CA2213666C - Flavored cooking oil having reduced room aroma - Google Patents
Flavored cooking oil having reduced room aroma Download PDFInfo
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- CA2213666C CA2213666C CA002213666A CA2213666A CA2213666C CA 2213666 C CA2213666 C CA 2213666C CA 002213666 A CA002213666 A CA 002213666A CA 2213666 A CA2213666 A CA 2213666A CA 2213666 C CA2213666 C CA 2213666C
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- oil
- flavor
- flavored oil
- flavored
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
Abstract
Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which, when heated, exhibit reduced aroma. The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester.
Description
w0 96128980 PCT/US96l02248 FLAVORED COOKING OIL HAVING REDUCED ROOM AROMA
FIELD OF INVENTION
This invention relates to flavored oil which when heated have substantially reduced levels of aroma.
BACKGROUND OF THE INVENTION
It is common practice to prepare meats and vegetables by frying, stir-frying or marinating the vegetable ~or meat with a flavored oil to impart a desirable flavor.
Although the flavored oils are a convenient means to flavor foods, the flavor imparted by the oils is generally thought to be inferior to that of the fresh flavor. A convenient way to boost the flavor level imparted to food products is to increase the level of oleoresins, oil essences and spices added to the oil. Unfortunately, when high concentrations of flavorants are used, the aroma exhibited by the oils rapidly fills the surrounding air.
One of the problems when cooking with flavored oils is that the oils are often heated prior to or during cooking. Often the release of the aroma is accentuated by exposure to high temperatures. The characteristic aroma of some flavorants, in particular garlic and onion, are liked by some and disliked by others. Moreover, when released in high concentrations, the reaction by consumers who generally like the aroma vary considerably. The wide range of tolerances or preferences for the aroma generated by flavored oils makes it difficult to include in the oil a level of flavorant needed to impart the desirable level of flavor to the food which is being cooked while not overwhelming the area with the aroma.
Another problem with increasing the level of flavorant added to the oil while trying to reduce the aroma, is the problem of generating off flavors. In some cases, the combination of high concentrations of flavorant and high levels of ingredients to suppress the aroma, produce an off flavor which generally has a lingering aftertaste.
Attempts have been made to reduce the level of aroma produced by the oil while imparting desirable flavor to the food product. Common methods for reducing the level of undesirable odors include deodorizing, heating, boiling, rotary steam stripping, dehydrating or chemically treating the flavorant prior to adding it to the oil.
None of these approaches are satisfactory however, because they are time consuming, and often require many steps, special equipment or use undesirable chemicals.
Moreover, while these methods work well for some oils, application of these methods to flavored oils would tend to reduce the flavors added to the oil, thus eliminating or greatly reducing the flavor benefit. Another method includes removing the aroma completely, see, for example, U.S. 4,741, 914 to Kimizuka et al. issued May 3, 18, wo 9sr~o . pcrms~nu4a ~2-1988 and U.S. 4,377,660 to Morinaga issued March 22, 1983. However, the problem ire removing the aroma totally is that taste perception is often influenced by aroma.
Therefore a need exists for a flavored oil which incorporate levels of flavorant which deliver desirable flavor characteristics to food but which do not exhibit overpowering or undesirable levels of aroma when used for cooking.
Surprisingly, it has been found that the aroma achibited by flavored oils coruaining increased levels of 9avorant, can be reduced by incorporating specific levels of polyoxyethylene aorbitsn monoesters, known food emulsi5ers, into the flavored oil.
Accordingly, an object of an aspect of this invention is to provide a flavored oil composition exhibiting reduced aroma when heated.
Another object of an aspect of this invention is to produce a flavored oil which will deliver a desirable level of flavor to the end product.
Still another object of an aspect of this invention is to provide an easily prepared flavored oil exhibiting reduced aroma when heated.
These and other objects of aspects of this invention will become apparent from the detailed description which follows.
The preaa~ imrerttion is directed to flavored oils which when heated, release substantiavy reduced levels of aroma consisting essentially of a) from about 98.5% to about 99.94°/.of an edible fat;
b) from shout 0.01 % to about 1 % of s flavoring component; and c) from shout 0.05 to about 0.5% of a polyethylene sorbitan monoester DETAB.ED DESCR»t'iON
The praatt imramon relates to Savored oils wherein the level of aroma released during cooking is reduced.
The tams "fat", "oil" or "edible oil" as usod herein refer to edible fatty substance winch era st or above 120°F (48.9°0 including natural or eyed fats and oils consisting essentially of tciglycaides such as, for example, soyban oil, aunflowa oil, fish oil, lard and tallow, which may have been partially or completely hydrogenated or modified. This term also encompasses fatty materials having properties similar to triglycerides, such as non-absorbable, non-digestible poiyol fatty acid polyesters, reduced calorie fats and the like, gena~ally referred to as fat subatituta, which may be partially or futly indigestible.
The tam "flavoring component" or ~flavorant" as used herein is intended to indude spices, herbs, oleoresins derived from spices, essential oils obtained from the plants of spices and herbs. This term also apply to substances or mixture of substances which impart s characteristic taste to the oil, for example, garlic and onion.
The term "spice" or "spices" as used herein refer to natural or synthetically synthesized aromatic flavoring materials of vegetable origin which are the dried seeds, buds, fruit or flower parts, bark or roots of plants, usually of tropical origin.
The term "consisting essentially of as used herein means that the necessary stated ingredients are present in the necessary stated amounts, but that the presence of other ingredients or additives which do not interfere with attainment of the objectives of the invention is not precluded. In this sense, it is to be noted that additional ingredients such as antioxidants, coloring agents, flavor enhancers, vitamins, suspension agents, water, etc., are not excluded, to the extent that they do not interfere with attainment of the objectives of the invention.
The term "reduced calorie " as used herein refers to fats that provide at least about 10%, and preferably at least about 30%, reduction in calories relative to corn oil.
The reduction in calories provided by these reduced calorie fats can be determined by studies similar to that described by Peters, J. C. et al., Journal of the American College ofToxicoloQV, Vol. 10, No. 3, 1991, pp. 357-367.
The teim "polyol" as used herein refers to polyhydric alcohols containing at least 4, preferably from 4 to 11 hydroxyl groups. Polyols include sugars (i.e., monosaccharides, disaccharides, and trisaccharides), sugar alcohols, other sugar derivatives (i.e., alkyl glucosides), polyglycerols such as diglycerol and triglycerol, pentaerythritol and polyvinyl alcohols. Specific examples of suitable sugars, sugar alcohols and sugar derivatives include xylose, arabinose, ribose, xylitol, erythritol, glucose, methyl glucoside, mannose, galactose, fructose, sorbitol, maltose, lactose, sucrose, raf~nose, and maltotriose.
The term "polyol fatty acid polyester" as used herein refers to polyols having at least 4 fatty acid ester groups. Polyol fatty acid esters that contain 3 or less fatty acid ester groups are generally digested in, and the products of digestion are absorbed from, the intestinal tract much in the manner of ordinary triglyceride fats or oils, whereas those polyol fatty acid esters containing 4 or more fatty acid ester groups are substantially nondigestible and consequently nonabsorbable by the human body.
It is not necessary that all of the hydroxyl groups of the polyol be esterified, but it is preferable that disaccharide molecules contain no more than 3 unesterified hydroxyl groups for the purpose of being nondigestible. Typically, substantially all, e.g., at least about 85%, of the hydroxyl groups of the polyol are esterified. In the case of sucrose polyesters, typically from about 7 to 8 of the hydroxyl groups of the polyol are 3 5 esterified.
The fatty acid radicals typically contain at least 4 carbon atoms and up to 26 carbon atoms. These fatty acid radicals can be derived from naturally occurring or w0 96/28980 PCT/US96/02248 synthetic fatty acids. The fatty acid radicals can be saturated or unsaturated, including positional or geometric isomers, e.g., cis- or trans- isomers, and can be the same for all ester groups, or can be mixtures of dii~erent fatty acids.
The term "epoxide extended polyols" as used herein refers to esterified epoxide extended polyols. The preferred materials are epoxylated glycerine having 2 to epoxy groups. These epoxylated glycerines are acylated with fatty acids having from 8 to 24 carbon atoms. Preferably the glycerine contain an average of 5 ethoxyl groups.
All percentages are by weight unless otherwise stated.
COMPONENTS
EDIBLE FAT
The present invention is applicable to edible fats, reduced calorie fats, non-digestible, and non-absorbable fats which are liquid at or above 120°F
(48.9°C).
Suitable fats may be selected from animal, vegetable and marine sources and mixtures thereof. A wide variety of natural liquid oils can be used as the flavored oil of this invention. Included among suitable natural oils are olive oil, sunflower oil, saflIower oil, sesame seed oil, corn oil, canola oil, rapeseed oil, peanut oil and soybean oil. Also suitable for use, are virgin oils, genetically bred oils, bioengineered or microbially sourced oils or oils processed to remove undesirable characteristics. The oils may be used alone or as blends. Particularly preferred oils for use in the present invention are canola oil, corn oil, sunflower oil and soybean oil.
One reduced calorie fat that has been found to be useful as a cocoa butter substitute comprises a fairly high level (e.g., at least about 85%) of combined NBVIL
and MLM triglycerides, where M is typically a mixture of Cg-C 1 p saturated fatty acids and L is predominantly behenic acid, but can be C20-C24. See U.S. Patent 4,888,196 to Ehrman et al., issued December 9, 1989 and U.S. Patent 5,288,512 issued to Seiden, February 22, 1994 for the synthesis and more detailed description of these reduced calorie fats. Other reduced calorie triglycerides include those that are mixtures of short chain (C2-Cg) fatty acid and long chain (C 1 g-C24) triglycerides.
Suitable non-digestible edible fats for use herein include liquid polyol fatty acid polyesters (see Jandacek; U.S. Patent 4,005,195; Issued January 25, 1977);
liquid esters of tricarballylic acids (see Hamm; U.S. Patent 4,508,746; Issued April 2, 1985);
liquid diesters of dicarboxylic acids such as derivatives of maloruc and succiruc acid (see Fulcher; U.S. Patent 4,582,927; Issued April 15, 1986); liquid triglycerides of alpha-branched chain carboxylic acids (see Whyte; U.S. Patent 3,579,548;
Issued May ' 18, 1971); liquid ethers and ether esters containing the neopentyl moiety (see Minich;
U.S. Patent 2,962,419; Issued Nov. 29, 1960); liquid fatty polyethers of polyglycerol (See Hunter et al; U.S. Patent 3,932,532; Issued Jan. 13, 1976); liquid alkyl glycoside wo seuts9ao ~ rcrms~o=~
fatty acid polyesters (see Meyer et al; U.S. Patent 4,840,815; Issued Tune 20, 1989);
liquid .polyesters of two ether linked hydroxypolycarboxytic acids (e.g., citric or isocitric sad) (see Hulut et al; U.S. Patent 4,888,195; Issued December 19, 1988);
liquid esters of epoxide-extended polyois (see White et al: U.S. Patera 4,861,613;
Issued August 29, 1989);
as weU as liquid polydimethyl siloxanes (e.g., Fluid Silicones available from Dow Corning). _ Preferably, a liquid oil is used in the present invention.
Unless otherwise stated, the amount of oil or fat in the composition is based on ~ P~ '~a Snal oil composition. The total amount of oil include: the amount of oil thst may be used to dilute the flavoring component. For example, if a 2~/. oil dispersion of a Savoring component is used, the amount of oil in which the flavoring component is dispersed in would be included in the total amount of oil print.
'The compositions of the present inva~tion comprise from about 98.5~/° to about 99.94~/..
B.AY
.1 s The Savoring component is an ingredient used to impsrt Savor. Natural or synthetic flavoring components may be used in the prexnt invention. The preferred ~voMg ~mponents are natural spices or synthetic flavors derived from or designed .
to imitste spice Savors. Citnu flavors such as lemon or orange are also preferred. The flavoring components contain volatile oils, which arc released upon heating.
It is preferred that the flavoring component is oil soluble. It is even more preferred that the flavoring component is in a liquid form to minimize processing steps. A
powdered form of the flavoring component can be used but it is not prefaced. If the flavoring comporumt is in the form of a powder, it is prefaced that the flavoring component be dispersed or dissolved in oil prior to mixing with the edible oil. Typical flavoring components include thyrrre, rosemary, dill, oregano, clove, ginger, coriander, nutmeg, ~ gs~ oni~ basil, Chile pepper, paprika, lanon, butter and mixtures thereof.
The prefamed 8svoring oomponeMa are garlic, onion, basil and Chile pepper.
The flavoring component is added in an amount capable of imparting a desired flavor to the oil and food product being cooked. The amount may be adjusted if mild or strong flavored oil is desired. The amount of flavoring component added may be as low as 0.01~/° or as high as 1.0~/, based on the finished product weight. The level is depardart upon many variables, for example, intensity of flavored desired, type of flavoring component used, type of oil being flavored, etc. The flavoring component may be in a concentrated form or diluted with other suitable carrier's such as vegetable oil. Diluted flavors are easier to handle and to meter into the edible fat.
Preferably a land of from shout 0.1~/° to about 0.5% of the flavor component is used to impart a desired flavor, more preferably, from about 0.15 to about 0.25'/. of the flavor wo 9sns4eo . rcr~s~zz48 -b-component is used. The amount of flavoring component effective to flavor the oil can ~dY ~ d==ermined by one skilled in the art.
The essential ingredient which acts to reduce the aroma during cooking is s polyethylene sorbitan monoeater as distinguished from di-, tri-, or higher partial. or complete esters of sorbitan. It is essential that the fatty acid portion of the ~~° so~r~ monoester contain from about 14 to shout 18 carbon atoms.
Examples of suitable fatty acids for this purpose are myristoleic, palmitoleic, myristic ~~ P~~c ~d. stearic acid, olac, linoleic and linolenic acids and mixtures thereof.
The preferred polyethylene sorbitan ester is a conunercially available product sold under the name "GlycosperseMO-20" or "Tween ~0"_which is a mixture of PoIYoYI~ sorbitan esters of prodortunaMly rrmnour~~~ oleic acid; _ it ~~ns an average of about twenty (2p) ,mid u, ~ ~learle [i.e. polyoxyahyiene (20) oxyethylene sorbitan monotlleste, herein aRer referred to as 'polyaorbste 80'].
These materials are commercially available from Lone Company (Nn and ICI
Wilmington, Delaware).
. It is important that the polysorbate 80 is incorporated into the edible oil and not the Savoring. Some Savoring agents are formulated t6 include arrirl~fiers. It has been found that when high levels of polysorbate 80 are incorporated into the flavoring component phase separation occurs in the flavoring component, nuking usage dii~,arlt.
It has also been found that high levels of polysorbate 80 may also cause separation of the Savoring components from the oils. Polypropoxylated sorbitan monoesters can also be used, but they are not preferred.
The Savored oils of the present invention comprise from about 0.05~/~ to about 0.5°/., prefersbty from about 0.08~/. to about 0.3~/e and more preferably about 0.10~/.
to about 0.15~/~ of the polyoxyahylene sorbitan esters. At levels above about 0.5~/~ by weight, the ability of the polyoxyethylene sorbitan ester to reduce the aroma is about equal to that at the 0.5~/~ level. Further, the ability to impart desired flavor to the end product becomes increasingly dii~cult.
The process described below by way of example permits the production of Savored oils which release reduced aroma when heated. Any conventional mixing technique can be used. There is no special apparatus or processing equipment needed.
The processing normally comprises the steps of (1) Mixing oil with the flavoring component;
(2) Combining the mixture of step 1 with polysorbate 80 until thoroughly blended.
Preferably, polysorbate 80 is incorporated into the edible oil containing the flavoring component at a temperature of from about 40°F (4.4°C) to about 180° F
(82.2°C), and in quantities of from about 0.05% to about 0.5% based on the oil weight. However, any suitable method can be used to add the flavor to the edible oil ingredient. It is important that sufficient mixing occurs so that the flavor and polyoxyethylene sorbitan esters are uniformly incorporated in the oil.
The following example illustrates the invention but is not meant to be limiting thereof. All percentages are by weight unless otherwise indicated.
A flavored oil (A) consisting of 794 grams of a canola/corn oil blend, lg of *polysorbate 80 and 5.0 grams of garlic flavor is prepared in the following manner.
Liquid oil, polysorbate 80 and flavorant is homogeneously mixed at a temp of about 70 °F (21°C). Separately, a control (B) is prepared by mixing 795 grams of a canola/corn oil blend and 5 grams of garlic flavor.
In separately sealed and controlled rooms, flavored oil with polysorbate 80 (A) and flavored oil, control oil (B) is aroma tested by panelists who are specially trained for this kind of test. A 10 gram sample of each oil product was poured into a #3140 pyrex glass bowl (125x65). Each flavor sample is diluted with 90 gams of bland vegetable oil. Each bowl is placed on an electric hot plate and heated to a temperature of 350°F (177°C). Once the product reaches 350°F
(177°C), the aromas are evaluated by the panelists. The results are shown in Table 1. In this test lower numbers represent lower aroma levels.
Flavored Oil Flavored Oil Ditl'erence (A) (B) Overall Intensity22.8 32.7 9.9 Raw Garlic 20.2 25.2 5.0 Roast Garlic 12.3 21.5 9.2 Oil Notes 2.7 3.7 1.0 Table 1 shows that the product containing polysorbate 80 (A) is significantly lower in overall aroma.
*Polysorbate 80 is a nonionic, surface-active emulsifying agent produced by condensing ethylene oxide with sorbitan monooleate in the mole ratio of from about 20:1 and is available from Lonza, Fairlawn, NJ.
FIELD OF INVENTION
This invention relates to flavored oil which when heated have substantially reduced levels of aroma.
BACKGROUND OF THE INVENTION
It is common practice to prepare meats and vegetables by frying, stir-frying or marinating the vegetable ~or meat with a flavored oil to impart a desirable flavor.
Although the flavored oils are a convenient means to flavor foods, the flavor imparted by the oils is generally thought to be inferior to that of the fresh flavor. A convenient way to boost the flavor level imparted to food products is to increase the level of oleoresins, oil essences and spices added to the oil. Unfortunately, when high concentrations of flavorants are used, the aroma exhibited by the oils rapidly fills the surrounding air.
One of the problems when cooking with flavored oils is that the oils are often heated prior to or during cooking. Often the release of the aroma is accentuated by exposure to high temperatures. The characteristic aroma of some flavorants, in particular garlic and onion, are liked by some and disliked by others. Moreover, when released in high concentrations, the reaction by consumers who generally like the aroma vary considerably. The wide range of tolerances or preferences for the aroma generated by flavored oils makes it difficult to include in the oil a level of flavorant needed to impart the desirable level of flavor to the food which is being cooked while not overwhelming the area with the aroma.
Another problem with increasing the level of flavorant added to the oil while trying to reduce the aroma, is the problem of generating off flavors. In some cases, the combination of high concentrations of flavorant and high levels of ingredients to suppress the aroma, produce an off flavor which generally has a lingering aftertaste.
Attempts have been made to reduce the level of aroma produced by the oil while imparting desirable flavor to the food product. Common methods for reducing the level of undesirable odors include deodorizing, heating, boiling, rotary steam stripping, dehydrating or chemically treating the flavorant prior to adding it to the oil.
None of these approaches are satisfactory however, because they are time consuming, and often require many steps, special equipment or use undesirable chemicals.
Moreover, while these methods work well for some oils, application of these methods to flavored oils would tend to reduce the flavors added to the oil, thus eliminating or greatly reducing the flavor benefit. Another method includes removing the aroma completely, see, for example, U.S. 4,741, 914 to Kimizuka et al. issued May 3, 18, wo 9sr~o . pcrms~nu4a ~2-1988 and U.S. 4,377,660 to Morinaga issued March 22, 1983. However, the problem ire removing the aroma totally is that taste perception is often influenced by aroma.
Therefore a need exists for a flavored oil which incorporate levels of flavorant which deliver desirable flavor characteristics to food but which do not exhibit overpowering or undesirable levels of aroma when used for cooking.
Surprisingly, it has been found that the aroma achibited by flavored oils coruaining increased levels of 9avorant, can be reduced by incorporating specific levels of polyoxyethylene aorbitsn monoesters, known food emulsi5ers, into the flavored oil.
Accordingly, an object of an aspect of this invention is to provide a flavored oil composition exhibiting reduced aroma when heated.
Another object of an aspect of this invention is to produce a flavored oil which will deliver a desirable level of flavor to the end product.
Still another object of an aspect of this invention is to provide an easily prepared flavored oil exhibiting reduced aroma when heated.
These and other objects of aspects of this invention will become apparent from the detailed description which follows.
The preaa~ imrerttion is directed to flavored oils which when heated, release substantiavy reduced levels of aroma consisting essentially of a) from about 98.5% to about 99.94°/.of an edible fat;
b) from shout 0.01 % to about 1 % of s flavoring component; and c) from shout 0.05 to about 0.5% of a polyethylene sorbitan monoester DETAB.ED DESCR»t'iON
The praatt imramon relates to Savored oils wherein the level of aroma released during cooking is reduced.
The tams "fat", "oil" or "edible oil" as usod herein refer to edible fatty substance winch era st or above 120°F (48.9°0 including natural or eyed fats and oils consisting essentially of tciglycaides such as, for example, soyban oil, aunflowa oil, fish oil, lard and tallow, which may have been partially or completely hydrogenated or modified. This term also encompasses fatty materials having properties similar to triglycerides, such as non-absorbable, non-digestible poiyol fatty acid polyesters, reduced calorie fats and the like, gena~ally referred to as fat subatituta, which may be partially or futly indigestible.
The tam "flavoring component" or ~flavorant" as used herein is intended to indude spices, herbs, oleoresins derived from spices, essential oils obtained from the plants of spices and herbs. This term also apply to substances or mixture of substances which impart s characteristic taste to the oil, for example, garlic and onion.
The term "spice" or "spices" as used herein refer to natural or synthetically synthesized aromatic flavoring materials of vegetable origin which are the dried seeds, buds, fruit or flower parts, bark or roots of plants, usually of tropical origin.
The term "consisting essentially of as used herein means that the necessary stated ingredients are present in the necessary stated amounts, but that the presence of other ingredients or additives which do not interfere with attainment of the objectives of the invention is not precluded. In this sense, it is to be noted that additional ingredients such as antioxidants, coloring agents, flavor enhancers, vitamins, suspension agents, water, etc., are not excluded, to the extent that they do not interfere with attainment of the objectives of the invention.
The term "reduced calorie " as used herein refers to fats that provide at least about 10%, and preferably at least about 30%, reduction in calories relative to corn oil.
The reduction in calories provided by these reduced calorie fats can be determined by studies similar to that described by Peters, J. C. et al., Journal of the American College ofToxicoloQV, Vol. 10, No. 3, 1991, pp. 357-367.
The teim "polyol" as used herein refers to polyhydric alcohols containing at least 4, preferably from 4 to 11 hydroxyl groups. Polyols include sugars (i.e., monosaccharides, disaccharides, and trisaccharides), sugar alcohols, other sugar derivatives (i.e., alkyl glucosides), polyglycerols such as diglycerol and triglycerol, pentaerythritol and polyvinyl alcohols. Specific examples of suitable sugars, sugar alcohols and sugar derivatives include xylose, arabinose, ribose, xylitol, erythritol, glucose, methyl glucoside, mannose, galactose, fructose, sorbitol, maltose, lactose, sucrose, raf~nose, and maltotriose.
