Low-saturation grease composition and application

Abstract

The invention provides a low-saturation grease composition and application thereof. The grease composition disclosed by the invention is characterized in that in the fatty acid composition, the content of C16: 0 is 23.0-30.0 wt%, the content of C18: 1 is 25.0-45.0 wt%, the content of C18: 2 + C18: 3 is 20.0-35.0 wt%, and the content of C18: 2 + C18: 3 is 20.0-35.0 wt%. Based on the total weight of the grease composition, the content of the S2U triglyceride is 20.0-28.0 wt%; the SFC content at 40 DEG C is 6.5-12.0%; and the saturation degree is 31-35%. The grease composition provided by the invention can improve the appearance and oil separation problem of the biscuit when the grease is used in the biscuit in a liquid state.

Description

Technical Field

[0001] The present invention belongs to the field of food industry, and particularly relates to a low-saturated oil composition and its application. Background Art

[0002] With the increasing concern about the health of oils and fats, consumers are more and more inclined to choose low-saturated oils and fats. However, for low-saturated liquid oils and fats, due to the loss of a large amount of solid fat support, their key indexes such as plasticity and hardness have seriously declined, and they cannot meet the needs of many food applications such as baking. When using existing conventional low-saturated solid oils and fats in liquid form to make biscuits, the biscuits will deform and oil separation will occur. Therefore, there is an urgent need in this field to develop a low-saturated baking oil that can be used in solid form or liquid form, and can be used to prepare foods with good shape retention and low oil separation rate. In order to achieve the application effect of solid fat, it is necessary to strengthen the texture of liquid oil. In addition to using the crystal clusters, embedding layers or network structures formed by gelling agents to solidify the liquid oil, it is also possible to adjust the oil base to solidify it while maintaining its low saturation, so as to meet the baking needs. Summary of the Invention

[0003] The purpose of the present invention is to provide a low-saturated oil composition, which can be used for the preparation of low-saturated baking oils and has good application performance.

[0004] In the first aspect of the present invention, an oil composition is provided, and the oil composition has the following characteristics:

[0005] In its fatty acid composition, the content of C16:0 is 23.0-30.0 wt%, the content of C18:1 is 25.0-45.0 wt%, and the content of C18:2 + C18:3 is 20.0-35.0 wt%;

[0006] Based on the total weight of the oil composition, the content of S2U triglyceride is 20.0-28.0 wt%;

[0007] The SFC content at 40 °C is 6.5-12.0%; and

[0008] The saturation is 31-35%.

[0009] In the second aspect of the present invention, a shortening is provided, which contains the oil composition described in the first aspect of the present invention as the oil base.

[0010] In the third aspect of the present invention, a method selected from the following is provided:

[0011] (1) The preparation method of the fat composition according to the first aspect of the present invention includes mixing the raw materials for preparing the fat composition, melting the mixed material at a temperature of 60 - 80°C, and subjecting the melted material to a freezing treatment; and

[0012] (2) The preparation method of the shortening according to the second aspect of the present invention includes adding water and optional auxiliary materials to the fat composition according to the first aspect of the present invention used as an oil base, mixing and emulsifying, and then performing pre-cooling, quick-cooling, kneading, and ripening treatments.

[0013] In the fourth aspect of the present invention, there is provided a food, wherein all or part of the fats contained in the food are the fat composition according to the first aspect of the present invention or the shortening according to the second aspect of the present invention; preferably, the food is selected from biscuits, bread, cakes, spreadable foods, mayonnaise, fillings, crispy pastries, croissants, and butterfly pastries.

[0014] In the fifth aspect of the present invention, there is provided an application of the fat composition according to the first aspect of the present invention or the shortening according to the second aspect of the present invention in (i) increasing the shape retention of foods when used in solid state and / or liquid state, and / or (ii) reducing the oil separation rate during food storage. Description of the Drawings

[0015] Figure 1 It is a diagram of the appearance state of the biscuits prepared in Examples 1 - 4 when the fat is used in solid state.

[0016] Figure 2 It is a diagram of the appearance state of the biscuits prepared in Examples 1 - 4 when the fat is used in liquid state.

[0017] Figure 3 It is a diagram of the appearance state of the biscuits prepared in Comparative Examples 1 - 7 when the fat is used in solid state.

