Grease composition, plastic grease as well as preparation method and application of plastic grease

Abstract

The invention provides a grease composition, plastic grease containing the grease composition as well as a preparation method and application of the plastic grease. The triacylglycerol composition of the grease composition is characterized in that the content of SaSaSa is 11-16% based on the total weight of the triacylglycerol; the content of SaU2 is 32 to 38 percent; the content of UUU is 10 to 15 percent; the content of PLP is less than or equal to 11%; and the PLO content is less than or equal to 15%. The plastic grease comprises the grease composition, the hardness range of the plastic grease at 10 degrees is 800-1400 g, and the hardness range of the plastic grease at 20 degrees is 250-500 g. By adopting the oil composition with specific composition and the plastic oil with specific hardness, a good supporting effect is achieved in the baking process, tart skin shrinkage is reduced, the obtained egg tart is fuller, good in gradation and good in expansion degree, and liquid leakage of the egg tart is reduced.

Description

Technical Field

[0001] The present invention relates to the field of plastic fats, and particularly to a fat composition, a plastic fat, and a preparation method and application thereof. Background Art

[0002] From the China Baking Market Report of the Euromonitor database, it can be seen that flaky pastries are the most dynamic category, and egg tarts in particular are favored by consumers. Frozen egg tart shell manufacturers have emerged in large numbers. In addition to traditional handmade egg tarts, automated production methods have also entered the production workshop. Using an automatic tart shell forming machine to punch egg tart shells, the efficiency can reach dozens per minute, greatly improving production efficiency.

[0003] The production of egg tarts mainly includes: first making the egg tart shell, then adding the egg tart filling into the egg tart shell, and obtaining the finished egg tart through baking. During the baking process of egg tarts, sometimes the egg tart shell shrinks, resulting in the leakage of the tart filling. Egg tart shells are mainly made of flaky pastry oil, Danish oil, etc., which have high requirements for the handling performance and application performance of fats. For example, they require appropriate softness and hardness, and good ductility; while automatic forming egg tart shells have even higher requirements for fats to make the egg tarts have good layering and expansibility.

[0004] There is relatively little research on egg tarts. Nissin Corporation has conducted relevant research on the easy shrinkage of empty-baked egg tart shells. Its patent for an egg tart fat composition in Reference 1 - JP2019017258A inhibits the shrinkage of egg tarts during baking by using a fat composition with a water content of 8.5% or less in the production of egg tarts. The patent for dough for baked confectionery and baked confectionery in Reference 2 - JP2021093919A adjusts the hardness of the 20-degree baked confectionery dough by regulating the blending amount of the fat composition in the dough and the water content in the dough to solve the problem of the change in texture of egg tarts filled with fruits and creams over time. The egg tart shells mentioned in these patents are not prepared from the laminated pastry with one layer of flour and one layer of oil, but are obtained from a kneaded dough formed by flour, oil, water, etc. The resulting egg tart embryos have no layers and the taste is not crispy enough.

[0005] The egg tart shells prepared from laminated pastry have better expansibility and a crispier taste, and are usually called Portuguese egg tarts. However, problems such as easy shrinkage and liquid leakage during baking, poor layering of egg tart shells, and small expansibility obtained by an automatic tart shell forming machine have become problems that many egg tart shell manufacturers urgently need to solve.

[0006] Reference 1: JP2019017258A

[0007] Reference 2: JP2021093919A Summary of the Invention

[0008] Based on the above technical problems, the inventors of the present invention found that when a specific oil and fat composition is used, it has a good supporting effect during the baking process, reduces the shrinkage of the tart crust, and the obtained egg tarts are more plump, have better layers, good swelling degree, and reduce the leakage of egg tarts.

[0009] In the first aspect of the present invention, there is provided an oil and fat composition, the triglyceride composition of which has the following characteristics:

[0010] (1) Based on the total weight of triglycerides, the content of SaSaSa is 11-16%;

[0011] (2) Based on the total weight of triglycerides, the content of SaU2 is 32-38%;

[0012] (3) Based on the total weight of triglycerides, the content of UUU is 10-15%;

[0013] (4) Based on the total weight of triglycerides, the content of PLP is ≤11%, preferably 6-10%; and

[0014] (5) Based on the total weight of triglycerides, the content of PLO is ≤15%, preferably 7-14.01%,