The term "polyol fatty acid polyester" as used herein refers to polyols having at least 4 fatty acid ester groups. Polyol fatty acid esters that contain 3 or less fatty acid ester groups are generally digested in, and the products of digestion are absorbed from, the intestinal tract much in the manner of ordinary triglyceride fats or oils, whereas those polyol fatty acid esters containing 4 or more fatty acid ester groups are substantially nondigestible and consequently nonabsorbable by the human body.
It is not necessary that all of the hydroxyl groups of the polyol be esterified, but it is preferable that disaccharide molecules contain no more than 3 unesterified hydroxyl groups for the purpose of being nondigestible. Typically, substantially all, e.g., at least about 85%, of the hydroxyl groups of the polyol are esterified. In the case of sucrose polyesters, typically from about 7 to 8 of the hydroxyl groups of the polyol are 3 5 esterified.
The fatty acid radicals typically contain at least 4 carbon atoms and up to 26 carbon atoms. These fatty acid radicals can be derived from naturally occurring or w0 96/28980 PCT/US96/02248 synthetic fatty acids. The fatty acid radicals can be saturated or unsaturated, including positional or geometric isomers, e.g., cis- or trans- isomers, and can be the same for all ester groups, or can be mixtures of dii~erent fatty acids.
The term "epoxide extended polyols" as used herein refers to esterified epoxide extended polyols. The preferred materials are epoxylated glycerine having 2 to epoxy groups. These epoxylated glycerines are acylated with fatty acids having from 8 to 24 carbon atoms. Preferably the glycerine contain an average of 5 ethoxyl groups.
All percentages are by weight unless otherwise stated.
COMPONENTS
EDIBLE FAT
The present invention is applicable to edible fats, reduced calorie fats, non-digestible, and non-absorbable fats which are liquid at or above 120°F
(48.9°C).
Suitable fats may be selected from animal, vegetable and marine sources and mixtures thereof. A wide variety of natural liquid oils can be used as the flavored oil of this invention. Included among suitable natural oils are olive oil, sunflower oil, saflIower oil, sesame seed oil, corn oil, canola oil, rapeseed oil, peanut oil and soybean oil. Also suitable for use, are virgin oils, genetically bred oils, bioengineered or microbially sourced oils or oils processed to remove undesirable characteristics. The oils may be used alone or as blends. Particularly preferred oils for use in the present invention are canola oil, corn oil, sunflower oil and soybean oil.
One reduced calorie fat that has been found to be useful as a cocoa butter substitute comprises a fairly high level (e.g., at least about 85%) of combined NBVIL
and MLM triglycerides, where M is typically a mixture of Cg-C 1 p saturated fatty acids and L is predominantly behenic acid, but can be C20-C24. See U.S. Patent 4,888,196 to Ehrman et al., issued December 9, 1989 and U.S. Patent 5,288,512 issued to Seiden, February 22, 1994 for the synthesis and more detailed description of these reduced calorie fats. Other reduced calorie triglycerides include those that are mixtures of short chain (C2-Cg) fatty acid and long chain (C 1 g-C24) triglycerides.
Suitable non-digestible edible fats for use herein include liquid polyol fatty acid polyesters (see Jandacek; U.S. Patent 4,005,195; Issued January 25, 1977);
liquid esters of tricarballylic acids (see Hamm; U.S. Patent 4,508,746; Issued April 2, 1985);
liquid diesters of dicarboxylic acids such as derivatives of maloruc and succiruc acid (see Fulcher; U.S. Patent 4,582,927; Issued April 15, 1986); liquid triglycerides of alpha-branched chain carboxylic acids (see Whyte; U.S. Patent 3,579,548;
Issued May ' 18, 1971); liquid ethers and ether esters containing the neopentyl moiety (see Minich;
U.S. Patent 2,962,419; Issued Nov. 29, 1960); liquid fatty polyethers of polyglycerol (See Hunter et al; U.S. Patent 3,932,532; Issued Jan. 13, 1976); liquid alkyl glycoside wo seuts9ao ~ rcrms~o=~
fatty acid polyesters (see Meyer et al; U.S. Patent 4,840,815; Issued Tune 20, 1989);
liquid .polyesters of two ether linked hydroxypolycarboxytic acids (e.g., citric or isocitric sad) (see Hulut et al; U.S. Patent 4,888,195; Issued December 19, 1988);
liquid esters of epoxide-extended polyois (see White et al: U.S. Patera 4,861,613;
Issued August 29, 1989);
as weU as liquid polydimethyl siloxanes (e.g., Fluid Silicones available from Dow Corning). _ Preferably, a liquid oil is used in the present invention.
Unless otherwise stated, the amount of oil or fat in the composition is based on ~ P~ '~a Snal oil composition. The total amount of oil include: the amount of oil thst may be used to dilute the flavoring component. For example, if a 2~/. oil dispersion of a Savoring component is used, the amount of oil in which the flavoring component is dispersed in would be included in the total amount of oil print.
'The compositions of the present inva~tion comprise from about 98.5~/° to about 99.94~/..
B.AY
.1 s The Savoring component is an ingredient used to impsrt Savor. Natural or synthetic flavoring components may be used in the prexnt invention. The preferred ~voMg ~mponents are natural spices or synthetic flavors derived from or designed .
to imitste spice Savors. Citnu flavors such as lemon or orange are also preferred. The flavoring components contain volatile oils, which arc released upon heating.
It is preferred that the flavoring component is oil soluble. It is even more preferred that the flavoring component is in a liquid form to minimize processing steps. A
powdered form of the flavoring component can be used but it is not prefaced. If the flavoring comporumt is in the form of a powder, it is prefaced that the flavoring component be dispersed or dissolved in oil prior to mixing with the edible oil. Typical flavoring components include thyrrre, rosemary, dill, oregano, clove, ginger, coriander, nutmeg, ~ gs~ oni~ basil, Chile pepper, paprika, lanon, butter and mixtures thereof.
The prefamed 8svoring oomponeMa are garlic, onion, basil and Chile pepper.
The flavoring component is added in an amount capable of imparting a desired flavor to the oil and food product being cooked. The amount may be adjusted if mild or strong flavored oil is desired. The amount of flavoring component added may be as low as 0.01~/° or as high as 1.0~/, based on the finished product weight. The level is depardart upon many variables, for example, intensity of flavored desired, type of flavoring component used, type of oil being flavored, etc. The flavoring component may be in a concentrated form or diluted with other suitable carrier's such as vegetable oil. Diluted flavors are easier to handle and to meter into the edible fat.
Preferably a land of from shout 0.1~/° to about 0.5% of the flavor component is used to impart a desired flavor, more preferably, from about 0.15 to about 0.25'/. of the flavor wo 9sns4eo . rcr~s~zz48 -b-component is used. The amount of flavoring component effective to flavor the oil can ~dY ~ d==ermined by one skilled in the art.
The essential ingredient which acts to reduce the aroma during cooking is s polyethylene sorbitan monoeater as distinguished from di-, tri-, or higher partial. or complete esters of sorbitan. It is essential that the fatty acid portion of the ~~° so~r~ monoester contain from about 14 to shout 18 carbon atoms.
Examples of suitable fatty acids for this purpose are myristoleic, palmitoleic, myristic ~~ P~~c ~d. stearic acid, olac, linoleic and linolenic acids and mixtures thereof.
The preferred polyethylene sorbitan ester is a conunercially available product sold under the name "GlycosperseMO-20" or "Tween ~0"_which is a mixture of PoIYoYI~ sorbitan esters of prodortunaMly rrmnour~~~ oleic acid; _ it ~~ns an average of about twenty (2p) ,mid u, ~ ~learle [i.e. polyoxyahyiene (20) oxyethylene sorbitan monotlleste, herein aRer referred to as 'polyaorbste 80'].
These materials are commercially available from Lone Company (Nn and ICI
Wilmington, Delaware).
. It is important that the polysorbate 80 is incorporated into the edible oil and not the Savoring. Some Savoring agents are formulated t6 include arrirl~fiers. It has been found that when high levels of polysorbate 80 are incorporated into the flavoring component phase separation occurs in the flavoring component, nuking usage dii~,arlt.
It has also been found that high levels of polysorbate 80 may also cause separation of the Savoring components from the oils. Polypropoxylated sorbitan monoesters can also be used, but they are not preferred.
The Savored oils of the present invention comprise from about 0.05~/~ to about 0.5°/., prefersbty from about 0.08~/. to about 0.3~/e and more preferably about 0.10~/.
to about 0.15~/~ of the polyoxyahylene sorbitan esters. At levels above about 0.5~/~ by weight, the ability of the polyoxyethylene sorbitan ester to reduce the aroma is about equal to that at the 0.5~/~ level. Further, the ability to impart desired flavor to the end product becomes increasingly dii~cult.
The process described below by way of example permits the production of Savored oils which release reduced aroma when heated. Any conventional mixing technique can be used. There is no special apparatus or processing equipment needed.
The processing normally comprises the steps of (1) Mixing oil with the flavoring component;
(2) Combining the mixture of step 1 with polysorbate 80 until thoroughly blended.
Preferably, polysorbate 80 is incorporated into the edible oil containing the flavoring component at a temperature of from about 40°F (4.4°C) to about 180° F
(82.2°C), and in quantities of from about 0.05% to about 0.5% based on the oil weight. However, any suitable method can be used to add the flavor to the edible oil ingredient. It is important that sufficient mixing occurs so that the flavor and polyoxyethylene sorbitan esters are uniformly incorporated in the oil.
The following example illustrates the invention but is not meant to be limiting thereof. All percentages are by weight unless otherwise indicated.
A flavored oil (A) consisting of 794 grams of a canola/corn oil blend, lg of *polysorbate 80 and 5.0 grams of garlic flavor is prepared in the following manner.
Liquid oil, polysorbate 80 and flavorant is homogeneously mixed at a temp of about 70 °F (21°C). Separately, a control (B) is prepared by mixing 795 grams of a canola/corn oil blend and 5 grams of garlic flavor.
In separately sealed and controlled rooms, flavored oil with polysorbate 80 (A) and flavored oil, control oil (B) is aroma tested by panelists who are specially trained for this kind of test. A 10 gram sample of each oil product was poured into a #3140 pyrex glass bowl (125x65). Each flavor sample is diluted with 90 gams of bland vegetable oil. Each bowl is placed on an electric hot plate and heated to a temperature of 350°F (177°C). Once the product reaches 350°F
(177°C), the aromas are evaluated by the panelists. The results are shown in Table 1. In this test lower numbers represent lower aroma levels.
Flavored Oil Flavored Oil Ditl'erence (A) (B) Overall Intensity22.8 32.7 9.9 Raw Garlic 20.2 25.2 5.0 Roast Garlic 12.3 21.5 9.2 Oil Notes 2.7 3.7 1.0 Table 1 shows that the product containing polysorbate 80 (A) is significantly lower in overall aroma.
*Polysorbate 80 is a nonionic, surface-active emulsifying agent produced by condensing ethylene oxide with sorbitan monooleate in the mole ratio of from about 20:1 and is available from Lonza, Fairlawn, NJ.
Claims (23)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A flavored oil having reduced aroma when heated consisting essentially of:
a) from about 98.5% to about 99.94% of an edible fat;
b) from about 0.01 % to about 1 % of a flavorant; and c) from about 0.05 to about 0.5% of a polyoxyethylene sorbitan monoester.
a) from about 98.5% to about 99.94% of an edible fat;
b) from about 0.01 % to about 1 % of a flavorant; and c) from about 0.05 to about 0.5% of a polyoxyethylene sorbitan monoester.
2. A flavored oil according to Claim 1 wherein said flavorant has an aroma and wherein the aroma of the flavored oil is reduced when heated.
3. The flavored oil of Claim 1 wherein said fat is selected from the group consisting of canola oil, corn oil, soybean oil, sunflower oil and mixtures thereof.
4. The flavored oil of Claim 3 wherein said flavors are selected from the group consisting of garlic flavor, basil flavor, thyme flavor, oregano flavor, chile pepper flavor, paprika flavor, onion flavor and mixtures thereof
5. The flavored oil of Claim 3 wherein said flavors are selected from the group consisting of garlic or onion and mixtures thereof
6. The flavored oil of Claim 5 wherein the level of polyoxyethylene sorbitan monoester is from about 0.08% to about 0.3%.
7. The flavored oil of Claim 6 wherein the level of polyoxyethylene sorbitan monoester is from about 0.10% to about 0.15%.
8. The flavored oil of Claim 7 wherein the polyoxyethylene sorbitan monoester is polysorbate 80.
9. The flavored oil of Claim 8 wherein said fat is selected from the group consisting of canola oil or corn oil and mixtures thereof
10. The flavored oil of Claim 7 wherein the level of flavoring component is from about 0.1% to about 0.5%.
11. The flavored oil of Claim 3 wherein the level of flavoring component is from about 0.15% to about 0.25%.
12. The flavored oil of Claim 1 wherein said edible fat is selected from the group consisting of reduced calorie fats or polyol fatty acid polyesters and mixtures thereof
13. The flavored oil of Claim 12 wherein said flavors are selected from the group consisting of garlic flavor, basil flavor, thyme flavor, oregano flavor, chile pepper flavor, paprika flavor, onion flavor and mixtures thereof
14. The flavored oil of Claim 13 wherein the level of polyoxyethylene sorbitan monoester is from about 0.08% to about 0.3%.
15. The flavored oil of Claim 14 wherein the level of polyoxyethylene sorbitan monoester is from about 0.1% to about 0.15%.
16. The flavored oil of Claim 15 wherein the polyoxyethylene sorbitan monoester is polysorbate 80.
17. The flavored oil of Claim 13 wherein the level of flavoring component is from about 0.1% to about 0.5%.
18. The flavored oil of Claim 14 wherein the level of flavoring component is from about 0.15% to about 0.25%.
19. The flavored oil of Claim 13 wherein the level of polyol polyester is a sucrose polyester.
20. The flavored oil of Claim 19 wherein the polyethylene sorbitan monoester is polysorbate 80.
21. The flavored oil of Claim 1 wherein said edible fat is an epoxide extended polyol.
22. The flavored oil of Claim 1 wherein said edible fat is reduced calorie fat that is a mixed triglyceride of short and long chain fatty acids.
23. The flavored oil of Claim 22 wherein said flavors are selected from the group consisting of garlic flavor, basil flavor, thyme flavor, oregano flavor, chile pepper flavor, paprika flavor, onion flavor and mixtures thereof.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/406,608 US5607715A (en) | 1995-03-20 | 1995-03-20 | Flavored cooking oil having reduced room aroma |
| US08/406,608 | 1995-03-20 | ||
| PCT/US1996/002248 WO1996028980A1 (en) | 1995-03-20 | 1996-02-20 | Flavored cooking oil having reduced room aroma |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2213666A1 CA2213666A1 (en) | 1996-09-26 |
| CA2213666C true CA2213666C (en) | 2000-11-28 |
Family
ID=23608733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002213666A Expired - Lifetime CA2213666C (en) | 1995-03-20 | 1996-02-20 | Flavored cooking oil having reduced room aroma |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US5607715A (en) |
| EP (1) | EP0814669B1 (en) |
| JP (1) | JPH11502120A (en) |
| CN (1) | CN1072002C (en) |
| AT (1) | ATE211620T1 (en) |
| AU (1) | AU4928296A (en) |
| BR (1) | BR9607697A (en) |
| CA (1) | CA2213666C (en) |
| DE (1) | DE69618450T2 (en) |
| WO (1) | WO1996028980A1 (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6403144B1 (en) | 1999-04-30 | 2002-06-11 | The Procter & Gamble Co. | Food preparation compositions |
| ATE252324T1 (en) * | 1999-08-18 | 2003-11-15 | Symrise Gmbh & Co Kg | SYSTEM FOR DELIVERING AROMA |
| EP1106171A1 (en) * | 1999-12-06 | 2001-06-13 | Isabella Simbürger | Fragant formulations |
| US20020028272A1 (en) * | 2000-01-20 | 2002-03-07 | Wolfram Junghanns | Process of producing enriched vegetable oils |
| GB2367493B (en) * | 2000-10-07 | 2004-03-31 | Growing Success Organics Ltd | Composition and method for deterring rodents |
| DE10132003A1 (en) * | 2001-07-03 | 2003-01-30 | Merz & Co Gmbh & Co | Fat (oil) -containing agent containing onion extract, its production and its use for the care, prevention or treatment of damaged skin tissue, in particular scars |
| CA2478663A1 (en) * | 2002-03-11 | 2003-09-18 | General Nutrition Investment Company | Methods for the treatment and prevention of overweight in mammals |
| JP4755557B2 (en) * | 2005-09-16 | 2011-08-24 | 日清オイリオグループ株式会社 | Oil composition for fried food |
| DK2498617T3 (en) * | 2009-11-10 | 2014-09-15 | Cognis Ip Man Gmbh | COMPOSITION CONTAINING A LIPID SUITABLE FOR HUMAN INTAKE |
| BE1019357A5 (en) * | 2010-06-02 | 2012-06-05 | Ucook Bvba | SAUCE ON THE BASIS OF VEGETABLE OIL. |
| US20150030743A1 (en) * | 2013-07-29 | 2015-01-29 | Gregory Anders | Method and edible article of manufacture |
| JP5855634B2 (en) * | 2013-12-24 | 2016-02-09 | 日清オイリオグループ株式会社 | Oil and fat composition for heating and cooking and method for producing the oil and fat composition for heating and cooking |
| US20160270414A1 (en) * | 2015-03-16 | 2016-09-22 | International Foodstuffs Co. Llc | Cooking oils with herbal aroma |
| JP6315828B2 (en) * | 2015-11-02 | 2018-04-25 | 日清オイリオグループ株式会社 | Oil and fat composition for heating and cooking and method for producing the oil and fat composition for heating and cooking |
| CN106982942A (en) * | 2017-04-06 | 2017-07-28 | 江西神州通油茶科技有限公司 | A kind of grease perfuming device and method |
| CN107125338B (en) * | 2017-05-22 | 2023-09-01 | 长沙理工大学 | Edible oil flavoring equipment |
| JP6490289B1 (en) * | 2018-04-27 | 2019-03-27 | 日本水産株式会社 | How to protect the aroma of aqueous food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3415660A (en) * | 1965-12-29 | 1968-12-10 | Procter & Gamble | Clear cooking and salad oils having antispattering properties |
| US3415658A (en) * | 1965-12-29 | 1968-12-10 | Procter & Gamble | Storage-stable cooking and salad oils having antispattering properties |
| US3415659A (en) * | 1965-12-29 | 1968-12-10 | Procter & Gamble | Cooking and salad oil having antispattering properties |
| GB1200450A (en) * | 1966-11-28 | 1970-07-29 | Unilever Nv | Improvements relating to cooking fats |
| US3663236A (en) * | 1970-02-13 | 1972-05-16 | Beatrice Foods Co | Butter flavored composition |
| CH577271A5 (en) * | 1972-02-24 | 1976-07-15 | Gerberding Dragoco Spezialfabr | |
| US4130562A (en) * | 1975-01-10 | 1978-12-19 | Givaudan Corporation | Odorant or flavoring thiazolyl disulphides |
| US4192898A (en) * | 1975-10-10 | 1980-03-11 | Par-Way Mfg Co. | Stable clear liquid release agent and method for preparation |
| US4221707A (en) * | 1979-05-18 | 1980-09-09 | Reu Donald G | Treatment for commercial vegetable protein products |
| WO1981001353A1 (en) * | 1979-11-19 | 1981-05-28 | Standard Brands Inc | Low-fat liquid spread and process |
| US4285981A (en) * | 1980-02-28 | 1981-08-25 | Kalsec, Inc. | Liquid seasoning compositions III |
| US4315947A (en) * | 1980-02-28 | 1982-02-16 | Kalsec, Inc. | Liquid seasoning compositions II |
| US4384008A (en) * | 1981-03-05 | 1983-05-17 | The Procter & Gamble Company | Butter-flavored oils |
| US4472447A (en) * | 1982-06-22 | 1984-09-18 | Ajinomoto Co., Inc. | Mixed seasoning on basis of monosodium glutamate |
| US4741914A (en) * | 1984-11-13 | 1988-05-03 | Ajinomoto Co., Inc. | Flavor enhancing seasoning containing deodorized garlic extract and process |
| US4948617A (en) * | 1988-11-23 | 1990-08-14 | Nabisco Brands, Inc. | Low cholesterol mayonnaise substitute and process for its preparation |
| US5204023A (en) * | 1989-04-12 | 1993-04-20 | Unilever Patent Holdings B.V. | Malodors reduction |
| US5084295A (en) * | 1990-02-02 | 1992-01-28 | The Procter & Gamble Company | Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel |
| US5087458A (en) * | 1990-03-13 | 1992-02-11 | Wm. Wrigley Jr. Company | Solubilized oleoresin black pepper, method of making same, and method of adding same to chewing gum |
| US5059437A (en) * | 1990-05-16 | 1991-10-22 | Kalamazoo Holdings, Inc. | Color-stabilized paprika pigment compositions and foods colored therewith having increased resistance to oxidative color fading |
| US5169669A (en) * | 1991-09-25 | 1992-12-08 | The Procter & Gamble Company | Cooking oils |
| US5320862A (en) * | 1992-09-02 | 1994-06-14 | Tona Maria E | Edible, multipurpose flavored oil substantially free of flavoring agent particles |
-
1995
- 1995-03-20 US US08/406,608 patent/US5607715A/en not_active Expired - Lifetime
-
1996
- 1996-02-20 DE DE69618450T patent/DE69618450T2/en not_active Expired - Fee Related
- 1996-02-20 WO PCT/US1996/002248 patent/WO1996028980A1/en active IP Right Grant
- 1996-02-20 CN CN96192696A patent/CN1072002C/en not_active Expired - Fee Related
- 1996-02-20 AT AT96905550T patent/ATE211620T1/en not_active IP Right Cessation
- 1996-02-20 CA CA002213666A patent/CA2213666C/en not_active Expired - Lifetime
- 1996-02-20 BR BR9607697A patent/BR9607697A/en active Search and Examination
- 1996-02-20 JP JP8528414A patent/JPH11502120A/en not_active Ceased
- 1996-02-20 EP EP96905550A patent/EP0814669B1/en not_active Expired - Lifetime
- 1996-02-20 AU AU49282/96A patent/AU4928296A/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| EP0814669B1 (en) | 2002-01-09 |
| AU4928296A (en) | 1996-10-08 |
| CA2213666A1 (en) | 1996-09-26 |
| EP0814669A1 (en) | 1998-01-07 |
| DE69618450D1 (en) | 2002-02-14 |
| WO1996028980A1 (en) | 1996-09-26 |
| BR9607697A (en) | 1999-06-15 |
| ATE211620T1 (en) | 2002-01-15 |
| CN1072002C (en) | 2001-10-03 |
| US5607715A (en) | 1997-03-04 |
| DE69618450T2 (en) | 2002-09-19 |
| MX9707079A (en) | 1997-11-29 |
| JPH11502120A (en) | 1999-02-23 |
| CN1179082A (en) | 1998-04-15 |
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