CA2021850A1 - Flavorful frying oil with long frylife - Google Patents
Flavorful frying oil with long frylifeInfo
- Publication number
- CA2021850A1 CA2021850A1 CA002021850A CA2021850A CA2021850A1 CA 2021850 A1 CA2021850 A1 CA 2021850A1 CA 002021850 A CA002021850 A CA 002021850A CA 2021850 A CA2021850 A CA 2021850A CA 2021850 A1 CA2021850 A1 CA 2021850A1
- Authority
- CA
- Canada
- Prior art keywords
- oil
- frying
- deodorized
- undeodorized
- edible
- 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.)
- Abandoned
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
FLAVORFUL FRYING OIL WITH LONG FRYLIFE
ABSTRACT OF THE DISCLOSURE
A frying oil composition is made from 80% to 99.9% deodorized edible oil (most preferably soybean oil) and 0.1% to 20%
undeodorized highly flavored edible oil (most preferably peanut oil). The deodorized oil of the composition undergoes a high temperature deodorization process to impart excellent frylife to the oil. The undeodorized highly flavored oil is blended with the deodorized oil. The resulting frying oil composition is highly flavored and has the same excellent frylife as the deodorized oil.
ABSTRACT OF THE DISCLOSURE
A frying oil composition is made from 80% to 99.9% deodorized edible oil (most preferably soybean oil) and 0.1% to 20%
undeodorized highly flavored edible oil (most preferably peanut oil). The deodorized oil of the composition undergoes a high temperature deodorization process to impart excellent frylife to the oil. The undeodorized highly flavored oil is blended with the deodorized oil. The resulting frying oil composition is highly flavored and has the same excellent frylife as the deodorized oil.
Description
2 ~
FLAVORFUL FRYING OIL WITH LQNG FRYLIFE
BACKGROUND OF THE INVENTION
1. Field of the Invention This invention relates to frying oil compositions, particularly frying oils made from blends of vegetable oils.
2. DescriDtion of the Related Art U.S. Patent 4,789,554 to Scavone et al., issued December 6, 1988, discloses a method for deodorizing a frying oil to improve its frylife. It is stated that various additives such as flavorings can be used. However, the patent does not suggest to 10 blend another, flavorful oil such as peanut oil with the deodorized base oil.
U.S. Patent 3,186,854 to Going, issued June 1, 1965, discloses winterized blends of different oils such as cottonseed oil, peanut oil, soybean oil, safflswer oil, and eorn oil. The 15 patent does not mention deodorization or frylife of the oils.
U.S. Patent 3,048,491 to Gooding, issued August 7, 1962, discloses winterlzed blends o~ different oils used to make mayonnalse and salad dressings. Neither frylife nor deodorization is dlsclosed.
Japanese Patent 021,033 to Snow Brand Milk Products, issued August 23, 1984, dlscloses a process in which scu~ co-produced in the deodorizatlon of vegetable oil is blended with another edible oil to produce an oil containing a high amount of vegetable sterol. Peanut oil is disclosed as one of the pvssible deodurized 25 oils, and soybean oll ls disclosed as one of the possible other edible oils. The deodori~ation process is not described.
- 2 ~ 5 ~
U.S. Patent 2,621,196 to Thurman, issued December 9, 1952, discloses a high temperature deodorization process. The process is said to be useful for deodorizing soybean oil, cottonseed oil, corn oil, peanut oil~ sunflowerseed oil, sesame seed oil, and animal and fish oils. The patent does not discuss the frylife of deodorized oils, nor the addition of a flavorful oil.
SUMMARY OF THE INVENTION
The invention is a fla~orful frying oil with long frylife comprising: (a) from about 0.1% to about 20% undeodori~ed highly flavored edible oil; and (b) from about 80% to about 99.9X
deodorized edible oil, wherein the deodorized oil has been subjected to a deodorization process comprising: (i) deaerating the oil to a level of less than about 0.1% by volume of dissolved oxygen; then (ii) heating the oil at a temperature between about 530-F (277C) and about 650'F (343-C), at a pressure between about 0.5 mm Hg and about 50 mm Hg, for a time between about 5 seconds and about 35 minutes, while stripping the oil with a stripping medium in the amount of about 0.1% to about 20~o by wei~ht of the oil.
Preferably the undeodorized highly flavored edible oil is selected from peanut oil, roasted peanut oil, walnut oil, roasted walnut oil, raasted sesame oil, grapeseed oil, avocado oil, rice bran oil, pumpkln seed oil, roasted hazelnut oil, organic flaxseed oil, olive oil, corn oil, beef tallow, and sunflowerseed oil.
Most preferred is undeodori~ed peanut oil. The deodorized edible oil is preferably selected from soybean oil, corn oil, co~tonseed oil, sunflowerseed oil, safflo~er oil, olive oil, peanut oil, coconut oil, palm oil, rapeseed oil, palm oil olein, and canola oil, with the most preferred being deodorized soybean oil.