[0018] Figure 4 It is a diagram of the appearance state of the biscuits prepared in Comparative Examples 1 - 7 when the fat is used in liquid state. Detailed Embodiments

[0019] To enable those skilled in the art to understand the features and effects of the present invention, the following provides a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein shall have the ordinary meaning understood by those skilled in the art for the present invention. In case of conflict, the definition in this specification shall prevail.

[0020] The theories or mechanisms described and disclosed herein, whether correct or incorrect, shall not in any way limit the scope of the present invention, that is, the content of the present invention can be implemented without being limited by any specific theory or mechanism.

[0021] In this text, terms such as "comprising", "including", "containing" and similar terms encompass the meanings of "consisting essentially of" and "consisting of". For example, when this text discloses that "A comprises B and C", "A consists essentially of B and C" and "A consists of B and C" should be considered to have been disclosed in this text.

[0022] In this text, 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 brevity and convenience. Accordingly, the description of numerical ranges or percentage ranges should be regarded as having covered and specifically disclosed all possible sub-ranges and individual numerical values within the ranges (including integers and fractions).

[0023] In this text, unless otherwise specified, percentages refer to mass percentages and ratios refer to mass ratios.

[0024] In this text, when describing embodiments or examples, it should be understood that it is not used to limit the present invention to these embodiments or examples. On the contrary, all alternatives, modifications and equivalents of the methods and materials described in the present invention can be covered within the scope defined by the claims.

[0025] In this text, 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 to be within the scope described in this specification.

[0026] As used herein, "solid fat content", i.e., Solid Fat Content (SFC), refers to the fat content that appears as a solid at a certain temperature. Natural oils and fats are generally a mixture of solid oils and liquid oils at normal temperature, and the solid fat content is the percentage of the solid fat in the total amount of oils and fats.

[0027] As used herein, "S" refers to saturated fatty acids with 14 or more carbon atoms; "U" represents unsaturated fatty acids with 16 or more carbon atoms; "SSS (S3)" represents a triglyceride combined with 3 molecules of "S"; "S2U" represents a triglyceride combined with 2 molecules of "S" and 1 molecule of "U"; "SU2" represents a triglyceride combined with 2 molecules of "U" and 1 molecule of "S"; "UUU (U3)" represents a triglyceride combined with 3 molecules of "U"; "SSU" represents a triglyceride with "S" at positions 1 and 2 and "U" at position 3.

[0028] As used herein, "palm-based oils" refers to the general term for oils extracted from palm fruits on oil palm trees. Among them, the oil pressed from palm pulp is called palm oil, and the oil pressed from palm kernels is called palm kernel oil (PKO). In oil refining, according to different physical properties, palm oil can be further fractionated and processed to obtain a small amount of palmitoleic acid (C16:1, PFAD), palm olein (with a melting point below 24 degrees Celsius, abbreviated as Olean or OL), and high-melting-point palm stearin (with a melting point above 44 degrees Celsius, abbreviated as Stearin or ST). "Palm oil fractionated stearin" refers to the component obtained by fractionation technology from palm oil. Palm kernel oil can be fractionated to obtain palm kernel stearin PKST and palm kernel olein PKOL.

[0029] In this article, C16:0 is palmitic acid, C18:1 is oleic acid, C18:2 is linoleic acid, and C18:3 is linolenic acid.

[0030] As used herein, "iodine value" refers to the mass of halogen added to the oil (calculated as iodine), that is, the mass of iodine that can be absorbed by every 100 g of oil (calculated in grams).

[0031] The present invention discovers that by controlling the content of C18:2 + C18:3 in the oil composition, the appearance of the biscuits obtained when the oil is used in a liquid state for biscuits and its oil separation problem can be improved. Further, the present invention also discovers that when the oil composition is specifically adjusted, an oil gel composition with good solid and liquid use properties can be obtained. Thus, the present invention is completed.

[0032] Therefore, the present invention provides an oil composition having the following characteristics:

[0033] (1) In the fatty acid composition, the content of C16:0 is 23.0 - 30.0 wt%;

[0034] (2) In the fatty acid composition, the content of C18:1 is 25.0 - 45.0 wt%;

[0035] (3) In the fatty acid composition, the content of C18:2 + C18:3 is 20.0 - 35.0 wt%;

[0036] (4) Based on the total weight of the oil composition, the content of S2U triglyceride is 20.0 - 28.0 wt%; and

[0037] (5) The SFC content at 40 °C is 6.5 - 12.0%.

