DE1175625B - Process for the production of stable, liquid shortening - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Boarding school Class: A21d

German class: 2 c -2/02

Number: 1175 625

File number: P 29318IV a / 2 c

Filing date: May 3, 1962

Opened on: August 13, 1964

The invention relates to a method for the production of stable liquid shortening with which it is possible is, under the conditions prevailing in bakeries, more tender cakes according to the most diverse Making recipes than is possible with conventional plastic shortening, with the additional advantage of that the cakes can be made in a single mixing or stirring process.

In the past, it was common practice in bakeries to use plastic shortening for baking cakes. These Working method was necessary because not all of the large number of cakes produced by bakeries were included common liquid shortening can be baked. However, liquid shortenings are decidedly more beneficial in terms of handling and storage, and a liquid product with good baking properties would be extremely desirable and valuable.

The method according to the invention enables the production of liquid shortening, which can be used for baking the most varied types of cakes and with which good cakes can be made in a single stirring and mixing operation, the cakes being more tender than those obtained with conventional plastic shortening Cake. It is characterized in that in a liquid glyceride oil about 0.5 to about 8 percent by weight of the monoester known as an emulsifier of propylene glycol and a saturated fatty acid having 14 to 22 carbon atoms, about 0.5 to 10% of a saturated fatty acid having 14 to 22 carbon atoms as a dough stabilizer and about 1 to about 5% of a triglyceride fat which is solid under normal conditions and which is at least 80 ° / ₀ in the / 3 phase. All percentages are based on the total weight of the shortening.

The liquid shortenings according to the invention have several advantages:

1. Cakes made with these shortenings are more tender and moist than cakes made with plastic ones Shortenings are prepared.

2. The cakes have essentially the same or a slightly larger volume than cakes, which are made with plastic shortening.

3. The cakes can be mixed with a single mixing process.

4. The shortening can be used for a variety of recipes and mixing processes.

5. The shortenings retain good flowability and homogeneity for long storage times.

The triglyceride base oil, which is liquid under normal conditions, must have good storage methods for the production of stable,
liquid shortening

Applicant:

The Procter & Gamble Company, Cincinnati,
Ohio (V. St. A.)

Representative:

Dr.-Ing. A. v. Kreisler, Dr.-Ing. K. Schönwald,

Dr.-Ing. The. Meyer,

Dipl.-Chem. Dr. rer. nat. J. F. Fues

and Dipl.-Chem. Dr. H.-G. Eggert,

Patent attorneys, Cologne 1, Deichmannhaus

Named as inventor:
Charles Theodoric Abbott Jr.,
Cincinnati, Ohio (V. St. A.)

Claimed priority:

V. St. v. America May 4, 1961 (107 822)

have ability and shelf life and preferably contain only a minimal amount of solids. Suitable Base oils for the baking oils according to the invention can be derived from animals and plants of the land and sea come. These include naturally occurring liquid triglyceride oils, such as cottonseed oil, soybean oil, Canola oil, sesame oil and sunflower oil. Suitable liquid oil fractions can also be made from Palm oil, bacon and tallow, for example, through fractional crystallization or directed transesterification with subsequent separation of the oil. Oils consisting predominantly of glycerides from unsaturated acids may require a certain amount of hydrogenation to preserve the taste, but care must be taken that the amount of glycerides melting by about 16 ° C does not is greatly increased. If the oil contains too many solids that melt between 16 and 38 ° C, it can may be necessary to separate these solids. Refined cottonseed oil and refined and light Hydrogenated soybean oil (iodine number about 110 ± 10) proved to be very suitable base oils for that baking oils according to the invention.

The percentage limits for the additives added to the base oil according to the invention are according to various considerations. In the normally liquid glyceride oil, 0.5 to

409 640/64

about 8% propylene glycol monoester of a saturated fatty acid with 14 to 22 carbon atoms can be dissolved. This addition favors the incorporation of air during mixing. To mix in one Work step, in which all dough ingredients are put into the mixing vessel at once, must at least about 1.5% propylene glycol monoester be present. This amount is only needed when cake is all Art should be made, as some cake doughs with only about 0.5% propylene glycol monoester in the liquid shortening can be mixed in a single mixing process.

The base oil must contain about 1 to 5% of a triglyceride fat that is solid under normal conditions, which is usually a substantially fully hydrogenated triglyceride oil. It is also useful but not essential, about 0.05 to about 5% of the partial ester of glycerin and one of the shortening add practically saturated fatty acid. These two additives can be either pure esters of Fatty acids with 14 to 22 carbon atoms or mixtures of fatty acid esters containing such fatty acids included. Upwards are the amounts due to the requirements with regard to viscosity, stability and Limited consistency.

