Fat composition for laminated or layered baked products and preparation method and application thereof

Abstract

The present invention relates to the field of food processing, and in particular to a fat composition for stacked or layered baked products, and a preparation method and application thereof. In the preparation process of the fat composition, firstly, melted diglyceride oil and flour are fully mixed under conditions below the gelatinization temperature of the flour, and then the oil-flour mixture is subjected to a rapid cooling and kneading treatment, so that the diglyceride oil is cooled and crystallized with flour particles as crystal nuclei, and then the oil-flour mixture after the rapid cooling and kneading treatment is passed through a rest tube and then subjected to a aging treatment, and finally the fat composition for stacked or layered baked products is obtained. Compared with the prior art, the present application purposefully selects the raw materials in the fat composition and the parameters in the preparation process, thereby effectively regulating the formation process of the oil crystals in the fat composition and the morphology of the crystals finally obtained, so that the layered baked products are ensured to have sufficient oiliness, and also have good shortening and shape retention properties.

Description

Technical Field

[0001] The invention relates to the field of food processing, in particular to a fat composition for layered or layered baked products and a preparation method and application thereof. Background Art

[0002] Layered or puff pastry products, such as puff pastry and Danish bread, occupy an important position in the global food market. These products are deeply loved by consumers for their unique taste and rich layered structure. In the production process of layered or puff pastry products, the fat composition plays a key role in the crisping state of the product. Traditional fat compositions are mainly based on simple oil and flour mixtures, or use some conventional compound fat forms.

[0003] For example, the document "Optimization of the Recipe and Process of Chinese-style Layered Shortbread Pastries" discloses a method for preparing dry shortbread dough, which is to mix composite flour and oil in a mass ratio of 2:1, knead them repeatedly to make them completely blended, and then let them rise in a sealed container at 20-25°C for 15 minutes. However, the dry shortbread dough needs to be prepared on site during the preparation process, but due to factors such as the proficiency of the operator and the temperature of the operating environment, the quality of the prepared dry shortbread dough will vary from batch to batch, which in turn leads to differences in the quality of products from different batches.

[0004] Patent CN1130343A involves a laminated dough system, wherein the weight ratio of fat to water-bearing agent in the composite fat layer containing a water-bearing agent is in the range of 20:1 to 1:3, preferably 3:1 to 1:2. The water-bearing agent is selected from the following group: flour, starch, gelatin, colloid, plant fiber, carbohydrate, pectin. The water-bearing agent is a flour with a moisture content of 1 to 20 wt%, preferably 4 to 15 wt%. The preparation of the composite fat layer in the patent solution is directly mixed and modulated, and no special processing technology is used.

[0005] In addition, in the preparation process of layered or layered baked products, the operation of opening the puff pastry is a crucial step. The process of opening the puff pastry requires that the dough remain solid during the rolling and folding process, so the selected fat is usually required to have a high melting point. The high melting point characteristics of the fat can keep it solid during the rolling and folding process of the dough, thus forming a clear layered structure. However, high melting point fats will make it difficult to ensure the oiliness of the baked goods during the baking process, which will make the baked products taste dry and lose their delicate and smooth texture. At the same time, they may appear dry and lack luster in appearance, which greatly affects the quality of the product and the consumer's eating experience. Summary of the invention

[0006] The present invention aims to overcome the defects in the prior art that fat compositions for layered or layered baked products require manual operation, resulting in differences between batches, and that the oiliness and taste are difficult to ensure. A fat composition for layered or layered baked products and a preparation method and application thereof are provided to overcome the above-mentioned shortcomings.

[0007] To achieve the above-mentioned purpose, the present invention is implemented by the following technical solutions:

[0008] In a first aspect, the present invention first provides a method for preparing a fat composition for a layered or layered baked product, comprising the following steps:

[0009] (S.1) fully mixing the melted diglyceride oil with flour at a temperature below the gelatinization temperature of the flour, so that the diglyceride oil wets the flour to obtain an oil-flour mixture;

[0010] (S.2) subjecting the oil-flour mixture to rapid cooling and kneading treatment, so that the diglyceride oil cools and crystallizes with the flour particles as crystal nuclei;