[0038] In some embodiments, in the fatty acid composition of the oil and fat composition of the present invention, the content of C16:0 can be 24.0-29.6 wt%, such as 24.5 wt%, 25.5 wt%, 26.5 wt%, 28 wt%, or within the range formed by any two of these contents as endpoints. In some embodiments, the content of C16:0 is 27.0-30.0 wt% or 27.8-29.6 wt%.

[0039] In some embodiments, in the fatty acid composition of the oil and fat composition of the present invention, the content of C18:1 can be 26.0-43.0 wt%, such as 28.0 wt%, 29.6 wt%, 30.0 wt%, 33.0 wt%, 36.0 wt%, 39.0 wt%, or within the range formed by any two of these contents as endpoints. In some embodiments, the content of C18:1 is 29.0-40.0 wt%, or 29.6-39.1 wt%.

[0040] In some embodiments, in the fatty acid composition of the oil and fat composition of the present invention, the content of C18:2 + C18:3 can be 21.0-34.5 wt%, for example, 22.0 wt%, 25.0 wt%, 27.0 wt%, 29.0 wt%, 31.0 wt%, 32.0 wt%, 33.0 wt%, or within the range formed by any two of these contents as endpoints. In some embodiments, the content of C18:2 + C18:3 is 24.0-35.0 wt% or 24.4-34.2 wt%.

[0041] In some embodiments, in the oil and fat composition of the present invention, the content of S2U triglyceride can be 20.0-27.0 wt%, for example, 21.0 wt%, 23.0 wt%, 24.0 wt%, 25.0 wt%, or within the range formed by any two of these contents as endpoints. In some embodiments, based on the total weight of the oil and fat composition, in the oil and fat composition of the present invention, the content of S2U triglyceride is 20.0-26.0 wt% or 20.6-25.4 wt%.

[0042] In some embodiments, the SFC content of the oil and fat composition of the present invention at 40 °C can be 7.0-10.7%, such as 8.0%, 9.0%, 10.0%, or within the range formed by any two of these contents as endpoints. In some embodiments, the SFC content of the oil and fat composition of the present invention at 40 °C is 7.7-10.7%.

[0043] In some embodiments, the oil and fat composition of the present invention has the following characteristics: (6) the saturation degree is 31.0-35.0% or 31.4-34.7%.

[0044] In another preferred embodiment, the fat and oil composition of the present invention has the following characteristics: the content of C16:0 is 25.3 - 29.6 wt%; the content of C18:1 is 29.6 - 39.1 wt%; the content of C18:2 + C18:3 is 24.4 - 34.2 wt%; the content of S2U triglyceride is 20.6 - 25.4 wt%; the SFC content at 40 °C is 7.0 - 10.7%; the degree of saturation is 31.4 - 34.7%.

[0045] In this article, vegetable oils well-known in the art can be used to prepare the fat and oil composition of the present invention. For example, according to the fatty acid composition and triglyceride composition of various vegetable oils, the types and dosages of suitable vegetable oils can be reasonably selected according to the characteristics specified in this application, so as to prepare a fat and oil composition that meets the characteristic requirements described in this application.

[0046] The vegetable oil may be various edible oils well-known in the art, and may be selected from one or more of palm-based oils, shea butter, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio oil, coconut oil and its fractionated products and interesterified oils. In this article, the palm-based oils may be selected from one or more of palm stearin, palm kernel oil, palm fractionated stearin and palm olein.

[0047] In some embodiments, the fat and oil composition of the present invention contains palm-based oils and other vegetable oils other than palm-based oils, such as one or more of soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio oil, coconut oil and its fractionated products and interesterified oils. Sunflower oil may be high-oleic sunflower oil. In some embodiments, the other vegetable oils are selected from one or more of rice bran oil, sunflower oil (such as high-oleic sunflower oil) and soybean oil.