[0015] wherein, Sa is a saturated fatty acid with 8-22 carbon atoms, U is an unsaturated fatty acid with 14-24 carbon atoms, P is palmitic acid, O is oleic acid, L is linoleic acid, and SaSaSa, SaU2, UUU, PLP, and PLO in the above conditions respectively represent the following substances:

[0016] SaSaSa: triglyceride combined with 3 molecules of Sa

[0017] SaU2: triglyceride combined with 1 molecule of Sa and 2 molecules of U

[0018] UUU: triglyceride combined with 3 molecules of U

[0019] PLP: triglyceride with P bonded to the sn-1 and sn-3 positions and L bonded to the sn-2 position

[0020] PLO: triglyceride with P bonded to the sn-1 position, L bonded to the sn-2 position, and O bonded to the sn-3 position.

[0021] In one or more specific embodiments, the content of Sa2U is 34-42%, and Sa2U is a triglyceride combined with 2 molecules of Sa and 1 molecule of U;

[0022] In one or more specific embodiments, based on the total weight of fatty acids in the oil and fat composition, the lauric acid and myristic acid contents are both ≤1%, the palmitic acid content is 30-50%, the oleic acid content is ≥28%, preferably 31-38%, the stearic acid content is 1-15%, preferably 3-6%, and the linoleic acid content is 5-30%, preferably 10-22%; and

[0023] In one or more specific embodiments, the oil and fat composition comprises: based on the total weight of the oil and fat composition, 80-95% of transesterified oil A, 5-20% of palm stearin, 0-10% of palm olein, 0-10% of liquid oil, 0-10% of beef tallow or transesterified beef tallow, wherein the transesterified oil A is obtained by random transesterification of a mixed oil of palm stearin, palm olein and liquid oil,

[0024] Preferably, the iodine value of the palm stearin is 30-36 g I2 / 100 g,

[0025] Preferably, the iodine value of the palm olein is 55-60 g I2 / 100 g,

[0026] Preferably, the transesterified oil A is obtained by random transesterification of 15-35% palm stearin, 40-75% palm olein, and 10-25% liquid oil,

[0027] Preferably, the iodine value range of the transesterified oil A is 55-68 g I / 100 g,

[0028] Preferably, the liquid oil is an oil and fat that is liquid at a temperature of 10 °C or above. More preferably, the liquid oil can be selected from one or more of soybean oil, rice oil, rice bran fat, sunflower oil, rapeseed oil, peanut oil, corn oil, high-oleic sunflower oil, high-oleic rapeseed oil, and high-oleic soybean oil.

[0029] In one or more specific embodiments, based on the total weight of the oil and fat composition, 80-95% of transesterified oil A, 5-20% of palm stearin, 0-10% of palm olein, 0-10% of liquid oil, and 0-10% of beef tallow or transesterified beef tallow are mixed to prepare the oil and fat composition,

[0030] wherein the transesterified oil A is obtained by random transesterification of a mixed oil of palm stearin, palm olein and liquid oil,

[0031] Preferably, the iodine value of the palm stearin is 30-36 g I2 / 100 g,

[0032] Preferably, the iodine value of the palm olein is 55-60 g I2 / 100 g,

[0033] Preferably, the transesterified oil A is obtained by random transesterification of 15-35% palm stearin, 40-75% palm olein, and 10-25% liquid oil.

[0034] Preferably, the iodine value range of the transesterified oil A is 55-68 g I / 100 g.

[0035] Preferably, the liquid oil is an oil that is liquid at a temperature of 10 degrees or higher. More preferably, the liquid oil can be selected from one or more of the following: soybean oil, rice bran oil, rice bran lipid, sunflower oil, rapeseed oil, peanut oil, corn oil, high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic soybean oil.

[0036] In a second aspect of the present invention, there is also provided a plastic fat comprising any one of the foregoing oil compositions.

[0037] In one or more specific embodiments, based on the total weight of the plastic fat, it includes: 77%-90% of the oil composition, 10-20% of water, and 0.5-5% of an emulsifier.

[0038] In one or more specific embodiments, the plastic fat further has at least one of the following characteristics:

[0039] (1) The hardness of the plastic fat ranges from 800-1400 g at 10 degrees and from 250-500 g at 20 degrees.

[0040] (2) The emulsifier is selected from one or more of mono- and diglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol fatty acid esters, and phospholipids, etc.

[0041] (3) The plastic fat may further contain auxiliary materials such as flavors, pigments, antioxidants, etc.

