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CN-122004311-A - Grease composition and application thereof

CN122004311ACN 122004311 ACN122004311 ACN 122004311ACN-122004311-A

Abstract

The invention belongs to the technical field of foods, and particularly relates to a grease composition and application thereof. According to the grease composition, the modified butter obtained by modifying the butter and the butter is compounded according to a specific proportion to form the grease composition which does not contain vegetable oil and moisture, the grease composition has good ductility and operability, and can be easily stretched to more than one time of the original length in the baking rolling process and is not easy to break, so that the manufacturing efficiency and the yield of crisp baked foods are obviously improved.

Inventors

  • CAI HEHUI
  • WU XIANFENG

Assignees

  • 远大鸿信食品(广东)有限公司

Dates

Publication Date
20260512
Application Date
20251224

Claims (9)

  1. 1. A grease composition, characterized in that it comprises the following components: tallow and modified tallow.
  2. 2. The fat and oil composition according to claim 1, wherein the modified tallow is esterified tallow and/or fractionated tallow.
  3. 3. The grease composition according to claim 2, wherein the esterified tallow has an esterification degree of 40-100% and the fractionated tallow has a melting point of 40-50 ℃.
  4. 4. The grease composition according to claim 1, wherein the mass part of the beef tallow is 30 to 70, and the mass part of the modified beef tallow is 30 to 70.
  5. 5. The grease composition according to claim 2, characterized in that it comprises the following components: Tallow and esterified tallow; The mass portion of the esterified beef tallow is 35-65.
  6. 6. The grease composition according to claim 2, characterized in that it comprises the following components: butter and fractionated butter; The beef tallow comprises, by mass, 35-65 parts of beef tallow, and 35-65 parts of fractionated beef tallow.
  7. 7. A method of producing the oil-and-fat composition according to any one of claims 1 to 6, comprising the steps of: mixing the raw materials, and carrying out quenching treatment to obtain the oil composition; wherein the raw materials comprise beef tallow and modified beef tallow; The target temperature of the quenching treatment is-20-5 ℃, and the stirring speed is 100-490 rpm.
  8. 8. A food product, the food product comprising: the oil or fat composition according to any one of claims 1 to 6.
  9. 9. The use of the fat and oil composition according to any one of claims 1 to 6 and the preparation method according to claim 7 in food production and development.

Description

Grease composition and application thereof Technical Field The invention belongs to the technical field of foods, and particularly relates to a grease composition and application thereof. Background At present, three types of flaky grease are mainly used for preparing crisp baked foods such as Danish bread, oxhorn bread and the like in the market, wherein the first type is margarine flaky grease which is prepared by taking vegetable oil as a main raw material, adding a certain proportion of water and other auxiliary materials and adopting the processes of emulsification, quenching and kneading and the like, has lower cost and better operability, but has health risks, such as trans-fatty acid or hydrotreated vegetable oil, is unfavorable for human health after long-term intake, has insufficient flavor and can not provide special intense aroma of natural animal grease, the second type is natural butter flaky grease which is prepared by taking butter as a main raw material and adopting the processing to prepare flaky grease which has natural milk flavor, but has poor operability, generally contains about 16 percent of water, has insufficient oiliness, is difficult to achieve ideal crisp effect, has higher cost and is limited in wide application, and the third type is prepared by taking vegetable oil and animal oil into account of mixing, adding a certain proportion of water and adopting the processes of emulsification, quenching and the like, trying to obtain the product with cost and the crisp oil which has large proportion and has bad flavor and bad influence on the flavor of animal grease on the market consumer. Therefore, there is a need to develop a healthy and safe lamellar fat which has a pure flavor, good handleability and moderate cost. Disclosure of Invention The present invention aims to solve at least one of the technical problems existing in the prior art to at least some extent. To this end, the invention provides a grease composition and its use. According to the grease composition, the modified butter obtained by modifying the butter and the butter is compounded according to a specific proportion to form the grease composition which does not contain vegetable oil and moisture, the grease composition has good ductility and operability, and can be easily stretched to more than one time of the original length in the baking rolling process and is not easy to break, so that the manufacturing efficiency and the yield of crisp baked foods are obviously improved. In a first aspect of the present invention, the present invention provides an oil and fat composition. According to an embodiment of the invention, the grease composition comprises tallow and modified tallow. According to the grease composition provided by the embodiment of the invention, the grease composition is prepared by compounding the butter and the modified butter obtained by modifying the butter according to a specific proportion, does not contain vegetable oil and moisture, can fully exert the flavor advantage of the butter, and simultaneously improves the physical properties of the grease composition by virtue of the modified butter, so that the grease composition is very suitable for preparing crisp baked foods, and has a wide application prospect. According to an embodiment of the present invention, the grease composition of the present invention may further have the following technical features: According to an embodiment of the invention, the modified tallow is esterified tallow and/or fractionated tallow. According to the embodiment of the invention, the esterification degree of the esterified beef tallow is 40-100%, and the melting point of the separated beef tallow is 40-50 ℃. According to the embodiment of the invention, the mass part of the beef tallow is 30-70, and the mass part of the modified beef tallow is 30-70. According to the embodiment of the invention, the grease composition comprises the following components of beef tallow and esterified beef tallow, wherein the weight portion of the beef tallow is 35-65, and the weight portion of the esterified beef tallow is 35-65. According to the embodiment of the invention, the grease composition comprises the following components of beef tallow and fractionated beef tallow, wherein the weight portion of the beef tallow is 35-65, and the weight portion of the fractionated beef tallow is 35-65. In a second aspect of the present invention, the present invention provides a method for preparing the oil composition of the first aspect. According to the embodiment of the invention, the preparation method comprises the steps of mixing raw materials and carrying out quenching treatment to obtain the grease composition, wherein the raw materials comprise beef tallow and modified beef tallow, the refrigerating capacity of the quenching treatment is-20-5 ℃, and the stirring speed is 100-490 rpm. According to the preparation method provided by the embodiment of the invention, the flaky