阅读说明：本技术 一种烘焙油脂 (Baking grease ) 是由 赵慧轩 张铁英 杨旻 耿作献 于 2018-07-09 设计创作，主要内容包括：本发明涉及一种烘焙油脂。具体地,该烘焙油脂中添加以下组分：1)皂树皮提取物,或2)皂树皮提取物、海藻糖、魔芋粉中的任意两种或全部三种的混合物。使用该油脂制作的面包或烘焙产品可以增强面团保水性,有效的延缓淀粉老化,口感润滑更柔软,延长面包或烘焙产品保质期。(The invention relates to baking grease. Specifically, the following components are added into the baking grease: 1) cortex Quillajae Saponicae extract, or 2) mixture of any two or all three of cortex Quillajae Saponicae extract, trehalose, and rhizoma Amorphophalli powder. The bread or baked products made of the grease can enhance the water retention of dough, effectively delay starch aging, have smooth and softer mouthfeel and prolong the shelf life of the bread or baked products.)

1. A baked fat composition comprising a base oil and water, characterized by further comprising:

(1) quillaja bark extract; or

(2) Any two or all three of Quillaja Saponaria Molina extract, trehalose and rhizoma Amorphophalli powder.

2. The bakery fat composition according to claim 1, wherein the quillaja bark extract is present in an amount of 0.005-6.25%, preferably 0.1-6.25%, more preferably 0.625-3.75%, based on the total weight of the product.

3. The baked fat composition according to claim 1, wherein the trehalose is contained in an amount of 1 to 30%, preferably 1 to 25%, more preferably 3 to 18%, based on the total weight of the product.

4. The baked fat composition according to claim 1, wherein the konjac flour is contained in an amount of 0.001 to 1%, preferably 0.001 to 0.5%, more preferably 0.05 to 0.2%, based on the total weight of the product.

5. The baked fat composition according to claim 1, wherein the baked fat composition contains both quillaja bark extract and trehalose, and wherein the quillaja bark extract is contained in an amount of 0.005 to 6.25%, preferably 0.1 to 6.25%, more preferably 0.625 to 3.75%, based on the total weight of the product. Based on the total weight of the product, the content of the trehalose is 1-30%, preferably 1-25%, and more preferably 3-18%.

6. The baked fat composition according to claim 1, wherein the baked fat contains both of quillaja bark extract and konjac flour, the quillaja bark extract being contained in an amount of 0.005 to 6.25%, preferably 0.1 to 6.25%, more preferably 0.625 to 3.75%, and the konjac flour being contained in an amount of 0.001 to 1%, preferably 0.001 to 0.5%, more preferably 0.05 to 0.2%, based on the total weight of the product.

7. The baked fat composition according to claim 1, wherein the baked fat contains both trehalose and konjac flour, and the trehalose is contained in an amount of 1 to 30%, preferably 1 to 25%, more preferably 3 to 18%, and the konjac flour is contained in an amount of 0.001 to 1%, preferably 0.001 to 0.5%, more preferably 0.05 to 0.2%, based on the total weight of the product.

8. The baked fat composition according to claim 1, wherein the baked fat comprises 0.005 to 6.25%, preferably 0.1 to 6.25%, more preferably 0.625 to 3.75%, of quillaja bark extract, 1 to 99%, preferably 1 to 55%, more preferably 3 to 18%, of trehalose, and 0.001 to 1%, preferably 0.001 to 0.5%, more preferably 0.05 to 0.2%, based on the total weight of the product.

9. The baked fat composition according to any one of claims 1 to 8, wherein the baked fat further comprises an emulsifier and/or a food additive.

10. The baked fat composition according to claim 9, wherein the food additive is selected from the group consisting of emulsifiers, flavors and fragrances, antioxidants, and food colors.

11. The baked fat composition according to any one of claims 1 to 8, wherein water is added thereto to emulsify to form a water-in-oil or oil-in-water emulsified oil.

12. Use of a baker's fat composition according to any one of claims 1 to 11 in the preparation of bread or baked products to improve the quality and extend the shelf life of the bread or baked products.

Technical Field

The invention belongs to the field of food processing, and particularly relates to baking grease. Specifically, the following components are added into the baking grease: 1) cortex Quillajae Saponicae extract, or 2) mixture of any two or all three of cortex Quillajae Saponicae extract, trehalose, and rhizoma Amorphophalli powder. The bread or baked products made of the grease can enhance the water retention of dough, effectively delay starch aging, have smooth and softer mouthfeel and prolong the shelf life of the bread or baked products.