[0042] In a third aspect of the present invention, there is also provided a method for preparing a plastic fat, which is prepared by including emulsification, quenching, optionally kneading, a rest tube, and a ripening process.

[0043] In a fourth aspect of the present invention, there is provided a baked product comprising any one of the foregoing oil compositions or any one of the foregoing plastic fats.

[0044] In one or more specific embodiments, the baked product is a laminated product. Preferably, the baked product is an egg tart, a croissant, or a butterfly cookie.

[0045] In a fifth aspect of the present invention, there is provided the use of the foregoing oil composition or the foregoing plastic fat in improving the shrinkage of laminated products / leakage of egg tarts.

[0046] In summary, through the plastic grease product with a specific TAG composition and hardness of the present invention, the produced egg tarts have the following technical effects:

[0047] (1) The grease has appropriate softness and hardness and solid support, reducing the shrinkage of the tart crust during the baking of the egg tart and avoiding the leakage of the egg tart liquid during the baking process;

[0048] (2) The grease has good ductility and high matching degree with the dough, forming a good flaky layer structure with one layer of dough and one layer of oil, making the layers of the baked egg tart clear, the egg tart large in volume, and having good layering property.

[0049] (3) Using palm-based grease as the main raw material, without lauric acid-based grease, it has rich sources, high cost performance, and can avoid the problem that lauric acid-based grease is prone to hydrolysis and produce a soapy smell during storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 For the liquid leakage situation of the baked egg tarts in Example 1 and Comparative Example 4, the left figure is Example 1, and the right figure is Comparative Example 4. DETAILED DESCRIPTION OF THE INVENTION

[0051] The following details each aspect of the present invention. Without specific description, various raw materials of the present invention can be obtained commercially or prepared according to conventional methods in the art. Unless otherwise defined or explained, all professional and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Any method and material similar or equivalent to the described content can be applied to the method of the present invention.

[0052] As used in the present invention, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents, and concentrations, are only for the sake of simplicity and convenience. Accordingly, the description of the numerical range or percentage range should be regarded as having covered and specifically disclosed all possible sub-ranges and individual numerical values (including integers and fractions) within the range.

[0053] As used in the present invention, the term "above" or "below" means including the number itself.

[0054] As used in the present invention, for the sake of concise description, all possible combinations of all technical features in each embodiment or example are not described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered as the scope described in this specification.

[0055] Oil and fat composition

[0056] A grease composition, the triglyceride composition of which has the following characteristics:

[0057] (1) The content of SaSaSa is 11-16% based on the total weight of triglycerides;

[0058] (2) The content of SaU2 is 32-38% based on the total weight of triglycerides;

[0059] (3) The content of UUU is 10-15% based on the total weight of triglycerides;

[0060] (4) The content of PLP is ≤11%, preferably 6-10%, based on the total weight of triglycerides; and

[0061] (5) The content of PLO is ≤15%, preferably 7-14.01%, based on the total weight of triglycerides,

[0062] wherein, Sa is a saturated fatty acid having 8-22 carbon atoms, U is an unsaturated fatty acid having 14-24 carbon atoms, P is palmitic acid, O is oleic acid, L is linoleic acid, and SaSaSa, SaU2, UUU, PLP, and PLO in the above conditions respectively represent the following substances:

[0063] SaSaSa: Triglyceride combined with 3 molecules of Sa

[0064] SaU2: Triglyceride combined with 1 molecule of Sa and 2 molecules of U

[0065] UUU: Triglyceride combined with 3 molecules of U

[0066] PLP: Triglyceride with P bound to the sn-1 and sn-3 positions and L bound to the sn-2 position

[0067] PLO: Triglyceride with P bound to the sn-1 position, L bound to the sn-2 position, and O bound to the sn-3 position.

[0068] In one or more specific embodiments, the content of Sa2U is 34-42% based on the total weight of triglycerides, and Sa2U is a triglyceride combined with 2 molecules of Sa and 1 molecule of U;

[0069] In one or more specific embodiments, based on the total weight of fatty acids in the oil and fat composition, the contents of lauric acid and myristic acid are both ≤1%, the content of palmitic acid is 30-50%, the content of oleic acid is ≥28%, preferably 31-38%, the content of stearic acid is 1-15%, preferably 3-6%, and the content of linoleic acid is 5-30, preferably 10-22%; and

[0070] In one or more specific embodiments, the fat and oil composition comprises: based on the total weight of the fat and oil composition, 80-95% of transesterified oil A, 5-20% of palm stearin, 0-10% of palm olein, 0-10% of liquid oil, 0-10% of beef tallow or transesterified beef tallow, wherein the transesterified oil A is obtained by subjecting a mixed oil of palm stearin, palm olein and liquid oil to a random transesterification reaction.

