.Finally put into 180 ℃ of bakings 15 minutes, obtain croissant.
The height of the height that detection baking is rolled into a ball above respectively and the croissant of preparation, and calculate expansion rate, result is as shown in table 7.
Table 7, expansion rate:
| Expansion rate | |
| Reference composition 1 | 120% |
| Reference composition 2 | 120% |
| Reference composition 3 | 105% |
| Reference composition 4 | 120% |
| Fat or oil composition 1 | 220% |
| Fat or oil composition 2 | 230% |
| Fat or oil composition 3 | 220% |
According to table 7 result, the croissant that uses fat or oil composition 1-3 to make, its expansion rate is obviously better than the croissant that uses reference composition 1-4 to make, be about the 1.8-2.2 of the croissant that uses reference composition 1-4 making doubly, therefore, use fat or oil composition 4 and 5 croissant of making, level is clearly more demarcated, visually also more tempting.
Embodiment 5, flavor evaluation
By 20 experienced professionals, by double blind experiment, respectively the croissant that uses reference composition 1-4 and fat or oil composition 1-3 to make is carried out to flavor evaluation, the crisp degree of croissant is given a mark, and calculate the average of the croissant that different product makes, result is as shown in table 8.
Wherein, crisp degree standards of grading are as follows: within 1 minute, be illustrated in oral cavity and chew in process difficult broken, quality represents to chew in process difficult broken for hard 2 minutes, but quality is softer, expression in 3 minutes is chewed in process comparatively fragile, and quality is softer, within 4 minutes, represent to chew in process comparatively fragile, and quality is very soft, within 5 minutes, be illustrated in oral cavity and chew in process very frangiblely, and quality is very soft.
Table 8, crisp degree evaluation
| Crisp degree average mark | |
| Contrast 1 | 3 |
| Contrast 2 | 2.5 |
| Contrast 3 | 3.5 |
| Contrast 4 | 3 |
| Shortening composition 1 | 4 |
| Shortening composition 2 | 4.5 |
| Shortening composition 3 | 4 |
According to the result of flavor evaluation, aspect crisp degree, the croissant that uses fat or oil composition 1-3 to make is better than the croissant that uses reference composition 1-4 prepared.
According to the above results, fat or oil composition 1-3 provided by the invention has the following advantages:
1. cold resistance is good: rise again at short notice and soften to a soft durometer, and remain on this soft durometer always, conveniently teacher of the curing makes downstream and cure product;
2, under low temperature (15 ℃ are following), there is suitable soft durometer, easy to use;
3, the temperature range of its proper hardness is wide, low to environmental suitability;
4. application experiment croissant, expansion rate is high, and level is clearly more demarcated, visually more tempting, and local flavor is also more crisp, can strengthen the attraction to client.
Embodiment 6, fat or oil composition preparation
6.1, oil and fat preparation
Press the formula of table 9, prepare fat or oil composition 4 and 5.
Table 9, fat or oil composition form and content
6.2, constituent analysis
The component that detects respectively fat or oil composition 4 and 5, result is as shown in table 10.
Table 10, fat or oil composition form
| Form | |
| Fat or oil composition 4 | 35%USU、58%SUU、7%S3 |
| Fat or oil composition 5 | 50%USU、40%SUU、10%S3 |
6.3, cold resistance detects
Press the method for embodiment 3.1, fat or oil composition 4 and 5 is carried out to cold resistance test, result is as shown in table 11.
Table 11, fat or oil composition and the reference composition Hardness results when 0-2h
| 0h | 15min | 30min | 1h | 2h | |
| Fat or oil composition 4 | 9312 gram forces | 723 gram forces | 562 gram forces | 395 gram forces | 361 gram forces |
| Fat or oil composition 5 | 9363 gram forces | 2591 gram forces | 792 gram forces | 589 gram forces | 550 gram forces |
Fat or oil composition 4 and 5 has all returned to preferably plasticity scope within 30min, and particularly fat or oil composition 4 just can be returned to suitable plasticity in 15min.