An advantage of this invention is that it allows a frying oil to be made that has the desirable flavor of peanut oil or other highly flaYored edible oils, and that also has the excellent frylife of oils deodorized accord1ng to the process of the above-mentioned U.S. Patent 4,789,554.
~1~2~5~
FLAVORFUL FRYING OIL WITH LQNG FRYLIFE
BACKGROUND OF THE INVENTION
1. Field of the Invention This invention relates to frying oil compositions, particularly frying oils made from blends of vegetable oils.
2. DescriDtion of the Related Art U.S. Patent 4,789,554 to Scavone et al., issued December 6, 1988, discloses a method for deodorizing a frying oil to improve its frylife. It is stated that various additives such as flavorings can be used. However, the patent does not suggest to 10 blend another, flavorful oil such as peanut oil with the deodorized base oil.
U.S. Patent 3,186,854 to Going, issued June 1, 1965, discloses winterized blends of different oils such as cottonseed oil, peanut oil, soybean oil, safflswer oil, and eorn oil. The 15 patent does not mention deodorization or frylife of the oils.
U.S. Patent 3,048,491 to Gooding, issued August 7, 1962, discloses winterlzed blends o~ different oils used to make mayonnalse and salad dressings. Neither frylife nor deodorization is dlsclosed.
Japanese Patent 021,033 to Snow Brand Milk Products, issued August 23, 1984, dlscloses a process in which scu~ co-produced in the deodorizatlon of vegetable oil is blended with another edible oil to produce an oil containing a high amount of vegetable sterol. Peanut oil is disclosed as one of the pvssible deodurized 25 oils, and soybean oll ls disclosed as one of the possible other edible oils. The deodori~ation process is not described.
- 2 ~ 5 ~
U.S. Patent 2,621,196 to Thurman, issued December 9, 1952, discloses a high temperature deodorization process. The process is said to be useful for deodorizing soybean oil, cottonseed oil, corn oil, peanut oil~ sunflowerseed oil, sesame seed oil, and animal and fish oils. The patent does not discuss the frylife of deodorized oils, nor the addition of a flavorful oil.
SUMMARY OF THE INVENTION
The invention is a fla~orful frying oil with long frylife comprising: (a) from about 0.1% to about 20% undeodori~ed highly flavored edible oil; and (b) from about 80% to about 99.9X
deodorized edible oil, wherein the deodorized oil has been subjected to a deodorization process comprising: (i) deaerating the oil to a level of less than about 0.1% by volume of dissolved oxygen; then (ii) heating the oil at a temperature between about 530-F (277C) and about 650'F (343-C), at a pressure between about 0.5 mm Hg and about 50 mm Hg, for a time between about 5 seconds and about 35 minutes, while stripping the oil with a stripping medium in the amount of about 0.1% to about 20~o by wei~ht of the oil.
Preferably the undeodorized highly flavored edible oil is selected from peanut oil, roasted peanut oil, walnut oil, roasted walnut oil, raasted sesame oil, grapeseed oil, avocado oil, rice bran oil, pumpkln seed oil, roasted hazelnut oil, organic flaxseed oil, olive oil, corn oil, beef tallow, and sunflowerseed oil.
Most preferred is undeodori~ed peanut oil. The deodorized edible oil is preferably selected from soybean oil, corn oil, co~tonseed oil, sunflowerseed oil, safflo~er oil, olive oil, peanut oil, coconut oil, palm oil, rapeseed oil, palm oil olein, and canola oil, with the most preferred being deodorized soybean oil.
An advantage of this invention is that it allows a frying oil to be made that has the desirable flavor of peanut oil or other highly flaYored edible oils, and that also has the excellent frylife of oils deodorized accord1ng to the process of the above-mentioned U.S. Patent 4,789,554.
~1~2~5~
DESCRIPTION OF_THE PREFERRED EMBODIMENTS
Peanut oil is a preferred frying oil for mak;ng great tasting fried foods. It allows full expression of the flavor of the foods, and with foods such as potato chips it imparts a desirable peanutty flavor. There are drawbacks associated with the use of peanut oil, however. For one thing, peanut oil is generally more expensive than soybean oil and othPr kinds of frying oils.
Another disadvantage is that peanut oil, like other conventional fry;ng oils, darkens in color after extended frying use. Darkened oil can impart objectionable color to the food which makes it difficult for a fry cook to know if the food is undercooked or overcooked, and which is often interpreted by the consumer as indicating that the food is substandard. Conventional frying oils used in the normal course of business in restaurants and fast fooJ outlets becomes unusable within about 3 to 7 days because of excessive discoloration, and they must be replaced.
The above-mentloned U.S. Patent 4,789,554 to Scavone et al.
discloses a high temperature deodorization process used to reduce color darkening and thereby extend the frylife of frying oils.
The process produces fryiny oils having excellent frylivas.
