A baked fat composition and a method of making the same
Baking oil was prepared by using stearin extracted from butter and a specific ratio of oil composition, which solved the problem of butter-based baking oil easily becoming grainy under temperature fluctuations, and achieved a good taste and layering of baked products, making it suitable for industrial production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- GUANGDONG LIAO OIL CO LTD
- Filing Date
- 2026-03-12
- Publication Date
- 2026-06-19
AI Technical Summary
Existing butter-based baking oils are prone to sanding under temperature fluctuations, which affects product quality.
A baking oil composition containing stearin extracted from butter and oil compositions A, B, C, and D in specific proportions, as well as auxiliary materials, is prepared by rapid cooling, kneading, and maturation to produce a baking oil with excellent plasticity and extensibility.
It enables baked goods to remain soft and sticky at low temperatures and not become hard and brittle at high temperatures, while maintaining good expansion volume and layering, making it suitable for industrial production.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food technology, and in particular to a baking oil composition and its preparation method. Background Technology
[0002] Butter is an oil extracted from the fat layer of cattle and is widely used as the oil base for shortening or margarine due to its excellent shortening properties. However, butter-based baking fats are prone to crystallization due to temperature fluctuations, and many related literature and patents have been published to address this problem. The prior art paper "Research on Quality Defects and Improvement of Butter-Based Shortening" delves into the crystallization mechanism of butter in baking fats and explores improvement solutions. The prior art paper "Research on the Crystallization Mechanism and Inhibition of Butter-Based Plastic Fat" discusses technical solutions for improving butter-based baking fats. The prior art paper "A Preliminary Exploration of the Causes of Crystallization in Butter-Based Shortening" also explores the causes of crystallization in butter-based shortening. Patent CN112219907A uses butter to undergo transesterification with high-melting-point palm stearin to improve the crystallization characteristics of butter, thereby improving the application quality of butter-based baking fats. Summary of the Invention
[0003] The present invention aims to develop a baking oil composition with excellent plasticity and extensibility, which can impart good taste and texture to the final baking product.
[0004] To achieve the above objectives, this invention provides a baking oil composition comprising an oil base, excipients, and water; the oil base includes 5-45 wt% stearin extracted from butter; the characteristic indicators of the stearin extracted from butter are: melting point 48℃-53℃, iodine value 33-38 gI2 / 100g. If the content of stearin extracted from butter is less than 5 wt%, its effects cannot be fully realized, and a better product cannot be obtained. If its content is higher than 45 wt%, the product has a waxy texture due to its excessively high melting point, and its high hardness also makes it inconvenient to handle.
[0005] Preferably, the oil base further includes at least one of 10-100 wt% oil composition A, 10-100 wt% oil composition B, 10-90 wt% oil composition C, and 10-30 wt% oil composition D; Oil composition A is at least one of palm oil, palm stearin, palm oil ester, and palm sap oil; Oil composition B is palm oil or palm oil ester transesterification oil; The oil composition C comprises at least two of the following: palm stearin, palm sap oil, palm kernel oil, palm kernel oil extract, and coconut oil. Oil composition D is at least one of soybean oil, rapeseed oil, peanut oil, corn oil, and sunflower seed oil.
[0006] Preferably, the excipients include at least one of emulsifiers, antioxidants, flavorings, food colorings, edible salts, and acidity regulators.
[0007] Examples of suitable emulsifiers include lecithin, Tween, mono- and diglycerides of fatty acids, polyglycerol esters, polyglycerol ricinoleate, and propylene glycol monostearate. In one embodiment of this application, the emulsifier content is 0.01-20 wt%, more preferably 0.1-20 wt%, further preferably 1-15 wt%, and most preferably 2-10 wt%, based on the total weight of the baking oil composition.
[0008] As examples of antioxidants, suitable antioxidants may be one or a mixture of two or more selected from tert-butylhydroquinone, 2,6-di-tert-butyl-4-methylphenol, butylated hydroxyanisole, rosemary extracts, and tea polyphenol extracts. In one embodiment of this application, the antioxidant content is 0.01-2 wt% based on the total weight of the baking oil composition.
[0009] The food coloring can be a natural coloring, an artificial coloring, or a mixture of both. In one embodiment of this application, the content of the food coloring is 0.001-0.01 wt% based on the total weight of the baking oil composition.
