MXPA97007224A

MXPA97007224A - Fat composition for panificac

Info

Publication number: MXPA97007224A
Application number: MXPA/A/1997/007224A
Authority: MX
Inventors: Ashauer Karin; Hentschel Michael; Neu Dirk
Original assignee: Ashauer Karin; Hentschel Michael; Neu Dirk; Unilever Nv; Unilever Plc
Priority date: 1995-03-29
Filing date: 1997-09-23
Publication date: 1998-07-03

Abstract

The present invention relates to a fat composition for baking, free of water, characterized in that it comprises: 90-98% by weight of a liquid vegetable oil, 0.5-5% by weight of a solidified vegetable fat, having an IV < And preferably containing: 2-90% by weight of C16: or: 2-70% by weight of C18: 0; 0-12% by weight of C20: 0; 0-55% by weight of C22: 0; < 2.5% by weight of unsaturated fatty acid residues, 0.5-2% by weight of an emulsifying system, preferably containing monoglycerides, diglycerides or both, 0-2% by weight of a lecithin, 0.1-2.5% by weight of an agent cold gelling, preferably xantha gum

Description

FAT COMPOSITION FOR BREADING DESCRIPTION OF THE INVENTION Bakery products similar to pastry have been known for many years. Often these products similar to the confectionery are provided with a layer of fruit pieces, such as cherries, plums, strawberries, raspberries, currants, apricots or peaches or as part of mixtures thereof. These layers of fruit are applied to, or on a paste of pre-baked pastry before baking. However, an unresolved problem remains, that is, during the baking of the dough provided with the fruit layer, it is noted that the fruit pieces migrate through the layer of the dough and are coupled to the bottom of the baked product. This result is not satisfactory, since consumers prefer a baked product with the fruit layer on top or at least on the top layer of the cake layer. Therefore, many bakery products similar to cakes with fruit top, such as cakes, but in particular, typical German products based on "Rührmassen", such as Blechkuchen, Rührkuchen or Kapsein suffer from the above drawbacks. Therefore, a study is carried out in order to find the ways that can solve the previous problem. This study has resulted in the discovery that the use of baking fat compositions with a specific composition in the dough for these products can solve this migration problem. This invention relates in the first example to a novel fattening baking composition, comprising: 90-98% by weight of a liquid vegetable oil 0.5-5% by weight of vegetable fats, solidified, having an IV < 20 and preferably containing: 2-90% by weight of C-j β: 0 2-70% by weight of C < i8: 0 0 - 12% by weight of C20: 0 0 - 55% by weight of C22: 0 < 2.5% by weight of unsaturated fatty acid residues 0.5-2% by weight of an emulsifying agent, preferably containing mono and / or diglycerides. 0-2% by weight of a lecithin 0.1-2.5% by weight of a cold gelling thickener, preferably xanthan gum. It was also found that other advantages are obtained by using the above composition for the preparation. For example, it was found that the oiling outside the baked goods is decreased, while also the control of the moisture content and the freshness of the baked products is much easier. The liquid vegetable oil, which can be applied in this bread fat composition preferably has a solid fat index (MR pulse, destabilized) at 20 ° C is less than 5 and is preferably selected from the group consisting of: soybean oil , palm oil, rapeseed oil, sunflower oil, olive oil, safflower oil, highly oleic vegetable oils or their mixtures. The solidified vegetable fats can be selected from a wide range of solidified fats. However, it is preferred to apply solidified vegetable fats, or saturated fractions of vegetable oils, such as palm oil stearin. Examples of these fats are solidified palm oil, stearin from palm oil and solidified rapeseed oil. The preferred solidified vegetable fat is solidified rapeseed oil with a melting point of 70 ° C. This fat is preferably applied in amounts of 1.5-3% by weight. It was found that this component also has natural emulsifying properties, which are of great help in these compositions. The emulsifier system can be any food grade emulsifier. Therefore it includes data esters, monoglycerides, polyglycol ethers, esters with polysaccharides, etc. However, it is preferred to apply a mixture of mono and diglycerides high in saturated fatty acids with a saturated monoglyceride distilled with an IV <; 20. It was found that diglycerides play a profound role in controlling the freshness of baked goods, while the moisture content of the cakes is strongly influenced by the presence of distilled (saturated) monoglycerides in this fat composition. Therefore, it is preferred to use an emulsifier system, wherein the mono and diglycerides are present in the weight ratio of 3: 1 to 1: 3. Although lecithin may be absent, it is preferred that this fat composition contain 0.5-1. % by weight of lecithin. As lecithin, any known lecithin can be applied, thus including natural lecithin and lecithins converted chemically or enzymatically or fractions or mixtures thereof. Thickener that gels cold is an important ingredient in these novel fats. Its function is to reduce or even prevent the presence of migration of fruit pieces through the dough during baking. The thickener that gels cold can be selected from: xanthan gum, guar gum, alginate, modified starches. If xanthan gum is applied, it is used in amounts of 0.1 - 1.2% by weight, preferably 0.25 - 1% by weight (in fat) in the fat for baking. It was found that depending on the preparation method applied for the production of the fat composition for baking, either a creamy consistency or a pumpable consistency is obtained. Therefore, this invention also relates to a fat composition for baking, according to claims 1-8, which has a creamy consistency with a Stevens value at 20 ° C of 250-400 and is further related to a composition baking grease according to claims 1-8, which has a pumpable rheology. As stated above, these fat compositions for baking can be applied for the production of doughs for baking products similar to pies.

