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WO2011080529A1 - Produit huileux indicateur de friture - Google Patents

Produit huileux indicateur de friture Download PDF

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Publication number
WO2011080529A1
WO2011080529A1 PCT/IB2009/007906 IB2009007906W WO2011080529A1 WO 2011080529 A1 WO2011080529 A1 WO 2011080529A1 IB 2009007906 W IB2009007906 W IB 2009007906W WO 2011080529 A1 WO2011080529 A1 WO 2011080529A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
frying
product
oily
natural
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/IB2009/007906
Other languages
English (en)
Spanish (es)
Inventor
Oscar Eduardo Guzman Acevedo
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.)
Aceites y Grasas Vegetales SA
Original Assignee
Aceites y Grasas Vegetales SA
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 Aceites y Grasas Vegetales SA filed Critical Aceites y Grasas Vegetales SA
Priority to PCT/IB2009/007906 priority Critical patent/WO2011080529A1/fr
Publication of WO2011080529A1 publication Critical patent/WO2011080529A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0007—Organic substances
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K11/00—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00
    • G01K11/12—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00 using changes in colour, translucency or reflectance
    • G01K11/16—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00 using changes in colour, translucency or reflectance of organic materials
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K2207/00—Application of thermometers in household appliances
    • G01K2207/02—Application of thermometers in household appliances for measuring food temperature

