ES2258927B2 - COMPOSITION BASED ON VEGETABLE OILS FOR USE IN THE PREPARATION OF FOOD. - Google Patents

Abstract

The composition comprises virgin olive oil (unrefined) and at least one or more refined seed oils. Said composition has advantageous physical and organoleptic characteristics, being suitable for the preparation of cooked and / or fried foods for use as a dressing, and for use as a food ingredient.

Description

Composition based on vegetable oils for use in food preparation.

Object of the invention

The present invention relates to a Composition based on vegetable oils for use in the preparation of food, which provides essential characteristics of novelty and notable advantages over other known compositions currently existing in the current state of the art, and provided for the same purposes.

More particularly, the invention relates to compositions comprising virgin olive oil (unrefined) and, at least one or more refined seed oils. The compositions of the invention have physical characteristics (resistance to high temperatures), nutritional (low content in acids saturated fats, without hydrogenated oils), and organoleptic (good palatability) that make them suitable for the preparation of cooked and / or fried foods, for use as dressing, and for use as a food ingredient.

The scope of the invention is is obviously included within the sector of the food, especially when it comes to preparation of oil mixtures particularly suitable for applications Culinary, both industrial and domestic.

Background of the invention

A large market is currently known in the market variety of vegetable oils suitable for use in the preparation of cooked and / or fried foods. Among them can be mentioned mixtures of virgin and refined olive oil, and oils of seeds, but there is no knowledge of the existence of mixtures of virgin olive oil with seed oils for your use in the preparation of cooked food and / or fried

Fats, or lipids, are indispensable for life, like the other nutrients. Its function is fundamentally energetic but they also play other important functions as they are constituents of the phospholipids of cell membranes of all tissues and of the lipoproteins that carry lipids in the blood, and how precursors of some hormones. They also constitute the vehicle mandatory of some vitamins, called fat-soluble (A, D, E, K), and their presence in food contributes to their being appetizing some foods that would otherwise cause 5 rejection. Finally, some polyunsaturated fatty acids result indispensable for the organism, although they cannot be biosynthesized Such fatty acids, in particular acids linoleic and a-linolenic, are therefore defined as "essential fatty acids".

Oils (vegetable fats) are They mainly consist of triglycerides (formed by fatty acids) and, to a lesser extent, some minor components, such as sterols, phospholipids, glycolipids, vitamins and others substances In addition to contributing to the determination of organoleptic characters, minor components can also perform important biological functions.

The biological importance of oils comes determined, in addition to the presence of some components minor, by the nature of fatty acids.

Fatty acids can be saturated (without double bonds), monounsaturated (with a double link) or polyunsaturated (with more than one double or link). In addition to determining its fluidity, the presence of unsaturated bonds gives acid fatty a different biological value. It is understood that you cannot speak only of lipid needs in quantitative terms but also qualitative. The following table I contains the Fatty acid composition of some vegetable oils.

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TABLE I Saturated, monounsaturated fatty acid content and polyunsaturated in some vegetable aceties (%)

Fatty acids Oils and fat saturated monounsaturated polyunsaturated Olive 8-25 61-83 4-20 Sunflower 8-15 15-38 50-72 Tall sunflower oleic 8-15 70-85 5-20 Corn 10-20 22-40 47-67

TABLE I (continued)

Fatty acids Oils and fat saturated monounsaturated polyunsaturated Seed of grape 8-15 12-26 59-77 Rape 3-10 50-65 21-44 Soy 9-18 20-35 51-70

In order to make food more pleasant, man has resorted to his preparation through cooking, roast, smoked and fried. The frying in bathroom oil (Deep Frying), when the process is successful, it is  less aggressive than other culinary techniques for value Nutritious food.

Regarding the characteristics of the process of frying, this is extraordinarily complex and they intervene A lot of factors. All these factors can Divide into three categories: the dependents of the circumstances of the process itself, dependent on the type of fat used in the preparation and dependent on characteristics of the food to be fried.

You can say that the oil bath frying it is a technique in which, in summary, a fraction of the water contained in the food by the frying fat. This exchange takes place in two phases, of which, in a first phase, an important portion of the water contained in the food has to or evaporate, and the temperature inside it remains at values very close to 100ºC. This happens, and it is very important take it into account, regardless of the bath temperature of oil. Once the water has evaporated, the second begins penetration phase of the hot fat in the food, and the consequences of this penetration, when the frying is done correctly, they are very positive, since the food does not lose so much nutritional value as in other culinary processes, increases its palatability and the amount of fat ingested with it is not greater than with other procedures in which it is used grease.

In addition, during the course of frying they occur important qualitative and quantitative changes in the composition fat from fried foods that will lead to that intake fat of which fried foods are part can be different and better, since there is an exchange of fatty acids between Food and culinary fat. If the food is lean, at frying it will be enriched in total fat and its acid composition fatty acids will vary depending on the type of oil used in the frying. In the case of a fatty food, quantitative changes they lack significance, since practically penetrates the same fat as: leaves, but changes in acid families fatty will agree with the oil used in the frying.