A preferred dough for the production of baking products similar to pies comprises: 5 - 30% by weight of the composition according to claims 1 - 8 10 - 30% by weight of a flour 10 - 30% by weight of egg, preferably whole egg 15-40% by weight of a sugar 0-10% by weight of milk protein 0-20% by weight of starch 0.02-2% by weight of baking powder. These masses generally exhibit a Stevens value of 120 -250 grams at 20 ° C (using a 4.4 mm probe), a probe speed of 1 mm / second, and a penetration depth of 25 mm). The sugar component can be selected from any group consisting of: sucrose, glucose, fructose or maltodextrin. The baking powder is suitably selected from the group consisting of: NaHCO 3, acid phosphate salts, compounds that develop organic N 2, etc. Other pastes can be used for the production of these finishing products, therefore this invention also relates to baking products similar to pre-baked, baked cakes, provided with a layer of fresh or cooked fruit pieces on, or in the layer of the product, wherein the product is obtained after the molding of the dough of claims 9-11 in a mold, by providing the dough molded with a fruit layer and baking the pre-molded dough, provided with the fruit layer. Previously, the function added by these products for the component is indicated. Part of this invention therefore is also: the use of a cold-gelling thickener in a fattening composition for baking, used for the production of the baked baking products according to claim 12, wherein the thickener which gels in Cold is applied for preventing the migration of fruit pieces from the top layer to the bottom layer of the baked goods. According to another embodiment, this invention also relates to the use of a solid vegetable fat, in particular of solid rapeseed oil with a melting point of 70 ° C in a fat composition for baking, used for the production of bakery products baked goods according to claim 12, wherein the solid vegetable fat is applied for the prevention of oiling outside the baked bakery products, while also part of this invention is the use of a mixture of mono and diglycerides in the baked goods. fat compositions for baking, used for the production of baked bakery products according to claim 12, wherein the monoglycerides are applied to control the moisture content of the baked products, while the diglycerides are applied to control the freshness of the baked goods. baked goods is part of this invention.

