MXPA99006689A - Cooking fat and method of making - Google Patents

Abstract

The invention relates to a lard-like product comprising more than 95 wt.%of fats, said fats containing 1-75 wt.%of lard and 25-99 wt.%of other fats, whereby the SAFA content of the fat blend is equal to or less than 35 wt.%and the N20 of the fat blend is from 10 or more.

Description

GREASE FOR COOKING AND METHOD FOR ELABORATION DESCRIPTION OF THE INVENTION - The invention relates to cooking fats, in particular a fat for cooking which has the product attributes of butter, and a process for making such products. Butter is a well-known cooking fat which is very popular in many countries in the world. Especially in Eastern Europe, shortening is a popular cooking fat. The butter originates from the fatty parts of the pork and is usually obtained by the production or pressed in wet or dry. The pressed butter which is elaborated in an industrial process, often has a white color. The butter made at home is usually obtained by the dry production method. A disadvantage of using shortening is the high level of saturated fatty acids (SAFA level) in the material. Typically, the SAFA level of the lard can be 30-48%, although almost mainly, the SAFA level of the lard is 35 to 45% by weight. High levels of SAFA in the diet have been associated with an increased risk of coronary heart disease and an increased level of cholesterol. Thus, There is an obvious desire for healthier fats to cook, with a decreased content of saturated fatty acid. Oils for cooking with low SAFA are well known, for example olive oil. These oils typically have low levels of SAFA. However, a disadvantage of these materials is that they are liquid and therefore of a completely different appearance, smell, taste and cooking behavior compared to butter. Butter compositions have been described, but these compositions are not granular or have a high content of saturated fatty acid. In addition, the known compositions are often refined and therefore do not exhibit non-flavor. US 2,875,067 discloses fats made from butter by a process which includes the targeted interesterification of butter triglycerides, followed by hydrogenation. US 1,135,351 describes a butter-like product made from cottonseed oil. The cottonseed oil is partially hydrogenated and hardened to a homogeneous white or yellowish semisolid which simulates butter. JP 55 / 096,057 describes an edible oil containing shortening and corn oil. This product maintains the preferred flavor of corn oil. This product is a liquid oil composition and does not have a paste-like consistency similar to lard. JP-A-59, 156, 242 discloses a composition comprising 100 parts by weight of oil and fat containing palm oil and / or butter. You can get a fat from the oil and the fat-based product that contains more than 30% palm oil and more than 50% butter. EP-A-477,825 relates to edible fats and oils such as lard, stabilized against oxidation by the use of sesame oil as a constituent. GB-A-945,204 discloses a process for the preparation of a grease that is plastic at room temperature, whereby the tempering step can be eliminated. Such a process comprises the step of heating the same to a temperature so that all the individual crystals rise uniformly to the desired point, so during the process the triglycerides are not stirred unduly. FR-A-351,142 describes the preparation of a mixture of oils such as those of the final composition comprising olein, palmitin and stearin in a proportion similar to the ratio in cells in human fat tissue. JP-A-54, 083, 210 and JP-A-57, 153, 080 relates to the preparation of a fluid edible oil which may comprise shortening.

The present invention seeks to provide a butter-like product which has a significantly lower SAFA level compared to lard., but that on the other hand is similar to the butter in its pasty appearance from liquid, and that it has a granular structure and that it remembers the butter in aroma in its flavor, cooking behavior and aroma. It has been found that this butter-like product can be obtained if a specific mixture of lard and other fats is used. Accordingly, a first embodiment of the invention relates to a butter-like product comprising more than 90% by weight of fats, the fats contain 1-75% by weight of butter and 25-99% by weight of other fats, wherein the SAFA content of the shortening combination is equal to or less than 35% by weight, preferably less than 30% by weight and much more preferably less than 28% by weight, and the N20 of the fat combination is equal to or greater than 10. JP-A-55/23974 discloses a mixture of lard and other fats to produce a fat, of butter for mixing. The majority of the lard component is co-randomized before incorporation into the mixture. For the purpose of the present invention, the term "lard" refers to substantially unmodified butter. The fatty components that originate from lard, for example, by co-randomization are not included within this term. The butter-like product of the invention comprises at least 90% by weight of fats. Preferably butter-like products of the invention which are substantially free of water, for example the water level is less than 7% by weight, more preferably, less than 4% by weight, and much more preferably, less than 1% by weight The fats for use in the butter-like products of the invention contain 1-75% by weight of butter. This lard can be obtained from fatty tissue of the pig by any suitable method, for example, melting, pressing, etc. Preferably, the shortening is obtained by dry production. Preferably, the level of shortening is less than 65% by weight, conveniently between 20 and 65% by weight. The other components of the fat in the butter-like product can be selected from a wide range of fats and mixtures thereof. A prerequisite of the other fats is that together they contain relatively low levels of SAFA in order to obtain a SAFA content of the total product of less than 35% by weight, preferably less than 30% by weight. However, another prerequisite is that the mixture of the other components of fat and butter have an N20 of 10 or greater.