[0010] The content of the edible salt is 1-5 wt%.
[0011] The present invention also provides a method for preparing the above-mentioned baking oil composition, comprising the following steps: mixing the components in proportion, and then subjecting them to rapid cooling, kneading and maturation treatments to obtain the baking oil composition.
[0012] Maturation refers to the process of storing packaged oil products at a specific constant temperature for a certain period of time to stabilize the crystal structure of the oil products, making them more suitable for subsequent processing and use.
[0013] The beneficial effects of this invention are: The baking fat prepared using a fat composition containing stearin extracted from butter, as described in this application, exhibits excellent plasticity and ductility, remaining neither brittle nor soft at high temperatures. The resulting baked goods possess good volume expansion and layering. Detailed Implementation
[0014] The stearin extracted from tallow is obtained by fractionating tallow. In this invention, the fractionation method is a conventional method in the art. After tallow fractionation, a fraction with a relatively high melting point (stearin) and a fraction with a relatively low melting point (lint) can be obtained. In this embodiment, the stearin extracted from tallow is a product manufactured by Guangdong Li'ao Oils Co., Ltd. The characteristic indicators of the stearin extracted from tallow in this embodiment are: melting point 48℃-53℃, iodine value 33-38 gI2 / 100g.
[0015] In the embodiments and comparative examples of this invention, the tallow, transesterified tallow, and tallow-extracted stearin used were all products manufactured by Guangdong Li'ao Oils Co., Ltd. The palm stearin, palm extract oil / palm extract oil, and transesterified oil used were also products manufactured by Guangdong Li'ao Oils Co., Ltd.
[0016] In this invention, the method for detecting iodine value refers to GB / T 5532-2008 Determination of iodine value of animal and vegetable oils; the method for detecting melting point refers to GB / T24892-2010 Determination of melting point (slip point) of animal and vegetable oils in open capillary tubes.
[0017] Ester exchange, sometimes called cross-esterification, refers to a type of reaction in which oils or esters composed of fatty acids react chemically with fatty acids, alcohols, or other esters, resulting in the exchange of fatty acid groups and the formation of new esters. In the field of specialty oils, ester-to-ester exchange is the most common. During random ester exchange, fatty acids are randomly distributed within and between triglyceride molecules until kinetic equilibrium is reached. This alters the physical properties of the final product, such as its melting and crystallization behavior.
[0018] Ester exchange of tallow is a process that uses tallow as a raw material to undergo an ester exchange reaction, causing its internal molecular structure to rearrange and thus modifying the oil. The specific steps are as follows: Tallow is placed in a container and vacuum-dried at 105°C for 60 minutes. 0.2% sodium methoxide (by weight of oil) is added as a catalyst. The reaction is carried out under the above conditions for 40 minutes. Then, 5% citric acid aqueous solution (by weight of oil) is added to the reaction product to deactivate the sodium methoxide. The reaction product is then washed with water until neutral, centrifuged to remove water, and dried to obtain ester-exchanged oil. Further decolorization and deodorization yield the finished ester-exchanged oil.
[0019] The specific preparation method of palm oil soft ester transesterification oil is as follows: Palm oil soft ester is placed in a tank and vacuum dried at 105℃ for 60 min. 0.2% sodium methoxide (by weight of oil) is added as a catalyst. The reaction is carried out under the above reaction conditions for 40 minutes. Then, 5% citric acid aqueous solution (by weight of oil) is added to the reaction product to deactivate the sodium methoxide. The reaction product is then washed with water until neutral, centrifuged to remove water, and dried to obtain the transesterification oil. Further decolorization and deodorization yield the finished transesterification oil. Example
[0020] A baking oil composition comprising the following ingredients: Oil-based 80.258wt% 1 wt% of mono- and diglycerides of fatty acids Lecithin 0.5wt% Butylated hydroxyanisole 0.008 wt% 0.008 wt% butylated hydroxytoluene 16wt% water 2wt% of table salt Carotene 0.006wt% Citric acid 0.02wt% Food flavoring 0.2 wt%.
[0021] The oil base composition is: 20wt% tallow extract stearin, 25wt% palm stearin (IV=34) and 55wt% palm oil (IV=56).
