RU2664306C1 - Composition for puff dough - Google Patents

Abstract

FIELD: fat-and-oil industry.SUBSTANCE: invention relates to fat-and-oil industry and may be used for puff dough intended for baking yeast and non-yeasted puff products. Composition for puff dough contains vegetable oil, emulsifiers, structure-forming agents Ethylcellulose 45 (Ethocel 45(DOW)) and Ethylcellulose 100 (Ethocel 100(DOW)). Initial components are used at the following ratio, wt %: ethylcellulose 45 (Ethocel 45(DOW)) 3–10, ethylcellulose 100 (Ethocel 100(DOW)) 3–10, emulsifiers 1.5–3, vegetable oil with a melting point from -27 to + 5 ºC – the rest. As vegetable oil, the composition can contains sunflower, or rape, or soya, or corn, or olive oils, or their mixtures. Composition can also contains food emulsifiers from E-471 group.EFFECT: invention allows to use vegetable oils with a low melting point in production of puff dough, and also to receive food products made from puff dough, favorable and useful for human health.3 cl, 1 tbl

Description

The invention relates to the oil industry and can be used for puff pastry intended for baking yeast and yeast-free puff products.

The claimed result of intellectual activity is an invention intended for use in the production of flour confectionery products or similar.

Puff pastry is made by repeatedly rolling, greasing one rolled surface with a special compound edible fat, folding it inside with a greased surface and rolling it again - to obtain a structured packet of layers.

The level of technology.

The prior art invention of the Russian Federation "Margarine for puff pastry" (patent No. 2477960).

The specified margarine for puff pastry contains refined deodorized vegetable oil, a composition of low-emulsion emulsifiers, lecithin, table salt, preservative, food acid, flavoring "Butter" or "Butter", dye and water, while it additionally contains a structure-forming agent - saturated hydrogenated vegetable oil (t pl. not less than 59 ° C, iodine number not more than 2, content of behenic acid C22 not less than 30%) with the following content of the starting components, wt.%:

Refined deodorized vegetable oil 60.0-80.0 Structuring agent (saturated hydrogenated vegetable oil, t pl. Not less than 59 ° C, iodine number not more than 2, the content of behenic acid C22 not less than 30%) 0.6-1.5 The composition of low-one emulsifiers 0.5-1.0 Lecithin 0.1-0.8 Common salt 0.2-0.7 Preservative up to 0.2 Food acid up to 0.1 Flavor "Butter" or "Butter" 0.01-0.1 Dye up to 0.012 Water rest

An additional introduction of a structurant into the margarine formulation provides a high crystallization rate, as well as directed crystallization of the fat base in a finely crystalline beta form due to the formation of a large number of crystallization centers uniformly distributed in the volume of the fat phase upon cooling and the production of functional margarine with high ductility. This significantly reduces the negative effect of post-crystallization of palm oil, which may be the main ingredient in the margarine formulation for puff pastry.

The disadvantage of the above prototype is the significant presence of saturated fats and fats with a high melting point, which is a consequence of the technology of preparing puff pastry (rolling, greasing, folding, etc.), but at the same time it is more harmful to the human body: high density and hardness fat, more difficult food digestion, greater ability to put on the walls of the vessel, etc.

On the other hand, vegetable oils with a low melting point are significantly more preferable in terms of dietary requirements and body benefits, but cannot be held on a rolled dough layer during folding and subsequent rolling.

The objective of the claimed result of intellectual activity is to obtain food products from puff pastry, favorable and beneficial to human health.

The technical result is the use in the manufacture of puff pastry vegetable oils with a low melting point.

This result is achieved in that the composition for puff pastry from edible fat and emulsifiers additionally contains structure-forming agents Ethylcellulose 45 (Ethocel 45 (DOW)) and Ethylcellulose 100 (Ethocel 100 (DOW)) with the following content of its components, wt.%:

Ethylcellulose 45 (Ethocel 45 (DOW)) 3-10 Ethylcellulose 100 (Ethocel 100 (DOW)) 3-10 Emulsifiers 1,5-3 Vegetable oil with a melting point from -27 to + 5 ° C rest.

In addition, the inventive composition for puff pastry may include the following vegetable oil: sunflower, or rapeseed, or soy, or corn, or olive, or mixtures thereof.

In addition, the inventive composition for puff pastry may include emulsifiers from the group E-471.

Exercise.

The claimed result of intellectual activity can be implemented, for example, as follows.

The dough for lamination is prepared according to generally accepted technology and composition.

Moreover, the composition for lamination according to the claimed result of intellectual activity is used in the following composition:

Ethylcellulose 45 (Ethocel 45 (DOW)) 3-10 Ethylcellulose 100 (Ethocel 100 (DOW)) 3-10 Emulsifiers 1,5-3 Vegetable oil with a melting point from -27 to + 5 ° C Rest

As vegetable oil, use is made of sunflower, or rapeseed, or soy, or corn, or olive, or mixtures thereof.

The introduction of the above ethyl cellulose into the oil structures the edible fat, makes it more viscous and suitable for multiple lubrications and rolling of the puff pastry. At the same time, the molecular weight of the vegetable oil and its dietary properties remain unchanged.

In addition, when implementing the claimed result of intellectual activity, ethyl cellulose in a total amount of up to 20% can be used:

- only a separate species 45 (Ethocel 45 (DOW)) or 100 (Ethocel 100 (DOW));

- only a separate type of Ethocel 200;

- or any combination of other ethyl celluloses;

- depending on the achievement of the required consistency of edible fat when used in the technology of rolling raw puff pastry.

Thus, the achieved objective and technical result of the invention. Subsequently, the obtained raw puff pastry is generally sent to the filling (if necessary), configuration, heat treatment and finishing operations to obtain finished food products for the consumer.

The claimed result of intellectual activity meets the criterion of "industrial applicability".

Claims (4)

1. Composition for puff pastry made of edible fat and emulsifiers, characterized in that it further comprises structurants Ethylcellulose 45 (Ethocel 45 (DOW)) and Ethylcellulose 100 (Ethocel 100 (DOW)) with the following content of components, wt.%: Ethylcellulose 45 (Ethocel 45 (DOW)) 3-10 Ethylcellulose 100 (Ethocel 100 (DOW)) 3-10 Emulsifiers 1,5-3 Vegetable oil with a melting point from -27 to + 5 ° C rest 2. The puff pastry composition according to claim 1, characterized in that it contains sunflower, or rapeseed, or soy, or corn, or olive, or mixtures thereof as vegetable oil. 3. The composition for puff pastry according to claim 1, characterized in that it contains food emulsifiers from the group E-471.