CN1409977A - Oil and fat mixture for making pastry and bread - Google Patents
Oil and fat mixture for making pastry and bread Download PDFInfo
- Publication number
- CN1409977A CN1409977A CN 02138356 CN02138356A CN1409977A CN 1409977 A CN1409977 A CN 1409977A CN 02138356 CN02138356 CN 02138356 CN 02138356 A CN02138356 A CN 02138356A CN 1409977 A CN1409977 A CN 1409977A
- Authority
- CN
- China
- Prior art keywords
- acid monoester
- grease
- glycerine
- bread
- dessert
- 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.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
An oil mixture used for cake or bread contains oil, which has the mixed dissolved matter of monoglyceride of unsaturated fatty acid and/or monoglyceride of saturated fatty acid added. It can prevent the water in cake or bread from being evaporated and the starch from being aged, resulting in good softness and long storage period.
Description
Technical field
The present invention relates to a kind of rich mixture.
Background technology
In the actual life, the food of dessert and bread one class promptly can hardening and can not eat after placing one, two day, and its reason mainly is after the moisture content in the food is evaporated, and it is aging that starch produces, and dessert and bread harden, the mouthfeel variation thereby make.
Summary of the invention
The objective of the invention is: a kind of rich mixture that is used for dessert and breadmaking is provided, it has added the mixed dissolution thing of a certain amount of glycerine unrighted acid monoester or glycerine saturated fatty acid monoester and glycerine unrighted acid monoester in grease, the dessert or the moisture content in the bread that use this rich mixture to make are difficult for evaporation, not hardening for a long time, improve mouthfeel, keep commodity value.
Technical scheme of the present invention one of is to be: a kind of rich mixture that is used for dessert and breadmaking, comprise grease, and be added with glycerine unrighted acid monoester in this grease
What technical scheme of the present invention was two is: a kind of rich mixture that is used for dessert and breadmaking, comprise grease, and be added with the mixed dissolution thing of glycerine saturated fatty acid monoester and glycerine unrighted acid monoester in this grease.
In above-mentioned two technical schemes, the addition of mixed dissolution thing in grease of glycerine unrighted acid monoester or glycerine saturated fatty acid monoester and glycerine unrighted acid monoester is 0.05-10.0%.
Be used for the edible oil and fat that grease of the present invention is not limited to common grease processed food usefulness, natural oil and fixed oils such as vegetable oil, animal oil, butterfat, oil, fat exchange wet goods can use or mix use separately respectively.The W/O emulsion of grease or water and emulsification, O/W emulsion use.In addition, also can in these greases and emulsion, add the additive that makes an addition to the grease processed food as flavor agent, spices, nutritional labeling, emulsifying agent, tackifier, antioxidant etc. usually.
The mixed dissolution thing that belongs to glycerine saturated fatty acid monoester of the present invention and unrighted acid monoester can mix with arbitrary method.
Rich mixture of the present invention can be made with conventional method.Promptly also dissolve fully in the mixed dissolution thing adding hot grease with glycerine saturated fatty acid monoester and unrighted acid monoester and form.In addition, when carrying out emulsification,, then emulsion can be homogenized with homogenizer, also can carry out pasteurization in case of necessity with stirring and emulsifying such as mixers.These rich mixtures and emulsion mix according to a conventional method, add nitrogen, filling behind the back cool aging that homogenizes.
Use amount is below 0.05%, and effect is little; Addition surpasses 10%, is damaged with dessert, the mouthfeel of Bread and Pastries, the local flavor of rich mixture manufacturing, and is also bad.
The rich mixture that obtains like this uses as the raw oil material of dessert, Bread and Pastries, and moisture content is difficult for evaporation, and starch is difficult for aging, can make dessert, Bread and Pastries keep soft, prolong storage life.
The specific embodiment
Embodiment one: a kind of rich mixture that is used for dessert and breadmaking, comprise grease, and in this grease, be added with the glycerine unrighted acid monoester of 0.05-10.0%.
Embodiment two: a kind of rich mixture that is used for dessert and breadmaking, comprise grease, and in this grease, be added with the glycerine saturated fatty acid monoester of 0.05-10.0% and the mixed dissolution thing of glycerine unrighted acid monoester.
This grease is not limited to the edible oil and fat of common grease processed food usefulness, and natural oil and fixed oils such as vegetable oil, animal oil, butterfat, oil, fat exchange wet goods can use or mix use separately respectively.The W/O emulsion of grease or water and emulsification, O/W emulsion use.In addition, also can in these greases and emulsion, add the additive that makes an addition to the grease processed food as flavor agent, spices, nutritional labeling, emulsifying agent, tackifier, antioxidant etc. usually.
