SE529338C2 - A pumpable food fat composition comprising stably dispersed solid fat flakes - Google Patents

Abstract

A pumpable shortening for food applications, especially for providing a flaky texture in bakery products, consisting of a semi-fluid lipid composition wherein solid sheet-like flakes of fat are stably dispersed.

Description

25 30 35 40 2 529 338 Fat flakes are used today in the food industry as an ingredient in dry soup or sauce mixtures and as an additive to pizza dough to give a better volume increase and give the pizza an uneven “home-baked” appearance. The product is sold in large bags, about 25 kg, and must be added somewhere along the production line.

PRIOR ART US 4,889,740 describes a process for preparing a stable, pumpable edible fat composition with solid fat glyceride particles suspended in a surface glyceride oil, which can be used for frying and baking cakes. The solid fat glyceride particles should have a maximum particle size of 70 μm, with 80% of the particles less than about 30 μm, and form a ß-crystal matrix.

U.S. Pat. promote adhesion of the composition and facilitate the preparation of a cake batter. The solidified fat in the form of flakes is intended for use in the manufacture of dough for pie crusts.

Prior art methods for adding cooking fat composition in bakery processes to produce a crispy product suffer from various disadvantages. The traditional way of adding solid shortening or margarine is time consuming and impractical. If a pumpable edible fat composition or a pumpable edible fat composition comprising solid fat in the form of powder was used in a pie dough, the shell will be harder and not crispy compared to traditional pie crust. The use of solid fat flakes together with oil would not provide a stable suspension, which means that this mixture could not be used as a pumpable edible fat composition, as the solid fat flakes would settle to the bottom of the oil.

DESCRIPTION OF THE INVENTION The invention relates to a pumpable food fat composition for food application consisting of a semi-liquid lipid composition and solid fat particles, characterized in that the solid fat particles are leaf-like fl ions of fat, stably dispersed in the semi-lipid composition. This pumpable edible fat composition is specially designed for bakery applications, and especially for the production of pie and cake dough. in the example below.

The solid leaf-like fats consist of solid fat with a high melting point, which can be produced by crystallization on a cooled roll. The molten fat is sprayed on a rotating drum jacketed with a coolant, in a thin layer and then scraped off with a knife slanted towards the drum. A process for the manufacture of these compounds is described in US 4,891,233. Other methods are also conceivable for those skilled in the art. The produced fat ings have an irregular shape and it is therefore difficult to specify a length and width dimension. The dimension of the fat flakes is thus med niered using the widest width of the fat flakes. The solidified fat thus forms thin solid leaf-like fat ings, of which at least 50% have a widest width of 1-25 mm, preferably 2-15 mm, and a thickness of 0.1-1.5 mm, preferably 0.2-0. 6 mm.

Suitable components for the solid leaf-like fat particles are any high-melting fat suitable for food applications, for example hydrogenated fat, such as fully hydrogenated rapeseed oil, soybean oil, vegetable fat fractions, such as fractions of palm oil or fractions of lauric acid fats, ie. fats containing a high concentration of C12, transesterified fat components or combinations thereof.

The flakes preferably consist of one or more triglycerides of an edible C4 to C24 fatty acid, preferably of vegetable origin, and have a melting point suitably above 40 ° C, preferably above 45 ° C. The triglycerides have an iodine value of 80 or less.

Examples of commercially available fat ings are the various Akoflake products (Karlshamns AB, Sweden).

According to a preferred aspect of the invention, the leaf-like fat flakes constitute 2 to 35% by weight of the total weight of this pumpable edible fat composition, preferably 4-25% by weight.

The semi-surface lipid composition of pumpable edible fat composition of the invention comprises a liquid oil component enclosed by a crystalline matrix formed of a high melting fat component. The liquid fat is trapped in the matrix.

The two components must be pre-crystallized together to provide a stable network in the system so that the fat crystals and the oil do not phase separate. To produce the semi-liquid lipid composition of the invention, the high melting components are melted and mixed with the surface oil at a high temperature. The molten fat is then cooled, for example in a vessel jacketed with cooling water while stirring slowly, in a crystallizer (heat exchanger) or in some other manner known in the art.

