Emulsifier containing glyceride, oil and fat composition and preparation method thereof

Abstract

The present invention provides an emulsifier containing glyceride, an oil and fat composition, a preparation method thereof, a cake oil and a cake. The emulsifier containing glyceride includes glyceride. Based on the total weight of the glyceride, the glyceride includes more than 90% of monoglyceride. Based on the total weight of the fatty acids of the glyceride, the content of stearic acid and palmitic acid is 30 - 65%, and the content of oleic acid is 35 - 70%. In the present invention, a monoglyceride emulsifier with a specific fatty acid composition is adopted, which is beneficial to maintaining the foam stability of the batter, improving the fineness of the batter, obtaining a cake with more uniform and delicate pores, endowing the cake with a soft and moist taste, and at the same time solving the problems of hardening, crumbling and drying out during the storage of the cake.

Description

Technical Field

[0001] The present invention relates to the field of emulsifiers, and particularly to an emulsifier containing glycerides, an oil and fat composition, a method for preparing the same, a cake oil and a baked product. Background Art

[0002] Cake is a kind of pastry with a soft texture. It is made from eggs, sugar, low-gluten flour, oil, water and / or emulsifier as raw materials. After being whipped and adjusted into an aerated batter, it is poured into a mold and baked. It has a high water content, a soft texture, and a soft and moist taste, and is deeply loved by people.

[0003] Oil plays a role in lubricating the cake structure and improving the taste in the cake. During the cake-making process, the oil is usually finally mixed into the batter. Since the main component of the batter is water, during the mixing process with the oil, it is easy to cause the batter to defoam, and the batter bubbles are likely to become thick and uneven, and finally it is easy to cause the cake structure to be rough. On the other hand, although the oil can lubricate the cake and make the cake soft, with the extension of the storage time, the cake will show the aging phenomenon of loose structure, dryness and crumbling. With the increasing demand for high-quality products by people, how to solve these problems of the cake is a difficult problem faced.

[0004] Reference 1 (Sawa K, Inoue S, Lysenko E, et al. Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage [J]. Food Chemistry, 2009, 115(3): 884-890.) studied the effects of different monoglyceride fatty acid compositions on the crust hardness and volume of bread, and had certain guidance for improving the softness of bread.

[0005] Reference 2 (GB2049720A) discloses an emulsifier, including 65-85% of saturated monoglyceride and 35-15% of unsaturated monoglyceride, which is very effective in delaying the aging and crumbling of bread.

[0006] However, References 1 and 2 mainly focus on bread. Bread is prepared by dough, and there is no defoaming problem during the preparation process. For cakes, while solving the problems of cake softness and dry aging, it is necessary to consider the influence of additives on the cake batter, and it should be able to give the batter a delicate and uniform structure, otherwise it is easy to cause problems such as rough cakes.

[0007] Currently, there are a large number of emulsifier products for improving cake making and performance, such as SP cake oil (sponge cake oil), cake foaming agent, compound pastry emulsifier, etc. They mainly focus on the cake making method and can achieve one-step cake making to improve the foaming property of the cake.

[0008] Reference 3 (CN1112117C) discloses a food foaming agent composition that provides good taste and texture for food, as well as good foaming performance and foam stability. It includes glycerol saturated fatty acid monoesters and diglycerol saturated fatty acid monoesters as essential components, and requires saturated fatty acids with 16 or more carbon atoms as the constituent fatty acids of glycerol saturated fatty acid monoesters and polyglycerol fatty acid esters, with a content of not less than 80% to enable the product to have good foaming performance.

[0009] Reference 4 (JPH11243839A) discloses a cake quality stabilizer. This patent mainly effectively prevents the defoaming problem caused by adding oil by adding 3 - 20% of polyglycerol fatty acid esters.

