GB2126241A - Method for impregnating a layer of bread with an edible vegetable oil by electrostatic spraying - Google Patents
Method for impregnating a layer of bread with an edible vegetable oil by electrostatic spraying Download PDFInfo
- Publication number
- GB2126241A GB2126241A GB08321634A GB8321634A GB2126241A GB 2126241 A GB2126241 A GB 2126241A GB 08321634 A GB08321634 A GB 08321634A GB 8321634 A GB8321634 A GB 8321634A GB 2126241 A GB2126241 A GB 2126241A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oil
- bread
- lecithin
- layer
- impregnating
- 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.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000007590 electrostatic spraying Methods 0.000 title claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 9
- 239000003921 oil Substances 0.000 claims abstract description 42
- 235000019198 oils Nutrition 0.000 claims abstract description 42
- 239000008347 soybean phospholipid Substances 0.000 claims abstract description 19
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 16
- 239000000787 lecithin Substances 0.000 claims abstract description 16
- 229940067606 lecithin Drugs 0.000 claims abstract description 16
- 235000010445 lecithin Nutrition 0.000 claims abstract description 16
- 239000010466 nut oil Substances 0.000 claims abstract description 9
- 235000019488 nut oil Nutrition 0.000 claims abstract description 9
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 abstract description 6
- 239000007921 spray Substances 0.000 description 12
- 230000008021 deposition Effects 0.000 description 7
- 238000005470 impregnation Methods 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000007600 charging Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001082 electron-ion coincidence spectroscopy Methods 0.000 description 2
- 238000007786 electrostatic charging Methods 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Application Of Or Painting With Fluid Materials (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A method for impregnating a layer of bread with an edible vegetable oil by electrostatic spraying is characterised in that the oil has a soya lecithin content of 2-8% by weight (expressed as pure lecithin) and in that the oil is sprayed at a temperature of at least 30 DEG C. The graph shows the resistivity of palm nut oil in Mohm.m against a variation in the pure lecithin content thereof at two different spraying temperatures. <IMAGE>
Description
SPECIFICATION
Method for impregnating a layer of bread with an adible vegetable oil by electrostatic spraying
The present invention relates to a method of impregnating a layer of bread with an edible vegetable oil by electrostatic spraying.
Conventional impregnation methods use roller spreaders whereby the oil is deposited by direct contact on the porous surface of the bread and penetrates thereinto by gravity or capillary action. The absorption times required for this type of impregnation, however, are long and poorly adapted to processes in which the bread to be impregnated is conveyed continuously through successive working stages. Moreover, it is difficult to ration the quantities of impregnating oil to the minimum required to give a good quality of the finished product.
The absorption times and the quantity of oil used may be reduced by means of a method of impregnating by electrostatic spraying, following a technique similar to that in use for electrostatic painting. According to this method, the bread is charged with an electric charge, usually positive, and the oil is fed continuously to electrostatic spray guns which are connected to the negative pole of a high-tension electrostatic generator and disperse the oil in the form of extremely fine droplets over the bread by means of a rotary disc, charging them with an electric charge opposite that of the bread to be impregnated.
Under these conditions, the vertical component of the forces which act on the oil droplets leaving the spray guns is constituted not only by the force of gravity but also by the force of attraction of the electric field, so that the drops strike the porous surface of the oppositely-charged bread and penetrate it in depth.
In the case of spraying with an edible vegetable oil, however, the method of impregnating by electrostatic spraying is not found to be as convenient from an economical point of view as the conventional method, in that the reduction in absorption time is accompanied by a very low deposition yield, this being taken to be the ratio between the quantity of oil deposited on the bread and the quantity of oil metered by the electrostatic guns.
An attempt to increase the deposition yield by altering characteristics of the apparatus, such as the potential difference between the electrostatic guns and the electrostatic blades for charging the layer of bread, or the mutual spacing of the bread and the spray nozzles, has not led to an appreciable improvement in the yield.
The object of the present invention is to provide a method of impregnating a layer of bread with an edible vegetable oil by electrostatic spraying, which allows high deposition yields to be obtained and hence gives substantial advantages over the conventional method of impregnation by spreading.
The object is achieved by means of a method characterised in that the oil has a soya lecithin content of 28% by weight (expressed as pure lecithin) and in that the oil is sprayed at a temperature of at least 30"C.
