WO2011080529A1

WO2011080529A1 - Oily frying indicator product

Info

Publication number: WO2011080529A1
Application number: PCT/IB2009/007906
Authority: WO
Inventors: Oscar Eduardo Guzman Acevedo
Original assignee: Aceites Y Grasas Vegetales S.A. Acegrasas S.A.
Priority date: 2009-12-29
Filing date: 2009-12-29
Publication date: 2011-07-07

Abstract

The invention relates to a natural oily product for edible oils and fats used to fry food, having a property that allows same to alter the original tones of the surface colour of the product, such that when exposed to temperatures above 150ºC the intensity is clearer than that traditionally produced as a result of the oxidation of the active ingredient. Said natural oily colouring agent does not alter the organoleptic properties or the appearance of the oil or fat, such as smell, flavour, colour, transparency and stability at low temperatures, nor does the agent produce negative effects such as the appearance of foam during frying or the presence of unwanted particles during the process.

Description

OILED PRODUCT FREQUENCY INDICATOR

FIELD OF THE INVENTION

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.

BACKGROUND OF THE INVENTION

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 (150 - 200 ° C) 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. In the case of food they may be desirable changes, in fact they are those that are pursued with frying, such as improvement in sensory quality (the formation of aromatic compounds and attractive colors, among others), the typical of fried foods, and also a greater conservation, but on the other hand, undesirable changes can occur that will cause affectations of the sensory attributes and of the sanitary quality of the product, factors that are generally related to prolonged heating times and temperatures above the optimum frying. The conditions of the process must be decided on the basis of obtaining a product or fried food of very good quality, a good use of the oil at the time and temperature level and an adequate profitability of the production line. To achieve a proper frying process, it is necessary to submerge the food in a liquid medium that can maintain a constant and high temperature without losing the nutritional characteristics of the food as a result of heating.

The increase in temperature accelerates chemical processes and enzymatic processes are favored, so fats or oils heated for a long time tend to degrade quite quickly, especially if they contain substances or residues that act as a catalyst or enhancers of the alterations or if they affect other factors that facilitate them, related to the conditions of the frying. Among the factors that favor the alterations of the oil during the frying process are: High temperatures, Exposure to air oxygen, greater oil-air contact surface and Long process time, among others. Typically, such heated oils tend to darken.

Very few oily natural agents indicating changes in color hue during heating are known from the state of the art, and none related to oily products such as Fats and Edible Oils (particularly for margarines and spreadable). 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.

On the other hand, 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. In addition, the use of natural antioxidants, tea extracts or tocopherol for stabilization in the composition of carotenoids in foods. 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 stabilization methods in carotenoids such as Bixin as mentioned in US Patent 5,079,016.

Finally, 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; On the contrary, 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. As seen in the examples cited above, there is very little knowledge of agents or mechanisms related to an oily natural frying indicator agent for edible oils or fats with the ability and property to modify the intensity or hue of the initial color of the product when it arrives at an ideal temperature or suitable for frying.

Surprisingly, 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. In addition, 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.

BRIEF SUMMARY OF THE INVENTION

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.

BRIEF DESCRIPTION OF THE FIGURES.

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 difference in the behavior in the reduction of the initial color intensity of the sunflower-based oily natural product at 25 ° C used as White with respect to the natural oily frying indicator based on Sunflower Oil at temperatures of 180 is observed ° C, in the colors Red and Yellow expressed in Table No.3

DETAILED DESCRIPTION OF THE INVENTION

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.

During the frying process, 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.

Said discoloration also achieves the optimum indication of the moment at which the frying process should begin. 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. Therefore, 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 efficiency of the Oily natural agent of the present invention will be shown by the following examples:

Example 1. Preparation of the natural product Oily Indicator of Frying.

For the preparation of the natural agent Oily the following formulation was used:

• 99.9986% soybean oil.

• 0.0008% of Annato (Bixina).

The natural oil indicator agent Freido was prepared as follows:

In a tank with agitation system, 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.

After 30 minutes of final and continuous agitation, a sample was taken to verify its appearance, which did not present particles in suspension or separation of oils verifying the complete homogeneity.

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:

Weighed in a pan with a diameter of 24 cm and a height of 8 cm, 800 g of the oil with the frying indicator product and proceeded to heat it on a heating plate until temperatures between 150 ° C - 180 ° C were reached , at which time the color of the oil became much lighter abruptly. Subsequently, 400 g of precooked and frozen potatoes were added for an approximate time of 8 minutes and without oil replacement. With each of the oil samples, 9 frying batches were made of which 200 ml of sample were taken for physicochemical analysis and sensory color evaluation. The frying batches were carried out under the same conditions in temperature, quantity of oil and potatoes. Table No.1 shows the results obtained in the different tests both with pure Soybean Oil and with the product of the invention of Example 2. Said pure soybean agent was used as a comparison target. Table No.1

As can be seen in the table, two repetitive tests with nine frying batches each were made for both pure soybean oil and oily natural product of the invention.