The semi-liquid lipid composition is then left to mature for several hours.

After the ripening period, the semi-liquid lipid composition is stirred slowly for some time before it is finished. The process described above should not be construed as limiting the scope of the present invention. In this pumpable edible fat composition according to the invention, the semi-liquid lipid composition comprises 80-98% by weight, preferably 85-97%, of the surface oil component and 2-20% by weight, preferably 3-15% of the high-melting fat component. .

Suitable examples of the surface oil component of the semi-surface lipid composition are vegetable oils, such as soybean oil, rapeseed oil, fractions of oil such as palm oil, transesterified fat and oil components, hydrogenated oils or other lipids which are surface at room temperature, or combinations. The liquid oil can be selected from all oils suitable for food applications. In the semi-liquid lipid composition, the concentration of the surface components should be 80-98%, preferably 85-97%.

Examples of the high melting fat component of the semi-liquid lipid composition are hydrogenated fats such as fully hydrogenated rapeseed oil or soybean oil or fractions of vegetable fat such as fractions of palm oil, transesterified fat components or combinations thereof. The solid fat is not limited to the specified fats, but can be selected from any suitable fat for food applications. The high melting fat components should suitably have a melting point higher than 40 ° C, preferably higher than 45 ° C and an IV number (iodine value measured according to IUPAC 2.205) of 80 or less.

The concentration of the high-melting fat components in the semi-liquid lipid composition should be 2-20%, preferably 3-15%.

To be pumpable, the semi-liquid lipid composition should have a solid fat content, SFC, of 0-8%, preferably 2-7% (measured by NMR, IUPAC 2.150 (a)) at the pumping temperature. In order for pumpable edible fat composition according to the invention to be pumpable at 20 ° C, the semi-liquid lipid composition should have a solid fat content, measured by NMR, IUPAC 2.150 (a), of up to 8%.

The semi-liquid lipid composition may also comprise an emulsifier. Emulsifiers are, for example, but not limited to, distilled monoglycerides, mono- and diglycerides, lactylated monoglycerides, acetylated monoglycerides, propylene glycol mono- and diesters, sorbitan esters, polyglycerol esters, lecithin.

Examples of semi-liquid lipid compositions are Ako fl uid (Karlshamn AB) and Vegao (Aarhus United AS).

After the ripening period and slow stirring of the semi-liquid lipid composition, the solid leaf-like fat flakes are added. The flakes can be added in a concentration of 2-35% by weight, preferably 4-25%. The product obtained is a pumpable edible fat composition, which preferably contains 100% lipids, in which the solid leaf-like particles, the flakes, remain homogeneously distributed and do not settle.

This pumpable edible fat composition of the invention may also include acceptable additives in the food industry, such as flavorings, preservatives, enzymes and bread improvers.

We have now surprisingly succeeded in incorporating significantly more solid fat into a pumpable edible fat composition, compared with traditional pumpable edible fat composition, and still have a stable, homogeneous, pumpable product. This was achieved by adding solid fat in the form of flakes to a semi-surface, pumpable, lipid composition. The flakes give a very good crispy and crunchy texture to bakery applications such as shortcrust pastry and pie crust, which was not possible to achieve with the help of previously known pumpable fats or shortening.

Depending on the type of bakery application and the preferred crispiness in this application, the amount of fl ions and the solids content of the semi-liquid lipid composition may be varied. The more ings found in the composition, the crispier and crispier 10 15 20 25 30 35 40 5 529 338 becomes the texture of the baked product. In order to achieve the right melting properties of the fat in the bakery application, the total composition and concentration of the fat in the form of flakes can be combined in such a way that the content of solid fat, SFC, at 10 ° C becomes 3-45%, preferably 5-40%, SFC at 20 ° C becomes 3-35%, preferably 4-35%, and SFC at 30 ° C becomes 2-25%, preferably 3-25%. A specific pumpable shortening composition according to the invention for producing a crispy shortcrust pastry should have a solids content in the range 9-35%, preferably 9-25% at the pumping temperature. In general, the pumping temperature for cooking fat composition according to the invention is in the range 5-45 ° C, suitably at 10-35 ° C.

