Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Release oil for food industry

A technology of demoulding and base oil, which is applied in the direction of dough anti-sticking, etc., can solve the problems of affecting the service life of the mold, affecting the original properties and flavor of baked goods, and having a large impact on the mold.

Inactive Publication Date: 2017-11-14
GOLDEN SEA SPECILTY FATS
View PDF8 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the field of baking, salad oil, palm oil, shortening, and butter are mainly used as release agents at this stage, but these products cannot meet the needs of food processing companies very well: salad oil is the most used release oil product at this stage, Its price is low, but due to its low viscosity and poor wall-hanging properties, it gathers at the bottom of the mold after spraying, the demoulding effect is not good, and it forms a frying phenomenon, which affects the appearance of baked goods, and also damages the coating of the mold, shortening the life cycle of the mold; Palm oil and shortening have high melting points and need to be heated in advance before use, which is inconvenient to use, and long-term use will also damage the mold coating and affect the life cycle of the mold; while solid butter is used as release oil, the price is high and affects baked goods The original nature and flavor, and because butter has a lower smoke point and is easier to carbonize, it has a greater impact on the mold

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Release oil for food industry
  • Release oil for food industry
  • Release oil for food industry

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0168] The preparation of the oil composition of the present invention generally includes the steps of quenching, kneading and aging. Rapid cooling can make the product rapidly cool and crystallize through temperature control. Usually, the quenching temperature is controlled at 25-45°C. Quenching generally consists of several stages, such as quenching A1, quenching A2, quenching A3, etc. As an exemplary example, the quenching temperature is usually controlled as follows: A1, 39-43°C; A2, 33-36°C; A3, 29-34°C.

[0169] Kneading is mechanical stirring to break up the large crystals formed by rapid cooling. Generally, it also consists of several stages, such as kneading B1, kneading B2, etc. The kneading speed is usually 50-300 rpm. The kneading speed of each stage can be the same or different.

[0170] As an exemplary example, the quenching temperature is usually controlled as: A1, 39-43°C; A2, 33-36°C; A3, 29-34°C, the two-stage kneading speed is usually 150-300 rpm, the t...

Embodiment 1

[0192] Prepare by mixing rice bran fat (Qinhuangdao Jinhai Food Industry Co., Ltd.) and emulsifier polyglycerol fatty acid ester to 67°C and mixing with completely melted antioxidants (butyl hydroxyanisole and dibutyl hydroxytoluene) according to the formula in the table below Oil phase:

[0193] Element

Content (wt%, relative to the final product)

rice bran fat

95.984％

Polyglyceryl Fatty Acid Ester

1％

Butylated hydroxyanisole

80ppm

Butylated hydroxytoluene

80ppm

water

3％

[0194] After heating the water to 85° C. for 30 minutes for pasteurization, the aqueous phase was prepared.

[0195] First transfer the oil phase into the emulsification tank, and then slowly pour the water phase into the emulsification tank under the condition of high-speed shear stirring for emulsification. The emulsification temperature is 60°C and the emulsification time is 30 minutes.

[0196] The emulsified mixed solution is quen...

Embodiment 2

[0199] Mix rice bran fat (Qinhuangdao Jinhai Food Industry Co., Ltd.), palm oil (Qinhuangdao Jinhai Special Edible Oil Industry Co., Ltd.) and glyceryl monostearate according to the formula in the table below and heat it to 71°C, and mix it with completely melted butylhydroxyanisole Mix with butylhydroxytoluene to prepare the oil phase:

[0200]

[0201]

[0202] After heating the water to 85° C. for 30 minutes for pasteurization, the aqueous phase was prepared.

[0203] First transfer the oil phase into the emulsification tank, and then slowly pour the water phase into the emulsification tank under the condition of high-speed shear stirring for emulsification. The emulsification temperature is 60°C and the emulsification time is 30 minutes.

[0204] The emulsified mixed solution is quenched and kneaded. The quenching temperature control: A1-40°C, A2-33°C, A3-29°C, two-stage kneading speed 280 rpm.

[0205] The quenched and kneaded mixture is filled at 32°C, and the fi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Melting pointaaaaaaaaaa
Viscosityaaaaaaaaaa
Login to View More

Abstract

The invention relates to release oil for the food industry and particularly to oil composition for release. The oil composition is prepared, in percentage by weight, 40%-100% of base oil, 0-7% of an emulsifier, 0-1,000 ppm of an antioxidant and 0-60% of water, wherein the base oil contains rice bran oil accounting for 50%-100% of the total weight of the base oil under the condition that the oil composition is not prepared from 100% rice bran oil (in terms of the total mass of the oil composition). The invention further relates to a preparation method of the oil composition as well as an application of the rice bran oil in preparation of the oil composition for release or in improving the release effect of baked products or in improving the wall mounting performance of the oil composition for release. The oil composition has proper viscosity, application performance, wall mounting performance, stable quality, high-temperature resistance and excellent release effect when used as release oil.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to release oil for the food industry. Background technique [0002] In order to avoid or reduce the direct adhesion between food and molds, improve the production efficiency of food processing, speed up the frequency of mold turnover, and improve the appearance of food, more and more release agents are used in the food industry. [0003] In the field of baking, salad oil, palm oil, shortening, and butter are mainly used as release agents at this stage, but these products cannot meet the needs of food processing companies very well: salad oil is the most used release oil product at this stage, Its price is low, but due to its low viscosity and poor wall-hanging properties, it gathers at the bottom of the mold after spraying, the demoulding effect is not good, and it forms a frying phenomenon, which affects the appearance of baked goods, and also damages the coatin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D8/08
CPCA21D8/08
Inventor 张素星张龙凤郭凯田荣胜杨昕艳张纪青穆彦魁石彪徐振波
Owner GOLDEN SEA SPECILTY FATS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com