Furthermore, a saturated free fatty acid having 14 to 22 carbon atoms must be in an amount of at least 0.5% will be present. This addition not only improves the effectiveness of those used as emulsifiers Propylene glycol monoesters and mono- or diglycerides with respect to increasing the during agitation incorporated amount of air, but also acts as a means of stabilizing the dough at a high temperature hereinafter referred to as "dough stabilizer" for short), and prevents air from escaping during baking is lost in the dough and the cake collapses during baking and after baking. In addition, the simultaneous presence of this dough stabilizer and the propylene glycol monoester was found than necessary to realize the advantages of the invention of the one-step mixing of the dough.

The proportion of the monoester of propylene glycol, the partial ester of glycerin and the fatty acid should preferably do not exceed a total of around 14%.

The solid triglyceride and the partial glycerides should be at least 80% in the /? Phase in contrast to the Λ-phase and ßj-phase (»beta-prime phase«) available be. These types of crystal structures can be identified by the X-ray diffraction images and are fully described in U.S. Patents 2,521,242 and 2,521,243.

For the possibility of mixing in a single operation according to the invention, it is useful, if not absolutely necessary, to assemble the shortening so that they are practically free of between 16 and 38 ⁰ C melting solids that result from melting and resolidification normal temperature fluctuations would cause problems with consistency.

A preferred embodiment of the liquid shortening according to the invention consists of soybean oil which is hydrogenated to an iodine number of 100 to 120 and as additives about 3 to about 5% propylene glycol monostearate, about 1 to about 3% practically completely hydrogenated soybean oil, about 3 to about 4% mono- and diglycerides of saturated fatty acids having 14 to 22 carbon atoms and about 0.6 to about 2% Contains stearic acid.

If the additives used according to the invention are used in a shortening, the Presence of other additives, e.g. B. of fatty acid partial esters of sucrose, sorbitol, sorbitan, polyoxyethylene sorbitan and the like, not excluded, as it is possible that the customary with their use associated benefits are retained. Naturally

ίο the presence of other additives can reduce the effectiveness affect the additives used according to the invention, so that the desired results for it the decisive factor is whether their use is desired or not.

Also various insignificant ingredients such as antioxidants, e.g. B. butylated hydroxytoluene, butylated hydroxyanisole, citric acid and methyl silicone can optionally be added.
The processing of the shortening can according to the

so U.S. Patent 2,815,286. The main operations can include: heating the shortening mixture to a temperature so high that all solids melt, rapid quenching to form small crystals, and then heating to a temperature between 32 and 38 ^° C. to prevent the solid triglyceride fat from transitioning from the phase and / 3 _r phase (»beta-prime phase«) to favor the jö-phase, in which case crystals of the ß-phase may be inoculated. According to another procedure, the quenched mixture is heated to a temperature which is above the melting point of the \ - and / J ₁ -PImSe, but below the melting point of the crystals of the /? Phase, and then the mixture is cooled, whereby those already present Crystals of the /? Phase serve as crystal nuclei. An additional tempering period of 1 to 2 days at 27 to 32 ° C is advisable after packing. This processing results in a stable suspension of the undissolved additives in the base oil.

The liquid shortenings according to the invention are not only extremely suitable for baking Cakes of all kinds, but they are also good for pie dough and "pie" dough (a type of puff pastry or Strudel) as well as for toppings or glazes and sweet yeast bread.

The majority of the additives can be prepared in a simple one-step process in which practically completely hydrogenated triglycerides and propylene glycol in the presence of a transesterification catalyst be implemented at elevated temperatures. Suitable apparatus for the production of Additives consist, for example, of a reaction vessel that is equipped with heating and cooling devices for moving the contents of the vessel, devices for removing excess glycerine and glycol and a cooler connected to a steam line coming from the vessel. To the A condensate reservoir can be connected downstream of the cooler. Furthermore, containers and lines can be used as required for handling the raw materials, a sedimentation tank and filter devices can be provided.