[0071] Preferably, the iodine value of the palm stearin is 30-36 g I2 / 100 g.

[0072] Preferably, the iodine value of the palm olein is 55-60 g I2 / 100 g.

[0073] Preferably, the transesterified oil A is obtained by subjecting 15-35% of palm stearin, 40-75% of palm olein, and 10-25% of liquid oil to a random transesterification reaction.

[0074] Preferably, the iodine value range of the transesterified oil A is 55-68 g I / 100 g.

[0075] Preferably, the liquid oil is an oil that is liquid at a temperature of 10 degrees or higher. More preferably, the liquid oil can be selected from one or more of: soybean oil, rice oil, rice bran fat, sunflower oil, rapeseed oil, peanut oil, corn oil, high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic soybean oil.

[0076] In one or more specific embodiments, based on the total weight of the fat and oil composition, 80-95% of transesterified oil A, 5-20% of palm stearin, 0-10% of palm olein, 0-10% of liquid oil, and 0-10% of beef tallow or transesterified beef tallow are mixed to prepare the fat and oil composition,

[0077] wherein the transesterified oil A is obtained by subjecting a mixed oil of palm stearin, palm olein and liquid oil to a random transesterification reaction.

[0078] Preferably, the iodine value of the palm stearin is 30-36 g I2 / 100 g.

[0079] Preferably, the iodine value of the palm olein is 55-60 g I2 / 100 g.

[0080] Preferably, the transesterified oil A is obtained by subjecting 15-35% of palm stearin, 40-75% of palm olein, and 10-25% of liquid oil to a random transesterification reaction.

[0081] Preferably, the iodine value range of the transesterified oil A is 55-68 g I / 100 g.

[0082] Preferably, the liquid oil is an oil or fat that is liquid at a temperature of 10 degrees or higher. More preferably, the liquid oil can be selected from one or more of the following: soybean oil, rice oil, rice bran fat, sunflower oil, rapeseed oil, peanut oil, corn oil, high-oleic sunflower oil, high-oleic rapeseed oil, high-oleic soybean oil.

[0083] Plastic fat

[0084] A plastic fat, comprising any one of the foregoing fat compositions.

[0085] In one or more specific embodiments, based on the total weight of the plastic fat, it includes: 77%-90% of the fat composition, 10-20% of water, and 0.5-5% of an emulsifier.

[0086] In one or more specific embodiments, the hardness of the plastic fat at 10 degrees ranges from 800-1400 g, or 900-1300 g, or 1000-1200 g, and the hardness at 20 degrees ranges from 250-500 g, or 300-450 g, or 350-400 g;

[0087] In this article, the type of emulsifier is not particularly limited, and conventional emulsifiers in the food field can be used. In one or more specific embodiments, the emulsifier is selected from one or more of mono- and diglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol fatty acid esters, and phospholipids;

[0088] In one or more specific embodiments, the plastic fat may further contain auxiliary materials such as flavors, pigments, antioxidants, etc.

[0089] The present invention also provides a method for preparing a plastic fat, which is prepared by including emulsification, quenching, optionally kneading, a holding tube, and a ripening process.

[0090] In this article, the specific process parameters and sequence of steps such as emulsification, quenching, kneading, the holding tube, and ripening are not particularly limited. In some industrial productions, the kneading step can also be omitted.

[0091] The specific preparation process can be adjusted according to the operating experience in the art as long as the hardness of the prepared plastic fat meets the requirements, that is, the hardness at 10 degrees is 800-1400 g, and the hardness at 20 degrees is 250-500 g. In one or more specific embodiments, the emulsification step includes heating and melting the oil raw material and the emulsifier, then adding water and other components, and stirring and emulsifying for more than 10 minutes, such as 30 minutes.

[0092] In one or more specific embodiments, the refrigerant temperature for quenching is -5 to -20 °C, preferably -10 to -15 °C.

[0093] In one or more specific embodiments, the rotation speed of the kneading unit is above 50 rpm, preferably above 100 rpm, and most preferably 150 rpm.