[0010] Reference 5 (CN109527125A) discloses a liquid emulsified oil product that can protect bubbles and has emulsifying and moisturizing functions. This liquid emulsified oil uses monoglyceride compounded with propylene glycol fatty acid ester, sorbitan fatty acid ester, phospholipid, glycerol lactate fatty acid ester, and glycerol acetate fatty acid ester. Among them, sorbitan fatty acid ester is required to be sorbitan monostearate, and no restrictions are placed on other types of emulsifiers. Although the cake made with this liquid emulsified oil can protect bubbles and has emulsifying and moisturizing functions, the resulting cake has a relatively large hardness. Summary of the Invention

[0011] The emulsifiers disclosed in References 1 - 2 can solve the problem of bread staling and crumbling. However, the bread system is different from the cake system. Bread is made from dough, while cake is made from batter. During the process of mixing oil into the batter, it is easy to cause defoaming of the batter, and the batter bubbles easily become thick and uneven, making the cake rough.

[0012] Although References 3 - 5 disclose emulsifiers for cakes and solve the problem of defoaming of cake batter, the pore fineness, hardness, and anti - aging performance of the cakes still need to be further improved.

[0013] Therefore, how to provide a fat composition that is conducive to simultaneously maintaining the foam stability of the batter, improving the fineness of the batter, obtaining a cake with more uniform and delicate pores, endowing the cake with a soft and moist texture, and solving the problems of hardening, crumbling, and drying out during the storage of the cake has become an urgent technical problem in this field.

[0014] Based on the above technical problems, the inventors of the present invention found that when using a monoglyceride emulsifier with a specific fatty acid composition, it can effectively avoid the defoaming of the batter, make the cake delicate, endow the cake with softness and moistness, and at the same time improve the problem of cake aging and crumbling.

[0015] In a first aspect of the present invention, there is provided an emulsifier containing glycerides, including glycerides. Based on the total weight of the glycerides, the glycerides include more than 90% of monoglycerides. Based on the total weight of the fatty acids of the glycerides, the content of stearic acid and palmitic acid is 30 - 65%, and the content of oleic acid is 35 - 70%.

[0016] In one or more specific embodiments, based on the total weight of the fatty acids of the glycerides, the content of palmitic acid is 10% or more, more preferably 15% or more, still more preferably 20% or more, and / or the content of stearic acid is 10% or more, more preferably 15% or more.

[0017] In a second aspect of the present invention, there is provided an oil - fat composition, including an oil - fat and any one of the above - mentioned emulsifiers containing glycerides.

[0018] In one or more specific embodiments, based on the total weight of the oil - fat composition, the content of the emulsifier containing glycerides is 0.2 - 6%,

[0019] preferably 1 - 6%, more preferably 2 - 5%, most preferably 3 - 4%,

[0020] or preferably 0.2 - 2.4%, more preferably 0.4 - 2%, most preferably 0.6 - 1.6%.

[0021] In one or more specific embodiments, the oil - fat composition further includes one or several selected from polyglycerol fatty acid esters, propylene glycol fatty acid esters, and phospholipids,

[0022] In one or more specific embodiments, based on the total weight of the oil - fat composition,

[0023] the content of polyglycerol fatty acid esters is 0 - 4%, preferably 2 - 3%, or the content of the polyglycerol fatty acid esters is 0 - 1.6%, preferably 0.4 - 1.2%;

[0024] the content of propylene glycol fatty acid esters is 0 - 5%, preferably 2.5 - 4.5%, or the content of the propylene glycol fatty acid esters is 0 - 2%, preferably 0.5 - 1.8%;

[0025] the content of phospholipids is 0 - 1%, or the content of the phospholipids is 0 - 0.4%.

[0026] In one or more specific embodiments, based on the total weight of the oil - fat composition, the content of the oil - fat is 80 - 99.9%, preferably 85 - 99%, more preferably 87 - 97%.

[0027] In one or more specific embodiments, the solid fat content (SFC) of the oil or fat is less than 8% at 10 °C and less than 3% at 20 °C. Preferably, the oil or fat is a liquid vegetable oil. More preferably, the oil or fat comprises one or more selected from soybean oil, rice bran oil, sunflower oil, high-oleic sunflower oil, corn oil, low-erucic rapeseed oil, high-erucic rapeseed oil, high-oleic rapeseed oil, palm oil, palm olein, super palm olein, peanut oil, sesame oil, safflower oil, olive oil, linseed oil, camellia seed oil, Acer truncatum Bunge oil, palm kernel oil, palm kernel olein, shea butter, shea butter olein, coconut oil, and coconut olein.

