GB2492080A

GB2492080A - Cooking oil comprising ground or milled saffron

Info

Publication number: GB2492080A
Application number: GB1110352.0A
Authority: GB
Inventors: Salar Golestanian
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-06-20
Filing date: 2011-06-20
Publication date: 2012-12-26
Also published as: GB201110352D0

Abstract

A cooking oil product for the storage of saffron spice comprises an edible oil and dry particles of comminuted saffron stigma or style dispersed within said edible oil. The oil may comprise extra virgin olive oil and the product may be stored in a sealable container. A method of making a cooking oil product comprising the step of mixing dry particles of comminuted saffron stigma or style in an edible oil is disclosed. The method may further comprise a comminuting step carried out in a dehumidified atmosphere. The product may be used for storing saffron spice or to release the taste, aroma or colour of saffron spice to a foodstuff during a cooking process.

Description

OIL TECHNOLOGY

Field of the Invention

The invention relates to oil technology, in particular to cooking oils, and especially to oil-based storage and delivery systems for food ingredients.

Background to the Invention

Saffron is the most expensive spice in the world (by weight), known for its intense colour and aroma when added to food. Saffron spice is derived from the stigmata (also known as "threads" or "strands") and styles of the saffron crocus (Crocus sativus). Picrocrocin and safranal account for saffron's taste and aroma while crocin imparts a golden-yellow colour to dishes and textiles. These active components of saffron spice are water soluble, in contrast with the oil-soluble substances typically used in flavoured oils (e.g. herb essential oils, garlic polysulfanes, or capsaicin from chilli).

It takes 225,000 stigmata to make up llb of saffron spice. As there are only three stigmata to each saffron crocus flower, approximately 75,000 flowers are needed to make up this small amount, explaining the high price of the spice. As well as being expensive, saffron is labile to light and oxidising agents. Saffron is thus typically stored in an airtight container and kept in a dark, dry place. It is sometimes wrapped in aluminium foil to protect it from exposure to light. Stored in this way, saffron can stay fresh for three to six months.

Saffron is often used in cooking in its harvested (and often dried) natural state as the stigmata/styles of the saffron flower. The vast majority of chefs use saffron strands, instead of ground saffron, because of fears that ground saffron is usually provided at inferior quality (e.g. mixed with cheaper spices to lower the cost). The use of strands typically involves soaking a pinch of saffron in a cup of warm water for at least 20 minutes, or up to 12 hours. After this time, the treated water is added to the required dish.

Other liquids may also be used to soak the spice, for example stock, wine or milk.

However, the use of strands in this manner is inefficient and hence wasteful of this valuable resource.

Some chefs attempt to avoid the problem of preparation time by simply taking a pinch of saffron and adding it to food during the cooking process. Unfortunately, this method is extremely wasteful as the saffron strands do not have sufficient time to release their active components. It is estimated that this method only utilizes about 10% of the flavour capacity of saffron by weight. In addition, lack of proper temperature control may cause the saffron strands to either bum or fuse with the surrounding textured ingredients.

Saffron is also used in cooking after preparation involving grinding the strands (e.g. using a pestle and mortar) to a powder before adding it directly to the dish. Altematively, the ground saffron can be steeped first in hot water, milk or wine before adding it to foodstuffs. However, such preparation is time-consuming and it can be difficult to measure and apply the correct amount of such a concentrated spice in its ground form.

Excessive amounts will be wasteful, and the resulting strong flavour will not appeal to all palates.

It is an object of the present invention to provide a solution to these problems.

Summary of the Invention

The invention provides a cooking oil product for the storage of saffron spice, said product comprising: (a) an edible oil; and (b) dry particles of comminuted saffron stigma or style dispersed within said edible oil In preferred embodiments said product is substantially free of water and/or consists of (or consists essentially of) said edible oil and said particles. In preferred embodiments the product is contained within a sealed container.

In certain embodiments the edible oil is a medium-temperature frying oil, preferably virgin or extra virgin olive oil. In alternative embodiments, the edible oil is a low-temperature frying oil, preferably virgin coconut oil.