[0094] In one or more specific embodiments, it includes ripening at room temperature and refrigerated ripening. The room temperature ripening lasts for 1 to 3 days, and the refrigerated ripening temperature is 0 to 10°C, preferably 4 to 8°C. The refrigerated ripening lasts for more than 1 day, preferably more than 2 days, thereby obtaining plastic fat.

[0095] Baked product

[0096] A baked product comprising any one of the foregoing fat compositions or any one of the foregoing plastic fats.

[0097] In one or more specific embodiments, the baked product is a laminated product. Preferably, the baked product is an egg tart, a croissant or a puff pastry.

[0098] The fifth aspect of the present invention provides the use of any one of the foregoing fat compositions or any one of the foregoing plastic fats in improving the shrinkage of laminated products / leakage of egg tarts.

[0099] Detection method:

[0100] Method for testing the hardness of fat: Place the samples in a constant temperature oven at 10°C and 20°C overnight respectively, and use a TA texture analyzer to measure the hardness of the samples. The probe selected is P / 6, and the test parameters are: pre-test speed: 1.00 mm / s, in-test speed: 2.00 mm / s, post-test speed: 2.00 mm / s. The hardness is measured by the maximum pressure value. Each sample is measured 3 times, and the average value is taken as the final hardness value.

[0101] Determination of triglyceride structure (TAG): Detect the triglyceride composition of the fat by gas chromatography according to the method in Reference 3 [Hu Peng, Study on the Extraction and Functional Characteristics of Acer truncatum Bunge Oil, Shanghai Jiao Tong University, 2017, Doctoral Thesis, P61].

[0102] Determination of iodine value (IV): Determine according to GB / T 5532-2008 Determination of Iodine Value of Animal and Vegetable Oils.

[0103] Raw material source:

[0104] Palm stearin (iodine value about 33), palm olein (iodine value about 56), soybean oil, unrefined rice bran oil, refined rice bran oil, beef tallow, palm kernel oil, mono- and diglycerides of fatty acids (MAG), polyglycerol esters of fatty acids (PGE), propylene glycol monostearate (PGMS), phospholipids, butylated hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), ascorbyl palmitate (AP), vitamin E (VE), milk flavor and butter flavor were all purchased from Kerry Food Industry Co., Ltd., Shanghai.

[0105] Preparation of interesterified oils

[0106] The interesterified oils were prepared by the following method: The raw materials were dehydrated under vacuum at 105 °C for 30 min, then 0.4% of anhydrous sodium methoxide was added, and the reaction was carried out under vacuum at 105 °C for 40 min. Then the reaction was terminated with a 10% citric acid aqueous solution 18 times the weight of the anhydrous sodium methoxide. It was washed with distilled water until neutral, and finally dehydrated by vacuum distillation under reduced pressure at 120 °C for 1.5 h to obtain the corresponding interesterified oils.

[0107] Interesterified oil A: Prepared by mixing 75% palm olein, 15% palm stearin and 10% unrefined rice bran oil using the above interesterified oil manufacturing method, with an iodine value of 57 g I / 100 g.

[0108] Interesterified oil B: Prepared by mixing 57% palm olein, 23% palm stearin and 20% soybean oil using the above interesterified oil manufacturing method, with an iodine value of 66 g I / 100 g.

[0109] Interesterified oil C: Prepared by mixing 45% palm olein, 30% palm stearin and 25% refined rice bran oil using the above interesterified oil manufacturing method, with an iodine value of 61 g I / 100 g.

[0110] Interesterified oil D: Prepared by mixing 40% palm olein, 35% palm stearin and 25% soybean oil using the above interesterified oil manufacturing method, with an iodine value of 59 g I / 100 g.

[0111] Interesterified oil E: Prepared from beef tallow using the above interesterified oil manufacturing method, with an iodine value of 46 g I / 100 g.

[0112] Interesterified oil F: Prepared by mixing 80% palm olein and 20% palm kernel oil using the above interesterified oil manufacturing method, with an iodine value of 49 g I / 100 g.

[0113] Interesterified oil G: Prepared by mixing 40% palm olein, 40% palm stearin, 10% beef tallow and 10% palm kernel oil using the above interesterified oil manufacturing method, with an iodine value of 43 g I / 100 g.

[0114] Transesterified oil H: Prepared by mixing 70% palm stearin and 30% soybean oil using the above transesterified oil manufacturing method, with an iodine value of 62 g I / 100 g.