Preferably, the soya lecithin content is 35% by weight and the temperature of the oil during spraying is between 450C and 600 C. Under these conditions, deposition yields of up to 980 are achieved.
The oil used for the impregnation of the layer of bread may be palm nut oil, sunflower oil, peanut oil or mixtures thereof. The oil may also have additives, such as liposoluble flavourings, in concentrations of up to 1% by weight with respect to the oil.
In the preparation of the mixture of vegetable oil and soya lecithin, commercial soya lecithin may be used having a lecithin content of about 65% by weight, expressed as a percentage quantity of material insoluble in acetone.
Analyses of the physical characteristics of the edible vegetable oils and of the same oils with an addition of soya lecithin within the limit provided by the method of the present invention have shown that the addition of soya lecithin substantially reduces the resistivity of these oils, which change from a practically infinite value for the oil as such to a finite value of the order of several tenths of a megaohm.m for lecithin contents within the limits provided by the method itself and at temperatures above 30"C.
Presumably, the success of the electrostatic spraying method according to the invention can be imputed to this reduction in resistivity.
In the appended drawings:
Figure 1 is a graph illustrating the influence of the variable soya lecithin contents on the resistivity of a palm nut oil, and
Figure 2 illustrates schematically the apparatus for carrying out the method of the invention.
In Figure 1 , the ordinate indicates the resistivity of a plam nut oil in Mohm.m upon a variation of the lecithin content thereof (expressed on the abscissa are pure lecithin). The curves given in the graph correspond to temperatures of 350 and 500 C.
The soya lecithin used in the determination of the curves was a commercial soya lecithin (provided by EICO) having the characteristics indicated below, the percentages by weight being given with reference to weight of the commercial product:
Titre (material insoluble in acetone) 65%
H20 1.2%
Nitrogen 0.71% Viscosity 4140 cP (4.14 kgm~1s-1) at 300C for 1 5 min.
Acidity 4.7% (oleic acid).
The palm nut oil was a commercial oil.
As indicated in the graph of Figure 1, the palm nut oil itself has a resistivity which for practical purposes may be considered as infinite: upon an increase in the lecithin content, the resistivity decreases considerably until it stabilises at a lecithin content of about 8% by weight; a further increase in the lecithin content does not result in any appreciable decrease in the resisitivity at either a temperature of 350C or at a temperature 500 C. The decrease in the resistivity at 500C is more marked than that at 350C.
At the preferred values of the lecithin content of palm nut oil of from 3% to 5% by weight, and at a temperature of 500 C, the resisitivity is from about 100 Megaohm.m to about 30 Megaohm.m.
The change in resistivity of peanut oil and sunflower oil with added soya lecithin varies with the content of soya lecithin in substantially the same manner as that described for palm nut oil.
Impregnation tests were carried out by means of electrostatic spraying apparatus the essential features of which are illustrated schematically in Figure 2. In Figure 2, a layer of bread 1 advances in the direction F on a conveyor beit 2 and is charged with a positive electric charge by means of an electrostatic charging blade bridge 3 disposed above the bread and connected to the positive pole of an electrostatic generator.
The oil is fed to two electrostatic spray guns 4 located in a plane P perpendicular to the direction of advance F of the layer of bread at a vertical distance A from the bread. The spray guns 4 are connected electrically to the negative pole of an electrostatic generator and disperse the oil in the form of fine droplets by means of a rotary disc 5, charging them with a negative electric charge. Preferably, the electrostatic spray guns 4 are located inside a casing, not illustrated in the drawing, within which the oil spraying occurs.
EXAMPLE 1
A layer of bread having a width of 410 mm and a thickness of 30 mm is advanced at a constant rate of 0.085 m/min. The crust of the bread has previously been scratched to provide a soft, porous surface. In order to ailow the quantity of oil deposited on the bread to be determined by weighing after the electrostatic spraying, the bread is previously divided into pieces having a width of 37 mm and a length of 120 mm and these are conveyed towards the spraying zone very close together. Each piece is weighed before and after spraying and the quantity of oil deposited is determined from the difference.
The velocity of advance of the bread corresponds to a feed rate of 77 pieces per minute. The two electrostatic spray guns 4 each have a rotary disc 5 with a diameter of 70 mm, which rotates at a rate of 12000 revolutions per minute. The distance A between the spray nozzles and the bread is 85 mm.
The potential difference between the electrostatic charging blades and the spray gun is 1 80 kV.