Unfortunately, it was found that the process of the Scavone et al.
patent does not lmprove the frylife of peanut oil as much as it does for soybean oil and other oils. More importantly, the higher cost of peanut oil discourages the use of frying oils made fro~
lOOX peanut oil. Since the taste of foods fri~d in peanut oil is highly preferred by consumers, there is a need for a frying oil that has the flavor of peanut oil and that also has an e~cellent fryl1fe.
It has now been discovered that by combining 0.1-20Yo peanut oil that has not been deodorized with 80-99.g% soybean oil deodorized accord~ng to a high temperature deodorization process like that of the Scavone et al. patent, a frying oil can be made that has both the flavor benefits of the peanut oil and the frylife benef~t of the deodorized oil. It was found that the frylife of this peanut oil/deodorized soybean oil blend is just as ~ ~ 2 ~
Peanut oil is a preferred frying oil for mak;ng great tasting fried foods. It allows full expression of the flavor of the foods, and with foods such as potato chips it imparts a desirable peanutty flavor. There are drawbacks associated with the use of peanut oil, however. For one thing, peanut oil is generally more expensive than soybean oil and othPr kinds of frying oils.
Another disadvantage is that peanut oil, like other conventional fry;ng oils, darkens in color after extended frying use. Darkened oil can impart objectionable color to the food which makes it difficult for a fry cook to know if the food is undercooked or overcooked, and which is often interpreted by the consumer as indicating that the food is substandard. Conventional frying oils used in the normal course of business in restaurants and fast fooJ outlets becomes unusable within about 3 to 7 days because of excessive discoloration, and they must be replaced.
The above-mentloned U.S. Patent 4,789,554 to Scavone et al.
discloses a high temperature deodorization process used to reduce color darkening and thereby extend the frylife of frying oils.
The process produces fryiny oils having excellent frylivas.
Unfortunately, it was found that the process of the Scavone et al.
patent does not lmprove the frylife of peanut oil as much as it does for soybean oil and other oils. More importantly, the higher cost of peanut oil discourages the use of frying oils made fro~
lOOX peanut oil. Since the taste of foods fri~d in peanut oil is highly preferred by consumers, there is a need for a frying oil that has the flavor of peanut oil and that also has an e~cellent fryl1fe.
It has now been discovered that by combining 0.1-20Yo peanut oil that has not been deodorized with 80-99.g% soybean oil deodorized accord~ng to a high temperature deodorization process like that of the Scavone et al. patent, a frying oil can be made that has both the flavor benefits of the peanut oil and the frylife benef~t of the deodorized oil. It was found that the frylife of this peanut oil/deodorized soybean oil blend is just as ~ ~ 2 ~
good as the excellent frylife of 100% soybean oil deodorized under the Scavone et al. patent conditions. Moreover, it was found that even when used at very low levels, the highly flavorful peanut oil imparts a good peanut flavor to the entire oil blend, such that foods fried in the oil blend are indistinguishable from foods fried in 100% deodorized peanut oil.
A flavorful frying oil with long frylife according to the present invention comprises:
(a) from about 0.1% to about 20% undeodorized highly flavored edible oil; and (b) from about 80% to about 99.9% deodorized edible oil, wherein the deodorized oil has been subjected to a deodorization process comprising:
(i) deaerating the oil to a level of less than about 0.1% by volume of dissolved oxygen; then (ii) heating the oil at a temperature between about 530'F (2~7-C) and about 650-F (343~C), at a pressure between about 0.5 mm Hg and about 50 mm Hg, for a time between about 5 seconds and about 35 minutes, while stripping the oil with a stripping medium in the amount of about 0.1% to absut 20% by weight of the oil.
1. Oi1s Usçful in the Pres~nt Invçntion As used herein, the term ~frying oil~ is meant to inelude any edible fat or oil useful for frying, and it can include frying shortening as well as frying o~l. Any kind of frying can be used7 although the invention is particularly useful for deep frying.
The present frying oils comprise between about 0.1X and about 20X undeodor~zed highly flavored edible oil. I~ is i~portant ~hat the flavored oil be undeodorized, so that it can impart its full flavor to the frying oil. Deodorization processes produce bland oils by removing the good flavors along with the off-flavors.
~h~le undeodorized peanut oil is most preferred for use in the present frying oil, the invention is not limited thereto. Other highly flavored edible oils can be used, for Pxample, roasted ~2~
A flavorful frying oil with long frylife according to the present invention comprises:
(a) from about 0.1% to about 20% undeodorized highly flavored edible oil; and (b) from about 80% to about 99.9% deodorized edible oil, wherein the deodorized oil has been subjected to a deodorization process comprising:
(i) deaerating the oil to a level of less than about 0.1% by volume of dissolved oxygen; then (ii) heating the oil at a temperature between about 530'F (2~7-C) and about 650-F (343~C), at a pressure between about 0.5 mm Hg and about 50 mm Hg, for a time between about 5 seconds and about 35 minutes, while stripping the oil with a stripping medium in the amount of about 0.1% to absut 20% by weight of the oil.
