WO2000078165A1

WO2000078165A1 - Metal salts of fatty acids as moisture barrier in battered and breaded foods

Info

Publication number: WO2000078165A1
Application number: PCT/IB2000/000821
Authority: WO
Inventors: Giuseppe Olivieri
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-06-22
Filing date: 2000-06-21
Publication date: 2000-12-28
Anticipated expiration: 2001-12-22
Also published as: ITBO990339A1; IT1310401B1; ITBO990339A0; AU5240300A

Abstract

The compound for preserving the organoleptic properties of crumbed foodstuffs according to the present invention is fit to be interposed, as a thin layer, between a foodstuff to be crumbed and its corresponding crumbing layer. The compound comprises an organic fatty acid for alimentary use, or a mixture thereof, salified with a salifying agent, preferably calcium hydroxide. A suitable amount of glycerol can be added to said compound, as well as an organic solvent for alimentary use, preferably ethylic alcohol, and/or a suitable amount of water. The compound can be used in a fluid state, being more or less viscous depending on the amount of ethylic alcohol and/or water contained therein, or it can be also used in a powdery form.

Description

METAL SALTS OF FATTY ACIDS AS MOISTURE BARRIER IN BATTERED AND BREADED FOODS

Field of the invention The present invention fits in the technical field of the preparation of fried foodstuffs, obtained by cooking said foodstuffs into high temperature oil.

More particularly, the present invention relates to a compound fit to preserve the organoleptic properties, as well as the taste and appearance characteristics, of the crumbed foodstuffs, both those which are crumbed and 0 then immediately fried, and those which are crumbed and then packaged or conserved in order to be fried subsequently.

Description of the background art It is known that some kinds of foodstuffs, like meat, fish, vegetables and even some kind of fruits, are usually cooked in high temperature oil, after 5 being submitted to a pre-cooking treatment called "crumbing". In the simplest form of said treatment, pieces of foodstuff, usually thin slices thereof, are plunged into a batter made with eggs, flour, salt, and, optionally, some more ingredients. Said pieces are then rolled into grated bread. The product so- obtained is subsequently fried in high temperature oil. The above treatment 0 gives the product some particularly appreciated gastronomic characteristics. Said product can either be fried immediately after being crumbed, or it can be conserved and fried subsequently, even days or weeks later. This latter preferably happens in the case of industrial foodstuffs, or for those products prepared to be supplied to restaurants or large communities. In this case the 5 foodstuffs are preferably packaged in any known way.

A foodstuff which has been correctly crumbed and fried shows a homogeneous cooking. Its external layer, consisting of batter and grated bread, has also a nice golden brown, crunchy and dry appearance. Its taste is moreover particularly enjoyable. 0 A very usual drawback arising with crumbed foodstuffs is that the batter and grated bread can soak up water, and they tend to get soaked by absorbing the foodstuff humidity. This worsen the foodstuff's organoleptic properties, gives it a unappealing appearance and makes it distasteful. Moreover, the crumbing layer tends to separate from the foodstuff surface. The aforesaid drawback is very common in those foodstuffs that, after being submitted to a crumbing process, are not immediately fried, but they are conserved or packaged in order to be fried subsequently.

The subsequent frying gives a foodstuff with a softish and wettish crumbing, and the foodstuff itself shows a non homogeneous cooking, as it is over-cooked in the areas where the crumbing is absent. Also, even foodstuffs fried immediately after being crumbed, and then packaged to be used subsequently, loose their crunchy aspect when they are warmed before to be eaten.

Brief description of the invention It is an object of the present invention to propose a compound fit to preserve for several days or weeks the optimal organolectic and appearance properties of a crumbed foodstuff, avoiding the crumbing to soak up the humidity coming from inside the crumbed foodstuff itself.

A further object is to provide a method for obtaining said compound. A further object is to propose a correct way for using said compound in a foodstuff crumbing process. Said objects are completely attained, according to the Claims contents, by a compound for preserving the organoleptic properties of crumbed foodstuffs, fit to be interposed as a thin layer between the external surface of a product to be crumbed and its corresponding crumbing layer, said compound comprising at least one organic fatty acid and at least one salifying agent, fit to react with said organic fatty acid and to supply metallic ions to this latter, said salifying agent preferably comprising calcium hydroxide or calcium carbonate, in order to obtain the salification of the aforesaid organic fatty acid. Detailed description of the invention The characteristic features of the invention are described in the following, with reference to a preferred but not exclusive embodiment of a compound for preserving the organoleptic characteristics of a crumbed product, and to a preferred but not exclusive method for obtaining said compound. This latter compound is fit to be applied as a thin layer to the external surface of the product to be crumbed, before the crumbing layer is applied.