A sunflower oil is used, having an additive of soya lecithin of about 2% by weight (expressed as pure lecithin) and a liposoluble lemon flavouring content of 0.3% by weight with respect to the oil. The oil is sprayed at a temperature of 450C, at which the oil and soya lecithin mixture has a resistivity of 100 megaohm.m. The characteristics of the soya lecithin used are those of the EICO lecithin given previously.
The quantities of oil supplied by the spray guns are:
Quantity supplied by gun 1: 84 g/min
Quantity supplied by gun 2: 86 g/min Total quantity supplied : 170 g/min, corresponding to
2.2 g/piece.
The average quantity of oil detected on the pieces is 1.6 g/piece, corresponding to a deposition yield of 72.7%.
EXAMPLE 2
The test is carried out under the same conditions as described in the previous example using a sunflower oil with a soya lecithin content of 4% by weight and a liposoluble lemon flavouring content of 0.3% by weight with respect to the oil. The oil is sprayed at a temperature of 450C, at which the mixture of oil and soya lecithin has a resistivity of 75 megaohm.m.
The quantities of oil supplied by the spray guns are:
Quantity supplied by gun 1: 61.2 g/min
Quantity supplied by gun 2: 71.3 g/min
Total quantity supplied : 132.5 g/min, corresponding to
1.72 g/piece.
The average quantity of oil detected on the pieces is 1.7 g/piece, corrresponding to a deposition yield of 98.8%.
EXAMPLE 3 (Control)
The test is carried out under the same conditions as Examples 1 and 2, using a sunflower oil with no added soya lecithin.
The quantities of oil supplied by the spray guns are:
Quantity supplied by gun 1: 63 g/min
Quantity supplied by gun 2: 70 g/min
Total quantity supplied : 133 g/min, corresponding to
1.73 g/piece.
The average quantity of oil detected on the pieces is 0.45 g/piece corresponding to a deposition yield of 24.9%.
Claims (8)
1. Method of impregnating a layer of bread with an edible vegetable oil by electrostatic spraying, characterised in that the oil has s soya lecithin content of 28% by weight (expressed as pure lecithin) and in that the oil is sprayed at a temperature of at least 300C.
2. Method according to claim 1, in which the temperature is between 450 and 600C.
3. Method according to claim 1 or 2, in which the lecithin content is 3 to 5%.
4. Method according to any one of claims 1 to 3, in which the oil contains a liposoluble flavouring in concentrations of up to 1% by weight with respect to the oil.
5. Method according to any one of claims 1 to 4, in which the oil is palm nut oil, sunflower oil, peanut oil or mixtures thereof.
6. Method according to any one of claims 1 to 5, and substantially as described.
7. A layer of bread when impregnated with an edible vegetable oil by a method according to any preceding claim.
8. Edible vegetable oil containing 28% lecithin.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT68068/82A IT1156509B (en) | 1982-09-06 | 1982-09-06 | PROCEDURE FOR THE IMPREGNATION OF A LAYER OF BREAD WITH A FOOD VEGETABLE OIL BY ELECTROSTATIC SPRAYING |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8321634D0 GB8321634D0 (en) | 1983-09-14 |
| GB2126241A true GB2126241A (en) | 1984-03-21 |
| GB2126241B GB2126241B (en) | 1985-10-23 |
Family
ID=11307613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08321634A Expired GB2126241B (en) | 1982-09-06 | 1983-08-11 | Method for impregnating a layer of bread with an edible vegetable oil by electrostatic spraying |
Country Status (4)
| Country | Link |
|---|---|
| DE (1) | DE3330567A1 (en) |
| DK (1) | DK168553C (en) |
| GB (1) | GB2126241B (en) |
| IT (1) | IT1156509B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5260078A (en) * | 1991-06-25 | 1993-11-09 | New Generation Foods, Inc. | Expanded wheat product and method of manufacture |
| WO1994005472A1 (en) * | 1992-09-03 | 1994-03-17 | Quality Bakers New Zealand Limited | Prebuttered bread product |
| GB2301520A (en) * | 1995-06-02 | 1996-12-11 | Kalamazoo Holdings Inc | Electrostatic deposition of a liquid food composition |