[0115] Examples and Comparative Examples

[0116] Example 1: Put 37.305 kg of transesterified oil C and 4.145 kg of palm stearin into an emulsifier tank, heat to dissolve it (65 °C), take a small amount of this mixed oil, add 750 g of mono- and diglycerol fatty acid esters, heat to about 80 °C, stir while heating until the mono- and diglycerol fatty acid esters melt, pour into the emulsification tank, then add 250 g of phospholipids, slowly add 7.5 kg of water while stirring, then add 50 g of cream flavor, cover the surface of the emulsification tank with a transparent plastic film to prevent water evaporation, and continue stirring and emulsifying for 30 min. The obtained emulsion is used to prepare samples through the quenching-kneading-resting tube equipment of the SPX pilot-scale margarine equipment, using the process connection of quenching 1 - quenching 2 - kneading - quenching 3 - resting tube. The refrigerant temperatures of quenching 1, 2, and 3 are -10 °C, -10 °C, and -15 °C respectively, the rotation speed of the kneading unit is 150 rpm, the obtained samples are first ripened at 25 °C for 2 days, and then stored at 4 - 8 °C for cold ripening for 2 days, thus obtaining the oil composition product.

[0117] The composition formulas of Examples 2 - 8 and Comparative Examples 1 - 8 are shown in Table 1 and Table 2 respectively, and the preparation process is the same as that of Example 1. Except for Comparative Examples 1 - 3, the processes and ripening conditions of the remaining samples are the same as those of Example 1. The process conditions of Comparative Examples 1 and 2 are that the refrigerant temperatures of quenching 1, 2, and 3 are -0 °C, -5 °C, and -15 °C respectively, the rotation speed of the kneading unit is 150 rpm, the obtained samples are first ripened at 15 °C for 2 days, and then stored at 4 - 8 °C for cold ripening for 2 days. The process conditions of Comparative Example 3 are that the refrigerant temperatures of 1, 2, and 3 are -5 °C, -15 °C, and -15 °C respectively, the rotation speed of the kneading unit is 200 rpm, the obtained samples are first ripened at 25 °C for 4 days, and then stored at 4 - 8 °C for cold storage.

[0118] Preparation of Egg Tarts

[0119] Use an automatic tart shell forming machine to make tart shells, pour in the tart filling, bake the tarts, and evaluate the performance of the tarts prepared from each fat composition. Tart shell formula: 1000 g of special flour for tart shells, 67 g of granulated sugar, 2 g of edible salt, 550 g of water, and 100 g of Crisco shortening. Method for making tart shells: Pour all the dry ingredients into the dough mixer and stir evenly. Add water in several portions at a slow speed. After kneading the dough to 80% gluten development, add the fat composition and knead until 100% gluten development. Take out of the mixer and refrigerate for relaxation for 1 h. Test the flaky fat and roll it out to about 7 mm. Use 1200 g of dough to wrap 500 g of fat, fold it four times twice, and refrigerate for relaxation for 2 h; fold it three times once and roll it out to 12 mm, and refrigerate overnight. The next day, take out the dough sheet, use a hexagonal mold to cut out hexagonal dough sheets, place them in the middle of tart pans, and refrigerate for later use. Continuously punch out tart shells from the refrigerated hexagonal dough sheets with a tart shell forming machine. Let the punched tart shells relax at room temperature for 1 h, put them into a quick-freezing cabinet for quick-freezing for 0.5 h, then take them out and thaw at room temperature for 0.5 h. Pour in the tart filling until it is 90% full, bake at 230 °C on the upper fire and 210 °C on the lower fire for 25 min, and bake 6 tarts for each sample.

[0120] Observe the leakage situation of the tarts, measure the inner and outer diameters and height of the tarts, and evaluate the layering property of the tarts. Evaluation method for the leakage situation of baked tarts: Count the number of leaking tarts after baking, with the criterion that the tart filling leaks onto the baking tray.

[0121] Table 1 is the weight table of each raw material of the fat composition in the examples, and Table 2 is the weight table of the composition of the fat composition in the comparative examples. Table 3 is the TAG composition of the fat compositions in the examples and comparative examples, Table 4 is the FAC composition of the fat compositions in the examples and comparative examples, and Table 5 is the hardness of the fat compositions in the examples and comparative examples and the performance of making tarts.