[0028] In a third aspect of the present invention, there is provided a method for preparing any of the foregoing oil or fat compositions, which is prepared by an emulsification and ripening process.

[0029] In one or more specific embodiments, a chilling and kneading step is further included between the emulsification and ripening steps.

[0030] In one or more specific embodiments, the ripening process can be carried out at 15 - 28 °C for 1 - 5 days.

[0031] In one or more specific embodiments, stirring is first carried out at 25 - 35 °C for 1 - 4 h, and then left standing at 15 - 28 °C for 1 - 5 days. More preferably, the stirring speed is controlled at 20 - 100 rpm.

[0032] In a fourth aspect of the present invention, there is provided a cake oil comprising any of the foregoing emulsifiers containing glycerides or any of the foregoing oil or fat compositions.

[0033] In a fifth aspect of the present invention, there is provided a baked product comprising any of the foregoing emulsifiers containing glycerides, or any of the foregoing oil or fat compositions, or the foregoing cake oil. Preferably, the baked product is a cake.

[0034] In summary, using the emulsifier containing glycerides in the present invention to prepare a cake has the following technical effects:

[0035] (1) Avoid defoaming of the whipped batter, maintain a delicate and uniform pore structure of the batter, and stabilize the batter;

[0036] (2) Obtain a cake with a delicate and smooth appearance;

[0037] (3) Endow the cake with a uniform and fine pore structure, making the cake very soft;

[0038] (4) Avoid migration of the cake moisture to the surface, keep the cake always moist in taste, delay cake aging, and avoid problems of crumbling and dryness;

[0039] (5) The cake has good melt-in-the-mouth property. Description of the Drawings

[0040] Figure 1 The cake batter and cake cross-section for Example 7

[0041] Figure 2 The cake batter and cake cross-section for Comparative Example 5 Detailed Description of the Invention

[0042] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described hereinafter (such as in the examples) can be combined with each other to form preferred technical solutions

[0043] In a first aspect of the present invention, there is provided an emulsifier containing glycerol esters, including glycerol esters. Based on the total weight of the glycerol esters, the glycerol esters include more than 90% of monoglycerides. Based on the total weight of the fatty acids of the glycerol esters, the content of stearic acid and palmitic acid is 30-65%, and the content of oleic acid is 35-70%

[0044] By adopting an appropriate content composition of stearic acid, palmitic acid and oleic acid, it is possible to effectively stabilize the batter bubbles, avoid defoaming, make the cake delicate, endow the cake with a soft and moist taste, and delay the aging and crumbling of the cake. Preferably, the content of stearic acid and palmitic acid is 35-60%, and the content of oleic acid is 40-65%. More preferably, the content of stearic acid and palmitic acid is 40-55%, and the content of oleic acid is 45-60%

[0045] In the present invention, there is no special limitation on the relative content of stearic acid and palmitic acid. Stearic acid and palmitic acid can be selected with any relative content, as long as the total content of stearic acid and palmitic acid is 30-65%

[0046] Preferably, in order to further improve the moistness and palatability of the cake, based on the total weight of the fatty acids of the glycerol esters, the content of palmitic acid is 10% or more, more preferably 15% or more, still more preferably 20% or more, further still more preferably 25% or more, and most preferably 30% or more. Preferably, based on the total weight of the fatty acids of the glycerol esters, the content of stearic acid is 10% or more, more preferably 15% or more

[0047] In one or more specific embodiments of the present invention, the emulsifier containing glycerol esters may further include other emulsifiers, for example, including one or more selected from polyglycerol fatty acid esters, propylene glycol fatty acid esters and phospholipids. In the case of compounding propylene glycol fatty acid esters, polyglycerol fatty acid esters, etc., performance synergy can be further achieved, significantly improving the performance of the cake

