Grease composition, baking grease, preparation method of baking grease and food

Abstract

The invention provides a grease composition, baking grease, a preparation method of the baking grease and food. The grease composition disclosed by the invention has low saturation (14-23%) and is in a solid state at normal temperature. The grease composition disclosed by the invention comprises an oil base and a gel agent, in terms of the total mass of fatty acid in the oil base, the content of C22: 0 is greater than 1.5% by mass; the content of C20: 0 is greater than 0.3 mass%; the content of C18: 0 is greater than 7% by mass; and the content of C18: 1 is greater than 24 mass%. The gel comprises monoglyceride and phospholipid, and the grease composition comprises 2.5-7% by mass of monoglyceride and 0.5-3% by mass of phospholipid based on 100% by mass of the total mass of the grease composition. When the composition is used as baking grease, the texture and taste of biscuits and bread cannot be affected, the oil separation rate of the biscuits in the storage process can be obviously reduced, and health hazards caused by high-saturation grease can be avoided.

Description

Technical Field

[0001] The present invention belongs to the field of the food industry, and relates to an oil composition, a baking oil and a preparation method thereof, and a food. Background Art

[0002] With the increasing attention to the health of oils and fats, consumers are more and more inclined to choose oils and fats with low saturation. However, for low-saturation liquid oils and fats, due to the loss of a large amount of solid fat support, when used alone, their key indexes such as plasticity and hardness decrease severely, and cannot meet the needs of many food applications such as baking. In order to achieve the application effect of solid fat, it is necessary to strengthen the texture of liquid oils and fats. For example, by means of the crystal clusters, embedding layers or network structures formed by gelling agents, the liquid oil is solidified, so as to meet the baking requirements. However, the saturation of existing low-saturation baking oils and fats needs to be further reduced, and oils and fats with low saturation often cannot maintain a solid state, affecting the baking indexes.

[0003] Therefore, there is an urgent need to develop a low-saturation and solid-state oil and fat that can be used for baking. Summary of the Invention

[0004] Problems to be Solved by the Invention

[0005] The saturation of conventional baking oils and fats is above 50%. The technical problem solved by the present invention is how to keep oils and fats with lower saturation in a solid state and have good stability, and be used for baking to achieve the application effect of conventional baking oils and fats (saturation above 50%).

[0006] Solutions for Solving the Problems

[0007] The inventors of the present invention conducted in-depth research to solve the above problems, and as a result, found that through the combined action of oil base adjustment and gelling agents, by compounding high-erysolic acid hydrogenated rapeseed oil, monoglyceride and phospholipid in a specific ratio to prepare an oil composition with a saturation of 14%-23% and a specific fatty acid composition, the above problems can be solved, thus completing the present invention.

[0008] That is, the present invention is as follows.

[0009] The first aspect of the present invention provides an oil composition, the oil composition comprising an oil base and a gelling agent; in the oil base of the oil composition, the following conditions are satisfied based on the total mass of fatty acids in the oil base:

[0010] (1) The content of C22:0 is greater than 1.5% by mass; preferably > 2% by mass; more preferably > 2.5% by mass; and / or

[0011] (2) The content of C20:0 is greater than 0.3% by mass; preferably > 0.5% by mass; more preferably > 1.0% by mass; and / or

[0012] (3) The content of C18:0 is greater than 7% by mass; preferably > 7.5% by mass; more preferably > 8% by mass; and / or

[0013] (4) The content of C18:1 is greater than 24% by mass; preferably > 50% by mass; more preferably > 70% by mass;

[0014] The saturation degree of the oil base is between 14% and 23%;

[0015] The gelling agent contains monoglyceride and phospholipid. Based on the total mass of the oil and fat composition being 100% by mass, the oil and fat composition contains 2.5 - 7% by mass of monoglyceride and 0.5 - 3% by mass of phospholipid.

[0016] In one or more specific embodiments, the oil base contains liquid oil and hydrogenated oil. The hydrogenated oil includes high erucic acid hydrogenated rapeseed oil and optionally hydrogenated oil other than high erucic acid hydrogenated rapeseed oil. Based on the total mass of the oil base in the oil and fat composition being 100% by mass, the content of the hydrogenated oil is greater than 6% by mass, and the content of the high erucic acid hydrogenated rapeseed oil is greater than 3% by mass.