[0122] Table 1 Raw material weights (kg) of each example sample

[0123]

[0124]

[0125] Table 2 Raw material weights (kg) of each comparative example sample

[0126]

[0127]

[0128] Table 3 TAG composition of the fat compositions in the examples and comparative examples

[0129] SaSaSa Sa2U SaU2 UUU PLP PLO Example 1 14.93 37.52 36.36 10.26 8.41 12.29 Example 2 11.72 40.32 36.66 11.03 9.44 13.55 Example 3 12.80 37.78 36.33 13.18 9.08 13.76 Example 4 14.26 36.82 36.47 10.68 7.47 12.84 Example 5 13.33 41.21 32.97 11.85 8.27 7.23 Example 6 13.14 34.20 36.37 14.53 6.99 12.85 Example 7 11.69 39.40 37.13 11.65 9.48 14.01 Example 8 12.80 37.78 36.33 13.18 9.08 13.76 Comparative example 1 11.72 40.32 36.66 11.03 9.44 13.55 Comparative example 2 12.80 37.78 36.33 13.18 9.08 13.76 Comparative example 3 11.43 38.42 37.78 12.37 9.56 14.57 Comparative example 4 <![CDATA 16.24 > 39.58 33.94 10.24 8.88 12.76 Comparative example 5 <![CDATA 10.88 > 37.31 37.87 14.03 9.35 14.49 Comparative example 6 <![CDATA 29.65 > 38.45 <![CDATA 19.76 > <![CDATA 4.81 > 3.87 5.63 Comparative example 7 <![CDATA 25.53 > 40.52 <![CDATA 23.12 > <![CDATA 6.77 > 4.37 7.12 Comparative example 8 12.61 37.88 35.96 13.01 <![CDATA 14.15 > <![CDATA 16.42 >

[0130] Table 4 FAC composition of the fat compositions in the examples and comparative examples

[0131]

[0132]

[0133] Table 5 Hardness of the oil and fat compositions in the examples and comparative examples and the performance of making egg tarts

[0134]

[0135] It can be seen therefrom that there is no problem of liquid leakage during the baking of the egg tarts made of the oil and fat composition conforming to the present invention, and the obtained egg tarts have a larger volume, a higher height and good layering property. Although the formulations of Comparative Examples 1-2 are the same as those of Examples 2-3, due to the differences in their preparation processes, the hardness of the oil and fat does not meet the requirements of the present invention. Although the height of their egg tarts is acceptable, there is a problem of liquid leakage, and the diameter of the egg tarts is smaller. Although the oil and fat formulation of Comparative Example 3 also meets the requirements, due to differences in the preparation process and the like, the hardness of the oil and fat at 20 degrees is small. Although the diameter of the egg tarts is acceptable, the height is relatively small, and there is still a problem of liquid leakage. Comparative Examples 4-8 all have content that does not conform to the present invention, there is a problem of liquid leakage in the egg tarts, and the size of the egg tarts is also smaller than that of the examples. Figure 1 The photos of the egg tarts of Example 1 and Comparative Example 4 are shown. It can be seen that there is no liquid leakage in the egg tart of Example 1 on the left, while all the egg tarts of Comparative Example 4 on the right are leaking.

Claims

1. An oil and fat composition, characterized in that, The triglyceride composition of the fat and oil composition has the following characteristics: (1) The content of SaSaSa is 11-16% based on the total weight of triglycerides; (2) The content of SaU2 is 32-38% based on the total weight of triglycerides; (3) The content of UUU is 10-15% based on the total weight of triglycerides; (4) The content of PLP is ≤11%, preferably 6-10% based on the total weight of triglycerides; and (5) The content of PLO is ≤15%, preferably 7-14.01% based on the total weight of triglycerides, wherein, Sa is a saturated fatty acid with 8-22 carbon atoms, U is an unsaturated fatty acid with 14-24 carbon atoms, P is palmitic acid, O is oleic acid, and L is linoleic acid. SaSaSa, SaU2, UUU, PLP, and PLO in the above characteristics respectively represent the following substances: SaSaSa: Triglyceride combined with 3 molecules of Sa SaU2: Triglyceride combined with 1 molecule of Sa and 2 molecules of U UUU: Triglyceride combined with 3 molecules of U PLP: Triglyceride with P bonded at the sn-1 and sn-3 positions and L bonded at the sn-2 position. PLO: Triglyceride with P bonded at the sn-1 position, L bonded at the sn-2 position, and O bonded at the sn-3 position.