The invention also provides a method of making a cooking oil product as described above, said method comprising the step of mixing dry particles of comminuted saffron stigma or style in an edible oil. In preferred embodiments said mixing occurs in an air-tight container that has been filled to capacity with liquid comprising said edible oil and/or wherein the temperature of said edible oil is prevented from exceeding 30°C.

In preferred embodiments the method further comprises the step of obtaining said particles by comminuting a saffron stigma or style, preferably wherein said comminuting takes place in a dehumidified environment. In preferred embodiments the method further comprises the step of placing the resultant cooking oil in a container and sealing said container.

The invention therefore further provides a cooking oil product obtained from any of the methods described above.

The invention also provides use of any of the cooking oil products as described above: (a). for storing saffron spice; and/or (b) to release the taste and/or aroma and/or colour of saffron spice to a foodstuff during a cooking process.

Also within the scope of the invention are a cooking oil product and a method of producing a cooking oil product substantially as described herein.

Detailed description of Preferred Embodiment(s)

The invention relates to a cooking oil product for the storage of saffron spice, said product comprising an edible oil and dry particles of comminuted saffron stigma or style dispersed within said edible oil. Such a product provides a surprisingly stable store of saffron spice that can be used as a surprisingly instant, consistent and efficient source of saffron in cooking. The product eliminates the need for the cook/chef to prepare ground saffron in advance for use in cooking and avoids wastage resuhing from difficulties in handling, measuring and utilising appropriate amounts of the prepared ground saffron. The product also reduces the wastage associated with using whole saffron threads in cooking and eliminates any time required to prepare saffron spiced stocks (e.g. using water or milk).

The product of the invention can be added at the beginning of the cooking process to maximise saffron colour output and/or towards the end of the cooking process to maximise aroma output. The uniform and relatively dilute nature of the product allows the chef to easily control the amount of saffron spice added to a dish, maximising cooking accuracy and minimising waste.

A cooking oil is any oil that can be safely used to directly aid in the cooking of a foodstuff i.e. the preparation of a foodstuff using an increase in temperature prior to its consumption. [By foodstuff it is intended to mean any liquid or solid substance intended for consumption by a human or animal for nutritional or pleasurable reasons.] As such, a cooking oil is non-toxic to humans and should be substantially free of pathogenic organisms.

The cooking oil product of the invention stores saffron spice in that saffron spice is kept within the product for its later use in cooking i.e. the gap between its preparation and use in cooking is at least one day, such as at least two days, at least 7 days or at least two weeks. After these times (at room temperature, e.g. 15-25°C) the cooking oil must be safe to consume and the saffron within the product should remain effective at imparting flavour, aroma and/or colour to a foodstuff The cooking oil product of the invention comprises an edible oil, within which are dispersed dry particles of comminuted saffron stigma and/or style. Comminution can be effected e.g. by milling, grinding, cmshing, slicing, or a mixture thereof Preferably the saffron stigma/style is ground into a powder. Preferably, the particles have a maximum average diameter (longest axis through the central point of a particle) of c5mm, preferably 3mm, more preferably 2mm, more preferably 1mm, more preferably O.5mm, and most preferably 0. 1mm.

The dry nature of the particles of saffron within the edible oil means that they have no significant water content and thus bacterial growth is inhibited or prevented. By dry it is intended to mean in equilibrium with air having a relative humidity of <50%, preferably <40%, more preferably <30%, such as <10%, <5%, <2% or <1%. The particles themselves and/or the stigma/style from which they are derived can be dried e.g. by incubation in dehumidifying conditions, freeze drying or vacuum drying. In preferred embodiments the comminution of saffron ahead of its incorporation into the edible oil is carried out in a dehumidified environment to prevent the saffron from absorbing water. In preferred embodiments the product of the invention is substantially free of water, minimising the risk of bacterial or fungal contamination.

The concentration of saffron spice in the product of the invention can be at least 0.lg/L, at least 0.Sg/L, at least igi, at least 4g/L or at least lOg/L, and up to 50g/L, up to lOOg/L or up to 200g/L. Preferably said concentration is between 0. lg/L and lOOg/L.