In this pumpable shortening composition according to the invention, the solid flakes will give the correct uneven distribution of solid fat in the dough in order to achieve the desired crispy structure in the finished pastry. It is the special thin, leaf-like structure of the solid fat flakes that contributes to a crispy, crunchy and tasty shortcrust pastry. This would not be the case if only a half-surface lipid composition, a pumpable edible fat composition, or a mixture of a pumpable edible fat composition and a solid fat in the form of a powder were used.

Another function of fat in bakery applications, such as shortcrust pastry and biscuits, is to coat flour particles to prevent the formation of an extensive gluten network. The fluidity of this pumpable shortening composition according to the invention also provides a coating of flour particles in a very effective manner, which prevents gluten formation and the formation of a stiff dough.

A semi-superficial, pumpable edible fat composition according to the invention makes handling much more efficient compared to the use of solid fat; no unpacking, no disposal of the packaging, and no need for a tempering step, as this shortening composition is not temperature sensitive. Furthermore, the dosing of fat in the dough becomes easier and the distribution of the fat in the dough faster, ie. the mixing time becomes shorter. The described pumpable grease can be stored in a tank or container at room temperature. Efficient management will increase capacity, reduce the need for manual work and reduce costs.

The content of saturated fat is considerably lower in this pumpable edible fat composition according to the invention, less than 40% by weight, suitably less than 25%, compared with traditional cake margarines and edible fat compositions with more than 50% by weight of saturated fat.

Saturated fatty acids have been shown to contribute to obesity and cardiovascular disease.

Furthermore, due to the efficient mixing of the dough based on semi-liquid lipid composition and the special concentration of fat in the form of solid fat or ings, it was also possible to reduce the total amount of fat up to 20% compared to the traditional use of solid margarine. .

Pumpable shortening composition according to the invention can be used to advantage for the production of all types of other pastries such as shortcrust pastry, pie dough, laminated dough, puff pastry (15-40%), e.g. pastries and croissants, as well as biscuits and cookies, such as high-fat pastries (up to 30%). This shortening composition can also be used in fermented doughs, such as bread, crusts and pizza doughs (up to 15%).

In order for a pumpable edible fat composition to be used in fermented doughs, which requires a lower fat content compared to crispy pastries, a preferred content of solid fat at 20 ° C is 3-8%.

EXAMPLES The following examples relate to various fat compositions and in particular to the preparation of pumpable edible fat compositions according to the invention. In the examples, parts refer to parts by weight.

The pumpability of the fat compositions was defined by viscosity measurements using a Brook Fire DV 11 + Pro viscometer at 12 rpm and at a constant temperature of 20 ° C. The viscosity value after 2 minutes was recorded. 500 g of the fat was poured into a 500 ml beaker and allowed to stand for 24 hours before the measurement was made.

The content of solid fat, SFC, in the lipid compositions was measured by NMR, IUPAC 2,150 (a) and was given as a percentage by weight of the total composition.

The melting point of the lipid fractions was measured as the rising melting point of AOCS Cc 3-25.

The iodine value, IV, which reflects the degree of saturation, was measured according to IUPAC 2.205.

Example 1 1 a) Grease ions A completely hydrogenated hard fraction of palm oil, melting point 58 ° C, was melted and sprayed at a temperature above 60 ° C on a drum device for the production of ings, which rotated at a tangential velocity of 0.25 m / s and at a uniform temperature of 5 ° C. The crystallized grease was then scraped from the surface of the drum by means of a hardened knife in contact with the drum at an internal angle of 20 °. 1 b) Semi-surface lipid composition Low erucic acid rapeseed oil, 96 parts, emulsifier (Dimodan, Danisco monoglycerides), 1 part, and fully hydrogenated rapeseed oil, 3 parts, mixed thoroughly at 60 ° C. The fat was then poured into a vessel jacketed with cooling water (10 ° C) and crystallized with slow stirring. After crystallization, the semi-liquid llpid composition was allowed to mature overnight at room temperature and then stirred for 10 minutes.

