WO2019108096A1 - Composition for puff pastry - Google Patents

Abstract

The invention relates to the fat and oil industry and can be used for puff pastry intended for the baking of yeast-leavened and non-yeasted layered items. The technical result is the use of plant oils with a low melting point in the preparation of puff pastry. A composition for a puff pastry made of plant fat and emulsifiers additionally contains the structuring agents Ethylcellulose 45 (Ethocel 45, Dow) and Ethylcellulose 100 (Ethocel 100, Dow), with the component contents as follows, mass %: 3-10 of Ethylcellulose 45 (Ethocel 45, Dow); 3-10 of Ethylcellulose 100 (Ethocel 100, Dow); 1.5-3 of emulsifiers; the remainder being plant oil with a melting point of -27 to +5 degrees C.

Description

 COMPOSITION FOR LAYERED TEST

Technical field

The invention relates to the oil industry and can be used for puff pastry, intended for baking yeast and yeast-free puff pastry.

 The claimed result of intellectual activity - the invention is intended for use in the production of flour confectionery products or similar to them.

 Puff pastry is made by repeatedly rolling, lubricating one rolled surface with a special compound edible fat, folding it inwards with a greased surface and rolling it again - to obtain a structured package of layers.

The level of technology

The prior art invention of the invention of the Russian Federation “Margarine for puff pastry” (patent N ° 2477960).

The specified margarine for puff pastry contains refined deodorized vegetable oil, a composition of low-emulsifying emulsifiers, lecithin, salt, preservative, edible acid, Butter or Butter flavoring, dye and water, and it also contains structure-forming agent - saturated hydrogenated vegetable oil (t pl. not less than 59 ° C, iodine number not more than 2, the content of behenic acid C22 is not less than 30%) with the following content initial components, wt.%:

 Refined deodorized vegetable oil 60,0-80,0

Structuring agent (saturated hydrogenated vegetable oil, t pl.

not less than 59 ° C, iodine number not more than 2, the content of behenic acid C22 is not 0.6-1.5 less than 30%)

 The composition of low-low emulsifiers 0,5-1,0

Lecithin 0, 1-0,8

Salt 0,2-0, 7

Preservative to 0.2

Edible acid to 0, 1

Flavoring "Butter" or "Butter" 0.01-0.1

Dye to 0,012

Water the rest

Additional introduction of the structurant into the margarine formulation provides a high crystallization rate, as well as directional solidification of the fatty base in the fine crystalline beta-form due to the formation of a large number of crystallization centers uniformly distributed throughout the fatty phase and obtaining functional margarine with high plasticity during cooling. This significantly reduces the negative effect of post-crystallization of palm oil, which can be the main ingredient in margarine recipes for puff pastry.

 The disadvantage of the above prototype is the substantial presence of saturated fats and fats with a high melting point, which is a consequence of the technology of making puff pastry (rolling, lubrication, folding, etc.), but at the same time is more harmful to the human body: high density and hardness fats, more difficult food digestion, a large ability to lay on the walls of the vessel, etc.

 On the other hand, vegetable oils with a low melting point are significantly more preferable from the point of view of dietary requirements and benefits to the body, but cannot be kept on the rolled dough layer during the process of folding and subsequent rolling.

DISCLOSURE OF INVENTION

The objective of the proposed result of intellectual activity is to obtain food from puff pastry, favorable and beneficial to human health. The technical result is the use in the manufacture of puff pastry vegetable oils with a low melting point.

This result is achieved by the fact that the composition for puff pastry from edible fat and emulsifiers further contains the structure-forming agents Ethylcellulose 45 (Ethocel 45 (DOW)) and Ethylcellulose 100 (Ethocel lOO (DOW)) with the following content of its components, wt%:

 Ethylcellulose 45 (Ethocel 45 (DOW)) 3-10

 Ethylcellulose 100 (Ethocel lOO (DOW)) 3-10

 Emulsifiers 1.5-3

 Vegetable oil with a melting point of -27 to +5 gr.S the rest.

 In addition, the inventive composition for puff pastry may include the following vegetable oil: sunflower, or rapeseed, or soybean, or corn, or olive, or mixtures thereof.

 In addition, the inventive composition for puff pastry may include emulsifiers from group E-471.

Exercise

The claimed result of intellectual activity can be implemented, for example, as follows.

 Prepared dough for lamination according to the standard technology and composition:

При этом, композицию для слоения согласно заявляемому результату интеллектуальной деятельности используют в следующем составе:

At the same time, the composition for lamination according to the claimed result of intellectual activity is used in the following composition:

 Ethylcellulose 45 (Ethocel 45 (DOW)) 3-10

 Ethylcellulose 100 (Ethocel lOO (DOW)) 3-10

 Emulsifiers 1.5-3

 Vegetable oil with a melting point of -27 to +5 gr.

 As a vegetable oil, sunflower, or rapeseed, or soybean, or corn, or olive, or mixtures thereof are used.

 The introduction of the above ethylcellulose in the oil structures the edible fat, making it more viscous and suitable for multiple lubrication and rolling operations produced puff pastry. At the same time, the molecular weight of vegetable oil and its dietary properties remain unchanged.

 In addition, when implementing the claimed result of intellectual activity, ethylcellulose can be used in a total amount of up to 20%:

 S of a single species only 45 (Ethocel 45 (DOW)), or 100 (Ethocel lOO (DOW));

S only a single species Ethocel 200;

S or any combination of other ethyl cellulose;

 - depending on the achievement of the required consistency of edible fat when using raw puff pastry in the technology of rolling.

 Thus, the task and the technical result of the invention. In the future, the resulting raw puff pastry is generally sent to the filling (if necessary), configuration, heat treatment and finishing operations to obtain finished food products for the consumer.

The claimed result of intellectual activity meets the criterion of "industrial applicability".

Claims

Formula 1. Composition for puff pastry from edible fat and emulsifiers, characterized in that it additionally contains structure-builders Ethylcellulose 45 (Ethocel 45 (DOW)) and Ethylcellulose 100 (Ethocel lOO (DOW)) with the following content of components, wt.%:  Ethylcellulose 45 (Ethocel 45 (DOW)) 3-10  Ethylcellulose 100 (Ethocel lOO (DOW)) 3-10  Emulsifiers 1.5-3  Vegetable oil with a melting point of -27 to +5 gr.S The rest.  2. Composition for puff pastry according to claim 1, characterized in that it contains as vegetable oil sunflower, or rapeseed, or soybean, or corn, or olive, or mixtures thereof.  3. Composition for puff pastry according to claim 1, characterized in that it contains food emulsifiers from the group E-471.