[0022] The preparation steps of the baking oil composition are as follows: 1) Weigh the oil base and place it in an emulsification tank, then stir and heat to 65°C until completely melted; 2) Weigh out mono- and diglycerides of fatty acids, phospholipids, butylated hydroxyanisole, and butylated hydroxytoluene and put them into an emulsifying tank. Keep the temperature at 65°C and stir until completely dissolved. 3) Weigh water and place it in an aqueous phase tank, then stir and heat to 60°C; 4) Weigh out the edible salt and citric acid and put them into the aqueous phase container. Keep the temperature at 60°C and stir until completely dissolved. 5) Slowly transfer the aqueous phase into the emulsification tank while maintaining a stirring speed of 200 rpm in the emulsification tank; 6) Weigh out the flavoring and carotene and put them into the emulsification tank. Keep it at 65℃ and stir for 15 minutes to complete the emulsification. 7) The fully emulsified material is processed into sheet-like oil products using a scraper heat exchanger. The specific process parameters are: pasteurization temperature 80℃, pre-cooling temperature 50℃, refrigerant temperature of quench 1 -10℃, refrigerant temperature of quench 2 -12℃, refrigerant temperature of quench 3 -20℃, high-pressure pump flow rate 35kg / hour, and after forming through a stop tube, the finished product is packaged. The packaged product is then aged at 18℃ for 5 days to obtain the finished oil product, namely the baking oil composition. Example
[0023] A baking oil composition, differing from Example 1 only in that: Replace the oil base composition in Implementation 1 with: 45wt% tallow extract stearin and 55wt% palm oil (IV=56), and the remaining steps are the same. Example
[0024] A baking oil composition, differing from Example 1 only in that: Replace the oil-based composition in Implementation 1 with: 5 wt% tallow extract stearin, 40 wt% palm stearin (IV=34) and 55 wt% palm oil (IV=56), and the rest of the steps are the same. Example
[0025] A baking oil composition, differing from Example 1 only in that: Replace the oil-based composition in Implementation 1 with: 10wt% tallow extract stearin, 28wt% palm stearin (IV=34), 32wt% palm oil (IV=56) and 30wt% transesterified palm oil (IV=56), and the remaining steps are the same. Example
[0026] A baking oil composition, differing from Example 1 only in that: Replace the oil-based composition in Implementation 1 with: 30wt% tallow extract stearin, 13wt% palm stearin (IV=34), 32wt% palm oil extract (IV=56), and 25wt% transesterified oil (IE), with the remaining steps being the same.
[0027] The transesterified oil IE is composed of: 20wt% palm stearin, 20wt% palm kernel oil, 10wt% soybean oil and 50wt% palm sap oil. Example
[0028] A baking oil composition, differing from Example 1 only in that: Replace the oil base composition in Implementation 1 with: 40wt% tallow extract stearin, 8wt% palm stearin (IV=34), 22wt% transesterified palm oil (IV=56) and 30wt% transesterified oil IE, and the remaining steps are the same.
[0029] The transesterified oil (IE) is composed of 70 wt% palm oil and 30 wt% soybean oil.
[0030] Comparative Example 1 A baking oil composition, differing from Example 1 only in that: Replace the oil base composition in Implementation 1 with: 15wt% palm stearin (IV=34), 40wt% palm oil extract (IV=56) and 45wt% tallow, and the rest of the steps are the same.
[0031] Comparative Example 2 A baking oil composition, differing from Example 1 only in that: Replace the oil-based composition in Implementation 1 with: 15 wt% palm stearin (IV=34), 40 wt% palm oil (IV=56) and 45 wt% transesterified tallow, and the remaining steps are the same.
[0032] Comparative Example 3 A baking oil composition, differing from Example 1 only in that: Replace the oil-based composition in Implementation 1 with: 15 wt% palm stearin (IV=34), 45 wt% palm oil (IV=56) and 40 wt% transesterified oil (IE), and the remaining steps are the same.
[0033] The transesterified oil IE is composed of 70 wt% palm stearin and 30 wt% tallow.
[0034] Comparative Example 4 A baking oil composition, differing from Example 1 only in that: Replace the oil-based composition in Implementation 1 with: 3wt% tallow extract stearin, 42wt% palm stearin (IV=34) and 55wt% palm oil extract (IV=56), and the rest of the steps are the same.