The semi-liquid lipid composition had an SFC value of 4 at 10 ° C, 3% at 20 ° C and 3% at 30 ° C. The viscosity was measured at 1790 cP. 10 15 20 25 30 35 7 529 338 Pumpable edible fat composition Finally, the fat ions described above, 11 parts, were mixed with the semi-liquid lipid composition, 100 parts, and stirred for 10 minutes. The pumpable edible fat composition obtained had an SFC value of 11% at 10 ° C, 9% at 20 ° C, and 7% at 30 ° C. The viscosity of this shortening composition was 2010 cP.

Example 2 Flakes were prepared from hydrogenated palm oil, m.p. 46 ° C, as described in Example 1.

The semi-liquid lipid composition was prepared from rapeseed oil with low erucic acid content, 94 parts, and fully hydrogenated rapeseed oil, 6 parts, which were mixed thoroughly at 60 ° C. Then the mixture was crystallized in a tube cooler with an outlet temperature of about 10 ° C. After crystallization, the semi-liquid fat was pumped to maturation tanks, where the product was allowed to mature overnight at room temperature and then stirred for 4 hours. The semi-liquid composition had an SFC value of 6% at 10-20 ° C, and 5% at 30 ° C.

Finally, the fl ingested fat, 15 parts, was added to the semi-ande surface fat and the mixture was stirred for 1 hour. The obtained pumpable edible fat composition had an SFC value of 15% at 10 ° C, 14% at 20 ° C and 11% at 30 ° C.

Example 3 Flakes of a hard fraction of palm oil with a melting point of 60 ° C were prepared as described in Example 1a.

A semi-liquid lipid composition was prepared from rapeseed oil, 93 parts, and hard fraction of palm oil with a melting point of 60 ° C, 7 parts, as described. SFC at 20 ° C and 30 ° C were measured at 5% and 4%, respectively.

Finally, the ingots, 11 parts, were added to the semi-liquid lipid composition, 100 parts. The obtained pumpable edible fat composition had an SFC value of 17% at 10 ° C, 14% at 20 ° C and 11% at 30 ° C. lV was measured at 99.

Example 4 Fat flakes and a semi-liquid lipid composition were prepared as described in Example 1a.

The flakes, 34 parts, were mixed with the semi-liquid lipid composition, 100 parts, as described. The obtained pumpable edible fat composition had an SFC value of 34% at 10 ° C, 24% at 20 ° C and 13% at 30 ° C.

The viscosity was measured at 2510 cP. Example 15 Flakes of a hard fraction of palm oil, melting point 60 ° C, were prepared as described in Example 1a.

A semi-liquid lipid composition was prepared from soybean oil, 85 parts, and hard fraction of palm oil having a melting point of 54 ° C, 15 parts, as described.

The semi-liquid composition had a value of 11% SFC at 10 ° C, 7% at 20 ° C and 4% at 30 ° C.

Finally, the flakes, 3 parts, were added to the semi-liquid lipid composition, 100 parts. The resulting pumpable edible fat composition had an SFC value of 12% at 10 ° C, 10% at 20 ° C and 7% at 30 ° C. Example 6 Flakes were prepared from hydrogenated palm oil as described in Example 1a.

The melting point of the fl was measured at 46 ° C.

A semi-surfactant composition was prepared from soybean oil, 85 parts, and hard fraction of palm oil, 15 parts, as described in Example 5.

Finally, the fl ingested fat, 53 parts, was added to the semi-liquid composition, 100 parts, and the mixture was stirred. The resulting pumpable edible fat composition had an SFC value of 39% at 10 ° C, 34% at 20 ° C, and 24% at 30 ° C.