Background

Fat is an important ingredient of many baked products. The baked oil and fat has the characteristics of aeration, texture improvement, flavor enhancement, crispness providing, guarantee of shelf life and the like. Baking greases are widely selected, but in each application certain characteristics of the baking grease are required in order to achieve the properties and the required quality of the baked product.

Bread is a major baking product with the longest history, the largest consumption and the most complete variety in baking products. The bread is soft in taste and large in water content, so that the shelf life is short and is generally only 2-3 days, and after a certain period of time, the internal tissues of the bread become hard, water is evaporated, and starch is aged, so that the bread becomes hard and the taste becomes poor.

The Chinese patent application CN 06417444A discloses a bread improver and a preparation method thereof, wherein the bread improver is mainly prepared from the following raw materials in parts by mass: 14-20 parts of active wheat protein powder, 8-12 parts of enzymatic activity soybean meal, 70-80 parts of konjac fine powder, 3-5 parts of L-ascorbic acid, 0.8-1.5 parts of stearoyl-2-sodium lactate, 0.4-0.8 part of an enzyme preparation, 1-1.5 parts of guar gum, 0.5-1 part of Arabic gum, 1-2 parts of sodium alginate, 0.4-0.6 part of ammonium sulfate, 0.3-0.6 part of calcium sulfate and 7-10 parts of honey powder.

Chinese patent application CN 104542795A discloses an anti-aging agent for bread, which consists of trehalose and tetrahydropyrimidine.

The Chinese patent application CN 107223676A discloses a baking grease and a preparation method thereof, wherein the baking grease comprises the following components in percentage by mass: 91.4-93.5% of vegetable oil, 6.0-8.0% of emulsifier, 0.4-0.6% of enzyme preparation and 0.01-0.02% of antioxidant.

Chinese patent application CN 1409977 a discloses a fat mixture for making snack and bread, which comprises fat and oil, wherein the fat and oil is added with unsaturated fatty acid monoglyceride or mixed dissolved matter of saturated fatty acid monoglyceride and unsaturated fatty acid monoglyceride.

In order to keep the softness of bread and delay the aging of bread, a bread improver containing an enzyme preparation and an emulsifier is added in the preparation process, and the aging of starch is slowed down and the aging of bread is delayed through the action of enzyme or emulsification. However, most bread improving agents and emulsifying agents are required to be in the form of powder particles, and the granular emulsifying agents are insoluble in cold water, so that the dispersibility of the granular emulsifying agents in dough is poor, and the molecular structure cannot be developed and activated, so that the functional effect of the granular emulsifying agents is influenced.

Disclosure of Invention

In order to solve the above drawbacks of the prior art, the present inventors have made extensive and intensive studies and have proposed a fat and oil composition comprising: 1) cortex Quillajae Saponicae extract, or 2) mixture of any two or all three of cortex Quillajae Saponicae extract, trehalose, and rhizoma Amorphophalli powder. The bread or baked products made of the grease can enhance the water retention of dough, effectively delay starch aging, have smooth and softer mouthfeel and prolong the shelf life of the bread or baked products.

The first aspect of the present invention is directed to a baking oil (oil for softening baked goods such as bread).

Specifically, the invention provides, in a first aspect, a baking fat comprising a base oil, water and water

(1) Quillaja bark extract; or

(2) Any two or all three of Quillaja Saponaria Molina extract, trehalose and rhizoma Amorphophalli powder.

In one embodiment of the above aspect, the quillaja bark extract is present in an amount of 0.005 to 6.25%, preferably 0.1 to 6.25%, more preferably 0.625 to 3.75%, based on the total weight of the product.

In a specific embodiment of the above aspect, the trehalose is contained in an amount of 1 to 30%, preferably 1 to 25%, more preferably 3 to 18%, based on the total weight of the product.

In a specific embodiment of the above aspect, the konjac flour is contained in an amount of 0.001 to 1%, preferably 0.001 to 0.5%, and more preferably 0.05 to 0.2% based on the total weight of the product.

In a specific embodiment of the above aspect, the baking oil and fat contains both quillaja bark extract and trehalose, and the quillaja bark extract is contained in an amount of 0.005 to 6.25%, preferably 0.1 to 6.25%, more preferably 0.625 to 3.75% by weight of the total product. Based on the total weight of the product, the content of the trehalose is 1-30%, preferably 1-25%, and more preferably 3-18%.

In a specific embodiment of the above aspect, the baking oil or fat contains both of quillaja bark extract and konjac flour, and the quillaja bark extract is contained in an amount of 0.005 to 6.25%, preferably 0.1 to 6.25%, more preferably 0.625 to 3.75%, based on the total weight of the product. The content of the konjac flour is 0.001-1%, preferably 0.001-0.5%, and more preferably 0.05-0.2% of the total weight of the product.

