Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A grease composition for improving the glossiness and oily feel of baked goods

An oil composition and oil technology, applied in the direction of edible oil/fat, edible oil/fat component, edible oil/fat containing fatty acid ester, etc., can solve the problem of not being able to replace oil, increasing the complexity of the operation process, and being unable to improve baking Problems such as the internal gloss of the product can be solved to achieve the effect of improving product quality and gloss

Active Publication Date: 2021-03-19
嘉里特种油脂(上海)有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the glazing agent is concerned, it can only be applied on the surface of baked products such as bread, and cannot replace the oil required for making baked products such as bread and croissants, which increases the complexity of the operation process and can only improve the surface of baked products. Gloss, does not improve gloss inside baked goods

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A grease composition for improving the glossiness and oily feel of baked goods
  • A grease composition for improving the glossiness and oily feel of baked goods
  • A grease composition for improving the glossiness and oily feel of baked goods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Danish croissants were made with the margarine prepared from the oil composition of the present invention, and the oiliness and glossiness were evaluated.

[0106] 1.1 Prepare margarine samples as follows:

[0107] According to the formulation of the oil composition of each embodiment and comparative example shown in Table 1, the oil phase is put into an emulsification tank, heated to 60 ° C for melting, emulsifier and pigment are dissolved therein, salt and citric acid have been added The water phase heated to a certain temperature (about 40-50°C) is added to the oil phase, stirred and emulsified for 30 minutes, quenched, kneaded, and passed through a resting tube to obtain a sheet-shaped sample, which is aged at 10°C for 7 days to obtain a sheet-shaped artificial Creamy finished product.

[0108] Table 1: Lipid Composition Formulation

[0109]

[0110]

[0111] 1.2 The flaky margarine products obtained in Examples and Comparative Examples are used to make croiss...

Embodiment 2

[0129] Prepare puff pastry (flaky margarine) samples as follows:

[0130] According to the formulation of the oil composition of each embodiment and comparative example shown in Table 5, the oil phase is put into an emulsification tank, heated to 60 ° C for melting, emulsifier and pigment (β-carotene) are dissolved therein, and Add salt and citric acid to the water phase heated to a certain temperature (40-50°C), add to the oil phase, stir and emulsify for 30 minutes, quench, knead, and pass through the stop tube to obtain a sheet-like sample, aging at 10°C for 7 days , to obtain a flaky margarine finished product.

[0131] Table 5: Oil composition formula

[0132]

[0133]

[0134] Remarks: monoglyceride acetate and mono / diglyceride fatty acid esters have the same HLB value of 2.8.

[0135] The flaky margarine product that obtains with embodiment and comparative example makes croissant according to croissant conventional recipe (recipe is shown in Table 6), and prepar...

Embodiment 3

[0153] Danish croissants were made with the margarine prepared from the oil composition of the present invention, and the oiliness and glossiness were evaluated.

[0154] 3.1 Prepare margarine samples as follows:

[0155] According to the formulation of the oil composition of each embodiment and comparative example shown in Table 9, the oil phase is put into an emulsification tank, heated to 60 ° C for melting, emulsifier and pigment are dissolved therein, and salt and citric acid have been added The water phase heated to a certain temperature (about 40-50°C) is added to the oil phase, stirred and emulsified for 30 minutes, quenched, kneaded, and passed through a resting tube to obtain a sheet-shaped sample, which is aged at 10°C for 7 days to obtain a sheet-shaped artificial Creamy finished product.

[0156] Table 9: Oil composition formula

[0157]

[0158]

[0159] The flaky margarine product that obtains with embodiment and comparative example makes croissant accor...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
degree of polymerizationaaaaaaaaaa
Login to View More

Abstract

The invention relates to a grease composition capable of improving glossiness and oiliness of baked products, and more specifically relates to a compound emulsifier containing polyglycerol fatty acid esters, propylene glycol fatty acidate, and phospholipid, a grease composition containing ester exchange oil, liquid oil, an optional palm oil, and the compound emulsifier, a method used for producing margarine from the grease composition, applications of the grease composition in preparation of backed products, and the backed products obtained via the method. The grease composition possesses excellent ductility and plasticity, and is capable of providing the surfaces of the backed products with special luster, so that the surfaces of the backed products are bright, overall brightness is high, and oiliness is achieved.

Description

technical field [0001] The invention belongs to the field of oil compositions, and in particular relates to an oil composition used for layered Danish bread products, which has good operability and can significantly improve the gloss and oiliness of baked goods. Background technique [0002] Baked food is closely related to people's life. From Chinese moon cakes to Western-style cakes, baked food has increasingly become an indispensable food in people's daily life. In recent years, with the continuous progress of society, the continuous improvement of people's living standards, the faster and faster pace of life, the changes in diet and consumption structure, people's demand for baked goods is also increasing, and the quality of baked products is increasingly affected. more and more attention. [0003] A good baked product should first be delicious, and secondly, the appearance of the baked product is also very important. If the surface of the baked product is bright and fu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007A23D9/013A23D7/005A23D7/01A21D2/16A21D2/14
Inventor 马媛张亚飞杨小敏胡鹏
Owner 嘉里特种油脂(上海)有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com