| WO2014198568A1 (en) * | 2013-06-10 | 2014-12-18 | Haas Food Equipment Gmbh | Method for producing a baked product having an essentially sealed separating surface |
| IT201900012225A1 (en) * | 2019-07-18 | 2021-01-18 | Nutriven Srl | Process for adding food with liquid solutions and device for carrying out the above |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB845147A (en) * | 1957-04-10 | 1960-08-17 | Allied Lab Inc | Modified edible fat products containing essential fatty acids |
| GB1056966A (en) * | 1965-03-23 | 1967-02-01 | John Harris Jones | Oral anti-hypercholesterol composition |
| GB1062557A (en) * | 1963-11-05 | 1967-03-22 | Procter & Gamble | Stabilized cake batter systems |
| GB1135417A (en) * | 1966-11-28 | 1968-12-04 | Kao Corp | Fluid shortening composition |
| GB1138425A (en) * | 1967-03-31 | 1969-01-01 | American Lecithin Co | Compositions with fatty oil and safflower phosphatide |
| GB1231546A (en) * | 1969-06-09 | 1971-05-12 | ||
| GB1344335A (en) * | 1970-06-01 | 1974-01-23 | American Home Prod | Edible fat composition and food products containing same |
| GB2002806A (en) * | 1977-08-22 | 1979-02-28 | American Home Prod | Vegetable oil compositions |
-
1982
- 1982-09-06 IT IT68068/82A patent/IT1156509B/en active
-
1983
- 1983-08-11 GB GB08321634A patent/GB2126241B/en not_active Expired
- 1983-08-24 DE DE19833330567 patent/DE3330567A1/en active Granted
- 1983-09-05 DK DK403183A patent/DK168553C/en not_active IP Right Cessation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB845147A (en) * | 1957-04-10 | 1960-08-17 | Allied Lab Inc | Modified edible fat products containing essential fatty acids |
| GB1062557A (en) * | 1963-11-05 | 1967-03-22 | Procter & Gamble | Stabilized cake batter systems |
| GB1056966A (en) * | 1965-03-23 | 1967-02-01 | John Harris Jones | Oral anti-hypercholesterol composition |
| GB1135417A (en) * | 1966-11-28 | 1968-12-04 | Kao Corp | Fluid shortening composition |
| GB1138425A (en) * | 1967-03-31 | 1969-01-01 | American Lecithin Co | Compositions with fatty oil and safflower phosphatide |
| GB1231546A (en) * | 1969-06-09 | 1971-05-12 | ||
| GB1344335A (en) * | 1970-06-01 | 1974-01-23 | American Home Prod | Edible fat composition and food products containing same |
| GB2002806A (en) * | 1977-08-22 | 1979-02-28 | American Home Prod | Vegetable oil compositions |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5260078A (en) * | 1991-06-25 | 1993-11-09 | New Generation Foods, Inc. | Expanded wheat product and method of manufacture |
| WO1994005472A1 (en) * | 1992-09-03 | 1994-03-17 | Quality Bakers New Zealand Limited | Prebuttered bread product |
| GB2301520A (en) * | 1995-06-02 | 1996-12-11 | Kalamazoo Holdings Inc | Electrostatic deposition of a liquid food composition |
| GB2301520B (en) * | 1995-06-02 | 1999-01-13 | Kalamazoo Holdings Inc | Electrostatic deposition of edible liquid condiment compositions upon edible food substrates and thus-treated products |
| US6010726A (en) * | 1995-06-02 | 2000-01-04 | Kalamazoo Holdings, Inc. | Electrostatic deposition of edible liquid condiment compositions upon edible food substrates and thus-treated products |
| WO2014198568A1 (en) * | 2013-06-10 | 2014-12-18 | Haas Food Equipment Gmbh | Method for producing a baked product having an essentially sealed separating surface |
| IT201900012225A1 (en) * | 2019-07-18 | 2021-01-18 | Nutriven Srl | Process for adding food with liquid solutions and device for carrying out the above |
Also Published As
| Publication number | Publication date |
|---|---|
| DK403183A (en) | 1984-03-07 |
| IT1156509B (en) | 1987-02-04 |
| DK403183D0 (en) | 1983-09-05 |
| IT8268068A0 (en) | 1982-09-06 |
| DE3330567C2 (en) | 1992-03-19 |
| DK168553B1 (en) | 1984-03-07 |
| GB8321634D0 (en) | 1983-09-14 |
| GB2126241B (en) | 1985-10-23 |
| DE3330567A1 (en) | 1984-03-08 |
| DK168553C (en) | 1994-04-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20000811 |