[0048] In the fat and oil composition of the present invention, based on the total weight of the fat and oil portion, the content of palm-based oils may be 30-60%, and the remainder is other vegetable oils. Preferably, the content of palm-based oils is 35-50%, more preferably 35-45%. In some embodiments, the palm-based oils contain 10-25% of palm stearin and 20-30% of palm olein. In some embodiments, the palm-based oils contain 15-23% of palm stearin and 20-28% of palm olein. In some embodiments, the iodine value of the palm stearin is 10-40 g / 100 g, such as 12-35 g / 100 g. In some embodiments, in the palm stearin, at least 30% or more, preferably at least 40% or more, more preferably at least 50% or more of the palm stearin has an iodine value of 20-40 g / 100 g, preferably 30-36 g / 100 g.

[0049] In some embodiments, in addition to palm-based oils, the fat and oil composition of the present invention further contains one or more of rice bran oil, sunflower oil (such as high-oleic sunflower oil), and soybean oil. When contained, based on the total weight of the fat and oil portion, the content of rice bran oil may be 50-65%, preferably 55-62%, the content of sunflower oil may be 50-65%, preferably 55-62%, and the content of soybean oil may be 50-65%, preferably 55-60%. The sunflower oil may contain 3-20 wt% or 5-15 wt% of high-oleic sunflower oil, based on the total weight of the sunflower oil.

[0050] The fat and oil composition of the present invention may further contain an emulsifier. The emulsifier may be a food emulsifier well-known in the art, especially an emulsifier for fats and oils, including but not limited to one or more of monoglycerides, phospholipids, polyglycerol ricinoleates, propylene glycol monostearates, and Tweens. The monoglyceride may be monoglycerides of different carbon chain lengths and / or saturations, such as glycerol monostearate. Based on the total weight of the fat and oil composition, the content of the emulsifier is 0.5-3%. In some embodiments, the content of the emulsifier is 1-2.5%.

[0051] The fat and oil composition of the present invention can be prepared by mixing the components in the fat and oil composition and optionally an emulsifier. In some embodiments, the fat and oil composition is melted (for example, melted at a temperature of 60-80 °C), and the melted fat and oil is subjected to a freezing treatment, such as adding it to a freezer and freezing for a period of time, to obtain the fat and oil composition of the present invention. Generally, the freezing time can be determined according to the amount of fat and oil. An exemplary freezing time can be 10-60 minutes. The outlet temperature of the freezer can be controlled at 10-20 °C, preferably 15-18 °C.

[0052] In some embodiments, the fat portion of the present invention is used as an oil base to prepare shortening or margarine. Accordingly, the present invention also provides a shortening or margarine, wherein the content of the fat composition of the present invention is 80-100 wt%, and the content of water is 0-20 wt%. The shortening or margarine may also contain other components conventionally contained in shortening, including but not limited to auxiliary materials such as antioxidants, salts, flavorings, and pigments. The dosages of these components are conventional dosages in the art. The shortening or margarine of the present invention can be prepared by conventional methods such as precooling, quick freezing, kneading, and ripening. For example, an emulsifier and / or water, as well as auxiliary materials such as antioxidants, salts, flavorings, and pigments, can be added to the fat portion described in the present application used as an oil base, mixed and emulsified, and then subjected to precooling, quick freezing, kneading, and ripening treatments to obtain a shortening product or margarine.

[0053] In some embodiments, an oil phase (i.e., the fat composition described in the present application) and a water phase are provided separately. After melting the oil phase, the oil phase and the water phase are mixed, and after stirring at 50-70 °C for a sufficient time, the mixed material is subjected to a freezing treatment, for example, added to a freezer and frozen for a sufficient time, to prepare the shortening or margarine of the present invention. Generally, the freezing time can be determined according to the amount of the material. An exemplary freezing time can be 10-60 minutes. The outlet temperature of the freezer can be controlled at 10-20 °C, preferably 15-18 °C.

[0054] In some embodiments, the present invention provides a food, wherein all or part of the fat contained in the food is the fat composition, shortening, or margarine of the present invention. The food includes but is not limited to biscuits, bread, cakes, spreadable foods, mayonnaise, fillings, crispy pastries, croissants, and butterfly pastries, etc.

[0055] In some embodiments, the present invention provides the application of the fat composition, shortening, or margarine of the present invention in (i) increasing the shape retention of food when used in solid state and / or liquid state; (ii) reducing the oil separation rate during food storage. The food can particularly be a baked food, such as a biscuit. Solid state use means directly mixing the fat composition, shortening, or margarine in solid form with other raw materials of the food. Liquid state use means melting the fat composition, shortening, or margarine into a liquid form and then mixing it with other raw materials of the food, and the heating temperature is preferably just enough to melt the fat composition, shortening, or margarine. Herein, "shape retention" refers to the ability of the food to maintain its shape and size before baking after baking. If it shrinks or deforms significantly after baking, the shape retention is poor.