[0011] (S.3) passing the oil-noodle mixture after the rapid cooling and kneading treatment through a rest tube, so that the diglyceride oil crystals with flour particles as crystal nuclei in the oil-noodle mixture are warmed up and the crystals are reshaped;

[0012] (S.4) Cooking the oil-noodle mixture after passing through the rest tube to obtain the fat composition for layered or layered baked products; wherein:

[0013] In the step (S.2) and the step (S.3), after the oil-noodle mixture is subjected to the rapid cooling and kneading treatment and passes through the rest tube, the temperature of the oil-noodle mixture is lower than the melting point of the diglyceride oil, and the temperature difference between the temperature of the oil-noodle mixture and the melting point of the diglyceride oil is less than or equal to 10°C.

[0014] Compared with the fat composition prepared purely manually in the prior art, the fat composition in the present application adopts a standardized preparation process, so that the prepared fat composition can have better quality uniformity and avoid the defect of product quality differences caused by differences between batches.

[0015] Secondly, compared with the prior art, the technical solution in the present application also has the following distinguishing technical features: (1) the raw material components in the fat composition are preferred in the present application; (2) the key steps and key parameters in the preparation process are specifically regulated according to the preferred raw material components.

[0016] Among them, regarding the distinguishing technical feature (1): the fat used for shortening products in the prior art is usually shortening, which usually has a high melting point and a relatively coarse crystal structure in its microstructure, resulting in the prepared product having a high hardness and insufficient oiliness during the shortening process. However, the present application uses diglyceride oil, which is a structural lipid in which one fatty acid in a triglyceride is replaced by a hydroxyl group. Compared with shortening in the prior art, diglyceride oil has a lower melting point. Therefore, the product prepared by using it has a better oiliness, and the product prepared by using it has a crispier taste and a more moderate hardness of the crispy core.

[0017] Although the above discussion discusses the influence of the melting point of fat on layered shortbread baked products, the lower the melting point of fat is, the better it is for layered shortbread baked products. Compared with the diglyceride oil used in this application, the prior art also records a technical solution of using triglyceride oil as shortening. However, after actual testing by the inventors of this application, it was found that although triglyceride oil has a lower melting point than diglyceride oil, the inventors found that too low a melting point will cause its shape retention to drop significantly, making it impossible to form during the shortening process, which is not conducive to the production of layered shortbread baked products. Although monoglycerides composed of the same fatty acids have a higher melting point than diglycerides, the smoke point of monoglycerides is relatively low, which is not conducive to the production of layered shortbread baked products. Therefore, based on various performance indicators, the inventors of this application found that the use of diglyceride oil with a lower melting point can achieve a better performance in opening the shortbread.

[0018] In addition, regarding the distinguishing technical feature (2): the fat composition provided in the present application includes a certain amount of flour in addition to diglyceride oil, and compared with the simple mixing in the traditional process, the present application also adopts a rapid cooling and kneading process to deeply process the oil-flour mixture.

[0019] Generally speaking, the quenching and kneading process is usually used as a technical means to mix a variety of different oils and fats to induce the formation of uniform crystals inside, which is usually used in the preparation and production process of shortening and butter. For example, patent CN113615742B involves a preparation process of margarine, including quenching and kneading steps, rest tube processing technology and ripening process, but its margarine formula is a compound of palm-based flaky margarine and butter-based composite flaky margarine with a melting point of 40~45°C. In addition, according to the provisions of "GB 15196-2015 Food Safety National Standard Edible Oil Products", margarine (margarine) refers to a mixture of one or more oils in edible animal and vegetable oils and hydrogenated, fractionated, and transesterified oils as the main raw materials, with or without water and other auxiliary materials, and emulsified, quenched or kneaded without quenching. It has plasticity or fluidity similar to natural butter. Therefore, it can be known from the definition and literature reports that flour is usually not used as an auxiliary material for margarine in the prior art.

[0020] In the present application, the inventor unexpectedly subjected the mixture of diglyceride oil and flour to a rapid cooling and kneading treatment. The inventor found that during this treatment process, since the diglyceride oil contains a hydroxyl group, the diglyceride oil can effectively wrap the starch particles in the flour through hydrogen bonds and other forces. The starch particles wrapped with diglyceride oil can act as crystal nuclei in the subsequent processing process. Since the number of crystal nuclei in this system is much larger than the number of crystal nuclei in traditional single oils, the speed of oil crystal formation and the overall crystallinity can be greatly increased during the rapid cooling and kneading process, and the overall particle size of the crystals formed can also be greatly reduced. The high crystallinity and smaller grain size also bring the advantage of a more stable structure of the fat composition. This also explains why the diglyceride oil with a lower melting point used in the present application can still have good shape retention while maintaining oiliness.