The average results show a difference in the hue and intensity of color at the end of the 9 programmed frying batches, which are explained in more detail in Table No.2

Table No.2

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.

This behavior is best visualized when the respective graphs read on the Lovibon PFX 880 tintometer electronic colorimeter are made (analyzed).

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. For the preparation of the natural agent Oily the following formulation was used:

• 99.9965% Sunflower oil.

• 0.0035% Annato (Bixina).

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

The following test was standardized to assess the change in hue and initial intensity of color in an Oily product during industrial heating:

They were weighed in an industrial frying pan with a diameter of 24.6 cm wide, 36.4 cm long and 18 cm high, 8000 g of the oil with the natural oil frying indicator and proceeded to heat it with electrical connection until reach temperatures between 150 ° C - 180 ° C. Subsequently, 400 g of precooked and frozen potatoes were added for an approximate time of 8 minutes and without oil replacement. With each of the oil samples, 9 batches of frying were carried out for the blank and the test of which 200 ml of sample was taken for physicochemical analysis and sensory evaluation of color. The frying batches were carried out under the same conditions in temperature, quantity of oil and potatoes. Tables No.3 and No.4 and Figures No.3 and 4 show the results obtained in the different frying tests, both for sunflower oil of example 4 with the oily natural agent and without said oily natural agent, the which was used as a comparison target. Table No.3

As can be seen in the table for both the pure sunflower oil used and white, as well as the oily natural product of the invention based on sunflower, two repetitive tests were carried out with nine frying batches each.

Table No.4

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.

This behavior is best visualized when the respective graphs are constructed based on the readings in the Lovibon PFX 880 tintometer electronic colorimeter.

In Figures No.3 and No 4, the reduction in the initial color intensity of the natural oil indicator based on Sunflower Oil at 25 ° C with respect to the natural oil product based on the fried oil based oil is observed. Sunflower when heated to temperatures of 180 ° C, in the colors Red and Yellow expressed in Table No.3.

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. Sunflower at temperatures of 180 ° C, in the colors Red and Yellow expressed in Table No.3. Depending on the type of oil and / or mixture of oils with which the mixture is made for the oily natural product and the amount of annato or turmeric or the mixture of both, 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. The invention described herein may be properly implemented in the absence of any element or elements, limitations or limitations that are not specifically described herein. The terms and expressions that have been used are used as terms and expressions of the description and are not intended to limit the invention in any way, but it is recognized that various modifications are possible within the scope of the invention. Thus, it should be understood that although the present invention has been illustrated by specific modalities and optional features, modifications and variations of the concepts described herein may be made by a person. moderately versed in the matter. Such modifications and variations will be considered within the scope of this invention.

Claims

1. A Natural Oily Frying Indicator product which is characterized by being comprised of an Oil and Annato or turmeric, or a mixture of annato and turmeric, and antioxidants.

2. The Natural Oily Frying Indicator product of claim 1 characterized in that the proportion in percentage by weight corresponds to 99-99.9% oil, 0.000010-0.40% Annato, Turmeric or the mixture thereof and 50-400 ppm of antioxidant ,.

3. The Natural Oily Frying Indicator product of claim 1 characterized in that the proportion in the percentage by weight especially corresponds to 99, 2 - 99.8% of oil and 0.00010 - 0.00250% of Annato, Turmeric or the mixture thereof and 100-350 ppm of antioxidant.

4. The Natural Oily Frying Indicator product of claim 1 characterized in that the proportion in the weight percentage more especially corresponds to 99.5-99.7%. Oil and 0.0012 - 0.0020% of Annato, Turmeric or the mixture thereof and 150 - 300 ppm.

5. The oily Natural Frying Indicator product of claim 1 characterized in that the oil comprises soybean oil, palm oil, palm oil, sunflower oil, cane oil, olive oil, sesame oil, corn oil , grape oil, any other type of liquid edible oil or any type of spreadable fat, or a mixture of the above.

6. The oily Natural frying indicator product of any of the preceding claims characterized in that in said product, at temperatures between 50 ° C - 200 ° C, a change in the intensity of the characteristic color of the product is generated.

7. The oily Natural Frying Indicator product of claim 6 characterized in that said change in color intensity at temperatures between 150 ° C and 200 ° C is clearly visible to the naked eye.

8. The oily Natural Frying Indicator product of claim 7 characterized in that the change in color intensity indicates the optimum temperature for frying.

9. Use of the oily natural product for frying.

10. Use of the oily natural product as a frying indicator.