The method according to the invention is described in the following example with reference to the figure; however, it is not limited to this embodiment

restricts. _. . .

example

About 95.6 parts of fully hydrogenated triglycerides from soybean oil were

5 6

management line (the raw material supply lines are about 90% glycerol 1-monostearate and that indicated very generally by the reference number 7) in distearin to about 90% from 1,3-distearin. the usually pressure-tight reaction vessel 5 given. About 6 to 12%, preferably 8% (no way The line 7 was in turn with the (not shown less than about 2%), the on the above ordered) Raw material storage container connected. Emulsifier system produced by 5 ways written line 7 also became about 47.8 parts and about 2 to 4%, preferably 2%, complete Abandoned propylene glycol. The print was made using hydrogenated soybean oil to become a base oil The help of a pump 9, which is given via line 13 to the and form with this an extraordinary Cooler 11 was connected to a range of improved liquid shortening that allowed the stirring of the about 50 to about 125 mm Hg absolutely lowered. The io makes dough possible in a single mixing process. Cooler 11 was connected via steam line 15 to the The following examples illustrate the out-reaction vessel 5 connected, results drawn into the water vapor, which are carried out with the liquid baking Line 17 with distributor was introduced. The fat can be achieved according to the invention electric heating coils were turned on. That used four cakes, their recipes Mixture was heated to about 120 ° C, whereupon about 15 are: 0.38 part of 50% sodium hydroxide was added through the raw white cake stock inlet line 7. These

Conditions relating to temperature, pressure and ingredients Baking regulations (exclusive

Mixing was maintained for about 15 minutes - at the lower speed

obtained, whereupon about 0.55 parts of 85% H ₃ PO ₄ stir through 30 digkeitsstufe)

Line 7 were added. The stirring of the 454 g flour These ingredients in the 3.4-1

mix with the help of the fed through line 17 250 g shortening barrel of a household mixer

The water vapor continued to mix for about 15 minutes, followed by 90 seconds

puts. The pressure in reaction vessel 5 was then scraped up and then white

about 6 mm Hg absolutely lowered, after which free glycerine mix for 25 tere 90 seconds,

and propylene glycol by stripping with water- 636 g sugar Add these additions, 90 se-

steam for about 30 minutes through the to the cooler 11 _{1? Sal / customers mix down}

Steam line leading to the condensate container 21 _{28 scraping baking powder urld for another 90} seconds

The mixture consisted of this 2OO g of water to mix.

Point in time from 100 parts of "emulsifier intermediate". 30 54 tax-free

It was cooled to about 93 ⁰ C. The pressure was dry milk

f, ^f J ^et y ^a _c ⁶ _n ³ , ^5mm ^ absolute, increased, whereupon about ng g of water about half this

4.3 parts of 50% sodium hydroxide by line 7 _{m of egg ingredients and 45 se} _

were admitted. The mixture was then about _{custom mixers}

Stirred for 30 minutes, after which about 6.2 parts of 85% strength 35 _{scraped down} . Another 45 seconds

H _? PO _{4 were introduced} through line 7 The _{customers mix the rest}

the mixture was stirred again for 30 minutes, adding 45 seconds of these ingredients

During the last 15 minutes _{or so the pressure customers mix down}

was reduced to about 6 mm Hg absolute The scraping and another 45 seconds

Mixture was then cooled to about 77 C and 40 _{m to} j _scnen by its own weight through line 23 into a

Drained settling container 25, in which there are about 1 hour ⁴⁰⁰ § of ^{the part} S ⁱⁿ 20 cm baking molds and

was left, the inorganic phosphate salts baking at 190 ° C. for 20 minutes. stand out from the crowd. The mixture was

then in a filter press 27 through double filter 45 yellow cake

paper filtered. Ingredients Baking regulations (exclusive

Except for soybean oil, any triglyceride material can be borrowed at low speeds.

be used that mix a larger proportion of coagulation)

saturated fatty acid residues with 14 to 22 carbon 454 g flour These ingredients 90 seconds

contains atoms. Suitable starting materials are to stir 50 250 g of shortening, scrape down

for example tallow, rapeseed oil, cottonseed oil, palm oil, stir for another 90 seconds.

Herring oil, peanut oil, corn oil, olive oil, whale oil and reindeer and down again

Coconut oil, each of which has been hydrogenated. scrape.

The product obtained according to the example contained _{fö6 sugar These ingredients b 90 Se} _

according to the analysis approximately the following ingredients: 55 _{17 g Sdz} stir for customers, downwards

_, _N _ _n, 28 g baking powder and scrape a further 90 seconds

Glycene monostearate 2.7% _{200 water stir} .