[0048] In a second aspect of the present invention, there is provided an oil and fat composition, including oil and fat and any one of the foregoing emulsifiers containing glycerol esters

[0049] In the present invention, there is no special limitation on the oil or fat, which may be one or a mixture of more than one of soybean oil, rice bran oil, sunflower seed oil, high-oleic sunflower seed oil, corn oil, low-erucic rapeseed oil, high-erucic rapeseed oil, high-oleic rapeseed oil, palm oil, palm olein, super palm olein, peanut oil, sesame oil, safflower seed oil, olive oil, linseed oil, camellia seed oil, Acer truncatum Bunge oil, palm kernel oil, palm kernel olein, shea butter, shea butter olein, coconut oil, coconut olein, etc.

[0050] In one or more specific embodiments, in order to obtain better pore fineness, it is preferred that the solid fat content (SFC) of the oil or fat is less than 8% at 10°C and less than 3% at 20°C. Preferably, the oil is a liquid vegetable oil.

[0051] In one or more preferred specific embodiments, the oil or fat may include one or several of soybean oil (SBO), rice bran oil (RBO), low-erucic rapeseed oil (LRSO) and sunflower seed oil (SFO).

[0052] In one or more specific embodiments, based on the total weight of the oil or fat composition, the content of the oil or fat is 80-99.9%, preferably 85-99%, more preferably 87-97%.

[0053] In the present invention, the content of the emulsifier containing glycerol esters can be selected according to the specific raw materials and product performance requirements. Based on the total weight of the oil or fat composition, the content of the emulsifier containing glycerol esters is 0.2-6%. If the content of the emulsifier containing glycerol esters is too small, the function of the emulsifier containing glycerol esters may not be fully reflected. If the content of the emulsifier containing glycerol esters is too high, it will affect the pore structure of the cake, which is not conducive to the formation of a uniform and fine pore structure, and at the same time affects the moistness and palatability of the cake.

[0054] In the oil or fat composition of the present invention, other emulsifiers that can be used in cakes may also be contained.

[0055] In one or more specific embodiments of the present invention, the oil or fat composition may further include one or several selected from polyglycerol fatty acid esters, propylene glycol fatty acid esters and phospholipids. In the case of compounding propylene glycol fatty acid esters, polyglycerol fatty acid esters of oils and fats, etc., performance synergy can be further achieved, significantly improving the performance of the cake.

[0056] In one or more specific embodiments, based on the total weight of the oil or fat composition,

[0057] the content of polyglycerol fatty acid esters is 0-4%, preferably 0.4-3%;

[0058] the content of propylene glycol fatty acid esters is 0-5%, preferably 0.5-4.5%;

[0059] The content of phospholipid is 0 - 1%, preferably 0.5%.

[0060] Furthermore, when the oil - fat composition is applied to cakes, it can partially or completely replace the oil - fat in the cake formula.

[0061] In one or more specific embodiments, the oil - fat composition in the present invention partially replaces the oil - fat in the cake formula, and the addition method is the same as that of the original oil - fat. For example, it replaces 20% - 40% of the oil - fat in the cake formula. Based on the total weight of the oil - fat composition,

[0062] The content of the emulsifier containing glyceride is 1 - 6%, preferably 2 - 5%, more preferably 3 - 4%.

[0063] The content of polyglycerol fatty acid ester is 0 - 4%, preferably 2 - 3%;

[0064] The content of propylene glycol fatty acid ester is 0 - 5%, preferably 2.5 - 4.5%;

[0065] The content of phospholipid is 0 - 1%, preferably 0.5%.

[0066] In one or more specific embodiments, the oil - fat composition in the present invention completely replaces the oil - fat in the cake formula, that is, directly used as cake oil. Based on the total weight of the cake oil,

[0067] The content of the emulsifier containing glyceride is 0.2 - 2.4%, preferably 0.4 - 2%, more preferably 0.6 - 1.6%;

[0068] The content of polyglycerol fatty acid ester is 0 - 1.6%, preferably 0.4 - 1.2%;

[0069] The content of propylene glycol fatty acid ester is 0 - 2%, preferably 0.5 - 1.8%;

[0070] The content of phospholipid is 0 - 0.4%, preferably 0.2%.