[0021] In addition, with respect to the parameter setting during the rapid cooling and kneading process, the applicant found that the temperature of the oil-noodle mixture during the rapid cooling and kneading process has a significant effect on the crystal structure inside it. When the cooling speed of the oil-noodle mixture during the rapid cooling and kneading process is faster and the temperature of the oil-noodle mixture is lower, the system will be completely crystallized before sufficient crystal nuclei are generated, and the entire crystallization process is very rapid, which also leads to a larger particle size of the crystals in the oil-noodle mixture. An overly large crystal structure will lead to an overly stable structure, which will make the hardness of the overall fat composition higher, and then lead to a higher hardness of the crisp core during the opening process, and even the undesirable phenomenon of obvious fracture during the opening process.

[0022] In the present application, the inventor controls the temperature of the oil-surface mixture to be slightly lower than the melting point of the diglyceride oil, so the cooling speed of the diglyceride oil is relatively slow under this condition. At this time, from a microscopic perspective, in the initial stage of rapid cooling and kneading, the diglyceride oil and flour particles will first be assembled to produce a large number of crystal nuclei, but at this time, the overall crystallization speed and crystallinity are low. As the number of crystal nuclei develops to a certain stage, the diglyceride oil will rapidly crystallize around a large number of crystal nuclei, thereby achieving the formation of smaller particle size crystals in this process. Therefore, in the present application, by controlling the temperature of the material in the rapid cooling and kneading process within a suitable range, the overall crystallization process can be controlled to have an effect of first slowing down and then speeding up, thereby achieving the desired purpose of high crystallinity and small crystal size. Finally, the use of low-melting-point diglyceride oil to replace high-melting-point shortening is achieved, and on the premise of maintaining the crisping effect of the original high-melting-point shortening, the defect of high-melting-point shortening being not oily enough is overcome.

[0023] As for the temperature difference between the temperature of the oil-surface mixture and the melting point of diglyceride oil, the inventors have found through actual experimental tests that when the temperature difference between the two is within 10°C, the above-mentioned purpose of the invention can be well achieved.

[0024] In addition, in addition to the parameter control during the rapid cooling and kneading process described above, the present application controls the mixing temperature of the diglyceride oil and the flour in step (S.1). In the present application, the mixing temperature needs to be controlled under conditions below the gelatinization temperature of the flour. The reason is that when the mixing temperature of the two is too high, first, the flour will be gelatinized, thereby changing its molecular structure, making the flour harder after rapid cooling; secondly, there are also more protein components in the flour, and these proteins will also denature and cross-link at high temperatures, which will also cause the dough structure to be harder. Therefore, in order to obtain a chewier taste, traditional pasta will also use the method of scalding the dough, that is, mixing the flour with hot oil. The purpose of the present application is to provide a crispy and crispy baked product, so it is necessary to use a lower mixing temperature while ensuring that the two can be fully moistened.

[0025] Preferably, the diglyceride oil in (S.1) has a slip melting point of 25°C-35°C.

[0026] In the present application, when the sliding melting point of the diglyceride oil is within the range of 25°C - 35°C, its overall state is relatively easy to control during the process of mixing it with flour in step (S.1). Because the diglyceride oil in this temperature range has suitable fluidity in the molten state, it can wet the flour well and ensure that the flour particles are evenly coated with oil. Compared with oils with too high or too low melting points, this diglyceride oil with a moderate melting point can be mixed with flour more efficiently, and will not be difficult to disperse due to poor fluidity, nor will oil aggregation occur due to excessive fluidity, thereby ensuring the quality and uniformity of the oil-flour mixture.