Compare reference composition 1-4, the softening rate of rising again of above-mentioned fat or oil composition is faster, and cold resistance is better; Use above-mentioned fat or oil composition 4 and 5 can significantly save too and rise again the softening needed time, increase work efficiency.
6.4, low temperature soft durometer detects and plastic analysis
Press the method for embodiment 3.2, fat or oil composition 4 and 5 is carried out to soft durometer under low temperature and detect, and testing result is analyzed, result is as shown in table 12 and 13.
Table 12, fat or oil composition are the soft durometer of-5 ~ 20 ℃
Table 13, fat or oil composition plasticity result
| Plasticity temperature range | Low-temperature zone (in 15 ℃) plastic range width | |
| Fat or oil composition 4 | -5~5℃ | 10℃ |
| Fat or oil composition 5 | -5~15℃ | 20℃ |
From the result of table 12, can find out, 1-4 compares with reference composition, and fat or oil composition 4 and 5 plasticity temperature range span are obviously wider, and fat or oil composition 4 and the 5 pairs of environment temperatures require lowly, can adapt to better various temperature.
6.5, expansion rate detects
Press the method for embodiment 4, use respectively fat or oil composition 4 and 5 to prepare croissant, and detect its expansion rate, result is as shown in table 14.
Table 14, expansion rate
| Expansion rate | |
| Fat or oil composition 4 | 180% |
| Fat or oil composition 5 | 190% |
According to the result of table 13, use fat or oil composition 4 and 5 croissant of making, its expansion rate is obviously better than using the expansion rate of the croissant that reference composition 1-4 makes, be about use the croissant that reference composition makes 1.5-1.8 doubly.Therefore, use fat or oil composition 4 and 5 croissant of making, level is clearly more demarcated, visually also more tempting.
6.6, flavor evaluation
By the method for embodiment 5, carry out flavor evaluation, result shows the flavor evaluation (double blind experiment) through 20 people, compares with the croissant that reference composition 1-4 makes, and uses the local flavor of fat or oil composition 4 and 5 croissant of making also more crisp, therefore, can strengthen the attraction to client.
Embodiment 7, other aliquation classes are cured product and are made
Use fat or oil composition 1-5 to make Denmark's bread and Butterfly Cookies, and take reference composition 1-4 as contrast, detect respectively the expansion rate of the Butterfly Cookies of the Denmark's bread preparing.
Result shows, compares reference composition 1-4, uses the expansion rate of fat or oil composition 1-5 making Denmark's bread and Butterfly Cookies higher, level is clearly more demarcated, visually also more tempting, through 20 people's flavor evaluation (double blind experiment), its local flavor is also more crisp, therefore, can strengthen the attraction to client.
The foregoing is only preferred embodiment of the present invention, not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is to be broadly defined in the claim scope of application, any technology entity or method that other people complete, if defined identical with the claim scope of application, also or a kind of change of equivalence, all will be regarded as being covered by among this claim scope.
All documents of mentioning in the present invention are all quoted as a reference in this application, just as each piece of document, are quoted as a reference separately.In addition should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (13)
1. a fat or oil composition, is characterized in that, in described fat or oil composition, comprises:
Two unsaturated triglycerides (SUU) 35-58wt% that two unsaturated triglycerides (USU) 33-51wt%, the 1-that 2-is saturated or 3-are saturated, three saturated triglycerides (S
3) 6.5-10wt%.
2. fat or oil composition as claimed in claim 1, is characterized in that, also contains two saturated triglycerides (S in described fat or oil composition
2u) and three unsaturated triglyceride (U
3), preferred, described S
2u and U
3content sum not higher than 10wt%, more preferably no higher than 8wt%, more preferably no higher than 5wt%, more preferably no higher than 2wt%, more preferably no higher than 1wt%.
3. fat or oil composition as claimed in claim 2, is characterized in that, S in described fat or oil composition
2the content of U is 0-5wt%, and/or U
3content be 0-5wt%.