For the purpose of the invention, these two criteria must be satisfied to select the selected type of other fat or fats. Applicants have found that a particularly useful blend of other fats is a mixture of a substantially liquid oil and a relatively hard oil component. These combinations allow the use of relatively low levels of butter, for example from 1 to 45% by weight and still the desired product properties are obtained. The liquid oil in such a mixture can be any oil which is liquid at room temperature, for example rape seed oil, sunflower oil, soy bean oil, olive oil, fish oil, walnut oil, oil sesame, etc. Preferably, the liquid oil contains 25% by weight or less of SAFA, more preferably less than 20% by weight, and much more preferably less than 10% by weight. The level of liquid oil in the composition may vary over a wide range, preferably, however, the level of liquid oil is between 30-60% by weight, more preferably between 40 and 55% by weight. The relatively hard oil component can be any component which is capable - despite the presence of liquid oil in the mixture - of providing a relatively high N20, without unnecessarily increasing the SAFA content so that the final combination is capable of form a granular product. Examples of suitable oils or fats are palm oils, palm kernel oil, coconut oil, madhuca, illipa, cocoa butter. Also the hardened fractions of these fats can be used, or the hard fractions of other fats. For the purpose of the invention especially the use of palm oil, cocoa butter or fractions thereof is preferred. Mixtures of these components can also be used. Preferably if palm oil, palm kernel oil, coconut oil, madhuca, illipa, cocoa butter or hardened versions or fractions thereof are present, their total level is from > 0-40% by weight, more preferably 5-35% by weight, generally from 5 to 25% by weight. Palm oil or fractions thereof are especially preferred. Examples of other suitable systems are provided in the examples. As explained in the above, granulocy is an important property of the final product. This granularity, preferably evidenced by the presence of rounded fat particles having an average diameter number of 0.2 to 1.5 mm, more preferably 0.3 to 1.0 mm is highly preferred by consumers as they consider it an important element of the structure similar to butter. The granulocity can be caused by various methods, for example selection of appropriate combinations of fat and a processing method.

With reference to the selection of fat combinations, applicants have found that a particular mixture of symmetric and asymmetric fats provides a particularly good granularity. This selection is characterized by the following equations: (a) if the ratio of symmetric to asymmetric fats is > 3, then the product is grainy if the symmetrical fat content is> 3.5% by weight. (b) if the ratio of symmetric to asymmetric fats is < 3, then a granular product is obtained if the amount of symmetrical fats (Sym) plus the amount of asymmetric fats (ASym) is > -4 * (Sym / ASym) + 15. so: - Triglycerides are abbreviated as follows in terms of their fatty acids: P is palmitic acid S is stearic acid 0 is oleic acid - Sym is the percentage of total weight of Symmetric fats, specifically: POS, SOS, POP; ASym is the percentage of total weight of asymmetric fats, specifically: SPO, PSO, SSO and PPO Preferred fats containing high levels of symmetrical triglycerides are palm oil, medium fractions or stearin thereof and cocoa butter, mixtures of these components can also be advantageously used. The butter-like products of the invention have a SAFA level equal to or less than 35% by weight, preferably less than 30% by weight, and most preferably the SAFA level is less than 28% by weight, more preferably less of 26%. Generally, the SAFA level will be greater than 15% by weight, for example, more than 20% by weight. The butter-like products of the invention preferably have an N20 of between 10 and 35%. Preferably, the N20 is between 15 and 30%, and more preferably between 15 and 25%. The N value can be measured by any suitable technique, for example as described in Fette, Seife, Anstrichmittel 80, 180-186 (1978). In another embodiment, N20 is preferably between 10 and fifteen%. The butter-like products according to the invention can optionally contain additional ingredients, for example, flavors, herbs, salt, coloring and splash agents, vitamins and other additives. Preferably a flavor similar to butter is added. The butter-like products of the invention can be manufactured by any convenient process, for example the various components can be mixed after melting, followed by cooling. When desired, shear stress may be applied to the product during cooling. In a preferred process, shear stress is applied during cooling. The invention will now be illustrated below with the following non-limiting examples.

Example I A butter-like product of the following composition is made by mixing the ingredients at 45 ° C followed by cooling at rest.

Ingredient parts by weight butter 22 rape seed oil 47 palm oil 30 flavor 1 The product has a granular texture similar to butter and a butter-like flavor. The N20 can be conveniently measured in line with Fette, Seife, Anstrichmittel 80, 180-186 (1978), with the following modifications: the samples are set at 0 ° C for 16 hours and are annealed as described for hours at temperatures of respective measurement.

N20 = 11% SAFA content: 28% According to the formula presented in the above, if the ratio of symmetric to asymmetric fats is < 3, then a granular product is obtained if the amount of symmetrical fats (Sym) plus the amount of asymmetric fats (ASym) is > -4 * (Sym / ASym) + 15. The ratio of symmetric to asymmetric fats in the composition according to example 1 is 1.5. The amount of more asymmetric symmetrical fatty acids is 19.7 -4 * (Sym / ASym) + 15 = 9, Therefore, the composition according to the example 1 satisfies the formula presented before. Based on the fact that the composition according to example 1 is granular. The granularity is also visible to the eye on an open broken surface of the product, for example when a sample of the product is extracted with a spoon.

Example II The following butter-like products (in parts by weight) were prepared by mixing the ingredients at 55 ° C followed by cooling on a scraped surface heat exchanger For samples B-G, 0.01-0-05 parts by weight of butter flavor were added.

Notes: PO / PK * interesterified mixture of 50% by weight of fully hardened palm oil and 50% by weight of fully hardened palm seed oil PO ** the fraction of palm oil stearin obtained by dry fractionation (C16 = 61) PO *** the average fraction of palm oil obtained by wet fractionation (C16 = 57) RP **** fully hardened rapeseed oil.

The products have a granular texture and a butter-like flavor, despite the fact that they have a significantly lower SAFA content. In addition, all compositions satisfy the formula for granular products, as indicated above.

Characterization of the products: Table I: product characteristics * ND: not determined

Claims (1)

CLAIMS 1. A butter-like product comprising 90% by weight of fat, the fats contain 1-75% by weight of lard and 25-99% by weight of other fats, so that the SAFA content of the total combination of fat is equal ao less than 35% by weight and N20 of the fat mixture is 10 or greater. 2. Butter-like product according to claim 1, wherein the SAFA content of the total fat combination is equal to or less than 30% by weight. 3. Butter-like product according to claim 1, wherein the lard is obtained from pig by dry production. 4. A butter-like product according to claim 1, wherein the other fats are a mixture of a substantially liquid oil and a relatively hard oil component. 5. Butter-like product according to claim 4, comprising 30-60% by weight, more preferably 40 to 55% by weight of liquid oil. 6. A butter-like product according to claim 4, comprising a liquid oil which is selected from the group of rapeseed oil and sunflower oil. 7. Butter-like product according to claim 4, comprising a relatively hard oil component at a level of 5 to 35% by weight. 8. A butter-like product according to claim 4, comprising a relatively hard oil which is selected from the group of cocoa butter, palm oil or fractions thereof. 9. A butter-like product according to claim 1, which has a grainy texture as evidenced by the presence of fat particles having an average size number from 0.2 to 1.5 mm. 10. A butter-like product according to claim 1, wherein the composition of the fat combination of the product satisfies one of the following equations: (a) if the ratio of symmetric to asymmetric fats is > 3, then the symmetric fat content is > 3.5% by weight, (b) if the ratio of symmetric to asymmetric fats is < 3, the amount of symmetrical fats (Sym) plus the amount of asymmetric fats (ASym) is > -4 * (Sym / ASym) + 15.

1. Method for producing a butter-like product with claim 1, comprising the mixing of entities in the molten state, followed by cooling.