ES2927790A1 - Procedure for obtaining a spreadable cream of extra virgin olive oil enriched in phytosterols and product obtained (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Procedure for obtaining a spreadable cream of extra virgin olive oil enriched in phytosterols and product obtained. The invention consists of a procedure for obtaining an extra virgin olive oil spreadable cream, replacing the classic margarines and butters, the intake of which allows the LDL cholesterol level to be significantly reduced. To do this, the process consists of preparing a mixture by heating the EVOO and adding the phytosterol extract together with the thickener, aromas and/or sweeteners. The mixture is stirred for a certain time at very low revolutions until it becomes homogeneous, packing it hot and letting it cool to room temperature, thus obtaining a product of different consistency and viscosity, easy to spread on toast, sandwiches, as an appetizer, accompanied by cheeses, meats, etc. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Procedure for obtaining a spreadable cream of extra virgin olive oil enriched in phytosterols and the product obtained

TECHNIQUE SECTOR

The present invention refers to a procedure from which it is possible to obtain an extra virgin olive oil spread enriched in phytosterols (and/or other bioactive compounds typical of EVOO).

The object of the invention is to provide a food that reduces cholesterol, in the form of an ideal spreadable cream, providing a healthy product that is compatible with a balanced diet.

It is therefore the object of the invention to obtain an EVOO cream that can replace margarines, butters and similar spreads, as well as another type of product with a lighter and smoother texture, which could be sweetened with a healthy sweetener such as stevia to give rise to an EVOO jam.

BACKGROUND OF THE INVENTION

Olive oil is one of the most appreciated edible fats worldwide, both for its culinary appeal and for its nutritional value. Despite having the same caloric content as other edible oils, it is considered a "healthy fat" due to its high proportion of monounsaturated fatty acids (between 65-82% oleic acid) and because it contains moderate amounts of polyunsaturated fatty acids ( linoleic and linolenic acids) In addition, it has a wide range of minor components (around 2% by weight of oil), many of which have demonstrated healthy properties, and which are responsible for its organoleptic characteristics and stability against oxidation. Therefore, its fatty acid profile together with the bioactive compounds it contains make olive oil an extraordinary functional food, which is also a basic food in the Mediterranean diet and its main source of lipids.

Among the minority components of olive oil, it is worth highlighting polyphenols, tocopherols (vitamin E), pentacyclic triterpenes, carotenoids and phytosterols, among others. Only virgin olive oils keep this fraction intact, since most of them are drastically removed during refining processes, as is the case with seed oils.

Specifically, phytosterols are plant sterols that are found naturally in small amounts in many foods such as fruits, vegetables, vegetable oils, nuts, and grains. These compounds have a structure similar to cholesterol but the human organism cannot absorb them. In this way, they act in the intestine by reducing the absorption of cholesterol, thus avoiding its passage into the bloodstream. Research has shown that consuming about 2 grams of phytosterols per day can reduce low-density lipoproteins (LDL, or "bad" cholesterol) by 10-15%. Additionally, phytosterols do not appear to affect high-density lipoprotein levels ( HDL or "good" cholesterol). For this reason, the International Dietary Guidelines on Cholesterol Control recommend that consuming about 2 grams per day of plant sterols with a healthy diet may be an effective method of helping to lower elevated cholesterol levels and practically reducing the risk of disease. coronary.

Although there are margarines and butters on the market that contain a mixture of vegetable oils rich in Omega 3 with vegetable sterols that reduce cholesterol, these types of products are emulsions that use other types of vegetable oils other than extra virgin olive oil. in its composition and recommend that they provide 1.5g of phytosterols for two 10g servings. In any case, the applicant is not aware of the existence of spreadable creams obtained from extra virgin olive oil.

EXPLANATION OF THE INVENTION

The procedure for obtaining a virgin olive oil spreadable cream that is recommended fills the previously described technical gap, providing a product that provides a greater amount of phytosterols per serving (2g per 15g serving), which would allow obtaining a reduction of up to 14% of LDL cholesterol. It is a food made up of a high percentage of EVOO (78-89%) in the form of an ideal spreadable cream. The creams obtained by means of the process of the invention are characterized by Possessing a high composition of monounsaturated fatty acids, among which is oleic acid, while presenting 0% trans fats, contributing to maintaining a healthy diet.

The product can have different consistencies and flavors, giving rise to a food with adequate resistance to runoff, perfect consistency and very manageable. In this way, a spreadable cream with a creamy texture can be obtained that can replace margarine or butter, and another type of product with a lighter and softer texture, which is more similar to jam, which could also be sweetened with a healthy sweetener. like stevia.

For this, and more specifically, the procedure of the invention establishes the following operational phases:

a) Reception of raw materials and auxiliary material, specifically EVOO, thickener (mono and diglycerides of fatty acids), extract enriched in phytosterols up to 70% by weight), aromas and/or sweeteners.

b) The mixture of ingredients is prepared by first heating the EVOO to 65-75°C and once the reference temperature is reached, the rest of the ingredients are added in a preferential order.

c) The mixture is stirred at low revolutions for a minimum of 15 minutes until the complete homogenization of all the components is achieved.

d) The product is packaged directly in its final container since when it cools its texture changes and it cannot be handled properly.

e) Once packaged, the product is allowed to cool to room temperature.

As previously mentioned, the process of the invention makes it possible to obtain two slightly different types of products depending on the percentage of thickener added, which gives the final product a different consistency.