4. fat or oil composition as claimed in claim 1, is characterized in that, described fat or oil composition comprises
33%USU, 55%SUU, 6.5%S
3, 2.5%S
2u, 3%U
3; Or
50%USU, 35%SUU, 10%S
3, 2%S
2u, 3%U
3; Or
41%USU, 45%SUU, 9%S
3, 2%S
2u, 3%U
3; Or
35%USU, 58%SUU, 7%S
3; Or
50%USU、40%SUU、10%S
3。
5. a fat or oil composition, is characterized in that, described fat or oil composition comprises
Divide and carry lard 35-60wt%, divide and carry palm olein oil 30-60wt%, and deep hydrogenation oil 5-10wt%;
Within described minute, carry lard for adopting solvent to divide carry lard dividing of extracting method acquisition,
Within described minute, carry palm olein oil for adopting solvent to divide carry palm olein oil dividing of extracting method acquisition,
Described deep hydrogenation oil is less than or equal to 2 hydrogenated oil and fat for iodine value.
6. fat or oil composition as claimed in claim 5, is characterized in that, described fat or oil composition comprises
Divide and carry lard 35%, divide and carry palm olein oil 60%, deep hydrogenation oil 5%; Or
Divide and carry lard 60%, divide and carry palm olein oil 30%, deep hydrogenation oil 10%; Or
Divide and carry lard 47%, divide and carry palm olein oil 45%, deep hydrogenation oil 8%.
7. the fat or oil composition as described in claim 5 or 6, is characterized in that, described deep hydrogenation oil is deep hydrogenation vegetable oil, is preferably deep hydrogenation palm oil.
8. a fat or oil composition, is characterized in that, described fat or oil composition comprises
1,3-Olein-2-Stearin 35%, 1, and 2-Olein-3-Stearin 50%, 1,2-Palmitolein-3-Palmitin7%, and 1,2-Palmitin-3-Stearin 8%; Or
1,3-Olein-2-Stearin 50%，1,2-Olein-3-Stearin 40%，1,2-Palmitin-3-Stearin10%。
9. the fat or oil composition as described in any one in claim 1-8, is characterized in that, described fat or oil composition comprises essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring; Preferred essence and flavoring agent is natural perfume material essence and/or artificial synthetic spices and essence; Preferred emulsifying agent is one or more in lecithin, tween, polyglycereol castor-oil plant alcohol ester (PGPR), propylene glycol monostearate (PGMS); Preferred antioxidant is TBHQ (TBHQ), 2, one or more in 6-di-tert-butyl-4-methy phenol (BHT), butylated hydroxy anisole (BHA); Preferred food coloring is natural colouring matter and/or artificial color.
10. the preparation method of fat or oil composition as claimed in any one of claims 1-9 wherein, is characterized in that, described method comprises:
1) grease is mixed, obtain rich mixture;
2) described rich mixture is carried out to chilling, kneading and maturation process.
11. fat or oil composition is for the purposes of making bakery as claimed in any one of claims 1-9 wherein, and preferred, described bakery is aliquation class bakery.
12. purposes as claimed in claim 11, is characterized in that, described aliquation class bakery is Denmark's croissant, Denmark's bread or Butterfly Cookies.