In its basic formulation the above compound comprises an organic fatty acid (e.g. oleic acid), or a mixture thereof (e.g. a mixture of oleic acid and palmitic acid), which have been totally or partially salified by means of a salifying agent. These organic fatty acid can also comprise one or more of saturated fatty acid, monounsaturated fatty acid or polyunsaturated fatty acid of any type. Moreover, the aforesaid fatty acids can be monocarboxylic, dicarboxylic or polycarboxylic fatty acids. Furthermore, said fatty acids can belong both to the trans- group or to the cis- group.

The above organic fatty acid, c mixture thereof, is preferably salified by bringing calcium ions, by reacting the fatty acid with a salifying agent, e.g. calcium hydroxide. Alternately, the fatty acid is reacted with calcium carbonate, or with a mixture of calcium hydroxide and calcium carbonate.

However, a salificating reaction can be also made with metallic ions other than calcium, e.g. sodium or the like, or mixtures thereof.

The compound according to the invention is used, depending on which production method has been used or on the crumbing procedures, in a powdery state, or in a fluid state.

Alternatively, according to a different embodiment of the above compound, instead of reacting the fatty acids with a salifying agent, they are mixed with starch of any type. The starch binds the fatty acids and allows them to be used according to the present invention. According to a further embodiment, the compound is mixed to an excipient, as glycerol for example, which only modifies the compound's taste.

The amount of glycerol is usually comprised between 1 % and 200% by weight of the aforesaid mixture of organic fatty acids. Glycerol makes an emulsion with this latter mixture. Fatty acids can be mixed with an organic solvent suitable for alimentary use. This latter reacts with the fatty acids and operates a vulcanisation of the salified fatty acids, therefore hardening the same fatty acids. In fact, the organic solvent reacts in a known way with the unsaturated fatty acids double bonds and causes their saturation. Said organic solvent is preferably ethylic alcohol.

In its basic composition, the compound according to the present invention is obtained in a very simple way.

The organic fatty acid, or mixture thereof, which is to be treated, if it is in a solid state (because of the specific fatty acid properties at the environment temperature and pressure conditions), is heated under agitation until the fatty acid, or mixture thereof, completely melts. Subsequently, an amount of salifying agent is added to the liquid fatty acid, or mixture thereof, preferably calcium hydroxide. The weight of this latter is not less than its stoichiometric ratio, in order to suitably achieve a complete salification of the fatty acids.

The above mixture is held under agitation until substantially all the fatty acids have reacted with the calcium hydroxide. During said reaction, a certain amount of water is generated as a reaction product. A liquid compound is then obtained, which can be used for the purposes of the present invention, as it is or further diluted with water.

Alternatively, the reaction water can be removed from the compound, e.g. by heating the same, until a powdery salt is obtained, which can be used for the purposes of the present invention.

The aforesaid method can be further completed as follows. A predefined amount of organic fatty acid, or mixture thereof, is melt as described above. A mixture comprising an amount of salifying agent, preferably calcium hydroxide, not less than its stoichiometric ratio, an amount of glycerol comprised within 1 % and 200% by weight of the organic fatty acids, and preferably comprised within 3% and 10%, and water, is obtained in a separate container.

This latter mixture is then added to the aforesaid organic fatty acid, or mixture thereof. The mixture so obtained is then heated under agitation up to the water boiling temperature, until the water completely evaporates. The same mixture is kept at that temperature until the fatty acid is completely salified, and the glycerol has been completely emulsified.

An organic solvent, preferably ethylic alcohol, is then added to the mixture, which reacts with the fatty acids and causes them to vulcanise. Since the boiling temperature of ethylic alcohol is around 70° C, the mixture is previously cooled to a temperature below this value. Said reaction causes the vulcanised fatty acids precipitate at the bottom of the reaction container, and assumes a solid or semi-solid state, depending on the fatty acids which have been used.