Propylene glycol 27.3% _{fat 6Q} ^b f _ree

Distearin, ⁵ ' ^{6O /} ° dry milk

Tristearm | _ - _0, 60

Propylene glycol ^distearin (' ^{bifi / o 217} § water About half of this

Glycerin 0.9 272 g whole eggs Add ingredients, 45 seconds

Stir Glycol o'2, scrape down,

stir for another 45 seconds,

^{Scrape down} and whitewash the above as a total percentage of Tri-65

Stearin, propylene glycol distearin and stir for 45 seconds for distearin,

Figures given also include 16.2% free 400 g of dough in a 20 cm mold and

Stearic acid. The glycerine monostearate is baked for 23 minutes at 190 ° C.

Yellow Pound Cake

ingredients

g flour
g shortening

Baking regulations

Stir these ingredients down on the second speed for 90 seconds scrape, stir for another 90 seconds and scrape down.

g sugar Add these ingredients, 180 seconds

g Salt announce at the second

Stir g water at speed level,

scrape down fat-free and whitewash

Stir dry milk for 180 seconds.

318g whole eggs

Stir in about half of these eggs in 70 seconds on low speed, Stir for 40 seconds, stir in the rest of the eggs within 70 seconds (low Speed), scrape down, then stir for another 120 seconds.

g give the dough in a normal box shape and bake-off for 55 minutes at 182 ⁰ C.

Chocolate Fudge Cake

ingredients

g flour
g cocoa
g shortening

g of sugar

g of salt

g soda

g baking powder
g of water

g fat-free

Dry milk

g whole eggs
g of water
Aroma to taste

g of dough in
Minutes at 182 ° C

Baking regulations

Stir these ingredients for 3 to 5 minutes, scraping down at least once. Only on the lower stage of a three-stage mixer or on the second slowest Mix the speed in a four-stage mixer.

Add these ingredients and stir for 3 to 5 minutes, at least once downwards scrape.

Add about half of these ingredients, stir until smooth, scrape down, stir until smooth, Add the rest of the ingredients and stir for another 3 to 5 minutes, scraping down to smooth To ensure dough, form an 8-inch mold and bake.

Table I.

Cakes made with a conventional plastic shortening obtained from vegetable oil and is referred to as "plastic" in the following table, were compared with cakes that with a refined, bleached and deodorized soybean oil (hydrogenated up to an iodine number of 107) were made, the 8% commercial propylene glycol monostearate (50% monoester), 4% of an im substantial fully hydrogenated (i.e. solid) mono- and diglyceride of soybean oil, 1% stearic acid and 2% of a substantially fully hydrogenated soybean oil and in the table is referred to as an "invention". Penetration values were determined by placing a standard fat cone on the Cake placed and the depth of penetration of the cone was measured after seconds in tenths of a millimeter.

example Shortening Cake type Cake volume penetration
in 5 seconds, Dough density cm ^s / 454 g 0.1 mm g / cm ³ 2 Plastic White 1250 219 1.02 3 invention White 1195 223 0.96 4th Plastic yellow 1515 229 1.00 5 invention yellow 1635 262 0.93 6th Plastic Yellow pound cake 1135 170 0.81 7th invention Yellow pound cake 1055 182 0.87

As can be seen, the depth of penetration in general was 65 plastic shortening cakes. the

larger cakes with the shortening according to the invention were of comparable size. In which

manufactured cake. This is an indication that pourable shortening was more convenient to drain the fat.

that the cakes were more tender than those with usual measure and mix the ingredients.

Table Π

This table illustrates that it is with the liquid shortenings made according to the invention it is possible to prepare cake batter in a single mixing stage. It has been named in Table I. liquid shortening used. The recipes have been changed in that all ingredients are at once were stirred together in a single operation.

example Kind of mixing Type of cake Cake volume penetration
Tenths of a millimeter, Dough density ^cm3 / 454 g 5 seconds g / cm ³ 8th according to regulations White 1115 243 0.99 9 single stage White 1130 230 0.90 10 according to regulations yellow 1530 255 0.97 11 single stage yellow 1510 276 0.87 12th according to regulations Yellow pound cake 1110 191 0.88 13th single stage Yellow pound cake 1220 210 0.77 14th according to regulations chocolate cake 1580 272 0.93 15th single stage chocolate cake 1930 339 0.73

As can be seen from the table, the shortenings according to the invention are used when stirring of the ingredients in one operation, comparable results for a wide variety of cakes achieved. This is a definite advantage for making cakes in bakeries where the Simplification leads directly to time and cost savings.