[0071] Furthermore, the oil - fat composition may also contain common auxiliary materials in cake oil, such as flavors, pigments, antioxidants, etc.

[0072] In the third aspect of the present invention, a preparation method of any of the foregoing oil - fat compositions is provided. The oil - fat composition is prepared by emulsification, quenching, kneading and ripening processing techniques.

[0073] In one or more specific embodiments, a quenching and kneading step is further included between the emulsification and ripening steps.

[0074] In one or more specific embodiments, the ripening process can be carried out at 15 - 28 °C for 1 - 5 days.

[0075] In one or more specific embodiments, stir at 25 - 35 °C for 1 - 4 h, and then leave to stand at 15 - 28 °C for 1 - 5 days. More preferably, the stirring speed is controlled at 20 - 100 rpm.

[0076] In the fourth aspect of the present invention, there is provided a cake oil, comprising any one of the foregoing emulsifiers containing glycerides or any one of the foregoing oil compositions.

[0077] In the fifth aspect of the present invention, there is provided a baked product, comprising any one of the foregoing emulsifiers containing glycerides, or any one of the foregoing oil compositions, or the foregoing cake oil.

[0078] Furthermore, the baked product may include bread, cakes, cookies, etc. Preferably, the baked product is a cake.

[0079] In summary, when using the emulsifier containing glycerides in the present invention to prepare a cake, the following technical effects are achieved:

[0080] (1) Avoid defoaming of the whipped batter, maintain a delicate and uniform pore structure of the batter, and stabilize the batter;

[0081] (2) Obtain a cake with a delicate and smooth appearance;

[0082] (3) Endow the cake with a uniform and fine pore structure, making the cake very soft;

[0083] (4) Avoid the migration of moisture in the cake to the surface, keep the cake moist in taste all the time, delay the aging of the cake, and avoid problems such as crumbling and dryness;

[0084] (5) The cake has good palatability.

[0085] Detection method:

[0086] (1) Specific gravity of the batter: Fill the finally obtained batter into an egg tart mold, level it, and weigh the weight of the batter + egg tart mold as W 面 , fill the egg tart mold with water, and weigh the weight of the water + egg tart mold as W 水 , the weight of the egg tart mold is W, and the specific gravity of the batter = (W 面 - W) / (W 水 - W). Measure the specific gravity of the batter when it is just mixed evenly (0 min) and after standing for 20 min (20 min). The lower the specific gravity of the batter, the less defoaming of the batter bubbles.

[0087] (2) Cake hardness test method: Cut off the upper part of the cake, measure each cupcake once, measure 6 parallel samples, and take the average value. Use a texture analyzer to test the cake hardness, with a pressing distance of 15 mm, a pressing speed of 5 mm / s, and a trigger force of 10 g.

[0088] (3) The criteria for evaluating the cake state are as follows: ●: The pores are very delicate and uniform; ◎: The pores are generally delicate and uniform; △: The pores are very small and the cake is firm; ☆: The pores are thick, uneven, and the cake is rough.

[0089] (4) Evaluate the taste of the cake from two aspects: palatability and moistness, and the evaluation criteria are as follows:

[0090] ① Palatability: Score the palatability of the cake on a scale of 1 - 100. The better the palatability, the higher the score.

[0091] ② Moistness: Score the moistness of the cake on a scale of 1 - 100. The more moist the taste, the higher the score.