[0017] In one or more specific embodiments, the content of the high erucic acid hydrogenated rapeseed oil is greater than 4% by mass, and the total mass sum of the hydrogenated oil is greater than 7% by mass;

[0018] Based on the total mass of the oil and fat composition being 100% by mass, the oil and fat composition contains 3 - 5% by mass of monoglyceride and 2 - 3% by mass of phospholipid.

[0019] In one or more specific embodiments, the hydrogenated oil other than high erucic acid is selected from one or more of hydrogenated coconut oil, hydrogenated peanut oil, hydrogenated castor oil, hydrogenated cottonseed oil, hydrogenated soybean oil, hydrogenated sunflower oil, hydrogenated palm oil; preferably, the hydrogenated oil other than high erucic acid hydrogenated rapeseed oil is hydrogenated soybean oil or hydrogenated sunflower oil;

[0020] The oil base further contains liquid oil;

[0021] Preferably, the liquid oil contains at least one selected from soybean oil, sunflower oil, rice oil, peanut oil, corn oil, cottonseed oil, rapeseed oil, olive oil, safflower oil, camellia oil;

[0022] Preferably, based on the total mass of the oil base in the oil and fat composition being 100% by mass, the content of the liquid oil and fat is 80 - 94% by mass; preferably 90 - 94% by mass, 90 - 93% by mass.

[0023] The second aspect of the present invention provides a baking oil and fat, and the baking oil and fat contains the oil and fat composition in any embodiment of the present invention.

[0024] In one or more specific embodiments, the baking fat contains the fat composition described in any embodiment of the present invention as the oil phase;

[0025] Based on the total amount of the baking fat, the content of the oil phase is 90 - 100% by mass.

[0026] In one or more specific embodiments, the oil phase further includes auxiliary materials; the auxiliary materials include one or more of antioxidants, salts, flavors, and pigments;

[0027] Optionally, the oil phase further includes an emulsifier;

[0028] Preferably, the emulsifier includes at least one selected from polyglycerol ricinoleate, Tween, polyoxyethylene sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester;

[0029] Preferably, based on the total amount of the oil phase, the content of the emulsifier is 0 - 10% by mass; preferably 3 - 10% by mass.

[0030] The third aspect of the present invention provides a method for manufacturing a baking fat, the manufacturing method including the following steps:

[0031] Step A: Mix the oil phase, optionally the emulsifier, and optionally the water phase to obtain a mixed system; and

[0032] Preferably, the manufacturing method further includes Step B: subjecting the mixed system obtained in the above Step A to precooling, quenching, kneading, and ripening treatments.

[0033] The fourth aspect of the present invention provides a food, the food containing the fat composition described in any embodiment of the present invention, containing the baking fat described in any embodiment, or containing the baking fat prepared by the manufacturing method described in any embodiment.

[0034] The fifth aspect of the present invention provides the use of any of the foregoing fat compositions, any of the foregoing baking fats, or the baking fat prepared by any of the foregoing manufacturing methods in the preparation of baked goods, or in the application of improving the waxiness and oil bleeding rate of oil products.

[0035] Effects of the Invention

[0036] Through the selection of fats and the action of gelling agents, the present invention prepares a fat composition with a saturation of 14 - 23%. This composition is solid at room temperature and can be directly used as a baking fat without affecting the texture and taste of biscuits and bread. Moreover, in the baking of biscuits, it can significantly reduce the oil bleeding rate of biscuits during storage. This fat composition has typical low saturation characteristics and can avoid the health hazards brought by high-saturation fats. Detailed Embodiments

[0037] Hereinafter, the content of the present invention will be described in detail. The description of the technical features described below is based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0038] In this specification, the numerical range expressed as "numerical value A to numerical value B" means a range including the endpoint numerical values A and B.

[0039] In this specification, the numerical range expressed as "above" or "below" means a numerical range including this number.

[0040] In this specification, the meaning expressed by "may" includes both the meaning of performing a certain process and not performing a certain process.

[0041] In this specification, "optional" or "optional" means that certain substances, components, execution steps, applied conditions, etc. are used or not used.

[0042] In this specification, the unit names used are all international standard unit names, and unless otherwise stated, the "%" used represents weight or mass percentage content.

[0043] In this specification, unless otherwise stated, "plural (s)" means having two or more.

[0044] In this specification, the "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc. mentioned refer to the specific elements (e.g., features, structures, properties, and / or characteristics) related to the embodiment described, which are included in at least one of the embodiments described herein, and may or may not exist in other embodiments. Additionally, it should be understood that the elements can be combined in various embodiments in any suitable manner.

[0045] In this specification, C18:0 is stearic acid, C18:1 is oleic acid, C20:0 is eicosanoic acid, and C22:0 is docosanoic acid.

[0046] <Oil composition>

[0047] In the first aspect of the present invention, an oil composition is provided, and the oil composition comprises an oil base and a gelling agent;

[0048] Oil base

[0049] Based on the total mass of fatty acids in the oil base, the following one or more conditions are satisfied:

[0050] (1) The content of C22:0 is greater than 1.5% by mass; preferably > 2% by mass; more preferably > 2.5% by mass; and / or

[0051] (2) The content of C20:0 is greater than 0.3% by mass; preferably > 0.5% by mass; more preferably > 1.0% by mass; and / or

[0052] (3) The content of C18:0 is greater than 7% by mass; preferably > 7.5% by mass; more preferably > 8% by mass; and / or

[0053] (4) The content of C18:1 is greater than 24% by mass; preferably > 50% by mass; more preferably > 70% by mass.

[0054] The oil base includes a liquid oil and a hydrogenated oil, and the hydrogenated oil includes a high erucic acid hydrogenated rapeseed oil and optionally a hydrogenated oil other than the high erucic acid hydrogenated rapeseed oil.

[0055] Based on the total mass of the oil base in the oil and fat composition being 100% by mass, the content of the hydrogenated oil is greater than 6% by mass, and the content of the high erucic acid hydrogenated rapeseed oil is greater than 3% by mass. In one or more specific embodiments, the content of the high erucic acid hydrogenated rapeseed oil > 4% by mass, and the content of the hydrogenated oil is > 7% by mass.

[0056] There is no special limitation on the upper limit of the amount of the hydrogenated oil. The hydrogenated oil can provide solid components for the oil and fat, but an increase in the amount of the hydrogenated oil will increase the saturation of the oil and fat composition, thus not meeting the requirement of low saturation; therefore, in order to obtain an oil and fat product with low saturation, the upper limit of the addition amount of the hydrogenated oil can be such that the resulting oil and fat composition meets the above-mentioned fatty acid composition and saturation limitations. In one or more specific embodiments, based on the total mass of the oil base in the oil and fat composition being 100% by mass, the content of the high erucic acid hydrogenated rapeseed oil is 12% by mass or less, such as 10% by mass, 8% by mass, 6% by mass or less; the total content of the hydrogenated oil is 12% by mass or less, such as 10% by mass, 8% by mass or less.

[0057] The high erucic acid hydrogenated rapeseed oil is a fully hydrogenated or extremely hydrogenated high erucic acid rapeseed oil, and the saturation is greater than > 98%; preferably, the high erucic acid hydrogenated rapeseed oil with a saturation > 99%.

[0058] The hydrogenated oil other than the high erucic acid hydrogenated rapeseed oil is selected from one or more of hydrogenated coconut oil, hydrogenated peanut oil, hydrogenated castor oil, hydrogenated cottonseed oil, hydrogenated soybean oil, hydrogenated sunflower oil, hydrogenated palm oil; preferably, the hydrogenated oil other than the high erucic acid hydrogenated rapeseed oil is hydrogenated soybean oil or hydrogenated sunflower oil.

[0059] The oil base further comprises a liquid oil; the liquid oil comprises at least one selected from soybean oil, sunflower oil, rice oil, peanut oil, corn oil, cottonseed oil, rapeseed oil, olive oil, safflower oil, and camellia oil;

[0060] Preferably, based on the total mass of the oil base in the oil composition being 100% by mass, there is no specific limitation on the lower limit of the amount of the liquid oil. However, if the content of the liquid oil is too low, the saturation of the system will increase. From the perspective of obtaining an oil with high unsaturation, it is preferred that the content of the liquid oil is 80% by mass or more, more preferably 85% by mass or more, and most preferably 90% or more; further, if the content of the liquid oil is too high, the content of the hydrogenated oil will correspondingly decrease, and there is a risk that the oil composition may not form a solid. The content of the liquid oil is 94% by mass or less; preferably 93% by mass or less.

[0061] Gelling agent

[0062] Based on the total mass of the oil composition being 100% by mass, the oil composition comprises 2.5 - 7% by mass of monoglyceride and 0.5 - 3% by mass of phospholipid; in one or more specific embodiments, the oil composition comprises 3 - 5% by mass of monoglyceride and 2 - 3% by mass of phospholipid.

[0063] The monoglyceride is selected from one or more of acetic acid monoglyceride, lactic acid monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, stearic acid monoglyceride, oleic acid glyceride, linoleic acid glyceride, palmitic acid glyceride, behenic acid glyceride, stearic acid glyceride, lauric acid glyceride, and linolenic acid glyceride; for example, one or more of stearic acid monoglyceride, palmitic acid monoglyceride, and behenic acid monoglyceride.

[0064] The phospholipid is selected from one or more of soybean phospholipid, sunflower seed phospholipid, rapeseed phospholipid, peanut phospholipid, egg phospholipid, and phospholipids derived from animal tissues; for example, one or more of soybean phospholipid and sunflower seed phospholipid.

[0065] <Bakery fat>

[0066] In a second aspect of the present invention, there is provided a bakery fat, which comprises any of the foregoing oil compositions as the oil phase.

[0067] Based on the total amount of the bakery fat, the content of the oil phase is 90 - 100% by mass, preferably 92.5 - 97% by mass.

[0068] In one or more specific embodiments, the oil phase further comprises auxiliary materials; the auxiliary materials include one or more of antioxidants, salts, flavors, pigments, and emulsifiers;

[0069] Preferably, the emulsifier comprises at least one selected from polyglycerol ricinoleate, Tween, polyoxyethylene sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester; preferably, based on the total amount of the oil phase, the content of the emulsifier is 0-10% by mass; for example, 3-10% by mass.

[0070] In one or more specific embodiments, the antioxidant is selected from food acids, glycerol esters of the food acids, herbs, herb extracts, and mixtures thereof; wherein the herb or herb extract is selected from: turmeric, rosemary, oregano, salvia splendens, garlic, ginger, mint, purslane, bilberry, milk thistle, grape seed, green tea, maritime pine, and hypericum; the food acids are selected from: citric acid, tartaric acid, malic acid, lactic acid, acetic acid, fumaric acid, ascorbic acid, isoascorbic acid, succinic acid, adipic acid, hydrochloric acid, phosphoric acid, and ethylenediaminetetraacetic acid. In one or more specific embodiments, based on the total amount of the oil phase, the antioxidant is added as needed.

[0071] In one or more specific embodiments, the method for manufacturing the baking fat comprises the following steps:

[0072] Step A: Mix the oil phase, the optional emulsifier, and the optional water phase to obtain a mixed system; and

[0073] Preferably, the manufacturing method further comprises Step B: subjecting the mixed system obtained in Step A above to precooling, quenching, kneading, and ripening treatments.

[0074] Preferably, the baking fat is prepared in the following manner: Weigh each oil and gelling agent, heat and stir the oil and gelling agent at 80 °C for more than 30 min to obtain the corresponding oil composition; add optional auxiliary materials to obtain the baking fat.

[0075] <Food>

[0076] The third aspect of the present invention discloses a food, which comprises any of the foregoing oil compositions, or comprises any of the foregoing baking fats, or comprises the baking fat prepared by any of the foregoing manufacturing methods.

[0077] The food is selected from one or more of mayonnaise, shortening, margarine, stuffing, croissant, puff pastry, bread, cake, and crispy pastries.

[0078] <Application>

[0079] The fourth aspect of the present invention discloses an application of any of the foregoing oil compositions, any of the foregoing baking fats, or the baking fat prepared by any of the foregoing manufacturing methods in the preparation of baked goods, or in the application of improving the waxy feeling and oil separation rate of oil products.

[0080] The embodiments of the present invention will be described in detail below in conjunction with the examples. However, those skilled in the art will understand that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. For those conditions not specified in the examples, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the materials or instruments used are all conventional products that can be obtained through commercial purchase. In addition, in the examples, unless otherwise specified, "parts" are based on weight.

[0081] Examples

[0082] Raw materials:

[0083] Hydrogenated high erucic acid rapeseed oil: Kerry Special Oils (Shanghai) Co., Ltd.;

[0084] Hydrogenated soybean oil: Kerry Special Oils (Shanghai) Co., Ltd.;

[0085] Hydrogenated sunflower oil: Kerry Special Oils (Shanghai) Co., Ltd.;

[0086] SBO (soybean oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0087] SFO (sunflower oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0088] HOSFO (high oleic acid sunflower oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0089] Corn oil: Kerry Special Oils (Shanghai) Co., Ltd.;

[0090] Soybean phospholipid: Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;

[0091] Sunflower phospholipid: Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;

[0092] Mono-glyceride 1: DuPont Danisco (China) Co., Ltd.;

[0093] Mono-glyceride 2: Guangzhou Kaiwen Food Development Co., Ltd.;

[0094] Sorbitan tristearate (STS): DuPont Danisco (China) Co., Ltd.;

[0095] Sucrose fatty acid ester: DuPont Danisco (China) Co., Ltd.;

[0096] Low-gluten flour: Yihai Kerry (Kunshan) Food Industry Co., Ltd., Huagu brand;

[0097] High-gluten flour: Yihai Kerry (Kunshan) Food Industry Co., Ltd., Lanjinshan brand;

[0098] High-activity dry yeast: Angel Yeast Co., Ltd.;

[0099] Bread improver A300: Angel Yeast Co., Ltd.;

[0100] Baking powder: Angel Yeast Co., Ltd.;

[0101] Milk powder: Fonterra Trading (Shanghai) Co., Ltd.;

[0102] Refined salt: China National Salt Industry Corporation

[0103] Fine granulated sugar: Daehan Corporation.

[0104] Equipment:

[0105] Texture analyzer: TA.XT plus texture analyzer, SMS Company, UK

[0106] Volume measuring instrument: Model BVM, Perten, Sweden

[0107] Laminator: RONDO fully automatic laminator,

[0108] Oven: SINMAG electric oven

[0109] Dough mixer: SINMAG dough mixer

[0110] Proofing cabinet: SINMAG proofing cabinet

[0111] Refrigerator: Jincheng upright refrigerator

[0112] Detection method:

[0113] Measurement of biscuit hardness and crispness: Analyzed with a texture analyzer, measurement conditions are: P / 30R probe; pre-test speed: 2.0 mm / s; test speed: 1.0 mm / s; post-test speed: 2.0 mm / s; compression degree: 30%.

[0114] Measurement of oil separation rate of biscuits: Place fresh biscuits on filter paper and leave them at room temperature for 2 days. Weigh the filter paper before and after placing the biscuits respectively.

[0115] The steps are as follows: Weigh the mass of a clean filter paper as a, place the biscuits on the filter paper and weigh again as b, leave them at room temperature for 2 days, then remove the biscuit samples and weigh the remaining filter paper mass as c. The calculation formula for the oil separation rate of biscuits is as follows:

[0116]

[0117] In the formula: a is the mass of the clean filter paper (g); b is the total mass of the biscuit sample and the filter paper (g); c is the total mass of the separated oil and the filter paper (g).

[0118] Measurement of the appearance state of bread (height, height-diameter ratio, and volume-mass ratio): Use a volume measuring instrument to measure the height, width (diameter), and mass of the bread, and calculate its height-diameter ratio and volume-mass ratio.

[0119] Height-diameter ratio = height / width (diameter)

[0120] Volume-mass ratio = volume / mass

[0121] Measurement of bread texture: First, cut the prepared bread samples into thin slices with a thickness of 10 mm using a bread slicer, and then conduct a TPA test. The bread test conditions are as follows:

[0122] Probe: P / 36R type cylindrical flat-bottom probe; speed before test: 1.0 mm / s; test speed: 5.0 mm / s; speed after test: 5.0 mm / s. The probe presses down 10.00 mm after feeling a force of 5.0 g.

[0123] Waxiness test:

[0124] Randomly select 30 ordinary consumers, 15 men and 15 women, aged 18 - 60 years old, to evaluate the waxiness of biscuits and bread, and record them as "waxy" and "non-waxy" respectively. If more than 80% of the people think it is waxy, it is determined to be "waxy".

[0125] Examples 1 - 5, Comparative Examples 1 - 12:

[0126] The oil base composition, main fatty acid distribution, and saturation of the low-saturated oil composition are shown in Table 1 below.

[0127]

[0128]

[0129]

[0130]

[0131] Biscuit formula and process :

[0132] The biscuit formula is shown in Table 3 below and is prepared according to the following method:

[0133] (1) Raw material preparation: Weigh the cake flour and baking powder and place them on one side of the cutting board; weigh the powdered sugar separately and place it on one side; weigh the oil on the scraper.

[0134] (2) Mixing and kneading of raw materials: Mix and knead the oil and sugar, kneading with one hand and adjusting with the scraper in the other hand. Add the flour and baking powder and knead the dough. Cover the dough with paper and prepare for sheet pressing.

[0135] (3)Tabletting (laminating machine): Select the manual mode and turn off the circulation key. Lower the protective cover before tabletting and select the tabletting direction. Select the height and tablet from high to low, starting from 10 mm and pressing the biscuits to 3.8 mm. Place in the freezer for 15 min and press into shape using a mold (if the dough melts during the process, continue after refreezing).

[0136] (4)Baking: 160 °C, 9 min; stop timing after completion and remove the baking tray while wearing heat-resistant gloves.

[0137] Table 3 Biscuit formula

[0138] Raw material name Mass (g) Ratio (%) Cake flour 90 51.15 Baking powder 1 0.57 Powdered sugar 20 11.36 Egg 15 8.52 Oil 50 28.40 Total 176 100

[0139] The hardness, crispness and oil separation rate of the biscuits are shown in Table 4 below:

[0140] Table 4 Hardness, crispness and oil separation rate of biscuits

[0141]

[0142]

[0143] From the results in Table 4, it can be seen that there is no significant difference in the hardness and crispness of the biscuits prepared in Examples 1-6 and Comparative Examples 1-12. However, for the biscuits prepared in the comparative examples, except for Comparative Example 8, the oil separation of other biscuits is very obvious, all above 2.5%, while for the biscuits prepared in the examples, the oil separation rate is relatively low, all below 1%. Although the biscuits prepared in Comparative Example 8 have a relatively low oil separation rate, they have a waxy feeling, and the saturation of the oil composition used in Comparative Example 6 is too high, at 26.93%. Therefore, it can be concluded that only the oil compositions prepared in Examples 1-6 of the present invention have the characteristic of low saturation, have good application effects in biscuits, and can significantly reduce the oil separation rate of biscuits during storage.

[0144] Bread formula and process

[0145] The bread formula is shown in Table 5 and is prepared according to the following method:

[0146] (1)Raw material preparation: Mix the dry materials in the formula in a dough mixer;

[0147] (2)Add the wet ingredients and beat until the dough is extensible;

[0148] (3)Add the oil and mix it evenly with the dough, and beat until the gluten is formed;

[0149] (4)Let the well-beaten dough relax at room temperature for 20-30 min;

[0150] (5)Divide and shape, and continue to relax at room temperature for 20-30 min;

[0151] (6) Place it in a proofing box at a temperature of 33 - 35°C and a humidity of 75% for 1 hour of proofing.

[0152] (7) Bake it in an oven with the upper heating element at 210°C and the lower heating element at 175°C for 30 minutes.

[0153] Table 5 Bread Recipe

[0154] Raw material name Mass (g) Ratio (%) Bread flour 600 52 Powdered sugar 60 5.2 Yeast 6 0.5 Egg 60 5.2 Bread improver 1.8 0.16 Refined salt 9 0.78 Milk powder 18 1.56 Oil 120 10.4 Water 280 24.2 Total 1154.8 100

[0155] The appearance states (height, height - diameter ratio, and bulk density ratio) and texture measurement results of the bread are shown in Table 6 as follows:

[0156] Table 6 Appearance States and Texture of Bread

[0157]

[0158]

[0159] From the results in Table 6, it can be seen that there are no significant differences in the appearance states and texture between the biscuits prepared in Examples 1 - 6 and Comparative Examples 1 - 12. However, the biscuits prepared in Comparative Example 8 have a waxy feeling, and the oil - fat composition used in Comparative Example 6 has a relatively high saturation of 26.93%.

[0160] In summary, the oil - fat composition of the present invention has a relatively low saturation of 14 - 23%. This composition is in a solid state at room temperature. This composition can be used for baking biscuits, bread, etc., without affecting the texture and taste of biscuits and bread. Moreover, when used in biscuits, it can significantly reduce the oil - seepage rate during the storage of biscuits.