The mixed dissolution thing of this glycerine saturated fatty acid monoester and unrighted acid monoester can mix with arbitrary method.
This rich mixture can be made with conventional method.Promptly also dissolve fully in the mixed dissolution thing adding hot grease with glycerine saturated fatty acid monoester and unrighted acid monoester and form.In addition, when carrying out emulsification,, then emulsion can be homogenized with homogenizer, also can carry out pasteurization in case of necessity with stirring and emulsifying such as mixers.These rich mixtures and emulsion mix according to a conventional method, add nitrogen, filling behind the back cool aging that homogenizes.
The rich mixture use amount is 0.05% when following, and effect is little; Addition surpasses at 10% o'clock, is damaged with dessert, the mouthfeel of Bread and Pastries, the local flavor of rich mixture manufacturing, and is also bad.
The rich mixture that obtains like this uses as the raw oil material of dessert, Bread and Pastries, and moisture content is difficult for evaporation, and starch is difficult for aging, can make dessert, Bread and Pastries keep soft, prolong storage life.
Claims (3)
1. a rich mixture that is used for dessert and breadmaking comprises grease, it is characterized in that: be added with glycerine unrighted acid monoester in this grease.
2. the rich mixture that is used for dessert and breadmaking according to claim 1 is characterized in that: the mixed dissolution thing that is added with glycerine saturated fatty acid monoester and glycerine unrighted acid monoester in this grease.
3. according to claim 1 or the 2 described rich mixtures that are used for dessert and breadmaking, it is characterized in that: the addition of mixed dissolution thing in grease of described glycerine unrighted acid monoester or glycerine saturated fatty acid monoester and glycerine unrighted acid monoester is 0.05-10.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02138356 CN1409977A (en) | 2002-09-25 | 2002-09-25 | Oil and fat mixture for making pastry and bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02138356 CN1409977A (en) | 2002-09-25 | 2002-09-25 | Oil and fat mixture for making pastry and bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1409977A true CN1409977A (en) | 2003-04-16 |
Family
ID=4749432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02138356 Pending CN1409977A (en) | 2002-09-25 | 2002-09-25 | Oil and fat mixture for making pastry and bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1409977A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101616593B (en) * | 2007-02-05 | 2013-11-13 | 麒麟协和食品株式会社 | Dough improver |
-
2002
- 2002-09-25 CN CN 02138356 patent/CN1409977A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101616593B (en) * | 2007-02-05 | 2013-11-13 | 麒麟协和食品株式会社 | Dough improver |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20030003195A1 (en) | Oily paste which contains herbs | |
| JP5536657B2 (en) | Methods for reducing the saturated fatty acid content of milk fat, the resulting products and their applications | |
| US3391002A (en) | Process for making imitation sour cream | |
| JP2008131922A (en) | Solid roux oil-and-fat composition | |
| Flack | Butter, margarine, spreads, and baking fats | |
| US5756142A (en) | Squeezable spreads | |
| JP2001139983A (en) | Oil and fat composition | |
| ZA200701440B (en) | Oil in water emulsion comprising an oil comprising unsaturated fatty acid residues and process of manufacture hereof | |
| JP5107094B2 (en) | Oil composition for solid roux | |
| JP2003079314A (en) | Oil and fat composition with good flavor, and method for producing the same | |
| CN103082030A (en) | Healthy and nutrient grease special for freezing and preparation method thereof | |
| SK24394A3 (en) | Agent on base of calcium salt of citric acid and vegetable oil | |
| TWI432143B (en) | Plastic water-in-oil emulsion for layered wheat flour puffed food | |
| JP4356277B2 (en) | Oil composition for frying and method for producing the same | |
| Wassell | Bakery fats | |
| US5906856A (en) | Process for the preparation of a low-calorie, liquid butter substitute | |
| CN1409977A (en) | Oil and fat mixture for making pastry and bread | |
| Podmore | 2 Bakery fats | |
| JPH038431A (en) | Oil-in-water type emulsified composition | |
| US20030161934A1 (en) | Triglyceride fat suitable for spread manufacture | |
| US20130209655A1 (en) | Reduced trans and saturated fatty acid spread compositions | |
| JP2015070813A (en) | Fat composition for fresh fish meat processed food, fresh fish meat processed food, and boiled rice food | |
| TW201340878A (en) | Roll-in emulsified oil and fat composition | |
| EP1329164A1 (en) | Oily paste which contains herbs | |
| KR100783272B1 (en) | Composition for dressing containing cheese and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |