EP0423199A1 - Compose et procede d'amelioration et de prolongation de la duree d'utilisation d'huile de cuisson - Google Patents

Compose et procede d'amelioration et de prolongation de la duree d'utilisation d'huile de cuisson

Info

Publication number
EP0423199A1
EP0423199A1 EP89908120A EP89908120A EP0423199A1 EP 0423199 A1 EP0423199 A1 EP 0423199A1 EP 89908120 A EP89908120 A EP 89908120A EP 89908120 A EP89908120 A EP 89908120A EP 0423199 A1 EP0423199 A1 EP 0423199A1
Authority
EP
European Patent Office
Prior art keywords
acids
weight
additive
total composition
myristic
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.)
Withdrawn
Application number
EP89908120A
Other languages
German (de)
English (en)
Inventor
Ira Litman
Neal Litman
Benjamin J. Nager
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0423199A1 publication Critical patent/EP0423199A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B20/00—Preservation of edible oils or fats
    • A23B20/30—Preservation of other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

Definitions

  • This invention relates to a compound and method for enhancing the properties of cooking oil used for cooking or frying foodstuffs, and more particularly for extending the useful life of the cooking or frying oil, and improving the flavor imparted by the oil to products cooked or fried in the oil.
  • the compound and method disclosed herein are particularly useful for enhancing vegetable cooking oil used for cooking or frying foodstuff.
  • Another problem encountered in the use of cooking oils pertains to the practice of reusing the same oil bath for extended time periods. In most applications it is not economical to change the oil bath after only a single batch of food. It is much more advantageous to reuse the oil bath for as long as possible, preferably over several days. However due to thermal and oxidative breakdown of the oil, impurities in the oil left as residues from previous food batches, as well as residues left over from the purifying processes used to make the oil in the first place, a particular oil bath may be used only for a short time period, and/or a small number of batches. This time period can be extended somewhat by adding antioxidants to the oil prior to use.
  • the present inventor attempted to improve the flavor of deep-fried foods by adding a flavoring compound coated on table salt after frying to the foodstuffs.
  • the flavoring compound comprised a mixture of fatty acids, lactose and aldehydes. However this approach was not successful.
  • Yet another objective of the invention is to provide a novel composition comprising both an anti ⁇ oxidant and flavor enhancer which together extend
  • an additive composition which is non-cholesterol containing and comprises a plurality of aliphatic straight-chain oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to foodstuffs prepared in the frying medium.
  • non- cholesterol is taken to refer to additives in which there is no substantial amount of cholesterol present, and certainly, less than the amount which might be present in an equivalent composition which might be found in animal oils.
  • the invention is further directed to a non- animal origin additive composition
  • a non- animal origin additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms taken in combination to impart an animal derived flavor to foodstuffs prepared in the frying medium.
  • non-animal origin is taken to connote substantial absence of animal fats.
  • an additive composition which comprises a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms, taken in combination, to impart an animal derived flavor to foodstuffs prepared in a frying medium, in combination with an anti-oxidant.
  • the method of flavoring a frying medium according to the invention comprises the step of adding to the frying medium a non-cholesterol containing additive composition comprising a plurality of aliphatic straight-chained oil soluble acids having at least 4 carbon atoms taken in combination to impart an animal derived flavor to foodstuffs prepared in the frying medium.
  • the additive may alternatively be characterized as being of non-animal origin, i.e., not made of materials derived from animals.
  • the invention is further directed to a method of stabilizing a frying medium with a non- animal origin additive composition comprising incorporating a plurality of aliphatic straight- chained oil soluble acids having at least 4 carbon atoms taken in combination to the medium to impart an animal derived flavor to foodstuffs prepared in the frying medium.
  • animal derived flavor is intended to include flavors which one normally associates with animal products, either of the meat of the animal, or of its milk, or eggs.
  • frying and “cooking” are to be taken in their broadest sense to include any food treatments such as parfrying, partial cooking, partial frying, frying, cooking, boiling, blanching, etc. in which the foodstuff is contacted with oils and the like.
  • frying medium is not to be taken literally, but is intended to include all manner of oil and the like noted below which may contain oils and the like, and which may be treated in the manner of the invention to obtain the advantages stated herein.
  • An enhancing compound is preferably made in accordance with this invention from commercially available fatty acids or their mixtures.
  • the fatty acid should be formed of molecules preferably having more than ' 4 carbon atoms, and in most cases more than 10 carbon atoms.
  • the acid may be selected from the group of butyric, valeric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, oleic,
