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Roll-in oil or fat composition

A technology for oil and fat composition and oil content, which is applied in the directions of edible oil/fat, edible oil/fat phase, edible oil/fat composition, etc., and can solve the problem of weak chewiness, difficult to use oil composition, and Danish pastry. Lack of juiciness and other problems, to achieve the effect of strong chewiness

Active Publication Date: 2020-04-17
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is desirable for a fat composition for encapsulation to have less change in hardness in a wide temperature range, excellent extensibility, and a quality that does not melt out in an oven, and a fat composition with a narrow operating temperature range such as butter hard to use
[0008] In order to overcome such a problem, it is generally known that a high-melting point fat is formulated into the oil phase of the oil and fat composition for encapsulation to achieve less change in hardness and excellent ductility in a wide temperature range, and it is not stable in an oven. method of melting, but there is a problem that croissants, pies, and Danishes obtained by using these lack juiciness
Furthermore, since the palm-based oil is mainly used, there is a tendency that the chewiness of the layered food oil composition is slightly weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] 82 parts of fats and oils prepared in Example 1 and 18 parts of rapeseed oil were mixed, and 0.48 parts of monoglyceride stearate (trade name: Emulsy P100, RIKEN VITAMIN (manufactured by RIKEN VITAMIN)) and 0.12 lecithin to make an oil phase. 1.0 parts of salts were added to 16 parts of water, and it was set as the water phase. 83 parts of the oil phase and 17 parts of the water phase were mixed and stirred at 60° C., pre-emulsified, and quenched and kneaded with a scraped-surface heat exchanger (Kombinator) to obtain a well-structured oil composition 1 for encapsulation. In addition, the elevated melting point of the oil phase was 36.0°C.

Embodiment 2

[0093] In Example 1, 82 parts of fats and oils 1 were replaced with 82 parts of fats and oils 2 prepared in Prototype Example 2, and an oil and fat composition for encapsulation was prepared in the same manner as in Example 1, thereby obtaining oil and fat composition 2 for encapsulation. . In addition, the elevated melting point of the oil phase was 34.2°C.

Embodiment 3

[0095] In Example 1, 82 parts of fats and oils 1 were replaced with 82 parts of fats and oils 3 prepared in Prototype Example 3, and an oil and fat composition for encapsulation was prepared in the same manner as in Example 1, thereby obtaining oil and fat composition 3 for encapsulation . In addition, the elevated melting point of the oil phase was 31.2°C.

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Abstract

The present invention addresses the problem of providing: a roll-in oil or fat composition which is of a low-trans type, has such plasticity that excellent spreadability can be exerted in a wide temperature range, and also has an excellent melt-in-the-mouth feeling; and a layered bakery food which can be produced using the roll-in oil or fat composition and can have almost fresh-baked juicy texture and crispiness even one day after being baked. A roll-in oil or fat composition is prepared, in which 45 to 95% by weight of a transesterified oil or fat, 5 to 25% by weight of a liquid oil and lessthan 1% by weight of a high-melting-point oil or fat are contained in an oily phase, wherein the transesterified oil or fat has a lauric acid content of 5 to 25% by weight, a palmitic acid content of5 to 25% by weight and a stearic acid content of 10 to 35% by weight all relative to the total content of all of constituent fatty acids and has a (weight of stearic acid) / (weight of palmitic acid) ratio of 0.5 to 7, and the high-melting-point oil or fat has an open-tubed melting point of higher than 45 DEG C. A layered bakery food is produced using the roll-in oil or fat composition.

Description

technical field [0001] The present invention relates to a fat composition for roll-in having excellent roll-in properties in a wide temperature range, and a juicy mouthfeel and chewy feeling obtained by using the fat composition for roll-in Layered bakery food with good texture. Background technique [0002] In the manufacture of layered baked goods such as pies and Danishes, the encapsulating oil and fat composition is folded in layers into dough in order to form a layered structure. Thereafter, a unique layered baked food with good chewiness and crispness is obtained by baking, but the oil and fat composition for encapsulation requires a wide temperature range when folded into dough, for example, 5°C Extensibility at ~25°C and excellent chewy and melting texture after roasting. [0003] With respect to the above requirements, the hydrogenated oil of animal and vegetable fats and oils has previously been formulated in the oil composition for encapsulation in the form of h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A21D2/14
CPCA23D7/00C11C3/10A23D9/00A21D13/16A21D2/165A23D7/005A21D2/145A21D2/16A23D7/0053
Inventor 中野干生深堀义朝坂田纯一円谷恭子铃木雄太
Owner FUJI OIL CO LTD