[0092] Sources of each raw material:

[0093] Soybean oil (SBO), rice bran oil (RBO), low erucic acid rapeseed oil (LRSO), and sunflower oil (SFO) are all from Kerry Food Industry Co., Ltd. in Shanghai;

[0094] Monoglyceride (with a monoglyceride content of at least 90%) is from Danisco (China) Co., Ltd.;

[0095] Polyglycerol fatty acid ester (hereinafter referred to as polyglycerol ester) is from Danisco (China) Co., Ltd. The polyglycerol fatty acid ester is a mixture of diglycerol, triglycerol, and tetraglycerol fatty acid esters. The unsaturated fatty acid content of polyglycerol fatty acid ester 1 is greater than 60%, and the saturated fatty acid content of polyglycerol fatty acid ester 2 is greater than 90%.

[0096] Propylene glycol fatty acid ester (hereinafter referred to as propylene glycol ester) is from Danisco (China) Co., Ltd. The saturated fatty acid content of propylene glycol fatty acid ester 1 is greater than 90%, mainly palmitic acid and stearic acid. The saturated fatty acid content of propylene glycol fatty acid ester - 2 is greater than 90%, mainly saturated fatty acids with a carbon chain length greater than 18.

[0097] Phospholipids are from Anhui Zhongchuang Phospholipid Technology Co., Ltd.

[0098] Preparation of monoglyceride

[0099] Monoglyceride 1 to monoglyceride 8 are prepared by blending different monoglycerides, and their main fatty acid compositions are shown in Table 1.

[0100] Table 1 Main fatty acid (FAC) composition of monoglyceride

[0101]

[0102]

[0103] Preparation of oil - fat composition

[0104] The formulation of the oil and fat composition in the examples is shown in Table 2, and the formulation of the oil and fat composition in the comparative examples is shown in Table 3.

[0105] The preparation methods of the oil and fat compositions of Examples 1-14 and Comparative Examples 1-13 are as follows: Add the emulsifier except phospholipid to part of the oil and fat, heat to 70 °C, stir and melt, add the remaining oil and fat, stir and mix evenly. At this time, keep the oil temperature at 65 °C, and finally add phospholipid and stir evenly. Pass the oil and fat mixture through a margarine pilot processing equipment (SPX Corporation) to prepare samples. The process connection is quick cooling 1 - quick cooling 2 - kneading - filling - ripening. The refrigerant temperature of quick cooling 1 is -3 °C, the refrigerant temperature of quick cooling 2 is -5 °C, the rotation speed of kneading is 250 rpm, the flow rate is 50 L / h, and the ripening process is shown in Table 4.

[0106] In Comparative Example 14, rice bran oil (RBO) without any treatment was directly used.

[0107] Table 2 Composition of the oil and fat composition in the examples

[0108]

[0109]

[0110] Table 3 Formulation of the comparative examples

[0111]

[0112]

[0113] Note: The content of each component in Table 2 and Table 3 is in weight percentage, based on the total amount of the oil and fat composition

[0114] Table 4 Ripening process of each example and comparative example

[0115]

[0116]

[0117] Use chiffon cake to evaluate the cake application performance of the oil and fat composition and verify its effect on improving the cake performance.

[0118] The cake formulation is as follows: 130 g of egg white, 80 g of sugar, 4 g of cream of tartar, 0.8 g of salt, 85 g of cake flour, 90 g of egg yolk, 58 g of water, 1 g of baking powder, and 48 g of oil and fat. The oil and fat compositions of the examples and comparative examples replace 30% (i.e., 14.4 g) of the oil and fat in the cake formulation, and the remaining 70% uses rice bran oil (i.e., 33.6 g).

[0119] The method for making the cake is as follows: Put egg whites, sugar, cream of tartar and salt into a whipping bowl and whip until soft peaks form to obtain whipped egg whites; Stir the water and oil evenly, add sifted cake flour and baking powder and mix well, then add egg yolks and stir evenly to form a batter; Add the whipped egg whites to the batter and mix well to obtain the final cake batter, pour it into a paper cupcake mold, and bake in an oven at 185°C for the upper heat and 165°C for the lower heat for 25 minutes.

[0120] Evaluate the specific gravity of the final batter during cake making, the state of the cake after baking, and the hardness of the cake. Use a sensory evaluation method to evaluate the moistness of the cake.

