OLIVE OIL-BASED SOLID VEGETABLE FAT PRODUCT

Abstract

The invention provides a solid vegetable fatty product the fundamental ingredient of which is olive oil, preferably extra virgin olive oil (EVOO), with the rest of the ingredients being deodorized cocoa butter, liquid sunflower lecithin, liquid microcrystalline cellulose, and where appropriate, stabilizer consisting of mono- and diglycerides of fatty acids of vegetable origin. Likewise, the invention relates to the use of the product in cooking and in manufacturing pastry and confectionery products as a substitute for butter and margarine.

Claims

1. A solid vegetable fatty product the fundamental ingredient of which is an olive oil, wherein the solid vegetable fatty product comprises the following composition, with the percentages expressed by weight with respect to 100 g of the solid vegetable fatty product: 68-75%—olive oil with a free acidity less than or equal to 2 g/100 g of oleic acid, 18-20%—deodorized cocoa butter, 3-4.7%—liquid sunflower lecithin, E322, 0.3%—liquid microcrystalline cellulose, E460i, and 0-6% stabilizer consisting of mono- and diglycerides of fatty acids of vegetable origin.

2. A solid vegetable fatty product according to claim 1, wherein the olive oil is an extra virgin olive oil, with an acidity less than or equal to 0.8 g/100 g of oleic acid.

3. A solid vegetable fatty product according to claim 1, wherein the solid vegetable fatty product has an application temperature in the range of 4-18° C.

4. A use of the solid vegetable fatty product according to claim 1 in cooking and in manufacturing pastry and confectionery products as a substitute for butter and margarine.

5. A use of the solid vegetable fatty product according to claim 4, wherein the solid vegetable fatty product comprises up to 6% of mono- and diglycerides of fatty acids of vegetable origin as stabilizers.

Description

EXAMPLES

1. Manufacturing Croissants

Ingredients:

[0023] 225 g sugar [0024] 40 g salt [0025] 875 g 400 W flour [0026] 625 g 140 W flour [0027] 1050 g fatty product of the invention [0028] 500 g water [0029] 62.5 g fresh compressed yeast

[0030] The yeast is dissolved in water at 38° C. and mixed with the 400 W flour using a hand mixer, keeping the dough at room temperature for 2 h until it triples in volume (sponge). This dough is kept in a refrigerator at 4° C. until the next day. Next, the rest of the flour, salt, sugar, 175 g of the product of the invention, and the sponge are kneaded, adding water little by little to obtain a firm dough. Kneading will be performed for about 10 minutes, and the final temperature of the dough must be between 23 and 25° C. until obtaining a sufficiently elastic dough. Next, dough pieces of 1500 g are weighed and left to rest for about 30 minutes covered with a plastic film. They are then stretched and cooled in a freezer until they reach 4° C.

[0031] The dough pieces are filled with the rest of the product of the invention, for which ester is previously softened at room temperature and envelops the dough, taking precaution to not pull the filling too much in order to prevent fat from coming out during stretching. After allowing the dough to rest for 15 minutes in the freezer and folding it once, it is again allowed to rest for one hour in the freezer and turned such that it is stretched in the direction opposite the earlier direction, the dough is again stretched and folded thrice, being left to rest again for one hour in the freezer, stretched, and cut. The filled dough pieces are cooled slightly before forming the pieces and fermentation takes place at 28° C. with a hydrometry of 55%. The mixture is colored with the help of a spray device for glazing baked goods before and after fermentation. Lastly, baking is carried out in a ventilated oven at 180° C. for 15 minutes.

[0032] The result is a very light and crispy croissant with the fat enveloping the mouth in a very smooth and pleasant manner and emanating a clean and fruity flavor of EVOO at the end, which takes a longer time to fade away. Since it has a lower melting point, the behavior of the croissant is much more predictable with the passage of time, such that the croissant behaves as if it were freshly baked several hours after baking.

2. Manufacturing Puff Pastries

Ingredients:

[0033] 1000 g 280 W flour [0034] 500 g water [0035] 950 g of the fatty product of the invention [0036] 20 g salt [0037] 15 g vinegar

[0038] The flour, salt, vinegar, 150 g of the fatty product of the invention, and water are kneaded for a time period of less than 10 minutes, where the dough must be half kneaded in order to finish refining it in the laminator. This dough is kept in the refrigerator for at least 2 hours wrapped in a plastic film to prevent it from drying. After this time, the dough is stretched and the rest of the product of the invention is placed in the center, being wrapped with the dough such that it is not overly pulled in order to prevent fat from coming out during stretching, it is punched, and slightly stretched, and left to cool for 15 minutes in a freezer. Lamination is then started, and three double folds are made, cooling the dough piece for 1 hour in a freezer wrapped with a plastic film between folds. Before baking the piece of puff pastry, it is important to allow it to rest for at least 4 hours.

[0039] Baking results in a very light and crispy puff pastry with the fat enveloping the mouth in a very smooth and pleasant manner and emanating a clean and fruity flavor of olive oil at the end, which takes a longer time to fade away. In the puff pastry, there is a greater sensation of the olive oil as it has a higher percentage of fat.