[0035] Comparative Example 5 A baking oil composition, differing from Example 1 only in that: Replace the oil base composition in Implementation 1 with: 35wt% palm stearin (IV=34), 25wt% palm oil (IV=56), 30wt% transesterified palm oil (IV=56) and 10wt% transesterified tallow, and the remaining steps are the same.
[0036] Comparative Example 6 A baking oil composition, differing from Example 1 only in that: Replace the oil-based composition in Implementation 1 with: 25wt% palm stearin (IV=34), 20wt% palm oil extract (IV=56), 30wt% transesterified oil IE-I and 25wt% transesterified oil IE-II, and the remaining steps are the same.
[0037] The transesterified oil IE-I is composed of 70 wt% palm stearin and 30 wt% tallow; The transesterification oil IE-II is composed of 20 wt% palm stearin, 20 wt% palm kernel oil, 10 wt% soybean oil and 50 wt% palm sap oil.
[0038] Test Example 1 Determination method for solid fat content (SFC) in oils and fats: GB / T 31743-2015 Direct method for determination of solid fat content in animal and vegetable oils by pulsed nuclear magnetic resonance.
[0039]
[0040] Test Example 2 Hardness and Texture Testing: Hardness and texture analysis was performed on the products after aging. The aged oils were cut into equal-sized pieces and placed in a constant-temperature incubator for 48 hours. The hardness was then measured using a texture analyzer. A P6 probe was used, with the following parameters: speed before testing: 1.00 mm / s; speed during testing: 2.00 mm / s; speed after testing: 2.00 mm / s; the probe was pressed down 12.00 mm after sensing a force of 5.0 g. Each sample was measured three times, and the average value was taken as the final hardness value. The hardness measurement results are shown in the table below.
[0041]
[0042] The test results above show that the hardness values of Examples 1-6 at 5°C are generally lower than those of Comparative Examples 1-6 at 5°C. The hardness values of the Comparative Examples at 5°C are all greater than 1000, indicating that they are very hard at this temperature and are prone to breakage during the oil rolling process. However, the hardness values of Examples 1-6 at 20°C are close to those of Comparative Examples 1-6, indicating that the Examples and Comparative Examples have the same operating hardness at 20°C.
[0043] Application examples Application test of square pastry: The specific preparation method for square-shaped pastries is as follows.
[0044] Dough: Mix 800g flour, 10g salt, and 420g water in a pasta machine until a dough forms. Let it rest for 10 minutes, then roll it out to 0.5cm thin and refrigerate at 0℃ until ready to use. Oil: Weigh 500g of the baking oil composition prepared in Example 1, roll it into a square, and refrigerate it for later use; Shaping the raw dough: Wrap the sheet of oil in the dough, roll it out thinly, fold it three times twice, put it in the refrigerator at 0℃ for 30 minutes, take it out and fold it three times twice again, roll it into a rectangular sheet with a thickness of 0.3cm, and then cut it into 5cm×5cm thin pieces; Cooking: Set the oven top heat to 190℃ and the bottom heat to 170℃ for 30 minutes, or until the pastry is golden brown; In this case, the baking oil compositions prepared in Examples 2-6 and the comparative examples were used to make square shortbreads according to the above formula and steps, and then tested.
[0045] Sensory evaluation was conducted on the layers, texture, and crispness of the prepared square pastries. A double-blind tasting experiment was performed by 20 participants. Each participant rated the layers, texture, and crispness on a scale of 1-5. The average score for each indicator was calculated, and the scores were summed to obtain the overall score. The evaluation results are shown in the table below. The layer height was measured directly with a ruler, and the unit is millimeters.
[0046]
[0047] Scoring criteria: Scoring criteria for clarity of layers: 1 point indicates that the appearance of layers is not clear and the layers are seriously stuck together; 2 points indicates that the appearance of layers is relatively unclear and the layers are seriously stuck together; 3 points indicates that the appearance of layers is relatively clear and the layers are seriously stuck together; 4 points indicates that the appearance of layers is clear and the layers are generally stuck together; 5 points indicates that the appearance of layers is very clear and the layers are basically not stuck together.