[0121] Table 5 Preparation process parameters of the samples in the examples and comparative examples and related parameters during the whipping process

[0122]

[0123]

[0124] Table 2 shows the composition of the oil and fat composition in the examples, and Table 3 shows the composition of the oil and fat composition in the comparative examples. Table 4 shows the ripening processes of the examples and comparative examples, and the obtained samples have good fluidity at room temperature. Table 5 shows the specific gravity of the cake batter, the cake hardness, and the sensory evaluation results of the state and taste of the cakes made in the examples and comparative examples.

[0125] It can be seen from this that the cake batter made with the oil and fat composition that meets the present invention is delicate, can prevent the batter from defoaming, and the obtained cake is delicate, soft, moist, and has good melt-in-the-mouth properties. After being placed for 7 days, the cake is still soft, delicate, and moist.

[0126] It can be found from the above table that in Examples 1-14, the emulsifiers of the present invention are used, and compared with the comparative examples, better anti-aging properties, finer pore structures, better moistness, and better melt-in-the-mouth properties are achieved.

[0127] And combined with the ripening process in Table 4, it can be seen that the oil and fat composition provided by the present invention can achieve good results whether it is stirred or not stirred during the ripening process.

[0128] In Examples 1 and 4, monoglycerides with a palmitic acid content higher than 10% are used, and the cakes made have relatively better melt-in-the-mouth properties and moist textures compared to the cakes made with monoglycerides with a palmitic acid content lower than 10% in Examples 2 and 3.

[0129] When the fatty acid composition of the monoglycerides used in Comparative Examples 5-12 does not fall within the fatty acid composition defined by the present invention, the performance of the obtained cakes is poor, the batter is prone to defoaming, the cake pores are rough, and it is not soft and moist.

[0130] Comparative Example 13 is a composition formula containing only propylene glycol fatty acid ester and polyglycerol fatty acid without monoglyceride, and its cake performance is also not good.

[0131] The cake of Comparative Example 14 using only liquid oil RBO had a high hardness, the hardness increased significantly during storage, and it was very dry with poor palatability.

[0132] Figure 1 and Figure 2 are the cake batters and cake cross-section states of Example 7 and Comparative Example 5 listed respectively. From this, it can be seen that the cake batter of Example 7 was very delicate, there was no defoaming problem, the cake was delicate, and the internal small holes were uniform; while the cake batter of Comparative Example 5 had serious defoaming, the bubbles were very large, the batter was very thin, and the baked cake was also very rough.

Claims

1. An oil and fat composition, characterized in that, It includes fats and oils and an emulsifier containing glycerides. The emulsifier containing glycerides consists of glycerides. Based on the total weight of the glycerides of the emulsifier containing glycerides, the glycerides of the emulsifier containing glycerides include more than 90% of monoglycerides. Based on the total weight of the fatty acids of the glycerides of the emulsifier containing glycerides, the content of stearic acid and palmitic acid is 30 - 65%, and the content of oleic acid is 35 - 70%. The fat and oil composition is applied to cakes to completely replace the fats and oils in the cakes. Based on the total weight of the fat and oil composition, the content of the emulsifier containing glycerides is 0.4 - 2%; or to replace 20% - 40% of the fats and oils in the cakes. Based on the total weight of the fat and oil composition, the content of the emulsifier containing glycerides is 2 - 5%. Among them, the fat and oil is a liquid vegetable oil.

2. The fat and oil composition according to claim 1, characterized in that, Based on the total weight of the fatty acids of the glycerides of the emulsifier containing glycerides, the content of palmitic acid is 10% or more, and / or the content of stearic acid is 10% or more.

3. The fat and oil composition according to claim 2, wherein Based on the total weight of the fatty acids of the glycerides of the emulsifier containing glycerides, the content of palmitic acid is 15% or more, and / or the content of stearic acid is 15% or more.

4. The fat and oil composition according to claim 2, wherein Based on the total weight of the fatty acids of the glycerides of the emulsifier containing glycerides, the content of palmitic acid is 20% or more.

