Rice-flavor oil-in-water type oil and fat composition and preparation method thereof

A technology of oil composition and oil-in-water type, which is applied in the production/processing of edible oil/fat, and can solve problems such as poor melting properties, greasy taste, and complicated procedures

Pending Publication Date: 2018-07-06
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such applications require the modification of fats or the use of hydrogenated fats, and the cream needs to be whipped to obtain a better taste. Poor mouth melting and greasy taste
[0005] JP2006138306 discloses a Hua Bei Si sandwich product, by adjusting the use of palm soft oil with an iodine value of 52-70, with 2-10% of modified starch, so that the product does not need to be sent to achieve excellent retention Formability; JP2002250838 improves the emulsification stability of the product and prevents oil separation through the compounding of modified starch and colloid. However, due to the high starch content of this type of product, although it is relatively stable and does not need to be whipped, it has a strong paste taste. The melting property is not good, and in order to improve the stability of the product, a more complicated homogenization process is used. When the product has a high viscosity, it is easy to block

Method used

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  • Rice-flavor oil-in-water type oil and fat composition and preparation method thereof
  • Rice-flavor oil-in-water type oil and fat composition and preparation method thereof
  • Rice-flavor oil-in-water type oil and fat composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1－9

[0104] Embodiment 1-9: the preparation of oil composition of the present invention

[0105] The oil compositions of Examples 1-9 of the present invention were prepared according to the formula shown in Table 1 and the following steps.

[0106] Preparation of oil phase: Add emulsifier to liquid oil at 60°C, dissolve and mix well;

[0107] Water phase preparation: heat water to 50°C, add emulsifier to dissolve and mix evenly, add other ingredients in the water phase, stir evenly, then raise the temperature of the solution to 85°C, keep it for 30min, and cool down to 60°C;

[0108] Preparation of oil-in-water oil composition: Slowly pour the oil phase at 60°C into the water phase at 60°C, emulsify at 10,000rpm under high-speed shear for 5 minutes, and then refrigerate at 4-10°C for 12 hours to obtain Example 1 -9 oil composition.

[0109] Table 1: The fat composition formula of embodiment 1-9

[0110]

[0111]

[0112] Note: Rice flour (untreated) refers to rice flour w...

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PUM

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Abstract

The invention provides a rice-flavor oil-in-water type oil and fat composition and a preparation method thereof. Specifically, the oil and fat composition disclosed by the invention contains oil and fat, water, an emulsifier and fine broken rice powder, or consists of the oil and fat, the water, the emulsifier and the fine broken rice powder; and preferably, the oil and fat composition can be usedas sandwich cream, and the sandwich cream does not need to be whipped, and is excellent in rice flavor, and good in form retention and oral dissolution. According to the oil and fat composition disclosed by the invention, no hydrogenation formula is used, and no trans fatty acid is contained; and compared with an ordinary margarine sandwich, the oil and fat composition has the advantage that thesaturation of the oil and fat composition is greatly reduced, so that the product is healthier.

Description

technical field [0001] The invention relates to a rice-flavored oil-in-water oil composition and a preparation method thereof. Background technique [0002] Sandwich (decoration) cream in bakery products is a very important and widely used auxiliary raw material, which has multiple functions such as improving the taste of baked products, improving the flavor of products, and increasing the nutritional value of products. The sandwich cream currently used in the market is mainly non-dairy cream or margarine (or shortening) and a certain proportion of powdered sugar or syrup, milk powder, essence and other auxiliary materials. , and most non-dairy creams use hydrogenated formula, which has always been feared by people. Margarine-type sandwich products also have complicated operations and greasy taste. Most of them use high-saturated fats or hydrogenated fats to improve shape retention. And other issues. [0003] CN201480045837 discloses a kind of oil-in-water type whipped san...

Claims

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Application Information

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IPC IPC(8): A23D7/02
CPCA23D7/02
Inventor 解宇晨邬娟郑妍
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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