Example 16

A mixture of additives was prepared by essentially the same reactions as in Example 1, but under slightly different temperature and pressure conditions. 92.5 parts of refined and bleached soybean oil, which had been hydrogenated to an iodine number of about 8, were ^{heated to about 120 °} C. in a reaction vessel at an absolute pressure of 625 mm Hg, whereupon 46.2 parts of propylene glycol and 1.39 parts of 50 ° / ₀ NaOH was added. The temperature was increased to 177 ° C. and the pressure to 1.05 kg / cm ² under nitrogen. While the mixture was mechanically stirred, the reaction was allowed to proceed for an additional hour. The mixture was cooled to about 93 ⁰ C and 85 ° / neutralizing the NaOH with 2.16 parts _o phosphoric acid while the mixture was stirred for 30 minutes. The mixture was then heated to 12O ⁰ C. Full vacuum was applied to the reaction vessel to remove free propylene glycol and glycerin. This removal was done for 1.5 hours. The absolute pressure was then increased to 635 mm Hg and the mixture was cooled to 93 ° C., whereupon 4.53 parts of 50% NaOH were added and the mixture V was stirred for _{2 hours.} The NaOH was then neutralized with 6.66 parts of 85% phosphoric acid and the mixture was stirred for an additional half hour. Full vacuum was applied to the reaction vessel and the mixture was cooled to 38 ° C. and drained into a settled container. After the inorganic salts were allowed to settle, they were filtered off. This reaction mixture contained a higher proportion of propylene glycol monostearate than the reaction product according to Example 1.

With this reaction product shortenings can be produced with which just as good results are obtained as with the shortenings which are produced with the reaction product according to Example 1. In general, compared to the reaction product according to Example 1, a smaller amount of this product is required in order to achieve the same content of propylene glycol monostearate in the shortening. Table III shows the values for white cakes which were produced on the one hand by mixing the dough according to the instructions and on the other hand by mixing all the ingredients in one operation. The shortenings contained hydrogenated, refined, bleached and deodorized soybean oil (107 iodine number) containing 2.3 percent soybean oil hydrogenated to an iodine number of 8 based on its weight. 92% of this "mixture of hydrogenated soybean oils were processed with 8% of the reaction product from Example 1 into a shortening, which is hereinafter referred to as" invention ¹ ", and 92 ° / ₀ of the mixture of hydrogenated soybean oil were mixed with 8% of the reaction product of Example 16 mixed to a shortening, hereinafter referred to as "Invention ² ".

Table III

at
game Shortening Type of
Mixing cake
volume
cm ^s / 454g penetration
tenth
millimeter
5 seconds 17th
18th
19th
20th Invention ¹
Invention ²
Invention ¹
Invention ² single stage
single stage
after
Regulation
after
Regulation 1210
1250
1245
1285 240
249
255
263

As can be seen from the values, these cakes were good and, moreover, tender. The stirring took place easier than with a conventional plastic shortening.

In the experiments described in the preceding examples, a certain base oil was used used, but other triglyceride base oils including cottonseed oil, rapeseed oil,

«9 640/6 *

Sesame oil, sunflower oil, fish oil and liquid oil fractions made from palm oil, lard and Sebum obtained can be used with equally good results.

Claims (2)

5 claims: 1. Process for the production of stable, liquid shortening, which is used for dough preparation simultaneous mixing of all ingredients in a single work step, therefore characterized in that in a liquid glyceride oil about 0.5 to about 8 percent by weight of the monoester of propylene glycol and a saturated fatty acid known as an emulsifier having 14 to 22 carbon atoms, about 0.5 to 10% of a saturated fatty acid having 14 to 22 carbon atoms as a dough stabilizer and about 1 to about 5% of a solid under normal conditions Triglyceride fat, which is at least 80% in the ao /? Phase, can be dissolved. 2. The method according to claim 1, characterized in that the normally liquid glyceride oil a soybean oil hydrogenated to an iodine number of about 100 to about 120 is used in which a) about 3 to 5% propylene glycol monostearate, b) about 1 to about 3% essentially completely hydrogenated soybean oil, c) about 3 to about 4% of a partial ester of glycerol and one which is solid under normal conditions substantially saturated fatty acid having 14 to 22 carbon atoms and d) about 0.6 to about 2% stearic acid. based on total fat, are dissolved, with components c) and b) at least 80% in the / 5 phase. Considered publications:
U.S. Patents Nos. 2,864,705, 2,864,703,
882 167;
French patent specification No. 1 202 166. 1 sheet of drawings 409 640/64 8. 64 © Bundesdruckerei Berlin