1. Oi1s Usçful in the Pres~nt Invçntion As used herein, the term ~frying oil~ is meant to inelude any edible fat or oil useful for frying, and it can include frying shortening as well as frying o~l. Any kind of frying can be used7 although the invention is particularly useful for deep frying.
The present frying oils comprise between about 0.1X and about 20X undeodor~zed highly flavored edible oil. I~ is i~portant ~hat the flavored oil be undeodorized, so that it can impart its full flavor to the frying oil. Deodorization processes produce bland oils by removing the good flavors along with the off-flavors.
~h~le undeodorized peanut oil is most preferred for use in the present frying oil, the invention is not limited thereto. Other highly flavored edible oils can be used, for Pxample, roasted ~2~
peanut oil, walnut oil, roasted walnut oil, roasted sesame oil, grapeseed oil, avocado oil, rice bran oil, pumpkin seed oil, roasted ha~elnut oil, organic flaxseed oil, olive oil, csrn oil, beef tallow, sunflowerseed oil, and mixtures thereof. Preferably the highly flavored oils are selected from peanut oil, roastPd peanut oil, corn oil, olive oil, beef tallow, walnut oil, roasted walnut oil, and mixtures thereof.
The deodorized edible oil for use in the present frying oil is preferably selected from the group of deodorized oils consisting of soybean oil~ corn oil, cottonseed oil, sunflowerseed oil, safflower oil, olive oil, peanut oil, coconut oil, palm oil, rapeseed oil, palm oil olein, canola oil, and mixtures thereof.
More preferably the deodorized oil is selected from soybean oil, corn oil, cottonseed oil, palm oil, canola oil, and mixtures thereof, and most preferably soybean oil.
A frying oil according to the present invention preferably comprises from about lZo to about 15Yo highly flavored oil as described above combined with from about 85X to about 99%
deodorized oil, more preferably from about 5~ to about 15% highly flavored oil and about 85% to about 95~ deodorized oil, and most preferably from about 8% to about 12% flavorful oil and from about 88% to about 92% deodorized oil.
Since highly flavored oils are usually more expensive than 2~ soybean oil and other oils, a cost benefit is obtained by this blendlng of small amounts of highly flavored oils with deodorized oils. At the same tlme, the good flavnr of the highly flaYored oil is reta~ned.
2. ie5gQ~Z3~
The deodor k ation process used in the present invention is likP that described in U S. paten~ 4,789,554 to Scavone, et al., issued December 6, 1988, which is ir,corporated by reference hersin. The key feature o~ the process is that it removes more oil darkening components than does conYentional deodorization.
This results in a durable frying oil able to withstand the harsh conditions of frying numerous batches of food at high ~2 ~
The deodorized edible oil for use in the present frying oil is preferably selected from the group of deodorized oils consisting of soybean oil~ corn oil, cottonseed oil, sunflowerseed oil, safflower oil, olive oil, peanut oil, coconut oil, palm oil, rapeseed oil, palm oil olein, canola oil, and mixtures thereof.
More preferably the deodorized oil is selected from soybean oil, corn oil, cottonseed oil, palm oil, canola oil, and mixtures thereof, and most preferably soybean oil.
A frying oil according to the present invention preferably comprises from about lZo to about 15Yo highly flavored oil as described above combined with from about 85X to about 99%
deodorized oil, more preferably from about 5~ to about 15% highly flavored oil and about 85% to about 95~ deodorized oil, and most preferably from about 8% to about 12% flavorful oil and from about 88% to about 92% deodorized oil.
Since highly flavored oils are usually more expensive than 2~ soybean oil and other oils, a cost benefit is obtained by this blendlng of small amounts of highly flavored oils with deodorized oils. At the same tlme, the good flavnr of the highly flaYored oil is reta~ned.
2. ie5gQ~Z3~
The deodor k ation process used in the present invention is likP that described in U S. paten~ 4,789,554 to Scavone, et al., issued December 6, 1988, which is ir,corporated by reference hersin. The key feature o~ the process is that it removes more oil darkening components than does conYentional deodorization.
This results in a durable frying oil able to withstand the harsh conditions of frying numerous batches of food at high ~2 ~
temperatures, over a longer period of time. Because the oil darkens more slowly, its fryllfe is significantly longer than conventionally processed frying oils, and the oil does not have to be discarded as often. This lowers frying costs.
The present deodorization process differs from the Scavone et al. process in that longer deodorization times are permitted. In this deodorization process, the oil is deodorized by heating it at a temperature between about 530-F (277-C) and about 650-F (343'C), at a pressure between about 0.5 mm Hg and about 50 mm Hg, for a 1~ time between about 5 seconds and about 35 minut~s, while stripping the oil with a stripping medium in the amount of about 0.1% to about 20% by weight of the oil, preferably about 0.5X to about 20%, more preferably about 1% to about 5%.
At col. 3, line 17 to col. 5, line 4 of the above-mentioned 15 Scavone et al. patent, the inventors discuss deep-frying, the undesirable color darkening that occurs in frying fats over time, and the theory behind why the deodorization process works to provide imprsved frylife. At col. 5, line 5 to col. 7, line 19, Scavone et al. discuss the various stripping factors and their 20 interrelationship in providing a deodorization process that results in optimum ~ryli~e of the ~rying ~at.
In any deodorization process, it is important to deaerate the oil before it undergoes deodorization. Scavone et al. discuss a deaeration method at col. 8, line 15 to col. 8, line 37.
After the oil ls deaerated, it is deodorized by stripping it with steam or another stri~ping medium at high temperatures and under vacuum. The temperature can range between 530-F (277 C) and about 650-F (343C), preferably between about 550-F (288-C) and about 630-F (333-C), and the time of deodorization is between 30 about 5 seconds and about 35 minutes. More preferred times in order of increaslng preference are: about 30 seconds to about 30 minutes, about 30 seconds to about 25 minutes, about ~0 secnnds to about 20 m~nutes, and about 30 seconds to about 15 ~lnutes. At col. 8, line 38 to col. g~ line 51, the Scavone et al. patent 35 discusses deodorization temperatures, times, pressures and ~ ;
The present deodorization process differs from the Scavone et al. process in that longer deodorization times are permitted. In this deodorization process, the oil is deodorized by heating it at a temperature between about 530-F (277-C) and about 650-F (343'C), at a pressure between about 0.5 mm Hg and about 50 mm Hg, for a 1~ time between about 5 seconds and about 35 minut~s, while stripping the oil with a stripping medium in the amount of about 0.1% to about 20% by weight of the oil, preferably about 0.5X to about 20%, more preferably about 1% to about 5%.
At col. 3, line 17 to col. 5, line 4 of the above-mentioned 15 Scavone et al. patent, the inventors discuss deep-frying, the undesirable color darkening that occurs in frying fats over time, and the theory behind why the deodorization process works to provide imprsved frylife. At col. 5, line 5 to col. 7, line 19, Scavone et al. discuss the various stripping factors and their 20 interrelationship in providing a deodorization process that results in optimum ~ryli~e of the ~rying ~at.
In any deodorization process, it is important to deaerate the oil before it undergoes deodorization. Scavone et al. discuss a deaeration method at col. 8, line 15 to col. 8, line 37.
After the oil ls deaerated, it is deodorized by stripping it with steam or another stri~ping medium at high temperatures and under vacuum. The temperature can range between 530-F (277 C) and about 650-F (343C), preferably between about 550-F (288-C) and about 630-F (333-C), and the time of deodorization is between 30 about 5 seconds and about 35 minutes. More preferred times in order of increaslng preference are: about 30 seconds to about 30 minutes, about 30 seconds to about 25 minutes, about ~0 secnnds to about 20 m~nutes, and about 30 seconds to about 15 ~lnutes. At col. 8, line 38 to col. g~ line 51, the Scavone et al. patent 35 discusses deodorization temperatures, times, pressures and ~ ;
stripping conditions. After the oil is deodorized in a continuous deodorizer, it is rapidly cooled to a temperature below about 480F (249-C~, preferably below about 370'F (188C~, in a short time to avoid an increase in side reactions in the oil. In a semicontinuous deodorizer, the oil is cooled in one or two trays to a temperature of about 150F (66'C) before leaving the deodorizer.
Any type of deodorization equipment known to the art is suitable for use in the present deodorization process. The 10 Scavone et al. patent desoribes various types of deodorization equ;pment and processes at col. 9, line 59 to col. 119 line 28. A
continuous deodorizing unit is preferred for use with the invention.
3. Method for Measurin~ Oil Frvlife For purposes of this invention, "frylife" is defined as the amount of time it takes for a frying oil to darken in color to an absorbance sf 1.4A at 520 nanometers wavelength after deep-frying a menu of foods in the oil. The method for measuring frylife in the present invention is the same as that described in U.S. Patent 20 4,789,554 to Scavone et al., with the exception that the menu of fried foods is changed to that described hereinbelow in Table 1:
_~ O ~ o n ~` ^~^
o C~ o o o U~
o o -- ~ ~ ~5 ~a c ~ c C~ U ~ ~ C~ ~ ~ ~ U ~ ~ ~ ~
~:: ~ ~ C C C ~ C ~ C U ~: ~ C ~ ~::
O O ~ ~ 11~ ~ O ~ O ~ C ~ O ~ C--L~ ~ T ~ ~ T V I ~
.
~ ~ D 1--~ a- o _ L ~
LL ~ . ~ .