At this point, that portion of ethylic alcohol which hasn't reacted with the fatty acids, containing some impurities coming from the reaction, is removed from the container, and some new ethylic alcohol is added to the compound, in order to melt it. Water is then added to the compound, and the same is emulsified in said water by means of an emulsifier.

Two examples for carrying out the method, for obtaining the compound according to the present invention and for using the same, are described in the following.

Example 1.

A mixture of 12 Kg of fatty acids, comprising 90% (10.8 Kg) of oleic acid (unsaturated fatty acid having a single double-bond, monocarboxylic) and 10% (1.2 Kg) of palmitic acid (saturated fatty acid, monocarboxylic) is put in a reaction container, and then heated until the solid fatty acids which are present therein melt completely.

An amount of 2 Kg of calcium hydroxide is then added to said mixture. The calcium hydroxide reacts with the fatty acids and causes their salification. The mixture is kept under agitation until the salification is complete.

A fluid compound is obtained, which can be directly applied to a product to be crumbed, as a thin layer, before the crumbing batter is applied.

Example 2. A mixture of organic fatty acids, comprising 10.8 Kg (90%) of oleic acid and 1.2 Kg (10%) of palmitic acid is put in a reaction container.

Another mixture is also obtained by agitation in a different container, comprising 2 Kg of calcium carbonate, 1.2 Kg of glycerol and 12 Kg of water. This latter mixture is then added, in the reaction container, to the mixture of organic fatty acids, and it is kept under agitation.

The mixture so obtained is heated up to the water boiling temperature, until the water present therein is completely evaporated. The mixture is then kept under agitation at this high temperature until the salification of fatty acids is complete, and until the glycerol has completely emulsified.

The mixture is then cooled at a temperature just below 70°C, and 24 Kg of ethylic alcohol are added to the same, so starting a reaction wherein said ethylic alcohol operates a vulcanisation of the fatty acids. At the completion of said reaction, a solid compound lays on the bottom of the reaction container. The portion of ethylic alcohol which hasn't reacted is then removed from the container.

The compound so obtained is then melt with an amount of 12 Kg of ethylic alcohol, and a suitable amount of water is added thereto. The compound is then emulsified by means of an emulsifier device. The resulting compound viscosity depends on the amount of ethylic alcohol and water which have been added during the above phase. Said compound is now substantially water resistant, and can be used for the purposes of the present invention. This compound is of very simple use. A thin layer of the compound is applied to the product to be crumbed (e.g. a cutlet). The compound then creates a film which is substantially water resistant, and prevents the product humidity to leave the same product. This latter can be optionally immersed into ethylic alcohol, which reacts with the compound film, making it harder and resistant.

Optionally, the product can be heated, up to a temperature preferably comprised between 60°C and 95°C, in order to speed up the film hardening.

A crumbing layer is then applied to the product, according to known techniques. The same can be subsequently fried or packaged for a later use. The last application of ethylic alcohol to the compound film is optional, and can be omitted without exiting the scope of the present invention. In fact, this operation is exclusively performed in order to obtain a better consistence of the compound film according to the present invention.

The compound obtained and applied according to the above described modes advantageously allows the product to be isolated from its corresponding crumbing layer, thus preventing the humidity contained in the product itself to be transferred into the crumbing layer, and to modify its aspect and its organoleptic characteristics.

Another advantage is that the so obtained crumbed foodstuff keeps its aspect and organoleptic characteristics substantially unchanged, even if it is fried a long time later the crumbing operation. It will be understood that variations or modifications deriving from the use, however included in the following claims, may be effected without departing from the spirit and the scope of the novel concepts of the present invention,

Claims

1. Compound for preserving the organoleptic properties of crumbed foodstuffs, either packaged or not packaged, fit to be interposed as s thin layer between a product to be crumbed and a corresponding crumbing layer, said compound being characterised in that it comprises at least one organic fatty acid for alimentary use, at least partially salified by a salifying agent, said salifying agent being fit to react with said organic fatty acid in order to salify said organic fatty acid by providing metallic ions thereto.

2. Compound according to claim 1 , characterised in that it moreover comprises, in a mixture with said salified organic fatty acid: an amount of glycerol comprised between 1 % and 200% by weight of said organic fatty acid, emulsified with this latter; an amount of at least one organic solvent for alimentary use equal or greater than its stoichiometric ratio of reaction with said salified organic fatty acid, fit to react with this latter for hardening said compound.