2. The fat and oil composition according to claim 1, characterized in that, The fat and oil composition further has at least one of the following characteristics: (1) The content of Sa2U is 34-42% based on the total weight of triglycerides, and Sa2U is a triglyceride combined with 2 molecules of Sa and 1 molecule of U; (2) Based on the total weight of fatty acids in the fat and oil composition, the contents of lauric acid and myristic acid are both ≤1%, the content of palmitic acid is 30-50%, the content of oleic acid is ≥28%, preferably 31-38%, the content of stearic acid is 1-15%, preferably 3-6%, and the content of linoleic acid is 5-30%, preferably 10-22%; and (3) The fat and oil composition includes: 80-95% of transesterified oil A, 5-20% of palm stearin, 0-10% of palm olein, 0-10% of liquid oil, 0-10% of beef tallow or transesterified beef tallow based on the total weight of the fat and oil composition. Among them, the transesterified oil A is obtained by random transesterification of a mixed oil of palm stearin, palm olein, and liquid oil, Preferably, the iodine value of the palm stearin is 30-36 g I2 / 100 g, Preferably, the iodine value of the palm olein is 55-60 g I2 / 100 g, Preferably, the transesterified oil A is obtained by random transesterification of 15-35% palm stearin, 40-75% palm olein, and 10-25% liquid oil, Preferably, the iodine value range of the transesterified oil A is 55-68 g I / 100 g, Preferably, the liquid oil is an oil that is liquid at a temperature of 10 degrees or higher. More preferably, the liquid oil can be selected from one or more of soybean oil, rice oil, rice bran fat, sunflower oil, rapeseed oil, peanut oil, corn oil, high-oleic sunflower oil, high-oleic rapeseed oil, and high-oleic soybean oil.

3. The method for preparing the fat and oil composition according to claim 1 or 2, characterized in that, The grease composition is prepared by mixing 80 - 95% of transesterified oil A, 5 - 20% of palm stearin, 0 - 10% of palm olein, 0 - 10% of liquid oil, and 0 - 10% of beef tallow or transesterified beef tallow based on the total weight of the grease composition. Among them, the transesterified oil A is obtained by subjecting a mixed oil of palm stearin, palm olein and liquid oil to a random transesterification reaction. Preferably, the iodine value of the palm stearin is 30 - 36 g I2 / 100 g. Preferably, the iodine value of the palm olein is 55 - 60 g I2 / 100 g. Preferably, the transesterified oil A is obtained by subjecting 15 - 35% of palm stearin, 40 - 75% of palm olein, and 10 - 25% of liquid oil to a random transesterification reaction. Preferably, the iodine value range of the transesterified oil A is 55 - 68 g I / 100 g. Preferably, the liquid oil is a grease that is liquid at a temperature of 10 degrees or higher. More preferably, the liquid oil can be selected from one or more of soybean oil, rice oil, rice bran fat, sunflower oil, rapeseed oil, peanut oil, corn oil, high-oleic sunflower oil, high-oleic rapeseed oil, and high-oleic soybean oil.

4. A plastic grease, characterized in that, Comprising the grease composition according to any one of claims 1 to 3.

5. The plastic grease according to claim 4, characterized in that, Based on the total weight of the plastic grease, it includes: 77% - 90% of the grease composition, 10 - 20% of water, and 0.5 - 5% of an emulsifier.

6. The plastic grease according to claim 4 or 5, characterized in that, The plastic grease further has at least one of the following characteristics: (1) The hardness of the plastic grease ranges from 800 - 1400 g at 10 degrees and from 250 - 500 g at 20 degrees. (2) The emulsifier is selected from one or more of mono- and diglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol fatty acid esters, and phospholipids, etc. (3) The plastic grease may further contain excipients such as flavors, pigments, antioxidants, etc.

7. The method for preparing the plastic grease according to any one of claims 4 to 6, characterized in that, It is prepared by including processes of emulsification, quenching, optionally kneading, a rest tube, and ripening.

8. A baked product, characterized in that, Comprising the grease composition according to any one of claims 1 to 3, or the plastic grease according to any one of claims 4 to 7.

9. The baked product according to claim 8, characterized in that, The baked product is a laminated product. Preferably, the baked product is an egg tart, a croissant or a butterfly cookie.

10. Use of the grease composition according to any one of claims 1 to 3 or the plastic grease according to any one of claims 4 to 7 in improving the shrinkage of laminated products / leakage of egg tarts.

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