~ ~ ~ C~
~ ~:7 ~ a7 s ~
C f I H
E ~ ~
_. ~ s~ V~ o ~o ~ U~ ~ _ C
- `~ S- ~
C ~ ~ ~ _ . . o x a ~ ~a So v~ O U~ s~ ô V~ r-/~) ~ 'I ~ ~ t-- ~ L. ~ ~ S_ _ $ `_ 5_ ~ S
X t~l O O -- IL. I~ 1.~ C~. L~ a~ L~ 1~ 1~ ~ 10 _ C:~ '--~
_ .a _ _ ~ r o. C _ S~ ~.,~ C, ~ ~ c ~ ~J U~ ~ ` ~
c~l ~ ~ ~ ~ ~ ~ ~ u ~
S_ ~ N _O ~- C ~ .C O C U 'r U C ~ ~ C U ~ ~ .e O ~
O ~ o ~ ~ ~ ~ o ~ ~ s_ 5~ ~ o n~ ~ O a,~
t~ ~_) E ~ CO al O _ C~ O
., ~ ~
L.
. ~
.C~ Q
o ~ o o ~ a~
. L ~ S. L ~ L L~ 5---5~ 5 -- 5--_ e c~ c ~ ~ - S.
. . U ~ ~ U Y t ~ V~ U .Y ~ 'F ~J _ ~ CL, ~ U') C~ ~ O
C ~ C C C ~ ~ ~ C L~
O S_ L ;_ L.~ S~ ~ S_ ~a O ~ ~ O :3 0 11 C ............ ~ i~
~ . . . . .. . . . o ~ r~ 0 Cl~ Q--~ O ~
~ 1 Z U
2~2~
g Table 1 SummarY:
1/4 lb. 1 lb.
Fries 19 5 Hushpuppies 4 4 5 Cod Squares 5 6 ~atfish 6 3 Chicken 8 2 All parts, percentages and ratios used in this patent application are by weight unless otherwise defined.
EXAMPLE l According to standard methods known in the edible oil processing industry, soybean oil is refined, absorptively bleached with bleaching earth, and then hydrogenated. A blend is made of 96% soybean oil hydrogenated to an iodine value of about 107, and 4% soybean oil hydrogenated to an iodine value of not more than about 8. The soybean oil blend is deaerated to a level of about 0.08Y. by volume dissolved oxygen. The soybean oil blend is then heat bleached and vacuum steam distilled (deodorized) essentially 20 according to the process described in Example l, column 13, line 60 to column 14~ line 55, of U.S. Patsnt 4,789,554 to Scavone et al., issued December 6, 1988 (incorporated by reference herein).
After th~ soybean oil is deodorized, a major portion of it is partially crystall1zed in a freezing, working and temperlng 25 process (~sing a scraped wall heat exchanger, a picker box, and then a temper~ng tank). The partially crystallized oil is then mixed w1th the remaining oil, and 5 ppm dimethylpolysiloxane (anti-foaming agent) is blended in.
Refined and bleached, but undeodorized, peanut oil is then 30 add2d to the partially crystallized soybean oil in a ratio of 10%
peanut oil to 90X soybean oil, to make the final pourable fluid shortening product. The product has an exeellent frylife of 13.1 days as measured by the method described hereinaboYe. Foods fried ~2~
in the product have the good taste of foods fried in 100%
deodorized peanut oil.
The frylives of several different oils are compared. Three different commercial refined, bleached and deodorized 100% peanut oils are found to have frylives of 10.6, 10.3 and 10.0 days. A
100% soybean shortening made according to Example 1 hereinabove (before adding any peanut oil) is found to have a frylife of 13.1 days. The 10% peanut oil/90% soybean shortening produet of lO Example 1 also has a frylife of 13.1 days.
Any type of deodorization equipment known to the art is suitable for use in the present deodorization process. The 10 Scavone et al. patent desoribes various types of deodorization equ;pment and processes at col. 9, line 59 to col. 119 line 28. A
continuous deodorizing unit is preferred for use with the invention.
3. Method for Measurin~ Oil Frvlife For purposes of this invention, "frylife" is defined as the amount of time it takes for a frying oil to darken in color to an absorbance sf 1.4A at 520 nanometers wavelength after deep-frying a menu of foods in the oil. The method for measuring frylife in the present invention is the same as that described in U.S. Patent 20 4,789,554 to Scavone et al., with the exception that the menu of fried foods is changed to that described hereinbelow in Table 1:
_~ O ~ o n ~` ^~^
o C~ o o o U~
o o -- ~ ~ ~5 ~a c ~ c C~ U ~ ~ C~ ~ ~ ~ U ~ ~ ~ ~
~:: ~ ~ C C C ~ C ~ C U ~: ~ C ~ ~::
O O ~ ~ 11~ ~ O ~ O ~ C ~ O ~ C--L~ ~ T ~ ~ T V I ~
.
~ ~ D 1--~ a- o _ L ~
LL ~ . ~ .