[0056] In some embodiments, the present invention also provides a method for improving the shape retention of food and / or reducing the oil separation rate of food, the method comprising the step of using the oil composition described in any one of the embodiments herein as an oil raw material to prepare the food. The preparation includes steps such as mixing, kneading, shaping, and baking all the raw materials according to conventional methods. The food includes but is not limited to biscuits, bread, cakes, spreadable foods, mayonnaise, fillings, crispy pastries, croissants, and butterfly pastries, etc.

[0057] The advantages of the present invention include:

[0058] The saturation of conventional baking oils is all above 50%. Through oil-based adjustment, the present invention prepares an oil composition with a low saturation (31 - 35%), which can be used for the preparation of various low-saturated baking oils such as shortening or margarine. In biscuit baking, it can be used in solid or liquid form according to the needs of the production line, and the biscuits have good shape retention and can significantly reduce the oil separation rate of biscuits during storage. This oil composition can also be used for bread baking, with the characteristic of low saturation, which can avoid the health hazards brought by high-saturated oils.

[0059] The present invention will be further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and not to limit the scope of the present invention. The experimental methods without specific conditions noted in the following embodiments are usually according to conventional conditions or according to the conditions recommended by the manufacturers. Unless otherwise stated, percentages and parts are calculated by weight.

[0060] Source of raw materials:

[0061] Hard ST (palm oil fractionated stearin): iodine value 15 g / 100 g, Kerry Special Oils (Shanghai) Co., Ltd.;

[0062] Palm ST (palm oil stearin): iodine value 33 g / 100 g, Kerry Special Oils (Shanghai) Co., Ltd.;

[0063] Palm olein (palm oil liquid oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0064] Shea olein (shea butter liquid oil): PGEO Edible Oils Sdn Bhd;

[0065] SBO (soybean oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0066] Rice bran oil (rice bran oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0067] Rapseed oil (rapeseed oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0068] SFO (Sunflower Oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0069] HOSFO (High Oleic Sunflower Oil): Kerry Special Oils (Shanghai) Co., Ltd.;

[0070] Soybean Lecithin: Qinhuangdao Jinhai Grain & Oil Industry Co., Ltd.;

[0071] Mono-glyceride: DuPont Danisco (China) Co., Ltd., Model HS-C;

[0072] Low-gluten Flour: Yihai Kerry (Kunshan) Food Industry Co., Ltd., Huagu Brand;

[0073] High-gluten Flour: Yihai Kerry (Kunshan) Food Industry Co., Ltd., Lanjinshan Brand;

[0074] High-activity Dry Yeast: Angel Yeast Co., Ltd.;

[0075] Bread Improver A300: Angel Yeast Co., Ltd.;

[0076] Baking Powder: Angel Yeast Co., Ltd.;

[0077] Milk Powder: Fonterra Trading (Shanghai) Co., Ltd.;

[0078] Refined Salt: China National Salt Industry Corporation;

[0079] Fine Granulated Sugar: Daehan Co., Ltd.

[0080] Equipment:

[0081] Texture Analyzer: TA.XT plus Texture Analyzer, SMS Company, UK;

[0082] Volume Tester: Model BVM, Perten, Sweden;

[0083] Laminator: RONDO Automatic Laminator;

[0084] Freezer: Hoyer Hailan LF50R1 Continuous Ice Cream Freezer;

[0085] Oven: SINMAG Electric Oven;

[0086] Dough Mixer: SINMAG Dough Mixer;

[0087] Proofing Cabinet: SINMAG Proofing Cabinet.

[0088] Examples 1-4 and Comparative Examples 1-7

[0089] 1. Preparation of Low-saturated Oil Compositions

[0090] The formulations of the low-saturation oil compositions of the examples and comparative examples are shown in Table 1 below. Weigh each component according to the proportions in Table 1 and heat and stir at 80 °C for more than 30 min to obtain the corresponding oil compositions.