[0027] In addition, in the production of stacked or layered baked products, subsequent operations such as opening the puff pastry have high requirements on the properties of oil. Diacylglycerol oil with a sliding melting point of 25℃ - 35℃ can provide good support in the process of opening the puff pastry. It will not melt too early during the operation due to a low melting point, resulting in blurred layers, nor will it make the dough too hard and difficult to roll and fold due to a high melting point. This helps to form a clear and delicate layered structure in the baked product, giving the product a better taste and appearance. Moreover, during the baking process, it can release an appropriate amount of oil at the right temperature, giving the baked product good oiliness. Its melting point will not be too high, thus avoiding the situation where the product tastes dry due to the difficulty of melting the oil, and can improve the taste of the product, making the product taste more moist and delicate.

[0028] Preferably, the diglyceride content of the diglyceride oil in (S.1) is 40%-95%.

[0029] Preferably, the mass ratio of diglyceride oil to flour in (S.1) is 70:30-40:60.

[0030] When the mass ratio of diglyceride oil to flour is in the range of 70:30 - 40:60, the texture and taste of layered or shortbread baked products can be effectively adjusted. If the ratio of diglyceride oil is higher, close to 70:30, the fat content in the baked product is relatively rich, and the product will have a richer oily aroma and a crispier taste. This is because more fat forms a continuous phase in the dough, which can prevent the excessive formation of the gluten network, making the dough present a crispy texture after baking.

[0031] On the contrary, when the ratio is close to 40:60, the proportion of flour increases relatively, and the product structure will be relatively compact. In this case, the baked product will have a more obvious flour aroma, and the adhesion between the layers may be better, which is more suitable for making layered products that require a certain toughness and thickness, such as some traditional Chinese layered pastries, which can provide a slightly solid taste while maintaining the layers.

[0032] Preferably, the mixing temperature of the diglyceride oil and the flour in (S.1) is 50°C-60°C.

[0033] From the perspective of diglyceride oil, 50℃ - 60℃ is a more suitable temperature. At this temperature, diglyceride oil is in a good molten state and has appropriate fluidity. This fluidity enables diglyceride oil to fully wrap the flour particles, ensuring that each flour particle can be wetted by oil. Compared with lower temperatures, within this temperature range, oil can be mixed with flour faster and more evenly to form a uniform oil-noodle mixture, laying a solid foundation for the subsequent preparation of fat compositions. In addition, this temperature range is also beneficial for the connection of the entire preparation process. It can not only meet the needs of mixing diglyceride oil with flour, but also will not make the temperature too high to cause excessive temperature difference in the subsequent quenching and kneading treatment. If the mixing temperature is too high, more energy will be consumed to reduce the temperature during quenching and kneading, and excessive temperature changes may have an adverse effect on the structure of the fat composition. The mixing temperature of 50℃ - 60℃ not only ensures the mixing effect, but also facilitates the smooth progress of subsequent process steps, thus improving the efficiency and economy of the preparation process as a whole.

[0034] Preferably, the quenching and kneading process pressure in (S.2) is 80 MPa-140 MPa.

[0035] In the quenching and kneading step (S.2), the pressure control in the range of 80MPa - 140MPa plays an important role in the crystallization process and structure formation of the fat composition. Higher pressure helps the diglyceride oil to cool and crystallize more efficiently with flour particles as crystal nuclei. In this pressure range, the oil molecules can be more tightly surrounded by flour particles under the action of high pressure, making the crystallization process more orderly and complete.

[0036] This high pressure environment can promote the formation of a finer and more uniform crystal structure of diglyceride oil. The fine and uniform crystals are well distributed in the fat composition, which helps to better interact with the dough during the subsequent baking process. When used in layered or layered baked products, it can form a more delicate and uniform layer of the product, improving the quality and taste of the product.

[0037] In addition, the pressure range of 80MPa - 140MPa can enhance the stability of the fat composition. The crystal structure formed under high pressure is more compact and stable, which can effectively prevent the destruction of the crystal structure and the separation of fat during storage and processing. This is because high pressure promotes a stronger interaction between fat and flour, so that the fat composition can better maintain the stability of its physical and chemical properties.

[0038] Preferably, the temperature of the rest pipe in (S.3) is 20-25°C, and the temperature of the oil-surface mixture after passing through the rest pipe is 25°C-30°C.