In a specific embodiment of the above aspect, the baked fat contains both trehalose and konjac flour, and the trehalose is contained in an amount of 1 to 30%, preferably 1 to 25%, more preferably 3 to 18%, based on the total weight of the product. The content of the konjac flour is 0.001-1%, preferably 0.001-0.5%, and more preferably 0.05-0.2%.

In a specific embodiment of the above aspect, the baking oil contains three of quillaja bark extract, trehalose and konjac flour. The content of the quillaja bark extract is 0.005-6.25%, preferably 0.1-6.25%, more preferably 0.625-3.75% based on the total weight of the product. Based on the total weight of the product, the content of the trehalose is 1-99%, preferably 1-55%, and more preferably 3-18%. The content of the konjac flour is 0.001-1%, preferably 0.001-0.5%, and more preferably 0.05-0.2%.

In certain embodiments of the above aspects, the present invention provides a bakery fat further comprising an emulsifier and/or a food additive.

In a particular embodiment, the food additive is selected from the group consisting of emulsifiers, flavors, antioxidants, food colors.

In a specific embodiment, water may also be added to the baked fat of the present invention to emulsify the fat to form a water-in-oil or oil-in-water emulsified oil.

In a second aspect the present invention provides the use of the above-described baked fat in the manufacture of a bread or a baked product to improve the quality and to extend the shelf life of the bread or baked product.

Detailed Description

In order that the inventive content of the present invention may be more accurately and clearly understood, the inventive content of the present invention will be further described and illustrated with reference to the following detailed description.

This specification provides certain definitions and methods to better define the invention and to guide those skilled in the art in the practice of the invention. The meaning of providing or not providing a particular term or phrase is not meant to imply or not imply any particular importance. Rather, unless otherwise indicated, terms will be understood according to conventional usage by those of ordinary skill in the relevant art.

In this specification, if a range is disclosed, the endpoints of all ranges directed to the same component or property are inclusive and independently combinable. For example, a range of "5-10 wt%" includes the endpoints and all intermediate points of the range of 5 wt% to 10 wt%, and the like.

Reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Further, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.

Base oils suitable for use in the baking greases of the present invention include, but are not limited to, conventional greases. The processed edible oil and fat, vegetable oil, animal oil, butter fat, etc. natural oil, hydrogenated oil, ester-exchanged oil, fractionated oil, etc. can be used alone or in combination.

Emulsifiers suitable for use in the baking greases of the present invention are known to those of ordinary skill in the art, and any of these emulsifiers may be utilized. Suitable emulsifying agents include lecithin, lecithin including soy lecithin as well as lecithin derived from other vegetable sources such as soy, safflower, corn and the like, fractionated lecithin rich in phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol or combinations of these lecithins, mono-or diacyl tartaric acid esters of mono-and diacyl glycerol, sodium dihydrogen phosphate derivatives of mono-and diacyl glycerol of edible fats or oils, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydroxy lecithin, lactylated fatty acid esters of glycerol and propylene glycol, polyglycerol esters of fatty acids, propylene glycol mono-and diesters of fats and fatty acids, sucrose polystearate, ammonium phosphate, sucrose polyerucate, polyglycerol polyricinoleate and the like. Combinations of any number of these emulsifiers may also be used. Generally, such materials may be used in an amount of less than 1 wt% based on the total weight of the chocolate shell.

Food additives suitable for the baked fat of the present invention include flavors, antioxidants, food colors, and other common food additives. Such as natural vanilla, vanillin, or other extracts, and preservatives such as tocopherol.

Further, the oil or fat of the present invention may be added with an additive that is usually added to an oil or fat processed food, such as an emulsifier, to form a water-in-oil or oil-in-water emulsified oil by emulsifying with water.

The baking oil and fat is prepared by conventional method. For example, the raw materials of the oil-soluble components are weighed according to the proportion, base oil (including but not limited to vegetable oil, animal oil and milk fat) is heated and completely dissolved, oil-soluble substances such as an emulsifier, an antioxidant and the like are added, and the mixture is stirred and mixed uniformly; then weighing the water-soluble component raw materials according to the proportion, and extracting the (1) quillaja bark; or (2) dissolving any two or all three of Quillaja Saponaria Molina extract, trehalose and rhizoma Amorphophalli powder in water, heating, stirring, mixing, and dissolving completely; and finally emulsifying, and carrying out quenching and kneading on the emulsified oil-fat mixture to obtain the baked oil-fat.