[0091] Table 1: Formulations of low-saturation oil compositions

[0092]

[0093]

[0094] The performance indicators of the low-saturation oil compositions of the examples and comparative examples are shown in Table 2 below.

[0095] Table 2: Performance indicators of low-saturation oil compositions

[0096]

[0097] Fatty acid and saturation detection method: The fatty acid composition was determined by gas chromatography, referring to: AOCS Official Methods Ce 1b-89 Reapproved 1997, where the content of saturated fatty acids is the saturation.

[0098] The detection method of triglycerides refers to the AOCS Ce 5-86 method and is determined by a 7890A gas chromatograph equipped with an FID.

[0099] The solid fat content detection method refers to: AOCS Cd16b-93.

[0100] 2. Preparation of oil (shortening or margarine)

[0101] The low-saturation oil compositions of the examples and comparative examples were used for the preparation of shortening or margarine, and their specific formulations are shown in Table 3 below.

[0102] Table 3: Formulations of oils of Examples 1-4 and Comparative Examples 1-7 (weight percentage)

[0103]

[0104]

[0105] Preparation methods for the oils of Examples 1-2, Comparative Examples 1-2, and Comparative Example 7:

[0106] (1) Weigh the oil phase according to Table 3 (the composition of the low-saturation oil composition is shown in Table 1), completely melt it at 75 °C, and then keep it warm at 65 °C for standby.

[0107] (2) Add the oil phase obtained in step (1) to a freezing machine, freeze for 20 - 30 min (control the outlet temperature at about 16°C), take out the sample, and store it at room temperature.

[0108] Preparation methods of the fats and oils in Example 3 - 4 and Comparative Examples 3 - 6:

[0109] (1) Weigh the oil phase and the water phase respectively according to Table 3 (the composition of the low - saturated fat composition is shown in Table 1). The oil phase is completely melted at 75°C and then kept warm at 65°C for standby.

[0110] (2) Pour the oil phase obtained in step (1) into the water phase, and stir at 50 - 70°C for 20 - 50 min (500 - 1500 rpm).

[0111] (3) Add the mixture of the oil phase and the water phase obtained in step (2) to a freezing machine, freeze for 20 - 30 min (control the outlet temperature at about 16°C), take out the sample, and store it at room temperature.

[0112] Test Example 1: Evaluation of the application of the fat composition (for solid use / for liquid use) in biscuits

[0113] 1. The biscuit formula and process are as follows:

[0114] The biscuit formula is shown in Table 4 below and is prepared according to the following method:

[0115] (1) Raw material preparation: Weigh the cake flour and baking powder and place them on one side of the cutting board; weigh the icing sugar and place it separately; weigh the fat on the palette knife.

[0116] (2) Mix and knead the raw materials: Mix and knead the oil and sugar directly (using the solid fat) / or melt the oil and then mix and knead it with the sugar (using the liquid fat), kneading with one hand and adjusting with the palette knife in the other hand. Add the flour and baking powder, and knead the dough. Cover the dough with paper and prepare for rolling.

[0117] (3) Rolling (using a sheeter): Select the manual mode and turn off the circulation key. Lower the protective cover before rolling, select the rolling direction. Select the height, roll from high to low, generally starting from 10 mm, and roll the biscuits to 3.8 mm. Place them in the freezer for 15 min, and press out the shape with a mold (if the dough melts during the process, it can be frozen again and then operated).

[0118] (4) Baking: 160°C, 9 min; stop timing after completion, and take out the baking tray with heat - resistant gloves.

[0119] Table 4: Biscuit formula

[0120] 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

[0121] 2. Evaluation of biscuit shape retention

[0122] Visually observe the prepared biscuits.

[0123] 3. Determination of biscuit hardness and crispness

[0124] Analyze with a texture analyzer, and the 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%. The results are shown in Table 5 below.

[0125] 4. Determination of oil separation rate of biscuits

[0126] Place the 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.

[0127] The steps are as follows: Weigh the 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 as c. The calculation formula for the oil separation rate of biscuits is as follows:

[0128]

[0129] 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).