13. as claimed in any one of claims 1-9 wherein fat or oil composition as the purposes of making the grease of low temperature food product; Preferably, described low temperature is-5～10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210380919.9A CN103704371B (en) | 2012-10-09 | 2012-10-09 | A kind of fat or oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210380919.9A CN103704371B (en) | 2012-10-09 | 2012-10-09 | A kind of fat or oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103704371A true CN103704371A (en) | 2014-04-09 |
| CN103704371B CN103704371B (en) | 2016-04-06 |
Family
ID=50398045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210380919.9A Active CN103704371B (en) | 2012-10-09 | 2012-10-09 | A kind of fat or oil composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704371B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494690A (en) * | 2015-12-30 | 2016-04-20 | 宁夏大学 | Chicken oil-based shortening and preparation method thereof |
| CN105638928A (en) * | 2014-12-04 | 2016-06-08 | 嘉里特种油脂（上海）有限公司 | Fat composition and production method thereof, food containing the fat composition and application of the fat composition used to prepare the food |
| CN106689418A (en) * | 2015-11-13 | 2017-05-24 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for frying hot pot condiment |
| 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 |
| CN108882719A (en) * | 2016-04-07 | 2018-11-23 | 株式会社艾迪科 | The manufacturing method of non-temperature-adjusting type hard butter composition |
| CN111378535A (en) * | 2018-12-27 | 2020-07-07 | 丰益(上海)生物技术研发中心有限公司 | Oil and fat composition and method for producing same |
| CN113693103A (en) * | 2021-09-01 | 2021-11-26 | 天津南侨食品有限公司 | Frozen dough of Danish baked products and production process thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156242A (en) * | 1983-02-28 | 1984-09-05 | Kao Corp | Food oil composition |
| EP0186244B1 (en) * | 1984-12-19 | 1988-09-07 | Unilever N.V. | Edible fat, margarines containing said fat and process for producing said fat |
| CN87102656A (en) * | 1987-04-11 | 1988-12-21 | 商业部谷物油脂化学研究所 | Fatty prod |
| US6277433B1 (en) * | 1999-03-19 | 2001-08-21 | Loders Croklaan B.V. | Fat mixtures |
| EP2037747A2 (en) * | 2006-06-13 | 2009-03-25 | Loders Croklaan B.V. | Fat composition |
| CN102056493A (en) * | 2008-06-09 | 2011-05-11 | 日清奥利友集团株式会社 | Plastic fat composition |
| CN102524423A (en) * | 2010-12-29 | 2012-07-04 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and method for preparing same |
-
2012
- 2012-10-09 CN CN201210380919.9A patent/CN103704371B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156242A (en) * | 1983-02-28 | 1984-09-05 | Kao Corp | Food oil composition |
| EP0186244B1 (en) * | 1984-12-19 | 1988-09-07 | Unilever N.V. | Edible fat, margarines containing said fat and process for producing said fat |
| CN87102656A (en) * | 1987-04-11 | 1988-12-21 | 商业部谷物油脂化学研究所 | Fatty prod |
| US6277433B1 (en) * | 1999-03-19 | 2001-08-21 | Loders Croklaan B.V. | Fat mixtures |
| EP2037747A2 (en) * | 2006-06-13 | 2009-03-25 | Loders Croklaan B.V. | Fat composition |
| CN101472482A (en) * | 2006-06-13 | 2009-07-01 | 荷兰洛德斯克罗科兰有限公司 | Fat composition |
| CN102056493A (en) * | 2008-06-09 | 2011-05-11 | 日清奥利友集团株式会社 | Plastic fat composition |
| CN102524423A (en) * | 2010-12-29 | 2012-07-04 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and method for preparing same |
Non-Patent Citations (4)
| Title |
|---|
| 于国萍等: "《谷物化学》", 31 December 2010, 科学出版社 * |
| 夏延斌主编: "《食品化学》", 31 December 2001, 中国轻工业出版社 * |
| 陈有毅等: "《现代点心制作技术》", 28 February 2012, 机械工业出版社 * |
| 陶瑜主编: "《油脂加工工艺与设备》", 31 December 2005, 中国财政经济出版社 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105638928A (en) * | 2014-12-04 | 2016-06-08 | 嘉里特种油脂（上海）有限公司 | Fat composition and production method thereof, food containing the fat composition and application of the fat composition used to prepare the food |
| CN105638928B (en) * | 2014-12-04 | 2019-10-15 | 嘉里特种油脂（上海）有限公司 | A kind of fat composition, its preparation method, include its food and its purposes for being used to make food |