In preferred embodiments the cooking oil product of the invention is contained within a sealed container, such as a bottle. Preferably, said container comprises or is made of tinted glass, and is preferably stored in dark conditions. The product is preferably stored below 30°C, and more preferably the product is stored at about 4°C.

In preferred embodiments, the saffron within the product remains effective at imparting flavour, aroma and/or colour to a foodstuff after storage of the product at room temperature (e.g. 15-25°C) in a sealed container for at least 3 months, preferably for at least 6 months, more preferably for at least one year and most preferably for at least 2 years. Once said container has been opened, the product preferably remains effective at imparting flavour, aroma and/or colour to a foodstuff after at least 1 month, preferably at least 2 months, and more preferably at least 3 months. Within these timescales, the product of the invention also preferably retains its low acidity and low contamination properties.

Edible Oils An edible oil is any oil (i.e. fat that is liquid at room temperature e.g. 15-25°C) that is deemed fit for consumption by a human. Preferably the edible oil is a vegetable oil. The edible oil may be suitable for high-temperature frying (a high-temperature frying oil), suitable for medium-temperature frying (a medium-temperature frying oil), preferably Virgin or Extra Virgin olive oil, or suitable for low-temperature frying (a low-temperature frying oil), preferably Virgin coconut oil.

Edible oils that are suitable for high-temperature frying (above 230°C/446°F) because of their high smoke point include avocado oil, refined coconut oil, refined corn oil, mustard oil, palm oil, refined peanut oil (marketed as "groundnut oil" in the UK), refined safflower oil, semi-refined sesame oil, refined soybean oil and semi-refined sunflower oil.

Edible oils suitable for medium-temperature frying (above 190 °C/374 °F, up to 230°C) include refined rapeseed oil (marketed as "canola oil"), cottonseed oil, grape seed oil, diacylglycerol (DAG) oil, olive oil (Virgin and Extra Virgin) and semi-refined walnut oil.

Edible oils suitable for low-temperature frying (below 190 °C/374 °F, up to 230°C) include Virgin coconut oil, unrefined com oil, unrefined peanut oil, un-/semi-refined safflower oil, unrefined sesame oil, un-/semi-refined soybean oil, unrefined sunflower oil and unrefined walnut oil.

Methods of making the product The invention also provides a method of making a cooking oil product as described herein, said method comprising the step of mixing dry particles of comminuted saffron stigma or style in an edible oil. Said mixing can for instance take place by blending. In preferred embodiments said mixing occurs in an air-tight container that has been filled to capacity (or at least filled to a point such that the head space comprises no more than 15% of the capacity of the container, preferably no more than 10%, more preferably no more than 5%). This minimises the incorporation of air (and, specifically, oxygen) into the cooking oil product. Another way of minimising oxygenation of the product is to carry out said mixing step in the presence of a low oxygen atmosphere (e.g. where oxygen concentration <20%), such as by the use of nitrogen blanketing.

In preferred embodiments the temperature of the cooking oil is prevented from exceeding 30°C during its preparation. Standard cooling measures (e.g. cold water bath) can be used to effect temperature control, if required. For some oils, it may help the mixing step if the oil is heated prior to and/or during mixing to ensure that it is in fully liquid form (whilst still preventing its temperature from exceeding 30°C).

Uses of the product The cooking oil products of the invention can be used for storing saffron spice. As described above, this means keeping the saffron within the product for its later use in cooking. The gap between the product's preparation and the use of the saffron therein for cooking is at least one day, such as at least two days, at least 7 days or at least two weeks.

Preferably saffron storage is for at least one month, at least 3 months, at least 6 months, at least one year or at least two years.

As such, the invention also provides a method of storing saffron spice, said method comprising keeping dry particles of comminuted saffron stigma or style dispersed within an edible oil.

The cooking oil products of the invention can also be used to release the taste and/or aroma and/or colour of saffron spice to a foodstuff during a cooking process (as described herein, but to include flying, boiling, simmering, baking and roasting). The products can be applied directly to the cooking vessel or the foodstuff, at which point the particles of saffron spice can move out of the edible oil and dissolve into a neighbouring or surrounding aqueous environment.