[0039] The rest tube temperature is set at 20-25℃, so that the oil-noodle mixture after the quenching and kneading process can be warmed up and the crystals can be reshaped in this temperature environment. This temperature range is conducive to adjusting the structure of the crystals in the fat composition. During the quenching and kneading process, the formation of crystals may be affected by high pressure and low temperature and have certain internal stress. At the rest tube temperature of 20-25℃, the crystals can gradually relax and the internal stress can be released, so that the crystal structure is more stable and regular.

[0040] When the temperature of the oil-surface mixture reaches 25°C - 30°C after passing through the rest tube, this temperature increase further optimizes the effect of crystal remodeling. In this temperature range, the diglyceride oil crystals in the fat composition can grow and align better, which helps to form a more complete crystal network. This stable crystal network structure can improve the stability of the fat composition during subsequent processing and storage, and prevent the crystal structure from being easily destroyed by external factors.

[0041] From the perspective of the quality of the final product, after such a temperature-controlled rest tube treatment, the fat composition can significantly improve the quality of the product when used in laminated or layered baked products. During the baking process, the stable crystal structure can better control the release and distribution of fat, making the baked product more distinct and crispy.

[0042] Preferably, the aging treatment temperature in (S.4) is 15°C-25°C, and the aging treatment time is 3 days-10 days.

[0043] The aging temperature is set in the range of 15℃-25℃, which provides good conditions for further optimization of the internal structure of the fat composition. In this temperature range, the various components in the fat composition can interact slowly and steadily. For the structure formed by diglyceride oil and flour, the lower temperature can avoid excessive softening of oil or denaturation of other components caused by high temperature.

[0044] After 3-10 days of aging, the crystal structure inside the fat composition can be continuously adjusted and improved. This long, low-temperature aging process is similar to a kind of "aging", which makes the arrangement between the crystals more regular and orderly, and the combination between fat and flour is closer.

[0045] This stability ensures consistent product quality. For the production of layered or puff pastry baked products, a consistent fat composition can be used in each batch, ensuring batch-to-batch consistency in taste, layer structure, etc.

[0046] In a second aspect, the present invention further provides a fat composition for layered or layered baked products, which is prepared by any one of the methods described above.

[0047] In a third aspect, the present invention also provides use of the fat composition for layered or layered baked products as described above in preparing layered or layered baked products.

[0048] Therefore, the present invention has the following beneficial effects:

[0049] The present application makes a purposeful selection of the raw materials in the fat composition and the parameters in the preparation process, thereby effectively regulating the oil crystal formation process in the fat composition and the morphology of the crystals finally obtained, thereby ensuring that the shortbread baked product has sufficient oiliness while also having good shortening and shape retention properties. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 A comparison chart of the height of the products after opening in different embodiments and comparative examples;

[0051] In the figure, from left to right are Example 5, Example 3, Comparative Example 7 and Comparative Example 8. DETAILED DESCRIPTION

[0052] The present invention is further described below in conjunction with specific embodiments. Those of ordinary skill in the art will be able to implement the present invention based on these descriptions. In addition, the embodiments of the present invention involved in the following description are generally only embodiments of a part of the present invention, rather than all embodiments. Therefore, based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative work should fall within the scope of protection of the present invention.

[0053] [Example]

[0054] Preparation of the fat composition: diglyceride oil and flour are mixed uniformly under certain conditions, then rapidly cooled and kneaded and enter a rest tube, and then placed under specific temperature conditions for maturation. The specific parameter settings of Examples 1-5 are detailed in Table 1 below.

[0055] Table 1 Rapid cooling and kneading process of different raw materials

[0056] plan sample Melting point of diglyceride oil Flour Type Diacylglycerol to flour ratio Melting temperature Feed pressure Rapid cooling kneading outlet temperature Rest pipe temperature Outlet temperature of rest pipe Aging temperature Ripening time Example 1 Diacylglycerol 1 25.0 Low-gluten flour 50:50 60 80 20 20 25 15 3 Example 2 Diacylglycerol 5 28.3 Low-gluten flour 70:30 60 100 25 20 25 20 5 Example 3 Diacylglycerol 6 30.2 All-purpose flour 60:40 50 120 23 25 30 20 7 Example 4 Diacylglycerol 7 33.4 High gluten flour 40:60 55 140 25 20 26 25 10 Example 5 Diacylglycerol 2 35.0 High gluten flour 50:50 60 140 25 23 27 25 10

[0057] [Comparative Example]

[0058] Comparative Example 1: shortening (sliding melting point 41.7°C) and low-gluten flour, with a mass ratio of 50:50, are rubbed repeatedly to completely blend the two, and then sealed and proofed at 20-25°C for 15 minutes.