Thus, in a first embodiment variant, a percentage of EVOO between 78-85% by weight of the total components is used, with the thickener participating between 6-10%, the phytosterol extract between 10-15%. and aromas, if applicable, between 0-1.5%. From these components a uniform semi-solid cream of color from olive green to golden yellow is obtained, whose flavor, aroma and color depend on the date of collection and the variety of olive used to make the starting EVOO and the added aromas (if applicable), with resistance to runoff and with a consistency reminiscent of butter or margarine.

In a second embodiment variant, the EVOO percentage is between 82-89% by weight of the total components, with the thickener participating between 3-6%, the phytosterol extract between 10-15% and, optionally, the aromas between 0-1.5% and the sweetener between 0-0.40%. From these components a product with a lighter body is obtained, from green to golden yellow in color, whose color, flavor and aroma depend on the date of collection and the variety of olive used to make the starting EVOO and the aromas/ added sweeteners (if applicable), and whose texture and appearance are reminiscent of jam.

Both types of product are ready to use and do not require additional culinary processing, presenting a manageable consistency and a creamy texture ideal for spreading on toast, sandwiches, as an appetizer, or accompanying cheeses, pâtés, meats, etc.

It should be noted that the product obtained does not contain allergens, has not been irradiated, nor does it contain genetically modified organisms.

The approximate nutritional value of the spreadable cream would be:

PREFERRED EMBODIMENT OF THE INVENTION

EXAMPLE 1: EVOO-based spreadable cream enriched with phytosterols.

Ingredients: EVOO (80.67%), thickener (mono and diglycerides of fatty acids) (6%), phytosterol extract (13.33%).

Elaboration process: The raw materials and the auxiliary material are received. The mixture is prepared by heating the EVOO to 70°C and then adding the thickener and phytosterol extract. Subsequently, the mixture is stirred for a minimum of 15 minutes and is packed hot. It is then allowed to cool to room temperature. Subsequently, it is labeled, packed and palletized. Finally, it is stored as a finished product awaiting the dispatch stage.

Presentation of the product: Unit of sale: Plastic and/or glass containers in various formats, including single-dose.

Appearance: The product presents the appearance of a uniform semi-solid cream, with a color from olive green to golden yellow, with resistance to slippage and an ideal consistency to be applied by spreading.

Storage conditions: Store in a cool, dry place away from sunlight. Once the container is opened, store in the refrigerator and consume within 20 days.

EXAMPLE 2: A light EVOO-based spread enriched with phytosterols.

Ingredients: EVOO (82.42%), thickener (mono and diglycerides of fatty acids) (4%), phytosterol extract (13.33%) and stevia (0.25%).

Elaboration process: The raw materials and the auxiliary material are received. The mixture is prepared by heating the EVOO to 70°C, adding the thickener, the phytosterol extract and the stevia afterwards. Subsequently, the mixture is stirred for a minimum of 15 minutes and is packed hot. It is then allowed to cool to room temperature. Subsequently, it is labeled, packed and palletized. Finally, it is stored as a finished product awaiting the dispatch stage.

Presentation of the product: Unit of sale: plastic containers and/or transparent glass jar in various formats, including single-dose.

Appearance: The product presents the appearance of a soft cream with a light body, with a color from green to golden yellow, and an ideal consistency and viscosity to be applied by spreading.

Storage conditions: Store in a cool, dry place away from sunlight. Once the container is opened, store in the refrigerator and consume within 20 days.

In short, with both products obtained we can conclude that the products obtained by the process of the invention consist of creams of different consistency ideal for spreading that could be easy to introduce in certain markets due to their similarity to butter or jam, which they could have different flavors to facilitate gastronomic innovation, and to spread the culture of olive oil in general.

Claims (4)

1a.- Procedure for obtaining a spreadable cream of extra virgin olive oil rich in phytosterols, characterized in that it establishes the following operational phases: a) Reception of raw materials and auxiliary material, specifically EVOO, thickener (mono and diglycerides of fatty acids), extract enriched in phytosterols (up to 70% by weight), aromas and/or sweeteners. b) The mixture of ingredients is prepared by first heating the EVOO to 65-75°C and once the reference temperature is reached, the rest of the ingredients are added in a preferential order. c) The mixture is stirred at low revolutions for a minimum of 15 minutes until the complete homogenization of all the components is achieved. d) The product is packaged directly in its final container since when it cools its texture changes and it cannot be handled properly. e) Once packaged, the product is allowed to cool to room temperature. 2.- Semi-solid spreadable cream based on extra virgin olive oil, which, being obtained from the procedure of claim 1, is characterized by having the following composition in % by weight: • Extra virgin olive oil: 78-85% • Thickener (mono and diglycerides of fatty acids): 6-10% • Extract enriched in phytosterols: 10-15% • Aromas 0-1.5% • Sweeteners: 0-0.2% 3.- Light spreadable cream based on extra virgin olive oil, which, being obtained from the procedure of claim 1, is characterized by having the following composition in % by weight: • Extra virgin olive oil: 82-89% • Thickener (mono and diglycerides of fatty acids): 3-6% • Extract enriched in phytosterols: 10-15% • Aromas 0-1.5% • Sweeteners: 0-0.40% 4th.- Spreadable cream based on extra virgin olive oil, according to claims 2 and 3, characterized in that the aromas used can be any fat-soluble aroma and, optionally, it uses stevia and sucralose as sweetener in the proportion 75/25% respectively.