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WO2000078165A1 - Sels metalliques d'acides gras utilises en tant que barriere contre l'humidite dans des aliments enrobes de pate a frire et panes - Google Patents

Sels metalliques d'acides gras utilises en tant que barriere contre l'humidite dans des aliments enrobes de pate a frire et panes Download PDF

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Publication number
WO2000078165A1
WO2000078165A1 PCT/IB2000/000821 IB0000821W WO0078165A1 WO 2000078165 A1 WO2000078165 A1 WO 2000078165A1 IB 0000821 W IB0000821 W IB 0000821W WO 0078165 A1 WO0078165 A1 WO 0078165A1
Authority
WO
WIPO (PCT)
Prior art keywords
fatty acid
compound
mixture
organic
organic fatty
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2000/000821
Other languages
English (en)
Inventor
Giuseppe Olivieri
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU52403/00A priority Critical patent/AU5240300A/en
Publication of WO2000078165A1 publication Critical patent/WO2000078165A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
    • C07C51/41—Preparation of salts of carboxylic acids
    • C07C51/412—Preparation of salts of carboxylic acids by conversion of the acids, their salts, esters or anhydrides with the same carboxylic acid part
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • the present invention fits in the technical field of the preparation of fried foodstuffs, obtained by cooking said foodstuffs into high temperature oil.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • organic fatty acid can also comprise one or more of saturated fatty acid, monounsaturated fatty acid or polyunsaturated fatty acid of any type.
  • the aforesaid fatty acids can be monocarboxylic, dicarboxylic or polycarboxylic fatty acids.
  • 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.
  • a salifying agent e.g. calcium hydroxide.
  • the fatty acid is reacted with calcium carbonate, or with a mixture of calcium hydroxide and calcium carbonate.
  • 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.
  • the fatty acids 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.
  • 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.
  • 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.
  • the compound according to the present invention is obtained in a very simple way.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention concerne un composé permettant la conservation des propriétés organoleptiques de produits alimentaires panés. Ce composé est conçu pour être placé en couche mince entre un produit alimentaire devant être pané et sa couche de panure correspondante. Ce composé comprend un acide gras organique à usage alimentaire, ou un mélange d'acides gras organiques, salifié avec un agent de salification, de préférence de l'hydroxyde de calcium. On peut ajouter audit composé une quantité adéquate de glycérol, ainsi qu'un solvant organique à usage alimentaire, de préférence de l'alcool éthylique, et/ou une quantité adéquate d'eau. Le composé peut être utilisé à l'état liquide, étant plus ou moins visqueux en fonction de la quantité d'alcool éthylique et/ou d'eau qu'il contient. Il peut également être utilisé sous forme pulvérulente.
PCT/IB2000/000821 1999-06-22 2000-06-21 Sels metalliques d'acides gras utilises en tant que barriere contre l'humidite dans des aliments enrobes de pate a frire et panes Ceased WO2000078165A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU52403/00A AU5240300A (en) 1999-06-22 2000-06-21 Metal salts of fatty acids as moisture barrier in battered and breaded foods

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITBO99A000339 1999-06-22
IT1999BO000339A IT1310401B1 (it) 1999-06-22 1999-06-22 Composto per la conservazione delle proprieta' organolettiche diprodotti panati, procedimento per l'ottenimento di tale composto e

Publications (1)

Publication Number Publication Date
WO2000078165A1 true WO2000078165A1 (fr) 2000-12-28

Family

ID=11344068

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2000/000821 Ceased WO2000078165A1 (fr) 1999-06-22 2000-06-21 Sels metalliques d'acides gras utilises en tant que barriere contre l'humidite dans des aliments enrobes de pate a frire et panes

Country Status (3)