On the other hand, fats are subject to self-oxidation phenomena that accelerate with the elevation of temperatures These phenomena are favored by the degree of unsaturation of fat and the presence of oxidizing substances, while they are stopped by antioxidants. In addition to with the nature of the fat, the alterations are related to the temperature reached, with the heating time, with the nature of the food, and with the presence of catalysts. But, anyway, heat treatments, as long as you don't carry out under extreme conditions, do not cause alterations physicochemicals that can be considered biologically relevant, as is the case with domestic uses in which, as a rule In general, the duration of treatment is limited and not reused fat

Virgin olive oil is the one obtained from the olive, exclusively by mechanical procedures or by others physical means in conditions, especially thermal, that do not produce the alteration of the oil. The virgin olive oil is, therefore, the oily juice of a fruit: the olive; practically the  Only oil that can be consumed as it leaves the fruit. With a good preparation is maintained without altering the taste of aromas and vitamins that the oil contained in the olive.

In the frying process, olive oil virgin behaves in a very stable way by its intermediate degree of unsaturation and the antioxidants it contains. However, a of the greatest possibilities offered by food frying in olive oil, it consists of being able to manipulate fat intake, since that during the frying there is a passage of monounsaturated fatty acids from olive oil to food, improving the quality of the fat composition thereof.

The incorporation of extra virgin olive oil to refined seed oils, provides an improvement of physical and organoleptic characteristics of the mixture, since the content of minor components of virgin olive oil (polyphenols, vitamins, phytosterols, etc.) and its adequate fat composition, provides stability to the mixture (greater resistance to high temperatures and long periods of storage) and, because it is not refined, the oil Virgin olive also gives it a much more pleasant taste, thus providing advantages in the preparation of foods.

In short, there is a need to have of an edible oil for food preparation that is stable at high temperatures, good palatability, with a profile adequate fat according to nutritional recommendations, with a low content in saturated fatty acids and without trans acids or fatty acids (without hydrogenated oils).

In the bibliography they have been found history of mixtures of vegetable oils for use in food preparation. Thus, patent EP-0 411 681 refers to a mixture of seed oils for frying (sunflower and soy or rapeseed), but does not include olive oil Virgin.

GB-2 245 278 describes a mixture of deodorized and non-deodorized oils for use in frying. Among the proposed non-deodorized oils appears the olive oil, but its consideration as non-deodorized oil (it is assumed that it is partially refined) differs significantly of its nature as virgin oil.

WO 93/17566 discloses a mixture of frying oil stabilized by the addition of tocopherols, but does not contemplate the use of virgin olive oil.

EP-0 494 707 describes a mixture of oils that includes unrefined olive oil, but It also includes other unrefined oils.

EP-0 639 333 deals with a lipid composition for food use and among ingredients involved in the composition oil is used olive (it is not specified whether refined or not), virgin or mixture of two (what is known as olive oil), but is characterized by a high content of omega 3 fatty acids (because incorporates between 1% and 8% marine oil).

Patent ES-2 158 767 describes a mixture of frying oils that also includes others Ingredients (lecithin, an antioxidant, a synergistic of antioxidant and antifoam). The document includes the possible or use of olive oil, although it is not specified if refined or virgin or mixture of the two.

GB-2 392 448 describes a concrete composition based on olive oil, sunflower oil, Rapeseed and walnut with an optimal fatty acid profile, good palatability, and stable at high temperatures. In this case it use refined olive oil (not virgin), and the composition It incorporates nut oil, which is a dried fruit and not a seed oilseed

None of the documents cited above it refers to the possibility of mixing oil exclusively virgin olive (not refined) with one or more seed oils refined for preparation of cooked and / or fried foods, for use as a dressing, and for use as a food ingredient, with Advantages described above.

Summary of the invention

This invention relates to compositions based of edible vegetable oils and their use in the preparation of cooked and / or fried foods, for use as a dressing, and for its use as a food ingredient.

More specifically, the compositions include virgin olive oil (not refined) and at least one or more refined seed oils, such as sunflower, soybean oil, grapeseed oil, o oil peanut, corn oil and rapeseed oil.

The fat composition of the mixture thus obtained, It is especially suitable from the nutritional point of view, with a saturated fatty acid content of less than 20% in weight, and substantially free of trans fatty acids (without oils hydrogenated). The composition is transparent at room temperature and of good palatability.

Additionally, the composition is stable at high temperature by virtue of its natural antioxidant content (vitamin E, polyphenols, etc.). It can also contain, in addition, a small proportion of other ingredients, such as by example vitamins, antioxidants, essential oils, aromas.

Brief description of the drawings

For a better understanding of how much is exposed in the present description, the drawings that are mentioned below. In these drawings:

Figure 1 shows the evolution of the content in polar compounds, expressed as a percentage on the axis of ordered, depending on the frying time, expressed in hours in the axis of abscissa, of the composition of example 1;

Figure 2 shows the evolution of the content in polar compounds of the composition of example 2, expressed as the same way as in Figure 1, and

Figure 3 illustrates the evolution of the content in polar compounds of the composition of example 3, of a equivalent to the previous figures.

