BAKERY FAT COMPOSITION

Abstract: Bakery fat compositions, comprising: 90 - 98 wt.% of liquid oil, 0.5 - 5 wt.% of a hardened vegetable fat, having an IV < 20, 0.5 - 2 wt.% of an emulsifier, 0 - 2 wt.% of lecithin, 0.1 - 2,5 wt.% of a cold gelling thickener are particularly suitable for the preparation of cakes, provided with fruitpieces.

Description: Bakery fat composition Cake like bakery products are known for many years. Often these cake like products are provided with a layer of fruit pieces, such as cherries, plumbs, strawberries, raspberries, gooseberries, apricots, or peaches or parts or mixtures thereof. These fruit layers are applied to or on a premoulded cake batter before baking. One problem however remained unsolved so far, i.e. during the baking of the batter provided with the fruit layer, it was noticed that the fruit pieces migrated through the batter layer and assembled at the bottom of the baked product. This result was unsatisfactory, as the consumer prefers a baked product with the fruit layer on top or at least in the top layer of the cake layer. Therefore many fruit topped cake like bakery products, such as cakes, but in particular typical German products based on "Rύhrmassen", such as Blechkuchen, Rϋhrkuchen or Kapseln suffered from above inconvenience, Therefore we performed a study in order to find ways that could overcome above problem. This study has resulted in the finding that the use of bakery fat compositions with a specific composition in the batter for these products could overcome this migration problem. So our invention concerns in the first instance a new bakery fat composition, comprising: 90 - 98 wt% of a liquid vegetable oil 0.5- 5 wt% of a hardened vegetable fat, having an IV < 20 and preferably containing: 2 - 90 wt% of C 16:0 2 - 70 wt% Of C 18:0 0 - 12 wt% of C 20:0 0 - 55 wt% X - 22:0 < 2.5 wt% of unsaturated fatty acid residues 0.5- 2 wt% of an emulsifying system, preferably containing mono- and/or diglycerides. 0 - 2 wt% of a lecithin 0.1- 2.5 wt% of a cold gelling thickener, preferably being xanthan gum. It was also found that by using above composition for the preparation also other advantages were obtained. E.g. it was found, that the oiling-out of the baked products was decreased, while also the control of the moisture content and of the freshness of the baked products was easier. The liquid vegetable oil, that can be applied in our bakery fat composition preferably has a solid fat index (NMR- pulse, unstabilized) at 20°C of less than 5 and is preferably selected from the group consisting of: soybean oil, palm oil, rapeseed oil, sunflower oil, olive oil, safflower oil, high oleic vegetable oil or mixtures thereof. The hardened vegetable fat can be selected from a wide range of hardened fats. However we prefer to apply hardened vegetable fats, or the saturated fractions of vegetable oils, such as palm-oil-stearin. Examples of these fats are hardened palm oil, palm oil stearin and hardened rapeseed oil. The preferred hardened vegetable fat is hardened rapeseed oil m pt 70°C. This fat is preferably applied in amounts of 1.5-3 wt%. It was found that this component has also natural emulsifying properties, which are very helpful in our compositions. The emulsifier system can be any food grade emulsifier. So including data-esters, monoglycerides, polyglycolethers, polysuchrose-esters, etc. However we prefer to apply a blend of mono- and diglycerides high in saturated fatty acids with a distilled saturated monoglyceride with an IV < 20. We found, that the diglycerides play a profound roll in the control of the freshness of the baked products, while the moisture content of the cakes was strongly influenced by the presence of distilled (saturated) monoglycerides in our fat composition. Therefore we prefer to use an emulsifier system, wherein the mono- and diglycerides are present in a weight ratio of 3 : 1 to 1 : 3. Although the lecithin could be absent, we prefer our fat composition to contain 0.5 - 1 wt% of lecithin. As lecithin any known lecithin can be applied, so including natural lecithin and chemically or enzymically converted lecithins or fractions or mixtures thereof. The cold gelling thickener is an important ingredient of our new fats. Their function is to decrease or even to avoid the occurrence of migration of the fruit pieces through the batter during baking. The cold gelling thickener can be selected from e.g. : xanthan gum, guar gum, alginate, modified starches. If xanthan gum is applied it is used in amounts of 0.1 - 1.2 wt%, preferably 0.25 - 1 wt% (on fat) in the bakery fat. It was found that depending on the preparation procedure applied for the production of the bakery fat composition either a creamy consistency or a pumpable consistency could be obtained. Therefore our invention also concerns a bakery fat composition according to claims 1 - 8, having a creamy consistency with a Stevens value at 20°C of 250 - 400 and further concerns a bakery fat composition according to claims 1 - 8, having a pumpable rheology. As stated before our bakery fat compositions can be applied for the production of batters for cake like bakery products. A preferred batter for the production of cake like