Country Link
AU (1) AU5240300A (fr)
IT (1) IT1310401B1 (fr)
WO (1) WO2000078165A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7235274B2 (en) 2002-10-16 2007-06-26 General Mills Marketing, Inc. Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB756643A (en) * 1953-09-11 1956-09-05 Gen Foods Corp Improvements in or relating to culinary mixes
GB1082494A (en) * 1964-05-15 1967-09-06 Grindstedvaerket As Baking auxiliary
US3464827A (en) * 1966-01-10 1969-09-02 Gen Mills Inc Process of preparing puffed cereal product
US3471304A (en) * 1966-03-07 1969-10-07 Archer Daniels Midland Co Edible coating compositions
GB1594102A (en) * 1977-09-26 1981-07-30 Sankyo Co Ingestible coating compositions
JPS59167535A (ja) * 1983-03-14 1984-09-21 Nippon Kagaku Sangyo Kk 顆粒状脂肪酸金属塩の製法
US4588596A (en) * 1983-10-24 1986-05-13 The Quaker Oats Company Ready-to-eat cereals
EP0183595A1 (fr) * 1984-11-09 1986-06-04 Bongrain S.A. Produit alimentaire nouveau, procédé de fabrication et ligne de fabrication pour sa mise en oeuvre
JPS63264547A (ja) * 1987-04-17 1988-11-01 Asahi Denka Kogyo Kk 金属石鹸の製法
JPH02207740A (ja) * 1989-02-06 1990-08-17 Kao Corp 野菜・果実の鮮度保持剤組成物
US5391787A (en) * 1993-04-23 1995-02-21 Church & Dwight Co., Inc. Process for production of high purity fatty acid salt products
JPH11103831A (ja) * 1997-10-01 1999-04-20 Yoshio Inoue フライ、てんぷら、コロッケ、カレールウ及びこれらの製造法

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB756643A (en) * 1953-09-11 1956-09-05 Gen Foods Corp Improvements in or relating to culinary mixes
GB1082494A (en) * 1964-05-15 1967-09-06 Grindstedvaerket As Baking auxiliary
US3464827A (en) * 1966-01-10 1969-09-02 Gen Mills Inc Process of preparing puffed cereal product
US3471304A (en) * 1966-03-07 1969-10-07 Archer Daniels Midland Co Edible coating compositions
GB1594102A (en) * 1977-09-26 1981-07-30 Sankyo Co Ingestible coating compositions
JPS59167535A (ja) * 1983-03-14 1984-09-21 Nippon Kagaku Sangyo Kk 顆粒状脂肪酸金属塩の製法
US4588596A (en) * 1983-10-24 1986-05-13 The Quaker Oats Company Ready-to-eat cereals
EP0183595A1 (fr) * 1984-11-09 1986-06-04 Bongrain S.A. Produit alimentaire nouveau, procédé de fabrication et ligne de fabrication pour sa mise en oeuvre
JPS63264547A (ja) * 1987-04-17 1988-11-01 Asahi Denka Kogyo Kk 金属石鹸の製法
JPH02207740A (ja) * 1989-02-06 1990-08-17 Kao Corp 野菜・果実の鮮度保持剤組成物
US5391787A (en) * 1993-04-23 1995-02-21 Church & Dwight Co., Inc. Process for production of high purity fatty acid salt products
JPH11103831A (ja) * 1997-10-01 1999-04-20 Yoshio Inoue フライ、てんぷら、コロッケ、カレールウ及びこれらの製造法

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 198444, Derwent World Patents Index; Class A60, AN 1984-272819, XP002152969 *
DATABASE WPI Section Ch Week 198849, Derwent World Patents Index; Class A60, AN 1988-351262, XP002152946 *
DATABASE WPI Section Ch Week 199926, Derwent World Patents Index; Class D13, AN 1999-305814, XP002152945 *
PATENT ABSTRACTS OF JAPAN vol. 014, no. 497 (C - 0774) 30 October 1990 (1990-10-30) *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7235274B2 (en) 2002-10-16 2007-06-26 General Mills Marketing, Inc. Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing

Also Published As

Publication number Publication date
ITBO990339A1 (it) 2000-12-22
IT1310401B1 (it) 2002-02-13
ITBO990339A0 (it) 1999-06-22
AU5240300A (en) 2001-01-09

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