[0130] 5. Results

[0131] The external view of the biscuits prepared by using the solid and liquid forms of the oil is as Figure 1 - 4 shown. From Figure 1 - 4 the comparison, it can be seen that for the biscuits prepared in Examples 1-4 and Comparative Examples 1-7, when the oil is used in solid form, the biscuits all have good shape retention. However, when used in liquid form, the biscuits prepared in Comparative Examples 1-7 shrink significantly and are severely deformed after baking, while for the biscuits prepared in Examples 1-4, even when used in liquid form, their shape retention is still good after baking and there is no obvious shrinkage. Therefore, in biscuit baking, only the oil prepared in Examples 1-4 can meet the needs of different types of production lines and can be used both in solid form and in liquid form.

[0132] The hardness, crispness and oil separation rate of the biscuits are shown in Table 5 below:

[0133] Table 5: Hardness, crispness and oil separation rate of biscuits

[0134]

[0135]

[0136] From the results in Table 5, it can be seen that there is no significant difference in the hardness and crispness of the biscuits prepared in Examples 1-4 and Comparative Examples 1-7. However, for the biscuits prepared in the Comparative Examples, the oil separation is very obvious, all above 2.8%, while for the biscuits prepared in Examples 1-4, the oil separation rate is relatively low, all below 0.5%. Thus, it can be concluded that the various baking oils prepared from the oil compositions 1-4 of the present invention have good application effects in biscuits and can significantly reduce the oil separation rate of biscuits during storage.

[0137] Test Example 2: Evaluation of the Application of the Oil Composition of the Present Invention (Solid Use / Liquid Use) in Bread

[0138] 1. Bread Formula and Process

[0139] The bread formula is shown in Table 6 and is prepared according to the following method:

[0140] (1) Raw material preparation: Mix the dry ingredients in the formula in a dough mixer.

[0141] (2) Add the wet ingredients and stir until the dough has extensibility.

[0142] (3) Add the oil, mix the oil and the dough evenly, and stir until the gluten is formed.

[0143] (4) Let the well-stirred dough relax at room temperature for 20-30 min.

[0144] (5) Divide and shape, and continue to relax at room temperature for 20-30 min.

[0145] (6) Put it into a proofing box at a temperature of 33-35 °C and a humidity of 75% and proof for 1 hour.

[0146] (7) Bake, put it into an oven, with the upper heat at 210 °C and the lower heat at 175 °C, and bake for 30 min.

[0147] Table 6: Bread Formula

[0148]

[0149]

[0150] 2. Determination of the Appearance State of Bread (Height, Height-Diameter Ratio, and Volume-Mass Ratio)

[0151] Use a volume measuring instrument to measure the height, width (diameter), and mass of the bread, and calculate the height-diameter ratio and volume-mass ratio.

[0152] Height-Diameter Ratio = Height / Width (Diameter)

[0153] Volume-Mass Ratio = Volume / Mass

[0154] 3. Texture Determination of Bread

[0155] First, the prepared bread samples were cut into thin slices with a thickness of 10 mm using a bread slicer, and then TPA tests were carried out. The bread test conditions are as follows:

[0156] Probe: P / 36R type cylindrical flat-bottomed probe; speed before test: 1.0 mm / s; test speed: 5.0 mm / s; speed after test: 5.0 mm / s. After the probe senses a force of 5.0 g, it presses down 10.00 mm.

[0157] The appearance state (height, height-diameter ratio, and volume-mass ratio) of the bread and the texture measurement results are shown in Table 7 below.

[0158] Table 7: Appearance state and texture of bread

[0159]

[0160]

[0161] As can be seen from the results in Table 7, compared with Comparative Examples 1-7, there are no significant differences in the appearance state and texture of the bread prepared in Examples 1-4. That is, various baking fats prepared from the fat composition of the present invention have no significant effect on the appearance state and texture of bread.

[0162] In summary, various baking fats can be prepared from the fat composition of the present invention, such as shortening or margarine. In cookie baking, it can be used in a solid or liquid state according to production needs. When used in a liquid state, it will not cause the deformation or shrinkage of cookies, and can significantly reduce the oil separation rate of cookies during storage. This composition can also be used in bread baking and has the characteristic of low saturation.

Claims

1. An oil and fat composition, characterized in that, The fat and oil composition has the following characteristics: In its fatty acid composition, the content of C16:0 is 23.0 - 30.0 wt%, the content of C18:1 is 25.0 - 45.0 wt%, and the content of C18:2 + C18:3 is 20.0 - 35.0 wt%; Based on the total weight of the fat and oil composition, the content of S2U triglyceride is 20.0 - 28.0 wt%; The SFC content at 40 °C is 6.5 - 12.0%; and The saturation is 31 - 35%.