[0048] Taste rating criteria: 1 point indicates hard and greasy; 2 points indicates slightly hard and greasy; 3 points indicates slightly hard and slightly greasy; 4 points indicates slightly hard and not greasy; 5 points indicates smooth and not greasy.
[0049] The crispness rating criteria are as follows: 1 point indicates that it is difficult to break during chewing and has a hard texture; 2 points indicates that it is difficult to break during chewing and has a slightly hard texture; 3 points indicates that it is relatively easy to break during chewing and has a slightly hard texture; 4 points indicates that it is easy to break during chewing and has a relatively crumbly texture; 5 points indicates that it is easy to break during chewing and has a very crumbly texture.
[0050] The results above show that the layer height of Examples 1-6 is generally better than that of Comparative Examples 1-6. Furthermore, when considering the clarity of the layers, the texture, and the crispness, the overall scores of Examples 1-6 are also significantly better than those of Comparative Examples 1-6.
[0051] In summary, at 5°C, the hardness of the oil in the embodiments was significantly lower than that in the comparative example, while at 20°C, the hardness of the oil in the embodiments was closer to that in the comparative example. This indicates that the oil composition of the present invention has a wider operating temperature range and is more convenient for production and processing, especially for industrial-scale production and processing. Furthermore, the layering height of the embodiments was also higher than that of the comparative example, indicating that the composition of the present invention has better shortening properties and better applicability.
[0052] The preferred embodiments of the present invention have been described in detail above. It should be understood that those skilled in the art can make numerous modifications and variations based on the concept of the present invention without creative effort. Therefore, all technical solutions that can be obtained by those skilled in the art based on the concept of the present invention through logical analysis, reasoning, or limited experimentation on the basis of existing technology should be within the scope of protection defined by the claims.
Claims
1. A baking oil composition, characterized in that: It is composed of an oil base, excipients and water; the oil base includes 5-45 wt% tallow-derived stearin; the characteristic indicators of the tallow-derived stearin are: melting point 48℃-53℃, iodine value 33-38 gI2 / 100g.
2. The baking oil composition according to claim 1, characterized in that: The oil base further includes at least one of 10-100wt% of oil composition A, 10-100wt% of oil composition B, 10-90wt% of oil composition C, and 10-30wt% of oil composition D; Oil composition A is at least one of palm oil, palm stearin, palm oil ester, and palm sap oil; Oil composition B is palm oil or palm oil ester transesterification oil; The oil composition C comprises at least two of the following: palm stearin, palm sap oil, palm kernel oil, palm kernel oil extract, and coconut oil. Oil composition D is at least one of soybean oil, rapeseed oil, peanut oil, corn oil, and sunflower seed oil.
3. The baking oil composition according to claim 2, characterized in that: The iodine value of the palm oil is 48-55 gI2 / 100g, the iodine value of palm stearin is 32-38 gI2 / 100g, and the iodine value of palm sap oil / palm oil ester is 50-65 gI2 / 100g.
4. The baking oil composition according to claim 1, characterized in that: The excipients include at least one of emulsifiers, antioxidants, flavorings, food colorings, edible salts, and acidity regulators.
5. The baking oil composition according to claim 1, characterized in that: The emulsifier is one or a mixture of several of the following: lecithin, Tween, mono- and diglycerides of fatty acids, polyglycerol esters, polyglycerol ricinoleate, and propylene glycol monostearate; the content of the emulsifier is 0.01-20 wt% based on the total weight of the baking oil composition.
6. The baking oil composition according to claim 1, characterized in that: The antioxidant may be one or a mixture of two or more of the following: tert-butylhydroquinone, 2,6-di-tert-butyl-4-methylphenol, butylated hydroxyanisole, rosemary extract, and tea polyphenol extract; the content of the antioxidant is 0.01-2 wt% based on the total weight of the baking oil composition.
7. The baking oil composition according to claim 1, characterized in that: The food coloring can be a natural coloring, an artificial coloring, or a mixture of both; the content of the food coloring is 0.001-0.01 wt% based on the total weight of the baking oil composition.
8. The baking oil composition according to claim 1, characterized in that: The content of the edible salt is 1-5 wt%.
9. A method for preparing a baking fat composition according to any one of claims 1-8, characterized in that, Includes the following steps: The components are mixed in proportion, and then subjected to rapid cooling, kneading and maturation to obtain a baking oil composition.