These fat compositions for baking are elaborated by a process, which depends on the exact conditions applied, can lead to a creamy product or a pumpable one. It is therefore important to select the temperature at which the product is collected and the amount of cut applied during the premix cooling. Therefore, a process is also claimed, which can also be used for the preparation of these fat compositions. This process comprises the following stages: (i) a premix is made from the components of 50 to 60 ° C. (ii) the premix is pasteurized at 50-70 ° C and cooled to 25-50 ° C. (iii) the cooled premix of (ii) is subjected to cooling under the cut in a surface heat exchanger lined (unit A) using 200-800 rpm, at a temperature of -10 to -30 ° C. (iv) the product of (iii) is crystallized in a heat exchanger provided with a point stirrer (unit C) under a cut-off of 200-150 rpm. The temperature of the final product is 2 - 20 ° C. (v) the product of (iv), which has a temperature of 2-20 ° C, is optionally subjected to stirring under a cut of 30-40 s "1. (vi) the product of (iv) or (v) ) is collected as a cream at 12 - 20 ° C or as a pumpable product at 2 - 4 ° C. The total capacities applied normally can be in the range of 0.1 - 7.5 tons per hour.

The use of an agitator is optional. The agitator is preferably applied, if a network of fat crystals is formed, the fibers should be fractured.

EXAMPLES I. Preparing the fat for baking Recipe:% by weight Mix of vegetable oil (= rapeseed oil: palm oil = 2: 1) 95.3 Solid vegetable oil (rapeseed oil with 70 ° C melting point) 1.8 Admul R 4203 (Quest International) 1.0 Hymono R 8803 (Quest International) 0.5 Lecithin 0.8 Xanthan gum 0.5 Coloring 0.002 Flavors 0.03 A premix is made at 50 - 60 ° C. The premix is pasteurized at 60 ° C and cooled to 40 ° C. The cooled premix in the A 2 units is cooled, using the outlet temperatures of -20 ° C and -15 ° C. During this cooling, a cut of 250 rpm is applied. The cooled product is subjected to crystallization to unit C, using a cut-off of 600 rpm. The total capacity is 3.5 tons / hour.

The product is collected under nitrogen at a temperature of 14.5 ° C. The product has a Stevens value at 20 ° C of: 325 g (Stevens analyzer: probe: 4.4 mm: speed 1 mm / second, depth of penetration: 25 mm).

Preparation of a basic mass The components are mixed according to the following recipe at 18-22 ° C for 3 - 5 minutes, until a liter weight of about 900 g / l is obtained.

Recipe for the mass weight in g fat composition of example 1 2,400 sugar 2,200 eggs 2,200 wheat flour 2,000 starch 800 baking powder 60 salt 10 The dough exhibits a Stevens value of 200 g at 20 ° C.

Preparation of a cake 750 g of the mass of Example II is used to fill an aluminum baking mold provided with a high protrusion. The surface of the mass is uniformed. 280 g of cherries and 100 g of cake flakes are placed on top of the dough. The dough is baked in an oven at 180 ° C for 50 minutes. After baking the cake, it is provided with a layer of apricot string and a cube of sugar.

Claims

I I CLAIMS

1. The fat composition for baking, free of water, characterized in that it comprises: 90-98% by weight of a liquid vegetable oil 0.5-5% by weight of vegetable fats, solidified, having an IV < 20 and preferably containing: 2-90% by weight of C-6: 0 2-70% by weight of Ci 8: 0 0-12% by weight of C20: 0 0-55% by weight of C22: 0 < 2.5% by weight of unsaturated fatty acid residues 0.5-2% by weight of an emulsifying agent, preferably containing mono and / or diglycerides. 0-2% by weight of a lecithin 0.1-2.5% by weight of a cold gelling thickener, preferably xanthan gum.

2. The fat composition for baking according to claim 1, characterized in that the liquid vegetable oil has a solid fat index (MR pulse, destabilized) at 20 ° C of less than 5 and is preferably selected from the group consisting of: soy, palm oil, rapeseed oil, sunflower oil, olive oil, safflower oil, vegetable oil with high oleic content or mixtures thereof.