Definitions

  • the present invention relates to an oily natural frying indicator agent for edible oils or fats used for food frying, which has the ability and property to modify the initial color of the product when an ideal or suitable temperature is reached.
  • Said modification produces an effect of reduction of the intensity and characteristic tone of the initial product, indicating the moment in which the food must be added to be subjected to the frying process.
  • the process of frying and food preparation involves the introduction of a food in an oil or hot fat at an optimum temperature between 150-200 ° C. During this process the oil serves as a means of heat transfer to the fried product. In the process in question, the medium is always subjected to temperatures above its melting point, which is why they are usually called frying oils.
  • the process of frying or food preparation consists in introducing the food into a fatty medium subjected to high temperatures that can be of two types, namely: superficial frying and deep frying; Frying pans are generally used in surface frying, where the level of oil used does not fully cover the food, therefore, the food is fried on the surface that is in contact with the oil and is cooked on the surface that It has no contact with the oil. On the contrary, in deep frying the food is totally submerged in the oil, so the food is fried on its entire surface.
  • the high temperatures that are reached when frying with this technique achieve a faster and more uniform penetration of heat into the food being cooked.
  • the difficulty in determining the ideal time to introduce the food in the hot oil and start the frying process is known, either by physical or chemical changes of the product or by organoleptic changes thereof; because it is not known when you have the optimum temperature (150 - 200 ° C) to introduce food into the hot oil.
  • An indicator would facilitate the frying process and allow the consumer to control the heating time to the ideal temperature.
  • the fried product has a distinctive structure. Its outer part is a surface that contributes to the initial visual impact due to its roasting, presenting a color between golden and brown, resulting from the reactions of proteins and sugars by the action of heat, non-enzymatic browning (Maillard reaction) and of sugars when suffering caramelization, resulting in a product with a pleasant appearance.
  • the degree of darkening of the fried food depends more on the time and the indicated frying temperature, in combination with the chemical composition of the product. The processes that occur also produce the desired flavors and give rise to a crisp surface layer as a result of dehydration of the food during frying.
  • the optimum heat for this process reduces the moisture content of this layer by up to 3% or less and the moisture released is the cause of the steam generated during the process.
  • the physical and chemical changes that occur during the frying process in both the food and the oil will be determined by the Frying process conditions such as: Optimum temperature, Oil heating time and degree and speed of oil renewal over the course of the process (discarding of the oil) among others. Such changes generally lead to the deterioration of the oil due to the occurrence of hydrolysis, oxidation and polymerization processes related to the aforementioned variables.
  • U.S. Patent No. 6,120,821 describes the composition of certain foods that have the ability to change color when heated to a temperature above 160 ° C, which comprises a substrate and an edible particle color system, essentially coated of glycerides selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof, and titanium dioxide. In a preferred form, the layer also contains carboxymethyl cellulose.
  • This reference focuses on the color change in food due to its composition.
  • the present invention unlike this, lies in the color change as a frying indicator within the Oily product (Oils and / or Fats) when the ideal temperature for frying is reached; but not in food as mentioned in US 6,120,821.
  • US publication number 5,079,016 describes how the stabilized color of achiote, tomato, carrot, marigold or synthetic carotenoid compositions, on the surface of certain active agents, especially in Compositions may have a greater resistance to the discoloration of foods exposed to oxidative stress.
  • a method of stabilization with carotenoids against oxidative discoloration in foodstuffs is thus indicated.
  • the use of natural antioxidants, tea extracts or tocopherol for stabilization in the composition of carotenoids in foods.
  • the present invention lies in the color change as a frying indicator within the Oily product (Oils and / or Fats) when the ideal temperature for frying is reached; but not in stabilization methods in carotenoids such as Bixin as mentioned in US Patent 5,079,016.
  • reference US 4,50,499 describes the stabilization of carotenoids containing edible oils at elevated temperatures, which is achieved by stabilizing the amounts of Lauryl thiodipropionate, dilauryl thiodipropionate, a tocopherol, and mixtures thereof.
  • the stabilized color of edible oils is maintained in a large percentage, after deep heating at the frying temperatures, compared to the color of the edible oil.
  • the present invention unlike this, lies in the color change as a frying indicator within the Oily product (Oils and / or Fats) when the ideal temperature for frying is reached;
  • US Patent 4,504,499 works on the stabilization of the color in the oil by means of the stabilization of the carotenoids of the same.
  • the inventors of the present invention found that the mixture of Annato-Turmeric Dyes composed of the active ingredient Bixina and Curcumin, when added to pure edible oils or fats, generates the property of changes in hue and color, when said oils or fats are used for deep or deep food frying, when subjected to temperatures between 150 ° C - 200 ° C.
  • the change in color turns out to be beneficial because the sooner that a darkening occurs, a very noticeable clearance (to the naked eye) of the oil.
  • the oily natural agent object of the present invention does not modify the organoleptic and appearance characteristics of the oil or grease, such as: smell, taste, color, transparency and stability at low temperatures and does not generate negative effects on them.
  • the present invention is related to an oily natural product for edible oils or fats used for food frying, which has the property of modifying the initial shades of the surface color in the product, such that when subjected to temperatures above at 150 ° C, it turns at clearer intensities than the traditional ones by oxidation of the active ingredient.
  • Said natural oily coloring agent does not modify the organoleptic and appearance characteristics of the oil or grease, such as: smell, taste, color, transparency and stability at low temperatures and does not generate negative effects such as the appearance of foam during frying or the presence of Undesirable particles during the process.
  • Figure 1 It is a graph that shows the intensity of the color vs. the number of frying in terms of red color. The reduction of the intensity and hue of the initial Red color of the oily natural product of the invention is observed at 25 ° C with respect to the oily natural product of the invention at 180 ° C expressed in Table No.1 made with a base of Oil of Soy.
  • Figure 2 It is a graph that shows the intensity of the color vs. the number of frying in terms of yellow color. The reduction of the intensity and hue of the initial Yellow color of the oily natural product of the invention is observed at 25 ° C with respect to the oily natural product of the invention at 180 ° C expressed in Table No.1 made with a base of Oil of Soy.
  • Figure 3 It is a graph that shows the intensity of the color vs. the number of frying in terms of red color during frying. The reduction of intensity and hue is observed of the initial Red color of the oily natural product of the invention at 25 ° C with respect to the oily natural product of the invention at 180 ° C expressed in Table No.3 made with a Sunflower Oil base.