[0059] Comparative Example 2: shortening (sliding melting point 41.7℃) and low-gluten flour, in a mass ratio of 70:30, are completely mixed at 55℃, and subjected to rapid cooling and kneading treatment. The rapid cooling and kneading outlet temperature is 25℃, the feed pressure is controlled at 120MPa, the rest tube water temperature is controlled at 25℃, the outlet temperature is controlled at 30℃, and the sample is matured at 25℃ for 5 days.

[0060] Comparative Example 3: diglyceride oil 1 (sliding melting point 25.0°C, diglyceride content 40%) and low-gluten flour, mass ratio of 50:50, repeatedly kneading to completely blend the two, and then sealing and proofing at 20-25°C for 15 minutes.

[0061] Comparative Example 4: diglyceride oil 2 (sliding melting point 35.0°C, diglyceride content 95%) and all-purpose flour, with a mass ratio of 50:50, were rubbed repeatedly to completely blend the two, and the materials were sealed and refrigerated in a 4°C refrigerator for 30 minutes.

[0062] Comparative Example 5: diglyceride oil 3 (sliding melting point 18.3°C, diglyceride content 60%), low-gluten flour, mass ratio of 70:30, the two are completely mixed at 55°C, and subjected to rapid cooling and kneading treatment. The rapid cooling and kneading outlet temperature is 25°C, the feed pressure is controlled at 80MPa, the rest tube water temperature is controlled at 25°C, the outlet temperature is controlled at 30°C, and the sample is matured at 25°C for 5 days.

[0063] Comparative Example 6: diglyceride oil 4 (sliding melting point 43.2°C, diglyceride content 50%) and low-gluten flour, in a mass ratio of 70:30, were completely mixed at 55°C, and subjected to rapid cooling and kneading treatment. The rapid cooling and kneading outlet temperature was 25°C, the feed pressure was controlled at 80MPa, the rest tube water temperature was controlled at 25°C, the outlet temperature was controlled at 30°C, and the sample was matured at 25°C for 5 days.

[0064] Comparative Example 7: diglyceride oil 2 (sliding melting point 35.1°C, diglyceride content 95%) and low-gluten flour, in a mass ratio of 70:30, were completely mixed at 55°C, and subjected to rapid cooling and kneading treatment. The rapid cooling and kneading outlet temperature was 15°C, the feed pressure was controlled at 120MPa, the rest tube water temperature was controlled at 25°C, the outlet temperature was controlled at 30°C, and the sample was matured at 25°C for 5 days.

[0065] Comparative Example 8: diglyceride oil 2 (sliding melting point 35.1°C, diglyceride content 95%) and low-gluten flour, in a mass ratio of 70:30, were completely mixed at 55°C, and subjected to rapid cooling and kneading treatment. The rapid cooling and kneading outlet temperature was 25°C, the feed pressure was controlled at 120MPa, the rest tube water temperature was controlled at 10°C, the outlet temperature was controlled at 15°C, and the sample was matured at 25°C for 5 days.

[0066]

Sample characterization test

[0067] The properties of the raw materials used in the above examples and comparative examples were tested, and the test items and test methods are as follows:

[0068] The melting point test of fat samples shall refer to "GB / T 24892-2010 Determination of Melting Point (Slip Point) of Animal and Vegetable Fats and Oils in Open Capillary Tube".

[0069] The fatty acid detection of oil samples shall refer to "GB 5009.168-2016 National Food Safety Standard Determination of Fatty Acids in Foods".

[0070] The detection of diglycerides in oil samples refers to "GB / T 26636-2011 Determination of polymerized triglycerides in animal and plant oils and fats - High Performance Steric Exclusion Chromatography (HPSEC)".