bakery products comprises: 5 - 30 wt% of the composition according to claims 1 - 8 10 - 30 wt% of a flour 10 - 30 wt% of egg, preferably whole egg 15 - 40 wt% of a sugar 0 - 10 wt% of milk protein 0 - 20 wt% of starch 0.02- 2 wt% of baking powder Our batters in general display a Stevens-value of 120 - 250 g at 20°C (using a probe of 4.4 mm, a probe-rate of 1 mm/sec. and a penetration depth of 25 mm) . The sugar component can be selected from the group consisting of: sucrose, glucose, fructose or maltodextrin. The baking powder is suitably selected from the group consisting of: NaHC0 3 , acidic phosphate salts, organic N 2 developing compounds, etc. Above batters can be used for the production of our end products, so our invention also concerns: baked, premoulded cake-like bakery products, provided with a layer of fresh or cooked fruit pieces on or in the top layer of the product, wherein the product is obtained after moulding of the batter of claims 9 - 11 in a mould, providing the moulded batter with a layer of fruit and baking of the premoulded batter, provided with the fruit layer. Above it was already indicated which function is added to our products by what component. Part of our invention therefore is also: the use of a cold gelling thickener in a bakery fat composition, used for the production of the baked bakery products according to claim 12. wherein the cold gelling thickener is applied for the prevention of migration of the fruitpieces from the toplayer to the bottomlayer of the baked products. According to another embodiment our invention also concerns the use of a hardened vegetable fat, in particular of hardened rapeseed oil m pt 70°C in a bakery fat composition, used for the production of the baked bakery products according to claim 12, wherein the hardened vegetable fat is applied for the prevention of oiling-out of the baked bakery products, while also the use of a blend of mono- and diglycerides in bakery fat compositions, used for the production of the baked bakery products according to claim 12, wherein the monoglycerides are applied to control the moisture content of the baked products while the diglycerides are applied to control the freshness of the baked products is part of our invention. Our bakery fat compositions are made by a process, that depending on the exact conditions applied, can lead to a creamy or to a pumpable product . Important therefore is the selection of the temperature at which the product is collected and the amount of shear applied during the cooling of our premix. Therefore also a process is claimed, which can be used for the preparation of our fat compositions. This process comprises the following steps: (i) a premix is made from the components at 50 to 60°C. (ii) the premix is pasteurized at 50-70°C and cooled to 25-50°C. (iii) the cooled premix of (ii) is subjected to cooling under shear in a surface scraped heat exchanger (A- unit) using 200 - 800 rpm, at a temperature of -10 to -30°C. (iv) the product of (iii) is crystallized in a heat exchanger provided with a pin stirrer (C-unit) under a shear of 200 - 1500 rpm. The temperature of the end product is 2 - 20°C. (v) the product of (iv) , having a temperature of 2 - 20°C, is optionally subjected to a churning under a shear of 30 - 40 s "1 . (vi) the product of (iv) or (v) is collected as a cream at 12 - 20°C or as a pumpable product at 2 - 4°C. Throughputs normally applied can range from 0.1 - 7.5 ton per hour. The use of a churner is optionally. The churner is preferably applied, if a network of fatcrystals is formed, which should be broken down. EXAMPLES I. Preparation of bakery fat Recipe: wt % Vegetable oil mix (= rapeseed oil : palm oil = 2 : 1) 95 . . 3 Hardened vegetable oil (rapeseed oil m pt 70°C) 1 . . 8 Admul ® 4203 (Quest International) 1 . . 0 Hymono ® 8803 (Quest International) 0 . . 5 Lecithin 0 . . 8 Xanthan gum 0 . . 5 Colourant 0 . . 002 Flavours 0 . , 03 A premix was made at 50 - 60°C. The premix was pasteurized at 60°C and cooled to 40°C. The cooled premix was cooled in 2 A-units, using exit- temperatures of -20°C and -15°C. During this cooling a shear of 250 rpm was applied. The cooled product was subjected to a crystallization in a C-unit, using a shear of 600 rpm. The troughput was 3.5 ton/hour. The product was collected under nitrogen at a temperature of 14.5°C. The product had a Stevens- value at 20°C of: 325 g (Stevens-analyzer: probe: 4.4 mm : rate 1 mm/sec, penetration depth: 25 mm). II Preparation of a basic batter The components according to the following recipe were mixed at 18 - 22°C during 3 - 5 min. until a litre weight of about 900 g/1 was obtained. Recipe for batter weiσht in σ fat composition of ex 1 2.400 sugar 2.200 eggs 2.200 wheat-flour 2.000 starch 800 baking powder 60 salt 10 The batter displayed a Stevens-value of 200 g at 20°C. Preparation of a cake 750 g of the batter of example II were used to fill an aluminium baking tin provided with a high rim. The surface of the batter was smoothed away. 280 g of cherries and 100 g of cake flakes were brought on top of the batter. The cake was baked in an oven at 180°C for 50 minutes. After baking the cake was provided with an apricotjam layer and a sugar icing.