  • the enhancer compound may consist of essentially only one or more fatty acids, or it may include other components which preferably are stable in the range of 100-450 degrees F, the temperature range in which cooking oils are normally used. For example, while an enhancing compound of fatty acids alone was found to extend the life of the oil by itself, this phenomenon is further extended if the enhancing compound further includes antioxidants.
  • the frying medium or cooking oil to which the enhancer is added is any medium including an oil selected from the group of soya oil, corn oil, peanut oil, cottonseed oil, rapeseed oil, safflower oil, sesame oil, palm oil, coconut oil and mixtures thereof.
  • the compounds are effective most generally in about .01 to 1.0% by weight of the oil, more preferably .05 to .5% by weight of the oil.
  • the exact amount used is at least partially a function of the type of oil to which the enhancer is added. For example, for vegetable oil .06% enhancer is preferred, .10% is preferred for partially hydrogenated oil, and .2% for totally hydrogenated oil.
  • the particular fatty acids used are selected based upon the final organoleptic properties to be imparted to the foodstuff being prepared. Most generally, compounds having fatty acids in the following approximate weight ranges are
  • SUBSTITUTE SHEET particularly effective to impart a beef-type tallow flavor to the foodstuffs being prepared: Capric 0-10%
  • the compounds are combined in the following approximate ranges: capric 2-8% lauric 7-20% myristic 10-40% palmitic 20-50% stearic 30-50%
  • the compounds are combined in the following approximate ranges: capric 5% lauric 15% myristic 20% palmitic 30% stearic 30%
  • fatty acids and concentrations may be changed as follows to provide a sweet, buttery flavor with the following general composition by weight: butyric .01-10% caproic .01-10% caprylic .01-5% capric .01-5% lauric .01-15% myristic 20-100% palmitic 20-100% stearic 25-100%
  • SUBSTITUTE SHEET and most preferably about: caprylic 10% capric 5% lauric 15% myristic 20% palmitic 25% stearic 25%
  • the useful life of the cooking oil is extended. Furthermore if the enhancing compound contains both flavor components (i.e., the fatty acids as described above) and antioxidants, the life of the oil is extended even beyond the range obtained when only the antioxidants are added. Additionally, the net result is that not only is the life of the oil extended but that the enhancement flavor itself is extended as well.
  • the enhancing compound contains both flavor components (i.e., the fatty acids as described above) and antioxidants
  • V.O. vegetable oil
  • A.V. blend of animal and vegetable oil
  • FL. a flavor component as defined above used in daily doses at 12.10 grams per 50 lbs. of oil
  • O.A. an antioxidant comprising 0.222 gram TBHQ (Tertiary Butyl HydroxyQuinone) , 1.28 gram BHA * (Butylated Hydroxy anisole, including additionally 0.57 grams AP (Ascorbyl Palmitate) per 50 lbs of oil;
  • the enhancing compound is made as follows. Typically fatty acids are made in forms of solid or semi-solid flakes. These flakes are melted and if more than one fatty acid is used, all the fatty acids are mixed to form a homogeneous liquid solution. The antioxidants (if any) are similarly melted and mixed with the fatty acid(s) . The mixture is then poured into forms and allowed to cool resulting in slugs having preselected shapes and weights. These slugs are then delivered to the food preparation site where each slug is added to the oil at regular time intervals. Alternatively, the slugs may be added after the oil has been used a number of times or if tests show that the oil needs to be rejuvenated.
  • frying media are also used which are not oil-based.
  • the additives described above are also used which are not oil-based.
  • SUBSTITUTE SHEET are effective in these other media and therefore the term cooking or frying oil as used herein is to be interpreted in the generic sense to cover all frying media.
  • the anti-oxidants which are useful according to the invention are generally selected from the group of butylated hydroxy anisole, tertiary butyl hydroquinone, butylated hydroxy toluene, tocopherol and mixtures thereof. More preferably, the anti ⁇ oxidant is selected from the group of: butylated hydroxy anisole, tertiary butyl hydroquinone, tocopherol and mixtures thereof. Most preferably the anti-oxidant is selected from the group of: butylated hydroxy anisole.
  • the fatty acids may constitute up to about 99% by weight of the combination. More preferably, they may constitute only up to about 90% by weight of the combination. Most preferably, the fatty acids constitute up to about 85% by weight of the combination, with the remainder being constituted by anti-oxidant.
  • the maximum amount of anti-oxidant which may be added is regulated by the FDA, such that less than 30% anti-oxidant must generally be used.
  • AP corbyl palmitate
  • the AP is most preferably added to the combination enhancer-anti-oxidant in an amount of about 0.57% of the overall combination by weight.
  • SUBSTITUTE SHEET Besides the fatty acids noted above, additional flavoring agents such as thioacids and lactones may each be added in amounts of less than about 5% by weight of the combination. More preferably, these compounds will be added in amounts of less than about 1% by weight of the combination. Coloring agents and the like may also be added.
  • the enhancing compound is formed into said solid or semi-solid slugs having predetermined weight. These slugs are then added by the food prepared to the cooking oil at regular intervals, for example daily. Alternatively the slugs can be added to the oil after a predetermined number of batches have been fried in the oil.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