[0071] The test results of different raw materials are shown in Table 2 below:

[0072] Table 2 Melting point, diglyceride content, and fatty acid composition of different raw materials

[0073] index Shortening Diacylceride Oil1 Diacylceride Oil2 Diacylceride Oil3 Diacylglycerol Oil4 Diacylceride Oil 5 Diacylglycerol Oil 6 Diacylceride Oil7 Melting point(℃) 41.7 25 35.1 18.3 43.2 28.3 30.2 33.4 Diacylceride content (%) 6.2 40 95 60 50 40 60 80 Palmitic acid(%) 45.1 20.1 35.7 4.1 42.1 25.3 32.1 35.6 Stearic acid(%) 4.6 3.8 4.2 1.7 4.6 3.9 4 4.1 Oleic acid(%) 39.1 40.8 45.3 62.7 42.1 37.5 46.5 46.4 Linoleic acid(%) 9.1 31.5 13.2 19.2 9.5 30.5 15.1 11.6 Linolenic acid(%) 0.1 0.2 0.2 9.3 0.1 0.1 0.2 0.2 Arachidic acid 0.3 1.7 0.3 0.1 0.3 1.2 0.3 0.3 Other fatty acid content 1.7 1.9 1.1 2.9 1.3 1.5 1.8 1.8

[0074]

Application examples

[0075] Preparation of water-oil shortbread dough: Mix all-purpose flour, diglyceride oil (sliding melting point 35.1℃, diglyceride content 95%) and water in a mass ratio of 1:0.2:0.5, place in a dough mixer and beat slowly for 3 minutes, then beat quickly for 3 minutes until the dough surface is smooth. Then place in a sealed container at 20-25℃ to rise for 15 minutes.

[0076] Open the shortbread: Mix the water-oil shortbread dough and the mixture of different schemes (Comparative Examples 1-8 and Examples 1-5) in a mass ratio of 3:2). Use a shortbread opener to press the water-oil shortbread into a dough skin of about 8 mm thick, wrap the mixture of different schemes (Comparative Examples 1-8 and Examples 1-5) with the dough skin, and use a shortbread opener to press a dough skin with a thickness of about 8 mm, then fold the dough skin in three folds, put it in a refrigerator at 4°C for 30 minutes, and start the next pressing and folding when the hardness of the crispy core and the dough skin in the dough skin is consistent. Press three times according to the above procedure, that is, fold three times. After the last folding, put it in the refrigerator for relaxation, press the dough skin into a dough skin with a thickness of 3 mm, and then divide it into a certain number of 7cm*7cm squares. Set the oven temperature to 210°C for upper fire and 170°C for lower fire to bake the above product for 15 minutes.

[0077] During the preparation process, the hardness and operability of different products are evaluated and scored according to the operability. The scoring criteria are shown in Table 3 below. When scoring, the operator can make judgments based on the actual situation.

[0078] Table 3 Product Rating Criteria

[0079] Scoring Criteria Points The hardness of the crispy core is very small, and it is impossible to form layers when opening the crispy core. 1-2 The crispy core is very hard, the crispy core breaks when opening, the dough cracks, and the layers are not obvious 1-2 The hardness of the crispy core is very high, and obvious fractures occur during the opening process. 3-4 The crispy core is harder and the crispy layers are clearer 5-6 The crispy core is smaller in hardness and the crispy layers are clearer 7-8 The crispy core has moderate hardness and the crispy layers are clear 9-10

[0080] After baking, the five final baked samples in each embodiment and comparative example were stacked and the heights of different products were compared. The evaluation results are shown in Table 4 below.

[0081] Table 4 Application evaluation results of baking samples

[0082] sample Kaisu Review score Product evaluation (height, cm) Comparative Example 1 The crispy core is hard and the crispy layers are clear. 6 9.5 Comparative Example 2 The hardness of the crispy core is very high, and obvious fractures occur during the opening process. 5 6.3 Comparative Example 3 The hardness of the crispy core is relatively small, and it is difficult to form layers when the crispy core is opened. 2 Failed, unfinished product Comparative Example 4 The crispy core is less hard, and the crispy layers are slightly clear 6 8.2 Comparative Example 5 After rapid cooling and kneading, a solid mixture cannot be formed and the next step cannot be performed. - - Comparative Example 6 The hardness of the crispy core is very high, and obvious fractures occur during the opening process. 4 5.5 Comparative Example 7 The crispy core is hard and the crispy layers are clear. 6 8.7 Comparative Example 8 The crispy core is hard and the crispy layers are clear. 6 9.2 Example 1 The crispy core is less hard, and the crispy layers are slightly clear 7 10.2 Example 2 The hardness of the crispy core is moderate, and the crispy layers are clear 8 13.5 Example 3 The crispy core has moderate hardness and the crispy layers are clear 8 11.6 Example 4 The hardness of the crispy core is moderate, and the crispy layers are clear 9 14.9 Example 5 The hardness of the crispy core is slightly higher, and the crispy layers are clear 8 12.1