2. The fat and oil composition according to claim 1, wherein It has one or more of the following characteristics: The content of C16:0 is 24.0 - 29.6 wt%, 27.0 - 30.0 wt% or 27.8 - 29.6 wt%; The content of C18:1 is 26.0 - 43.0 wt%, 29.0 - 40.0 wt% or 29.6 - 39.1 wt%; The content of C18:2 + C18:3 is 21.0 - 34.5 wt%, 24.0 - 35.0 wt% or 24.4 - 34.2 wt%; The content of S2U triglyceride is 20.0 - 27.0 wt%, 20.0 - 26.0 wt% or 20.6 - 25.4 wt%; The SFC content at 40 °C is 7.0 - 10.7% or 7.7 - 10.7%; The saturation is 31.0 - 35.0% or 31.4 - 34.7%.

3. The fat and oil composition according to claim 1, characterized in that, The fat and oil composition has the following characteristics: the content of C16:0 is 25.3 - 29.6 wt%; the content of C18:1 is 29.6 - 39.1 wt%; the content of C18:2 + C18:3 is 24.4 - 34.2 wt%; the content of S2U triglyceride is 20.6 - 25.4 wt%; the SFC content at 40 °C is 7.0 - 10.7%; the saturation is 31.4 - 34.7%.

4. The fat and oil composition according to any one of claims 1 to 3, characterized in that The fat and oil composition contains palm-based oils and other vegetable oils other than palm-based oils; preferably, the other vegetable oils are selected from one or more of soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sesame oil, rice bran oil, linseed oil, olive oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio oil, coconut oil and its fractionated products and transesterified oils; more preferably, in addition to palm-based oils, the fat and oil composition further contains one or more of rice bran oil, sunflower oil and soybean oil.

5. The fat and oil composition according to claim 4, characterized in that, Based on the total weight of the oil part, the fat and oil composition contains 30 - 60% of palm-based oils, and the remainder is other vegetable oils; Preferably, the content of palm-based oils is 35 - 50%, more preferably 35 - 45%; Preferably, the palm-based oils contain 10 - 25% of palm stearin and 20 - 30% of palm olein; more preferably, the palm-based oils contain 15 - 23% of palm stearin and 20 - 28% of palm olein; Preferably, when contained, the content of rice oil is 50 - 65%, preferably 55 - 62%, the content of sunflower oil is 50 - 65%, preferably 55 - 62%, and the content of soybean oil is 50 - 65%, preferably 55 - 60%, based on the total weight of the oil portion. Preferably, when contained, the sunflower oil contains 3 - 20% of high - oleic sunflower oil, preferably 5 - 15% of high - oleic sunflower oil, based on the total weight of the sunflower oil.

6. The fat and oil composition according to claim 4 or 5, characterized in that, The oil composition further contains an emulsifier; preferably, the emulsifier is selected from one or more of monoglyceride, phospholipid, polyglycerol ricinoleate, propylene glycol monostearate, and Tween; preferably, based on the total weight of the oil composition, the content of the emulsifier is 0.5 - 3.0%, preferably 1.0 - 2.5%.

7. A shortening that contains the oil composition according to any one of claims 1 - 6 as an oil base.

8. A method selected from the following: (1) A method for preparing the oil composition according to any one of claims 1 - 6, including mixing the raw materials for preparing the oil composition, melting the mixed material at a temperature of 60 - 80°C, and subjecting the melted material to a freezing treatment; and (2) A method for preparing the shortening according to claim 7, including adding optional water and optional auxiliary materials to the oil composition according to any one of claims 1 - 6 used as an oil base, mixing and emulsifying, and then performing pre - cooling, quick - cooling, kneading, and ripening treatments.

9. A food, wherein all or part of the oil contained in the food is the oil composition according to any one of claims 1 - 6 or the shortening according to claim 7; preferably, the food is selected from biscuits, bread, cakes, spread foods, mayonnaise, fillings, crispy pastries, croissants, and butterfly pastries.

10. Use of the oil composition according to any one of claims 1 - 6 or the shortening according to claim 7 in (i) increasing the shape - retention of foods during solid - state use and / or liquid - state use, and / or (ii) reducing the oil - separation rate during food storage.

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