Une composition permettant d'améliorer de l'huile de cuisson comprend un acide gras ou un mélange d'acides gras améliorant la saveur de produits alimentaires préparés avec de l'huile. Le composé est combiné avec un composant antioxydant, et se présente sous la forme de pastilles solides que l'on ajoute à l'huile à intervalles réguliers.
EP89908120A 1988-07-01 1989-06-29 Compose et procede d'amelioration et de prolongation de la duree d'utilisation d'huile de cuisson Withdrawn EP0423199A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US21460188A 1988-07-01 1988-07-01
US214601 1988-07-01

Publications (1)

Publication Number Publication Date
EP0423199A1 true EP0423199A1 (fr) 1991-04-24

Family

ID=22799720

Family Applications (1)

Application Number Title Priority Date Filing Date
EP89908120A Withdrawn EP0423199A1 (fr) 1988-07-01 1989-06-29 Compose et procede d'amelioration et de prolongation de la duree d'utilisation d'huile de cuisson

Country Status (3)

Country Link
EP (1) EP0423199A1 (fr)
AU (1) AU3964589A (fr)
WO (1) WO1990000016A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5104678A (en) * 1990-05-23 1992-04-14 The Procter & Gamble Company Low saturate frying oil with meat flavor
CA2122907A1 (fr) * 1992-03-09 1993-09-16 Virginia Carrick Compositions d'huiles vegetales
EP0567662B1 (fr) * 1992-04-25 1997-03-05 Societe Des Produits Nestle S.A. Procédé d'aromatisation d'un chocolat au lait
MX348960B (es) * 2012-09-13 2017-07-04 Specialites Pet Food Uso de composiciones grasas para mantener una palatabilidad mejorada de alimentos para animales domesticos en el tiempo.

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US941007A (en) * 1909-02-17 1909-11-23 Charles Ivo Carrico Liquid-volume recorder.
US3997682A (en) * 1971-08-25 1976-12-14 Anderson, Clayton & Co. Oleaginous food flavored with certain alpha carboxy acids and/or esters thereof
US4169901A (en) * 1978-03-01 1979-10-02 The Procter & Gamble Company Meaty-flavored deep-fat frying compositions

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9000016A1 *

Also Published As

Publication number Publication date
WO1990000016A1 (fr) 1990-01-11
AU3964589A (en) 1990-01-23

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