Claims

1. An oil and fat composition, characterized in that, The fat and oil composition comprises an oil base and a gelling agent; in the oil base of the fat and oil composition, the following conditions are satisfied based on the total mass of fatty acids in the oil base: (1) The content of C22:0 is greater than 1.5% by mass; preferably >2% by mass; more preferably >2.5% by mass; and / or (2) The content of C20:0 is greater than 0.3% by mass; preferably >0.5% by mass; more preferably >1.0% by mass; and / or (3) The content of C18:0 is greater than 7% by mass; preferably >7.5% by mass; more preferably >8% by mass; and / or (4) The content of C18:1 is greater than 24% by mass; preferably >50% by mass; more preferably >70% by mass; The degree of saturation of the oil base is between 14% and 23%; The gelling agent comprises monoglyceride and phospholipid. Based on 100% by mass of the total mass of the fat and oil composition, the fat and oil composition comprises 2.5 to 7% by mass of monoglyceride and 0.5 to 3% by mass of phospholipid.

2. The fat and oil composition according to claim 1, characterized in that, The oil base comprises a liquid oil and a hydrogenated oil. The hydrogenated oil comprises high-erinic acid hydrogenated rapeseed oil and optionally a hydrogenated oil other than high-erinic acid hydrogenated rapeseed oil. Based on 100% by mass of the total mass of the oil base in the fat and oil composition, the content of the hydrogenated oil is greater than 6% by mass, and the content of the high-erinic acid hydrogenated rapeseed oil is greater than 3% by mass.

3. The fat and oil composition according to claim 2, characterized in that, The content of the high-erinic acid hydrogenated rapeseed oil is greater than 4% by mass, and the total mass of the hydrogenated oils is greater than 7% by mass; Based on 100% by mass of the total mass of the fat and oil composition, the fat and oil composition comprises 3-5% by mass of monoglyceride and 2-3% by mass of phospholipid.

4. The fat and oil composition according to any one of claims 1 to 3, characterized in that, The hydrogenated oil other than high-erinic acid is selected from one or more of hydrogenated coconut oil, hydrogenated peanut oil, hydrogenated castor oil, hydrogenated cottonseed oil, hydrogenated soybean oil, hydrogenated sunflower oil, hydrogenated palm oil; preferably, the hydrogenated oil other than high-erinic acid hydrogenated rapeseed oil is hydrogenated soybean oil or hydrogenated sunflower oil; The oil base further comprises a liquid oil; Preferably, the liquid oil comprises at least one selected from soybean oil, sunflower oil, rice oil, peanut oil, corn oil, cottonseed oil, rapeseed oil, olive oil, safflower oil, camellia oil; Preferably, based on 100% by mass of the total mass of the oil base in the fat and oil composition, the content of the liquid oil is 80-94% by mass; preferably 90-94% by mass, 90-93% by mass.

5. A baking fat, characterized in that, The baking fat comprises the fat and oil composition according to any one of claims 1 to 4.

6. The baking fat according to claim 5, characterized in that, The baking fat comprises the fat and oil composition according to any one of claims 1 to 4 as the oil phase; Based on the total amount of the baking fat, the content of the oil phase is 90-100% by mass.

7. The baking fat according to claim 6, wherein, The oil phase further comprises auxiliary materials; the auxiliary materials include one or more of antioxidants, salts, flavors, pigments; Optionally, the oil phase further comprises an emulsifier; Preferably, the emulsifier comprises at least one selected from polyglycerol ricinoleate, Tween, polyoxyethylene sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester; Preferably, based on the total amount of the oil phase, the content of the emulsifier is 0-10% by mass; preferably 3-10% by mass.

8. A method for manufacturing a baking fat according to any one of claims 5 to 7, characterized in that, The manufacturing method comprises the following steps: Step A: Mix an oil phase, an optional emulsifier, and an optional aqueous phase to obtain a mixed system; and Preferably, the manufacturing method further includes Step B: subject the mixed system obtained in Step A above to precooling, quenching, kneading, and aging treatments.

9. A food, characterized in that, The food product comprises the fat composition according to any one of claims 1 to 4, comprises the baking fat according to any one of claims 5 to 7, or comprises the baking fat prepared by the manufacturing method according to claim 8.

10. Use of the fat composition according to any one of claims 1 to 4, the baking fat according to any one of claims 5 to 7, or the baking fat prepared by the manufacturing method according to claim 8 in the preparation of baked goods, or use in improving the waxy feeling and oil separation rate of fat products.

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