Description of preferred embodiments

The following examples are illustrative of the invention. Such examples should be understood as merely illustrative, and in no case are they intended to limit the scope Effectiveness of the claims:

Example 1

A mixture with 51% by weight of Extra virgin olive oil and 49% by weight sunflower oil. The characteristics of this mixture are the following:

Acidity: 0.26%

Peroxides: 7.89 meq O2 / kg oil

Lovibond color: 2.2 red units

Rancimat 120ºC and 20 l / h air flow): 2.5 hours

Compounds polar: 2.12%

Fatty acids saturated: 12.66%

Fatty acids monounsaturated: 54.27%

Fatty acids polyunsaturated: 32.44%

Fatty acids trans: 0.07%

This composition was subjected to repeated frying to check its stability. The frying tests were taken to out in a stainless steel fryer with 3 liters of oil to a controlled temperature of 180 ° C. 150 hours were fried every hour g frozen frozen potatoes for 4 minutes. Fried 8 lots of potatoes every day for 4 days, making a total of 32 fried foods At the end of each day, the oil was allowed to cool and They took 100 ml of sample for analysis. The fryer was refilled with 100 ml of new oil for the next day.

Of the samples collected every day after 8 Frying hours (4 in total), the compounds were determined polar, since this is currently the test considered the most suitable for checking the deterioration of an oil subjected to repeated fried foods Different researchers have checked in laboratory animals, that polar compounds are the fraction more toxic of a thermooxidized oil. That's why in many countries European, a maximum of 25% in oils used for frying, that is, when an oil used in frying reaches a 25% polar compound content means that it has arrived to the legal limit of its use for this purpose.

Figure 1 shows the evolution followed by polar compounds throughout the period of study. As can be seen, this composition maintains a good stability at frying temperatures, since after 32 hours of use the percentage of polar compounds reached is quite low (about 12%).

Example 2

A mixture with 15% by weight of oil is made Extra virgin olive, 85% by weight high oleic sunflower oil and 10 ppm antifoam dimethylpolysiloxane. The characteristics of This mixture is as follows:

Acidity: 0.07%

Peroxides: 1.53 meq O2 / kg oil

Lovibond color: 1.8 red units

Rancimat 120ºC and 20 l / h air flow): 8.67 hours

Compounds polar: 2.69%

Fatty acids saturated: 9.91%

Fatty acids monounsaturated: 77.49%

Fatty acids polyunsaturated: 12.53%

Fatty acids trans: 0.05%

As in the previous case, this composition underwent repeated frying to check its stability. The frying tests performed were the same than for example 1.

Figure 2 shows the evolution followed by polar compounds throughout the period of study. As can be seen, this composition also maintains good stability at frying temperatures, since after of 32 hours of use the percentage of polar compounds reached it is even lower than in the previous case (of the order of a 10%)

Example 3

A mixture with 50% by weight of oil is made of sunflower, 34% by weight of high oleic sunflower oil, 15% in weight of bifractioned palm olein, 1% by weight of olive oil Extra virgin, 300 ppm of antioxidant mixture (propyl gallate + natural tocopherols) and 10 ppm antifoam dimethylpolysiloxane. The characteristics of this mixture are the following:

Acidity: 0.10%

Peroxides: 2.37 meq O2 / kg oil

Lovibond color: 0.9 red units

Rancimat 120ºC and 20 l / h air flow): 5.72 hours

Compounds polar: 4.29%

Fatty acids saturated: 14.07%

Fatty acids monounsaturated: 51.30%

Fatty acids polyunsaturated: 34.10%

Fatty acids trans: 0.27%

As in the previous cases, this composition underwent repeated frying to check its stability. The frying tests performed were the same than for example 1.

Figure 3 shows the evolution followed by polar compounds throughout the period of study. As can be seen, this composition maintains a stability at frying temperatures similar to the composition from the previous example, since after 32 hours of use the 5 percentage of polar compounds reached is the same (in the order of 10%)

Claims (7)

1. Composition based on vegetable oils for use in food preparation, especially for use in the preparation of cooked and / or fried foods, for use as a dressing, and for use as a food ingredient, characterized in that it comprises, as essential ingredients, virgin olive oil (unrefined) and at least one or more refined seed oils. 2. Composition according to claim 1, characterized in that the refined seed oils are chosen from the group consisting of sunflower oil, soybean oil, grapeseed oil, peanut oil, corn oil and rapeseed oil. 3. Composition according to claim 1, characterized in that the content of virgin olive oil is between 15 and 51% by weight of the composition. 4. Composition according to claims 1 to 3, characterized in that the content of saturated fatty acids does not exceed 20% by weight. 5. Composition according to claims 1 to 4, characterized in that it is substantially free of trans. 6. Composition according to claims 1 to 5, characterized in that it is free of hydrogenated oils. 7. Composition according to claims 1 to 6, characterized in that it may optionally contain a small amount of other ingredients such as vitamins, antioxidants, essential oils, aromas, or the like.