3. The fat composition for baking according to claim 1, characterized in that the solid vegetable fat is solidified rapeseed oil with a melting point of 70 ° C (= h.Rp-70), which is present in an amount of 1.5 -3% by weight.

4. The fat composition for baking according to claims 1-3, characterized in that the emulsifier systems comprise a mixture of mono and diglycerides high in saturated fatty acids with a saturated monoglyceride distilled with an IV < twenty.

5. The fat composition for baking according to claim 4, characterized in that the mono and diglycerides present in the mixture have a weight ratio of 3: 1 to 1: 3.

6. The fat composition for baking according to claims 1-5, characterized in that 0.5-1% by weight of a natural lecithin, or a chemically or enzymatically converted lecithin or fractions or mixtures thereof are present.

7. The fat composition for baking according to claims 1-7, characterized in that the cold-gelling thickener is selected from the group consisting of xanthan gum, guar gum, alginate, modified starches.

8. The fat composition for baking according to claims 1-7, characterized in that the xanthan gum is present in an amount of 0.1-1.2% by weight, preferably 0.25-1% by weight.

9. The dough for the production of baking products similar to pies, characterized in that it comprises: 5 - 30% by weight of the composition according to claims 1 - 8 10 - 30% by weight of a flour 10 - 30% by weight of egg, preferably whole egg 15-40% by weight of a sugar 0-10% by weight of milk protein 0-20% by weight of starch 0.02-2% by weight of baking powder.

10. The dough according to claim 9, characterized in that the sugar is selected from the group consisting of: sucrose, glucose, fructose or maltodextrin.

11. The dough according to claims 9-10, characterized in that the baking powder is selected from the group consisting of: NaHC? 3, and salts of acid phosphates.

12. Baking products similar to pre-baked, baked cakes, provided with a layer of fresh or cooked fruit pieces on, or in the upper layer of the product, characterized in that the product is obtained after molding the dough according to claims 9-11. , in a mold, providing the dough molded with a layer of fruit and baking the pre-molded dough, provided with the fruit layer.

13. The use of a cold-gelling thickener in a fattening composition for baking, used for the production of the baked baking products according to claim 12, wherein the cold-gelling thickener is applied for the prevention of migration of the fruit pieces from the top layer to the bottom layer of the baked goods.

14. The use of a solid vegetable fat, in particular of a solid rapeseed oil, with a melting point of 70 ° C in a fattening composition for baking, used for the production of the baked baking products according to claim 12, in that the solid vegetable fat is applied for the prevention of oiling outside of the baking products baked.

15. The use of a mixture of mono diglycerides in the fat compositions for baking, used for the production of the baked baking products according to claim 12, wherein the monoglycerides are applied to control the moisture content of the baked products while diglycerides are applied to control the freshness of baked goods.

16. The fat composition for baking according to claims 1 - 8, characterized in that it has a creamy consistency with a Stevens value at 20 ° C of 250-400 grams.

17. The fat composition for baking according to claims 1-8, characterized in that it has a pumpable rheology.

18. The dough with the composition according to claims 9-11, characterized in that it has a Stevens value of 120 -. 120 - 250 g at 20 ° C.

19. The process for the preparation of a fat composition for baking with the composition according to claims 1 - 8, characterized in that: (i) a premix is made from the components of 50 to 60 ° C. (ii) the premix is pasteurized at 50-70 ° C cooled to 25-50 ° C. (iii) the cooled premix of (ii) is subjected to cooling under cutting in a surface heat exchanger lined (unit A) using 200-800 rpm, at a temperature of -10 to -30 ° C. (iv) the product of (iii) is crystallized in a heat exchanger provided with a point stirrer (unit C) under a cut-off of 200-150 rpm, while the temperature of the final product is 2-20 ° C. (v) the product of (iv), which has a temperature of 2-20 ° C, is optionally subjected to stirring under a cut of 30-40 s'1. (vi) the product of (iv) or (v) is collected as a cream at 12-20 ° C or as a pumpable product at 2-4 ° C.