| CN106689418A (en) * | 2015-11-13 | 2017-05-24 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for frying hot pot condiment |
| CN106689418B (en) * | 2015-11-13 | 2021-05-14 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for frying hotpot condiment |
| 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 |
| CN105494690A (en) * | 2015-12-30 | 2016-04-20 | 宁夏大学 | Chicken oil-based shortening and preparation method thereof |
| CN108882719A (en) * | 2016-04-07 | 2018-11-23 | 株式会社艾迪科 | The manufacturing method of non-temperature-adjusting type hard butter composition |
| CN111378535A (en) * | 2018-12-27 | 2020-07-07 | 丰益(上海)生物技术研发中心有限公司 | Oil and fat composition and method for producing same |
| CN111378535B (en) * | 2018-12-27 | 2022-11-25 | 丰益(上海)生物技术研发中心有限公司 | Oil and fat composition and method for producing same |
| CN113693103A (en) * | 2021-09-01 | 2021-11-26 | 天津南侨食品有限公司 | Frozen dough of Danish baked products and production process thereof |
| CN113693103B (en) * | 2021-09-01 | 2024-07-23 | 天津南侨食品有限公司 | Frozen dough of Danish baked products and production process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103704371B (en) | 2016-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704371B (en) | A kind of fat or oil composition | |
| KR102662914B1 (en) | Maintain transesterification | |
| KR101732763B1 (en) | Manufacturing method of each of oil or fat composition, bakery food using oil or fat composition, and composite food using bakery food | |
| JP7009763B2 (en) | Transesterification fats and oils | |
| JP4606406B2 (en) | Oil composition for confectionery | |
| JP6708389B2 (en) | Water-in-oil emulsified oil/fat composition using almond milk and method for producing the same | |
| JP7444061B2 (en) | chocolate-like food | |
| CN103891921B (en) | Fat or oil composition and plastic fat goods | |
| CN111328881B (en) | Yellow oil extraction composition | |
| JP6505979B2 (en) | Compound confectionery oil composition | |
| JP7009764B2 (en) | Transesterification fats and oils | |
| CN109699760B (en) | Fat composition comprising basha oil, method for preparing same and use thereof in margarine | |
| JP7363768B2 (en) | transesterified fats and oils | |
| JP6767160B2 (en) | Oil and fat composition for complex confectionery | |
| JP2005060614A (en) | Fats and oils with improved creaming properties | |
| JP6189016B2 (en) | Plastic oil / fat composition containing improved creaming / fat | |
| CN109845839B (en) | Wide-plasticity fat composition, preparation method thereof and application thereof in margarine | |
| JP6679207B2 (en) | Plastic fat composition | |
| CN106922850B (en) | Grease composition and processing technology and application thereof | |
| CA2472948C (en) | Shortenings containing little or no trans fatty acids | |
| JP7477054B2 (en) | Chocolate improving fats and oils | |
| JP2019165653A (en) | Oil/fat composition for cookie dough | |
| EP2749175A1 (en) | Hard butter | |
| JP2014097022A (en) | Manufacturing method of chocolate composite food product | |
| JP2022142806A (en) | Plastic oil and fat composition for refrigeratable bakery food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: JIALI SPECIAL OIL (SHANGHAI ) CO., LTD. Free format text: FORMER OWNER: FENGYI (SHANGHAI) BIOTECHNOLOGY RESEARCH + DEVELOPMENT CENTER CO., LTD. Effective date: 20140828 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20140828 Address after: 200137, No. 118 East High Road East Industrial Zone, Shanghai, Pudong New Area Applicant after: KERRY SPECIALTY FATS (SHANGHAI) Co.,Ltd. Address before: 200137 Pudong New Area High East Industrial Zone, high East Road, No. 118, A District, Applicant before: WILMAR (SHANGHAI) BIOTECHNOLOGY RESEARCH & DEVELOPMENT CENTER Co.,Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231114 Address after: 200137, Block B, No. 118 Gaodong Road, Pudong New Area, Shanghai; Zone C; Room 101, 2-8 floors, Room 101, Room 201, Room 301, Room 401, and Building 10 of Building 1 in Zone D Patentee after: SHANGHAI JIALI FOOD INDUSTRY Co.,Ltd. Address before: 200137 No. 118, Gaodong Road, Gaodong Industrial Zone, Pudong New Area, Shanghai Patentee before: KERRY SPECIALTY FATS (SHANGHAI) Co.,Ltd. |