3. Compound according to Claim 1 , characterised in that it is emulsified in water.

4. Compound according to claim 1 , characterised in that said organic fatty acid is a monocarboxylic fatty acid.

5. Compound according to claim 1 , characterised in that said organic fatty acid is a dicarboxylic fatty acid.

6. Compound according to claim 1 , characterised in that said organic fatty acid is a polycarboxylic fatty acid.

7. Compound according to claim 1 , characterised in that said organic fatty acid is a mixture containing two or more of monocarboxylic fatty acid, dicarboxylic fatty acid, polycarboxylic fatty acid.

8. Compound according to claim 1 , characterised in that said organic fatty acid is a saturated fatty acid, an mono-unsaturated fatty acid or a poly- unsaturated fatty acid.

9. Compound according to claim 1 , characterised in that said organic fatty acid belongs to the -cis group or to the -trans group.

10. Compound according to claim 1 , characterised in that said organic fatty acid comprises one or more of the following: oleic acid, palmitic acid.

11. Compound according to claim 1 , characterised in that said salifying agent comprises a hydroxide of said metallic ions.

12. Compound according to claim 1 , characterised in that said salifying agent comprises a carbonate of said metallic ions.

13. Compound according to claim 11 , characterised in that said salifying agent comprises calcium hydroxide.

14. Compound according to claim 12, characterised in that said salifying agent comprises calcium carbonate.

15. Compound according to claim 2, characterised in that said organic solvent for alimentary use comprises ethylic alcohol.

16. Method for producing a compound fit to preserve the organoleptic properties of crumbed foodstuffs, characterised in that it comprises the following operating phases: heating of an organic fatty acid, or mixture thereof, up to a temperature equal or greater to the melting temperature of said organic fatty acids; mixing under agitation said organic fatty acid, or mixture thereof, with an amount of a salifying agent which is equal or greater than the stoichiometric ratio between said salifying agent and fatty acid, or mixture thereof, until at least a partial salification of said fatty acid, or mixture thereof, is obtained.

17. Method according to claim 16, characterised in that it moreover comprises a subsequent operating phase consisting in the removal of the water generated by said salification, thus obtaining a powdery compound.

18. Method according to claim 16, characterised in that, before to be mixed to said fatty acid, or mixture thereof, said salifying agent is mixed to an amount of glycerol comprised between 1 % and 200% by weight of said fatty acid, or mixture thereof.

19. Method according to claim 18, characterised in that it moreover comprises the following operating phases: mixing said organic fatty acid, or mixture thereof with said mixture of a salifying agent and glycerol and with water; heating the so obtained mixture under agitation, up to the water boiling temperature, until water completely evaporates; adding ethylic alcohol, until this latter reacts with said salified fatty acid, or mixture thereof, for obtaining a solid compound by vulcanisation of said salified fatty acid or mixture thereof; removing the remaining ethylic alcohol and other liquid residual products; adding an amount of ethylic alcohol, sufficient to lead said solid compound to a fluid state; adding a predefined amount of water, and emulsifying the so obtained compound.

20. Method for crumbing a foodstuff, characterised in that it comprises the following operations: applying to said foodstuff to be crumbed at least a thin layer of a compound comprising an organic fatty acid, or mixture thereof, at least partially salified; subsequently applying to said foodstuff to be crumbed a layer of crumbing batter.

21. Method according to claim 20, characterised in that said compound is in a fluid state.

22. Method according to claim 20, characterised in that said compound is in a powdery state.

23. Method according to claim 20, characterised in that said compound moreover comprises glycerol, emulsified in said salified fatty acid, or mixture thereof.

24. Method according to claim 20, characterised in that said compound moreover comprises a predefined amount of starch for alimentary use.

25. Method according to claim 20, characterised in that, before said layer of crumbing batter is applied to said foodstuff, the same is heated for provide a better hardening of said thin layer of compound.

26. Method according to claim 20, characterised in that, before said layer of crumbing batter is applied to said foodstuff, said product is immersed into an organic solvent for alimentary use.

27. Method according to claim 26, characterised in that said organic solvent is ethylic alcohol.

28. Use of a compound comprising an organic fatty acid for alimentary use, completely or partially salified, interposed as a thin layer between a foodstuff to being crumbed and a corresponding crumbing layer, in order to isolate said crumbing layer from the humidity coming from said foodstuff.