~ ~ ~ C~
~ ~:7 ~ a7 s ~
C f I H
E ~ ~
_. ~ s~ V~ o ~o ~ U~ ~ _ C
- `~ S- ~
C ~ ~ ~ _ . . o x a ~ ~a So v~ O U~ s~ ô V~ r-/~) ~ 'I ~ ~ t-- ~ L. ~ ~ S_ _ $ `_ 5_ ~ S
X t~l O O -- IL. I~ 1.~ C~. L~ a~ L~ 1~ 1~ ~ 10 _ C:~ '--~
_ .a _ _ ~ r o. C _ S~ ~.,~ C, ~ ~ c ~ ~J U~ ~ ` ~
c~l ~ ~ ~ ~ ~ ~ ~ u ~
S_ ~ N _O ~- C ~ .C O C U 'r U C ~ ~ C U ~ ~ .e O ~
O ~ o ~ ~ ~ ~ o ~ ~ s_ 5~ ~ o n~ ~ O a,~
t~ ~_) E ~ CO al O _ C~ O
., ~ ~
L.
. ~
.C~ Q
o ~ o o ~ a~
. L ~ S. L ~ L L~ 5---5~ 5 -- 5--_ e c~ c ~ ~ - S.
. . U ~ ~ U Y t ~ V~ U .Y ~ 'F ~J _ ~ CL, ~ U') C~ ~ O
C ~ C C C ~ ~ ~ C L~
O S_ L ;_ L.~ S~ ~ S_ ~a O ~ ~ O :3 0 11 C ............ ~ i~
~ . . . . .. . . . o ~ r~ 0 Cl~ Q--~ O ~
~ 1 Z U
2~2~
g Table 1 SummarY:
1/4 lb. 1 lb.
Fries 19 5 Hushpuppies 4 4 5 Cod Squares 5 6 ~atfish 6 3 Chicken 8 2 All parts, percentages and ratios used in this patent application are by weight unless otherwise defined.
EXAMPLE l According to standard methods known in the edible oil processing industry, soybean oil is refined, absorptively bleached with bleaching earth, and then hydrogenated. A blend is made of 96% soybean oil hydrogenated to an iodine value of about 107, and 4% soybean oil hydrogenated to an iodine value of not more than about 8. The soybean oil blend is deaerated to a level of about 0.08Y. by volume dissolved oxygen. The soybean oil blend is then heat bleached and vacuum steam distilled (deodorized) essentially 20 according to the process described in Example l, column 13, line 60 to column 14~ line 55, of U.S. Patsnt 4,789,554 to Scavone et al., issued December 6, 1988 (incorporated by reference herein).
After th~ soybean oil is deodorized, a major portion of it is partially crystall1zed in a freezing, working and temperlng 25 process (~sing a scraped wall heat exchanger, a picker box, and then a temper~ng tank). The partially crystallized oil is then mixed w1th the remaining oil, and 5 ppm dimethylpolysiloxane (anti-foaming agent) is blended in.
Refined and bleached, but undeodorized, peanut oil is then 30 add2d to the partially crystallized soybean oil in a ratio of 10%
peanut oil to 90X soybean oil, to make the final pourable fluid shortening product. The product has an exeellent frylife of 13.1 days as measured by the method described hereinaboYe. Foods fried ~2~
in the product have the good taste of foods fried in 100%
deodorized peanut oil.
The frylives of several different oils are compared. Three different commercial refined, bleached and deodorized 100% peanut oils are found to have frylives of 10.6, 10.3 and 10.0 days. A
100% soybean shortening made according to Example 1 hereinabove (before adding any peanut oil) is found to have a frylife of 13.1 days. The 10% peanut oil/90% soybean shortening produet of lO Example 1 also has a frylife of 13.1 days.
Claims (14)
1. A flavorful frying oil with long frylife comprising:
(a) from about 0.1% to about 20% undeodorized highly flavored edible oil; and (b) from about 80% to about 99.9% deodorized edible oil, wherein the deodorized oil has been subjected to a deodorization process comprising (i) deaerating the oil to a level of less than about 0.1% by volume of dissolved oxygen; then;
(ii) heating the oil at a temperature between about 530-F (277°C) and about 650°F (343-C), at a pressure between about 0.5 mm Hg and about 35 mm Hg, for a time between about 5 seconds and about 35 minutes, while stripping the oil with a stripping medium in the amount of about 0.1% to about 20X by weight of the oil.
(a) from about 0.1% to about 20% undeodorized highly flavored edible oil; and (b) from about 80% to about 99.9% deodorized edible oil, wherein the deodorized oil has been subjected to a deodorization process comprising (i) deaerating the oil to a level of less than about 0.1% by volume of dissolved oxygen; then;
(ii) heating the oil at a temperature between about 530-F (277°C) and about 650°F (343-C), at a pressure between about 0.5 mm Hg and about 35 mm Hg, for a time between about 5 seconds and about 35 minutes, while stripping the oil with a stripping medium in the amount of about 0.1% to about 20X by weight of the oil.
2. A frying oil according to Claim 1 wherein the undeodorized highly flavored edible oil is selected from the group of undeodorized oils consisting of peanut oil roasted peanut oil, walnut oil, roasted walnut oil, roasted sesame oil grapeseed oil avocado oil, rice bran oil, pumpkin seed oil, roasted hazelnut oil, organic flaxseed oil, olive oil, corn oil, beef tallow, sunflowerseed oil, and mixtures thereof.