Example 7 Flakes were prepared from hydrogenated palm oil as described in Example 1a.

The melting point of the flakes was measured at 46 ° C.

A semi-surface composition was prepared as described in Example 1b.

Finally, the fl ingested fat, 3 parts, was added to the semi-liquid fat, 100 parts, and the mixture was stirred. The resulting pumpable edible fat composition had an SFC value of 5% at 10 ° C, 4% at 20 ° C and 3% at 30 ° C.

Comparative Example 8 Fat flakes, as described in Example 1a, 10 parts, were mixed with rapeseed oil with low erucic acid content, melting point below 10 ° C, i.e. an SFC of 0%, 90 parts. The stability of the fat composition was tested.

Comparative Example 9 A semi-liquid lipid composition, the commercial, trans-free product Akofluid (manufactured by Aarhus Karlshamn AB, Sweden) based on palm oil and rapeseed oil with low erucic acid content, has an SFC value of 9% at 20 ° C and 5% at 30 ° C. ° C. The viscosity was measured at 36,400 cP, which means that this composition cannot be pumped. Viscosity From the results of the viscosity measurements it could be shown that there was a large difference in viscosity between the lipid composition of Example 9 and the compositions of Examples 1, 4 and 1b, as shown in Table 1 below.

Table 1. Test of pumpability at 20 ° C Example 1 4 1b 9 viscosity, cP 2010 2510 1790 36 400 SFC,% 9 24 3,5 9 The results show that the lipid compositions according to examples 1, 4 and 1b could be pumped, because they had a lower viscosity value than 25,000 cP at the current temperature. The composition of Example 9 had a viscosity of 36,400 cP and could not be pumped at the same temperature. It was surprisingly found that the compositions of Examples 1 and 4, which have SFC values above 8%, could be pumped, as defined by viscosity measurements, unlike the lipid composition of Example 9.

The lipid compositions of Examples 1, 4 and 1b remained pumpable throughout the repair period.

Pourability As a demonstration of the pourability, 150 g of the lipid compositions of Examples 1, 4, 1b and 9 were placed in four identical 400 ml glass beakers and left to rest at 20 ° C for 8 hours. Then the beakers were quickly turned (1 second) upside down on a table and the time for the contents of the beaker to reach the table was measured. For the lipid compositions of Examples 1, 4 and 1b, the time for the contents of the beaker to reach the table was less than 3 seconds, but for the lipid composition of Example 9, none of the contents of the beaker had reached the table after 24 hours.

Stability The stability of the lipid compositions according to examples 1, 1a and 8 after different time periods was examined by visual examination and it was determined whether the fat was homogeneous or not. The fat was no longer homogeneous if fat ings had settled to the bottom or if there had been an oil separation. The results are shown in Table 2. 10 15 20 25 30 1 ° 529 358 Table 2. Stability test Example 1 1 a 8 Homogeneous> 10> 10 1 minute over a period of weeks weeks The results of the stability tests showed that the lipid composition according to Example 1 appeared to remain stable and that solid leaf-like particles remained homogeneously distributed and not sedimented for a storage period of 10 weeks. The tests also showed that the fat composition of Example 8 was not stable at all. The fats could not remain dispersed in the oil in the absence of a crystalline network. A semi-liquid lipid composition appears to be necessary in order to obtain a stable dispersion of ions.

Test of sensory properties of a baked product Mördegl pie shells are baked from a pumpable shortening composition according to the invention and compared with a baked product based on a traditional margarine, as well as based on a semi-liquid lipid composition. A typical recipe is given in Table 3 below. Recipe 1 is with margarine, a commercial cake margarine, Marba Wiener SP 2 (IV 42; Karlshamns AB), and recipe 2 with a pumpable edible fat composition as described in Example 3 above (recipe 2a); and also with the semi-liquid lipid composition described in Example 1a above (Recipe 2b).

