DD291240A5 - METHOD FOR PRODUCING LIQUID SHORTENINGS - Google Patents

Abstract

The invention relates to a process for the preparation of liquid shortenings which have no crystallization up to the solidification point of the liquid vegetable oil used in each case. The use takes place with selected bakery products and leads to significant quality improvements. According to the invention, a solution of glyceride-based food emulsifiers solid at room temperature, preferably monoglycerides, in liquid vegetable oils is prepared and subjected to rapid cooling. Intensive working and incorporation of air should be avoided. {Manufacturing process; liquid shortenings; solid glyceride-based emulsifiers; Crystallization prevention; stable homogeneous pumpable liquid}

Description

Field of application of the invention

The invention relates to a process for the preparation of liquid shortenings which have no crystallization up to the solidification point of the liquid vegetable oil used in each case. The shortenings of the invention are used in the Beckwarenindustrie and lead to significant quality improvements in selected bakery products.

Characteristic of the known state of the art

It is known that liquid shortenings used in the bakery industry can be prepared from vegetable oils with the addition of hydrogenated vegetable oils and / or pure vegetable fats and animal fats and fractions from animal or vegetable fats or hydrogenated vegetable oils, if the said consistent fatty alope preferably in the crystallize ß configuration. Furthermore, it is known that liquid shortenings can entail life-size emulsifiers in different amounts and in different ways, of which at least one type of emulsifier must be a crystallization inhibitor, ζ. B. of the type polyglycerol esters.

It is also known that the rapid cooling of liquefied fat and fat emulsifier mixtures is used to obtain plastic shortenings.

Described liquid shortenings are usually microcrystal suspensions of ko constant fats and / or emu! in liquid vegetable oils. Such systems are prone to delamination during long standing and therefore require re-mixing from their use in the bakery industry. Avoiding the disadvantages mentioned, using crystallization inhibitors and depositing crystals, creates conditions for the production of liquid shortenings and their use in the bakery industry.

Object of the invention

The object of the invention is in the production of liquid shortenings which have no crystallization without the use of crystallization inhibitors up to the solidification point of the liquid vegetable oil used in each case.

Explanation of the essence of the invention

The invention has the object of demonstrating such suitable technological measures that prevent the crystallization of the shortening and thus can be used in the bakery industry easier, more economical and quality-improving.

According to the invention the object is achieved in that a solution of glyceride-based food emulsifiers solid at room temperature preferably monoglycerides having a monoglyceride content between 40% and 98% and mixtures thereof with diacetyl tartaric acid monoglycerides and / or acetoglycerides in liquid vegetable oils at Gesamtemulgatorgehalten of G, tM5% prepared and is subjected to rapid cooling. In the phase of rapid cooling, both intensive processing of the mixture and incorporation of air should be avoided. It has surprisingly been found that when these conditions, high-melting emulsifiers can be used without causing crystallization. As back-active emulsifiers it is expedient to use monoglycerides with saturated fatty acids. Such shortenings show better baking properties than those with the homologous liquid emulsifiers.

An addition of crystallization inhibitors is not required. Furthermore, it was found that under the tested conditions, the addition of consistent fats is not predominantly required, so that a substantial simplification of the formulation of the liquid Shorten; .. gs is possible. Minor additions of water do not interfere with either the product's manufacturing process or the baking process.

Ausfuhrungsbelsplele

The procedure according to the invention will be explained in the following exemplary embodiments.

example 1

Preparation of shortening

The emulsifier hard fat mixture is mashed with at least 20% of the oil required by the recipe (the

Ratio of emulsifier to oil must be at least 1: 4). With constant stirring with constant temperature increase to "/ 5-8O ⁰ C, the complete dissolution of the emulsifiers and the consistent fat.

Subsequently, this solution is stirred in a uniform stream in the oil, the temperature of the oil is at least 35 ⁰ C. In a suitable cooling unit is a rapid cooling, the Shortenlngtemperatur of initially approx.

40-42 ⁰ C to 15 ⁰ C in at most 2 minutes (at 100g weight) must be done. In this case, intensive movements and air impact are excluded in the product to prevent the formation of nuclei.

The vegetable oil hard fat emulsifier mixture is composed as follows:

94.5% vegetable oil 2.5% lard (JZ 1) 2.0% hydrogenated vegetable oil (JZ 70) 1.0% mono-diglyceride mixture (JZ 1)

Example 2

Preparation of the shortening as in Example 1, wherein the mixture is composed as follows:

35.4% vegetable oil 1.5% mono-diglyceride mixture 1.5% diacetyl tartaric acid ester of distilled monoglycerides 1.0% distilled monoglycerides 0.6% soya lecithin

Example 3

Preparation of the shortening as in Example 1, the mixture being composed as follows:

89.5% vegetable oil 2.0% hydrogenated vegetable oil (JZ 70) 4.5% mono-diglyceride mixture 3.0% diacetyl tartaric acid ester of distilled monoglycerides 1.0% soya lecithin

Example 4

Preparation of the shortening as in Example 1, the mixture being composed as follows:

96.0% vegetable oil 1.5% mono-diglycerides 1.5% diacetyl tartaric acid ester of distilled monoglycerides 1.0% acetoglycerides

Example 5

Production of shortening as in Example 1, wherein the mixture is composed as follows:

92.0% vegetable oil 2.0% hydrogenated vegetable oil (JZ 70) 1.5% mono-diglycerides 1.5% diacetyltartaric acid of distilled monoglycerides 3.0% water

Example 6

Preparation of the shortening as in Example 1, the mixture being composed as follows:

95.0% vegetable oil 2.0% hydrogenated vegetable oil (JZ 70) 1.5% mono-diglycerides 1.5% diacetyl tartaric acid ester

Claims (4)

A process for producing liquid shortenings, characterized in that a solution of glyceride-based food emulsifiers solid at room temperature preferably comprises monoglycerides having a monoglyceride content between 40% and 98% and mixtures thereof with diacetyl tartaric acid ester of monoglycerides and / or acetoglycerides in liquid vegetable oils at total emulsifier contents of 0, 8% to 15% is produced and is subjected to a rapid cooling while avoiding intensive processing of the mass and the incorporation of air, whereby a stable, homogeneous, pumpable, back-active liquid is produced. 2. The method according to claim 1, characterized in that hydrogenated vegetable oils and / or vegetable fats and / or animal fats and / or consistent transesterified fats or fractions of them are used to improve the baking properties of shortening of them to 5% of the total triglyceride. 3. A method according to claim 1, characterized in that to improve the dough consistency of the shortening Pflanzuenphosphatide preferably lecithins, added to 2%. 4. The method according to claim 1, characterized in that the vegetable oil emulsifier solution can be added to water to 5%.