  • Figure 4 It is a graph that shows the intensity of the color vs. the number of frying in terms of yellow color during frying. The reduction of the intensity and hue of the initial Yellow color of the oily natural product of the invention is observed at 25 ° C with respect to the oily natural product of the invention at 180 ° C expressed in Table No.3 made with a base of Oil of Sunflower.
  • Figure 5. It shows two photographs with the change produced by a heating comparing a conventional oil with the oily frying indicator product of the invention. The color difference appears in the photo on the right after the product is heated.
  • the oily natural product of the present invention is characterized in that it is constituted by an Oil and Annato or turmeric, or a mixture of annato and turmeric and antioxidants.
  • This oily natural product is constituted in a proportion in percentage in weight that corresponds to 99 - 99.9% of oil, 0.000010 - 0.40% of Annato, Turmeric or the mixture of them and 50 - 400 ppm of antioxidant; especially at 99, 2 - 99.8% of oil and 0.00010 - 0.00250% of Annato, Turmeric or the mixture thereof and 100 - 350 ppm of antioxidant and more especially at 99.5 - 99, 7% Oil and 0.0012 - 0.0020 % of Annato, Turmeric or the mixture thereof and 150 - 300 ppm of antioxidant.
  • the oil of the oily Natural product of the present invention comprises soybean oil, palm oil, palm oil, sunflower oil, cane oil, olive oil, sesame oil, corn oil, grape oil, safflower oil , cotton oil, sesame oil, rapeseed oil, pumpkin oil, walnut oil and almonds and any other type of liquid edible oil or any type of spreadable fat or a mixture of the above.
  • the oily natural agent of the present invention has a mixture of active ingredients that degrade at frying temperatures between 150 ° C - 200 ° C to which the edible oil or fat is subjected, changing the intensity of the color of the product which It is very usable in frying applications because such change occurs at the ideal frying temperature.
  • the oily natural agent has the ability to produce a turn in the hue and intensity of the oil and grease by heating, quickly generating a degradation of the active ingredients thereof, which is significantly reduced.
  • the characteristic color which goes against normal oils by not darkening during the traditional frying process of oils and fats, when subjected to high temperatures.
  • the natural oily agent for edible fats and oils of the present invention comprises a mixture of the active ingredients of the natural dyes Annato (Bixina) and Turmeric (Curcumin). These coloring substances were known in the food industry because they were used to color various products made as dairy drinks, juices, powdered foods, desserts and others. However, its use has always been linked to a theme of appearance in which permanent colors were achieved in these food products. However, it has now been surprisingly noted that such dyes can be used with oils achieving the opposite effect, that is to say the discoloration of a food product at a specific temperature.
  • Bixina is a natural dye extracted from Achiote that comes from a shrub called Bixa orellana.
  • Annato is the denomination given to the crude extract, while Bixin is the part of the dye that is considered liposoluble and that we are adding within the manufacturing process of the oily natural product in question, which has a dye capacity.
  • Annatto seeds are processed to obtain dyes that offer shades ranging from pale yellow to brick orange widely used in the food industry today to improve the color and appearance of products such as processed cheeses, fried foods, dairy products, cereals, margarine, etc.
  • the dye code is E 160.
  • Curcumin like Annato, is a natural dye from turmeric, obtained from the plant of the same name grown mainly in India and used for various food applications to obtain dyes that offer tones that They range from pale yellow to intense yellow, like Annato widely used in the food industry today to improve the color and appearance of products such as processed cheeses, fried foods, dairy products, cereals, margarine, etc.
  • the active substance in turmeric is polyphenol curcumin (responsible for its yellow color), also known as Cl 75300, or natural yellow.
  • the systematic name is (1 E, 6E) - 1, 7-bis (4-hydroxy-3-methoxyphenyl) -1, 6-heptadiene-3,5-dione.
  • the oily product of the present invention has application in frying processes, where said product tells the housewife or the chef or the operators in industrial applications the right time to start the frying process which facilitates handling of the foods that you want to process, thus achieving an optimal frying.
  • the natural oil indicator agent Freido was prepared as follows:
  • soybean oil was placed and gentle agitation was started at a speed of about 70 rpm; then Annato was slowly added (Bixin) and the stirring was increased to 500 rpm. The mixture formed was stirred for 30 minutes and then the stirring was reduced to 100 rpm, until it was stopped. The temperature throughout the process was maintained between 28 and 30 ° C.
  • Example 2 Frying tests with the oil prepared in Example 1 The following test was standardized to evaluate the change in hue and initial color intensity in an Oily product during heating:
  • Table No.2 shows a reduction in the intensity of the Red color of 57% and Yellow of 44% of the oily natural product of the invention at 25 ° C with respect to the oily natural product of the invention at 180 ° C.
  • Figures No.1 and No 2 show the reduction in intensity and hue of the initial color of the oily natural product of the invention at 25 ° C with respect to the oily natural product of the invention at 180 ° C in the colors Red and Yellow expressed in Table No.1.
  • Example 3 Preparation of another frying oil with the natural oil indicator Freid indicator.
  • the oily natural product of the invention was prepared based on Sunflower Oil.
  • Oily the following formulation was used:
  • the natural oil indicator agent of Freido was prepared in the same manner described in the process given in example number 1, where the mixture was made at room temperature (28 ° C) with stirring at 100 rpm for a period of 30 minutes.
  • Example 4 Frying tests with the oil prepared in example 3
  • Table No.4 shows a reduction in the color red of 70% Red and Yellow of 77.5% of the oily natural product based on Sunflower Oil at 25 ° C with respect to the oily natural product based on sunflower at 180 ° C.
  • Figure 5 shows the difference in the behavior in reducing the intensity of the initial color of the sunflower-based oily natural product at 25 ° C used as White with respect to the natural oil-based frying indicator oil-based product.
  • the percentages of Red and Yellow reduction obtained in Examples 2 and 4 may be minor or major. It will be apparent to one skilled in the art that various substitutions and modifications may be made to the invention described herein, without departing from the scope and spirit of the invention.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Physics & Mathematics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente invention concerne un produit naturel huileux pour huiles ou graisses comestibles utilisées pour la friture d'aliments, lequel présente la propriété de modifier les tonalités initiales de la couleur superficielle du produit, de telle sorte que lorsqu'il est soumis à des températures supérieures à 1500°C, il vire vers des intensités plus claires que celles traditionnelles par oxydation de l'ingrédient actif. Ledit agent colorant naturel huileux ne modifie par les caractéristiques organoleptiques et d'aspect de l'huile ou de la graisse, telles que: l'odeur, la saveur, la couleur, la transparence et la stabilité à basses températures et ne génère pas non plus d'effets négatifs tels que l'apparition de mousse lors de la friture ou la présence de particules indésirables au cours du procédé.
PCT/IB2009/007906 2009-12-29 2009-12-29 Produit huileux indicateur de friture Ceased WO2011080529A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IB2009/007906 WO2011080529A1 (fr) 2009-12-29 2009-12-29 Produit huileux indicateur de friture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2009/007906 WO2011080529A1 (fr) 2009-12-29 2009-12-29 Produit huileux indicateur de friture