Table 3. Recipe for shortcrust pastry / pie crust Ingredients RGCGPi 1 RGCGPï 2 Amount, g% Amount, g% Flour 566 56.6 566 56.6 Fat 250 25 Margarine 312 31.2 Water 118 11.8 180 18.0 Salt 4 0 .4 4 0.4 Total 1,000 100 1000 100 All ingredients were placed in a Hobart mixer and mixed into a dough. A piece of dough (about 120 g) was then rolled to a thickness of 5 mm, punched into circles and draped into pie tins. Any filling was placed in the pie crust and the pie was baked at 200 ° C.

The doughs prepared according to recipe 1 must be mixed for a longer time in order for the margarine to be distributed in the dough compared to the dough based on recipe 2 (6 minutes compared to 2-3 minutes). The dough made with margarine (recipe 1) was also harder to roll out. 11 529 338 The taste, hardness and crispiness of the baked pie dough shells were evaluated by a sensory panel of five people (AE) who evaluated the hardness, crispness and taste of the three pastries and gave the following ranking: +++: very crispy, very hard or very neutral taste ++: medium crisp, medium hard or medium neutral taste +: only slightly crispy, slightly hard or slightly neutral taste -: no perceived crispness, no perceived hardness or no neutral taste The results are shown in Table 4 below.

Table 4. Results of the sensory evaluation of murderL Recipe Recipe 1 Recipe 2a Recipe 2b PersonABCDEABCDEABCDE Hard- ht ++ + ++ ++ ++ ++ ++ ++ ++ +++ ++ +++ +++ + + +++ e Frasi - h tg +++ +++ ++ ++ ++ +++ +++ ++ +++ ++ ++ ++ ++ + + e Neutral k +++ ++ + +++ +++ ++ +++ +++ +++ +++ ++ +++ +++ +++ +++ ++ sma The results show that the shortcrust pastry according to recipe 2a was considered to have at least the same crispy texture as puff pastry baked with margarine, puff pastry according to recipe 1. The hardness was also similar to the puff pastry according to recipe 1. The hardness of puff pastry baked with the semi-fl surface fat (puff pastry according to recipe 2b) was perceived as harder compared to puff pastry according to recipes 1 and 2a.

Claims (11)

10 15 20 25 30 12 529 338 PATENT REQUIREMENTS A pumpable edible fat composition for food applications consisting of a semi-liquid lipid composition and solid fat particles, characterized in that the solid fat particles are leaf-like fat ings which are stably dispersed in the semi-liquid lipid composition. Pumpable edible fat composition according to claim 1, characterized in that the leaf-like fat ions constitute 2-35% by weight of the total weight of said edible fat composition, suitably 4-25% by weight. Pumpable edible fat composition according to claim 1 or 2, characterized in that the leaf-like fat flakes have a melting point higher than 40 ° C, suitably higher than 45 ° C. A pumpable edible fat composition according to any one of claims 1-3, wherein the semi-liquid lipid composition comprises a liquid oil component enclosed in a crystalline matrix formed by a high melting fat component. A pumpable edible fat composition according to any one of claims 1-4, wherein the semi-liquid lipid composition comprises 80-98% by weight, preferably 85-97%, of the liquid oil component and 2-20% by weight, preferably 3-15%, of the high-melting fat component. A pumpable edible fat composition according to any one of claims 1-5, wherein the liquid oil component of the semi-liquid lipid composition comprises one or more vegetable oils. A pumpable edible fat composition according to any one of claims 1-6, wherein the high melting fat component of the semi-liquid lipid composition has a melting point higher than 40 ° C, suitably higher than 45 ° C. A pumpable edible fat composition according to any one of claims 1-7, wherein the semi-liquid lipid composition also comprises an emulsifier. A pumpable edible fat composition according to any one of claims 1-8, wherein the semi-liquid lipid composition also comprises additives acceptable in the food industry. Pumpable edible fat composition according to any one of claims 1-9, having a solid fat content at the pumping temperature in the range 9-35%, preferably 9-25%. A dough product based on flour, fat, water and salt, wherein the fat comprises a pumpable edible fat composition according to any one of claims 1-10.