As such, the invention also provides a method of releasing the taste and/or aroma and/or colour of saffron spice to a foodstuff during a cooking process, said method comprising adding to a foodstuff (or to a cooking vessel containing the foodstuff) a cooking oil Is product comprising an edible oil and dry particles of comminuted saffron stigma or style dispersed within said edible oil.

Examples

Example 1 -Olive Oil based product 1. In a sanitized clean, dehumidified environment, 1 OOg of saffron was placed in a pestle and mortar and ground by hand for five minutes to ensure consistent granularization.

2. lOOml of olive oil was added to the mortar. Grinding was continued for a further five minutes until the granular saffron was mixed well with the oil. To ensure minimum oxygenation, a very slow stir was used.

3. The contents of the mortar were stirred and added to a mixer. More oil was added to the mortar and stirred to ensure all of the saffron was dislodged from the surface. The remaining oil was then added to the mixer.

4. A 1L capacity blender was filled to the top with olive oil and the composition blended for three lots of 1 minute sessions. The oil temperature was monitored to ensure that oil temperature did not exceed 30°C. Blending was carried out in an air-tight container to ensure minimum air intake inside the oil.

5. From the resultant stock of product at 1 OOg/L one can prepare bottles of cooking oil at required concentration by dilution with olive oil. A 250 ml sample was prepared at a concentration of 4g/L, which was bottled in tinted glass and sealed. The seal was subsequently broken to replicate an opened bottle in use' in the home or restaurant. After three months storage (room temperature, dark environment) the oil within the bottle showed no signs of deterioration or contamination as measured by taste (e.g. absence of acidity) and appearance.

6. A teaspoon of the cooking oil was added to a small glass containing water at 95°C.

The oil itself readily dispersed within the water and saffron colour and aroma release to the water occurred in less than a minute. This demonstrates that the olive oil based cooking oil of the invention acts as an efficient source of saffron spice when added to high water content cooking.

Example 2 -Virgin Coconut Oil based product 1. This product was produced essentially as described in Example 1, with the additional step of heating the oil to 27°C (and not above 3 0°C) to ensure that it is in a fully liquid state prior to mixing with the saffron. The resultant product is preferably stored in a container that permits the user to scoop out the cooking oil if kept in conditions that cause the product to become semi-solid or solid (e.g. if refrigerated).

Claims

Claims 1. A cooking oil product for the storage of saffron spice, said product comprising: (a) an edible oil; and (b) dry particles of comminuted saffron stigma or style dispersed within said edible oil.
2. A cooking oil product according to claim 1 that is substantially free of water.
3. A cooking oil product according to claim 1 or claim 2 that consists of said edible oil and said particles.
4. A cooking oil product according to any one of the preceding claims that is contained within a sealed container.
5. A cooking oil product according to any one of the preceding claims wherein said edible oil is a medium-temperature frying oil, preferably virgin or extra virgin olive oil.
6. A cooking oil product according to any one of claims 1 to 4 wherein said edible oil is a low-temperature frying oil, preferably virgin coconut oil.
7. A method of making a cooking oil product according to claim 1, said method comprising the step of mixing dry particles of comminuted saffron stigma or style in an edible oil.
8. A method according to claim 7 wherein said mixing occurs in an air-tight container that has been filled to capacity with liquid comprising said edible oil.
9. A method according to claim 7 or claim 8 wherein the temperature of said edible oil is prevented from exceeding 30°C.
10. A method according to any one of claims 7 to 9 further comprising the step of obtaining said particles by comminuting a saffron stigma or style.
11. A method according to claim 10 wherein said comminuting takes place in a dehumidified environment.
12. A method according to any one of claim 7 to 11 further comprising the step of placing the resultant cooking oil in a container and sealing said container.
13. A cooking oil product obtained from the method of any one of claims 7 to 12.
14. Use of a cooking oil product according to any one of claims ito 6 or 13 for storing saffron spice.
15. Use of a cooking oil product according to any one of claims 1 to 6 or 13 to release the taste and/or aroma and/or colour of saffron spice to a foodstuff during a cooking process.
16. A cooking oil product substantially as described herein.
17. A method of producing a cooking oil product substantially as described herein.