Publications (1)

Publication Number Publication Date
WO2011080529A1 true WO2011080529A1 (fr) 2011-07-07

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1987006692A1 (fr) * 1986-04-30 1987-11-05 Centre National De La Recherche Scientifique (Cnrs Indicateurs de temperature a base de composes polydiacetyleniques
WO2000025603A2 (fr) * 1998-11-02 2000-05-11 Kalsec, Incorporated Procede permettant de preparer une composition alimentaire changeant de couleur
EP1026221A2 (fr) * 1999-02-05 2000-08-09 Toshiba Tec Kabushiki Kaisha Composition d'indication de température et élément de surveillance de température
WO2002000920A2 (fr) * 2000-06-23 2002-01-03 Segan Industries, Inc. Compositions consommables a variation de couleur intrinseque
WO2003082021A1 (fr) * 2002-03-22 2003-10-09 Oil Process Systems, Inc. Composition antioxydante d'huile de cuisson, son procede de preparation et son utilisation
US20070110879A1 (en) * 2005-11-15 2007-05-17 The Quaker Oats Company Color-changing cereal and method
KR20090037541A (ko) * 2007-10-12 2009-04-16 김정식 열변색 프라이팬

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1987006692A1 (fr) * 1986-04-30 1987-11-05 Centre National De La Recherche Scientifique (Cnrs Indicateurs de temperature a base de composes polydiacetyleniques
WO2000025603A2 (fr) * 1998-11-02 2000-05-11 Kalsec, Incorporated Procede permettant de preparer une composition alimentaire changeant de couleur
EP1026221A2 (fr) * 1999-02-05 2000-08-09 Toshiba Tec Kabushiki Kaisha Composition d'indication de température et élément de surveillance de température
WO2002000920A2 (fr) * 2000-06-23 2002-01-03 Segan Industries, Inc. Compositions consommables a variation de couleur intrinseque
WO2003082021A1 (fr) * 2002-03-22 2003-10-09 Oil Process Systems, Inc. Composition antioxydante d'huile de cuisson, son procede de preparation et son utilisation
US20070110879A1 (en) * 2005-11-15 2007-05-17 The Quaker Oats Company Color-changing cereal and method
KR20090037541A (ko) * 2007-10-12 2009-04-16 김정식 열변색 프라이팬

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
"Gluten-dairy-free.co.uk", 10 June 2007 (2007-06-10), Retrieved from the Internet <URL:http://www.gluten-dairy-free.co.uk/Food%20Colouring.htm> [retrieved on 20100607] *
D.D. WILLIAMSON COLORS, LLC: "Natural Color Products", EXPANDING PRODUCT LINE, July 2007 (2007-07-01), Retrieved from the Internet <URL:http://www.naturalcolors.com/EditorUpload/File/product%20sheet%20july.pdf> [retrieved on 20100607] *
DATABASE WPI Derwent World Patents Index; AN 2009-J62006 *

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