5. The grease composition according to any one of claims 1 to 4, characterized in that, The fat and oil composition is applied to cakes to completely replace the fats and oils in the cakes. Based on the total weight of the fat and oil composition, the content of the emulsifier containing glycerides is 0.6 - 1.6%; or to replace 20% - 40% of the fats and oils in the cakes. Based on the total weight of the fat and oil composition, the content of the emulsifier containing glycerides is 3 - 4%.

6. The fat and oil composition according to any one of claims 1 to 4, characterized in that The fat and oil composition further includes one or more selected from polyglycerol fatty acid esters, propylene glycol fatty acid esters, and phospholipids.

7. The fat and oil composition according to claim 6, wherein The fat and oil composition is applied to cakes to replace 20% - 40% of the fats and oils in the cakes. Based on the total weight of the fat and oil composition, the content of the polyglycerol fatty acid ester is 0 - 4%; the content of the propylene glycol fatty acid ester is 0 - 5%; the content of the phospholipid is 0 - 1%.

8. The fat and oil composition according to claim 7, wherein Based on the total weight of the fat and oil composition, the content of the polyglycerol fatty acid ester is 2 - 3%; the content of the propylene glycol fatty acid ester is 2.5 - 4.5%.

9. The fat and oil composition according to claim 6, wherein The fat and oil composition is applied to cakes to completely replace the fats and oils in the cakes. Based on the total weight of the fat and oil composition, the content of the polyglycerol fatty acid ester is 0 - 1.6%; the content of the propylene glycol fatty acid ester is 0 - 2%; the content of the phospholipid is 0 - 0.4%.

10. The fat and oil composition according to claim 9, wherein Based on the total weight of the fat and oil composition, the content of the polyglycerol fatty acid ester is 0.4 - 1.2%; the content of the propylene glycol fatty acid ester is 0.5 - 1.8%.

11. The fat and oil composition according to any one of claims 1 to 4, characterized in that, Based on the total weight of the fat and oil composition, the content of the fat and oil is 80 - 99.9%.

12. The fat and oil composition according to claim 11, wherein Based on the total weight of the fat and oil composition, the content of the fat and oil is 85 - 99%.

13. The fat and oil composition according to any one of claims 1 to 4, characterized in that, The solid fat content (SFC) of the fat is less than 8% at 10°C and less than 3% at 20°C.

14. The fat and oil composition according to claim 13, wherein The fat includes one or more selected from soybean oil, rice bran oil, sunflower seed oil, corn oil, low erucic acid rapeseed oil, high erucic acid rapeseed oil, high oleic acid rapeseed oil, palm oil, palm olein, peanut oil, sesame oil, safflower seed oil, olive oil, linseed oil, camellia seed oil, Acer truncatum Bunge oil, palm kernel oil, palm kernel olein, shea butter, shea butter olein, coconut oil, and coconut olein.

15. The fat and oil composition according to claim 13, wherein The fat includes sunflower seed oil.

16. A method for preparing the fat and oil composition according to any one of claims 1-15, characterized in that, The fat composition is prepared by an emulsification and ripening processing technology.

17. A method for preparing the grease composition according to claim 16, characterized in that, An additional chilling and kneading step is included between the emulsification and ripening steps.

18. A method for preparing the grease composition according to claim 16, characterized in that, The ripening process is to stand at 15 - 28°C for 1 - 5 days.

19. A method for preparing the grease composition according to claim 16, characterized in that, The ripening process is to stir at 25 - 35°C for 1 - 4 h first, and then stand at 15 - 28°C for 1 - 5 days.

20. A method for preparing the grease composition according to claim 19, characterized in that, The stirring speed is controlled at 20 - 100 rpm.

21. A cake oil, comprising the fat composition according to any one of claims 1 - 15 or the fat composition prepared by the preparation method according to any one of claims 16 - 20.

22. A baked product, characterized in that, Comprising the fat composition according to any one of claims 1 - 15 or the fat composition prepared by the preparation method according to any one of claims 16 - 20, or the cake oil according to claim 21, and the baked product is a cake.

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