[0083] By comparing Comparative Example 3 with Example 1, it can be seen that without the rapid cooling and kneading treatment, the mixture cannot form a suitable state, resulting in the inability to further prepare the product. By comparing Example 2 with Comparative Examples 1-8, it can be seen that through the rapid cooling and kneading treatment, the diglyceride oil with a lower melting point can be achieved and has strong operability; in addition, during the test, it was found that the operation scores of the fat composition samples in the examples all had higher scores and were higher than the comparative example scores. In addition, the height of the final baked samples prepared from the fat composition in the examples was higher than 10 cm, which was better than the comparative example.

[0084] In addition, combined Figure 1 It can be seen that the present application also controls the temperature of the oil-noodle mixture after the rapid cooling and kneading treatment and passing through the rest tube, so that the temperature of the oil-noodle mixture is lower than the melting point of the diglyceride oil, and there is a temperature difference of less than or equal to 10°C between the temperature of the oil-noodle mixture and the melting point of the diglyceride oil, which can further improve the shortening performance of the fat composition used for stacked or layered baked products.

[0085] Therefore, from the comparison of the test results above, it can be seen that after the diglyceride oil with a specific melting point is mixed with flour and then subjected to a rapid cooling and kneading process, better operating performance can be achieved, thereby preparing a more advantageous product.

[0086] The specific embodiments described herein are merely examples of the spirit of the present invention. A person skilled in the art of the present invention may make various modifications or additions to the specific embodiments described or replace them in a similar manner, but this will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. A method for preparing a fat composition for layered or layered baked products, characterized in that: The following steps are involved: (S.1) fully mixing the melted diglyceride oil with flour at a temperature below the gelatinization temperature of the flour, so that the diglyceride oil wets the flour to obtain an oil-flour mixture; (S.2) subjecting the oil-flour mixture to rapid cooling and kneading, so that the diglyceride oil is cooled and crystallized with the flour particles as crystal nuclei; (S.3) passing the oil-noodle mixture after the rapid cooling and kneading treatment through a rest tube, so that the diglyceride oil crystals with flour particles as crystal nuclei in the oil-noodle mixture are warmed up and the crystals are reshaped; (S.4) Cooking the oil-noodle mixture after passing through the rest tube to obtain the fat composition for layered or layered baked products; wherein: In the step (S.2) and the step (S.3), after the oil-noodle mixture is subjected to the rapid cooling and kneading treatment and passes through the rest tube, the temperature of the oil-noodle mixture is lower than the melting point of the diglyceride oil, and the temperature difference between the temperature of the oil-noodle mixture and the melting point of the diglyceride oil is less than or equal to 10°C; The sliding melting point of the diglyceride oil in (S.1) is 25°C-35°C, the diglyceride content in the diglyceride oil is 40%-95%, and the mass ratio of the diglyceride oil to the flour is 70:30-40:60; The rapid cooling and kneading process pressure in the step (S.2) is 80 MPa-140 MPa.

2. The method for preparing a fat composition for a layered or layered baked product according to claim 1, characterized in that: The mixing temperature of the diglyceride oil and the flour in (S.1) is 50°C-60°C.

3. The method for preparing a fat composition for layered or layered baked products according to claim 1, characterized in that: The temperature of the rest pipe in (S.3) is 20°C-25°C, and the temperature of the oil-surface mixture after passing through the rest pipe is 25°C-30°C.

4. The method for preparing a fat composition for layered or layered baked products according to claim 1, characterized in that: In the (S.4), the aging treatment temperature is 15°C-25°C, and the aging treatment time is 3 days-10 days.

5. A fat composition for laminated or layered baked products, characterized in that The invention is prepared by the method according to any one of claims 1 to 4.

6. Use of the fat composition for layered or layered baked products according to claim 5 in preparing layered or layered baked products.

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