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A kind of fat composition, its preparation method, food containing it and its use for making food

A fat composition, oil composition technology, applied in the directions of edible oil/fat, application, food science, etc., can solve the problems such as the comparison of taste and appearance with butter, which is not mentioned, complex, etc., and is beneficial to cardiovascular diseases, reducing content , good taste effect

Active Publication Date: 2019-10-15
上海嘉里食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The combination of shea butter and hydrogenated oil has been mentioned in some articles, but it is mainly used to make candy and chocolate oil, and there are few reports about its application in baking oil [4] , P Adhikari et al. used shea butter liquid oil, palm stearin, and rice bran oil for transesterification to try to make baking fat, but the formula involved transesterification process, which was relatively complicated [5]
[0006] 2. Patent application: WO 2014037009A1, EP 0078568B1, US 20140127386A1 and other patents mentioned the use of palm oil intermediate fraction and shea butter for the production of candy oil, but did not mention the comparison with butter in taste and appearance

Method used

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  • A kind of fat composition, its preparation method, food containing it and its use for making food
  • A kind of fat composition, its preparation method, food containing it and its use for making food
  • A kind of fat composition, its preparation method, food containing it and its use for making food

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] According to the composition shown in Table 3, each component was mixed, stirred evenly, and prepared into oil compositions 1-6 respectively. The control oil composition 2 was prepared according to the above method: 80% by weight of shea butter palmitin (melting point 29° C., iodine value 67) + 20% by weight of extremely hydrogenated palm stearin (melting point 61° C., iodine value 0.46).

[0071] table 3

[0072]

Embodiment 2

[0073] Embodiment 2 shortening preparation

[0074] Take respectively 5 kilograms of the oil composition 1-6 prepared above and the comparison oil composition 2, and prepare shortening according to the following steps:

[0075] 1) Quenching step: Send oil compositions 1-6 and control oil composition 2 into 2-liter stainless steel material tanks with an initial temperature of 60°C, and cool down at a rate of 10°C / min for 5 minutes to obtain quenched materials;

[0076] 2) In the kneading step, the rapidly cooled material is sent to the complete set of cream equipment, and kneaded at a speed of 200 rpm for 3 minutes to obtain the kneaded grease;

[0077]3) aging step, aging the kneaded fats and oils at a temperature of 20°C for 3 days to obtain shortening compositions 1-6 and control shortening composition 2, respectively.

Embodiment 3

[0078] Embodiment 3

[0079] (1) Production method:

[0080] Dough: 800g flour, 10g salt, 420g water, make a dough with a thickness of 0.5cm, rest for 10 minutes.

[0081] Crunchy heart: mix 400g of flour and 800g of butter, rub it into a crispy heart, press it into a square, and store it at 5°C.

[0082] Embryo forming: wrap the crispy heart with the dough, roll it thin, fold it in three times twice, put it in the refrigerator at 0°C for 30 minutes, take it out and fold it in three times twice, roll it into a rectangular thin skin with a thickness of 0.3cm, and then cut it into 5cm*5cm pieces Flakes.

[0083] Cooking: set the surface fire of the oven to 190°C, and the bottom fire to 170°C, for 30 minutes, until the puff pastry is golden.

[0084] (2) Comparative test

[0085] Make square crisps with three recipes.

[0086] control group :

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Abstract

The present patent relates to a fat composition and a production method thereof, food containing the fat composition and an application of the fat composition used to prepare the food, and belongs to the food field. In particular, the fat composition comprises extremely hydrogenated palm oil medium extract as an essential component. The fat composition has a better shortening performance and an appearance than those of beef tallow, is very good in monthfeel, has no greasy feel of the beef tallow, and thus can replace the beef tallow or be used cooperatively with the beef tallow.

Description

technical field [0001] The application relates to a fat composition, its preparation method, food containing it and its use for making food, belonging to the field of food. Background technique [0002] Butter is the oil extracted from the fat layer of beef. It is widely used as the oil base of shortening or margarine because of its good shortening performance. But butter is not healthy, and the cholesterol is very high, as high as about 2000ppm. Excessive intake of cholesterol will lead to the occurrence of cardiovascular and other diseases in the human body. This shortcoming greatly limits the application of butter, so it is necessary to find alternatives to butter. [0003] The middle fraction of palm oil and shea butter palm oil have obvious advantages over butter in terms of cholesterol content, among which shea butter palm oil contains a large amount of unsaponifiable matter and sterols, and no substitute for shea butter palm oil has been found so far Reports on butt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00
Inventor 焦健毛晓妍张亚飞胡鹏
Owner 上海嘉里食品工业有限公司
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