3. A frying oil according to Claim 1 wherein the deodorized edible oil is selected from the group of deodorized oils consisting of soybean oil, corn oil, cottonseed oil, sunflowerseed oil, safflower oil, olive oil peanut oil coconut oil palm oil, rapeseed oil palm oil olein canola oil, and mixtures thereof.
4. A frying oil according to any of Claims 1, 2 or 3 comprising from about 5% to about 15% undeodorized highly flavored edible oil and from about 85% to about 95% deodorized edible oil.
5. A frying oil according to Claim 2 wherein the undeodorized highly flavored edible oil is selected from the group of undeodorized oils consisting of peanut oil roasted peanut oil, walnut oil, roasted walnut oil, corn oil, olive oil, beef tallow, and mixtures thereof.
6. A frying oil according to Claim 5 wherein the undeodorized highly Flavored edible oil is undeodorized peanut oil.
7. A frying oil according to Claim 3 wherein the deodorized edible oil is selected from the group of deodorized oils consisting of soybean oil, corn oil cottonseed oil, palm oil, canola oil, and mixtures thereof.
8. A frying oil according to Claim 7 wherein the deodorized edible oil is deodorized soybean oil.
9. A frying oil according to Claim l wherein the oil is deodorized at a temperature between about 550-f (288-C) and about 630-F 333°C
10. A frying oil according to Claim l wherein the oil is deodorized for a time between about 30 seconds and about 20 minutes.
11. A frying oil according to Claim 10 wherein the oil is deodorized for a time between about 30 seconds and about 15 minutes.
12. A frying oil according to Claim l wherein from about 1%
to about 5% stripping medium is used during the deodorization
to about 5% stripping medium is used during the deodorization
13. A frying oil accoridng to claim l wherein the stripping medium is steam.
14. A frying oil according to Claim 1 wherein during the deodorization the molar ratio of stripping medium to oil is between about 0.05 and about 9.7, and wherein the combination of stripping parameters is selected so that the stripping factor "f"
is greater than about 0.6, where f=KPvS/PO, and wherein "K" is a constant between about 1 to about 200f "Pv" (the vapor pressure of the component to be stripped) is not more than about 0.1 mm Hg at 500°F (260-C) and not more than about 2 mm of Hg at 600°F (316°C), "S" is the molar steam rate, "P" is the absolute pressure, and "0"
is the molar oil rate.
is greater than about 0.6, where f=KPvS/PO, and wherein "K" is a constant between about 1 to about 200f "Pv" (the vapor pressure of the component to be stripped) is not more than about 0.1 mm Hg at 500°F (260-C) and not more than about 2 mm of Hg at 600°F (316°C), "S" is the molar steam rate, "P" is the absolute pressure, and "0"
is the molar oil rate.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US54011090A | 1990-06-21 | 1990-06-21 | |
| US540,110 | 1990-06-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2021850A1 true CA2021850A1 (en) | 1991-12-22 |
Family
ID=24154034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002021850A Abandoned CA2021850A1 (en) | 1990-06-21 | 1990-07-24 | Flavorful frying oil with long frylife |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPH0451846A (en) |
| KR (1) | KR920000235A (en) |
| AU (1) | AU5986390A (en) |
| CA (1) | CA2021850A1 (en) |
| GB (1) | GB2245278A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200038242A (en) * | 2017-08-08 | 2020-04-10 | 제이-오일 밀스, 인코포레이티드 | Reduced grease in heated cooked foods and reduced grease in heated cooked foods |
| WO2022163370A1 (en) * | 2021-01-27 | 2022-08-04 | 株式会社Ｊ－オイルミルズ | Coloration inhibitor, method for producing coloration inhibitor, edible oil/fat composition, and method for inhibiting coloration of food product |
| KR102383009B1 (en) * | 2021-10-14 | 2022-04-08 | 중원플랜트(주) | Deodorizer for oil |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4789554A (en) * | 1985-12-05 | 1988-12-06 | The Procter & Gamble Company | High temperature vacuum steam distillation process to purify and increase the frylife of edible oils |
| US4804555A (en) * | 1986-10-21 | 1989-02-14 | General Mills, Inc. | Physical process for simultaneous deodorization and cholesterol reduction of fats and oils |
-
1990
- 1990-07-24 CA CA002021850A patent/CA2021850A1/en not_active Abandoned
- 1990-07-25 AU AU59863/90A patent/AU5986390A/en not_active Abandoned
- 1990-08-01 GB GB9016873A patent/GB2245278A/en not_active Withdrawn
- 1990-08-07 KR KR1019900012072A patent/KR920000235A/en not_active Application Discontinuation
- 1990-08-18 JP JP2218006A patent/JPH0451846A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| GB9016873D0 (en) | 1990-09-12 |
| GB2245278A (en) | 1992-01-02 |
| KR920000235A (en) | 1992-01-29 |
| JPH0451846A (en) | 1992-02-20 |
| AU5986390A (en) | 1992-01-02 |
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