Claims: ______ 1. Bakery fat composition, comprising: 90 - 98 wt% of a liquid vegetable oil 0.5- 5 wt% of a hardened vegetable fat, having an IV < 20 and preferably containing: 2 - 90 wt% of C 16:0 2 - 70 wt% of C 18:0 0 - 12 wt% of C 20:0 0 - 55 wt% of C 22:0 < 2.5 wt% of unsaturated fatty acid residues 0.5- 2 wt% of an emulsifying system, preferably containing mono- and/or diglycerides. 0 - 2 wt% of a lecithin 0.1- 2.5 wt% of a cold gelling thickener, preferably being xanthan gum. 2. Bakery fat composition according to claim 1, wherein the liquid vegetable oil has a solid fat index (NMR- pulse, unstabilized) at 20°C of less than 5 and preferably is selected from the group consisting of: soybean oil, palm oil, rapeseed oil, sunflower oil, olive oil, safflower oil, high oleic vegetable oil or mixtures thereof. 3. Bakery fat composition according to claim 1, wherein • the hardened vegetable fat is hardened rapeseed oil with a melting point of 70°C (= h.Rp-70) , which is present in an amount of 1.5-3 wt%. 4. Bakery fat composition according to claims 1 - 3, wherein the emulsifier systems comprises a blend of mono- and diglycerides high in saturated fatty acids with a distilled saturated monoglyceride with an IV < 20. 5. Bakery fat composition according to claim 4, wherein the mono- and diglycerides present in the blend have a weight ratio of 3 : 1 to 1 : 3. 6. Bakery fat composition according to claims 1 - 5, wherein 0.5 - 1 wt% of a natural lecithin, or a chemically of enzymically converted lecithin or fractions or mixtures thereof, is present. 7. Bakery fat composition according to claims 1 - 7 wherein the cold gelling thickener is selected from the group consisting of xanthan gum, guar, alginate, modified starches. 8. Bakery fat composition according to claims 1 - 7 wherein xanthan gum is present in an amount of 0.1 - 1.2 wt%, preferably 0.25 - 1 wt%. 9. Batter for the production of cake-like bakery products, comprising: 5 - 30 wt% of the composition according to claims 1 - 8 10 - 30 wt% of a flour 10 - 30 wt% of egg, preferably whole egg 15 - 40 wt% of a sugar 0 - 10 wt% of milk protein 0 - 20 wt% of starch 0.02 - 2 wt% of baking powder • 10. Batter according to claim 9, wherein the sugar is selected from the group consisting of: sucrose, glucose, fructose or maltodextrin. 11. Batter according to claims 9 - 10, wherein the baking powder is selected from the group consisting of: NaHC0 3 and acidic phosphate salts . 12. Baked, premoulded cake-like bakery products, provided with a layer of fresh or cooked fruit pieces on or in the top layer of the product, wherein the product is obtained after moulding of the batter of claims 9 - 11 in a mould, providing the moulded batter with a layer of fruit and baking of the premoulded batter, provided with the fruit layer. 13. Use of a cold gelling thickener in a bakery fat composition, used for the production of the baked bakery products according to claim 12, wherein the cold gelling thickener is applied for the prevention of migration of the fruitpieces from the toplayer to the bottomlayer of the baked products. 14. Use of a hardened vegetable fat, in particular of hardened rapeseed oil m pt 70°C in a bakery fat composition, used for the production of the baked bakery products according to claim 12, wherein the hardened vegetable fat is applied for the prevention of oiling-out of the baked bakery products. 15. Use of a blend of mono- and diglycerides in bakery fat compositions, used for the production of the baked bakery products according to claim 12, wherein the monoglycerides are applied to control the moisture content of the baked products while the diglycerides are applied to control the freshness of the baked products. 16. Bakery fat composition according to claims 1 - 8, having a creamy consistency with a Stevens value at 20°C of 250 - 400 g. 17. Bakery fat composition according to claims 1 - 8, having a pumpable rheology. 18. Batter with the composition according to claims 9 - 11 having a Stevens-value of 120 - 250 g at 20°C. 19. Process for the preparation of a bakery fat composition with the composition of claims 1 - 8 wherein: (i) a premix is made from the components at 50 to 60°C. (ii) the premix is pasteurized at 50 - 70 °C and cooled to a temperature of 25 to 50°C. (iii) the cooled premix of (ii) is subjected to cooling under shear in a surface scraped heat exchanger (A-unit) using 200 - 800 rpm, at a temperature of -10 to -30°C. (iv) the product of (iii) is crystallized in a heat-exchanger, provided with a pin stirrer (C-unit) under a shear of 200 - 1500 rpm, while the temperature of the product is maintained at 2 - 20°C. (v) the product of (iv) , having a temperature of 2 - 20°C, is optionally subjected to a churning under a shear of 30 - 40 s" 1 . (vi) the product of (iv) or (v) is collected as a cream at 12 - 20°C or as a pumpable product at 2 - 4°C.

Inventors: ASHAUER KARIN, HENTSCHEL MICHAEL, NEU DIRK, ASHAUER, KARIN, HENTSCHEL, MICHAEL, NEU, DIRK
Applicants: ASHAUER KARIN, HENTSCHEL MICHAEL, NEU DIRK, UNILEVER NV, UNILEVER PLC, ASHAUER, KARIN, HENTSCHEL, MICHAEL, NEU, DIRK, UNILEVER N.V.
Application year: 1996
Main classification: A23D9
IPC codes: A21D2, A21D10, A21D13, A23D9, A23G3